Physicochemical traits of Holstein loin and top round veal from two slaughter age groups

Abstract

The objective of this study was to investigate the physicochemical and microbial quality of loin (m. longissimus dorsi) and top round (m. Semimembranosus) in Holstein veal produced from two slaughter age groups (5 and 8 months of age). A total of 20 Holstein calves were randomly selected from a local cattle farm. The slaughtered cold carcasses were vacuum-packaged. The samples were analyzed for proximate composition and physicochemical analyses and stored for 1, 7, 10, 20 and 30 days for microbiological analyses. Fat and protein contents of loin for the 8 month group were higher than those for the 5 month groups (p < 0.05). For both loin and top round muscles, the pH, cooking loss and the shear force values for the 5 month group was higher than those for the 8 month group (p < 0.05). On the other hands, the water-holding capacity (WHC) for the 8 month group was higher than those for the 5 month group (p < 0.05). In terms of meat color, CIE L* (lightness) for both muscle were higher in the 5 month group than in the 8 month groups. On the other hands, a* (redness) were higher in the 8 month group than in the 5 month groups (p < 0.05). Total aerobic counts in all samples remained up to 30 days at values less than 7 log CFU/g. However, there was no significant difference for both muscles between the two age groups. The results indicate that Holstein muscles from the 8 month group had desirable quality properties than those from the 5 month group.

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

“…The pHu of cows was significantly higher than in continental steers, possibly due to the older slaughter age of cows, ranging between 35 months and 188 months. This agrees with the findings of Yim et al ., but Ahnström et al . and Runowska et al .…”

Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age

“…This could explain the results of Yim et al, (2015) who received higher shear force values for meat from 5-month-old Holstein calves than for the meat of the 8-month-old group. At the same time, fat content in the longissimus dorsi muscle of 5-monthold animals was significantly (p<0.05) lower (0.55 %) when compared to the meat of 8-month-old animals (1.52 %).…”

“…The lack of association between slaughter age and the final muscle pH was also reported in other studies (Ahnström et al, 2012;Marti et al, 2013). However, in the study of Yim et al, (2015), pH values of meat from 5-month-old Holstein calves were higher than of 8-month-old group. On the other hand, in the experiment of Bureš & Bartoň (2012), meat samples from older bulls were characterised by a higher pH measures.…”

“…Several authors analysed the effect of the slaughter age on the water holding capacity changes in beef cattle meat, yet the results are not consistent (Bureš & Bartoň 2012;Yim et al, 2015).…”

The Effect of the Slaughter Weight on Carcass Composition, Body Measurements and Veal Quality of Holstein Calves

“…As written by Ripoll et al (2013) drip loss is the result of post mortal lateral retraction of myofibrils, which cause the water segregation to the extracellular space of the muscles. Yim et al (2015b) noted slightly lower pH of the loin muscle 5.77. The effect of pH value is often associated with the meat colour as described Ngapo and Gariépy (2006) and generally is measured subsequently.…”