Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle

Abstract

The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat quality was investigated using microbiological and physico-chemical (RP-HPLC, GC) methods 48 hours after slaughter. Sarcocystis infection was associated with increased fat content, lightness L* and drip loss, and decreased ash and protein percentages. Infection also had a significant effect on the amount of amino acids (AAs), which slowly decreased as the number of sarcocysts increased. The total amount of AAs correlated with glutamic acid content (R = 0.966, P < 0.05). Heavily infected samples contained significantly lower amounts of putrescine, histamine, spermine and spermidine (P < 0.05) and<br /> a noticeable increase in the total count of aerobic microorganisms, but no change in the numbers of E. coli and coliform bacteria in comparison with no infected samples. Sarcocysts in beef diaphragms did not cause serious changes in the technological quality of the meat, but the biological quality of infected meat was reduced.

Serological Detection of Sarcocystiosis in Buffaloes

“…Although, many Sarcocystis infection in bovine animals is usually asymptomatic; the acute phase of parasitism characterizes by fever, discomfort, muscle tremor, anorexia, shivering, and lethargy (Chimelli and Keohane, 2020). Economic loss is further marked by increased body metabolism, and decreased milk yield with growth retardation which is possibly caused by the parasite that is capable of tipping the balance between nutrition-endocrine interactions and growth (Aráoz et al, 2019;Falkenberg et al, 2013;Januskevicius et al, 2018). However, the dose of sporocysts and the immune status of a host could of great importance in developing clinical symptoms of sarcocystosis (Decker Franco et al, 2018;Dubey et al, 2013).…”