The effect of sex and age at slaughter on the physicochemical properties of baby-beef meat

Marenčić, Dejan; Ivanković, Ante; Kozačinski, Lidija; Popović, Maja; Cvrtila, Željka

doi:10.24099/vet.arhiv.160720

Cited by 12 publications

(12 citation statements)

References 17 publications

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“…Numerically, the highest level of DFD accounted 46.15% in the age group 2 -3 years followed by age group 6 -9 years old (33.33%) and 3 -6 years (14.29%), respectively. This result was in agreement with previous research work done by [25] who reported that no significant difference among young male cattle slaughtered at different ages.…”

Section: Level Of Dark Firm Dry For Arsi Boran and Harar Beef Cattlesupporting

confidence: 94%

Level of Bruising and DFD Carcasses from Bulls of Arsi, Boran and Harar Cattle Breeds in Ethiopia

Birhanu¹,

Mummed²,

Kurtu³

2020

OJAS

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The objective of the study was to determine the level of Bruising and Dark Firm Dry on Arsi, Boran and Harar cattle breeds in Ethiopia. A total of 39 beef bulls from three different breeds (14 Boran, 14 Harar, and 11 Arsi cattle breeds) were used in this study. Based on the present finding, from 39 slaughtered beef bulls 66.7% was bruised and 30.77% produced DFD meat. Harar breed had the highest (39.1%) overall level of bruising while Boran and Arsi had the lowest level. However, Harar breed had the lowest level of DFD (14.29%). Age groups 3-6 and 6-9 years had the highest level of a bruise (29.70% and 28.10%, respectively) compared to age groups 2-3 years. The mean number of bruises per carcass was 1.96 ± 0.25 while the bruise score per carcass was 3.58 ± 0.68. A linear bruise was the most observed (33.33%) shape of a bruise. It was concluded that the level of bruising and DFD was higher compared to some other abattoir studies in other countries which indicated the possible presence of poor handling practice of cattle from farm to abattoir gates. To minimize the incidence of DFD and bruising, it was recommended that proper handling of cattle during loading, transport, unloading, at lairriage and during slaughter need to be practiced.

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Section: Level Of Dark Firm Dry For Arsi Boran and Harar Beef Cattlesupporting

confidence: 94%

Level of Bruising and DFD Carcasses from Bulls of Arsi, Boran and Harar Cattle Breeds in Ethiopia

Birhanu¹,

Mummed²,

Kurtu³

2020

OJAS

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“…The higher L* value observed, in female meat samples compared to males are in accordance to previously reported studies (Zhang et al, 2010;Marenčić et al, 2018). Generally, higher pH values have been correlated with darker color in bull meat, due to the more rapid glycolysis appeared postmortem (Immone et al, 2000).…”

Section: Advances In Animal and Veterinary Sciencessupporting

confidence: 91%

“…In regard to pH values, drip loss and tenderness, the determined values are within the range reported in previous studies (Page et al, 2001;Coleman et al, 2016;Marenčić et al, 2018). Although these parameters can be affected by many factors like i.e., genotype, feeding, treatment before or after slaughter, treatment of carcass after slaughter etc., this was not observed in our study possibly either due to the high variability observed in some values (i.e., tenderness) or due to the fact that many of these parameters are corelated to each other.…”

Section: Advances In Animal and Veterinary Sciencessupporting

confidence: 84%

Relationship Between Meat Quality Characteristics, Intramuscular Fat and Marbling in Greek Cattle Carcasses

P.K¹,

Nikolaou²,

G.P.³

et al. 2021

AAVS

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IntroductIonM eat, especially that originated from beef, is considered of utmost importance part of human diet due to its valuable nutrient content (Scollan et al., 2006). Meat beef production is, also, one of the most valuable driver of world's livestock economy, with significant contribution to local, national and international trade, economy and society cohesion. The European Union is ranked at the third position in beef production after United States and Brazil. Taken together the beef production of the aforementioned countries represents roughly the 50% of world's beef (FAO, 2021).Beef carcass characteristics affect not only meat quality but also farmers' profitability and consumers' preferences. Overall meat quality is determined by a variety of factors including among others intramuscular fat, water absorption, color and pH. Marbling, which is defined as the amount and spatial distribution of visible white flecks of intramuscular fat being present in the lean of the longissimus dorsi (LD) muscle, is considered, also, as an important organoleptic characteristic affecting many qualitive and palatability characteristics of meat such as color, tenderness, juiciness

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“…This may occur because increasing dietary linseed oil levels can affect the activity of calciumdependent enzymes, such as calpain and calpastatin. According to Marenčić, Ivanković, Kozačinski, Popović and Cvrtila (2018), factors associated with sex differences and meat tenderness include circulating hormone levels in the body, temperament and reactivity to pre-slaughter handling, as well as calpastatin activity and its association with postmortem tenderization. In this respect, Coutinho et al (2017) reported greater calpastatin activity in LM of heifers when compared to steers.…”

Section: Dm)mentioning

confidence: 99%

Carcass and beef quality of crossbred cattle fed increasing linseed oil levels

Rosa¹,

Henrique²,

Mota³

et al. 2021

Semina: Ciênc. Agrár.

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Strategies to improve beef nutritional value, mainly fatty acid composition, have been a major goal for the scientific community. The use of different oil contents, mostly those rich in unsaturated fatty acids, can be interesting for cost reduction, as well as cattle performance and meat quality improvements. This study assessed the influence of diets containing increasing linseed oil levels (1.0, 3.8, and 5.2% DM) on performance, carcass traits, and meat quality of feedlot-finished Nellore x Canchim steers and heifers. The experiment was carried out in a randomized block design and arranged in a mixed 3 x 2 factorial scheme. Increasing oil levels linearly decreased dry matter intake (DMI) (P < 0.05) and hence improved feed efficiency (P < 0.05), regardless of sexual condition. A beneficial effect of increasing the inclusion of linseed oil was the reduction DMI. Steers had a higher weight at slaughter (P < 0.05) and heifers had greater backfat thickness (P < 0.05). The concentrations of most fatty acids were changed by the linseed oil levels studied (P < 0.05). Dietary inclusion of linseed oil improved beef quality by reducing (P < 0.05) the n-6:n-3 ratio by 1.3 points per percentage point increase in linseed oil level in the finishing diet of both sexes.

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The effect of sex and age at slaughter on the physicochemical properties of baby-beef meat

Cited by 12 publications

References 17 publications

Level of Bruising and DFD Carcasses from Bulls of Arsi, Boran and Harar Cattle Breeds in Ethiopia

Level of Bruising and DFD Carcasses from Bulls of Arsi, Boran and Harar Cattle Breeds in Ethiopia

Relationship Between Meat Quality Characteristics, Intramuscular Fat and Marbling in Greek Cattle Carcasses

Carcass and beef quality of crossbred cattle fed increasing linseed oil levels

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