Effects of slaughter age and muscle type on meat quality characieristics of Eastern Anatolian Red bulls

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dc.authorid0000-0002-1582-3929
dc.authorid0000-0002-2036-8369
dc.authorid0000-0002-5055-1156
dc.authorwosidESENBUGA, NURINISA/AAK-5326-2021
dc.authorwosidONENC, ALPER/ABA-6720-2020
dc.contributor.authorKopuzlu, Sinan
dc.contributor.authorEsenbuga, Nurinisa
dc.contributor.authorÖnenç, Alper
dc.contributor.authorMacit, Muhlis
dc.contributor.authorYanar, Mete
dc.contributor.authorYüksel, Sadrettin
dc.contributor.authorÜnlü, Necdet
dc.date.accessioned2022-05-11T14:46:38Z
dc.date.available2022-05-11T14:46:38Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.description.abstractThe effects of slaughter age and muscle type on meat quality properties of Eastern Anatolian Red (EAR) bulls (n = 46) were investigated in the present study. Forty-six EAR bulls were slaughtered at 15, 17, 19, 25 and 27 months. Meat samples were taken from longissimus dorsi (LD) and gluteus medius (GM) muscles obtained from the carcasses at 24 h post-mortem. Meat color parameters were significantly affected by slaughter age. Older animals (19, 25 and 27 months of age) possessed higher L*, a* and H values than those of younger animals (15 and 17 months of age). LD muscle had higher L* and a* values than those of GM muscles. The influences of slaughter age and muscle type on the proportions of dry matter, ether extract, crude ash and crude protein were not significant in the present study. The influence of slaughter age on the tenderness, acceptability, juiciness, number of chews and Warner-Bratzler shear (WBS) values were found to be significant. Tenderness, juiciness, flavor intensity and acceptability increased until 19 months of age, and then increase in age resulted in lower tenderness, flavor intensity and acceptability scores. Cooking yield significantly increased depending on the increase of age. WBS and cooking yield values from the LD were higher than that of the GM muscle. Textural characteristics such as hardness, springiness, cohesiveness, gumminess, chewiness and resilience were not affected by slaughter age, but muscles had a significant influence on hardness, gumminess, chewiness and resilience. In conclusion, most eating quality characteristics and color parameters were positively influenced by slaughter age.
dc.description.sponsorshipEastern Anatolian Agricultural Research Institute
dc.description.sponsorshipThis research is supported by Eastern Anatolian Agricultural Research Institute.
dc.identifier.doi10.5194/aab-61-497-2018
dc.identifier.endpage504
dc.identifier.issn0003-9438
dc.identifier.issn2363-9822
dc.identifier.issue4en_US
dc.identifier.pmid32175459
dc.identifier.startpage497
dc.identifier.urihttps://doi.org/10.5194/aab-61-497-2018
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10336
dc.identifier.volume61
dc.identifier.wosWOS:000454051900002
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.institutionauthorÖnenç, Alper
dc.language.isoen
dc.publisherCopernicus Gesellschaft Mbh
dc.relation.ispartofArchives Animal Breeding
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCarcass Characteristics
dc.subjectAging Time
dc.subjectEating Quality
dc.subjectBreed-Type
dc.subjectTraits
dc.subjectPerformance
dc.subjectBeef
dc.subjectSteers
dc.subjectFeed
dc.subjectPalatability
dc.titleEffects of slaughter age and muscle type on meat quality characieristics of Eastern Anatolian Red bulls
dc.typeArticle

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