The Effect of Post-Transport Electrolyte-Glucose Solution While in Lairage on Carcass and Meat Quality of Young Bulls
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Dosyalar
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Blackwell
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The purpose of this study was to determine the effect of electrolyte-glucose solution (EG) while in lairage on carcass and meat quality of young bulls. Twenty Holstein Friesian young bulls were allocated to two groups, a control group (group C, n = 10) and an electrolyte-glucose therapy group (group EG, n = 10). Muscle glycogen content was significantly higher in EG (11.6 mmol/L) compared with C (8.8 mmol/l). Cooler shrinkage, muscle pH 24 h postmortem were lower in EG than in C; however, differences were found insignificant. Steaks in EG preserved color vividness along the blooming time, and had less thawing loss. Shear force of EG were significantly lower those of C (P < 0.05) and consumer sensory evaluations indicated that EG steaks were preferred to C steaks (P < 0.001). It was concluded that EG the for 18 h in lairage Unproved carcass and meat quality.
Açıklama
Anahtar Kelimeler
Postmortem Glycolytic Rate, Beef-Cattle, Pre-Slaughter, Ultimate Ph, Drip Loss, Color, Muscle, Tenderness, Stress, Steers
Kaynak
Journal of Muscle Foods
WoS Q Değeri
Q3
Scopus Q Değeri
N/A
Cilt
21
Sayı
2
