Önenç, Alper2022-05-112022-05-1120101046-0756https://hdl.handle.net/20.500.11776/10295The 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.eninfo:eu-repo/semantics/closedAccessPostmortem Glycolytic RateBeef-CattlePre-SlaughterUltimate PhDrip LossColorMuscleTendernessStressSteersArticle212268279Q3WOS:0002763057000082-s2.0-77954018758N/A