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Evaluation of period of fasting and mixing of steers prior to slaughter on meat eating quality

Published online by Cambridge University Press:  22 November 2017

F O Lively ,
B W Moss ,
T W J Keady ,
L Farmer ,
N F S Gault ,
E Tolland ,
J Tollerton ,
D Devlin  and
A Gordon
F O Lively
Affiliation:
Agri-Food & Biosciences Institue, Hillsborough, Northern Ireland, United Kingdom Queens University of Belfast, Belfast, Northern Ireland, United Kingdom
B W Moss*
Affiliation:
Agri-Food & Bioscience Institute, Belfast, Northern Ireland, United Kingdom Queens University of Belfast, Belfast, Northern Ireland, United Kingdom
T W J Keady
Affiliation:
Teagasc, Animal Production Reseach Centre, Athenry, County galway, Ireland
L Farmer
Affiliation:
Agri-Food & Bioscience Institute, Belfast, Northern Ireland, United Kingdom Queens University of Belfast, Belfast, Northern Ireland, United Kingdom
N F S Gault
Affiliation:
Agri-Food & Bioscience Institute, Belfast, Northern Ireland, United Kingdom Queens University of Belfast, Belfast, Northern Ireland, United Kingdom
E Tolland
Affiliation:
Agri-Food & Bioscience Institute, Belfast, Northern Ireland, United Kingdom
J Tollerton
Affiliation:
Agri-Food & Bioscience Institute, Belfast, Northern Ireland, United Kingdom
D Devlin
Affiliation:
Agri-Food & Bioscience Institute, Belfast, Northern Ireland, United Kingdom
A Gordon
Affiliation:
Agri-Food & Bioscience Institute, Belfast, Northern Ireland, United Kingdom
*
Email: [email protected]
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Extract

Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship between pHu and tenderness with highest shear force values recorded between pHu 5.8 to 6.2. The aim of this study was to determine the effect of fasting and mixing of steers prior to slaughter on the meat eating quality of longissimus dorsi (LD) muscle.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 138
Copyright
Copyright © The British Society of Animal Science 2009

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References

Raj, A.B.M., Moss, B.W., Rice, D.A., Kilpatrick, D.J., McCaughey, W.J. & McLauchlan, W. Meat Science (1992) 32, 367–386 Google Scholar
Purchas, R.W. & Aungsupakorn, R. (1990) Meat Science 27, 129–140 CrossRefGoogle Scholar