engleski

Influence of preslaughter resulting time of bulls on meat temperature, colour and pH value

The paper presents results of meat quality evaluation in two groups of Simmental farm fattened bulls (n=40), age from 14 to 20 mounths and weight from 400 to 550 kg. Animal were selected by the metod of free choice and divided into two groups. The first group consisted of bulls transported nearby. These were animals sloughtered immediatly after arrived. The second group included animals animals transported from distan places, resting for 36 hours prior to sloughter. presloughter resting time of young bulls, from 400 to 550 kg weight, reduced significantly the occurence of dark, firm, dry (DFD) meat. The major factor of DFD meat detection in muscle pH. temperature and collour are of less value. If we take into account the limit of pH for DFD meat being 5,8 according to Jones and Tong (1989), Pem et al. (1994) and Čepin (1988, 1991, 1995) 7 animals (35%) due to pH of m. longissimus dorsi and 3 animals (15%) due to pH of m. gracilis can be qualified as DFD meat in group resting prior to sloughter. In the immediately after arrival sloughtered group these number are higher. There are 16 animals (80%) due to pH of m. longissimus dorsi and 12 animals (60%) due to pH of m. gracilis being qualified as DFD meat. If we, however, take into account the limit of pH for DFD meat being 6.0 (gariepy et al., 1990) 3 animals (15%) due to pH of m. longissimus dorsi and one animal (5%) due to pH of m. gracilis can be qualified as DFD meat in group resting prior to sloughter. In the immediatly after arrival sloughtered group these numbers are higher. There are 9 animals (45%) due to pH of m. longissimus dorsi and 30% of animals due to pH of m. gracilis being qualified as DFD meat.

bulls; resting time; sloughtering; temperature; colour; pH value; meat quality

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