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UTJECAJ ODMORA PRIJE KLANJA NA FIZIKALNO-KEMIJSKE ODLIKE MESA SIMENTALSKE JUNADI
Dejan Marenčić
; Visoko gospodarsko učilište u Križevcima, Križevci, Croatia
Ante Ivanković
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Croatia
Vinko Pintić
; Visoko gospodarsko učilište u Križevcima, Križevci, Croatia
Nikolina Kelava Ugarković
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Croatia
Tomislav Jakopović
; Agrokor dd, Zagreb, Croatia
Sažetak
The objective of this research was to examine the effect of pre-slaughter rest period in lairage on the Simmental beef quality. The study was conducted on 400 cattle (200 bulls and 200 heifers), aged from 13 to 16 months. The cattle were divided in two groups; the first group included 100 bulls and 100 heifers that were rested for 18 hours in lairage prior to slaughter, while the second group (unrested) included 100 bulls and 100 heifers which were taken to the slaughterline immediately after being unloaded. Quality indicators pH, EC and meat colour values were measured 24 hours post-mortem. Heifers had significantly lower muscle pH24, EC value and significantly higher L*, b* and h* value, while bulls had significantly higher parameters pH24 and EC value (P<0.001). Bulls rested in lairage had significantly higher pH24 (P<0.01) and significantly lower L*, b* and h* value compared with unrested bulls (P<0.05), while rested heifers had significantly lower pH24 (P<0.001) and significantly higher L* and h* value, compared with unrested heifers (P<0.05). Our results indicate that the rest period in heifers could have a beneficial effect on beef quality, while in bulls rest period is not recommended.
Ključne riječi
Simmental; beef; pre-slaughter rest period; quality parameters
Hrčak ID:
97640
URI
Datum izdavanja:
4.2.2013.
Posjeta: 1.102 *