Pregledni rad
EFFECT OF PRE-SLAUGHTER STRESS ON COLOR OF BEEF MEAT
Dejan Marenčić
orcid.org/0000-0001-8352-4915
; Visoko gospodarsko učilište Križevci, Križevci, Hrvatska
Ante Ivanković
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sažetak
Beef producers often encounter undesirable colour, primarily dark firm dry meat (DFD). Consumers will reject such meat, supposing that it comes from old or sick animal. Therefore, a major emphasis in beef production is placed on control and sustainable meat colour. Dark meat is one of the leading problems which causes millions of losses to meat industry and therefore it is the subject of numerous studies. Results show that pre-slaughter stress is a major cause of dark firm dry meat which is the consequence of low muscle glycogen decreasing synthesis of lactic acid and increasing ultimate pH value (upH). An increase of upH increases light absorption and water-holding capacity which leads to formation of undesirable dark firm dry meat.
Ključne riječi
cattle; meat; stress; quality; colour
Hrčak ID:
147854
URI
Datum izdavanja:
22.10.2015.
Posjeta: 1.153 *