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EFFECTS DIFFERENT TRANSPORT PERIOD AND MIXING OF GROUPS ON MEAT QUALITY OF SIMMENTAL BULLS
Dean Marenčić
orcid.org/0000-0001-8352-4915
; College of Agriculture, Križevci, Croatia
Ante A. Ivanković
; Agricultural Faculty, University of Zagreb, Zagreb, Croatia
Vinko Pintić
orcid.org/0000-0002-5233-5959
; College of Agriculture, Križevci, Croatia
R. Horvat-Marković
; Podravka, Danica Ltd. Meat Industry, Koprivnica, Croatia
M. Horvat
; Podravka, Danica Ltd. Meat Industry, Koprivnica, Croatia
M. Konjačić
; Agricultural Faculty, University of Zagreb, Zagreb, Croatia
N. Kelava
; Agricultural Faculty, University of Zagreb, Zagreb, Croatia
Sažetak
In the last few years, beef producers have had great problems with beef distribution, related primarily to the frequent incidence of dark, firm, dry meat. Consumers are unlikely to buy and consume such meat. The aim of this study was to examine the effect of transport period and mixing of groups during rest period in lairage on the quality of beef carcasses. The study included 40 Simmental bulls aged from 18 to 20 months. Ultimate pH value and meat colour were measured 24 hours post mortem in m. longissimus dorsi and m. gracilis. Only 45% of carcasses were within the standard pHu range. Results of transport period did not show significant effect on beef quality. In contrast to transport period, mixing of groups during rest period in lairage had highly significant adverse effect on beef quality (p<0.001). The effect of mixing of bulls during the resting period of 18 hours, could however be regarded of being the main stress factor.
Ključne riječi
Simmental bulls; beef meat; transport period; mixing of groups; pHu; colour
Hrčak ID:
50763
URI
Datum izdavanja:
25.3.2010.
Posjeta: 1.169 *