کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791449 | 1109610 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of different lairage times after long distance transportation on carcass and meat quality characteristics of Hungarian Simmental bulls
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The objective of this study was to determine the effects of three lairage times (24Â h, 48Â h and 72Â h) on the meat quality of tame trained to lead Hungarian Simmental bulls subjected to long commercial transportation of approximately 1800Â km. A total of 30 bulls, with an average age of 24Â months, were used. During the lairage, bulls received 0.5Â kg concentrate feed per animal per day and ad libitum access to the hay and water. As the lairage duration increased, the pHult decreased (PÂ <Â 0.05). Bulls lairaged for 24Â h had lower L*, b* and H* values than those lairaged for 48Â h and 72Â h (PÂ <Â 0.05). The effect of lairage time on WHC, cooking loss and Warner-Bratzler shear force values was not significant. The b* value was considered the best predictor of muscle pHult. In conclusion, 72Â h quiet lairage time is recommended after transportation in order to prevent the adverse effects of transportation on meat quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 1, January 2014, Pages 224-229
Journal: Meat Science - Volume 96, Issue 1, January 2014, Pages 224-229
نویسندگان
Bulent Teke, Filiz Akdag, Bulent Ekiz, Mustafa Ugurlu,