Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5791449 | Meat Science | 2014 | 6 Pages |
Abstract
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.
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Authors
Bulent Teke, Filiz Akdag, Bulent Ekiz, Mustafa Ugurlu,