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| Effects of Long-Distance Transportation Stress on Meat Quality of Different Carcass Parts of Simmental Cattle |
| LEI Yuanhua1, YANG Yuanli1, ZHANG Songshan1, LI Suxia2, XIE Peng1,* |
| 1.Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; 2.Hebei Chengde Livestock Station, Chengde 067000, China |
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Abstract This study was designed to investigate the effects of long-distance transportation stress on the meat quality of different carcass parts of Simmental cattle. A total of 12 Simmental cattle were randomly divided into transportation (> 600 km) and untreated control groups. All animals were slaughtered and longissimus dorsi, semitendinosus and supraspinatus muscles were collected for the measurement of pH value, color difference, water-holding capacity and shearing force at 72 h after slaughter. The results showed that the stress caused by long-distance transportation resulted in a significant increase in pH72 h after slaughter (P < 0.05), with a highly significant increase being observed for supraspinatus muscle (P < 0.01) compared with the control. The drip loss, cooking loss and pressure water loss increased significantly (P < 0.05 or P < 0.01), but no significant difference was observed in the drip loss of semitendinosus muscle and the cooking loss and pressure water loss of longissimus dorsi muscle before and after long-distance transportation (P > 0.05). For all three muscles, shear force increased; brightness value (L*) significantly reduced (P < 0.01), redness value (a*) and yellowness value (b*) were changed to different extents, with a significant increase in b* being observed only for longissimus dorsi muscle. All quality indicators except for a* and b* of supraspinatus muscle changed significantly (P < 0.05 or P < 0.01). Hence, the conclusion can be drawn that transportation stress results in a significant deterioration of beef quality, which varies among different muscles, with the greatest change being observed for supraspinatus muscle.
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XIE Yuchun, NAI Rile, YANG Feng, CHE Tianyu, GUO Juntao, SU Xin, ZHAO Cun, WANG Zhixin, LIU Zhihong, LI Jinquan. Fatty Acid Composition of Meat from Australian Merino Sheep[J]. Meat Research, 2020, 34(8): 8-12. |
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2018, Vol. 32 
