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15 June 2021 Pre-slaughter road transportation times: meat quality and sensory properties of Nellore bull meat
Natália Gomes Lacerda, Rafael Mezzomo, Ivanna Moraes de Oliveira, Kaliandra Souza Alves, Luis Rennan Sampaio de Oliveira, Mychelle Cristina Alves Santos, Ramon Rodrigo Ferreira Lima, Daiany Iris Gomes
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Abstract

This study evaluated the effects of different pre-slaughter road transportation times on sensory evaluation and instrumental measurements of Nellore cattle meat quality. About 15 farms were classified according to transportation times (five farms per transportation time group) as follows: 1 — less than 2 h (<2), 2 — between 2 and 4 h (>2 and ≤4), and 3 — between 4 and 6 h (>4 and ≤6). The experiment was a completely randomized design with 15 replications and three treatments. Meat analyses were performed on steaks taken from the longissimus dorsi muscle from the 10th rib to the third lumbar vertebra. Road transportation times had no significant effects on pH and mean shear force values. Sarcomere length, myofibrillar fragmentation index, and creatine kinase levels were also not affected by transportation time. Furthermore, road transportation times had no effect on meat tenderness, flavour, odour, and overall acceptability when evaluated by consumers. Thus, a pre-slaughter road transportation time up to 6 h does not affect the sensory evaluation and instrumental measurements of Nellore cattle meat quality when raised using a grazing system.

Natália Gomes Lacerda, Rafael Mezzomo, Ivanna Moraes de Oliveira, Kaliandra Souza Alves, Luis Rennan Sampaio de Oliveira, Mychelle Cristina Alves Santos, Ramon Rodrigo Ferreira Lima, and Daiany Iris Gomes "Pre-slaughter road transportation times: meat quality and sensory properties of Nellore bull meat," Canadian Journal of Animal Science 102(1), 30-38, (15 June 2021). https://doi.org/10.1139/CJAS-2020-0032
Received: 8 March 2020; Accepted: 19 May 2021; Published: 15 June 2021
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KEYWORDS
Acceptabilité
Acceptability
bovins Nellore
Nellore cattle
préabattage des bovins
pre-slaughter of cattle
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