Influence of pre-slaughter resting time on shelf life and ammonia level of young bull meat during the storage

IF 0.2 4区农林科学 Q4 CHEMISTRY, APPLIED

Archiv Fur Lebensmittelhygiene Pub Date : 2009-01-01 DOI:10.2376/0003-925X-60-165

Željka Kuzmanović Grubešić, M. Hadžiosmanović, E. Elabjer, N. Zdolec

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Abstract

The aim of present study was to evaluate the impact of pre-slaughter resting time of Simmental fattened bulls (n=40, age 14 to 24 months, m=250-350 kg) on shelf life and ammonia level of obtained meat. Animals were transported 140 km to local slaughterhouse, within two groups. First one included farm raised animals slaughtered immediately after arrival, while the second group consisted of extensively raised animals rested 36 hours prior to slaughter. The content of ammonia was measured at 1st, 3rd, 5th, 7th and 9th day of cold storage (2– 4 o ; C) in m. longissimus dorsi and m. gracilis. Initial ammonia level as well as ammonia levels measured during the storage in both muscles were higher in group of animals slaughtered immediately after arrival comparing to group of animals rested 36 hours prior to slaughter (P<0.001). At the end of storage period, meat became rotten in both groups leading us to conclude that 36 hours of resting prior to slaughter is not long enough to sufficiently suppress negative influence of stress on shelf life of meat.

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屠宰前静置时间对牛幼肉贮藏期和氨含量的影响

本研究旨在评价40头14 ~ 24月龄、体重250 ~ 350 kg的西门塔尔肥育公牛屠宰前休息时间对肉品质的保质期和氨氮水平的影响。动物被分两组运送到140公里外的当地屠宰场。第一组包括在抵达后立即屠宰的农场饲养的动物，而第二组包括在屠宰前36小时休息的广泛饲养的动物。分别于冷藏后第1、3、5、7、9天(2 ~ 4 d)测定氨含量;C)背最长肌和股薄肌。与屠宰前36小时休息的动物组相比，到达后立即屠宰的动物组的初始氨水平和储存期间测量的两组肌肉中的氨水平更高(P<0.001)。在贮藏期结束时，两组的肉都腐烂了，这使我们得出结论，屠宰前36小时的休息时间不足以充分抑制压力对肉保质期的负面影响。

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来源期刊

Archiv Fur Lebensmittelhygiene 工程技术-毒理学

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： The "Journal of Food Safety and Food Quality“ provides a platform for papers including case studies and discussion papers dealing with topics from all areas of food hygiene (food originating from animals) including dairy hygiene, food monitoring, beef cattle and meat examination, meat hygiene and food technology.