The inherent meat softness of South African breed-types was examined under normal South African commercial slaughterhouse techniques in this study (Phase 1). The meat softness and calpain system differences of A-age (feedlot and pasture) animals, AB-age (feedlot and pasture) animals, and B-age (pasture) animals were assessed in Phase 2 under the defined ideal slaughter conditions for South African crossbred cattle breeds. Pre-slaughter, feed was withheld for three hours or 24 hours. Three electrical stimulation (ES) treatments were used within each feed withdrawal group: ES for 15 seconds, 120 seconds, or no stimulation. Within 1 hour of killing, the corpses were placed in chillers at 4 degrees Celsius. Animals of A-age (feedlot and pasture), AB-age (feedlot and pasture), and B-age (feedlot and pasture) were used in Phase 2 to study the influence of animal age and feeding regime (pasture). For 15 seconds, all corpses were electrically shocked. Early postmortem and 24 hour postmortem pH and temperature values were taken. The influence of ageing on meat properties was investigated using samples taken from the m. longissimus lumborum (LL) muscle at 1 day, 7 days, and 14 days post mortem. The best post-slaughter procedure was found to be ES-15 electrical stimulation, which controlled pH fall (not too quickly) by delivering electrical stimulation for a brief time.
In the Nguni and Simmentaler-cross, a longer feed withdrawal interval increased the incidence of dark-firm-dry (DFD) meat (pHu >6). When 120 ES was treated, the Brahman-cross longissimus (LL) tended to be more delicate, with a lighter colour and more drip loss. During Phase 2, electrical stimulation for 15 seconds revealed that none of the carcasses had been exposed to heat or cold shortening. The Warner Bratzler shear force (WBSF) of longer feed withdrawals was higher than that of three hour feed withdrawals. ES, on the other hand, reduced the effect of stress on tenderness. The most tender LL was produced by the AB-age feedlot animals, followed by the B-age pasture and the A-age feedlot, which was equivalent to the AB-age pasture. The least tender LL steaks came from A-age pasture cattle. Although connective tissue becomes less soluble in older animals, it did not play a decisive role in tenderness in this study, the calpain proteolytic system played a key part in determining eventual meat tenderness. The tenderness outcome of Nguni LL, which marbled nicely at AB-age, was influenced by intramuscular fat (about 3%).
Because corpses from older animals were not necessarily tougher than those from younger animals, judging eating quality only on the basis of age is unreliable. The classification system in South Africa, as well as the resulting remuneration, should be reconsidered, and customers should be informed properly. The use of appropriate pre- and post-slaughter conditions, as well as adaptations to accommodate varied breed types, should be used to optimise production processes.
Author(s) Details:
L. Frylinck,
Department of Meat Science, Agricultural Research Council – Animal
Production Institute, Private Bag X2, Irene, 0062, South Africa.
K. Y. Modika,
Department of Meat Science, Agricultural Research Council – Animal
Production Institute, Private Bag X2, Irene, 0062, South Africa.
E. C. Webb,
Department of Animal and Wildlife Sciences, University of Pretoria, Private
Bag X2, Hatfield, Pretoria 0028, South Africa.
P. E. Strydom,
Department of Meat Science, Agricultural Research Council – Animal
Production, Private Bag X2, Irene, 0062, South Africa.
Please see the link here: https://stm.bookpi.org/RAAVS-V5/article/view/5716
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