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Influence of Temperature, Fasting and Transportation

  • K. Fischer
Part of the Current Topics in Veterinary Medicine and Animal Science book series (CTVM, volume 10)

Abstract

The influences of different temperatures during transport (+2°C, +12°C, +36°C), and an additional fasting period of 48 h before slaughter were investigated in relation to characteristics of meat quality and post mortem glycogenolysis in 48 young bulls of the German Simmental breed. Feeding of animals was discontinued 22 h before transportation to the slaughterhouse. The duration of transport lasted four hours and the RH in the air-conditioned truck was 65 per cent. Final pH values 48 h post mortem in M. semimembranosus, M. semitendinosus, M. longissimus dorsi, M. psoas major and M. biceps femoris were determined. Water-binding capacity (Grau/Hamm), and essential metabolites of glycogen metabolism at 45 min post mortem were also measured.

Different temperatures during transport, followed by immediate slaughter did not lead in any case to dark-cutting beef; only at the highest temperature were lower glycogen contents and higher lactate and glucose concentrations found, especially in M. semitendinosus. The additional fasting led in all muscles examined to a drastic decline in glycogen concentration, particularly in M. longissimus dorsi, M. semitendinosus and M. semimembranosus. Highly significant differences were also found in ultimate pH values and in the water-binding capacity, compared with unfasted animals. Glucose, ATP and creatine phosphate levels were almost unaffected by the experimental treatments.

Keywords

Creatine Phosphate Meat Quality Biceps Femoris High Lactate Glycogen Metabolism 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© ECSC, EEC, EAEC, Brussels-Luxembourg 1981

Authors and Affiliations

  • K. Fischer
    • 1
  1. 1.Bundesanstalt für FleischforschungKulmbachFederal Republic of Germany

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