Relationship between pre-slaughter stress responsiveness and beef quality in three cattle breeds

被引：98

作者：

Muchenje, V. ^{[1
]}

Dzama, K. ^{[2
]}

Chimonyo, M. ^{[1
]}

Strydom, P. E. ^{[3
]}

Raats, J. G. ^{[1
]}

机构：

[1] Univ Ft hare, Dept Livestock & Pasture Sci, ZA-5700 Alice, South Africa

[2] Univ Stellenbosch, Dept Anim Sci, ZA-7602 Matieland, South Africa

[3] Agr Res Council, Dept Nutr & Food Sci, Meat Ind Ctr, ZA-0062 Irene, South Africa

来源：

MEAT SCIENCE | 2009年 / 81卷 / 04期

关键词：

Catecholamines; Correlations; Dopamine; L* value; Cooking loss; DARK-CUTTING CONDITION; MEAT QUALITY; CARCASS TRAITS; PH; CATECHOLAMINES; STEERS; GLUCOCORTICOIDS; RESTRAINT; CORTISOL; DURATION;

D O I：

10.1016/j.meatsci.2008.11.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The relationship between stress responsiveness and beef quality of 40 Nguni, 30 Bonsmara and 30 Angus steers was determined. The C values, pHu, cooking loss (CL) and Warner-Bratzler shear force (WBSF) were determined. Catecholamine levels were determined from urine samples collected at slaughter. Bonsmara steers had the highest (P < 0.05) levels of catecholamines with respective epinephrine, norepinephrine and dopamine concentrations of 10.8, 9.7 and 14.8 nmol/mmol. Nguni steers had the lowest (P<0.05) levels of catecholamines, with respective catecholamine concentrations of 5.1, 4.3 and 4.0 nmol/mmol. In the Nguni steers, there were significant (P < 0.05) correlations between catecholamines and L* and between dopamine and tenderness in meat aged for two days (WBSF2). In the Bonsmara, dopamine was correlated (P < 0.05) pHu, WBSF2 and CL. No significant correlations were found in the Angus. Therefore the relationship between stress responsiveness and certain beef quality traits may not be similar in different breeds. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：653 / 657

页数：5

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