Beef colour defined based on pH in Holstein bull carcasses

被引：3

作者：

Ardicli, S. ^{[1
]}

Dincel, D. ^{[1
]}

Balci, F. ^{[1
]}

机构：

[1] Uludag Univ, Fac Vet Med, Dept Genet, Bursa, Turkey

来源：

INDIAN JOURNAL OF ANIMAL RESEARCH | 2019年 / 53卷 / 11期

关键词：

Carcass traits; Environmental factors; Holstein; Meat quality; pH effects; MEAT QUALITY; FATTENING PERFORMANCE; GROWTH-PERFORMANCE; BROWN SWISS; SLAUGHTER; TRAITS; SEASON;

D O I：

10.18805/ijar.B-997

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The present study was carried out on 510 Holstein-Fresian bulls and it aimed to evaluate the effects of season, age at slaughter and pH on meat colour characteristics. An additional aim of this analysis was to determine the impact of environmental factors including season and slaughter age on meat pH. A cluster analysis applied to all the colour coordinates divided the samples into six groups according to their ultimate pH. L*, a*, b* and C* values were significantly higher in cattle slaughtered in the winter season. Moreover, a significant effect of age at slaughter on colour coordinates was found with the exception of a* value. Meat from bulls slaughtered at 16/17 months of age was characterized by brighter colour. Among the pH groups, the highest value of L* was found in meat with pH<5.40, whereas, the highest a* and C* in pH 5.415.50. The present results may be useful and indicative for both beef industry and future studies on meat colour.

引用

页码：1533 / 1537

页数：5

共 21 条

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