The Effect of Some Pre-Slaughter Factors on Meat Quality of Cattle
Abstract
Bu çalışmada, Van Belediyesi Mezbahasında kesilen 65 baş Esmer (Brown Swiss) ırkı melezi ve 53 baş Simental ırkı melezi toplam 118 baş erkek sığır karkası değerlendirmeye alınmıştır. Araştırmanın amacı ırk, yaş, karkas ağırlığı, nakliye mesafesi, kesimhanede bekleme süresi ve şekli ile kesim öncesi açlık süresi olarak belirlenen bazı kesim öncesi faktörlerin, ette pH, renk, presleme (STK) ve pişirme su kaybı (PSK) ile sertlik (WBSF) üzerine etkilerini belirlemek olmuştur. Et kalitesi özelliklerinin belirlenmesinde sol yarım karkastaki 11-13. kaburgalar arası m. longissimus thoracis kası kullanılmıştır. Ayrıca, kesim öncesi faktörlerin koyu kesime etkisinin belirlenmesinde, pH24sa < 6.2 ve pH24sa ≥ 6.2 olmak üzere iki pH kategorisi oluşturulmuş ve pH24sa ≥ 6.2 olan karkaslar koyu kesim (DFD) olarak değerlendirilmiştir. Esmer melezi ve Simmental melezi sığırların karkaslarında sırasıyla pH45dk 6.56±0.034 ve 6.54±0.054; pH24sa 5.98±0.051 ve 5.83±0.072; STK % 14.42±0.383 ve % 16.16±0.537 olarak belirlenmiştir. çalışmada Irkın etkisi değerlendirmeye alınan et kalitesi özelliklerinden yalnız STK bakımından önemli bulunmuş (p<0.001) ve Simental melezlerinde presleme su kaybı daha yüksek olmuştur. Otuz aylık yaştan küçük (<30) ve 30 aylık ve daha büyük yaştaki (≥30) sığırların karkaslarında sırasıyla pH45dk 6.52±0.041 ve 6.57±0.041; pH24sa 5.76±0.062 ve 6.05±0.062 (p<0.001); L* değeri 34.94±0.495 ve 33.12±0.496 (p<0.01); b* değeri 11.77±0.367 ve 10.30±0.367 (p<0.01) olarak belirlenmiştir. Otuz aylık ve daha büyük yaştaki sığırların karkaslarında otuz aylık yaştan küçük sığırların karkaslarına göre pH24sa daha yüksek; L* ve b* değerleri ise daha düşük bulunmuştur. Diğer et kalitesi özellikleri bakımından ise yaş grupları benzerlik göstermiştir. Kovaryet etki olarak değerlendirilen karkas ağırlığı ile et kalitesi özellikleri arasındaki ilişkinin belirlenmesine yönelik yapılan analiz sonucunda karkas ağırlığının artışına paralel olarak pH45dk ve pH24sa değerleri artış gösterdiği (p< 0.05); L*(p<0.001), b* (p<0.05) değerlerinin ve presleme su kaybının (p<0.001) ise önemli düzeyde azaldığı belirlenmiştir. Nakliye mesafesi 125 km'den kısa ve 300 km olan sığırların karkaslarında sırasıyla pH45dk 6.38±0.040 ve 6.72±0.061 (p<0.001); pH24sa 5.71±0.061 ve 6.10±0.093 (p<0.05); L* değeri 35.05±0.494 ve 33.01±0.744 (p<0.05); a* değeri 9.98±0.423 ve 8.13±0.638 (p<0.05); b* değeri 11.85±0.325 ve 10.22± 0.551 (p<0.05); PSK % 32.21±0.981 ve % 27.09±1.460 (p<0.05); WBSF 7.36±0.388 kg ve 5.01±0.585 kg (p<0.01) olarak belirlenmiştir. Nakliye mesafesinin STK dışındaki incelenen et kalitesi özellikleri üzerindeki etkisi önemli olmuştur. Nakliye mesafesi 300 km olan sığırların karkaslarında daha kısa mesafeden kesime getirilen sığırların karkaslarına göre pH45dk ve pH24sa yüksek; L*, a*, b* değerleri, PSK ve WBSF önemli düzeyde düşük bulunmuştur. Kesim öncesi açlık süresi 1-12 saat ve 13-26 saat olan sığırların karkaslarında sırasıyla pH45dk 6.54±0.036 ve 6.55±0.050 (p<0.05); pH24sa 5.79±0.055 ve 6.02±0.075 (p<0.05); L* değeri 35.13±0.439 ve 32.93±0.605 (p<0.05); b* değeri 11.65±0.325 ve 10.42±0.448; STK % 16.55±0.405 ve % 14.02±0.572 (p<0.001) olarak belirlenmiştir. Açlık süresi 13-26 saat olan sığırların karkaslarında, 1-12 saat olanlara göre pH45dk ve pH24sa yüksek; L*, b* değerleri ve STK ise daha düşük bulunmuştur. Farklı açlık süresine sahip gruplarda etin a*, PSK ve WBSF değerleri ise benzerlik göstermiştir. Kesimhanede serbest ve bağlı şekilde bekletilen sığırların karkaslarında sırasıyla pH45dk 6.58±0.030 ve 6.51± 0.053; pH24sa 6.10±0.045 ve 5.70±0.080 (p<0.001); L* değeri 32.99±0.365 ve 35.07±0.640 (p<0.01); b* değeri 10.39±0.270 ve 11.68±0.474 (p<0.05); WBSF değeri 5.31±0.287 kg ve 7.06±0.503 kg (p<0.01) olarak belirlenmiştir. Kesimhanede serbest olarak bekletilen sığırların karkaslarında, bağlı olarak bekletilenlere göre pH24sa'in daha yüksek; L*, b* değerleri ve WBSF daha düşük bulunmuştur. Farklı bekletme şeklinin a*, STK ve PSK'ya etkisinin ise önemli olmadığı belirlenmiştir. Kesimhanede bekletme süresinin et kalitesi özelliklerine etkisi, bekletme şekli dikkate alınarak değerlendirilmiştir. Yapılan istatistik analiz sonucunda bekleme süresinin serbest şekilde bekletilen sığır karkaslarında et kalitesi özellikleri bakımından önemli değişikliğe neden olduğu belirlenmiştir. Kesimhanede serbest şekilde bekletilen ve bekletme süresi 1-5 saat ve 6-12 saat olan sığırların karkaslarında pH45dk 6.73± 0.055 ve 6.43±0.055 (p<0.01); pH24sa 6.31±0.083 ve 5.89±0.083 (p<0.01); L* değeri 31.74±0.668 ve 34.25±0.670 (p<0.05); a* değeri 7.81±0.572 ve 10.16±0.573 (p<0.05); b* değeri 9.56±0.494 ve 11.23±0.495 (p<0.05); STK % 13.79±0.627 ve % 16.04±0.620 (p<0.05); WBSF ise 3.74±0.525 kg ve 6.88±0.526 kg olarak belirlenmiştir. Kısa bekleme süresine sahip olan ve serbest şekilde bekletilen sığırların karkaslarında, daha uzun süre bekletilenlere göre pH45dk ve pH24sa yüksek; L*, a*, b*, STK ve WBSF daha düşük bulunmuştur. Çalışmada değerlendirmeye alınan karkasların % 75.42'sini, pH'sı 6.2'den küçük; % 24.58'ini ise pH'sı 6.2'den büyük DFD karkasların oluşturduğu belirlenmiştir. Kesim öncesi faktörlerin koyu kesim oranına etkisinin belirlenmesine yönelik olarak yapılan istatistik analizler sonucunda yaş, bekleme süresi, bekletme şekli ve karkas ağırlığının koyu kesime etkisinin önemli olduğu belirlenmiştir (p<0.05). Otuz aylık yaştan küçük ve 30 aylık ve daha büyük yaştaki sığırların karkaslarında koyu kesimin payı sırasıyla % 6.78 ve % 42.37 (p<0.001); 250 kg'ın altında ve 250 kg ve üzerinde olan karkaslarda ise koyu kesimin payı sırasıyla % 16.13 ve % 33.93 (p<0.05) olmuştur. Bekletme süresi 1-5 saat ve 6-12 saat olan sığırların karkaslarında koyu kesimin payı sırasıyla % 31.43 ve % 14.58 (p<0.05) ; serbest ve bağlı şekilde bekletilen sığırların karkaslarında ise aynı payın sırasıyla % 32.58 ve % 3.45 (p<0.001) olduğu belirlenmiştir. Çalışma sonucunda, hayvanın yaşı ve kesimhane padoklarında bekletme şekli başta olmak üzere; karkas ağırlığı, nakliye mesafesi, açlık ve bekletme sürelerinin pH ve incelenen diğer et kalitesi özelliklerine etkilerinin önemli olduğu sonucuna varılmıştır. Bunlara bağlı olarak, DFD karkasların payının yüksek ve koyu kesim sorununun önemli boyutta olduğu belirlenmiştir. Anahtar kelimeler: Koyu kesim, et kalitesi, nakliye, ruminant
In this study, the carcasses of 65 heads of Brown Swiss cross and 53 heads of Simmental cross bulls were evaluated. The aim of the study was to determine the effect of some pre-slaughter factors as breed, age, carcass weight, transportation distance, fasting duration, lairage duration and waiting type in slaughterhouse lots on pH, color, water holding capacity as expressed juice (WHC) and cooking loss (CL) and tenderness (WBSF) of meat. The meat quality analyses of carcasses were done at left sides on m.longissimus thoracis muscle between the 11th to 13th thoracic vertebrae. Moreover, it was consisted two categories as pH24h< 6.2 and pH24h ≥ 6.2 that carcasses with pH24h ≥ 6.2 were classified as dark cutters (DFD) for carried out to examine the pre-slaughter factors which caused dark cutting problem carcasses. pH45m, pH24h and WHC of the carcasses of Brown Swiss crosses and Simmental crosses were found as 6.56±0.034 and 6.54±0.054; 5.98±0.051 and 5.83±0.072; 14.42±0.383 % and 16.16±0.537 %, respectively. Breed did not have a large influence on meat quality attributes and the effect of breed was only found significant for WHC. The carcasses of Simmental crosses had higher expressed juice than Brown Swiss crosses. pH45m, pH24h, L* and b* values of the carcasses of bulls in different age groups as younger than 30 months of age (< 30) and older than 30 months of age bulls (≥30) were found as 6.52±0.041 and 6.57±0.041; 5.76±0.062 and 6.05±0.062 (p<0.001); 34.94±0.495 and 33.12±0.496 (p<0.01); 11.77±0.367 and 10.30±0.367 (p<0.01), respectively. The carcasses of 30 months of age and older bulls had higher pH24sa and lower L* and b* values than younger bulls. Other meat quality attributes were found to be similar between age groups. The relationship among meat quality attributes and carcass weights that evaluate as covariate were found significant for some parameters. In parallel with the increase in carcass weight, pH45dk and pH24sa were increased (p<0.05); L*(p<0.001), b* (p<0.05) and (p<0.001) expressed juice were decreased significantly. pH45m, pH24h, L*, a*, b*, cooking loss and WBSF of the carcasses of bulls in different transportation distance groups as shorter than 125 km and ~300 km transportation distance were found as 6.38±0.040 and 6.72±0.061 (p<0.001); 5.71±0.061 and 6.10±0.093 (p<0.05); 35.05±0.494 and 33.01±0.744 (p<0.05); 9.98±0.423 and 8.13±0.638 (p<0.05); 11.85±0.325 and 10.22±0.551 (p<0.05); 32.21±0.981 % and 27.09±1.460 % (p<0.05); WBSF 7.36±0.388 kg and 5.01±0.585 kg (p<0.01), respectively. Transport distances had significant affect on all meat quality attributes with the exception of WHC. The carcasses of bulls that transported from 300 km away from slaughterhouse had higher pH45dk and pH24sa; and lower L*, a*,b*, cooking loss and WBSF, significantly. pH45m, pH24h, L*, b*, WHC of the carcasses of bulls in different fasting duration groups as 1-12 hours and 13-26 hours were found as 6.54±0.036 and 6.55±0.050 (p<0.05); 5.79±0.055 and 6.02±0.075 (p<0.05); 35.13±0.439 and 32.93±0.605 (p<0.05); 11.65±0.325 and 10.42±0.448; 16.55±0.405 % and 14.02±0.572 % (p<0.001), respectively. pH45dk and pH24sa were found higher while L*,b* and WHC were lower in the carcasses of bulls in 13-26 hours group when compared to 1-12 hours fasting group. a*, cooking loss and WBSF values were found to be similar between fasting duration groups. pH45m, pH24h, L*, b*, WBSF of the carcasses of bulls in different waiting types as free and tied in slaughterhouse lots were found as 6.58±0.030 and 6.51± 0.053; 6.10±0.045 and 5.70±0.080 (p<0.001); 32.99±0.365 and 35.07±0.640 (p<0.01); 10.39±0.270 and 11.68±0.474 (p<0.05); 5.31±0.287 kg and 7.06±0.503 kg (p<0.01), respectively. The carcasses of bulls that waited as free in lots had higher pH24sa and lower L*, b* and WBSF values than waited as tied. It was determined that different waiting types have no significant affect on a*, WHC and cooking loss between groups. Waiting type in slaughterhouse lots take into consideration when evaluated the effect of lairage duration on meat quality attributes. The results of statistical analyses showed that lairage duration has significant affect on meat quality attributes of the carcasses of bulls that waited as free in the slaughterhouse lots. pH45m, pH24h, L*, a*, b*, WHC and WBSF of the carcasses of free waited bulls in lots during 1-5 hours and 6-12 hours were found as 6.73± 0.055 and 6.43±0.055 (p<0.01); 6.31±0.083 and 5.89±0.083 (p<0.01); 31.74±0.668 and 34.25±0.670 (p<0.05); 7.81±0.572 and 10.16±0.573 (p<0.05); 9.56±0.494 and 11.23±0.495 (p<0.05); 13.79±0.627 % and 16.04±0.620 % (p<0.05); 3.74±0.525 kg and 6.88±0.526 kg, respectively. The carcasses of bulls that waited as free and shorter time were found to be higher pH45dk and pH24sa and lower L*, a*, b*, STK and WBSF values than carcasses of bulls that have long duration time. The carcasses evaluated in the study with pH24h< 6.2 were found % 75.42 of carcasses and percentage of dark cutting (pH24h ≥ 6.2) in the slaughterhouse was 24.78 %. As a result of the statistical analyses for determining the pre-slaughter factors that caused dark cutting; the effect of age, lairage duration and waiting type and carcass weight were found significant (p<0.05). The percentage of dark cutting in the carcasses of bulls in different age groups as 6.78 % for younger than 30 months of age (< 30) and 42.37 % for older than 30 months of age bulls (p<0.001). The percentage of dark cutting were % 16.13 and % 33.93 (p<0.05) for bulls that have lighter carcass than 250 kg and heavier than 250 kg, respectively. The percentage of dark cutting for lairage duration as 1-5 and 6-12 hours were % 31.43 and % 14.58 (p<0.05); for waiting type as free and tied were % 32.58 and % 3.45 (p<0.001), respectively. In conclusion, meat quality attributes was influenced significantly by pre-slaughter factors as mainly age and waiting type in slaughterhouse lots, slaughter weight, transport distance, fasting and lairage duration. As a result of this, it was determined that the percentage of DFD carcasses was high and the dark cutting was serious problem. Key words: Dark cutting, meat quality, transport, ruminant
In this study, the carcasses of 65 heads of Brown Swiss cross and 53 heads of Simmental cross bulls were evaluated. The aim of the study was to determine the effect of some pre-slaughter factors as breed, age, carcass weight, transportation distance, fasting duration, lairage duration and waiting type in slaughterhouse lots on pH, color, water holding capacity as expressed juice (WHC) and cooking loss (CL) and tenderness (WBSF) of meat. The meat quality analyses of carcasses were done at left sides on m.longissimus thoracis muscle between the 11th to 13th thoracic vertebrae. Moreover, it was consisted two categories as pH24h< 6.2 and pH24h ≥ 6.2 that carcasses with pH24h ≥ 6.2 were classified as dark cutters (DFD) for carried out to examine the pre-slaughter factors which caused dark cutting problem carcasses. pH45m, pH24h and WHC of the carcasses of Brown Swiss crosses and Simmental crosses were found as 6.56±0.034 and 6.54±0.054; 5.98±0.051 and 5.83±0.072; 14.42±0.383 % and 16.16±0.537 %, respectively. Breed did not have a large influence on meat quality attributes and the effect of breed was only found significant for WHC. The carcasses of Simmental crosses had higher expressed juice than Brown Swiss crosses. pH45m, pH24h, L* and b* values of the carcasses of bulls in different age groups as younger than 30 months of age (< 30) and older than 30 months of age bulls (≥30) were found as 6.52±0.041 and 6.57±0.041; 5.76±0.062 and 6.05±0.062 (p<0.001); 34.94±0.495 and 33.12±0.496 (p<0.01); 11.77±0.367 and 10.30±0.367 (p<0.01), respectively. The carcasses of 30 months of age and older bulls had higher pH24sa and lower L* and b* values than younger bulls. Other meat quality attributes were found to be similar between age groups. The relationship among meat quality attributes and carcass weights that evaluate as covariate were found significant for some parameters. In parallel with the increase in carcass weight, pH45dk and pH24sa were increased (p<0.05); L*(p<0.001), b* (p<0.05) and (p<0.001) expressed juice were decreased significantly. pH45m, pH24h, L*, a*, b*, cooking loss and WBSF of the carcasses of bulls in different transportation distance groups as shorter than 125 km and ~300 km transportation distance were found as 6.38±0.040 and 6.72±0.061 (p<0.001); 5.71±0.061 and 6.10±0.093 (p<0.05); 35.05±0.494 and 33.01±0.744 (p<0.05); 9.98±0.423 and 8.13±0.638 (p<0.05); 11.85±0.325 and 10.22±0.551 (p<0.05); 32.21±0.981 % and 27.09±1.460 % (p<0.05); WBSF 7.36±0.388 kg and 5.01±0.585 kg (p<0.01), respectively. Transport distances had significant affect on all meat quality attributes with the exception of WHC. The carcasses of bulls that transported from 300 km away from slaughterhouse had higher pH45dk and pH24sa; and lower L*, a*,b*, cooking loss and WBSF, significantly. pH45m, pH24h, L*, b*, WHC of the carcasses of bulls in different fasting duration groups as 1-12 hours and 13-26 hours were found as 6.54±0.036 and 6.55±0.050 (p<0.05); 5.79±0.055 and 6.02±0.075 (p<0.05); 35.13±0.439 and 32.93±0.605 (p<0.05); 11.65±0.325 and 10.42±0.448; 16.55±0.405 % and 14.02±0.572 % (p<0.001), respectively. pH45dk and pH24sa were found higher while L*,b* and WHC were lower in the carcasses of bulls in 13-26 hours group when compared to 1-12 hours fasting group. a*, cooking loss and WBSF values were found to be similar between fasting duration groups. pH45m, pH24h, L*, b*, WBSF of the carcasses of bulls in different waiting types as free and tied in slaughterhouse lots were found as 6.58±0.030 and 6.51± 0.053; 6.10±0.045 and 5.70±0.080 (p<0.001); 32.99±0.365 and 35.07±0.640 (p<0.01); 10.39±0.270 and 11.68±0.474 (p<0.05); 5.31±0.287 kg and 7.06±0.503 kg (p<0.01), respectively. The carcasses of bulls that waited as free in lots had higher pH24sa and lower L*, b* and WBSF values than waited as tied. It was determined that different waiting types have no significant affect on a*, WHC and cooking loss between groups. Waiting type in slaughterhouse lots take into consideration when evaluated the effect of lairage duration on meat quality attributes. The results of statistical analyses showed that lairage duration has significant affect on meat quality attributes of the carcasses of bulls that waited as free in the slaughterhouse lots. pH45m, pH24h, L*, a*, b*, WHC and WBSF of the carcasses of free waited bulls in lots during 1-5 hours and 6-12 hours were found as 6.73± 0.055 and 6.43±0.055 (p<0.01); 6.31±0.083 and 5.89±0.083 (p<0.01); 31.74±0.668 and 34.25±0.670 (p<0.05); 7.81±0.572 and 10.16±0.573 (p<0.05); 9.56±0.494 and 11.23±0.495 (p<0.05); 13.79±0.627 % and 16.04±0.620 % (p<0.05); 3.74±0.525 kg and 6.88±0.526 kg, respectively. The carcasses of bulls that waited as free and shorter time were found to be higher pH45dk and pH24sa and lower L*, a*, b*, STK and WBSF values than carcasses of bulls that have long duration time. The carcasses evaluated in the study with pH24h< 6.2 were found % 75.42 of carcasses and percentage of dark cutting (pH24h ≥ 6.2) in the slaughterhouse was 24.78 %. As a result of the statistical analyses for determining the pre-slaughter factors that caused dark cutting; the effect of age, lairage duration and waiting type and carcass weight were found significant (p<0.05). The percentage of dark cutting in the carcasses of bulls in different age groups as 6.78 % for younger than 30 months of age (< 30) and 42.37 % for older than 30 months of age bulls (p<0.001). The percentage of dark cutting were % 16.13 and % 33.93 (p<0.05) for bulls that have lighter carcass than 250 kg and heavier than 250 kg, respectively. The percentage of dark cutting for lairage duration as 1-5 and 6-12 hours were % 31.43 and % 14.58 (p<0.05); for waiting type as free and tied were % 32.58 and % 3.45 (p<0.001), respectively. In conclusion, meat quality attributes was influenced significantly by pre-slaughter factors as mainly age and waiting type in slaughterhouse lots, slaughter weight, transport distance, fasting and lairage duration. As a result of this, it was determined that the percentage of DFD carcasses was high and the dark cutting was serious problem. Key words: Dark cutting, meat quality, transport, ruminant
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