The Effect of Some Pre-Slaughter Factors on Meat Quality of Bulls Slaughtered in a Commercial Abattoir in Turkey

Abstract

One-hundred and eighteen bulls slaughtered at Van city abattoir were evaluated to determine the effects of some pre-slaughter factors on meat quality traits. The effect of breed on meat quality traits was limited except for water holding capacity (WHC) and Brown Swiss cross bulls had higher WHC than Simmental cross bulls. Bulls aged 30 months and older had higher pH(24h) (6.05 vs. 5.76; p<0.001) and lower L* and b* values than younger bulls. Bulls that were transported from 300 km away had significantly higher pH(24h) (6.10 vs. 5.71; p<0.01) and lower L*, a*, b*, cooking loss, and WBSF than bulls with <= 125 km transport distance (p<0.05-p<0.01). Bulls that waited unrestrained in lots had higher pH(24h) and lower L*, b* and WBSF (7.06 vs. 5.31; p<0.01) values than those that were restrained while waiting in abattoir. Effects of age, lairage and waiting type on dark cutting incidence were also significant and average percentage of dark cutting was 24.78% (pH(24h) >= 6.2). As a result, it was determined that the percentage of DFD carcasses was high and dark cutting was serious problem.