Effect of animal age, postmortem chilling rate, and aging time on meat quality attributes of water buffalo and humped cattle bulls

文献类型： 外文期刊

第一作者： Ijaz, Muawuz

作者： Ijaz, Muawuz;Jaspal, Muhammad H.;Yar, Muhammad K.;Badar, Iftikhar H.;Ali, Sher;Farid, Muhammad U.;Sardar, Aneeqa;Ijaz, Muawuz;Hayat, Zafar;Farid, Muhammad U.;Farooq, Muhammad Z.;Ijaz, Muawuz;Ullah, Sana;Hussain, Zubair;Hayat, Zafar

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关键词： beef; buffalo meat; cold shortening; meat quality; pH decline

期刊名称：ANIMAL SCIENCE JOURNAL （ 影响因子：1.749； 五年影响因子：1.909 ）

ISSN： 1344-3941

年卷期： 2020 年 91 卷 1 期

页码：

收录情况： SCI

摘要： The study was aimed to investigate the influence of animal age, post-slaughter chilling rate, and aging time on meat quality of M. longissimus dorsi (LD) of water buffalo (Bubalus bubalis) and humped cattle (Bos taurus indicus) bulls. After slaughtering, one side of carcasses was subjected to rapid chilling (RC) (0 +/- 2 degrees C) and other side was hanged in controlled room temperature (25 +/- 2 degrees C) for 3 hr, then allowed to the chiller (0 +/- 2 degrees C). The meat quality traits were analyzed at 1, 7, and 14 days of storage. It was noted that rapidly chilled carcasses from the younger animals of both species missed the ideal pH/temperature window, which affects the toughness of the meat. Buffalo meat presented higher shear force, color L* values, and lower b* value as compared to the cattle meat. Moreover, meat shear force values decreased while all color coordinates and cooking loss values increased with lengthening the storage time in both age groups of cattle and buffalo. In conclusion, the tenderness of cattle meat was superior to that of buffalo and RC adversely affect the shear force values of young cattle and both age groups of buffalo bulls.

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