2 research outputs found
Effects of slaughter age and muscle type on meat quality characteristics of Eastern Anatolian Red bulls
The effects of slaughter age and muscle type on meat quality properties of
Eastern Anatolian Red (EAR) bulls (n=46) were investigated in the present
study. Forty-six EAR bulls were slaughtered at 15, 17, 19, 25 and 27 months.
Meat samples were taken from longissimus dorsi (LD) and gluteus medius (GM)
muscles obtained from the carcasses at 24 h post-mortem. Meat color
parameters were significantly affected by slaughter age. Older animals (19,
25 and 27 months of age) possessed higher L*, a* and
H values than those of younger animals (15 and 17 months of age). LD muscle
had higher L* and a* values than those of GM muscles. The influences
of slaughter age and muscle type on the proportions of dry matter, ether
extract, crude ash and crude protein were not significant in the present study.
The influence of slaughter age on the tenderness, acceptability, juiciness,
number of chews and Warner–Bratzler shear (WBS) values were found to be
significant. Tenderness, juiciness, flavor intensity and acceptability
increased until 19 months of age, and then increase in age resulted in lower
tenderness, flavor intensity and acceptability scores. Cooking yield
significantly increased depending on the increase of age. WBS and cooking
yield values from the LD were higher than that of the GM muscle. Textural
characteristics such as hardness, springiness, cohesiveness, gumminess,
chewiness and resilience were not affected by slaughter age, but muscles had
a significant influence on hardness, gumminess, chewiness and resilience. In
conclusion, most eating quality characteristics and color parameters were
positively influenced by slaughter age.</p