UTJECAJ DUŽINE TRANSPORTA I MIJEŠANJA GRUPA NA KAKVOĆU JUNEĆIH TRUPOVA SIMENTALSKIH BIKOVA

In the last few years, beef producers have had great problems with beef distribution, related primarily to the frequent incidence of dark, firm, dry meat. Consumers are unlikely to buy and consume such meat. The aim of this study was to examine the effect of transport period and mixing of groups during rest period in lairage on the quality of beef carcasses. The study included 40 Simmental bulls aged from 18 to 20 months. Ultimate pH value and meat colour were measured 24 hours post mortem in m. longissimus dorsi and m. gracilis. Only 45% of carcasses were within the standard pHu range. Results of transport period did not show significant effect on beef quality. In contrast to transport period, mixing of groups during rest period in lairage had highly significant adverse effect on beef quality (p<0.001). The effect of mixing of bulls during the resting period of 18 hours, could however be regarded of being the main stress factor.Proizvođači junećega mesa proteklih godina imaju značajne probleme u plasmanu junetine, prvenstveno zbog učestalije pojave tamnog suhog i tvrdog mesa (DFD). Potrošači takvo meso nerado kupuju i konzumiraju. Cilj ovog istraživanja je utvrditi značajnost utjecaja dužine transporta i miješanja grupa bikova tijekom odmora u stočnom depou na kakvoću junećih trupova. Istraživanje je uključilo 40 simentalske junadi u dobi od 18 do 20 mjeseci. Mjerenje konačne pH vrijednosti i boje mesa vršena su 24 sata post mortem na m. longissimus dorsi i m. gracilis. Samo je 45% trupova imalo vrijednost kpH u poželjnom intervalu. Istraživanjem nije utvrđen značajan utjecaj dužine transporta na pokazatelje kakvoće junećih trupova. Miješanje grupa bikova tijekom odmora u stočnom depou ima značajan utjecaj na kakvoću junećih trupova (p<0.001). Utjecaj miješanja grupa bikova tijekom odmora u stočnom može se smatrati jednim od glavnih uzročnika stresa odgovornog za pojavu DFD junećega mesa

EFFECTS DIFFERENT TRANSPORT PERIOD AND MIXING OF GROUPS ON MEAT QUALITY OF SIMMENTAL BULLS

Summary In the last few years, beef producers have had great problems with beef distribution, related primarily to the frequent incidence of dark, firm, dry meat. Consumers are unlikely to buy and consume such meat. The aim of this study was to examine the effect of transport period and mixing of groups during rest period in lairage on the quality of beef carcasses. The study included 40 Simmental bulls aged from 18 to 20 months. Ultimate pH value and meat colour were measured 24 hours post mortem in m. longissimus dorsi and m. gracilis. Only 45% of carcasses were within the standard pHu range. Results of transport period did not show significant effect on beef quality. In contrast to transport period, mixing of groups during rest period in lairage had highly significant adverse effect on beef quality (p&lt;0.001). The effect of mixing of bulls during the resting period of 18 hours, could however be regarded of being the main stress factor