The relative effect of dietary energy density on repleted and resting muscle glycogen concentrations

The aim of this study was to assess the effect of dietary energy density on the glycogen concentration of bovine gluteus medius (GM) and longissimus thoracis et lumborum (LTL) muscles in castrated and intact males. Cattle received diet C (90% whole corn and supplement: 10% alfalfa haylage) or diet AH (100% alfalfa haylage) in three experiments involving a 2×2 factorial cross-over design. Cattle fed an AH diet for 70 days prior to the first experiment had high glycogen concentrations in the GM (129±9.9 mmol/kg) and LTL (108±7.6 mmol/kg) at the first biopsy session. These concentrations are similar to GM (133±6.2 mmol/kg) and LTL (105±5.8 mmol/kg) glycogen concentrations when these cattle subsequently received diet C for 30 or 37 days. Diet C increased muscle glycogen concentration, but the consistency of the increase in glycogen was dependent on the initial concentration. When the initial glycogen concentration was depleted to 50 μmol/g with one subcutaneous injection of adrenaline, repleted glycogen concentration was higher for diet C than AH (P<0.01) in all comparisons involving GM and LTL muscles of both steers and bulls. For resting muscle glycogen, the GM of bulls was more sensitive to the effect of diet C than the bull LTL or either muscle in steers. Diet was not a major determinant of resting muscle glycogen concentration. The ultimate pHs of GM, LTL and semimembranosus (SM) were not affected by diet and residual glycogen was lower in LTL of bulls fed either diet than for LTL of steers fed AH. Diet and male status did not affect residual glycogen in GM or SM.     

Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress

The combination of a muscle glycogen reducing diet or a standard diet (control group) with normal (80 mg/kg) and high vitamin E levels (500 mg/kg) and exercise immediately prior to slaughter was used on 56 pigs to investigate the influence on meat quality indicators (pH and temperature) and attributes (drip loss, colour and Warner–Bratzler shear force). The drip loss was reduced in M. longissimus dorsi, M. biceps femoris and M. semimembranosus in pigs given the muscle glycogen reducing diet compared with the control groups, the greatest effect was seen in exercised pigs. These results can be explained by an early post mortem reduction in glycometabolism in pigs fed muscle glycogen reducing diets rather than by an increase in ultimate pH. Noticeably, high dietary vitamin E level increased muscle glycogen stores by about 10% on the day prior to slaughter but not on the day of slaughter in both dietary groups compared with the low dietary vitamin E level, which in fact reduced rather than improved the water-holding capacity, especially in pigs fed the standard diet.     

The relationship between postmortem urinary catecholamines, meat ultimate pH, and shear force in bulls and cows

We investigated the relationship between stress responsiveness and meat quality in cattle. The cattle were 16-19-month-old Mixed (n=37, 303 kg) or Non-mixed (n=23, 279 kg) Friesian bulls and Friesian cull cows (1.5-7 years) that were classified Unfinished (n=133, 195 kg) or Finished for 3 months (n=34, 252 kg). A portion of m. longissimus lumborum (LL) muscle was obtained from consecutive animals for a single days slaughter of 227 cattle processed through a hot boning plant. Catecholamines were obtained from bladder urine. Ultimate pH, lactate, glycogen, glycolytic potential and representative sarcomere lengths were determined from 20-h muscle samples. Shear force measurements were from meat aged at 15 °C for 20 and 90 h. Urinary noradrenaline was similar between Mixed (14.86 ng/μmol creatinine) and Non-mixed bulls (14.07 ng/μmol creatinine) and Finished cows (15.24 ng/μmol creatinine) and elevated in the Unfinished cows (22.28 ng/μmol creatinine). Urinary adrenaline was higher in Mixed bulls (9.5 ng/μmol creatinine) than Non-mixed bulls (5.7 ng/μmol creatinine) and higher in both Unfinished cows (16.67 ng/μmol creatinine) and Finished cows (14.19 ng/μmol creatinine). For bulls that are growing well on-farm, with a only short period of fasting prior to slaughter, pH(u) is a good predictor of meat tenderness. In this situation, stressors that lower muscle glycogen pre-slaughter can have a significant effect on meat shear force, and individual animals with elevated urinary adrenaline were the most susceptible. However, in the case of cows, adrenaline responses are not necessarily associated with glycogen depletion and pH(u) is less affected than for bulls. Furthermore, the ability of meat to tenderise fully, related to reduced proteolytic turnover, is reduced in nutritionally compromised animals such as the Unfinished cows.     

Effect of glycogen concentration and form on the response to electrical stimulation and rate of post-mortem glycolysis in ovine muscle

The associations between the muscle glycogen concentration and form and the rate of post-mortem glycolysis in ovine muscle were investigated. Twenty-two merino wethers (18-24 months) were allocated to either roughage or concentrate pelleted diets for 34 days prior to slaughter. An exercise depletion/repletion model was applied four days prior to slaughter to generate differences in muscle glycogen levels at slaughter. Muscle biopsies were taken from the m. semimembranosus (SM) and m. semitendinosus (ST) prior to and immediately after exercise for muscle glycogen determination. At slaughter, one side was electrically stimulated and both sides were conventionally chilled for 24h. The pH response to electrical stimulation (ΔpH) and the rate of pH decline adjusted to a constant temperature of 38°C over the initial 6h post-mortem period was determined in three muscles (m. longissimus thoracis et lumborum LTL, SM and ST). In addition, the concentrations of glycogen, proglycogen (PG), macroglycogen (MG) and lactate in the three muscles immediately after slaughter were determined. The glycogen loss due to exercise was influenced by diet (P<0.01; concentrate 63% and roughage 73%) but did not differ between muscles. The rates of repletion significantly varied between muscles (SM>ST) and diet (concentrate>roughage). The available glycogen (glycogen(A)) and MG concentrations at slaughter varied significantly depending on the diet (P<0.01) and muscle (P<0.001). The percentage of MG relative to MG+PG varied between muscles (46%, 50% and 57% for the ST, LTL and SM). The concentration and form of available glycogen at slaughter did not influence the response to electrical stimulation after adjusting for pre-stimulation pH (P<0.01). The ΔpH varied significantly between muscles (0.39±0.03, 0.26±0.02 and 0.20±0.03 for the ST, LTL and SM) after adjusting for pre-stimulation pH. Differences in the temperature adjusted rate of pH decline were observed between the muscles (LTL>SM>ST). Importantly, a positive linear association (P=0.05) was found between muscle glycogen(A) concentration at slaughter and the rate of pH decline (temperature adjusted).     

DIETARY EFFECTS ON BEEF COMPOSITION. 4. Processing and Palatability Attributes

SUMMARY– The influence of dietary regimen of 104 half-sib Angus steers allotted to 1 of 13 combinations of hay, corn silage and corn concentrate, and of slaughter weights of 284 vs. 340 kg and 409 vs. 454 kg (live weight) on processing qualities and palatability of beef was studied. Measurements included postmortem glycolytic activity, water- and fat-binding capacity, textural properties, cooking losses, flavor and juiciness of selected muscles. Results showed that feeding regimens had a greater effect than did slaughter weight on qualities studied. Corn silage in the early dietary regimen of cattle weighing 284 and 340 kg resulted in significantly lower pH values (5 and 45 min post-mortem), higher amounts of glycogen at slaughter and greater water- and fat-binding capacity as compared to hay. Similar effects of early diet were noted for 5- and 45-min pH and water-binding capacity in cattle fed to heavier weights (409 and 454 kg); however, in these animals the early-hay diet resulted in greater muscle glycogen deposition than the early-silage diet. Steaks from animals fed corn silage in the early period were determined to be more tender by both shear values and panel scores and were more juicy and flavorful than those from hay-fed animals. These differences in palatability due to early diet were still evident after the cattle had been fed to heavier (409 and 454 kg) weights. When steers weighing 409 and 454 kg were grouped together, the effects of feeding regimen during the intermediate period were considerably less pronounced than those of the early feeding period.     

The effects of sex condition, genotype and diet on bovine muscle fiber characteristics

The effects of sex condition, breed type and dietary energy level on muscle fiber characteristics were examined at various ages and related to carcass characteristics and meat palatability. Cattle fed a low-energy diet had a significantly higher percentage of red muscle fibers, larger white muscle fiber areas and a greater percentage area of red muscle fibers than cattle fed a high-energy diet. A significant sex × breed within slaughter group interaction existed, which was complicated due to differences within breeds and sexes at different points of physiological maturity. Separate correlation coefficients for bulls and steers are shown that suggest strong directional interactions between carcass characteristics and meat quality, and muscle fiber characteristics.     

Industrial application to cattle of a method for the early determination of meat ultimate pH

A method to measure the approximate glycolytic potential of slaughter animals, and thus the ultimate pH, was applied for several months on the slaughter line of a cattle abattoir. The patented method (WO 00112844) determines a so-called glucose value from the hydrolysis of glycogen in a sample of Longissimus lumborum. The value is available before the dressed carcass is weighed and graded. The 13,700 cattle tested were pasture-fed bulls and 'prime' animals, the latter comprising steers and virgin females. The method was used to sort carcasses into two quality grades, table cuts and manufacturing, according to a threshold glucose value that in this application corresponded to an ultimate pH of 5.70. In frequency distributions the glucose value was roughly normally distributed for prime animals but for bulls was lower on average and strongly skewed to low values. The distributions showed that 19% of prime and 62% of bulls had an ultimate pH below 5.70. The results were consistent with prior survey work undertaken in New Zealand with conventional pH measurements made a day after slaughter. Error in the method is examined with respect to commercial outcomes. For most errors the method 'fails-safe', in that normal pH animals are more likely to be classed as high pH than vice versa. In a second phase of the study, meteorological and some abattoir data are related to mean daily glucose values and their variance. The more bulls slaughtered per day the lower the mean glucose value for bulls (r=-0.25, P<0.01), an effect presumably arising from mixing unfamiliar groups of bulls. There was a decrease in mean glucose value with higher maximum daily temperature (P<0.01). Periods of rainfall in the days leading to slaughter were positive for glucose value. For both bulls (especially) and prime, the lower the mean glucose value, the greater the percent variance (r=-0.81 and -0.56, P<0.001) but the cause of this could not be established.     

Carcass and meat quality in double-muscled Belgian Blue bulls and cows

Carcass and meat quality of 37 bulls and 91 cows of the Belgian Blue breed (double-muscled type) were compared. Age at slaughter averaged 648±73 and 1820±689 days, respectively. Both groups of cattle were finished on maize silage supplemented with concentrate, and were slaughtered at about 750 kg live weight. Females had a lower (P=0.004) cold carcass weight (469.7 kg) in comparison with bulls (500.8 kg), due to a reduced dressing percentage (63.8 vs. 66.6; P <0.001). SEUROP conformation was better for bulls. SEUROP fat covering (P=0.007) and fat content in the carcass (16.4 vs. 12.9%; P <0.001) and in the M. longissimus thoracis (LT) muscle (2.3 vs. 1.1%; P <0.001) were higher for females than for males. The LT of cows was darker (lower L* and higher a*-value; P <0.001), had a better waterholding capacity (P?0.063) and was slightly more tender (P=0.120) than the LT of bulls. Increasing parity reduced dressing percentage and increased LT lightness (L*-value) in cows. Several carcass (SEUROP-grading, composition, LT-area) and meat quality traits (protein and fat contents, drip and cooking losses, a*-value) were better correlated with carcass weight than parity. It is concluded that meat quality of the aged LT of cows is not negatively affected by age, while some carcass quality traits decreased with advancing age. Carcass quality traits adjusted for age at slaughter were better for bulls, but LT meat quality characteristics were at least as good for females as for males.     

The significance of diet, slaughter weight and aging time on pork colour and colour stability

The objective of the present study was to investigate the effect of a diet with a low content of digestible starch, slaughter weight and subsequent aging time on meat colour and colour stability. Pork colour was determined as the extent of blooming of M. longissimus thoracis (LT) and M. semimembranosus (SM) after 1, 2, 4, 8 and 15 days postmortem and as colour stability during a subsequent storage period in air for 6 days. Compared to the control diet, the experimental diet resulted in a significantly lower postmortem muscle temperature (1°C; p<0.0001). Moreover, high slaughter weight (110kg) resulted in a higher postmortem temperature in LT (p<0.001) compared to low weight (85kg). Independent of feeding strategy and slaughter weight, the extent of blooming decreased during the first 2-4 days of aging in LT, however, the effect was more pronounced in meat from experimentally fed pigs and pigs with high slaughter weight. This effect was not seen in SM, where a gradual increase in blooming took place throughout the aging period. The colour stability was found to be superior in aged pork from experimentally fed pigs. The discoloration rate was faster in SM compared to LT. In conclusion, the present study shows that the diet composition can be used as a tool to control meat colour and colour stability in pork.     

Muscle glycogen levels and blood metabolites in reindeer (Rangifer tarandus tarandus L.) after transport and lairage

A total of 66 reindeer cows and calves were included in a study on the effects of supplementary feeding, transport and lairage on muscle glycogen content, ultimate pH and blood metabolite values. Thirty reindeer (10 not transported, 20 transported 800 km) received no supplementary feed (groups A-C), another 30 animals (10 not transported, 20 transported 1000 km) were given a supplementary reindeer feed mixture 2 months prior to slaughter (groups D-F) and six animals, which had been part of a feeding experiment, were fed for 5 months and slaughtered at the research unit. Glycogen determinations and pH measurements were made in m. longissimus, m. biceps femoris and m. triceps brachii. Blood samples were collected at slaughter and muscle samples were taken 30 min after slaughter. Ultimate pH was measured 30 hr post mortem. The glycogen content in the muscles of groups A-C was very low (100-200 mmol/kg). In groups D-G, the glycogen content was equivalent to normal beef muscle values (300-500 mmol/kg). The values of the blood metabolites urea and creatinine, both of which could indicate protein catabolism caused by stress, were significantly (p < 0.05) higher in animals not having received supplemental feed (groups A-C). Alkaline phosphatase values were significantly (p < 0.05) higher in supplemental fed animals (groups D-G), indicating that their nutritional status was good. Total protein values were significantly (p < 0.05) higher in groups A, D, E and F compared to the other groups. Lorry transport did not significantly (p > 0.05) reduce the muscle glycogen content. Lairage (groups C and F) showed no negative effect on the parameters examined. These results suggest that the animals' physical condition and nutritional status have a considerable effect on their ability to tolerate various stress factors, such as lorry transport and lairage.     

Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef

The aim of this study was to assess the effects of residual glycogen concentration on the physical and sensory quality of normal-pH beef. Longissimus thoracis et lumborum muscles (n=42) having ultimate pH (48 h) between 5.50 and 5.75 were excised, assayed for residual glycogen concentration and divided into three categories according to the residual glycogen concentration. The categories were ?25 mmol/kg, 25.1-49.9 mmol/kg and ? 50 mmol/kg. One half of every LTL muscle was aged for 28 days. All samples were evaluated for fresh meat colour, drip loss, shear force, thawing and frying losses and fried steak colour as well as sensory attributes of tenderness, juiciness, flavour and overall palatability. The independent significant effects of increasing residual glycogen concentration on the physical and sensory quality of normal-pH-beef were, although numerous, quite modest in magnitude. The water holding variables in the form of decreasing drip loss (p<0.061), increasing thawing loss (p<005), increasing sum of losses in thawing and frying (p<0.05), and decreasing sensory juiciness (p<0.05) were somewhat affected as were decreasing fresh meat redness (Minolta a*) (p<0.005), decreasing shear force (p<0.05) and increasing yellowness (Minolta b*) of the steak (p<0.0001). Beef of the lowest and highest glycogen category were the ones behaving slightly differently from each other, the intermediate category mostly followed the pattern of one or the other.     

Effect of breed on the muscle glycogen content and dark cutting incidence in stressed young bulls

Observations have shown relevant differences in the behaviour of Brown Swiss bulls and Pirenaico bulls. Because temperament is involved in the development of dark cutting beef (DC), the aim of this study was to investigate the influence of breed on muscle glycogen content and on the incidence of DC condition. Twenty-four Brown Swiss bulls and 24 Pirenaico bulls were used. The animals were divided into a stressed group (S) and a control group (C). In group S, bulls were mixed with unfamiliar animals overnight before slaughter. In group C, bulls were slaughtered immediately after arrival at the abattoir. The results show that the glycogen concentrations in m. longissimus dorsi and m. sternomandibularis from unstressed animals were similar in both the Brown Swiss and the Pirenaico breeds. The muscle glycogen concentration was depleted in all stressed bulls, nevertheless some low concentrations were insufficient to adversely affect the meat ultimate pH value. Finally, there was no influence of breed on the incidence of the dark cutting condition.     

Glycogen concentrations in bovine longissimus dorsi muscle

The aim of this study was to assess the effect of location within bovine longissimus dorsi (thoracis et lumborum) muscle (LTL) when determining glycogen concentration. Six locations in Angus heifers were sampled post mortem (EXP-1) and eight locations in live Charolais crossbred steers were biopsied (EXP-2). In EXP-1, there was more glycogen in the animals' left LTL (64.1±1.6 mmol/kg) versus the right LTL (57.0±1.6 mmol/kg) (P<0.05). Locations along the cranial-caudal axis within LTL did not differ in glycogen concentration. Results for EXP-2 did not confirm the sidedness effect. Instead, it showed that glycogen concentration was lower at the cranial sampling locations near the 10th rib (89±2.5 mmol/kg) than at the middle (97±2.0 mmol/kg) or caudal locations (96±1.9 mmol/kg) (P<0.005). Taking lactate accumulation into account (glycolytic potential) rendered those differences insignificant. Nevertheless, the tendency remained clear. The potential for dilution of glycogen by intramuscular fat deposits is discussed. The results indicate that one needs to be cautious in performing repeated sampling on bovine LTL.     

Bovine Longissimus dorsi muscle glycogen and color response as affected by dietary regimen and post-mortem electrical stimulation in young bulls

Eighty bulls were assigned to one of two groups and fed a dietary regimen to defer or accelerate growth until slaughter. Bulls fed at an accelerated rate of growth (or high energy regimen) had higher post-mortem pH, and lower muscle glycogen stores, with darker lean color, and improved shear and palatability traits compared to deferred fed animals. Bulls fed at an accelerated rate of growth also had a higher degree of marbling and USDA quality grade. Electrical stimulation did not affect (P > 0·05) ultimate pH, but reduced (P < 0·05) glycogen values at 0 and 2 h post mortem. Electrical stimulation also improved muscle color, lowered cooking losses and improved the palatability of cooked longissimus dorsi steaks.     

Performance, carcass and palatability characteristics of Longhorn and other types of cattle

Performance, carcass and palatability characteristics of Longhorn steers were compared with those of cattle currently popular in the United States-Hereford, Angus, Brahman, Holstein, two-breed crossbred (British beef breed crosses) and three-breed crossbred (1 4 dairy , 1 4 British beef and 1 2 European beef ) steers. Steers were fed roughage, then a growing diet (42 days), then a high energy (89% concentrate) diet (153 to 179 days by breed group) and slaughtered, individually, at USDA Choice finish or, failing that, after 186 days on the finishing diet. Data suggest that Longhorns, compared with types of cattle currently used: (1) are less desirable in physical appearance; (2) gain weight less rapidly, reaching the desired finish and slaughter weight as older animals; (3) convert feed to liveweight less efficiently; (4) deposit less subcutaneous fat, more internal fat, but essentially the same amount of intramuscular fat; (5) are as muscular (longissimus muscle area, estimated percentage of carcass muscle, muscle to bone ratio, muscle to fat ratio); (6) are as desirable in USDA quality grade and yield grade and (7) produce beef that is a palatable.     

Comparison of different dietary magnesium supplements on pork quality

Forty-eight crossbred (Large White×Landrace) boars were used to compare the effect of dietary magnesium aspartate (MgAsp), magnesium sulphate (MgSO(4)) and magnesium chloride (MgCl(2)) on muscle glycogenolysis and pork quality. The pigs were fed finisher feed supplemented with either MgAsp, MgSO(4) and MgCl(2) for 5 days prior to slaughter. At the abattoir, all pigs received 15 electric shocks from an electric goad 5min prior to slaughter. Pigs fed the diet supplemented with MgSO(4) had the highest plasma Mg concentrations at slaughter in comparison with pigs fed the MgAsp and MgCl(2) supplemented diets. There were no differences in plasma adrenaline and noradrenaline concentrations at slaughter between the different diets. Pigs fed the Mg diets had higher muscle glycogen concentrations in the Longissimus thoracis (LT) muscle at 5min and at 40min (except MgCl(2)) post-slaughter compared to pigs fed the control diet. Also pigs fed the Mg diets had lower muscle lactic acid concentrations in the LT at 5min post-slaughter and lower drip loss at 24hr post-slaughter compared to pigs fed the control diet. These results indicate that cheaper magnesium sources, MgSO(4) and MgCl(2), are as efficacious as MgAsp in reducing drip loss and improving pork quality.     

The influence of ante-mortem treatment on relationship between pH and tenderness of beef

Longissimus lumborum et thoracis muscles from 150 cattle comprising Czech Pied breed bulls and cows were used to investigate the relationship between pH value and beef tenderness as influenced by housing before slaughter and by the hanging mode of carcasses. The pH value was measured in the loin at the end of the slaughter-line (pH(0)) and after cooling of carcasses (pH(24),pH(48)). The texture of raw meat was measured 72h post-mortem by the Warner-Bratzler shear method; the shear force was related to pH. Curvilinear relationships with coefficients of correlation r=0.64 (P<0.05) for bulls individually housed and r=0.83 for bulls housed in groups between the shear force and the pH value 24h p.m. were found with maximal shear force (the most tough meat) in the range of pH(24) from 6.2 to 6.4. Lower correlations (r=0.72 and r=0.54) between pH(24) and meat tenderness were found in the case of cows individually housed and housed in groups, respectively. No significant relationships were found between texture and pH measured at the end of the slaughter-line (r=0.59 for bulls and r=0.65 for cows) and 48h post-mortem (r=0.64 for bulls and r=0.50 for cows). The mode of housing of cattle before slaughter influenced the properties of beef significantly. Meat of bulls housed in groups before slaughter was less tender (the shear force was higher) than meat of bulls individually housed. It could be explained by higher depletion of glycogen before slaughter and thus insufficient pH decline. Generally, the meat of cows was more tender than of bulls irrespective of housing. No significant differences were found between the left and right halves of carcasses. Thus the mode of hanging had no influence on beef tenderness.     

Effects of long- or short-haul transportation of slaughter heifers and cattle liner microclimate on hide contamination with Escherichia coli O157

Effects of cattle transportation on hide contamination with Escherichia coli O157 have been variable, and the present study was designed to clarify relationships among duration of transport, microclimate, and environment within the trailer and contamination of hides with E. coli O157. Crossbred Angus heifers from a feedlot in southern Alberta were sorted into 10 replicate loads containing 45 animals (short haul, 621.5 ± 2.1 kg of body weight) or 46 animals (long haul, 576.0 ± 1.7 kg of body weight). Long-haul trips (n = 5) were made in July and August to slaughter plant A, whereas short-haul trips (n = 5) were made in October to slaughter plant B. The same trailer unit and driver were used for all loads. Data loggers were located in the ceiling of each compartment of the trailers to record ambient temperature and relative humidity. Each heifer was swabbed on the perineum on-farm prior to loading and immediately after stunning at the slaughter plant (an average 12-h transport for long haul and 1-h transport for short haul). Swabs were transported on ice before immunomagnetic separation for detection of E. coli O157. Transportation did not affect prevalence of hide contamination with E. coli O157, although 80% of long-haul swabs were positive on-farm compared with 26% of short-haul swabs, due to seasonality of shedding E. coli O157. Cattle transported in the nose compartment had fewer positive hide swabs (P < 0.05) than cattle in the deck or belly compartments during long-haul trips, even though the nose had a higher (P < 0.05) temperature-humidity index than the other compartments. Prevalence of hide contamination varied widely among loads even when the organism was at seasonally low levels. This suggests that the feedlot pen has a greater effect on hide contamination at the slaughter plant than transportation factors including temperature-humidity index, loading density, and duration of transport.     

Effects of dietary vitamin e supplementation and packaging on the quality of minced beef

Friesian cattle, aged 26-27 months, were fed a diet supplemented with 2000IU α-tocopheryl acetate/kg feed/day and another group was fed a basal diet (20IU/kg feed/day) for approximately 50 days prior to slaughter. Following frozen storage (-20°C for 8 weeks) semimembranosus muscles from basal and α-tocopheryl acetate supplemented cattle were minced and vacuum packaged, aerobically packaged or packaged under modified atmospheres (MAP) (30% O(2): 70% CO(2); 70% O(2): 30% CO(2); 80% O(2): 20% CO(2)). Samples were held under refrigerated (4°C) display (fluorescent lighting, 616 lux) for eight days. Vacuum-packaged samples were held under similar conditions but in complete darkness and allowed to bloom for a minimum of 4hr prior to taking colour readings. TBARS values and Hunter a values in minced beef were measured every two days. α-Tocopherol concentrations were significantly (p<0·05) higher in minced meat samples from the supplemented group than in the basal group. Significant (p<0·05) reductions in α-tocopherol concentrations in supplemented meat samples were observed with increased concentrations of oxygen in different packaging systems after eight days of refrigerated storage. TBARS values were reduced over the whole retail display period for all packaging systems when α-tocopheryl acetate supplemented beef was used. TBARS values increased as oxygen levels increased in MAP. Hunter a values showed that vitamin E supplementation in combination with vacuum packaging and MAP improved the colour stability of meat during the first 4 days of storage, however, the failure of MAP to extend meat colour for longer periods of time was probably the result of prior storage at -20°C for 8 weeks.     

Effect of preslaughter handling on muscle glycogen level and selected meat quality traits in beef

The ante-mortem and post-mortem glycogen levels in bull muscle were studied to determine their influence on the ultimate pH, cooking loss and shear force. Forty-three bulls (13 Holstein, 12 crosses Holstein × Belgium blue, 9 Slovak Pied and 9 crosses Slovak Pinzgauer × Piemontese) were tied, housed and divided in control (A, n = 30) and stressed (B, n = 13) groups before slaughter. At the institute abattoir, the group B animals were mixed and kept overnight. In group A, bulls were slaughtered immediately after arrival at the abattoir. The following values of muscle were determined: (1) glycogen ante mortem from m. semitendinosus (ST) (biopsy technique, Biotech Nitra), (2) glycogen post mortem (1 hr, 3 hr, 48 hr) from longissimus dorsi muscle (LD), (3) ultimate pH, cooking loss and shear force 48 h post mortem. The results show that the glycogen concentrations ante mortem (ST) and 1 hr post mortem (LD) from unstressed animals were similar (p > 0.05). The ante-mortem and post-mortem (1 hr, 3 hr) muscle glycogen concentration were depleted (p < 0.01) in all stressed bulls. Differences between stressed and unstressed animals (p < 0.01) were found in ultimate pH, cooking loss and in shear force (p < 0.05). Significant correlations (p < 0.01) between ante-mortem (ST) and postmortem (LD, 1 hr, 3 hr) muscle glycogen and ultimate pH and cooking loss supported the possibility of using an efficient biopsy technique in combination with a simple method of glycogen estimation (iodide method) to predict metabolic exhaustion (glycogen depletion) and/or dark cutting condition of bulls.