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- Title
Characterization of rigor mortis process in longissimus dorsi of crossbred calves.
- Authors
Lobo, A. A. G.; Rocha, A. C. F.; Chizzotti, M. L.; Menezes, A. C. B.; Trece, A. S.; Castro, M. M. D.; Dias, J.; Vardiero, V. R.; Marcondes, M. I.
- Abstract
This study, conducted at the University of Viçosa, Brazil, aimed to characterize the process of conversion of muscle into meat of crossbred Holstein × Gir veals. Thirty-five calves with an initial mean BW of 35 ± 5 kg were used. We used 35 carcasses of crossbred Holstein-Gir calves subjected to 2 treatments: 1) fed only milk (LL) and 2) milk plus concentrated (LC). The animals were slaughtered at 44 d old. The temperature, pH, and sarcomere length were measured at different intervals of time after slaughter (0200, 0400, 0600, 0800, 1000, 1200 and 2400 h). The temperature of the cold chamber was adjusted by -2°C every 2 h, starting at 16°C. For all parameters, we used a 5% significance. The carcasses were kept for 24 h in the cold chamber at 4°C, and after that, the longissimus dorsi muscle was removed from each half carcass. The muscle was vacuum-packaged and frozen. The pH variation was significant for hour and diet (P < 0.05). Over time, the pH decreased, presenting a mean of 6.71 at time 0 and 5.51 at 2400 h. The carcasses of the animals submitted to the LC treatment had a lower mean (5.98) than the carcasses of the LL treatment (6.06). The monitoring of the pH drop is an important tool to analyze the quality of the meat. Depending on your speed of decrease and the level of glycogen available, the quality may vary, leading to a softer or harder meat. The temperature variation was not significant between treatments (P > 0.05). Statistical analysis did not show a significant difference (P > 0.05) regarding the length of sarcomere values in time, diet, and time and diet intervals. Therefore, carcasses of animals submitted to the diet with or without concentrate did not present differences in length of sarcomere and temperature during the process of rigor mortis. The decrease in pH was observed to act faster in calves fed with concentrate during their development phase.
- Subjects
RIGOR mortis; ERECTOR spinae muscles; CALVES
- Publication
Journal of Animal Science, 2017, Vol 95, p178
- ISSN
0021-8812
- Publication type
Abstract
- DOI
10.2527/asasann.2017.360