Seasonal overview of beef meat quality in a small-scale slaughterhouse
Апстракт
The objective of this study was to investigate a possible relationship between blood parameters related to animal welfare and defined beef meat quality characteristics during winter and summer seasons in one small-scale slaughterhouse. At exsanguination, blood samples were collected, and serum concentrations for total proteins (TP), albumin and C-reactive protein (CRP) were evaluated. After 24 h of chilling, ultimate pH was measured and meat samples were used for drip loss and cooking loss determination. Dehydration was not observed during seasons, while elevated concentrations of TP accompanied by higher CRP values pointed to summer as a more stressful season. Analysing the meat quality parameters, it was observed that during the two seasons, ultimate pH values were in the range for normal meat acidification, but values for drip and cooking loss were significantly increased during the summer season. In conclusion, CRP could be used as potential biomarker for beef meat quality estimati...on, in the first instance drip loss and ultimate pH.
Кључне речи:
beef meat quality / small-scale slaughterhouseИзвор:
IOP Conference Series: Earth and Environmental Science, 2021, 854, 1, 012103-Издавач:
- IOP Publishing Ltd
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200143 (Универзитет у Београду, Факултет ветеринарске медицине) (RS-MESTD-inst-2020-200143)
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Vicic, I. AU - Petrovic, M. AU - Stajković, Silvana AU - Čobanović, Nikola AU - Karabasil, Nedjeljko PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2297 AB - The objective of this study was to investigate a possible relationship between blood parameters related to animal welfare and defined beef meat quality characteristics during winter and summer seasons in one small-scale slaughterhouse. At exsanguination, blood samples were collected, and serum concentrations for total proteins (TP), albumin and C-reactive protein (CRP) were evaluated. After 24 h of chilling, ultimate pH was measured and meat samples were used for drip loss and cooking loss determination. Dehydration was not observed during seasons, while elevated concentrations of TP accompanied by higher CRP values pointed to summer as a more stressful season. Analysing the meat quality parameters, it was observed that during the two seasons, ultimate pH values were in the range for normal meat acidification, but values for drip and cooking loss were significantly increased during the summer season. In conclusion, CRP could be used as potential biomarker for beef meat quality estimation, in the first instance drip loss and ultimate pH. PB - IOP Publishing Ltd C3 - IOP Conference Series: Earth and Environmental Science C3 - IOP Conference Series: Earth and Environmental Science T1 - Seasonal overview of beef meat quality in a small-scale slaughterhouse VL - 854 IS - 1 SP - 012103 DO - 10.1088/1755-1315/854/1/012103 ER -
@conference{ author = "Vicic, I. and Petrovic, M. and Stajković, Silvana and Čobanović, Nikola and Karabasil, Nedjeljko", year = "2021", abstract = "The objective of this study was to investigate a possible relationship between blood parameters related to animal welfare and defined beef meat quality characteristics during winter and summer seasons in one small-scale slaughterhouse. At exsanguination, blood samples were collected, and serum concentrations for total proteins (TP), albumin and C-reactive protein (CRP) were evaluated. After 24 h of chilling, ultimate pH was measured and meat samples were used for drip loss and cooking loss determination. Dehydration was not observed during seasons, while elevated concentrations of TP accompanied by higher CRP values pointed to summer as a more stressful season. Analysing the meat quality parameters, it was observed that during the two seasons, ultimate pH values were in the range for normal meat acidification, but values for drip and cooking loss were significantly increased during the summer season. In conclusion, CRP could be used as potential biomarker for beef meat quality estimation, in the first instance drip loss and ultimate pH.", publisher = "IOP Publishing Ltd", journal = "IOP Conference Series: Earth and Environmental Science, IOP Conference Series: Earth and Environmental Science", title = "Seasonal overview of beef meat quality in a small-scale slaughterhouse", volume = "854", number = "1", pages = "012103", doi = "10.1088/1755-1315/854/1/012103" }
Vicic, I., Petrovic, M., Stajković, S., Čobanović, N.,& Karabasil, N.. (2021). Seasonal overview of beef meat quality in a small-scale slaughterhouse. in IOP Conference Series: Earth and Environmental Science IOP Publishing Ltd., 854(1), 012103. https://doi.org/10.1088/1755-1315/854/1/012103
Vicic I, Petrovic M, Stajković S, Čobanović N, Karabasil N. Seasonal overview of beef meat quality in a small-scale slaughterhouse. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012103. doi:10.1088/1755-1315/854/1/012103 .
Vicic, I., Petrovic, M., Stajković, Silvana, Čobanović, Nikola, Karabasil, Nedjeljko, "Seasonal overview of beef meat quality in a small-scale slaughterhouse" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012103, https://doi.org/10.1088/1755-1315/854/1/012103 . .