Relationship between pre-slaughter stress responsiveness and beef quality in three cattle breeds
The relationship between stress responsiveness and beef quality of 40 Nguni, 30 Bonsmara and 30 Angus steers was determined. The L* values, pHu, cooking loss (CL) and Warner-Bratzler shear force (WBSF) were determined. Catecholamine levels were determined from urine samples collected at slaughter. Bonsmara steers had the highest (P < 0.05) levels of catecholamines with respective epinephrine, norepinephrine and dopamine concentrations of 10.8, 9.7 and 14.8 nmol/mmol. Nguni steers had the lowest (P < 0.05) levels of catecholamines, with respective catecholamine concentrations of 5.1, 4.3 and 4.0 nmol/mmol. In the Nguni steers, there were significant (P < 0.05) correlations between catecholamines and L* and between dopamine and tenderness in meat aged for two days (WBSF2). In the Bonsmara, dopamine was correlated (P < 0.05) pHu, WBSF2 and CL. No significant correlations were found in the Angus. Therefore the relationship between stress responsiveness and certain beef quality traits may not be similar in different breeds.
Muchenje, V., Dzama, K., Chimonyo, M., Strydom, P. E., & Raats, J. G. (2009). Relationship between pre-slaughter stress responsiveness and beef quality in three cattle breeds. Meat science, 81(4), 653-657. https://doi.org/10.1016/j.meatsci.2008.11.004
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