dc.contributor.author |
Frylinck, L.
|
|
dc.contributor.author |
Strydom, P.E. (Phillip Evert)
|
|
dc.contributor.author |
Webb, E.C. (Edward Cottington)
|
|
dc.contributor.author |
Du Toit, Elsabe
|
|
dc.date.accessioned |
2013-05-08T06:10:35Z |
|
dc.date.available |
2013-05-08T06:10:35Z |
|
dc.date.issued |
2013-04 |
|
dc.description.abstract |
Post-slaughter muscle energy metabolism and meat colour of South African production systems
were compared; steers (n=182) of Nguni, Simmental and Brahman crossbreds were reared on
pasture until A-, AB-, or B-age, and in feedlot until A- and AB-age. After exsanguination carcasses
were electrically stimulated (400 V for 15s); m. longissimus dorsi muscle energy samples were
taken at 1, 2, 4 and 20 h post-mortem and samples for meat quality studies were taken at 1, 7 and 14
days post-mortem. Production systems affected muscle glycogen, glucose, glucose-6-P, lactic acid,
ATP, creatine-P and glycolytic potential (P<0.05), with the muscles of feedlot carcasses having
faster glycolysis rate than pasture carcasses. Energy metabolites correlated (0.4<r<0.9) with meat
colour (CIE, L*a*b*), and (0.3<r>0.5) water holding capacity, drip loss, and Warner Bratzler shear
force. Muscle energy only affected muscle contraction of the A-age-pasture system (shortest
sarcomere length of 1.66 μm vs 1.75 μm and highest WBS of 6 kg vs 5 kg; 7 days post-mortem). |
en_US |
dc.description.librarian |
hb2013 |
en_US |
dc.description.sponsorship |
The Agricultural Research Council (ARC) is acknowledged for their facilities and THRIP and the RMRDT for financial support. |
en_US |
dc.description.uri |
www. elsevier.com/locate/meatsci |
en_US |
dc.identifier.citation |
Frylinck, L, Strydom, PE, Webb, EC & Du Toit, E 2013, 'Effect of South African beef production systems on post-mortem muscle energy status and meat quality', Meat Science, vol. 93, no. 4, pp. 827-837. |
en_US |
dc.identifier.issn |
0309-1740 (print) |
|
dc.identifier.issn |
1873-4138 (online) |
|
dc.identifier.other |
10.1016/j.meatsci.2012.11.047 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/21451 |
|
dc.language.iso |
en |
en_US |
dc.publisher |
Elsevier |
en_US |
dc.rights |
© 2013 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved. |
en_US |
dc.subject |
Beef production system |
en_US |
dc.subject |
Energy metabolism |
en_US |
dc.subject |
Meat colour |
en_US |
dc.subject |
Sarcomere length |
en_US |
dc.subject |
Tenderness |
en_US |
dc.title |
Effect of South African beef production systems on post-mortem muscle energy status and meat quality |
en_US |
dc.type |
Postprint Article |
en_US |