Frylinck, L.Strydom, P.E. (Phillip Evert)Webb, E.C. (Edward Cottington)Du Toit, Elsabe2013-05-082013-05-082013-04Frylinck, 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. 827-837.0309-1740 (print)1873-4138 (online)10.1016/j.meatsci.2012.11.047http://hdl.handle.net/2263/21451Post-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© 2013 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.Beef production systemEnergy metabolismMeat colourSarcomere lengthTendernessPostprint Article