The influence of season on quality characteristics of hot-boned beef m. longissimus thoracis

I. T. Kadim, O. Mahgoub, D. S. Al-Ajmi, R. S. Al-Maqbaly, S. M. Al-Mugheiry, D. Y. Bartolome

Research output: Contribution to journalArticle

34 Citations (Scopus)

Abstract

Samples of m. longissimus thoracis (LT) muscle were randomly collected from 70 Omani beef cattle 1 h after slaughter between August 2001 and July 2002 in the Muscat Municipality central slaughterhouse to investigate the effect of seasonal parameters on meat quality during the hot and cool seasons of Oman. The collection period (12 months) was divided into two seasons according to ambient temperatures and relative humidity and termed: Cool Season (November-March with average temperature of 21.2 ± 1.40 °C and 57.9 ± 1.61% relative humidity) and Hot Season (April-October with average temperature of 34.3 ± 1.67 °C and 48.8 ± 7.57% relative humidity). The season had a significant effect on meat quality characteristics of the LT muscle. Muscles collected during the hot season had significantly (P* (31.45 vs 35.58), a* (18.53 vs 23.19) and b* (4.16 vs 6.40) colour measurements. There was a linear relationship between ultimate pH and cooking loss, L*, a * and b*. These results indicated that heat stress (>30 °C) lead to physiological stress in beef cattle, which in turn increased muscle ultimate pH and influenced related meat quality characteristics.

Original languageEnglish
Pages (from-to)831-836
Number of pages6
JournalMeat Science
Volume66
Issue number4
DOIs
Publication statusPublished - Apr 2004

Keywords

  • Beef
  • Expressed juice
  • Longissimus thoracis
  • Meat quality
  • WB shear force

ASJC Scopus subject areas

  • Food Science

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