Beef  colour defined based on pH in Holstein bull carcasses

DOI: 10.18805/ijar.B-997    | Article Id: B-997 | Page : 1533-1537
Citation :- Beef colour defined based on pH in Holstein bull carcasses.Indian Journal Of Animal Research.2019.(53):1533-1537
S. Ardicli, D. Dincel and F. Balci fbalci@uludag.edu.tr
Address : Department of Genetics, Faculty of Veterinary Medicine, Uludag University, Bursa, Turkey.
Submitted Date : 4-06-2018
Accepted Date : 11-11-2018

Abstract

The present study was carried out on 510 Holstein-Fresian bulls and it aimed to evaluate the effects of season, age at slaughter and pH on meat colour characteristics. An additional aim of this analysis was to determine the impact of environmental factors including season and slaughter age on meat pH. A cluster analysis applied to all the colour coordinates divided the samples into six groups according to their ultimate pH. L*, a*, b*, and C* values were significantly higher in cattle slaughtered in the winter season. Moreover, a significant effect of age at slaughter on colour coordinates was found with the exception of a* value. Meat from bulls slaughtered at 16/17 months of age was characterized by brighter colour. Among the pH groups, the highest value of L* was found in meat with pH<5.40, whereas, the highest a* and C* in pH 5.41-5.50. The present results may be useful and indicative for both beef industry and future studies on meat colour.

Keywords

Carcass traits Environmental factors Holstein Meat quality pH effects.

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