EFFECTS OF PRESLAUGHTER STRESS AND IRRADIATION ON PHYSICOCHEMICAL QUALITIES OF MEAT
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Date
2006
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COLLEGE OF VETERINARY AND ANIMAL SCIENCES Mannuthy - Thrissur
Abstract
The effect of stress on the hlood parameters and physicochemieal
qualities of meat as well as effect of irradiation on the qualities of fresh meat
from stressed cattle were investigated in the present study.
A total of 27 culled adult cattle from different farms were grouped into
three, having nine animals in each group. Group I animals were considered as
control while group II animals were transported for 2 h and slaughtered
immediately after transport. Group III animals were transported for 6 to 7 h and
given rest for 18 h before slaughter. Blood samples were collected prior to
transport in all the animals, immediately after transport in group II and III and
after 18 hours rest, before slaughter, in group III animals. Meat samples were
collected from all the animals in which half of the samples were subjected to
irradiation at 2.0kGy with gamma irradiation, as Cobalt 60 as source. The
samples were stored at 4^0 for further studies.
Animals in all the groups were having homogenous blood values prior to
transport in cortisol, CK, BUN, creatinine and PCV. After transport, group II
had a significant increase in cortisol (P<0.01), CK (P<0.01) and BUN (P<0.05),
while group III had a significant increase in cortisol (P<0.01), CK(P<O.OI),
BUN (P<0.05) and creatinine (P<0.05) except PCV, in which the increase in
cortisol and CK were significantly (P<0.01) greater than that in group II. By
giving rest, even though there was significant (P<0.01) reduction in cortisol and
CK values, the after rest values of cortisol (P<0.01), CK (P<0.01) and BUN
(P<0.05) were significantly higher than that of the before transport values.
In the case of pH and WHC, the trend was almost similar, with a higher
value at zero hour and the decline was drastic in zero to 6 h, followed by 6 to 12
and 12 to 24 h and the control and irradiated samples did not show any
significant difference in the decline. Cooking loss of the control and irradiated
samples did not have a significant difference at zero hour storage, while the 24h
storage brought a significant (P<0.01) increase in cooking loss in all the
samples and irradiated samples had a significantly (P<0.05) higher cooking loss
at 24h. Shear force values were significantly (P<0.01) less for irradiated
samples while storage significantly (P<0.01) increased the values of all the
samples.
The Hunterlab colour values, L, a, b, C and hue angle, were significantly
(P<0.01) higher in irradiated samples at zero hour storage. At 24h storage, the
values were significantly (P<0.01) higher than that at zero hour, and only the
hue angle values were significantly (P<0.05) higher in irradiated samples. Even
though there existed a slight difference between control and irradiated samples
in various organoleptic qualities like colour, flavour, juiciness and tenderness,
there was no significant difference in overall acceptability between control and
irradiated samples.
In the present study, the differential response due to irradiation for the
stress given to the animals, found to be statistically non significant leading to
the result that irradiation conditions did not have an impact on the meat
obtained from stressed animal.
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