EFFECT OF CATTLE MANAGEMENT PRIOR TO SLAUGHTER ON THE QUALITY OF OF LIDIA CATTLE MEAT
Abstract
Lidia cattle are produced mainly in an extensive regime, which provides their meat with a sustainable added value and is characterized by a low amount of fat. It is a breed that is difficult to handle and behaves with a tendency to suffer stress, which gives its meat characteristics between normal and dark, hard and dry: DFD. In the present work, a study has been carried out on the quality of the meat of different breeds, with the objective of assessing the influence that the factors have on the quality of the meat: breed, age, sex and handling of the cattle in the facilities of a slaughterhouse. Information has been collected on 154 bovine animals, 79 of the Lidia breed and 75 individuals belonging to tame breeds. The pH of the carcass has been measured after sacrifice and after 24 hours of maturation and lesions of different origin on the skin and musculature have been searched for, quantifying and classifying them. Differences have been observed in the parameters studied that show how the Lidia breed differs from the rest in aspects related to its aggressive behavior that makes it difficult to handle it in the slaughterhouse facilities, registering almost all the lesions in the carcass due to trauma, mainly in individuals older than 3 years. However, there are no differences between breeds for the pH recorded in the two moments after slaughter, although there is a lower pH after slaughter in females of tame breeds compared to males. Finally, age could influence the pH of the meat, describing a higher pH at 10 hours of maturation in individuals over 5 years of age.
Downloads
References
Ahl, A.S.; Nganwa, D.; Wilson, S. (2006). Public Health Considerations in human consumption of wild game. Ann. N. Y. Acad. Sci. 969, 48–50.
Arana, A. y Insausti, K. (2010). Calidad y mejora de productos agroganaderos. T4: Calidad de la carne. Ingeniería Agrónoma, UPNA.
Beriain, M.J. y Lizaso, G. Coordinador: C. Buxadé. (1998). Vacuno de carne: Aspectos clave (segunda edición). Cap. VIII: Calidad – calidad de la carne de vacuno. Ediciones Mundi – Prensa.
Botreau, R., Velssier, I., Butterworth, A., Bracke, M.B.M. y Keeling, L. (2007). Definítion of ente ría for overall assessment of welfare. Animal Welfare 2009, 18: 363-370.
Bureš, D.; Bartoň, L.; Kotrba, R.; Hakl, J. (2014). Quality attributes and composition of meat from Red Deer (Cervus elaphus), Fallow Deer (Dama dama) and Aberdeen Angus and Holstein Cattle (Bos taurus). J. Sci. Food Agric. 95, 2299–2306.
Caballero de la Calle, J.R.; Rodríguez, LE.; Ruiz, T. (2000). Aproximación al problema de la comercialización de la carne de reses de Lidia. Rentecarne. Universidad de Castilla la Mancha.
Caballero de la Calle, J. R. (2002). Producción de carne de toro de Lidia. Mundo Ganadero, 149 (11):18-21.
Campo, M. M. (1998). Influencia de la raza sobre la textura y las características sensoriales de la carne bovina a lo largo de la maduración. Tesis Doctoral. Universidad de Zaragoza.
Clariget, J.; Banchero G.,Luzardo, S., Fernández, E., Pérez, E., La Manna, E., Saravia, A., del Campo, M., Ferrés, A., Andrighetto, M. E. (2021). Effect of pre-slaughter fasting duration on physiology, carcass and meat quality in beef cattle finished on pastures or feedlot. Res. in Vet. Sci. 136:158-165 https://doi.org/10.1016/j.rvsc.2021.02.018
Cobos, A., De la Hoz, L., Cambero, M. I. y Ordóñez, J. A. (1995). Chemical and fatty acid composition of meat from spanish wild rabbits and hares. Lebensm. Unters. Forsch. 200: 182-185.
Cobos, A., Veiga, A. y Díaz, O. (2000). Chemical and fatty acid composition of meat and liver of wild ducks (Anas platyrhynchos). Food Chem., 68:77-79.
Del Campo, M.; Brito, G.; Montossi, F.; Soares de Lima, J. M.; San Julián, R. (2014). Animal welfare and meat quality: the perspective of Uruguay, a "small" exporter country. Meat Sci. 98(3):470-6. doi: 10.1016/j.meatsci.2014.07.004.
Farmer LJ, Farrell DT. (2018). Review: Beef-eating quality: a European journey. Animal. 12(11):2424-2433. doi: 10.1017/S1751731118001672.
García Cachán, M. D.; García García, J. J.; Posado Ferreras, R.; Hernández García, R. Olmedo de la Cruz, S. y Rodríguez Ruiz, L. (2007). Estudio prospectivo para la creación de una figura de calidad de carne de vacuno de Lidia. Ed. Instituto Tecnológico Agrario de Castilla y León. Valladolid (España).
Hamoen J. R.; Vollebregt H. M.; van der Sman R. G. (2013). Prediction of the time evolution of pH in meat. Food Chem. 141(3):2363-72. doi: 10.1016/j.foodchem.2013.04.127.
Higgs, J. D. (2000). The changing nature of red meat: 20 years of improving nutritional quality. Trends Food Sci. Technol. 11, 85–95
King, D. A.; Schuehle Pfeiffer, C. E.; Randel, R. D.; Welsh Jr.; T. H.; Oliphint, R. A.; Baird, B. E.; Curley, K. O.; Vann, R. C.; Hale, D. S.; Savell, J. W. (2006). Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle. Meat Sci. 74, 546–556.
Lepetit, J. (2007). A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness. Meat Sci. 76, 147-159
Lizaso, G.; Beriain, M.J.; Purroy, A.; Huartemendicoa, J.; Hernandez, B.; Chasco, J. (2007). Calidad de la carne de terneros machos de raza Pirenaica y su evolución durante la maduración. Rev. ITEA. 18: 772- 774.
Lomillos-Pérez, J., Alonso-de la Varga, M., Gaudioso-Lacasa, V. (2013). Análisis de la evolución del manejo en las explotaciones de toro de Lidia. desafíos del sector. Rev. ITEA (2013), Vol. 109 (1), 49-68.
Lomillos, J. M.; Alonso, M. E. (2016). Características, tratamiento y comercialización de la carne procedente de la raza de Lidia. Rev. Comp. Cienc, Vet.10(2):94-111 http://dx.doi.org/10.5209/RCCV.54518
Mäki-Petäys O, Korkeala H, Alanko T, Sorvettula O. (1991). Comparison of different pH measurement methods in meat. Acta Vet Scand. 32(1):123-9. doi: 10.1186/BF03547004.
Martínez, C. (2014). Estudio de la calidad de la carne de toro de Lidia. Trabajo Fin de Carrera. Universidad Pública de Navarra. Escuela Técnica Superior de Ingenieros Agrónomos. Pamplona.
Pozo, R. (1993). Problemas de calidad en la carne del toro Lidiado. Boletín de la Real Academia de Córdoba, nº 125, pp. 167-182.
Purroy, A. (1998). La cría del toro bravo. Arte y progreso. Ed. Mundi Prensa.
Real Decreto 542/2016, de 25 de noviembre, sobre normas de sanidad y protección animal durante el transporte.
Reglamento (CE) nº 1/2005 del Consejo, de 22 de diciembre de 2004, relativo a la protección de los animales durante el transporte y las operaciones conexas y por el que se modifican las Directivas 64/432/CEE y 93/119/CE y el Reglamento (CE) nº 1255/97.
Roncalés, P. (2001). Enciclopedia de la carne y de los productos cárnicos. Cap 14: Transformación del músculo en carne. Rigor mortis y maduración. Ediciones Martín y Macías (Madrid).
Sañudo, C.; Barahona, M. M.; Campo A. M. (2018). Identificación y calidad de las canales bovinas en España - Efecto de la raza, la edad-peso y el sexo. Servet.
Silva, B.; Gonzalo, A.; Cañón, J. (2006). Genetic parameters of aggressiveness, ferocity and mobility in the fighting bull breed. Anim. Res. 55 (2006) 65–70 DOI: 10.1051/animres:2005046
Tomasevic, I.; Novakovic, S.; Solowiej, B.; Zdolec, N.; Skunca, D.; Krocko, M.; Nedomova, S.; Kolaj, R.; Aleksiev, G.; Djekic, I. (2018). Consumers’ perceptions, attitudes and perceived quality of game meat in ten European countries. Meat Sci. 2018, 142, 5–13.
Vieira, C.; Fernández, A. M.; Posado, R.; Bartolomé, D. J.; García, J. J. (2004). El vacuno de Lidia como productor de carne de calidad. Rev. Eurocarne. 204. Pp 106-116.
Vieira, C.; Cerdeño A.; Serrano, E.; Mantecon, A. R. (2006). Adult steers production slaughtered at high age: breed effect on animal performance, carcass yield and carcass quality. Czech Journ. Anim. Sci., 21 (11), 467-474.
Volpelli, L. A.; Valusso, R. y Piasentier, E. (2002). Carcass quality in male fallow deer (Dama dama): effects of age and supplementary feeding. Meat Sci.,60: 427-432
Wiklund, E.; Johansson, L. y Malmfors G. (2003). Sensory meat quality, ultimate pH values, blood parameters and carcass characteristics in reindeer (Rangifer tarandus tarandus L.) grazed on natural pastures or fed a commercial feed mixture. Food Qual. Pref., 14: 573-581.
Wood, J. D.; Enser, M.; Fisher, A. V.; Nute, G. R.; Sheard, P. R.; Richardson, R. I.; Hughes, S. I.; Whittington, F. M. (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Sci., 78 (2008) 343 – 358.
Copyright (c) 2023 Servicio de Publicaciones, University of Murcia (Spain)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Creative Commons Attribution 4.0
The works published in this journal are subject to the following terms:
1. The Publications Service of the University of Murcia (the publisher) retains the property rights (copyright) of published works, and encourages and enables the reuse of the same under the license specified in paragraph 2.
© Servicio de Publicaciones, Universidad de Murcia, 2019
2. The works are published in the online edition of the journal under a Creative Commons Attribution-NonCommercial 4.0 (legal text). You can copy, use, distribute, transmit and publicly display, provided that: i) you cite the author and the original source of publication (journal, editorial and URL of the work), ii) are not used for commercial purposes, iii ) mentions the existence and specifications of this license.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
3. Conditions of self-archiving. Is allowed and encouraged the authors to disseminate electronically pre-print versions (version before being evaluated and sent to the journal) and / or post-print (version reviewed and accepted for publication) of their works before publication, as it encourages its earliest circulation and diffusion and thus a possible increase in its citation and scope between the academic community. RoMEO Color: Green.
