Influence of slaughterhouse handling on the quality of beef carcasses

Abstract

Along with the search for new methods of beef carcass classification using bioelectrical impedance (BIA) (Bohuslavek et al., 2002) some quality characteristics that could influence the results of BIA measurement or bear on them (pH value, texture, colour) were examined. e influence of carcass hanging and pre-slaughter housing on quality characteristics was studied in selected meat cuts: round, loin and shoulder. e pH value was measured at the end of slaughter line 45 min p. m. (pH 0 ) and after cooling (pH 24 , pH 48 ). e measured shear force (Warner-Bratzler shear test) and colour (reflectance spectrophotometry) were related to pH values. As expected, the colour (lightness) was indirectly dependent on pH 24 (L* = 113.68 exp(0.2163.pH 24 ). e housing system and sex of cattle influenced the pH development and texture significantly. e most important fact is that the differences in pH values (average of 250 carcasses) between the left (pH 0 = 6.63) and right (pH 0 = 6.67) side of beef (MLLT) were not statistically significant similarly like the differences in the texture of muscles in both half-carcasses. us the hanging mode does not have a significant influence on pH value 45 min p. m., i.e. if the carcass is evaluated by measurement of bioelectrical impedance.