The Influence of Post Mortem Muscle Energy Status on Meat Colour and Tenderness of Five South African Beef Breeds

L. Frylinck; K.Y. Modika; J. Anderson; P.E. Strydom

The Influence of Post Mortem Muscle Energy Status on Meat Colour and Tenderness of Five South African Beef Breeds

In: 63rd International Congress of Meat Science and Technology

Authors:

L. Frylinck

L. Frylinck ¹Department of Meat Science, Agricultural Research Council – Animal Production Institute, Private Bag X2, Irene, 0062, South Africa

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K.Y. Modika

K.Y. Modika ¹Department of Meat Science, Agricultural Research Council – Animal Production Institute, Private Bag X2, Irene, 0062, South Africa

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J. Anderson

J. Anderson ¹Department of Meat Science, Agricultural Research Council – Animal Production Institute, Private Bag X2, Irene, 0062, South Africa

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, and

P.E. Strydom

P.E. Strydom ¹Department of Meat Science, Agricultural Research Council – Animal Production Institute, Private Bag X2, Irene, 0062, South Africa
²Department of Animal Sciences, Stellenbosch University, 7602, South Africa; lorinda@arc.agric.za

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Type:: Chapter

Pages:: 236–237

DOI:: https://doi.org/10.3920/9789086868605_098

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This paper describes how early post mortem muscle energy affects meat colour and tenderness in m. longissimus lumborum of five different South African beef breeds (Angus, Bonsmara, Brahman, Charolais and Nguni). Ten animals per genotype were used. Muscle energy status were analysed at 1, 3, 6 and 20 h post mortem. Colour was measured on steaks aged for 3, 9, 14 and 20 days post mortem. Breed had an effect on muscle energy metabolism. Charolais and Nguni had lower glycogen and lactate levels, which corresponds to the darker meat colour observed in these breeds. Higher ultimate pH was found to be associated with tenderer meat, more so for the Nguni than the Charolais.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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The Influence of Post Mortem Muscle Energy Status on Meat Colour and Tenderness of Five South African Beef Breeds

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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