Pre-Slaughter Handling of Cattle and its Influence on the Final Color of Meat

F. Garcia; A. Bolivar; V. De la Rosa; R. Garcia-Valverde

Pre-Slaughter Handling of Cattle and its Influence on the Final Color of Meat

In: 63rd International Congress of Meat Science and Technology

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F. Garcia

F. Garcia ¹Sociedad Cooperativa Ganadera Andaluza de los Pedroches COVAP, Pozoblanco, Cordoba, Spain

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A. Bolivar

A. Bolivar ²CICAP Centro Tecnológico, Pozoblanco, Cordoba, Spain; fgarciag@covap.es

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V. De la Rosa

V. De la Rosa ¹Sociedad Cooperativa Ganadera Andaluza de los Pedroches COVAP, Pozoblanco, Cordoba, Spain

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, and

R. Garcia-Valverde

R. Garcia-Valverde ²CICAP Centro Tecnológico, Pozoblanco, Cordoba, Spain; fgarciag@covap.es

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Type:: Chapter

Pages:: 450–451

DOI:: https://doi.org/10.3920/9789086868605_199

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One of the factors that can affect the final color of beef carcass and therefore the quality of the final product is stress. Different studies show how the final color of the carcasses varies according to the pre-slaughter handling given to the animals, as well as breed, age or sex of the slaughtered animals. The main objective of the present work was to study differences in the final color of the meat of animals slaughtered in different climatic conditions and of different origins. For this purpose, management factors prior to slaughter that could influence the final meat quality were identified and instrumental color measurements (CIE L*, a*, b*) were determined on June, July and September slaughters. The results obtained show how the pre-slaughtering management is the key for the final carcass color.

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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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Pre-Slaughter Handling of Cattle and its Influence on the Final Color of Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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