Bruises in beef cattle at slaughter in Mexico: implications on quality, safety and shelf life of the meat

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• 作者：Rosy G. Cruz-Monterrosa ; Verónica Reséndiz-Cruz…
• 关键词：Meat safety ; Bruised meat ; Biogenic amines ; Meat pH ; Meat microbiology ; Animal welfare
• 刊名：Tropical Animal Health and Production
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：49
• 期：1
• 页码：145-152
• 全文大小：
• 刊物类别：Medicine
• 刊物主题：Zoology; Veterinary Medicine/Veterinary Science;
• 出版者：Springer Netherlands
• ISSN：1573-7438
• 卷排序：49

文摘

In emergent economies and developing countries of Africa, Asia and Latin America, the major cause for carcass rejection from the international market is bruising; nevertheless, many of these carcases are destined to local markets and meat processing industries for human consumption. Therefore, the aim of the present study was to assess the effect of bruised meat on pH, microbiologic count and biogenic amine (BA) profiles along 21 days of ageing (sampling 1st, 7th, 14th and 21st day) with two packaging method (plastic bag vs vacuum) at 4 °C. A total of 50 bruised carcasses were sampled from 1000 young bulls (Brown Swiss X Zebu) of 18–24 months old and an average live weight of 450 ± 66 kg. The results showed significant differences between packaging systems and bruised vs non-bruised meat. The bruised meat caused higher biogenic amine concentrations than did non-bruised meat. We conclude that bruised meat favoured increments of biogenic amine concentrations, even more than did non-bruised meat. The plastic bag + vacuum system limited the increments of BA concentration during storage time therefore it improved shelf life of meat. These results emphasized the importance of implementing best management practices during pre-slaughter operations of cattle in order to reduce a possible risk factor for bruised meat.