Effects of post-transport rest and electrical stimulation on meat quality of longissimus thoracis muscle of long-distance transported Simmental bulls
Gaiming Zhao
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorXueyuan Bai
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorWei Tian
College of Animal Husbandry and Veterinary Science Engineering, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorAng Ru
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorKang Xiao
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorJiahui Li
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorHan Wang
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorLonggang Yan
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorFeng Yin
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorCorresponding Author
Chaozhi Zhu
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Correspondence
Chaozhi Zhu, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Email: [email protected]
Search for more papers by this authorHang Li
National Beef Cattle and Yak Industry Technology System Hengdu Comprehensive Test Station, Zhumadian, China
Search for more papers by this authorGaiming Zhao
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorXueyuan Bai
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorWei Tian
College of Animal Husbandry and Veterinary Science Engineering, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorAng Ru
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorKang Xiao
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorJiahui Li
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorHan Wang
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorLonggang Yan
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorFeng Yin
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Search for more papers by this authorCorresponding Author
Chaozhi Zhu
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
Correspondence
Chaozhi Zhu, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Email: [email protected]
Search for more papers by this authorHang Li
National Beef Cattle and Yak Industry Technology System Hengdu Comprehensive Test Station, Zhumadian, China
Search for more papers by this authorAbstract
Effects of lairage time (LT) and electrical stimulation (ES) on meat quality were investigated in 60 long-transported (18 hr) cattle. Animals were randomly allocated to a 3 × 2 factorial treatment (LT 24/48/72 hr and ES/NES). Compared with LT24, LT48 promoted glycogen recovery by 0.49 g/kg and, thereby, lowered pH24 (5.81) by 0.20 and dark-cutting incidence by 30%; meanwhile, LT48 exhibited 2.94% lower thawing loss and gave brighter beef color while decreased tenderness. Further extending LT to 72 hr did not present better meat quality than LT48. ES reduced pH1 and tenderized beef but no affected pH24; also, ES facilitated bound water converted to immobilized water while not reaching a significant effect on cooking loss or thawing loss. In conclusion, LT48-ES provided an alternative to dark-cutting prevention for long-transported cattle and meat quality improvement.
Novelty impact statement
Lairage time (LT) and electrical stimulation (ES) affect the postmortem pH drop. LT48-ES exhibits lower dark-cutting incidence and better meat quality. LT affects water-holding capacity through water distribution. ES elevates the meat tenderness.
CONFLICT OF INTEREST
The author declares that there is no conflict of interest that could be perceived as prejudicing the impartiality of the research reported.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author.
Supporting Information
| Filename | Description |
|---|---|
| jfpp16029-sup-0001-FigS1.tifTIFF image, 156.4 KB | Fig S1 |
| jfpp16029-sup-0002-TableS1.docxWord 2007 document , 41.7 KB | Table S1 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
REFERENCES
- Apaoblaza, A., Strobel, P., Ramírez-Reveco, A., Jeréz-Timaure, N., Monti, G., & Gallo, C. (2017). Effect of season, supplementation, and fasting on glycolytic potential and activity of AMP-activated protein kinase, glycogen phosphorylase, and glycogen debranching enzyme in grass-fed steers as determined in longissimus lumborum muscle. Livestock Science, 202, 101–108. https://doi.org/10.1016/j.livsci.2017.05.028
- Bertram, H. C., Dønstrup, S., Karlsson, A. H., & Andersen, H. J. (2002). Continuous distribution analysis of T2 relaxation in meat - an approach in the determination of waterholding capacity. Meat Science, 60(3), 279–285. https://doi.org/10.1016/S03091740(01)00134-6
- Bertram, H. C., Purslow, P. P., & Andersen, H. J. (2002). Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study. Journal of Agricultural and Food Chemistry, 50(4), 824–829. https://doi.org/10.1021/jf010738f
- Biffin, T. E., Hopkins, D. L., Bush, R. D., Hall, E., & Smith, M. A. (2020). The effects of season and post-transport rest on alpaca (Vicunga pacos) meat quality. Meat Science, 159, 107935. https://doi.org/10.1016/j.meatsci.2019.107935
- Biffin, T. E., Smith, M. A., Bush, R. D., Collins, D., & Hopkins, D. L. (2018). The effect of combining tenderstretching and electrical stimulation on alpaca (Vicugna pacos) meat tenderness and eating quality. Meat Science, 145, 127–136. https://doi.org/10.1016/j.meatsci.2018.06.002
- Biffin, T. E., Smith, M. A., Bush, R. D., Collins, D., & Hopkins, D. L. (2019). The effect of electrical stimulation and tenderstretching on color and oxidation traits of alpaca (Vicunga pacos) meat. Meat Science, 156, 125–130. https://doi.org/10.1016/j.meatsci.2019.05.026
- Chai, X., Xie, P., Sun, B., Li, H., Zheng, S., Zhang, W., & Zhao, X. (2016). Investigation and analysis report on pre-slaughter management of beef cattle slaughtering enterprises in China. Heilongjiang Animal Science and Veterinary Medicine, 14, 12–15. (in Chinese). https://doi.org/10.13881/j.cnki.hljxmsy.2016.1240
10.13881/j.cnki.hljxmsy.2016.1240 Google Scholar
- Deng, H. Y., & Fan, J. Y. (2012). Effects of whole-journey fasting by road transport and post-transport recovery on the hematological indices of beef cattle. Chinese Journal of Veterinary Medicine, 12, 1866–1871+1885. (in Chinese). https://doi.org/10.16303/j.cnki.1005-4545.2012.12.028
10.16303/j.cnki.1005?4545.2012.12.028 Google Scholar
- Díaz, M. T., Vieira, C., Pérez, C., Lauzurica, S., de Chávarri, E. G., Sánchez, M., & De la Fuente, J. (2014). Effect of lairage time (0 h, 3 h, 6 h or 12 h) on glycogen content and meat quality parameters in suckling lambs. Meat Science, 96(2 pt A), 653–660. https://doi.org/10.1016/j.meatsci.2013.10.013
- Du, Y., Zhang, J., Hu, T. J., & Luo, X. (2009). Effect of pre-slaughter conditions on beef quality. Scientia Agricultura Sinica, 42(10), 3625–3632. (in Chinese). https://doi.org/10.3864/j.issn.0578-1752.2009.10.030
10.3864/j.issn.0578?1752.2009.10.030 Google Scholar
- Ekiz, B., Ekiz, E. E., Kocak, O., Yalcintan, H., & Yilmaz, A. (2012). Effect of pre-slaughter management regarding transportation and time in lairage on certain stress parameters, carcass, and meat quality characteristics in Kivircik lambs. Meat Science, 90(4), 967–976. https://doi.org/10.1016/j.meatsci.2011.11.042
- Ferguson, D. M., Shaw, F. D., & Stark, J. L. (2007). Effect of reduced lairage duration on beef quality. Australian Journal of Experimental Agriculture, 47(7), 770–773. https://doi.org/10.1071/EA05212
10.1071/EA05212 Google Scholar
- Ferreira, G. B., Andrade, C. L., Costa, F., Freitas, M. Q., Silva, T. J. P., & Santos, I. F. (2006). Effects of transport time and rest period on the quality of electrically stimulated male cattle carcasses. Meat Science, 74(3), 459–466. https://doi.org/10.1016/j.meatsci.2006.04.006
- Gregory, N. G., & Grandin, T. (1998). Animal welfare and meat science. CABI. https://doi.org/10.1016/S0309-1740(00)00009-7
- Herrero, A. M. (2008). Raman spectroscopy for monitoring protein structure in muscle food systems. Critical Reviews in Food Science and Nutrition, 48(6), 512–523. https://doi.org/10.1080/10408390701537385
- Holman, B. W. B., Mao, Y., Coombs, C. E. O., van de Ven, R. J., & Hopkins, D. L. (2016). Relationship between colorimetric (instrumental) evaluation and consumer-defined beef color acceptability. Meat Science, 121, 104–106. https://doi.org/10.1016/j.meatsci.2016.05.002
- Holmer, S. F., McKeith, R. O., Boler, D. D., Dilger, A. C., Eggert, J. M., Petry, D. B., McKeith, F. K., Jones, K. L., & Killefer, J. (2009). The effect of pH on shelf-life of pork during aging and simulated retail display. Meat Science, 82(1), 86–93. https://doi.org/10.1016/j.meatsci.2008.12.008
- Hopkins, D., Littlefield, P., & Thompson, J. (2000). A research note on factors affecting the determination of myofibrillar fragmentation. Meat Science, 56(1), 19–22. https://doi.org/10.1016/S0309-1740(00)00012-7
- Hopkins, D. L., Ponnampalam, E. N., van de Ven, R. J., & Warner, R. D. (2014). The effect of pH decline rate on the meat and eating quality of beef carcasses. Animal Production Science, 54(4), 407–413. https://doi.org/10.1071/AN12314
- Ijaz, M., Li, X., Zhang, D., Hussain, Z., Ren, C., Bai, Y., & Zheng, X. (2020). Association between meat color of DFD beef and other quality attributes. Meat Science, 161, 107954. https://doi.org/10.1016/j.meatsci.2019.107954
- Jongman, E. C., Edge, M. K., Butler, K. L., & Cronin, G. M. (2008). Reduced space allowance for adult sheep in lairage for 24 hours limits lying behavior but not drinking behavior. Australian Journal of Experimental Agriculture, 48(7), 1048–1051. https://doi.org/10.1071/EA08039
10.1071/EA08039 Google Scholar
- Kahraman, T., Bayraktaroglu, A. G., Vural, A., Issa, G., & Ergun, E. (2011). Electron microscopy of contractile bands and quality characteristics in high-voltage electrical stimulation broiler breast meat. Poultry Science, 90(2), 486–490. https://doi.org/10.3382/ps.2010-01096
- Lang, Y., Sha, K., Zhang, R., Xie, P., Luo, X., Sun, B., Li, H., Zhang, L. I., Zhang, S., & Liu, X. (2016). Effect of electrical stimulation and hot boning on the eating quality of Gannan yak Longissimus lumborum. Meat Science, 112, 3–8. https://doi.org/10.1016/j.meatsci.2015.10.011
- Li, C. B., Li, J., Zhou, G. H., Lametsch, R., Ertbjerg, P., Brüggemann, D. A., & Lundström, K. (2012). Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef. Journal of Animal Science, 90(5), 1638–1649. https://doi.org/10.2527/jas.2011-4514
- Liotta, L., Costa, L. N., Chiofalo, B., Ravarotto, L., & Chiofalo, V. (2007). Effect of lairage duration on some blood constituents and beef quality in bulls after long journey. Italian Journal of Animal Science, 6(4), 375–384. https://doi.org/10.4081/ijas.2007.375
- Liste, G., La Miranda-de Lama, G. C., Campo, M. M., Villarroel, M., Muela, E., & María, G. A. (2011). Effect of lairage on lamb welfare and meat quality. Animal Production Science, 51(10), 952–958. https://doi.org/10.1071/AN10274
- Liu, H. W., Zhong, R. Z., Zhou, D. W., Sun, H. X., & Zhao, C. S. (2012). Effects of lairage time after road transport on some blood indicators of welfare and meat quality traits in sheep. Journal of Animal Physiology and Animal Nutrition, 96(6), 1127–1135. https://doi.org/10.1111/j.1439-0396.2011.01230.x
- Lu, X., Zhu, L., Mao, Y., Zhang, Y., Niu, L., Liang, R., & Luo, X. (2015). A review of previous studies on DFD beef. Food Science, 36(19), 271–276. (in Chinese). https://doi.org/10.7506/spkx1002-6630-201519049
- Maddock, K. R., Huff-Lonergan, E., Rowe, L. J., & Lonergan, S. M. (2005). Effect of pH and ionic strength on μ- and m-calpain inhibition by calpastatin. Journal of Animal Science, 83(6), 1370–1376. https://doi.org/10.2527/2005.8361370x
- Moore, M. C., Gray, G. D., Hale, D. S., Kerth, C. R., Griffin, D. B., Savell, J. W., Raines, C. R., Belk, K. E., Woerner, D. R., Tatum, J. D., Igo, J. L., VanOverbeke, D. L., Mafi, G. G., Lawrence, T. E., Delmore, R. J., Christensen, L. M., Shackelford, S. D., King, D. A., Wheeler, T. L., & O’Connor, M. E. (2012). National beef quality audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers. Journal of Animal Science, 90(13), 5143–5151. https://doi.org/10.2527/jas.2012-5550
- Ponnampalam, E. N., Hopkins, D. L., Bruce, H., Li, D., Baldi, G., & Bekhit, A. E. (2017). Causes and contributing Factors to “dark cutting” meat: Current trends and future directions: A review. Comprehensive Reviews in Food Science and Food Safety, 16(3), 400–430. https://doi.org/10.1111/1541-4337.12258
- Teke, B., Akdag, F., Ekiz, B., & Ugurlu, M. (2014). Effects of different lairage times after long-distance transportation on carcass and meat quality characteristics of Hungarian Simmental bulls. Meat Science, 96(1), 224–229. https://doi.org/10.1016/j.meatsci.2013.07.009
- Toohey, E. S., & Hopkins, D. L. (2006). Effects of lairage time and electrical stimulation on sheep meat quality. Australian Journal of Experimental Agriculture, 46(7), 863–867. https://doi.org/10.1071/EA05312
10.1071/EA05312 Google Scholar
- Xia, X., Kong, B., Liu, Q., & Liu, J. (2009). Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles. Meat Science, 83(2), 239–245. https://doi.org/10.1016/j.meatsci.2009.05.003
- Xin, L. I., An-qi, X. I., Li-juan, C., Man-ting, D. U., Li, C., Ning, K., & De-quan, Z. (2018). Effects of lairage after transport on postmortem muscle glycolysis, protein phosphorylation, and lamb meat quality. Journal of Integrative Agriculture, 10, 2336–2344.
- Xing, T., Gao, F., Tume, R. K., Zhou, G., & Xu, X. (2019). Stress effects on meat quality: A mechanistic perspective. Comprehensive Reviews in Food Science and Food Safety, 18(2), 380–401. https://doi.org/10.1111/1541-4337.12417
- Yalcintan, H., Akin, P. D., Ozturk, N., Avanus, K., Muratoglu, K., Kocak, O., Yilmaz, A., & Ekiz, B. (2018). Effect of lairage time after 2 h transport on stress parameters and meat quality characteristics in Kivircik ewe lambs. Small Ruminant Research, 166, 41–46. https://doi.org/10.1016/j.smallrumres.2018.07.007
- Zhang, X., Yang, Y., Ma, Y., & Wang, J. (2017). Effects of pH on the non-covalent forces and structure of myofibrillar protein and heat-induced gel. Scientia Agricultura Sinica, 50(3), 564–573. (in Chinese). https://doi.org/10.3864/j.issn.0578-1752.2017.03.015
10.3864/j.issn.0578?1752.2017.03.015 Google Scholar
- Zhao, Q. (2013). Survey on DFD beef incidence in China and specification in pre-slaughter management of cattle (Master thesis). Shandong Agricultural University. (in Chinese).
- Zhen, S., Liu, Y., Li, X., Ge, K., Chen, H., Li, C., & Ren, F. (2013). Effects of lairage time on welfare indicators, energy metabolism, and meat quality of pigs in Beijing. Meat Science, 93(2), 287–291. https://doi.org/10.1016/j.meatsci.2012.09.008
- Zhu, C., Yin, F., Tian, W., Zhu, Y., Zhao, L., & Zhao, G. (2019). Application of a pressure-transform tumbling assisted curing technique for improving the tenderness of restructured pork chops. LWT, 111, 125–132. https://doi.org/10.1016/j.lwt.2019.05.029
