Klont R E, Barnier V M, Smulders F J, Van Dijk A, Hoving-Bolink A H, Eikelenboom G
Institute for Animal Science and Health (ID-DLO), PO Box 65, NL-8200 AB Lelystad, The Netherlands.
Meat Sci. 1999 Nov;53(3):195-202. doi: 10.1016/s0309-1740(99)00048-0.
A total of 1764 male calves of the Meuse-Rhine-Yssel (MRY) and Friesian-Holstein (FH) breeds were slaughtered at two commercial slaughterhouses to investigate the variation in pH, temperature, and colour of Dutch veal carcasses processed without electrical stimulation and with a moderate chilling regimen (average temperature of the longissimus lumborum muscle at 45 min, 3, 24, and 48 h post-mortem was 38.4, 23.3, 3.7 and 1.9°C, respectively). Blood haemoglobin content was determined 2 weeks before slaughter. The efficacy of captive bolt stunning was scored and the carcass movements after shackling registered. Temperature and pH measurements were carried out at 45 min, and 3, 24, and 48 h after slaughter in the longissimus lumborum muscle (LL). Muscle surface colour (CieLAB-values) was measured with a colorimeter at the rectus abdominis muscle at the same times post-mortem. Carcass conformation and visual carcass colour classification were determined at 45 min post-mortem. Carcasses with a better EUROP-conformation score and heavier weight showed a higher rate of pH decline and a slower cooling rate. Slight differences in cooling systems between the slaughterhouses caused marked differences in pH and temperature profiles. Significant differences in carcass weight were observed between the MRY and FH breeds, leading to significant differences in pH and temperature profiles. Carcass colour of the two breeds was similar. Veal carcass colour in general was not related to the observed variation in post-mortem pH and temperature in the longissimus lumborum muscle and was shown to be more associated with the blood haemoglobin content. Haemoglobin content of the blood in the period before slaughter was shown to be related to the visually assessed carcass colour at 45 min post-mortem (using a 10-colour scale), as well as to the instrumentally determined L*-value, with significant correlation coefficients of 0.61 and -0.61, respectively. Repeated captive bolt stunning to obtain unconsciousness significantly decreased pH at 3 h post-mortem. The degree of carcass movement after slaughter did not influence pH, temperature, or colour profiles of the carcasses.
在两家商业屠宰场共屠宰了1764头默兹-莱茵-伊塞尔（MRY）和弗里西亚-荷斯坦（FH）品种的雄性犊牛，以研究未经电刺激且采用适度冷却方案（宰后45分钟、3小时、24小时和48小时腰大肌的平均温度分别为38.4℃、23.3℃、3.7℃和1.9℃）处理的荷兰小牛肉胴体的pH值、温度和颜色变化。在屠宰前两周测定血液血红蛋白含量。对致昏枪致昏的效果进行评分，并记录吊挂后胴体的活动情况。在宰后45分钟、3小时、24小时和48小时，在腰大肌（LL）处进行温度和pH值测量。在宰后相同时间，用色度计在腹直肌处测量肌肉表面颜色（CIELAB值）。在宰后45分钟确定胴体形态和视觉胴体颜色分类。具有更好的欧洲胴体分级评分和更重体重的胴体显示出更高的pH值下降速率和更慢的冷却速率。屠宰场之间冷却系统的细微差异导致pH值和温度曲线出现显著差异。在MRY和FH品种之间观察到胴体重量存在显著差异，导致pH值和温度曲线也存在显著差异。两个品种的胴体颜色相似。一般来说，小牛肉胴体颜色与腰大肌宰后pH值和温度的观察变化无关，并且显示出与血液血红蛋白含量更相关。屠宰前一段时间血液中的血红蛋白含量与宰后45分钟视觉评估的胴体颜色（使用10级颜色量表）以及仪器测定的L*值相关，相关系数分别为0.61和 -0.61。重复使用致昏枪致昏以达到昏迷状态会显著降低宰后3小时的pH值。屠宰后胴体的活动程度不影响胴体的pH值、温度或颜色曲线。
