Department of Animal Breeding and Husbandry, Ondokuz Mayis University, Veterinary Faculty, 55200 Atakum, Samsun, Turkey.
Meat Sci. 2014 Jan;96(1):224-9. doi: 10.1016/j.meatsci.2013.07.009. Epub 2013 Jul 13.
The objective of this study was to determine the effects of three lairage times (24 h, 48 h and 72 h) on the meat quality of tame trained to lead Hungarian Simmental bulls subjected to long commercial transportation of approximately 1800 km. A total of 30 bulls, with an average age of 24 months, were used. During the lairage, bulls received 0.5 kg concentrate feed per animal per day and ad libitum access to the hay and water. As the lairage duration increased, the pH(ult) decreased (P<0.05). Bulls lairaged for 24 h had lower L*, b* and H* values than those lairaged for 48 h and 72 h (P<0.05). The effect of lairage time on WHC, cooking loss and Warner-Bratzler shear force values was not significant. The b* value was considered the best predictor of muscle pH(ult). In conclusion, 72 h quiet lairage time is recommended after transportation in order to prevent the adverse effects of transportation on meat quality.
本研究旨在确定三种待宰时间（24 小时、48 小时和 72 小时）对经过约 1800 公里长途商业运输的匈牙利西门塔尔训练有素的公牛的肉质的影响。共有 30 头公牛，平均年龄为 24 个月。在待宰期间，每头动物每天接受 0.5 公斤浓缩饲料，并可自由采食干草和水。随着待宰时间的延长，pH（ult）值降低（P<0.05）。24 小时待宰的公牛的 L*、b和 H值低于 48 小时和 72 小时待宰的公牛（P<0.05）。待宰时间对 WHC、蒸煮损失和 Warner-Bratzler 剪切力值的影响不显著。b*值被认为是肌肉 pH（ult）的最佳预测指标。总之，建议在运输后进行 72 小时的安静待宰，以防止运输对肉质产生不利影响。
