Relationship between pre-slaughter stress responsiveness and beef quality in three cattle breeds

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dc.contributor.authorMuchenje V.
dc.contributor.authorDzama K.
dc.contributor.authorChimonyo M.
dc.contributor.authorStrydom P.E.
dc.contributor.authorRaats J.G.
dc.date.accessioned2011-05-15T15:57:14Z
dc.date.available2011-05-15T15:57:14Z
dc.date.issued2009
dc.description.abstractThe relationship between stress responsiveness and beef quality of 40 Nguni, 30 Bonsmara and 30 Angus steers was determined. The L* values, pHu, cooking loss (CL) and Warner-Bratzler shear force (WBSF) were determined. Catecholamine levels were determined from urine samples collected at slaughter. Bonsmara steers had the highest (P < 0.05) levels of catecholamines with respective epinephrine, norepinephrine and dopamine concentrations of 10.8, 9.7 and 14.8 nmol/mmol. Nguni steers had the lowest (P < 0.05) levels of catecholamines, with respective catecholamine concentrations of 5.1, 4.3 and 4.0 nmol/mmol. In the Nguni steers, there were significant (P < 0.05) correlations between catecholamines and L* and between dopamine and tenderness in meat aged for two days (WBSF2). In the Bonsmara, dopamine was correlated (P < 0.05) pHu, WBSF2 and CL. No significant correlations were found in the Angus. Therefore the relationship between stress responsiveness and certain beef quality traits may not be similar in different breeds. © 2008 Elsevier Ltd. All rights reserved.
dc.description.versionArticle
dc.identifier.citationMeat Science
dc.identifier.citation81
dc.identifier.citation4
dc.identifier.issn3091740
dc.identifier.other10.1016/j.meatsci.2008.11.004
dc.identifier.urihttp://hdl.handle.net/10019.1/10292
dc.subjectBos
dc.titleRelationship between pre-slaughter stress responsiveness and beef quality in three cattle breeds
dc.typeArticle
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