Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics

摘要

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℃, 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 cor- relation 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.