Lairage time effect on meat quality in Hereford steers in rangeland conditions

ABSTRACT This study evaluated lairage time effects on carcass and meat quality traits of Hereford steers. Thirty Hereford steers fed on pasture were assigned to two treatments according to lairage time: 3 h (n = 15) and 12 h (n = 15). Individual temperament was assessed using crush score and flight...

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Bibliographic Details
Published in:Revista brasileira de zootecnia 2019-01, Vol.48
Main Authors: Costa, Franciely de Oliveira, Brito, Gustavo, Lima, Juan Manuel Soares de, Sant’Anna, Aline Cristina, Costa, Mateus José Rodrigues Paranhos da, Campo, Marcia del
Format: Article
Language:English
Subjects:
AGRICULTURE, DAIRY & ANIMAL SCIENCE
crush score
flight speed
glycogen
shear force
VETERINARY SCIENCES
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Summary:ABSTRACT This study evaluated lairage time effects on carcass and meat quality traits of Hereford steers. Thirty Hereford steers fed on pasture were assigned to two treatments according to lairage time: 3 h (n = 15) and 12 h (n = 15). Individual temperament was assessed using crush score and flight speed. pH decline, glycogen content, meat color, and shear force were measured. pH was not different between treatments at any time point, showing a normal decline rate. Meat color and shear force did not differ between treatments, but muscle glycogen was lower in treatment with 3 h, not enough to affect quality but suggesting a higher level of stress in 3 h lairage time. Temperament did not have any impact on carcass and meat quality traits. No differences were found in pH, color, and tenderness between treatments, but the lower muscle glycogen concentrations for the shorter lairage suggest a higher risk regarding meat quality.
ISSN:1516-3598
1806-9290
1806-9290
DOI:10.1590/rbz4820180020