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THE PROBLEMS OF DARK-CUTTING BEEF.

[In German. / En allemand.]

Author(s) : FISCHER K., AUGUSTINI C.

Type of article: Article

Summary

THE CAUSE OF DARK-CUTTING BEEF IS A DROP IN THE GLYCOGEN LEVEL IN LIVE MUSCLE. STUDY OF THE EFFECTS OF VARIOUS TRANSPORT TEMPERATURES AND AN ADDITIONAL 48-HOUR FASTING PERIOD. TO JUDGE THE EFFECTS OF TEMPERATURE, 8 YOUNG BULLS WERE TRANSPORTED FOR 4 HOURS IN AN AIR-CONDITIONED TRUCK AT 275, 285 AND 303 K (2, 12 AND 36 C), 65% RH AND WERE THEN SLAUGHTERED IMMEDIATELY. THE HEART FREQUENCY VALUES MEASURED CONTINUOUSLY DURING THE JOURNEY WERE NOT AFFECTED BY ALTERATIONS IN TEMPERATURE. IN THE HIGHEST TEMPERATURE STAGE RECTAL TEMPERATURES AT THE END OF THE JOURNEY WERE STATISTICALLY SIGNIFICANTLY ABOVE STARTING VALUES. AFTER JOURNEYS AT THE HIGHEST TEMPERATURE STAGE THERE WAS A TENDENCY TOWARDS LOWER GLYCOGEN CONTENTS, AND HIGHER LACTATE AND GLUCOSE CONTENTS. CONCENTRATIONS OF ATP AND CREATINE PHOSPHATE WERE LARGELY UNAFFECTED. FINAL PH-VALUES AND WATER BINDING GAVE NO INDICATION OF QUALITY FAULTS. A FURTHER 24 YOUNG BULLS WERE TIL AFTER AN ADDITIONAL FASTING PERIOD OF 48 HOURS. IT WAS FOUND THAT THE GLYCOGEN CONTENTS OF ALL THE MUSCLES EXAMINED HAD DROPPED ON AVERAGE BY HALF. ABOUT 50% OF THE FASTING ANIMALS HAD FINAL PH-VALUES HIGHER THAN 6.2. THERE WERE NO CLEAR SIGNS OF THE TREATMENT AFFECTING CONCENTRATIONS OF LACTATE, GLUCOSE, ATP OR CREATINE PHOSPHATE.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1981-0139
  • Languages: German
  • Source: Fleischwirtschaft - vol. 60 - n. 3
  • Publication date: 1980/03
  • Document available for consultation in the library of the IIR headquarters only.

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