关键词: 宰前因子, 牛肉品质, 劣质牛肉, 极限pH

Abstract:

【Objective】 The objective of this paper was to study the beef quality which had different pre-slaughter managements, to educe the judgment criterion of DFD (dark firm dry) beef. 【Method】 The incidence of DFD beef in one corporation was studied, then 600 bulls were assessed by measuring pH and temperature values in the Longissimus dorsi muscle and studying the beef quality, the incidence and the quality of inferior beef were analyzed. 【Result】 Results revealed that pre-slaughter condition which included the stocking density, temperature and humidity of lairage and the short distance transport had a little effect on the incidence of DFD beef. However, slaughter time, season, lairage time, and slaughter method had an effect on the incidence of inferior beef (PSE and DFD meat), more or less; b* which is the variable of beef color was more important than L* to estimate inferior beef. To estimate the DFD beef, the criterion is pH24 value＞6.09, L*＜37.40±3.78, b*＜10.25±1.94, drip losses＜7.36%±2.81%. 【Conclusion】 The incidence of DFD meat was lower when the bull had experienced 24 h lairage and stunned slaughter method in winter morning. In summer, the incidence of PSE beef was higher when the bull had experienced Islam slaughter method. The stress reaction of animal and the incidence of inferior beef decreased obviously by scientific and normative pre-slaughter managements. When pH24 value＞6.09, the beef quality changes greatly.

Key words: pre-slaughter condition, beef quality, inferior beef, ultimate pH value