Impacts of seasonal ambient temperature and humidity on meat quality characteristics of sheep and beef longissimus thoracis muscles
DOI:
https://doi.org/10.9755/ejfa.2021.v33.i5.2690Abstract
The effects of seasonal temperature and humidity on meat quality characteristics of sheep (12 months of age) and beef cattle (24 months of age) were investigated. Samples of longissimus thoracis (500 g) muscle were randomly collected from 96 sheep and 48 beef cattle between November 2018 and October 2019. All the meat samples were kept in the chiller at 4-5ºC for 48 h. The samples were collected over a 12-month period and this period was divided into two seasons based on ambient temperature and relative humidity in Basrah region. Theses seasons were named: Cool Season (November to March with average temperature of 23.0±1.54ºC and 59.0±1.75% relative humidity) and Hot Season (April to October with average temperature of 40.5±1.77ºC and 53.5±5.98 relative humidity). The ultimate pH (pHu), expressed juice, cooking losses, shear force, sarcomere length, myofibrillar fragmentation index and colour lightness (L*), redness (a*), and yellowness (b*) parameters were determined. The effect of the season on meat quality characteristics of the Longissimus thoracis muscle from both species was found to be significant (P<0.05). The hot season muscle samples had significantly (P<0.05) higher pHu values, longer sarcomere length, higher myofibrillar fragmentation index with significantly (P<0.05) lower shear force values than the muscle samples collected during the cool season. Sheep and beef longissimus thoracis muscles from the hot season group had significantly (P<0.05) darker meat than that those of the cold season group, based on L*, a* and b* colour measurements. The present findings indicated that hot temperature (>40ºC) leads to heat stress in sheep and cattle, which increased the muscle pHu and influenced other related meat properties. These findings will assist meat producers to improve meat quality parameters by slaughtering livestock at early hours of the day. Hot temperature has also an impact on animal welfare.
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References
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Offer, G. 1991. Modeling of the formation of pale, soft and exudative meat: effects of chilling regime and rate and extent of glycolysis. Meat Sci. 30, 157–184.
Olson, D. G., Parrish, P. C. Jr., and Stromer, M. H. 1976. Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. J. Food Sci.41:1036.
Rosenvold, K., Petersen, J.S., Laerke, H.N., Jensen, S.K., Therkildsen, M., Karlsson, A.H., Moller, H.S., and Andersen, H.J. 2001. Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs. J. Animal Sci. 79, 382–391.
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Silva, J.A., Patarata, C., and Martins, C. 1999. Influence of ultimate pH on bovine meat tenderness during ageing. Meat Sci. 52, 453–459.
Swatland, H.J. 1989. Areview of meat spectrophotometry (300 to 800 nm). Cana. Instit. Food Sci. Technol. 22, 390–402.
Węglarz, A. 2010. Meat quality defined based on pH and colour depending on cattle category and slaughter season. Czech J. Anim. Sci., 55, 548–556.
Zhang, M., Dunshea, F.R., Warner, R.D., DiGiacomo, K., Osei-Amponsah, R. and Chauhan, S.S. 2020. Impacts of heat stress on meat quality and strategies for amelioration: a review. International Journal of Biometeorology. DOI https://doi.org/10.1007/s00484-020-01929-6.
Apaoblazaa, A., Galazb, A., Strobelb, P., Ramírez-Revecob, A., Jeréz-Timaurec, N. and Gallob, C. 2015. Glycolytic potential and activity of adenosine monophosphate kinase (AMPK), glycogen phosphorylase (GP) and glycogen debranching enzyme (GDE) in steer carcasses with normal (< 5.8) or high (> 5.9) 24 h pH determined in M. longissimus dorsi. Meat Sci. 101, 83-89
Ashmore, C.R., Carroll, F.D., Doerr, J., Tompkins, G., Stokes, H., and Parker, W. 1973. Experimental prevention of dark-cutting meat. J. Anim. Sci. 35, 33–36.
Babinszky, l., Halas, V. and Martin W.A. 2011. Impacts of Climate Change on Animal Production and Quality of Animal Food Products, Climate Change - Socioeconomic Effects, Juan Blanco and Houshang Kheradmand, IntechOpen, DOI: 10.5772/23840. Available from: https://www.intechopen.com/books/climate-change-socioeconomic-effects/impacts-of-climate-change-on-animal-production-and-quality-of-animal-food-products.
Bouton, P. E., Carroll, F. D., Harris, P. V., and Shorthose, W. R. 1973. Influence of pH and fibre contraction state upon factors affecting the tenderness of bovine muscle. J. Food Sci. 38, 404–407.
Chulayo, A.Y. and Muchenje, V. 2013. The Effects of Pre-slaughter Stress and Season on the Activity of Plasma Creatine Kinase and Mutton Quality from Different Sheep Breeds Slaughtered at a Smallholder Abattoir. Asian Austral. J. Anim. Sci. 26, 1762-1772.
Claeys, E., Uytterhaegen, L., Demeyer, D., and De Smet, S. 1994. Beef myofibrillar protein salt solubility in relation to tenderness and proteolysis. In Proceedings of 40th international congress of meat science and technology (S-IVB. 09), The Hague, The Netherlands.
Davis, M.S., and Mader, T.L. 2001. Effects of water application to feedlot mounds during the summer. In Proceedings ASAE 6th international livestock environment symposium (pp. 165–173).
Dransfield, E. 1996. The texture of meat: conditioning and ageing. In S. A. Taylor, A. R. Raimundo, M. Severini, and F. J. M. Smulders (Eds.), Meat quality and meat packaging (pp. 65–87). Utrecht, The Netherlands: ECCEAMST.
Goll, E.D., Otsuka, Y., and Muguruma, M. 1983. Role of muscle proteinases in maintenance of muscle integrity and mass. J. Food Biochem. 7, 137–177.
Gonzalez-Rivasa, P.A., Chauhan, S.S., Ha, M., Fegan, N., Dunshea, F.R., and Warnera, R.D. 2020. Effects of heat stress on animal physiology, metabolism, and meat quality: A review. Meat Sci. 162, 108025
Gregory, N.G. 2010. How climatic changes could affect meat quality. Food Res. Intern. 43: 1866-1873.
Hahn, G.L., and Mader, T L. 1997. Heat waves in relation to thermoregulation, feeding behavior and mortality of feedlot cattle. In Proc.5th Int., Symp. Trans. Am. Soc. Agric. Eng., Bloomington, MN.
Hashem, M.A., Hossain, M.M., Rana, M.S., Hossain, M.M., Islam, M.S. and Saha. N.G. 2013. Effect of heat stress on blood parameter, carcass and meat quality of Black Bengal goat. Bang. J. Anim. Sci. 42, 57-61.
Jelenkova, J., Pipek, P. and Staruch, L. 2008. The influence of antemortem treatment on relationship between pH and tenderness of beef, Meat Sci. 8, 870–874.
Kadim,I.T., Mahgoub, O., Al-Ajmia, D.S., Al-Maqbalya, R.S., Al-Mugheiryb, S.M., and Bartolome, D.Y. 2004. The influence of season on quality characteristics of hot-boned beef m. longissimus thoracis. Meat Sci. 66, 831–836.
Kadim, I. T., Mahgoub, O., Al-Kindi, A. Y. A., Al-Marzooqi, W., and AlSaqri, N. M. 2006. Effects of transportation at high ambient temperatures on physiological responses, carcass and meat quality characteristics of three breeds of Omani goats. Meat Sci. 7, 626–634
Kadim, I.T., Mahgoub, O., Al-Marzooqi, W., Al-Ajmi, D.S., Al-Maqbali, R.S., and Al-Lawati, S.M. 2008. The influence of seasonal temperatures on meat quality characteristics of hot-boned, m. psoas major and minor, from goats and sheep. Meat Sci. 80, 210–215.
Kim, Y.S., Yoon, S.K., Song, Y.H., and Lee, S.K. 2003. Effect of season on color of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 509–513.
Knox, B.L., van Laack, R.L., and Davidson, P.M. 2008. Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins. J. Food Sci. 73, M104–M110.
Kreikemeier, K.K., and Unruh, J.A. 1993. Carcass traits and the occurrence of dark cutters in pregnant and non-pregnant feedlot heifers. J. Anim. Sci. 71, 1699–1703.
Kreikemeier, K.K., Unruh, J.A., and Eck, T.P. 1998. Factors affecting the occurrence of dark-cutting beef and selected carcass traits in finished beef cattle. J. Anim. Sci. 76, 388–395.
Lahucky, R., Palanska, O., Mojto, J., Zaujec, K., and Huba, J. 1998. Effect of preslaughter handling on muscle glycogen level and selected meat quality traits in beef. Meat Sci. 50, 389–393.
Lehotayová A., Bučko O., Petrák J., Mrázová J., and Debrecéni O. 2012. Effect of high ambient temperature on meat quality of pigs. Res. Pig Breed, 6:, 37-40.
Li, P., Wang, T., Mao, Y., Zhang, Y., Niu, L., Liang, R., Zhu, L., and Luo1, X. 2014. Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese yellow crossbreed cattle. The Sci. World J. 2014, 1-8.
Mitloehner, F.M., Galyean, M.L., and McGlone, J.J. 2002. Shade effect on performance, carcass traits, physiology and behavior of heat-stressed feedlot heifers. J. Anim. Sci. 80, 2043– 2050.
Mounier L., Dubroeucq H., Andanson S., and Veissier I. 2006. Variation in meat pH of beef bulls in relation to conditions of transfer to slaughter and previous history of the animals. J Anim. Sci. 84, 1567–1576
Nelson, R.N., and Drazen, D.L. 2000. Seasonal changes in stress responses. In G. Fink (Ed.), Encyclopedia of stress (pp. 402–408). Academic Press.
Offer, G. 1991. Modeling of the formation of pale, soft and exudative meat: effects of chilling regime and rate and extent of glycolysis. Meat Sci. 30, 157–184.
Olson, D. G., Parrish, P. C. Jr., and Stromer, M. H. 1976. Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. J. Food Sci.41:1036.
Rosenvold, K., Petersen, J.S., Laerke, H.N., Jensen, S.K., Therkildsen, M., Karlsson, A.H., Moller, H.S., and Andersen, H.J. 2001. Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs. J. Animal Sci. 79, 382–391.
SAS (2009). SAS User's Guide. Version 9.2. SAS Institute Inc., Cary, NC, USA.
Shi, Z.B., Ma, X.Y., Zheng, C.T., Hu, Y.J., Yang, X.F., Gao, K.G., Wang B.L. and Jiang, Z.Y. 2016. Effects of high ambient temperature on meat quality, serum hormone concentrations, and gene expression in the longissimus dorsi muscle of finishing pigs. Anim. Prod. Sci. 57, 1031-1039
Silva, J.A., Patarata, C., and Martins, C. 1999. Influence of ultimate pH on bovine meat tenderness during ageing. Meat Sci. 52, 453–459.
Swatland, H.J. 1989. Areview of meat spectrophotometry (300 to 800 nm). Cana. Instit. Food Sci. Technol. 22, 390–402.
Węglarz, A. 2010. Meat quality defined based on pH and colour depending on cattle category and slaughter season. Czech J. Anim. Sci., 55, 548–556.
Zhang, M., Dunshea, F.R., Warner, R.D., DiGiacomo, K., Osei-Amponsah, R. and Chauhan, S.S. 2020. Impacts of heat stress on meat quality and strategies for amelioration: a review. International Journal of Biometeorology. DOI https://doi.org/10.1007/s00484-020-01929-6.
Published
2021-06-03
How to Cite
Amri, I. A., I. T. kadima, D. S. A. Ajmib, A. Alkindia, A. A. Sawadc, A. Hamaeda, and A. Nasser. “Impacts of Seasonal Ambient Temperature and Humidity on Meat Quality Characteristics of Sheep and Beef Longissimus Thoracis Muscles”. Emirates Journal of Food and Agriculture, vol. 33, no. 5, June 2021, pp. 362-9, doi:10.9755/ejfa.2021.v33.i5.2690.
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Research Article
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