The Impact of Pre-Slaughter Stress on Beef Eating Quality
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Blood and Muscle Sampling
2.2. Consumer Sensory Testing
2.3. Statistical Analysis
3. Results
3.1. Effect of Treatments on Eating Quality
3.2. Associations between Blood Metabolites and Eating Quality
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Variable | Mean | SD | Min | Max | Published Normal Basal Concentrations |
---|---|---|---|---|---|
Glucose (mmol/L) | 6.83 | 1.22 | 3.69 | 14.51 | 1.9–3.8 a |
Lactate (mmol/L) | 13.25 | 3.17 | 5.78 | 23.48 | 0.6–2.2 a |
CK (IU/L) | 870.15 | 1056.29 | 113.30 | 9384.90 | 35–280 a |
AST (IU/L) | 122.14 | 62.06 | 55.57 | 636.17 | 78–132 a |
βHB (mmol/L) | 0.26 | 0.14 | 0.03 | 0.85 | 0.35–0.47 a |
NEFA (mmol/L) | 0.46 | 0.26 | 0.08 | 1.52 | <0.4 a |
Magnesium (mmol/L) | 0.79 | 0.10 | 0.48 | 1.10 | 0.74–1.10 a |
Sodium (mmol/L) | 147.84 | 3.45 | 125.70 | 160.80 | 132–152 a |
Chloride (mmol/L) | 97.96 | 3.33 | 91.40 | 119.50 | 95–110 a |
Haptoglobin (mg/mL) | 0.31 | 0.40 | 0.01 | 3.24 | 0.0–0.2 b |
Ceruloplasmin (IU/L) | 95.99 | 42.34 | 20.00 | 285.00 | 15–68 |
Muscle Glycogen (g/100 g) | 1.08 | 0.24 | 0.31 | 1.78 |
Variable | Eye Round | Outside | Oyster | Stiploin | Tenderloin |
---|---|---|---|---|---|
Glucose (mmol/L) | −0.114 (0.759) | −0.422 (0.272) | −0.427 (0.139) | −0.323 (0.356) | 0.119 (0.584) |
Lactate (mmol/L) | −0.231 (0.087) | −0.349 (0.015) | −0.100 (0.350) | −0.090 (0.502) | −0.024 (0.767) |
CK (log) | −0.461 (0.429) | −0.444 (0.476) | 0.217 (0.669) | −1.323 (0.041) | −0.835 (0.017) |
AST (log) | −0.116 (0.925) | −2.715 (0.037) | 1.505 (0.123) | −2.511 (0.034) | −1.281 (0.088) |
βHB (mmol/L) | 7.590 (0.010) | 3.839 (0.225) | 3.949 (0.096) | 1.793 (0.538) | 3.625 (0.049) |
NEFA (mmol/L) | 4.379 (0.013) | 1.973 (0.286) | 2.306 (0.093) | 1.134 (0.495) | 0.355 (0.734) |
Magnesium (mmol/L) | 5.826 (0.136) | 3.683 (0.378) | 3.249 (0.297) | 9.921 (0.008) | 0.426 (0.859) |
Sodium (mmol/L) | −0.211 (0.066) | −0.101 (0.419) | −0.057 (0.539) | −0.011 (0.923) | −0.048 (0.501) |
Chloride (mmol/L) | 0.007 (0.951) | 0.051 (0.703) | −0.019 (0.846) | −0.008 (0.951) | −0.035 (0.648) |
Haptoglobin (log) | −0.036 (0.928) | 0.128 (0.757) | −0.376 (0.231) | −0.411 (0.294) | −0.212 (0.384) |
Ceruloplasmin (log) | −0.573 (0.627) | 0.037 (0.975) | −0.263 (0.767) | −0.624 (0.623) | 0.526 (0.449) |
Muscle Glycogen (g/100 g) | −0.306 (0.897) | 3.083 (0.213) | −0.317 (0.868) | 2.728 (0.247) | −1.094 (0.449) |
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Loudon, K.M.W.; Tarr, G.; Lean, I.J.; Polkinghorne, R.; McGilchrist, P.; Dunshea, F.R.; Gardner, G.E.; Pethick, D.W. The Impact of Pre-Slaughter Stress on Beef Eating Quality. Animals 2019, 9, 612. https://doi.org/10.3390/ani9090612
Loudon KMW, Tarr G, Lean IJ, Polkinghorne R, McGilchrist P, Dunshea FR, Gardner GE, Pethick DW. The Impact of Pre-Slaughter Stress on Beef Eating Quality. Animals. 2019; 9(9):612. https://doi.org/10.3390/ani9090612
Chicago/Turabian StyleLoudon, Kate M.W., Garth Tarr, Ian J. Lean, Rod Polkinghorne, Peter McGilchrist, Frank R. Dunshea, Graham E. Gardner, and David W. Pethick. 2019. "The Impact of Pre-Slaughter Stress on Beef Eating Quality" Animals 9, no. 9: 612. https://doi.org/10.3390/ani9090612