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Bruises in beef cattle at slaughter in Mexico: implications on quality, safety and shelf life of the meat

Abstract

In emergent economies and developing countries of Africa, Asia and Latin America, the major cause for carcass rejection from the international market is bruising; nevertheless, many of these carcases are destined to local markets and meat processing industries for human consumption. Therefore, the aim of the present study was to assess the effect of bruised meat on pH, microbiologic count and biogenic amine (BA) profiles along 21 days of ageing (sampling 1st, 7th, 14th and 21st day) with two packaging method (plastic bag vs vacuum) at 4 °C. A total of 50 bruised carcasses were sampled from 1000 young bulls (Brown Swiss X Zebu) of 18–24 months old and an average live weight of 450 ± 66 kg. The results showed significant differences between packaging systems and bruised vs non-bruised meat. The bruised meat caused higher biogenic amine concentrations than did non-bruised meat. We conclude that bruised meat favoured increments of biogenic amine concentrations, even more than did non-bruised meat. The plastic bag + vacuum system limited the increments of BA concentration during storage time therefore it improved shelf life of meat. These results emphasized the importance of implementing best management practices during pre-slaughter operations of cattle in order to reduce a possible risk factor for bruised meat.

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Acknowledgments

This research was sponsored by PROMEP grants 103.5/13/6528 UAM-PTC-411 of R.G. Cruz –Monterrosa.

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Correspondence to Genaro C. Miranda-de la Lama.

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The authors declare that they have no conflict of interest.

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All applicable international, national and/or institutional guidelines for care and use of animals were followed.

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Cruz-Monterrosa, R.G., Reséndiz-Cruz, V., Rayas-Amor, A.A. et al. Bruises in beef cattle at slaughter in Mexico: implications on quality, safety and shelf life of the meat. Trop Anim Health Prod 49, 145–152 (2017). https://doi.org/10.1007/s11250-016-1173-8

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  • DOI: https://doi.org/10.1007/s11250-016-1173-8

Keywords

  • Meat safety
  • Bruised meat
  • Biogenic amines
  • Meat pH
  • Meat microbiology
  • Animal welfare