Publication:
Effects of Different Lairage Times after Long Distance Transportation on Carcass and Meat Quality Characteristics of Hungarian Simmental Bulls

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dc.authorscopusid48662932400
dc.authorscopusid15134926800
dc.authorscopusid6508104896
dc.authorscopusid25227841200
dc.contributor.authorTeke, B.
dc.contributor.authorAkdaǧ, F.
dc.contributor.authorEkiz, B.
dc.contributor.authorUǧurlu, M.
dc.date.accessioned2020-06-21T14:04:09Z
dc.date.available2020-06-21T14:04:09Z
dc.date.issued2014
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Teke] Bülent, Department of Animal Breeding and Husbandry, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Akdaǧ] Filiz, Department of Animal Breeding and Husbandry, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Ekiz] Bulent, Department of Animal Breeding and Husbandry, Istanbul Üniversitesi, Istanbul, Turkey; [Uǧurlu] Mustafa, Department of Animal Breeding and Husbandry, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractThe objective of this study was to determine the effects of three lairage times (24h, 48h and 72h) on the meat quality of tame trained to lead Hungarian Simmental bulls subjected to long commercial transportation of approximately 1800km. A total of 30 bulls, with an average age of 24months, were used. During the lairage, bulls received 0.5kg concentrate feed per animal per day and ad libitum access to the hay and water. As the lairage duration increased, the pH<inf>ult</inf> decreased (P<0.05). Bulls lairaged for 24h had lower L*, b* and H* values than those lairaged for 48h and 72h (P<0.05). The effect of lairage time on WHC, cooking loss and Warner-Bratzler shear force values was not significant. The b* value was considered the best predictor of muscle pH<inf>ult</inf>. In conclusion, 72h quiet lairage time is recommended after transportation in order to prevent the adverse effects of transportation on meat quality. © 2013 .en_US
dc.identifier.doi10.1016/j.meatsci.2013.07.009
dc.identifier.endpage229en_US
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.issue1en_US
dc.identifier.pmid23916957
dc.identifier.scopus2-s2.0-84881244547
dc.identifier.scopusqualityQ1
dc.identifier.startpage224en_US
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2013.07.009
dc.identifier.volume96en_US
dc.identifier.wosWOS:000327166500029
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.journalMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBeef Cattleen_US
dc.subjectLairage Timeen_US
dc.subjectMeat pHen_US
dc.subjectMeat Qualityen_US
dc.subjectSimmentalen_US
dc.titleEffects of Different Lairage Times after Long Distance Transportation on Carcass and Meat Quality Characteristics of Hungarian Simmental Bullsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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