Articles

The Quality of the Meat from an Uncharacteristic Course of Autolysis and Stress

Authors:

Gorlov I.F., Tikhonov S.L., Tikhonova N.V.

Abstract:

The modern technologies of the cattle and hog fattening operation allow fulfilling genetic potential of the meat productivity. Besides, the animal breeding intensification arises problems associated with generating meat for-processing with irrelevant autolysis process. In this case one of the meat for-processing species is characterized by the low pH-index (less than 5.2). By the scientists view, stress has the substantial impact on the slaughter meat quality. Occurring of the quality PSE meat is associated with the animal sensibility and its stress response. For example, the biochemical process characteristics in pork are determined by the Porcine Stress Syndrome (PSS) extension. The authors have conducted a study to the lipid peroxidation processes and antioxidant activity of broiler chicken with different stress resistance on the meat quality. To determine the broiler chicken stress resistance 219 chickens of the “Arbor Acres” cross aged 34 days in the conditions of the poultry farm LLC “Bektysh” (Chelyabinsk area) were selected. Determination of the stress resistance was conducted by examining the level of glucose in the stressed broiler chickens blood using the glucometer “Accu-Check Performa Nano” within alert phase extension in 30-50 minutes after the 60-70% turpentine injection (stressor) at a rate of 0.1-0.2 ml in the beard area. The non-peroxygen enzyme activity of the stress resistant broiler chickens stated to be higher compared to stress sensitive broiler chickens. So, the amount of the catalase in plasma of the stress resistant chicken is 17.1 % higher and superoxide dismutase is 18.7% higher, respectively. Peroxygen amount in the meat samples increases during the meat storage. The peroxygen number after 3; 5 and 7 days of storage in chilled meat samples of chicken broilers amounts to 0.25; 0.38 and 0.78 millimole of the active oxygen per 1 kg respectively. The peroxygen amount in the meat samples of the broiler chickens under the stress is below by 25.0 %; 31.6 and 45.0 % after 3; 5 and 7 days of storage respectively. The meat acid index of the stress resistant broiler chickens group is below by 14.3 %; 28.0 and 32.5 % after 3, 5 and 7 days of storage, respectively. There is the hypothesis that the intracellular antioxygen fermentation level is under the genetic control and is determined by the genetic. Therefore, one can assume that the stress factors sensitivity level is controlled by genes responsible for the stress resistance. Based on the above, the main reason for the meat production with the autolysis deviation is stress. Therefore, one can assume that the stress factors sensitivity level is controlled by genes responsible for the stress resistance. Based on the above, the main reason for the meat production with the autolysis deviation is stress. While stress-controlled genes cause the stress development, to prevent the meat production with PSE and DFD characteristics is obligatory to select farm animals and poultry not only by productivity characteristics but also the level of stress resistance.

Keywords:

meat; autolysis; quality; stress; stress resistance