Mc. Sanz et al., EFFECT OF BREED ON THE MUSCLE GLYCOGEN-CONTENT AND DARK CUTTING INCIDENCE IN STRESSED YOUNG BULLS, Meat science, 43(1), 1996, pp. 37-42
Observations have shown relevant differences in the behaviour of Blown
Swiss bulls and Pirenaico bulls. Because temperament is involved in t
he development of dark cutting beef (DC), the aim of this study was to
investigate the influence of breed on muscle glycogen content and on
the incidence of DC condition. Twenty-four Brown Swiss bulls and 24 Pi
renaico bulls were used The animals were divided into a stressed group
(S) and a control group (C). In group S, bulls were mixed with unfami
liar animals overnight before slaughter. In group C, bulls were slaugh
tered immediately after arrival at the abattoir. The results show that
the glycogen concentrations in m. longissimus dorsi and m. sternomand
ibularis from unstressed animals were similar in both the Brown Swiss
and the Pirenaico breeds. The muscle glycogen concentration was deplet
ed in all stressed bulls, nevertheless some low concentrations were in
sufficient to adversely affect the meat ultimate pH value. Finally, th
ere was no influence of breed on the incidence of the dark cutting con
dition. Copyright (C) 1996 Elsevier Science Ltd