Dark, firm and dry meat in beef bulls I. Appearance and significance
Corstiaensen, G.P.; van Logtestijn, J.G.; Romme, A.M.; Vincenten, C.J.; Westgeest, P.W.
Tijdschrift Voor Diergeneeskunde 106(13): 655-661
1981
ISSN/ISBN: 0040-7453 PMID: 7256717 Document Number: 170692
Beef bulls are constantly being slaughtered in a state of fatigue as the adaptability of these animals to stress factors is not taken into sufficient account during transport to and housing and management in the slaughter-house. This results in inadequate glycogen reserves in the muscular tissues at the time of slaughter, inadequate glycolysis and, finally, insufficient pH fall in the meat. The meat of these animals may become dark and syrupy, so-called DFD (dark, firm and dry) meat. In 1975, the losses caused by DFD meat, usually resulting from conditional approval, were calculated at approximately Dfl. 466,000,-. The prospective studies reported in the present paper were designed: --to determine the extent to which DFD meat is present in beef bulls in the Netherlands by taking samples in a number of slaughter-houses; --to make a rough inventory of the relationship between the presence of DFD meat and ante-mortem factors such as transport, housing and care of the animals. A total number of 845 bulls were examined in three slaughter-houses. These included forty-five older bulls as it appeared to be advisable also to collect a number of data on this group of animals. pH24 measurements were made in the adductor, triceps brachii and longissimus dorsi muscles. Of 800 beef bulls, 11.9 per cent showed an unduly high pH level in the adductor muscle, viz. a level of 6.2 or over. The situation may be improved by limiting transport to the shortest possible distance and adjusting treatment of the animals during and after transport. Moreover, it would appear desirable either not to rest the animals before slaughter or to rest them for a period of 24 hours.