FACTORS INFLUENCING MEAT QUALITY: ANTEMORTEM

1. FACTORS INFLUENCING MEAT QUALITY: ANTEMORTEM Meat and Slaughter By-Products Technology

2. FACTORS INFLUENCING QUALITY OF MEAT; ANTEMORTEM • Genetics and breeding • Sex • Nutrition • Age at slaughter • Climatic conditions • Diseases • Transportation

3. Genetics and breeding The genetic influences Birth weight Foetus size Weight gain Dressing %age Conversion of feed to muscle formation and development.

4. Breeds Some breeds have shown: • Early maturity • Proportion of muscle, bone and fat • Development and deposition of fat in carcass The examples are • Aberdeen angus in cattle • South down in sheep Both these show early maturity and more carcass yield.

5. Sex The male animals grow more and have more weight at adult age. The carcass of male animal has: • Good proportion of muscle to fat. In many countries of Europe meat from young bull is sold on premium price. The meat tenderness is more stronger in males but studies shows that it has little effect at young age male.

6. Nutrition • It affects growth and body composition of the meat. Animal grows on three phases; • Bone formation phase • Muscle formation phase • Fat formation and deposition phase A high plan of nutrition acts on these phases and lead to fattening of animal at early age. Nutritional stress affects carcass yield and meat quality.

7. Nutrition The characters such as good muscle development in the loin are absent in poor fed animals even of good genetic potential breed. The tenderness of meat is directly related to nutritional plan. Livestock in Pakistan is under-nourished due to high prices of fodder and un availability as cash crops are more cultivated. Studies are being carried out to formulate ration which are; • Palatable • Nutritionally Balanced • Economical

8. Age at slaughter

9. The relationship b/w weight and age is represented by a sigmoid curve. The curve is divided in three phases. The first one is when weight increases little with age. Then in 2nd phase it grows high with the age. At 3rd phase it sustains constant.

10. Age at slaughter This is true for all species. During the 1st phase little growth or weight is gained as the age progresses but In the 2nd phase the growth of muscles ,bones and vital organs tapers off and fattening begin to accelerate in the meat animals. During the 3rd phase animal is putting on fat very slowly at much higher energy costs. Animal reaches maturity and retention of growth occurs.

11. Age at slaughter The slaughtering of cattle is prohibited below the age of 3 years and 1and half years for male goats and 2 years for female goat. Studies have shown at a young age of the animal meat is produced in high quantity as muscles of the animals are fully developed and that meat is of prime quality. In Pakistan the animals are slaughtered at very early or very old age. Male calves are thought burden on the economy to purchase fodder and old animals which have completed their productive life are sold for slaughter. This factor contributes to the availability of low quality meat.

12. Climatic Conditions The environmental conditions like, • Temperature • Humidity Affects the • Growth rate • Body composition • Performance of the animal. The optimum temperature for meat animal is 15-20 °C. In Pakistan weather is too hot or too cold. So to get good quality meat animals should be provided optimum facilities to save them from heat, cold and rain etc.

13. Climatic Conditions Interestingly a cattle breed Zebu has shown higher%age of better quality meat carcass at hot humid conditions i-e (Queensland Australia). Experiments are done by importing zebu breed in Pakistan and it is crossbred with local breeds.

14. Diseases Disease control is most important for success of livestock enterprise and meat industry. Many Viral, Bacterial and Parasitic diseases have affected the economics of meat production worldwide. Viral Foot and mouth disease This is a very important viral disease which directly affects production of the animal. Animal suffered with this disease may recover but can not gain its production power again.

15. Diseases Effect on Young calves… They die with this disease as they can not eat any thing due to blisters on their tongue. This disease heavily affected UK economy in 90s as they burned animals suffering from this disease. And UK meat was banned for export. Bird flu This viral disease affected the economy recently and Pakistan poultry industry was also affected by this deadly disease.

16. Bacterial Black quarter This disease affects the muscles of the animals. The muscles becomes black colored than normal meat color. And this disease has zoonotic importance as well as it can affect human beings too. Parasitic These diseases are very important in meat production economics. The internal parasites live within the animal body, Suck blood, affect weight gain and lead to weight lost. The external parasites invade the skin of the animal and destroys the quality of skin and wool.

17. The hydatidosis in the carcass is found. The pluck carries hydatid cysts in lungs and liver. It deteriorates organ meat quality. Hydatid cyst is again a public health issue. Transportation It is important factor in meat production and quality. The 1st effect of long distance traveling on the animal is weight loss. The animal is given small amount of food and water during transportation. The energy deposits stored in muscles are utilized by the animal which lead to loss of weight. The bruises and suffocation during transportation also affects skin and meat quality.