title: Bruises in beef cattle at slaughter in Mexico: implications on quality, safety and shelf life of the meat.
abstract: In emergent economies and developing countries of Africa, Asia and Latin America, the major cause for carcass rejection from the international market is bruising; nevertheless, many of these carcases are destined to local markets and meat processing industries for human consumption. Therefore, the aim of the present study was to assess the effect of bruised meat on pH, microbiologic count and biogenic amine (BA) profiles along 21 days of ageing (sampling 1st, 7th, 14th and 21st day) with two packaging method (plastic bag vs vacuum) at 4 °C. A total of 50 bruised carcasses were sampled from 1000 young bulls (Brown Swiss X Zebu) of 18-24 months old and an average live weight of 450 ± 66 kg. The results showed significant differences between packaging systems and bruised vs non-bruised meat. The bruised meat caused higher biogenic amine concentrations than did non-bruised meat. We conclude that bruised meat favoured increments of biogenic amine concentrations, even more than did non-bruised meat. The plastic bag + vacuum system limited the increments of BA concentration during storage time therefore it improved shelf life of meat. These results emphasized the importance of implementing best management practices during pre-slaughter operations of cattle in order to reduce a possible risk factor for bruised meat.
authors.affiliation: Department of Food Science, Metropolitan Autonomous University, Lerma, State of Mexico, Mexico.
authors.forename: Rosy G
authors.initials: RG
authors.lastname: Cruz-Monterrosa
authors.affiliation: Genetic Resources and Livestock Productivity Program, Postgraduate College, Campus Montecillo, Texcoco, State of Mexico, Mexico.
authors.forename: Verónica
authors.initials: V
authors.lastname: Reséndiz-Cruz
authors.affiliation: Department of Food Science, Metropolitan Autonomous University, Lerma, State of Mexico, Mexico.
authors.forename: Armando A
authors.initials: AA
authors.lastname: Rayas-Amor
authors.affiliation: Department of Environmental Science, Metropolitan Autonomous University, Lerma, State of Mexico, Mexico.
authors.forename: Marcos
authors.initials: M
authors.lastname: López
authors.affiliation: Department of Food Science, Metropolitan Autonomous University, Lerma, State of Mexico, Mexico. g.miranda@correo.ler.uam.mx.
authors.forename: Genaro C Miranda-de
authors.initials: GC
authors.lastname: la Lama
mesh_terms: D000349:Africa; D000588:Amines / Q000737:chemistry; D000818:Animals; D001835:Body Weight; D002417:Cattle; D003288:Contusions; D005516:Food Microbiology; D063427:Food Quality; D059022:Food Safety; D006863:Hydrogen-Ion Concentration; D007843:Latin America; D008297:Male; D008800:Mexico; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology*; D013696:Temperature; D014618:Vacuum
chemical_list: D000588:Amines
keywords: Animal welfare; Biogenic amines; Bruised meat; Meat microbiology; Meat pH; Meat safety