Abstract
The objective of this study was to determine the effects of three lairage times (24h, 48h and 72h) on the meat quality of tame trained to lead Hungarian Simmental bulls subjected to long commercial transportation of approximately 1800km. A total of 30 bulls, with an average age of 24months, were used. During the lairage, bulls received 0.5kg concentrate feed per animal per day and ad libitum access to the hay and water. As the lairage duration increased, the pHult decreased (P<0.05). Bulls lairaged for 24h had lower L*, b* and H* values than those lairaged for 48h and 72h (P<0.05). The effect of lairage time on WHC, cooking loss and Warner–Bratzler shear force values was not significant. The b* value was considered the best predictor of muscle pHult. In conclusion, 72h quiet lairage time is recommended after transportation in order to prevent the adverse effects of transportation on meat quality.
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