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Effects of Slaughter Age of Holstein Friesian Bulls on Meat Quality: Chemical Composition, Textural Characteristics, Sensory Attributes and Fatty Acid Profile

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dc.contributor.authorDiler, Abdulkerim
dc.contributor.authorYanar, Mete
dc.contributor.authorÖzdemir, Veysel Fatih
dc.contributor.authorAydin, Recep
dc.contributor.authorKaynar, Özgür
dc.contributor.authorPalangi, Valiollah
dc.contributor.authorLackner, Maximilian
dc.contributor.authorKoçyigit, Rıdvan
dc.date.accessioned2026-01-04T17:39:02Z
dc.date.issued2022-12-28
dc.description.abstractThis study aimed to investigate the effects of slaughter age (young vs. old), muscle type (Longissimus dorsi (LD), Gluteus medius (GM)) and fat deposits (kidney knob and channel fat, subcutaneous fat, intramuscular fat) on chemical, organoleptic, textural characteristics and fatty acid composition of Holstein Friesian bull meat. For this purpose, the carcasses of 26 Holstein Friesian bulls that had been fattened on the same private farm were assigned to two experimental groups based on their age at slaughter: a young group (YG) (average age: 17.0 ± 1.0 months old) and an old group (OG) (average age: 22.0 ± 1.0 months old). The percentage of crude protein, panel tenderness score, polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) content, the PUFA/SFA ratio and the hypocholesterolemic fatty acid (DFA)/hypercholesterolemic fatty acid (OFA) ratio of the bull carcasses decreased significantly with increasing slaughter age. By contrast, the OFA content of the carcasses significantly increased (p < 0.05) with increasing slaughter age. Advanced slaughter age resulted in lower panel tenderness scores. Additionally, the meat of the bulls in the OG was considered to be less healthy because of the less desirable fatty acid composition and nutritional indices, such as the PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, compared to the meat from the bulls in the YG. Furthermore, the intramuscular fat and internal fat contained high percentages of PUFA and SFA and high PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios. Interestingly, the percentage of OFA content in the internal and intramuscular fat tissues decreased with increasing slaughter age. In conclusion, this study provided evidence that slaughter age and muscle and fat type are essential sources of variations in the textural characteristics, sensory panel attributes and fatty acid profile of meat from Holstein Friesian bulls.
dc.description.urihttps://doi.org/10.3390/foods12010158
dc.description.urihttps://pubmed.ncbi.nlm.nih.gov/36613371
dc.description.urihttp://dx.doi.org/10.3390/foods12010158
dc.description.urihttps://doaj.org/article/4323c63fa80c40f6881fca83f4047a4d
dc.description.urihttps://dx.doi.org/10.3390/foods12010158
dc.description.urihttps://avesis.atauni.edu.tr/publication/details/69452669-1622-48e4-bc2b-678876bbff92/oai
dc.identifier.doi10.3390/foods12010158
dc.identifier.eissn2304-8158
dc.identifier.openairedoi_dedup___::696adb1654887d6e81465d2ed47455c7
dc.identifier.orcid0000-0001-7958-6179
dc.identifier.orcid0000-0003-3035-7695
dc.identifier.orcid0000-0001-9319-9319
dc.identifier.orcid0000-0002-2875-423x
dc.identifier.orcid0000-0001-6470-2608
dc.identifier.orcid0000-0002-2673-7495
dc.identifier.orcid0000-0003-4584-9676
dc.identifier.pubmed36613371
dc.identifier.scopus2-s2.0-85146008179
dc.identifier.startpage158
dc.identifier.urihttps://hdl.handle.net/20.500.12597/40265
dc.identifier.volume12
dc.identifier.wos000909381400001
dc.language.isoeng
dc.publisherMDPI AG
dc.relation.ispartofFoods
dc.rightsOPEN
dc.subjectfatty acid profile
dc.subjectslaughter age
dc.subjectsensory evaluation
dc.subjectChemical technology
dc.subjectTP1-1185
dc.subjectslaughter age
dc.subjecttexture profile analysis
dc.subjectsensory evaluation
dc.subjectfatty acid profile
dc.subjectArticle
dc.subjecttexture profile analysis
dc.subject.sdg2. Zero hunger
dc.titleEffects of Slaughter Age of Holstein Friesian Bulls on Meat Quality: Chemical Composition, Textural Characteristics, Sensory Attributes and Fatty Acid Profile
dc.typeArticle
dspace.entity.typePublication
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Additionally, the meat of the bulls in the OG was considered to be less healthy because of the less desirable fatty acid composition and nutritional indices, such as the PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, compared to the meat from the bulls in the YG. Furthermore, the intramuscular fat and internal fat contained high percentages of PUFA and SFA and high PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios. Interestingly, the percentage of OFA content in the internal and intramuscular fat tissues decreased with increasing slaughter age. 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