Some Carcass Quality Characteristics of Anatolian Buffaloes Slaughtered at a Private Slaughterhouse in Samsun Province
Keywords:Anatolian buffalo, Carcass quality, Marbling, Muscle color, Fat color
AbstractIn this study, it was aimed to reveal some carcass quality characteristics of 60 head Anatolian water buffalo slaughtered in a private slaughterhouse in Samsun. Between February and May 202, information about the animals and their fattening status were obtained from the owners of the animals that came for slaughter on the days when the slaughter was intense. Hot carcass weight, marbling score, back fat thickness, Longissimus dorsi muscle depth and width, muscle pH, muscle and fat color were determined in slaughtered animals. Scales developed for this purpose were used for marbling score and color of muscle and fat, and pH was determined using a pH meter for meat. In the study, it was determined that the age of the slaughtered animals did not affect the carcass quality characteristics, while the fattening period was found to be effective on the carcass weight (P<0.01), pH and muscle color (P<0.001). It was concluded that the sex of the slaughtered animals was effective on the change of carcass weight, muscle width (P<0.01) and pH (P<0.05). It can be said that the determined carcass weight was generally compatible with other studies, but it should be increased. The insufficient level of marbling and higher back fat thickness were the other reached findings. The correlation coefficients between the examined characteristics were generally found to be moderate or low. The highest correlation coefficient was determined at the level of 0.466 between carcass weight and muscle width.
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