Seasonal overview of beef meat quality in a small-scale slaughterhouse

Abstract The objective of this study was to investigate a possible relationship between blood parameters related animal welfare and defined beef meat quality characteristics during winter summer seasons in one small-scale slaughterhouse. At exsanguination, samples were collected, serum concentrations for total proteins (TP), albumin C-reactive protein (CRP) evaluated. After 24 h chilling, ultimate pH measured used drip loss cooking determination. Dehydration not observed seasons, while elevated TP accompanied by higher CRP values pointed as more stressful season. Analysing the parameters, it that two range normal acidification, but significantly increased In conclusion, could be potential biomarker estimation, first instance pH.