Mule carcass characteristics and meat quality

Donkey carcass parameters and donkey meat quality character¬istics have been determined in previous studies, while mule carcass and meat quality traits have scarcely been evaluated. The aim of the present study was to compare the carcass data and meat quality parameters obtained from 10 mules slaughtered, respectively, at an age of 5 ± 1 years and at an age of 10 ± 1 years. All the animals were weighed before their arrival at abattoir; the carcasses were transferred to a cold room at a temperature of 4 °C and stored suspended by the hind legs. 24 h after slaughter¬ing, the cold carcass weights and the dressing percentages were recorded. From each carcass, 24 h after slaughtering samples of the muscle Longissimus thoracis (LT) were collected. Chemical composition was determined 24 h after slaughtering, while colour parameters were measured 48 h after slaughter using a Minolta CM-3600 D spectrophotometer in order to determine the L* (light¬ness), a* (redness), and b* (yellowness). Meat samples for tenderness determination, weighting approxi¬mately 30 g, were stored in the cold room at 4 °C for 7 days post slaughter before evaluating the shear force values, determined using a Warner-Bratzler device. The shear force values were expressed in kg/cm2. Analysis of variance was used to determine the significant differences in the values determined in this study; significant differences were shown when p < 0.05. Carcass char¬acteristics determined in both groups of animals did not show significant differences. Meat sampled in animals slaughtered at an age of 10 years showed significant (p < 0.05) higher content of fat (5.22% vs 4.09%) and cholesterol levels (0.88 mg/100 g vs 0.52 mg/100 g) compared to younger mules. Meat produced by older mules was significantly (p < 0.05) darker (L* 31.09 vs 39.71, a* 13.8 vs 17.1) compared to the values determined in younger mules. Meat tenderness evaluation found not significant differ¬ences in both the groups of mules, obtaining values of shear force not particularly appreciated by the consumers. The results obtained in this study confirmed the need of adequate feeding strategies and good farm practices in mules breeding in order to produce a more tender mule meat.