Effects of knife sharpness on muscle biochemistry, physicochemical and meat quality attributes in cattle

This study evaluated the effect of knife sharpness on bleeding, physicochemical and meat quality parameters in cattle. A total of 20 cattle (Brahman crossbreed steers, 420.6 ± 24.60 kg were divided into two groups and slaughtered by using a sharp knife (ANAGO sharpness score above 8.0) and a commercially/less sharp knife (LSK) (minimum ANAGO score of 7.8). The carcases were evaluated for residual haemoglobin, myoglobin, pH, muscle glycogen, muscle lactate, myofibrillar fragmentation index, sarcomere length, water holding capacity, cooking loss, shear force, protein carbonyls, thiobarbituric acid reacting substances and microbial quality. Animals slaughtered in the LSK group exhibited higher (p < 0.0001) lactate, shear force, sarcomere length and myofibrillar fragmentation index than the sharp knife group. Determining the carbonyl and thiol content revealed that the protein oxidation increased with ageing time but was not affected by the slaughter knife. The findings indicate that less-sharp knives caused substantial physiological stress responses, compromising animal welfare and meat quality.