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During the period from 23.11.1994 to 08.05.1995 we carried out physical analyses of the meat of 130 coypu to test meat quality and microbiological status. All the male and female animals were 210 days old when slaughtered.The average dead weight of the bodies was 4.08 kg (s=0.6810). The male animals were 15% heavier than the females. Intensive feeding produced a heavier dead body weight than extensive feeding.The average pH of the meat of M. longissimus dorsi was 5.8 (s=0.0703). It was relatively constant and not depending on sex, feeding regime and the animals" body weight.The degree of bleeding of the slaughtered bodies was very good.We determined the meat colour by measuring reflectance: on the average it was 9.64% (s=2.4941). We categorised the coypu meat as relatively dark.To determine the water holding capacity of the meat we extracted the juice from 78 odies. The average determined was 0.238 ml/g muscle (s=0.0465). The average water absorbency was 76.2%.To determine the bacterial count of the coypu meat we look the M. longissimus dorsi. The average determined was 1.39 x 100 cfu/g meat.No salmonella were detected in all of the 130 slaughtered animals examined. Yersinia were identified in one case as species Y. enterocolitica. Isolating yersinia emphasises the need for greater hygiene and a better procedure in handling and slaughtering coypu in order to exclude a health risk for humans.The meat quality of Coypu meat is very stable and is only slightly dependent on internal and external factors. From a meat hygiene point of view, the individual slaughtering of coypu and subsequent meat production poses no greater risk to consumers than that emanating from other usility animal species.