Quality and Safety of Beef From Cattle Infected with Theileriosis

This study investigated the effect of theileriosis on the organoleptic and physicochemical characteristics of beef obtained from cattle in the Samarkand region of Uzbekistan. Veterinary and sanitary examinations were conducted during 2024–2026, covering a total of 580 cattle. Theileriosis was detected in 26 animals, corresponding to an overall prevalence of 4.5%, with the highest prevalence recorded in summer (6.3%). For detailed meat quality assessment, cattle were divided into an early-stage theileriosis group (n=20), a severe theileriosis group (n=6), and a clinically healthy control group (n=10). The examination included assessment of meat color, odor, consistency, pH, copper (II) sulfate reaction, and peroxidase activity. Compared with the control group (pH 5.7 ± 0.2), the mean meat pH increased to 6.1 ± 0.3 in cattle with early-stage theileriosis and to 6.4 ± 0.3 in animals with severe disease. Pronounced changes in meat color, turbidity, consistency, and biochemical reactions were also observed in the affected groups. The findings demonstrate that theileriosis is associated with deterioration of several organoleptic and physicochemical quality indicators of beef, particularly in cases of severe disease. Comprehensive ante-mortem and post-mortem veterinary and sanitary inspection is therefore essential for determining the suitability of meat obtained from affected animals for human consumption and ensuring food safety.