Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin?

Meat Science ◽  
2021 ◽  
pp. 108531
Author(s):  
Alberto Ortiz ◽  
Elena González ◽  
Susana García-Torres ◽  
Paula Gaspar ◽  
David Tejerina
Keyword(s):  
Slaughter Age ◽  
Pork Loin

scholarly journals Effects of Dietary Energy on Growth Performance, Rumen Fermentation and Bacterial Community, and Meat Quality of Holstein-Friesians Bulls Slaughtered at Different Ages

Animals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1123 ◽  
Author(s):  
Haibo Wang ◽  
Hang Li ◽  
Fei Wu ◽  
Xinjun Qiu ◽  
Zhantao Yu ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Growth Performance ◽  
Meat Quality ◽  
Energy Levels ◽  
Average Daily Gain ◽  
Rumen Fermentation ◽  
Dietary Energy ◽  
Different Ages ◽  
Slaughter Age

The objective of this study was to evaluate the effects of dietary energy levels on growth performance, rumen fermentation and bacterial community, and meat quality of Holstein-Friesians bulls slaughtered at different ages. Thirty-six Holstein-Friesians bulls (17 months of age) were divided into a 3 × 3 factorial experiment with three energy levels (LE, ME and HE; metabolizable energy is 10.12, 10.90 and 11.68 MJ/kg, respectively) of diets, and three slaughter ages (20, 23 and 26 months). Results indicated that bulls fed with ME and HE diets had higher dry matter intake, average daily gain, and dressing percentage at 23 or 26 months of age. The ME and HE diets also reduced bacterial diversity, altered relative abundances of bacteria and produced lower concentrations of acetate, but higher butyrate and valerate concentrations in rumen fluid. Increasing in dietary energy and slaughter age increased the intramuscular fat (IMF) and water holding capacity. In summary, Holstein-Friesians bulls fed with ME and HE diets, slaughtered at 23 and 26 months of age could be a good choice to produce beef with high IMF. Slaughter age may have less influence than dietary energy in altering fermentation by increasing amylolytic bacteria and decreasing cellulolytic bacteria, and thus, further affecting meat quality.

Effects of slaughter age on carcass traits and meat quality of crossbred (Duroc × Landrace × Yorkshire) finishing pigs

2021 ◽  
pp. 1-7
Author(s):  
Zhongyang Guo ◽  
Xiaoling Chen ◽  
Daiwen Chen ◽  
Mingzhou Li ◽  
Jingdong Yin ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Finishing Pigs ◽  
Slaughter Age

Pre-slaughter transport, AMP-activated protein kinase, glycolysis, and quality of pork loin

Meat Science ◽  
2006 ◽  
Vol 74 (2) ◽  
pp. 388-395 ◽  
Author(s):  
Q.W. Shen ◽  
W.J. Means ◽  
S.A. Thompson ◽  
K.R. Underwood ◽  
M.J. Zhu ◽  
...  
Keyword(s):  
Protein Kinase ◽  
Pork Loin ◽  
Amp Activated Protein Kinase

scholarly journals Effect of age at slaughter on carcass characteristics and carcass composition in lambs of mountain Greek breeds

2011 ◽  
Vol 51 (No. 7) ◽  
pp. 311-317 ◽  
Author(s):  
B. Skapetas ◽  
E. Sinapis ◽  
J. Hatziminaouglou ◽  
A. Karalazos ◽  
J. Katanos
Keyword(s):  
Subcutaneous Fat ◽  
Age Groups ◽  
Carcass Characteristics ◽  
Carcass Composition ◽  
Age Group ◽  
Negative Effects ◽  
Slaughter Age ◽  
Total Fat ◽  
Effect Of Age

Forty male lambs of the mountain Greek breed were used to evaluate the effect of age at slaughter on carcass characteristics and composition. The slaughter of lambs was carried out at the age of 30, 45, 60, 75 and 90 days. The slaughter procedure, carcass dissection and carcass composition were realized according to the standard method of CIHEAM-AGRIMED programme. The results of this work showed that the lambs of different age groups did not differ in dressing percentage significantly. The proportion of muscles showed a tendency of increase with the increasing slaughter age but the differences were not significant. The proportion of total fat in carcass increased with the increasing slaughter age from 20.84 to 23.59% for the age group of 30 and 90 days, respectively (P < 0.05). On the contrary, as the age at slaughter increased, the proportion of bones decreased (P < 0.05). Subcutaneous, intermuscular, perinephric and pelvic fats increased with the slaughter age, but only the subcutaneous fat was influenced significantly (P < 0.05). Among the different commercial cuts proportions of long leg, first 5 ribs and shoulder decreased, while those of last 8 ribs-loin and breast-flank increased (P < 0.05). The overall results suggest that the slaughter age of lambs of the mountain Greek breed should be increased from the present ~45 days to more advanced age of 75 or 90 days in order to improve the farmers’ profits without serious negative effects on the quality of carcasses or meat of lambs.    

scholarly journals Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 987
Author(s):  
Lorenzo Siroli ◽  
Giulia Baldi ◽  
Francesca Soglia ◽  
Danka Bukvicki ◽  
Francesca Patrignani ◽  
...  
Keyword(s):  
Essential Oils ◽  
Salmonella Enteritidis ◽  
Meat Products ◽  
Promising Strategy ◽  
Pork Loin ◽  
Meat Samples ◽  
Water Holding ◽  
And Staphylococcus Aureus ◽  
Microbiological Data

This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The results obtained suggested that, aside from the addition of essential oils, the marination process allowed to reduce meat pH, thus improving its water holding capacity. Instrumental and sensorial tests showed that the marination also enhanced the tenderness of meat samples, with those marinated with essential oils being the most positively perceived by the panelists. In addition, microbiological data indicated that the marinated samples showed a lower microbial load of the main spoiling microorganisms compared to the control samples, from the 6th to the 13th day of storage, regardless of the addition of essential oils. Marination also allowed to inhibit the pathogens Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, thus increasing the microbiological safety of the product. Overall outcomes suggest that the oil/beer/lemon marinade solution added with essential oils might represent a promising strategy to improve both qualitative and sensory characteristics as well as the safety of meat products.

Shelf Life Extension, Safety, and Quality of Fresh Pork Loin Treated with High Hydrostatic Pressure

1998 ◽  
Vol 61 (12) ◽  
pp. 1649-1656 ◽  
Author(s):  
VIDYA ANANTH ◽  
JAMES S. DICKSON ◽  
DENNIS G. OLSON ◽  
ELSA A. MURANO
Keyword(s):  
Shelf Life ◽  
Descriptive Analysis ◽  
Peak Load ◽  
Storage Period ◽  
Life Extension ◽  
Processing Temperature ◽  
Optimal Conditions ◽  
Pressure Time ◽  
Pork Loin

The optimal conditions of pressure, time, and processing temperature required to eliminate Listeria monocytogenes Scott A and Salmonella typhimurium ATCC 13311 in fresh pork loin and the effect of these optimal conditions on quality and shelf life were determined. Twenty-five grams of fresh pork loin were inoculated with either of the two organisms and were subjected to pressures between 414 and 827 MPa at either 2 or 25°C for 30 min. The was determined to be 2.17 min for L. monocytogenes and the was determined to be 1.48 min for S. typhimurium. Samples subjected to a 6D process were evaluated by sensory and objective tests as well as for shelf life. These samples were found to be different (P < 0.05) from controls when evaluated after cooking by a triangle test of difference, but only when the pressure was applied at 2°C and not at 25°C. The descriptive analysis test showed that cooked samples treated at 25°C were not different (P > 0.05) from controls in flavor, juiciness, and firmness. Color, peak load, water-holding capacity, and moisture were not found to be different (P > 0.05) between samples treated at 25°C and controls when both were cooked. However, in the raw state, differences were found in the values for color parameters L and b. The level of psychrotrophs was 5.7 log CFU/g for samples treated at 25°C after 33 days of storage at 4°C, as compared with 7.0 log CFU/g for controls. The color and peak load (texture) did not change over the storage period (P > 0.05) in any of the samples. All samples spoiled in 5 days when stored at 25°C.

scholarly journals Feeding malic acid to chickens at slaughter age benefits poultry production and microbial safety in regard to Campylobacter

2020 ◽  
Author(s):  
Fangzhe Ren ◽  
Wenbin Yang ◽  
Juanjuan Hu ◽  
Pinyu Huang ◽  
Xin-an Jiao ◽  
...  
Keyword(s):  
Drinking Water ◽  
Malic Acid ◽  
Treated Group ◽  
Chicken Meat ◽  
Log P ◽  
Control Group ◽  
Poultry Production ◽  
Microbial Safety ◽  
Slaughter Age

Abstract Background Chicken meat has become popular for consumption worldwide. However, chicken flocks suffer the Campylobacter infection during the rearing period, which allows chicken meat products act as a vehicle for transmitting this pathogen through the food chain and bring great health and economic burden to the public. Malic acid is a dicarboxylic organic acid with antimicrobial activity, the application of malic acid during food animal rearing period also found could improve the performance of animals and the quality of their products. This study applied malic acid to chicken flocks and evaluated its potential benefits on the poultry production and microbial safety. Results In Experiment 1, AA broilers and partridge chicken were provided with the malic acid-supplemented drinking water for three weeks, although the Campylobacter carriages were found decreased by 0.91–0.98 log after the first week of use (P < 0.05). However, this effect was not consistent, significant decontamination could not be found in the second and the third week of application. Thus, in Experiment 2, the malic acid-supplemented drinking water was used for five days to flocks at slaughter age, the Campylobacter carriage was found decreased by 1.05–1.55 log (P < 0.05), suggesting an effective reduction effect exist. Malic acid has no adverse effects on chicken performance, including body weight, intestinal indices and microflora. However, the meat quality of AA broilers was found to be promoted, the moisture increased by 5.12% − 5.92% (P < 0.05), and the fat decreased by 1.60% (P < 0.05). In Experiment 3, the malic acid-supplemented drinking water was provided to AA broilers which were suffering from respiratory disease. The results showed that the mortality rate of malic acid treated group was consistently lower than that of the control group during the experimental period, and the total mortality was decreased from 52% in the control group, to 32% in malic acid treated group. Conclusions Our results suggest that feeding malic acid to flocks could decrease the contamination of Campylobacter while also benefit chicken farming, and is worthy of application to promote safe development of the poultry production and its products.

The effects of slaughter age on carcass and meat quality of Fabrianese lambs

2017 ◽  
Vol 155 ◽  
pp. 12-15 ◽  
Author(s):  
Paolo Polidori ◽  
Stefania Pucciarelli ◽  
Natalina Cammertoni ◽  
Valeria Polzonetti ◽  
Silvia Vincenzetti
Keyword(s):  
Meat Quality ◽  
Slaughter Age
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