scholarly journals Correlations among Ultrasonographic, Physicochemical and Sensory Characteristics of Pectoralis Major Muscles in Turkeys Reared in a Sustainable Farming System

Animals ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 5
Author(s):  
Tomasz Schwarz ◽  
Andrzej Węglarz ◽  
Krzysztof Andres ◽  
Dorota Wojtysiak ◽  
Maciej Murawski ◽  
...  
Keyword(s):  
Pectoral Muscle ◽  
Farming System ◽  
Potential Method ◽  
Pectoralis Major ◽  
Sensory Characteristics ◽  
Computer Assisted ◽  
Pixel Intensity ◽  
Array Transducer ◽  
Aroma Characteristics ◽  
Meat Samples

This study set out to examine associations among echotextural, physicochemical and sensory attributes of the pectoralis major muscles in 17-week-old organic turkeys (B.U.T. Big-6) varying in the amount of wheat and oat grain in daily feed rations (Group C: complete feed only; Group Exp1: 5–30% of wheat and 0–20% of oat; and Group Exp2: 5–50% of wheat and 0–50% of oat; n = 15 turkeys/group). Digital ultrasonograms of the left pectoral muscle in four different planes (longitudinal-L, transverse-T, and two oblique planes-O1 and O2) were obtained with a 5.0-MHz linear-array transducer just before slaughter. Mean numerical pixel intensity (MPI) and pixel heterogeneity (MPH) of the muscle parenchyma were computed using the ImageProPlus® analytical software. Ten significant correlations between echotextural attributes and various meat characteristics were recorded in Group C, one in Group Exp1, and eight in Group Exp2. When data were pooled for all birds studied, there were twelve significant correlations (p < 0.05); all but one correlation (between MPH and moisture) were for physical and sensory characteristics of meat samples. Computer-assisted analysis is a potential method to determine moisture as well as physical (e.g., coloration) and sensory (e.g., aroma) characteristics of pectoralis major muscles in organic turkeys.

scholarly journals Correlations Among Ultrasonographic, Physicochemical and Sensory Characteristics of Pectoralis Major Muscles in Turkeys Reared in a Sustainable Farming System

2021 ◽  
Author(s):  
Tomasz Schwarz ◽  
Andrzej Węglarz ◽  
Krzysztof Andres ◽  
Dorota Wojtysiak ◽  
Maciej Murawski ◽  
...  
Keyword(s):  
Chemical Constituents ◽  
Farming System ◽  
Sensory Attributes ◽  
Pectoralis Major ◽  
Sensory Characteristics ◽  
Production Cycle ◽  
Computer Assisted ◽  
Meat Industry ◽  
Sustainable Farming ◽  
Pixel Intensity

Abstract Background: One of the challenges of the contemporary meat industry is to obtain reliable information on meat quality throughout the entire production cycle. Previous studies have shown that computerized analysis of muscle ultrasonograms is a promising method to predict certain characteristics of skeletal muscles in live birds. Methods: The present study set out to examine associations among echotextural, physicochemical and sensory attributes of the pectoralis major muscles in 17-week old (B.U.T.) Big-6 turkeys raised in a sustainable farming system, and varying in the amount of wheat and oat grain in daily feed rations (Group C: complete feed only; Group Exp 1: 5 to 30% of wheat and 0 to 20% of oat; and Group Exp2: 5 to 50% of wheat and 0 to 50% of oat; n = 15 turkeys/group). Digital ultrasonograms of the left pectoral muscle in four different planes (longitudinal-L, transverse-T, and two oblique planes-O1 and O2) were obtained with a 5.0-MHz linear-array transducer just before slaughter. First-order echotextural variables (mean numerical pixel intensity-MPI and pixel heterogeneity-MPH) of the muscle parenchyma were computed using the ImageProPlusâ analytical software. Physicochemical and sensory attributes of the pectoral muscles were determined using validated laboratory and analytical methods. Results. Twelve significant correlations between echotextural attributes and various meat characteristics were recorded in Group C, one in Group Exp1, and eight in Group Exp2. When data were pooled for all birds studied, there were twelve significant correlations (P < 0.05); all but one correlation (between MPH and moisture) were for physical and sensory characteristics of meat samples. The strongest overall correlation was between O1-MPH and aroma (intensity) (r = -0.41, P = 0.005). Conclusion: Computer-assisted analysis is a potential method to determine certain chemical constituents (mainly moisture) as well as physical (e.g., coloration) and sensory (e.g., aroma) characteristics of pectoralis major muscles in organic turkeys. The occurrence and strength of quantitative correlations among echotextural characteristics in situ and post-mortem traits of turkeys’ muscles are affected by nutrition and scanning plane.

RESEARCH OF SENSORY CHARACTERISTICS OF POULTRY MEAT OBTAINED USING VARIOUS METHODS OF STUN

2020 ◽  
Author(s):  
Д.Б. ШАЛГИНБАЕВ ◽  
Р.У. УАЖАНОВА ◽  
Л.В. АНТИПОВА
Keyword(s):  
Optical Resolution ◽  
Sensory Characteristics ◽  
Poultry Meat ◽  
Test Material ◽  
Quantitative Composition ◽  
Meat Sample ◽  
Broiler Meat ◽  
Aroma Characteristics ◽  
Manometric Method ◽  
Meat Samples

Исследованы цветовые и ароматические характеристики мяса бройлеров, полученного оглушением птицы углекислым газом и электрическим способом. Объектом исследования были образцы мяса бройлеров, произведенного в Казахстане электрооглушением – образец 1; и в РФ: газовым оглушением – образец 2; электрооглушением – образец 3. Каждый из образцов был представлен мясом из 2 частей тушки: бедра и грудки. Образцы мяса сканировали в цветовом режиме TrueCоlоr, оптическое разрешение 300 dpi, размер не менее 500 ґ 500 pix. Цифровое изображение обрабатывали с помощью программы ImаgeJ 1.46. Численные характеристики окраски исследованных образцов мяса птицы определяли сканерометрическим методом с использованием планшетного сканера. Изображения обрабатывали на компьютере в режиме RGB. Исследование запаха мяса проводили на анализаторе запахов МАГ-8 по методике «электронный нос» в режиме фронтальной подачи пробы и инжекторного ввода равновесной газовой фазы над исследуемым материалом. В качестве измерительного массива применяли набор из 8 сенсоров с наибольшей чувствительностью к различным классам легколетучих органических соединений. Установлено, что цветометрические характеристики образцов мяса, полученного разными способами оглушения птицы, идентичны. Различия в качественном и количественном составе аромата образца мяса 2, полученного оглушением птицы в газовой среде, и образца мяса 3, полученного электрооглушением птицы, составляют от 2 до 10%, что не позволяет говорить о существенном изменении в составе легколетучих соединений, выделяющихся из мяса. Сенсорные характеристики исследованных образцов мяса, полученного разными способами оглушения птицы, практически идентичны. Это доказывает возможность применения более эффективной технологии газового оглушения. The color and aroma characteristics of broiler meat obtained by stunning poultry with carbon dioxide and electric method were studied. Samples of broiler meat produced in Kazakhstan by electric deafening – sample 1; in the Russian Federation: gas deafening – sample 2; electric deafening – sample 3 were the object of research. Each of the samples was represented by meat from 2 parts of the carcass: thighs and breasts. Meat samples were scanned in TrueColor color mode, with an optical resolution of 300 dpi and a size of at least 500 ґ 500 pix. The digital image was processed using ImageJ 1.46. Numerical characteristics of the color of the studied samples of poultry meat were determined by the manometric method using a flatbed scanner. Images were processed on a computer in RGB mode. The study of the smell of meat was carried out on the MAG-8 smell analyzer using the "electronic nose" method in the mode of frontal sample delivery and injection of the equilibrium gas phase over the test material. A set of 8 sensors. the most sensitive to various classes of volatile organic compounds were used as a measuring array. It was found that the colorometric characteristics of meat samples obtained by different methods of stun poultry are identical. Differences in the qualitative and quantitative composition of the flavor of meat sample 2, obtained by stun poultry in a gas environment, and meat sample 3, obtained by electric stun poultry, are from 2 to 10%, which does not allow us to talk about a significant change in the composition of low-volatile compounds released from the meat, The sensory characteristics of the studied meat samples obtained by different methods of stun poultry are almost identical. This proves the possibility of using more effective gas stun technology.

2. Note on the Occasional Occurrence of the Musculus Rectus Thoracis in Man

1869 ◽  
Vol 6 ◽  
pp. 268-270 ◽  
Author(s):  
Turner
Keyword(s):  
Outer Surface ◽  
Longitudinal Muscle ◽  
Pectoral Muscle ◽  
Pectoralis Major ◽  
Occasional Occurrence

During the last winter session, I communicated to the Society a paper on the “Musculus Sternalis,” in which I argued that the longitudinally arranged muscle, occasionally found superficial to the sternal fibres of origin of the pectoralis major, was not, as anatomists have usually described it, homologous with the anterior or thoracic fibres of the mammalian rectus, but belonged to another group of muscles.Since that time I have met with two subjects in the dissecting-room, in each of which a longitudinal muscle occurred, lying in contact with the outer surface of the anterior extremities of the upper true ribs, and beneath the fibres of the pectoral muscle, which is, from the position, direction, and connection of its fibres, I believe to be regarded as homologous with the thoracic end of the mammalian rectus.

On-line application of visible and near infrared reflectance spectroscopy to predict physical and sensory characteristics of beef quality

2009 ◽  
Vol 2009 ◽  
pp. 135-135
Author(s):  
N Prieto ◽  
D W Ross ◽  
E A Navajas ◽  
G Nute ◽  
R I Richardson ◽  
...  
Keyword(s):  
Near Infrared ◽  
Nir Spectroscopy ◽  
Reflectance Spectroscopy ◽  
Sensory Characteristics ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance Spectroscopy ◽  
Beef Quality ◽  
Near Infrared Reflectance ◽  
On Line ◽  
Meat Samples

Visible and near infrared reflectance spectroscopy (Vis-NIR) has been widely used by the industry research-base for large-scale meat quality evaluation to predict the chemical composition of meat quickly and accurately. Meat tenderness is measured by means of slow and destructive methods (e.g. Warner-Bratzler shear force). Similarly, sensory analysis, using trained panellists, requires large meat samples and is a complex, expensive and time-consuming technique. Nevertheless, these characteristics are important criteria that affect consumers’ evaluation of beef quality. Vis-NIR technique provides information about the molecular bonds (chemical constituents) and tissue ultra-structure in a scanned sample and thus can indirectly predict physical or sensory parameters of meat samples. Applications of Vis-NIR spectroscopy in an abattoir for prediction of physical and sensory characteristics have been less developed than in other fields. Therefore, the aim of this study was to test the on-line Vis-NIR spectroscopy for the prediction of beef quality characteristics such as colour, instrumental texture, water holding capacity (WHC) and sensory traits, by direct application of a fibre-optic probe to the M. longissimus thoracis with no prior sample treatment.

scholarly journals Bilateral Chondroepitrochlearis Muscle: Case Report, Phylogenetic Analysis, and Clinical Significance

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Sujeewa P. W. Palagama ◽  
Raymond A. Tedman ◽  
Matthew J. Barton ◽  
Mark R. Forwood
Keyword(s):  
Phylogenetic Analysis ◽  
Case Report ◽  
Clinical Significance ◽  
Medical Literature ◽  
Pectoral Muscle ◽  
Pectoralis Major ◽  
Phylogenetic Significance ◽  
Comprehensive Description ◽  
Muscle Evolution ◽  
Aberrant Muscle

Anomalous muscular variants of pectoralis major have been reported on several occasions in the medical literature. Among them, chondroepitrochlearis is one of the rarest. Therefore, this study aims to provide a comprehensive description of its anatomy and subsequent clinical significance, along with its phylogenetic importance in pectoral muscle evolution with regard to primate posture. The authors suggest a more appropriate name to better reflect its proximal attachment to the costochondral junction and distal attachment to the epicondyle of humerus, as “chondroepicondylaris”; in addition, we suggest a new theory of phylogenetic significance to explain the twisting of pectoralis major tendon in primates that may have occurred with their adoption to bipedalism and arboreal lifestyle. Finally, the clinical significance of this aberrant muscle is elaborated as a cause of potential neurovascular entrapment and as a possible hurdle during axillary surgeries (i.e., mastectomy).

scholarly journals Automatic Detection of Pectoral Muscle Region for Computer-Aided Diagnosis Using MIAS Mammograms

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Woong Bae Yoon ◽  
Ji Eun Oh ◽  
Eun Young Chae ◽  
Hak Hee Kim ◽  
Soo Yeul Lee ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Automatic Segmentation ◽  
Automatic Detection ◽  
Pectoral Muscle ◽  
Accurate Information ◽  
Detection Accuracy ◽  
Pixel Intensity ◽  
Muscle Region ◽  
Computer Aided ◽  
Muscle Segmentation

The computer-aided detection (CAD) systems have been developed to help radiologists with the early detection of breast cancer. This system provides objective and accurate information to reduce the misdiagnosis of the disease. In mammography, the pectoral muscle region is used as an index to compare the symmetry between the left and right images in the mediolateral oblique (MLO) view. The pectoral muscle segmentation is necessary for the detection of microcalcification or mass because the pectoral muscle has a similar pixel intensity as that of lesions, which affects the results of automatic detection. In this study, the mammographic image analysis society database (MIAS, 322 cases) was used for detecting the pectoral muscle segmentation. The pectoral muscle was detected by using the morphological method and the random sample consensus (RANSAC) algorithm. We evaluated the detected pectoral muscle region and compared the manual segmentation with the automatic segmentation. The results showed 92.2% accuracy. We expect that the proposed method improves the detection accuracy of breast cancer lesions using a CAD system.

scholarly journals Organoleptic parameters of meat from cows of two age categories depending on marbling

2012 ◽  
Vol 29 (2) ◽  
pp. 81-86
Author(s):  
Květoslav Zaujec ◽  
Sharaf Eldeen Idriss ◽  
Rudolf Lahučký ◽  
Olga Palanská
Keyword(s):  
Sensory Evaluation ◽  
Shear Force ◽  
Sensory Characteristics ◽  
Longissimus Dorsi ◽  
Point Scale ◽  
Meat Samples ◽  
The Right ◽  
Very High ◽  
Organoleptic Parameters

Abstract The aim of the experiment was to compare the sensory characteristics of meat from cows of two age categories and depending on to the degree of marbling. Slaughter cows were divided into two age categories: up to 4 years of age and over 4 years of age. Meat samples from m. longissimus dorsi for tasting were taken from the right carcass halves between rib 9 to 11. The marbling degree was evaluated according to a 10 point scale (1 - very strong marbling, 10 - virtually no marbling or only traces). A sensory evaluation of the meat was carried out on day 7 after the slaughter of the animals. Meat samples were stored for 7 days and then they were grilled to evaluate their flavour, taste, tenderness and juiciness (degree 1 - without flavour, taste, tenderness, juiciness, degree 5 - very high flavour, tenderness, taste, and juiciness). We also set a score for the shear force of the grilled meat in our device Texture Analyser. There are no significant differences in sensory evaluation between the categories in relation to meat marbling, which would indicate better or worse sensory evaluation of meat. With the characteristic shear force of the grilled meat there were more favourable results at all levels of marbling in category up to 4 years of age.

307 TESTICULAR ULTRASONOGRAPHIC CHARACTERISTICS OF GUZERAT (BOS TAURUS INDICUS) BULLS DURING THE PERIPUBERTAL PERIOD

2010 ◽  
Vol 22 (1) ◽  
pp. 309
Author(s):  
A. S. Carmo ◽  
J. P. Osorio ◽  
L. F. Mendonça ◽  
A. C. Lucio ◽  
A. P. Perini ◽  
...  
Keyword(s):  
Reproductive Tract ◽  
Bos Taurus ◽  
Pearson Correlation ◽  
National Institutes Of Health ◽  
Important Indicator ◽  
Pixel Intensity ◽  
Array Transducer ◽  
Bos Taurus Indicus ◽  
Precise Time ◽  
Ultrasound Scanner

Recently, ultrasonography has been used to study reproductive tract and testes development in the bull. The testicular ultrasound allows identification of subtle changes in the echotexture of the testicular parenchyma in the different stages of reproductive development. The aim of the present study was to characterize the pixel intensity (echotexture) of testicular ultrasonograms of Guzerat bulls in the peripubertal period to attempt to raise efficiency of sire selection programs and puberty identification. Seventy-five animals from 9 to 30 months of age were evaluated monthly for 6 consecutive months. The testes were examined using a 5-MHz linear array transducer connected to a B-mode ultrasound scanner (Fukuda®, Tokyo, Japan). Images were frozen on the monitor of the ultrasound scanner and recorded on VHS tape. The images were digitalized and the average pixel intensity (PI) of the testes was determined by the J1.58 (National Institutes of Health, Bethesda, MD, USA) software image package. Additionally, all of the bulls were submitted to a complete andrological examination and seminal collection was attempted when males had a scrotal perimeter > 20 cm. Onset of puberty was considered to have occurred when at least one motile sperm cell was detected in the ejaculate. Statistical analysis was performed using the SAS statistical package (SAS Institute Inc., Cary, NC, USA; Student-Newman-Keuls test and Pearson correlation). The PI in pubertal animals (95.0 ± 39.01 cm3) was higher (P < 0.05) than non-pubertal animals (56.5 ± 43.1 cm3). Changes in patterns of testicular echotexture during the peripubertal stage reflect the gradual and significant increase (P < 0.05) of the intensity of pixels observed in animals from 9 months (36.7 ± 22.2 cm3) up to 30 months of age (127.4 ± 46.2 cm3). The correlation between age and intensity of pixels was significant (P < 0.05; r = 0.534). The increase of PI is an important indicator of puberty in bovine males. Nevertheless, it was not possible to establish a pattern of testicular echotexture that characterized the precise time of onset of puberty. Thanks to Fazenda do Rosário, CAPES, and CNPq.

scholarly journals Effects of α-tocopheryl acetate addition to the chicken feed on the sensory characteristics and α - tocopherol content in meat

2003 ◽  
Vol 19 (1-2) ◽  
pp. 49-56 ◽  
Author(s):  
Anamarija Mandic ◽  
Aleksandra Pavlovic ◽  
Natalija Dzinic ◽  
Jovanka Popov-Raljic ◽  
Djurdjica Kelemen-Masic
Keyword(s):  
Vitamin E ◽  
Tocopherol Content ◽  
Sensory Characteristics ◽  
Thigh Muscle ◽  
Tocopheryl Acetate ◽  
Control Group ◽  
Group A ◽  
Group B ◽  
Meat Samples ◽  
Thermally Treated

Effects of ? -tocopheryl acetate addition to the chicken feed (A-control group: common broiler feed, B and C groups: feed supplemented with a-tocopheryl acetate at 50 mg/kg and 75 mg/kg of feed, respectively) on sensory characteristics of meat of chicken breasts have been investigated as well as the content of vitamin E, expressed as a- tocopherol, in liver thigh muscle, and meat of chicken breasts. Sensory characteristics (colour, texture, tenderness and juiciness, odour and flavor) of thermally treated meat samples have been evaluated by analytical-descriptive (point) system. Regarding obtained results, it can be noticed that the color of samples scored with high grades, has been almost unvarying between samples. Tenderness as the quality of texture and juiciness has been evaluated using oral technique. Samples of groups Band C have been qualified as the most tender. Samples of group A have been slightly less tender. The juiciest samples have been of group C, followed by samples of group B and group A. Flavor of thermally treated chicken meat breast samples has been evaluated true the taste and odour characteristics (Popov-Raljic i Radovanovic, 2001) The most intensively expressed characteristic taste and odour have the samples of group A, and have been given the highest grade, while the similar grades have been given to group C samples. Also, content of vitamin E expressed as ? -tocopherol has been determined by reverse phase high-performance liquid chromatography (HPLC) method, with DAD detector on 295 nm. Results of chicken tissues study show that: content of (l-tocopherol in liver is always greater than in thigh muscle, greater than in meat of chicken breasts. Content of ? -tocopherol increased 4.17 times in meat of chicken breasts, 3.87 times in thigh muscle and 1.82 times in liver when the chicks were fed 42 days with feed supplemented with 50 mg (? -tocopheryl acetate/1 kg diet (B group). Further increase in tissues has been obtained by feed that contained 75 mg (? -tocopheryl acetate/1 kg diet (C group): 2.6 times has been greater content of ? -tocopherol in thigh muscle, 2.27 times in chick breast meat samples, 1.14 times in liver when comparing to group A. Finally, regarding all the results, the best final score for sensory evaluation of appearance, texture and flavour has been given to group B (28.25), and very similar scores, slightly lower, for group A (27. 50) and group C (27.80). HPLC results clearly indicate that ? -tocopherol content is elevated by dietary supplementation in all investigated chicken organs and is always greater in liver than in thigh muscle and in meat of chicken breasts, which improves its efficient absorption in investigated range.

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