scholarly journals Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls

Animals ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 130
Author(s):  
Muhammad Hayat Jaspal ◽  
Iftikhar Hussain Badar ◽  
Muhammad Usman Ghani ◽  
Muawuz Ijaz ◽  
Muhammad Kashif Yar ◽  
...  
Keyword(s):  
Meat Quality ◽  
Water Buffalo ◽  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Bubalus Bubalis ◽  
Cooking Loss ◽  
The Other ◽  
Buffalo Meat ◽  
Instrumental Color ◽  
Quality Of Water

The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo (Bubalus bubalis) bulls. A total of n = 36 longissimus lumborum (LL) muscles from n = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging (Hi-O2 MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days. Meat instrumental color, cooking loss, Warner–Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of the LL steaks were analyzed, both on unaged and aged buffalo meat. Color CIE L* and C* values on all display days and a* on the first 4 days of the simulated retail display under Hi-O2 MAP packaging were significantly higher than those of the VP and OP. WBSF and TBARS values were also higher under Hi-O2 MAP as compared to the other packaging. Steaks under OP exhibited lower cooking loss but higher TVB-N values than the MAP and VP. The 7-day-aged buffalo meat indicated higher instrumental color (L*, a* and C*), cooking loss, and lower WBSF values than fresh meat. This study concluded that Hi-O2 MAP improved the color; however, it negatively influenced the buffalo meat’s WBSF and TBAR values. Furthermore, VP and aging were the most effective in decreasing the WBSF values of buffalo meat.

Replacing corn bran and soybean meal in the diet with spineless cactus and cottonseed affects ingestive behaviour, performance, carcass characteristics and meat quality of Murrah water buffalo

2020 ◽  
Vol 60 (7) ◽  
pp. 903
Author(s):  
Joseane N. Batista ◽  
Fabrício B. Pereira ◽  
José M. Pereira Filho ◽  
Valdi de Lima Junior ◽  
Viviany L. F. dos Santos ◽  
...  
Keyword(s):  
Meat Quality ◽  
Soybean Meal ◽  
Water Buffalo ◽  
Nitrogen Concentration ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Fat Content ◽  
Buffalo Meat ◽  
Corn Bran ◽  
Ingestive Behaviour

Context The water buffalo (Bubalus bubalis) is a valuable species in part because it is a multipurpose animal; its milk, horns and skin are all useful, and its meat is rich and nutritious. However, water buffalo meat still suffers many marketing restrictions. Aims The present study evaluated performance, ingestive behaviour, carcass characteristics and meat quality. Methods We examined the meat of 24 Murrah water buffaloes that weighed 287.8±1.8 kg and were divided into four groups that received 0, 250, 500 or 750 g/kg dry matter (DM) of a 3:2 blend of spineless cactus–cottonseed (henceforth, referred to as the blend) for 125 days in a completely randomised design. Key results The inclusion of the blend resulted in diets with increased moisture and crude protein intake at 250 g/kg inclusion and reduced intakes of non-fibrous carbohydrates and total digestible nutrients per kilogram DM, which led to an increased DM intake, but significantly lower (P<0.001) final bodyweight, average daily gain, and hot carcass weight, thus resulting in a significantly lower (P< 0.001) growth efficiency. Moreover, there was a reduction in the ammonia-nitrogen concentration and time spent drinking (P≤0.05). The ruminal pH and time spent feeding, chewing and defecating increased (P≤0.05), the fat content and colour parameters of the water buffalo meat increased, and the shear force decreased (P≤0.05) in response to the inclusion of the 3:2 blend of spineless cactus–cottonseed in the diet. The time spent on both rumination and urination, most of the physicochemical properties, and the consumer appeal of the meat, were not affected by the inclusion of the blend (P>0.05). Conclusion The 3:2 blend of spineless cactus–cottonseed is not an effective replacement for corn bran and soybean meal in buffalo diets because, despite improving the rumen pH, the blend reduces the performance and carcass characteristics of the water buffalo. However, the fat content, coloration and softness of the meat improved, which is of commercial importance. Implications The inclusion of the spineless cactus–cottonseed blend in place of the high-concentrate diet did not affect the consumer appeal of the meat. The meat characteristics were scored as ‘like moderately’ (6–7 on a 9-point hedonic scale). On the basis of the scores of the panellists, all of the meats were well accepted.

Influence of Modified Atmosphere Packaging on Meat Quality Parameters of Turkey Breast Muscles

2014 ◽  
Vol 77 (1) ◽  
pp. 127-132 ◽  
Author(s):  
INES BLACHA ◽  
CARSTEN KRISCHEK ◽  
GÜNTER KLEIN
Keyword(s):  
Meat Quality ◽  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Poultry Meat ◽  
Modified Atmosphere ◽  
Thiobarbituric Acid Reactive Substance ◽  
Reactive Substance ◽  
Nitrogen Concentrations ◽  
Sensory Parameters

Poultry meat is often stored in modified atmosphere packaging (MAP) or vacuum packaging to improve consumer acceptance and shelf life. The aim of this study was to determine how different packaging conditions influence meat quality. Therefore, in three independent experiments, turkey breast muscle cutlets were packaged either in vacuum or in different modified atmosphere mixtures (80% O2, 20% CO2 [MAP 1]; 80% N2, 20% CO2 [MAP 2]; and 20% O2, 20% CO2, 60% N2 [MAP 3]) and stored for 12 days at 3°C. Color, pH, electrical conductivity, total viable counts, and Pseudomonas species were determined on days 1, 4, 8, and 12 of storage. On the same days, samples were collected for analysis of thiobarbituric acid–reactive substance and total volatile basic nitrogen concentrations. Sensory parameters and liquid loss were determined on days 4, 8, and 12. Vacuum-packaged meat had the highest liquid loss and lowest sensory results. MAP 1–packaged meat showed the highest sensory, redness, and thiobarbituric acid–reactive substance values. MAP 2–packaged meat had lower sensory values. MAP 3–packaged meat had lower redness and sensory values, especially at the end of storage. The study showed an impact of the packaging condition on different quality parameters, with a small advantage for storage of turkey cutlets in high-oxygen packages.

scholarly journals Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 263
Author(s):  
Ana Carolina Pelaes Vital ◽  
Ana Guerrero ◽  
Pablo Guarnido ◽  
Izabella Cordeiro Severino ◽  
José Luis Olleta ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Essential Oils ◽  
Shelf Life ◽  
Meat Quality ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Edible Coating ◽  
Water Losses

The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer’s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability.

The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork

1999 ◽  
Vol 32 (1) ◽  
pp. 59-71 ◽  
Author(s):  
L.E Jeremiah ◽  
J.P Gibson ◽  
L.L Gibson ◽  
R.O Ball ◽  
C Aker ◽  
...  
Keyword(s):  
Meat Quality ◽  
Cooking Loss

Effects of genotype and dietary forage to concentrate ratio during the finishing period on carcass characteristics and meat quality of lambs from hill sheep systems

2001 ◽  
Vol 137 (2) ◽  
pp. 205-220 ◽  
Author(s):  
A. F. CARSON ◽  
B. W. MOSS ◽  
L. E. R. DAWSON ◽  
D. J. KILPATRICK
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Carcass Characteristics ◽  
Live Weight ◽  
The Other ◽  
Grass Silage ◽  
Classification Score ◽  
Forage:Concentrate Ratio ◽  
Matter Basis

The study investigated the effects of lamb genotype produced from hill flocks on feed efficiency, carcass characteristics and meat quality in animals finished on either a high forage:concentrate ratio diet (HFC) or a low forage:concentrate ratio diet (LFC). Purebred Scottish Blackface (BXB) lambs were compared with Blue-Faced Leicester×Scottish Blackface (BLXB) and Texel×Scottish Blackface (TXB) lambs. Purebred Cheviot (CXC), Suffolk×Cheviot (SXC) and Texel×Cheviot (TXC) lambs were also investigated. Lambs on the LFC diet were offered grass silage and concentrates mixed in the proportion of 0·80 silage and 0·20 concentrates on a dry matter basis. The LFC diet consisted of 0·20 grass silage and 0·80 concentrates on a dry matter basis. Representative lambs were slaughtered at the start of the experiment and on reaching 38 and 46 kg live weight. Averaged over the two slaughter weights, within the Blackface cross lambs, BXB had a lower liveweight gain (P < 0·01) than either BLXB or TXB (138, 207 and 203 (S.E. 11·1) g/day, respectively). Within the Cheviot cross lambs, CXC had a lower liveweight gain (P < 0·05) than SXC (188 v. 220 (S.E. 11·1) g/day), while SXC and TXC (204 g/day) had similar liveweight gains. Lambs on the LFC diet had a higher dressing proportion (P < 0·001) compared with lambs finished on the HFC diet (0·466 v. 0·434 (S.E. 0·0018) kg carcass per kg live weight). Averaged over the two slaughter weights BXB lambs had a lower (P < 0·05) dressing proportion than the other genotypes. Carcass conformation classification (assessed on a five-point scale) was higher (P < 0·001) in lambs finished on the LFC diet (3·0 v. 2·4 (S.E. 0·04)). Conformation classification was higher in lambs produced from Cheviot compared with Blackface ewes (P < 0·05). Within the Blackface cross lambs, BXB and BLXB lambs had a lower conformation classification (P < 0·001) than TXB lambs (2·4, 2·4 and 2·9 (S.E. 0·08) respectively). Within the Cheviot ewes, TXC lambs had a higher (P < 0·001) classification than either CXC or SXC (3·1, 2·7 and 2·7 (S.E. 0·08) respectively). Lambs finished on the LFC diet had a higher fat classification score compared with lambs on the HFC diet (P < 0·001) (3·4 v. 2·8 (S.E. 0·04)). Fat classification was similar across all genotypes. Lambs finished on the LFC diet had a lower ash content in the carcass than lambs finished on a HFC diet (P < 0·01) (44 v. 47 (S.E. 0·8) g/kg). Lamb genotype and dietary forage:concentrate ratio had no significant effect on cooking loss, sarcomere length, Warner–Bratzler shear force and L* values. Ultimate pH (pHU) was not influenced by dietary forage:concentrate ratio, but was significantly (P < 0·01) higher in BXB lambs compared with BLXB, TXB, CXC and TXC lambs. Lambs offered the LFC diet during the finishing period had significantly higher values for a* (P < 0·05), b* (P < 0·001), C* (P < 0·001) and H0 (P < 0·05) than lambs offered a HFC diet. Of these parameters only b* was significantly affected by lamb genotype, with BXB lambs having a lower value (P < 0·05) than the other genotypes.

scholarly journals Traumatic Reticuloperitonitis in Water Buffalo (Bubalus bubalis): Clinical Findings and the Associated Inflammatory Response

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Maged El-Ashker ◽  
Mohamed Salama ◽  
Mohamed El-Boshy
Keyword(s):  
Inflammatory Response ◽  
Water Buffalo ◽  
Bubalus Bubalis ◽  
Clinical Findings ◽  
Necrosis Factor Alpha ◽  
Reactive Protein ◽  
Amyloid A ◽  
Diagnostic Usefulness ◽  
Factor Alpha ◽  
Traumatic Reticuloperitonitis

The present study was carried out to describe the clinical picture of traumatic reticuloperitonitis (TRP) in water buffalo (Bubalus bubalis) and to evaluate the inflammatory and immunologic responses for this clinical condition. Twenty-two buffalo with acute local TRP were monitored in our study. Additionally, 10 clinically healthy buffalo were randomly selected and served as controls. Acute local TRP was initially diagnosed by clinical examination and confirmed by ultrasonographic (USG) examination and/or necropsy findings. Blood samples were collected from all examined buffalo to measure the respective levels of tumor necrosis factor alpha (TNF-α), interleukin (IL)-1β, IL-6, IL-10 and interferon gamma (INF)-γ, serum amyloid A (SAA), C-reactive protein (CRP), haptoglobin (Hp), fibrinogen (Fb), and serum sialic acid (SSA). It was found that TNF-α, IL-1β, IL-6, IL-10, SAA, CRP, Hp, Fb, and SSA were significantly higher in buffalo with TRP than the controls. Our findings suggest that the examined immunologic variables were helpful in documenting the inflammatory response in buffalo with TRP. However, their diagnostic usefulness only becomes apparent when considered in tandem with the clinical findings for any given animal, its anamnesis, and a subsequent USG assessment. Due to the frequent complications of TRP, more accurate indicators of its occurrence and severity would be useful.

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