Determination of Meat Quality in Extensively Reared Akkaraman Sheep Breed

2020 ◽  
pp. 174-184
Author(s):  
Ahmet Engin Tüzün ◽  
Onur Yilmaz
Keyword(s):  
Meat Quality ◽  
Sheep Breed

scholarly journals Significance of pH-value for meat quality of broilers: Influence of breed lines

2013 ◽  
Vol 67 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
M. Ristic ◽  
K. Damme
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Storage Period ◽  
Breeding Line ◽  
Breast Meat ◽  
Ph Values ◽  
And Gender

For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ? 5.8 (PSE), 5.9-6.2 (standard meat properties) and ? 6.3 (DFD). This classification is not to be compared to the deviation of pork.

Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs

Meat Science ◽  
2004 ◽  
Vol 68 (3) ◽  
pp. 401-409 ◽  
Author(s):  
G Otto ◽  
R Roehe ◽  
H Looft ◽  
L Thoelking ◽  
E Kalm
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Drip Loss

scholarly journals Determination of Meat Quality using Texture Features.

2000 ◽  
Vol 66 (641) ◽  
pp. 182-187 ◽  
Author(s):  
Kazuhiko SHIRANITA ◽  
Kenichiro HAYASHI ◽  
Akifumi OTSUBO
Keyword(s):  
Meat Quality ◽  
Texture Features

scholarly journals Ability of NIR spectroscopy to predict meat chemical composition and quality – a review

2011 ◽  
Vol 49 (No. 11) ◽  
pp. 500-510 ◽  
Author(s):  
M. Prevolnik ◽  
M. Čandek-Potokar ◽  
D. Škorjanc
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Quality Evaluation ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
The Other ◽  
Meat Composition ◽  
Feeding Regimes ◽  
Simultaneous Assessment

In contrast to conventional methods for the determination of meat chemical composition and quality, near infrared spectroscopy (NIRS) enables rapid, simple and simultaneous assessment of numerous meat properties. The present article is a review of published studies that examined the ability of NIRS to predict different meat properties. According to the published results, NIRS shows a great potential to replace the expensive and time-consuming chemical analysis of meat composition. On the other hand, NIRS is less accurate for predicting different attributes of meat quality. In view of meat quality evaluation, the use of NIRS appears more promising when categorizing meat into quality classes on the basis of meat quality traits for example discriminating between feeding regimes, discriminating fresh from frozen-thawed meat, discriminating strains, etc. The performance of NIRS to predict meat properties seems limited by the reliability of the method to which it is calibrated. Moreover, the use of NIRS may also be limited by the fact that it needs a laborious calibration for every purpose. In spite of that, NIRS is considered to be a very promising method for rapid meat evaluation.    

scholarly journals Development of a dielectric spectroscopy technique for the determination of key biochemical markers of meat quality

2011 ◽  
Vol 127 (1) ◽  
pp. 228-233 ◽  
Author(s):  
Marta Castro-Giráldez ◽  
Laura Dols ◽  
Fidel Toldrá ◽  
Pedro Fito
Keyword(s):  
Meat Quality ◽  
Dielectric Spectroscopy ◽  
Biochemical Markers ◽  
Spectroscopy Technique

Relationship between muscle fiber characteristics and meat quality parameters in Turkish native goat breeds

2018 ◽  
Author(s):  
Emre Sirin
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Quality Parameters ◽  
Muscle Fiber Types ◽  
Type I ◽  
Fiber Types ◽  
Fiber Number ◽  
Weaning Age ◽  
Positive Correlations

This study was conducted to determine muscle fiber characteristics and their effect on some meat quality parameters in Longissimus dorsi (LD) and Semitendinosus (ST) muscles from kids of some Turkish native goat breeds. Male kids of Hair (n=6), Angora (n=6), Kilis (n=6) and Honamli (n=6) (pure breeds) were used as experimental animals. All kids were slaughtered at 3 months of weaning age and muscles samples were collected for determination of type I, IIA and IIB muscle fibers and some meat quality parameters. It was found that type IIA fiber number of Hair and Honamli kids were higher than those of other breeds in LD muscle. Similarly, Hair kids had higher number of (P less than 0.05) type IIA in ST muscle compared to other breeds. Generally, there were negative correlations between tenderness, pH and number of muscle fiber types in LD and ST muscles of all breeds (P less than0.05). Also, there were positive correlations between intra muscular fat and number of muscle fiber types in LD muscles of all breeds (P less than 0.05). Conclusively, kids of Turkish native goat breeds had different muscle fiber characteristics which can affect meat quality.

Determination of Meat Quality by Image Processing and Neural Network Techniques

2000 ◽  
Vol 12 (4) ◽  
pp. 474-479
Author(s):  
Kazuhiko Shiranita ◽  
◽  
Kenichiro Hayashi ◽  
Akifumi Otsubo
Keyword(s):  
Neural Network ◽  
Image Processing ◽  
Regression Analysis ◽  
Multiple Regression Analysis ◽  
Multiple Regression ◽  
Meat Quality ◽  
Distribution Density ◽  
Marbling Score ◽  
Quality Grading

We study the implementation of a meat-quality grading system, using the concept of the marbling score, and image processing, neural network techniques and multiple regression analysis. The marbling score is a measure of the distribution density of fat in the rib-eye region. We identify five features used for grading meat images. For the evaluation of the five features, we propose a method of image binarization using a three-layer neural network developed based on inputs given by a professional grader and a system of meat-quality grading based on the evaluation of three of five features with multiple regression analysis. Experimental results show that the system is effective.

scholarly journals Effect of maize DDGS addition on carcass and meat quality of lambs of native sheep breed

2017 ◽  
Vol 46 (1) ◽  
pp. 301-305 ◽  
Author(s):  
Aldona Kawęcka ◽  
Ewa Sosin-Bzducha ◽  
Michał Puchała ◽  
Jacek Sikora
Keyword(s):  
Meat Quality ◽  
Sheep Breed ◽  
Native Sheep

scholarly journals PSX-29 Late-Breaking Abstract: The effectiveness of in vivo determination of meat quality using an ultrasonic scanning device in Kazakhstan

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 354-355
Author(s):  
Anuarbek Bissembayev ◽  
Nurzhan Abuyev ◽  
Anuarbek Seitmuratov ◽  
Altay Nazarbekov ◽  
Saule Zhali
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Beef Quality ◽  
Eye Muscle ◽  
Ultrasonic Scanning ◽  
Scanning Device ◽  
Slaughter Cattle ◽  
Ribeye Area

Abstract Improving beef quality is important task for livestock in Kazakhstan. Almost all indicators characterizing the quality of carcasses and beef are evaluated after slaughter. Their use in breeding is limited (Legoshin G.P. 2010). For lifetime assessment of carcasses in pedigree and slaughter cattle, Aloka 500B, EXAGO, EVO ultrasonographs are used, using which there is a high coincidence of the lifetime forecast of muscular development over the eye muscle area with the indicator in carcasses after slaughter of animals (Bisembaev A.T. 2019). A high correlation of prognosis of ribeye area with live weight of animals was noted (Lisitsyn A.B. 2010). The aim of the project is to study the effectiveness of in vivo determination of meat quality using an ultrasonic scanning device. Tasks: to determine the ribeye area, the fat of the cattle using an EXAGO ultrasonograph; compare the ribeye area, the fat of the slaughter cattle, determined using an EXAGO ultrasonograph and measured on the carcass after slaughter. The studies were carried out on pedigree bull-calves of the Kazakh white head (85 animals), Auliekol (101 animals) breeds aged 14–15 months and on the feeding stock (6 animals) with a live weight of more than 943 lb. The ribeye area, the fat were obtained: Kazakh white head had 23.2 sq.in and 0.10 in, Auliekol – 20.4 sq.in and 0.09 in. The animals studied after slaughter yielded full-bodied carcasses, while the slaughter yield averaged 56.3%. The correlation between live weight level and ribeye was r=0.97. The coincidence of ribeye, measured by an ultrasonograph with a post-mortem measurement averaging 93.8%. The introduction of ultrasound methods for determining beef productivity in beef industry will allow livestock husbandry to become cost-effective and improve the beef quality. The results of ultrasound images for the carcass traits will be applied in selection and breeding work.

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