scholarly journals The relationship between acidification (pH) and meat quality traits of polish white breed pigs

2021 ◽  
Author(s):  
Hanna Jankowiak ◽  
Aleksandra Cebulska ◽  
Maria Bocian
Keyword(s):  
Meat Quality ◽  
Stress Sensitivity ◽  
Quality Characteristics ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Meat Tenderness ◽  
Large White ◽  
Hue Angle ◽  
The Relationship ◽  
Water Holding

AbstractThe paper presents the results of a study on the relationship between acidification (pH) and standard quality characteristics of the meat of Polish Large White × Polish Landrace pig crossbreds. The meat for the study was obtained from 184 F1 Polish Large White × Polish Landrace fatteners from a herd free of the stress-sensitivity gene. The obtained results were analysed in groups formed according to the meat’s measured pH45 values (≤ 6.3; 6.3–6.7; > 6.7) and pHu values (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH45 values were paralleled by greater water-holding capacity and plasticity, lower drip loss, darker colour L* as assessed visually and with equipment, and greater content of muscle pigments (P < 0.01) of the evaluated meat. Higher pHu values had a more pronounced impact on WHC, free drip loss, tenderness, water content, and colour parameters: a*, b*, chroma C* (P < 0.01), and hue angle ho (P < 0.05). The obtained simple correlations between pH45 and pHu acidity and meat-quality characteristics indicate that the measured pH45 value was correlated more closely than ultimate acidification (P < 0.01) with visually assessed colour intensity, tactilely assessed meat hardness, colour lightness L* (P < 0.01), hue angle ho (P < 0.05), and muscle pigment content. On the other hand, pHu was more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content (P < 0.01).

scholarly journals QUALIDADE DA CARNE SUÍNA APÓS DOIS TEMPOS DE DESCANSO NO FRIGORÍFICO

2005 ◽  
Vol 10 (1) ◽  
Author(s):  
R.G. KÖHLER ◽  
R.J.S. FREITAS
Keyword(s):  
Meat Quality ◽  
Filter Paper ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Pork Meat ◽  
Lack Of Information ◽  
Maximum Ideal ◽  
Water Holding

Existem vários fatores estressantes que podem afetar a qualidade da carne e também há falta de informação sobre a quantidade de horas mínimas e máximas ideais de descanso no frigorífico para a reposição do esgotamento físico dos animais após o transporte. O presente trabalho teve como objetivo estudar o efeito da redução do tempo de permanência na pocilga do frigorífico sobre a qualidade da carne suína, avaliando-se as seguintes características: pH; capacidade de retenção de água (WHC). A redução de descanso de 9 horas para 3 horas de descanso no frigorífico não alteraram de modo significativo a qualidade da carne suína nas variáveis pH 45 minutos, pH 24 horas pós abate e na capacidade de retenção de água (WHC) pelos métodos Drip Loss e papel de filtro prensado de GRAU e HAMM, mas com a redução do tempo de descanso no frigorífico, pôdese obter outros ganhos (redução do estresse, escoriações de pele, hematomas, fraturas e outros) e em qualidade da carne. Pork meat quality after two times of lairage in slaugther Abstract There are several stressing factors that can affect the meat quality, and also a lack of information on the minimum and maximum ideal lairage time in the slaugther for the replacement of animal physical exhaustion after transportation. The reduction of 9 to 3 hours of lairage in the preslaugther did not significantly alter the pork meat quality in the variables pH 45 min, pH 24 h postslaugther, water-holding capacity (WHC) for the methods Drip Loss and filter paper press of GRAU & HAMM. However, with the reduction lairage time in the slaugther, other gains could be obtained (reduction of stress, skin excoriations, hematomas, fractures and others) as well as increase in meat quality.

Polymorphism of porcine uncoupling protein 3 (UCP3) and association with fat deposition and meat quality

2007 ◽  
Vol 4 (1) ◽  
pp. 47-51
Author(s):  
Ren Liang ◽  
Zhu Bao-Qin ◽  
Han Dan ◽  
Zhang Yi-Bo ◽  
Song Hui-Juan ◽  
...  
Keyword(s):  
Meat Quality ◽  
Loss Rate ◽  
Uncoupling Protein ◽  
Intramuscular Fat ◽  
Fat Deposition ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Uncoupling Protein 3 ◽  
Fat Thickness ◽  
Water Holding

AbstractBased on quantitative trait locus (QTL) mapping, the gene for porcine uncoupling protein 3 (UCP3) was chosen as a candidate gene for pig fat deposition and meat quality traits. In this study, a partial coding region of the UCP3 gene was sequenced and one single nucleotide polymorphism (cSNP) was found at 395 bp. The mutation was G→A and resulted in the amino acid change from glycine to arginine. This site was also recognized by restriction endonuclease SmaI. The UCP3 SmaI polymorphism was analysed among 186 individuals of Large White×Meishan F2 progeny using polymerase chain reaction–restriction fragment length polymorphism (PCR-RFLP). The genotypes of the UCP3 SmaI polymorphism were AA, AB and BB. The frequency of A and B alleles was respectively 0.56 and 0.44. Statistical analyses showed that the SmaI polymorphism in the F2 population was significantly associated with back-fat thickness at thorax–waist and buttock, as well as with intramuscular fat, drip-loss rate and water-holding capacity. The additive effect of UCP3 SmaI was clearly shown. The genotype AA reduced back-fat thickness and drip-loss rate, increased water-holding capacity, and decreased the intramuscular fat. The effect of the pig UCP3 SmaI polymorphism needs to be analysed in other populations using larger samples.

scholarly journals Lairage periods on temperament score and meat quality of beef cattle

2021 ◽  
Vol 56 ◽  
Author(s):  
Sandra Vieira de Moura ◽  
Isabella Dias Barbosa Silveira ◽  
Otoniel Geter Lauz Ferreira ◽  
Fábio Souza Mendonça ◽  
Sheilla Madruga Moreira ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Serum Cortisol ◽  
Serum Levels ◽  
Water Holding Capacity ◽  
Meat Tenderness ◽  
Physiological Indicators ◽  
Glucose Levels ◽  
Water Holding

Abstract: The objective of this work was to evaluate the influence of lairage periods on the temperament, physiological indicators of stress, and meat quality of beef cattle. Thirty-two castrated Aberdeen Angus x Nellore crossbred steers were distributed into four lairage periods: 12, 18, 24, and 48 hours. The following variables were evaluated: serum levels of the physiological indicators of stress glucose and cortisol (upon arrival at the slaughterhouse, after the lairage period, and at bleeding), animal temperament (movement, resistance to approach, and aggressiveness), and meat quality (final pH, water-holding capacity, color parameters, and tenderness). With a longer lairage period, the temperament score was higher, indicating that the animals were more agitated and resistant to human approach. Serum cortisol and glucose levels correlate positively with animal temperament and negatively with meat quality. At bleeding, an increase was observed in glucose and cortisol levels, respectively, for lairage periods longer than 24 hours and of 12 hours. The lairage of 48 hours reduces meat tenderness and water-holding capacity.

scholarly journals Characteristics of steers of six beef breeds fattened from eight months of age and slaughtered at a target level of intramuscular fat – II. Meat quality

2001 ◽  
Vol 44 (5) ◽  
pp. 473-488 ◽  
Author(s):  
A. Chambaz ◽  
M. Kreuzer ◽  
M. R. L. Scheeder ◽  
P.-A. Dufey
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Intramuscular Fat ◽  
Heme Iron ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Target Level ◽  
Breed Group ◽  
Water Holding ◽  
Imf Content

Abstract. Meat quality of Angus (AN), Simmental (SI), Charolais (CH), Limousin (LI), Blonde d'Aquitaine (BL), and Piedmontese (PI) steers (n = 22 per breed group) was measured in the M. longissimus dorsi (M.l.d.) and the M. biceps femoris, regio glutea (M.b.f.). Animals were fattened in two subsequent series on a forage-based diet until a target level of 3.5 % intramuscular fat (IMF) was reached aecording to real-time ultrasound assessments in the live animals or until 15 months of fattening had passed. Series 1 was performed in a tie-stall barn while a loosehousing system with straw bedding was applied in series 2. The actually measured IMF contents in M.l.d. were 3.35, 3.47, 3.49, 3.48, 2.34 and 2.40 % for AN, SI, CH, LI, BL and PI, respectively. Breed group differences in IMF content were mostly accompanied by a contrary Variation either in muscle water or protein content. Muscle cholesterol levels were similar for all breeds amounting to 47 and 51 mg/100 g on average in M.l.d. and M.b.f, respectively. Early and late postmortem muscle pH was relatively similar among breeds, but water-holding capacity, measured as losses due to drip, ageing, thawing and cooking, was unfavourably high in AN (drip loss excepted) in both muscles. Cooking loss tended to be lowest in PI, drip loss in SI. The AN showed the palest meat. In line with lightness, heme iron contents were clearly lowest in both muscles in the AN steers. There was no relationship found between IMF and shear force among breed groups. No significant differences between breed groups occurred in M.l.d. collagen solubility and shear force. Apart from breed differences, there were several differences noted between fattening series, namely clearly better water-holding capacity and lower shear force of the meat from series 2 (group housing) than from series 1 (tied System). The results indicate that in steers of similar IMF content and raised under the same feeding and management conditions, differences in most M.l.d. and M.b.f. quality traits were apparent, with the exception of shear force and M.l.d. collagen solubility.

scholarly journals Transcriptome profiling analysis of muscle tissue reveals potential candidate genes affecting water holding capacity in Chinese Simmental beef cattle

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Lili Du ◽  
Tianpeng Chang ◽  
Bingxing An ◽  
Mang Liang ◽  
Xinghai Duan ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Candidate Genes ◽  
Molecular Mechanism ◽  
Meat Quality ◽  
Relevant Literature ◽  
Transcriptome Profiling ◽  
Water Holding Capacity ◽  
Potential Candidate ◽  
Protein Protein Interaction ◽  
Water Holding

AbstractWater holding capacity (WHC) is an important sensory attribute that greatly influences meat quality. However, the molecular mechanism that regulates the beef WHC remains to be elucidated. In this study, the longissimus dorsi (LD) muscles of 49 Chinese Simmental beef cattle were measured for meat quality traits and subjected to RNA sequencing. WHC had significant correlation with 35 kg water loss (r = − 0.99, p < 0.01) and IMF content (r = 0.31, p < 0.05), but not with SF (r = − 0.20, p = 0.18) and pH (r = 0.11, p = 0.44). Eight individuals with the highest WHC (H-WHC) and the lowest WHC (L-WHC) were selected for transcriptome analysis. A total of 865 genes were identified as differentially expressed genes (DEGs) between two groups, of which 633 genes were up-regulated and 232 genes were down-regulated. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment revealed that DEGs were significantly enriched in 15 GO terms and 96 pathways. Additionally, based on protein–protein interaction (PPI) network, animal QTL database (QTLdb), and relevant literature, the study not only confirmed seven genes (HSPA12A, HSPA13, PPARγ, MYL2, MYPN, TPI, and ATP2A1) influenced WHC in accordance with previous studies, but also identified ATP2B4, ACTN1, ITGAV, TGFBR1, THBS1, and TEK as the most promising novel candidate genes affecting the WHC. These findings could offer important insight for exploring the molecular mechanism underlying the WHC trait and facilitate the improvement of beef quality.

Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

2018 ◽  
Vol 58 (11) ◽  
pp. 1976 ◽  
Author(s):  
Amalia Simonetti ◽  
Andrea Rando ◽  
Paola Di Gregorio ◽  
Carmelisa Valluzzi ◽  
Annamaria Perna ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Porcine Insulin ◽  
Drip Loss ◽  
Fat Percentage ◽  
Promoter Regions ◽  
Igf2 Gene ◽  
Longissimus Lumborum ◽  
L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

Meat quality of Boer goat kids and Mutton Merino lambs 2. Sensory meat evaluation

2003 ◽  
Vol 76 (1) ◽  
pp. 73-79 ◽  
Author(s):  
R. Sheridan ◽  
L.C. Hoffman ◽  
A.V. Ferreira
Keyword(s):  
Energy Level ◽  
Shear Force ◽  
Water Holding Capacity ◽  
Metabolizable Energy ◽  
Drip Loss ◽  
Goat Meat ◽  
Boer Goat ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

AbstractThe meat palatability, water-holding capacity, colour and shear force values of 32 Boer goat (BG) kids and 32 South African Mutton Merino (MM) lambs were investigated. Two pelleted diets (offered to 16 animals per species) with either a low (LE, 9·9 MJ/kg dry matter (DM)) or a high (HE, 12·1 MJ/kg DM) metabolizable energy level were given to the animals for either 28 or 56 days. Thereafter the animals were slaughtered, the meat cooked and presented to a trained sensory panel. Organoleptically, a difference between goat and lamb was noted. Each one had a specific species flavour, which was not influenced by energy level of the diet. BG meat was perceived to be stringier than that of the MM, but there was no significant difference in Warner-Bratzler shear force values. Tenderness declined with age in both species and there was also a tendency for goat meat to be less juicy than lamb. Chevon had a more pronounced after-taste than lamb. No objective difference could be distinguished between the colour of the cooked goat and lamb, but there was a tendency for fresh lamb to have a higher a*-value (redness) than goat. Although diet did not influence drip loss, drip loss increased with an increase in slaughter age. Only after 56 days did the m. semimembranosus of MM have a significantly higher drip loss than that of BG (LE: 4·84 v. 3·43%; HE: 4·72 v. 3·23%). In the m. semimembranosus of both species cooking loss increased with an increase in slaughter age. It can be concluded that goat meat compares favourably with lamb in terms of water-holding capacity, colour and shear force values. If goats are finished in the feedlot, it can be done on a LE diet, since diet does not influences any of the mentioned characteristics. This may render a direct economic advantage for BG feedlot finishing.

scholarly journals Effect of Frozen Storage on the Water- Holding Capacity and pH of Broiler Chicken cut-up Parts (Gallus gallus domesticus)

2020 ◽  
pp. 8-15
Author(s):  
Arjun Ghimire ◽  
Pawan Parajuli
Keyword(s):  
Broiler Chicken ◽  
Frozen Storage ◽  
Gallus Gallus ◽  
Gallus Domesticus ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Gallus Gallus Domesticus ◽  
Significant Difference ◽  
Water Holding

Broiler chickens (Gallus gallus domesticus) were collected from local chicken suppliers of Dharan (26.8065° N, 87.2846° E), Nepal, and slaughtered to prepare the cut-up parts (breast, drumstick, dorso, wings, and thigh). They were vacuum packed in polythene bags and frozen stored (-21.5 ±3.5ºC) for 45 days to study the effect of frozen storage on the water holding capacity (WHC) of meat. Cooking loss, drip loss, and pH changes were analyzed at 5 days intervals during storage and the data were analyzed using Genstat® v 12.1.The cut-up parts showed a significant change (p<0.05) in pH, cooking loss, and drip loss during 45 days of frozen storage. The pH decreased while the drip loss and the cooking loss increased gradually upon storage. The pH was found to be varied among the cut-up parts with a minimum pH scale of 5.25 for wings, followed by 5.3 for thigh, at the end. The highest drip loss of 6.11% was observed in wings after 5 days of storage which ended up to 8.97% after 45 days of frozen storage while drumstick and thigh samples showed significantly lower drip loss of 6.02%, and 5.43% respectively. The change in cooking loss showed a similar pattern as that of drip loss with a significantly higher value of 37.36% in the breast while it showed no significant difference in drumstick, dorso, and thigh meat. Thus, the study reveals that freezing of broiler chicken meats for a prolonged period adversely affects the WHC of meat

scholarly journals Analysis of FTO and PLIN2 Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

2019 ◽  
Vol 19 (1) ◽  
pp. 71-83 ◽  
Author(s):  
Daniel Polasik ◽  
Eva-Maria Kamionka ◽  
Mirosław Tyra ◽  
Grzegorz Żak ◽  
Arkadiusz Terman
Keyword(s):  
Meat Quality ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Pcr Rflp ◽  
Perilipin 2 ◽  
Water Holding ◽  
Intramuscular Fat Content

AbstractThe aim of this study was to analyze the association of polymorphisms in alpha-ketoglutarate-dependent dioxygenase (FTO) and perilipin 2 (PLIN2) genes with carcass and meat quality traits in pigs reared in Poland. The research covered 578 sows that belong to the following breeds: Duroc, Hampshire, Polish Landrace, Pietrain, Puławska and Polish Large White. FTO (FM244720:g.400C>G) and PLIN2 (GU461317:g.98G>A) genes variants were determined by means of PCR-RFLP and ACRS-PCR methods respectively. Association between individual genotypes and analyzed traits was calculated by means of GLM procedure for Polish Landrace, Polish Large White and Puławska breeds separately and for all six breeds together in case of FTO gene. The results showed that FTO variants were associated with weight of loin without backfat and skin (WL), loin eye area (AL) and meat percentage (MP) in Polish Large White (P≤0.05), mean backfat thickness from 5 measurements (BFT) and pH measured 45 min after slaughter in m. longissimus dorsi (pH24 ld) as well as with water holding-capacity (WHC) in Puławska breed (P≤0.01). PLIN2 genotypes, however were correlated with WL and height of the loin eye (HL) in Polish Large White and Puławska (P≤0.05), AL in Polish Large White (P≤0.01) as well as luminosity (L*) in Puławska (P≤0.05) pigs. We observed most consistent relationships of PLIN2 SNP with intramuscular fat content (IMF) and WHC. In 3 analyzed breeds GG genotype was connected with highest values of these traits (P≤0.05).

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