The eating quality of Canadian pork and its relationship with intramuscular fat

Meat Science ◽  
2005 ◽  
Vol 69 (2) ◽  
pp. 297-305 ◽  
Author(s):  
A. Fortin ◽  
W.M. Robertson ◽  
A.K.W. Tong
Keyword(s):  
Intramuscular Fat ◽  
Eating Quality

Comparison of eating quality of bull and steer beef

1984 ◽  
Vol 39 (1) ◽  
pp. 37-50 ◽  
Author(s):  
E. Dransfield ◽  
G. R. Nute ◽  
M. A. Francombe
Keyword(s):  
Connective Tissue ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Castrate Male ◽  
Consumer Panel ◽  
Chemical Measurements ◽  
Significant Difference ◽  
Psoas Major

ABSTRACTEating qualities of beef from entire and castrate male animals were compared using taste panel, objective texture and chemical measurements and a consumer panel. The eating quality of roast m. longissimus dorsi, casseroled m. supraspinatus, minced m. gastrocnemius and grilled m. psoas major from bull beef, slaughtered at 400 days was different (by triangular tests) from that of twin steer beef. The differences (attributed to flavour, texture and juiciness) were not substantiated using descriptive scaling tests when the only significant difference was that roast m. longissimus dorsi from bulls was slightly drier than that from steers. Tenderness, juiciness and flavour of roast m. longissimus dorsi from 71 bulls and 84 steers raised semi-intensively to 390 to 510 kg and slaughtered commercially were assessed using descriptive category scales and the instrumental toughness values. There was no significant difference in organoleptic qualities and the distributions of tenderness and juiciness within these populations were similar. Bull beef contained more connective tissue and had less intramuscular fat. Fatness was poorly related to tenderness (r = 0·3) and unrelated to juiciness or flavour. A consumer panel of 606 assessors showed that bull beef was not as pale as steer beef and found no difference in fatness of the cuts, flavour or juiciness. Fore-rib roasts of bull beef were marginally less tender than steer fore rib.

The effect of lairage time on consumer sensory scores of the M. longissimus thoracis et lumborum from lambs and lactating ewes

2005 ◽  
Vol 45 (5) ◽  
pp. 535 ◽  
Author(s):  
R. H. Jacob ◽  
P. J. Walker ◽  
J. W. Skerritt ◽  
R. H. Davidson ◽  
D. L. Hopkins ◽  
...  
Keyword(s):  
Western Australia ◽  
Sarcomere Length ◽  
Intramuscular Fat ◽  
Primary Effect ◽  
Eating Quality ◽  
Fat Percentage ◽  
Age Class ◽  
Hue Angle ◽  
Carry Over

The aim of this study was to determine whether lairage time influenced consumer sensory scores of the eating quality of lamb and mutton. Commercial consignments of lambs and ewes were subjected to 3 different lairage periods (slaughter on arrival, slaughter after 1 day or slaughter after 2 days in lairage) at one site in Victoria (experiment 1) and another site in Western Australia (experiment 2). In experiment 1, 3 sucker and 3 carry-over lamb consignments, each consisting of 36 lambs, were sourced from a public saleyard. In experiment 2, 3 ewe and 3 lamb consignments, each consisting of 150 animals were sourced directly from the farm of origin. There was no primary effect of lairage time on consumer sensory scores of the M. longissimus et lumborum from either lambs or ewes at the 2 locations. Sucker lambs were tenderer than carry-over lambs in experiment 1. There was an interaction between age class and lairage time for tenderness in experiment 2, such that lamb meat was tenderer than ewe meat when slaughtered after 1 day in lairage. Ewes produced loins with shorter (0.6 µm, P<0.05) sarcomere length, higher (4.9%, P<0.05) intramuscular fat percentage and darker (P<0.05) meat colour compared with those from sucker lambs. Hue angle was higher (2°, P<0.01) for meat from sheep killed after 1 day in lairage compared with meat from sheep killed on arrival or after 2 days in lairage in both experiments.

Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition

2005 ◽  
Vol 45 (5) ◽  
pp. 525 ◽  
Author(s):  
D. L. Hopkins ◽  
R. S. Hegarty ◽  
T. C. Farrell
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Best Practice ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Quality Traits ◽  
Breeding Values ◽  
Meat Quality Traits ◽  
Estimated Breeding Values

The meat of 140 female lambs was examined. These lambs were sired by 9 Poll Dorset sires (3 selected for growth, 3 for muscling and 3 control) and fed either a low or high plane of nutrition from birth to slaughter. All carcasses were electrically stimulated and portions of M. longissimus thoracis et lumborum (loin) aged for 5 days before freezing. Subsequently, 10 consumers tested each portion for eating quality traits. A portion of the same muscle from the opposing side of the carcass was divided into 3 sections and aged for either 1, 3 or 5 days and then used to measure shear force (objective tenderness). Portions of the M. semimembranosus (topside) were also aged for 3 or 5 days and subjected to shear testing. Low plane animals produced tougher loins (based on shear force). As ultimate pH increased, shear force of the loin increased for low plane animals, while for high plane animals there was no such effect. This latter group had significantly lower ultimate pH values in all 3 muscles tested. Plane of nutrition had the greatest effect on topside shear force with low plane lambs producing tougher topsides. As ultimate pH increased, the topsides became tougher and as expected ageing improved the tenderness. There was no effect of sire EBVs (estimated breeding values) on shear force or objective meat quality traits apart from loin lightness which increased as the EBV for post-weaning weight (PWWT) increased and intramuscular fat in the loin which decreased as sire EBV for post-weaning muscle depth (PEMD) increased. Plane of nutrition did not have a significant effect on eating quality attributes as assessed by consumers. There was, however, an effect of sire EBV for muscling (PEMD) on tenderness, juiciness, flavour and overall liking, such that increased EBV led to decreased scores for the sensory traits. The findings suggest selection of sires for increasing PEMD will have a detrimental affect on the eating quality of their progeny, but this will not be reflected in shear force values or other objective meat quality traits apart from intramuscular fat. The effects of a low plane of nutrition on eating quality were minimal and largely controlled by the use of best practice processing, but were evident for a number of meat quality traits.

Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep

2006 ◽  
Vol 46 (7) ◽  
pp. 879 ◽  
Author(s):  
D. L. Hopkins ◽  
R. S. Hegarty ◽  
P. J. Walker ◽  
D. W. Pethick
Keyword(s):  
Shear Force ◽  
Small Variation ◽  
Quality Measures ◽  
Intramuscular Fat ◽  
Cooking Loss ◽  
Objective Measures ◽  
Eating Quality ◽  
Fat Percentage ◽  
Rate Of Decline

The relationships between sensory traits (tenderness, juiciness, flavour and overall liking) and objective measures, such as shear force, intramuscular fat, cooking loss, pH and animal age, were derived for M. longissimus thoracis et lumborum (LL) from 471 lamb and sheep carcasses. Tenderness could be predicted with the most accuracy (R2 = 0.24) and flavour with the highest precision (r.s.d. = 7.5 units) when using the objective measures, which may be in part due to the small variation in the range of shear force values of the samples (all carcasses electrically stimulated and meat aged for 5 days) and the use of consumer panels for the assessment of sensory traits. The ultimate pH of the LL, the rate of decline in pH in the LL or the predicted temperature at pH 6.0 were not significant predictors of the sensory traits when tested on a subsample of the carcasses. The model coefficients indicated that all sensory traits (tenderness, flavour, juiciness and overall liking) declined as shear force and age increased, and as intramuscular fat percentage decreased. This translated into a decline of 16 points on average for tenderness and 13 points for overall liking when LL samples from 68.5-month-old sheep were compared with those from unweaned lambs, when adjusted to the same level of intramuscular fat and shear force. Predictions of the sensory traits at varying levels of shear force were made and show that at 49 Newtons (N), the overall liking score would be 51 and the tenderness score 48. Derived relationships between objective meat quality measures and sensory traits suggest that to achieve a failure rate of no more than 10% for loin meat when eaten, it must have a shear force of about 27 N or less.

Intramuscular fat content has little influence on the eating quality of fresh pork loin chops1

2008 ◽  
Vol 86 (3) ◽  
pp. 730-737 ◽  
Author(s):  
P. J. Rincker ◽  
J. Killefer ◽  
M. Ellis ◽  
M. S. Brewer ◽  
F. K. McKeith
Keyword(s):  
Intramuscular Fat ◽  
Fat Content ◽  
Eating Quality ◽  
Pork Loin ◽  
Intramuscular Fat Content

Reducing the lysine to energy content in the grower growth phase diet increases intramuscular fat and improves the eating quality of the longissimus thoracis muscle of gilts

2008 ◽  
Vol 48 (8) ◽  
pp. 1105 ◽  
Author(s):  
D. N. D'Souza ◽  
D. W. Pethick ◽  
F. R. Dunshea ◽  
J. R. Pluske ◽  
B. P. Mullan
Keyword(s):  
Vitamin A ◽  
Energy Content ◽  
Control Diet ◽  
Intramuscular Fat ◽  
B Value ◽  
Eating Quality ◽  
Large White ◽  
Overall Acceptability ◽  
Dietary Treatments

Sixty-three (Large White × Landrace × Duroc) female finisher pigs were used to determine the effect of nutritional manipulations on growth performance, carcass quality and sensory pork quality. The dietary treatments were: (i) control [pigs fed a commercial grower (73–125 days of age) and finisher diet (126–163 days of age)]; (ii) 15% reduced lysine : energy diet during the grower phase followed by a commercial finisher diet; and (iii) pigs fed the control diet with no supplemented vitamin A in the mineral–vitamin premix during both the grower and finisher phases. Pigs fed the reduced lysine diet had higher (P < 0.05) intramuscular fat levels compared with pigs fed the control and the vitamin A- restricted diets. The pork from pigs fed the reduced lysine diet had a lower ultimate muscle pH, was paler (higher L*) and had a higher b* value (yellowness-blueness) compared with pork from the control pigs (all P < 0.05). Pork from pigs fed the reduced lysine diet was considered to be the most juicy and tender and have the best overall acceptability (all P < 0.05), followed by pork from pigs fed the control and vitamin A-restricted diets. In conclusion, feeding pigs a 15% reduced lysine : energy diet significantly increased intramuscular fat levels and improved the sensory quality of pork.

Effect of feeding diets with excess dietary leucine to finishing pigs on growth and carcass characteristics, meat quality, and intramuscular fat levels

2002 ◽  
Vol 2002 ◽  
pp. 176-176 ◽  
Author(s):  
Young Hyun ◽  
Mike Ellis ◽  
Floyd K. McKeith
Keyword(s):  
Carcass Characteristics ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Focused Attention ◽  
Finishing Pigs ◽  
Low Levels ◽  
Muscle Color ◽  
Feeding Diets ◽  
Effect Of Feeding

Concerns over low levels of intramuscular fat and poor eating quality of meat from modern lean lines of pigs have focused attention on approaches to increasing the marbling fat content of pork. A number of techniques to increase intramuscular fat by manipulation of the nutrient composition of the diet have been evaluated. These have included feeding of protein deficient diets and of excess dietary leucine levels (Cisneros et al., 1996). Leucine is a ketogenic amino acid, the carbon skeleton of which can be used to synthesize fatty acids in muscle. In a previous study (Cisneros et al., 1996) feeding excess dietary leucine increased intramuscular fat and also improved muscle color. This study was carried out to validate those findings.

The Effect of Breed and Diet on Pig Carcass Quality

1988 ◽  
Vol 1988 ◽  
pp. 67-67
Author(s):  
S. A. Edwards ◽  
J. D. Wood ◽  
C. B. Moncrieff ◽  
S. J. Porter ◽  
J. M. Whitehouse
Keyword(s):  
Dietary Fat ◽  
Diet Composition ◽  
Intramuscular Fat ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Carcass Quality ◽  
Quality Product ◽  
Over Time

Increasing concern has been expressed about deterioration in the handling and eating quality of pigmeat produced in modern U.K. circumstances. Many of the problems are attributed to excessive leanness. It has been suggested that the Duroc breed may produce a better quality product than current U.K. white breeds as a result of its higher level of intramuscular fat. Diet composition has also changed over time, with increasing use of a wider variety of ingredients and added fats. This experiment was carried out to examine the effects of breed and dietary fat on pigmeat quality characteristics.

Association between leptin receptor gene polymorphism and quality of both meat and back fat in large white pigs of ukrainian breeding

2016 ◽  
Vol 3 (2) ◽  
pp. 42-48
Author(s):  
V. Balatsky ◽  
I. Bankovska ◽  
A. Saienko
Keyword(s):  
Gene Polymorphism ◽  
Leptin Receptor ◽  
Receptor Gene ◽  
Intramuscular Fat ◽  
Large White ◽  
Pig Breeds ◽  
Lepr Gene ◽  
Large White Breed ◽  
White Breed

Leptin receptor is one of the components of the system of regulating energy homeostasis of the organism. Leptin receptor gene (LEPR) polymorphism is associated with pig carcass index of the content of intramus- cular fat in its valuable parts, which is particularly important when assessing the quality of their carcasses for processing. Intramuscular fat is associated with meat fl avor characteristics and partly determines its tenderness, juiciness, and other parameters. Aim. To analyze LEPR gene (SNP NM001024587.1, p. 1987 C > T) polymor- phism in populations of various pig breeds and to establish its relationship with the quality of both meat and fat of pigs of Large White breed of Ukrainian breeding. Methods. Genetic-population analysis of nine pig breeds, associative analysis on the search connection of LEPR gene polymorphism with quality of both meat and fat of pigs of Large White breed of Ukrainian breeding. LEPR locus genotyping was performed by High Resolution Melting (HRM). Results. All the studied breeds are characterized by polymorphism of the leptin receptor gene (SNP NM001024587.1, p. 1987 C > T), signifi cant breed specifi city in the distribution of frequencies of alleles was established. Statistically confi rmed effect (p < 0.05) of genotypes LEPR on the content of intramuscular fat, total dry matter and moisture in the meat, as well as the moisture content in the back fat of pigs of Ukrainian Large White breed was revealed. Higher content of intramuscular fat was found in the animals with genotype TT, while a smaller amount of intramuscular fat and more moisture in fat was revealed in heterozygotes. Conclusions. Genetic marker LEPR SNP NM001024587.1, p. 1987 C > T can be used in the marker-assisted selection to predict and improve the performance quality of the meat of pigs of Large White breed of the Ukrainian breeding. These results suggest that porcine leptin receptor gene controls the quality of fat comp- lex – inside muscles and in the dorsal part of the carcass.

scholarly journals Genome-Wide Identification and Genetic Variations of the Starch Synthase Gene Family in Rice

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1154
Author(s):  
Hongjia Zhang ◽  
Seong-Gyu Jang ◽  
San Mar Lar ◽  
Ah-Rim Lee ◽  
Fang-Yuan Cao ◽  
...  
Keyword(s):  
Gene Family ◽  
Catalytic Domain ◽  
Amylose Content ◽  
Expression Patterns ◽  
Starch Synthase ◽  
Eating Quality ◽  
Segmental Duplications ◽  
Genome Wide ◽  
The Relationship

Starch is a major ingredient in rice, and the amylose content of starch significantly impacts rice quality. OsSS (starch synthase) is a gene family related to the synthesis of amylose and amylopectin, and 10 members have been reported. In the present study, a synteny analysis of a novel family member belonging to the OsSSIV subfamily that contained a starch synthase catalytic domain showed that three segmental duplications and multiple duplications were identified in rice and other species. Expression data showed that the OsSS gene family is involved in diverse expression patterns. The prediction of miRNA targets suggested that OsSS are possibly widely regulated by miRNA functions, with miR156s targeted to OsSSII-3, especially. Haplotype analysis exhibited the relationship between amylose content and diverse genotypes. These results give new insight and a theoretical basis for the improved amylose content and eating quality of rice.

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