Carcass composition and yield of Alaskan reindeer (Rangifer tarandus tarandus) steers and effects of electrical stimulation applied during field slaughter on meat quality

Meat Science ◽  
2008 ◽  
Vol 78 (3) ◽  
pp. 185-193 ◽  
Author(s):  
E. Wiklund ◽  
G. Finstad ◽  
L. Johansson ◽  
G. Aguiar ◽  
P.J. Bechtel
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Rangifer Tarandus ◽  
Carcass Composition ◽  
Rangifer Tarandus Tarandus

scholarly journals Eva Wiklund; Pre-slaughter handling of reindeer (Rangifer tarandus tarandus L.) - effects on meat quality

Rangifer ◽  
1997 ◽  
Vol 17 (2) ◽  
pp. 99
Author(s):  
Ed. REH
Keyword(s):  
Meat Quality ◽  
Rangifer Tarandus ◽  
Rangifer Tarandus Tarandus ◽  
Agricultural Sciences ◽  
Phd Thesis

Eva Wiklund defended her PhD-thesis in Agriculture "Pre-slaughter handling of reindeer (Rangifer tarandus tarandus L.) - effects on meat quality" at the Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden, on December 20, 1996.

The effects of grade, gender, and postmortem treatment on beef. I. Composition, cutability, and meat quality

1997 ◽  
Vol 77 (1) ◽  
pp. 33-40 ◽  
Author(s):  
L. E. Jeremiah ◽  
J. L. Aalhus ◽  
W. M. Robertson ◽  
L. L. Gibson
Keyword(s):  
Gender Differences ◽  
Electrical Stimulation ◽  
Key Words ◽  
Meat Quality ◽  
High Voltage ◽  
Shear Force ◽  
Carcass Composition ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Beef Carcasses

A total of 195 beef carcasses of two genders (steers and heifers) and four Canadian carcass grades (A1, A2, B1, and B2) were evaluated to examine the effects of carcass grade, gender, and postmortem electrical stimulation on carcass composition, cutability (yield of specific primal cuts), and meat quality traits (traits related to appearance, palatability, yield, and consumer appeal). Cutability was not influenced by either grade or gender. Increased fatness appeared to be distributed equally in all portions (segments) of the carcass. Canadian beef carcass grades effectively segregated carcasses according to grade definitions for both composition and quality. Gender differences in quality generally reflected compositional differences observed between steers and heifers. High voltage electrical stimulation reduced shear force values, but exerted a greater influence on steer than heifer carcasses. Key words: Beef, composition, cutability, quality, grades, gender, electrical stimulation

scholarly journals Physiological Responses and Effects on Meat Quality in Reindeer (Rangifer Tarandus) Transported on Lorries

1984 ◽  
Vol 25 (1) ◽  
pp. 128-138
Author(s):  
I. Haussen ◽  
A. Kyrkjebø ◽  
P. K. Opstad ◽  
R. Prøsch
Keyword(s):  
Meat Quality ◽  
Rangifer Tarandus ◽  
Physiological Responses

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

scholarly journals 305 Genetic parameters of meat quality and carcass composition traits in crossbred swine.

2018 ◽  
Vol 96 (suppl_3) ◽  
pp. 116-116
Author(s):  
P Khanal ◽  
C Maltecca ◽  
C Schwab ◽  
K Gray ◽  
F Tiezzi
Keyword(s):  
Meat Quality ◽  
Genetic Parameters ◽  
Carcass Composition
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