SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius)

The article presents the results of studying the impact of the spore-forming probiotic “Olin” and the prebiotic “Eсofiltrum” on the meat quality of broiler chicken carcasses of the Ross-308 cross. In the course of the research, it has been found that the inclusion of these preparations in the broiler diet has a positive effect on the studied indicators: the pre-slaughter weight increased by 4.3-5.7%, the weight of the gutted carcass by 4.6-6.2%, the muscle weight 4.8-6.5%, the weight of the loin muscles by 5.7-8.2%. The ratio of edible parts to inedible parts is 4.14 in the third experimental group, 4.08-in the second, and 4.04-in the control. Based on the results of the anatomical cutting of broiler carcasses and according to the fatness indicators the poultry carcasses of the third and second experimental groups, 87.5% and 87.2%, respectively, belong to the first grade, and the yield of the first grade carcasses is 86.2% in the control group. Meat products obtained from both the control poultry and the poultry of both experimental groups has no off-aroma odor and taste, the meat is juicy, tender and aromatic. The products obtained from broiler chickens, whose ration includes the probiotic “Olin” and the prebiotic “Ecofiltrum”, do not have any deviations from the established standards and norms. During the research, it has been found that the use of the studied drugs has a positive effect on the meat quality of poultry carcasses. However, broiler chickens receiving the probiotic “Olin” has more pronounced meat qualities.

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Regrouping unfamiliar animals in the weeks prior to slaughter has few effects on physiology and meat quality in Bos taurus feedlot steers

Australian Journal of Experimental Agriculture ◽

10.1071/ea05114 ◽

2007 ◽

Vol 47 (7) ◽

pp. 763 ◽

Cited By ~ 10

Author(s):

I. G. Colditz ◽

D. M. Ferguson ◽

P. L. Greenwood ◽

V. J. Doogan ◽

J. C. Petherick ◽

...

Keyword(s):

Meat Quality ◽

Stress Responses ◽

Bos Taurus ◽

White Cell Count ◽

Average Daily Gain ◽

Flight Time ◽

Physiological Variables ◽

Feedlot Steers ◽

The Impact

The response of cattle to alterations in social groupings can lead to physiological changes that affect meat quality. Feedlot practices frequently lead to a proportion of cattle in a pen being drafted for slaughter with the balance retained for a further period until they meet market specifications. An ability to regroup such retained cattle for short periods without consequences for meat quality would facilitate efficient use of feedlot pen space. The current experiment examined the impact on physiological variables and meat quality of regrouped British breed steers 4, 2 or 1 week before dispatch for slaughter. There was little effect of regrouping cattle on physiological variables associated with stress responses. Physical assessment of meat quality indicated that regrouping steers 1 week before slaughter led to higher compression and a tendency for higher peak force values in animals from one genotype than in their respective controls (1.89 v. 1.71 ± 0.05 kg, P = 0.017); however, these assessments were not matched by changes in sensory perception of meat quality. Average daily gain during feedlot finishing was negatively related to the temperament measure and flight time. It was also associated with breed, white cell count, plasma cortisol and haemoglobin at the midpoint of the 70-day finishing period. The results confirm the impact of flight time on growth rate during feedlot finishing and that regrouping cattle less than 2 weeks before slaughter may reduce meat quality.

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Effects of Cyclic Thermal Stress at Later Age on Production Performance and Meat Quality of Fast-Growing, Medium-Growing and Thai Native Chickens

Animals ◽

10.3390/ani11123532 ◽

2021 ◽

Vol 11 (12) ◽

pp. 3532

Author(s):

Yuwares Malila ◽

Anuwat Jandamuk ◽

Thanawan Uopasai ◽

Thongsa Buasook ◽

Yanee Srimarut ◽

...

Keyword(s):

Thermal Stress ◽

Meat Quality ◽

Body Weight Gain ◽

Average Daily Gain ◽

B Value ◽

Production Performance ◽

Treatment Groups ◽

Native Chickens ◽

The Impact

The present study aimed at assessing the impact of cyclic thermal stress on production performance and meat quality of commercial broilers (BRs), Thai native chickens (NT) and the hybrids between BR and NT (H75; crossbreed 25% NT). At the age of 3, 5 and 9 weeks for BR, H75 and NT, respectively, each strain was equally divided (n = 50) into control and treatment groups. The controls were raised at a constant 26 ± 1 °C, while the treatments were subjected to thermal stress (35 ± 1 °C, 6 h daily) for 3 weeks. The results indicated that final weight and average daily gain of BR and NT treated groups were significantly lower than those of their control counterparts. Reduced body weight gain of BR and H75, as well as feed intake of H75, was observed in the treatment groups (p < 0.05). The stressed BR breasts showed decreased moisture, fat and carbohydrate, accompanied by increased protein, ash, L *-value, b*-value and shear force (p < 0.05). No significant effects (p ≥ 0.05) of the thermal stress on meat quality indices were found for H75 and NT breast samples. Pectoral myopathies were observed in BR and H75 chickens, but the numbers of cases were decreased in the thermally treated groups.

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Dietary Cinnamon Bark Affects Growth Performance, Carcass Characteristics, and Breast Meat Quality in Broiler Infected with Eimeria tenella Oocysts

Animals ◽

10.3390/ani12020166 ◽

2022 ◽

Vol 12 (2) ◽

pp. 166

Author(s):

Mohammed M. Qaid ◽

Saud I. Al-Mufarrej ◽

Mahmoud M. Azzam ◽

Maged A. Al-Garadi ◽

Abdulmohsen H. Alqhtani ◽

...

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Carcass Characteristics ◽

Basal Diet ◽

Negative Control ◽

Eimeria Tenella ◽

Breast Meat ◽

Cinnamon Bark ◽

The Impact

A total of 150 broiler chicks were used to determine the impact of dietary cinnamon bark powder (CBP; Cinnamomum verum) on breast meat quality, growth performance, and carcass characteristics of birds under coccidiosis, as one of the protozoan parasitic diseases. A total of 5 replicates of birds received 1 of the following 6 groups for 34 days: control groups (1 and 2) received a basal diet without the addition of CBP or salinomycin; group 3 received a basal diet with 0.066 g salinomycin; groups 4–6 were given a basal diet supplemented with 2, 4, and 6 g CBP/kg feed, respectively. On day 21, 4 × 104/100 µL of Eimeria tenella oocysts/bird were challenged, except for the negative control (NC). At the end of the experimental trial, five birds/group were sampled for carcass characteristics and breast attributes. Overall, emeriosis negatively affects slaughter body mass, carcass yield, and the majority of carcass characteristics in birds, and cinnamon can mitigate these effects. Cinnamon groups, particularly at the 2 g level, alleviated the negative effect on performance caused by coccidia infestation to the same or greater extent as the negative control and salinomycin treatment groups. Furthermore, when compared with the other experimental groups, the addition of cinnamon improved some physicochemical properties with some affecting meat quality, such as decreasing MFI and increasing toughness in cinnamon-treated groups. In summary, it can be concluded that CBP can enhance the shelf life, carcass, and quality of birds’ meat by maximizing the productive performance efficiency and breast meat productivity of birds under coccidiosis infestation. Further research is required to investigate the use of cinnamon to optimize the quality of meat and the productivity of both healthy and diseased broilers.

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Effect of postmortem tenderization strategies (pre-tumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses

Translational Animal Science ◽

10.1093/tas/txab139 ◽

2021 ◽

Author(s):

Z Pietrasik ◽

Phyllis J Shand

Keyword(s):

Gluteus Medius ◽

Biceps Femoris ◽

Eating Quality ◽

Phosphate Solution ◽

Processing Strategies ◽

Beef Carcasses ◽

Blade Tenderization ◽

Longissimus Lumborum ◽

The Impact

Abstract Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating quality of mature beef muscles. The current study was undertaken to investigate the impact of processing strategies (blade tenderization [BT], pre-tumbling [PT], and moisture enhancement [ME]), alone and in combination, on processing yield and eating quality-related parameters of selected loin and hip muscles (gluteus medius [GM], longissimus lumborum [LL], semimembranosus [SM], and biceps femoris [BF]) from youthful and mature beef cattle. Results indicate that muscles from mature beef were inherently less tender (P < 0.05), but some tenderization procedures produced meat that was similar in tenderness to that of youthful cattle. Of the different tenderization strategies evaluated, BT followed by ME (injection of a salt/phosphate solution) was the most effective strategy for improving (P < 0.05) tenderness of tougher muscle cuts such as BF and SM. Moisture enhancement alone improved tenderness (P < 0.05) and juiciness (P < 0.01) of SM, GM and LL, but with the exception of samples tenderized prior to injection, was not effective (P > 0.05) in BF muscles. No additional tenderization of GM and LL samples was observed (P > 0.05) by combining PT or BT with ME. Combining PT or BT with ME; however, was effective (P < 0.05) to control the increased purge loss observed following ME treatment in SM and LL muscles. Pre-tumbling as a single treatment was ineffective (P > 0.05) in all of the muscles, and only treatments that included BT were sufficient to affect an increase (P < 0.05) in tenderness of BF.

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The impact of two different hormonal growth promotants (HGPs) on the eating quality of feedlot-finished steer carcasses

Animal Production Science ◽

10.1071/an17121 ◽

2019 ◽

Vol 59 (2) ◽

pp. 384 ◽

Cited By ~ 2

Author(s):

D. T. Packer ◽

G. H. Geesink ◽

R. Polkinghorne ◽

J. M. Thompson ◽

A. J. Ball

Keyword(s):

Bos Taurus ◽

Bos Indicus ◽

Gluteus Medius ◽

Eating Quality ◽

Beef Industry ◽

Muscle Area ◽

Eye Muscle ◽

Longissimus Lumborum ◽

The Impact

The Meat Standards Australia beef-grading model applies a variable adjustment for different cuts of hormonal growth promotant (HGP)-treated carcasses, but does not differentiate between different HGP types. Using 300 non-implanted Bos indicus–Bos taurus composite steers, an experiment was conducted to compare the effects of an oestradiol only (OES) and a combination trenbolone acetate and oestradiol (TBA+OES) implant with non-implanted animals (CON) fed a concentrate ration for 73 days before slaughter, on eating quality of the mm. longissimus lumborum (LL) and gluteus medius (GM) muscles. Sensory and objective LL and GM samples were aged for either 5 or 35 days before freezing at −20°C. Carcass weights from each group were significantly (P < 0.05) different. Corrected for carcass weight, HGP treatment had a significant effect on hump height, ossification score, marble score, P8 fat depth and eye-muscle area. The TBA+OES treatment resulted in significantly (P < 0.05) tougher meat than the OES and CON treatments as assessed by shear force, although this difference was reduced with aging. Sensory scores (tenderness, juiciness, like flavour, overall liking and a composite MQ4 score) confirmed a negative HGP treatment effect, whereby TBA+OES was significantly lower than the CON and OES treatments after 5 days of aging, and these differences were reduced through aging. TBA+OES had a greater impact on sensory scores in the LL when compared to the GM. Both HGP treatments increased calpastatin activity, and the TBA+OES treatment was significantly (P < 0.05) different from the CON and OES treatments. It was concluded that OES and TBA+OES implants have different impacts on meat eating-quality measurements, which could have important implications for the Australian and international beef industry.

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The Impact of Grouping on Skin Lesions and Meat Quality of Pig Carcasses

Animals ◽

10.3390/ani10040544 ◽

2020 ◽

Vol 10 (4) ◽

pp. 544 ◽

Cited By ~ 2

Author(s):

Bert Driessen ◽

Sanne Van Beirendonck ◽

Johan Buyse

Keyword(s):

Meat Quality ◽

Social Rank ◽

Skin Lesions ◽

Mixed Group ◽

Comparable Amount ◽

Aggressive Interactions ◽

Pig Farm ◽

Pig Carcasses ◽

The Impact

In practice, unfamiliar pigs are frequently mixed prior to loading in order to obtain groups of uniform weight and to adjust the group size to the dimensions of the trailer compartments. Mixing pigs induces aggressive interactions to establish a new social rank. Fighting results in skin lesions and pre-slaughter stress and, in turn, reduced meat quality. A study was performed to compare the effect of non-regrouping and regrouping at fattening (at 80 kg and kept till slaughter), loading and lairage. A total of 1332 pigs were included over 30 transports from one pig farm to one slaughterhouse (110 km). Skin lesions were determined on 1314 carcasses. Meat quality was measured on 620 pigs. The non-regrouped pigs had fewer skin lesions and better meat quality than the pigs regrouped at loading or in lairage. Pigs mixed at 80 kg at the farm had, in general, a comparable amount of skin lesions and comparable meat quality as the non-mixed group. If mixing is unavoidable, due to large within-group weight variations, mixing at 80 kg can be an alternative to reduce skin lesions at slaughter and to optimise meat quality.

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3. The Impact of Ante- and Post-Mortem Factors on the Incidence of Pork Defective Meat – A Review

Annals of Animal Science ◽

10.1515/aoas-2015-0086 ◽

2016 ◽

Vol 16 (2) ◽

pp. 333-345 ◽

Cited By ~ 5

Author(s):

Barbara Sionek ◽

Wiesław Przybylski

Keyword(s):

Meat Quality ◽

International Standards ◽

Stress Factors ◽

Meat Production ◽

Post Mortem ◽

Electrical Method ◽

Production Chain ◽

The Impact ◽

Quality Features

Abstract The occurrence of defective meat depends on factors affecting meat quality at the various stages of meat production. Defective meat has a broad definition and includes any property of meat that will dissatisfy end-users. For consumers the main meat quality features are colour, taste and texture (tenderness and juiciness). For processors and butchers very important are technological quality features: water holding capacity, pH, content of connective tissue, fat and protein. The functionality of defective meat is limited. The risk of incidence of defective meat is a result of the combination of ante-mortem and post-mortem factors. The ante-mortem factors are linked with the procedure at the lairage, the slaughtering factors, such as the method of stunning, and the post-mortem factors, including processing of meat carcasses. The ante-mortem factors such as genotype, gender, breeding conditions, nutrition, transport conditions, stress, weather conditions and the methods of slaughter are considered of primary importance for the quality of pork. It is estimated that 40% of meat defects are due to the procedure at the lairage. The impact of stressors causes a loss of weight of the pigs, contributes, in extreme cases, to the death of porkers, increases the risk of incidence of defective meat. Mixing animals from different herds is the cause of stress which leads to aggression and fights between animals. Limiting the stress factors is essential for improving the quality of pork. The applied stunning method affects the quality of meat. Physical stress during electrical stunning is associated with risk of an accelerated post-mortem glycolysis, contributing to the rapid decrease in pH. In comparison with the electrical method, stunning with carbon dioxide causes less stress in swine. In order to reduce the occurrence of defective meat, bleeding should be carried out as soon as possible directly after stunning. Deterioration of the quality of meat in the production chain can occur at any stage and is most often associated with the lack of compliance with the standards. The studies on the improvement of livestock breeding, transport and marketing carried out over a number of years contributed to the introduction of international standards and, consequently, to the reduction of quality and quantity losses in pork.

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