Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages

Protected Designation of Origin (PDO) dry-cured hams production is greatly dependent on raw meat quality. This study was performed to identify genetic markers associated with the quality of dry-cured ham. Carcass traits of 229 heavy pigs belonging to three commercial genetic lines were registered (weight, EUROP classification). Phenotypic traits (Semimembranosus muscle ultimate pH, ham weight and lean meat content, adsorbed salt) of the corresponding thighs, undergone PDO ham process in three different plants, were measured, using a fast and non-invasive technology. Green ham weight and lean meat percentage influenced the estimated salt content and the weight loss during salting, even if the processing plant greatly affected the variability of the measured ham traits. The genomic data were obtained with the GeneSeek Genomic Profiler (GGP) 70k HD Porcine Array, using the slaughter day and the sex of the animals in the statistical analyses. The phenotypic traits were associated with the genotypes through GenAbel software. The results showed that 18 SNPs located on nine porcine chromosomes were found to be associated with nine phenotypic traits, mainly related to ham weight loss during salting. New associations were found between markers in the genes Neural Precursor Cell Expressed Developmentally Down-Regulated 9 (NEDD9, SSC7), T-Cell Lymphoma Invasion and Metastasis 2 (TIAM2, SSC1), and the ham quality traits. After validation, these SNPs may be useful to improve the quality of thighs for the production of PDO dry-cured hams.

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Total and haem iron content lean meat cuts and the contribution to the diet

Food Chemistry ◽

10.1016/j.foodchem.2015.02.109 ◽

2016 ◽

Vol 193 ◽

pp. 97-101 ◽

Cited By ~ 14

Author(s):

Beulah Pretorius ◽

Hettie C. Schönfeldt ◽

Nicolette Hall

Keyword(s):

Iron Content ◽

Lean Meat ◽

Haem Iron

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Predicting lean meat yield in beef cattle using ultrasonic muscle depth and width measurements

Canadian Journal of Animal Science ◽

10.4141/a02-093 ◽

2003 ◽

Vol 83 (3) ◽

pp. 429-434 ◽

Cited By ~ 5

Author(s):

R. Bergen ◽

D. H. Crews ◽

Jr., S. P. Miller ◽

J. J. McKinnon

Keyword(s):

Beef Cattle ◽

Carcass Composition ◽

Ultrasound Measurement ◽

Independent Data ◽

Data Set ◽

Meat Yield ◽

Lean Meat ◽

Ultrasound Measurements ◽

Width Measurements ◽

Highly Correlated

The value of live ultrasound longissimus dorsi depth and width measurements as predictors of estimated carcass lean meat yield of steers (CARLEAN-S) and bulls (CARLEAN-B) was studied. In trial 1, equations were developed to predict estimated lean meat yield of steers (n = 116) from carcass weight (Eq. 1) or liveweight (Eq. 2), fat depth and l. dorsi area or liveweight, fat depth and l. dorsi depth × width (Eq. 3). Equation 1 was most precise (RSD = 25.6 g kg-1), followed by Eq. 2 (RSD = 27.8g kg-1) and Eq. 3 (RSD = 30.2g kg-1). Equations 2 and 3 predicted CARLEAN-S with similar accuracy (SEP = 23.8 vs. 24.9 g kg-1, respectively) and were highly correlated with each other (r = 0.89) in an independent data set (n = 118). Repeatability and accuracy of pre-slaughter l. dorsi depth and width measurements were studied in yearling bulls (trial 2; n = 191). When ultrasound measurements were expressed as a percentage of the average ultrasound measurement, repeatabilities of l. dorsi depth (SER = 6.2 to 7.8%) and width (SER = 4.2 to 6.1%) measurements were similar to fat depth and l. dorsi area measurements (SER = 17.9 and 4.5%, respectively). When ultrasound measurements were compared to the corresponding carcass measurements, l. dorsi depth (SEP = 10.3 to 13.9%) and width (SEP = 6.7 to 8.5%) measurements were as accurate as fat depth and l. dorsi area measurements (SEP = 32.9 and 8.4%, respectively). Equations were developed to predict CARLEAN-B of yearling bulls (n = 82) from liveweight, 12th rib ultrasound fat depth and either l. dorsi depth × width measurements (Eqs. 4 and 5) or two l. dorsi depth measurements (Eq. 6). All equations had similar precision (RSD = 19.4 to 19.5 g kg-1) and predicted CARLEAN-B similarly (SEP = 25.0, 24.6 and 26.1g kg-1 for Eqs. 4, 5 and 6, respectively) in an independent data set (n = 109). All equations were highly correlated (r ≥0.97) with an equation using ultrasound fat depth and l. dorsi area in the independent data set. Longissimus muscle depth and width measurements were as valuable as l. dorsi area for predicting carcass composition of yearling beef bulls in the present study. Key words: Ultrasound, beef cattle, carcass traits

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Genetic Trend and Relationship of Meatiness Traits of Different Breed Pigs Raised in Lithuania

Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences ◽

10.2478/v10046-009-0022-9 ◽

2009 ◽

Vol 63 (1-2) ◽

pp. 66-69

Author(s):

Ramutis Klimas ◽

Asta Klimienė

Keyword(s):

Correlation Analysis ◽

Live Weight ◽

Backfat Thickness ◽

Genetic Trend ◽

Large White ◽

Lean Meat ◽

Relationship Of ◽

Observation Period

Genetic Trend and Relationship of Meatiness Traits of Different Breed Pigs Raised in Lithuania The purpose of this study was to determine the genetic trend of leanness for purebred pigs, and to determine the relations between meatiness traits, age and live weight of animals. The estimation of meatiness traits (backfat and loin lean thickness, lean meat percentage) of purebred Lithuanian White (LW), Large White (La.W), Yorkshire (Y), Landrace (L), Duroc (D) and Pietrain (P) pigs grown in breeding centres was evaluated by apparatus Piglog 105, during 2000-2006. In 2006, the average lean meat percentage of purebred pigs in the breeding centres of Lithuania ranged from 56.9% (LW) to 59.5% (D). During the observation period (2000-2006), the genetic trend of the leanness of LW was 6.9% (P < 0.001), La.W and L, respectively, was 2.2 and 2.5% (P < 0.01), D was 1.6% (P < 0.05), Y was 0.2% and P was 0.6%. A higher genetic trend of the leanness in the LW pig breed can be explained by import of English La.W boars. Correlation analysis showed that lean meat percentage of pigs is more related to backfat thickness (r = from -0.84 to -0.95, P < 0.001), than to loin lean thickness (r = from 0.11 to 0.30). Live weight of pigs had more influence on mentioned meatiness traits than age.

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Assessment of pig carcass meatiness in Serbia

Veterinarski glasnik ◽

10.2298/vetgl1304227d ◽

2013 ◽

Vol 67 (3-4) ◽

pp. 227-236

Author(s):

Marija Dokmanovic ◽

Milan Tesic ◽

Vlado Teodorovic ◽

Nedjeljko Karabasil ◽

Radmila Markovic ◽

...

Keyword(s):

Rural Households ◽

Lean Meat ◽

The Past ◽

Meat Content ◽

Average Quantity ◽

Pig Carcasses ◽

Slaughtered Pigs

The objective of this study was to determine lean meat content in pigs from different farms and smallholdings, which were slaughtered in one abbatoir in Serbia. In Serbia one third of the total number of pigs is slaughtered in slaughterhouses and two thirds in rural households. Results of this examination carried out on 12 523 slaughtered pigs from 9 farms and smallholdings showed that lean meat content in farm pigs ranged from 51.16? 4.31% to 53.27?2.94%. The average quantity of meat in farm pig carcasses was 52.29? 2.04%. The average lean meat percentage of pig carcasses from smallholdings was 48.99?4.85 %. All farm pig carcasses were classified on the basis of meatiness into class U (50.0-54.9% of lean meat content) while pig carcasses from smallholdings were graded as class R (the percentage of meat ranging from 45.0-49.9). Data about lean meat content of pig carcasses in Serbia have not been published during the past twenty years, because lean meat percentage has not been determined. Today, only three abattoirs in Serbia determine lean meat percentage and pay pig producers according to meatiness.

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THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS

Theory and practice of meat processing ◽

10.21323/2414-438x-2018-3-2-33-39 ◽

2018 ◽

Vol 3 (2) ◽

pp. 33-39

Author(s):

Andrey V. Pavlov ◽

Andrey I. Rud ◽

Maxim A. Zankevich

Keyword(s):

Muscle Tissue ◽

Conflict Of Interest ◽

Correlation Coefficients ◽

Automated System ◽

Lean Meat ◽

Additional Weight ◽

A Value ◽

Slaughter Pigs ◽

Equal Contribution

With the help of the automated system for the classification of carcasses of pigs, AutoFOM ultrasound have been processed 56682 carcasses of slaughter pigs with an average carcass weight of 94.3 kg. The mass and yield of muscle tissue from the main cuts in the carcass is shown. Correlation coefficients between the mass and the content of muscle tissue in the carcass and the main (premium) cuts (ham, neck, shoulder, belly, and loin) were studied. It is shown how the increase in the weight of each of the cuts affects the content of muscle tissue in the carcass and in the cut. For example, it was found that when the weight of the belly is increased by 10 kg (from 6 to 16 kg), the percentage of muscle tissue from carcass is reduced by 3.3% (from 54.5 to 51.8%), which is approximately 0.33% for 1 kg of additional weight of the belly. With an increase in the weight of the loin from 4 to 14 kg, the yield of muscle tissue from the carcass on the contrary increased by 11.6%, i.е. 1.16% for each additional kg of loin weight. A value (in absolute and relative units) of the main cuts is given. The conclusion is made about the prospects of using the obtained data in the creation of a specialized terminal line of pigs, characterized by an increased content of weight of premium cuts in the carcass.ContributionAll authors bear responsibility for the work and presented data. All authors made an equal contribution to the work. The authors were equally involved in writing the manuscript and bear the equal responsibility for plagiarism.Conflict of interestThe authors declare no conflict of interest.

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Erratum to: Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique

Food Science of Animal Resources ◽

10.5851/kosfa.2019.e47 ◽

2019 ◽

Vol 39 (3) ◽

pp. 520-520

Author(s):

Santosh Lohumi ◽

Collins Wakholi ◽

Jong Ho Baek ◽

Byeoung Do Kim ◽

Se Joo Kang ◽

...

Keyword(s):

Machine Vision ◽

Meat Yield ◽

Lean Meat ◽

South Korean ◽

Pig Carcasses ◽

Vision Technique ◽

Nondestructive Estimation

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Seasonal and year dynamics in the quality characteristics in pig carcasses

Biotechnology in Animal Husbandry ◽

10.2298/bah1604341n ◽

2016 ◽

Vol 32 (4) ◽

pp. 341-352 ◽

Cited By ~ 1

Author(s):

Jivko Nakev ◽

Teodora Popova ◽

Maya Ignatova ◽

Penka Marinova ◽

Tania Nikolova

Keyword(s):

Carcass Characteristics ◽

Quality Characteristics ◽

Commercial Production ◽

The Other ◽

Carcass Weight ◽

Longissimus Dorsi ◽

Finishing Pigs ◽

Lean Meat ◽

Fat Thickness ◽

Pig Carcasses

The aim of our study was to assess the dynamics of the characteristics in pig carcasses as affected by the season and year of slaughter. A total of 106 027 carcasses of growing-finishing pigs of commercial production, slaughtered in the same abattoir in 2014 and 2015 were included in the study. The carcasses were classified using UltraFOM 200 device, as the characteristics controlled were back-fat thickness at two locations and the depth of m. Longissimus dorsi. These measurements were used to further determine the lean meat percentage. The results of the study showed significant differences in the dynamics of changes of carcass characteristics during the seasons and the years. The highest lean meat percentage was found in summer (56.48%), followed by spring (56.34%), autumn (56.29%) and winter (56.10%). On the other hand, the pigs slaughtered in winter displayed highest carcass weight and back-fat thickness at both locations.

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Planungsrechnungen zur Optimierung von Zuchtplänen der Rasse Merinofleischschaf

Archives Animal Breeding ◽

10.5194/aab-42-267-1999 ◽

1999 ◽

Vol 42 (3) ◽

pp. 267-280

Author(s):

U. Müller ◽

K. Strittmatter ◽

G. Nitter

Keyword(s):

Field Test ◽

Genetic Gain ◽

The Other ◽

Test Scheme ◽

Progeny Testing ◽

Basic Scheme ◽

Lean Meat ◽

Meat Content ◽

Selection Strategies ◽

Step Selection

Abstract. Title of the paper: Alternative selection strategies for the Mutton Merino breed to optimize breedine Systems This paper deals with the investigation of alternative selection strategies for the Mutton Merino breed to improve lamb meat production and fertility. A main topic is the application of ultrasonic scanning to evaluate the meat content on live animals. The aim of model calculations was the optimisation and comparison of five different selection strategies within three different schemes of gene dissimation. First a basic scheme was defined and optimised (selection on field records, one-step selection, no scanning). It was regarded as the reference scheme to which all other breeding Systems were related. The following schemes considered both, selection with and without scanning. A second scheme, also based on field records, includes two-step selection of rams (called improved field test scheme). In a third and fourth scheme a level of uniform environment was assumed for ram progeny testing. These are a central testing Station on the one hand with slaughtering and carcass evaluation on progeny, and one or more contract farms on the other (without slaughtering). For a fifth selection scheme an open nucleus was assumed with ram progeny testing in associated test herds. In a dcterministic approach using the ZPLAN Computer program, the monetary genetic gain for the breeding objeetive (traits lambs weaned, litter weight at weaning, postweaning daily gain and lean meat content) and the profit were calculated for each scheme after optimisation of various biological-technical coefficients. The highest profit was achieved with a nucleus scheme (DM 9,16). Due to low recording costs the basic scheme was second (DM 7,19) and, because of high costs, the Station scheme was last (DM 4,22). The other two schemes were intermediate (DM 6,98 for the scheme with contract farms and DM 6,58 for the improved field test scheme). On an average over all schemes, scanning resulted in a 0,24 DM (i.e. almost 30 per cent) increase of the monetary genetic gain and a threefold higher genetic gain for lean meat percentage. In all schemes scanning lead also to a higher profit because the higher retum of selection based on scanning exceeded the higher costs.

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Straw or hay as environmental improvement and its effect on behaviour and production traits of fattening pigs

Archives Animal Breeding ◽

10.5194/aab-51-549-2008 ◽

2008 ◽

Vol 51 (6) ◽

pp. 549-559 ◽

Cited By ~ 1

Author(s):

D. Jordan ◽

S. Žgur ◽

G. Gorjanc ◽

I. Štuhec

Keyword(s):

Growth Rate ◽

Environmental Enrichment ◽

Production Systems ◽

Live Weight ◽

Total Activity ◽

Carcass Composition ◽

Production Traits ◽

Lean Meat ◽

Housing Systems ◽

Fattening Pigs

Abstract. Fattening pigs are commonly kept in intensive housing systems with slatted floor which represent a very barren environment, causing poor animal welfare. To improve such conditions a small amount of straw or hay (100 g per animal per day laid daily in a rack) was used in our study as an environmental enrichment (EE). Two replications, each including 96 fattening pigs of both sexes (3 pens of 16 females and 3 pens of 16 male castrates) from 60 kg to slaughter at average 96 kg live weight, were used to test the effect of EE and sex on behaviour, growth rate, and carcass composition. EE significantly increased the proportion of total activity during the illumination period (between 6 a. m. and 2 p. m.) on account of increased occupation with substrate (P<0.01). EE also significantly reduced time spent biting pen bars and frequency of aggressive encounters (P<0.01). The EE increased total activity in female animals during the observation period, but not in male castrates. None of the EE significantly influenced pigs‘ growth rate and lean meat percentage; however females in enriched environment grew slower and had greater lean meat percentage than the castrated males. Provision of a small amount of straw or hay to pigs in intensive housing systems can enrich barren environment in inexpensive and efficient way. Therefore such enrichment can be widely used also in large commercial pig production systems.

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