Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4

Meat Science ◽  
2022 ◽  
Vol 183 ◽  
pp. 108665
Author(s):  
Cameron Jose ◽  
Peter McGilchrist
Keyword(s):  
Meat Colour

scholarly journals Effects of pork differentiation strategies in Canada on pig performance and carcass characteristics

2016 ◽  
Vol 96 (4) ◽  
pp. 512-523 ◽  
Author(s):  
H. Zhang ◽  
J.L. Aalhus ◽  
C. Gariépy ◽  
B. Uttaro ◽  
O. López-Campos ◽  
...  
Keyword(s):  
Control Diet ◽  
Carcass Characteristics ◽  
Quality Traits ◽  
Animal Performance ◽  
Live Animal ◽  
Slaughter Weight ◽  
Diet Supplement ◽  
Meat Colour ◽  
Pig Performance ◽  
Hardness Values

Performance and quality traits were measured in carcasses from combinations of genotype, diet supplement, slaughter weight, and carcass chilling regime. Iberian-crossed pigs had lower live animal performance than Duroc and Lacombe. From 70 to 115 kg, Lacombe pigs grew slightly faster than Duroc. Duroc carcasses had a higher lean percentage, heavier ham and picnic primals, and lighter loins and bellies, compared with Lacombe and Iberian. Heavier carcasses had lower lean yield, except those from Iberian-crossed pigs, and bigger bellies. Meat from Duroc-crossed pigs was lighter in colour and higher in marbling, with intermediate values for fat hardness. Iberian carcasses displayed dark meat with intermediate marbling and the hardest fat. Meat from Lacombe pigs was the leanest although, like in all three breeds, marbling scores were higher in heavier carcasses. Generally, supplementing with canola and flax decreased and blast chilling increased fat hardness values. Dietary canola also seemed to affect meat colour traits, but these effects were not consistent among breeds and slaughter weights. The commercial combination of Duroc breed, control diet, and 115-kg slaughter weight showed a balance in terms of performance, carcass, and quality traits. Other combinations evaluated in this study showed potential to efficiently produce differentiated pork.

Relationship between meat colour and feed efficiency in pigs

1960 ◽  
Vol 2 (2) ◽  
pp. 209-212 ◽  
Author(s):  
Zofia Osińska ◽  
J. Kielanowski
Keyword(s):  
Weight Gain ◽  
Feed Efficiency ◽  
Live Weight ◽  
Progeny Testing ◽  
Live Weight Gain ◽  
Meat Colour ◽  
The Relationship

Data from Danish Progeny Testing Stations were used to investigate the relationship between the colour of meat and feed efficiency in pigs. For groups slaughtered during the summer there was a highly significant correlation. As the amount of feed consumed per unit live-weight gain declined so the meat became paler. For groups slaughtered in winter and for data pooled over the whole year, there was no significant correlation. Possible explanations of these findings are discussed.

scholarly journals Relationship of the bovine IGF1, TG, DGAT1 and MYF5 genes to meat colour, tenderness and cooking loss

2018 ◽  
Vol 69 (3) ◽  
pp. 1077 ◽  
Author(s):  
S. ARDICLI ◽  
H. SAMLI ◽  
D. DINCEL ◽  
B. EKIZ ◽  
H. YALCINTAN ◽  
...  
Keyword(s):  
Muscle Metabolism ◽  
Bovine Insulin ◽  
Cooking Loss ◽  
Farm Animals ◽  
Meat Production ◽  
Nucleotide Polymorphisms ◽  
Production Traits ◽  
Colour Parameters ◽  
Meat Colour ◽  
Meat Samples

Bovine insulin-like growth factor 1 (IGF1), thyroglobulin (TG), diacylglycerol-O-acyltransferase 1 (DGAT1) and myogenic factor 5 (MYF5) genes play an important role in the physiology of lipid and muscle metabolism and are therefore considered as candidate genes for meat production traits in farm animals. The objectives of this study were to investigate single nucleotide polymorphisms (SNPs) in IGF1, TG, DGAT1 and MYF5 genes and to evaluate whether these polymorphisms affected meat colour, tenderness and cooking loss in Holstein cattle. Initially, the SNPs were detected by polymerase chain reaction (PCR) and restriction fragment length polymorphism (RFLP) method. Meat samples (N= 50) derived from M. longissimus thoracis et lumborum (LTL) were used in the current study. Significant differences in variations of meat colour parameters were observed at 24 hours post-mortem. IGF1 was associated with colour parameters of a* and chroma values. In addition, effects of TG were statistically significant on L* and a* values, while, effects of MYF5 were significant on a* value. There was no association of the tested SNPs with meat pH, tenderness and cooking loss. The results presented here may give the valuable information for improving meat colour in cattle.

scholarly journals Effects of Feeding and Maturation System on Qualitative Characteristics of Buffalo Meat (Bubalus bubalis)

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 899
Author(s):  
Raffaele Marrone ◽  
Angela Salzano ◽  
Antonio Di Francia ◽  
Lucia Vollano ◽  
Roberto Di Matteo ◽  
...  
Keyword(s):  
Textural Properties ◽  
Bubalus Bubalis ◽  
Rheological Characteristics ◽  
Maturation Process ◽  
Semitendinosus Muscle ◽  
Live Body Weight ◽  
Meat Colour ◽  
Ageing Period ◽  
Positive Effect ◽  
Qualitative Characteristics

We aimed to evaluate the effects of post dry ageing (PDA) period on meat colour and rheological characteristics in 16 buffalo bulls fed two different diets: with (FRS) or without (CTL) rye grass. Animals were randomly divided into two feeding groups and slaughtered at 540 ± 4.7 and 533 ± 7.0 kg of live body weight, respectively, for the CTL and FRS group. After five days post-mortem ageing (T0), Semitendinosus muscle (ST) and Longissimus muscle (LD) underwent a prolonged maturation process in a controlled meat chamber for 30 days (ST) and until 60 days (LD). After 30 days (T1), significant changes (p < 0.01) in meat colour (ΔE) in both muscles of the FRS group was recorded, while no significant change was observed in CTL group. The FRS diet had a positive effect on textural properties of ST muscle compared to CTL diet, as well as hardness, chewiness and gumminess. All qualitative characteristics improved in the first period of PDA but, whereas LD showed to keep improving, extending the post-ageing period by further 30 days, the ST becomes un-processable at 60 days. In conclusion, a combined used of fresh feeding and PDA period could enhance both tenderness and colour in animal fed FSR.

scholarly journals Usefulness of selected methods of colour change measurement for pork quality assessment

2011 ◽  
Vol 29 (No. 3) ◽  
pp. 212-218 ◽  
Author(s):  
T. Karamucki ◽  
J. Gardzielewska ◽  
A. Rybarczyk ◽  
M. Jakubowska ◽  
W. Natalczyk-Szymkowska
Keyword(s):  
Quality Assessment ◽  
Meat Quality ◽  
Colour Change ◽  
Industrial Process ◽  
Chemical Components ◽  
Pork Quality ◽  
Before And After ◽  
Longissimus Lumborum ◽  
Colour Parameters ◽  
Meat Colour

A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples of the muscle longissimus lumborum, taken from 128 carcasses weighing 70&ndash;105 kg (equal number of both sexes &ndash; 64), obtained from pigs slaughtered in an industrial process line. The relationships were determined between the meat quality traits (concentrations of basic chemical components in the meat, colour, sensory analysis of wateriness and firmness, WHC and pH<sub>u</sub>), and the changes in colour parameters measured in CIELAB and CIELCh scales, total colour change (&Delta;E*), and the changes determined by Karamucki using the modified Kortz method. It was found that the most useful method for the quality assessment was the Kortz method modified by Karamucki, used to determine the stability of the meat colour (expressed as % colour change) and based on the measurements of absorbance at wavelengths 580 nm and 630 nm, before and after the change of colour. Out of the meat colour parameters, the most useful for assessing the meat quality were the changes in redness (a*) &ndash; CIELAB scale, and hue angle h&ordm; &ndash; CIELCh scale. The changes in colour determined by the aforementioned methods were a better indicator of the pork quality than the total colour change (&Delta;E*).

Meat Colour: Chemistry and Measurement Systems

2019 ◽  
pp. 211-217 ◽  
Author(s):  
Alaa El-Din Ahmed Bekhit ◽  
James David Morton ◽  
Zuhaib Fayaz Bhat ◽  
Xu Zequan
Keyword(s):  
Measurement Systems ◽  
Meat Colour

The effect of sire genotype on the histochemical profile of the M. longissimus dorsi of pigs slaughtered at a heavy weight and its relationship with meat colour

2005 ◽  
Vol 2005 ◽  
pp. 60-60
Author(s):  
P. Paściak ◽  
W. Migdał ◽  
D. Wojtysiak ◽  
K. Połtowicz ◽  
M. Pieszka
Keyword(s):  
Eating Quality ◽  
Longissimus Dorsi ◽  
Meat Production ◽  
Large White ◽  
Heavy Weight ◽  
Different Types ◽  
Fat Level ◽  
Main Factors ◽  
Selection For ◽  
Meat Colour

Over the last twenty years, pig breeding has been very successful in the selection for improved lean meat production and reduced fat level. In order to meet increasing pressure to reduce fatness and increase muscularity in fatteners different types of meat boars are used by pig producers instead of traditional sires (Landrace, Large White or Duroc). There is some concern that meat and eating quality have suffered as a result of this strong use of meat boars. According to Warriss (2000), specifically the presence of Pietrain genes in many meat-line boars could potentially make their offspring more prone to the production PSE meat. Colour is the major determinant of appearance of raw meat. It can be determined by two main factors – the first is the concentration of the haem pigments, myoglobin and haemoglobin - the second is the muscle microstructure. Heavier slaughter weights have become a feature of a number of markets. Therefore, the objective of this work was to study the effect of sire genotype on the histochemical profile of the M. longissimus dorsi from pigs slaughtered at a relatively heavy weight the 129.3 kg.

Dietary tannins improve lamb meat colour stability

Meat Science ◽  
2009 ◽  
Vol 81 (1) ◽  
pp. 120-125 ◽  
Author(s):  
G. Luciano ◽  
F.J. Monahan ◽  
V. Vasta ◽  
L. Biondi ◽  
M. Lanza ◽  
...  
Keyword(s):  
Colour Stability ◽  
Lamb Meat ◽  
Meat Colour ◽  
Dietary Tannins
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