Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108675
Author(s):  
Elaine M. LaRoche ◽  
Wan Jun Wu ◽  
Patricia Garcia ◽  
Baohui Song ◽  
Colin K.Y. Chun ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sensory Attributes ◽  
Meat Processing ◽  
Processing Efficiency ◽  
Carcass Yield ◽  
Goat Meat

scholarly journals Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality

2021 ◽  
Vol 45 (1) ◽  
pp. 22-30
Author(s):  
Kifah J Odhaib ◽  
Qabas N Al-Hajjar ◽  
Measem H A Alallawee
Keyword(s):  
Meat Quality ◽  
Nutritive Value ◽  
Recent Literature ◽  
Food Additives ◽  
Meat Products ◽  
Meat Processing ◽  
Processing Efficiency ◽  
Herbal Plants ◽  
Water Holding ◽  
Distribution Water

The use of herbal plants as food additives in animal nutrition to enhance meat processing efficiency and meat quality has been reviewed. Today, the consumer demand is safety, nutritive value, taste, uniformity, meat variety and good appearance of meat products. Thus, to meet the consumers' demand, development of product and research should be improved. Studies have been shown that the use of herbs, spices, and their extracts are of the major interventions, which were adopted in the industry of the meat for improving its quality traits. In the present paper, the most recent literature about use of bioactive compounds in herbal plants for evaluating a number of parameters related to meat quality, including fat content and distribution, water content, water holding capacity, collagen content, pH, tenderness color, Lipid oxidation and flavor were reviewed.

Effect of preslaughter transport on carcass yield and indices of meat quality in sheep

1990 ◽  
Vol 51 (4) ◽  
pp. 517-523 ◽  
Author(s):  
Paul D Warriss ◽  
Steven C Kestin ◽  
Ceridwen S Young ◽  
Edward A Bevis ◽  
Steven N Brown
Keyword(s):  
Meat Quality ◽  
Carcass Yield

scholarly journals Effects of Light Sources in Poultry House on Growth Performance, Carcass Yield, Meat Quality and Blood Components of Finishing Broilers

2020 ◽  
Vol 47 (3) ◽  
pp. 159-167
Author(s):  
Eui-Chul Hong ◽  
Bo-Seok Kang ◽  
Hwan-Ku Kang ◽  
Jin-Joo Jeon ◽  
Are-Sun You ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Light Sources ◽  
Blood Components ◽  
Poultry House ◽  
Carcass Yield

scholarly journals Influence of feeding systems on selected beef quality and sensory attributes

2020 ◽  
Vol 49 (6) ◽  
pp. 1158-1173
Author(s):  
E Moholisa ◽  
P.E. Strydom ◽  
I Van Heerden ◽  
A Hugo
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
Classification Systems ◽  
Moisture Loss ◽  
Eating Quality ◽  
Beef Industry ◽  
Longissimus Lumborum ◽  
Meat Samples ◽  
Feeding Systems

Feeding systems and other factors associated with processing influence meat quality, and therefore sensory attributes. This study was conducted to assess the meat quality attributes of young grain-fed and older grass-fed steers that mostly affect consumer acceptability of beef. Eighty Bonsmara steers consisting of 20 each of A-age (0-tooth) grain-fed (AC) and grain-fed supplemented with zilpaterol (AZ), 20 each of grass-fed AB (1-2 teeth) and B-age (3 - 6 teeth) animals were used. This combination represented the typical feeding systems of South Africa and other countries using similar classification systems, therefore describes the typical feeding systems of the South African beef industry. The longissimus lumborum (LL), semitendinosus (ST), and biceps femoris (BF) muscles were tested for colour, moisture properties, lipid oxidation and sensory attributes. It was found that diet in combination with animal age influenced meat colour. Muscles of the older grass-fed steers were generally darker and duller (darker red) compared to muscles of young grain-fed animals. Moisture loss was consistently higher in zilpaterol supplemented meat samples compared to the feedlot controls, while muscles of the grass-fed animals had lower moisture loss. A sensory panel clearly distinguished between cuts of grain-fed (AZ and AC) and grass-fed carcasses (AB and B) on the grounds of flavour characteristic. The AB and B cuts scored higher for grassy, animal-like and rancid flavour overtones and lower for roasted flavour and sourness than AZ and AC grain-fed cuts. This indicated that typical flavours related to diet define expected eating quality. Keywords: age, grain, grass, meat quality, zilpaterol

scholarly journals Discrimination study between carcass yield and meat quality by gender in Korean native cattle (Hanwoo)

2020 ◽  
Vol 33 (7) ◽  
pp. 1202-1208
Author(s):  
Do-Gyun Kim ◽  
Joon-Yong Shim ◽  
Byoung-Kwan Cho ◽  
Collins Wakholi ◽  
Youngwook Seo ◽  
...  
Keyword(s):  
Meat Quality ◽  
Function Analysis ◽  
Statistical Significance ◽  
Significance Test ◽  
Carcass Yield ◽  
Yield And Quality ◽  
Quality Grade ◽  
Native Cattle

Objective: The aim of this study was to identify a distribution pattern of meat quality grade (MQG) as a function of carcass yield index (CYI) and the gender of Hanwoo (bull, cow, and steer) to determine the optimum point between both yield and quality. We also attempted to identify how pre- and post-deboning variables affect the gender-specific beef quality of Hanwoo.Methods: A total of 31 deboning variables, consisting of 7 pre-deboning and 24 post-deboning variables from bulls (n = 139), cows (n = 69), and steers (n = 153), were obtained from the National Institute of Animal Science (NIAS) in South Korea. The database was reconstructed to be suitable for a statistical significance test between the CYI and the MQG as well as classification of meat quality. Discriminant function analysis was used for classifying MQG using the deboning parameters of Hanwoo by gender.Results: The means of CYI according to 1+, 1, 2, and 3 of MQG were 68.64±2.02, 68.85±1.94, 68.62±5.88, and 70.99±3.32, respectively. High carcass yield correlated with low-quality grade, while high-quality meat most frequently was obtained from steers. The classification ability of pre-deboning parameters was higher than that of post-deboning parameters. Moisture and the shear force were the common significant parameters in all discriminant functions having a classification accuracy of 80.6%, 71%, and 56.9% for the bull, cow, and steer, respectively.Conclusion: This study provides basic information for predicting the meat quality by gender using pre-deboning variables consistent with the actual grading index.

scholarly journals Carcass characteristics of broilers fed enzyme complex

2015 ◽  
Vol 31 (2) ◽  
pp. 153-162 ◽  
Author(s):  
F.S. Dalólio ◽  
D.P. Vaz ◽  
J. Moreira ◽  
L.F.T. Albino ◽  
L.R. Valadares
Keyword(s):  
Meat Quality ◽  
Soybean Meal ◽  
Broiler Chickens ◽  
Broiler Chicks ◽  
Enzyme Complex ◽  
Carcass Yield ◽  
Randomized Design ◽  
Enzyme Supplementation ◽  
Water Holding

Enzyme supplementation in diets based on corn and soybean meal can improve the productive performance of broilers. Thus, we aimed to evaluate the effect of the inclusion of different levels of an enzyme complex consisting of phytase, protease, xylanase, ?-glucanase, cellulase, amylase, and pectinase, for diets based on corn and soybean meal, on the parameters of carcass yield and meat quality of broilers. Six hundred broiler chicks were used, and the animals were females with one day of age, from the Cobb 500 strain, and distributed in a completely randomized design, with five levels of inclusion of the enzyme complex (0, 100, 200, 300 and 400), and six repetitions, with twenty animals each. The carcass yield and meat quality were evaluated at 35 and 42 days of age. We evaluated the characteristics of weight loss by cooking (WLC), shear force (SF), water holding capacity (WHC), pH, lightness (L*) and color (a* and b*). The parameters of performance, carcass yield and carcass parts, and meat quality were not affected by the enzyme supplementation of diets fed to broiler chickens (P >0.05), except for the performance characteristics of the breast and the wings at 42 days of age (P < 0.05).

scholarly journals Effects of Dietary Supplementation with dl-Methionine and dl-Methionyl-dl-Methionine in Breeding Pigeons on the Carcass Characteristics, Meat Quality and Antioxidant Activity of Squabs

Antioxidants ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 435 ◽  
Author(s):  
Shi-Guang Jiang ◽  
Neng-Xia Pan ◽  
Meng-Jie Chen ◽  
Xiu-Qi Wang ◽  
Hui-Chao Yan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Relative Bioavailability ◽  
Breast Muscle ◽  
Thigh Muscle ◽  
Drip Loss ◽  
Carcass Yield

This study aimed to investigate the effects of dietary supplementation with dl-methionine (dl-Met) and dl-methionyl-dl-methionine (dl-Met-Met) in breeding pigeons on the carcass characteristics, meat quality and antioxidant activity of squabs. A total of 324 pairs of breeding pigeons were selected and allotted to 9 treatments in a completely randomized design, and the birds were fed dietary treatments for 45 d, including a Met-deficient basal diet (BD, crude protein = 15%, Met = 0.25%) and BD + 0.15%, 0.30%, 0.45%, or 0.60% dl-Met or dl-Met-Met diets. Compared with the diet fed to the BD group, dietary dl-Met or dl-Met-Met supplementation effectively increased the carcass yield, semieviscerated yield, eviscerated yield, breast muscle yield, thigh muscle yield, a* value, catalase activity, total superoxide dismutase activity and glutathione peroxidase activity, but decreased the L* value, malonaldehyde concentration, drip loss and cooking loss of squabs (p < 0.05). The relative bioavailability values of dl-Met-Met relative to those of dl-Met were 467% and 376% based on carcass yield and breast muscle yield, respectively (p < 0.001). Moreover, dl-Met-Met was more effective than dl-Met in decreasing the drip loss and improving the antioxidant activity of the breast and thigh muscles of squabs (p < 0.05). As a source of Met, dl-Met-Met, rather than dl-Met, was more beneficial to squabs.

The influence of pre-slaughter transport and lairage on meat quality in pigs of two genotypes

1990 ◽  
Vol 50 (1) ◽  
pp. 165-172 ◽  
Author(s):  
P. D. Warriss ◽  
S. N. Brown ◽  
E. A. Bevis ◽  
S. C. Kestin
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Liver Weight ◽  
Liver Glycogen ◽  
Transport Time ◽  
White Line ◽  
Cross Sectional ◽  
Carcass Yield ◽  
Compliance With The Law ◽  
The Uk

ABSTRACTTwo hundred and thirty-nine pigs reared at the Meat and Livestock Commission's Stotfold Pig Development Unit and derived from the four major breeding companies in the UK were slaughtered at 63 kg live weight in an experiment which examined the effect of genotype (Meat-line or White-line), pre-slaughter transport time (1 or 4 h) and lairage time (2 or 21 h) on carcass and meat quality. The pre-slaughter handling was chosen to simulate good commercial procedures and cover the range of transport and lairage times probably experienced by a large proportion of British slaughter pigs. Meatline pigs had higher killing-out proportions and heavier carcasses, with increased cross-sectional area of the m. longissimus dorsi. Backfat thickness was similar in the two genotypes. White-line pigs had heavier livers and produced meat which potentially had a lower incidence of PSE. Longer transport time increased live-weight loss. It reduced carcass yield in the White-line but not in the Meat-line pigs. Transport had no major effects on meat quality. Longer lairage, during which the pigs were fed in compliance with the law, resulted in reduced carcass yield but increased liver weight and allowed some repletion of liver glycogen. It also reduced ultimate pH values in the m. semimembranosus and m. adductor. There were no important or consistent differences in the way pigs of the two genotypes responded to pre-slaughter handling.

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