Eating quality of beef from different sire breeds

1997 ◽  
Vol 64 (3) ◽  
pp. 403-408 ◽  
Author(s):  
D. B. Homer ◽  
A. Cuthbertson ◽  
D. L. M. Homer ◽  
P. McMenamin
Keyword(s):  
Chemical Composition ◽  
Lipid Content ◽  
Production System ◽  
Collagen Content ◽  
Eating Quality ◽  
Lean Tissue ◽  
Moisture Contents ◽  
Significant Relationships ◽  
Breed Crosses

AbstractThree hundred and eight cattle, comprising steers and heifers from continental and British crosses were finished on an 18-month beef production system at Warren Farm, Lambourn, Berkshire and slaughtered across a range of fatness levels. The eating quality of roasting joints (semimembranosus.) and sirloin steaks (longissimus thoracis et lumborumj was evaluated and the chemical composition of the lean tissue was taken on a subset of the samples. Results suggested that the greatest differences between the breeds was in the joints. There were significant (P < 0·01) differences in the lipid, moisture and collagen contents of the lean tissue of the joints from the different sire breeds. The Belgian Blue sire progeny had significantly lower lipid content than the Charolais or Aberdeen Angus crosses, and significantly lower collagen content than the Aberdeen Angus cross. In addition joints from Belgian Blue crosses were more tender than joints from other breed crosses. Although the lipid and moisture contents of the steaks from different sire crosses were significantly different there was no evidence of differences in eating quality. Perhaps surprisingly there were no significant relationships between the eating quality and chemical composition between or within breed. Irrespective of breed, carcass fatness influenced the juiciness of both the joints and the steaks although the response was different for continental crosses and British crosses and depended on carcass sex. Over and above this response, steer meat was generally more juicy than heifer meat.

scholarly journals Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 964
Author(s):  
Marek Babicz ◽  
Kinga Kropiwiec-Domańska ◽  
Ewa Skrzypczak ◽  
Magdalena Szyndler-Nędza ◽  
Karolina Szulc
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Collagen Content ◽  
Eating Quality ◽  
Energy Value ◽  
Physical Chemical ◽  
Physical Traits ◽  
Fattening Pigs ◽  
Organoleptic Parameters

The aim of the study was to determine technological and consumption quality of some offal components obtained from Pulawska and Polish Landrace fattening pigs, and to analyse the eating quality of the offal products. The study material consisted of 100 fattening pigs: Pulawska (PUL) and 50 Polish Landrace (PL) pigs. The offal components were analysed for physical traits, chemical composition and energy value. Offal products were made from the offal and their physical, chemical and organoleptic parameters were evaluated. Our study showed that breed had a significant effect (p ≤ 0.05) on pH45 of the tongue, heart (PUL > PL), lungs and kidneys (PUL < PL), and on the fat content of the tongue, heart (PUL > PL), liver and kidneys (PUL < PL). A highly significant effect of breed (p ≤ 0.01) was observed for protein content of the lungs, liver (PUL < PL) and kidneys (PUL > PL), for collagen content of the kidneys (PUL < PL) and liver (PUL < PL), and for energy value (p ≤ 0.01) of the heart (PUL > PL) and liver (PUL < PL). Moreover, our results indicate that the organoleptic quality of the evaluated offal products was higher for Pulawska than Polish Landrace pigs, in particular with regard to consistency (p < 0.05) and flavour (p < 0.01) of the liver sausage.

scholarly journals Commercial cuts of Pantanal caiman meat according to sex

2017 ◽  
Vol 47 (2) ◽  
Author(s):  
Vitória Regina Takeuchi Fernandes ◽  
Maria Luiza Rodrigues de Souza ◽  
Eliane Gasparino ◽  
Marcos Eduardo Coutinho ◽  
Jesuí Vergílio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Lipid Content ◽  
Nutritional Quality ◽  
Monounsaturated Fatty Acids ◽  
Female Tail ◽  
Lower Protein ◽  
Yield Quality ◽  
Lower Protein Content

ABSTRACT: This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented the greatest content of monounsaturated fatty acids (45.2%) and higher n6/n3 ratio (4.6). Although lightness was not different among cuts or between sexes, there were differences in color. Males have more yellowish meat compared with females. Thigh and back fillet were more reddish when compared to sirloin cut and tail, regardless of sex. In conclusion, female tail meat provided greater yield and lipid content than males, and this result was statistically significant. These findings can help producers and consumers alike, better understand yield, quality, and nutritional quality of Pantanal caiman meat.

Eating quality of lamb: differences between extreme breed x production system groups

1999 ◽  
Vol 1999 ◽  
pp. 116-116
Author(s):  
G. R. Nute ◽  
J. D. Wood ◽  
M. Enser ◽  
K. G. Hallett ◽  
L.A. Sinclair ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Production System ◽  
Eating Quality ◽  
Anecdotal Evidence ◽  
Feeding System ◽  
Fat Composition ◽  
Ram Lambs ◽  
Cooked Meat

There is anecdotal evidence that certain sheep breeds, reared in a particular way, produce unusual or characteristic tastes in cooked meat. Such effects could be linked to differences in meat fatty acid composition associated with the consumption of different diets. This study investigated eating quality and fat composition in 4 distinctively different breed x feeding system groups.Four groups of 20 ram lambs were obtained as follows: Pure Soays (SO) finished off grass in April from commercial breeders; Pure Welsh Mountain (WM) finished off upland grass in October from ADAS Pwllpeiran; Suffolk x Mules from Harper Adams College finished off concentrates (grains) (SC) in April; and Suffolk x mules from the same source finished off grass (SG) in May. The animals were transported to Langford where they were slaughtered in Bristol University's abattoir.

Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar)

Aquaculture ◽  
2002 ◽  
Vol 205 (3-4) ◽  
pp. 345-358 ◽  
Author(s):  
D.H.F Robb ◽  
S.C Kestin ◽  
P.D Warriss ◽  
G.R Nute
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Lipid Content ◽  
Eating Quality ◽  
Muscle Lipid ◽  
Atlantic Salmon Salmo Salar

The effect of breed and age at slaughter on lamb growth, carcass composition and meat quality

1996 ◽  
Vol 1996 ◽  
pp. 110-110
Author(s):  
M. I. Mustafa ◽  
G. M. Webster ◽  
J. P. Chadwick
Keyword(s):  
Meat Quality ◽  
Production System ◽  
Systems Approach ◽  
Carcass Composition ◽  
Age Effects ◽  
Eating Quality ◽  
Breed Type ◽  
The Uk ◽  
Lamb Growth

In the UK there are many different breeds of sheep to suit all conditions and environments. Utilization of a breed is dependant on suitability for the environment, production system and acceptability of the carcass. This experiment was therefore designed to evaluate breed and age effects on performance, carcass composition and eating quality of lambs using a systems approach.Lambs of five breed types were used, representing the stratification within the industry: Swaledale (SWD), Scottish Blackface (SBF), Mule, (Bluefaced Leicester x SBF; MUL), Suffolk x Mule (SxM) and Suffolk x (Rouge de l' Quest x SBF) (SxR). All lambs were finished off grass which was of subjectively similar quality at ADAS Redesdale and were slaughtered at estimated fat class 2 to 3L. For each breed type, there was 2 or 3 slaughter dates with 2 or 3 breeds being represented on each occasion.

scholarly journals The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

2017 ◽  
Vol 56 (1) ◽  
pp. 31-44 ◽  
Author(s):  
Y. Nian ◽  
J.P. Kerry ◽  
R. Prendiville ◽  
P. Allen
Keyword(s):  
Chemical Composition ◽  
Production Systems ◽  
Dairy Herd ◽  
Cooking Loss ◽  
Eating Quality ◽  
Pasture Grass ◽  
Breed Type ◽  
Dairy Bulls ◽  
Imf Content

AbstractExpansion of the Irish dairy herd has led to more dairy breed male calves being available for beef production. This study investigated the physico-chemical and sensory characteristics of beef from Holstein-Friesian (HF) and Jersey × HF (JEX) young bulls fed pasture grass only or pasture grass plus 2 kg concentrate during their first grazing season and slaughtered at 15, 19 or 22 mo of age. Longissimus thoracis (LT) muscles were collected from 67 carcasses. Postmortem pH, ultimate pH (pHu), meat colour, chemical composition, collagen content and solubility were evaluated. After ageing for 21 d, Warner-Bratzler shear force and cooking loss were determined, and assessments by a trained sensory panel were conducted. Meat from older animals was darker. The pHu, moisture and ash contents decreased, while residual roast beef flavour length increased with age. However, increasing age to slaughter did not negatively influence tenderness. JEX beef had lower cooking loss, was darker and redder, in addition to having higher sensory scores for initial tenderness and fattiness than HF beef. Warner-Bratzler variables were positively correlated with cooking loss and chewiness and were negatively correlated with intramuscular fat (IMF) content, soluble collagen and initial tenderness. In summary, most young dairy bull beef samples were acceptably tender after 21 d of ageing and half of them had acceptable IMF content. Slaughter age affected beef colour, pHu, chemical composition and flavour length. The eating quality of meat from the JEX breed type was considered to be superior to that of the HF breed type. Diet during the first season had no effect on meat quality traits.

Eating quality of beef from different breeds

1994 ◽  
Vol 1994 ◽  
pp. 179-179
Author(s):  
D B Lowe ◽  
A Cuthbertson ◽  
D L M Homer ◽  
P McMenamin
Keyword(s):  
Production System ◽  
Dairy Industry ◽  
Dairy Herd ◽  
Eating Quality ◽  
List Type ◽  
Type Number ◽  
Beef Industry ◽  
Holstein Friesian ◽  
Set Up

1.Major changes have taken place in the beef industry over recent years - in particular, the introduction of several continental breeds which have the potential for producing larger and leaner carcases. The Canadian Holstein has also been used extensively in the dairy industry, replacing British Friesians, with the result that beef cross carcasses from the dairy herd have tended to be larger and have poorer conformation.2.As a consequence of these changes there is concern in the industry that beef of poorer eating quality is now being produced. For this reason, and to aid in the development of MLC's Blueprint for beef eating quality, this trial was set up in collaboration with Genus to evaluate the eating quality of two traditional British beef breeds and four continental breeds slaughtered at different fatness levels. 3.All progeny included in the trial were from Holstein Friesian type dams. They were sired by the following breeds:- Limousin (LM), Charolais (CH), Belgian Blue (BB), Piemontese (PM), Aberdeen Angus (AA) or Hereford (HF) and were finished on an 18 month beef production system.

The effect of breed and age at slaughter on lamb growth, carcass composition and meat quality

1996 ◽  
Vol 1996 ◽  
pp. 110-110
Author(s):  
M. I. Mustafa ◽  
G. M. Webster ◽  
J. P. Chadwick
Keyword(s):  
Meat Quality ◽  
Production System ◽  
Systems Approach ◽  
Carcass Composition ◽  
Age Effects ◽  
Eating Quality ◽  
Breed Type ◽  
The Uk ◽  
Lamb Growth

In the UK there are many different breeds of sheep to suit all conditions and environments. Utilization of a breed is dependant on suitability for the environment, production system and acceptability of the carcass. This experiment was therefore designed to evaluate breed and age effects on performance, carcass composition and eating quality of lambs using a systems approach.Lambs of five breed types were used, representing the stratification within the industry: Swaledale (SWD), Scottish Blackface (SBF), Mule, (Bluefaced Leicester x SBF; MUL), Suffolk x Mule (SxM) and Suffolk x (Rouge de l' Quest x SBF) (SxR). All lambs were finished off grass which was of subjectively similar quality at ADAS Redesdale and were slaughtered at estimated fat class 2 to 3L. For each breed type, there was 2 or 3 slaughter dates with 2 or 3 breeds being represented on each occasion.

scholarly journals Effect of Production Systems on Quality and Chemical Composition of Table Eggs

2016 ◽  
Vol 65 (3-4) ◽  
pp. 27-31 ◽  
Author(s):  
Lidija Perić ◽  
Mirjana Đukić Stojčić ◽  
Siniša Bjedov
Keyword(s):  
Chemical Composition ◽  
Production System ◽  
Egg Quality ◽  
Production Systems ◽  
Breaking Strength ◽  
Fat Content ◽  
Housing System ◽  
Omega 3 ◽  
Free Range

SummaryProduction system is one of the most important factors which have an effect on egg quality. In recent years consumers have paid more attention to the housing system in which eggs are produced with a significant increase of their interest in organic and functional food. Some consumers perceive omega-3 enriched eggs and free range eggs as beneficial for their health. Therefore, the aim of this work was to determine the chemical composition and the internal and external quality of eggs produced in conventional cages, free range systems and of omega-3 enriched eggs. Samples of 30 eggs from three different production systems were taken from the market. For eggs from each system the internal and external egg quality traits were examined as well as the protein and fat content. The results showed lower fat content in eggs from cages (P<0.05). Free range and omega-3 eggs had higher content of protein in egg white compared to the conventional ones (P<0.05). Production system significantly influenced the shell breaking strength, Haugh units and yolk color. The shell breaking force was significantly higher in free range eggs (P<0.05). The highest value of Haugh units was found in free range eggs and the lowest in omega-3 enriched eggs. The results of this work confirmed that there are differences in quality and the chemical composition of eggs from different production systems.

The influence of rate of lean and fat tissue development on pork eating quality

1995 ◽  
Vol 1995 ◽  
pp. 11-11
Author(s):  
P J Blanchard ◽  
J P Chadwick ◽  
C C Warkup ◽  
M Ellis ◽  
G A Deans
Keyword(s):  
Tissue Growth ◽  
Eating Quality ◽  
Meat Tenderness ◽  
Relative Importance ◽  
Dietary Manipulation ◽  
Fat Tissue ◽  
Lean Tissue ◽  
Main Factors ◽  
Ad Libitum

The main factors contributing to pork eating satisfaction are considered to be tenderness, juiciness and flavour. Tenderness has been identified as being the most important of these factors in terms of variability and perceived deterioration over recent years. Previous research has shown that the eating quality of meat may be influenced by the balance between the rates of lean tissue growth and fat deposition respectively, and this in turn may be influenced by dietary manipulation and/or genotype and sex of animal. It has been suggested that lean tissue growth rate (LTGR) - influenced by daily liveweight gain - fundamentally affects meat tenderness in pigs (Warkup and Kempster, 1991). In beef cattle studies, faster growing animals have been shown to produce more tender meat (Whipple et al, 1990). Previous work has demonstrated that meat from ad libitum fed pigs tends to be more tender and juicy than restrictively fed pigs (MLC, 1988; Ellis et al, 1990). The objectives of this study were to evaluate the relative importance of lean and fat tissue growth on pork eating quality.

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