scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

scholarly journals Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 43
Author(s):  
Sumin Song ◽  
Chi-Hoon Ahn ◽  
Mingeun Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Cold Storage ◽  
Fiber Orientation ◽  
Muscle Length ◽  
Storage Conditions ◽  
Pork Loin ◽  
The Relationship ◽  
Water Holding

In this study, the relationship between muscle fiber characteristics and meat quality of pork loin chops prepared using different directions of cut (vertical to the muscle length, M-Vertical; vertical or parallel to the muscle fiber orientation, F-Vertical or F-Parallel) was evaluated under different storage conditions (fresh, cold storage/aged, and freeze–thawed). Among the three groups, F-parallel displayed considerably larger size of muscle fibers, regardless of their type. This group also displayed an increase in discoloration in aged chops and a decrease in purge loss and tenderness than in other cut groups (p < 0.05). Freeze–thawing accelerated deterioration of meat quality, especially water-holding capacity and tenderness in all groups (p < 0.05), but was most prominent in F-Parallel. Therefore, to avoid excessive deterioration of fresh, aged, or frozen/thawed pork loin chops, it is important to consider the direction in which the chop is cut with respect to the muscle fiber orientation.

scholarly journals Effect of Breed of Sire on Carcass Traits and Meat Quality of Katahdin Lambs

2012 ◽  
Vol 1 (4) ◽  
pp. 141 ◽  
Author(s):  
José A. Partida ◽  
Edith Vázquez ◽  
María S. Rubio ◽  
Danilo Méndez
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
The Other ◽  
Consumer Acceptability ◽  
Meat Color ◽  
Font Size ◽  
Fat Thickness

<span style="font-family: Times New Roman; font-size: small;"> </span><p class="MsoCommentText" style="margin: 0cm 0cm 4pt; text-align: justify; line-height: 12pt; mso-line-height-rule: exactly;"><span style="font-family: Times New Roman; font-size: small;"> </span></p><p>Crossbred lambs (<em>n</em> = 40) of 137 ± 3 days of age from Katahdin ewes with either Charollais (KCh), Dorper (KD), Suffolk (KS) and Texel (KT) sires were used in this study. The effect of sire breeds on carcass traits, chemical composition of muscle, meat quality and consumer acceptability was determined. Regarding carcass traits, KCh animals had the highest fat thickness. KT lambs had the smallest <em>M. Longissimusdorsi</em> (MLD) area compared tothat of KCh, KD and KS (17.0, 15.9, 15.5 and 13.9 cm<sup>2</sup>; respectively). Breed of sire had no effect (<em>P</em>&gt;0.05) on the chemical composition, pH or Warner-Bratzler shear force (WBSF) of lamb; however, it did affect meat color. KS lambs had lower<em> L*, a*, b*</em> and Ch* values compared to the other crossbreeds (<em>P</em>&lt;0.05). Consumer acceptability of lamb was similar (<em>P</em>&gt;0.05) across genotypes.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

scholarly journals Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 173 ◽  
Author(s):  
Jamie Cafferky ◽  
Ruth M. Hamill ◽  
Paul Allen ◽  
John V. O’Doherty ◽  
Andrew Cromie ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Eating Quality ◽  
Drip Loss ◽  
Quality Traits ◽  
And Gender ◽  
The Relationship ◽  
Sire Breed ◽  
Insight Into

The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of M. longissimus thoracis et lumborum (LTL) muscle from crossbred bulls and steers and to investigate the relationship amongst the traits examined. Warner–Bratzler shear force (WBSF), intramuscular fat (IMF)%, cook-loss%, drip-loss%, colour (L*, a*, b*) and ultimate pH (upH) were determined in the LTL muscle from eight beef sire breeds representative of the Irish herd (Aberdeen Angus, Belgian Blue, Charolais, Hereford, Limousin, Parthenaise, Salers and Simmental). The results indicate that IMF%, cook-loss% and drip-loss% were associated with breed (p < 0.05); while WBSF, IMF% and cook-loss% differ between genders (p < 0.05). Steer LTL had a greater IMF% and exhibited reduced WBSF and cook-loss% in comparison to the bull LTL (p < 0.05). This study provides greater insight into how quality traits in beef are influenced by breed and gender and will support the industry to produce beef with consistent eating quality.

Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

1997 ◽  
Vol 77 (4) ◽  
pp. 655-662 ◽  
Author(s):  
P. S. Mir ◽  
D. R. C. Bailey ◽  
Z. Mir ◽  
S. D. M. Jones ◽  
T. Entz ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Barley Grain ◽  
Crossbred Cattle ◽  
Target Weight ◽  
Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

scholarly journals Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

2016 ◽  
Vol 88 (2) ◽  
pp. 1079-1088 ◽  
Author(s):  
DOMINIKA GUZEK ◽  
DOMINIKA GŁĄBSKA ◽  
KRZYSZTOF GŁĄBSKI ◽  
AGNIESZKA WIERZBICKA
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Pork Meat ◽  
Color Analysis ◽  
Maternal Line ◽  
Color System ◽  
Composition Measurement ◽  
Meat Samples

Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related.

scholarly journals How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

2016 ◽  
Vol 38 (3) ◽  
pp. 301 ◽  
Author(s):  
Carlos Emanuel Eiras ◽  
Mariana Garcia Ornaghi ◽  
Maribel Velandia Valero ◽  
Dayane Cristina Rivaroli ◽  
Ana Guerrero ◽  
...  
Keyword(s):  
Aging Time ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Total Lipids ◽  
Lean Beef ◽  
Concentrate System ◽  
Cottonseed Hull ◽  
Meat Aging

This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg-1on a DM basis, CH27: cottonseed hull 270 g kg-1on a DM basis and CH33: cottonseed hull 330 g kg-1on a DM basis) and different aging times (24 hours and 3, 7 and 14 days). Meat from CH27 diets presented smaller LM moisture content (p < 0.05). Total lipids were smaller in CH33 diet (p <0.05). At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001) on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05) and yellowness values (p < 0.001). Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05) yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001). The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production. 

scholarly journals Influence of Maternal Corn Supplementation of Beef Cattle on Muscle Fiber Type and Meat Quality of their Offspring

2019 ◽  
Vol 3 (2) ◽  
pp. 158-159
Author(s):  
D. Maharjan ◽  
A. Rodas-González ◽  
A. R. Tanner ◽  
V. C. Kennedy ◽  
J. D. Kirsch ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Muscle Fiber ◽  
Fiber Type ◽  
Muscle Fiber Type

scholarly journals Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a texturometer

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Lucas Arantes-Pereira ◽  
Flávia C. Vargas ◽  
Júlio C.C. Balieiro ◽  
Ana Monica Q.B. Bittante ◽  
Paulo J.A. Sobral
Keyword(s):  
Meat Quality ◽  
Proximate Composition ◽  
Shear Force ◽  
Biceps Femoris ◽  
Cooking Loss ◽  
Force Measurements ◽  
Regression Curves ◽  
Sensory Characteristic ◽  
Psoas Major ◽  
Tensor Fasciae Latae

Tenderness has a prominent position on meat quality and is considered to be the sensory characteristic that most influences meat acceptance. Therefore, the aim of this study was to evaluate the accuracy and determine correlations among three different meat shear force techniques. Commercial samples of bovine Longissimus thoracis et lumborum (BLTL), Tensor fasciae latae (BTFL), Semitendinosus (BST), Psoas major (BPM), Biceps femoris (BBF) and swine Longissimus thoracis et lumborum (PLTL) were analyzed for pH, proximate composition, cooking loss and shear force with a classical Warner-Bratzler device and a TA-XT2 Texturometer equipped with shear blades 1 and 3 mm thick. The effect of different techniques in each studied muscle was statistically analyzed and regression curves were built. Results from the 1 mm blade were quite similar to the ones obtained with the Warner-Bratzler, however the results from 3 mm blade were overestimated (p<0.05). Significant correlation (p<0.01) among shear force technique using Warner-Bratzler and the ones using the Texturometer was observed (0.47 for 1 mm blade and 0.57 for the 3 mm blade). In conclusion, we found that the 1 mm blade and the Warner-Bratzler machine are reproducible for all tested muscles, while the 3 mm blade is not reproducible for the BTFL, BST, BPM, BBF, PLTL. There is a significant correlation between the results obtained by the classical Warner-Bratzler and the TA-XT2 Texturometer equipped with both blades. Therefore, TA-XT2 Texturometer equipped with the 1mm blade can perfectly replace the traditional Warner-Bratzler device.

scholarly journals Physicochemical characteristics of meat of nellore steers supplemented with or without addition of lipids

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Clóvis Carlos Silveira Filho ◽  
Carlos Augusto de Alencar Fontes ◽  
Elizabeth Fonsêca Processi ◽  
Laila Cecília Ramos Bendia ◽  
Cláudio Teixeira Lombardi ◽  
...  
Keyword(s):  
Body Weight ◽  
Soybean Oil ◽  
Meat Quality ◽  
Soybean Meal ◽  
Shear Force ◽  
Sarcomere Length ◽  
Physicochemical Characteristics ◽  
Panicum Maximum

The aim of research was to evaluate the meat quality of Nellore young bulls in grazing supplemented with or without addition of lipids. Twenty–four young bulls, 301 ± 5.8 kg in body weight, were used in the experiment and randomly distributed into four groups according to treatment: only Panicum maximum cv. Mombasa grass; Mombasa grass with concentrated supplementation based on soybean meal; Mombasa grass with concentrate containing lipids from soybean oil; and Mombasa grass with concentrate containing lipids derived from soybean grains. There were no differences (P>0.05) between the treatments for temperature, pH, thawing, cooking and total losses, shear force, sarcomere length and collagen in bulls. Nellore young bulls raised in fertilized and irrigated Mombasa grass fed Mombasa grass only or supplemented with or without addition of lipids were similar regarding meat quality.

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