scholarly journals Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

2021 ◽  
Vol 33 ◽  
pp. 04004
Author(s):  
M.A. Fhaisol ◽  
S. Rosly ◽  
E.M.H. Nasyatul ◽  
I. Lokman ◽  
A.H. Hasliza ◽  
...  
Keyword(s):  
Water Holding Capacity ◽  
Health Programs ◽  
Longissimus Dorsi ◽  
Farming Practices ◽  
Herd Health ◽  
Storage Quality ◽  
Fresh Meat ◽  
Swamp Buffalo ◽  
Eating Experience ◽  
Water Holding

Fresh meat is composed of 70-75% water. Meanwhile, water holding capacity (WHC) affects storage quality, appearance, eating experience, and also contributes to loss of profit for meat entrepreneurs. WHC is influenced by the species, sex, breed, farming practices, as well as post-slaughter storage and handling. Swamp buffalo meat is leaner compared to cattle, goats, and sheep. Therefore, this study aims to determine the WHC of swamp buffalo muscles raised with two herd health programs at different aging periods. A total of 24 months old male swamp buffalo (n=4) was raised with a proper herd health protocol (HHP) and another (n=6) without a proper herd health protocol (NHHP). The drip loss (DL), thawing loss (TL), and cooking loss (CL) for longissimus dorsi (LD), supraspinatus (SS), and semitendinosus (ST) muscles were evaluated on day 1, 7, and 14. Based on the results, only SS and ST from NHHP showed significant differences (P≤0.05), while DL, LD, SS, and ST of the HHP and NHHP also differed significantly (P≤0.05). Furthermore, the TL and CL for all the muscles showed significant differences (P≤0.05) at day 7 of aging in the NHHP group, while on day 14, both were significantly higher in LD and ST muscles of NHHP compared to the HHP group. Therefore, the results showed that the muscles of the HHP group had a better WHC compared to NHHP.

scholarly journals Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals

2019 ◽  
Vol 32 ◽  
pp. 302-319
Author(s):  
Khadeeja S.J. Al-Husseiny ◽  
Maryam T. Khrebish
Keyword(s):  
The Body ◽  
Water Holding Capacity ◽  
Fresh Meat ◽  
Ph Values ◽  
Significant Difference ◽  
Chemical Content ◽  
Meat Samples ◽  
Water Holding ◽  
Different Parts

The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture differed among three animals with high percentage of moisture, ash and lipid in back in compared with other parts of cows. while significant difference in the percentage of ash of back with other parts and in protein in chest with other parts of sheep. The significant differences were recorded in percentage of ash of three parts of chicken, also significant differences between chest and back. The water holding capacity of fresh meat samples taken from thigh, chest and back of cows, sheep and chicken significantly differ among samples. pH values which reflect a confect in water holding capacity of meat samples taken from different parts of the body and from different animal. In addition, there was a significant differences in the percentage of the presences of myoglobin, metmyoglobin and oxymyoglobin in different samples taken from different parts of the slaughtered animals.

scholarly journals The water‐holding capacity of fresh meat

1997 ◽  
Vol 19 (4) ◽  
pp. 175-181 ◽  
Author(s):  
M.J.A. den Hertog‐Meischke ◽  
R.J.L.M. van Laack ◽  
F.J.M. Smulders
Keyword(s):  
Water Holding Capacity ◽  
Fresh Meat ◽  
Water Holding

scholarly journals Water-holding capacity, colour stability and sensory characteristics in meat (M. longissimus dorsi) from reindeer fed two different commercial feeds

Rangifer ◽  
2011 ◽  
Vol 31 (1) ◽  
pp. 49-59 ◽  
Author(s):  
Eva Wiklund ◽  
Lisbeth Johansson
Keyword(s):  
Sensory Evaluation ◽  
Water Holding Capacity ◽  
Longissimus Dorsi ◽  
Colour Stability ◽  
Treatment Groups ◽  
Meat Colour ◽  
Meat Samples ◽  
The Right ◽  
Storage Times ◽  
Water Holding

Twenty reindeer calves (age 10 months) were included in the study. They were all fed one of two different pelleted feed mixtures ad libitum for two months before slaughter. Ten calves were fed a control diet of conventional pellets (CPD) (Renfor Bas, Lantmännen, Holmsund, Sweden) and ten calves received pellets enriched with linseed cake (LPD). The reindeer were slaughtered according to standard procedure at Arvidsjaur Renslakt AB, a reindeer slaughter plant in Arvidsjaur, Sweden. At 1 day post mortem, both longissimus dorsi (LD) muscles from each carcass were excised. The left LD was used for sensory evaluation and the right LD for colour and water-holding capacity measurements. The right LD was cut in 4 pieces that were randomly allocated to storage times of 1 day, 1, 2, or 3 weeks at + 4 °C. Samples allocated for storage were vacuum packaged. Evaluation of meat colour was carried out after each of the four storage times while drip loss/purge was registered after 1, 2, and 3 weeks storage at + 4 °C. The left LD muscles were vacuum packaged, frozen at -20 °C and kept frozen until preparation for sensory evaluation. No significant differences were found in carcass quality (carcass weight, EUROP carcass conformation and fat scores), meat colour stability and water-holding capacity of LD samples when comparing the two treatment groups LPD and CPD. However, sensory panellists judged samples from LPD fed reindeer to have a tendency (not significant) to be more tender (P= 0.06) and juicy (P=0.07) than the meat samples from CPD fed reindeer. No flavour differences were found when comparing meat samples from the two treatment groups.

Re-evaluating the contribution of summer fallow rain to wheat yield in southern Australia

2011 ◽  
Vol 62 (11) ◽  
pp. 915 ◽  
Author(s):  
J. R. Hunt ◽  
J. A. Kirkegaard
Keyword(s):  
Return On Investment ◽  
Wheat Yield ◽  
Summer Rainfall ◽  
Growing Season ◽  
Water Holding Capacity ◽  
Farming Practices ◽  
Potential Value ◽  
Water Holding ◽  
Summer Rain ◽  
Summer Fallow

In southern Australia, summer fallow rain (SFR) has not traditionally been valued for winter crop production. Modern, higher yielding farming practices combined with a decade of below-average growing-season rainfall and a predicted increase in the proportion of summer rain under future climate patterns have stimulated a re-evaluation of this notion. We used a widely validated crop simulation model (APSIM-Wheat) to quantify the potential value of SFR to wheat yield under contemporary farming practices using long-term climatic data at 37 locations throughout southern Australia. The potential value of SFR was high, contributing on average 1.0 t/ha or 33% of water-limited attainable yield. Yield increases were due to both increased water use and increased water-use efficiency through higher harvest index. The contribution to yield varied significantly according to the rainfall distribution and soil type across sites. In central-west New South Wales, the equi-seasonal rainfall pattern, high soil water-holding capacity and variable spring rainfall resulted in SFR contributing up to 2.0 t/ha or 72% of mean simulated wheat yield. In contrast, in the north-western grain belt of Western Australia, SFR contributed as little as 0.1 t/ha or 3% of mean simulated yield due to strong Mediterranean rainfall pattern, low soil water-holding capacity and reliable growing-season rainfall. At all locations there was significant year-to-year variation in the simulated yield contribution of SFR. At a given site, soils with higher water-holding capacity in the surface tended to reduce summer fallow efficiency (proportion of summer rainfall stored at sowing) due to the failure of most summer rain to penetrate below the evaporation zone. Despite seasonal variability in yield contribution, interventions to preserve summer rainfall, such as strict summer weed control generated high return on investment (range 6–1328%; mean 733%). Risk of financial loss due to strict summer weed control varied across sites, with failure to achieve a return on investment occurring in 1–70% of years depending on location. The proportion of annual rain falling during the summer fallow period in some locations has increased in the last 10 years and this forecast result of climate change is likely to increase the value of SFR to wheat production in the future.

scholarly journals Tenderness of beef as affected by the age of animal

1969 ◽  
Vol 41 (2) ◽  
pp. 143-148
Author(s):  
Eini Laakkonen ◽  
G. H. Wellington ◽  
J. W. Sherbon
Keyword(s):  
Rectus Femoris ◽  
Heating Time ◽  
Water Holding Capacity ◽  
Holstein Cows ◽  
Longissimus Dorsi ◽  
Water Holding

Samples from longissimus dorsi and rectus femoris muscles from three old Holstein cows and three young Hereford steers were heated at a rate of 0.1 C/min from 30 to 60 C, and held for 4hr at the latter temperature to obtain total heating time of 10 hr. The young Hereford steer muscles were more tender, and showed better water-holding capacity throughout the experiments than the same muscles from the old Holstein cows. The same differences were also seen in samples heated to 80 C at a rate of 0.8 C/min, and held for 1 hr.

scholarly journals PHYSICAL QUALITY OF BEEF WHICH IS AGING TRADITIONALLY

2021 ◽  
Vol 24 (2) ◽  
pp. 72
Author(s):  
POETY M. K. ◽  
N. L. P. SRIYANI ◽  
A. A. OKA
Keyword(s):  
Ph Value ◽  
Water Holding Capacity ◽  
Optimal Time ◽  
Fresh Meat ◽  
Physical Quality ◽  
Research Material ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

This research aims to determine the effect of traditional aging meat on the physical quality of beef and the opti- mal time of traditional withering to obtain good quality beef. The research material used was beef on the LD muscle (Longisimus dorsi). The design used was completely randomized design (CRD) with 4 treatments and 4 replicati- ons, namely P0 = fresh meat without aging, P1 aging beef for 6 hours, P2 aging beef for 8 hours and P3 aging beef for 10 hours at room temperature 28-29oC. The variables observed in this study were pH, color, water holding capacity, cooking losses, and weep lose. The results showed that statistically traditional aging beef was significantly different (P<0.05) on the pH value, color and weep lose but not significantly different (P>0.05) on the value of water holding capacity and cooking loss. It can be concluded that the length time of aging beef could affect beef physical quality and the optimal time to produce the best quality physic of the beef is 6 hours.

UBXN1 polymorphism and its expression in porcine M. longissimus dorsi are associated with water holding capacity

2014 ◽  
Vol 41 (3) ◽  
pp. 1411-1418 ◽  
Author(s):  
Huynh Thi Phuong Loan ◽  
Eduard Muráni ◽  
Steffen Maak ◽  
Siriluck Ponsuksili ◽  
Klaus Wimmers
Keyword(s):  
Water Holding Capacity ◽  
Longissimus Dorsi ◽  
Water Holding
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