scholarly journals Regulation of post-mortem glycolysis in ruminant muscle

2014 ◽  
Vol 54 (4) ◽  
pp. 464 ◽  
Author(s):  
D. M. Ferguson ◽  
D. E. Gerrard
Keyword(s):  
Enzyme Kinetics ◽  
Meat Quality ◽  
Muscle Function ◽  
Anaerobic Metabolism ◽  
Glycolytic Enzyme ◽  
Glycolytic Flux ◽  
Post Mortem ◽  
Fresh Meat ◽  
New Perspective ◽  
Unique Ability

As a tissue, muscle has the unique ability to switch its metabolic source of ATP, the energy currency underpinning muscle function. During oxygen debt, such as that occurring immediately following the death of animals, anaerobic metabolism is initiated in an attempt to restore homeostasis within the muscle. The cascade of biochemical events that are initiated is paramount in the context of meat quality. This review revisits this reasonably well-known subject but takes a new perspective by drawing on the understanding outside the traditional discipline of meat science. Our understanding of the intrinsic regulators of glycolytic flux has improved but knowledge gaps remain. Further efforts to understand how the glycolytic enzyme kinetics are influenced by both pre- and post-slaughter factors will be beneficial in the ongoing quest to maximise fresh meat quality.

scholarly journals Physicochemical properties of meat from Bos taurus and Bos indicus

2011 ◽  
Vol 40 (6) ◽  
pp. 1250-1259 ◽  
Author(s):  
Maria Cristina Bressan ◽  
Erika Cristina Rodrigues ◽  
Lizandra Vercezi Rossato ◽  
Eduardo Mendes Ramos ◽  
Luis Telo da Gama
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Shear Force ◽  
Positive Relationship ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Post Mortem ◽  
Fresh Meat ◽  
Lower Shear ◽  
Before And After

The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to determine the influence of finishing system and genetic group on the physicochemical properties of the longissimus thoracis at 24 hours and 10 days post mortem (1ºC). The sample included 160 bulls of the B. taurus (n=75) and B. indicus (n=85) groups, finished either on pasture (n=46) or with grain supplementation (n=114), slaughtered at a carcass weight of 270 to 300 kg. Pasture-finished animals had higher pH, lower red content and a fat content 2.5 times lower than those finished with supplementation. Meat from supplement-finished animals had lower shear force in comparison to that from animals finished on pasture, with means of 7.7 and 8.5 kg at 24 hours, and of 5.5 and 5.9 kg at 10 days, respectively. Samples of B. taurus and B. indicus were similar in moisture and protein, but B. taurus presented higher means for ash and lower means for fat. Aged samples of B. indicus finished on pasture showed lower values for lightness and yellowness. Overall, lightness and yellow content increased and red content decreased with 10-day ageing. Means for shear force were lower in B. taurus than in B. indicus, with differences of 1.4 kg in fresh meat and 0.6 kg in aged samples. The reduction in shear force with ageing was more pronounced in samples with higher initial shear force, in spite of the positive relationship between shear force before and after ageing.

scholarly journals The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1362
Author(s):  
Giorgio Smaldone ◽  
Stefano Capezzuto ◽  
Rosa Luisa Ambrosio ◽  
Maria Francesca Peruzy ◽  
Raffaele Marrone ◽  
...  
Keyword(s):  
European Union ◽  
Body Weight ◽  
Meat Quality ◽  
Well Being ◽  
Electrical Equipment ◽  
Post Mortem ◽  
The European Union ◽  
Body Weights ◽  
Corneal Reflex ◽  
Experimental Trials

Water-bath stunning represents the most-applied stunning system in poultry slaughtering, but within the European Union, specific indications on electric parameters that should be used, such as voltage, are missing. The objective of this study was to evaluate the efficiency of two commercially available types of electrical equipment (A and B) on broilers with different live body weights and the influence of the tested parameters on meat quality. Experimental trials in a European Union-approved slaughterhouse were carried out using two different stunners. 6600 broilers, divided into three weight groups, were stunned applying different protocols based on the same current frequencies and intensity but different voltages. The state of unconsciousness (presence of corneal reflex and wings flapping) and post-mortem defects (pectoral hemorrhages and dark meat) were evaluated by blinded trained operators. The presence of corneal reflex and petechiae were the most reported consciousness signs and post-mortem injuries, respectively. Different weights played an important role within stunner A, registering statistical differences (p < 0.01) among groups. Considering injuries, an inverse relationship between body weight and lesions was found. The results highlighted the effectiveness of both stunning systems applying the best combination of electrical parameters considering the weight of the animal and ensuring its well-being.

Research of Fresh Meat Quality Tracing Technology and Traceability System Based on RFID

2014 ◽  
Vol 543-547 ◽  
pp. 4460-4463
Author(s):  
Feng Na Zhu ◽  
Qing Ying Zhang
Keyword(s):  
Meat Quality ◽  
Rfid Technology ◽  
Fresh Meat ◽  
Traceability System

The principles, characteristics and advantages of RFID technology and the development are briefly discussed. Considering the features production, processing and circulation of fresh meat, a safety traceability system is designed based on RFID technology.

Preslaughter Transport Effect on Broiler Meat Quality and Post-mortem Glycolysis Metabolism of Muscles with Different Fiber Types

2017 ◽  
Vol 65 (47) ◽  
pp. 10310-10316 ◽  
Author(s):  
Xiaofei Wang ◽  
Jiaolong Li ◽  
Jiahui Cong ◽  
Xiangxing Chen ◽  
Xudong Zhu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Fiber Types ◽  
Post Mortem ◽  
Broiler Meat ◽  
Transport Effect ◽  
Broiler Meat Quality

scholarly journals Effects of Replacing Antibiotics in Finishing Cattle Diets with Plant-Based Additives on Meat Quality and Sensory Attributes

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
L. M. Wang ◽  
B. M. Bohrer
Keyword(s):  
Benzoic Acid ◽  
Essential Oils ◽  
Meat Quality ◽  
Fixed Effects ◽  
Cooking Loss ◽  
Post Mortem ◽  
Finishing Cattle ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Off Flavors

ObjectivesLimited research has investigated the effects of plant-based additives fed to feedlot cattle beyond cattle growth performance and carcass characteristics. Thus, the objective of this study was to investigate the effects of feeding antibiotic supplements versus essential oils and/or benzoic acid to finishing cattle on meat quality and sensory attributes of the longissimus thoracis (LT) muscle.Materials and MethodsCrossbred steers (N = 63) were placed into 3 blocks based on initial weight. Within each block, 1 of 5 treatments were randomly applied using an Insentec feeding system for 98 d: (1) control (CON) diet (no supplement); (2) monensin/tylosin (M/T) diet (monensin supplemented at 33 mg/kg on dry matter (DM) basis; tylosin supplemented at 11 mg/kg on DM basis); (3) essential oils (EO) diet (supplemented at 1.0 g/steer/day); (4) benzoic acid (BA) diet (supplemented at 0.5% on DM basis); and (5) combination (COMBO) diet (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% on DM basis). Beef rib (IMPS#107) sections from the right side of carcasses were collected from a commercial processing facility and transported to the U of Guelph meat science laboratory and processed into 2.54 cm LT steaks. pH and objective color were collected for the LT steaks at 6 d post-mortem. Samples for cooking loss and shear force were aged for 7 d and 14 d post-mortem. Samples for sensory were aged for 7 d post-mortem. Duplicate 5 to 6 g homogeneously blended LT samples were analyzed for moisture content by forced-air convection oven drying at 100°C for 24 h (Method 950.46, AOAC. Lipid content of the dried samples were determined by Soxhlet extraction with petroleum ether, followed by 24 h of oven drying at 100°C. Cooking loss was measured after cooking samples to an internal temperature of 72°C. Warner-Bratzler shear force (WBSF) was measured on 1.3 cm diameter cores that were cut parallel to muscle fibers. Meat quality results were analyzed as a randomized complete block design (RCBD) with fixed effects of treatment, block and their interaction using PROC GLIMMIX of SAS. For sensory analysis, 8 highly trained panelists evaluated the tenderness, juiciness, chewiness, beef flavor intensity, and off-flavor intensity of steaks using a 15-cm line scale. Each steak was cooked to 68°C and served to each panelist as two 1-cm cubes. Results were analyzed as a RCBD with the fixed effects of treatment, panelist, and their interaction and the random effect of session.ResultsThere were no significant differences (P > 0.07) among treatments in this study for pH, objective color, % moisture, WBSF, or cooking loss of LT samples. Ribeye from the CON diet had significantly less % crude fat (P = 0.05) compared to other treatments. There was an effect of diet on the tenderness, chewiness, juiciness and beef flavor intensity of steaks as determined by the panelist. Specifically, CON and COMBO steaks were tougher, chewier and less juicy. All steaks had strong beef flavor, especially the BA steaks. Off-flavors were barely detectable.ConclusionResults showed that EO and BA when fed to finishing cattle do not affect meat quality. Trained panelists reported steaks in the M/T, EO, and BA diet were tender, juicier, and had stronger beef flavors. Potential off-flavors and off-aromas in finishing feed did not translate to beef products.

scholarly journals Influence of feeding regime and finishing system on lamb muscle fiber and meat quality

2009 ◽  
Vol 38 (11) ◽  
pp. 2204-2210 ◽  
Author(s):  
Sarita Bonagurio Gallo ◽  
Edson Ramos de Siqueira ◽  
Eduardo Francisquine Delgado ◽  
Maeli Dal Pai Silva ◽  
Gilberto Teixeira da Rosa
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Live Weight ◽  
Nutritional Supplement ◽  
Fiber Types ◽  
Post Mortem ◽  
Fiber Morphology ◽  
Complete Diet ◽  
Weaning Age ◽  
Meat Ph

The study verified the influence of different nutritional levels of the dams, before parturition, the weaning age of the lambs and the finishing system on lamb muscle fiber morphology and meat quality. Ile-de-France × Bergamacia crossbred dams grazing on natural grassland were divided into two groups: 1) nutritional supplement 30 days before the parturition (SUPL), and 2) no nutritional supplement (NS). These groups were further subdivided by weaning age of the lambs, which corresponded to either 45 or 60 days. The weaned lambs from each of the previous groups were also divided into different finishing systems: confined and fed a complete diet (CD), confined and fed hay (H) and kept on grassland (P). The lambs were slaughtered at 30 kg live weight (CD and P), or at 150 days of age (H). The carcasses were cooled at 4ºC/24h. The analyzed variables were: longissimus dorsi muscle fiber morphophysiology, post mortem myofibrillar fragmentation (at 0, 3 and 7 days post mortem), meat pH and temperature. There was no effect of supplementation of dams or weaning age of the lambs for the evaluated variables. The frequency of slow-oxidative (SO), fast-oxidative-glycolytic (FOG) and fast-glycolytic (FG) muscle fiber types was not altered by the treatments, but the fiber cross-sectional area was smaller for the lambs finished only on hay, and the meat pH values and temperature were lower and the myofibrill fragment dimensions were smaller. As time maturation increased from 0 to 3 and 7 days post mortem, there was a decrease in the length of the myofibrill fragments. The diet of the lambs which were maintained confined and fed only with hay was nutritionally inferior when compared with all the others, and this changed the quality of the meat compared to the finishing systems on grassland or confined and fed complete diet.

scholarly journals Humane management of captive muskoxen

Rangifer ◽  
1992 ◽  
Vol 12 (3) ◽  
pp. 151
Author(s):  
D. C. Lund
Keyword(s):  
Meat Quality ◽  
Management System ◽  
Canadian Arctic ◽  
Blood Analysis ◽  
Post Mortem ◽  
Font Size ◽  
Grass Hay ◽  
In Captivity ◽  
Excessive Stress

<span style="font-size: xx-small;"><span style="font-size: xx-small;"><p align="justify">Agriculture Canada has supervised muskoxen harvests in the Canadian Arctic since 1985. In early 1991 a management system was empolyed that involved penning of large herds (up to 200 head) and feeding in confinement for several days before slaughter. A total of 409 head were slaughtered during two seperate operations. Their behavior was observed, carcasses were examined post-mortem, and specimens were collected for analysis. The purpose of the study was to determine if maintaining wild muskoxen in captivity, with the provision of feed, caused excessive stress on the muskoxen or deleteriously affected meat quality. The good quality grass hay provided was readily accepted, the muskoxen generally did not escape the simple enclosure, there was no evidence of increased aggression due to confinement, and no apparent digestive upset. Blood analysis (cortisol), meat quality tests (pH, shear values), and first hand observation indicated no detectable increase in stress due to confinement and no loss of meat quality.</p></span></span><p align="justify">&nbsp;</p>

The effect of slaughter handling system on pig welfare and meat quality

1992 ◽  
Vol 1992 ◽  
pp. 59-59
Author(s):  
C.M Weeding ◽  
E.J. Hunter ◽  
H.J. Guise ◽  
R.H.C. Penny
Keyword(s):  
Meat Quality ◽  
Analysis Of Variance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Handling System ◽  
Longissimus Dorsi Muscle ◽  
Single File ◽  
Dorsi Muscle ◽  
Muscle Ph

Pigs from 4 farms were slaughtered at 2 abattoirs, each with 2 slaughter handling systems. Pigs at abattoir 1 were electrically stunned, either in a floor pen holding 5 pigs or a race restrainer. A straight race 1m wide led to the floor pen. A stepped collection pen and single file race led to the race restrainer. At abattoir 2 a single file curved race led to a floor pen with electrical stunning and a circular collection pen led to a double race and dip-lift C02 stunner. Each replicate involved 2 farms sending 50 pigs to each abattoir. There were 16 replicates (3200 pigs). Stun system had a significant effect on the development of early rigor, muscle pH, muscle colour and skin blemish (GLM Analysis of Variance). At abattoir 1, pigs slaughtered through the race restrainer had a greater tendency to develop early rigor and more skin blemish. Pigs slaughtered through the race restrainer also had lower pH in the m. longissimus dorsi at both initial and ultimate readings post mortem. In general, pH readings were higher than would be expected in the pig m. longissimus dorsi. Muscle reflectance was higher in the m. longissimus dorsi of pigs slaughtered through the race restrainer at both initial and ultimate readings. Significant differences between means at abattoir 1 (two-sample t-tests) are contained in Table 1. At abattoir 2, the floor pen produced carcases with a greater tendency to develop early rigor and more skin blemish. There were no significant differences in muscle pH or colour. Significant differences between means at abattoir 2 (two-sample t-tests) are contained in Table 2.

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