Eating quality of conventionally chilled sheep meat

2006 ◽  
Vol 46 (7) ◽  
pp. 897 ◽  
Author(s):  
D. L. Hopkins ◽  
E. S. Toohey
Keyword(s):  
Significant Interaction ◽  
Shear Force ◽  
Full Range ◽  
Eating Quality ◽  
Rating Score ◽  
Ph Values ◽  
Sheep Meat ◽  
Ranking Score ◽  
The Mean

The meat and eating quality of the M. longissimus et lumborum (LL) from 80 adult sheep carcasses was examined. Half of the carcasses were subjected to the full range of electrical inputs that are routinely used at the abattoir: immobilisation, spinal discharge and high voltage stimulation (HVS), whereas the other half of the carcasses were subjected to all electrical inputs except HVS. HVS significantly decreased the first pH values and increased the average predicted temperature at pH 6.0. When the shear force of samples aged for 1 day was examined (n = 77), there was a significant effect of stimulation, such that non-stimulated meat was tougher. For a reduced sample (n = 40), the most influential effect on shear force was aging, with no significant effect of stimulation or interaction between stimulation and aging. This was such that aging reduced the percentage of samples with a shear force above 50 N from 75% after 1 day to 17.5% after 7 days of aging for the 40 LLs. When the LLs were aged for 7 days, there was no effect of stimulation on eating quality traits including tenderness, flavour, juiciness or overall liking. Based on the data for the LLs aged for 7 days, a relationship between overall liking and the overall ranking score was derived. Predicted overall liking scores at each rating score were derived, from which it was determined that to achieve a rating score of 3 (good every day), the overall liking score had to be 57. There was a significant interaction between category (less or greater than 57) and stimulation, such that for the less than 57 category, the mean overall liking score was lower for samples from non-stimulated carcasses (46.1) than those from stimulated carcasses (54.4). In the greater than 57 category, there was no difference between stimulated and non-stimulated samples with mean overall liking scores of 67.2 and 70.8, respectively. In total, 14% of samples had overall liking scores below 57. These results show that the proportion of very poor samples is reduced with stimulation even with aging and this is a very important outcome.

Evaluation of period of fasting and mixing of steers prior to slaughter on meat eating quality

2009 ◽  
Vol 2009 ◽  
pp. 138-138
Author(s):  
F O Lively ◽  
B W Moss ◽  
T W J Keady ◽  
L Farmer ◽  
N F S Gault ◽  
...  
Keyword(s):  
Shear Force ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Glycogen Depletion ◽  
Meat Eating ◽  
Quadratic Relationship

Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship between pHu and tenderness with highest shear force values recorded between pHu 5.8 to 6.2. The aim of this study was to determine the effect of fasting and mixing of steers prior to slaughter on the meat eating quality of longissimus dorsi (LD) muscle.

Effect of sheep type on meat and eating quality of sheep meat

2005 ◽  
Vol 45 (5) ◽  
pp. 499 ◽  
Author(s):  
D. L. Hopkins ◽  
P. J. Walker ◽  
J. M. Thompson ◽  
D. W. Pethick
Keyword(s):  
High Voltage ◽  
New South ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
The Other ◽  
Eating Quality ◽  
Sheep Meat ◽  
South Wales ◽  
Longissimus Lumborum

The effect of type of lambs and hoggets on eating quality was evaluated using the M. longissimus lumborum (LL) and the M. biceps femoris (BF) from 210 animals. The animals comprised 7 types as follows: Poll Dorset or White Suffolk × (Border Leicester × Merino) (second cross unweaned lambs, mixed sex, 3–5 months of age); Poll Dorset × (Border Leicester × Merino) (second cross weaned lambs, mixed sex, 9–12 months of age); Border Leicester × Merino (BLM; first cross weaned lambs, mixed sex, 9 months of age); Poll Dorset or White Suffolk × Merino (PDM; first cross weaned lambs, wethers, 12 months of age); Merino × Merino (weaned wether lambs, 9–12 months of age); Border Leicester × Merino (BLM; first cross hoggets, mixed sex, 20 months of age); and Poll Dorset or White Suffolk × Merino (PDM; first cross hoggets, wethers, 16 months of age). The animals were sourced from a number of different properties in New South Wales (NSW) (n = 120) and Victoria (n = 90). Each carcass was subjected to high voltage stimulation (700 V) within 1 h of slaughter. All meat was aged for 5 days before freezing and was subsequently tested by consumers on a 0–100 scale for a number of attributes after cooking using a grilling procedure. The LL from sucker lambs had the lightest colour (highest L* values) with the hoggets having the darkest colour in the NSW group with differences less apparent in the Victorian group. Muscle from first cross and Merino weaned lambs had consistently higher pH levels across the 3 muscles tested (LL; M. semimembranosus; M. semitendinosus) for the NSW group with no differences detected in the Victorian group. LL meat from second cross sucker and first cross (BLM and PDM) weaned lambs had the highest overall liking score, with that from second cross weaned lambs, BLM hoggets and Merino lambs scored as intermediate, while meat from the PDM hogget group had the lowest overall liking score. A similar outcome was found for the other sensory attributes with differences between types being lower for juiciness compared with overall liking scores but they were of a similar ranking. For the BF there was some re-ranking of the overall liking scores compared with the LL, with meat from suckers and first cross PDM lambs and hoggets being intermediate in score while second cross weaned lambs and first cross BLM lambs had the highest scores. The BF from hoggets (BLM) and Merino lambs were given the lowest scores. The lower juiciness score for sucker BF contributed to this change in ranking compared with the LL.

A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat

2005 ◽  
Vol 45 (5) ◽  
pp. 483 ◽  
Author(s):  
A. B. Pleasants ◽  
J.M. Thompson ◽  
D.W. Pethick
Keyword(s):  
Consumer Perception ◽  
Eating Quality ◽  
Consumer Evaluation ◽  
Meat Eating ◽  
Consumer Expectation ◽  
Sheep Meat ◽  
Quality Classification ◽  
Sensory Score ◽  
Quality Grade

A probabilistic model of consumer perception of sheep meat eating quality is constructed on the basis of a sensory score derived from consumer evaluation of tenderness, juiciness, flavour and overall liking. The model includes consideration of the variability of the sensory score within a mob, the probability that meat with a given sensory score will be perceived by the consumer as correctly classified, and the distribution of the average sensory score within an eating quality grade. Based on this information the model can calculate the frequency with which sheep meat given a sensory score that will fail to meet the consumer expectation of the allocated eating quality grade. The model provides a basis for integrating the information gathered on sheep meat eating quality to formulate a method of classification and to quantify the reliability of this classification. This information can be applied in a variety of ways to evaluate the efficacy, financial or otherwise, of a retailer adopting a given sheep meat eating quality classification based on the nominated eating quality score.

COMPARISON OF THE EFFECTS OF LOW-VOLTAGE ELECTRICAL STIMULATION ON MATURE AND YOUNG COW CARCASSES

1985 ◽  
Vol 65 (3) ◽  
pp. 603-612 ◽  
Author(s):  
Z. J. HAWRYSH ◽  
F. H. WOLFE
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Young Control ◽  
Ph Values ◽  
Consumer Panel ◽  
Cooking And Eating Quality ◽  
Water Holding

The quality characteristics of semitendinosus (ST) and longissimus dorsi (LD) roasts from 18 young and 6 mature cow carcasses subjected to low-voltage (110 V) electrical stimulation (ES) were determined. ES was applied for either 4 min or 5 min. Evaluations were conducted on meat obtained from young control sides (no ES) aged 48 h, from young and mature ES sides aged 48 h and from mature ES sides, aged 7 days. Data obtained from mature control sides (no ES), aged 48 h and 7 days, reported in a previous study, served as a reference point for mature ES meat. ES caused a reduction (P < 0.01) in pH values 1 and 4 h postmortem. At 24 h, the pH of ST and LD muscles from control and ES carcasses were similar. Cooking losses of roasts were not affected by ES, ES duration or increased aging. Trained panelists detected no significant effects of ES, ES duration or aging time on palatability. Consumer panel judgements of ST roasts were similar to those of the trained judges. Data from instrumental measurements of juiciness (water-holding capacity), tenderness (OTMS) and softness (penetrometer) for ST and LD roasts support sensory results. These studies show no differences in cooking and eating quality of ST and LD roasts attributable to low voltage ES. The palatability of meat from mature ES carcasses was judged to be similar to that of comparable meat from young control carcasses. For meat from young carcasses, there was no advantage in increasing ES duration. In addition, roasts from mature ES carcasses aged for either 48 h or 7 days were similar. Key words: Low voltage electrical stimulation, cow carcasses

scholarly journals Meat quality of chicken of different crossings in alternative system

2018 ◽  
Vol 70 (1) ◽  
pp. 254-262
Author(s):  
F.L. Cruz ◽  
A.A. Silva ◽  
I.F.M. Machado ◽  
L.C. Vieira ◽  
C. Esteves ◽  
...  
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
New Hampshire ◽  
Physicochemical Parameters ◽  
Shear Force ◽  
Quality Characteristics ◽  
Ether Extract ◽  
Ph Values ◽  
Hue Angle

ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ) and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash), ultimate pH, color (L*- luminosity, a*- redness, b* -yellowness, C* - chroma index and h* - hue angle), weight loss by cooking (WLC) and shear force (SF). The IG genotype had the highest average of ultimate pH of the breast (6.03). The NHS and IG x NHS genotypes showed, respectively, higher average of L * (58.93) and a* (1.92) of the breast. The IG, IG x NHS and IG x GNJ showed the highest values of b* of the breast (12.53, 13.37 and 12.69, respectively). The IG poultry showed high average of SF of the breast and thigh (4.79 and 5.01kgf, respectively). The IG x NHS and IG x GNJ genotypes showed the lowest ultimate pH values of the thigh (6.13 and 6.02, respectively). The IG x GNJ genotype showed a high average of b* of the thigh (14.94) and the NHS had a high average of WCL (24.65%). The females showed higher averages of EE on the breast and ash on the thigh (1.03 and 1.11%, respectively). The IG x NHS and IG x GNJ poultry showed higher averages of EE of the breast (1.21 and 1.38 %, respectively). The poultry of IG breed and those from the crossing with NHS and GNJ presented meat quality characteristics more desirable by the consumer in relation to physicochemical parameters and centesimal composition, while genders showed no influence on these aspects.

Carcass and eating quality of ram, castrated ram and ewe lambs

1990 ◽  
Vol 50 (2) ◽  
pp. 291-299 ◽  
Author(s):  
E. Dransfield ◽  
G. R. Nute ◽  
B. W. Hogg ◽  
B. R. Walters
Keyword(s):  
Eating Quality ◽  
Ewe Lambs ◽  
Shoulder Joints ◽  
Category Scaling ◽  
Longissimus Lumborum ◽  
The Mean ◽  
Similar Conformation ◽  
Entire Male ◽  
Better Than

ABSTRACTCarcass and meat composition and eating quality of m. longissimus lumborum (LI) and leg joints were compared in entire male (ram), castrated male (wether) and female (ewe) Dorset Down-cross and Suffolk-cross lambs at about 20 weeks old. Rams grew faster than wethers and ewes particularly in the earlier maturing Suffolk crosses. Carcass weights ranged from 13 to 24 kg and at the mean carcass weight of 17·7 kg ram carcasses yielded larger shoulder joints. Ram carcasses were assessed visually leaner than those from the other sexes with similar conformation scores. Dorset Down carcasses tended to be fatter than Suffolk carcasses and the leanest carcasses were from Suffolk rams. Intramuscular fatness in LI was similar in all sexes. Intramuscular collagen contents were higher in ram LI than in other sexes. There were no differences in protein content, pH or colour of raw or roast LI. In assessments of eating quality of LI by triangle tests, male and female assessors differentiated twin rams and wethers equally. Category scaling showed LI from ewes to be slightly tougher than those from rams and wethers. Consumer evaluation of leg joints did not detect any differences in odour due to sex and ram meat was assessed better than that from wethers or ewes.

Eating quality of commercially processed hot boned sheep meat

Meat Science ◽  
2006 ◽  
Vol 72 (4) ◽  
pp. 660-665 ◽  
Author(s):  
E.S. Toohey ◽  
D.L. Hopkins
Keyword(s):  
Eating Quality ◽  
Sheep Meat

Sire and growth path effects on sheep meat production. 2. Meat and eating quality

2007 ◽  
Vol 47 (10) ◽  
pp. 1219 ◽  
Author(s):  
D. L. Hopkins ◽  
D. F. Stanley ◽  
E. S. Toohey ◽  
G. E. Gardner ◽  
D. W. Pethick ◽  
...  
Keyword(s):  
Shear Force ◽  
Sarcomere Length ◽  
Subcutaneous Fat ◽  
Eating Quality ◽  
Meat Production ◽  
Growth Path ◽  
Treatment Groups ◽  
Sheep Meat ◽  
Australian Sheep ◽  
The Impact

The meat and eating quality characteristics of 627 crossbred lamb progeny from 20 Poll Dorset sires were studied. The sires were selected on the basis of Australian sheep breeding values (ASBVs) for postweaning growth (PWWT), depth of loin muscle (PEMD) and subcutaneous fat (PFAT). Lambs were either weaned at 20- or 30-kg liveweight and then within each of these groups held at their weaning weight for 55 days or fully fed, giving four treatment groups. Restricted lambs were realimentated subsequent to the period of feed restriction and the lambs within each treatment group were slaughtered when their mean liveweight reached 45 kg.Shear force of the M. longissimus thoracis et lumborum (LL) decreased with temperature at pH 6.0, increased with LL ultimate pH and decreased as sarcomere length increased. Within LL aged for 5 days there was no difference between (P > 0.05) between treatments for shear force. There was a treatment effect on M. semimembranosus (SM) shear force, such that for a sire having an average ASBV PWWT of 9.34, topsides from lambs early weaned and restricted had significantly (P < 0.05) lower values. Further within these same lambs, i.e. early weaned and restricted, as the sire ASBV PWWT increased there was a significant (P < 0.001) reduction in shear force. There was a significant (P < 0.05) increase in sensory tenderness as the sire ASBV PFAT increased and across the range of ASBV PFAT this represented a change in sensory tenderness of four points. Overall liking increased with an increase in the temperature at pH 6.0 (P < 0.05) with a coefficient of 0.43 ± 0.19. There was a significant (P < 0.05) interaction between feeding level and the sire ASBV PFAT, such that for restricted fed lambs overall liking increased as the ASBV PFAT increased (coefficient 2.80 ± 0.89) after adjusting for temperature at pH 6.0, but this is not the case for fully feed lambs (coefficient –0.01 ± 0.89). Subtle interactions between sire ASBVs and growth path suggest that the impact of a period of restriction and refeeding on meat and eating quality will be meditated by the sire genetics.

The eating quality of pork from Meishan and Large White pigs and their reciprocal crosses

1995 ◽  
Vol 60 (1) ◽  
pp. 125-131 ◽  
Author(s):  
M. Ellis ◽  
C. Lympany ◽  
C. S. Haley ◽  
I. Brown ◽  
C. C. Warkup
Keyword(s):  
Shear Force ◽  
Live Weight ◽  
Taste Panel ◽  
The Other ◽  
Eating Quality ◽  
Large White ◽  
Reciprocal Crosses ◽  
Overall Acceptability ◽  
Two Samples

AbstractTwo studies, one using a trained taste panel and the other a consumer panel, were carried out to evaluate the eating quality of the Meishan breed. Entire male and female pigs of four genotypes: purebred Meishan (MS) and Large Wliite (LW) and the reciprocal crosses (MS♂ × LW ♀ and LW♂ × MS♀) were reared in single sex groups and given a commercial diet ad libitum from 35 kg live weight to slaughter at around 70 kg. For the taste panel, a loin joint was roasted under standard conditions and samples of fat and lean were presented to the panellists. There were no statistically significant differences between the genotypes for tenderness, juiciness, flavour, odour, incidence of boar taint or overall acceptability. Purebred Meishan samples had a higher incidence of abnormal odours but lower cooking losses and shear force values than the other three genotypes. Meat from gilts was judged to be significantly more tender and juicy, with a weaker pork flavour but a lower incidence of abnormal flavours and higher overall acceptability than that from boars. There were statistically significant interactions between genotype and sex for tenderness, abnormal odour and shear force which mainly involved the purebred Meishans and were of little practical significance. In the consumer study, loin chops and leg joints from purebred LW and the two crossbred genotypes were evaluated. Households received two samples of the same type of joint from the same sex in two separate distributions. Each household received an LW sample and a sample from one of the crossbred genotypes. In general, consumers found the appearance of the joints from the three genotypes to be equally acceptable. For eating quality, the within-household deviations of the crossbred compared with the LW suggested that MS♂ × LW♀ samples were considered to be of better eating quality, particularly for juiciness (deviation -0·71, s.e. 0·24, P < 0·01). In contrast, LW♂ × MS♀ samples were generally considered inferior, particularly in terms of juiciness (+ 0·59, s.e. 0·26, P < 0·05) and flavour (+0·63, s.e. 0·27, P < 0·05). However, the overall acceptability of both crossbreds was considered little different from the Large White. Overall, the results of this work suggest little benefit in eating quality for the Meishan under United Kingdom production conditions.

Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition

2005 ◽  
Vol 45 (5) ◽  
pp. 525 ◽  
Author(s):  
D. L. Hopkins ◽  
R. S. Hegarty ◽  
T. C. Farrell
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Best Practice ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Quality Traits ◽  
Breeding Values ◽  
Meat Quality Traits ◽  
Estimated Breeding Values

The meat of 140 female lambs was examined. These lambs were sired by 9 Poll Dorset sires (3 selected for growth, 3 for muscling and 3 control) and fed either a low or high plane of nutrition from birth to slaughter. All carcasses were electrically stimulated and portions of M. longissimus thoracis et lumborum (loin) aged for 5 days before freezing. Subsequently, 10 consumers tested each portion for eating quality traits. A portion of the same muscle from the opposing side of the carcass was divided into 3 sections and aged for either 1, 3 or 5 days and then used to measure shear force (objective tenderness). Portions of the M. semimembranosus (topside) were also aged for 3 or 5 days and subjected to shear testing. Low plane animals produced tougher loins (based on shear force). As ultimate pH increased, shear force of the loin increased for low plane animals, while for high plane animals there was no such effect. This latter group had significantly lower ultimate pH values in all 3 muscles tested. Plane of nutrition had the greatest effect on topside shear force with low plane lambs producing tougher topsides. As ultimate pH increased, the topsides became tougher and as expected ageing improved the tenderness. There was no effect of sire EBVs (estimated breeding values) on shear force or objective meat quality traits apart from loin lightness which increased as the EBV for post-weaning weight (PWWT) increased and intramuscular fat in the loin which decreased as sire EBV for post-weaning muscle depth (PEMD) increased. Plane of nutrition did not have a significant effect on eating quality attributes as assessed by consumers. There was, however, an effect of sire EBV for muscling (PEMD) on tenderness, juiciness, flavour and overall liking, such that increased EBV led to decreased scores for the sensory traits. The findings suggest selection of sires for increasing PEMD will have a detrimental affect on the eating quality of their progeny, but this will not be reflected in shear force values or other objective meat quality traits apart from intramuscular fat. The effects of a low plane of nutrition on eating quality were minimal and largely controlled by the use of best practice processing, but were evident for a number of meat quality traits.

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