Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep

2006 ◽  
Vol 46 (7) ◽  
pp. 879 ◽  
Author(s):  
D. L. Hopkins ◽  
R. S. Hegarty ◽  
P. J. Walker ◽  
D. W. Pethick
Keyword(s):  
Shear Force ◽  
Small Variation ◽  
Quality Measures ◽  
Intramuscular Fat ◽  
Cooking Loss ◽  
Objective Measures ◽  
Eating Quality ◽  
Fat Percentage ◽  
Rate Of Decline

The relationships between sensory traits (tenderness, juiciness, flavour and overall liking) and objective measures, such as shear force, intramuscular fat, cooking loss, pH and animal age, were derived for M. longissimus thoracis et lumborum (LL) from 471 lamb and sheep carcasses. Tenderness could be predicted with the most accuracy (R2 = 0.24) and flavour with the highest precision (r.s.d. = 7.5 units) when using the objective measures, which may be in part due to the small variation in the range of shear force values of the samples (all carcasses electrically stimulated and meat aged for 5 days) and the use of consumer panels for the assessment of sensory traits. The ultimate pH of the LL, the rate of decline in pH in the LL or the predicted temperature at pH 6.0 were not significant predictors of the sensory traits when tested on a subsample of the carcasses. The model coefficients indicated that all sensory traits (tenderness, flavour, juiciness and overall liking) declined as shear force and age increased, and as intramuscular fat percentage decreased. This translated into a decline of 16 points on average for tenderness and 13 points for overall liking when LL samples from 68.5-month-old sheep were compared with those from unweaned lambs, when adjusted to the same level of intramuscular fat and shear force. Predictions of the sensory traits at varying levels of shear force were made and show that at 49 Newtons (N), the overall liking score would be 51 and the tenderness score 48. Derived relationships between objective meat quality measures and sensory traits suggest that to achieve a failure rate of no more than 10% for loin meat when eaten, it must have a shear force of about 27 N or less.

The effect of lairage time on consumer sensory scores of the M. longissimus thoracis et lumborum from lambs and lactating ewes

2005 ◽  
Vol 45 (5) ◽  
pp. 535 ◽  
Author(s):  
R. H. Jacob ◽  
P. J. Walker ◽  
J. W. Skerritt ◽  
R. H. Davidson ◽  
D. L. Hopkins ◽  
...  
Keyword(s):  
Western Australia ◽  
Sarcomere Length ◽  
Intramuscular Fat ◽  
Primary Effect ◽  
Eating Quality ◽  
Fat Percentage ◽  
Age Class ◽  
Hue Angle ◽  
Carry Over

The aim of this study was to determine whether lairage time influenced consumer sensory scores of the eating quality of lamb and mutton. Commercial consignments of lambs and ewes were subjected to 3 different lairage periods (slaughter on arrival, slaughter after 1 day or slaughter after 2 days in lairage) at one site in Victoria (experiment 1) and another site in Western Australia (experiment 2). In experiment 1, 3 sucker and 3 carry-over lamb consignments, each consisting of 36 lambs, were sourced from a public saleyard. In experiment 2, 3 ewe and 3 lamb consignments, each consisting of 150 animals were sourced directly from the farm of origin. There was no primary effect of lairage time on consumer sensory scores of the M. longissimus et lumborum from either lambs or ewes at the 2 locations. Sucker lambs were tenderer than carry-over lambs in experiment 1. There was an interaction between age class and lairage time for tenderness in experiment 2, such that lamb meat was tenderer than ewe meat when slaughtered after 1 day in lairage. Ewes produced loins with shorter (0.6 µm, P<0.05) sarcomere length, higher (4.9%, P<0.05) intramuscular fat percentage and darker (P<0.05) meat colour compared with those from sucker lambs. Hue angle was higher (2°, P<0.01) for meat from sheep killed after 1 day in lairage compared with meat from sheep killed on arrival or after 2 days in lairage in both experiments.

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.

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.

scholarly journals EFFECT OF FREEZING-THAWING AND MARINATION TIME ON COOKED CHICKEN BREAST MEAT QUALITY

2017 ◽  
Vol 10 (2) ◽  
pp. 33-44
Author(s):  
Maja Ivić ◽  
Marija Jokanović ◽  
Natalija Džinić ◽  
Vladimir Tomović ◽  
Snežana Škaljac ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Chicken Breast ◽  
Breast Meat ◽  
Color Properties ◽  
Lower Shear ◽  
Yield And Quality

Marination is oft en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and marination holding time on the instrumental and sensory properties of cooked marinated chicken fi llets were investigated. Fillets were marinated fresh or stored at -18oC and then thawed prior to marination (frozen-thawed). Fillets were soaked in marinade for 1.5 h and 20 h and then cooked at 175oC for 45 minutes for determination of cooking loss, Warner-Bratzler shear force, color properties, juiciness and sensory properties. Marinade uptake was greater in fi llets marinated for 20 h, both fresh and frozen-thawed, than in fi llets marinated for 1.5 h. Cooking loss was lowest for fresh unmarinated fi llets (19.30%) and signifi cantly lower (P < 0.05) comparing to frozenthawed fi llets marinated for 20 h (44.73%). Th e highest numerical value of color parameter lightness was found in fresh fi llet marinated for 1.5 h. There were no signifi cant diff erences between all examined fi llets regarding color properties redness and yellowness. Th e fi llets marinated for 20 h, both fresh and frozen-thawed were found to be signifi cantly more tender (P < 0.05) as indicated by lower shear force values (13.96 N and 12.88 N, respectively) and higher sensory scores for tenderness (7.00 and 6.50, respectively) as compared to other investigated fi llets. Furthermore, fresh fi llets marinated for 20 h had the highest mark for the overall sensory acceptability (95.00% of maximum quality).

scholarly journals Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age

2017 ◽  
pp. 792 ◽  
Author(s):  
Grażyna Czyżak- Runowska ◽  
Bożena Grześ ◽  
Edward Pospiech ◽  
Jolanta Komisarek ◽  
Monika Okulicz ◽  
...  
Keyword(s):  
Shear Force ◽  
Glycogen Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Post Mortem ◽  
Potential Value ◽  
Glycolytic Potential ◽  
Longissimus Lumborum ◽  
Intramuscular Fat Content

The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p<0.05) effect on following meat parameters: concentration of glycogen, glycolytic potential value, lightness (L*) and redness (a*), shear force value, intramuscular fat content and sensory evaluation of aroma, flavour, juiciness and tenderness.  The longissimus lumborum muscle from young bulls slaughtered at the age of 6 months had significantly (p<0.05) lower values for glycogen concentration, glycolytic potential and intramuscular fat content when compared to animals slaughtered at the age of 12 months. Moreover, the colour of the examined muscle from the youngest bulls was characterised by the highest L* value and the lowest a* value as well as the lowest shear force value when compared to the meat of older bulls slaughtered at the age of 9 and 12 months.

Comparison of eating quality of bull and steer beef

1984 ◽  
Vol 39 (1) ◽  
pp. 37-50 ◽  
Author(s):  
E. Dransfield ◽  
G. R. Nute ◽  
M. A. Francombe
Keyword(s):  
Connective Tissue ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Castrate Male ◽  
Consumer Panel ◽  
Chemical Measurements ◽  
Significant Difference ◽  
Psoas Major

ABSTRACTEating qualities of beef from entire and castrate male animals were compared using taste panel, objective texture and chemical measurements and a consumer panel. The eating quality of roast m. longissimus dorsi, casseroled m. supraspinatus, minced m. gastrocnemius and grilled m. psoas major from bull beef, slaughtered at 400 days was different (by triangular tests) from that of twin steer beef. The differences (attributed to flavour, texture and juiciness) were not substantiated using descriptive scaling tests when the only significant difference was that roast m. longissimus dorsi from bulls was slightly drier than that from steers. Tenderness, juiciness and flavour of roast m. longissimus dorsi from 71 bulls and 84 steers raised semi-intensively to 390 to 510 kg and slaughtered commercially were assessed using descriptive category scales and the instrumental toughness values. There was no significant difference in organoleptic qualities and the distributions of tenderness and juiciness within these populations were similar. Bull beef contained more connective tissue and had less intramuscular fat. Fatness was poorly related to tenderness (r = 0·3) and unrelated to juiciness or flavour. A consumer panel of 606 assessors showed that bull beef was not as pale as steer beef and found no difference in fatness of the cuts, flavour or juiciness. Fore-rib roasts of bull beef were marginally less tender than steer fore rib.

The eating quality of Canadian pork and its relationship with intramuscular fat

Meat Science ◽  
2005 ◽  
Vol 69 (2) ◽  
pp. 297-305 ◽  
Author(s):  
A. Fortin ◽  
W.M. Robertson ◽  
A.K.W. Tong
Keyword(s):  
Intramuscular Fat ◽  
Eating Quality

Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films

2018 ◽  
Vol 24 (7) ◽  
pp. 576-584 ◽  
Author(s):  
Ahmet Oktay Küçüközet ◽  
Mustafa Kemal Uslu
Keyword(s):  
Sensory Evaluation ◽  
Shear Force ◽  
Sodium Caseinate ◽  
Edible Films ◽  
Chicken Meat ◽  
Cooking Loss ◽  
Color Changes ◽  
Average Shear ◽  
Shear Energy

In this study, edible films were produced from sodium caseinate and a sodium caseinate–starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at 4 ℃ for four days, and roasted at 200 ℃ for 30 min. The cooking loss, color changes, instrumental tenderness (shear force and energy) were measured. In addition, sensory evaluation was performed. All films effectively reduced cooking loss from chicken meat. The sodium caseinate–starch-based films were the most successful in preventing cooking loss. The average shear force and shear energy values of the wrapped samples were about 40% and 30% less than those of control samples, respectively. In sensory evaluation, chicken meat roasted after wrapping with the films was considered more tender and delicious than the control. Particularly, chicken meat wrapped with the films containing oleoresin mixture was assessed as the most delicious among the samples. It was shown that the cooking quality of the chicken meat could be significantly improved by pre-wrapping the meat with edible films.

Intramuscular fat levels in sheep muscle during growth

2008 ◽  
Vol 48 (7) ◽  
pp. 904 ◽  
Author(s):  
M. J. McPhee ◽  
D. L. Hopkins ◽  
D. W. Pethick
Keyword(s):  
Near Infrared ◽  
Accretion Rate ◽  
Intramuscular Fat ◽  
Dual Energy ◽  
Carcass Composition ◽  
Eating Quality ◽  
Fat Percentage ◽  
X Ray ◽  
Slaughter Age ◽  
Sheep Muscle

A 5 × 4 factorial experiment was designed in which lambs representing five genotypes were slaughtered at four ages (110, 236, 412 and 662 days of age). The genotypes represented were Poll Dorsetgrowth × Border Leicester Merino, Poll Dorsetgrowth × Merino, Poll Dorsetmuscling × Merino, Merino × Merino and Border Leicester × Merino. Both sexes (ewes and wethers) were represented for each genotype and slaughter age combination. In total, 595 animals were slaughtered and the carcass composition and intramuscular fat were measured. Carcass composition [fat, ash and protein (lean)] was determined by dual energy X-ray absorptiometry, with the intramuscular fat percentage determined using near-infrared spectroscopy following removal and weighing of the entire longissimus thoracis et lumborum (LL) muscle. Analysis revealed that the proportion of intramusular fat in the loin relative to total carcass fat decreases as animals mature, thus indicating that intramusular fat deposition occurs early in the maturation of sheep. Furthermore, as animals became heavier and older the accretion rate of intramuscular fat in the LL muscle slowed down. Both genotype (P < 0.05) and sex (P < 0.001) were found to impact on this pattern, with Border Leicester × Merino animals exhibiting the largest increase in intramuscular fat proportion in the LL muscle (4.92 and 5.50% at 22 months of age for ewes and wethers, respectively). The Poll Dorsetgrowth × Border Leicester Merino animals were found to have the greatest absolute levels of intramuscular fat in the whole LL muscle (80.95 and 97.60 g at maturity for ewes and wethers, respectively). The amount of intramuscular fat significantly increased as the sheep became older and fatter; however, these differences were quantitatively small. As such, finishing prime lambs to high levels of total carcass fatness would have little effect on any eating quality benefits associated with increased intramuscular fat proportion.

Unravelling the complex interactions between genetics, animal age and nutrition as they impact on tissue deposition, muscle characteristics and quality of Australian sheep meat

2007 ◽  
Vol 47 (10) ◽  
pp. 1229 ◽  
Author(s):  
R. D. Warner ◽  
D. W. Pethick ◽  
P. L. Greenwood ◽  
E. N. Ponnampalam ◽  
R. G. Banks ◽  
...  
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Carcass Composition ◽  
Early Weaning ◽  
Fat Percentage ◽  
Complex Interactions ◽  
Sheep Meat ◽  
Australian Sheep

The combined effects of age and genetics and Poll Dorset sire and growth path were studied in two separate experiments (n = 595 and 627, respectively). In the first experiment, containing genotype crosses typically used in Australia (Merino, Poll Dorset, Border Leicester) and sires selected for growth or muscling, sheep were slaughtered at 4, 8, 14 and 22 months. The second experiment used Poll Dorset sires selected for high muscling, fat or growth with progeny having two levels of nutrition postweaning. Border Leicesters expressed higher levels of carcass fat percentage and intramuscular fat and produced the heaviest carcass. Merinos had the lowest subcutaneous fat depth and highest carcass lean percentage when compared at the same age. The progeny of Poll Dorset sires selected for high muscling (PDm) expressed a shift toward glycolytic fibres relative to those from Merino sires, and PDm sires produced progeny with reduced spine and limb length and higher carcass muscle : mineral ratios, suggesting skeletal stunting. Genotype meat quality differences were minimal except that PDm sire topsides were tougher and Merinos produced higher pH meat. With age (4–22 months), lambs became heavier and fatter, fibres shifted towards oxidative and away from glycolytic, muscle myoglobin increased, the meat became darker and redder and tenderness declined. Early weaning had no effect on the time to reach slaughter weight, provided nutrition was not restricted. The sire genetics influence on the carcass composition far outweighed the effect of nutrition postweaning. Lambs on a restricted diet tended to have less acceptable meat quality but this was not evident in lambs from sires selected for high fatness. Sensory tenderness was improved and intramuscular fat was higher in lamb progeny from sires selected for high fatness.

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