Sire and growth-path effects on sheep meat production. 3. Fascicular structure of lamb loin muscle (m. longissimus lumborum) and the impact on eating quality

2009 ◽  
Vol 49 (3) ◽  
pp. 239 ◽  
Author(s):  
P. G. Allingham ◽  
W. Barris ◽  
A. Reverter ◽  
V. Hilsenstein ◽  
R. van de Ven ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Rapid Growth ◽  
Seam Thickness ◽  
Eating Quality ◽  
Meat Production ◽  
Growth Path ◽  
Eye Muscle ◽  
Positive Effects ◽  
Longissimus Lumborum ◽  
The Impact

The effects of sire genetics and growth path on the fascicular structure (FS) of lamb loin muscle (m. longissimus lumborum; LL) and the consequences for eating quality were studied in progeny (n = 299) of 20 Poll Dorset sires and Merino ewes. Sires were selected on the basis of their Australian sheep breeding values (ASBV) for post-weaning growth (PWWT), loin eye muscle depth (PEMD) and subcutaneous fat (PFAT). Growth of lambs was varied by time of weaning (early or late) and by feeding level within weaning group, where lambs were either fully fed throughout or were feed restricted for 55 days then re-alimented to achieve liveweight of ~45 kg at slaughter. The FS variables were determined in differentially stained histological sections of LL by using automated image segmentation and circle geometry methodology and were defined as percentage connective tissue, perimysial seam thickness and fascicular width. Sire ASBV was not a significant covariate to measures of FS, despite ASBV-related effects on growth, carcass leanness and fatness. Independent of weaning time, faster growth was induced by re-alimentation of feed-restricted lambs, resulting in LL with less connective tissue as a percentage of cross-sectional area and larger fascicles than for fully fed peers. The direction of the perimysial seam thickness response varied with treatment and time of weaning. Rapid growth of re-alimented early weaned restricted lambs resulted in thinner seams than for fully fed peers, whereas the opposite response was observed in the late-weaned lamb contrast. This suggests that the weight and age of the lamb at the time of nutritional compromise and re-alimentation are important factors in determining the thickness of perimysial connective-tissue seams. Whilst the evidence confirms differential accretion of the myofibrillar and connective tissues and despite reports of positive effects on tenderness brought about by such changes, variation in structural measures was not associated with variation in either objective measures (compression) or sensory scores for tenderness of the loin muscle. The data from the present study support the tenet that rapid growth before slaughter, combined with appropriate sire genetics, will not compromise the physical characteristics and sensory qualities of the meat.

The impact of two different hormonal growth promotants (HGPs) on the eating quality of feedlot-finished steer carcasses

2019 ◽  
Vol 59 (2) ◽  
pp. 384 ◽  
Author(s):  
D. T. Packer ◽  
G. H. Geesink ◽  
R. Polkinghorne ◽  
J. M. Thompson ◽  
A. J. Ball
Keyword(s):  
Bos Taurus ◽  
Bos Indicus ◽  
Gluteus Medius ◽  
Eating Quality ◽  
Beef Industry ◽  
Muscle Area ◽  
Eye Muscle ◽  
Longissimus Lumborum ◽  
The Impact

The Meat Standards Australia beef-grading model applies a variable adjustment for different cuts of hormonal growth promotant (HGP)-treated carcasses, but does not differentiate between different HGP types. Using 300 non-implanted Bos indicus–Bos taurus composite steers, an experiment was conducted to compare the effects of an oestradiol only (OES) and a combination trenbolone acetate and oestradiol (TBA+OES) implant with non-implanted animals (CON) fed a concentrate ration for 73 days before slaughter, on eating quality of the mm. longissimus lumborum (LL) and gluteus medius (GM) muscles. Sensory and objective LL and GM samples were aged for either 5 or 35 days before freezing at −20°C. Carcass weights from each group were significantly (P < 0.05) different. Corrected for carcass weight, HGP treatment had a significant effect on hump height, ossification score, marble score, P8 fat depth and eye-muscle area. The TBA+OES treatment resulted in significantly (P < 0.05) tougher meat than the OES and CON treatments as assessed by shear force, although this difference was reduced with aging. Sensory scores (tenderness, juiciness, like flavour, overall liking and a composite MQ4 score) confirmed a negative HGP treatment effect, whereby TBA+OES was significantly lower than the CON and OES treatments after 5 days of aging, and these differences were reduced through aging. TBA+OES had a greater impact on sensory scores in the LL when compared to the GM. Both HGP treatments increased calpastatin activity, and the TBA+OES treatment was significantly (P < 0.05) different from the CON and OES treatments. It was concluded that OES and TBA+OES implants have different impacts on meat eating-quality measurements, which could have important implications for the Australian and international beef industry.

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.

Effects of sire genotype and plane of nutrition on fascicular structure of M. longissimus thoracis et lumborum and its effect on eating quality

2006 ◽  
Vol 57 (6) ◽  
pp. 641 ◽  
Author(s):  
P. G. Allingham ◽  
G. E. Gardner ◽  
M. Taylor ◽  
R. S. Hegarty ◽  
G. S. Harper
Keyword(s):  
Connective Tissue ◽  
Morphological Characteristics ◽  
Live Weight ◽  
Peak Force ◽  
Seam Thickness ◽  
Breeding Value ◽  
Eating Quality ◽  
Eye Muscle ◽  
Negatively Associated ◽  
Initial Yield

The purpose of this study was to determine if estimated breeding value (EBV) of an animal’s sire and or the animal’s nutrition affected the structure of its M. longissimus thoracis et lumborum (LL) and, hence, the eating quality of meat derived from its carcass. Lambs were chosen based on the EBV of their sires in terms of post-weaning live weight (PWWT), post weaning fat at the C-site (PFAT), and post-weaning eye muscle depth (PEMD). Morphometric techniques were used to characterise muscle structure in terms of the distribution of intramuscular connective tissue; the variables together are called fascicular structure. Perimysial seam thickness and fascicular width were both influenced by sire estimated breeding values for PWWT, PFAT, and PEMD. Variation in fascicular structure was associated with an interaction between PEMD-EBV and PFAT-EBV of the sire. Fascicular width decreased with increased PEMD-EBV and increased with PFAT-EBV, but was not affected by PWWT-EBV. When the total seam thickness was adjusted to a common fascicular width, the lambs on a low plane of nutrition had relatively more intramuscular connective tissue than those on a high plane. The total seam thickness was negatively associated with PFAT-EBV and positively associated with PEMD-EBV. Warner Bratzler shear (WBS) peak force (PF) and initial yield were not associated with differences in sire EBV. The residual WBS shear force, peak force minus initial yield (PFIY), and compression values were negatively associated with nutrition but were positively associated with PWWT-EBV and PEMD-EBV of the sires. These latter 2 effects were moderated by nutrition. The data support the hypothesis that morphological characteristics of perimysium are genetically determined and nutritionally responsive. Variance in morphology accounted for some variance in the biophysical attributes of meat and may help explain why sheep with high muscling potential have tougher meat.

scholarly journals Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 332 ◽  
Author(s):  
Lees ◽  
Konarska ◽  
Tarr ◽  
Polkinghorne ◽  
McGilchrist
Keyword(s):  
Biceps Femoris ◽  
Mixed Effects ◽  
Eating Quality ◽  
Linear Mixed Effects Model ◽  
Consumer Evaluations ◽  
Linear Mixed Effects ◽  
Protease Enzyme ◽  
Beef Carcasses ◽  
Longissimus Lumborum ◽  
The Impact

Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M. longissimus lumborum) and outside flat (M. biceps femoris). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (p < 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers.

scholarly journals Effect of postmortem tenderization strategies (pre-tumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses

2021 ◽  
Author(s):  
Z Pietrasik ◽  
Phyllis J Shand
Keyword(s):  
Gluteus Medius ◽  
Biceps Femoris ◽  
Eating Quality ◽  
Phosphate Solution ◽  
Processing Strategies ◽  
Beef Carcasses ◽  
Blade Tenderization ◽  
Longissimus Lumborum ◽  
The Impact

Abstract Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating quality of mature beef muscles. The current study was undertaken to investigate the impact of processing strategies (blade tenderization [BT], pre-tumbling [PT], and moisture enhancement [ME]), alone and in combination, on processing yield and eating quality-related parameters of selected loin and hip muscles (gluteus medius [GM], longissimus lumborum [LL], semimembranosus [SM], and biceps femoris [BF]) from youthful and mature beef cattle. Results indicate that muscles from mature beef were inherently less tender (P &lt; 0.05), but some tenderization procedures produced meat that was similar in tenderness to that of youthful cattle. Of the different tenderization strategies evaluated, BT followed by ME (injection of a salt/phosphate solution) was the most effective strategy for improving (P &lt; 0.05) tenderness of tougher muscle cuts such as BF and SM. Moisture enhancement alone improved tenderness (P &lt; 0.05) and juiciness (P &lt; 0.01) of SM, GM and LL, but with the exception of samples tenderized prior to injection, was not effective (P &gt; 0.05) in BF muscles. No additional tenderization of GM and LL samples was observed (P &gt; 0.05) by combining PT or BT with ME. Combining PT or BT with ME; however, was effective (P &lt; 0.05) to control the increased purge loss observed following ME treatment in SM and LL muscles. Pre-tumbling as a single treatment was ineffective (P &gt; 0.05) in all of the muscles, and only treatments that included BT were sufficient to affect an increase (P &lt; 0.05) in tenderness of BF.

scholarly journals Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 529 ◽  
Author(s):  
Rachel A. O’Reilly ◽  
Liselotte Pannier ◽  
Graham E. Gardner ◽  
Andrea J. Garmyn ◽  
Hailing Luo ◽  
...  
Keyword(s):  
Demographic Factors ◽  
Eating Quality ◽  
Chinese Consumers ◽  
Linear Mixed Effects ◽  
Production Factors ◽  
Sheep Meat ◽  
Longissimus Lumborum ◽  
Consumer Age ◽  
The Impact ◽  
Larger Sample

Along with animal production factors, it is important to understand whether demographic factors influence untrained consumer perceptions of eating quality. This study examined the impact of demographic factors and sheepmeat consumption preferences on eating quality scores of American, Australian and Chinese untrained consumers. M. longissimus lumborum (LL) and m. semimembranosus (SM) were grilled according to sheep Meat Standards Australia protocols and evaluated by 2160 consumers for tenderness, juiciness, flavour and overall liking. Linear mixed effects models were used to analyse the impact of demographic factors and sheepmeat consumption habits on eating quality scores. Consumer age, gender, number of adults in a household and income had the strongest effect on sensory scores (P ≤ 0.05), although, the impact was often different across countries. Frequency of lamb consumption had an impact on sensory scores of American, Australian and Chinese consumers but larger sample sizes in some underrepresented subclasses for Australian and Chinese consumers are needed. Results suggest it is important to balance sensory panels for demographic factors of age, gender, number of adults and income to ensure sensory preferences are accurately represented for these particular populations.

The effects of porcine somatotropin administration and gender on cooking properties and palatability attributes of pork muscle

1998 ◽  
Vol 78 (4) ◽  
pp. 701-706 ◽  
Author(s):  
L. E. Jeremiah ◽  
A. L. Schaefer ◽  
G. Kruger
Keyword(s):  
Connective Tissue ◽  
Practical Importance ◽  
Carcass Composition ◽  
Eating Quality ◽  
Prolonged Release ◽  
Cooking Properties ◽  
Porcine Somatotropin ◽  
Longissimus Lumborum ◽  
Yorkshire Pigs ◽  
And Gender

Loin roasts and ham steaks from 120 Yorkshire pigs (60 barrows and 60 gilts) were utilized to evaluate the effects of porcine somatotropin (PST) treatment and gender on cooking properties and palatability attributes. Within each gender, pigs were randomly allocated to the following three treatments: 1) control, 2) prolonged-release PST implants (2 mg d−1), or 3) daily subcutaneous PST injections (2 mg d−1). All animals received a 17% crude protein diet, ad libitum. Animals received PST treatments within a body weight range of 70 ± 5 kg to 96 ± 5 kg. All animals were slaughtered and processed using simulated commercial procedures. Longissimus lumborum (loin) roasts (lumbar) and cured and smoked semimembranosus (SM) steaks were roasted to 75 and 60 °C, respectively, in a 177 °C oven, sub-sampled, and evaluated by an eight-member sensory panel. No differences in cooking properties or palatability attributable to gender were observed (P > 0.05). However, cured and smoked SM steaks from pigs receiving daily PST injections were more tender both initially and overall (P < 0.05) than their counterparts from control pigs. In addition, cured and smoked SM steaks from pigs receiving daily PST injections had less perceived connective tissue (P < 0.05) than their counterparts from control pigs and pigs receiving prolonged-release PST implants. The cooked loins from pigs receiving prolonged-release PST implants were perceived to contain less connective tissue than their counterparts from control pigs and pigs receiving daily PST injections (P < 0.05), but cooked loins from pigs receiving prolonged-release PST implants had less-desirable flavour (P < 0.05) than their counterparts from pigs receiving daily PST injections. It should be noted, however, only the tenderness differences observed in the cured and smoked SM were of sufficient magnitude to be of practical importance. Consequently, it would appear PST treatments, particularly daily injections, can be utilized to achieve previously reported, potential production and carcass composition advantages, while possibly improving the eating quality of some pork products. Key words: Pork, somatotropin, PST, gender, cooking properties, palatability attributes

Income Diversification and Bank Efficiency in Vietnam

2017 ◽  
pp. 52-67
Author(s):  
Sang Nguyen Minh
Keyword(s):  
Regression Model ◽  
Commercial Banks ◽  
Banking System ◽  
Operational Efficiency ◽  
Commercial Banking ◽  
Tobit Regression ◽  
Income Diversification ◽  
Positive Effects ◽  
Study Results ◽  
The Impact

This study uses the DEA (Data Envelopment Analysis) method to estimate the technical efficiency index of 34 Vietnamese commercial banks in the period 2007-2015, and then it analyzes the impact of income diversification on the operational efficiency of Vietnamese commercial banks through a censored regression model - the Tobit regression model. Research results indicate that income diversification has positive effects on the operational efficiency of Vietnamese commercial banks in the research period. Based on study results, in this research some recommendations forpolicy are given to enhance the operational efficiency of Vietnam’s commercial banking system.

Impact of Digitalization on Service Work in Knowledge-Intensive Business Services: An Empirical Study in Tax Consultancies

2019 ◽  
Vol 3 (4) ◽  
pp. 209-222
Author(s):  
Philipp K. Görs ◽  
Henning Hummert ◽  
Anne Traum ◽  
Friedemann W. Nerdinger
Keyword(s):  
Work Engagement ◽  
Service Work ◽  
Psychological Consequences ◽  
Business Services ◽  
Knowledge Intensive Business Services ◽  
Positive Effects ◽  
Knowledge Intensive ◽  
The Impact ◽  
Positive Effect ◽  
Special Case

Digitalization is a megatrend, but there is relatively little knowledge about its consequences for service work in general and specifically in knowledge-intensive business services (KIBS). We studied the impact of digitalization on psychological consequences for employees in tax consultancies as a special case of KIBS. We compare two tax consulting jobs with very different job demands, those of tax consultants (TCs) and assistant tax consultants (ATCs). The results show that the extent of digitalization at the workplace level for ATCs correlates significantly positively with their job satisfaction. For TCs, the same variable correlates positively with their work engagement. These positive effects of digitalization are mediated in the case of ATCs by the impact on important job characteristics. In the case of TCs, which already have very good working conditions, the impact is mediated by the positive effect on self-efficacy. Theoretical and practical consequences of these results are discussed.

HOW CLIMATE CHANGE CAN INFLUENCE THE AGRICULTURE IN UKRAINE: A REVIEW

2020 ◽  
Author(s):  
N. Maidanovych ◽  
Keyword(s):  
Climate Change ◽  
Crop Yields ◽  
Soil Surface ◽  
Winter Period ◽  
Negative Consequences ◽  
Resource Saving ◽  
Impact Of Climate Change ◽  
Positive Effects ◽  
Average Annual Temperature ◽  
The Impact

The purpose of this work is to review and analyze the main results of modern research on the impact of climate change on the agro-sphere of Ukraine. Results. Analysis of research has shown that the effects of climate change on the agro-sphere are already being felt today and will continue in the future. The observed climate changes in recent decades have already significantly affected the shift in the northern direction of all agro-climatic zones of Europe, including Ukraine. From the point of view of productivity of the agro-sphere of Ukraine, climate change will have both positive and negative consequences. The positives include: improving the conditions of formation and reducing the harvesting time of crop yields; the possibility of effective introduction of late varieties (hybrids), which require more thermal resources; improving the conditions for overwintering crops; increase the efficiency of fertilizer application. Model estimates of the impact of climate change on wheat yields in Ukraine mainly indicate the positive effects of global warming on yields in the medium term, but with an increase in the average annual temperature by 2 ° C above normal, grain yields are expected to decrease. The negative consequences of the impact of climate change on the agrosphere include: increased drought during the growing season; acceleration of humus decomposition in soils; deterioration of soil moisture in the southern regions; deterioration of grain quality and failure to ensure full vernalization of grain; increase in the number of pests, the spread of pathogens of plants and weeds due to favorable conditions for their overwintering; increase in wind and water erosion of the soil caused by an increase in droughts and extreme rainfall; increasing risks of freezing of winter crops due to lack of stable snow cover. Conclusions. Resource-saving agricultural technologies are of particular importance in the context of climate change. They include technologies such as no-till, strip-till, ridge-till, which make it possible to partially store and accumulate mulch on the soil surface, reduce the speed of the surface layer of air and contribute to better preservation of moisture accumulated during the autumn-winter period. And in determining the most effective ways and mechanisms to reduce weather risks for Ukrainian farmers, it is necessary to take into account the world practice of climate-smart technologies.

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