scholarly journals Seasonal overview of beef meat quality in a small-scale slaughterhouse

2021 ◽  
Vol 854 (1) ◽  
pp. 012103
Author(s):  
I Vicic ◽  
M Petrovic ◽  
S Stajkovic ◽  
N Cobanović ◽  
N Karabasil
Keyword(s):  
Meat Quality ◽  
Blood Parameters ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Small Scale ◽  
Drip Loss ◽  
Reactive Protein ◽  
Beef Meat ◽  
Potential Biomarker ◽  
Meat Samples

Abstract The objective of this study was to investigate a possible relationship between blood parameters related to animal welfare and defined beef meat quality characteristics during winter and summer seasons in one small-scale slaughterhouse. At exsanguination, blood samples were collected, and serum concentrations for total proteins (TP), albumin and C-reactive protein (CRP) were evaluated. After 24 h of chilling, ultimate pH was measured and meat samples were used for drip loss and cooking loss determination. Dehydration was not observed during seasons, while elevated concentrations of TP accompanied by higher CRP values pointed to summer as a more stressful season. Analysing the meat quality parameters, it was observed that during the two seasons, ultimate pH values were in the range for normal meat acidification, but values for drip and cooking loss were significantly increased during the summer season. In conclusion, CRP could be used as potential biomarker for beef meat quality estimation, in the first instance drip loss and ultimate pH.

scholarly journals Effect of stress during slaughter on carcass characteristics and meat quality in tropical beef cattle

2020 ◽  
Vol 33 (10) ◽  
pp. 1656-1665
Author(s):  
Apolo A. Carrasco-García ◽  
Violeta T. Pardío-Sedas ◽  
Gloria G. León-Banda ◽  
Concepción Ahuja-Aguirre ◽  
Pedro Paredes-Ramos ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Principal Component ◽  
Quality Parameters ◽  
Cortisol Concentration ◽  
Operating Conditions ◽  
Drip Loss ◽  
Meat Samples

Objective: This study aimed to determine the effects of stress during slaughter of beef cattle on physiological parameters, carcass, and meat quality at a Federal Inspection Type slaughterhouse located in the southeast of Mexico.Methods: A total of 448 carcasses of male Zebu×European steers with an average age of 36 months were included. Carcass assessment of presence of bruises and bruise characteristics was carried out on each half-carcass. Blood variable indicators of stress (packed cell volume, neutrophil to lymphocyte ratio, glucose, cortisol concentration) and meat quality parameters (pH, color, shear force, drip loss) were evaluated.Results: Of the 448 carcasses evaluated, 81% of the carcasses showed at least one bruise; one bruise was detected in 36.6% and two bruises in 27.0% of animals. Of the 775 bruises found, 69.2% of the bruises were grade 1 in region 3. Of the 448 carcasses studied, 69.6% showed hyperglycemia (6.91 mmol/L); 44.3% and 22.7% showed high (74.7 ng/mL) and extremely high (108.8 ng/mL) cortisol levels, respectively, indicative of inadequate handling of animals during preslaughter and slaughter. Of the carcasses evaluated, 90.4% had a pH ≥5.8 with an average of pH 6.3. In both pH groups, meat samples showed L* values >37.0 (81.6%) and a shear force >54.3 N; meat pH≥5.8 group showed a drip loss of 2.5%. These findings were indicative of dark, firm, and dry (DFD) meat. According to principal component analysis, grades 1 and 2 bruises in region 3 and grade 1 bruises in region 5 were highly associated with cortisol, drip loss, and color parameters b* and h* and were negatively associated with L*, a*, and C*.Conclusion: The bruises probably caused by stress-inducing situations triggered DFD meat. Appropriate changes in handling routines in operating conditions should be made to minimize stress to animals during the slaughter process to improve animal welfare and meat quality.

scholarly journals Meat quality traits of Vietnamese indigenous Noi chicken at 91 days old

2020 ◽  
Vol 36 (2) ◽  
pp. 191-203
Author(s):  
Nguyen Tuoi ◽  
Nguyen Giang ◽  
Huynh Loan ◽  
Phan Phuc ◽  
Dai Van ◽  
...  
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Storage Time ◽  
Cooking Loss ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Indigenous Chicken ◽  
Chicken Breeds ◽  
Meat Samples

Indigenous chicken breeds have showed slower growth rate and yield lower meat production, compared to commercial broilers. However, their meat quality is valued by modern consumers. The present study aimed at analyzing the quality traits of breast meat samples of Noi broilers, one of the famous indigenous chicken breeds in Vietnam. A total of 355 breast fillet samples were collected to evaluate quality meat traits such as pH, surface color, drip loss, and cooking loss at different time points of 3, 24, and 48 hours after slaughtering as well as to analyze chemical compositions such as dry matter, crude protein and ether extract. As result, sex and cold-storage time significant affect some of quality traits of breast meat, whereas their interaction did not associate among the observed properties. After 3 hour-storage, the pH value was determined at 5.63, then decrease to 5.56 and 5.55 after 24 and 48 hours, respectively. The color values (L*, a*, and b*) were in the normal range reported from previous studies. Meat samples of two sexes did not vary in the cooking loss and drip loss values, whereas it was significantly different due to cold-storage time. The ether extract content of the meat was found negatively correlated with the cooking loss. The higher dry matter content of breast meat resulted in the lower drip loss value after 3h coldstorage (r=-0.12, P<0.05). There is a negative relationship between L* and a*. The variation demonstrated in this study can be used in breeding schemes in order to improve meat quality of Noi chicken lines.

Effects of pre-slaughter short-term factors on pork quality

2019 ◽  
Vol 59 (12) ◽  
pp. 2273
Author(s):  
Fotios Mantis ◽  
Iosif Bizelis ◽  
George K. Symeon ◽  
Emmanuel Rogdakis
Keyword(s):  
Meat Quality ◽  
Sarcomere Length ◽  
Quality Parameters ◽  
Climatic Conditions ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Drip Loss ◽  
Short Term ◽  
Blood Samples ◽  
Meat Samples

We examined the effects of pre-slaughter short-term factors including season of the year, duration of transportation and lairage time, as well as sex of pigs, on pork quality. Meat samples were collected from 590 pigs (females, entire and castrated males) that were slaughtered in a commercial abattoir in Greece over a 15-month period. Meat quality parameters pH, colour, drip loss, cooking loss, Warner–Bratzler shear values and sarcomere length were measured on the longissimus dorsi. DNA was isolated from blood samples and the frequency of the recessive halothane gene mutation HALn was determined. The results demonstrated that pork quality with respect to pH and L* values was normal in 93.9% of the samples, with 5.1% of samples classified as PSE (pale, soft and exudative) and 1.0% as DFD (dark, firm and dry). Duration of transportation was critical: brief and long transfers had the ability to impair meat quality. A lairage time of 2–4 h before slaughter was adequate when the pigs were free of HALn and the climatic conditions were not extreme. Season of the year was a very important factor, with significant variations recorded in meat-quality parameters between winter and summer months. Finally, the sex of the animals was responsible for differences in meat quality, but these differences were small and unlikely to be identified by the consumers.

scholarly journals Identification of Possible Pre-Slaughter Indicators to Predict Stress and Meat Quality: A Study on Heavy Pigs

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 945 ◽  
Author(s):  
Luca Sardi ◽  
Alessandro Gastaldo ◽  
Marzia Borciani ◽  
Andrea Bertolini ◽  
Valeria Musi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Blood Parameters ◽  
Vehicle Speed ◽  
Lower Stress ◽  
Instrumental Color ◽  
Meat Samples ◽  
Welfare Index ◽  
On Farm ◽  
Water Holding ◽  
Quality Variation

This study aimed at identifying possible pre-slaughter indicators and/or indexes to be used to predict pig stress response and meat quality variation. Data were collected on 44 shipments (loads) of Italian heavy pigs. For each shipment, several pre-slaughter parameters were recorded on farm, during transport, and at the slaughterhouse. Blood and meat samples were taken from 10 pigs from every of the 44 loads included in the study (N = 440). Blood samples were used to assess cortisol and creatine kinase levels, whereas meat samples were used to assess meat quality (pH, instrumental color, tenderness, water-holding capacity, and sensory analysis). Cluster analysis of blood parameters allowed the categorization of the shipments into two main clusters: Lower Stress (LS) and Higher Stress (HS). The variables/indexes statistically differing between the two clusters were: average vehicle speed during transport, welfare index at slaughter (i.e., “slaughter score”), overall transport and slaughter welfare index (TSWI), distance travelled, and behaviors (slips, falls, overlaps) during unloading, which appeared to be the best descriptors of the welfare conditions experienced by Italian heavy pigs during pre-slaughter handling. No consistent effects of the stress level experienced on meat quality was detected, which warrants the need for further studies conducted under more variable pre-slaughter conditions, with the aim of simplifying and improving the TSWI.

Effects of crossbred ewe genotype and ram genotype on lamb meat quality from the lowland sheep flock

2002 ◽  
Vol 139 (2) ◽  
pp. 195-204 ◽  
Author(s):  
L. E. R. DAWSON ◽  
A. F. CARSON ◽  
B. W. MOSS
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Growth Index ◽  
Gluteus Medius ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Lamb Meat ◽  
Hue Angle ◽  
The Relationship

A study was carried out on five lowland farms in Northern Ireland over 2 years to investigate the effects of crossbred ewe and ram genotype on lamb meat quality. Four ewe genotypes were sourced from six hill farms – Bluefaced Leicester×Blackface (BLXB), Texel×Blackface (TXB), Suffolk×Cheviot (SXCH) and Texel×Cheviot (TXCH). On each farm groups of 20–30 of each crossbred ewe genotype were crossed with Suffolk or Texel sires. Within each of the ram breeds, high lean growth index rams sourced from UK sire reference schemes (SRS) were compared with rams sourced from flocks not involved in objective genetic improvement programmes (control). Throughout the 2 years of the study the ewes lambed at 1 and 2 years of age. Lambs from each of the crosses were slaughtered at 36, 44 and 52 kg live weight. Meat from lambs slaughtered at 36 kg had lower a* values (15.1) than meat from lambs slaughtered at 52 kg (17.0 S.E. 0.47) (P<0.05). Ewe genotype had no effect on any parameter of meat quality measured. The carcasses of lambs sired by Suffolk rams had a higher pHU than lambs sired by Texel rams (5.70 v. 5.65; S.E. 0.014; P<0.05) and hue angle was lower (P<0.05) in Suffolk-sired lambs (32.9°) compared with Texel-sired lambs (35.1°) (S.E. 0.62°). Warner–Bratzler shear force was lower in SRS-sired lambs (2.05 kg/cm2) compared with control-sired lambs (2.36 (S.E. 0.096) kg/cm2; P<0.05). Carcasses from male lambs had a greater cooking loss (217 g/kg) than from female lambs (196 S.E. 5.7 g/kg) (P<0.01) and meat from male lambs had greater values for Warner–Bratzler shear force (2.44 kg/cm2) than from female lambs (1.97 S.E. 0.098 kg/cm2) (P<0.001). Low, but statistically significant (P<0.05) correlations were obtained between carcass fat measurements and meat quality parameters (r = −0.29 for the relationship between cooking loss and fat depth over the gluteus mediusP<0.001); r = 0.21 for the relationship between fat classification and C* values P<0.01). When meat quality parameters for each of the fat classes were averaged, significant linear regressions (P<0.05) were obtained between fat classification and pHU, a* and C* values.

scholarly journals Level of Fatty Acids, Selected Quality Traits of Longissimus Dorsi and Semimembranosus Muscles and Their Relationship with Fattening and Slaughter Performance in Polish Landrace Pigs

2014 ◽  
Vol 14 (2) ◽  
pp. 417-427 ◽  
Author(s):  
Grzegorz Żak ◽  
Marek Pieszka ◽  
Władysław Migdał
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Saturated Fatty Acids ◽  
Quality Parameters ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Slaughter Performance ◽  
Soxhlet Method ◽  
Meat Samples

Abstract The aim of this study was to perform a comprehensive analysis of the level of fatty acids and selected meat quality traits, as well as their association with fattening and slaughter performance in Polish Landrace pigs. The study was conducted for two muscles: musculus longissimus dorsi and musculus semimembranosus. The study used 100 Polish Landrace gilts. The experimental animals originated from nucleus farms located in Poland. Their parents were animals with a known status of the RYR 1 genotype (all animals were dominant homozygotes). Pigs were fattened, slaughtered and evaluated postmortem in piggeries of the Experimental Stations of the National Research Institute of Animal Production using test station procedures. After reaching 100 kg body weight, pigs were slaughtered and their half-carcasses dissected. Fattening and slaughter parameters were determined. Meat samples were analysed for crude fat using the Soxhlet method. The composition of higher fatty acids was determined by gas chromatography. Research results indicate that saturated fatty acids found in m. longissimus dorsi and m. semimembranosus were positively correlated to n-3 and n-6 PUFA . A similarly high correlation was observed between the level of UFA and n-6 and n-3 PUFA in the loin and ham. The fact that the proportions of some acids (e.g. n-6/n-3 PUFA ) fail to meet WHO standards requires making efforts to improve them. Likewise, selection work is necessary to improve IMF levels in meat. The low correlations between meat quality traits and fattening and slaughter performance suggest that quality parameters should be regarded as independent traits in pig improvement models. In order to limit meat quality traits in pig improvement models, it is necessary to make use of the correlations between them

scholarly journals Myosin Heavy Chain Composition, Rate of Dystrophin and Integrin Degradation and Meat Quality of Pig Longissimus thoracis and psoas major Muscles During Postmortem Aging

2020 ◽  
Vol 20 (1) ◽  
pp. 231-243
Author(s):  
Dorota Wojtysiak
Keyword(s):  
Myosin Heavy Chain ◽  
Meat Quality ◽  
Heavy Chain ◽  
Quality Parameters ◽  
Lower Percentage ◽  
Type I ◽  
Drip Loss ◽  
Chain Composition ◽  
Myosin Heavy Chain Composition ◽  
Psoas Major

AbstractThis study evaluated myosin heavy chain composition and the effect of aging time (45 min, 24 h, 96 h and 168 h) on meat quality parameters and dystrophin and integrin degradation pattern in longissimus thoracis and psoas major muscles of 24 Polish Landrace fatteners slaughtered at 100 kg body weight. It was found that m. longissimus thoracis had a greater percentage of MyHC-IIB (P≤0.05) and a significantly lower percentage of type I and IIA/IIX (P≤0.05) compared with the m. psoas major. Moreover, psoas major muscle had significantly higher (P≤0.05) pH45, pH24 and lower drip loss values for 45 min to 24 h, 45 min to 96 h and 45 min to 168 h than m. longissimus thoracis. Muscle type also had a significant effect on the rate of dystrophin and integrin degradation postmortem, which were significantly (P≤0.05) more rapidly degraded in the m. longissimus thoracis compared to the m. psoas major. It is concluded from the obtained results that the muscles with a greater percentage of MyHC-IIB show lower pH values, which translates into more rapid rate of integrin and dystrophin degradation. Ultimately, this may contribute to higher drip loss values during refrigerated storage.

scholarly journals The Effect of Ante-Mortem Epinephrine Injection on Plasma Glucose, Post-Mortem Glycolysis and Meat Quality Factors of West African Dwarf Ewes

2021 ◽  
Vol 3 (2) ◽  
pp. 1-8
Author(s):  
A. O. Okubanjo ◽  
J. Obasuyi
Keyword(s):  
Meat Quality ◽  
Plasma Glucose ◽  
West African ◽  
Cooking Loss ◽  
Control Group ◽  
Drip Loss ◽  
Post Mortem ◽  
Quality Factors ◽  
West African Dwarf ◽  
Overall Acceptability

EIGHT West African dwarf ewes were allocated into two equal groups in an attempt to study the effect of epinephrine on body glucose, post mortem glycolysis and some 4s pects of meat quality factors. One group was injected subcutaneously a one-shot dosage of 0.1% adregaline solution at a level of 1.8 mg/ 10 kg live body weight six hours prior to slaughtering. Blood glucose levels were estimated during the first hour post injection. The other group of ewes which was injected with an equal volume of water served as control. Following death, the pH of the longi bsimum dorsi was followed as an index of glycolysis. Subsequently, brine diffusion distance, salt uptake, drip loss, cooking loss, total moisture and the organoleptic attributes of tenderness, juiciness, flavour and overall acceptability were estimated in selected muscles. An overall elevation of plasma glucose by epinephrine was observed during the one hour period of blood collection. A lower than normal initial pH was observed in both groups since both struggled prior to death. The ultimate 24 hour pH was higher in the epinephrine treated mutton (6.43) than in the control group (5.63). Mean drip loss and cooking loss were 1.86% and 30.88% in the epinephrine treated samples as against 1.639 and 33:38% respectively in the control samples. Higher estimates of diffusion lengths were obtained in the treated samples (P <0.05) although between muscle variations were observed. Slight differences were observed as a result of treatment effect on tenderness. juiciness, flavour and overall acceptability. Between muscle variation in these parameters were highly significant.

scholarly journals Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine

2019 ◽  
Vol 2019 ◽  
pp. 1-10
Author(s):  
Antonia Albrecht ◽  
Martin Hebel ◽  
Céline Heinemann ◽  
Ulrike Herbert ◽  
Dennis Miskel ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Cooking Loss ◽  
Drip Loss ◽  
Water Binding ◽  
Mean Values ◽  
Ph Values ◽  
Basal Group ◽  
Methionine Supplementation

A trial with different concentrations of DL-methionine (DLM) and DL-2-hydroxy-4-methylthiobutanoic acid (DL-HMTBA) in broiler feed was performed to investigate their effect on the meat quality parameters and the shelf life of breast fillet. In total, fillets from 210 male broiler chickens (Ross 308) were tested in seven groups with 30 animals each. Three different concentrations (0.04, 0.12, and 0.32%; on an equimolar basis) of either DLM or DL-HMTBA were added to a basal diet, summing up to seven treatment groups. After slaughter, fillets were packed aerobically and stored at 4°C. The investigated parameters comprised measurements of microbial as well as physicochemical parameters, such as pH, drip loss, cooking loss, and color measurements. Additionally, sensory investigations were conducted and shelf life was calculated. Mean pH values were between 6.1 and 6.4. Drip loss values were low, with mean values below 0.4%. The cooking loss ranged between 22% and 28% on average. The fillets showed a normal initial microbial quality (2.5 log10 cfu/g) and spoilage process with microbial counts of 8.5 log10 cfu/g at the end of storage. The study revealed a significant influence of methionine supplementation on the quality of broiler breast meat in comparison with the basal group. Methionine supplementation led to higher pH values and a higher water binding. Higher concentrations of methionine had a positive influence on the water-holding capacity by lowering the cooking loss. The L∗ value showed a significant negative correlation to the methionine concentration supplemented. No differences in physicochemical as well as sensory parameters could be detected between both methionine sources. The fillets showed a normal sensory spoilage process and a shelf life of 6 d. White striping was positively correlated to fillet weight as well as color values and significantly affected the Purchase Decision, the sensory investigation, and thus the shelf life of the samples.

scholarly journals Growth performance, biochemical blood parameters and meat quality of rainbow trout ( Oncorhynchus Mykiss W. ) fed with licorice ( Glycyrrhiza Glabra L. ) supplemented diet

2018 ◽  
Vol 16 (4) ◽  
pp. 284-291 ◽  
Author(s):  
I. Sirakov ◽  
K. Velichkova ◽  
S. Stoyanova ◽  
Y. Staykov
Keyword(s):  
Rainbow Trout ◽  
Meat Quality ◽  
Biochemical Parameters ◽  
Blood Parameters ◽  
Quality Parameters ◽  
Glycyrrhiza Glabra ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Blood Biochemical ◽  
Recirculation System ◽  
Final Weight

Licorice (Glycyrrhiza glabra) is medicinal plant characterized with sweet flavor which has been used in Bulgarian traditional medicine to improve the condition of the digestive tract and could positively affect digestibility and assimilation of feed nutrients in human and animal organisms. The studies connected with the effect of licorice in fish are limited. The aim of current study was to find the effect of feed supplemented with licorice Glycyrrhiza glabra on growth performance, blood parameters and meet quality in rainbow trout (Oncorhynchus mykiss W.), raised in the recirculation system. The fish were fed with two feeds: control feed (CF) - without the addition of supplement and experimental feed (EF), with supplementation of 300 mg.kg-1 licorice in pellets. The stocking density of rainbow trout in recirculation system was 50 pcs.m-3. The initial average weight of fish in CF variant was 13.30 ±3.07 g and in EF variant was 13.40±3.55 g without differences being statistically significant (p≥0.05). The continuation of the experiment was 60 days. The average final weight, meat quality, and blood biochemical parameters were measured at the end of the experiment. The SGR and FCR were also calculated. Fish from the experimental group fed with a supplement of licorice had with 8.54% higher average final weight compared to the parameter’s value in trouts from the control variant (p<0.05). SGR in rainbow trout’sfrom experimental variants was higher with 6.9% compared to the value of SGR in fish from CF variant. The blood biochemical parameters in experimental trouts were not significantly affected by supplementation of licorice extract. The average values of glucose, ASAT, and ALAT in control variant were higher respectively with 3.96%, 57.2% and 10.3% compared to values in these parameters measured in the blood of fish from the experimental variant, but differences were not statistically proven (p≥0.05). The meat quality parameters were affected from the addition of licorice in feed for trouts and the moisture, fat, and ash quantities were higher respectively with 2.49%, 36.4% and 12.5% compared with the average values of these parameters found for fish from CF group (p<0.05). The extract from licorice added to feed for the feeding of rainbow trout increases the growth of fish and affect the meat quality parameters (p<0.05), but did not affect significantly the blood parameters (p≥0.05).

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