COMPARISONS OF MEAT QUALITY CHARACTERISTICS AND INTRAMUSCULAR CONNECTIVE TISSUE BETWEEN BEEF LONGISSIMUS DORSI AND SEMITENDINOSUS MUSCLES FROM CHINESE YELLOW BULLS

The aim of this study was to determine the effects of road transportation during the hot season (36 oC) and low voltage electrical stimulation on meat quality characteristics of Omani sheep. Twenty intact male sheep (1-year old) were divided into two equal groups: 3 hrs transported or non-transported. The transported group was transferred to the slaughterhouse the day of slaughter in an open truck covering a distance of approximately 300 km. The non-transported group was kept in a lairage of a commercial slaughterhouse with ad libitum feed and water for 3 days prior to slaughter. Blood samples were collected from the animals before loading and prior to slaughter in order to assess their physiological response to stress in terms of hormonal levels. Fifty percent of the carcasses from each group were randomly assigned to low voltage (90 V) at 20 min postmortem. Muscle ultimate pH, expressed juice, cooking loss percentage, WB-shear force value, sarcomere length, myofibrillar fragmentation index and colour L*, a*, b* were measured on samples from Longissimus dorsi muscles collected 24 hrs postmortem at 2-4 oC. The transported sheep had significantly (P<0.05) higher cortisol adrenaline, nor-adrenaline, and dopamine levels than the non-transported group. Muscles from electrically-stimulated carcasses had significantly (P<0.05) lower pH values, longer sarcomere length, lower shear force value, higher expressed juice, myofibrillar fragmentation index and L* values than those from non-stimulated ones. Transportation significantly influenced meat quality characteristics of the Longissimus dorsi muscle. Muscle ultimate pH and shear force values were significantly higher, while CIE L*, a*, b*, expressed juice and cooking loss were lower in transported than non-transported sheep. This study indicated that pre-slaughter transportation at high ambient temperatures can cause noticeable changes in muscle physiology in sheep. Nevertheless, meat quality of transported sheep can be improved by electrical stimulation post-slaughter.

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Evaluation of meat quality characteristics of imported chilled lambs in Saudi Arabia

Indian Journal of Animal Research ◽

10.18805/ijar.v0iof.8463 ◽

2017 ◽

Author(s):

A. Al-Owaimer ◽

G. Suliman ◽

E. Hussein

Keyword(s):

Saudi Arabia ◽

Sensory Evaluation ◽

Meat Quality ◽

Quality Characteristics ◽

The Other ◽

Longissimus Dorsi ◽

Ether Extract ◽

Overall Acceptability ◽

Fragmentation Index ◽

Water Holding

This study was carried out to evalaute meat qaulity characteristics of imported chilled lambs in Saudi Arabia. Eighteen Longissimus dorsi (LD) muscle samples of three imported breeds (Sawakni, Pakistani and Australi) were used. Moisture and ether extract contents were significantly (P less than 0.05) different between the breeds. The breeds also showed significant (P less than 0.05) differences in yellowness (b*), water-holding capacity (WHC) and cooking loss percentage (CL). The best overall acceptability was showed by Australi breed followed by Pakistani. The superior WHC ratio was attained by Pakistani breed, while Austali breed showed the best CL%. The highest myofibril fragmentation index (MFI) value was scored by Pakistani breed followed by Australi. It is concluded that Australi breed was the best between the tested breeds followed by Pakistani and lastly Sawakni based on its superiority over the other two breeds in all sensory evaluation components.

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Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2007.01524.x ◽

2008 ◽

Vol 43 (5) ◽

pp. 838-845 ◽

Cited By ~ 12

Author(s):

Chunbao Li ◽

Guanghong Zhou ◽

Xinglian Xu

Keyword(s):

Connective Tissue ◽

Meat Quality ◽

Quality Characteristics ◽

Semitendinosus Muscle ◽

Postmortem Aging

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Effects of Marbling on Meat Quality Characteristics and Intramuscular Connective Tissue of Beef Longissimus Muscle

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.2006.1799 ◽

2006 ◽

Vol 19 (12) ◽

pp. 1799-1808 ◽

Cited By ~ 17

Author(s):

Chunbao Li ◽

Guanghong Zhou ◽

Xinglian Xu ◽

Jingbo Zhang ◽

Shuqin Xu ◽

...

Keyword(s):

Connective Tissue ◽

Meat Quality ◽

Quality Characteristics ◽

Longissimus Muscle

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PSII-22 Comparison of the meat quality traits of crossbred pigs and the Large Black pigs

Journal of Animal Science ◽

10.1093/jas/skz258.490 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 241-242

Author(s):

Yongjie Wang ◽

Keshari Thakali ◽

Sarah Shelby ◽

Jason Apple ◽

Yan Huang

Keyword(s):

Meat Quality ◽

Genomic Diversity ◽

Longissimus Dorsi ◽

Rna Seq ◽

Longissimus Dorsi Muscle ◽

A Value ◽

Dorsi Muscle ◽

Body Weights ◽

C Value ◽

Crossbred Pigs

Abstract The purpose of this study was to compare the meat quality and genomic differences between cross-bred commercial pig (CP) and domestic Large Black pig (BP). Seven cross-bred commercial pigs and eight British Large Black pigs were assigned to CP group and BP group, with initial mean body weights of 18.82±1.412 kg for CP group and 23.31±1.935 kg for BP group, P = 0.061, and fed ad libitum. The final BW of the CP at d101 was similar to the BP (130.0±8.16 kg vs. 121.1±2.80 kg, P = 0.132). However, the BP group took 108 days to reach the final BW. The ADG in the CP was higher than BP (1.102±0.0599 kg vs. 0.905±0.0138 kg, P = 0.003). The hot carcass weight of CP was higher (P < 0.01) than BP, but the backfat of BP was higher (P < 0.01) than CP. The a* value of CP was higher (P < 0.05) than BP, and the c* value of CP was tended to be higher (P < 0.10) than BP. However, the h value of BP was higher (P < 0.05) than CP. The longissimus dorsi muscle fat content of BP was higher (P < 0.05) than CP. For the fatty acid composition, the SFA and MUFA of BP were higher (P < 0.05) than CP, but the PUFA of CP was higher (P < 0.05) than BP. The metmyoglobin content of CP was tended to be higher (P < 0.10) than BP. For the meat metabolism, the oxygen consumption of longissimus dorsi muscle of BP was higher (P < 0.01) than CP. The RNA-Seq data showed that the expression of the genes related to lipid metabolism is higher in BP (fold change > 3, P < 0.05). To conclude, BP has higher meat quality, while CP has its advantages in growth performance. And the differences between these two breeds may due to the genomic diversity.

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Meat quality and carcass characteristics of Norwegian dairy and Holstein-Friesian cattle

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200020135 ◽

2007 ◽

Vol 2007 ◽

pp. 110-110

Author(s):

R.M. Kirkland ◽

D.C. Patterson ◽

B.W. Moss ◽

T.W.J. Keady ◽

R.W.J. Steen

Keyword(s):

Meat Quality ◽

Production Systems ◽

Carcass Characteristics ◽

Quality Parameters ◽

Quality Characteristics ◽

Production Data ◽

Dairy Traits ◽

Holstein Friesian ◽

Friesian Cattle ◽

Norwegian Dairy

Any evaluation of breeds or production systems for beef must consider effects on production, carcass and meat quality characteristics. Holstein-Friesian (HF) cattle are bred for dairy traits only, while Norwegian dairy cattle (NOR) have been selected with some emphasis on beef characteristics. A comparison of production data from bulls of these two breeds has been presented previously (Kirkland et al., 2005). The objective of the present study was to evaluate specific carcass and meat quality parameters of HF and NOR bulls.

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