Pre-slaughter road transportation times: meat quality and sensory properties of Nellore bull meat

This study evaluated the effects of different pre-slaughter road transportation times on sensory evaluation and instrumental measurements of Nellore cattle meat quality. Fifteen farms were classified according to transportation times (5 farms per transportation time group) as follows: 1-less than 2 h (< 2), 2-between 2 and 4 h (> 2 and ≤ 4), and 3-between 4 and 6 h (> 4 and ≤ 6). The experiment was a completely randomized design with 15 replications and 3 treatments. Meat analyses were performed on steaks taken from the longissimus dorsi muscle from the 10th rib to the 3rd lumbar vertebra. Road transportation times had no significant effects on pH and mean shear force values. Sarcomere length, myofibrillar fragmentation index, and creatine kinase levels were also not affected by transportation time. Furthermore, road transportation times had no effect on meat tenderness, flavour, odour, and overall acceptability when evaluated by consumers. Thus, a pre-slaughter road transportation time up to 6 h does not affect the sensory evaluation and instrumental measurements of Nellore cattle meat quality when raised using a grazing system.

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Heat shock proteins on beef quality

Pesquisa Agropecuária Brasileira ◽

10.1590/s0100-204x2018000100010 ◽

2018 ◽

Vol 53 (1) ◽

pp. 90-96

Author(s):

Cristina Tschorny Moncau ◽

Alessandra Fernandes Rosa ◽

Joanir Pereira Eler ◽

Júlio César de Carvalho Balieiro

Keyword(s):

Heat Shock ◽

Heat Shock Proteins ◽

South African ◽

Aging Time ◽

Meat Quality ◽

Meat Tenderness ◽

Beef Quality ◽

Longissimus Dorsi Muscle ◽

Hsp 27 ◽

Shock Proteins

Abstract: The objective of this work was to quantify heat shock proteins (HSP) 27 and 70 in the Longissimus dorsi muscle of cattle during aging and to check their potential as biomarkers for meat quality. A total of 191 steers ½ South African Simmental x ½ Nellore (16-18 months, 391.7±99.7 kg), castrated, and feedlot finished were used. Meat quality was measured by pH, color, cooking loss, and shear force (SF) at 1 and 14 days of aging time. HSP27 and HSP70 were quantified according to the SF values in the more and less tender meat groups, with 20 samples each, for each aging time. HSP27 concentrations in more and less tender meat decrease from 1 to 14 days of aging, and do not differ when evaluated at the same period. HSP70 concentrations in more tender meat increase during aging, and, in less tender meat, there is no difference between periods or at the same period. The correlations between the HSP27 and HSP70 concentrations and meat quality characteristics are low for South African Simmental x Nellore, which indicate the low potential of HSP as biomarkers for these traits, especially for meat tenderness.

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Tissue Expression and Variation of the DGAT2 Gene and Its Effect on Carcass and Meat Quality Traits in Yak

Animals ◽

10.3390/ani9020061 ◽

2019 ◽

Vol 9 (2) ◽

pp. 61 ◽

Cited By ~ 1

Author(s):

Jiang Hu ◽

Bingang Shi ◽

Jianpeng Xie ◽

Huitong Zhou ◽

Jiqing Wang ◽

...

Keyword(s):

Meat Quality ◽

Loss Rate ◽

Subcutaneous Fat ◽

Tissue Expression ◽

Gene Marker ◽

Quality Traits ◽

Meat Tenderness ◽

Nucleotide Polymorphisms ◽

Longissimus Dorsi Muscle ◽

Meat Quality Traits

Diacylglycerol acyltransferase-2 (DGAT2) plays a key role in the synthesis of animal triglycerides (TGs). This study investigated the relative expression of the DGAT2 gene in tissues, variation in the gene, and its association with carcass and meat quality traits in yaks (Bos grunniens). DGAT2 was found to be expressed in twelve tissues investigated, but the highest expression was detected in subcutaneous fat, and moderate levels were observed in the liver, heart, longissimus dorsi muscle, and abomasum. Three variants (A1 to C1) were found in intron 5 and another three variants (A2 to C2) were found in intron 6, with two single-nucleotide polymorphisms (SNPs) being identified in each region in 694 Gannan yaks. Variants B1 and C2 were associated with a decrease in Warner–Bratzler shear force (WBSF) (p = 0.0020 and p = 0.0441, respectively), and variant C1 was associated with an increase in WBSF (p = 0.0434) and a decrease in drip loss rate (p = 0.0271), whereas variant B2 was associated with a decrease in cooking loss rate (p = 0.0142). Haplotypes A1-A2 and B1-A2 were found to be, respectively, associated with an increase and a decrease in WBSF (p = 0.0191 and p = 0.0010, respectively). These results indicate that DGAT2 could be a useful gene marker for improving meat tenderness in yaks.

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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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Quality of Cattle Meat and Its Compositional Constituents

Veterinary Medicine International ◽

10.1155/2021/7340495 ◽

2021 ◽

Vol 2021 ◽

pp. 1-9

Author(s):

Umer Seid Geletu ◽

Munera Ahmednur Usmael ◽

Yesihak Yusuf Mummed ◽

Abdulmuen Mohammed Ibrahim

Keyword(s):

Fatty Acids ◽

Meat Quality ◽

Volatile Fatty Acids ◽

Near Infrared ◽

Water Solubility ◽

Quality Attributes ◽

Eating Quality ◽

Human Consumption ◽

Cattle Meat

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

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Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

Archives Animal Breeding ◽

10.5194/aab-60-191-2017 ◽

2017 ◽

Vol 60 (3) ◽

pp. 191-198 ◽

Cited By ~ 3

Author(s):

Ewa Sosin-Bzducha ◽

Michał Puchała

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Fatty Acid Profile ◽

Thiobarbituric Acid ◽

Physicochemical Characteristics ◽

Taste Intensity ◽

Meat Tenderness ◽

Longissimus Dorsi Muscle ◽

Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

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Effects of growth pathway on beef quality in 18-month-old Angus and South Devon ✕ Angus pasture-fed steers

Animal Science ◽

10.1017/s135772980005579x ◽

2001 ◽

Vol 72 (2) ◽

pp. 297-308 ◽

Cited By ~ 14

Author(s):

P.D. Muir ◽

N.B. Smith ◽

P.M. Dobbie ◽

D.R. Smith ◽

M.D. Bown

Keyword(s):

Meat Quality ◽

Compensatory Growth ◽

Live Weight ◽

Considerable Effect ◽

Growth Restriction ◽

Carcass Weight ◽

Winter Period ◽

Meat Tenderness ◽

Beef Quality ◽

Significant Difference

AbstractThere is evidence that, in cattle, rapid compensatory growth after a period of growth restriction may increase the variability of beef quality and that variability is greater in breeds which reach larger body size at maturity. This experiment investigated the effect of compensatory growth following a period of winter growth restriction on carcass quality in steers of small and large mature size grazed on pasture. Angus (no. = 120) and South Devon ✕ Angus (SD✕ A; no. = 110) steers were allocated to non-restricted or restricted growth treatment groups and for 126 days over winter their grazing was managed to achieve mean live-weight gains of approximately 0·7 kg/day or to maintain live weight for each group respectively. Steers were slaughtered at the start (no. = 10 per breed) and end (no. = 20 per nutrition group (10 from each breed)) of the winter period for carcass evaluation. Thereafter, remaining steers were grazed together at a high pasture allowance to maximize growth and were slaughtered for carcass evaluation as they reached target live weights (Angus, 590 kg; SD✕ A, 620 kg). SD✕ A steers grew faster (P< 0·05) during both the winter and finishing periods and reached target slaughter live weights approximately 20 days earlier than Angus steers. SD✕ A steers also had leaner carcasses than Angus steers at each slaughter although there was no significant difference in meat quality between breeds. However, there was a significant effect of restriction treatment on carcass weight and meat quality. The non-restricted steers grew faster, had heavier carcasses and more tender steaks than restricted steers, although there was no significant difference in carcass fatness (adjusted for hot carcass weight). Muscle calpain activities were positively correlated with live-weight gain during the finishing period suggesting increased potential for post-mortem myofibrillar proteolysis and therefore increased meat tenderness. However, in the present experiment this was confounded by an increase in shear force with age-at-slaughter, especially in the non-restricted steers. Nevertheless, steers which were heaviest at the start of the experiment reached slaughter live weight earliest, were leaner than average and had higher calpain system activities at slaughter regardless of breed or restriction treatment. Furthermore, in the non-restricted group, high initial live weight and early slaughter was associated with lower pH and more tender meat. In conclusion, although restriction affected meat quality attributes, it appears that live weight prior to food restriction also had a considerable effect on carcass characteristics at slaughter. Therefore, the characteristics of the early growth phase prior to the finishing period may have important consequences for meat quality.

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The effect of slaughter handling system on pig welfare and meat quality

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600021772 ◽

1992 ◽

Vol 1992 ◽

pp. 59-59

Author(s):

C.M Weeding ◽

E.J. Hunter ◽

H.J. Guise ◽

R.H.C. Penny

Keyword(s):

Meat Quality ◽

Analysis Of Variance ◽

Longissimus Dorsi ◽

Post Mortem ◽

Handling System ◽

Longissimus Dorsi Muscle ◽

Single File ◽

Dorsi Muscle ◽

Muscle Ph

Pigs from 4 farms were slaughtered at 2 abattoirs, each with 2 slaughter handling systems. Pigs at abattoir 1 were electrically stunned, either in a floor pen holding 5 pigs or a race restrainer. A straight race 1m wide led to the floor pen. A stepped collection pen and single file race led to the race restrainer. At abattoir 2 a single file curved race led to a floor pen with electrical stunning and a circular collection pen led to a double race and dip-lift C02 stunner. Each replicate involved 2 farms sending 50 pigs to each abattoir. There were 16 replicates (3200 pigs). Stun system had a significant effect on the development of early rigor, muscle pH, muscle colour and skin blemish (GLM Analysis of Variance). At abattoir 1, pigs slaughtered through the race restrainer had a greater tendency to develop early rigor and more skin blemish. Pigs slaughtered through the race restrainer also had lower pH in the m. longissimus dorsi at both initial and ultimate readings post mortem. In general, pH readings were higher than would be expected in the pig m. longissimus dorsi. Muscle reflectance was higher in the m. longissimus dorsi of pigs slaughtered through the race restrainer at both initial and ultimate readings. Significant differences between means at abattoir 1 (two-sample t-tests) are contained in Table 1. At abattoir 2, the floor pen produced carcases with a greater tendency to develop early rigor and more skin blemish. There were no significant differences in muscle pH or colour. Significant differences between means at abattoir 2 (two-sample t-tests) are contained in Table 2.

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Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

Canadian Journal of Animal Science ◽

10.1139/cjas-2018-0008 ◽

2019 ◽

Vol 99 (1) ◽

pp. 15-23 ◽

Cited By ~ 1

Author(s):

Wangjing Liu ◽

He Ding ◽

Khas Erdene ◽

Renwei Chen ◽

Qier Mu ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Meat Quality ◽

Control Diet ◽

Saturated Fatty Acids ◽

Basal Diet ◽

Longissimus Dorsi ◽

Longissimus Dorsi Muscle ◽

Dorsi Muscle ◽

Meat Flavor

Sixty male Small-tailed Han sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the AMR; those were 11 mg kg−1 (Flav 11), 22 mg kg−1 (Flav 22), or 33 mg kg−1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P < 0.05). Percentage of intramuscular fat, the concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid, and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle.

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