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 Comparison of carcass and meat characteristics between male and female indigenous rabbit of Bangladesh

2014 ◽  
Vol 43 (2) ◽  
pp. 154-158 ◽  
Author(s):  
HM Murshed ◽  
SR Shishir ◽  
SME Rahman ◽  
Deog-Hwan Oh
Keyword(s):  
Abdominal Wall ◽  
Meat Quality ◽  
Cooking Loss ◽  
Carcass Weight ◽  
Drip Loss ◽  
Male And Female ◽  
Mean Values ◽  
Slaughter Weight ◽  
Sensory Analyses ◽  
The Mean

This experiment was conducted to determine and compare some characteristics of the meat and carcass of rabbit aged 6 months according to sex. In the experiment six male and six female nondescript rabbits were slaughtered. The weight and percentage of warm carcasses, skin with head and limbs, liver, kidney, heart, lung, forelegs, hind legs, breast and ribs, loin and abdominal wall were recorded. The values for carcass length, lumbar circumference, drip loss, cooking loss, sensory characteristics were also determined. The mean values for warm carcass weight and warm dressing percentage were 698.33g and 47.92% in male and 704.66g and 48.55% in female, respectively. In case meat quality cooking loss, drip loss, proximate and sensory analyses was conducted. In this study significance difference was found in head, skin and limb weight (93.34 g) as well as in percentage (6.46%) otherwise no significant differences were found between male and female rabbits in the characteristics of carcass and meat quality. Slaughter weight was significantly correlated with the weights of carcass, skin with head and limbs, lung, liver, kidney, heart and weight of joints and dressing percentage.DOI: http://dx.doi.org/10.3329/bjas.v43i2.20718 Bang. J. Anim. Sci. 2014. 43 (2): 154-158

scholarly journals Effect of Different Fat Sources and Vitamin E Isoforms/Levels on Carcass Characteristics and Meat Quality of Pigs Grown to 150 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Kelley ◽  
G. Rentfrow ◽  
M. Lindemann ◽  
D. Wang
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Meat Quality ◽  
Corn Oil ◽  
Carcass Characteristics ◽  
Tocopheryl Acetate ◽  
Drip Loss ◽  
Muscle Area ◽  
Dressing Percentage

ObjectivesThe objective was to evaluate the effect of supplementing α- and γ-tocopherol vitamin E isoforms with corn oil and tallow on carcass characteristics and meat quality of pigs grown to heavier weights (>150 kg).Materials and MethodsIndividually fed pigs (n = 72; 36 barrows, 36 gilts; 28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were tallow and corn oil (5?). The vitamin E treatments included four levels of α-tocopheryl-acetate (ATA; 11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). Pigs were humanely slaughtered at approximately 150 kg. 45 min pH was taken at the 10th rib. After 24 h chill (4°C), carcass measurements were taken (carcass length, backfat depth at first rib, last rib, 10th rib and last lumbar, loin muscle area, and 24 h pH at the 10th rib). In addition, wholesale weights from the Boston butt (IMPS #406), shoulder picnic (IMPS #405), loin (IMPS #412), and belly (IMPS #408) and spareribs were recorded. Furthermore, bellies were divided into eight sections and the average depth was taken at each section and the vertical and lateral belly flex was measured. Drip loss was determined by suspending a 1.3cm chop at 4°C for 48 h and purge loss was determined from approximately 2kg vacuum packaged loin muscle sections at 0, 7, 14, and 30d. Objective (Hunter Lab Colorimeter XE Plus) and subjective (NPPC color, marbling and firmness scores) measurements were taken at the 10th rib. Data analysis were performed in SAS by least squares analysis of variance using the generalized linear model as a randomized complete block design. The individual pig served as the experimental unit and results were reported as least square means.ResultsThere were no differences in dressing percentage, 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, and drip loss between the two vitamin E isoforms. Fat treatments did not affect dressing percentage, 45 min and 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, drip loss as well as objective and subjective color. Although not significant (P = 0.07), pork from the γ-tocopherol pigs had a lower pH than the ATA treatment. The γ-tocopherol supplementation tended to have a lighter subjective color (P = 0.06) as well as increased L*, decreased a*, and increased the hue angle calculations at 7d shelf-life. The belly depth was greater (P = 0.01) along with higher lateral (P < 0.01) and a lower vertical (P < 0.01) flex for pigs fed tallow.ConclusionIn conclusion, feeding tallow to heavy weight pigs (150 kg) could improve belly firmness. Also, α-tocopherol did not improve shelf-life stability and γ-tocopherol could negatively affect subject and objective pork loin color.

scholarly journals The effect of transport density and gender on stress indicators and carcass and meat quality in pigs

2015 ◽  
Vol 13 (3) ◽  
pp. e0606 ◽  
Author(s):  
Thuanny L. Pereira ◽  
Anderson Corassa ◽  
Cláudia M. Komiyama ◽  
Cláudio V. Araújo ◽  
Alessandra Kataoka
Keyword(s):  
Lactate Dehydrogenase ◽  
Meat Quality ◽  
Pork Quality ◽  
Drip Loss ◽  
Finishing Pigs ◽  
Blood Components ◽  
Stress Indicators ◽  
Ph Values ◽  
And Gender

<p>A total of 168 finishing pigs were used to investigate the effects of gender (barrows and gilts) and transport densities for slaughter (236, 251, and 275 kg/m²) on stress indicators and carcass and pork quality. The animals transported at 251 kg/m² (T251) presented cortisol values below those at 236 kg/m<sup>2</sup> (T236), but no different from those at 275 kg/m<sup>2</sup> (T275). The lactate dehydrogenase (LDH) values in pigs transported at T236 were the lowest. The blood components did not differ between T236 and T275. The pH values at 45 min (pH<sub>45</sub>) and at 24 h (pH<sub>24</sub>) <em>postmortem </em>were higher for pigs subjected to T236. However, the pH<sub>45 </sub>was higher at T251 than at T275, but pH<sub>24</sub> was lower at T251 than at T275. The lightness values in the muscles of the pigs transported at T236 and T251 were higher than those at T275. Lower drip loss values were observed in the muscle of animals at T251. Carcasses of pigs at T236 contained more 1–5 cm lesions while those at T275 contained more 5–10 cmlesions in sections of loin. No significant effects of gender were found on the stress indicators, blood components, pH<sub>45</sub>, pH<sub>24</sub>, color, drip loss or carcass lesions in general. These results indicate that the pre-slaughter transport of pigs at densities of 251 kg/m² generates less physiological damage and smaller losses on carcass and pork quality irrespective of gender.</p>

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 Kaempferitrin improves meat quality of broiler chickens

2013 ◽  
Vol 58 (No. 5) ◽  
pp. 227-231
Author(s):  
H.-B. Xiao ◽  
J. Fang ◽  
Z.-L. Sun
Keyword(s):  
Mrna Expression ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Breast Muscle ◽  
Drip Loss ◽  
Commercial Diet ◽  
Meat Colour

Angiopoietin-like protein 3 (Angptl3) may promote adipose formation. The objective of this study was to investigate the effect of kaempferitrin, a 3,7-diglycosyl flavone, on meat quality in broiler chickens and the mechanisms involved. One thousand two hundred broiler chickens were offered commercial diet that was supplemented with 0.0 (control), 0.1, 0.3, or 0.9% kaempferitrin, respectively. After 42 days, kaempferitrin (0.3 or 0.9%) treatment significantly increased the lightness of meat colour. Kaempferitrin (0.3 or 0.9%) supplementation decreased breast muscle drip loss, breast muscle crude fat, breast muscle malondialdehyde level, and hepatic Angptl3 mRNA expression. The present results suggest that kaempferitrin improves meat quality by decreasing expression of Angptl3 in broiler chickens. &nbsp;

scholarly journals Growth Performance and Characterization of Meat Quality of Broiler Chickens Supplemented with Betaine and Antioxidants under Cyclic Heat Stress

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 336 ◽  
Author(s):  
Majid Shakeri ◽  
Jeremy J. Cottrell ◽  
Stuart Wilkinson ◽  
Hieu H. Le ◽  
Hafiz A. R. Suleria ◽  
...  
Keyword(s):  
Heat Stress ◽  
Product Quality ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Thiobarbituric Acid ◽  
Respiratory Alkalosis ◽  
Drip Loss ◽  
Final Body Weight ◽  
Broiler Performance ◽  
Commercial Diet

Heat stress (HS) causes oxidative stress, which compromises broiler performance and meat quality. The aim of this study was to determine whether dietary antioxidants could be used as an amelioration strategy. Seventy-two day-old-male Ross-308 chicks were exposed to either thermoneutral or cyclical heat stress conditions. Diets were either control commercial diet (CON), CON plus betaine (BET), or with a combination of betaine, selenized yeast, and vitamin E (BET + AOX). Heat stress increased the rectal temperature (p < 0.001), respiration rate (p < 0.001), decreased blood pCO2 (p = 0.002), and increased blood pH (p = 0.02), which indicated the HS broilers had respiratory alkalosis. Final body weight was decreased by HS (p < 0.001), whereas it was improved with BET (p = 0.05). Heat stress reduced cooking loss (p = 0.007) and no effect on drip loss, while BET decreased the drip loss (p = 0.01). Heat stress reduced the myofibril fragmentation index (p < 0.001) and increased thiobarbituric acid reactive substances (p < 0.001), while these were improved with the combination of BET + AOX (p = 0.003). In conclusion, BET overall improved growth rates and product quality in this small university study, whereas some additional benefits were provided by AOX on product quality in both TN and HS broilers.

scholarly journals The Meat Quality and Sensory Characteristics of Turkish Native Sheep Genotypes

2021 ◽  
Vol 9 (6) ◽  
pp. 961-967
Author(s):  
Engin Yaralı
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Shear Force ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Cooking Loss ◽  
Sensory Characteristics ◽  
Longissimus Dorsi ◽  
Drip Loss ◽  
Muscle Types

Some meat quality and sensory characteristics were determined of Kıvırcık (n=10), Eşme Kıvırcık (n=10), Karya (n=8) and Çine Çaparı (n=9) lambs in this research. Carcass divided into two parts along the spine and the three different type of muscle samples were taken from the between 8th and 9th vertebrae, 12th and 13th vertebrae and leg part of the left side of the carcasses. Drip loss, cooking loss and shear force values of these muscles were identified. Additionally, pH0, pH24, color, fatty acid composition and sensory properties were determined in M. Longissimus dorsi samples. When muscle types are evaluated separately were a statistically significant factor in terms of dripping and cooking loss and shear force. While the highest dripping loss were reported in M. Longissimus dorsi (3.72%), the highest cooking loss were reported in M. Longissimus thoracis (22.67%) and the highest shear force were reported in M. semitendinosus (4.38 kg). Genotype and muscle interaction were found to be highly significant for only cooking loss. The analysis results for fatty acids indicated that there was an important difference between Kıvırcık, Eşme Kıvırcık, Karya and Çine Çaparı on C10:0, C12:0, C14:0, C15:0, C16:0, tC18:1, CLA, tC18:3, C20:1, C22:0 fatty acids in the study. Genotypes showed no effect to SFA (Saturated fatty acids), MUFA (Monounsaturated fatty acids), PUFA (Polyunsaturated fatty acids) and P/S ratio parameters. Karya lambs performed higher for odor and tenderness, and Kıvırcık lambs showed a higher score for juiciness, flavor and total acceptability in sensory evaluation.

scholarly journals Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture

Agriculture ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 942
Author(s):  
José Felipe Orzuna-Orzuna ◽  
Griselda Dorantes-Iturbide ◽  
Alejandro Lara-Bueno ◽  
Germán David Mendoza-Martínez ◽  
Luis Alberto Miranda-Romero ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Cooking Loss ◽  
Daily Weight Gain ◽  
Drip Loss ◽  
Meat Tenderness ◽  
Productive Performance ◽  
Feed Conversion ◽  
Randomized Design ◽  
Fattening Period

The objective of this study was to evaluate the effects of dietary supplementation of a polyherbal mixture (HM) containing saponins, flavonoids, and polysaccharides on productive performance, carcass characteristics and meat quality of lambs during the final fattening period. Thirty-six Dorper × Katahdin lambs (23.27 ± 1.23 kg body weight (BW)) were housed in individual pens and were assigned to four treatments (n = 9) with different doses of HM: 0 (CON), 1 (HM1), 2 (HM2) and 3 (HM3) g of HM kg−1 of DM for 56 days. Data were analysed as a completely randomized design using the MIXED and GLM procedures of statistical analysis system (SAS), and linear and quadratic effects were tested to evaluate the effects of the HM level. DM digestibility decreased in lambs fed HM3 (p < 0.05). There was no effect of HM on daily weight gain, dry matter intake, final BW, feed conversion, carcass characteristics, colour (L* and a*) and meat chemical composition. Meat pH, cooking loss and drip loss increased linearly (p < 0.05) when the HM dose was increased. The Warner-Bratzler shear force (WBSF) of meat was lower (p < 0.05) in lambs fed HM3. In conclusion, dietary inclusion of 3 g HM kg1 of DM improves meat tenderness. However, high doses of HM in the diet may decrease the digestibility of DM and increase the cooking loss and drip loss of lamb meat during the final fattening period.

scholarly journals pH measurements in the slaughterline and carcass quality: a survey in six Belgian slaughterhouses

1994 ◽  
Vol 42 (3) ◽  
pp. 235-248
Author(s):  
S. De Smet
Keyword(s):  
Meat Quality ◽  
Hydrogen Ion ◽  
Quality Data ◽  
Carcass Quality ◽  
Mean Values ◽  
Unequal Variances ◽  
Ion Concentrations ◽  
Ph Values ◽  
Initial Ph ◽  
Slaughter Pigs

pH was measured early post mortem in longissimus muscle (and occasionally in semimembranosus muscle) in the slaughterline of six Belgian slaughtering plants in three or four sessions. Mean pH values differed according to the mode of expression: pH means calculated after transformation to hydrogen ion concentrations were always lower than means calculated directly from pH values. The differences was linearly dependent on the variance, meaning that transformation of pH values to hydrogen ion concentrations is strongly recommended when comparing mean values of groups with unequal variances. Large differences in pH means were found between slaughterhouses that could not be attributed to differences in time of measuring postmortem and that were probably not related to differences in the slaughtering procedure. On the other hand, negative relationships were apparent between carcass quality data (lean content and instrumental or visual conformation score) and pH values between as well as within all slaughtering plants. Although no exact information was available on the preslaughter treatment of the animals, it is suggested that the genetic antagonism between carcass quality and meat quality is the main source of the fairly high proportion of low initial pH values and inferior meat quality in Belgian slaughter pigs.

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.

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