scholarly journals Quality of Cattle Meat and Its Compositional Constituents

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.

scholarly journals Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

2020 ◽  
Vol 33 (4) ◽  
pp. 640-650
Author(s):  
Van Ba Hoa ◽  
Soo-Hyun Cho ◽  
Pil-Nam Seong ◽  
Sun- Moon Kang ◽  
Yun-Seok Kim ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Scientific Information ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Flavor Compounds ◽  
Eating Quality ◽  
Technological Quality ◽  
Water Holding

Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork.Methods: <i>Longissimus thoracis et lumborum</i> muscle samples of CS and finisher pigs (FP) at 24 h <i>postmortem</i> were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics.Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied.Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.

Performance, carcass traits and meat quality of lambs fed with different roughage:concentrate ratios associated with variable physically effective neutral detergent fibre content

2021 ◽  
pp. 1-11
Author(s):  
L. de O. Queiroz ◽  
A. M. Barbosa ◽  
G. B. Mourão ◽  
M. A. Fonseca ◽  
L. F. B. Pinto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Particle Size ◽  
Meat Quality ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Faecal Excretion ◽  
Neutral Detergent Fibre ◽  
Fatty Acids Profile ◽  
Colour Parameter

Abstract This study evaluated the effect of roughage:concentrate (R:C) ratio associated with a variable particle size of physically effective neutral detergent fibre (peNDF8) in the forage (Tifton-85 hay) on the performance, carcass traits and meat quality of lambs. Seventy-two 4-month-old, non-castrated Santa Ines male lambs (23.5 ± 2.32 kg BW) were distributed in a completely randomized design, in a 2 × 2 factorial arrangement [two peNDF8 hay particle sizes (13 and 6 mm) and two R:C ratios (700:300 and 500:500 g/kg DM total)]. DMI, DM, NFC and TDN digestibility's, N-intake and N-faecal excretion were affected by the R:C ratio (P < 0.05). However, the N-retained was not affected by the studied variables (P > 0.05). It was observed an interaction (P < 0.05) between the peNDF8 and R:C ratios for final BW, average daily gain (ADG), colour parameters and pH 24 h. The lower roughage ratio provided greater (P < 0.05) concentrations of C14:1, C16:1–cis9, C18:1–cis9, ΣMUFA, Σn–6:Σn–3 and hypocholesterolemic/hypercholesterolemic index, enzymatic activity Δ9desaturase-C16 and -C18. Lambs fed a lower roughage diet had improved performance and feed efficiency, however, presented reduced polyunsaturated fatty acids (PUFA) concentrations in the meat, especially Σn–3 family. Higher roughage diet and larger peNDF8 particle size improved the concentrations of PUFA while decreased Σn–6:Σn–3 ratio in meat. Larger peNDF8 particle size associated with higher roughage proportion, have reduced animal performance however, it increased protein concentration, a* and C* colour parameter without affecting fatty acids profile of Longissimus lumborum muscle.

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 229-237
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Grazing Intensity ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Winter Period ◽  
Carcass Quality

SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

scholarly journals Lamb Meat Quality and Carcass Evaluation of Five Autochthonous Sheep Breeds: Towards Biodiversity Protection

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3222
Author(s):  
Maria Giovanna Ciliberti ◽  
Antonella Santillo ◽  
Rosaria Marino ◽  
Elena Ciani ◽  
Mariangela Caroprese ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Meat Quality ◽  
Fatty Acid Content ◽  
Principal Component ◽  
Human Consumption ◽  
Sheep Breeds ◽  
Fatty Acids Profile ◽  
Lamb Meat

In the present study, the evaluation of the carcasses and meat quality, in terms of chemical composition and fatty acid profile, of lambs from five autochthonous sheep breeds (Altamurana, Bagnolese, Gentile di Puglia, Laticauda, and Leccese) reared in continental Southern Italy, were studied. All the carcasses were evaluated according to the EU Mediterranean classification system for carcasses weighing less than 13 kg. Meat chemical composition and fatty acids profile were assessed on both loin and leg commercial cuts. Fatty acid composition of loin resulted in differences among breeds, displaying lower values of saturated fatty acid in Altamurana, Bagnolese, and Leccese breeds and the highest content of polyunsaturated fatty acid in the Altamurana breed. Principal component analysis grouped lamb according to fatty acid content and to conjugated linoleic acid (CLA), omega n-3 and n-6 fatty acids; thus, Altamurana, Bagnolese, and Leccese breeds are characterized by the highest values of CLA content. Our data demonstrated that lamb meat from autochthonous breed has good carcass quality and the content of CLA, n-3, and n-6 was valuable for human consumption; therefore, the valorisation of local meat quality can help to avoid the extinction of the autochthonous breed offering to the market and consumer’s high nutritive products.

Supranutritional vitamin E supplementation of grass-finished and concentrate-finished Hereford-cross steers and its effect on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 47-47
Author(s):  
L. Vega ◽  
M. Enser ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
R.C. Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin ◽  
Beef Quality ◽  
Quality And Shelf Life ◽  
Vitamin E Supplementation

Previous research has demonstrated that dietary supplementation with high levels of die antioxidant vitamin E is effective in improving beef quality and shelf-life (Arnold et al., 1993). However, these animals did not have access to fresh forage which contains high levels of endogenous vitamin E and also higher concentrations of readily-oxidisable n-3 unsaturated fatty acids (Marmer et al, 1984). This study investigated the effectiveness of vitamin E in improving meat quality of grass finished cattle compared with those fed concentrates.

THE EFFECT OF DIETARY POULTRY OFFAL HYDROLYSATE ON THE FATTY ACID COMPOSITION AND MEAT QUALITY OF PORK

1990 ◽  
Vol 70 (4) ◽  
pp. 1041-1051 ◽  
Author(s):  
T. A. VAN LUNEN ◽  
R. L. WILSON ◽  
L. M. POSTE ◽  
G. BUTLER
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Quality Evaluation ◽  
Fatty Acid Analysis ◽  
Eating Quality ◽  
Free Moisture ◽  
Dietary Treatments

Seventy-two feeder pigs, with a mean weight of 24.6 kg, were randomly allotted in groups of three to four dietary treatments to determine the effect of feeding poultry offal hydrolysate (POH) on fatty acid composition and meat quality. The four dietary treatments were: 0% POH (control), 5% POH, 10% POH and 15% POH on a dry matter basis. At slaughter (96.8 kg), the right loins from 60 pigs were retained for fatty acid analysis and meat quality evaluation. The longissimus dorsi muscle was dissected from each loin; 200 g were stored in an atmosphere of nitrogen and frozen for fatty acid analysis and 500 g were frozen for meat quality evaluation. Fat was extracted and methylated for fatty acid analysis. Separation and identification of individual fatty acid methyl esters was performed using gas chromatography. Sensory meat evaluation (pork flavour, off-flavour, tenderness and juiciness) was performed by 10 trained panelists. Warner-Bratzler shear evaluation and free moisture analyses were performed. The fatty acids in pork appear to exhibit a sensitive response to changes in dietary fat. Linear trends for fatty acids in the pork were, for the most part, opposite to trends in the diets. Inclusion of POH resulted in an increase in the total polyunsaturates present in the pork. There was no effect (P > 0.05) due to dietary treatment on flavour, tenderness or juiciness of the pork. No significant differences were found among the Warner-Bratzler shear measurements or free moisture determinations. Changes in fatty acid profile of pork do not appear to affect eating quality when POH is included in the diet at levels of up to 15% DM. Key words: Poultry offal, pork, fatty acid, meat quality

The effects of enrichment on welfare, production and meat quality of the pig

1995 ◽  
Vol 1995 ◽  
pp. 193-193
Author(s):  
V.E. Beattie ◽  
N. Walker ◽  
L.J. Farmer ◽  
I.A. Sneddont
Keyword(s):  
Meat Quality ◽  
Growing Pigs ◽  
Production Performance ◽  
Eating Quality ◽  
Natural Conditions ◽  
Tail Biting ◽  
Enriched Environments ◽  
Welfare Production

Enriching the housing of growing pigs by creating an environment which is responsive can stimulate behaviour patterns similar to that of pigs in semi-natural conditions (Beattie 1994, Simonsen 1990). These changes in behaviour in conjunction with the absence of tail-biting and ear chewing in enriched environments (Beattie, Sneddon & Walker 1993) are indicators of improved welfare (Signoret 1983).This study investigated the effect of enrichment on welfare, production performance and eating quality of the resultant pork. Welfare was assessed using behavioural measures.

Sex and feeding level effects on the eating quality of fresh pork

1990 ◽  
Vol 1990 ◽  
pp. 23-23 ◽  
Author(s):  
H. Ellis ◽  
A.J. Webb ◽  
P.J. Avery ◽  
R. Smithard ◽  
I. Brown
Keyword(s):  
Meat Quality ◽  
Collaborative Study ◽  
Eating Quality ◽  
Feeding Regime ◽  
Feeding Level ◽  
Production Factors ◽  
The Uk

There is increasing concern within all sectors of the UK pig industry with meat quality and particularly the eating quality of pork. Against this background, a collaborative study involving 6 organisations was carried out to investigate the relative influences of a number of production factors on the eating quality of fresh pigmeat. The results relating to two of these factors, namely feeding regime and sex of pig, are reported here.

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