scholarly journals Determination of the alterations in quality parameters and consumer preference of dry-aged beef based on different periods of ageing using a purposive incubator

2021 ◽  
Vol 72 (1) ◽  
pp. 2669
Author(s):  
H USTUNER ◽  
S ARDICLI ◽  
O ARSLAN
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Quality Traits ◽  
Beef Quality ◽  
Significant Difference ◽  
Meat Colour ◽  
Water Holding

The aim of this study was to evaluate beef quality traits including pH, water holding capacity, cooking loss, meat colour, and Warner-Bratzler shear force in dry-aged beef and to determine the most favorable ageing time based on beef quality parameters and consumer acceptability. In this respect, longissimus dorsi samples were obtained from Simmental bulls and stored for an ageing period up to 21-days, and thus, the beef quality evaluation was performed at 0-day, 7-day, 14-day, and 21-day of the experimental period. Results revealed that the lowest shear force value was observed in beef samples on day-14 whereas the lowest pH value was determined in samples on day 21. Moreover, water holding capacity and beef colour values were significantly differentiated based on dry-ageing (P<0.05). In sensory panel evaluation, a significant difference is found only in meat colour rating (P<0.05). There was no significant difference between ageing periods and cooking loss. The most important technical point is that increasing dry-ageing time from 14 to 21 days did not desirably affect quality traits and sensory scores. Hence, dry-ageing for 14 days seemed to be the most economically efficient application. Taken altogether, the present results suggest that the potential for use of dry-ageing should be considered as an alternative method to produce high-quality beef with respect to the optimum ageing process.

scholarly journals Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)

2014 ◽  
Vol 44 (12) ◽  
pp. 2252-2257
Author(s):  
Tharcilla Isabella Rodrigues Costa Alvarenga ◽  
Hirasilva Borba ◽  
Greicy Mitzi Bezerra Moreno ◽  
Gherman Garcia Leal de Araújo ◽  
Juliana Lolli Malagoli de Mello ◽  
...  
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Lamb Meat ◽  
Atriplex Nummularia ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)

Meat quality of Boer goat kids and Mutton Merino lambs 2. Sensory meat evaluation

2003 ◽  
Vol 76 (1) ◽  
pp. 73-79 ◽  
Author(s):  
R. Sheridan ◽  
L.C. Hoffman ◽  
A.V. Ferreira
Keyword(s):  
Energy Level ◽  
Shear Force ◽  
Water Holding Capacity ◽  
Metabolizable Energy ◽  
Drip Loss ◽  
Goat Meat ◽  
Boer Goat ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

AbstractThe meat palatability, water-holding capacity, colour and shear force values of 32 Boer goat (BG) kids and 32 South African Mutton Merino (MM) lambs were investigated. Two pelleted diets (offered to 16 animals per species) with either a low (LE, 9·9 MJ/kg dry matter (DM)) or a high (HE, 12·1 MJ/kg DM) metabolizable energy level were given to the animals for either 28 or 56 days. Thereafter the animals were slaughtered, the meat cooked and presented to a trained sensory panel. Organoleptically, a difference between goat and lamb was noted. Each one had a specific species flavour, which was not influenced by energy level of the diet. BG meat was perceived to be stringier than that of the MM, but there was no significant difference in Warner-Bratzler shear force values. Tenderness declined with age in both species and there was also a tendency for goat meat to be less juicy than lamb. Chevon had a more pronounced after-taste than lamb. No objective difference could be distinguished between the colour of the cooked goat and lamb, but there was a tendency for fresh lamb to have a higher a*-value (redness) than goat. Although diet did not influence drip loss, drip loss increased with an increase in slaughter age. Only after 56 days did the m. semimembranosus of MM have a significantly higher drip loss than that of BG (LE: 4·84 v. 3·43%; HE: 4·72 v. 3·23%). In the m. semimembranosus of both species cooking loss increased with an increase in slaughter age. It can be concluded that goat meat compares favourably with lamb in terms of water-holding capacity, colour and shear force values. If goats are finished in the feedlot, it can be done on a LE diet, since diet does not influences any of the mentioned characteristics. This may render a direct economic advantage for BG feedlot finishing.

scholarly journals Effect of Frozen Storage on the Water- Holding Capacity and pH of Broiler Chicken cut-up Parts (Gallus gallus domesticus)

2020 ◽  
pp. 8-15
Author(s):  
Arjun Ghimire ◽  
Pawan Parajuli
Keyword(s):  
Broiler Chicken ◽  
Frozen Storage ◽  
Gallus Gallus ◽  
Gallus Domesticus ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Gallus Gallus Domesticus ◽  
Significant Difference ◽  
Water Holding

Broiler chickens (Gallus gallus domesticus) were collected from local chicken suppliers of Dharan (26.8065° N, 87.2846° E), Nepal, and slaughtered to prepare the cut-up parts (breast, drumstick, dorso, wings, and thigh). They were vacuum packed in polythene bags and frozen stored (-21.5 ±3.5ºC) for 45 days to study the effect of frozen storage on the water holding capacity (WHC) of meat. Cooking loss, drip loss, and pH changes were analyzed at 5 days intervals during storage and the data were analyzed using Genstat® v 12.1.The cut-up parts showed a significant change (p<0.05) in pH, cooking loss, and drip loss during 45 days of frozen storage. The pH decreased while the drip loss and the cooking loss increased gradually upon storage. The pH was found to be varied among the cut-up parts with a minimum pH scale of 5.25 for wings, followed by 5.3 for thigh, at the end. The highest drip loss of 6.11% was observed in wings after 5 days of storage which ended up to 8.97% after 45 days of frozen storage while drumstick and thigh samples showed significantly lower drip loss of 6.02%, and 5.43% respectively. The change in cooking loss showed a similar pattern as that of drip loss with a significantly higher value of 37.36% in the breast while it showed no significant difference in drumstick, dorso, and thigh meat. Thus, the study reveals that freezing of broiler chicken meats for a prolonged period adversely affects the WHC of meat

scholarly journals Effect of duck genotype on leg muscle properties

2011 ◽  
Vol 54 (6) ◽  
pp. 649-660 ◽  
Author(s):  
J. Wołoszyn ◽  
A. Okruszek ◽  
A. Orkusz ◽  
M. Wereńska ◽  
J. Książkiewicz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Properties ◽  
Shear Force ◽  
Nutritive Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Pekin Duck ◽  
Muscle Properties ◽  
Leg Muscles ◽  
Water Holding

Abstract. The research objective was to compare the nutritive value and some functional properties of duck leg muscles from different flocks. A total of 80 drakes out of three conservative flocks (cross-breeds Pekin type – SB, Miniduck – K2, Pekin originated from Danish Pekin duck – P8) and one maternal breeding strain (P66) aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. The investigation of functional properties has covered: the determination of the colour parameters – L*, a* b*, colour difference between individual flocks, total haem pigments’ content, sensory evaluation of raw muscles’ colour intensity in 10 point scale; pH24; water holding capacity; cooking loss and shear force. Comparing the basic chemical and amino acid composition, cholesterol content and profile of fatty acids, it could be concluded that the P66 leg muscles coming from a selected breeding strain, are the most favourable from the nutritional point of view. It is evident too, that muscles from all the examined flocks have been characterized by a high nutritional value. Taking into consideration the functional properties, it was concluded that the muscles from the investigated flocks varied in colour and analysed traits. The ducks of K2 had the best functional properties. The advantages of K2 in comparison to the other ducks are: darker colour typical of waterfowl meat, lower cooking loss, higher water holding capacity and lower shear force.

Effects of a non-synonymous CBG gene single nucleotide polymorphism (SNP) on meat-quality traits in Berkshire pigs

2016 ◽  
Vol 96 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Seul Gi Kwon ◽  
Jung Hye Hwang ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
Deok Gyeong Kang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Meat Quality ◽  
Shear Force ◽  
Cooking Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Berkshire Pigs ◽  
Water Holding

Corticosteroid-binding globulin (CBG) is a plasma transport protein that has glucocorticoid-binding activity. In the present study, we identified CBG gene expression in several tissues of four pig breeds: Berkshire, Duroc, Landrace, and Yorkshire. Expression of CBG mRNA was detected in the liver of all four breeds, and was the highest in Berkshire pigs. We also found single nucleotide polymorphisms (SNPs) in the CBG gene from Berkshire pigs, including SNP c.919G>A, which corresponds to 307G>R. We analyzed the relationships between this CBG variant and various meat-quality traits. The SNP was significantly associated with backfat thickness, post-mortem pH24h, meat color [CIE a* (redness), CIE b* (yellowness)], water-holding capacity, fat content, moisture content, protein content, cooking loss, and shear force. However, the effects differed by gender: the values were significantly associated with almost all traits in gilts, whereas only cooking loss and shear force were shown significantly in barrows. The variant G allele was associated with decreases in backfat thickness, post-mortem pH24h, CIE a*, fat content, and cooking loss, but with increases in CIE b*, water-holding capacity, moisture content, protein content, and shear force. Because the general correlation between meat-quality traits were not validated in the present study, we suggest that certain SNP might be used in the restrictive application to distinguish meat-quality traits.

scholarly journals The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton

2020 ◽  
Vol 90 (6) ◽  
pp. 611-616
Author(s):  
Ana Kaić ◽  
◽  
Ivan Širić ◽  
Silvester Žgur ◽  
Gordan Šubara ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Quality ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Aging Period ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter and different post mortem aging periods (1, 7, and 14 days). DL was measured according to the EZ method after storage periods of 24 and 48 h. Determination of TL, CL, and WBSF was performed for samples aged prior to freezing for 1, 7, and 14 days. A significantly lower TL (P<0.05) was observed in the mutton samples that aged for 1 day (7.76%) prior to freezing compared to the mutton samples that aged for 7 days (9.91%) and 14 days (9.32%) prior to freezing. The WBSF revealed significant differences between the aging periods (P<0.05), indicating that mutton aged 7 (33.92 N) and 14 (28.23 N) days showed greater tenderness than mutton with a shorter aging period (43.89 N). Considering that there was no significant difference between mutton aged for 7 and 14 days in water-holding capacity and shear force, there is no reasonable reason for aging mutton longer than 7 days. Therefore, further research into shorter aging periods, the sensory quality of mutton, and its acceptability by consumers is needed.

scholarly journals Influence of electrical stimulation on carcass and meat quality of Kosher and conventionally slaughtered cattle

2015 ◽  
Vol 44 (5) ◽  
pp. 58-63
Author(s):  
B Agbeniga ◽  
EC Webb
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Attributes ◽  
Cooking Loss ◽  
Temperature Profiles ◽  
Group 12 ◽  
Significant Difference ◽  
Water Holding

In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and non-electrical stimulation (NES) on key carcass and meat quality attributes of cattle slaughtered by Kosher vs. conventional slaughter methods. Carcass pH and temperature profiles over a 24 h post mortem (pm) period, meat shear force and water holding capacity were investigated in feedlot type cattle of comparable weights and breed types. Results showed that the combined effects of slaughter methods did not influence the meat quality attributes, but there were differences within the slaughter groups. The effect of ES on carcass pH lasted longer within the conventionally slaughtered group (12 h), than in the Kosher slaughter group (6 h). Muscle samples from the ES groups for both slaughter methods were more tender. Electrical stimulation also had a significant effect on the cooking loss from Kosher meat, while there was no significant difference in meat from the conventional slaughter methods. The results show that ES influences certain meat and carcass quality attributes of cattle, based on the way cattle were slaughtered.Keywords: Carcass pH, cooking loss, drip loss, electrical stimulation, shear force, slaughter technique

Effects of fattening duration on carcass and meat quality traits of Saanen X Hair goat (G1) hybrid male kids fattened in different fattening systems

2019 ◽  
Author(s):  
Hacer Tufekci U. Wagh ◽  
Mustafa Thombre
Keyword(s):  
Meat Quality ◽  
Water Loss ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Quality Traits ◽  
Marbling Score ◽  
Shear Forces ◽  
Hybrid Male ◽  
Meat Quality Traits ◽  
Water Holding

This study was conducted to investigate the effects of fattening duration on carcass and meat quality traits of Saanen x Hair Goat (G1) hybrid male kids fattened in intensive, semi-intensive and extensive fattening systems. Two different slaughter times (120 and 150 days) were applied. Slaughterhouse weights of the kids for 120 and 150-days were measured as 31.22 kg and 31.03 kg in intensive fattening, as 30.08 kg and 27.26 kg in semi-intensive fattening and as 28.69 kg and 28.72 kg in extensive fattening system respectively. Hot carcass weights were measured as 15.29 kg and 15.98 kg in intensive fattening, as 14.48 kg and 12.85 kg in semi-intensive fattening and as 13.85 kg and 13.8 kg in extensive fattening system respectively. With regard to meat quality traits of pH24, pH45, water holding capacity, passive water loss and cooking loss, significant differences were not observed between fattening systems and between fattening durations. Warner-Bratzler peak shear forces decreased with prolonged fattening duration and the greatest marbling score was observed in 150-day intensive fattening system.

scholarly journals Genetic and phenotypic characterisation of animal, carcass, and meat quality traits from temperate and tropically adapted beef breeds. 3. Meat quality traits

2003 ◽  
Vol 54 (2) ◽  
pp. 135 ◽  
Author(s):  
D. J. Johnston ◽  
A. Reverter ◽  
D. M. Ferguson ◽  
J. M. Thompson ◽  
H. M. Burrow
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Genetic Correlations ◽  
Cooking Loss ◽  
Objective Measures ◽  
Phenotypic Variance ◽  
Quality Traits ◽  
Genetic Expression ◽  
Meat Quality Traits ◽  
Meat Colour

Meat quality measures, including objective measures of tenderness (shear force and compression), were taken on 2 muscles [M. longissimus thoracis et lumborum (LTL) and M. semitendinosus (ST)] from 7566 carcasses from temperate (TEMP) and tropically adapted (TROP) beef cattle breeds. Animals were finished to 1 of 3 market carcass weight end-points (220, 280, or 340 kg) either on pasture or in a feedlot, and in 2 different geographic regions for TROP. Both the phenotypic and genetic expression of the traits were estimated at each market weight and for each finishing regime. Heritabilities and correlations between the traits were estimated for TEMP and TROP separately. Smaller additive variances and heritabilities were observed for temperate breeds compared with tropically adapted breeds for most of the traits studied. For TROP, the heritability of traits measured on the ST muscle [compression (ST_C), shear force (ST_SF), and L* Minolta lightness value (ST_L*)] was 0.27, 0.42, and 0.16, respectively, and for traits measured on the LTL muscle [compression (LTL_C), shear force (LTL_SF), L* Minolta lightness value (LTL_L*), a* Minolta redness value (LTL_a*), cooking loss% (LTL_CL%), and consumer assessed tenderness score (LTL_TEND)] 0.19, 0.30, 0.18, 0.13, 0.20, and 0.31, respectively. For TEMP, the heritability of traits measured on the ST muscle [ST_C, ST_SF, ST_L*, a* Minolta redness value (ST_a*), cooking loss % (ST_CL%)] was 0.12, 0.11, 0.17, 0.13, and 0.15, respectively, and of traits measured on the LTL muscle (LTL_C, LTL_SF, LTL_L, and LTL_TEND) were 0.08, 0.09, 0.17 and 0.18 respectively. Genetic correlations were moderate to high for tenderness measures (shear force and compression) between muscles for the same tenderness measure (e.g. LTL_SF and ST_SF was 0.46 for TROP) and within a muscle for the different measures (e.g. ST_C and ST_SF was 0.83 for TROP). Phenotypic and genetic correlations between LTL_L* and all objective measures of tenderness were negative (e.g. LTL_SF and LTL_L* for TROP was –0.40). The genetic relationship between LTL_SF and LTL_TEND was –0.79 and –0.49 for TROP and TEMP, respectively. Finishing system affected the phenotypic expression of all traits. Pasture-finished, compared with feedlot-finished, animals had higher shear force and compression measures, darker meat colour, and lower sensory tenderness scores for both TEMP and TROP. For TROP, heifers had higher shear force and compression measures, lower sensory tenderness scores, and darker meat colour (lower L* values) than steers. Genetic correlations between markets were generally high and close to unity with the exception of the ST_L*, LTL_L*, ST_C, and ST_SF for TEMP. Geographic region had little effect on the phenotypic and genetic expression of meat quality traits for TROP. Genetic correlations between finishing regimes for all traits were positive and close to unity, with the exception of ST_C and LTL_SF for TEMP, and LTL_L* and LTL_CL% for TROP. Genetic improvement of meat quality traits is a possibility for tropically adapted breeds given the moderate heritabilities, adequate phenotypic variance, generally favourable genetic correlations between traits, and little evidence of genotype by environment interactions.

scholarly journals Fresh and matured lamb meat quality fed with sunflower seeds and vitamin E

2013 ◽  
Vol 43 (1) ◽  
pp. 151-157 ◽  
Author(s):  
Ronaldo Oliveira Sales ◽  
Américo Garcia da Silva Sobrinho ◽  
Nivea Maria Brancacci Lopes Zeola ◽  
Natália Ludmila Lins Lima ◽  
Gabriela Milani Manzi ◽  
...  
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Sunflower Seed ◽  
Shear Force ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Sunflower Seeds ◽  
Longissimus Dorsi Muscle ◽  
Lamb Meat ◽  
Water Holding

The objective of the study is to evaluate meat quality from Ile de France lamb fed diets supplemented with sunflower seeds and vitamin E. Thirty-two lamb weighing initially 15kg were housed in individual stalls and slaughtered when body weight reached 32kg. The treatments consisted of four experimental diets: D1) sugarcane + concentrate without sunflower seeds; D2) sugarcane + concentrate with sunflower seeds; D3) sugarcane + concentrate without sunflower seeds plus 1000mg vitamin E kg-1 diet dry matter (DM); and D4) sugarcane + concentrate with sunflower seeds and 1000mg vitamin E kg-1 diet DM. The parameters temperature, pH, color, cooking loss, shear force and water holding capacity were determined at maturation times of 0, 7 and 14 days on the Longissimus dorsi muscle. Qualitative characteristics of the meat were not affected by the sunflower seed combined with vitamin E diet; however, pH 24 hours was affected (P<0.05) by the sunflower seed combined with vitamin E diet. Cooking loss was not significantly influenced (P>0.05) by diet or maturation times. On the other hand, shear force and water holding capacity were significantly affected (P<0.05) by the treatments. The use of vitamin E resulted in lamb meat with higher water holding capacity. Maturation time influenced the parameters pH, color and shear force. Lamb meat that matured for 7 days displayed the lowest shear force.

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