scholarly journals The effect of extended post-mortem ageing on the Warner–Brazler shear force of longissimus thoracis from beef heifers from two sire breeds, slaughtered at 20 or 25 mo of age

2020 ◽  
Author(s):  
A.P. Moloney ◽  
B. Picard ◽  
L. Moran
Keyword(s):  
Chemical Analysis ◽  
Consumer Satisfaction ◽  
Shear Force ◽  
Muscle Fibres ◽  
Type I ◽  
Post Mortem ◽  
Beef Heifers ◽  
Holstein Friesian ◽  
Main Effects ◽  
Sire Breed

The effects on tenderness of extended ageing of longissimus thoracis (LT, striploin) muscle that differed in structure and composition were examined. Spring-born Angus × Holstein-Friesian heifers (n = 48) and Belgian Blue × Holstein-Friesian heifers (n = 48) were slaughtered, within sire breed, at 20 or 25 mo of age. Approximately 48 h post-mortem, LT steaks (2.5 cm) were removed, and either stored at −20°C for chemical analysis or vacuum-packed, stored at 2°C for 7, 14 or 28 d post-mortem and then at −20°C pending Warner–Bratzler shear force (WBSF) analysis. Muscle from Angus-sired heifers had higher (P < 0.001) intramuscular fat (IMF) concentration, lower (P < 0.001) proportion of type IIX muscle fibres and higher (P < 0.001) proportion of type IIA and type I muscle fibres compared to muscle from Belgian Blue-sired heifers. Collagen characteristics did not differ between sire breeds. Later slaughter increased (P < 0.001) IMF concentration and decreased (P < 0.001) total and insoluble concentrations and collagen solubility. There were no interactions between the main effects for WBSF and no difference between sire breeds. Later slaughter and increasing the duration of ageing decreased (P < 0.05) WBSF. Based on threshold WBSF values in the literature, all samples would be considered tender (<39 N) after 7 d ageing. Untrained consumers are likely to detect the decrease in WBSF from 7 to 14 d ageing but not due to further ageing. Within the production system examined and based on WBSF data, extending LT ageing to 28 d is not necessary to ensure consumer satisfaction.

Genotype and age effects on sheep meat production. 3. Meat quality

2007 ◽  
Vol 47 (10) ◽  
pp. 1155 ◽  
Author(s):  
D. L. Hopkins ◽  
D. F. Stanley ◽  
L. C. Martin ◽  
E. S. Toohey ◽  
A. R. Gilmour
Keyword(s):  
Meat Quality ◽  
Significant Interaction ◽  
Shear Force ◽  
Breeding Value ◽  
Meat Production ◽  
Post Mortem ◽  
Fat Percentage ◽  
Sheep Meat ◽  
Semimembranosus Muscle ◽  
Sire Breed

A 5 × 4 factorial experiment was designed in which lambs representing five genotypes were slaughtered at four ages (110, 236, 412 and 662 days of age or 4, 8, 14 and 22 months of age). The genotypes represented were Poll Dorsetgrowth × Border Leicester Merino (PDg × BLM), Poll Dorsetgrowth × Merino (PDg × M), Poll Dorsetmuscling × Merino (PDm × M), Merino × Merino (M × M) and Border Leicester × Merino (BL × M). In total, 595 animals were slaughtered and carcass traits, composition and meat quality measured. As the animals grew older, intramuscular fat percentage (IMF) increased in the longissimus (LL) muscle and as the proportion of Border Leicester parentage increased so did the levels of IMF. There was a significant sire breed effect on LL pH at 24 hours after slaughter (pH24), with Merino-sired animals having a higher pH24 than both Poll Dorset and BL-sired animals. A significant dam breed effect was found for pH24 of the semitendinosus (ST) muscle, with lambs born to Merino ewes having a higher pH than those born to BLM ewes. A significant effect of sire estimated breeding value (EBV) for yearling muscling (YEMD) on LL pH was detected indicating an increase in pH as the sire EBV for muscling increased. There was a significant Merino effect for ultimate pH of the ST, with Merino-sired animals having a higher ultimate pH than both Poll Dorset and Border Leicester-sired animals. Sucker lambs had a significantly lower ST pH than older animals. As animal age at slaughter increased, the LL became darker based on L* values. There was a significant increase in a* values as animals became older, with 14 and 22-month-old animals having redder muscle. As LL pH and YEMD EBV increased, a* values decreased. There was a significant interaction between animal age and post mortem aging time such that sucker lambs (4 months old) produced LL with the lowest shear force after 5 days of aging and exhibited the greatest decline in shear force with aging. There was a significant increase in semimembranosus muscle shear force for PDm-sired animals (mean ± s.e., 66.5 ± 1.99 Newtons) compared with other genotypes at 61.4 ± 1.28 Newtons, but this could not be attributed to YEMD.

scholarly journals Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue and Tenderness of Goat Meat during Post-Mortem Time

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 571 ◽  
Author(s):  
Bakhsh ◽  
Hwang ◽  
Joo
Keyword(s):  
Muscle Fiber ◽  
Shear Force ◽  
Lower Percentage ◽  
Type I ◽  
Quality Traits ◽  
Post Mortem ◽  
Goat Meat ◽  
A Value ◽  
Slaughter Age ◽  
Black Goat

This study evaluated the effects of slaughter age and post-mortem time on meat quality traits, tenderness, histochemical analyses, and perimysium thickness in the longissimus thoracis (LT) muscle of the Korean native black goat (KNBG) maintained at 4 °C for up to 21 days post mortem. Samples of LT muscle were obtained from the carcasses of 24 KNBGs, including old and young goats (AG, n = 12, 18 months of age; YG, n = 12, 9 months of age), to measure all analyses during 21 days of post-mortem time. AGs had a higher percentage of type I fiber but a lower percentage of type IIA fiber than YGs (p < 0.05). AGs had higher a* value, lower released water (RW) %, and higher Warner–Bratzler shear force (WBSF) value than YGs (p < 0.05). The perimysium thickness (PMT) of AGs was also higher than that of YGs (p < 0.05). Although the PMT did not change during post-mortem period, the WBSF value of AGs was higher than that of YGs after 21 days post mortem (p < 0.05). The results imply that AGs are tougher than YGs due to their muscle fiber characteristics and thicker perimysium.

scholarly journals Effects of Early Post-Mortem Rate of pH fall and aging on Tenderness and Water Holding Capacity of Meat from Cull Dairy Holstein-Friesian Cows

2016 ◽  
Vol 5 (2) ◽  
pp. 1 ◽  
Author(s):  
Carlos Santos ◽  
Carlos Moniz ◽  
Cristina Roseiro ◽  
Marina Tavares ◽  
Vera Medeiros ◽  
...  
Keyword(s):  
Aging Time ◽  
Shear Force ◽  
Gluteus Medius ◽  
Meat Industry ◽  
Post Mortem ◽  
Lower Shear ◽  
Holstein Friesian ◽  
Muscle Ph ◽  
Water Holding ◽  
Friesian Cows

Fast or slow muscle pH fall may give unacceptable purge losses or tough meat, depending much on concomitant evolution of muscle temperature early post-mortem, costing millions of euros to the meat industry. Tenderness and purge losses of <em>Longissimus thoracis/lumborum</em> (<em>LTL</em>) and <em>Gluteus medius</em> (<em>Gm</em>) sampled from cull dairy cows differing in production status (10 lactating vs. 22 dried off) and aging time, were evaluated regarding different rates of pH<sub>2</sub> fall. Shear force related to pH<sub>2</sub> was dependent on muscle and aging time. The intermediate glycolysis led to lower shear force in <em>LTL</em>, while the faster produced best quality in <em>Gm</em>. Purge was influenced by pH<sub>2</sub> (P=0.0077), aging (P&lt;0.0001) and muscle*pH<sub>2</sub> interaction (P&lt;0.0001). Aging affected thawing (P&lt;0.0001), grilling (P=0.0004) and overall losses (P&lt;0.0001). Under the ruled chilling regime, the fast pH fall in <em>Gm</em> and the slow pH fall in <em>LTL</em> approached out of the ideal pH6/temperature limits, being compatible with heat and cold shortening, respectively.

scholarly journals Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

2017 ◽  
Vol 73 (12) ◽  
pp. 802-810 ◽  
Author(s):  
Piotr Domaradzki ◽  
Zygmunt Litwińczuk ◽  
Mariusz Florek ◽  
Paweł Żółkiewski
Keyword(s):  
Shear Force ◽  
Free Water ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Post Mortem ◽  
Black And White ◽  
Holstein Friesian ◽  
Longissimus Lumborum ◽  
Water Holding

Recent years have seen increasing interest in the conservation and use of native breeds of livestock raised in traditional farming systems. The experience of many European countries shows that promotion of raw materials and products derived from these breeds through a labelling system has a beneficial effect on the sustainable development of rural areas, contributes to preservation of the cultural heritage of the countryside, and increases the population of the breeds. As yet no beef produced in Poland has been included on the European list of traditional and regional products. For this reason we conducted a study to evaluate selected physicochemical properties of the meat of young bulls of three native breeds, Polish Red, White-Backed and Polish Black-and- White, compared with the meat of young Simmental and Polish Holstein-Friesian bulls, during a 14-day ageing of vacuum-packed meat. The following parameters were measured in m. longissimus lumborum (MLL) taken from half carcasses of 50 young bulls (10 from each breed): pH, electrical conductivity (45 min., 24 h, 2, 7 and 14 days post mortem), colour (according to CIE L*a*b*), shear force and energy. The water-holding capacity of the meat (drip loss, cooking loss and free water by the Grau-Hamm method), TBARS value (on days 2, 7 and 14) and content of haem pigments were determined as well. The physicochemical parameters of the MLL muscle obtained from the native Polish breeds of bulls (Polish Red, White-Backed and Polish Black-and-White) had intermediate values between those of Polish Holstein- Friesian (dairy type) and Simmental (dual-purpose) cattle. No qualitative deviations, such as those associated with DFD syndrome (pH 48 h in the range of 5.51-5.72), were found in any of the samples, which indicates that the raw material is well suited to the production of beef for culinary purposes. The breed of cattle was found to significantly influence the water-holding capacity parameters. The highest (P < 0.001) drip loss was reported on the 14th day post mortem for the MLL of young bulls of the Simmental (6.89%) and Polish Red breeds (6.47%). The highest cooking loss was found on the 7th day post mortem in the MLL of young bulls of the Polish Holstein-Friesian (30.66%) and Simmental breeds (30.92%). Significantly (P < 0.01) the least favourable water-holding capacity (the largest amount of free water) was shown by the muscle of young bulls of the Simmental breed on the 2nd day post mortem (75.31 mg) and the Polish Red breed on the 7th and 14th days post mortem (67.42 mg and 60.36 mg, respectively). On the 2nd and 7th days post mortem, the most tender MLL muscle was found (according to WBSF shear force) in the Polish Holstein-Friesian (76.8 N and 69.3 N) and Polish Black-and-White breeds (89.5 N and 59.1 N). On the last, 14th day of ageing, the instrumental WBSF shear force for the breeds evaluated was definitely more homogeneous and did not differ significantly (shear force in the range of 56.3-65.7 N; P > 0.05). Compared to the muscle of native breeds, that of the Polish Holstein-Friesians showed significantly lower haem pigments (on average 35 ppm less; P < 0.01) and a lower proportion of redness (a*) (P < 0.01) on the 2nd and 7th days post mortem. The MLL muscle of young bulls of the Polish Red breed had the lowest (P < 0.01) percentage content of yellowness (b*) during the whole ageing period. Significantly (P < 0.01) lower oxidative stability (higher TBARS value) was found in the meat from young bulls of the Polish Holstein-Friesian breed (on the 2nd and 7th days post mortem) and the White-Backed breed (on the 14th day) compared to all other breeds analysed. In general, the ageing time had a positive influence on the muscle quality, as the determinants of the visual and sensory attractiveness of the meat, which are also important in the meat industry, remained stable (pH), improved (colour and water-holding capacity G-H) or became more similar among the breeds (tenderness assessed on the basis of shear force, cooking loss)....

scholarly journals REMAXINT: a two-mode clustering-based method for statistical inference on two-way interaction

2021 ◽  
Author(s):  
Zaheer Ahmed ◽  
Alberto Cassese ◽  
Gerard van Breukelen ◽  
Jan Schepers
Keyword(s):  
Null Hypothesis ◽  
Type I Error ◽  
Type I ◽  
The Novel ◽  
Simulation Studies ◽  
Test Statistic ◽  
Clustering Model ◽  
Novel Method ◽  
Main Effects ◽  
Empirical Case Studies

AbstractWe present a novel method, REMAXINT, that captures the gist of two-way interaction in row by column (i.e., two-mode) data, with one observation per cell. REMAXINT is a probabilistic two-mode clustering model that yields two-mode partitions with maximal interaction between row and column clusters. For estimation of the parameters of REMAXINT, we maximize a conditional classification likelihood in which the random row (or column) main effects are conditioned out. For testing the null hypothesis of no interaction between row and column clusters, we propose a $$max-F$$ m a x - F test statistic and discuss its properties. We develop a Monte Carlo approach to obtain its sampling distribution under the null hypothesis. We evaluate the performance of the method through simulation studies. Specifically, for selected values of data size and (true) numbers of clusters, we obtain critical values of the $$max-F$$ m a x - F statistic, determine empirical Type I error rate of the proposed inferential procedure and study its power to reject the null hypothesis. Next, we show that the novel method is useful in a variety of applications by presenting two empirical case studies and end with some concluding remarks.

Thai native chicken meat: an option to meet the demands for specific meat quality by certain groups of consumers; a review

2017 ◽  
Vol 57 (8) ◽  
pp. 1582 ◽  
Author(s):  
S. Jaturasitha ◽  
N. Chaiwang ◽  
M. Kreuzer
Keyword(s):  
Meat Quality ◽  
Heart Diseases ◽  
Saturated Fatty Acids ◽  
High Ratio ◽  
Muscle Fibres ◽  
Type I ◽  
Indigenous Chicken ◽  
Coronary Heart Diseases ◽  
Native Chickens ◽  
Tropical Climates

Native chickens are slowly growing indigenous chicken (Gallus domesticus) breeds; many of them were developed from jungle fowl, which is found in every part of Asia. These breeds are disease resistant, easy adapting to tropical climates, and have a low mortality. In Thailand, a distinct sector of consumers prefers to eat meat from native chickens rather than that from broilers because it is more tasty and chewy. In addition, studies have shown that it has a low content of fat which may be helpful for people susceptible to coronary heart diseases. This review also compiles evidence for further indicators of a special meat quality such as more oxidative (Type I) muscle fibres, a higher collagen content (promoting the preferred chewiness), an elevated content of certain flavor-relevant compounds, as well as high ratio of polyunsaturated to saturated fatty acids.

scholarly journals Rapid diagnosis and management of parainfluenza I virus infection in common marmosets (Callithrix jacchus)

1986 ◽  
Vol 20 (2) ◽  
pp. 121-126 ◽  
Author(s):  
S. D. Sutherland ◽  
J. D. Almeida ◽  
P. S. Gardner ◽  
M. Skarpa ◽  
J. Stanton
Keyword(s):  
Clinical Signs ◽  
High Titre ◽  
Rapid Diagnosis ◽  
Parainfluenza Virus ◽  
Type I ◽  
Post Mortem ◽  
Laboratory Studies ◽  
Common Marmosets ◽  
Nasal Swabs ◽  
Immunofluorescence Studies

During 1983 a severe episode of respiratory infection occurred in a marmoset colony at these laboratories. Of 91 marmosets, 69 showed clinical signs of disease, one died and nine were so ill that euthanasia was necessary. Eight were examined post mortem and all showed consolidation of the lungs. Laboratory studies were carried out in an attempt to establish the cause of the outbreak and an interstitial pneumonia was found in seven animals which were examined histologically. Direct electron microscopy of nasal swabs and lung samples revealed the presence of a high titre of a paramyxovirus, and subsequent immunofluorescence studies established that the particular paramyxovirus involved was parainfluenza virus type I. Subsequent studies showed that surviving affected animals had seroconverted to parainfluenza I virus while animals that had not been implicated in the outbreak had not.

scholarly journals Quality Traits of Longissimus thoracis and lumborum and Gluteus medium Muscles from Cull Dairy Holstein-Friesian Cows

2015 ◽  
Vol 4 (6) ◽  
pp. 82
Author(s):  
Carlos Santos ◽  
Carlos Moniz ◽  
Cristina Roseiro ◽  
Vera Medeiros ◽  
Isabel Afonso ◽  
...  
Keyword(s):  
Aging Time ◽  
Gluteus Medius ◽  
Meat Tenderness ◽  
Mean Values ◽  
Lactating Cows ◽  
Holstein Friesian ◽  
The Mean ◽  
Sensorial Attributes ◽  
Main Effects ◽  
Friesian Cows

<em>Longissimus thoracis</em> and <em>lumborum</em> (LTL) and <em>Gluteus medius</em> (Gm) muscles of culled dairy cows, differing in production status (Ps) at slaughter and carcass weight were assessed for intramuscular fat and myoglobin, color, shear force (SF) and sensorial characteristics, after being aged for 2, 7, 14, 28 and 42 days. Meat from dried-off cows was lighter, redder and had higher yellowness and chroma (<em>P </em>&lt; 0.05) than lactating cows. Meat of finished fed cows improved in color in relation to counterparts directly slaughtered, but not significantly. Color parameters increased with aging time and the mean values of LTL and Gm significantly differed mostly among lactating cows. SF of meat was affected by aging time, muscle type, Ps and by their respective interactions (<em>P</em> &lt; 0.001), with a greater impact in LTL muscle. Meat from LTL muscle of dried-off cows had lower SF (47.30 N) than that of lactating cows (65.61 N) (<em>P</em> &lt; 0.05), but such differences were not significant for Gm muscle. Meat tenderness of finished fed cows was higher than counterparts not finished (<em>P</em> &gt; 0.05). Main effects and the results from their interactions were significant for all sensorial attributes (<em>P</em> &lt; 0.001).

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