Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

ABSTRACT: Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the effects of SC on beef carcass weight loss and meat quality during subsequent storage. The 2-h SC program tested involved 180-s initial spraying, followed by 60-s spray cycles at 540-s intervals. Deboned chuck tender (IMPS 116B) beef cuts were vacuum-packaged and stored for up to 60 d. Purge and cooking losses, Warner-Bratzler shear force, meat colour [CIE L*, a*, b*], and microbiological quality were evaluated. SC reduced carcass weight loss (P<0.001) compared with conventional chilling. However, storage time affected the purge and cooking losses, and Warner-Bratzler shear force. CIE a* and b* values increased (P<0.05) after 30-d aging in both chilling treatments. Pronounced psychrotrophic growth was observed during storage after both treatments. In conclusion, SC can be used to reduce the economic losses associated with meat chilling, without affecting meat quality attributes.

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Meat quality of chicken of different crossings in alternative system

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/1678-4162-9401 ◽

2018 ◽

Vol 70 (1) ◽

pp. 254-262

Author(s):

F.L. Cruz ◽

A.A. Silva ◽

I.F.M. Machado ◽

L.C. Vieira ◽

C. Esteves ◽

...

Keyword(s):

Weight Loss ◽

Meat Quality ◽

New Hampshire ◽

Physicochemical Parameters ◽

Shear Force ◽

Quality Characteristics ◽

Ether Extract ◽

Ph Values ◽

Hue Angle

ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ) and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash), ultimate pH, color (L*- luminosity, a*- redness, b* -yellowness, C* - chroma index and h* - hue angle), weight loss by cooking (WLC) and shear force (SF). The IG genotype had the highest average of ultimate pH of the breast (6.03). The NHS and IG x NHS genotypes showed, respectively, higher average of L * (58.93) and a* (1.92) of the breast. The IG, IG x NHS and IG x GNJ showed the highest values of b* of the breast (12.53, 13.37 and 12.69, respectively). The IG poultry showed high average of SF of the breast and thigh (4.79 and 5.01kgf, respectively). The IG x NHS and IG x GNJ genotypes showed the lowest ultimate pH values of the thigh (6.13 and 6.02, respectively). The IG x GNJ genotype showed a high average of b* of the thigh (14.94) and the NHS had a high average of WCL (24.65%). The females showed higher averages of EE on the breast and ash on the thigh (1.03 and 1.11%, respectively). The IG x NHS and IG x GNJ poultry showed higher averages of EE of the breast (1.21 and 1.38 %, respectively). The poultry of IG breed and those from the crossing with NHS and GNJ presented meat quality characteristics more desirable by the consumer in relation to physicochemical parameters and centesimal composition, while genders showed no influence on these aspects.

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Effect of reduced lairage duration on beef quality

Australian Journal of Experimental Agriculture ◽

10.1071/ea05212 ◽

2007 ◽

Vol 47 (7) ◽

pp. 770 ◽

Cited By ~ 10

Author(s):

D. M. Ferguson ◽

F. D. Shaw ◽

J. L. Stark

Keyword(s):

Meat Quality ◽

Shear Force ◽

Quality Measures ◽

Feedlot Cattle ◽

Carcass Weight ◽

Beef Quality ◽

B Values ◽

Quality Properties ◽

Longissimus Lumborum ◽

Muscle Glycogen Concentration

A study involving two groups of feedlot cattle (n = 84 and 112) was undertaken to compare the effect of two preslaughter lairage (L) durations (3 h v. 18 h) on carcass and meat quality properties. The cattle were grainfed for 150 days before slaughter and had a mean carcass weight of 347.0 ± 25.4 kg. Cattle from the same feedlot pen were randomly allocated to the two treatments on the day before slaughter. One group was transported to the abattoir the day before slaughter and held overnight (L–18 h) whereas the other group remained at the feedlot and was transported the following morning and remained in the lairage for 3 h before slaughter (L–3 h). After slaughter, meat quality was evaluated on a subset of 15 carcasses/lairage treatment from the two slaughter groups. Objective meat quality measures were made on unaged and 14-day-aged striploins (longissimus lumborum) from these carcasses. Cattle from the reduced lairage treatment had heavier bled bodyweights at slaughter (P < 0.05) but there was no effect (P > 0.05) on carcass weight, muscle glycogen concentration, pH3h, ultimate pH, shear force or Minolta lightness values. Significant interactions (P < 0.05) between lairage duration and aging were observed for cooking loss percentage and Minolta a* and b* values but these were relatively small in magnitude. There were no differences in the incidence of ingesta contamination or rumen rupture between the lairage treatments. It was concluded that shortening holding times in lairage from 18 to 3 h for cattle that have travelled <6 h would not affect carcass or beef quality.

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Active alginate-based edible coating containing cinnamon (Cinnamomum zeylanicum) and marjoram (Origanum majorana L.) essential oils on quality of Wagyu hamburgers

Research Society and Development ◽

10.33448/rsd-v9i10.8429 ◽

2020 ◽

Vol 9 (10) ◽

pp. e2459108429

Author(s):

Karina Favoreto Nascimento ◽

Laura Adriane Moraes Pinto ◽

Jessica de Oliveira Monteschio ◽

Roberta da Silveira ◽

Ana Carolina Pelaes Vital ◽

...

Keyword(s):

Antioxidant Activity ◽

Weight Loss ◽

Essential Oil ◽

Shear Force ◽

Storage Time ◽

Edible Coating ◽

Cinnamomum Zeylanicum ◽

Cinnamon Essential Oil ◽

Origanum Majorana

This study evaluated the use of an edible coating alginate-based with essential oil (cinnamon and marjoram) on the quality of Wagyu hamburgers (pH, weight loss, cooking loss, texture, color, lipid oxidation and antioxidant activity) during 7 days of display. Microscopy, FTIR and acceptability were also evaluated. Four treatments were evaluated: CON –hamburger without edible coating; ECO –with edible coating; CIN –with edible coating containing 0.1% of cinnamon essential oil; MAJ –with edible coating containing 0.1% of marjoram essential oil. pH of the samples was maintained throughout the storage time (p>0.05). Coatings decreased water and color losses, and shear force in relation to CON. The results indicated that CIN presented the highest antioxidant activity (p<0.001). Malonaldehyde value increased for all samples of during storage (p<0.001), being more accentuated for CON. The CIN presented best results in the majority of the analyzes, which indicates that the use of the cinnamon essential oil in coating can increase/maintain the quality of hamburgers during display.

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Carcass traits and meat quality of quails from both sexes and eight distinct strains

Animal Production Science ◽

10.1071/an15854 ◽

2017 ◽

Vol 57 (10) ◽

pp. 2141 ◽

Cited By ~ 1

Author(s):

Ronan P. Gontijo ◽

Cleube A. Boari ◽

Aldrin V. Pires ◽

Martinho A. Silva ◽

Luíza R. A. Abreu ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Carcass Traits ◽

Cooking Loss ◽

Water Holding Capacity ◽

Carcass Weight ◽

Water Holding ◽

Type Strains ◽

Meat Type

Our objective was to evaluate carcass traits and meat quality of quails from different strains and both sexes pertaining to three breeding-improvement programs. Quails from seven meat-type strains (UFV1, UFV2, UFV3, EV1, EV2, LF1 and LF2) and from one egg-laying (Japanese quail) strain (LAY) were slaughtered at 35 days of age. A completely randomised 8 (strain) × 2 (sex) factorial design was used for data analysis. Bodyweight, hot carcass weight and breast (musculus pectoralis major and m. pectoralis minor) and legs (thigh and drumstick) weights and their respective yields were determined. Ultimate pH, colour measurements, water-holding capacity, cooking loss and shear force were assessed. No difference in ultimate pH, shear force and hue was observed. The UFV3 strain had the greatest bodyweight at slaughter. The UFV3 strain had the greatest hot carcass weight in both sexes. The heaviest breasts were observed in both sexes of the UFV3 strain and in males of the UFV2 strain. The UFV3 quails had greater leg weight. The hot carcass yields of meat-type strains were greater than that of the LAY strain. The UFV3 and LAY females furnished a greater breast yield than did male quails. For males, the UFV1 strain had a greater yield of breast than that of LAY quails. The LAY quails presented the greatest yields of leg. The LAY quails had the least luminance, and the greatest water-holding capacity, cooking loss, red and yellow intensity, and chroma. In summary, meat obtained from meat-type strains had a greater water-holding capacity, lower cooking loss and greater luminance than that of the LAY strain. In addition, the meat-type strains grew appreciably faster, but the difference in yields of breast and leg meat between meat and layer strains was small. We conclude that meat-type strains, especially the UFV3, are more appropriate for enterprises focussed on meat production.

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Carcass and meat quality of second-cross cryptorchid lambs grazed on chicory (Cichorium intybus) or lucerne (Medicago sativa)

Australian Journal of Experimental Agriculture ◽

10.1071/ea9950693 ◽

1995 ◽

Vol 35 (6) ◽

pp. 693 ◽

Cited By ~ 14

Author(s):

DL Hopkins ◽

PJ Holst ◽

DG Hall ◽

WR Atkinson

Keyword(s):

Medicago Sativa ◽

Meat Quality ◽

Subcutaneous Fat ◽

Cichorium Intybus ◽

Carcass Weight ◽

Mean Values ◽

B Values ◽

Overall Acceptability ◽

The Mean

The meat quality of cross-bred cryptorchid lambs (6 months old) that had been grazed on chicory (Cichorium intybus; n = 20) or lucerne (Medicago sativa; n = 20) for 8 weeks preslaughter was studied. Unfasted preslaughter liveweight (range 42.5-51.5 kg) was not affected (P>0.05) by treatment. There was no difference (P>0.05) between groups for age at slaughter, hot carcass weight, or measures of fatness GR and Fat C (fat depth over longissimus thoracis et lumborum) when adjusted to a common carcass weight of 21.9 kg. Lucerne-fed lambs were, however, significantly (P<0.05) fatter at the 5th rib. There was no significant (P>0.05) difference between groups for pH, colour values (where L* indicates relative lightness, a* relative redness, b* relative yellowness), Warner-Bratzler shear values, or cooking loss. There was no significant (P>0.05) difference between groups for mean fat colour score or for the distribution of the scores. The b* values for subcutaneous fat tended (P = 0.06) to be greater for lucerne-fed lambs. A comparison of the mean values for aroma and flavour of the longissimus thoracis et lumborum showed no significant (P>0.05) difference between groups and no difference in overall acceptability. Finishing lambs on the chicory cultivar used in this experiment did not adversely affect meat quality and did not result in fatter carcasses than lucerne-fed lambs.

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Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

Scientific Reports ◽

10.1038/s41598-021-92908-3 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Huilin Cheng ◽

Sumin Song ◽

Gap-Don Kim

Keyword(s):

Meat Quality ◽

Muscle Fiber ◽

Shear Force ◽

Muscle Fibers ◽

Frozen Storage ◽

Meat Color ◽

Pork Meat ◽

Psoas Major ◽

The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

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Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

Canadian Journal of Animal Science ◽

10.4141/a97-029 ◽

1997 ◽

Vol 77 (4) ◽

pp. 655-662 ◽

Cited By ~ 5

Author(s):

P. S. Mir ◽

D. R. C. Bailey ◽

Z. Mir ◽

S. D. M. Jones ◽

T. Entz ◽

...

Keyword(s):

Beef Cattle ◽

Meat Quality ◽

Shear Force ◽

Average Daily Gain ◽

Carcass Characteristics ◽

Barley Grain ◽

Crossbred Cattle ◽

Target Weight ◽

Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

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