scholarly journals Meat quality of chicken of different crossings in alternative system

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.

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

2022 ◽  
Vol 52 (4) ◽  
Author(s):  
Cristiano Sales Prado ◽  
Moacir Evandro Lage ◽  
Maria Izabel Amaral Souza ◽  
Francine Oliveira Souza Duarte ◽  
Clarice Gebara ◽  
...  
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Shear Force ◽  
Storage Time ◽  
Microbiological Quality ◽  
Carcass Weight ◽  
Economic Losses ◽  
B Values ◽  
Subsequent 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.

scholarly journals Meat quality of cattle subjected to period of aging process: a cross-heifer study

2021 ◽  
Vol 42 (3) ◽  
pp. 1175-1188
Author(s):  
Lucy Mery Antonia Surita ◽  
Marina de Nadai Bonin Gomes ◽  
Brayan Dias Dauria ◽  
Rodrigo da Costa Gomes ◽  
Marilia Williane Filgueira Pereira ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Subcutaneous Fat ◽  
Fat Distribution ◽  
Ether Extract ◽  
Marbling Score ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness ◽  
Effects Of Aging

The aim of this study was to evaluate the effects of aging on meat quality of crossbred heifers. Qualitative and quantitative evaluations of carcasses and meat of 148 crossbred heifers with an average age of 13 months and 407.5 ± 29.22 kg body weight at slaughter were performed. After cooling for 24 h, the carcasses were evaluated for hot carcass weight, pH, conformation, physiological maturity, finishing, fat distribution, and length. Characteristics, such as pH, color, marbling, exudation, as well as cooking losses, percentage of ether extract, and shear force were evaluated in meat at time zero and after seven days of aging. The carcasses displayed satisfactory results for parameters such as pH at 24 h of cooling (pH24), finishing, distribution of fat, and subcutaneous fat thickness (5.58, 3.27, 2.40, and 6.62 mm, respectively). The meat had a low marbling score (5.08) and percentage of ether extract (1.71), indicating that the meat was relatively lean. Exudation and cooking losses showed similar results at zero and seven days of aging. The meat subjected to seven days of aging showed higher lightness and hue (40.98 and 0.77, respectively) and tenderness of 5.25 kg. These results indicated that aging affected meat color and shear force parameters; the meat of cross-heifers was softer but less red after maturation.

scholarly journals Instrumental meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades

2016 ◽  
Vol 96 (2) ◽  
pp. 143-153 ◽  
Author(s):  
Jose Puente ◽  
Saranyu S. Samanta ◽  
Heather L. Bruce
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Drip Loss ◽  
Beef Quality ◽  
Before And After ◽  
Sources Of Variation ◽  
Plot Design

Canadian beef is quality graded to characterize the potential eating quality of the cooked product. Instrumental meat quality characteristics of 48 m. longissimus thoracis (LT, rib eye) from four Canadian beef grades (Canada A, AA, AAA, and Prime, n = 12) before and after an additional 14-d aging were compared using a split plot design with grade, aging, and their interaction as fixed sources of variation. Mean percentage intramuscular fat was greatest in Canada Prime muscle and least in Canada A and AA muscles (P < 0.0001), whereas mean percentage drip loss was lower in Canada Prime muscle than in muscle from all other grades (P = 0.0348). Canada Prime and AAA muscles were redder and yellower than muscles from other grades even after aging (P < 0.03), which may be associated with increased fat content and indicative of accelerated myoglobin oxidation and increased myoglobin oxygenation. Shear force was not different among the Canada grades, although the differences between Canada AA cooked beef LT and that of Canada Prime and AAA carcasses approached significance (P = 0.0993). Results indicated that Canada quality grades did not differentiate beef on cooked product tenderness, substantiating that muscle compositional characteristics alone define beef grade advantages.

Effect of transportation on ostrich (Struthio camelus) weight loss and meat quality

2012 ◽  
Vol 52 (12) ◽  
pp. 1153 ◽  
Author(s):  
L. C. Hoffman ◽  
W. J. Wolmarans ◽  
C. Smith ◽  
T. S. Brand
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Parameters ◽  
Drip Loss ◽  
Struthio Camelus ◽  
Transport Distance ◽  
Significant Difference ◽  
Hue Angle ◽  
Dressing Percentage

The purpose of this study was to compare the effect of different transport distances on ostrich meat quality parameters, weight loss, and dressing percentage. Twenty-four ostriches were transported for 0 (T0), 60 (T60) and 600 (T600) km before being slaughtered. There was a significant difference (P = 0.038) in the percentage liveweight loss during transport and lairage between T60 km (2.4 ± 2.185%) and T600 km (8.13 ± 1.156%), respectively. There was also a significant difference (P = 0.003) in dressing percentage (farm weight to cold carcass weight) between the two abovementioned groups (T60 = 49.77%; T600 = 46.86%). Treatments also had a significant effect (P < 0.05) on ultimate pH (pHu), with the ostriches that did not travel exhibiting the lowest average pHu (5.77 ± 0.053) and the birds that travelled 600 km having the highest average pHu (6.11 ± 0.053). No differences (P > 0.05) were found in shear force and percentage cooking loss between the treatments, although all three treatments differed significantly (P < 0.05) from each other in drip loss (T0 km = 0.40%; T60 km = 1.36%; T600 km = 0.97%). Significant differences (P < 0.05) were found for L*, b* and hue-angle colour ordinates between the three treatments, while there were no differences (P > 0.05) in a* and chroma values. A significant correlation was found between hue angle (r = 0.528; P = 0.008) and pHu. The results of this study indicate that ostrich transport distance influences liveweight loss and meat quality.

scholarly journals Evaluation of Caponization on Growth and Meat Quality Parameters of Dual-Purpose Chicken

2018 ◽  
Vol 6 (4) ◽  
pp. 339-343
Author(s):  
Tulasi Prasad Paudel ◽  
Bishwas Poudel ◽  
Damodar Neupane
Keyword(s):  
Meat Quality ◽  
New Hampshire ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Carcass Composition ◽  
Carcass Quality ◽  
High Quality ◽  
Dual Purpose ◽  
Mineral Profile

Caponization is a surgical technique that alters the sexual maturation of male chickens and improves quality characteristics of carcass and meat. The present experiment was conducted in order to evaluate the effects of caponization on body weight, carcass composition and meat quality of dual purpose chicken. A total of 48 dual-purpose breeds of Chicken, namely New Hampshire (NH) and Black Australorp (BA) were examined in a 2 × 2 factorial design each treatment having twelve birds till the age of 32 weeks. The results showed that the growth rate up until the age of 20 are not significant statistically which became significant afterwards (p<0.01). Likewise, some desirable changes in body morphology, carcass quality (p<0.05) and dressing out recovery were also observed. The hedonic ranking test also inferred that the meat from capons are liked by consumers highly significantly (p<0.01). The results of this study indicate that the caponized chicken can be used as a valuable material for production of high quality meat. Based on the overall results patterns and indication of this study, a more detailed study to minutely study the fatty acid, amino acid and mineral profile along with evaluation of the proper age at which caponization can bring about the most desirable changes should be lined up. Int. J. Appl. Sci. Biotechnol. Vol 6(4): 339-343

scholarly journals Schlachtkörperzusammensetzung und Gewebebeschaffenheit von schweren Schweinen – II. Mitteilung: Merkmale der Fleisch- und Fettqualität

2006 ◽  
Vol 49 (3) ◽  
pp. 279-292 ◽  
Author(s):  
K. Fischer ◽  
J. P. Lindner ◽  
M. Judas ◽  
R. Höreth
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Shear Force ◽  
Live Weight ◽  
Weight Class ◽  
Fat Quality ◽  
Ph Values ◽  
Intramuscular Fat Content

Abstract. Title of the paper: Carcass and meat quality of heavy pigs. II. Characteristics of meat and fat quality The aim of the 2nd part of the study was to present the shifts concerning the meat quality in various important muscles and the fatty acid profile in the backfat associated with a prolonged fattening. In total, 63 male castrates and 60 females (Piétrain-NN*German Landrace) were randomized to three groups with different live weights at slaughter (110, 135, 160 kg). The pH values, measured at different points in time, were not influenced by the live weight class. However, electrical conductivity as well as drip loss traits of the M. longissimus dorsi increased slightly in the upper weight class, whereas the cooking loss declined marginally. With increasing live weight there was in general a small tendency to a darker meat and a clear enhancement of the a* values, based upon higher pigment concentrations. Moreover, the water content diminished slightly, whereas the intramuscular fat content did not rise significantly within the same sex. Compared with 110 kg live weight, the collagen content and the percentage of soluble collagen decreased at 160 kg live weight whereas shear force values remained unaffected. In the sensory evaluation, pork chops of the 135 kg class received numerically the best and those of the 160 kg the worst ratings, but the differences were small and only exceptionally significant. Considering the fatty acid profile in the course of a prolonged fattening, there is a shift to smaller proportion of polyenic fatty acids in favour of oleic and palmitic acid.

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

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.

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

1997 ◽  
Vol 77 (4) ◽  
pp. 655-662 ◽  
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

Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

2018 ◽  
Vol 58 (11) ◽  
pp. 1976 ◽  
Author(s):  
Amalia Simonetti ◽  
Andrea Rando ◽  
Paola Di Gregorio ◽  
Carmelisa Valluzzi ◽  
Annamaria Perna ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Porcine Insulin ◽  
Drip Loss ◽  
Fat Percentage ◽  
Promoter Regions ◽  
Igf2 Gene ◽  
Longissimus Lumborum ◽  
L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

scholarly journals How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

2016 ◽  
Vol 38 (3) ◽  
pp. 301 ◽  
Author(s):  
Carlos Emanuel Eiras ◽  
Mariana Garcia Ornaghi ◽  
Maribel Velandia Valero ◽  
Dayane Cristina Rivaroli ◽  
Ana Guerrero ◽  
...  
Keyword(s):  
Aging Time ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Total Lipids ◽  
Lean Beef ◽  
Concentrate System ◽  
Cottonseed Hull ◽  
Meat Aging

This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg-1on a DM basis, CH27: cottonseed hull 270 g kg-1on a DM basis and CH33: cottonseed hull 330 g kg-1on a DM basis) and different aging times (24 hours and 3, 7 and 14 days). Meat from CH27 diets presented smaller LM moisture content (p < 0.05). Total lipids were smaller in CH33 diet (p <0.05). At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001) on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05) and yellowness values (p < 0.001). Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05) yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001). The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production. 

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