scholarly journals Physicochemical properties of meat from Bos taurus and Bos indicus

2011 ◽  
Vol 40 (6) ◽  
pp. 1250-1259 ◽  
Author(s):  
Maria Cristina Bressan ◽  
Erika Cristina Rodrigues ◽  
Lizandra Vercezi Rossato ◽  
Eduardo Mendes Ramos ◽  
Luis Telo da Gama
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Shear Force ◽  
Positive Relationship ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Post Mortem ◽  
Fresh Meat ◽  
Lower Shear ◽  
Before And After

The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to determine the influence of finishing system and genetic group on the physicochemical properties of the longissimus thoracis at 24 hours and 10 days post mortem (1ºC). The sample included 160 bulls of the B. taurus (n=75) and B. indicus (n=85) groups, finished either on pasture (n=46) or with grain supplementation (n=114), slaughtered at a carcass weight of 270 to 300 kg. Pasture-finished animals had higher pH, lower red content and a fat content 2.5 times lower than those finished with supplementation. Meat from supplement-finished animals had lower shear force in comparison to that from animals finished on pasture, with means of 7.7 and 8.5 kg at 24 hours, and of 5.5 and 5.9 kg at 10 days, respectively. Samples of B. taurus and B. indicus were similar in moisture and protein, but B. taurus presented higher means for ash and lower means for fat. Aged samples of B. indicus finished on pasture showed lower values for lightness and yellowness. Overall, lightness and yellow content increased and red content decreased with 10-day ageing. Means for shear force were lower in B. taurus than in B. indicus, with differences of 1.4 kg in fresh meat and 0.6 kg in aged samples. The reduction in shear force with ageing was more pronounced in samples with higher initial shear force, in spite of the positive relationship between shear force before and after ageing.

scholarly journals Effect of repeated implants of oestradiol-17β on beef palatability in Brahman and Braham cross steers finished to different market end points

2008 ◽  
Vol 48 (11) ◽  
pp. 1434 ◽  
Author(s):  
J. M. Thompson ◽  
R. Polkinghorne ◽  
M. Porter ◽  
H. M. Burrow ◽  
R. A. Hunter ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Meat Tenderness ◽  
Sensory Testing ◽  
Anterior Portion ◽  
End Points ◽  
Longissimus Lumborum ◽  
Quality Measurements

The effect of repeated implantation with 20 mg oestradiol-17β (Compudose 100) on carcass and meat quality traits was investigated using 478 Bos indicus and B. indicus × Bos taurus cross steers finished on either pasture or grain to achieve carcass weight for one of three market end points (domestic, 220 kg; Korean, 280 kg; or Japanese, 340 kg). In the oestradiol-17β treatment group, animals were administered implants at ~100-day intervals, with the number of implants administered to any steer ranging from one to eight. Cattle were slaughtered and at boning the anterior portion of the M. longissimus lumborum was removed and frozen after aging for 1 day for later objective meat quality measurements (shear force, compression and cook loss %). The adjoining portion was aged for 14 days before consumer sensory testing using the Meat Standards Australia protocols. Each sample was scored for tenderness, juiciness, like flavour and overall liking by 10 untrained consumers. Implanting increased carcass weights and ossification scores (P < 0.05) and reduced marbling scores in comparison to non-implanted carcasses. For tenderness, like flavour, overall liking and MQ4 scores there was a significant (P < 0.05) interaction between B. indicus content and oestradiol-17β treatment, whereby high B. indicus content cattle that were implanted with oestradiol-17β had the lowest sensory scores. The number of implants administered did not affect carcass weights or marbling scores, whereas ossification scores increased in carcasses as the number of implants increased. The number of implants administered had no effect (P > 0.05) on sensory scores, or objective meat tenderness.

Oxidative Stress and Postmortem Meat Quality in Crossbred Lambs

2021 ◽  
Author(s):  
Nicolas J Herrera ◽  
Nicolas A Bland ◽  
Felipe A Ribeiro ◽  
Morgan L Henriott ◽  
Eric M Hofferber ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Meat Quality ◽  
Shear Force ◽  
Troponin T ◽  
Experimental Unit ◽  
Saline Control ◽  
Fresh Meat ◽  
Aging Period ◽  
Lower Shear ◽  
Longissimus Lumborum

Abstract The objective of this study was to evaluate effects of different levels of lipopolysaccharide (LPS)-mediated oxidative stress on fresh meat quality. Crossbred lambs (n = 29) were blocked by weight and fed a standard finishing ration for the duration of the study. Lambs were individually housed and treatment groups were administered one of three intravenous injections every 72 h across a three-injection (9-day) cycle: saline control (Control), 50 ng LPS/kg bodyweight (BW) (LPS50), or 100 ng LPS/kg BW (LPS100). Rectal temperatures were measured to indicate inflammatory response. Lambs were harvested at the Loeffel Meat Laboratory, and 80 mg of pre-rigor Longissimus lumborum were collected in Control and LPS100 treatments within thirty minutes postmortem for RNA analysis. Wholesale loins were split and randomly assigned 1 or 14 d of wet aging. Chops were fabricated after aging and placed under retail display (RD) for 0 or 7 d. Animal was the experimental unit. Lipopolysaccharide-treated lambs had increased (P &lt; 0.05) rectal temperatures at 1, 2, 4, and 24 h post-injection. Transcriptomics revealed significant (Praw &lt; 0.05) upregulation in RNA pathways related to generation of oxidative stress in LPS100 compared to Control. A trend was found for tenderness (Warner-Bratzler Shear Force, WBSF) (P = 0.10), chops from LPS50 having lower shear force compared with Control at 1 d postmortem. Muscle from LPS50 treatment lambs exhibited greater troponin T degradation (P = 0.02) compared to all treatments at 1 d. Aging decreased WBSF (P &lt; 0.0001), increased sarcoplasmic calcium concentration (P &lt; 0.0001), pH (P &lt; 0.0001), and proteolysis (P &lt; 0.0001) across treatments. Following aging, chops increased discoloration as RD increased (P &lt; 0.0001), with Control chops aged 14 d being the most discolored. Chops from lambs given LPS had higher (P &lt; 0.05) a* values compared to control at 14 d of aging. The L* values were greater (P &lt; 0.05) in LPS100 compared to both LPS50 and Control. Aging tended (P = 0.0608) to increase lipid oxidation during RD across either aging period. No significant differences (P &gt; 0.05) in sarcomere length, proximate composition, fatty acid composition, or isoprostane content were found. These results suggest that defined upregulation of oxidative stress has no detriment on fresh meat color, but may alter biological pathways responsible for muscle stress response, apoptosis, and enzymatic processes, resulting in changes in tenderness early postmortem.

scholarly journals Visual evaluation of beef tenderness by using surface structural observations and its relationship to meat colour

1970 ◽  
Vol 45 (3) ◽  
pp. 255-262
Author(s):  
KY Modika ◽  
L Frylinck ◽  
KW Moloto ◽  
PE Strydom ◽  
PH Heinze ◽  
...  
Keyword(s):  
Shear Force ◽  
Visual Analysis ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Post Mortem ◽  
Visual Evaluation ◽  
Beef Tenderness ◽  
Meat Colour ◽  
The Right ◽  
Visual Colour

The study describes the relationship between visual and instrumental measurements for colour and tenderness between five South African beef breeds: Bos indicus (Brahman), Sanga type (Nguni), British Bos taurus (Angus), European Bos taurus (Charolais) and the composite (Bonsmara). Ten animals per genotype were used (total = 50). The carcasses were split and the right sides were electrically stimulated, while the left sides were not stimulated. Steaks were aged until three days post mortem on polystyrene plates and until 9, 14 and 20 days post mortem in vacuum bags. The steaks were evaluated by visual analysis for colour, marbling, fibre separation, surface texture and structure integrity by a 10-member trained panel. Colour was also measured by the CIE L*, a*, b* system using a Minolta meter, and tenderness was measured by means of Warner-Bratzler shear force. High negative correlations were observed between the visual colour and L* (r = −0.809), b* (r = −0.698) and high positive correlations were observed between the visual colour and hue (r = 0.797). There were also negative correlations between shear force and structure integrity (r = −0.410) and fibre separation (r = −0.401). Very low negative correlations were observed between colour and shear force (r = −0.242). Therefore, although it may be possible to judge meat colour by visual analysis, it does not appear possible to predict tenderness by colour judgment. There is potential for an experienced eye to predict tenderness by observing visual structural properties such as fibre separation and structural integrity.Keywords: Meat colour and tenderness, tenderness prediction, trained visual panel, visual analysis

scholarly journals The effect of DanAvl Duroc and Pulawska boars in crossbred with DanAvl Hybrid on meat quality of finishing pigs

2018 ◽  
Vol 27 (3) ◽  
Author(s):  
Artur Rybarczyk ◽  
Robert Moroch ◽  
Daniel Polasik
Keyword(s):  
Meat Quality ◽  
Total Protein ◽  
Shear Force ◽  
Drip Loss ◽  
Finishing Pigs ◽  
Post Mortem ◽  
Lower Content ◽  
Lower Shear ◽  
Longissimus Lumborum

The research was aimed at determining the physicochemical and sensory properties of the m. longissimus lumborum at DanAvl Hybrid (Landrace – Yorkshire) fatteners and derived from DanAvl Hybrid sows and DanAvl Duroc and Pulawska boars. Fatteners derived from DanAvl Duroc boars were characterized by better meat quality compared to DanAvl Hybrids and their hybrids with Pulawska breed as evidenced by higher pH in 24–96 h post mortem (p.m.), higher sensory evaluation of juiciness, tenderness and flavor as well as lower shear force at lower content of total protein and higher content of intramuscular fat (IMF). However, DanAvl Hybrid fatteners were characterized by poorer meat quality, i.e. higher color lightness (L*) and higher drip loss both from fresh and thawed meat compared to those derived from DanAvl Duroc and Pulawska boars. Meat of fatteners after Pulawska breed was characterized by the highest redness (a*), and that after DanAvl Duroc breed, the lowest yellowness (b*) and saturation (C*).

scholarly journals Increased Inclusion of Dietary Methionine Sources Improves Pork Quality in Association with the Regulation of Energy and Protein Metabolism and Muscle’s Fiber Profile

2020 ◽  
Author(s):  
Peiqiang Yuan ◽  
Sen Lin ◽  
Jiyong Peng ◽  
Yunxia Li ◽  
Yunhan Liu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Metabolism ◽  
Shear Force ◽  
Lipid Synthesis ◽  
Short Chain Fatty Acids ◽  
Pork Quality ◽  
Fiber Types ◽  
Drip Loss ◽  
Lower Shear ◽  
Nutritional Strategies

Abstract Background Intensive selection for faster growth rate and higher lean percentage led to increase in protein deposition but deterioration in meat quality of pigs, thus there is growing interest in exploring the nutritional strategies to improve meat quality. Methionine has been shown to activate mechanistic target of rapamycin complex 1 protein kinase that plays pivotal roles in the regulation of protein and lipid synthesis. However, few study reports are available regarding the effects of dietary methionine supplementation at levels beyond growth requirements on lipid and protein metabolism and thus on pork quality. The objective of this study was to assess whether pork quality was improved by increasing dietary digestible sulfur amino acids (SAA) levels, with pigs fed the control (100% SAA), DL-Methionine (125% SAA)- or OH-Methionine (125% SAA)-supplemented diets during 11–110 kg period. Results Increasing SAA above requirements did not significantly affect growth performance, whereas improved pork quality as indicated by the decreased drip loss and a tendency towards decrease in shear force of longissimus lumborum muscle. Moreover, fresh muscle from barrows fed OH-Methionine showed a higher lightness value compared with the control and DL-Methionine treatments. The relatively lower shear force might be explained by the decrease in crude protein and increase in glycolytic potential, while the decreased drip loss was associated with down-regulation of genes (like fast glycolytic IIx) regulating fiber types. The increased lightness value of fresh muscle from barrows fed OH-Met diets appeared to be associated with the increased lactate level, which can be further explained by the increased plasma short-chain fatty acids concentrations, up-regulated G-protein coupled receptor 43 activation and enhanced glucagon-like peptide 1 secretion. Conclusion Increased SAA consumption appeared to improve pork water-holding capacity and tenderness likely through regulation of energy and protein metabolism and muscle’s fiber profile, which provides new insights into the nutritional strategies to improve meat quality.

scholarly journals Effect of Different Finishing Strategies and Steer Temperament on Animal Welfare and Instrumental Meat Tenderness

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 859
Author(s):  
Marcia del Campo ◽  
Xavier Manteca ◽  
Juan Manuel Soares de Lima ◽  
Gustavo Brito ◽  
Pilar Hernández ◽  
...  
Keyword(s):  
Animal Welfare ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Live Weight ◽  
Meat Tenderness ◽  
Physiological Indicators ◽  
Lower Shear ◽  
Energetic Composition ◽  
Daily Gain

The aim of this experiment was to evaluate the effect of different fattening systems from pasture to concentrate and temperament on animal welfare (AW) and meat quality (MQ). Eighty-four Hereford steers were randomly assigned to the following groups: T1, pasture (4% of animal live weight: LW); T2, pasture (3% LW) plus concentrate (0.6% LW); T3, pasture (3% LW) plus concentrate (1.2% LW); T4, an ad libitum concentrate treatment. Temperament was assessed by three individual tests: crush score, flight time, and exit speed, building a multicriterial temperament index (TIndex). The flight zone was also registered for each treatment. AW was assessed through the integration of indicators of productivity, physiology, and behavior, as well as by monitoring the health status within each treatment. Shear force was registered for MQ. Differences in average daily gain were due to the different energetic composition of the diets (T4 > T3 > T2 > T1) and were not attributable to animal welfare problems. Animals from T4 had the higher average daily gain (ADG) but welfare was negatively affected, being evident through physiological indicators, the restriction or deprivation of relevant behaviors, diet-related diseases, and mortality. T1, T2, and T3 did not appear to compromise animal welfare. However, strict preventive measures and monitoring should be taken during the habituation process and when using any new diet that includes concentrate, because of possible dietary diseases. Shear force values were lower in T1. None of the animals in our experiment were excitable or aggressive, but there was a positive response to handling in all treatments. In addition, regardless of diet, calmer animals had higher average daily gain and lower shear force values; thus, temperament appears to have a significant influence on productivity and meat quality.

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 Regulation of post-mortem glycolysis in ruminant muscle

2014 ◽  
Vol 54 (4) ◽  
pp. 464 ◽  
Author(s):  
D. M. Ferguson ◽  
D. E. Gerrard
Keyword(s):  
Enzyme Kinetics ◽  
Meat Quality ◽  
Muscle Function ◽  
Anaerobic Metabolism ◽  
Glycolytic Enzyme ◽  
Glycolytic Flux ◽  
Post Mortem ◽  
Fresh Meat ◽  
New Perspective ◽  
Unique Ability

As a tissue, muscle has the unique ability to switch its metabolic source of ATP, the energy currency underpinning muscle function. During oxygen debt, such as that occurring immediately following the death of animals, anaerobic metabolism is initiated in an attempt to restore homeostasis within the muscle. The cascade of biochemical events that are initiated is paramount in the context of meat quality. This review revisits this reasonably well-known subject but takes a new perspective by drawing on the understanding outside the traditional discipline of meat science. Our understanding of the intrinsic regulators of glycolytic flux has improved but knowledge gaps remain. Further efforts to understand how the glycolytic enzyme kinetics are influenced by both pre- and post-slaughter factors will be beneficial in the ongoing quest to maximise fresh meat quality.

scholarly journals Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?

2021 ◽  
Author(s):  
Jacob R. Tuell ◽  
Yu Qianqian ◽  
Brad Kim
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Troponin T ◽  
Muscle Foods ◽  
Treatment Groups ◽  
Lower Shear ◽  
Transmission Electron ◽  
Postmortem Aging ◽  
Intact Muscle ◽  
Longissimus Lumborum

Tumbling of intact muscle foods has been widely applied toprocessed meats using brine solution. However, the use of tumbling withoutbrine on fresh beef muscles has not been fully examined. Therefore, this studyaimed to evaluate fresh beef tumbling on meat quality and proteolytic featuresof loin (longissimus lumborum)muscles. Moreover, interactions with the duration of postmortem aging wereinvestigated. Loins (n=9) at 7d postmortem were sectioned and allocated among twotumbling (T) treatment groups at 60 (T60) or 90 (T90) minutes, as well as a non-tumbledcontrol (T0) group. After treatment, sub-sections were made and divided among0d, 7d, or 14d of further aging. Meat quality was assessed by shear forcevalues, water-holding ability, and color attributes. The extent of proteolysiswas determined by quantification of desmin and troponin-T, myofibrilfragmentation index (MFI), and transmission electron microscopy. An interactionbetween fresh beef tumbling and aging duration was observed in shear forcevalues (P=0.032). At 0d, muscles fromT90 exhibited lower shear force (21.6 N) compared to T0 (34.8 N) and T60 (24.7N) groups. Muscles from T60 and T90 groups maintained lower shear force than T0controls at each respective aging duration.Higher cooking loss (P=0.011) but notpurge loss (P=0.412) was observed in theT60 and T90 groups compared to T0. Shear force results were supported by higherMFI in T60 and T90 groups than T0 controls (P&lt;0.001), as well as the disappearance of intact troponin-T withfurther aging (P=0.009). Transmissionelectron microscopy supported increased initial tenderness would owe primarily tophysical disruptions to myofibrillar structure, though fresh beef tumbling may facilitateproteolysis with further aging.

scholarly journals Can the Meat from Angus Crossbreds with Bos indicus Dams Compete with that from Bos taurus Dams in Organoleptic Properties and Fatty Acid Profile?

2018 ◽  
Vol 16 (7) ◽  
pp. 433-442
Author(s):  
Niraporn CHAIWANG ◽  
Thanaporn BUNMEE ◽  
Kittipong SAMOOTKWAM ◽  
Bulgul TIPNATE ◽  
Amphon WARITTHITHAM ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Shear Force ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Cholesterol Content ◽  
The Other ◽  
Practical Relevance ◽  
Organoleptic Properties ◽  
Total N ◽  
Holstein Friesian

It was experimentally determined whether crossbreeding with Bos indicus dams compared to Bos taurus dams may provide meat which is competitive in organoleptic properties and fatty acid (FA) profile and if tenderness, assumed to be lower, is really adversely affected. Eight Black Angus × White Lamphun (A×W) bulls were compared with 8 Black Angus × Holstein Friesian (A×H). M. longissimus thoracis, M. semimembranosus and M. infraspinatus were analyzed for organoleptic properties and objective explanatory properties related to tenderness, as well as FA profile.Tenderness was judged lower in the M. infraspinatus of A×W than A×H, but not in the other muscles. Shear force and collagen solubility tended (P < 0.10) to be lower in all 3 muscles of A×W compared to those of A×H. The fat content of the M. longissimus thoracis from A×W was lower than that from A×H. The lipids in the M. longissimus thoracis from A×W were richer in polyunsaturated FA and total n-3 FA, and poorer in C18:0 and saturated FA than those of A×H. Furthermore, the lipids of the M. semimembranosus from A×W had higher proportions of C14:1 and C16:1 than that of A×H. The FA in the M. infraspinatus from A×W had higher proportions of C18:3 n-3, mono-unsaturated FA and total n-3 FA and the proportion of saturated FA was lower than in A×H. The M. infraspinatus from A×W was lower in cholesterol content than that from A×H. There were some differences in tenderness (inferior in White Lamphun crossbreds) and FA profile (superior in White Lamphun crossbreds), but differences were numerically small and, thus, may be of low practical relevance. Therefore, crossbreeding with indigenous Bos indicus cattle does not seem to be restricted by low meat quality.

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