scholarly journals Southern African Large Frame Indigenous Veld Goat and Boer Goat Wether and Buck Tenderness and Colour of Six Muscles

2021 ◽  
Author(s):  
Gertruida L. van Wyk ◽  
Louwrens C. Hoffman ◽  
Phillip E. Strydom ◽  
Lorinda Frylinck
Keyword(s):  
Live Weight ◽  
Biceps Femoris ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Boer Goat ◽  
Hue Angle ◽  
Pelleted Diet ◽  
Tissue Characteristics ◽  
Boer Goats ◽  
Water Holding

Meat tenderness, water holding capacity (WHC) and colour attributes of six muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris (BF), Supraspinatus (SS), Infraspinatus (IS), Semitendinosus (ST)) from large frame Indigenous Veld Goats (IVG) and Boer Goats (BG) were studied. Weaner male Boer Goats (BG; n = 18; 10 bucks and 8 wethers) and large frame Indigenous Veld Goats (IVG; n = 19; 9 bucks and 10 wethers) were raised on hay and natural grass, and on a commercial pelleted diet to a live weight of 30 - 35 kg. All goats were slaughtered at a commercial abattoir and the dressed carcasses chilled at 4°C within 1-hour post-mortem. The muscles were dissected from both sides 24-hours post-mortem and aged for 1-day and 4-days. Variations in meat characteristics such as ultimate pH, WHC, percentage purge, myofibril fragment length, intramuscular fat, connective tissue characteristics, and Warner-Bratzler shear force. Bucks had higher L* and Hue-angle values, whereas wethers had increased a* and Chroma values. The muscle baseline-data will allow informed decisions to support muscle-specific marketing strategies, which may be used to improve consumer acceptability of chevon.

scholarly journals Effect of Breed Types and Castration on Carcass Characteristics of Boer and Large Frame Indigenous Veld Goats of Southern Africa

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1884 ◽  
Author(s):  
Gertruida L. van Wyk ◽  
Louwrens C. Hoffman ◽  
Phillip E. Strydom ◽  
Lorinda Frylinck
Keyword(s):  
Subcutaneous Fat ◽  
Live Weight ◽  
Intramuscular Fat ◽  
Muscle Area ◽  
Eye Muscle ◽  
Significant Difference ◽  
Kidney Fat ◽  
Pelleted Diet ◽  
The Right ◽  
Boer Goats

Weaner male Boer Goats (BG; n = 36; 21 bucks and 15 wethers) and large frame Indigenous Veld Goats (IVG; n = 41; 21 bucks and 20 wethers) were raised on hay and natural grass ad libitum and the recommended amount of commercial pelleted diet to a live weight between 30 and 35 kg. Carcass quality characteristics (live weight, carcass weights, dressing %, chilling loss and eye muscle area) were measured. The right sides of the carcasses were divided into wholesale cuts and dissected into subcutaneous fat, meat and bone. Large frame Indigenous Veld Goat (IVG) wethers were slightly lighter than the IVG bucks with no significant difference observed between BG. Wethers compared to bucks had higher dressing %, subcutaneous fat % in all primal cuts, intramuscular fat %, kidney fat % and, overall, slightly less bone %. Some breed–wether interactions were noticed: IVG wethers were slightly lighter than the IVG bucks, but the IVG bucks tended to produce higher % meat compared to other test groups. Judged on the intramuscular fat % characteristics, it seems as if wethers should produce juicier and more flavorsome meat compared to bucks.

scholarly journals Techniques to reduce the temperature of beef muscle early in the post mortem period – a review

2014 ◽  
Vol 54 (4) ◽  
pp. 482 ◽  
Author(s):  
Robin H. Jacob ◽  
David L. Hopkins
Keyword(s):  
Protein Denaturation ◽  
Low Ph ◽  
Processing Plant ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Review Of The Literature ◽  
Rate Of Cooling ◽  
Further Development ◽  
Water Holding ◽  
Beef Muscle

A review of the literature was conducted on the effects of high temperature and low pH (HTLP) on meat quality, with a focus on interventions that increase the rate of cooling post slaughter. HTLP can potentially change meat tenderness, water-holding capacity and colour due primarily to protein denaturation during the first 5 h post mortem. Deep muscles in large carcasses are susceptible to HTLP when cooled conventionally. Ante mortem and post mortem solutions that increase the rate of carcass cooling are discussed. Ante mortem solutions include access to feed and water, showering with water and provision of shade. Post mortem solutions included vascular flushing, hot fat trimming, opening seams, hot boning, spray chilling, blast chilling, immersion cooling, and very fast chilling. Accelerating rigor with electrical stimulation before HTLP remains controversial. Combinations of different techniques, that suit the specific requirements of a particular processing plant, is the likely best solution to HTLP, but further development of commercial solutions is suggested.

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

2013 ◽  
Vol 93 (3) ◽  
pp. 321-328 ◽  
Author(s):  
Jia-Chun Tian ◽  
Ling Han ◽  
Qun-Li Yu ◽  
Xi-Xiong Shi ◽  
Wen-Ting Wang
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Water Holding Capacity ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Texture Profile ◽  
Longissimus Dorsi Muscle ◽  
Meat Tenderization ◽  
Water Holding

Tian, J.-C., Han, L., Yu, Q.-L., Shi, X.-X. and Wang, W.-T. 2013. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. Can. J. Anim. Sci. 93: 321–328. Very little research has been conducted on yak meat tenderization. In this study we investigated the changes in physical characteristics (e.g., pH, water-holding capacity, texture profile analysis, shear force) and cathepsins L, B and H activities in the tenderization process. These traits were quantified in longissimus dorsi muscle from 10 yaks during 192 h post mortem. Samples were aged at 4°C for 0, 12, 24, 36, 48, 72, 120, 168 and 192 h. pH decreased (P<0.05) from 6.84 to 5.54 in the first 72 h and did not change significantly during the next 120 h. Water-holding capacity showed an overall decreasing trend (P<0.05). Shear force decreased? (P<0.05) and myofibrillar fragmentation index increased? (P<0.05), and it was concluded that ageing can improve yak meat tenderness. Our results on texture profile analysis showed a decrease in hardness (P<0.05), springiness (P<0.05) and chewiness (P<0.05), reflected in a progressive softening during ageing (P<0.05). Cathepsins L, B and H activity showed an increased trend (P<0.05). In conclusion, our results show potential roles for cathepsins L, B and H in the tenderization process. This study provides further insights into the tenderization process of yak meat, which may ultimately be used for the advantageous manipulation of the process.

scholarly journals The relationship between acidification (pH) and meat quality traits of polish white breed pigs

2021 ◽  
Author(s):  
Hanna Jankowiak ◽  
Aleksandra Cebulska ◽  
Maria Bocian
Keyword(s):  
Meat Quality ◽  
Stress Sensitivity ◽  
Quality Characteristics ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Meat Tenderness ◽  
Large White ◽  
Hue Angle ◽  
The Relationship ◽  
Water Holding

AbstractThe paper presents the results of a study on the relationship between acidification (pH) and standard quality characteristics of the meat of Polish Large White × Polish Landrace pig crossbreds. The meat for the study was obtained from 184 F1 Polish Large White × Polish Landrace fatteners from a herd free of the stress-sensitivity gene. The obtained results were analysed in groups formed according to the meat’s measured pH45 values (≤ 6.3; 6.3–6.7; > 6.7) and pHu values (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH45 values were paralleled by greater water-holding capacity and plasticity, lower drip loss, darker colour L* as assessed visually and with equipment, and greater content of muscle pigments (P < 0.01) of the evaluated meat. Higher pHu values had a more pronounced impact on WHC, free drip loss, tenderness, water content, and colour parameters: a*, b*, chroma C* (P < 0.01), and hue angle ho (P < 0.05). The obtained simple correlations between pH45 and pHu acidity and meat-quality characteristics indicate that the measured pH45 value was correlated more closely than ultimate acidification (P < 0.01) with visually assessed colour intensity, tactilely assessed meat hardness, colour lightness L* (P < 0.01), hue angle ho (P < 0.05), and muscle pigment content. On the other hand, pHu was more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content (P < 0.01).

scholarly journals Boar taint and meat quality characteristics of entire male and castrated male pigs

2019 ◽  
Vol 11 (2) ◽  
pp. 172-176
Author(s):  
I.G. Penchev
Keyword(s):  
Chemical Composition ◽  
Lipid Content ◽  
Live Weight ◽  
Quality Characteristics ◽  
Boar Taint ◽  
Ph Values ◽  
Significant Difference ◽  
Hue Angle ◽  
Water Holding ◽  
Entire Male

Abstract. The aim of the present research was to study the chemical composition, technological traits and intensity of boar taint of meat in entire male (EM) and surgically castrated male (CM) pigs. The study included 46 male pigs, cross F1 (Landrace x Danube White), fattened to average live weight 90 kg. In terms of chemical composition, the higher water and lipid content of the meat of entire male pigs, compared to the meat of surgically castrated male pigs was not statistically significant. A significant difference in the meat’s technological traits – pH values, water-holding capacity, cooking losses and tenderness between the two groups of male animals ware not found. The influence of the factor “castration” was reported in trait marbling of meat (p<0.001). There were statistically significant differences in the values of L*, b* and Hue angle, defining the color characteristics of the meat.

scholarly journals Association between clinical respiratory signs, lung lesions detected by thoracic ultrasonography and growth performance in pre‐weaned dairy calves

2021 ◽  
Vol 74 (1) ◽  
Author(s):  
Inmaculada Cuevas-Gómez ◽  
Mark McGee ◽  
José María Sánchez ◽  
Edward O’Riordan ◽  
Nicky Byrne ◽  
...  
Keyword(s):  
Respiratory Disease ◽  
Rectal Temperature ◽  
Clinical Signs ◽  
Live Weight ◽  
Dairy Calves ◽  
Post Mortem ◽  
Lung Lesions ◽  
Lung Lobe ◽  
Lung Consolidation ◽  
Severe Lung

Abstract Background Bovine respiratory disease (BRD) is the main cause of mortality among 1-to-5 month old calves in Ireland, accounting for approximately one-third of deaths. Despite widespread use of clinical respiratory signs for diagnosing BRD, lung lesions are detected, using thoracic ultrasonography (TUS) or following post-mortem, in calves showing no clinical signs. This highlights the limitation of clinical respiratory signs as a method of detecting sub-clinical BRD. Using 53 purchased artificially-reared male dairy calves, the objectives of this study were to: (i) characterise the BRD incidence detected by clinical respiratory signs and/or TUS, (ii) investigate the association between clinical respiratory signs and lung lesions detected by TUS, and (iii) assess the effect of BRD on pre-weaning growth. Results Clinical BRD (based on Wisconsin clinical respiratory score and/or rectal temperature > 39.6 ºC) was detected in 43 % and sonographic changes (lung lesions) were detected in 64 % of calves from purchase (23 (SD; 6.2) days of age) until weaning, 53 days post-arrival. Calves with clinical BRD were treated. Sixty-one per cent calves affected with clinical BRD had lung lesions 10.5 days (median) before detection of clinical signs. Moderate correlations (rsp 0.70; P < 0.05) were found between cough and severe lung lesions on arrival day, and between rectal temperature > 39.6 ºC and lung lesions ≥ 2 cm2 on day 7 (rsp 0.40; P < 0.05) post-arrival. Mean average daily live weight gain (ADG) of calves from purchase to weaning was 0.75 (SD; 0.10) kg; calves with or without clinical BRD did not differ in ADG (P > 0.05), whereas ADG of those with severe lung lesions (lung lobe completely consolidated or pulmonary emphysema) was 0.12 kg/d less (P < 0.05) than calves without lung lesions. Conclusions Thoracic ultrasonography detected lung consolidation in calves that did not show signs of respiratory disease. The presence of severe lung lesions was associated with reduced pre-weaning growth. These findings emphasise the importance of using TUS in addition to clinical respiratory scoring of calves for an early and accurate detection of clinical and sub-clinical BRD.

scholarly journals Acute Lantana camara poisoning in a Boer goat kid : case report

1998 ◽  
Vol 69 (1) ◽  
Author(s):  
A. Ide ◽  
C.L.C. Tutt
Keyword(s):  
Case Report ◽  
Gall Bladder ◽  
Single Cell ◽  
Liver Damage ◽  
Skin Lesions ◽  
Lantana Camara ◽  
Cell Necrosis ◽  
Bile Stasis ◽  
Boer Goat ◽  
Boer Goats

Acute Lantana camara poisoning in a Boer goat kid is described. The animal was part of a flock of boer goats that was introduced from the Kalahari thornveld, where the plant does not occur, to an area where the plant grew abundantly. At necropsy, the animal was severely icteric, dehydrated and constipated, with hepatosis, distention of the gall-bladder and nephrosis, but no skin lesions. Histopathological findings of the liver confirmed moderate hepatosis with single-cell necrosis and bile stasis. The pathology is consistent with that described in acute Lantana poisoning in cattle, sheep and goats. The absence of photosensitisation may be attributed to relatively mild liver damage, or the rapid course of this toxicosis.

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.

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