scholarly journals Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. Price ◽  
A. B. Lerner ◽  
E. A. Rice ◽  
J. E. Lowell ◽  
B. N. Harsh ◽  
...  
Keyword(s):  
Iodine Value ◽  
Total Population ◽  
Fiber Type ◽  
Carcass Weight ◽  
Average Weight ◽  
Pork Quality ◽  
Quality Traits ◽  
Quality Measurements

ObjectivesBetween 1995 and 2018, average hot carcass weight of U.S. pork carcasses increased from 82 kg to 96 kg, which is an increase of approximately 17%. At current rates, pork carcasses in the U.S. will weigh on average, 105 kg by the year 2030 and over 118 kg by 2050. Although this represents an increase in throughput efficiency due to increases in economy of scale, projecting continued increases in the future raises some concerns. Therefore, the objective was to characterize pork quality of carcasses ranging from 78 to 145 kg with a mean weight of 119 kg.Materials and MethodsCarcass composition, such as hot carcass weight (HCW), back fat depth and loin depth were measured on 666 carcasses. Additionally, loin quality measurements, such as pH, loin instrumental and visual color, and iodine value of clear plate fat were measured on approximately 90% of the total population. Ham quality, 14 d aged loin and chop quality measurements, and loin chop slice shear force (SSF) were evaluated on approximately 30% of the total population. Finally, myosin heavy chain fiber type determination was completed on approximately 50 carcasses selected from carcasses ranging from 97 to 133 kg. The slope of regression lines and coefficients of determination between hot carcass weights and quality traits were calculated using the REG procedure in SAS and considered significantly different from 0 at P ≤ 0.05.ResultsAs HCW increased loin depth (b1 = 0.2496, P < 0.0001), back fat depth (b1 = 0.1374, P < 0.0001), loin weight (b1 = 0.0345, P < 0.0001), chop weight (b1 = 1.6626, P < 0.0001), and ham weight (b1 = 0.1044, P < 0.0001) increased. There was a decrease in estimated lean (b1 = –0.0751, P < 0.0001) and iodine value (b1 = –0.0923, P < 0.0001) as carcass weight increased, however, HCW only accounted for ≤ 24% (R2 = 0.24) of the variation in estimated lean and iodine value. Additionally, there were no significant differences in gluteus medius pH (b1 = 0.0009, P = 0.30) or instrumental lightness (b1 = 0.0301, P = 0.15), redness (b1 = –0.0036, P = 0.73) or yellowness (b1 = 0.0058, P = 0.57) of the ham as carcass weight increased. As carcass weight increased, 1 d loin instrumental yellowness (b*) increased (b1 = 0.0092 P < 0.01), however HCW only explained 1% of the variation in b*. Heavier carcasses were more tender (decreased SSF of chops cooked to 71°C, (b1 = –0.0674, P < 0.0001), although HCW only explained 9% of the variation in SSF. Total cook loss of chops used for SSF determination decreased as HCW increased (b1 = –0.0512, P < 0.0001), and HCW explained 15% (R2 = 0.15) of the variation in total cook loss. There were no significant differences in fiber type percentage, type 1 (b1 = –0.0170, P = 0.81), 2a (b1 = –0.0786, P = 0.23), 2x (b1 = –0.0201, P = 0.80), or 2b (b1 = 0.1224, P = 0.37), or fiber type area, type 1 (b1 = –26.6331, P = 0.22), 2a (b1 = –40.7257, P = 0.07), 2x (b1 = –46.9459, P = 0.25), or 2b (b1 = –26.2537, P = 0.38) as HCW increased.ConclusionDue to the lack of variation explained by HCW (≤ 15%), pork quality traits are not expected to be compromised as HCW continues to increase. The results suggest that increasing HCW to 119 kg did not have detrimental effects on pork quality attributes.

Relationship of Carcass Weight to Muscle Fiber Characteristics and Pork Quality of Crossbred (Korean Native Black Pig × Landrace) F2 Pigs

2011 ◽  
Vol 6 (2) ◽  
pp. 522-529 ◽  
Author(s):  
Gap-Don Kim ◽  
Byeong-Woo Kim ◽  
Jin-Yeon Jeong ◽  
Sun-Jin Hur ◽  
In-Chul Cho ◽  
...  
Keyword(s):  
Muscle Fiber ◽  
Carcass Weight ◽  
Pork Quality ◽  
Relationship Of

scholarly journals Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg

2019 ◽  
Vol 3 (2) ◽  
pp. 124-124
Author(s):  
H. Price ◽  
A. B. Lerner ◽  
E. A. Rice ◽  
J. E. Lowell ◽  
B. N. Harsh ◽  
...  
Keyword(s):  
Average Weight ◽  
Pork Quality

Castration age and growth, meat production and meat quality of Nellore male cattle

2020 ◽  
Vol 60 (5) ◽  
pp. 725
Author(s):  
R. J. Anaruma ◽  
L. G. Reis ◽  
P. E. de Felício ◽  
S. B. Pflanzer ◽  
S. Rossi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Average Daily Gain ◽  
Carcass Weight ◽  
Age And Growth ◽  
Meat Production ◽  
Quality Traits ◽  
Muscle Area ◽  
Sensory Property ◽  
Meat Quality Traits

Castration in beef cattle production has been proposed to reduce sexual and aggressive behaviour, increase carcass fat deposition, and improve meat quality traits, such as tenderness and juiciness. The aim of the present study was to evaluate the effects of the age of castration on performance, subprimal yield and meat quality of Nellore cattle raised on a pasture system. A total of 24 Nellore males were raised in a grass-fed system with Brachiaria brizantha since birth until slaughter (at 30 months old). Three treatments were assigned: castration at weaning (CW); castration at 20 months old (C20); and intact bulls (NoC). Males were weighed, and muscle and fat thickness were periodically evaluated by ultrasonography. The cold carcass weight, dressing and carcass pH (pH 24), and subprimal cut weights were recorded after 24 h of chilling. Samples of Longissimus lumborum (LL) were taken to measure meat quality traits. Animals that were castrated at weaning had lower bodyweight after 10 months of age with no changes in the supplement intakes, average daily gain, hot carcass weight and cold carcass weight compared with NoC. Intact males had greater cooking losses and carcass yield compared with others, with no differences for LL pH 24 according to the treatments. The castration did not change the LL muscle area, but decreased total forequarter, chunk, shoulder and eye of round weights, and increased the back fat over LL and rump fat. Animals castrated at weaning had higher marbling compared with others. In addition, regardless of age, castration improved tenderness, increased LL total lipids and decreased moisture compared with NoC. For sensory property, steers castrated at 20 months of age had lower juiciness, and NoC had a greater global sensory property compared with steers castrated at 20 months old. In conclusion, steers castrated at weaning had lower growth rate, final bodyweight and meat production compared with intact males. However, when castration was performed at 20 months, animals did not differ in most cases from castration at weaning and NoC. Tenderness was improved by castration, but sensory traits did not differ between groups.

Effects of maternal parity on the pork quality traits of progeny

2018 ◽  
Vol 58 (11) ◽  
pp. 2109
Author(s):  
Jun-Mo Kim ◽  
Dong-Geun Kang ◽  
Sang-Hoon Lee ◽  
Kyung-Bo Ko ◽  
Youn-Chul Ryu
Keyword(s):  
Meat Quality ◽  
Principal Component ◽  
Muscle Fibres ◽  
Pork Quality ◽  
Quality Traits ◽  
Quality Properties ◽  
Muscle Ph ◽  
Maternal Parity ◽  
Stage 1

This study aimed to identify the influence of sow parity on the meat quality of progeny. A total of 656 progeny from 196 sows were categorised into three different groups based on parity: stage 1 (gilt), 2 (second to fourth parities), and 3 (over fifth parity). According to the significant differences between the parity stage groups in the multiple meat quality properties (P < 0.05), the parity stage 1 had higher muscle pH and lower drip loss in meat quality traits and showed smaller area composition of type IIb muscle fibres in muscle fibre characteristics than the other older groups. Moreover, the parity stage 1 group had significantly higher springiness, adhesiveness and chewiness (P < 0.001), whereas the stage 3 group showed relatively lower cohesiveness (P < 0.05) in the meat texture properties. The principal component analysis displayed more distance between stage 1 and other two groups than the distance between stage 2 and 3. Therefore, we suggest that maternal parity may affect pork quality in progeny and the younger stage group could have better meat quality than the older group.

scholarly journals The effect of combinations of dried or ensiled corn and sorghum on the performance of feedlot lambs

2019 ◽  
Vol 40 (4) ◽  
pp. 1543
Author(s):  
Marina Gabriela Berchiol Silva ◽  
Daniele Floriano Fachiolli ◽  
Ciniro Costa ◽  
Paulo Roberto de Lima Meirelles ◽  
Marco Aurélio Factori ◽  
...  
Keyword(s):  
Experimental Design ◽  
Carcass Weight ◽  
Meat Production ◽  
Average Weight ◽  
High Moisture ◽  
Feedlot Lambs ◽  
Sorghum Grain ◽  
Corn Grain ◽  
High Moisture Corn

The objective of this study was to evaluate the effects of combinations of dry and moist corn and sorghum grain on the carcass and cut characteristics of crossbred lambs Suffolk x Santa Inês produced in feedlots. The experimental design was a randomized block with four treatments and three replicates. Sixty uncastrated male lambs with an initial average weight of 15.5 kg were used in this experiment. Four combinations of grain were evaluated: dry sorghum milled + silage of high-moisture sorghum grain (DS: MS); dry corn milled + silage of high-moisture sorghum grain (DC:MS); dry corn milled + silage of high-moisture corn grain (DC:MC); dry sorghum milled + silage of high-moisture corn grain (DS:MC). There was no difference between treatments for carcass yield, warm and cold carcass weight and for cooling loss. The slaughtering weights of lambs fed DC:MS associations were higher (29.46 kg) than lambs fed DC: MC (24.17 kg), but both did not differ DS:MS (26.18 kg) and DS:MC (25.21 kg). There was influence of the grain associations on the yield of commercial cuts palette and shank. Combinations of corn and sorghum grain, dried and ensiled, can be used to feed lambs in confinement for meat production without affecting the quality of the carcass.

scholarly journals Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation

Animals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 614
Author(s):  
Nikola Čobanović ◽  
Sanja Dj Stanković ◽  
Mirjana Dimitrijević ◽  
Branko Suvajdžić ◽  
Nevena Grković ◽  
...  
Keyword(s):  
Lactate Dehydrogenase ◽  
Physiological Stress ◽  
Live Weight ◽  
Carcass Weight ◽  
Pork Quality ◽  
Quality Traits ◽  
Alanine Amino Transferase ◽  
Stress Biomarkers ◽  
Fat Thickness ◽  
Quality Variation

This study assessed the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in 240 pigs subjected to the standard marketing conditions and minimal stressful antemortem handling using Pearson correlations. The most important pork quality traits (pH and temperature, water holding capacity, and color) had limited correlations with stress metabolites (lactate, glucose), stress hormones (cortisol, adrenocorticotropic hormone), stress enzymes (creatine kinase, aspartate amino transferase, alanine amino transferase), electrolytes (sodium, chloride), and acute-phase proteins (haptoglobin, C-reactive protein, albumin), indicating poor reliability in predicting pork quality. Albumin level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness. Alanine amino transferase level was moderately positively correlated with live weight, hot carcass weight, and cold carcass weight. Cortisol level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness, and moderately negatively correlated with the lean carcass content. Increased lactate dehydrogenase level was moderately correlated with decreased drip and cooking loss. In conclusion, lactate dehydrogenase could help pork producers predict pork quality variation, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality.

scholarly journals Growth Response, Carcass Yield and Meat Quality of West African Dwarf Sheep Fed Graded Level of Shea Cake Meal

2021 ◽  
pp. 57-62
Author(s):  
D. O. Okunlola ◽  
A. J. Amuda ◽  
M. D. Shittu ◽  
O. O. Olatunji ◽  
O. T. Ojoawo ◽  
...  
Keyword(s):  
Meat Quality ◽  
Growth Response ◽  
Small Ruminants ◽  
West African ◽  
Carcass Weight ◽  
Average Weight ◽  
Carcass Yield ◽  
West African Dwarf ◽  
Inclusion Level

Growth response, carcass characteristics and meat quality of West African Dwarf (WAD) sheep fed Shea Cake Meal (SCM) supplement was investigated. A total of 24 WAD sheep of average body weight ranges from 11-12.65 kg comprising of twelve (12) males and twelve (12) females were randomly allotted to four dietary treatments with six animals per treatment in a completely randomized design in a twelve (12) weeks experimental period. Treatment 1 was control and had no inclusion of SCM. Treatments 2, 3 and 4 had 10%, 15% and 20% inclusion of SCM. Results were significantly different (P<0.05) across treatments. Average weight gain ranged from 10.0 kg (SCM-10) to 13.12 kg (SCM-15). T3 recorded highest values for average feed intake (AFI) at a record value of 63.50 kg. T2 had the least feed conversion ratio of 4.81. The carcass quality and sensory evaluation were significantly affected (P<0.05) across the treatments. Hot carcass weight (HCW) ranged from 18.90 kg (SCM-10) to 20.85 kg (SCM-15). Cold carcass weight was recorded 18.05 kg (SCM-10) and 19.95 kg (SCM-20), respectively. Minimum chilling loss of 3.96% was recorded at SCM-15 inclusion level. Animals on SCM-15 inclusion recorded the highest value of 7.55, 7.25 and 7.25 respectively for appearance, tenderness and overall acceptability. SCM-20 had highest value of 7.50 for juiciness compared to SCM-10 and SCM-15 with recorded values of 6.80 and 7.20, respectively. The study showed that all the dietary inclusion was satisfactory as feed for small ruminants without any deleterious effect on their performance as well as on carcass yield and meat quality. Inclusion level of SCM-15 supplement had highest overall performance when fed to (WAD) sheep.

Effect of sex on meat quality of Spanish lamb breeds (Lacha and Rasa Aragonesa)

1998 ◽  
Vol 67 (3) ◽  
pp. 541-547 ◽  
Author(s):  
A. Horcada ◽  
M. J. Beriain ◽  
A. Purroy ◽  
G. Lizaso ◽  
J. Chasco
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Iodine Value ◽  
Fatty Acid Content ◽  
Carcass Weight ◽  
Barley Straw ◽  
Male And Female ◽  
Fat Depots

AbstractThe influence of sex on the meat quality of Lacha (L) and Rasa Aragonesa (RA) lambs was studied. Male and female L lambs were given ewes' milk and were slaughtered at 25 and 24 days of age corresponding to 11·4 and 10·9 kg live weight (LW), respectively. Male and female RA lambs were weaned at 58 days (16·0 kg LW) and then given concentrate and barley straw until slaughter at 89 and 91 days of age, corresponding to 24·5 and 23·1 kg LW, respectively. The parameters measured on the carcasses were: hot carcass weight, cold carcass weight, conformation, colour, firmness and thickness of dorsal fat and colour of muscle rectus abdominis. Parameters measured on longissimus dorsi muscle were: ultimate pH (pHu), instrumental colour (L*, a*, b*), myoglobin concentration, ash, crude protein, fat, moisture and water-holding capacity (WHC). Iodine value and fatty acid composition were studied in the intramuscular (IM), intermuscular (IN) and subcutaneous (SC) fat depots. Females of both breeds had higher amount of IM fat (P < 0·001 and P < 0·05 for L and RA breeds, respectively) and firmer SC fat than males (P < 0·05). There were no differences between sexes in pHu, myoglobin concentration, WHC and the L*, a* and b* colour parameters. No significant differences between sexes were observed in the total saturated fatty acids, total unsaturated fatty acids and in the iodine value in the three fat depots studied in both breeds. However, the females of the breed had significantly higher proportions offatty acids with 15 carbon atoms (pentadecanoic (C15:0)) and with 16 carbon atoms (palmitic (C16:0)and palmitoleic (C16:1)) than the males in the three depots. The females of Rasa Aragonesa breed had a higher proportion of palmitoleic acid (C16:1)in the IM depot (P < 0·001) and of palmitic acid (C16:0)in the SC depot (P < 0·05) than the males. The absence of significant differences in the unsaturated fatty acid content between males and females showed that at the low slaughter weight, sex had no effect on the nature and composition of fat.

The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds

Meat Science ◽  
2012 ◽  
Vol 90 (2) ◽  
pp. 284-291 ◽  
Author(s):  
S.H. Lee ◽  
J.H. Choe ◽  
Y.M. Choi ◽  
K.C. Jung ◽  
M.S. Rhee ◽  
...  
Keyword(s):  
Muscle Fiber ◽  
Eating Quality ◽  
Pork Quality ◽  
Quality Traits

scholarly journals Ease of Handling and Physiological Parameters of Stress, Carcasses, and Pork Quality of Pigs Handled in Different Group Sizes

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 798 ◽  
Author(s):  
Filipe Antonio Dalla Costa ◽  
Osmar Antonio Dalla Costa ◽  
Izabela Cruvinel Di Castro ◽  
Neville George Gregory ◽  
Melissa Selaysim Di Campos ◽  
...  
Keyword(s):  
Meat Quality ◽  
Group Size ◽  
Group Treatment ◽  
Initial Temperature ◽  
Physiological Parameters ◽  
Pork Quality ◽  
Drip Loss ◽  
Quality Traits ◽  
Moving Groups

The effect of different group sizes of pigs (3, 5, and 10 pigs) during handling on physiological parameters, carcasses, and pork quality traits at the farm and slaughterhouse were evaluated in 360 pigs from five farms (four repetitions or group/treatment/farms). Data was analyzed as a factorial of 3 × 5 (3 treatments × 5 farms) to check effects of treatments by analysis of variance in ANOVA. Ease of handling decreased as the group size increased. However, time taken in handling was not influenced by the group size (p > 0.10). Moving pigs in groups of five animals reduced effects on blood cortisol levels (p < 0.05). Fighting and handling lesions in the carcasses increased for bigger handling groups (p < 0.05). Pigs handled in groups of three and ten animals had a higher pHu and initial temperature in Longissimus thoracis and Semimembranosus (p < 0.05) and lower drip loss in Semimembranosus (p < 0.05). However, meat quality classifications of the carcasses were not affected by treatments. Based on the results, moving groups of five pigs seems to be the best strategy to improve animal welfare, carcasses and pork quality.

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