USE OF DIFFERENT COLD WATER SPRAY PROTOCOLS ON BOVINE CARCASSES DURING COOLING AND ITS EFFECTS ON MEAT QUALITY

2021 ◽  
pp. 11-27
Author(s):  
Janderson Ananias de Oliveira ◽  
Angelo Polizel Neto ◽  
Claudinele Cássia Bueno da Rosa ◽  
Natália Baldasso Fortura ◽  
Andressa Groth ◽  
...  
Keyword(s):  
Meat Quality ◽  
Cold Water ◽  
Water Spray

scholarly journals The Effects of Intermittent Feeding And Cold Water On Welfare Status And Meat Quality In Broiler Chickens Reared Under Daily Heat Stress

2021 ◽  
Author(s):  
Kadir Erensoy ◽  
Musa Sarıca ◽  
Moise Noubandiguim ◽  
Resul Aslan
Keyword(s):  
Heat Stress ◽  
Water Temperature ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Management Practices ◽  
Cold Water ◽  
B Value ◽  
Fasting Period ◽  
Fast Growing ◽  
Feeding Type

Abstract The aim of this study is to determine the effects of feeding type (ad-libitum: AF and intermittent: IF) and water temperature (normal: NW and cold: CW) treatments on welfare status and meat quality in fast-growing broiler chickens reared under daily heat stress between 22-42 days of age. Panting rate and rectal temperature of the chickens were determined at 4, 5 and 6 weeks of age and twice a week in 3 female and 3 male chickens in each pen. Welfare traits such as foot pad dermatitis (FPD), hock burn (HB), breast burn (BB) and leg problems (LP) were examined individually at 42 days of age. At day 43, 3 male and 3 female chickens per pen were randomly selected and slaughtered after an 8-h fasting period, pH and color [lightness (L*), redness (a*) and yellowness (b*)] of breast and thigh meat were determined. AF×CW chickens had significantly higher panting rates at all ages compared to the other groups (P < 0.05). While FPD and LP were not affected by feeding type and water temperature treatments, interaction effects on HB and BB were found significant (P < 0.05). The HB and BB levels were the lowest in AF×NW chickens (P < 0.05). While treatments did not change to any color traits in breast meat (P > 0.05), interactions significantly affected the yellowness (b*) value in thigh (P < 0.05). In conclusion, management practices such as IF and CW in fast-growing broilers could not completely reduce the detrimental effects of heat stress on some welfare and meat quality traits, and in some cases even caused more negativity.

scholarly journals Chicken meat quality as a function of fasting period and water spray

2008 ◽  
Vol 10 (3) ◽  
pp. 179-183 ◽  
Author(s):  
CM Komiyama ◽  
AA Mendes ◽  
SE Takahashi ◽  
J Moreira ◽  
RG Garcia ◽  
...  
Keyword(s):  
Meat Quality ◽  
Chicken Meat ◽  
Water Spray ◽  
Fasting Period

Factors influencing the welfare and carcass and meat quality of pigs: the use of water sprays in lairage

1993 ◽  
Vol 56 (3) ◽  
pp. 393-397 ◽  
Author(s):  
C. M. Weeding ◽  
H. J. Guise ◽  
R. H. C. Penny
Keyword(s):  
Meat Quality ◽  
Water Intake ◽  
Longissimus Dorsi ◽  
Carcass Quality ◽  
Large Droplet ◽  
Water Spray ◽  
Factors Influencing ◽  
Water Sprays ◽  
Quality Water

AbstractTwo experiments were made to study the effects of a mist or large-droplet water spray for different lengths of time, on pig behaviour in lairage prior to slaughter and on subsequent carcass Quality. Water spraying caused more pigs to stand, chew the pen walls and root around the pen floor compared with unsprayed controls, and they also tended to fight more. The sprayed pigs produced meat of superior quality in terms of m. longissimus dorsi rate of acidification and colour. It is suggested that these benefits were due to the effects of evaporative cooling and increased water intake.

Running performance in the heat is improved by similar magnitude with pre-exercise cold-water immersion and mid-exercise facial water spray

2016 ◽  
Vol 35 (8) ◽  
pp. 798-805 ◽  
Author(s):  
Christopher J. Stevens ◽  
Aden Kittel ◽  
Dean V. Sculley ◽  
Robin Callister ◽  
Lee Taylor ◽  
...  
Keyword(s):  
Cold Water ◽  
Water Immersion ◽  
Cold Water Immersion ◽  
Water Spray ◽  
Similar Magnitude ◽  
Running Performance

Application of Cold Water Spray in Mine Heat Hazard Control

2011 ◽  
Vol 71-78 ◽  
pp. 2375-2381 ◽  
Author(s):  
Cong Guang Jian ◽  
Wei Su ◽  
Hui Zhang ◽  
Fang Yang
Keyword(s):  
Cold Water ◽  
Cooling System ◽  
Air Cooling ◽  
Water Spray ◽  
Hazard Control ◽  
Refrigeration Unit ◽  
Transmission Pipeline ◽  
Air Cooling System ◽  
Mining Face ◽  
Heat Hazard

For the growing problem of mine heat hazard in the deep mining, this paper mainly studies the heat source and the rock temperature variation of the fifth mining in Pingdingshan. An air cooling system is designed using the low-temperature water spray, which operates as follows: the cryogenic water prepared by refrigeration unit is transported through the transmission pipeline to the cooler installed in the working face for cooling of the air flow; then the return water is transported back into the refrigeration unit for re-refrigeration cycle; the condensing heat which is generated by refrigeration unit is discharged by water spray in the shaft of Beishan, which is an effective solution to condensation heat emissions underground. To avoid the phenomenon of "uneven heat distribution with higher temperature on the upper position" during the long face cooling, the upper part of Mining Face is cooled by cold water spray shower, which is proved effective. Without the water spray working the temperature at the upper outlet of the mining face dropped by 2.8°C; and with the water spray working the working condition is improved by the temperature dropping for 4.8°Cat the upper outlet of the mining face while 4°Con the whole mining face and the air humidity content decreasing about 6 g / kg (DA). The research in this paper supplies valuable reference for the heat hazard control and recycling of mine wastewater.

scholarly journals Use of different cold water spray protocols on bovine carcasses during cooling and its effects on meat quality

2021 ◽  
Vol 14 (5) ◽  
pp. 12-21
Author(s):  
Janderson Ananias De Oliveira ◽  
Angelo Polizel Neto ◽  
Claudinele Cassia Bueno da Rosa ◽  
Natália Baldasso Fortuna ◽  
Andressa Groth ◽  
...  
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Cold Water ◽  
Microbiological Quality ◽  
Shearing Force ◽  
Cooling Period ◽  
Weight Losses ◽  
Colony Forming Units ◽  
Significant Difference ◽  
Meat Samples

This study was designed to evaluate the cold-water spraying (2 °C) on bovine carcasses during cooling, and its effects on meat quality. In protocols I, II, and III, 60-second spraying cycles were performed 10 min apart, with every cycle lasting 13 h, 15 h, and 17 h, respectively. In protocol IV, a software-controlled refrigeration unit was used, determining the interval and duration of the spray cycles. Data evaluated by counting colony forming units before the cooling period and after 24 h of carcass cooling were carcass features, such as body weight at slaughter, warm and cold carcass weight, weight losses on cooling, pH, temperature, and microbiological quality. Meat samples were collected to evaluate the Musculus longissimus thoracis for color, fat thickness, losses on cooking, loss of exudation, and shearing force, shortly after boning, and after 14 days of maturation. The protocols were effective in controlling the weight loss during cooling. The 17-hour protocol presented weight loss similar to that of the software-controlled. No significant difference was observed for the shearing force (kgF) evaluated in the same maturation period. The protocols tested did not create a favorable environment for the growth of psychrotrophic and enterobacteria in the evaluated carcasses. The use of the spray contributes to the reduction of mesophiles after 24 h of cooling. Differences between the results of the protocols for losses on exudation, losses on cooking, and color were observed, and the software-controlled protocol presented the highest loss values due to exudation, cooking, and luminosity.

Compensatory Growth and its Effect on Muscularity and Technological Meat Quality in Growing Pigs

2002 ◽  
Vol 52 (2) ◽  
pp. 85-90 ◽  
Author(s):  
Niels Oksbjerg ◽  
Martin Tang Sørensen ◽  
Mogens Vestergaard
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Growing Pigs

Patient Involvement in Treatment Decision Making Can Help or Hinder Placebo Analgesia

2014 ◽  
Vol 222 (3) ◽  
pp. 165-170 ◽  
Author(s):  
Andrew L. Geers ◽  
Jason P. Rose ◽  
Stephanie L. Fowler ◽  
Jill A. Brown
Keyword(s):  
Patient Involvement ◽  
Cold Water ◽  
Prior Experience ◽  
Water Immersion ◽  
Treatment Decision ◽  
Cold Water Immersion ◽  
Not Given ◽  
Placebo Analgesia ◽  
Treatment Decision Making ◽  
Immersion Experience

Experiments have found that choosing between placebo analgesics can reduce pain more than being assigned a placebo analgesic. Because earlier research has shown prior experience moderates choice effects in other contexts, we tested whether prior experience with a pain stimulus moderates this placebo-choice association. Before a cold water pain task, participants were either told that an inert cream would reduce their pain or they were not told this information. Additionally, participants chose between one of two inert creams for the task or they were not given choice. Importantly, we also measured prior experience with cold water immersion. Individuals with prior cold water immersion experience tended to display greater placebo analgesia when given choice, whereas participants without this experience tended to display greater placebo analgesia without choice. Prior stimulus experience appears to moderate the effect of choice on placebo analgesia.

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