Intramuscular fat content has little influence on the eating quality of fresh pork loin chops1

2008 ◽  
Vol 86 (3) ◽  
pp. 730-737 ◽  
Author(s):  
P. J. Rincker ◽  
J. Killefer ◽  
M. Ellis ◽  
M. S. Brewer ◽  
F. K. McKeith
Keyword(s):  
Intramuscular Fat ◽  
Fat Content ◽  
Eating Quality ◽  
Pork Loin ◽  
Intramuscular Fat Content

scholarly journals Advances of Molecular Markers and Their Application for Body Variables and Carcass Traits in Qinchuan Cattle

Genes ◽  
2019 ◽  
Vol 10 (9) ◽  
pp. 717 ◽  
Author(s):  
Sayed Haidar Abbas Raza ◽  
Rajwali Khan ◽  
Sameh A. Abdelnour ◽  
Mohamed E. Abd El-Hack ◽  
Asmaa F. Khafaga ◽  
...  
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Housing System ◽  
Eating Quality ◽  
Beef Quality ◽  
Qinchuan Cattle ◽  
Balanced Diet ◽  
The Individual ◽  
Intramuscular Fat Content

This review considers the unique characteristics of Chinese cattle and intramuscular fat content (IMF) as factors influencing meat quality, including tenderness, flavor, and juiciness of meat. Due to its nutritional qualities, meat contributes to a healthy and balanced diet. The intramuscular fat content and eating quality of beef are influenced by many factors, which can generally be divided into on-farm and pre-slaughter factors (breed, sex of cattle, age at slaughter, housing system, diet, and pre-slaughter handling) and postmortem factors (post-slaughter processing, chilling temperature, and packaging). Meat quality traits can also be influenced by the individual genetic background of the animal. Worldwide, the function of genes and genetic polymorphisms that have potential effects on fattening of cattle and beef quality have been investigated. The use of DNA markers is recognized as a powerful and efficient approach to achieve genetic gain for desirable phenotypic characteristics, which is helpful for economic growth. The polymorphisms of the SIRT4, SIRT6, SIRT7, CRTC3, ABHD5, KLF6, H-FABP, and ELOVL6 genes for body and growth characteristics of cattle, and also for beef quality, are considered with the aim of highlighting the significance of beef intramuscular fat content, and that growth, body, and meat quality characteristics are polygenically regulated.

Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content

Meat Science ◽  
2003 ◽  
Vol 63 (4) ◽  
pp. 491-500 ◽  
Author(s):  
A. Chambaz ◽  
M.R.L. Scheeder ◽  
M. Kreuzer ◽  
P.-A. Dufey
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

scholarly journals Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age

2017 ◽  
pp. 792 ◽  
Author(s):  
Grażyna Czyżak- Runowska ◽  
Bożena Grześ ◽  
Edward Pospiech ◽  
Jolanta Komisarek ◽  
Monika Okulicz ◽  
...  
Keyword(s):  
Shear Force ◽  
Glycogen Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Post Mortem ◽  
Potential Value ◽  
Glycolytic Potential ◽  
Longissimus Lumborum ◽  
Intramuscular Fat Content

The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p<0.05) effect on following meat parameters: concentration of glycogen, glycolytic potential value, lightness (L*) and redness (a*), shear force value, intramuscular fat content and sensory evaluation of aroma, flavour, juiciness and tenderness.  The longissimus lumborum muscle from young bulls slaughtered at the age of 6 months had significantly (p<0.05) lower values for glycogen concentration, glycolytic potential and intramuscular fat content when compared to animals slaughtered at the age of 12 months. Moreover, the colour of the examined muscle from the youngest bulls was characterised by the highest L* value and the lowest a* value as well as the lowest shear force value when compared to the meat of older bulls slaughtered at the age of 9 and 12 months.

Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating quality

Meat Science ◽  
2017 ◽  
Vol 123 ◽  
pp. 112-119 ◽  
Author(s):  
N.R. Lambe ◽  
K.A. McLean ◽  
J. Gordon ◽  
D. Evans ◽  
N. Clelland ◽  
...  
Keyword(s):  
Ct Scanning ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Eating Quality ◽  
Meat Eating ◽  
Intramuscular Fat Content

scholarly journals The influence of CAST/MspI, HinfI, RsaI polymorphism on production traits in pigs

Genetika ◽  
2014 ◽  
Vol 46 (1) ◽  
pp. 149-158
Author(s):  
Eva Kluzakova ◽  
Roman Stupka ◽  
Michal Sprysl ◽  
Jaroslav Citek ◽  
Monika Okrouhla
Keyword(s):  
Gene Polymorphism ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Pork Meat ◽  
Production Traits ◽  
Lean Meat ◽  
Rsai Polymorphism ◽  
Intramuscular Fat Content ◽  
Cast Gene

The aim of this study was to perform the CAST gene polymorphism genotyping and to verify its possible influence on the quantitative and qualitative indicators characterizing carcass value in pigs. The study found a significant effect of the CAST gene on carcass value. In the case of alelle A present in the CAST/HinfI gene there was a higher lean meat share (i.e. lower fat content) and therefore the detected quality of pork meat was lower. The significant differences were found between the homozygotes AA and heterozygotes AB, mainly in the amount of fat content (P?0.05). Concerning the CAST/MspI gene, it was found that genotype CD caused higher lean meat share due to the higher shares of muscles in the main meat parts. However higher lean meat share does lead to lower quality of the meat. Another discovered influence was that of the allele D, which was associated with the intramuscular fat content (IMF) in the neck (P?0.05). Our results also show signifiant influence (P?0.05) of the allele C on the qualitative indicators of pork meat (MS EC50). Concerning the CAST/RsaI polymorphism, the study proved that this polymorphism doesn?t influence any of the monitored qualitative parameters.

scholarly journals Carcass characteristics and meat quality of Holstein-Friesian  ×  Hereford cattle of different sex categories and slaughter ages

2018 ◽  
Vol 61 (2) ◽  
pp. 253-261 ◽  
Author(s):  
Paulina Pogorzelska-Przybyłek ◽  
Zenon Nogalski ◽  
Monika Sobczuk-Szul ◽  
Cezary Purwin ◽  
Dorota Kubiak
Keyword(s):  
Sensory Quality ◽  
Carcass Traits ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Good Choice ◽  
Pufa Ratio ◽  
Hereford Cattle ◽  
Holstein Friesian ◽  
Intramuscular Fat Content

Abstract. When dairy cattle production predominates, the quantity and quality of beef can be increased through commercial crossing of beef bulls with dairy cows and creating herds for the purpose of beef production. This experiment was conducted to compare carcass traits in young bulls and steers, produced by crossing Holstein-Friesian (HF) cows with Hereford (HH) bulls and slaughtered at 15 and 18 months of age. One half of 32 young bulls were castrated at 2 or 3 weeks of age. Starting at 7 months of age, they received grass silage supplemented with concentrates. At the end of the fattening period, the animals were slaughtered, carcass quality and the quality of meat from m. longissimus thoracis were evaluated. It was found that unlike steers, bulls can be slaughtered at a later age because their carcass traits improved over time and carcass fat content increased only insignificantly. Meat from steers had higher intramuscular fat content (1.20 and 2.35 % in bulls and steers slaughtered at 15 months of age, respectively; 1.89 and 3.79 % in bulls and steers slaughtered at 18 months of age, respectively), it was tenderer and juicier than meat from bulls, and its sensory quality improved with age. The intramuscular fat (IMF) of steers was characterized by a more desirable n-6 ∕ n-3 polyunsaturated fatty acid (PUFA) ratio, whereas the IMF of bulls had higher concentrations of conjugated linoleic acid and n-3 PUFAs. Beef from steers is a good choice for consumers who appreciate high-quality meat. The results of this study may encourage producers to raise steers for beef.

Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin

Meat Science ◽  
2021 ◽  
Vol 177 ◽  
pp. 108505
Author(s):  
Stephanie M. Fowler ◽  
David Wheeler ◽  
Stephen Morris ◽  
Suzanne I. Mortimer ◽  
David L. Hopkins
Keyword(s):  
Machine Learning ◽  
Least Squares ◽  
Partial Least Squares ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content
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