scholarly journals Thermal stability of connective tissue and meat quality of loose structured porcine semimembranosus muscles

2006 ◽  
pp. 1-5 ◽  
Author(s):  
Liisa Voutila ◽  
Anne Maria Mullen ◽  
Paul Allen ◽  
Declan Troy ◽  
Eero Puolanne
Keyword(s):  
Connective Tissue ◽  
Meat Quality ◽  
Visual Assessment ◽  
B Value ◽  
Quality Parameters ◽  
Semimembranosus Muscle ◽  
L Value ◽  
Thermal Stability Of

Loose structure and PSE like zones on the lateral surface of porcine semimembranosus muscle have beenobserved by other researchers. However the role of connective tissue in this abnormally loose structure insemimembranosus muscle has not yet been clarified. We collected about 100g samples from 7 loosestructured and 7 normal structured Irish commercial porcine semimembranosus muscles in order tocompare the onset and peak of thermal transition temperature of intramuscular connective tissue betweenthe samples from the two groups. Meat quality parameters, ultimate pH, rough estimate for drip loss,lightness (L), redness (a) yellowness (b) and as well as electrical conductivity and reflectance were alsomeasured on the samples. Four of the samples characterized as normal by visual assessment showed DFDcharacteristic so the statistical analysis was carried out both including and excluding those samples. Inboth cases the onset (p<0.001; 56.94ºC vs. 59.82ºC) and peak (p<0.001; 62.59ºC vs. 64.06ºC) of thermaltransition temperature were significantly lower in loose structured meat than in normal structured meat.Also reflectance% was lower (p<0.01; 45.18% vs. 69.17%) and the colour lighter (higher L value; p<0.01;55.05 vs. 45.52) and more yellow (higher b value; p<0.001; 18.27 vs. 14.78) in loose structured meat thanin normal structured meat when the DFD like samples were excluded. These results indicate that loosestructure in porcine semimembranosus muscle could be attributed in part to connective tissue propertiespossibly in conjunction with PSE effects.

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

scholarly journals Farklı Çözündürme Yöntemlerinin Dondurulmuş Midye ve Karides Etlerinin Kalite Parametreleri Üzerindeki Etkisi

2019 ◽  
Vol 7 (6) ◽  
pp. 927 ◽  
Author(s):  
Zafer Ceylan ◽  
Kubra Unal
Keyword(s):  
B Value ◽  
Quality Parameters ◽  
Hot Water ◽  
Psychrophilic Bacteria ◽  
Overall Acceptability ◽  
Thawing Process ◽  
Refrigerator Temperature ◽  
L Value ◽  
Meat Samples

In this study, the effects of different thawing methods on microbial, physical and sensory quality of frozen mussels and shrimp samples were investigated. The thawing process was carried out at the refrigerator temperature (B4: 4±1ºC), at room temperature (O22: 22±1ºC), in warm water (I30: 30±1ºC) and in hot water (S55: 55 ± 1ºC). Total mesophilic bacteria counts in mussel and shrimp meat samples were found with the lowest in B4 (2,74 log KOB / g) and S55 (3,35 log KOB / g) groups, the highest values were found in the I30 group in both samples. In terms of psychrophilic bacteria, the lowest results were determined in the groups thawed by S55 method. According to the color results; the lowest L* value in mussels and shrimp meat was determined in I30 group, the b* value associated with oxidation was found to be highest in mussel meat samples in O22 and in shrimp meat samples in B4 group. The lowest water activity value was found in mussel meat in B4 and in shrimp in O22 groups. According to sensory analysis results; the highest overall acceptability score was determined in the thawed in refrigerator in both samples. Consequently, when all the quality parameters were evaluated, it was determined that thawing in the refrigerator and hot water was the best method.

Considerations of the technological quality assessment of sugarbeet

2011 ◽  
pp. 85-89 ◽  
Author(s):  
Giorgio Pezzi
Keyword(s):  
Quality Parameters ◽  
Northern Italy ◽  
Glucose Content ◽  
Long Term Storage ◽  
Interesting Correlation ◽  
Technological Quality ◽  
Thick Juice

No real improvement in the technological quality of beet has been recorded over the last 15 years in Northern Italy. Among the possible explanations for the quality stagnation is that the traditional formulae cannot correctly differentiate between sugarbeet varieties which produce thick juice of very high purity. This seems to be connected with the role of potassium. The use of a standard purification procedure gives reliable and accurate data which is immediately comparable with the factory data. Research projects on medium/long term storage are currently being performed by Co.Pro.B., Italy, in cooperation with Syngenta and Beta. Up to now the results have shown that storage of sugarbeet in autumn time in northern Italy is possible provided that suitable varieties and proper handling of the roots are employed. Results obtained in the storage trials are reported. Correlations have been found between quality parameters (purity, color and lime salts) of the purified juice with the glucose content of the raw juice. An interesting correlation is reported between purified juice purity and raw juice purity.

scholarly journals Phosphorus supplementation does not affect the intake, digestibility, and meat quality of Nellore young bulls fed with high-grain diets

2020 ◽  
Vol 43 ◽  
pp. e50347
Author(s):  
Laís de Oliveira Lima ◽  
Vinícius Carneiro de Souza ◽  
Juliana Duarte Messana ◽  
Pablo de Souza Castagnino ◽  
Ana Rebeca Castro Lima ◽  
...  
Keyword(s):  
Aging Time ◽  
Meat Quality ◽  
Dry Matter ◽  
Quality Parameters ◽  
Mineral Supplement ◽  
Randomized Experimental Design ◽  
Nellore Cattle ◽  
Water Holding ◽  
Additional Mineral

This study evaluated the effect of phosphorus (P) supplementation on the intake, digestibility, and quality of aged meat from Nellore young bulls fed on high-grain diets finished in feedlot. Forty young bulls (30 months old) with an initial body weight (IBW) of 296 ± 25 kg were used. It was distributed in a completely randomized experimental design. The treatments were: without P supplementation (CO), commercial mineral supplement (CM), and supplementation with dicalcium phosphate (DP) with 2.4, 4.2, or 5.0 g of P per kg of dry matter (DM), respectively. Diets were composed of sugarcane bagasse (200 g kg-1) plus concentrate (800 g kg-1) on a dry matter (DM) basis. The meat quality parameters analyzed were pH, color, cooking losses, shear force, and water-holding capacity. P supplementation did not affect the intake and digestibility of nutrients There was no interaction (p > 0.05%) between diets and the aging time for the meat quality parameters. However, bulls fed with DP exhibited lower pH (5.98) compared to CO and CM (6.19 and 6.14, respectively). The longer aging time increased the cooking losses and intensity of yellow (b*). Under Brazilian conditions, feedlot Nellore cattle fed with high-grain diets do not require additional mineral supplements.

scholarly journals Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality

2016 ◽  
Vol 24 (4) ◽  
pp. 303 ◽  
Author(s):  
S. Mattioli ◽  
M. Martino ◽  
S. Ruggeri ◽  
V. Roscini ◽  
L. Moscati ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Essential Fatty Acids ◽  
Quality Parameters ◽  
Oxidative Status ◽  
Housing System ◽  
Longissimus Lumborum

<p>The aim of this trial was to study the effect of an alternative housing system on the oxidative status and meat quality of fattening rabbits. From May to June 2014, 60 rabbits of 35 d of age were reared in Mobile Arks (MA) placed on alfalfa grass and frequently moved for 40 d. To assess the health status of animals, blood samples were collected at slaughter in MA and in conventional cages (C). Meat quality parameters were also evaluated. Concerning the <em>in vivo </em>oxidative status, ark-reared rabbits showed higher thiobarbituric reactive substances values than C ones, probably for the higher motor activity due to the larger living area. The lipid percentage of <em>Longissimus lumborum </em>muscle was lower (1.22 <em>vs. </em>1.48%) in the ark group. There were no significant differences in the muscle pH, colour, water holding capacity and cooking loss. Given the higher intake of grass, rich in vitamins, carotenes, polyphenols and polyunsaturated fatty acids, the antioxidant content of meat was higher in ark-reared rabbits (7.42 <em>vs. </em>6.82 µg/g of retinol, 719.2 <em>vs. </em>683.3 ng/g of α-tocopherol, respectively). Even the fatty acid profile of MA rabbits reflected the higher intake of essential fatty acids from grass and the n-3 long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid) were almost doubled. Our study suggested that the fattening of rabbits in ark system could be a possible alternative system to improve the meat quality of rabbits.</p><p><strong><br /></strong></p>

scholarly journals Characterisation of carcass composition and meat quality of male suckling buffalo calves kept on natural grassland

2014 ◽  
Vol 56 (1) ◽  
pp. 1060-1065
Author(s):  
G. Holló ◽  
B. Barna ◽  
K. Nuernberg
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Quality Parameters ◽  
Carcass Composition ◽  
Longissimus Muscle ◽  
Buffalo Calves ◽  
Natural Pasture ◽  
Natural Grassland ◽  
Intramuscular Fat Content

Abstract. The aim of this observational study (field experiment) was to evaluate carcass composition and meat quality of male suckling buffalo calves. The animals were born between June and September 2011 and were kept on natural pasture in a cow/calf herd. From the end of November 2011, the suckling calves were fed only roughage as feed supplement in a feedlot until slaughter. For a generalised characterisation, the basic statistics of 18 male calves were calculated. The animals were slaughtered at an average live weight of 196.0 kg. Growth, live weight development and most carcass traits varied substantially between individual calves. The 12th rib muscle composition measured by computer tomography indicated comparable meat contents as evaluated by manual dissection of the carcass. Meat quality parameters (pH and colour) and the nutrient composition (protein, fat, ash) of longissimus muscle samples of calves were relatively similar. The intramuscular fat content of longissimus muscle was low, but shows a high variation between 0.3–1.1 %.

scholarly journals The effect of repeated freeze-thaw cycles on the meat quality of rabbit

2018 ◽  
Vol 26 (2) ◽  
pp. 165 ◽  
Author(s):  
Zhaoming Wang ◽  
Z. He ◽  
Hongjun Li
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Carbonyl ◽  
Quality Parameters ◽  
Protein Carbonyl Content ◽  
Freeze Thaw ◽  
Rabbit Meat

<p>We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twenty-five Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure—i.e., seven days frozen at –18°C followed by thawing at 4°C for 12h— was repeated 5 times, and 9 <em>Longissimus thoracis et lumborum</em> muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The <em>Longissimus lumborum</em> muscles were used to determine meat quality parameters, while the <em>Longissimus thoracis</em> muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (<em>P</em>&lt;0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (<em>P</em>&lt;0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (<em>P</em>&lt;0.05), and non-haeme iron levels markedly increased (<em>P</em>&lt;0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water- and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.</p>

scholarly journals Growth performance, carcass and meat quality of Karayaka female lambs born in different seasons

2013 ◽  
Vol 56 (1) ◽  
pp. 315-327
Author(s):  
U. Sen ◽  
M. Kuran ◽  
U. Ensoy
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Breeding Season ◽  
Quality Parameters ◽  
Growth Patterns ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Different Seasons ◽  
Fat Thickness

Abstract. The aim of this study was to determine growth performance, carcass and meat quality of Karayaka female lambs born in different seasons. Winter born (breeding season; n=15) and autumn born (out of the breeding season; n=15) singleton female lambs were used in the study. Birth and slaughter weights of lambs in both groups were similar, but the weaning weight of the autumn born lambs was higher (P<0.05). The autumn born lambs had lower carcass yield, lung, spleen and gastrocnemious muscle weights (P<0.05), but higher liver, kidney, empty reticulo-rumen, empty small intestine, internal fat, suprarenal fat weights and a higher fat thickness over the longissimus dorsi muscle (P<0.05). Additionally, the winter born lambs had higher cooking loss, drip loss and shear force values (P<0.05), but lower dry matter and intramuscular fat (P<0.05) in longissimus dorsi and semitendinosus muscles. There were significant differences between both groups in terms of meat colour characteristics (P<0.05) except b* values for longissimus dorsi at 1 h and for semitendinosus at 24 h. The results suggest that Karayaka female lambs born in winter and autumn seasons have different meat quality parameters and growth patterns at pre- and post-weaning.

Periarticular lesions as actual problem of general practice: modern possibilities of diagnosis and boosting effectiveness of treatment

2021 ◽  
pp. 7-14
Author(s):  
A. R. Babaeva ◽  
A. A. Ansarova ◽  
E. V. Kalinina ◽  
I. V. Kostryukova
Keyword(s):  
Connective Tissue ◽  
Soft Tissues ◽  
Actual Problem ◽  
Diagnostic Signs ◽  
Connective Tissue Metabolism ◽  
Soft Tissue Diseases ◽  
Articular Pathology ◽  
Mechanical Nature

Background. Lesions of extra-articular soft tissues occupy a leading place in the structure of diseases of the musculoskeletal system in primary health care. At the same time, insuffcient attention is paid to this pathology, which leads to a decrease in the quality of care for patients with extra-articular pathology.Objective. Increasing the awareness of general practitioners about the clinical forms of extra-articular soft tissue diseases, current approaches to diagnosis and treatment.Basic provisions. The article presents the characteristics of the main forms of periarticular lesions: periarthritis, incl. painful shoulder, tendonitis, tenosynovitis, capsulitis, bursitis. The leading mechanisms of periarticular disorders are presented, the clinical picture and diagnostic signs of particular forms are described. The role of modern methods of visualization of periarticular lesions using ultrasound and MRI is noted. The main approaches to the drug therapy of periarticular disorders are presented, including use of slow-acting symptom-modifying drugs (SYSADOA). The authors present their own data demonstrating the connective tissue metabolism disturbance in periarticular disorders as well as the effectiveness of the drug Alflutop in the treatment of periarticular lesions of a ‘mechanical’ nature.Conclusions. Primary forms of periarticular disorders are a consequence of microtraumatization and can be attributed to ‘mechanical’ types of damage. The ultrasound is pivotal in the diagnosis and evaluation the severity of the lesion and its origin. Biomarkers of connective tissue damage can be detected in the blood of patients with periarticular disorders. The treatment results can be improved with drugs from the SYSADOA group.

scholarly journals Carcass Yields and Physiochemical Meat Quality of Semi-extensive and Intensively Farmed Impala (Aepyceros melampus)

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 418 ◽  
Author(s):  
Tersia Needham ◽  
Retha A. Engels ◽  
Daniel Bureš ◽  
Radim Kotrba ◽  
Berndt J. van Rensburg ◽  
...  
Keyword(s):  
Meat Quality ◽  
Proximate Composition ◽  
Production Systems ◽  
Quality Parameters ◽  
Meat Production ◽  
Production Potential ◽  
Game Species ◽  
Physiochemical Parameters ◽  
Aepyceros Melampus

The effects of sex and production systems on carcass yield, meat quality and proximate composition of sub-adult impala were evaluated by culling 35 impala from intensive (12 males) and semi-extensive (12 males and 11 females) production systems within the same game farm. While no sexual dimorphism was found for carcass weights, male impala had a higher dressing percentage than females, indicating a higher meat production potential. Few differences were observed for yields between the male impala from the different production systems, but physical meat quality parameters indicated possible stress for those kept intensively. Minor differences existed in physiochemical parameters between various impala muscles for the two sexes and production systems, providing little motivation for these factors to be considered when processing sub-adult impala carcasses. Impala meat from both sexes, all muscles and all production systems produced meat with shear force values below 43 N, and thus may be considered as tender. Furthermore, the proximate composition of all impala meat in this study ranged from 74.7 to 77.0 g/100g moisture, 20.7 to 23.5 g/100g protein, 1.2 to 2.2 g/100g fat and 1.1 to 1.3 g/100g ash content. These values compare favorably to other game species, indicating that impala meat may serve as a lean protein source.

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