scholarly journals Slaughter Performance of Four Different Turkey Strains, with Special Focus on the Muscle Fiber Structure and the Meat Quality of the Breast Muscle

2008 ◽  
Vol 87 (9) ◽  
pp. 1849-1859 ◽  
Author(s):  
C. Werner ◽  
J. Riegel ◽  
M. Wicke
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Breast Muscle ◽  
Special Focus ◽  
Fiber Structure ◽  
Slaughter Performance

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

scholarly journals Influence of Maternal Corn Supplementation of Beef Cattle on Muscle Fiber Type and Meat Quality of their Offspring

2019 ◽  
Vol 3 (2) ◽  
pp. 158-159
Author(s):  
D. Maharjan ◽  
A. Rodas-González ◽  
A. R. Tanner ◽  
V. C. Kennedy ◽  
J. D. Kirsch ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Muscle Fiber ◽  
Fiber Type ◽  
Muscle Fiber Type

Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

Meat Science ◽  
2015 ◽  
Vol 102 ◽  
pp. 15-21 ◽  
Author(s):  
Cheng Zhang ◽  
Junqiu Luo ◽  
Bing Yu ◽  
Ping Zheng ◽  
Zhiqing Huang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Finishing Pigs ◽  
Antioxidative Status

Muscle fiber type, postmortem metabolism, and meat quality of Nellore cattle with different post-weaning growth potential

2020 ◽  
pp. 104348
Author(s):  
Mariane Beline ◽  
Juan Fernando Morales Gómez ◽  
Daniel Silva Antonelo ◽  
Juliana Silva ◽  
Vicente Luiz Macedo Buarque ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Fiber Type ◽  
Growth Potential ◽  
Muscle Fiber Type ◽  
Nellore Cattle

A comparison of slaughter performance and meat quality of pigs immunised with a gonadotrophin-releasing factor vaccine against boar taint with physically castrated pigs

2012 ◽  
Vol 52 (10) ◽  
pp. 911 ◽  
Author(s):  
Y. L. Yuan ◽  
J. L. Li ◽  
W. H. Zhang ◽  
C. Li ◽  
F. Gao ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Boar Taint ◽  
Inosine Monophosphate ◽  
Slaughter Performance

The objective of this study was to evaluate the effect of vaccination against gonadotropin-releasing factor (GnRF) on carcass characteristics and meat quality and back fat quality. In total, 400 healthy male pigs were randomly assigned into two treatment groups: physically castrated males (CM) and vaccinated males (IM). CM pigs were physically castrated within 3 days of age. IM pigs received the GnRF vaccine twice, at 14 and 21 weeks of age. At the end of the experiment, 20 pigs of each treatment were weighed individually and slaughtered at 25 weeks of age. The longissimus muscle was collected to evaluate the meat quality including pH, drip loss, shear force, cooking loss, intramuscular fat, fatty acid composition and inosine monophosphate. Subcutaneous fat was sampled to evaluate fatty acid composition. IM pigs had a lower dressing percentage and were leaner (P < 0.01). The inosine monophosphate content was higher in pork from IM pigs than from CM pigs (P < 0.05). IM pigs had a higher content of polyunsaturated fatty acids in longissimus muscles than CM pigs (P < 0.01), mostly because of the higher linoleic acid content (P < 0.01). IM pigs had higher levels of unsaturated fatty acids in subcutaneous fat than CM pigs (P < 0.01), mostly because of the higher linoleic acid and linolenic acid (P < 0.01) and the lower myristic acid content (P < 0.01). There were no adverse effects of the GnRF vaccine on slaughter performance and meat quality of pigs. These results suggest that GnRF vaccine administered to pigs increases the inosine monophosphate content in longissimus muscles and the content of polyunsaturated fatty acids in longissimus muscles and back fat. Consequently, vaccination with Improvac for boar taint control will provide a good alternative to physical castration of male pigs.

scholarly journals Effect of marketable ages on meat quality through fiber characteristics in goose

2020 ◽  
Author(s):  
Kaiqi Weng ◽  
Weiran Huo ◽  
Tiantian Gu ◽  
Qiang Bao ◽  
Li-e Hou ◽  
...  
Keyword(s):  
Protein Content ◽  
Meat Quality ◽  
Muscle Fiber ◽  
Fiber Type ◽  
Intramuscular Fat ◽  
Breast Muscle ◽  
Cross Sectional ◽  
Leg Muscle ◽  
Slow Twitch Fibers ◽  
Fast Twitch

Abstract Background: Goose meat is more and more popular among consumers because of its good quality. The fiber characteristics, as a key determinant factor, contributing to meat quality has been well demonstrated, and the marketable ages are also closely related to meat quality in livestock and chicken. However, little is known about the effect of different marketable ages on the meat quality through fiber characteristics in goose. Results: Here, 1-day, 28-day and three market-age old (70, 90 & 120 days) Yangzhou geese were selected and their fiber characteristics were investigated. The results showed that only fast-twitch fibers were observed in the breast muscle irrespective of the ages, while little slow-twitch fibers could be identified in leg muscle in three marketable ages, especially in gastrocnemius and extensor digitorum longus. As for the fiber diameter, a rapid upward trend was observed in breast muscle from 70 days to 90 days, and the corresponding values were 19.88 to 26.27μm, respectively, and it remained stable 90d thereafter. While the diameter and cross-sectional area of muscle fiber in leg muscle increased with ages. In addition, the proximate composition and physical properties was measured at different ages. 120-day-old geese had richer intramuscular fat and protein content both in breast and leg meat, as well as lower moisture content among three marketable ages. The higher lightness and pressing loss and the lower redness and shear force was observed in the breast and leg meat of 70-day-old geese compared with the 90 and 120-day-old geese. Conclusions: Taken together, although longer marketable age did not affect muscle fiber type in geese, it resulted in a thicker muscle fiber area, richer intramuscular fat and protein content, redder and chewier meat. As a result, the reasonable marketable age should be taken into account to improve the meat quality in the goose production.

scholarly journals Carcass and meat characteristics of male chickens between Thai indigenous compared with improved layer breeds and their crossbred

2008 ◽  
Vol 51 (3) ◽  
pp. 283-294
Author(s):  
S. Jaturasitha ◽  
A. Kayan ◽  
M. Wicke
Keyword(s):  
Sensory Evaluation ◽  
Meat Quality ◽  
Muscle Fiber ◽  
Biceps Femoris ◽  
Thigh Muscle ◽  
Type I ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Male Strain

Abstract. The study of carcass and meat quality of four male genotypes namely: Thai native (TH), crossbred (Thai native x Barred Plymouth Rock; THB), Barred Plymouth Rock (BPR) and Shanghai (SH) chickens was conducted. Three hundred and twenty birds receiving from four equal groups were allotted in Completely Randomized Design (CRD). They were fed from one day and slaughtered at 16 weeks of age. Breast (M. pectoralis major) and thigh (M. biceps femoris) muscles were investigated for meat quality. TH had lower slaughtered weight (P<0.001) but higher lean : bone as well as less bone percentage (P<0.05) than all groups. Thigh muscle fiber of TH had higher type I and lower type IIB whereas there were similar in breast muscle fiber. Meat quality in terms of IMF, cholesterol and triglyceride contents as well as n-3 fatty acid and the ratio of n-6/n-3 of Thai indigenous male strain was more favorable compared to those all genotypes. Breast and thigh muscle were higher in shear force value and collagen content but the sensory evaluation was not significantly different. Since they were similar in sensory evaluation, the male layer and the male crossbred chickens have the potential to substitute TH in a market serving consumers who prefer chewy chicken meat.

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