scholarly journals Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?

2021 ◽  
Vol 8 ◽  
Author(s):  
Jingjing Liu ◽  
Grzegorz Pogorzelski ◽  
Alix Neveu ◽  
Isabelle Legrand ◽  
David Pethick ◽  
...  
Keyword(s):  
Meat Quality ◽  
Economic Value ◽  
Assessment System ◽  
Eating Quality ◽  
Thoracic Vertebrae ◽  
Marbling Score ◽  
Cull Cows ◽  
Global Quality ◽  
Significant Difference ◽  
Fat Thickness

For the European abattoirs, the preferred carcass grading site is at the fifth rib, and cutting at the tenth rib as in Australia could lead to a lower economic value of the carcass. Therefore, the objective of this study was to compare the grading scores of marbling and the meat and fat color on Musculus longissimus thoracis et lumborum (LTL) at the fifth and the tenth thoracic vertebrae. The consequences on the prediction of beef eating quality using the Meat Standards Australia (MSA) grading scheme were also evaluated for cull cows, which produce the majority of beef consumed in France. Carcasses from 208 French cattle, mainly Limousine cows, were graded according to the Australian Beef Carcase Chiller Assessment System (ABCAS) used for the implementation of the MSA system. The results indicate that there was no significant difference in the marbling score, between the fifth and the tenth ribs and hence in the MSA index and in the Global Quality [meat quality (MQ4)] scores calculated from marbling values from either the fifth rib or the tenth rib. However, the meat color at the tenth rib was significantly darker than that at the fifth rib (p < 0.01), and the fat color at the tenth rib was significantly yellower than that at the fifth rib (p < 0.001). The results of this study suggest that the grading of marbling can be conducted on M. LTL at the fifth thoracic vertebrae for routine use of the MSA system in France and, more generally, in Europe. However, further investigation and adjustment would be needed for other critical MSA scores (such as rib fat thickness) while respecting the European carcass quartering practices.

The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness 2. Laboratory and trained taste panel results

1986 ◽  
Vol 43 (3) ◽  
pp. 535-544 ◽  
Author(s):  
J. D. Wood ◽  
R. C. D. Jones ◽  
M. A. Francombe ◽  
O. P. Whelehan
Keyword(s):  
Special Reference ◽  
Meat Quality ◽  
Eating Quality ◽  
Average Weight ◽  
Lipid Concentration ◽  
Consumer Panel ◽  
Significant Difference ◽  
Fat Thickness ◽  
Pig Meat

ABSTRACTEvaluations of meat quality were made of 300 carcasses, of average weight 58 kg, falling into three fatness groups, 8, 12 and 16 mm for P2 fat thickness. There were equal numbers of entire males and gilts. An increase in fat thickness was associated with an increase in the firmness of loin and shoulder backfat, a reduced incidence of fat separation and changes in the composition of both muscle and backfat: the concentration of lipid increased and that of water decreased, more markedly in backfat. In addition, the concentration of collagen in backfat decreased. The loin joint was visually most attractive when P2 was 11 mm, attractiveness decreasing below and particularly above this value. Eating quality of grilled chops was assessed in a representative subsample of 96 pigs falling into the 8-mm and 16-mm P2 categories. The only statistically significant difference observed between these extremes of fat thickness was in juiciness which was lower in the leaner pigs; the correlation between juiciness score and m. longissimus lipid concentration (‘marbling fat’) was 0·31. Juiciness did not influence the assessment of overall eating quality which showed no association with fatness. Entire males of similar backfat thickness to gilts (12 mm P2) had a higher concentration of water and lower concentration of lipid in backfat and slightly softer backfat. There were no differences in eating quality, or in the presence of abnormal odours or flavours, between entire males and gilts. These results confirm those obtained in butcher and consumer panel tests in the same carcasses.

PSIII-8 Sire breed differences for carcass attributes in feedlot steers using ultrasound technology

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 291-291
Author(s):  
Harley Buie ◽  
Noah P Jesko
Keyword(s):  
Pearson Correlation ◽  
Marbling Score ◽  
Live Animal ◽  
Feedlot Steers ◽  
Significant Difference ◽  
Ultrasound Measurements ◽  
Ribeye Area ◽  
Ultrasound Technology ◽  
Fat Thickness ◽  
Sire Breed

Abstract Live animal ultrasound measurements were taken on thirty-two feedlot steers and heifers for estimation of carcass endpoints including 12th rib fat thickness (FTU), ribeye area (REAU) and intramuscular fat (%FatU). Ultrasound measurements were collected by an inexperienced technician using an Aloka 500 ultrasound unit using Beef Image Analysis (BIA) software. The objective of the study was to evaluate carcass differences of four sire breed types including Angus (n = 11), Ultrablack (n = 6), Nelore (n = 6), Braunvieh (n = 1) and Angus X Nelore X Braunvieh hybrid (n = 8). Carcass data collected at harvest included 12th rib fat Thickness (FTC), Ribeye area (REAC), marbling score (MS), Yield Grade (YG), and Quality Grade (QG). The data were analyzed using SAS to determine breed effects. Means for FTU, FTC, REAU, REAC, %FatU and MS were 0.59 cm, 0.57 cm, 90.80 cm2, 83.53 cm2, 4.83%, and 483.75, respectively. There was no significant difference (P > 0.05) in YG and FT due to breed of sire. However, there was a trend for sire breed for ribeye area (P = 0.0728) for Angus X Nelore X Braunvieh cross and MS (P = 0.0786) for Ultrablack. Pearson correlation values between FTU and FTC, REAU and REAC, and %FatU and MS were 0.1217 (P = 0.05068), 0.3545 (P = .0465) and 0.5161 (P = 0.0025), respectively. These data suggest little differences existed in carcass attributes between various sire breeds out of a set of crossbred commercial cows.

The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness 1. Butcher and consumer panel results

1986 ◽  
Vol 43 (3) ◽  
pp. 517-533 ◽  
Author(s):  
A. J. Kempster ◽  
A. W. Dilworth ◽  
D. G. Evans ◽  
K. D. Fisher
Keyword(s):  
Special Reference ◽  
Meat Quality ◽  
Eating Quality ◽  
Overall Acceptability ◽  
Tissue Separation ◽  
Consumer Panel ◽  
Consumer Dissatisfaction ◽  
Fat Thickness ◽  
Pig Meat ◽  
Thickness Measurements

ABSTRACTA trial was carried out to examine some of the factors involved in the possible deterioration in pig meat quality associated with the trend towards leaner carcasses. Five batches of pigs, each one as far as possible from the same producer, were identified at each of 10 abattoirs. Three gilts and three entire males were selected from each batch to show a range of fatness. Overall mean fat thickness measurements over the m, longissimus at the last rib (P2, mm) for lean, average and fat carcasses were 8·8, 11·6, and 16·9 (gilts) and 8·4, 11·7 and 15·5 (entire males). The overall mean carcass weight was 58 kg. Loin and leg joints were assessed for cutting and presentational characteristics by a panel of 45 butchers. Loin chops and shoulder and leg joints were assessed for eating characteristics by consumer panels involving a total of 500 families. Butchers judged the fat of lean carcasses to be softer and the meat to be floppier and with more tissue separation. Entire males also had slight disadvantages in these respects. Consumers found the chops of lean carcasses to be less juicy on average (0·16 lean carcasses were judged to have dry chops compared with 0·09 for fat carcasses) with a tendency towards toughness and less flavour. There were no differences in overall acceptability. Meat from the two sexes did not differ in eating quality or overall acceptability to consumers. The butchers were more critical of overlean carcasses than were consumers. The trial indicates that the trend towards leaner carcasses is likely to create butchery problems but not consumer dissatisfaction.

scholarly journals Growth performance, and carcass and meat quality traits in progeny of Poll Nellore, Angus and Brahman sires under tropical conditions

2015 ◽  
Vol 55 (10) ◽  
pp. 1295 ◽  
Author(s):  
A. S. C. Pereira ◽  
F. Baldi ◽  
R. D. Sainz ◽  
B. L. Utembergue ◽  
H. L. J. Chiaia ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Weight ◽  
Zebu Cattle ◽  
Meat Tenderness ◽  
Marbling Score ◽  
Tropical Conditions ◽  
Significant Difference ◽  
Dressing Percentage

This study aimed to characterise progeny of sires representing major families in the Poll Nellore breed. Fourteen Poll Nellore sires, two Angus sires and one Brahman sire were mated by AI to ~400 multiparous Poll Nellore dams. Calves were raised and stocked on pasture in central Brazil until reaching ~18 months of age, then fed a sugarcane bagasse-based diet on an ad libitum basis until reaching market weight and finish (average 23 months). There were 236 Poll Nellore (N), 38 Angus × Poll Nellore (AN) and 31 Brahman × Poll Nellore (BN) calves born in total. The weaning and 423-day weight weights, and growth rates and pre- and post-weaning were greater (P < 0.05) in males than in female calves, and were influenced by breed and by sire within the N animals. The weaning weights were higher (P < 0.05) in AN and BN than in N calves. The 423-day weight weights were greater (P < 0.05) in AN calves, followed by BN, with straightbred N being lightest. Feedlot average daily gain was unaffected (P > 0.05) by sex or by sire within N, but was lowest (P < 0.05) in N cattle, and highest in AN and BN animals, which did not differ (P > 0.05). Heifers reached the end of the study with lower bodyweight (BW) and dressing percentage than steers, resulting in lower carcass weights, smaller longissimus muscle areas (LMA), but greater 12th to 13th rib backfat (BF) and similar marbling score and mean shear force. However, the proportion of carcasses grading Choice or Prime was numerically greater in heifers than in steers (23.6% vs 9.8%). AN cattle reached greater harvest weights than BN, and those were heavier than N cattle (P < 0.001). However, dressing percentages were lowest in AN animals, so that there was no significant difference in carcass weight between AN and BN cattle. AN carcasses also had greater LMA, BF and marbling scores than the N carcasses. The proportion of carcasses grading Choice or Prime was numerically greater in AN cattle than in the BN and N groups (25.9%, 11.8% and 15.9%, respectively). Steaks from AN calves were more tender than N steaks, with the BN steaks being intermediate. There was significant variation among N sires for final BW, dressing percentage, carcass weight, LMA and marbling score, but not for BF or mean shear force. The percentages of carcasses of N cattle grading Choice or Prime ranged from 0% to 61.5%. Three N sires produced progeny with greater than 40% of carcasses grading Choice or above (Berílio OB, Furador OB, and Litoral OB). Likewise, three N sires (Blitz OB, Furador OB and Sossego OB) had progeny with 67%, 62% and 75%, respectively, of steaks classified as tender. This study confirmed that Zebu cattle have inferior carcass and meat quality relative to AN crossbreds under tropical conditions, however there is substantial variation within the N breed for these traits, and several sires have a proportion of their progeny comparable in terms of meat tenderness to those of Angus sires.

scholarly journals Association of SNP g.232 G>T Calpain Gene with Growth and Live Meat Quality Prediction using Ultrasound Images in Bali Cattle

2021 ◽  
Vol 26 (2) ◽  
pp. 49
Author(s):  
Dairoh Dairoh ◽  
Jakaria Jakaria ◽  
Mokhamad Fakhrul Ulum ◽  
Andi Baso Lompengeng Ishak ◽  
Cece Sumantri
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Longissimus Dorsi ◽  
Thoracic Vertebrae ◽  
Ultrasound Images ◽  
Fat Percentage ◽  
Marbling Score ◽  
Pcr Rflp ◽  
Bali Cattle ◽  
Calpain Gene

Bali cattle (<em>Bos javanicus</em>) are native Indonesian cattle, domesticated from banteng (<em>Bibos banteng</em>). Genes that have an important role in meat quality are calcium-activated neutral protease genes, known as calpains (CAPN). The objective of this study was to evaluate the polymophisms of calpain gene SNP g.232 G&gt;T by PCR-RFLP technique and its influence on growth trait and meat quality of Bali cattle detected by ultrasound imaging of <em>longissimus dorsi</em> thickness (LDT), back fat thickness (BFT), marbling score (MS), and intramuscular fat percentage (PIMF). The polymorphisms of CAPN1 gene were analyzed by PCR-RFLP using BglII restriction enzyme (n=52 cattle). The ultrasound images of longissimus dorsi muscle were carried out transversally and longitudinal between 12<sup>th</sup> -13<sup>th </sup>thoracic vertebrae then analyzed by Image-J NIH software. Result showed that  SNP g.232 G&gt;T of CAPN1 gene was polymorphic in Bali cattle. SNP g.232 G&gt;T of CAPN1 gene in Bali cattle has higher diversity which was showed of 0.48 heterozygosity value and was in Hardy-Weinberg equilibrium. The polymorphisms of SNP g.232 G&gt;T was associated significantly (P&lt;0.05) with bodyweight at 730 days, marbling score (MS), and intramuscular fat percentage (PIMF). It suggests that the CAPN1 gene in Bali cattle is a candidate for Marker Assisted Selection (MAS), which influences body weight at 730 days, marbling score, and percentage of intramuscular fat.

scholarly journals Carcass and Meat Quality Characteristics of Native Chicken Reared under Backyard and Farm Setting in Karnataka

2021 ◽  
Author(s):  
Anusha Bai ◽  
S. Wilfred Ruban ◽  
P.V. Spandan ◽  
Ahlen IG Barry ◽  
S. Naveen Kumar ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Fibre Diameter ◽  
Live Weight ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Physico Chemical ◽  
Native Chicken ◽  
Significant Difference ◽  
Native Birds

Background: The commercial rearing of native chicken has been gaining importance due to higher demand for natural and organic meat. In this context the present study was designed to compare the carcass and meat quality characteristics of native chicken reared under backyard system as compared to native chicken reared under farm setting in Karnataka.Methods: Sixty (30 backyard and 30 farm reared) native birds were used to evaluate the carcass characteristics viz., dressing per cent, yield of cut up parts and meat bone ratio. Breast muscle was used to evaluate physico-chemical (pH, WHC, colour, drip loss and cooking loss), compositional (proximate composition, cholesterol content and collagen content), structural characteristics (muscle fibre diameter, sarcomere length, shear force) and sensory characteristics.Result: A significant difference (P less than 0.05) in live weight, carcass weight and dressing per centage was evident in backyard native chicken (BNC) and farm reared native chicken with higher weight being recorded in FNC, whereas no significance could be observed in yield of various primal cuts between them. Physico-chemical and compositional characteristics revealed no significant difference, whereas farm reared birds had lower shear force and collagen compared to backyard birds. Sensory evaluation revealed no negative influence on any of the eating quality indicating that commercial rearing of native chicken could be advocated for faster growth of native birds without compromising on the quality of meat.

MEAT QUALITY EVALUATION AT THREE SLAUGHTER WEIGHTS OF STEERS FROM THE HOLSTEIN-FRIESIAN BREED AND ITS CROSSES WITH MAINE-ANJOU, LIMOUSIN, CHIANINA and BLONDE D'AQUITAINE.

1982 ◽  
Vol 62 (2) ◽  
pp. 363-369 ◽  
Author(s):  
G. LALANDE ◽  
M. H. FAHMY ◽  
E. LARMOND
Keyword(s):  
Meat Quality ◽  
Eating Quality ◽  
First Year ◽  
Slaughter Weight ◽  
Genetic Groups ◽  
Holstein Friesian ◽  
Significant Difference ◽  
Second Year ◽  
Cooking And Eating Quality

Cooking and eating quality of steers slaughtered at 454, 544 or 635 kg liveweight were studied in two experiments carried out over 2 yr. In the first year, Maine-Anjou × Holstein (MH), Limousin × Holstein (LH) and pure Holstein (H1) were involved, in the second year, the genetic groups were Chianina × Holstein (KH), Blonde d'Aquitaine × Holstein (BH) and pure Holstein (H2). Within each slaughter weight, there were no differences among the genetic groups with respect to cooking rates or weight loss during cooking in either year. H1 steers had the best flavor at 635 kg and H2 at 454 kg. In both years, Holstein steers attained their best tenderness at 635 kg. No difference in juiciness at the different weights was observed in either year for Holsteins. LH steers were significantly more tender and juicy at 635 kg than at 454 kg whereas BH were more tender and juicy at 544 than at 635 kg. The KH steers attained their best tenderness and juiciness at 454 kg. MH steers had similar scores for flavor, tenderness and juiciness at the three slaughter weights. At 454 kg Holstein steers were significantly superior to MH and LH steers in flavor, to MH steers in tenderness and to LH, BH and KH steers in juiciness. At 544 kg the only significant difference between Holstein and crossbred steers was that with BH in juiciness. At 635 kg the Holstein steers were significantly superior to BH steers in juiciness but inferior in tenderness. All the differences among the crosses were nonsignificant except at 544 kg in which KH had more flavor than BH steers. Key words: Meat quality, slaughter weight, Holstein-Freisian beef × dairy crosses

scholarly journals Meat quality of cattle subjected to period of aging process: a cross-heifer study

2021 ◽  
Vol 42 (3) ◽  
pp. 1175-1188
Author(s):  
Lucy Mery Antonia Surita ◽  
Marina de Nadai Bonin Gomes ◽  
Brayan Dias Dauria ◽  
Rodrigo da Costa Gomes ◽  
Marilia Williane Filgueira Pereira ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Subcutaneous Fat ◽  
Fat Distribution ◽  
Ether Extract ◽  
Marbling Score ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness ◽  
Effects Of Aging

The aim of this study was to evaluate the effects of aging on meat quality of crossbred heifers. Qualitative and quantitative evaluations of carcasses and meat of 148 crossbred heifers with an average age of 13 months and 407.5 ± 29.22 kg body weight at slaughter were performed. After cooling for 24 h, the carcasses were evaluated for hot carcass weight, pH, conformation, physiological maturity, finishing, fat distribution, and length. Characteristics, such as pH, color, marbling, exudation, as well as cooking losses, percentage of ether extract, and shear force were evaluated in meat at time zero and after seven days of aging. The carcasses displayed satisfactory results for parameters such as pH at 24 h of cooling (pH24), finishing, distribution of fat, and subcutaneous fat thickness (5.58, 3.27, 2.40, and 6.62 mm, respectively). The meat had a low marbling score (5.08) and percentage of ether extract (1.71), indicating that the meat was relatively lean. Exudation and cooking losses showed similar results at zero and seven days of aging. The meat subjected to seven days of aging showed higher lightness and hue (40.98 and 0.77, respectively) and tenderness of 5.25 kg. These results indicated that aging affected meat color and shear force parameters; the meat of cross-heifers was softer but less red after maturation.

scholarly journals Energy Balance Indicators during the Transition Period and Early Lactation of Purebred Holstein and Simmental Cows and Their Crosses

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 309
Author(s):  
Deise Aline Knob ◽  
André Thaler Neto ◽  
Helen Schweizer ◽  
Anna C. Weigand ◽  
Roberto Kappes ◽  
...  
Keyword(s):  
Energy Balance ◽  
Milk Yield ◽  
Milk Composition ◽  
Negative Energy ◽  
The Other ◽  
Negative Energy Balance ◽  
Metabolic Energy ◽  
Genetic Groups ◽  
Significant Difference ◽  
Fat Thickness

Crossbreeding in dairy cattle has been used to improve functional traits, milk composition, and efficiency of Holstein herds. The objective of the study was to compare indicators of the metabolic energy balance, nonesterified fatty acids (NEFA), beta-hydroxybutyrate (BHBA), glucose, body condition score (BCS) back fat thickness (BFT), as well as milk yield and milk composition of Holstein and Simmental cows, and their crosses from the prepartum period until the 100th day of lactation at the Livestock Center of the Ludwig Maximilians University (Munich, Germany). In total, 164 cows formed five genetic groups according to their theoretic proportion of Holstein and Simmental genes as follows: Holstein (100% Holstein; n = 9), R1-Hol (51–99% Holstein; n = 30), first generation (F1) crossbreds (50% Holstein, 50% Simmental; n = 17), R1-Sim (1–49% Holstein; n = 81) and Simmental (100% Simmental; n = 27). The study took place between April 2018 and August 2019. BCS, BFT blood parameters, such as BHBA, glucose, and NEFA were recorded weekly. A mixed model analysis with fixed effects breed, week (relative to calving), the interaction of breed and week, parity, calving year, calving season, milking season, and the repeated measure effect of cow was used. BCS increased with the Simmental proportion. All genetic groups lost BCS and BFT after calving. Simmental cows showed lower NEFA values. BHBA and glucose did not differ among genetic groups, but they differed depending on the week relative to calving. Simmental and R1-Sim cows showed a smaller effect than the other genetic groups regarding changes in body weight, BCS, or back fat thickness after a period of a negative energy balance after calving. There was no significant difference for milk yield among genetic groups, although Simmental cows showed a lower milk yield after the third week after calving. Generally, Simmental and R1-Simmental cows seemed to deal better with a negative energy balance after calving than purebred Holstein and the other crossbred lines. Based on a positive heterosis effect of 10.06% for energy corrected milk (ECM), the F1, however, was the most efficient crossbred line.

Epicardial fat thickness in infants of diabetic mothers

2021 ◽  
pp. 1-6
Author(s):  
M.M. Vela-Huerta ◽  
N. Amador-Licona ◽  
R. Domínguez-Damiá ◽  
A. Heredia-Ruiz ◽  
H.V. Orozco-Villagomez ◽  
...  
Keyword(s):  
Interventricular Septum ◽  
Left Ventricular ◽  
Epicardial Fat ◽  
Left Ventricular Ejection ◽  
Epicardial Fat Thickness ◽  
Infants Of Diabetic Mothers ◽  
Significant Difference ◽  
Echocardiographic Parameters ◽  
Fat Thickness ◽  
Diabetic Mothers

BACKGROUND: Epicardial fat thickness (EFT) in adults and children has been related to the metabolic syndrome and other cardiovascular risk factors; however, scarce studies have evaluated it in infants of diabetic mothers (IDM) in whom, alterations in the thickness of the interventricular septum have been reported. This study compares the EFT in IDM versus infants of non-diabetic mothers (INDM) and its association with others echocardiographic parameters. METHODS: We performed a cross sectional study in 93 infants (64 IDM and 29 INDM). To evaluate EFT dimensions, an echocardiogram was performed within the first 24h of extrauterine life in both groups. In diabetic mothers, HbA1c was also determined. RESULTS: There was no significant difference in birth weight between the groups although gestational age was lower in IDM. The EFT (3.6 vs. 2.5 mm, p <  0.0001), the interventricular septum thickness (IVST) (6.2 vs. 5.2 mm, p <  0.0001) and the IVST / left ventricle posterior wall (1.3 vs. 1.1, p = 0.001) were higher in the IDM; while the left ventricular expulsion fraction [LVFE] (71.1 vs. 77.8; p <  0.0001) was lower than in the INDM, respectively. We found a positive correlation between EFT with IVST (r = 0.577; p = 0.0001), LVPW (r = 0.262; p = 0.011), IVST/LVPW index (r = 0.353; p = 0.001), and mitral integral early velocity (r = 0.313; p = 0.002), while a negative correlation with LVFE was observed (r = –0.376; p = 0.0001). CONCLUSIONS: The EFT is higher in IDM than in INDM. It was positively related with echocardiographic parameters of left ventricular thickness and negatively with left ventricular ejection function.

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