scholarly journals A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2935
Author(s):  
Elin Stenberg ◽  
Katarina Arvidsson-Segerkvist ◽  
Anders H. Karlsson ◽  
Aðalheiður Ólafsdóttir ◽  
Óli Þór Hilmarsson ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Large Scale ◽  
Carcass Characteristics ◽  
Sensory Attributes ◽  
The Other ◽  
Small Scale ◽  
Rigor Mortis ◽  
Sensory Attribute

Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (large-scale) used electrical stimulation and fast chilling of carcasses, while the other system (small-scale) did not use electrical stimulation and applied slower chilling, with carcass temperature decreasing over a longer period after slaughter. Ten pairs of ram lamb twins were selected, and one of each pair was slaughtered at the large-scale abattoir and the other at the small-scale abattoir. Carcass weight, conformation, fatness, pH and temperature were recorded. Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, Warner–Bratzler shear force and sensory attributes. For meat quality attributes, the only differences were found in meat colour L* (lightness; p = 0.0073), sensory attribute “appearance colour” (p = 0.0089) and “fatty flavour” (p = 0.0554). Meat from the small-scale abattoir was darker in colour and had a more fatty flavour than the meat from the large-scale abattoir. For sensory attributes (apart from colour), no significant differences were found between the two abattoir systems.

scholarly journals Influence of sire line and halothane genotype on growth performance, carcass characteristics, and meat quality in pigs

2000 ◽  
Vol 80 (2) ◽  
pp. 319-327 ◽  
Author(s):  
K. D. Miller ◽  
M. Ellis ◽  
F. K. McKeith ◽  
E. R. Wilson
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
The Other ◽  
Carcass Quality ◽  
Pork Quality ◽  
Commercially Important ◽  
Progeny Line

Progeny of three commercial sire lines mated to the same halothane negative crossbreed dam line were compared for growth, carcass and meat quality characteristics. Sire line A (halothane reactor) produced halothane carrier progeny; line C was halothane negative and produced negative progeny; line B (a cross between lines A and C) was a halothane carrier line that produced both carrier (BNn) and negative (BNN) progeny within the same litter. Line A pigs grew more slowly (P ≤ 0.05) and consumed less feed (P ≤ 0.05) than the progeny of the other lines (885, 1049, 1057 and 1082 g d−1 and 2.37, 2.82, 2.72 and 2.79 kg d−1 for lines a, BNN, BNn and C respectively). However, gain:feed was similar for all lines. Dressing percentage was similar for lines A, BNn and BNN (77.42, 77.62 and 77.00% respectively) but lower for line C (75.31%: P ≤ 0.05). Line differences for linear carcass measurements, lean cut yield and fat-free lean content were relatively small. Line A had higher shear force than the others (4.32, 3.21, 3.57, and 3.30 kg for A, BNN, BNn and C, respectively; P ≤ 0.05) and lines A and BNn had reduced taste panel tenderness and juiciness (P ≤ 0.05) compared with lines BNN and C. This study highlights commercially important differences between sire lines for pork quality traits. the variation in pork quality within this study resulted from the halothane gene and, potentially, other single genes that affect meat quality parameters. Key words: halothane gene, meat quality, sire line, pigs, carcass quality

Effects of lairage time and electrical stimulation on sheep meat quality

2006 ◽  
Vol 46 (7) ◽  
pp. 863 ◽  
Author(s):  
E. S. Toohey ◽  
D. L. Hopkins
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
High Voltage ◽  
Shear Force ◽  
Carcass Traits ◽  
The Other ◽  
Carcass Weight ◽  
Sheep Meat ◽  
Initial Ph ◽  
On Farm

This paper describes an experiment which examined the effects of lairage time and electrical stimulation on meat quality and carcass traits in conventionally chilled sheep meat. The 120 Merino wethers used in this experiment were sourced on farm and were transported to the abattoir and held in a paddock 1 week before slaughter. The animals were then placed into 2 different pens (replicas). The sheep were killed at random either at day 1 (n = 60) or day 2 (n = 60). There were 30 animals taken from both pens 1 and 2 each day. Half of these animals were exposed to high voltage stimulation (30 stimulated) and for the other half the high voltage stimulation was turned off (30 control) each day. There was no significant (P>0.05) effect of lairage time on hot carcass weight, GR, initial pH, shear force or cooking loss. However, lairage time had a significant (P<0.05) effect on final pH and the temperature when the pH reached 6.0. Initial pH, final pH (21 h) and temperature at pH 6.0 were significantly different (P<0.05) between stimulated and non-stimulated carcasses, but there was no effect on cook loss or shear force (P>0.05). A significant (P<0.05) interaction between lairage time and stimulation was found for shear force which showed that non-stimulated meat from sheep held in lairage for 2 days was tougher than that from stimulated carcasses.

Effects of genotype and dietary forage to concentrate ratio during the finishing period on carcass characteristics and meat quality of lambs from hill sheep systems

2001 ◽  
Vol 137 (2) ◽  
pp. 205-220 ◽  
Author(s):  
A. F. CARSON ◽  
B. W. MOSS ◽  
L. E. R. DAWSON ◽  
D. J. KILPATRICK
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Carcass Characteristics ◽  
Live Weight ◽  
The Other ◽  
Grass Silage ◽  
Classification Score ◽  
Forage:Concentrate Ratio ◽  
Matter Basis

The study investigated the effects of lamb genotype produced from hill flocks on feed efficiency, carcass characteristics and meat quality in animals finished on either a high forage:concentrate ratio diet (HFC) or a low forage:concentrate ratio diet (LFC). Purebred Scottish Blackface (BXB) lambs were compared with Blue-Faced Leicester×Scottish Blackface (BLXB) and Texel×Scottish Blackface (TXB) lambs. Purebred Cheviot (CXC), Suffolk×Cheviot (SXC) and Texel×Cheviot (TXC) lambs were also investigated. Lambs on the LFC diet were offered grass silage and concentrates mixed in the proportion of 0·80 silage and 0·20 concentrates on a dry matter basis. The LFC diet consisted of 0·20 grass silage and 0·80 concentrates on a dry matter basis. Representative lambs were slaughtered at the start of the experiment and on reaching 38 and 46 kg live weight. Averaged over the two slaughter weights, within the Blackface cross lambs, BXB had a lower liveweight gain (P < 0·01) than either BLXB or TXB (138, 207 and 203 (S.E. 11·1) g/day, respectively). Within the Cheviot cross lambs, CXC had a lower liveweight gain (P < 0·05) than SXC (188 v. 220 (S.E. 11·1) g/day), while SXC and TXC (204 g/day) had similar liveweight gains. Lambs on the LFC diet had a higher dressing proportion (P < 0·001) compared with lambs finished on the HFC diet (0·466 v. 0·434 (S.E. 0·0018) kg carcass per kg live weight). Averaged over the two slaughter weights BXB lambs had a lower (P < 0·05) dressing proportion than the other genotypes. Carcass conformation classification (assessed on a five-point scale) was higher (P < 0·001) in lambs finished on the LFC diet (3·0 v. 2·4 (S.E. 0·04)). Conformation classification was higher in lambs produced from Cheviot compared with Blackface ewes (P < 0·05). Within the Blackface cross lambs, BXB and BLXB lambs had a lower conformation classification (P < 0·001) than TXB lambs (2·4, 2·4 and 2·9 (S.E. 0·08) respectively). Within the Cheviot ewes, TXC lambs had a higher (P < 0·001) classification than either CXC or SXC (3·1, 2·7 and 2·7 (S.E. 0·08) respectively). Lambs finished on the LFC diet had a higher fat classification score compared with lambs on the HFC diet (P < 0·001) (3·4 v. 2·8 (S.E. 0·04)). Fat classification was similar across all genotypes. Lambs finished on the LFC diet had a lower ash content in the carcass than lambs finished on a HFC diet (P < 0·01) (44 v. 47 (S.E. 0·8) g/kg). Lamb genotype and dietary forage:concentrate ratio had no significant effect on cooking loss, sarcomere length, Warner–Bratzler shear force and L* values. Ultimate pH (pHU) was not influenced by dietary forage:concentrate ratio, but was significantly (P < 0·01) higher in BXB lambs compared with BLXB, TXB, CXC and TXC lambs. Lambs offered the LFC diet during the finishing period had significantly higher values for a* (P < 0·05), b* (P < 0·001), C* (P < 0·001) and H0 (P < 0·05) than lambs offered a HFC diet. Of these parameters only b* was significantly affected by lamb genotype, with BXB lambs having a lower value (P < 0·05) than the other genotypes.

Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

1997 ◽  
Vol 77 (4) ◽  
pp. 655-662 ◽  
Author(s):  
P. S. Mir ◽  
D. R. C. Bailey ◽  
Z. Mir ◽  
S. D. M. Jones ◽  
T. Entz ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Barley Grain ◽  
Crossbred Cattle ◽  
Target Weight ◽  
Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

scholarly journals How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

2016 ◽  
Vol 38 (3) ◽  
pp. 301 ◽  
Author(s):  
Carlos Emanuel Eiras ◽  
Mariana Garcia Ornaghi ◽  
Maribel Velandia Valero ◽  
Dayane Cristina Rivaroli ◽  
Ana Guerrero ◽  
...  
Keyword(s):  
Aging Time ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Total Lipids ◽  
Lean Beef ◽  
Concentrate System ◽  
Cottonseed Hull ◽  
Meat Aging

This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg-1on a DM basis, CH27: cottonseed hull 270 g kg-1on a DM basis and CH33: cottonseed hull 330 g kg-1on a DM basis) and different aging times (24 hours and 3, 7 and 14 days). Meat from CH27 diets presented smaller LM moisture content (p < 0.05). Total lipids were smaller in CH33 diet (p <0.05). At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001) on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05) and yellowness values (p < 0.001). Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05) yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001). The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production. 

Effect of grain or silage supplementation on meat quality attributes of cryptorchid lambs grazing lucerne or annual grass-clover pastures

1995 ◽  
Vol 35 (4) ◽  
pp. 461 ◽  
Author(s):  
DL Hopkins ◽  
PJ Holst ◽  
DG Hall
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
The Other ◽  
Carcass Weight ◽  
Annual Grass ◽  
Eye Muscle ◽  
Mean Values ◽  
Significant Difference ◽  
The Mean ◽  
Ad Libitum

Objective and subjective tests for quality were performed on the meat from 40 cryptorchid second-cross lambs fed lucerne only (L; n = 8), lucerne plus an oat grain supplement ad libitum (LO; n = lo), lucerne plus wilted lucerne silage ad libitum (LS; n = 11), or an oat-lupin grain (3:1) supplement at 90% of ad libitum while grazing dry summer annual pasture (OL; n = 11). All carcasses complied with the Elite lamb specification of weight >22 kg and GR measurement 6-15 mm. There was no significant difference between groups for hot carcass weight, the mean (� s.e) values being 25.1 0.43, 25.2 � 0.36,25.2 � 0.38, and 25.3 � 0.36 kg for L, LS, LO, and OL groups, respectively. When the GR and fat depth over the eye muscle at the 12th rib were adjusted to a common carcass weight of 25.2 kg there was no significant difference between groups. There was no significant difference between groups for pH, or the colour values a*, b*, and L* of the M. longissimus thoracis et lumborum (a* is relative redness, b* relative yellowness, and L* relative lightness). The shear force values for the loin muscle were significantly (P<0.05) greater for lambs from group OL than for those from group LO. Cooking loss for the loin muscle was significantly (P<0.05) greater for OL lambs than all other groups. A comparison of the mean values for aroma and flavour showed the lambs from group OL produced meat that was considered significantly (P<0.05) less desirable for these characteristics, with other groups being similar. Meat from OL-fed lambs was considered oilier and less meaty than meat from lambs fed the other diets. There was a significant (P<0.05) difference in absolute scores between panellists, but their ranking was not affected and there was no panellist x sample interaction. Because many producers use grain supplements such as oats and lupins for finishing lambs on dry forages, further study is recommended that focuses on the interaction between supplement and the base forage.

The Perks and Perils of Interdisciplinary Research

2018 ◽  
Vol 26 (S2) ◽  
pp. S55-S67 ◽  
Author(s):  
Erin Leahey
Keyword(s):  
Interdisciplinary Research ◽  
Large Scale ◽  
Policy Implications ◽  
The Other ◽  
Small Scale ◽  
Extra Time ◽  
Empirical Assessment ◽  
Cognitive Challenges

This paper synthesizes findings from two studies the author conducted that examine how engagement in interdisciplinary research (IDR) influences scholars’ careers. Results from these two studies, one large-scale and quantitative and the other small-scale and qualitative, provide a much needed empirical assessment of IDR’s effects on individual careers. In essence, they provide a nice antidote (and some caution) to the rhetoric and enthusiasm surrounding IDR. My co-authors of these studies and I find that engaging in interdisciplinary research increases a scholar’s visibility in terms of citations, but also presents challenges, including reduced productivity, cognitive challenges, lack of support, extra time and commitment, and framing of one’s work. This paper concludes by discussing the policy implications of this research.

scholarly journals Balanced reconnection intervals: four case studies

2008 ◽  
Vol 26 (12) ◽  
pp. 3897-3912 ◽  
Author(s):  
A. D. DeJong ◽  
A. J. Ridley ◽  
C. R. Clauer
Keyword(s):  
Case Studies ◽  
Large Scale ◽  
The Other ◽  
Small Scale ◽  
Polar Cap ◽  
Reconnection Rate ◽  
Magnetospheric Convection ◽  
The Third ◽  
New Name ◽  
Definition Of

Abstract. During steady magnetospheric convection (SMC) events the magnetosphere is active, yet there are no data signatures of a large scale reconfiguration, such as a substorm. While this definition has been used for years it fails to elucidate the true physics that is occurring within the magnetosphere, which is that the dayside merging rate and the nightside reconnection rate balance. Thus, it is suggested that these events be renamed Balanced Reconnection Intervals (BRIs). This paper investigates four diverse BRI events that support the idea that new name for these events is needed. The 3–4 February 1998 event falls well into the classic definition of an SMC set forth by Sergeev et al. (1996), while the other challenge some previous notions about SMCs. The 15 February 1998 event fails to end with a substorm expansion and concludes as the magnetospheric activity slowly quiets. The third event, 22–23 December 2000, begins with a slow build up of magnetospheric activity, thus there is no initiating substorm expansion. The last event, 17 February 1998, is more active (larger AE, AL and cross polar cap potential) than previously studied SMCs. It also has more small scale activity than the other events studied here.

Timing and duration of low voltage electrical stimulation on selected meat quality characteristics of light and heavy cattle carcasses

2020 ◽  
Vol 60 (7) ◽  
pp. 967
Author(s):  
E. C. Webb ◽  
B. Agbeniga
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Carcass Weight ◽  
Drip Loss ◽  
Early Application ◽  
Early Stimulation ◽  
Stimulation Parameters

Context The present study investigated the effects of several electrical-stimulation parameters with conventional chilling of heavy- and light-grade carcasses from commercial feedlot cattle on selected meat-quality attributes. Aims The aim was to determine the combination of electrical-stimulation parameters that produced the most desirable results in terms of meat quality, which will serve as a guide to processors seeking to enact best processes in the meat industry. Methods Low-voltage electrical stimulation (110 V peak, 17 pulses/s, 5-ms pulse width) was applied either early post-mortem (PM) at 7 min or late PM at 45 min, for either 30 or 60 s on steer carcasses (n = 98) divided into two weight categories (light (≤260 kg) and heavy (≥290 kg) grades). The Longissimus lumborum muscle was evaluated for sarcomere length, myofibril fragment length (MFL), calpain-1, calpastatin, shear force and drip loss (3 and 14 days PM). Key results There were no significant differences in sarcomere length and no sarcomere shortening was observed. There were minor inconsistencies where early stimulation coincided with marginally longer MFL at 3 and 14 days PM, while late stimulation produced the shortest MFL at 14 days PM. Higher decline in calpain-1 concentration (mean 36.2%) was recorded in the early stimulated carcasses compared with the late stimulated carcasses (mean 29.7%) from 1 to 24 h PM, while calpastatin concentration decreased at a similar rate (mean 24%). Early stimulation resulted in lower shear force (P &lt; 0.05) at 3 days PM, especially in the heavier carcasses, indicating that higher initial temperature did accelerate tenderisation. At 14 days PM, there were no significant differences in shear force as regards stimulation time or carcass weight. Higher drip loss was however recorded in the early stimulated carcasses. Conclusions Early application of low-voltage electrical stimulation produced faster tenderisation early PM, due to higher rigor temperature, but, after aging for 14 days, all meat was acceptably tender with a lower variability, regardless of the stimulation time and carcass weight. Higher drip loss was associated with higher tenderness, which is normal and not a defect. Implications The use of low-voltage electrical stimulation should be encouraged for its ability to reduce variability in meat quality due to carcass-weight differences, especially in the current feedlot systems.

Influence of Electrical Stimulation on Palatability of Hot-Boned, Pre-Rigor and Cold-Boned, Post-Rigor Frozen Beef Roasts1

1982 ◽  
Vol 45 (2) ◽  
pp. 164-168 ◽  
Author(s):  
C. L. GRIFFIN ◽  
D. M. STIFFLER ◽  
E. E. RAY ◽  
B. W. BERRY
Keyword(s):  
Electrical Stimulation ◽  
Shear Force ◽  
Biceps Femoris ◽  
The Other ◽  
Biceps Femoris Muscle ◽  
Length Width ◽  
Shape Changes ◽  
Femoris Muscle ◽  
Thin Samples

The effects of electrical stimulation on palatability of hot-boned, pre-rigor and cold-boned, post-rigor frozen beef roasts were studied by use of 16 steer carcasses. Both sides of 8 carcasses were electrically stimulated (1.5 amps; 100 - 1 s impulses); sides from the other 8 carcasses served as controls. One side of each carcass was hot-boned and the remaining side was boned following a 48 h chill (2 C). Roasts from the rump portion (anterior one-fourth) of the biceps femoris muscle were vacuum-packaged and frozen (−20 C). Following a 48-h thaw (0 C). roasts were weighed, measured for length, width and depth, seasoned, placed in cooking bags and roasted to 62.5 C. Cooking losses were less (P&lt;0.06) for hot-boned, pre-rigor frozen vs. cold-boned, post-rigor frozen roasts. Raw pH (post-freezing) was lower (P&lt;0.01) for hot-boned than cold-boned roasts. No differences (P&gt;0.05) were noted in shape changes for stimulation or chilling. Using triangle tests, untrained panel members were able to distinguish controls from electrically stimulated roasts and hot-boned from cold-boned roasts when served as thick (1.27 cm) or thin (2 mm) samples. Thick and thin samples of cold-boned roasts were preferred over hot-boned roasts. For roasts from carcasses that were not electrically stimulated, 62.6% preferred cold-boned roasts for thick samples while 61.4% preferred cold-boned roasts for thin samples. Cold-boned roasts from electrically stimulated carcasses were preferred over hot-boned roasts, 56.5% (thick) vs. 51.5% (thin). Warner-Bratzler shear force results indicated that hot-boned, control roasts required 79% more shear force than cold-boned roasts, but roasts from electrically stimulated carcasses required 14% more force to shear hot-boned than cold-boned roasts.

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