Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows

2011 ◽  
Vol 91 (4) ◽  
pp. 613-622 ◽  
Author(s):  
L.M. Hernández-Calva ◽  
M. He ◽  
M. Juárez ◽  
J. L. Aalhus ◽  
M. E. R. Dugan ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Meat Quality ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Ground Meat ◽  
Display Time ◽  
Sensory Data ◽  
Cull Cows ◽  
Forage Type

Hernández-Calva, L. M., He, M., Juárez, M., Aalhus, J. L., Dugan, M. E. R. and McAllister, T. A. 2011. Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows. Can. J. Anim. Sci. 91: 613–622. Sixty-two cull cows were fed one of four diets in a 2×2 factorial arrangement, consisting of barley silage or grass hay with or without flaxseed to influence fatty acid composition. After slaughter, carcass grade, meat quality and sensory data were collected. Silage increased live (P=0.002) and carcass (P=0.001) weights of the cows as compared with hay. Muscle width (P=0.013) and score (P=0.010) and rib-eye area (P=0.002) were enhanced when silage was included in the diet, whereas supplementation with flaxseed increased (P=0.003) grade fat depth by 29%. Most subjective and objective retail evaluation traits in steaks from the left longissimus thoracis and ground meat were negatively affected (P<0.05) by the length of the retail display time. Moreover, dietary hay increased (P=0.015) the lean colour values in steaks and ground beef, which was corroborated by lower L* (P=0.009) and higher hue (P=0.010) in steaks and lower L* (P=0.049), chroma (P=0.005) in ground beef as compared with cows fed silage. A significant interaction between forage type and flax inclusion for thiobarbituric acid reactive substances (TBARS) (P=0.050) was observed. After sensory evaluation, steaks from cows fed silage had an increase (P=0.030) in beef flavour intensity when compared with cows fed hay, whereas inclusion of flaxseed in the diet decreased (P<0.001) beef flavour intensity in steaks from cows fed both forage sources. Sensory evaluation of ground beef found that hay-fed cows with flaxseed supplementation had decreased (P=0.03) beef flavour intensity, while the same effect was not observed in ground beef from cows fed silage with flaxseed. Results from this study show that inclusion of flaxseed in the diet reduced off-flavours in steak, but for ground beef this response depended on the source of forage in the diet.

Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage

2011 ◽  
Vol 233-235 ◽  
pp. 2889-2892
Author(s):  
Xiao Ling Yu ◽  
Xue Bin Li ◽  
Hua Xiao ◽  
Han Jun Ma ◽  
Liang Cheng
Keyword(s):  
Sensory Evaluation ◽  
Uniform Design ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Storage Quality ◽  
Two Factors ◽  
Tbars Values ◽  
Thawing Rate ◽  
And Storage

Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.

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.

Quality of Meat from Cattle Fed Sewage Solids1

1982 ◽  
Vol 45 (4) ◽  
pp. 317-321 ◽  
Author(s):  
E. E. RAY ◽  
R. T. O'BRIEN ◽  
D. M. STIFFLER ◽  
G. S. SMITH
Keyword(s):  
Ground Beef ◽  
Diaphragm Muscle ◽  
Ground Meat ◽  
Core Samples ◽  
Conventional Diet ◽  
Peptone Water ◽  
Feeding Program ◽  
Fat Thickness ◽  
Gamma Irradiated

Beef heifers in a feedlot were fed an experimental (E) diet containing gamma-irradiated (“pasteurized”) dried sewage solids as 20% of the diet. Similar heifers received a conventional diet and served as controls (C). Four heifers from each group were slaughtered at the 68th day of the feeding program. Carcasses from E were smaller than from C (202 versus 245 kg), had less fat thickness (.76 versus 1.0 cm) and less internal fat (2.5 versus 2.9%). Steaks, roasts and ground beef (composite of all trimmings) were displayed for 3 d in a refrigerated (2–4°C) meat case. Ground meat from E was superior to C in lean color and overall visual acceptance; but the reverse was true for steaks and roasts (P&lt;.05). Steaks and roasts from C were evaluated slightly higher than E in firmness of lean, resulting from more subcutaneous carcass fat of C. Microbial contamination of carcasses was assayed by cultures from swabs taken from the diaphragm muscle and the 12/13th rib area of hanging sides (at slaughter and days 2 and 7 postmortem) and from swabs and core samples of product at day 0 and days 3 and 17 postmortem. Colony counts from core samples taken from bulk ground beef (C) and soaked in peptone water averaged 8.5 × 104 for day 0 and 7.5 × 106 for day 3 samples, while samples from E carcasses averaged 3.8 × 104 (day 0) and 4.1 × 107 (day 3). Colony counts from surface swabs of beef patties averaged 4.6 × 104 (day 0) and 5. 7 × 106 (day 3) for C and 6.5 × 104 (day 0) and 9.4 × 106 (day 3) for E. Microbial counts of the product surveyed in this study did not differ (P&gt;.05) due to diets (E vs. C). Livers and kidneys from cattle fed the E diet had higher levels (P&lt;.05) of Fe and Pb than those from cattle receiving the C diet.

Effect of the type of dietary fat when added as an energy source on animal performance, carcass characteristics and meat quality of intensively reared Friesian steers

2016 ◽  
Vol 56 (7) ◽  
pp. 1144 ◽  
Author(s):  
A. Guerrero ◽  
E. Muela ◽  
M. V. Valero ◽  
I. N. Prado ◽  
M. M. Campo ◽  
...  
Keyword(s):  
Product Quality ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Animal Performance ◽  
Display Time ◽  
Hydrogenated Fat ◽  
Inclusion Level ◽  
Low Levels ◽  
Oil Sunflower

The effects of different fats in the diet were evaluated on the basis of animal performance, carcass and meat-quality traits. Four groups of eight Friesian steers were intensively finished with concentrate and cereal straw given ad libitum. Four different types of fats were included at a 4% level in the diet, namely, palm oil, sunflower oil, tallow and hydrogenated fat. The feeding trial lasted for 84 days. There were no differences on animal performance or carcass characteristics, except for animals from the hydrogenated-fat diet, which had the greatest percentage of muscle and moisture, and the lowest percentage of fat in a 6th rib dissection. Meat colour, texture, lipid oxidation and consumer acceptability did not differ among the diets. Nevertheless, the effects of ageing or display time were more important than those of the source of fat. Intramuscular fatty acid profile was hardly influenced by the fat source. In conclusion, the type of fat added at the final stage of the rearing process, at a 4% of inclusion level, did not produce noticeable variations on productive parameters or product quality. This would allow to formulate rations for cattle, using the most profitable source of fat (added at low levels), without having variability on the product quality.

scholarly journals Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage

2020 ◽  
Vol 33 (10) ◽  
pp. 1666-1673
Author(s):  
Sang-Keun Jin ◽  
Sun-Jin Hur ◽  
Dong-Gyun Yim
Keyword(s):  
Meat Quality ◽  
Saturation Index ◽  
Thiobarbituric Acid ◽  
Partial Substitution ◽  
Nitrogen Levels ◽  
Ph Values ◽  
Low Sodium ◽  
Physico Chemical ◽  
C Value

Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) on meat quality of sausages during storage.Methods: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening.Results: The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C*) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes.Conclusion: Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.

scholarly journals Qualitative characteristics of meat from cull cows of different genotypes and age class slaughter under different finishing systems: a meta-analytic approach

2015 ◽  
Vol 87 (2) ◽  
pp. 1083-1093
Author(s):  
Rangel F. Pacheco ◽  
Andrei R. Mayer ◽  
Marcos A.B. Vaz ◽  
Luciana Pötter ◽  
Jonatas Cattelam ◽  
...  
Keyword(s):  
Meat Quality ◽  
Meta Analysis ◽  
The Other ◽  
Online Research ◽  
Age Class ◽  
Cull Cows ◽  
Old Adult ◽  
Slaughter Age ◽  
Qualitative Characteristics

The aim of this study was to evaluate, by meta-analysis, the quality of the meat of the cows according to genotype, termination system and age class slaughter. During an online research were identified 15 articles with information related to meat quality of slaughtered cows. The data were grouped according of the genotype of cows being: zebu or continental defined, crossed zebu x british or zebu x continental; according to termination system: feedlot or grassland; according to age of slaughter, where: up to 4 years old (young), 4-8 years old (adult) or more than 8 years old (old). The meat of the continental crossbred cows was softer than the other genotypes, both panel of evaluators and by Shear. The meat of cows finished in feedlot showed higher marbling degree in relation to meat of females finished on grassland. The reduction of the slaughter age of cows improved the meat color. The cow's genotype affects the organoleptic aspects of meat while the finished system and slaughter age affects the sensory aspects of meat.

Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage

2019 ◽  
Vol 26 (3) ◽  
pp. 213-221
Author(s):  
Birol Kılıç ◽  
Azim Şimşek ◽  
James R Claus ◽  
Esra Karaca ◽  
Damla Bilecen
Keyword(s):  
Lipid Oxidation ◽  
Sodium Tripolyphosphate ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Cooking Loss ◽  
Sodium Pyrophosphate ◽  
Lipid Hydroperoxides ◽  
Ground Meat ◽  
Thiobarbituric Acid Reactive Substances ◽  
Complete Replacement

The objective of this research was to investigate the influence of various levels (0.0, 0.1, 0.2, 0.3, 0.4, 0.5%) of added encapsulated polyphosphates (sodium tripolyphosphate; sodium pyrophosphate) combined with unencapsulated polyphosphate to total 0.5% on the inhibition of lipid oxidation in cooked ground meat (beef, chicken) during refrigerated storage (0, 1, 7 d). The use of sodium tripolyphosphate (encapsulated sodium tripolyphosphate, unencapsulated sodium tripolyphosphate) led to lower cooking loss compared to sodium pyrophosphate in both meat species (p < 0.05). Increasing encapsulated sodium tripolyphosphate up to 0.3% decreased cooking loss in ground beef (p < 0.05). Added encapsulated polyphosphate at 0.5% had the same effect on pH as 0.5% unencapsulated polyphosphate in the cooked ground beef and chicken. A higher accumulation of orthophosphate was determined in the samples with sodium tripolyphosphate compared to those with sodium pyrophosphate (p < 0.05). Inclusion of a minimum of 0.1% encapsulated polyphosphate decreased thiobarbituric acid reactive substances and lipid hydroperoxides on 7 d. Increasing encapsulated sodium tripolyphosphate and encapsulated sodium pyrophosphate up to 0.2% in beef decreased thiobarbituric acid reactive substances at 7 d. Addition of 0.4% encapsulated sodium tripolyphosphate and 0.3% encapsulated sodium pyrophosphate in chicken prevented any increase in TBARS during storage. Incorporating encapsulated sodium pyrophosphate at 0.3% inhibited lipid hydroperoxide formation in beef and chicken. The meat industry could achieve enhanced lipid oxidation inhibition by replacing some of the unencapsulated polyphosphate with encapsulated polyphosphate in their product formulations.

scholarly journals Effects of Irradiation Dose and O2and CO2Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Gurbuz Gunes ◽  
Neriman Yilmaz ◽  
Aylin Ozturk
Keyword(s):  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Foodborne Pathogen ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Color Changes ◽  
Radiation Induced ◽  
Initial Color

Combined effects of gamma irradiation and concentrations of O2(0, 5, 21%) and CO2(0, 50%) on survival ofEscherichia coliO157:H7,Salmonella enteritidis,Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O2and CO2levels and irradiated at 2 and 4 kGy. Irradiation (4 kGy) caused about 6 Log inactivation of the inoculated pathogens. Inactivation ofSalmonellawas 0.9- and 0.4-Log lower in 0 and 5% O2, respectively, compared to 21% O2. Irradiation at 2 and 4 kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28 mg malondialdehyde kg−1, respectively, compared to control. In reduced-O2packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained. Packaging with 0% + 50% CO2or 5% O2+ 50% CO2maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage. MAP with 5%O2+ 50% CO2combined with irradiation up to 4 kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality.

scholarly journals Meat quality of lambs supplemented with intramuscular vitamin E

2018 ◽  
Vol 38 (4) ◽  
pp. 679-684
Author(s):  
Aline A. Morgado ◽  
Giovanna R. Nunes ◽  
Beatriz R. Villas Bôas ◽  
Paola B.J. Carvalho ◽  
Paulo H.M. Rodrigues ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Meat Quality ◽  
Live Weight ◽  
Thiobarbituric Acid ◽  
Alpha Tocopherol ◽  
Thiobarbituric Acid Reactive Substances ◽  
Muscle Ph ◽  
Four Blocks

ABSTRACT: This study evaluated the effects of intramuscular alpha-tocopherol (vitamin E) supplementation on meat quality characteristics of Santa Inês and Dorper crossbreed lambs. All animals were feed with a high concentrated diet in feedlot. Eight days before slaughter, the animals were distributed into four blocks according to weight gain. At the seventh and fourth days before slaughter, they were intramuscularly treated with 0, 10 or 20 IU of DL-alpha-tocopherol per kg of metabolic body weight. At slaughter they had 138 days of age and 43.6 kg of live weight, in average. Carcasses were stored for 24 hours under refrigeration at 2°C. Longissimus thoracis muscle pH (pH24h) and color (lightness, yellowness and redness) were analyzed and its samples were collected for evaluation of shear force (SF), cooking loss (WLC), fatty acid composition (FA) and thiobarbituric acid reactive substances after one (TBARS1m) and after five months (TBARS5m) of freezing. Linearity deviation effect was observed for lightness (L*; P=0.0042) and yellowness (b*; P=0.0082). Intramuscular administration of 10 or 20 IU of alpha-tocopherol/kg of metabolic weight did not influence the conservation of fatty acid in the carcasses, but benefit L* and b* values.

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