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

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.

Transformative Learning in Mastery-Oriented CS0 Course

2021 ◽  
pp. 234763112110072
Author(s):  
Srinivasan Lakshminarayanan ◽  
N. J. Rao ◽  
G. K. Meghana
Keyword(s):  
Transformative Learning ◽  
First Year ◽  
Guided Discovery ◽  
Engineering Programs ◽  
Transformative Experiences ◽  
Significant Difference ◽  
Cognitive Levels ◽  
Almost All ◽  
Core Course

The introductory programming course, commonly known as CS1 and offered as a core course in the first year in all engineering programs in India, is unique because it can address higher cognitive levels, metacognition and some aspects of the affective domain. It can provide much needed transformative experiences to students coming from a system of school education that is dominantly performance-driven. Unfortunately, the CS1 course, as practiced in almost all engineering programs, is also performance-driven because of a variety of compulsions. This paper suggests that the inclusion of a course CS0 can bring about transformative learning that can potentially make a significant difference in the quality of learning in all subsequent engineering courses. The suggested instruction design of this course takes the advantage of the unique features of a course in programming. The proposed CS0 course uses “extreme apprenticeship” and “guided discovery” methods of instruction. The effectiveness of these instruction methods was established through the use of the thematic analysis, a well-known qualitative research method, and the associated coding of transformative learning experiences and instruction components.

scholarly journals Effect of heat stress on carcass and meat quality of indigenous sheep of Bangladesh

2014 ◽  
Vol 43 (2) ◽  
pp. 147-153 ◽  
Author(s):  
MS Rana ◽  
MA Hashem ◽  
S Akhter ◽  
M Habibullah ◽  
MH Islam ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Muscle Area ◽  
Eye Muscle ◽  
Treatment Groups ◽  
Indigenous Sheep ◽  
Heat Treated ◽  
Significant Difference

The research was conducted to study the effect of heat stress on carcass characteristics and meat quality in indigenous sheep. Nine sheep were divided into three groups which were almost similar in age, sex and weight. Three groups were divided as zero hour (T0), four hours (T4) and eight hours (T8) heat exposure to direct sunlight. During experimental period temperature–humidity index (THI) value was calculated as 27.09 which indicated T4 and T8 groups were subjected to heat stress condition for at least four hours and eight hours respectively every day. Slaughter weight, body length and heart girth had no significant difference among the treatment groups. Dry matter, ash and ether extract had no significant difference (p>0.05) among the treatment groups but crude protein were increased with the increase of heat stress from T0 to T8 group (p<0.05). Drip loss was increased (p<0.05) in non-exposure group than treated groups but there is no significant result (p>0.05) found in pH and cooking loss. Carcass weight and eye muscle area had no significant difference (p>0.05) among the treatment groups but dressing percentage was decreased with the increase of time in heat treated groups (p<0.01). Significant difference (p<0.05) were found in weight of heart, kidney, lung + trachea and pluck between control and heat treated groups. The significant difference (p>0.05) in empty gut was found in gut with content and gut fill in heat treated groups. It can be concluded that heat stress had significant changes on carcass characteristics and meat quality of indigenous sheep.DOI: http://dx.doi.org/10.3329/bjas.v43i2.20717 Bang. J. Anim. Sci. 2014. 43 (2): 147-153

An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 229-237
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Grazing Intensity ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Winter Period ◽  
Carcass Quality

SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

scholarly journals Quality of Cattle Meat and Its Compositional Constituents

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Umer Seid Geletu ◽  
Munera Ahmednur Usmael ◽  
Yesihak Yusuf Mummed ◽  
Abdulmuen Mohammed Ibrahim
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Volatile Fatty Acids ◽  
Near Infrared ◽  
Water Solubility ◽  
Quality Attributes ◽  
Eating Quality ◽  
Human Consumption ◽  
Cattle Meat

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

scholarly journals Production of grazed tropical grasses in different agroecosystems in Puerto Rico. III. Semiarid

1969 ◽  
Vol 72 (2) ◽  
pp. 211-219
Author(s):  
Luis E. Tergas ◽  
Jaime Vélez-Santiago ◽  
Angel V. Méndez-cruz
Keyword(s):  
Puerto Rico ◽  
Rainy Season ◽  
Semiarid Region ◽  
First Year ◽  
Panicum Maximum ◽  
Forage Production ◽  
Tropical Grasses ◽  
Significant Difference ◽  
Second Year ◽  
Cynodon Nlemfuensis

A field experiment was conducted at the Lajas Experiment Substation in the semiarid region of Puerto Rico to evaluate the production and persistence of 8 tropical grasses, Cynodon nlemfuensis Star, C. dactylon Coastcross-1, C. plectostachyus Star, Panicum maximum USDA Pl291047, Makueni, Guinea and P. maximum USDA PI 259553, and the naturalized pasture Dichanthium annulatus pajon. Small plots were grazed at 3- to 5-week intervals for 2 years. P. maximum USDA PI 259553 and Makueni were highly productive in the semiarid,.region, as well as in previous experiments in humid regions in Puerto Rico. They are highly recommended for grazing trials. P. maximum Makueni and USDA PI 291047 were the most productive during the first year, although they were not significantly different (P=0.05) from P. maximum USDA PI 259553 and Common Guinea, and Cynodon plectyostachyus Star. The production of C. nlemluensis Star was similar to that of Dichanthium annulatus but higher than that of C. dactylon Coastcross-1 (P=0.05). The average production for all grasses declined at the beginning of the year, during the cool short days in February and March, 1983, without any significant difference (P=0.05) among species and cultivars. Production increased at the beginning of the rainy season, but it was low at the peak of the rainy season because of trampling in poorly aerated and compact soils. C. plectostachyus Star was the most productive grass during the second year of experiment, although it was not significantly different (P=0.05) from P. maximum USDA PI 291017 and 259553 and cultivar Makueni. The production of Common Guinea and that of D. annulatus were. similar and higher than that of C. nlemfuensis Star and C. dactylon Coastcross-1 (P=0.05), which did not persist at the end of the experiment. Forage production during the second year was lower than in the first year because of less rainfall in 1983. The mean CP content of all grasses varied from 11.29 to 14.05, except that of D. annulatus, which was only 9.73%. CP content was lower during the periods of maximum forage production.

scholarly journals Assessment of the Potential of 1-Methylcyclopropene Treatments to Maintain Fruit Quality of the Common Fig (Ficus carica L. cv. ‘Bursa Siyahi’) during Refrigerated Storage

2014 ◽  
Vol 42 (2) ◽  
pp. 516-522 ◽  
Author(s):  
Okan OZKAYA ◽  
Songül ÇÖMLEKÇIOGLU ◽  
Hatice DEMIRCIOGLU
Keyword(s):  
Respiration Rate ◽  
Cold Storage ◽  
Ficus Carica ◽  
Soluble Solids ◽  
First Year ◽  
Limited Effect ◽  
Growing Seasons ◽  
The Common ◽  
Second Year

The fig fruit is a unique, climacteric, highly perishable subject to rapid physiological breakdown. Application of 1-methylcyclopropene (1-MCP) was tested to delay ripening of black fig (Ficus carica L. cv. ‘Bursa Siyahi’) during storage overtwo growing seasons. Fruits were pre-cooled to 1 °C for 6 hours and afterwards treated with 500 or 1000 nl l-1 of 1-MCP for24 hours. Treated fruits were stored for 10 days at 1 °C, 90-95% RH and then evaluated. 1-MCP treatments showed thatethylene production, respiration rate, weight loss and concentrations of glucose, fructose and total soluble solids (TSS) were negatively correlated to the 1-MCP doses during cold storage (with the exception of TSS in the first year of experiment and respiration rate in the second year of the experiment). In contrast, pulp firmness and colour (ho) during cold storage werepositively correlated to the 1-MCP applied doses. Results of this study showed that although 1-methylcyclopropene applications slowed down fruit softening during the 10 days of storage, 1-methylcyclopropene appeared to have a relatively limited effect on slowing ripening of ‘Bursa Siyahi’ figs.

The effects of enrichment on welfare, production and meat quality of the pig

1995 ◽  
Vol 1995 ◽  
pp. 193-193
Author(s):  
V.E. Beattie ◽  
N. Walker ◽  
L.J. Farmer ◽  
I.A. Sneddont
Keyword(s):  
Meat Quality ◽  
Growing Pigs ◽  
Production Performance ◽  
Eating Quality ◽  
Natural Conditions ◽  
Tail Biting ◽  
Enriched Environments ◽  
Welfare Production

Enriching the housing of growing pigs by creating an environment which is responsive can stimulate behaviour patterns similar to that of pigs in semi-natural conditions (Beattie 1994, Simonsen 1990). These changes in behaviour in conjunction with the absence of tail-biting and ear chewing in enriched environments (Beattie, Sneddon & Walker 1993) are indicators of improved welfare (Signoret 1983).This study investigated the effect of enrichment on welfare, production performance and eating quality of the resultant pork. Welfare was assessed using behavioural measures.

Sex and feeding level effects on the eating quality of fresh pork

1990 ◽  
Vol 1990 ◽  
pp. 23-23 ◽  
Author(s):  
H. Ellis ◽  
A.J. Webb ◽  
P.J. Avery ◽  
R. Smithard ◽  
I. Brown
Keyword(s):  
Meat Quality ◽  
Collaborative Study ◽  
Eating Quality ◽  
Feeding Regime ◽  
Feeding Level ◽  
Production Factors ◽  
The Uk

There is increasing concern within all sectors of the UK pig industry with meat quality and particularly the eating quality of pork. Against this background, a collaborative study involving 6 organisations was carried out to investigate the relative influences of a number of production factors on the eating quality of fresh pigmeat. The results relating to two of these factors, namely feeding regime and sex of pig, are reported here.

scholarly journals Effects of slaughter weight and sex on carcass traits and meat quality of Casertana pigs reared outdoors

2007 ◽  
Vol 6 (sup1) ◽  
pp. 698-700 ◽  
Author(s):  
G. Maiorano ◽  
C. Cavone ◽  
K. Paolone ◽  
F. Pilla ◽  
M. Gambacorta ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Slaughter Weight
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