scholarly journals Post-mortem changes in the physical meat quality characteristics of refrigerated impala M. longissimus dorsi

2004 ◽  
Vol 34 (6) ◽  
Author(s):  
LC Hoffman
Keyword(s):  
Meat Quality ◽  
Quality Characteristics ◽  
Longissimus Dorsi ◽  
Post Mortem

The effect of slaughter handling system on pig welfare and meat quality

1992 ◽  
Vol 1992 ◽  
pp. 59-59
Author(s):  
C.M Weeding ◽  
E.J. Hunter ◽  
H.J. Guise ◽  
R.H.C. Penny
Keyword(s):  
Meat Quality ◽  
Analysis Of Variance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Handling System ◽  
Longissimus Dorsi Muscle ◽  
Single File ◽  
Dorsi Muscle ◽  
Muscle Ph

Pigs from 4 farms were slaughtered at 2 abattoirs, each with 2 slaughter handling systems. Pigs at abattoir 1 were electrically stunned, either in a floor pen holding 5 pigs or a race restrainer. A straight race 1m wide led to the floor pen. A stepped collection pen and single file race led to the race restrainer. At abattoir 2 a single file curved race led to a floor pen with electrical stunning and a circular collection pen led to a double race and dip-lift C02 stunner. Each replicate involved 2 farms sending 50 pigs to each abattoir. There were 16 replicates (3200 pigs). Stun system had a significant effect on the development of early rigor, muscle pH, muscle colour and skin blemish (GLM Analysis of Variance). At abattoir 1, pigs slaughtered through the race restrainer had a greater tendency to develop early rigor and more skin blemish. Pigs slaughtered through the race restrainer also had lower pH in the m. longissimus dorsi at both initial and ultimate readings post mortem. In general, pH readings were higher than would be expected in the pig m. longissimus dorsi. Muscle reflectance was higher in the m. longissimus dorsi of pigs slaughtered through the race restrainer at both initial and ultimate readings. Significant differences between means at abattoir 1 (two-sample t-tests) are contained in Table 1. At abattoir 2, the floor pen produced carcases with a greater tendency to develop early rigor and more skin blemish. There were no significant differences in muscle pH or colour. Significant differences between means at abattoir 2 (two-sample t-tests) are contained in Table 2.

scholarly journals Effect of Transportation and Low Voltage Electrical Stimulation on Meat Quality Characteristics of Omani Sheep

2010 ◽  
Vol 15 ◽  
pp. 1
Author(s):  
Isam T. Kadim ◽  
Osman Mahgoub ◽  
Waleed Al-Marzooqi ◽  
Samera Khalaf
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Longissimus Dorsi ◽  
Road Transportation ◽  
Fragmentation Index

The aim of this study was to determine the effects of road transportation during the hot season (36 oC) and low voltage electrical stimulation on meat quality characteristics of Omani sheep. Twenty intact male sheep (1-year old) were divided into two equal groups: 3 hrs transported or non-transported. The transported group was transferred to the slaughterhouse the day of slaughter in an open truck covering a distance of approximately 300 km. The non-transported group was kept in a lairage of a commercial slaughterhouse with ad libitum feed and water for 3 days prior to slaughter. Blood samples were collected from the animals before loading and prior to slaughter in order to assess their physiological response to stress in terms of hormonal levels. Fifty percent of the carcasses from each group were randomly assigned to low voltage (90 V) at 20 min postmortem. Muscle ultimate pH, expressed juice, cooking loss percentage, WB-shear force value, sarcomere length, myofibrillar fragmentation index and colour L*, a*, b* were measured on samples from Longissimus dorsi muscles collected 24 hrs postmortem at 2-4 oC. The transported sheep had significantly (P<0.05) higher cortisol adrenaline, nor-adrenaline, and dopamine levels than the non-transported group. Muscles from electrically-stimulated carcasses had significantly (P<0.05) lower pH values, longer sarcomere length, lower shear force value, higher expressed juice, myofibrillar fragmentation index and L* values than those from non-stimulated ones. Transportation significantly influenced meat quality characteristics of the Longissimus dorsi muscle. Muscle ultimate pH and shear force values were significantly higher, while CIE L*, a*, b*, expressed juice and cooking loss were lower in transported than non-transported sheep. This study indicated that pre-slaughter transportation at high ambient temperatures can cause noticeable changes in muscle physiology in sheep. Nevertheless, meat quality of transported sheep can be improved by electrical stimulation post-slaughter. 

scholarly journals Farbhelligkeit L*, Hämpigment- und Eisengehalt im <i>Musculus longissimus dorsi</i> bei Thüringer Schweineherkünften

2001 ◽  
Vol 44 (2) ◽  
pp. 219-230
Author(s):  
W. Reichardt ◽  
S. Müller ◽  
M. Leiterer
Keyword(s):  
Meat Quality ◽  
Iron Content ◽  
Performance Testing ◽  
Pigment Content ◽  
Longissimus Dorsi ◽  
Quality Trait ◽  
Post Mortem ◽  
Quality Requirements ◽  
Testing Center ◽  
Minced Meat

Abstract. Title of the paper: Colour brightness L*, haem pigment and iron content in the musculus longissimus dorsi at Thuringian pig origins To the Identification of the Situation at the meat quality trait „meat colour" were the colour brightness L*, the reflection spectrum between 400 and 750 nm, the haem pigment content and the iron content at the musculus longissimus dorsi of 278 pigs from the Thuringian Performance testing center determined. While at the colour brightness L* measuring 24 h post mortem 90 % of the animals corresponded to the quality requirements at intact muscles the same samples of minced meat measuring 25 h post mortem presented a lower level of colour brightness L* predominantly. The haem pigment as well as the iron content (n = 104) showed means average values (1,06 mg/g resp. 4,18 mg/kg) which were too low in comparison with bibliographical references.The reflection at 525 nm was correlated with R = 0.7 to the extractive determined haem pigment content,

Changes in meat quality characteristics of bovine meat during the first 6 days post mortem

Meat Science ◽  
2003 ◽  
Vol 65 (4) ◽  
pp. 1439-1446 ◽  
Author(s):  
F. Ruiz de Huidobro ◽  
E. Miguel ◽  
E. Onega ◽  
B. Blázquez
Keyword(s):  
Meat Quality ◽  
Quality Characteristics ◽  
Post Mortem

Evaluation of meat quality characteristics of imported chilled lambs in Saudi Arabia

2017 ◽  
Author(s):  
A. Al-Owaimer ◽  
G. Suliman ◽  
E. Hussein
Keyword(s):  
Saudi Arabia ◽  
Sensory Evaluation ◽  
Meat Quality ◽  
Quality Characteristics ◽  
The Other ◽  
Longissimus Dorsi ◽  
Ether Extract ◽  
Overall Acceptability ◽  
Fragmentation Index ◽  
Water Holding

This study was carried out to evalaute meat qaulity characteristics of imported chilled lambs in Saudi Arabia. Eighteen Longissimus dorsi (LD) muscle samples of three imported breeds (Sawakni, Pakistani and Australi) were used. Moisture and ether extract contents were significantly (P less than 0.05) different between the breeds. The breeds also showed significant (P less than 0.05) differences in yellowness (b*), water-holding capacity (WHC) and cooking loss percentage (CL). The best overall acceptability was showed by Australi breed followed by Pakistani. The superior WHC ratio was attained by Pakistani breed, while Austali breed showed the best CL%. The highest myofibril fragmentation index (MFI) value was scored by Pakistani breed followed by Australi. It is concluded that Australi breed was the best between the tested breeds followed by Pakistani and lastly Sawakni based on its superiority over the other two breeds in all sensory evaluation components.

Post mortem energy metabolism and meat quality of porcine M. longissimus dorsi as influenced by stunning method — A 31P NMR spectroscopic study

Meat Science ◽  
2002 ◽  
Vol 62 (1) ◽  
pp. 113-119 ◽  
Author(s):  
Hanne Christine Bertram ◽  
Hans Stødkilde-Jørgensen ◽  
Anders Hans Karlsson ◽  
Henrik Jørgen Andersen
Keyword(s):  
Energy Metabolism ◽  
Spectroscopic Study ◽  
Meat Quality ◽  
31P Nmr ◽  
Longissimus Dorsi ◽  
Post Mortem
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