scholarly journals Effects of carcass weight increase on meat quality and sensory properties of pork loin

2020 ◽  
Vol 62 (5) ◽  
pp. 753-760
Author(s):  
Young-Hwa Hwang ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Seon-Tea Joo
Keyword(s):  
Meat Quality ◽  
Sensory Properties ◽  
Carcass Weight ◽  
Weight Increase ◽  
Pork Loin

scholarly journals Comparison between meat quality of Hanzhong White pigs and carcass weight

2015 ◽  
Vol 14 (2) ◽  
pp. 6059-6064 ◽  
Author(s):  
G.F. Wu ◽  
X.E. Shi ◽  
Y.F. Li ◽  
H.Z. Lu ◽  
C.C. Song ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Weight

scholarly journals Association analysis between carcass weight and meat quality of Bamei pigs

2016 ◽  
Vol 15 (3) ◽  
Author(s):  
J.P. Zhou ◽  
G.F. Wu ◽  
A.Q. Xiang ◽  
L. Wang ◽  
S.D. Sun ◽  
...  
Keyword(s):  
Meat Quality ◽  
Association Analysis ◽  
Carcass Weight

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.

Effects of the percentage of Texel or Rouge de ľOuest genes in lambs on carcass characteristics and meat quality

1999 ◽  
Vol 69 (1) ◽  
pp. 81-92 ◽  
Author(s):  
A. F. Carson ◽  
B. W. Moss ◽  
R. W. J. Steen ◽  
D. J. Kilpatrick
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Fat Content ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Bone Content ◽  
Intermuscular Fat ◽  
Ram Lambs

AbstractThis study investigated the effects of the percentage of Texel or Rouge de l’Ouest (Rouge) genes in lambs (0, 50, 75 or 100%; the remainder being Greyface (Border Leicester × Scottish Blackface)) on lamb carcass characteristics and meat quality. Ewe lambs were slaughtered at 34, 40, 46 and 52 kg and ram lambs were slaughtered at 40, 46, 52 and 58 kg live weight. Dressing proportion increased (P < 0·001) by 0·53 and 0·27 g carcass weight per kg live weight for each 1% increase in Texel or Rouge genes respectively. Carcass conformation classification increased (P < 0·001) by 0·016 and 0·007 units (on a five-point scale) for each 1% increase in Texel or Rouge genes respectively. Carcass fat depth measures were reduced by Texel and Rouge genes such that at a constant fat depth end point, carcass weight could be increased by 0·029 and 0·023 kg for each 1% increase in Texel or Rouge genes. Carcass lean content increased (P < 0·001) by 0·99 and 0·27 g/kg for each 1% increase in Texel or Rouge genes. Subcutaneous fat content was reduced (P < 0·001) by 0·36 and 0·29 g/kg for each 1% increase in Texel or Rouge genes. Intermuscular fat content was reduced (P < 0·01) by 0·38 g/kg per 1% increase in Texel genes, whereas Rouge genes had no effect. Similarly, bone content was reduced (P < 0·01) by Texel genes only (0·31 g/kg per 1% increase in Texel genes). Warner-Bratzler shear force values showed a quadratic effect with increasing Texel and Rouge genes, with an initial decrease from 0 to 50% followed by an increase to 100%. Cooking loss increased (P = 0·05) as the percentage of Rouge genes in lambs increased. Increasing the percentage of Texel or Rouge genes significantly increased L* values (P < 0·01 and P < 0·05 respectively), b* values (P = 0·05 and P< 0·05 respectively) and H° values (P < 0·001).

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.

Effects of growth pathway on beef quality in 18-month-old Angus and South Devon ✕ Angus pasture-fed steers

2001 ◽  
Vol 72 (2) ◽  
pp. 297-308 ◽  
Author(s):  
P.D. Muir ◽  
N.B. Smith ◽  
P.M. Dobbie ◽  
D.R. Smith ◽  
M.D. Bown
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Considerable Effect ◽  
Growth Restriction ◽  
Carcass Weight ◽  
Winter Period ◽  
Meat Tenderness ◽  
Beef Quality ◽  
Significant Difference

AbstractThere is evidence that, in cattle, rapid compensatory growth after a period of growth restriction may increase the variability of beef quality and that variability is greater in breeds which reach larger body size at maturity. This experiment investigated the effect of compensatory growth following a period of winter growth restriction on carcass quality in steers of small and large mature size grazed on pasture. Angus (no. = 120) and South Devon ✕ Angus (SD✕ A; no. = 110) steers were allocated to non-restricted or restricted growth treatment groups and for 126 days over winter their grazing was managed to achieve mean live-weight gains of approximately 0·7 kg/day or to maintain live weight for each group respectively. Steers were slaughtered at the start (no. = 10 per breed) and end (no. = 20 per nutrition group (10 from each breed)) of the winter period for carcass evaluation. Thereafter, remaining steers were grazed together at a high pasture allowance to maximize growth and were slaughtered for carcass evaluation as they reached target live weights (Angus, 590 kg; SD✕ A, 620 kg). SD✕ A steers grew faster (P< 0·05) during both the winter and finishing periods and reached target slaughter live weights approximately 20 days earlier than Angus steers. SD✕ A steers also had leaner carcasses than Angus steers at each slaughter although there was no significant difference in meat quality between breeds. However, there was a significant effect of restriction treatment on carcass weight and meat quality. The non-restricted steers grew faster, had heavier carcasses and more tender steaks than restricted steers, although there was no significant difference in carcass fatness (adjusted for hot carcass weight). Muscle calpain activities were positively correlated with live-weight gain during the finishing period suggesting increased potential for post-mortem myofibrillar proteolysis and therefore increased meat tenderness. However, in the present experiment this was confounded by an increase in shear force with age-at-slaughter, especially in the non-restricted steers. Nevertheless, steers which were heaviest at the start of the experiment reached slaughter live weight earliest, were leaner than average and had higher calpain system activities at slaughter regardless of breed or restriction treatment. Furthermore, in the non-restricted group, high initial live weight and early slaughter was associated with lower pH and more tender meat. In conclusion, although restriction affected meat quality attributes, it appears that live weight prior to food restriction also had a considerable effect on carcass characteristics at slaughter. Therefore, the characteristics of the early growth phase prior to the finishing period may have important consequences for meat quality.

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.

Effects of Sarcocystis miescheriana infection on carcass weight and meat quality of halothane-tested fattening pigs

1987 ◽  
Vol 25 (1) ◽  
pp. 19-31 ◽  
Author(s):  
A. Daugschies ◽  
M. Rommel ◽  
T. Schnieder ◽  
M. Henning ◽  
E. Kallweit
Keyword(s):  
Meat Quality ◽  
Carcass Weight ◽  
Fattening Pigs

scholarly journals Sensory Attributes of Snail’s Meat Prepared in Different Ways

2013 ◽  
Vol 8 (3-4) ◽  
Author(s):  
Drago Sando ◽  
Radoslav Grujić ◽  
Dragan Vujadinović
Keyword(s):  
Meat Quality ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Human Nutrition ◽  
Overall Acceptability ◽  
The World ◽  
The Mediterranean

Snails are used in human nutrition daily in some regions of the world. The acceptability of snail meat affected by many different factors (habits, customs, etc.) but the most important is way of preparing. This paper describes sensory attributes of snail’s meat quality, prepared in two ways, French and Mediterranean. During meals preparation with snail’s meat, various supplements and spices can greatly enhance the sensory properties, especially smell and taste. Results of overall acceptability in this paper show that the Mediterranean way of prepared snails are statistically significant (p<0.05) more acceptable.

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