scholarly journals Characteristics of steers of six beef breeds fattened from eight months of age and slaughtered at a target level of intramuscular fat – II. Meat quality

2001 ◽  
Vol 44 (5) ◽  
pp. 473-488 ◽  
Author(s):  
A. Chambaz ◽  
M. Kreuzer ◽  
M. R. L. Scheeder ◽  
P.-A. Dufey
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Intramuscular Fat ◽  
Heme Iron ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Target Level ◽  
Breed Group ◽  
Water Holding ◽  
Imf Content

Abstract. Meat quality of Angus (AN), Simmental (SI), Charolais (CH), Limousin (LI), Blonde d'Aquitaine (BL), and Piedmontese (PI) steers (n = 22 per breed group) was measured in the M. longissimus dorsi (M.l.d.) and the M. biceps femoris, regio glutea (M.b.f.). Animals were fattened in two subsequent series on a forage-based diet until a target level of 3.5 % intramuscular fat (IMF) was reached aecording to real-time ultrasound assessments in the live animals or until 15 months of fattening had passed. Series 1 was performed in a tie-stall barn while a loosehousing system with straw bedding was applied in series 2. The actually measured IMF contents in M.l.d. were 3.35, 3.47, 3.49, 3.48, 2.34 and 2.40 % for AN, SI, CH, LI, BL and PI, respectively. Breed group differences in IMF content were mostly accompanied by a contrary Variation either in muscle water or protein content. Muscle cholesterol levels were similar for all breeds amounting to 47 and 51 mg/100 g on average in M.l.d. and M.b.f, respectively. Early and late postmortem muscle pH was relatively similar among breeds, but water-holding capacity, measured as losses due to drip, ageing, thawing and cooking, was unfavourably high in AN (drip loss excepted) in both muscles. Cooking loss tended to be lowest in PI, drip loss in SI. The AN showed the palest meat. In line with lightness, heme iron contents were clearly lowest in both muscles in the AN steers. There was no relationship found between IMF and shear force among breed groups. No significant differences between breed groups occurred in M.l.d. collagen solubility and shear force. Apart from breed differences, there were several differences noted between fattening series, namely clearly better water-holding capacity and lower shear force of the meat from series 2 (group housing) than from series 1 (tied System). The results indicate that in steers of similar IMF content and raised under the same feeding and management conditions, differences in most M.l.d. and M.b.f. quality traits were apparent, with the exception of shear force and M.l.d. collagen solubility.

Polymorphism of porcine uncoupling protein 3 (UCP3) and association with fat deposition and meat quality

2007 ◽  
Vol 4 (1) ◽  
pp. 47-51
Author(s):  
Ren Liang ◽  
Zhu Bao-Qin ◽  
Han Dan ◽  
Zhang Yi-Bo ◽  
Song Hui-Juan ◽  
...  
Keyword(s):  
Meat Quality ◽  
Loss Rate ◽  
Uncoupling Protein ◽  
Intramuscular Fat ◽  
Fat Deposition ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Uncoupling Protein 3 ◽  
Fat Thickness ◽  
Water Holding

AbstractBased on quantitative trait locus (QTL) mapping, the gene for porcine uncoupling protein 3 (UCP3) was chosen as a candidate gene for pig fat deposition and meat quality traits. In this study, a partial coding region of the UCP3 gene was sequenced and one single nucleotide polymorphism (cSNP) was found at 395 bp. The mutation was G→A and resulted in the amino acid change from glycine to arginine. This site was also recognized by restriction endonuclease SmaI. The UCP3 SmaI polymorphism was analysed among 186 individuals of Large White×Meishan F2 progeny using polymerase chain reaction–restriction fragment length polymorphism (PCR-RFLP). The genotypes of the UCP3 SmaI polymorphism were AA, AB and BB. The frequency of A and B alleles was respectively 0.56 and 0.44. Statistical analyses showed that the SmaI polymorphism in the F2 population was significantly associated with back-fat thickness at thorax–waist and buttock, as well as with intramuscular fat, drip-loss rate and water-holding capacity. The additive effect of UCP3 SmaI was clearly shown. The genotype AA reduced back-fat thickness and drip-loss rate, increased water-holding capacity, and decreased the intramuscular fat. The effect of the pig UCP3 SmaI polymorphism needs to be analysed in other populations using larger samples.

Meat quality of Boer goat kids and Mutton Merino lambs 2. Sensory meat evaluation

2003 ◽  
Vol 76 (1) ◽  
pp. 73-79 ◽  
Author(s):  
R. Sheridan ◽  
L.C. Hoffman ◽  
A.V. Ferreira
Keyword(s):  
Energy Level ◽  
Shear Force ◽  
Water Holding Capacity ◽  
Metabolizable Energy ◽  
Drip Loss ◽  
Goat Meat ◽  
Boer Goat ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

AbstractThe meat palatability, water-holding capacity, colour and shear force values of 32 Boer goat (BG) kids and 32 South African Mutton Merino (MM) lambs were investigated. Two pelleted diets (offered to 16 animals per species) with either a low (LE, 9·9 MJ/kg dry matter (DM)) or a high (HE, 12·1 MJ/kg DM) metabolizable energy level were given to the animals for either 28 or 56 days. Thereafter the animals were slaughtered, the meat cooked and presented to a trained sensory panel. Organoleptically, a difference between goat and lamb was noted. Each one had a specific species flavour, which was not influenced by energy level of the diet. BG meat was perceived to be stringier than that of the MM, but there was no significant difference in Warner-Bratzler shear force values. Tenderness declined with age in both species and there was also a tendency for goat meat to be less juicy than lamb. Chevon had a more pronounced after-taste than lamb. No objective difference could be distinguished between the colour of the cooked goat and lamb, but there was a tendency for fresh lamb to have a higher a*-value (redness) than goat. Although diet did not influence drip loss, drip loss increased with an increase in slaughter age. Only after 56 days did the m. semimembranosus of MM have a significantly higher drip loss than that of BG (LE: 4·84 v. 3·43%; HE: 4·72 v. 3·23%). In the m. semimembranosus of both species cooking loss increased with an increase in slaughter age. It can be concluded that goat meat compares favourably with lamb in terms of water-holding capacity, colour and shear force values. If goats are finished in the feedlot, it can be done on a LE diet, since diet does not influences any of the mentioned characteristics. This may render a direct economic advantage for BG feedlot finishing.

scholarly journals QUALIDADE DA CARNE SUÍNA APÓS DOIS TEMPOS DE DESCANSO NO FRIGORÍFICO

2005 ◽  
Vol 10 (1) ◽  
Author(s):  
R.G. KÖHLER ◽  
R.J.S. FREITAS
Keyword(s):  
Meat Quality ◽  
Filter Paper ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Pork Meat ◽  
Lack Of Information ◽  
Maximum Ideal ◽  
Water Holding

Existem vários fatores estressantes que podem afetar a qualidade da carne e também há falta de informação sobre a quantidade de horas mínimas e máximas ideais de descanso no frigorífico para a reposição do esgotamento físico dos animais após o transporte. O presente trabalho teve como objetivo estudar o efeito da redução do tempo de permanência na pocilga do frigorífico sobre a qualidade da carne suína, avaliando-se as seguintes características: pH; capacidade de retenção de água (WHC). A redução de descanso de 9 horas para 3 horas de descanso no frigorífico não alteraram de modo significativo a qualidade da carne suína nas variáveis pH 45 minutos, pH 24 horas pós abate e na capacidade de retenção de água (WHC) pelos métodos Drip Loss e papel de filtro prensado de GRAU e HAMM, mas com a redução do tempo de descanso no frigorífico, pôdese obter outros ganhos (redução do estresse, escoriações de pele, hematomas, fraturas e outros) e em qualidade da carne. Pork meat quality after two times of lairage in slaugther Abstract There are several stressing factors that can affect the meat quality, and also a lack of information on the minimum and maximum ideal lairage time in the slaugther for the replacement of animal physical exhaustion after transportation. The reduction of 9 to 3 hours of lairage in the preslaugther did not significantly alter the pork meat quality in the variables pH 45 min, pH 24 h postslaugther, water-holding capacity (WHC) for the methods Drip Loss and filter paper press of GRAU & HAMM. However, with the reduction lairage time in the slaugther, other gains could be obtained (reduction of stress, skin excoriations, hematomas, fractures and others) as well as increase in meat quality.

scholarly journals Effect of “Wooden Breast” appearance on poultry meat quality, histological traits, and lesions characterization

2017 ◽  
Vol 62 (No. 2) ◽  
pp. 51-57 ◽  
Author(s):  
A. Dalle Zotte ◽  
G. Tasoniero ◽  
E. Puolanne ◽  
H. Remignon ◽  
M. Cecchinato ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Muscle Fibres ◽  
Cross Sectional ◽  
Giant Fibres ◽  
Breast Weight ◽  
Wooden Breast ◽  
Water Holding

The purposes of the study were to investigate the effects of Wooden Breast (WB) myodegeneration on poultry meat quality and to give a contribution in typing lesions morphology. At a poultry meat cutting facility, 474 carcasses of a high-breast-yield hybrid chickens were inspected for WB condition, and 30 normal (N) and 30 affected (WB) breast fillets (Pectoralis major) were randomly selected. The WB condition represented 53.2% of the examined carcasses. Weight, cross sectional area (CSA), pH, L*, a*, b* colour values, water-holding capacity, and Warner-Bratzler shear force were determined. Samples were also visually and histologically evaluated. Affected samples were heavier, thicker, paler (P < 0.001), and characterized by palpatory hardness and lower water holding capacity (P < 0.05). Macroscopically, abnormalities were primarily localized in the cranial portion of the fillet and defined by the presence of bulges, petechiae, fluid and clear exudate, and higher pH. Microscopically, the WB condition was characterized by muscle fibres with greater CSA (P < 0.001) and higher giant fibres prevalence (P < 0.01). Data suggest a relationship between breast weight and WB condition.

scholarly journals The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton

2020 ◽  
Vol 90 (6) ◽  
pp. 611-616
Author(s):  
Ana Kaić ◽  
◽  
Ivan Širić ◽  
Silvester Žgur ◽  
Gordan Šubara ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Quality ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Aging Period ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter and different post mortem aging periods (1, 7, and 14 days). DL was measured according to the EZ method after storage periods of 24 and 48 h. Determination of TL, CL, and WBSF was performed for samples aged prior to freezing for 1, 7, and 14 days. A significantly lower TL (P<0.05) was observed in the mutton samples that aged for 1 day (7.76%) prior to freezing compared to the mutton samples that aged for 7 days (9.91%) and 14 days (9.32%) prior to freezing. The WBSF revealed significant differences between the aging periods (P<0.05), indicating that mutton aged 7 (33.92 N) and 14 (28.23 N) days showed greater tenderness than mutton with a shorter aging period (43.89 N). Considering that there was no significant difference between mutton aged for 7 and 14 days in water-holding capacity and shear force, there is no reasonable reason for aging mutton longer than 7 days. Therefore, further research into shorter aging periods, the sensory quality of mutton, and its acceptability by consumers is needed.

scholarly journals Effect of Inulin Source and a Probiotic Supplement in Pig Diets on Carcass Traits, Meat Quality and Fatty Acid Composition in Finishing Pigs

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2438
Author(s):  
Eugeniusz R. Grela ◽  
Małgorzata Świątkiewicz ◽  
Mariusz Florek ◽  
Maciej Bąkowski ◽  
Grzegorz Skiba
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Shear Force ◽  
Chemical Constituents ◽  
Free Water ◽  
Sensory Attributes ◽  
Water Holding Capacity ◽  
Water Holding

In this experiment, we investigated the effect of the supplementation of probiotic bacteria in the diet with inulin or dried Jerusalem artichoke tubers on the performance, meat quality, and fatty acid composition in the meat and backfat of fatteners. One hundred and forty-four crossbred pigs (PIC × Penarlan P76) were divided into six groups and fattened from 30 to 114 kg. The meat proximate composition, pH, color, texture, shear force, water-holding capacity, sensory attributes, and thiobarbituric-acid-reactive substances were measured. Normal post-mortem meat glycolysis was demonstrated and no meat defects were present. The chemical constituents in muscle tissues were similar, except for intramuscular fat (IMF). The addition of the prebiotics resulted in a higher IMF level, whereas a significantly lower content was found after the probiotic supplementation. Meat from both prebiotic groups was lighter, less red, and more yellow and showed a higher hue angle. The addition of both prebiotics significantly improved the antioxidant status of meat (by approximately 16% and 18%) and the water-holding capacity (less free water and higher M/T ratios), but reduced shear force (by 17%, p ≤ 0.05) and hardness (by 39% and 35%, respectively, p ≤ 0.05). The addition of the prebiotics and probiotics had no effect on any of the evaluated sensory attributes.

scholarly journals Fresh and matured lamb meat quality fed with sunflower seeds and vitamin E

2013 ◽  
Vol 43 (1) ◽  
pp. 151-157 ◽  
Author(s):  
Ronaldo Oliveira Sales ◽  
Américo Garcia da Silva Sobrinho ◽  
Nivea Maria Brancacci Lopes Zeola ◽  
Natália Ludmila Lins Lima ◽  
Gabriela Milani Manzi ◽  
...  
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Sunflower Seed ◽  
Shear Force ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Sunflower Seeds ◽  
Longissimus Dorsi Muscle ◽  
Lamb Meat ◽  
Water Holding

The objective of the study is to evaluate meat quality from Ile de France lamb fed diets supplemented with sunflower seeds and vitamin E. Thirty-two lamb weighing initially 15kg were housed in individual stalls and slaughtered when body weight reached 32kg. The treatments consisted of four experimental diets: D1) sugarcane + concentrate without sunflower seeds; D2) sugarcane + concentrate with sunflower seeds; D3) sugarcane + concentrate without sunflower seeds plus 1000mg vitamin E kg-1 diet dry matter (DM); and D4) sugarcane + concentrate with sunflower seeds and 1000mg vitamin E kg-1 diet DM. The parameters temperature, pH, color, cooking loss, shear force and water holding capacity were determined at maturation times of 0, 7 and 14 days on the Longissimus dorsi muscle. Qualitative characteristics of the meat were not affected by the sunflower seed combined with vitamin E diet; however, pH 24 hours was affected (P<0.05) by the sunflower seed combined with vitamin E diet. Cooking loss was not significantly influenced (P>0.05) by diet or maturation times. On the other hand, shear force and water holding capacity were significantly affected (P<0.05) by the treatments. The use of vitamin E resulted in lamb meat with higher water holding capacity. Maturation time influenced the parameters pH, color and shear force. Lamb meat that matured for 7 days displayed the lowest shear force.

Carcass traits and meat quality of quails from both sexes and eight distinct strains

2017 ◽  
Vol 57 (10) ◽  
pp. 2141 ◽  
Author(s):  
Ronan P. Gontijo ◽  
Cleube A. Boari ◽  
Aldrin V. Pires ◽  
Martinho A. Silva ◽  
Luíza R. A. Abreu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Carcass Weight ◽  
Water Holding ◽  
Type Strains ◽  
Meat Type

Our objective was to evaluate carcass traits and meat quality of quails from different strains and both sexes pertaining to three breeding-improvement programs. Quails from seven meat-type strains (UFV1, UFV2, UFV3, EV1, EV2, LF1 and LF2) and from one egg-laying (Japanese quail) strain (LAY) were slaughtered at 35 days of age. A completely randomised 8 (strain) × 2 (sex) factorial design was used for data analysis. Bodyweight, hot carcass weight and breast (musculus pectoralis major and m. pectoralis minor) and legs (thigh and drumstick) weights and their respective yields were determined. Ultimate pH, colour measurements, water-holding capacity, cooking loss and shear force were assessed. No difference in ultimate pH, shear force and hue was observed. The UFV3 strain had the greatest bodyweight at slaughter. The UFV3 strain had the greatest hot carcass weight in both sexes. The heaviest breasts were observed in both sexes of the UFV3 strain and in males of the UFV2 strain. The UFV3 quails had greater leg weight. The hot carcass yields of meat-type strains were greater than that of the LAY strain. The UFV3 and LAY females furnished a greater breast yield than did male quails. For males, the UFV1 strain had a greater yield of breast than that of LAY quails. The LAY quails presented the greatest yields of leg. The LAY quails had the least luminance, and the greatest water-holding capacity, cooking loss, red and yellow intensity, and chroma. In summary, meat obtained from meat-type strains had a greater water-holding capacity, lower cooking loss and greater luminance than that of the LAY strain. In addition, the meat-type strains grew appreciably faster, but the difference in yields of breast and leg meat between meat and layer strains was small. We conclude that meat-type strains, especially the UFV3, are more appropriate for enterprises focussed on meat production.

scholarly journals The relationship between acidification (pH) and meat quality traits of polish white breed pigs

2021 ◽  
Author(s):  
Hanna Jankowiak ◽  
Aleksandra Cebulska ◽  
Maria Bocian
Keyword(s):  
Meat Quality ◽  
Stress Sensitivity ◽  
Quality Characteristics ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Meat Tenderness ◽  
Large White ◽  
Hue Angle ◽  
The Relationship ◽  
Water Holding

AbstractThe paper presents the results of a study on the relationship between acidification (pH) and standard quality characteristics of the meat of Polish Large White × Polish Landrace pig crossbreds. The meat for the study was obtained from 184 F1 Polish Large White × Polish Landrace fatteners from a herd free of the stress-sensitivity gene. The obtained results were analysed in groups formed according to the meat’s measured pH45 values (≤ 6.3; 6.3–6.7; > 6.7) and pHu values (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH45 values were paralleled by greater water-holding capacity and plasticity, lower drip loss, darker colour L* as assessed visually and with equipment, and greater content of muscle pigments (P < 0.01) of the evaluated meat. Higher pHu values had a more pronounced impact on WHC, free drip loss, tenderness, water content, and colour parameters: a*, b*, chroma C* (P < 0.01), and hue angle ho (P < 0.05). The obtained simple correlations between pH45 and pHu acidity and meat-quality characteristics indicate that the measured pH45 value was correlated more closely than ultimate acidification (P < 0.01) with visually assessed colour intensity, tactilely assessed meat hardness, colour lightness L* (P < 0.01), hue angle ho (P < 0.05), and muscle pigment content. On the other hand, pHu was more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content (P < 0.01).

scholarly journals High-Frequency Focused Ultrasound on Quality Traits of Bovine Triceps brachii Muscle

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2074
Author(s):  
Reyes Omaro Caraveo-Suarez ◽  
Ivan Adrian Garcia-Galicia ◽  
Eduardo Santellano-Estrada ◽  
Luis Manuel Carrillo-Lopez ◽  
Mariana Huerta-Jimenez ◽  
...  
Keyword(s):  
High Frequency ◽  
Shear Force ◽  
Focused Ultrasound ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Quality Traits ◽  
Triceps Brachii ◽  
Beef Tenderness ◽  
Negative Impacts ◽  
Water Holding

This aim of this study was to evaluate the effect of high-frequency focused ultrasound (HFFU) on quality traits of bovine Triceps brachii. Four treatments (0, 10, 20, and 30 min) of HFFU (2 MHz and 1.5 W/cm2) were applied to bovine T. brachii muscle. Immediately after treatment, evaluations of color, pH, drip loss, water holding capacity, and shear force in meat were undertaken. The application of HFFU slightly decreased (p < 0.05) the redness of meat. In addition, a significant (p < 0.05) decrease in the shear force of meat was observed after the application of HFFU at 30 min. No effect (p > 0.05) was observed on other color parameters, drip loss, and water holding capacity of meat. Overall, HFFU improved beef tenderness without negative impacts on color, pH, drip loss, and water holding capacity of meat. HFFU offers the option of tenderizing specific muscles or anatomical regions of the beef carcass. These findings provide new insights into the potential application of ultrasound in meat processing.

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