scholarly journals Comparison of the physico-chemical meat quality of the breeds Mangalitsa and Large white with regard to the slaughter weight

10.5219/1334 ◽  
2020 ◽  
Vol 14 ◽  
pp. 135-141
Author(s):  
Ivan Imrich ◽  
Eva Mlyneková ◽  
Juraj Mlynek ◽  
Marko Halo ◽  
Tomáš Kanka
Keyword(s):  
Protein Content ◽  
Meat Quality ◽  
Large White ◽  
Slaughter Weight ◽  
Meat Composition ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Positive Effect ◽  
Weight Groups

The aim of this study was to compare the quality of musculus longissimus dorsi in the breeds of Mangalitsa and Large White with regard to the slaughter weight. Large White (LW) breed and White Mangalitsa (Ma) breed were used in the experiment. The system of housing and feeding was the same in both of the monitored breeds. The pigs were fed with the same feeding mixture ad libitum. According to the slaughter weight, the pigs were divided into three groups: up to 100 kg, 101 – 110 kg and over 110 kg. The breed Ma had a significantly lower drip loss than the breed LW. Evaluating the color of the meat, the LW breed has showed significantly higher L* (lightness, white ±black) and lower a* (redness, red ± green) values than the Ma breed. Within the chemical meat composition, the Ma breed had a significantly higher water content in MLD compared to the LW breed. Generally, there were no major differences in the meat quality between the Mangalitsa and Large White breeds. Finally it can be concluded that the breed Mangalitsa showed more favorable values of the physico-chemical indicators. Comparing the quality of the meat with regard to the slaughter weight, there were no large differences between individual weight groups. A higher slaughter weight has positively influenced mainly the color of the meat, as pigs weighing more than 110 kg achieved a significantly lower value of L* and a higher value of a* in comparison to pigs of the lower weight. As a positive effect of a higher slaughter weight can be considered its effect on the protein content in the meat, as pigs weighing over 100 kg have a significantly higher protein content in the meat than pigs weighing below 100 kg.

scholarly journals BEAF QUALITY OF PURE-BRED AND CROSS-BRED BEEF CATTLE OF SIBERIA

2019 ◽  
Vol 48 (5) ◽  
pp. 45-51 ◽  
Author(s):  
B. O. Inerbaev ◽  
N. V. Borisov
Keyword(s):  
Meat Quality ◽  
Biochemical Composition ◽  
Relative Mass ◽  
Control Group ◽  
General View ◽  
Housing Conditions ◽  
High Quality ◽  
Slaughter Weight ◽  
Positive Effect

The paper presents requirements to high-quality beef in terms of its general view, biochemical composition, taste and nutritional properties. The parameters which determine the taste, aroma, juiciness, tenderness of meat, as well as the strength and richness of the broth are given. Quality of beef obtained from animals of different beef breeds and their hybrids was assessed. Meat quality of the Hereford breed is higher than that of other most common breeds by the main parameters. The effect of the cow class on the meatproductivity of the young Hereford bulls was experimentally established. They were superior to animals of the control group in pre-slaughter weight by 25 kg (6.4%), slaughter weight - by 15.4 kg (7.5%), relative mass of flesh - by 7.8 kg, half-carcass weight - by 8.1 kg (7.6%). At the age of 20 months Hereford x Simmental steers of the 1st generation and heifers of the 3rd generation were characterized by high quality meat. Depending on housing conditions (with an area of 3.5 m 2 per head), the Kazakh-white-headed x Simmental steers of the 1st generation were in the lead in terms of meat quality. When fattened at the site, the Kazakh-white-headed x young Simmental bulls and heifers of the 1st generation were superior. The positive effect of semen production of Australian stud bulls on meat marbling of Siberian analogues (6 points) was experimentally proven. A new accelerated method of taking a sample of meat for research is described. In this method probes are taken from four easily accessible large muscles: m. supraspinatus, longissimus dorsi, m. iliopsoas (fillet), m. semimembranosus. Their biochemical composition is determined, after which the quality composition of carcass flesh is defined by a special formula with allowance for correction factors.

scholarly journals Продуктивність в’єтнамських вислочеревних свиней та їх помісей

2013 ◽  
pp. 73-75
Author(s):  
В. Є. Усачова
Keyword(s):  
Meat Quality ◽  
Growth And Development ◽  
Multiple Pregnancy ◽  
Large White ◽  
Slaughter Weight ◽  
Reproductive Ability ◽  
Large White Breed ◽  
White Breed

Наведено результати дослідження репродуктивних, відгодівельних і м’ясних якостей свиней в’єтнамської вислочеревної породи «в чистоті» та в поєднанні з плідниками великої білої породи. Встановлено, що за використання схрещування досягається поліпшення відтворювальної здатності свиноматок за багато-, великоплідністю, живою масою одного поросяти і гнізда при відлученні. Підсвинки в’єтнамської вислочеревної породи поступалися помісному молодняку за інтенсивністю росту і розвитку. Відгодівля помісних генотипів сприяла поліпшенню відгодівельних та м’ясних якостей. The results of the study of reproductive, fattening and meat quality of pigs in Vietnam loose belly breed «in a cleanness» and in crossing with the male hogs of large white breed are given in the article. It is set that the use of crossing leads to improvement of reproductive ability of sows on multiple pregnancy, large fetus, to living mass of one pigling. Gilts of the Vietnamese loose belly breed yielded to the crossbreed sapling on intensity of growth and development and slaughter-weight. Fattening of crossbreed genotypes was instrumental in the improvement of fattenings and meat qualities.

scholarly journals Effect of Free-Range and Low-Protein Concentrated Diets on Growth Performance, Carcass Traits, and Meat Composition of Iberian Pig

Animals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 273 ◽  
Author(s):  
Juan F. Tejeda ◽  
Alejandro Hernández-Matamoros ◽  
Mercedes Paniagua ◽  
Elena González
Keyword(s):  
Fatty Acids ◽  
Protein Content ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Free Range ◽  
Meat Composition ◽  
Low Protein ◽  
Iberian Pig ◽  
Pig Meat

The feeding system is one of the main factors influencing the Iberian pig meat quality. This experiment was undertaken to evaluate the influence of feeding diets containing different levels of protein on performance, carcass, and meat quality of Iberian pigs. To that aim, 24 castrated male Retinto Iberian pigs with an average weight of 116 kg were fed under free-range conditions with acorns and grass (FR), and on concentrated diets in confinement with standard (SP) and low protein content (LP). The crude protein content in acorns was lower than that in the grass and SP diet, but similar to that in the LP diet. FR pigs needed more time to achieve slaughter weight than LP and SP pigs. Iberian pigs fed on low-protein diet (FR and LP) had a higher intramuscular fat content in the musculus serratus ventralis than SP pigs. The influence of diet on the fatty-acid composition was reflected more markedly in subcutaneous fat than in muscles. FR pigs showed a higher level of C18:1 n-9 and total polyunsaturated fatty acids and lower total saturated fatty acids in subcutaneous fat than LP and SP. It is concluded that diets with low protein levels do not affect Iberian pig productive traits but change the meat composition, rendering them an interesting strategy to improve the quality of Iberian pig meat and dry-cured products.

scholarly journals Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle

2018 ◽  
Vol 36 (No. 5) ◽  
pp. 378-385
Author(s):  
Vytautas Januskevicius ◽  
Grazina Januskeviciene ◽  
Gintare Zaborskiene
Keyword(s):  
Meat Quality ◽  
Harmful Effect ◽  
Coliform Bacteria ◽  
E Coli ◽  
Noticeable Increase ◽  
Physico Chemical ◽  
Infected Meat ◽  
Technological Quality ◽  
Meat Samples

The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat quality was investigated using microbiological and physico-chemical (RP-HPLC, GC) methods 48 hours after slaughter. Sarcocystis infection was associated with increased fat content, lightness L* and drip loss, and decreased ash and protein percentages. Infection also had a significant effect on the amount of amino acids (AAs), which slowly decreased as the number of sarcocysts increased. The total amount of AAs correlated with glutamic acid content (R = 0.966, P &lt; 0.05). Heavily infected samples contained significantly lower amounts of putrescine, histamine, spermine and spermidine (P &lt; 0.05) and<br /> a noticeable increase in the total count of aerobic microorganisms, but no change in the numbers of E. coli and coliform bacteria in comparison with no infected samples. Sarcocysts in beef diaphragms did not cause serious changes in the technological quality of the meat, but the biological quality of infected meat was reduced.  

scholarly journals Development of the recipe and technology of dessert butter with black currant

2021 ◽  
Vol 285 ◽  
pp. 05007
Author(s):  
Inessa Zachesova ◽  
Maria Gorbacheva ◽  
Anna Merkylova ◽  
Natalia Shagaeva
Keyword(s):  
Black Currant ◽  
Optimal Amount ◽  
Energy Value ◽  
Retail Chain ◽  
Chemical Indicators ◽  
Physico Chemical

Butter is in constant demand among consumers, as it has a high nutritional and energy value. However, the range of butter sold in the retail chain is represented by such names as Traditional, Amateur, Peasant, Chocolate. In this connection, there is a need to create new types of butter with high consumer properties. The technology and recipes of dessert butter with black currant have been developed. The analysis of organoleptic and physico-chemical indicators of the quality of the developed butter with black currant is carried out. The optimal amount of black currant is determined when creating dessert butter.

scholarly journals Studies on meat quality of pigs crossbred with wild boars. 5. Effects of sex on growth, carcass traits and physico-chemical properties of meat.

1991 ◽  
Vol 28 (1) ◽  
pp. 6-12 ◽  
Author(s):  
Akiyoshi MATSUOKA ◽  
Yutaka YAMANO ◽  
Noboru FURUKAWA ◽  
Shuhei IKEDA ◽  
Yoshitada YAMANAKA
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Chemical Properties ◽  
Wild Boars ◽  
Physico Chemical

scholarly journals Influence of probiotic and prebiotic on meat quality of broiler chicken carcasses

2021 ◽  
Vol 32 ◽  
pp. 04009
Author(s):  
Irina Chervonova
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
First Grade ◽  
Control Group ◽  
Muscle Weight ◽  
The Third ◽  
The Impact ◽  
Positive Effect

The article presents the results of studying the impact of the spore-forming probiotic “Olin” and the prebiotic “Eсofiltrum” on the meat quality of broiler chicken carcasses of the Ross-308 cross. In the course of the research, it has been found that the inclusion of these preparations in the broiler diet has a positive effect on the studied indicators: the pre-slaughter weight increased by 4.3-5.7%, the weight of the gutted carcass by 4.6-6.2%, the muscle weight 4.8-6.5%, the weight of the loin muscles by 5.7-8.2%. The ratio of edible parts to inedible parts is 4.14 in the third experimental group, 4.08-in the second, and 4.04-in the control. Based on the results of the anatomical cutting of broiler carcasses and according to the fatness indicators the poultry carcasses of the third and second experimental groups, 87.5% and 87.2%, respectively, belong to the first grade, and the yield of the first grade carcasses is 86.2% in the control group. Meat products obtained from both the control poultry and the poultry of both experimental groups has no off-aroma odor and taste, the meat is juicy, tender and aromatic. The products obtained from broiler chickens, whose ration includes the probiotic “Olin” and the prebiotic “Ecofiltrum”, do not have any deviations from the established standards and norms. During the research, it has been found that the use of the studied drugs has a positive effect on the meat quality of poultry carcasses. However, broiler chickens receiving the probiotic “Olin” has more pronounced meat qualities.

scholarly journals Microstructure of Longissimus Lumborum Muscle and Meat Quality of Native Polish Pig Breeds: Złotnicka Sp Otted and Puławska

2016 ◽  
Vol 16 (4) ◽  
pp. 1199-1210 ◽  
Author(s):  
Joanna Bogucka ◽  
Wojciech Kapelański
Keyword(s):  
Meat Quality ◽  
The Other ◽  
Type I ◽  
Large White ◽  
Pig Breeds ◽  
Longissimus Lumborum ◽  
Fattening Pigs

Abstract In 50 fattening pigs representing two Polish native breeds: 24 Złotnicka Spotted, 10 Puławska and 16 F1 ♀ (Polish Large White × Polish Landrace) × F1 ♂ (Duroc × Pietrain) crosses microstructure of muscle, carcass and meat quality were studied. Puławska pigs had the thickest backfat, but the loin eye area was smaller only in comparison to crossbreds. Compared to the Puławska breed, the meat of Złotnicka Spotted pigs was darker, which was associated with a greater percentage of type I fibres and a smaller percentage of type IIB fibres. Puławska pigs distinguished themselves from the other groups under study by the greatest density of fibres per mm2. Smaller diameter of type IIA and IIB fibres and higher total number of fibres were found in Puławska breed pigs compared to Złotnicka Spotted, despite the absence of differences in the loin eye area. Smaller thickness of the fibres favourably affects meat quality, and might be considered an indicator of a delicate structure of meat.

scholarly journals Physico-Chemical Characteristics and Microbiological Quality of Broiler Chicken Pectoralis Major Muscle Subjected to Different Storage Temperature and Duration

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 741
Author(s):  
Muhamad Faris Ab Aziz ◽  
Muhammad Nizam Hayat ◽  
Ubedullah Kaka ◽  
Nitty Hirawaty Kamarulzaman ◽  
Awis Qurni Sazili
Keyword(s):  
Meat Quality ◽  
Broiler Chicken ◽  
Storage Temperature ◽  
Pectoralis Major Muscle ◽  
Microbiological Quality ◽  
Pectoralis Major ◽  
Cooking Loss ◽  
Storage Duration ◽  
Physico Chemical

Storage temperature and duration plays an important role in meat processing. Observations in poultry processing plants have shown a serious deviation in storage condition compared to the recommended procedures. Furthermore, there is still a paucity of evidence on the effects of storage temperature and duration on meat quality and microbial population. The aim of this study was to determine the effects of different temperature and duration during storage on physico-chemical properties and microbiological quality of broiler chicken Pectoralis major muscle. Eighty birds were slaughtered and processed, following which the packed boneless breast (PBB) (each bird was to provide two breast muscle samples; left breast and right breast) was divided into four groups, each consisted of 40 PBB. Each group was subsequently assigned to storage either at 4 °C, −10 °C, −18 °C or −40 °C, for 24 h before 20 PBB samples from each group were transported to the respective laboratory for meat quality and microbiological analysis. The remaining 20 PBB from each storage temperature were stored for 72 h before being transported for analysis. Results have shown significant increases in drip loss and cooking loss as the storage temperature decreases. Similarly, storage duration significantly affected cooking loss, of which, samples stored for 72 h exhibited higher cooking loss compared to those stored for 24 h. For color, significant differences were only observed in lightness (L*) and redness (a*) values. Longer duration of storage had significantly improved tenderness whereby, samples that have been stored for a shorter duration presented higher pH values. Populations of coliform and Salmonella decreased significantly with decreasing temperature and increasing storage duration.

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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