scholarly journals Meat quality characteristics of the Arabian camel (Camelus dromedarius) at different ages and post-mortem ageing periods

2020 ◽  
Vol 33 (8) ◽  
pp. 1332-1338
Author(s):  
Gamaleldin Mustafa Suliman ◽  
Abdullah Naser Al-Owaimer ◽  
Elsayed Osman Swelum Hussein ◽  
Kamaleldin Abuelfatah ◽  
Moath Badr Othman
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Age Groups ◽  
Quality Characteristics ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Overall Acceptability ◽  
Lower Shear ◽  
Camel Meat ◽  
Arabian Camel

Objective: Meat quality characteristics and sensory attributes were evaluated in three age groups (12, 18, and 24 mo) of one-humped camels of the Saudi Arabian Najdi breed.Methods: Thirty-six male camels (12 for each age group) were used. The <i>Longissimus dorsi</i> muscle from each carcass was divided into three parts and subjected to three ageing periods (1, 5, or 10 d) and evaluated for shear force, myofibril fragmentation index (MFI), expressed juice, cooking loss, and sensory attributes.Results: Age had a significant effect on shear force, MFI, expressed juice quantity, and organoleptic properties. Camels slaughtered at 12 mo exhibited lower shear force and MFI, and higher expressed juice quantity, tenderness, juiciness, and overall acceptability than those slaughtered at 24 mo. Ageing had a significant influence on shear force, MFI, expressed juice quantity, but not on cooking loss. Camel meat aged for 10 d exhibited significantly lower shear force values and expressed juice quantity, and significantly higher MFI compared to that aged for 1 d. However, ageing did not significantly affect sensory attributes, except for tenderness, in camels slaughtered at 18 mo.Conclusion: Both instrumental and sensory evaluations showed that young camel meat has desirable quality characteristics, with superior tenderness and juiciness.

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 Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 834 ◽  
Author(s):  
Gamaleldin M. Suliman ◽  
Abdullah N. Alowaimer ◽  
Elsayed O.S. Hussein ◽  
Hatem S. Ali ◽  
Sameh A. Abdelnour ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Storage Period ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Muscle Type ◽  
And Storage ◽  
Water Holding

The influence of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels (Baladi Saudi, Pakistani, and Somali) were investigated in this study. Crude fat and ash content were significantly higher in the Pakistani than in the Baladi Saudi and Somali breeds, except for higher moisture content observed in the Somali breed. The longissimus lumborum (LL) and semimembranosus (SM) muscles had a greater crude protein than the biceps femoris (BF) muscle. Storage period exhibited a significant reduction in pH values and improvement in color components of meat. The Somali breed produced higher cooking loss % and shear force, with a lower water holding capacity than the Baladi Saudi and Pakistani breeds. The LL muscle had better cooking loss %, water holding capacity, and shear force, whereas storage period (7 days) exhibited a significant reduction in the myofibrillar fragmentation index. Baladi Saudi and Pakistani breeds and LL muscle samples presented better meat sensory attributes, while storage period had no significant influence on the overall sensory characters of meat. In conclusion, there were significant differences between the chemical and structural characteristics of the LL, BF, and SM muscle samples among the three breeds of camel. Baladi Saudi and Pakistani had better meat quality traits than the Somali breed. In addition, LL muscles had better nutritional values and meat quality parameters than BF and SM muscles. Improvement in meat quality attributes were achieved with the storage process of 7 days. It is observed that, the Saudi Baladi camels have a merit of low fat content over both Somali and Pakistani camel breeds. It is also concluded that no significant effects were observed between the treatments as a result of storage when sensory attributes were considered. Moreover, breed, muscle and storage period were interacted significantly only with regard to lightness color space and shear force. This is useful knowledge for the meat industry for optimizing processing and storage procedures for various camel muscles.

scholarly journals Relationships between meat quality traits of Popielno White rabbits

2021 ◽  
Vol 17 (1) ◽  
pp. 35-43
Author(s):  
Sylwia Pałka ◽  
Łukasz Migdał ◽  
Agnieszka Otwinowska-Mindur ◽  
Michał Kmiecik
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Ph Value ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Metabolic Energy ◽  
Quality Traits ◽  
Crude Fibre ◽  
Breeding Method ◽  
Meat Quality Traits

<b>The purpose of the study was to determine the phenotypic correlations between meat quality traits in Popielno White rabbits. The experimental material consisted of 93 Popielno White rabbits (49♀; 44♂). From weaning at 35 days of age until 84 days of age, the animals were housed in a battery system and fed ad libitum with a complete feed containing 10,2 MJ of metabolic energy, 16,5% total protein and 14% crude fibre. The rabbits were slaughtered at 84 days of age with a body weight of about 2,6 kg. The research material was the meat of longissimus lumborum muscle. Meat quality characteristics, i.e. meat acidity, meat colour, shear force, meat texture and cooking loss, were examined. The results were analysed using the SAS package (2014). Many statistically significant relationships were found between the meat quality characteristics of Popielno White rabbits. The results indicate that potential selection towards a change in pH value may adversely affect the meat texture of Popielno White rabbits. Selection to improve the colour of the meat of this breed may have a negative effect on its shear force, hardness and cooking loss. Selection to improve shear force will improve the other texture profile parameters. An improvement in the meat texture parameters of Popielno White rabbits will lead to an improvement in the cooking loss value. Dependencies among meat quality traits in Popielno White rabbits are high enough to be useful in selecting an appropriate breeding method. </b>

scholarly journals Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

2014 ◽  
Vol 17 (1) ◽  
pp. 2-7
Author(s):  
Tais Colpo Sartori ◽  
Nelcindo Nascimento Terra
Keyword(s):  
Experimental Design ◽  
Sensory Analysis ◽  
Shear Force ◽  
Ageing Time ◽  
Continuous Process ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Holding Time ◽  
Chicken Breast

The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.

Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

2018 ◽  
Vol 58 (11) ◽  
pp. 1976 ◽  
Author(s):  
Amalia Simonetti ◽  
Andrea Rando ◽  
Paola Di Gregorio ◽  
Carmelisa Valluzzi ◽  
Annamaria Perna ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Porcine Insulin ◽  
Drip Loss ◽  
Fat Percentage ◽  
Promoter Regions ◽  
Igf2 Gene ◽  
Longissimus Lumborum ◽  
L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

scholarly journals The Impacts of Feeding Natursafe (an Immune Support Product) on Beef Quality

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Henriott ◽  
K. Hart ◽  
N. Herrera ◽  
F. Ribeiro ◽  
N. Bland ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Troponin T ◽  
Quality Characteristics ◽  
Insoluble Collagen ◽  
Plate Counts ◽  
Retail Display

ObjectivesNaturSafe® (Diamond V, USA) is a Saccharomyces cerevisiae fermentation product developed as an animal feed supplement for the further manufacture of nutritionally balanced feeds for beef cattle. This immune support product (Association of American Feed Control Officials number 96.8, 73.046 and International Feed Name number 7–05–520, 8–08–034) has been specifically formulated to optimize beef cattle health and performance, antibiotic stewardship, and food safety. Research has shown that NaturSafe supports optimal rumen and liver health, overall health and immune function, consistency of feed intake, daily gain, feed conversion, and antibiotic effectiveness. As no research previously has assessed the impacts of this feed ingredient on the quality of meat, the objective of this research was to characterize the effects of feeding NaturSafe on meat quality characteristics in beef.Materials and MethodsCrossbred steers (N = 60, n = 12 per treatment; mean hot carcass weight = 421 kg), through an antibiotic free production system, were individually fed diets containing 12, 15, or 18 g/d of NaturSafe or a control diet without (–AB) antibiotics or a control with antibiotics (+AB; 330 mg monensin + 110 mg tylosin·steer–1·d–1) for 112 d. Strip loins were collected and aged for 13 or 29 d postmortem prior to fabrication. Steaks (m. Longissimus) were then evaluated for Warner-Bratzler shear force, pH, sarcoplasmic calcium concentration, troponin-T degradation, fatty acid profile, proximate composition, sarcomere length, total collagen and insoluble collagen. After each aging period, steaks were evaluated for lipid oxidation, and color characteristics (L*, a*, b*, discoloration percentage, and percentage surface oxymyoglobin, metmyoglobin and deoxymyoglobin), during and/or after a 7 d simulated retail display period. A subset of samples at various aging and retail display periods were analyzed for lactic acid bacteria (LAB), psychotrophic plate counts (PPC), and aerobic plate counts (APC). Animal was considered the experimental unit and hot carcass weight and marbling score were used as covariates in the analysis.ResultsTreatment had no effect on pH, sarcomere length, troponin-T degradation, fatty acid profile, proximate composition, total collagen, insoluble collagen, LAB, PPC, APC, lipid oxidation, oxymyoglobin percentage, or metmyoglobin percentage. Meat from cattle fed 18 g/d of NaturSafe was (1) equal to–AB controls and had higher shear force values compared to all other treatments (P < 0.01), (2) had higher (P < 0.05) sarcoplasmic calcium levels than +AB controls and cattle fed 12 g of NaturSafe/d, (3) was redder (higher a* values, P < 0.05) than all other treatments, and (4) was yellower (higher b* values, P < 0.01) than the 12 or 15 g dose and the–AB control. There were no differences among treatments fed NaturSafe for lightness (L*) at either aging time. There were no differences for meat from animals fed 12 or 15 g NatureSafe/d, except deoxymyoglobin percent and discoloration, which were both minimal. Discoloration values were low for all treatments (< 10%).ConclusionThese data indicate that feeding NaturSafe had few discernible effects on meat quality characteristics.

scholarly journals Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a texturometer

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Lucas Arantes-Pereira ◽  
Flávia C. Vargas ◽  
Júlio C.C. Balieiro ◽  
Ana Monica Q.B. Bittante ◽  
Paulo J.A. Sobral
Keyword(s):  
Meat Quality ◽  
Proximate Composition ◽  
Shear Force ◽  
Biceps Femoris ◽  
Cooking Loss ◽  
Force Measurements ◽  
Regression Curves ◽  
Sensory Characteristic ◽  
Psoas Major ◽  
Tensor Fasciae Latae

Tenderness has a prominent position on meat quality and is considered to be the sensory characteristic that most influences meat acceptance. Therefore, the aim of this study was to evaluate the accuracy and determine correlations among three different meat shear force techniques. Commercial samples of bovine Longissimus thoracis et lumborum (BLTL), Tensor fasciae latae (BTFL), Semitendinosus (BST), Psoas major (BPM), Biceps femoris (BBF) and swine Longissimus thoracis et lumborum (PLTL) were analyzed for pH, proximate composition, cooking loss and shear force with a classical Warner-Bratzler device and a TA-XT2 Texturometer equipped with shear blades 1 and 3 mm thick. The effect of different techniques in each studied muscle was statistically analyzed and regression curves were built. Results from the 1 mm blade were quite similar to the ones obtained with the Warner-Bratzler, however the results from 3 mm blade were overestimated (p<0.05). Significant correlation (p<0.01) among shear force technique using Warner-Bratzler and the ones using the Texturometer was observed (0.47 for 1 mm blade and 0.57 for the 3 mm blade). In conclusion, we found that the 1 mm blade and the Warner-Bratzler machine are reproducible for all tested muscles, while the 3 mm blade is not reproducible for the BTFL, BST, BPM, BBF, PLTL. There is a significant correlation between the results obtained by the classical Warner-Bratzler and the TA-XT2 Texturometer equipped with both blades. Therefore, TA-XT2 Texturometer equipped with the 1mm blade can perfectly replace the traditional Warner-Bratzler device.

scholarly journals Increased Inclusion of Dietary Methionine Sources Improves Pork Quality in Association with the Regulation of Energy and Protein Metabolism and Muscle’s Fiber Profile

2020 ◽  
Author(s):  
Peiqiang Yuan ◽  
Sen Lin ◽  
Jiyong Peng ◽  
Yunxia Li ◽  
Yunhan Liu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Metabolism ◽  
Shear Force ◽  
Lipid Synthesis ◽  
Short Chain Fatty Acids ◽  
Pork Quality ◽  
Fiber Types ◽  
Drip Loss ◽  
Lower Shear ◽  
Nutritional Strategies

Abstract Background Intensive selection for faster growth rate and higher lean percentage led to increase in protein deposition but deterioration in meat quality of pigs, thus there is growing interest in exploring the nutritional strategies to improve meat quality. Methionine has been shown to activate mechanistic target of rapamycin complex 1 protein kinase that plays pivotal roles in the regulation of protein and lipid synthesis. However, few study reports are available regarding the effects of dietary methionine supplementation at levels beyond growth requirements on lipid and protein metabolism and thus on pork quality. The objective of this study was to assess whether pork quality was improved by increasing dietary digestible sulfur amino acids (SAA) levels, with pigs fed the control (100% SAA), DL-Methionine (125% SAA)- or OH-Methionine (125% SAA)-supplemented diets during 11–110 kg period. Results Increasing SAA above requirements did not significantly affect growth performance, whereas improved pork quality as indicated by the decreased drip loss and a tendency towards decrease in shear force of longissimus lumborum muscle. Moreover, fresh muscle from barrows fed OH-Methionine showed a higher lightness value compared with the control and DL-Methionine treatments. The relatively lower shear force might be explained by the decrease in crude protein and increase in glycolytic potential, while the decreased drip loss was associated with down-regulation of genes (like fast glycolytic IIx) regulating fiber types. The increased lightness value of fresh muscle from barrows fed OH-Met diets appeared to be associated with the increased lactate level, which can be further explained by the increased plasma short-chain fatty acids concentrations, up-regulated G-protein coupled receptor 43 activation and enhanced glucagon-like peptide 1 secretion. Conclusion Increased SAA consumption appeared to improve pork water-holding capacity and tenderness likely through regulation of energy and protein metabolism and muscle’s fiber profile, which provides new insights into the nutritional strategies to improve meat quality.

Carcass Traits and Meat Quality Characteristics of Malabari Male Kids Reared under Different Production System

2020 ◽  
Author(s):  
Chikkagoudara Kotresh Prasad ◽  
John Abraham ◽  
Balusami Chinnappan ◽  
Roshin Anie Jose ◽  
Senthil Murugan ◽  
...  
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Production System ◽  
Carcass Traits ◽  
Live Weight ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Body Parts ◽  
Final Body Weight ◽  
The Impact

Background: The intensive rearing systems of goats needs dietary formulations that will meet animal requirements, mainly the protein and energy to allow optimum growth rate. Alternative systems to attain 15-20 kg body weight by three months of age with better meat quality is need of the hour. Broiler goat production system is most suitable system of rearing for meat goat production. The current study was conducted to examine the impact of broiler goat production system on the carcass traits and meat quality characteristics of Malabari male kids. Methods: Fourteen pre-weaned kids were randomly allotted to two treatments. Treatment-I (T1) kids were allowed to suckle thrice a day during four weeks and twice in a day during consequent weeks. Whereas in Treatment-II (T2), kids were reared intensively by providing finely ground concentrate feed mixed with equal quantity of rice gruel from a feeding bottle after 7 days of colostrum feeding from the mother. The animals were slaughtered at an age of three months and the final body weight, carcass traits like dressing percentage, weight of different body parts and meat quality parameters like pH, color, cooking loss and shear force were analysed. The proximate composition and sensory evaluation was performed. Result: Broiler goat production system could produce significantly (P less than 0.01) higher final average body weight compared to natural system. All the carcass traits were significantly (P less than 0.01) higher in T2. The broiler goat production system could double the net live weight during the same period compared to natural suckling system with higher dressing % and the chevon produced was tender with less cooking loss. Hence, this system can be recommended for chevon production in shorter period with higher dressing % and lesser cooking loss in Malabari male kids.

scholarly journals 83 Tenderness and cooking loss of beef loins

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 27-28 ◽  
Author(s):  
Robin G Coombs ◽  
C R Richardon
Keyword(s):  
Standard Deviation ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Attributes ◽  
Grocery Store ◽  
Cooking Loss ◽  
Longissimus Muscle ◽  
Internal Temperature ◽  
Regional Area ◽  
Resting Period

Abstract The focus of this study involved measuring two variables of meat quality: tenderness and cooking loss. Experiments were conducted on a premium cut of meat – the loin. The loin contains the Longissimus muscle, with pieces of the Iliocostalis and Spinalis dorsi muscles. The Longissimus muscle was cored for tenderness. Two sources of loins were evaluated: Akaushi breed, and from a commercial grocery store. Meat used consisted of Akaushi loins from 6 different animals (prime grade) and one select grade loin (control). The protocol involved dividing each loin into 6 (907-1134g) roasts, cooking at 104.40 C (to internal temperature of 73.90 C), measuring by weight the cooking loss of the roasts after a 30-minute resting period, and determining tenderness by Warner-Bratzler Shear Force (WBSF) (after overnight storage in a cooler). Cores were taken at 6 different locations of the roast, over the same regional area for WBSF determinations. The WBSF coring instrument used was provided. Tenderness of each loin was measured in 36 cores (n = 36). In overall tenderness, the control loin ranked third out of the seven loins and had the least amount of cooking loss. No differences were found in tenderness (P > 0.05). However, a difference was found in average cooking loss 181.44g ± 0.03 (control); 254.01g ± 0.03 (Akaushi) (P < 0.05). When observing tenderness consistency, the control loin had a somewhat larger standard deviation (1.38 vs 0.756) than the Akaushi loins.Loins used in this study showed variation in cooking loss, tenderness, and consistency between a commercial grocery store source and the Akaushi beef source. These data indicates that quality attributes of beef loins used in this study may be different in ways not related to grade.

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