Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

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Growth performance, carcass and meat quality of Karayaka female lambs born in different seasons

Archives Animal Breeding ◽

10.7482/0003-9438-56-031 ◽

2013 ◽

Vol 56 (1) ◽

pp. 315-327

Author(s):

U. Sen ◽

M. Kuran ◽

U. Ensoy

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Breeding Season ◽

Quality Parameters ◽

Growth Patterns ◽

Longissimus Dorsi ◽

Longissimus Dorsi Muscle ◽

Different Seasons ◽

Fat Thickness

Abstract. The aim of this study was to determine growth performance, carcass and meat quality of Karayaka female lambs born in different seasons. Winter born (breeding season; n=15) and autumn born (out of the breeding season; n=15) singleton female lambs were used in the study. Birth and slaughter weights of lambs in both groups were similar, but the weaning weight of the autumn born lambs was higher (P<0.05). The autumn born lambs had lower carcass yield, lung, spleen and gastrocnemious muscle weights (P<0.05), but higher liver, kidney, empty reticulo-rumen, empty small intestine, internal fat, suprarenal fat weights and a higher fat thickness over the longissimus dorsi muscle (P<0.05). Additionally, the winter born lambs had higher cooking loss, drip loss and shear force values (P<0.05), but lower dry matter and intramuscular fat (P<0.05) in longissimus dorsi and semitendinosus muscles. There were significant differences between both groups in terms of meat colour characteristics (P<0.05) except b* values for longissimus dorsi at 1 h and for semitendinosus at 24 h. The results suggest that Karayaka female lambs born in winter and autumn seasons have different meat quality parameters and growth patterns at pre- and post-weaning.

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Effect of Cattle Breeds on the Meat Quality of Longissimus Dorsi Muscles

Pakistan Journal of Nutrition ◽

10.3923/pjn.2017.164.167 ◽

2017 ◽

Vol 16 (3) ◽

pp. 164-167 ◽

Cited By ~ 1

Author(s):

Khasrad . ◽

Sarbaini . ◽

Arfa`i . ◽

Rusdimansyah .

Keyword(s):

Meat Quality ◽

Longissimus Dorsi ◽

Cattle Breeds

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Carcass characteristics and meat quality of male goat kids supplemented by alternative feed resources: Olive cake and cactus cladodes.

10.21203/rs.3.rs-18316/v1 ◽

2020 ◽

Author(s):

Samira El Otmani ◽

Youssef Chebli ◽

Mouad Chentouf ◽

Jean-Luc Hornick ◽

Jean-François Cabaraux

Keyword(s):

Meat Quality ◽

Carcass Characteristics ◽

Longissimus Dorsi ◽

Control Group ◽

Olive Cake ◽

Final Body Weight ◽

Feed Resources ◽

Initial Ph ◽

Negative Effect

Abstract Background The current study was carried out to evaluate the effect of olive cake and cactus cladodes incorporation on carcass characteristics and meat quality of goat kids.Methods Forty-eight male goat kids were divided into four groups. The control group received a conventional supplementation and the test groups were supplemented with a concentrate containing, on dry matter basis, 35% of olive cake (OC), 30% of cactus cladodes (CC), or 15% OC and 15% CC (OC+CC) respectively. After 3 months, all animals were slaughtered and the carcass quality was characterized. Samples of Longissimus dorsi and Semimembranosus were collected to determine meat quality.Results The diets did not affect final body weight and carcass characteristics, except for muscle index that decreases with 35% OC, and redness and yellowness at tail outline and belly (P < 0.05). The OC incorporation increased yellowness at tail and decreased redness at belly (P < 0.05), while the CC inclusion decreased redness at tail outline (P < 0.01), and redness (P < 0.05) and yellowness at belly (P < 0.01). Meat ultimate pH, color, moisture and tenderness were not affected by diets. In Longissimus dorsi, higher proteins (P < 0.001) and lower fat and ash (P < 0.05) content were observed with CC, and lower proteins content with OC and OC+CC (P < 0.001). In Semimembranosus, a low initial pH (P < 0.05) was observed with OC and high protein content (P < 0.001) with CC and OC+CC. Generally, groups, ratios, and indexes of fatty acids (FA) were similar between groups, except FA profile that was affected by diet, especially for Semimembranosus. In Longissimus dorsi, the OC and CC introduction decreased C16:1, and C20: 3n3 increased with CC and OC+CC (P < 0.05). While in Semimembranosus, OC increased C6, C8, C18:3n3, C20:2 and C22:2, whereas CC incorporation reduced C8, C10, and C15:1, and OC+CC reduced C10 (P < 0.05).Conclusions This study was shown that OC and CC could be introduced in goat kids’ diet, without a negative effect on carcass characteristics and meat quality.

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Effect of postmortem storage on shear force value and calpain/calpastatin activity in longissimus dorsi muscle of rusa deer (cervus timorensis)

MATEC Web of Conferences ◽

10.1051/matecconf/201819203031 ◽

2018 ◽

Vol 192 ◽

pp. 03031

Author(s):

Orapin Jantasaeng ◽

Kanya Jirajaroenrat ◽

Kunya Tuntivisoottikul

Keyword(s):

Shear Force ◽

Testing Machine ◽

Longissimus Dorsi ◽

Meat Production ◽

Materials Testing ◽

Meat Tenderness ◽

Calpain Activity ◽

Longissimus Dorsi Muscle ◽

Aging Period ◽

Effects Of Aging

The objective of this study was to determine the effects of aging period on shear force values and activities of calpain/calpastatin enzymes of the longissimus dorsi (LD) muscle from rusa deer (Cervus timorensis). The shear force values were measured with instron materials testing machine. Results showed that postmortem storage influenced meat tenderness with a highly significant reduction of shear force value from 9.01±0.83 kg/cm2 at day 1 to 4.34±0.10 kg/cm2 at day 21 (P<0.01). Determination of the enzyme activities indicated that the μ-calpain activity decreased significantly from 1.50±0.42 to 0.19±0.28 units/g of meat (P<0.01), whereas m-calpain activity (22.88±9.64 to 16.95±8.34 units/g of meat) and calpastatin activity (9.93±2.37 to 6.82±2.96 units/g of meat) slightly decreased (P>0.05). Shear force values were significant correlated with higher levels of μ-calpain (r=0.915) and m-calpain (r=0.758), respectively. However, the values were not significant related to the calpastatin activity (r=0.462). Therefore, this study confirmed that in the case of rusa deer, μ-calpain is a key factor controlling postmortem meat tenderness compared to m-calpain and calpastatin. The results suggested that storage of the rusa deer meat for 7 days is enough to achieve aging of the LD muscle, which may help to reduce the cost of meat production.

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Factors influencing the welfare and carcass and meat quality of pigs 2. Mixing unfamiliar pigs

Animal Science ◽

10.1017/s0003356100032736 ◽

1989 ◽

Vol 49 (3) ◽

pp. 517-521 ◽

Cited By ~ 27

Author(s):

H. J. Guise ◽

R. H. C. Penny

Keyword(s):

Meat Quality ◽

Social Groups ◽

Longissimus Dorsi ◽

Factors Influencing ◽

Fibre Optic Probe ◽

Movement System ◽

Optic Probe ◽

Crossbred Pigs ◽

The Ideal

ABSTRACTMixing pigs from different social groups is known to cause turmoil which often results in skin lacerations as well as dark, firm and dry meat. Nine hundred and sixty commercial crossbred pigs were used for this experiment, divided into eight consignments. Within each consignment the pigs were divided into groups of about 15. The pigs in each group had coexisted for at least 6 weeks prior to slaughter. Thirty min before loading for slaughter, groups of pigs were either mixed with unfamiliar pigs or not mixed. Similarly, on arrival at the abattoir, groups of pigs were either mixed or not mixed. Hence there were four possible treatment combinations: pigs mixed with unfamiliar animals at loading, mixed at unloading, mixed at both points, or pigs which had remained in their social groups for at least 6 weeks prior to slaughter. Carcasses were dressed according to normal practice. After 20 h in the chiller room carcasses were assessed for skin blemish and fibre optic probe (FOP) values were measured in the longissimus dorsi muscle. Mixing pigs at either loading or unloading, or at both points, had no significant effect on the FOP value, but it did have a significant effect on the frequency of skin blemish values. Skin blemish values increased due to mixing at the farm (+0·36, Meat and Livestock Commission scale) however mixing at both places did not have an additive effect. The results indicate that the ideal movement system might be to keep pigs in their farm pen social groups until the point of slaughter.

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Circular RNA, microRNA and Protein Profiles of the Longissimus Dorsi of Germany ZIKA and Sichuan White Rabbits

Frontiers in Genetics ◽

10.3389/fgene.2021.777232 ◽

2021 ◽

Vol 12 ◽

Author(s):

Xiangyu Zhang ◽

Cuixia Zhang ◽

Chao Yang ◽

Liangde Kuang ◽

Jie Zheng ◽

...

Keyword(s):

Meat Quality ◽

Muscle Fiber ◽

Noncoding Rna ◽

Muscle Development ◽

Fiber Type ◽

Muscle Fiber Type ◽

Circular Rnas ◽

Longissimus Dorsi ◽

Protein Profiles

Due to the dietetic properties and remarkable nutritive value of rabbit meat, its industry is increasing rapidly. However, the association between circular RNAs, microRNAs, and proteins and muscle fiber type, and meat quality of rabbit is still unknown. Here, using deep sequencing and iTRAQ proteomics technologies we first identified 3159 circRNAs, 356 miRNAs, and 755 proteins in the longissimus dorsi tissues from Sichuan white (SCWrabs) and Germany great line ZIKA rabbits (ZIKArabs). Next, we identified 267 circRNAs, 3 miRNAs, and 29 proteins differentially expressed in the muscle tissues of SCWrabs and ZIKArabs. Interaction network analysis revealed some key regulation relationships between noncoding RNAs and proteins that might be associated with the muscle fiber type and meat quality of rabbit. Further, miRNA isoforms and gene variants identified in SCWrabs and ZIKArabs revealed some pathways and biological processes related to the muscle development. This is the first study of noncoding RNA and protein profiles for the two rabbit breeds. It provides a valuable resource for future studies in rabbits and will improve our understanding of the molecular regulation mechanisms in the muscle development of livestock. More importantly, the output of our study will benefit the researchers and producers in the rabbit breeding program.

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Growth Performance and Meat Quality of Purebred Bulls Reared under Intensive Production Systems

Indian Journal of Animal Research ◽

10.18805/ijar.b-1206 ◽

2020 ◽

Author(s):

R. Pilarczyk ◽

J. Wójcik ◽

T. Karamucki ◽

M. Jakubowska ◽

D Zaborski ◽

...

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Production Systems ◽

Sensory Characteristics ◽

Longissimus Dorsi ◽

Longissimus Dorsi Muscle ◽

Dorsi Muscle ◽

Breed Comparison ◽

Red Angus

Background: Growth ability and meat performance are of great economic importance in beef cattle. Therefore, breed comparison experiments are needed to provide valuable information on the suitability of different beef breeds for different production conditions. The aim of the present study was to compare the growth performance and meat quality of young Red Angus, Salers and Limousin bulls. Methods: The material comprised 30 bulls of Red Angus (RA), Salers (SL) and Limousin (LM) breeds. The parameters studied were 210-d bodyweight and daily gains from birth to weaning and to finishing, as well as from weaning to finishing. The finished bulls were slaughtered after 12-hour fasting and post-slaughter evaluation was carried out. The compositions of the samples of meat from the longest dorsal muscle (m. longissimus dorsi) were subjected to basic chemical analysis and sensory analysis. Result: The best results in the period of maternal nursing were obtained by the SL bulls and during intensive fattening, by the LM bulls. The differences existed in the chemical composition and sensory characteristics of meat from the bulls of the studied breeds. The RA breed demonstrated the highest content of intramuscular fat in the longissimus dorsi muscle and received higher scores for sensory characteristics.

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