From phenotyping towards breeding strategies: using in vivo indicator traits and genetic markers to improve meat quality in an endangered pig breed.

PubMed

Biermann, A D M; Yin, T; König von Borstel, U U; Rübesam, K; Kuhn, B; König, S

2015-06-01

In endangered and local pig breeds of small population sizes, production has to focus on alternative niche markets with an emphasis on specific product and meat quality traits to achieve economic competiveness. For designing breeding strategies on meat quality, an adequate performance testing scheme focussing on phenotyped selection candidates is required. For the endangered German pig breed 'Bunte Bentheimer' (BB), no breeding program has been designed until now, and no performance testing scheme has been implemented. For local breeds, mainly reared in small-scale production systems, a performance test based on in vivo indicator traits might be a promising alternative in order to increase genetic gain for meat quality traits. Hence, the main objective of this study was to design and evaluate breeding strategies for the improvement of meat quality within the BB breed using in vivo indicator traits and genetic markers. The in vivo indicator trait was backfat thickness measured by ultrasound (BFiv), and genetic markers were allele variants at the ryanodine receptor 1 (RYR1) locus. In total, 1116 records of production and meat quality traits were collected, including 613 in vivo ultrasound measurements and 713 carcass and meat quality records. Additionally, 700 pigs were genotyped at the RYR1 locus. Data were used (1) to estimate genetic (co)variance components for production and meat quality traits, (2) to estimate allele substitution effects at the RYR1 locus using a selective genotyping approach and (3) to evaluate breeding strategies on meat quality by combining results from quantitative-genetic and molecular-genetic approaches. Heritability for the production trait BFiv was 0.27, and 0.48 for backfat thickness measured on carcass. Estimated heritabilities for meat quality traits ranged from 0.14 for meat brightness to 0.78 for the intramuscular fat content (IMF). Genetic correlations between BFiv and IMF were higher than estimates based on carcass backfat measurements (0.39 v. 0.25). The presence of the unfavorable n allele was associated with increased electric conductivity, paler meat and higher drip loss. The allele substitution effect on IMF was unfavorable, indicating lower IMF when the n allele is present. A breeding strategy including the phenotype (BFiv) combined with genetic marker information at the RYR1 locus from the selection candidate, resulted in a 20% increase in accuracy and selection response when compared with a breeding strategy without genetic marker information.

Recent advances in rapid and non-destructive assessment of meat quality using hyperspectral imaging

NASA Astrophysics Data System (ADS)

Tao, Feifei; Ngadi, Michael

2016-05-01

Meat is an important food item in human diet. Its production and consumption has greatly increased in the last decades with the development of economies and improvement of peoples' living standards. However, most of the traditional methods for evaluation of meat quality are time-consuming, laborious, inconsistent and destructive to samples, which make them not appropriate for a fast-paced production and processing environment. Development of innovative and non-destructive optical sensing techniques to facilitate simple, fast, and accurate evaluation of quality are attracting increasing attention in the food industry. Hyperspectral imaging is one of the promising techniques. It integrates the combined merits of imaging and spectroscopic techniques. This paper provides a comprehensive review on recent advances in evaluation of the important quality attributes of meat including color, marbling, tenderness, pH, water holding capacity, and also chemical composition attributes such as moisture content, protein content and fat content in pork, beef and lamb. In addition, the future potential applications and trends of hyperspectral imaging are also discussed in this paper.

Quantitative phosphoproteomic analysis of caprine muscle with high and low meat quality.

PubMed

Liu, Manshun; Wei, Yanchao; Li, Xin; Quek, Siew Young; Zhao, Jing; Zhong, Huazhen; Zhang, Dequan; Liu, Yongfeng

2018-07-01

During the conversion of muscle to meat, protein phosphorylation can regulate various biological processes that have important effects on meat quality. To investigate the phosphorylation pattern of protein on rigor mortis, goat longissimus thoracis and external intercostals were classified into two groups (high quality and low quality), and meat quality was evaluated according to meat quality attributes (Warner-Bratzler shear force, Color, pH and drip loss). A quantitative mass spectrometry-based phosphoproteomic study was conducted to analyze the caprine muscle at 12h postmortem applying the TiO 2 -SIMAC-HILIC (TiSH) phosphopeptide enrichment strategy. A total of 2125 phosphopeptides were identified from 750 phosphoproteins. Among them, 96 proteins had differed in phosphorylation levels. The majority of these proteins are involved in glucose metabolism and muscle contraction. The differential phosphorylation level of proteins (PFK, MYL2 and HSP27) in two groups may be the crucial factors of regulating muscle rigor mortis. This study provides a comprehensive view for the phosphorylation status of caprine muscle at rigor mortis, it also gives a better understanding of the regulation of protein phosphorylation on various biological processes that affect the final meat quality attributes. Copyright © 2018. Published by Elsevier Ltd.

Nutrient composition and technological quality of meat from alpacas reared in Peru.

PubMed

Salvá, Bettit K; Zumalacárregui, José M; Figueira, Ana C; Osorio, María T; Mateo, Javier

2009-08-01

The aim of this study was to increase the knowledge on alpaca meat quality characteristics. Twenty Huacaya breed alpacas, reared under a traditional unspecialized production system at the Andean region of Peru, were slaughtered at ages between 18 and 24months. Analyses were carried out on Longissimus thoracis and lumborum muscle (LTLM), unless otherwise specified. These included composition parameters: moisture, fat, protein, ash, minerals, amino acids, fatty acid profile (of both LTLM and perirenal fat), retinol and tocopherol concentrations and myoglobin and collagen contents. Other meat quality parameters were evaluated: pH, colour, water holding capacity and Warner-Bratzler shear-force. Alpaca LTLM was characterized by a low intramuscular fat content and mineral and amino acid compositions, polyunsaturated to saturated fatty acids ratio and conjugated linoleic acid content comparable to those found for beef and sheep meat. However, specifically, alpaca meat showed a relatively high n-6 to n-3 (3.7) ratio and low vitamin E concentration. Values of alpaca meat technological quality parameters were in the ranges reported for more conventional red meats, the exception being a lower b(∗) value.

Evaluation of a commercially available organic acid product on body weight loss, carcass yield, and meat quality during preslaughter feed withdrawal in broiler chickens: a poultry welfare and economic perspective.

PubMed

Menconi, A; Kuttappan, V A; Hernandez-Velasco, X; Urbano, T; Matté, F; Layton, S; Kallapura, G; Latorre, J; Morales, B E; Prado, O; Vicente, J L; Barton, J; Andreatti Filho, R L; Lovato, M; Hargis, B M; Tellez, G

2014-02-01

The effect of a commercial organic acid (OA) product on BW loss (BWL) during feed withdrawal and transportation, carcass yield, and meat quality was evaluated in broiler chickens. Two experiments were conducted in Brazil. Commercial houses were paired as control groups receiving regular water and treated groups receiving OA in the water. Treated birds had a reduction in BWL of 37 g in experiment 1 and 32.2 g in experiment 2. In experiment 2, no differences were observed in carcass yield between groups. Estimation of the cost benefit suggested a 1:16 ratio by using the OA. In experiment 3, conducted in Mexico, significant differences on water consumption, BWL, and meat quality characteristics were observed in chickens that were treated with the OA (P < 0.05). These data suggest this OA product may improve animal welfare and economic concerns in the poultry industry by reducing BWL and improving meat quality attributes.

Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics.

PubMed

Glorieux, Seline; Goemaere, Olivier; Steen, Liselot; Fraeye, Ilse

2017-09-01

Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had little effect on hardness. Based on the viscoelastic properties, a minimum mass fraction of 0.06% TSPP was sufficient to obtain an acceptable quality product. Rheology proved to be a very useful tool to evaluate the quality of meat products, as it gives insight in the structure of the meat product and especially the functional properties of meat proteins. Based on the obtained results, it can be concluded that the current amount of phosphate added to emulsified meat products can be significantly reduced with minimal loss of product quality.

Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics

PubMed Central

2017-01-01

Summary Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had little effect on hardness. Based on the viscoelastic properties, a minimum mass fraction of 0.06% TSPP was sufficient to obtain an acceptable quality product. Rheology proved to be a very useful tool to evaluate the quality of meat products, as it gives insight in the structure of the meat product and especially the functional properties of meat proteins. Based on the obtained results, it can be concluded that the current amount of phosphate added to emulsified meat products can be significantly reduced with minimal loss of product quality. PMID:29089852

Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers.

PubMed

da Silva, Débora Cristina Fernandes; de Arruda, Alex Martins Varela; Gonçalves, Alex Augusto

2017-06-01

The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly ( L * > 53). An inverse correlation between lightness, pH and shear force was observed. The free range broiler meat had higher yellow color ( b * 11.56) and shear force (2.75 kgf) and lower red color ( a * 1.65) and pH (5.75) in comparison to the industrial broiler meat, due intensive physical activity on growing phase and influence of the pre-slaughter stress on the rigor mortis. The thigh cut from free range broiler meat showed higher protein levels (18.00%), while to the thigh and drumstick cuts of industrial broiler meat showed higher total fat levels (3.4 and 5.0%, respectively). In general, each strain and chickens producing methods gave the peculiar characteristics to meat (chemical, physical, microbiological and sensorial).

Evaluation of novel pre-slaughter cattle wash formulations for meat and byproduct safety and quality

USDA-ARS?s Scientific Manuscript database

To ensure safety and quality of meat and leather innovative new carcass washing formulations need to be developed and tested. This study investigated six novel spray wash solutions for their effectiveness on reducing microbial concentrations from fresh hide while concurrently examining their effects...

Chicken meat quality: genetic variability and relationship with growth and muscle characteristics

PubMed Central

Le Bihan-Duval, Elisabeth; Debut, Martine; Berri, Cécile M; Sellier, Nadine; Santé-Lhoutellier, Véronique; Jégo, Yves; Beaumont, Catherine

2008-01-01

Background The qualitative properties of the meat are of major importance for poultry breeding, since meat is now widely consumed as cuts or as processed products. The aim of this study was to evaluate the genetic parameters of several breast meat quality traits and their genetic relationships with muscle characteristics in a heavy commercial line of broilers. Results Significant levels of heritability (averaging 0.3) were obtained for breast meat quality traits such as pH at 15 min post-slaughter, ultimate pH (pHu), color assessed by lightness L*, redness a* and yellowness b*, drip loss, thawing-cooking loss and shear-force. The rate of decrease in pH early post-mortem and the final pH of the meat were shown to be key factors of chicken meat quality. In particular, a decrease in the final pH led to paler, more exudative and tougher breast meat. The level of glycogen stored in breast muscle estimated by the Glycolytic Potential (GP) at slaughter time was shown to be highly heritable (h2 0.43). There was a very strong negative genetic correlation (rg) with ultimate meat pH (rg -0.97), suggesting a common genetic control for GP and pHu. While breast muscle weight was genetically positively correlated with fiber size (rg 0.76), it was negatively correlated with the level of glycogen stored in the muscle (rg -0.58), and as a consequence it was positively correlated with the final pH of the meat (rg 0.84). Conclusion This genetic study confirmed that selection should be useful to improve meat characteristics of meat-type chickens without impairing profitability because no genetic conflict was detected between meat quality and meat quantity. Moreover, the results suggested relevant selection criteria such as ultimate pH, which is strongly related to color, water-holding capacity and texture of the meat in this heavy chicken line. PMID:18706119

Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat.

PubMed

Chumngoen, Wanwisa; Tan, Fa-Jui

2015-07-01

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

The physicochemical quality and meat microstructure of post laying hen with addition of Biduri (Calotropis gigantea) latex extract

NASA Astrophysics Data System (ADS)

Nuhriawangsa, A. M. P.; Hertanto, B. S.; Kartikasari, L. R.; Swastike, W.; Cahyadi, M.; Rasid, S.

2018-01-01

The objective of this study was to evaluate the effect of extract level of Biduri latex on the meat quality of laying hens. The materials of this research were Biduri latex and thigh meat from hens strain Lohman. The latex was tapped from a young tissue stem and centrifuged for its supernatant. Meats were smeared with latex, punctured and incubated for 30 minutes. Concentrations of latex were 0, 3, 6 and 9% from the weight of meat (w/w). The variables were water, dissolved protein, crude fat content, tenderness and microstructure of meat. The statistical analysis method using ANOVA and if there was a mean difference, Duncan test was used. Descriptive analysis was used for microstructures of meat by comparing its hydrolysis conditions. The study showed that fat had significant difference (P <0.05), dissolved protein and tenderness had very significance (P <0.01). Descriptive analysis showed that there were different compositions of microstructures on meat structure. The fat content increased with addition of 3% latex. The value of dissolved protein increased but tenderness decreased by addition extract of 6% latex. The addition of Biduri latex extract showed that hydrolysis in the microstructure of meat. The addition of 6% latex was the best meat quality.

Toward a fusion of optical coherence tomography and hyperspectral imaging for poultry meat quality assessment

USDA-ARS?s Scientific Manuscript database

An emerging poultry meat quality concern is associated with chicken breast fillets having an uncharacteristically hard or rigid feel (called the wooden breast condition). The cause of the wooden breast condition is still largely unknown, and there is no single objective evaluation method or system k...

Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

PubMed Central

Chumngoen, Wanwisa; Tan, Fa-Jui

2015-01-01

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods. PMID:26104409

Evaluation of a commercially available organic acid product on body weight loss, carcass yield, and meat quality during preslaughter feed withdrawal in broiler chickens: A poultry welfare and economic perspective1

PubMed Central

Menconi, A.; Kuttappan, V. A.; Hernandez-Velasco, X.; Urbano, T.; Matté, F.; Layton, S.; Kallapura, G.; Latorre, J.; Morales, B. E.; Prado, O.; Vicente, J. L.; Barton, J.; Filho, R. L. Andreatti; Lovato, M.; Hargis, B. M.; Tellez, G.

2014-01-01

The effect of a commercial organic acid (OA) product on BW loss (BWL) during feed withdrawal and transportation, carcass yield, and meat quality was evaluated in broiler chickens. Two experiments were conducted in Brazil. Commercial houses were paired as control groups receiving regular water and treated groups receiving OA in the water. Treated birds had a reduction in BWL of 37 g in experiment 1 and 32.2 g in experiment 2. In experiment 2, no differences were observed in carcass yield between groups. Estimation of the cost benefit suggested a 1:16 ratio by using the OA. In experiment 3, conducted in Mexico, significant differences on water consumption, BWL, and meat quality characteristics were observed in chickens that were treated with the OA (P < 0.05). These data suggest this OA product may improve animal welfare and economic concerns in the poultry industry by reducing BWL and improving meat quality attributes. PMID:24570468

Impact of freezing and thawing on the quality of meat: review.

PubMed

Leygonie, Coleen; Britz, Trevor J; Hoffman, Louwrens C

2012-06-01

This comprehensive review describes the effects of freezing and thawing on the physical quality parameters of meat. The formation of ice crystals during freezing damages the ultrastructure and concentrates the solutes in the meat which, in turn, leads to alterations in the biochemical reactions that occur at the cellular level and influence the physical quality parameters of the meat. The quality parameters that were evaluated are moisture loss, protein denaturation, lipid and protein oxidation, colour, pH, shear force and microbial spoilage. Additionally mechanisms employed to mitigate the effects of freezing and thawing were also reviewed. These include the use of novel methods of freezing and thawing, ante and post mortem antifreeze protein inclusion and vitamin E supplementation, brine injection and modified atmospheric packaging. Copyright © 2012 Elsevier Ltd. All rights reserved.

Food Safety and Quality: Who Does What in the Federal Government, Volume 1

DTIC Science & Technology

1990-12-01

effectiveness of animal drugs and feeds: feeds safety of food animals 26 244 US DA ~-- ~.---- FS!S Meat and poultry FMIA Safety/quality of meat and...products are marketed; "* reviews and assesses the effectiveness of state meat and poultry inspec- A tion programs for plants under state jurisdiction to...decreased between 1981 and 1989. We did not evaluate the impact that the changes in funding, staffing, and work load had on the effectiveness of the

Guinea pig for meat production: A systematic review of factors affecting the production, carcass and meat quality.

PubMed

Sánchez-Macías, Davinia; Barba-Maggi, Lida; Morales-delaNuez, Antonio; Palmay-Paredes, Julio

2018-09-01

In developing countries, interest in guinea pig farming is growing exponentially because it provides a regular source of high quality animal protein for domestic consumption. Guinea pigs (Cavia porcellus) are prolific animals, grow and are capable of reproduction on a flexible diet, and are adaptable to a wide range of climates. This article mainly reviews findings on guinea pig meat production, including factors affecting raising guinea pigs, carcass and meat quality. We also present some studies that describe biological and pathologic effects on carcass component composition. During the last decades no standard procedure has been established for guinea pig carcass evaluation, which makes very difficult any comparison of results with other studies around the world. Herein we highlight a variety of factors that significantly affect carcass and meat quality. Some of these factors are production systems, environmental and genetic factors, management systems, the diet and health status, age, sex and reproductive management. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano.

PubMed

Rodrigues, S; Teixeira, A

2009-02-01

The main purpose of this work was the characterization of Cabrito Transmontana goat kid carcass and meat, which is a Protected Origin Designation product. The effects of sex and carcass weight were studied. Sensory attributes of toughness, juiciness, flavor intensity, flavor quality, odor intensity, fiber presence (stringy), sweet intensity, and overall acceptability were evaluated in 60 males and females allocated to 3 carcass weight groups: 4, 6, and 8 kg. Sensory quality of meat was evaluated by a trained taste panel of 11 experts in 5 sessions. Generalized Procrustes analysis was performed, and 93% of total variability was explained by the 2 first factors (axes). Correlation between sensory traits and factors 1 and 2 allowed the factors to be renamed as toughness/aroma and juiciness/acceptability, respectively. Procrustes analysis indicated that a sex effect was detected by experts. Meat from males presented greater juiciness, flavor quality, and general acceptability than did meat from females. Cabrito Transmontano Protected Origin Designation includes animals from 4 to 9 kg of carcass weight. However, differences among them can be important, because the taste panel found differences between animals from distinct carcass weight ranges. Lighter weight carcasses were considered more tender with less flavor and odor intensity than heavier carcasses.

Genetic and management factors affecting beef quality in grazing Hereford steers.

PubMed

Melucci, L M; Panarace, M; Feula, P; Villarreal, E L; Grigioni, G; Carduza, F; Soria, L A; Mezzadra, C A; Arceo, M E; Papaleo Mazzucco, J; Corva, P M; Irurueta, M; Rogberg-Muñoz, A; Miquel, M C

2012-12-01

Attributes contributing to differences in beef quality of 206 Hereford steers finished on pasture were assessed. Beef quality traits evaluated were: Warner-Bratzler meat tenderness and muscle and fat color at one and seven days after slaughter and trained sensory panel traits (tenderness, juiciness, flavor, and marbling) at seven days. Molecular markers were CAPN1 316 and an SNP in exon 2 on the leptin gene (E2FB). Average daily live weight gain, ultrasound monthly backfat thickness gain and rib-eye area gain were estimated. Molecular markers effects on meat quality traits were analyzed by mixed models. Association of meat quality with post weaning growth traits was analyzed by canonical correlations. Muscle color and marbling were affected by CAPN1 316 and E2FB and Warner-Bratzler meat tenderness by the former. The results confirm that marker assisted selection for tenderness is advisable only when beef aging is a common practice. The most important sources of variation in tenderness and color of meat remained unaccounted for. Copyright © 2012 Elsevier Ltd. All rights reserved.

Quality changes of chicken meat jerky with different sweeteners during storage.

PubMed

Wongwiwat, Pirinya; Wattanachant, Saowakon

2015-12-01

Chicken meat jerky with high sugar content is popular intermediate-moisture meat product in Asia. Different types of sugar, sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were evaluated to improve the quality of product. Quality changes of chicken meat jerky stored in vacuum and aerobic (33 and 75 %relative humidity, %RH) conditions were studied for suitable condition to extend shelf-life of product. The samples were determined the physical and chemical characteristics, as well as sensory evaluation during storage at room temperature. The moisture content and water activity (aw) of samples stored in 33 %RH conditions was continuously diminished during storage that related to harder texture and unacceptable quality in sensory evaluation. All samples stored in vacuum and 75 %RH condition demonstrated the lower shear force value than that stored in 33%RH condition (p < 0.05). Samples stored in vacuum condition had the lowest lipid oxidation (p < 0.05.) which corresponding to the highest scores in less rancidity and overall acceptance attributes. All samples stored in vacuum condition also had the highest acceptability in all sensory attributes (taste, rancidity, color and overall acceptance) followed by 75 %RH storage condition (p < 0.05). Samples prepared with mixed sugar could improve color and retard rancidity in chicken jerky meat product. Sample prepared with mixed sugar kept in vacuum condition had the lowest lipid oxidation and highest sensory score in overall acceptance attributes along the extended storage.

Carcass and meat quality characterization of indigenous and improved variety of chicken genotypes.

PubMed

Devatkal, Suresh K; Vishnuraj, Mangalathu R; Kulkarni, Vivek V; Kotaiah, Talapaneni

2018-05-14

A study was conducted to examine four genotypes of chicken for their carcass and meat quality characteristics. From each genotype, 20 birds were slaughtered at their respective age of maturity. Breast and thigh muscles were evaluated for meat quality characteristics. Transport loss and carcass weight were highest in the white commercial broiler (WBR) and lowest in Aseel (ASL) and Indbro Aseel (ASR). Dressing percentage ranged between 66.41 and 72.56 and was not significantly different among genotypes. The yield of various cut-up parts for different genotypic birds was significantly different (P < 0.05). Highest percent yield for breast (29.15), thigh (15.57), drumstick (13.82) and wings (18.44) were observed in WBR, rainbow rooster (RR), ASR and rainbow rooster Plus (RRP), respectively. Giblet % was highest in RR and meat:bone ratio of thigh portion was highest in WBR. Higher ultimate pH was recorded for RR, RRP, and WBR, and higher water-holding capacity was detected in ASL and ASR. Further, bound water was higher in RR, RRP, and WBR, and free water was maximum in ASL and ASR. A significant (P < 0.05) higher shear force was observed in ASL and higher muscle fiber diameter in WBR. Cooking yield did not differ significantly among genotypes. The breast meat from ASL showed significantly (P < 0.05) higher redness value and WBR showed the lower redness. Further, ASL and ASR meats were darker and red in color than broiler meat. Meat from two indigenous birds (ASL and ASR) had significantly (P < 0.05) lower fat content compared to broilers and other crosses. ASL gave a slightly firmer meat as liked by consumers. The sensory evaluation showed breast meat from RR birds and ASL birds had better flavor scores than other birds. These results indicated that meat of indigenous chickens (ASL and ASR) has some unique features over commercial fast-growing birds that would increase their demand by consumers who prefer chewy, low-fat chicken meat.

Meat Quality Assessment by Electronic Nose (Machine Olfaction Technology)

PubMed Central

Ghasemi-Varnamkhasti, Mahdi; Mohtasebi, Seyed Saeid; Siadat, Maryam; Balasubramanian, Sundar

2009-01-01

Over the last twenty years, newly developed chemical sensor systems (so called “electronic noses”) have made odor analyses possible. These systems involve various types of electronic chemical gas sensors with partial specificity, as well as suitable statistical methods enabling the recognition of complex odors. As commercial instruments have become available, a substantial increase in research into the application of electronic noses in the evaluation of volatile compounds in food, cosmetic and other items of everyday life is observed. At present, the commercial gas sensor technologies comprise metal oxide semiconductors, metal oxide semiconductor field effect transistors, organic conducting polymers, and piezoelectric crystal sensors. Further sensors based on fibreoptic, electrochemical and bi-metal principles are still in the developmental stage. Statistical analysis techniques range from simple graphical evaluation to multivariate analysis such as artificial neural network and radial basis function. The introduction of electronic noses into the area of food is envisaged for quality control, process monitoring, freshness evaluation, shelf-life investigation and authenticity assessment. Considerable work has already been carried out on meat, grains, coffee, mushrooms, cheese, sugar, fish, beer and other beverages, as well as on the odor quality evaluation of food packaging material. This paper describes the applications of these systems for meat quality assessment, where fast detection methods are essential for appropriate product management. The results suggest the possibility of using this new technology in meat handling. PMID:22454572

Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems.

PubMed

Ripoll, G; Albertí, P; Casasús, I; Blanco, M

2013-02-01

This study evaluated the meat quality of grazing suckling calves (GR), suckling plus supplemented calves (SUP) and weaned calves finished on concentrates (FIN) and the color evolution of meat packaged in film (FILM), modified atmosphere packaging (MAP) and vacuum packaging (VAC). Intramuscular fat was quite low for all treatments and GR meat had greater percentages of PUFA and lower SFA, MUFA and n6/n3 than SUP and FIN. FIN and SUP meat had more L* and was more tender when aged than GR. GR meat was tough and dark. The packaging system was more influential on meat color than the feeding management. VAC had the lowest values of metmyoglobin when aged. MAP had the greatest L* and hue angle and the lowest redness after 13 d of aging, thus MAP was the packaging with the shortest shelf life. Copyright © 2012 Elsevier Ltd. All rights reserved.

Meat goat kids finished on alfalfa, red clover or orchardgrass pastures: carcass merit and meat quality.

PubMed

Turner, K E; Cassida, K A; Zerby, H N

2014-12-01

This experiment was conducted in 2005-2007 to evaluate carcass and chevon (goat meat) quality parameters when meat-goat kids (n=72) were finished on alfalfa (Medicago sativa L; ALF); red clover (Trifolium pratense L.; RCG); or orchardgrass (Dactylis glomerata L.; OGR) pastures. Carcass conformation score was greater (P=0.08) when meat-goat kids were finished on ALF compared to OGR with RCG intermediate. Chevon meat samples from goats finished on the three pasture treatments did not differ in ash, intramuscular fat, or crude protein content or in concentrations of omega6 and omega3 fatty acids, or the omega6 to omega3 ratio. Goats finished on OGR had higher (P<0.001) 18:1 trans-11 fatty acids (FA) compared to ALF or RCG. Overall, meat-goat kids finished on ALF, RCG, or ORG produced desirable carcass weights for most niche markets in the USA. Chevon is a low-fat meat option with high desirable fatty acids for human diets. Published by Elsevier Ltd.

Carcass and Meat Quality Pelung Sentul Kampung Broiler Crossbreed Chicken

NASA Astrophysics Data System (ADS)

Darwati, S.; Afnan, R.; Prabowo, S.; Nurcahya, H.

2018-01-01

Crossbreed chicken of pelung sentul kampung broiler (PSKR) has good growth and ready to slaughter at the age of 10 weeks. So, it has potential as a local chicken for meat producers. Potential of PSKR crossbreed chicken need to know about the percentage of carcass and the physical quality of meat for holistic information. This study aimed to evaluate the carcass and the quality of the physical meat of pelung sentul kampung broiler chicken (PSKR). Material of 12 chickens PSKR 12 weeks unsexing were used and observed for the percentage of carcass in the chest, upper and lower thighs and physical quality of breast meat included pH, water-binding power, cooking impurities, and tenderness. Chickens fed 100% commercial feed for broiler chicken phase starter until age 3 weeks, then gradually added rice bran and age > 5 weeks fed 60% commercial feed plus 40% rice bran. Chicken is slaughter at 12 weeks of age. The data obtained are presented descriptively. Percentage of PSKR carcass was 68%, chest was 27.17%, upper thigh was 17.12%, lower thigh was 16.64% respectively. Physical quality of breast meat has a pH performance of 5.30,% mgH2O of 28.08%, cooking loss of 29.13%, and tenderness of 2.63 respectively. PSKR chicken had potential for meat producers based on carcass percentage with chest meat was very tender because the genetic of broiler in PSKR as much as 25%.

The effects of hydrolyzed sorghum on growth performance and meat quality of rabbits

USDA-ARS?s Scientific Manuscript database

The effect of sorghum hydrolyzed by Trametes maxima CU1 and Pycnoporus sanguineus CS2 was evaluated on growth performance parameters and rabbit meat quality. A total of 24 unsexed New Zealand rabbits, weaned at 20 d of age, were allocated in two treatments: T1 (non-hydrolyzed sorghum) and T2 (hydr...

Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments

NASA Astrophysics Data System (ADS)

de Mello, Juliana Lolli Malagoli; Berton, Mariana Piatto; de Cassia Dourado, Rita; Giampietro-Ganeco, Aline; de Souza, Rodrigo Alves; Ferrari, Fábio Borba; de Souza, Pedro Alves; Borba, Hirasilva

2017-10-01

The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in an uncontrolled environment, the latter provided with a shallow pool. Twenty castrated male pigs of the Topigs line were randomly allotted to two treatments: a controlled environment, with constant temperature (22 °C) and relative humidity (70%); and an uncontrolled environment in a conventional shed for rearing pigs equipped with a shallow pool, where pigs were subject to climatic variations. Meat from pigs kept in the controlled environment showed a greater capacity to retain intracellular water, higher tenderness, and lower cholesterol levels than meat from pigs reared in the uncontrolled environment, but displayed higher lipid oxidation and a lower concentration of DHA. Treatments had no effect on color, pH, chemical composition, or fatty acid profile (except DHA concentration). Rearing pigs in sheds equipped with a shallow pool minimizes the effects of environmental heat on meat quality, allowing the production of high-quality meat in warm climate regions without expensive investments. Animals reared in an uncontrolled environment equipped with a shallow pool are able to produce meat with characteristics within the quality standards and with similar quality to that of meat from animals raised in controlled environment.

Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments.

PubMed

de Mello, Juliana Lolli Malagoli; Berton, Mariana Piatto; de Cassia Dourado, Rita; Giampietro-Ganeco, Aline; de Souza, Rodrigo Alves; Ferrari, Fábio Borba; de Souza, Pedro Alves; Borba, Hirasilva

2017-10-01

The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in an uncontrolled environment, the latter provided with a shallow pool. Twenty castrated male pigs of the Topigs line were randomly allotted to two treatments: a controlled environment, with constant temperature (22 °C) and relative humidity (70%); and an uncontrolled environment in a conventional shed for rearing pigs equipped with a shallow pool, where pigs were subject to climatic variations. Meat from pigs kept in the controlled environment showed a greater capacity to retain intracellular water, higher tenderness, and lower cholesterol levels than meat from pigs reared in the uncontrolled environment, but displayed higher lipid oxidation and a lower concentration of DHA. Treatments had no effect on color, pH, chemical composition, or fatty acid profile (except DHA concentration). Rearing pigs in sheds equipped with a shallow pool minimizes the effects of environmental heat on meat quality, allowing the production of high-quality meat in warm climate regions without expensive investments. Animals reared in an uncontrolled environment equipped with a shallow pool are able to produce meat with characteristics within the quality standards and with similar quality to that of meat from animals raised in controlled environment.

Consumer-perceived quality in 'traditional' food chains: the case of the Greek meat supply chain.

PubMed

Krystallis, Athanassios; Chryssochoidis, George; Scholderer, Joachim

2007-01-01

Recent food scares have increased consumer concern about meat safety. However, the Greek 'traditional' meat supply chain from producers to local butchers does not seem to realise the pressing consumer demand for certified meat quality. Or is it that, in such food chains, this demand is not so pressing yet? The present paper seeks to answer this question based on a survey conducted in the Athens area, involving a sample of 268 participants responsible for food purchasing decisions. The survey mainly aims to develop an integrated model of factors that affect consumer-perceived meat quality and to develop the profile of different consumer segments in relation to these perceptions. The substantial findings of the survey include the fact that, despite their enormous per capita consumption, the majority of consumers are not particularly involved in the meat-purchasing process. Rather they attach importance to visual intrinsic quality cues evaluated in a pre-purchasing context. In this respect, intrinsic quality cues are assigned a role similar to that of quality certification; coupled with the choice of traditional channels and the resulting personal relation with the butcher, they can be understood as efforts to decrease risk of the purchasing decision. Moreover, consumers with such behaviour seem to relate domestic country of origin of meat mostly with perceptions of general safety. Finally, a small, but promising trend with substantial marketing implications of frequent purchases of chicken and pork at supermarkets should not be ignored.

Research gaps in evaluating the relationship of meat and health

USDA-ARS?s Scientific Manuscript database

Humans evolved as omnivores and it has been proposed that cooking meat allowed for evolution of larger brains that has led to our success as a species. Meat is one of the most nutrient dense foods, providing high-quality protein, heme iron, zinc, and vitamins B6 and B12. Despite these advantages, ep...

Evaluation of micro-organism-detaching efficacy from meat samples by spindle or stomacher treatment and quality analysis of suspensions.

PubMed

Kim, S-J; Kim, D-K; Kang, D-H

2016-04-01

We investigated and compared the efficacy of a new apparatus for detaching micro-organisms from meat samples. The efficacy of Spindle and stomacher in detaching micro-organisms from meat samples was evaluated. Also, evaluation of appropriateness of suspensions generated by both methods for carrying out molecular biological analysis was implemented. A nearly identical correlation and high R(2) were obtained between Spindle and stomacher in Aerobic Plate Count (APC), and no significant differences were observed in detachment of three major foodborne pathogens. The suspension generated by the Spindle showed lower turbidity and total protein concentration. Also, significantly different threshold cycles were observed in Real-time PCR analysis using suspensions generated by both methods. The Spindle shows nearly identical efficacy with stomacher treatment in detaching micro-organisms from meat samples. Furthermore, the high quality of suspensions generated by the Spindle, in terms of turbidity and total protein assay, allows for a lower threshold cycle than stomached suspension in Real-time PCR. The Spindle could be an alternative method for detaching micro-organisms, yielding a higher quality of suspensions which may be better suited for further molecular microbiological analysis. © 2016 The Society for Applied Microbiology.

Carcass traits and meat quality of Nellore cattle fed different non-fiber carbohydrates sources associated with crude glycerin.

PubMed

Favaro, V R; Ezequiel, J M B; Almeida, M T C; D'Aurea, A P; Paschoaloto, J R; van Cleef, E H C B; Carvalho, V B; Junqueira, N B

2016-08-01

Crude glycerin, a potential energy source for ruminant animals, has been evaluated, mainly, in diets with high starch content. However, a limit number of studies have evaluated the inclusion of crude glycerin in low starch diets. This study aimed to evaluate the effects of the association of crude glycerin with corn grain or citrus pulp on carcass traits and meat quality of Nellore bulls (n=30, 402±31 kg initial weight). The treatment consisted of: CON=control, without crude glycerin; CG10=10% of crude glycerin and corn grain; CG15=15% of crude glycerin and corn grain; CP10=10% of crude glycerin and citrus pulp; CP15=15% of crude glycerin and citrus pulp. The performance parameters and carcass traits were not affected by treatments (P>0.05). The inclusion of crude glycerin decreased yellow color intensity and increased fatty acids pentadecanoic and heptadecenoic in meat (P<0.05), without affecting neither the concentration of polyunsaturated fatty acids nor the relationship of saturated and unsaturated fatty acids. The association of crude glycerin with corn or citrus pulp has no adverse effects on carcass characteristics and meat quality.

Influences of end-point heating temperature on the quality attributes of chicken meat.

PubMed

Chumngoen, W; Chen, C F; Chen, H Y; Tan, F J

2016-12-01

This study aimed to evaluate the changes in physicochemical, textural and sensory characteristics of broiler (BR) and Taiwan native chicken (TNC) pectoralis muscle heated at temperatures of 50-95°C. With increasing temperature, cooking loss, collagen solubility, shear force value and hardness, of samples increased in both chicken breeds. Rapid decreases in protein solubility were observed when the meat was heated to 50°C and gradually decreased thereafter. Meat from BRs and native chickens performed differently upon heating in certain characteristics. TNC meat had longer cooking time and lower myofibrillar fragmentation index than BR meat did. TNC meat had higher collagen content, shear force values and springiness but lower collagen solubility than BR meat did. BR meat had significantly higher onset and end transition temperatures than TNC meat did. In BR meat, a sensory analysis revealed that moisture release decreased and chicken flavour increased with increasing temperature. Protein solubility, cooking loss and the texture of heated meat were highly correlated. This study scientifically assessed the performances of the two breeds of chickens with different thermal treatments; producers could utilise the information to produce poultry products with more desirable qualities.

The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs.

PubMed

Lee, Sung Dae; Kim, Hoi Yun; Jung, Hyun Jung; Ji, Sang Yun; Chowdappa, Rekha; Ha, Ji Hee; Song, Young Min; Park, Jun Cheol; Moon, Hong Kil; Kim, In Cheul

2009-02-01

The objective of the present study was to investigate the effect of fermented apple diet (FAD) supplementation on the growth performance and meat quality in finishing Berkshires. The FAD was made from dropped apple mixed with rice bran and barley bran. Until 81 +/- 1 kg live weight at 133 +/- 1 days, the animals were fed a growing diet, after which experimental samples were fixed at 0, 2, 4 and 6% FAD as C, T1, T2 and T3 in the finishing diets. Growth performance, ADG, ADFI and feed efficiency were improved in T1 than other groups. In carcass parameters, carcass weight was higher (P < 0.05) in T1 than in other groups. In meat quality, moisture and crude protein contents decreased (P < 0.05) by addition of FAD. pH(24) and WHC were higher (P < 0.05) in T1 than other groups. In sensory evaluation, marbling of fresh meat and tenderness, juiciness, flavor and overall acceptability of cooked meat were improved by the addition of FAD. According to the results of our experiment, FAD can be used for improvement of meat quality parameters.

Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle.

PubMed

Iida, Fumiko; Miyazaki, Yuki; Tsuyuki, Risako; Kato, Kenichi; Egusa, Ai; Ogoshi, Hiro; Nishimura, Toshihide

2016-02-01

Analysis of the quality of highly marbled beef during dry aging for 60days after slaughter showed that the changes in some qualities differed from those of conventional meat. The tenderness of these meats did not change during aging for 50days but then gradually increased until day 60. The juiciness of these meats, as determined by sensory evaluation, did not change during aging for 60days, except for a decrease on day 20. The umami intensity of these meats in the sensory evaluation and the value calculated by Glu and IMP quantification were highest on day 40. This high umami intensity was induced by the synergistic effect of umami compounds such as Glu and IMP. These results for tenderness, juiciness, umami intensity, and flavor intensity suggested that the best duration of dry aging for highly marbled beef was 40days. Copyright © 2015 Elsevier Ltd. All rights reserved.

Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics

PubMed Central

Ismail, Ishamri; Joo, Seon-Tea

2017-01-01

Variations in the definition of poultry meat quality exist because the quality traits are not solely based on intrinsic and extrinsic factors but also consumers’ preference. Appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT) are the major factors focused by the consumer before buying good quality of poultry meat. AQT and EQT of poultry meat are controlled by physical and biochemical characteristics of muscle fibers which can be categorized into a total number of fibers (TNF), cross-sectional area of fibers (CSAF), and fiber type composition (FTC). In poultry meat, it has been shown that muscle fiber properties play a key role in meat quality because numerous studies have reported the relationships between quality traits and fiber characteristics. Despite intensive research has been carried out to manipulate the muscle fiber to improve poultry meat quality, demand in a rapid growth of poultry muscle has correlated to the deterioration in the meat quality. The present paper reviews the definition of poultry meat quality, meat quality traits, and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between poultry meat quality traits and muscle fiber characteristics. PMID:29725209

Impact of ground soybean and starch levels on the quality of meat from feedlot young Nellore bulls.

PubMed

Rossi, L G; Fiorentini, G; Jose Neto, A; Vieira, B R; Malheiros, E B; Borghi, T H; Berchielli, T T

2016-12-01

Twenty-eight young Nellore bulls (395±32kg initial body weight) were assigned to a completely randomized design (2×2 factorial design with 7 animals per treatment) to evaluate effects on the quality of meat. Diet treatments consisted of high (about 25%) or low (about 16%) starch levels, with or without ground soybean addition. Shear force was decreased in the meat from animals fed a low-starch diet (P=0.0016). Meat from animals fed a high-starch diet had increased total concentrations of unsaturated (P=0.0029) and monounsaturated fatty acids (P=0.0253). Polyunsaturated fatty acid content increased in the meat from animals fed a diet containing soybean (P=0.0121). High starch diets (>25%) decreased the concentration of saturated fatty acids and increased the amount of unsaturated fatty acids in the meat from young Nellore bulls. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo

PubMed Central

Jung, Myung-Ok; Choi, Jung-Seok

2016-01-01

This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle. PMID:27499665

Effect of freezing on electrical properties and quality of thawed chicken breast meat

PubMed Central

Wei, Ran; Wang, Peng; Han, Minyi; Chen, Tianhao; Xu, Xinglian; Zhou, Guanghong

2017-01-01

Objective The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at −18°C for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices. PMID:27554358

The Effects of Low Atmosphere Stunning and Deboning Time on Broiler Breast Meat Quality

USDA-ARS?s Scientific Manuscript database

A randomized complete block design with 3 replications (n = 432, 72 broilers per treatment) was used to evaluate the effects of electrical (ES) and vacuum stunning (VS) on broiler breast meat quality. Electrical stunning was performed by applying 11.5 V, <0.05 mA, AC to DC current for 3 s for each b...

Effect of a nano-silver coating on the quality of fresh turkey meat during storage after modified atmosphere or vacuum packaging.

PubMed

Deus, D; Kehrenberg, C; Schaudien, D; Klein, G; Krischek, C

2017-02-01

Nano-silver is used in consumer products due to its antibacterial properties. The aim of this study was to evaluate the effect of a nano-silver-coated film on the quality of turkey meat during vacuum-sealed and modified atmosphere packaging up to 12 days of storage. In the first part of the experiment, turkey breasts were packaged using either vacuum packaging or modified atmosphere packages (MAPs) and contained films with or without a nano-silver coating (control film). Parameters such as pH, electrical conductivity, color (lightness L*, redness a*), myoglobin redox forms, thiobarbituric acid-reactive substances (TBARS), biogenic amines (BAs), total viable bacterial counts, Pseudomonas species counts, and Enterobacteriaceae species counts were evaluated on storage days 4, 8, and 12. In the second part of the study, the antimicrobial effect of a nano-silver-coated film on turkey breast was evaluated after inoculation with Escherichia coli (E. coli). Turkey meat packaged with the nano-silver film exhibited lower a* values on days 1 (3.15 ± 0.62), 4 (3.90 ± 0.68), and 8 (4.27 ± 0.76) compared to the packaged meat with the control film (3.41 ± 0.73, 4.35 ± 0.94, 4.85 ± 0.89, respectively), indicating special optical properties of nanoparticles. Concerning the BAs, silver packaged meat showed higher values of tyramine on day 12 (1274 ± 392 ng/g meat) and cadaverine on day 4 (1224 ± 435 ng/g meat) compared to the normal packaged products (647 ± 576 and 508 ± 314 ng/g meat, respectively). MAP meat revealed higher L* and TBARS values and lower microbial counts than the vacuum packaged products on all days. The MAP meat also showed lower a* results on days 4 and 8 and higher metmyoglobin (metMb) values on days 8 and 12 compared to th E: vacuum products. In the inoculation study, the microbial counts of the turkey meat were comparable between the two film types. The study showed that the nano-silver coating did not exhibit any advantageous effects on the quality and microbiological parameters of the turkey meat. © 2016 Poultry Science Association Inc.

Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum.

PubMed

Lang, Yumiao; Sha, Kun; Zhang, Rui; Xie, Peng; Luo, Xin; Sun, Baozhong; Li, Haipeng; Zhang, Li; Zhang, Songshan; Liu, Xuan

2016-02-01

The objective of this study was to evaluate the effects of electrical stimulation (ES) versus non-electrical stimulation (NES) and type of boning (hot versus cold) on the eating quality of Gannan yak longissimus lumborum. Eighteen Gannan yak bulls were randomly divided into two groups: ES and NES. Hot boning (HB) and cold boning (CB) were applied to the left and right side of the carcasses, respectively. All of the four treatments missed the "ideal" pH/temperature window. HB reduced the rate of pH decline, decreased meat tenderness and water holding capacity. ES increased the rate of pH decline and improved yak meat tenderness (P<0.05); however, ES explained only 1% of the variation in WBSF. HB and ES had no significant effects on cooking loss, L* or b* values of yak meat. Postmortem aging increased yak meat tenderness and improved meat color parameters. HB had negative effects on yak meat quality, while ES could not reverse these deleterious effects. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of different stunning systems on meat quality of light lamb.

PubMed

Linares, M B; Bórnez, R; Vergara, H

2007-08-01

The present study was proposed to compare the effect that different types of stunning (TS) had on the quality of refrigerated meat from light lambs of the Spanish Manchega breed at 24h and 7 days post-mortem. Lambs were electrically stunned (ESL; n=10), using CO(2) (GSL; n=10) or slaughtered without previous stunning (USL; n=10). Measurements on meat quality were carried out by evaluating pH, colour coordinates (L(∗), a(∗), b(∗)), water holding capacity (WHC), cooking loss (CL), shear force (SF) and drip loss (DL). At 24h post-mortem, no significant differences were found in any of the variables studied. However, at 7 days post-mortem, meat quality was affected by the different TS: pH, CL and DL were lower (P<0.001) in the USL group and GSL obtained the lowest a(∗) (redness) and b(∗) (yellowness) values (P<0.01) than in the other groups. Ageing of meat affected SF in the ESL group (P<0.01), although there were no significant differences due to treatments at any of the ageing times.

Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.

PubMed

Muela, E; Sañudo, C; Campo, M M; Medel, I; Beltrán, J A

2010-04-01

This study evaluated the effect of freezing method (FM) (air blast freezer, freezing tunnel, or nitrogen chamber) and frozen storage duration (FSD) (1, 3, or 6 months) on the instrumental measurements of quality of thawed lamb, aged for a total of 72 h, throughout a 10-d display period, compared to the quality of fresh meat. pH, colour, lipid oxidation, thawing, and cooking losses in Longissimus thoracis and lumborum muscle, were determined following standard methods. FM affected yellowness, FSD redness and thawing losses, and both affected oxidation (increased as freezing rate decreased and/or as storage duration increased). When compared with fresh meat, the main differences appeared on oxidation (where a significant interaction between treatment (3FM x 3FSD + fresh meat) with display duration was detected), and on total losses (thaw + cook losses). Oxidation was lower in fresh meat, but values were not significantly different from those stored frozen for 1 month. Fresh meat had smaller total losses than did thawed meat, but losses were not significantly different from meat frozen in the freezing tunnel and stored frozen for 1 month. Display duration had a greater effect on instrumental quality parameters than did FM or FSD. pH, b*, and oxidation increased, and L* and a* decreased with an increase in the number of days on display. In conclusion, neither freezing method nor frozen storage up to 6 months influenced extensively the properties of lamb when instrumental measurements of quality were measured in meat that had been displayed for 1d after thawing. The small deterioration shown in this study should not give consumers concerns about frozen meat. 2009 Elsevier Ltd. All rights reserved.

Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

PubMed Central

Nediani, Miriam T.; García, Luis; Saavedra, Lucila; Martínez, Sandra; López Alzogaray, Soledad; Fadda, Silvina

2017-01-01

Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product. PMID:28513575

Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages.

PubMed

Nediani, Miriam T; García, Luis; Saavedra, Lucila; Martínez, Sandra; López Alzogaray, Soledad; Fadda, Silvina

2017-05-17

Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product.

Meat quality assessment from young goats fed for long periods with castor de-oiled cake.

PubMed

Oliveira, C H A; Silva, A M; Silva, L M; van Tilburg, M F; Fernandes, C C L; Moura, A A; Moreno, F B M B; Monteiro-Moreira, A C O; Moreira, R A; Bezerra, F J; Rondina, D

2015-08-01

Diet can influence both the qualitative and quantitative traits of ruminant meat. This study evaluated the effects of castor de-oiled cake on the meat of mixed-breed male goat kids. After 165days of diet treatment, no alterations (p>0.05) were observed in the in vivo performance, anatomic components, dissection and proximate composition of the Longissimus dorsi muscle, as well as in the color and pH of the carcasses. However, diet had an effect (p<0.05) on energy metabolites, fatty acid profile, and expression of certain proteins of the Longissimus dorsi muscle. To conclude, this study showed that the establishment of castor de-oiled cake diet for a long period to goats led to alterations in meat quality, without compromising its consumption qualities. Copyright © 2015 Elsevier Ltd. All rights reserved.

Evaluation of the sustainability of contrasted pig farming systems: development of a market conformity tool for pork products based on technological quality traits.

PubMed

Gonzàlez, J; Gispert, M; Gil, M; Hviid, M; Dourmad, J Y; de Greef, K H; Zimmer, C; Fàbrega, E

2014-12-01

A market conformity tool, based on technological meat quality parameters, was developed within the Q-PorkChains project, to be included in a global sustainability evaluation of pig farming systems. The specific objective of the market conformity tool was to define a scoring system based on the suitability of meat to elaborate the main pork products, according to their market shares based on industry requirements, in different pig farming systems. The tool was based on carcass and meat quality parameters that are commonly used for the assessment of technological quality, which provide representative and repeatable data and are easily measurable. They were the following: cold carcass weight; lean meat percentage; minimum subcutaneous back fat depth at m. gluteus medius level, 45 postmortem and ultimate pH (measured at 24-h postmortem) in m. longissimus lumborum and semimembranosus; meat colour; drip losses and intramuscular fat content in a m. longissimus sample. Five categories of pork products produced at large scale in Europe were considered in the study: fresh meat, cooked products, dry products, specialties and other meat products. For each of the studied farming systems, the technological meat quality requirements, as well as the market shares for each product category within farming system, were obtained from the literature and personal communications from experts. The tool resulted in an overall conformity score that enabled to discriminate among systems according to the degree of matching of the achieved carcass and meat quality with the requirements of the targeted market. In order to improve feasibility, the tool was simplified by selecting ultimate pH at m. longissimus or semimembranosus, minimum fat thickness measured at the left half carcass over m. gluteus medius and intramuscular fat content in a m. longissimus sample as iceberg indicators. The overall suitability scores calculated by using both the complete and the reduced tools presented good correlation and the results obtained were similar. The tool could be considered as robust enough to discriminate among different systems, since it was tested in a wide range of them. It also can be used to detect improvement opportunities to enhance sustainability of pig farming systems. The final objective of the study was achieved, since the market suitability tool could be used in an integrated sustainability analysis of pig farming systems.

Red and Processed Meat Consumption Increases Risk for Non-Hodgkin Lymphoma

PubMed Central

Yang, Li; Dong, Jianming; Jiang, Shenghua; Shi, Wenyu; Xu, Xiaohong; Huang, Hongming; You, Xuefen; Liu, Hong

2015-01-01

Abstract The association between consumption of red and processed meat and non-Hodgkin lymphoma (NHL) remains unclear. We performed a meta-analysis of the published observational studies to explore this relationship. We searched databases in MEDLINE and EMBASE to identify observational studies which evaluated the association between consumption of red and processed meat and risk of NHL. Quality of included studies was evaluated using Newcastle-Ottawa Quality Assessment Scale (NOS). Random-effects models were used to calculate summary relative risk (SRR) and the corresponding 95% confidence interval (CI). We identified a total of 16 case–control and 4 prospective cohort studies, including 15,189 subjects with NHL. The SRR of NHL comparing the highest and lowest categories were 1.32 (95% CI: 1.12–1.55) for red meat and 1.17 (95% CI: 1.07–1.29) for processed meat intake. Stratified analysis indicated that a statistically significant risk association between consumption of red and processed meat and NHL risk was observed in case–control studies, but not in cohort studies. The SRR was 1.11 (95% CI: 1.04–1.18) for per 100 g/day increment in red meat intake and 1.28 (95% CI: 1.08–1.53) for per 50 g/day increment in processed meat intake. There was evidence of a nonlinear association for intake of processed meat, but not for intake of red meat. Findings from our meta-analysis indicate that consumption of red and processed meat may be related to NHL risk. More prospective epidemiological studies that control for important confounders and focus on the NHL risk related with different levels of meat consumption are required to clarify this association. PMID:26559248

Growth performance, carcass and meat quality of lambs supplemented with increasing levels of a tanniferous bush (Cistus ladanifer L.) and vegetable oils.

PubMed

Francisco, A; Dentinho, M T; Alves, S P; Portugal, P V; Fernandes, F; Sengo, S; Jerónimo, E; Oliveira, M A; Costa, P; Sequeira, A; Bessa, R J B; Santos-Silva, J

2015-02-01

The effects of dietary inclusion of Cistus ladanifer L. (CL) and a vegetable oil blend were evaluated on growth performance,carcass and meat quality of fifty four lambs that were assigned to 9 diets, corresponding to 3 levels of CL(50, 100 and 200 g/kg DM) and 3 levels of oil inclusion (0, 40 and 80 g/kg DM). Treatments had no effects on growth rate. Oil depressed dry matter intake (P = 0.017), carcass muscle (P = 0.041) and increased (P = 0.016) kidney knob channel fat. Chemical and physical meat quality traits were not affected by treatments. Off-flavour perception was higher for 8% of oil (P b 0.001). The level of 100 g/kg DM of CL inclusion improved meat stability after 7 days of storage. Supplementation with linseed and soybean oils (2:1) was a good approach to improve meat nutritional value from feedlot lambs, increasing total n-3 PUFA.

Effect of reduced dietary protein and supplementation with a docosahexaenoic acid product on broiler performance and meat quality.

PubMed

Ribeiro, T; Lordelo, M M; Costa, P; Alves, S P; Benevides, W S; Bessa, R J B; Lemos, J P C; Pinto, R M A; Ferreira, L M A; Fontes, C M G A; Prates, J A M

2014-01-01

1. Chicken breast meat is a lean meat due to its low content of intramuscular fat (IMF) resulting in an overall lower acceptability by consumers due to a decrease in juiciness, flavour and increased chewiness. Recently, studies performed in pigs suggested the possibility of increasing IMF by decreasing dietary crude protein (CP) content, an effect possibly mediated through an increased lipogenesis. 2. Dietary supplementation with lipids rich in omega 3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) may modulate an increase in the content of these fatty acids in meat from monogastric animals and, thus, promote the daily intake of n-3 LC-PUFA by humans. 3. LC-PUFA are very susceptible to oxidation, resulting in off-flavours that affect meat quality and consumers' acceptability. 4. This trial was conducted to assess the effect of reducing dietary CP, from 21% to 17%, on chicken's meat IMF content and, simultaneously, to evaluate if a complementary supplementation with a proprietary n-3 LC-PUFA source (DHA Gold™) could improve meat quality. These effects were assessed by measuring productive performance and meat quality, oxidative stability, sensory traits and fatty acid profile. 5. A reduction in CP content of broiler diets, from 21% to 17%, balanced for lysine, improved performance while it was not sufficient to increase IMF content in chicken meat. In contrast, DHA Gold™ supplementation had a positive impact both in broiler productive parameters and in meat fatty acid profile. 6. In addition, incorporation of 7.4% of DHA Gold™ in the diet promoted carcass yield but negatively affected chicken meat acceptability by consumers, due to a decrease of meat oxidative stability. 7. Overall the data suggest that neither a dietary supplementation with DHA Gold™ nor a reduction in CP have a direct positive effect in the levels of IMF present in broiler meat.

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence.

PubMed

Niyonzima, Eugène; Ongol, Martin Patrick; Brostaux, Yves; Korsak, Nicolas; Daube, Georges; Kimonyo, Anastase; Sindic, Marianne

2018-03-01

Meat constitutes one of the major vehicles for human foodborne infections. This study aimed to assess the retail conditions and to determine the microbiological quality and safety of meat retailed within the establishments of Kigali (Rwanda). A questionnaire survey was carried out in 150 retail outlets to characterise meat retail conditions. Additionally, 270 retail meat samples were analysed for the enumeration of hygiene indicator bacteria (total mesophilic bacteria and Escherichia coli) and for the qualitative detection of Salmonella, using conventional culture methods. The results revealed that beef was the predominant meat sold within the retail premises of Kigali city, while meat from non-bovine animal species was mainly sold in large establishments. Salmonella was detected in 19.6% of all the retailed meat samples evaluated, whereas the mean loads for total mesophilic bacteria and E. coli were 7.3 and 3.5 log cfu/g, respectively. Three factors, namely the temperature conditions of the meat under retail, the cleanability of the used meat cutting boards, and the training of personnel in hygienic meat handling practices, were found to be significantly (p ≤ 0.05) associated with the risk of Salmonella occurrence in the retailed meat. The findings from this study highlight the need for improvements in hygienic meat handling practices, particularly, in small and medium meat retail establishments in Kigali.

Microwave sensing for meat and fish structure evaluation

NASA Astrophysics Data System (ADS)

Clerjon, S.; Damez, J. L.

2007-04-01

Monitoring changes in muscle structure during the ageing of bovine meat and quality loss due to fish freezing are major industrial challenges. During ageing, bovine muscle becomes tender through muscle fibre deterioration, and full control of this process is essential. Conversely, degradation of fish muscle, often due to long storage or a freezing cycle, lowers quality. To improve competitiveness, and to respond to consumer quality demand, muscle structure needs to be evaluated in-line. We present here a polarimetric microwave method (10-24 GHz) consisting in free space and contact reflection coefficient measurements using a horn antenna and rectangular probes, respectively. This method is based on the measurement of dielectric properties of tissues parallel and perpendicular to muscle fibre directions. The dielectric properties of structured tissues such as muscles are anisotropic, but during processing structural disorganization reduces this anisotropy. The method is illustrated by the discrimination of fresh and frozen-thawed fish fillets and by monitoring of meat ageing.

Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.

PubMed

Balamatsia, C C; Paleologos, E K; Kontominas, M G; Savvaidis, I N

2006-01-01

This study evaluated the formation of biogenic amines (BAs) in breast chicken meat during storage under aerobic and modified atmospheric packaging (MAP) conditions at 4 degrees C, the correlation of microbial and sensory changes in chicken meat with formation of BAs and the possible role of BAs as indicators of poultry meat spoilage. Poultry breast fillets were stored aerobically or under MAP (30%, CO(2), 70% N(2)) at 4 degrees C for up to 17 days. Quality evaluation was carried out using microbiological, chemical and sensory analyses. Total viable counts, Pseudomonads and Enterobacteriaceae, were in general higher for chicken samples packaged in air whereas lactic acid bacteria (LAB) and Enterobacteriaceae were among the dominant species for samples under MAP. Levels of putrescine and cadaverine increased linearly with storage time and were higher in aerobically stored chicken samples. Spermine and spermidine levels were also detected in both aerobically and MAP stored chicken meat. Levels of tyramine in both chicken samples stored aerobically and or under MAP were low (< 10 mg kg(-1)) whereas the formation of histamine was only observed after day 11 of storage when Enterobacteriaceae had reached a population of ca. 10(7) CFU g(-1). Based on sensory and microbiological analyses and also taking into account a biogenic amines index (BAI, sum of putrescine, cadaverine and tyramine), BAI values between 96 and 101 mg kg(-1) may be proposed as a quality index of MAP and aerobically-packaged fresh chicken meat. Spermine and spermidine decreased steadily throughout the entire storage period of chicken meat under aerobic and MAP packaging, and thus these two amines cannot be used as indicators of fresh chicken meat quality.

Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration.

PubMed

Alizadeh Sani, Mahmood; Ehsani, Ali; Hashemi, Mohammad

2017-06-19

The use of biodegradable nanocomposite films in active packaging is of great importance since they can have a controlled release of antimicrobial compounds. This study was conducted to evaluate the efficacy of whey protein isolate (WPI)/cellulose nanofibre (CNF) nanocomposite films containing 1.0% (w/w) titanium dioxide (TiO 2 ) and 2.0% (w/v) rosemary essential oil (REO) in preserving the microbial and sensory quality of lamb meat during the storage at 4±1°C. Initially, the best concentration of each compound to be added to the film was determined by micro-dilution and disc diffusion methods. The microbial and sensory properties of lamb meat were controlled in two groups (control and treatment) over 15days of storage. Then, the samples were analysed for total viable count (TVC), Pseudomonas spp. count, Enterobacteriaceae count, Lactic acid bacteria (LAB) count, inoculated Staphylococcus aureus count, Listeria monocytogenes count, and Escherichia coli O 157 :H 7 count. Microbial analysis and nine-point hedonic scale was applied for the sensory analysis. Results indicated that the use of nanocomposite films significantly reduced the bacterial counts of treatment group. Higher inhibition effect was observed on Gram-positive bacteria than on Gram-negative bacteria (P<0.05). The microbial and sensory evaluations also showed that the use of nanocomposite films significantly increased the shelf life of treated meat (15days) compared to the control meat (6days). Based on the results of this study, the edible nanocomposite films were effective in preserving the microbial and sensory qualities of lamb meat; therefore, this application is recommended in meat especially red meat. Copyright © 2017 Elsevier B.V. All rights reserved.

Effects on performance and meat quality of Holstein bulls fed high concentrate diets without implants following immunological castration.

PubMed

Marti, S; Jackson, J A; Slootmans, N; Lopez, E; Hodge, A; Pérez-Juan, M; Devant, M; Amatayakul-Chantler, S

2017-04-01

The objective of this study was to evaluate the effect of the GnRH vaccine on the performance and meat quality of Holstein bulls fed high concentrate diets. A total of 493 approximately 7month old bulls (initial BW 298±1.2kg) were allocated into 3 treatment groups, intact bulls (n=164), animals surgically castrated at 15 to 17d of the study (n=164), and animals vaccinated on 0 and 28d of the study with the GnRH vaccine (n=165). Animals were slaughtered between 131 and 133d and carcass quality was evaluated. Hot carcass weight, dressing percentage, fat classification and meat quality parameters did not differ significantly between surgically castrated and vaccinated animals but differed (P<0.05) from intact bulls. Carcass classification, pH at 26h, and fat color were not affected by treatment. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of dietary vitamin E on broiler meat qualities, color, water-holding capacity and shear force value, under heat stress conditions.

PubMed

Hashizawa, Yoshinori; Kubota, Masatoshi; Kadowaki, Motoni; Fujimura, Shinobu

2013-11-01

This study was conducted to evaluate the effect of dietary vitamin E (VE) on broiler meat quality, especially focused on PSE (pale color, soft and exudative), under chronic heat stress (HS) conditions. Twenty-eight-day-old female Ross broilers were kept in independent cages with a controlled temperature of 24°C (normal temperature: NT) or 30°C (high temperature: HT). The NT chickens were fed basal feed. The HT chickens were fed basal feed (HT) or VE (200 mg/kg) added feed (HT + E). Broilers were weighed and slaughtered at 38 days old. The breast muscle was removed immediately and then the samples were used for determination of meat color, pH, water holding capacity (WHC) and shear force value (SFV). Body weight gain and feed intake were significantly decreased in the HT and HT + E groups compared to the NT group. VE supplementation did not affect the growth performance. Chronic HS at 30°C for 10 days may cause deterioration of meat quality such as PSE. The effects of chronic HS on meat quality were most significant in the toughness of broiler breast meat. Supplementation of VE in broiler feed would be effective to prevent the extent of PSE on broiler meat by chronic HS. © 2013 Japanese Society of Animal Science.

Comparison of the Microbial Quality of Lamb and Goat Meat Acquired from Internet and Local Retail Markets.

PubMed

Kim, Chyer; Stein, Roslyn A; Pao, Steven

2015-11-01

This study was conducted to evaluate the microbial quality of lamb and goat meat sold through local (Virginia) and Internet (U. S.) retail markets. A total of 134 frozen meat products consisting of locally purchased lamb ground (LLG) and lamb chops and Internet-procured lamb ground, goat ground, lamb chops (ILC), goat chops (IGC), lamb stew, and goat stew were tested. Significantly higher levels of aerobic mesophiles, psychrotrophs, and coliforms were found in the meat locally acquired than in the meat procured from the Internet. Similar average prevalence (27%) of Escherichia coli was observed regardless of market source. Ground meat had significantly high levels and prevalence of mesophiles, psychrotrophs, coliforms, and Listeria spp. One sample of LLG contained Campylobacter, and one sample of IGC contained Salmonella. Listeria spp. were present in 23 to 40% and 17 to 80% of samples from local and Internet markets, respectively. Pulsed-field gel electrophoresis (PFGE) of isolated E. coli strains revealed brand specificity and genomic diversity. No isolate from different brands and market sources had matching PFGE profiles. The average price of Internet meat ($23.4/kg) was about 1.2 times higher than the price of local meat, except for ILC, whose price was 2.7 times higher. This study revealed differences in microbial quality of lamb and goat meat based on market source; thus, meat products should be handled carefully regardless of market source because of the presence of high microbial levels and the high prevalence of pathogens.

Research of principles for estimating the freshness of meat products by color analysis method

NASA Astrophysics Data System (ADS)

Gorbunova, Elena V.; Chertov, Aleksandr N.; Petukhova, Daria B.; Alekhin, Artem A.; Korotaev, Valery V.

2015-03-01

Color is one of the most important metrics of foodstuffs quality. It gives an indication of freshness, ingredient composition as well as about the presence or absence of falsification. Most often, the color is estimated visually, and thus, the evaluation is subjective. By automating the color analysis a wide application for this method could be found. The aim of this research is to study the principles of color analysis as applied to the task of evaluating the freshness of meat products using modern machine vision systems. From a scientific point of view, the color of meat depends on the proportion of myoglobin and its derivatives. It's the main pigment that characterizes the freshness of meat. Further color of meat can change due to oxidation of myoglobin during storage. Myoglobin exists in three forms. There are oxygenated form, oxidized form and form without oxygen. The meat color changes not only due to the conversion of one form into another. The content of amino acids and ammonia are another characteristics and constant signs of meat products spoilage. The paper presents the results of meat color computer simulation based on data on the content of various forms of myoglobin in different proportions. The spectral characteristic of the light source used to illuminate the meat sample is taken into account. Also the experimental studies were conducted using samples of beef. As a result the correlations between said biochemical indicators of the quality and color of the meat obtained with the help of machine vision system were found.

Black soldier fly as dietary protein source for broiler quails: meat proximate composition, fatty acid and amino acid profile, oxidative status and sensory traits.

PubMed

Cullere, M; Tasoniero, G; Giaccone, V; Acuti, G; Marangon, A; Dalle Zotte, A

2018-03-01

In the perspective of improving the sustainability of meat production, insects have been rapidly emerging as innovative feed ingredient for some livestock species, including poultry. However, at present, there is still limited knowledge regarding the quality and sensory traits of the derived meat. Therefore, the present study tested the effect of a partial substitution of soya bean meal and oil with defatted black soldier fly (Hermetia illucens) larvae meal (H) in the diet for growing broiler quails (Coturnix coturnix japonica) on meat proximate composition, cholesterol, amino acid and mineral contents, fatty acid profile, oxidative status and sensory characteristics. To this purpose, three dietary treatments were designed: a control diet (C) and two diets (H1 and H2) corresponding to 10% and 15% H inclusion levels, respectively, were fed to growing quails from 10 to 28 days of age. At 28 days of age, quails were slaughtered and breast meat was used for meat quality evaluations. Meat proximate composition, cholesterol content and oxidative status remained unaffected by H supplementation as well as its sensory characteristics and off-flavours perception. Differently, with increasing the dietary H inclusion, the total saturated fatty acid and total monounsaturated fatty acid proportions raised to the detriment of the polyunsaturated fatty acid fraction thus lowering the healthiness of the breast meat. The H2 diet increased the contents of aspartic acid, glutamic acid, alanine, serine, tyrosine and threonine thus further enhancing the biological value of the meat protein. As a direct result of the dietary content of Ca and P, the meat of quails fed with the highest H level, displayed the highest Ca and the lowest P values. Therefore, meat quality evaluations confirmed H to be a promising insect protein source for quails. The only potential drawback from feeding H to broiler quails regarded the fatty acid profile of the meat, therefore requiring further research efforts to understand to what extent the fatty acid profile of H can be improved.

[The significance of meat quality in marketing].

PubMed

Kallweit, E

1994-07-01

Food quality in general and meat quality in particular are not only evaluated by means of objective quality traits but the entire production process is gaining more attention by the modern consumer. Due to this development quality programs were developed to define the majority of the processes in all production and marketing steps which are again linked by contracts. Not all of these items are quality relevant, but are concessions to ethic principles (animal welfare etc.). This is demonstrated by the example of Scharrel-pork production. The price differentiation at the pork market is still influenced predominantly by quantitative carcass traits. On the European market quality programs still are of minor significance. Premiums which are paid for high quality standards are more or less compensated by higher production costs and lower lean meat percentages, which must be expected in stress susceptible strains. The high efforts to establish quality programs, however, help to improve the quality level in general, and secure the market shares for local producers.

Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers.

PubMed

Ellies-Oury, M P; Dumont, R; Perrier, G; Roux, M; Micol, D; Picard, B

2017-04-01

In practice cattle may be slaughtered at different combinations of age and weight. As each of these factors could affect meat quality traits, the present work aimed to identify which combination can be expected to increase overall meat quality of m. rectus abdominis of Charolais heifers. Totally, 40 heifers were slaughtered either at 26±1 or at 36±1 months of age. Young heifers were sampled at two different carcass weights (349±12 and 394±8 kg). Old heifers were also sampled at two different carcass weights (397±6 and 451±9 kg). The m. rectus abdominis was excised 24 h postmortem to determine metabolic enzyme activities, myosin heavy-chain isoform proportions, lipid contents, collagen content and collagen solubility. Shear force measurements were evaluated on raw and broiled meat after 14 days of ageing. Meat quality traits scored between 0 and 10 by sensory analysis. Increasing slaughter age from 26 to 36 months had no impact on either raw/broiled shear force (0.31⩽P⩽0.47) and/or meat quality traits (0.62⩽P⩽0.91) or on physicochemical properties of heifer's meat samples. Increasing carcass weight for a similar slaughter age of 26 months had also impact neither on meat quality traits (0.52⩽P⩽0.91) nor on muscular properties. On the contrary, increasing carcass weight for a similar slaughter age of 36 months had induced a decrease of muscular shear force (raw muscle; P=0.009) and a concomitant decrease of total collagen content (P=0.03). Nevertheless, no significant impact on meat quality traits was revealed by the sensorial panel (0.13⩽P⩽0.49). Metabolic enzyme activities (0.13⩽P⩽0.86) and myosin heavy-chain proportions (0.13⩽P⩽0.96) were not significantly impacted by slaughter age and carcass weight. Thus, the impact of increasing carcass weight and/or slaughter age in young Charolais heifers has a limited impact on meat quality traits and associated muscular characteristics. Modulating heifer's cycles (age and/or carcass weight in the studied range) appears to be a way to answer to the numerous marketing chains, without penalising meat quality traits.

Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel

PubMed Central

Rajkumar, V.; Verma, Arun K.; Patra, G.; Pradhan, S.; Biswas, S.; Chauhan, P.; Das, Arun K.

2016-01-01

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values. PMID:26954177

Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films.

PubMed

Küçüközet, Ahmet Oktay; Uslu, Mustafa Kemal

2018-01-01

In this study, edible films were produced from sodium caseinate and a sodium caseinate-starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at 4 ℃ for four days, and roasted at 200 ℃ for 30 min. The cooking loss, color changes, instrumental tenderness (shear force and energy) were measured. In addition, sensory evaluation was performed. All films effectively reduced cooking loss from chicken meat. The sodium caseinate-starch-based films were the most successful in preventing cooking loss. The average shear force and shear energy values of the wrapped samples were about 40% and 30% less than those of control samples, respectively. In sensory evaluation, chicken meat roasted after wrapping with the films was considered more tender and delicious than the control. Particularly, chicken meat wrapped with the films containing oleoresin mixture was assessed as the most delicious among the samples. It was shown that the cooking quality of the chicken meat could be significantly improved by pre-wrapping the meat with edible films.

Consumers' expected quality and intention to purchase high quality pork meat.

PubMed

Papanagiotou, P; Tzimitra-Kalogianni, I; Melfou, K

2013-03-01

Expected quality is believed to be one of the most important factors that influence consumers' intention to purchase food. The present study seeks to explore the concept of pork meat expected quality and compare it with self-stated consumer intention to purchase pork meat. The aim is attempted by means of a field research conducted in Greece, following a conjoint analytic procedure. Results show that quality expectations comply with intention to buy pork, in many aspects. However, several differences have been identified. More specifically, country of origin and marbling appear to be more important for respondents' purchase decisions than they are for their quality evaluations, while the opposite appears to be true for price. Finally, socio-demographic factors such as gender, level of education, place of purchase and consumption habits seem to influence perceptions. Copyright © 2012 Elsevier Ltd. All rights reserved.

Colour and fat content as intrinsic cues for consumers attitudes towards meat product quality

NASA Astrophysics Data System (ADS)

Ristić, M.; Troeger, K.; Đinović-Stojanović, J.; Knežević, N.; Damnjanović, M.

2017-09-01

The aim of this study was to evaluate consumers’ attitudes towards sensory properties of chicken, royal and beef salami, meat products from Zlatiborac Meat Company. Sensory evaluation was performed by Serbian consumers (n=1018) in four retail stores (Delhaize) in Belgrade. Consumers were asked for their preference concerning the colour and fat of three selected salami and then completed questionnaire of socio-demographic information including eating behaviour. Selected smoked meat products were evaluated in the DLG Test Center Food, Germany. Consumers, at all education levels and in all age groups, evaluated colour as good and fat as sufficient with a significantly (p<0.05) higher percentage in comparison with other offered answers. All smoked products passed the DLG tests and received “DLG award winner” medals in Gold (73%) or Silver (27%).

Carcass and meat quality characteristics of Churra and Assaf suckling lambs.

PubMed

Mateo, J; Caro, I; Carballo, D E; Gutiérrez-Méndez, N; Arranz, J J; Gutiérrez-Gil, B

2018-05-01

Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the quality of the lamb carcass and meat. This study is aimed at comparing the carcass and meat quality between suckling lambs from a local and a non-native dairy breed, Churra and Assaf. Churra is included in the Spanish Protected Geographical Indication (PGI) 'Lechazo de Castilla y León', whereas Assaf is not. However, Assaf breeders have requested the inclusion of the breed in the PGI. Carcasses and meat from 16 male lambs (eight Churra and eight Assaf) were used in this study. The lambs were all raised under an intensive rearing system and fed on a milk substitute to minimise maternal influence. The carcasses were evaluated for conformation, fatness, joint and leg tissue proportions and the meat was analysed for composition (i.e. proximate composition, iron, haematin, fatty acids and volatiles) and technological quality traits (i.e. texture, water holding capacity, colour and lipid stability). Churra carcasses were larger than Assaf carcasses. However, the proportions of commercial joints and main tissues did not differ between breeds. Cavity and intermuscular leg fat, but not total leg fat, were higher in Churra carcasses. Churra meat showed a higher proportion of n-6 fatty acids, higher redness and better colour stability during aerobic storage. In contrast, Assaf lamb was more resistant to lipid oxidation after cooking. This is a preliminary study to measure the influence of breed on a wide range of quality characteristics in Churra and Assaf suckling lamb carcass and meat. It may be of relevance for breeders, consumers and food policy makers, setting the basis for future studies that include larger commercial populations.

The effect of diet and DHA addition on the sensory quality of goat kid meat.

PubMed

Moreno-Indias, Isabel; Sánchez-Macías, Davinia; Martínez-de la Puente, Josué; Morales-Delanuez, Antonio; Hernández-Castellano, Lorenzo Enrique; Castro, Noemí; Argüello, Anastasio

2012-02-01

To enhance the nutritional quality of meat, dietary strategies have been developed to manipulate the fatty acid profiles of muscle tissue. Fatty acids affect meat attributes, including hardness, colour and lipid stability, and flavour. Little research has been done, however, on the effects of dietary omega-3 polyunsaturated fatty acid (PUFA) supplementation on the sensory characteristics of meat. To address this issue, six diets were fed to goat kids: goat's milk, powdered whole cow's milk, powdered whole cow's milk plus docosahexaenoic acid (DHA) (low dose), milk replacer, milk replacer plus DHA (low dose), and milk replacer plus DHA (high dose). A descriptive, semi-trained sensory evaluation and a consumer triangular test were performed to analyse the resulting meat. High doses of omega-3 PUFA produced meat with unusual odours, unpleasant flavours, and low overall appreciation scores. Low doses of DHA maintained a positive sensory perception. Copyright © 2011 Elsevier Ltd. All rights reserved.

Improvement of broiler meat quality due to dietary inclusion of soybean oligosaccharide derived from soybean meal extract

NASA Astrophysics Data System (ADS)

Suthama, N.; Pramono, Y. B.; Sukamto, B.

2018-01-01

Dietary inclusion of antibiotics as growth promoters (AGPs) in poultry production has been applied for decades worldwide, but recently AGPs have been banned due to the negative consequences for health and food safety. Soybean oligosccharide (SOS) derived from soybean meal extract is one of natural compound without carrying-over the residue to product and is consumer’s health friendly. The purpose of the present study was to evaluate dietary inclusion of SOS on broiler meat quality. A total of 120 broilers of 7-day-old were allocated into 3 treatments with 4 replications (10 birds each) in completely randomized design. Treatments applied were D1: diet without SOS, D2: D1 plus 0.15% SOS, and D3: D1 plus 0.30% SOS. Intestinal lactic acid bacteria (LAB), protein digestibility, meat protein and fat depositions, and meat cholesterol were the parameters observed. Data were statistically tested using analysis of variance and Duncan test. Dietary SOS inclusion at 0.30% (D3) significantly (P<0.05) increased LAB population (7.21x104 cfu/g), protein digestibility (72.80%), and meat protein deposition (90.83 g/bird), but it decreased meat fat (8.27 g/bird) and meat cholesterol (37.28 mg/100 g). In conclusion, dietary SOS inclusion at 0.30% improves meat quality of broiler based on the increase in meat protein deposition with lower fat and cholesterol.

Irradiated vacuum-packed lamb meat stored under refrigeration: microbiology, physicochemical stability and sensory acceptance.

PubMed

Fregonesi, R P; Portes, R G; Aguiar, A M M; Figueira, L C; Gonçalves, C B; Arthur, V; Lima, C G; Fernandes, A M; Trindade, M A

2014-06-01

Reducing spoilage and indicator bacteria is important for microbiological stability in meat and meat products. The objective was to evaluate the effect of different doses of gamma radiation on the shelf-life of lamb meat, vacuum-packed and stored under refrigeration, by assessing the microbiological safety, physicochemical stability and sensory quality. Lamb loin cuts (Longissimus dorsi) were irradiated with 1.5kGy and 3.0kGy. The samples, including control, were stored at 1±1°C during 56days. Samples were analyzed on zero, 14, 28, 42 and 56days by their microbiological and physicochemical characteristics. Sensory quality was carried out on day zero. The results showed a reduction (p<0.05) in the microbial load of the irradiated samples. The acceptance of lamb loins was not affected (p>0.05) by the radiation doses. Thus gamma irradiation at 3.0kGy was effective in reducing the content of microorganisms, without harming the physicochemical characteristics evaluated. Copyright © 2014 Elsevier Ltd. All rights reserved.

Influence of the halothane gene (HAL) on pork quality in two commercial crossbreeds.

PubMed

Silveira, A C P; Freitas, P F A; César, A S M; Cesar, A S M; Antunes, R C; Guimarães, E C; Batista, D F A; Torido, L C

2011-01-01

We evaluated the effect of the halothane (HAL) gene on the quality of pork in domestic pigs. Half-carcasses from two different commercial pig (Sus domestica) crossbreeds were analyzed, 46 of which were homozygous dominant (HAL(NN)) and 69 of which were heterozygous (HAL(Nn)) for the halothane gene. The measures included backfat thickness, lean meat percentage, carcass weight, pH 24 h after slaughtering, color, and drip loss; DNA was extracted from the haunch muscle. Swine with the HAL(Nn) genotype had less backfat thickness and higher lean meat percentages than swine with the HAL(NN) genotype. Yet, swine with the HAL(Nn) genotype had lower quality meat than those with the HAL(NN) swine. The pH at 24 h was lower in HAL(Nn) swine. The meat color was paler in HAL(Nn) animals, the drip loss was greater in those animals bearing the n allele, and the amount of intramuscular fat was not related to the halothane genotype. We conclude that bearers of the recessive allele of the halothane gene produce more meat, but with quality parameters that are inferior to those sought by consumers and industry.

Flavor compounds and quality parameters of chevon as influenced by sericea lespedeza hay.

PubMed

Lee, Jung Hoon; Vanguru, Manohar; Moore, Danier A; Kannan, Govind; Terrill, Thomas H; Kouakou, Brou

2012-04-18

This research assessed the utilization of sericea lespedeza (SL, Lespedeza cuneata ) hay, a highly condensed tannin (CT) forage (87-181 g CT/kg), as a dietary regimen of meat goats, and thereby the effects on physicochemical properties of goat meat (chevon) and flavor compounds in cooked chevon chops were evaluated. Although it is commonly believed that higher amounts of CT can have deleterious effects on animal performance due to low digestibility and low voluntary intakes in ruminants, feeding meat goats with SL hay increased the body weight compared to goats fed bermudagrass hay without altering the chemical composition and meat quality of chevon. Feeding SL hay to meat goats also did not significantly influence the flavor volatiles in cooked chevon chops. The findings indicate that SL hay can be used as a low-input forage to replace expensive forages.

Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.

PubMed

Chumngoen, Wanwisa; Chen, Hsin-Yi; Tan, Fa-Jui

2016-12-01

Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research. © 2016 Japanese Society of Animal Science.

Effect of concentrate level and slaughter body weight on growth performances, carcass traits and meat quality of Barbarine lambs fed oat hay based diet.

PubMed

Majdoub-Mathlouthi, L; Saïd, B; Say, A; Kraiem, K

2013-03-01

This study was conducted to evaluate concentrate level (CL) and slaughter body weight (SW) effects on growth performances, carcass traits and meat quality of Barbarine lambs. Twenty-four weaned male lambs (23.1 kg), receiving an oat-hay based diet, were allotted into two groups. The LCL group received low concentrate level (300 g) and the HCL group received high concentrate level (600 g). Lambs were slaughtered at two prefixed weights (35 and 42 kg). For each group and each weight, six lambs were slaughtered. Lambs from HCL group had higher ADG, carcass yields, carcass compactness and subcutaneous fat thickness, and lower carcass meat proportion. CL increase did not affect meat pH, meat and fat color, chemical and fatty acid composition. Late slaughtering improved carcass yields and increased carcass adiposity. However, it did not affect carcass meat proportion and shoulder tissue composition. SW had effect on meat color and fatty acid composition. Copyright © 2012 Elsevier Ltd. All rights reserved.

Aspects of quality related to the consumption and production of lamb meat. Consumers versus producers.

PubMed

Sepúlveda, Wilmer S; Maza, María T; Pardos, Luis

2011-04-01

The purpose of this study was to identify and compare the different evaluations made by the agents at either end of the lamb meat chain, i.e. producers and consumers, in relation to the parameters that consumers use when purchasing lamb meat and the factors that affect the production of quality lamb meat. In addition, consumer segments that can be targeted for action by the different agents in the chain were examined. The study was carried out in Aragón, a region in north east Spain that is a producer and consumer of lamb meat. 371 surveys were carried out on purchasers of lamb meat and 49 surveys on sheep farmers. Bivariant analyses and a cluster analysis were performed. The results suggest that there are certain congruencies and divergences between producers and consumers. Also, a segment of consumers for whom the hygiene and sanitary conditions on the farm, animal welfare and the environment are of great importance were found. © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality.

PubMed

Zhao, Jing; Zhang, Ting; Liu, Yongfeng; Wang, Xingyu; Zhang, Lan; Ku, Ting; Quek, Siew Young

2018-09-15

Freezing is a practical method for meat preservation but the quality of frozen meat can deteriorate with storage time. This research investigated the effect of frozen storage time (up to 66 months) on changes in DNA yield, purity and integrity in beef, and further analyzed the correlation between beef quality (moisture content, protein content, TVB-N value and pH value) and DNA quality in an attempt to establish a reliable, high-throughput method for meat quality control. Results showed that frozen storage time influenced the yield and integrity of DNA significantly (p < 0.05). The DNA yield decreased as frozen storage time increased due to DNA degradation. The half-life (t 1/2  = ln2/0.015) was calculated as 46 months. The DNA quality degraded dramatically with the increased storage time based on gel electrophoresis results. Polymerase chain reaction (PCR) products from both mitochondrial DNA (mtDNA) and nuclear DNA (nDNA) were observed in all frozen beef samples. Using real-time PCR for quantitative assessment of DNA and meat quality revealed that correlations could be established successfully with mathematical models to evaluate frozen beef quality. Copyright © 2018 Elsevier Ltd. All rights reserved.

Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions

PubMed Central

Piaskowska, N.; Daszkiewicz, T.; Kubiak, D.; Zapotoczny, P.

2016-01-01

This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at 2°C. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage. PMID:27165026

Genetic parameters for meat quality traits of Australian lamb meat.

PubMed

Mortimer, S I; van der Werf, J H J; Jacob, R H; Hopkins, D L; Pannier, L; Pearce, K L; Gardner, G E; Warner, R D; Geesink, G H; Edwards, J E Hocking; Ponnampalam, E N; Ball, A J; Gilmour, A R; Pethick, D W

2014-02-01

Genetic parameters were estimated for a range of meat quality traits recorded on Australian lamb meat. Data were collected from Merino and crossbred progeny of Merino, terminal and maternal meat breed sires of the Information Nucleus programme. Lambs born between 2007 and 2010 (n=8968) were slaughtered, these being the progeny of 372 sires and 5309 dams. Meat quality traits were found generally to be of moderate heritability (estimates between 0.15 and 0.30 for measures of meat tenderness, meat colour, polyunsaturated fat content, mineral content and muscle oxidative capacity), with notable exceptions of intramuscular fat (0.48), ultimate pH (0.08) and fresh meat colour a* (0.08) and b* (0.10) values. Genetic correlations between hot carcass weight and the meat quality traits were low. The genetic correlation between intramuscular fat and shear force was high (-0.62). Several measures of meat quality (fresh meat redness, retail meat redness, retail oxy/met value and iron content) appear to have potential for inclusion in meat sheep breeding objectives. © 2013.

Effects of chestnut tannins on the meat quality, welfare, and antioxidant status of heat-stressed lambs.

PubMed

Liu, Huawei; Li, Ke; Mingbin, Lv; Zhao, Jinshan; Xiong, Benhai

2016-06-01

A study was conducted to evaluate the effects of chestnut tannins (CT) on the meat quality, welfare and antioxidant status of heat-stressed lambs. Lambs in one group were raised at 20°C and fed a basal diet (N), and three other groups (32°C) were fed a basal diet with 0 (CT0), 5 (CT5), and 10 g (CT10) of CT/kg. Addition of CT increased the b* and L* values of meat and superoxide dismutase and glutathione peroxidase activity in the serum and liver of heat-stressed lambs. The malondialdehyde concentration in meat, serum, and liver of heat-stressed lambs was decreased by dietary CT supplementation. Lambs in the CT0 group had higher cortisol, T3, and T4 levels, creatine kinase activity, white blood cell count, neutrophil count, neutrophil:lymphocyte ratio and a lower lymphocyte count than that in the N and CT10 groups. In conclusion, the addition of CT improved meat quality, certain stress parameters, and the antioxidant status of heat-stressed lambs. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of gamma-irradiation before and after cooking on bacterial population and sensory quality of Dakgalbi

NASA Astrophysics Data System (ADS)

Yoon, Young Min; Park, Jong-Heum; Lee, Ji-Hye; Park, Jae-Nam; Park, Jin-Kyu; Sung, Nak-Yun; Song, Beom-Seok; Kim, Jae-Hun; Yoon, Yohan; Gao, Meixu; Yook, Hong-Sun; Lee, Ju-Woon

2012-08-01

The purpose of this study was to compare the effect of gamma irradiation on the total bacterial population and the sensory quality of Dakgalbi irradiated before and after cooking. Fresh chicken meat was cut into small pieces and used to prepare Dakgalbi. For the preparation of Dakgalbi cooked with gamma-irradiated chicken meat and sauce (IBC), raw chicken meat and Dakgalbi sauce were irradiated and then stir-fried. For the preparation of Dakgalbi irradiated after cooking with raw chicken meat and sauce (IAC), raw chicken meat and Dakgalbi sauce were first cooked and subsequently irradiated. Under the accelerated storage condition of 35 °C for 7 days, bacteria in IBC were below the detection limit (1 log CFU/g) on day 1 but were detected on day 2 and gradually increased hereafter. In IAC, on the other hand, bacteria were not detected at all. Evaluation of sensory quality also decreased on both samples. However, IAC showed a better trend. Our results indicate that IAC protocol was a more effective method for reducing bacterial growth in Dakgalbi.

Effect of pre- and post-weaning dietary supplementation with Digestarom® herbal formulation on rabbit carcass traits and meat quality.

PubMed

Celia, C; Cullere, M; Gerencsér, Zs; Matics, Zs; Tasoniero, G; Dal Bosco, A; Giaccone, V; Szendrő, Zs; Dalle Zotte, A

2016-08-01

This study evaluated effects of Digestarom® (D) dietary inclusion before weaning (0-5weeks old; BW) and/or after weaning (5-12weeks old; AW) on growing rabbit carcass traits and meat quality. During BW, Pannon-Ka rabbits (does, kits) received two diets: a control diet (C) and one supplemented with 300mg Digestarom®/kg (D). At weaning, each group was divided into 3 dietary sub-groups: CC and DD received C and D diets from 5 to 12weeks of age, whereas DC was fed D from 5 to 8weeks and C from 8 to 12weeks of age (54 rabbits/group; AW). Rabbits were slaughtered at 12weeks of age. Digestarom® supplementation improved carcass yield and body mid part proportion only when administered BW. Rabbits fed D BW had higher hind leg meat cooking losses. Loin meat spiciness and rancidity increased with D both BW and AW. In conclusion, Digestarom(®) herbal formulation was ineffective in improving growing rabbit carcass traits or meat quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

Microbiological quality and potential public health risks of export meat from springbok (Antidorcas marsupialis) in Namibia.

PubMed

Magwedere, K; Shilangale, R; Mbulu, R S; Hemberger, Y; Hoffman, L C; Dziva, F

2013-01-01

To assess the microbiological quality and safety of export game meat; i) a total of 80 pooled meat samples for aerobic plate count (APC) and Enterobacteriaceae ii) water used in harvesting and processing for microbiological quality and iii) meat and rectal contents for Salmonella spp. and Shiga toxin Escherichia coli (STEC) were evaluated in 2009 and 2010. No differences (p>0.05) in the APCs were observed between the years, but the mean Enterobacteriaceae count for 2009 was 1.33 ± 0.69 log(10)cfu/cm(2) compared to 2.93 ± 1.50 log(10)cfu/cm(2) for 2010. Insignificant Heterotrophic Plate Count (HPC) levels were detected in 9/23 field water samples, while fecal bacterial (coliforms, Clostridium perfringens and enterococci) were absent in all samples. No Salmonella spp. was isolated and all E. coli isolates from meat were negative for STEC virulence genes (stx1, stx2, eae and hlyA), suggesting a negligible role by springbok in the epidemiology of STEC and Salmonella. Copyright © 2012 Elsevier Ltd. All rights reserved.

Nondestructive detection of pork quality based on dual-band VIS/NIR spectroscopy

NASA Astrophysics Data System (ADS)

Wang, Wenxiu; Peng, Yankun; Li, Yongyu; Tang, Xiuying; Liu, Yuanyuan

2015-05-01

With the continuous development of living standards and the relative change of dietary structure, consumers' rising and persistent demand for better quality of meat is emphasized. Colour, pH value, and cooking loss are important quality attributes when evaluating meat. To realize nondestructive detection of multi-parameter of meat quality simultaneously is popular in production and processing of meat and meat products. The objectives of this research were to compare the effectiveness of two bands for rapid nondestructive and simultaneous detection of pork quality attributes. Reflectance spectra of 60 chilled pork samples were collected from a dual-band visible/near-infrared spectroscopy system which covered 350-1100 nm and 1000-2600 nm. Then colour, pH value and cooking loss were determined by standard methods as reference values. Standard normal variables transform (SNVT) was employed to eliminate the spectral noise. A spectrum connection method was put forward for effective integration of the dual-band spectrum to make full use of the whole efficient information. Partial least squares regression (PLSR) and Principal component analysis (PCA) were applied to establish prediction models using based on single-band spectrum and dual-band spectrum, respectively. The experimental results showed that the PLSR model based on dual-band spectral information was superior to the models based on single band spectral information with lower root means quare error (RMSE) and higher accuracy. The PLSR model based on dual-band (use the overlapping part of first band) yielded the best prediction result with correlation coefficient of validation (Rv) of 0.9469, 0.9495, 0.9180, 0.9054 and 0.8789 for L*, a*, b*, pH value and cooking loss, respectively. This mainly because dual-band spectrum can provide sufficient and comprehensive information which reflected the quality attributes. Data fusion from dual-band spectrum could significantly improve pork quality parameters prediction performance. The research also indicated that multi-band spectral information fusion has potential to comprehensively evaluate other quality and safety attributes of pork.

A genome-wide association study of production traits in a commercial population of Large White pigs: evidence of haplotypes affecting meat quality

PubMed Central

2014-01-01

Background Numerous quantitative trait loci (QTL) have been detected in pigs over the past 20 years using microsatellite markers. However, due to the low density of these markers, the accuracy of QTL location has generally been poor. Since 2009, the dense genome coverage provided by the Illumina PorcineSNP60 BeadChip has made it possible to more accurately map QTL using genome-wide association studies (GWAS). Our objective was to perform high-density GWAS in order to identify genomic regions and corresponding haplotypes associated with production traits in a French Large White population of pigs. Methods Animals (385 Large White pigs from 106 sires) were genotyped using the PorcineSNP60 BeadChip and evaluated for 19 traits related to feed intake, growth, carcass composition and meat quality. Of the 64 432 SNPs on the chip, 44 412 were used for GWAS with an animal mixed model that included a regression coefficient for the tested SNPs and a genomic kinship matrix. SNP haplotype effects in QTL regions were then tested for association with phenotypes following phase reconstruction based on the Sscrofa10.2 pig genome assembly. Results Twenty-three QTL regions were identified on autosomes and their effects ranged from 0.25 to 0.75 phenotypic standard deviation units for feed intake and feed efficiency (four QTL), carcass (12 QTL) and meat quality traits (seven QTL). The 10 most significant QTL regions had effects on carcass (chromosomes 7, 10, 16, 17 and 18) and meat quality traits (two regions on chromosome 1 and one region on chromosomes 8, 9 and 13). Thirteen of the 23 QTL regions had not been previously described. A haplotype block of 183 kb on chromosome 1 (six SNPs) was identified and displayed three distinct haplotypes with significant (0.0001 < P < 0.03) associations with all evaluated meat quality traits. Conclusions GWAS analyses with the PorcineSNP60 BeadChip enabled the detection of 23 QTL regions that affect feed consumption, carcass and meat quality traits in a LW population, of which 13 were novel QTL. The proportionally larger number of QTL found for meat quality traits suggests a specific opportunity for improving these traits in the pig by genomic selection. PMID:24528607

Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat.

PubMed

Aouidi, Fathia; Okba, Aicha; Hamdi, Moktar

2017-08-01

Olive leaves (OL), available in huge amounts from pruning, are known to be a useful source of biologically active compounds. This study investigated the potential application of OL as a supplement to minced beef meat in order to develop a functional product. The effect of OL extract or powder (100 and 150 µg phenols g -1 meat) on the quality and stability of raw and cooked meat during refrigerated storage was examined. Microwave drying at 600 W gave OL with the highest antioxidant quality (evaluated by TEAC/[phenols] (mg mg -1 ) and DPPH/[phenols] (mg mg -1 )) compared with other methods. OL showed an ability to inhibit (P < 0.05) lipid oxidation (TBARS values (mg MDA kg -1 ) were reduced by 25-65%) and myoglobin oxidation (metmyoglobin production was 43-65% in control samples and 14-35% in treated samples). OL also improved the technological quality of the meat, decreasing (P < 0.05) storage loss (%) and defrosting loss (%) without affecting cooking loss (%) and Napole yield (%). Sensory properties were not modified by the added ingredient at the tested levels (P < 0.05). OL (extract or powder) may have applications in the development of functional meat products of good technological quality that remain stable during storage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

[USE OF LASER RAMAN-LUMINESCENT TECHNOLOGIES FOR EVALUATION OF QUALITY OF MEAT PRODUCTS AND DETERMINATION OF THE DEGREE OF THEIR BACTERIAL CONTAMINATION].

PubMed

Kukushkin, V I; Satusheva, E V; Aleksandrov, M T; Morozova, O A; Pashkov, E P; Ambartsumyan, O A; Amosova, V A

2015-01-01

Determination of the effect of microorganisms on spoilage of meat products during various temperature regimes of storage by integral indexes of luminescent lines in their spectra and development of an algorithm of microorganism indication by an express method using laser Raman-luminescent spectroscopy. Minced meat from beef and pork was used. Determination of quantity of mesophilic aerobic and opportunistic-anaerobic microorganisms was carried out by serial 10-fold dilutions with subsequent parallel seeding into Rida count total 24 plates and Petri dishes with 5% blood agar. Sample study was carried out in luminescent software-hardware complex Enspectr L405 (a variant of Enspectr M software-hardware complexes). Meat spoilage was established to be caused to a large degree by Pseudomonas genus (P. fluorescens, P. putida, P. fragi et al.) bacterial growth. Raman-luminescent spectra of bacteria that compose microflora, characterizing and accompanying beef and pork spoilage, were measured and recorded into a database. The results obtained will allow to use this technique in the future for both express-indication and differentiation of microorganisms and express-evaluation of quality of meat products at all stages of their manufacturing, storage, transport and realization.

Genome-Wide scans for carcass and meat traits in nellore cattle

USDA-ARS?s Scientific Manuscript database

Beef cattle industry is one of the main highlights of Brazilian agribusiness, however the standardization of meat products is still an issue. The lack of standardization of quality characteristics as fat thickness and tenderness, and the burden and time spent on collecting and evaluating large numbe...

Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters

PubMed Central

Choi, Yun-Sang

2015-01-01

This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt, reduced-fat frankfurters. GM, GC, and GI treatments improved not only the physicochemical properties but also the sensory characteristics of reduced-salt, reduced-fat frankfurters. The results indicated that the use of glasswort hydrate containing non-meat ingredient was improved the quality characteristics of reduced-salt, reduced-fat frankfurters. PMID:26877638

Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor.

PubMed

Zhang, Xinzhuang; Zhang, Yawei; Meng, Qingxiang; Li, Ning; Ren, Liping

2015-01-01

The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, cholesterol and taurine and flavor of the meat were measured. The results showed that different breed cattle had different chemical compositions and flavor, which contains sourness, umami, saltiness, bitterness, astringency, aftertaste from astringency, aftertaste from bitterness and aftertaste from umami, respectively. A principal component analysis (PCA) showed an easily visible separation between different breeds of cattle and indicated that TS-5000Z made a rapid identification of different breeds of cattle. In addition, TS-5000Z seemed to be used to predict the chemical composition according to its correlation with the flavor. In conclusion, TS-5000Z would be used as a rapid analytical tool to evaluate the beef quality both qualitatively and quantitatively, based on flavor assessment, recognition and chemical composition according to its correlation with flavor.

Effect of quantum therapy on pork quality

PubMed Central

Bodnár, Martin; Nagy, Jozef; Popelka, Peter; Koréneková, Beáta; Mačanga, Ján; Nagyová, Alena

2011-01-01

In this study the impact of quantum therapy on meat quality of slaughtered pigs was investigated. For this purpose the pigs were treated with different doses of magnet-infrared-laser (MIL) radiation. Animals were divided into four groups according to radiation doses (4096, 512, and 64 Hz, and control without application), which were applied in the lumbar area of musculus longissimus dorsi (loin) at various time intervals prior to the slaughter (14 d, 24 h, and 1 h). Animals were slaughtered and the meat quality was evaluated by determining of pH value (1, 3, and 24 h post slaughter), drip loss, colour, and lactic acid and phosphoric acid amounts. MIL therapy can be used in various fields of veterinary medicine as are surgery and orthopaedics, internal medicine, dentistry, pulmonology, gastroenterology, gynaecology, urology, nephrology, and dermatology. The results achieved showed that MIL radiation used in a short period before slaughter (1 h) can cause a change in the meat quality, as reflected by the non-standard development of pH values, increases in drip loss, and changes of meat colour. PMID:22042653

Modulation of glycogen and breast meat processing ability by nutrition in chickens: effect of crude protein level in 2 chicken genotypes.

PubMed

Jlali, M; Gigaud, V; Métayer-Coustard, S; Sellier, N; Tesseraud, S; Le Bihan-Duval, E; Berri, C

2012-02-01

The aim of the study was to evaluate the impact of 2 isoenergetic growing diets with different CP (17 vs. 23%) on the performance and breast meat quality of 2 lines of chicken divergently selected for abdominal fatness [i.e., fat and lean (LL) lines]. Growth performance, breast and abdominal fat yields, breast meat quality parameters (pH, color, drip loss), and muscle glycogen storage at death were measured. Increased dietary CP resulted in increased BW, increased breast meat yield, and reduced abdominal fatness at slaughter regardless of genotype (P < 0.001). By contrast, dietary CP affected glycogen storage and the related meat quality parameters only in the LL chickens. Giving LL chickens the low-CP diet led to reduced concentration of muscle glycogen (P < 0.01), and as a result, breast meat with a higher (P < 0.001) ultimate pH, decreased (P < 0.001) lightness, and reduced (P < 0.001) drip loss during storage. The decreased muscle glycogen content observed in LL receiving the low-CP diet compared with the high-CP diet occurred concomitantly with greater phosphorylation amount for the α-catalytic subunit of adenosine monophosphate-activated protein kinase and glycogen synthase. This was consistent with the reduced muscle glycogen content observed in LL fed the low-CP diet because adenosine monophosphate-activated protein kinase inhibits glycogen synthesis through its action on glycogen synthase. Our results demonstrated that nutrition is an effective means of modulating breast meat properties in the chicken. The results also highlighted the need to take into account interaction with the genetic background of the animal to select nutritional strategies to improve meat quality traits in poultry.

Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigs.

PubMed

Calvo, Luis; Toldrá, Fidel; Rodríguez, Ana I; López-Bote, Clemente; Rey, Ana I

2017-01-01

This study evaluates the effect of organic (Se-enriched yeast; SeY) versus inorganic selenium (sodium selenite; SeS) supplementation and the different response of selenium source according to muscle pH on pork meat quality characteristics. Pigs ( n  = 30) were fed the Se-supplemented diets (0.3 mg/kg) for 65 days. Neither electric conductivity (EC) nor drip loss were affected by the selenium source. The SeY group had lower TBARS in muscle samples after day 7 of refrigerated storage and higher a * values on days 1 and 7 than the SeS group. The effect of dietary selenium source on some meat quality characteristics was affected by muscle pH. Hence, as the muscle pH increases, the drip loss decreases but this effect is more marked with the dietary organic Se enrichment. Muscle pH seems to modulate the action of selenium in pork, especially some meat characteristics such as drip loss.

Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: effects on raw and cooked meat quality, nutrient true retention and oxidative stability.

PubMed

Dalle Zotte, Antonella; Cullere, Marco; Sartori, Alberto; Szendrő, Zsolt; Kovàcs, Melinda; Giaccone, Valerio; Dal Bosco, Alessandro

2014-10-01

The study evaluated the effect of Spirulina and Thyme dietary supplementation on rabbit meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C-C) received a non-supplemented pellet throughout the experiment (5-11weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S-S, T-T, ST-ST) or only the final part of the growing period (8-11weeks: groups C-S, C-T, C-ST). Spirulina supplementation increased the γ-linolenic acid content of rabbit meat, whereas Thyme improved the oxidative stability of raw and freeze-dried meat. Copyright © 2014 Elsevier Ltd. All rights reserved.

Consumer perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts.

PubMed

de Andrade, Juliana Cunha; Nalério, Elen Silveira; Giongo, Citieli; de Barcellos, Marcia Dutra; Ares, Gastón; Deliza, Rosires

2017-08-01

The development of high-quality air-dried cured sheep meat products adapted to meet consumer demands represent an interesting option to add value to the meat of adult animals. The present study aimed to evaluate the influence of process parameters on consumer choice of two products from sheep meat under different evoked contexts, considering product concepts. A total of 375 Brazilian participants completed a choice-based conjoint task with three 2-level variables for each product: maturation time, smoking, and sodium reduction for dry-cured sheep ham, and natural antioxidant, smoking, and sodium reduction for sheep meat coppa. A between-subjects experimental design was used to evaluate the influence of consumption context on consumer choices. All the process parameters significantly influenced consumer choice. However, their relative importance was affected by evoked context. Copyright © 2017. Published by Elsevier Ltd.

Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality.

PubMed

Jerónimo, Eliana; Alfaia, Cristina M M; Alves, Susana P; Dentinho, Maria T P; Prates, José A M; Vasta, Valentina; Santos-Silva, José; Bessa, Rui J B

2012-12-01

Thirty-six Merino Branco lambs were assigned to six dietary treatments: control diet (C) consisting of 90% dehydrated lucerne and 10% wheat bran; C with 6% of oil blend (CO); C with 2.5% of grape seed extract (GS); GS with 6% of oil blend (GSO); C with 25% of Cistus ladanifer (CL), and CL with 6% of oil blend (CLO). Meat lipid and colour stability was then evaluated during 7 days of storage. The effect of inclusion of grape seed extract and C. ladanifer in diets on meat sensory properties was also evaluated. Meat antioxidant potential, determined after oxidation induction by a ferrous/hydrogen peroxide system, decreased with oil supplementation (P<0.001), but inclusion of grape seed extract and C. ladanifer in diets protected the meat against lipid oxidation (P=0.036). Meat colour was not affected by diets. Inclusion of grape seed extract and C. ladanifer in diets did not change the sensory properties of meat. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of wooden breast condition on water-holding capacity of broiler breast pectoralis major

USDA-ARS?s Scientific Manuscript database

Wooden breast condition (WBC) is an emerging muscle abnormality with broiler breast meat. Limited studies have shown that WBC significantly affects meat quality. The objective of this study was to evaluate the effects of WBC on water-holding capacity (WHC) of broiler breast pectoralis major. Broiler...

Consumer preference, behavior and perception about meat and meat products: an overview.

PubMed

Font-I-Furnols, Maria; Guerrero, Luis

2014-11-01

Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector to better satisfy consumer expectations, demands and needs. This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects. This multidisciplinary approach includes evaluating psychological issues such as attitudes, beliefs, and expectations; sensory properties such as appearance, texture, flavor and odor; and marketing-related aspects such as price and brand. Copyright © 2014 Elsevier Ltd. All rights reserved.

Carcass merit and meat quality in Suffolk lambs, Katahdin lambs, and meat-goat kids finished on a grass-legume pasture with and without supplementation.

PubMed

Turner, K E; Belesky, D P; Cassida, K A; Zerby, H N

2014-10-01

The experiment evaluated traditional U.S. sheep (Suffolk), hair sheep (Katahdin), and meat goat (Boer crossbred; Goat) carcass and meat quality parameters when finished on pasture with and without supplemental whole cottonseed (Gossypium hirsutum L.). Supplemented animals had greater ribeye area (P<0.01), body wall thickness (P<0.001), and lean quality score (P<0.05) than unsupplemented animals. Whole cottonseed increased fatty acids (FA) 18:1 trans-10, 18:1 trans-12, 18:2, and Omega6:Omega3 ratio and decreased FA 18:1 trans-11, 18:3, and Omega3 in longissimus muscle (LM). Katahdin LM had greater (P<0.001) intramuscular fat compared to Suffolk and Goat. Goat LM had less (P<0.001) FA 14:0, 18:0, 18:1 t11, 18:3, 20:3n-6, and saturated FA when compared to Suffolk or Katahdin. Carcass weights from pasture-finished sheep and goats would be acceptable for most ethnic markets in the USA. Omega6:Omega3 ratios in chevon and lamb were within the guidelines for meats that can improve human diets and health. Published by Elsevier Ltd.

Effect of castration and slaughter age on performance, carcass, and meat quality traits of Holstein calves fed a high-concentrate diet.

PubMed

Marti, S; Realini, C E; Bach, A; Pérez-Juan, M; Devant, M

2013-03-01

The aim of this study was to evaluate the effect of castration and slaughter age on performance and meat quality of Holstein bulls fed a high-concentrate diet. A total of 132 animals (116 ± 3.7 kg of BW and 97 ± 2.4 d of age) were randomly allocated in 6 pens using a 3 × 3 factorial arrangement of treatments. Three castration ages [bulls, animals castrated at 3 mo (CAS3), and animals castrated at 8 mo of age (CAS8)] and 3 slaughter ages (10, 12, and 14 mo of age) were evaluated. Feed intake was recorded daily using a computerized concentrate feeder, and BW was recorded every 14 d. The 9th to 11th rib section was removed at 24 h postmortem and dissected into lean, fat, and bone, and meat quality was evaluated on the LM. Castration, at 3 or 8 mo of age, reduced (P < 0.001) ADG and muscle pH and impaired (P < 0.01) feed efficiency. As slaughter age increased, concentrate consumption increased linearly (P < 0.001) and feed efficiency was reduced linearly (P < 0.001). Slaughter age also affected (P < 0.001) meat pH. Significant interactions between castration and slaughter ages were also observed in carcass conformation (P < 0.05), fatness (P < 0.001), percentage of subcutaneous fat (P < 0.01), carcass dressing percentage (P < 0.05), and intramuscular fat (P < 0.05) and tended to be significant in intermuscular fat (P = 0.09). In Holstein animals, castration age affects performance and meat pH regardless of slaughter age, and slaughter age affects performance and meat pH independently of castration. However, in Holstein animals, castration affects several characteristics related to fat deposition differently depending on slaughter age, such as carcass fat cover and intramuscular, intermuscular, and subcutaneous fat.

Broiler genetic strain and sex effects on meat characteristics.

PubMed

López, K P; Schilling, M W; Corzo, A

2011-05-01

A randomized complete block design within a factorial arrangement of treatments was used to evaluate the effect of strain and sex on carcass characteristics, meat quality, and sensory acceptability. Two broiler strains were reared: a commercially available strain (strain A) and a strain currently in the test phase (strain B) that has been genetically selected to maximize breast yield. Broilers were harvested in a pilot scale processing plant using commercial prototype equipment at 42 d of age. Carcasses were deboned at 4 h postmortem. The left half of each breast was evaluated for pH, color, cooking loss, shear force, and proximate analysis. The right side of each breast was used for consumer acceptability testing. Thigh meat was evaluated for proximate composition. No interactions were observed throughout the study. Male broilers had a higher (P < 0.05) live BW, carcass weight, and breast weight and lower (P < 0.05) dressing percentage and breast meat yield when compared with females. Broilers from strain B presented a higher (P < 0.05) breast yield and dressing percentage than those broilers corresponding to the commercially available broiler strain. At 24 h postmortem, female broilers presented a lower ultimate pH and higher Commission internationale de l'éclairage yellowness values (ventral side of the pectoralis major) when compared with male broilers. On average, no differences existed (P > 0.05) among treatments with respect to pH decline, cooking loss, shear values, and proximate composition. In addition, no differences (P > 0.05) existed among breast meat from the different strains with respect to consumer acceptability of appearance, texture, flavor, and overall acceptability, but breast meat from strain B was slightly preferred (P < 0.05) over that of strain A with respect to aroma. However, breast meat from both strains received scores in the range of "like slightly to like moderately." Overall data suggest that all treatments yielded high quality breast and thigh meat and strain cross did not present variability in terms of consumer acceptability.

Improving the nutritional quality and shelf life of broiler meat by feeding diets supplemented with fermented pomegranate (Punica granatum L.) by-products.

PubMed

Ahmed, S T; Ko, S-Y; Yang, C-J

2017-12-01

1. Four experimental diets containing 0, 0.5, 1.0 and 2.0% fermented pomegranate by-products (FPB) were supplied to 320d-old broilers to evaluate the effects of FPB on growth performance, nutritional composition, fatty acid profile and oxidative stability of meat. 2. Dietary supplementation of FPB linearly increased the weight gain and feed intake of broilers with linear reduction in feed conversion ratio. 3. The crude protein, iron, magnesium, and sodium content were linearly higher, whereas cholesterol was linearly lower in the breast meat of FPB-supplemented broilers. In thigh meat, linearly lower ether extract and cholesterol with higher moisture was noted in response to increasing levels of FPB. 4. The proportion of saturated fatty acids was both linearly and quadratically lower in breast and thigh meat, whereas those of monounsaturated fatty acids of breast (linear and quadratic) and n-3 fatty acids of breast and thigh (linear) meat was higher in the FPB-supplemented broilers. The n-6/n-3 ratio of breast meat was linearly lower in response to FPB supplementation. The hypocholesterolaemic to hypercholesterolaemic ratio of thigh meat was higher in the FPB-supplemented groups. 5. The thiobarbituric acid reactive substances and pH value were lower in the breast and thigh meat of FPB-supplemented broilers. 6. Thus, additive supplementation of the diet with up to 2% FPB improved the nutritional quality, fatty acid profile and shelf life of broiler meat.

Evaluation of nutritive quality of common carp, Cyprinus carpio L.

NASA Astrophysics Data System (ADS)

Ljubojević, D.; Đorđević, V.; Ćirković, M.

2017-09-01

Common carp is the most important commercial fish species in Serbia. This fish is a valuable source of nutritive components and plays a role in healthy human nutrition. This review evaluates the nutritive quality of common carp including proximate and fatty acid compositions as well as their effects on human health. The fat content and fatty acid composition of carp have been shown to vary due to different environmental factors and particularly due to nutrition. Technology of production and composition of planktonic and benthic organisms in fish ponds have been recognised as significant factors affecting carp meat quality and desirable chemical and fatty acid composition. Carp meat quality but also production parameters and fish health are positively influenced by a balanced feed mixture. Due to the low content of saturated fatty acids and cholesterol plus high levels of unsaturated fatty acids, common carp meat consumption could be linked with reduced risk of different heart diseases in humans. Also, fish proteins can have many beneficial roles in the preservation of human health. This paper emphasises the importance of consumption of common carp in order to prevent many diseases and preserve human health.

CNV-based genome wide association study reveals additional variants contributing to meat quality in swine

USDA-ARS?s Scientific Manuscript database

Pork quality is important both to the meat processing industry and consumers’ purchasing attitudes. Copy number variation (CNV) is a burgeoning kind of variant that may influence meat quality. Herein, a genome-wide association study (GWAS) was performed between CNVs and meat quality traits in swine....

Whole grains in the finishing of culled ewes in pasture or feedlot: Performance, carcass characteristics and meat quality.

PubMed

Fruet, Ana Paula Burin; Stefanello, Flávia Santi; Rosado Júnior, Adriano Garcia; Souza, Alexandre Nunes Motta de; Tonetto, Cléber José; Nörnberg, José Laerte

2016-03-01

In order to evaluate the performance, carcass characteristics and meat quality of culled ewes finished in pasture or exclusivelywith grain, 41 culled Polwarth ewes, were assigned to six treatments: RY (ryegrass pasture), RYGO (ryegrass and whole grain oats), RYGM (ryegrass and whole grain maize), GM (whole grain maize), GO (whole grain oats), GS (whole grain sorghum). The finishing systemof the ewes influenced weight gain,wherein the GM and GS treatments increased daily weight gain. The GO treatment decreased the dressing percentage. Nonetheless, a*, h*, pH, cooking loss and tenderness were similar across dietary treatments. Using principal component analysis, the variables C18:2n6, h*, n6/n3, TBARS, total lipids, L* and b* were assigned as characteristics of meat from the feedlot animals, while the pasture finishing system produced meat with higher CLA and n-3 fatty acids but lower TBARS values indicating lipid stability.

Multivariate analysis of meat production traits in Murciano-Granadina goat kids.

PubMed

Zurita-Herrera, P; Delgado, J V; Argüello, A; Camacho, M E

2011-07-01

Growth, carcass quality, and meat quality data from Murciano-Granadina kids (n=61) raised under three different systems were collected. Canonical discriminatory analysis and cluster analysis of the entire meat production process and its stages were performed using the rearing systems as grouping criteria. All comparisons resulted in significant differences and indicated the existence of three products with different quality characteristics as a result of the three rearing systems. Differences among groups were greater when comparing carcass and meat qualities as compared with growth differences. The paired analyses of canonical correlations among groups of variables integrated in growth, carcass and meat quality, resulted in all being statistically significant, pointing out the canonical correlation coefficient between carcass quality and meat quality. Copyright © 2011 Elsevier Ltd. All rights reserved.

Effects of DGAT1 gene on meat and carcass fatness quality in Chinese commercial cattle.

PubMed

Yuan, Zhengrong; Li, Junya; Li, Jiao; Gao, Xue; Gao, Huijiang; Xu, Shangzhong

2013-02-01

This study was designed to investigate the candidate single nucleotide polymorphisms (SNPs) in the exon's region of bovine diacylglycerol O-acyltransferase (DGAT1) gene using bioinformatics and experimental methods. A total of 17 SNPs were screened from public data resources and DNA sequencing. Three SNPs (c.572A>G, c.1241C>T and c.1416T>G) of these candidate SNPs were genotyped by created restriction site-polymerase chain reaction (CRS-PCR) methods. The gene-specific SNP markers and their effects on meat and carcass fatness quality traits were evaluated in Chinese commercial cattle. The c.572A>G and c.1416T>G significantly effected on backfat thickness, longissimus muscle area, marbling score, fat color and Warner-Bratzler shear force. No significant association was detected between the c.1241C>T and measured traits. Results from this study suggested that the SNP markers may be effective for the marker-assisted selection of meat and carcass fatness quality traits, and added new evidence that DGAT1 gene is an important candidate gene for the improvement of meat and carcass fatness quality in beef cattle industry.

Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig.

PubMed

Simonetti, Amalia; Gambacorta, Emilio; Perna, Annamaria

2016-12-01

The aim of this study was to evaluate and compare antioxidative and antihypertensive activities of Longissimus dorsi muscle from Suino Nero Lucano (SNL) and a modern crossbred (CG) pigs, before and after cooking and in vitro gastrointestinal digestion. Pig meat showed antioxidative and antihypertensive activities, heat treatment decreased the thiols content but at the same time increased angiotensin I-converting enzyme (ACE) inhibitory activity, and in vitro gastrointestinal digestion enhanced the biological activity of meat. Autochthonous SNL meat showed a higher nutraceutical quality compared to CG meat, highlighting a greater potential beneficial physiological effect on human health. The results of this study indicate that the pig meat, in particular autochthonous pig meat, may be considered a functional food since it is a good source of antioxidative and antihypertensive peptides. Copyright © 2016 Elsevier Ltd. All rights reserved.

Development of on package indicator sensor for real-time monitoring of meat quality

PubMed Central

Shukla, Vivek; Kandeepan, G.; Vishnuraj, M. R.

2015-01-01

Aim: The aim was to develop an indicator sensor for real-time monitoring of meat quality and to compare the response of indicator sensor with meat quality parameters at ambient temperature. Materials and Methods: Indicator sensor was prepared using bromophenol blue (1% w/v) as indicator solution and filter paper as indicator carrier. Indicator sensor was fabricated by coating indicator solution onto carrier by centrifugation. To observe the response of indicator sensor buffalo meat was packed in polystyrene foam trays covered with PVC film and indicator sensor was attached to the inner side of packaging film. The pattern of color change in indicator sensor was monitored and compared with meat quality parameters viz. total volatile basic nitrogen, D-glucose, standard plate count and tyrosine value to correlate ability of indicator sensor for its suitability to predict the meat quality and storage life. Results: The indicator sensor changed its color from yellow to blue starting from margins during the storage period of 24 h at ambient temperature and this correlated well with changes in meat quality parameters. Conclusions: The indicator sensor can be used for real-time monitoring of meat quality as the color of indicator sensor changed from yellow to blue starting from margins when meat deteriorates with advancement of the storage period. Thus by observing the color of indicator sensor quality of meat and shelf life can be predicted. PMID:27047103

Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals.

PubMed

Domínguez, Rubén; Pateiro, Mirian; Crecente, Santiago; Ruiz, Marta; Sarriés, María V; Lorenzo, José M

2018-01-01

The aim of this study was to assess the effect of finishing diet (control concentrate vs. linseed concentrate) and slaughter age (13 vs. 26 months) on meat and nutritional quality of foal meat. For this study, 46 foals from crossing Galicia Mountain x Burguete breeds were used. The obtained results showed that slaughter age had an influence on chemical composition and colour parameters. Foals slaughtered at the age of 13 months had lower content of intramuscular fat and higher cholesterol contents than those slaughtered at 26 months of age. Regarding colour parameters, older foals showed the highest values of redness and lowest myoglobin contents. Finishing diet had a low effect on the majority of parameters evaluated. Foals fed with linseed presented lower shear force values than those fed with control concentrate. Fatty acid and amino acid contents were hardly influenced by finishing diet, whereas slaughter age effect had a high impact on fatty acid profile. Older animals showed lowest SFA values and n-6/n-3 ratio. Older animals presented the best meat quality. Diet had low effect in meat quality and could be related to the short time during finishing diet was administered and the low amount of linseed in the experimental diet. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Different physiological stages and breeding systems related to the variability of meat quality of indigenous Pantaneiro sheep

PubMed Central

Burin, Poliana Campos; Leonardo, Ariadne Patricia; Fausto, Daiane Aparecido; da Silva, Adrielly Lais Alves; Ricardo, Hélio de Almeida; Corrêa da Silva, Marcelo; de Souza, Márcio Rodrigues; de Vargas Junior, Fernando Miranda

2018-01-01

This study configures a first report regarding the variability of meat quality of locally adapted Pantaneiro sheep depending on different physiological stages and breeding systems. Pantaneiro sheep are raised in Brazil under a tropical wetland ecosystem denominated Pantanal. Twenty-nine Pantaneiro sheep from different sex and physiological stages were sorted into three groups, simulating three of the most representative ovine meat products commercialized by South American industries: a) non castrated male lambs (n = 11); b) wethers (n = 9); c) cull ewes (n = 9). Animals from each physiological stage were submitted to different breeding systems, resembling farming strategies adopted in several developing countries of South America. The effect of physiological stages on the quality of meat was accessed using 16 variables measured in the longissimus thoracis et lumborum (LM) and the semimembranosus (SM) muscles. The variables were related to brightness, color, physical aspects, soluble and total collagen as well as chemical traits. The physiological stage was defined as a classification variable in order to proceed ANOVA tests and comparison of means (P<0.05). Multivariate analysis was used to identify patterns of similarity and differentiation between samples of different physiological stages (a, b, c). The results revealed that meat quality varies according to different physiological stages, especially between lambs (a) and cull ewes (c). As a consequence, the physiological stage at slaughter should be taken into consideration to cote the quality of meat from indigenous sheep raised in tropical regions. The results contribute towards sensorial evaluation and the characterization of potential food products derived from indigenous sheep bred under tropical climate in developing countries. PMID:29432430

Texture of Frozen Food

NASA Astrophysics Data System (ADS)

Wani, Kohmei

Quantitative determination of textural quality of frozen food due to freezing and storage conditions is complicated,since the texture is consisted of multi-dimensiona1 factors. The author reviewed the importance of texture in food quality and the factors which is proposed by a priori estimation. New classification of expression words of textural properties by subjective evaluation and an application of four elements mechanical model for analysis of physical characteristics was studied on frozen meat patties. Combination of freezing-thawing condition on the subjective properties and physiochemical characteristics of beef lean meat and hamachi fish (Yellow-tail) meat was studied. Change of the plasticity and the deformability of these samples differed by freezing-thawing rate and cooking procedure. Also optimum freezing-thawing condition was differed from specimens.

Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat.

PubMed

Arshad, Muhammad Sajid; Anjum, Faqir Muhammad; Khan, Muhammad Issa; Shahid, Muhammad; Akhtar, Saeed; Sohaib, Muhammad

2013-11-04

Lipid peroxidation is the cause of declining the meat quality. Natural antioxidants plays a vital role in enhancing the stability and quality of meat. The supplementation of natural antioxidants in feed decreases lipid peroxidation and improves the stability of meat. The present research was conducted to determine the effect of α-lipoic acid, α-tocopherol and wheat germ oil on the status of antioxidants, quality and lipid stability of broiler meat. One day old male broilers were fed with different feeds containing antioxidants i.e. natural (wheat germ oil) and synthetic α-tocopherol and α-lipoic acid during the two experimental years. The feed treatments have significant variation on the body weight and feed conversion ratio (FCR) while having no influence on the feed intake. The broilers fed on wheat germ oil (natural α-tocopherol) gained maximum body weight (2451.97 g & 2466.07 g) in the experimental years 2010-11 & 2011-12, respectively. The higher total phenolic contents were found in the broilers fed on wheat germ oil plus α-lipoic acid in breast (162.73±4.8 mg Gallic acid equivalent/100 g & 162.18±4.5 mg Gallic acid equivalent/100 g) and leg (149.67±3.3 mg Gallic acid equivalent/100 g & 146.07±3.2 mg Gallic acid equivalent/100 g) meat during both experimental years. Similar trend was observed for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP). The production of malondialdehydes in the breast and leg meat increased with progressive increase in the time period. The deposition of α-tocopherol (AT) and α-lipoic acid (ALA) contents were found to be higher in the broilers fed on wheat germ oil plus α-lipoic acid in breast and leg meat during the both experimental years. In conclusion, the combination of wheat germ oil and α-lipoic acid has more beneficial for stability and the quality of the broiler meat and more work should be needed in future for the bio-evaluation of this kind of functional meat in humans.

Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat.

PubMed

Mudalal, S; Lorenzi, M; Soglia, F; Cavani, C; Petracci, M

2015-04-01

One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white striping and wooden breast abnormalities. In two replications, 192 fillets were divided into the following four classes: normal (n=48; absence of any visual defects), white striping (n=48, presence of white striations), wooden breast (n=48; diffusely presence of hardened areas) and white striping/wooden breast (n=48; fillets affected by both abnormalities). Morphology, raw meat texture and technological properties were assessed in both unprocessed (pH, colour, drip loss, cooking loss and cooked meat shear force) and marinated meat (marinade uptake, purge loss, cooking loss and cooked meat shear force). Fillets affected by white striping, wooden breast or both abnormalities exhibited higher breast weights compared with normal fillets (305.5, 298.7, 318.3 and 244.7 g, respectively; P<0.001). Wooden breast, either alone or in combination with white striping, was associated with a significant (P<0.001) increase of fillet thickness in the caudal area and raw meat hardness compared with both normal and the white striping abnormality, for which there was no difference. Overall, the occurrence of the individual and combined white striping and wooden breast abnormalities resulted in substantial reduction in the quality of breast meat, although these abnormalities are associated with distinct characteristics. Wooden breast fillets showed lower marinade uptake and higher cooking losses than white-striped fillets for both unprocessed and marinated meats. On the other hand, white-striped fillets showed a moderate decline in marinade and cooking yield. Fillets affected by both abnormalities had the highest (P<0.001) ultimate pH values. In contrast, the effects on colour of raw and cooked meat, drip loss, purge loss and cooked meat shear force were negligible or relatively low and of little practical importance. Thus, the presence of white striping and wooden breast abnormalities impair not only breast meat appearance but also the quality of both raw and marinated meats mainly by reducing water holding/binding abilities.

Carcass Characteristics and Qualitative Attributes of Pork from Immunocastrated Animals

PubMed Central

Caldara, Fabiana Ribeiro; Moi, Marta; dos Santos, Luan Sousa; de Lima Almeida Paz, Ibiara Correia; Garcia, Rodrigo Garófallo; de Alencar Nääs, Irenilza; Fernandes, Alexandre Rodrigo Mendes

2013-01-01

An investigation was carried out to assess the carcass characteristics and meat quality aspects of immunocastrated male pigs of medium genetic potential for lean meat deposition in carcass (53 to 55%). When the crossbred Large White x Landrace pigs (n = 45) were 70 days old, they were distributed in a totally randomized design in three treatments (castrated males, females and immunocastrated males) with three replicates of five animals. The pigs were slaughtered when they were 140 days old. Carcass temperature and pH were recorded twice, at 45 min and 24 h after slaughter. The carcasses were evaluated for hot and cold carcass yield, commercial cuts yield, length and depth, back fat thickness, loin eye area and lean meat percentage. The Longissimus dorsi muscle was extracted for analysis of color (L*, a*, b*), exudate loss, cooking loss and centesimal and sensorial analysis of the meat. There were no significant differences for the evaluated parameters between castrated males, immunocastrated males and females, except for backfat thickness between the 7th and 8th thoracic vertebra and the point P2 (lower for immunocastrated males) and carcass temperature at 45 min post slaughter (higher in immunocastrated males), however, this did not interfer with the rate of pH decrease post mortem and the meat quality. The results from this research did not indicate a benefit of immunocastration on carcass characteristics of pigs of medium genetic potential for lean meat deposition in carcass, when compared to surgical castration. PMID:25049751

Consumer Acceptability of Intramuscular Fat

PubMed Central

Frank, Damian; Joo, Seon-Tea

2016-01-01

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb “globesity” has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general. PMID:28115880

Application of Carnobacterium maltaromaticum as a feed additive for weaned rabbits to improve meat microbial quality and safety.

PubMed

Koné, Amenan Prisca; Zea, Juliana Maria Velez; Gagné, Dominic; Cinq-Mars, Dany; Guay, Frédéric; Saucier, Linda

2018-01-01

This study addresses the improvement of meat microbial quality by enriching the diet of farm animals with a protective culture. Weaned Grimaud rabbits were divided into two experimental groups: a control and a diet supplemented with Micocin® (Carnobacterium maltaromaticum CB1; 8Log 10 CFU/kg of feed). Overall, meat quality was not affected substantially by the treatment. Total Aerobic Mesophilic (TAM), Escherichia coli and other coliforms, Enterobacteriaceae, Staphylococcus aureus, Pseudomonas spp., Listeria spp. and presumptive lactic acid bacteria counts were evaluated on whole thighs stored under aerobic (0, 3, 6, 8days) and anaerobic (0, 5, 10, 15, 20days) conditions at 4°C. The results demonstrated that the microflora on refrigerated thighs was modulated by the addition of Micocin® (P<0.05) and that the most effective reduction of Listeria monocytogenes growth was observed with ground meat stored under anaerobic conditions at 4°C with a 2 Log difference at the end of a 15-day storage (P=0.025). Copyright © 2017 Elsevier Ltd. All rights reserved.

The application of carbon monoxide in meat packaging needs to be re-evaluated within the EU: An overview.

PubMed

Van Rooyen, Lauren Anne; Allen, Paul; O'Connor, David I

2017-10-01

Carbon monoxide (CO) has many value-added benefits in meat packaging due to its colour stabilising effects and enhancement of meat quality attributes. The regulation of CO within meat packaging varies worldwide and remains a topical and controversial issue. CO is prohibited in the EU for use in meat packaging mainly due to fears it may mask spoilage therefore misleading consumers. The issue of consumer acceptance of CO was not considered. This article reviews the most pertinent literature to assess if the problems associated with the prohibition have been addressed. Applying CO pretreatments prior to vacuum packaging enhances colour while allowing discolouration to occur by the use-by-date, thereby addressing concerns about safety. Recent work showing European consumer acceptance of CO in meat packaging demonstrates its future potential within the EU. The information provided may support framing future policies intended to assure consumer protection, safety, choice and interest. Re-evaluation of permitting CO as a packaging gas within the EU may be warranted. Copyright © 2017 Elsevier Ltd. All rights reserved.

Maintenance of raw and cooked ready-to-eat product quality of infused poultry meats with selected plant extracts during electron beam irradiation and after storage

NASA Astrophysics Data System (ADS)

Rababah, Taha

The purpose of this study included: preparing plant extracts and evaluating these extracts for total phenolics and antioxidant activities (AA); infusing extract/combination that demonstrates superior AA into chicken breast and irradiating at 3.0 kGy; evaluating the physicochemical properties of irradiated and non-irradiated raw and cooked chicken breast at 5°C for 12 days and -20°C for 9 months; and selecting the extracts that demonstrated desirable AA, infusing these extracts into chicken breast and evaluating head-space volatiles, and conducting sensory evaluation. The total phenolic content and AA of the plant extracts ranged from 24.8 to 92.5 mg/g dry material (conjugated diene of methyl linoleate) and 3.4 to 86.3%, respectively. The AA of plant extracts using oxidative stability instrument were 4.6 to 10.2 h (Induction time). Green tea and grape seed extracts had the highest AA within several plant extracts, and were selected to retard lipid oxidation in further studies. Fresh boneless and skinless chicken breast meats were vacuum infused with varying concentrations of antioxidants: Green tea and grape seed extracts alone/in combination and tert-butylhydroquinone. The results showed that irradiation had no significant effect on pH, water holding capacity, but increased the redness and carbonyls in raw meats (p < 0.05). Irradiation increased shear force, hardness, and chewiness of cooked meats. Infusion of plant extracts into meats increased lightness and decreased redness as well as hardness and shear force. Irradiation increased TBARS, hexanal, and pentanal values in raw and cooked meats. Addition of plant extracts decreased the amount of TBARS, hexanal, pentanal, and carbonyl values. Similar results were observed when the samples were stored at -20°C for 9 months. Descriptive sensory flavor results showed that irradiation did not affect the flavor attributes. Consumer, descriptive, and instrumental results showed that irradiation increased toughness, green tea improved the meat color, and the panel indicated that irradiation decreased the tenderness of the samples. Infusion of extracts/combinations into chicken meats increased lightness and decreased redness as well as the hardness of products. Infusion of chicken meat with plant extracts is an effective method to minimize physicochemical properties, volatile developments, and sensory quality caused by irradiation.

Nutritional value of milk and meat products derived from cloning.

PubMed

Tomé, Daniel; Dubarry, Michel; Fromentin, Gilles

2004-01-01

The development and use of milk and meat products derived from cloning depends on their safety and on the nutritional advantages they can confer to the products as perceived by consumers. The development of such products thus implies (i) to demonstrate their safety and security, (ii) to show that their nutritional value is equivalent to the traditional products, and (iii) to identify the conditions under which cloning could allow additional nutritional and health benefit in comparison to traditional products for the consumers. Both milk and meat products are a source of high quality protein as determined from their protein content and essential amino acid profile. Milk is a source of calcium, phosphorus, zinc, magnesium and vitamin B2 and B12. Meat is a source of iron, zinc and vitamin B12. An important issue regarding the nutritional quality of meat and milk is the level and quality of fat which usually present a high content in saturated fat and some modification of the fat fraction could improve the nutritional quality of the products. The role of the dietary proteins as potential allergens has to be taken into account and an important aspect regarding this question is to evaluate whether the cloning does not produce the appearance of novel allergenic structures. The presence of bio-activities associated to specific components of milk (lactoferrin, immunoglobulins, growth factors, anti-microbial components) also represents a promising development. Preliminary results obtained in rats fed cow's milk or meat-based diets prepared from control animals or from animals derived from cloning did not show any difference between control and cloning-derived products.

A Meta-Analysis of Zilpaterol and Ractopamine Effects on Feedlot Performance, Carcass Traits and Shear Strength of Meat in Cattle

PubMed Central

Lean, Ian J.; Thompson, John M.; Dunshea, Frank R.

2014-01-01

This study is a meta-analysis of the effects of the beta-agonists zilpaterol hydrochloride (ZH) and ractopamine hydrochloride (RAC) on feedlot performance, carcase characteristics of cattle and Warner Bratzler shear force (WBSF) of muscles. It was conducted to evaluate the effect of the use of these agents on beef production and meat quality and to provide data that would be useful in considerations on the effect of these agents on meat quality in Meat Standards Australia evaluations. We conducted a comprehensive literature search and study assessment using PubMed, Google Scholar, ScienceDirect, Scirus, and CAB and identification of other studies from reference lists in papers and searches. Searches were based on the key words: zilpaterol, zilmax, ractopamine, optaflexx, cattle and beef. Studies from theses obtained were included. Data were extracted from more than 50 comparisons for both agents and analysed using meta-analysis and meta-regression. Both agents markedly increased weight gain, hot carcase weight and longissimus muscle area and increased the efficiency of gain:feed. These effects were particularly large for ZH, however, fat thickness was decreased by ZH, but not RAC. Zilpaterol also markedly increased WBSF by 1.2 standard deviations and more than 0.8 kg, while RAC increased WBSF by 0.43 standard deviations and 0.2 kg. There is evidence in the ZH studies, in particular, of profound re-partitioning of nutrients from fat to protein depots. This work has provided critically needed information on the effects of ZH and RAC on production, efficiency and meat quality. PMID:25548908

Consequences of divergent selection for residual feed intake in pigs on muscle energy metabolism and meat quality.

PubMed

Faure, J; Lefaucheur, L; Bonhomme, N; Ecolan, P; Meteau, K; Coustard, S Metayer; Kouba, M; Gilbert, H; Lebret, B

2013-01-01

Selection to decrease Residual Feed Intake (RFI) is a relevant way to improve feed efficiency in growing pigs. However, RFI criterion is correlated with body composition and muscle characteristics. Present study evaluated adaptive responses to divergent selection on RFI on muscle metabolism and homeostasis through AMP-activated protein kinase pathway. Consequences on technological and sensory meat quality were also analyzed in two lines of Large White pigs after six generations of divergent selection on RFI. RFI(-) pigs (n=60) exhibited similar growth rate but lower feed intake and conversion ratio, and were leaner than RFI(+) pigs (n=57). Despite higher glycogen content, metabolic enzyme capacities involved in glycolytic, fatty acid oxidation pathway and energy balance were reduced in the Longissimus muscle of the RFI(-) pigs. Reduced muscle homeostasis in the RFI(-) line influenced post-mortem metabolism and impaired technological quality traits of loin and ham but had only slight effects on meat eating quality. Copyright © 2012 Elsevier Ltd. All rights reserved.

Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat.

PubMed

Estrada-Solís, Joaquín; Figueroa-Rodríguez, Katia A; Figueroa-Sandoval, Benjamín; Hernández-Rosas, Francisco; Hernández-Cazares, Aleida S

2016-08-01

Longissimus dorci (LD) samples of different origin (imported and domestic) with pre-treatments (imported meat stored at -18°C for 6months, domestic meat stored at -18°C for 10days, and domestic meat stored at 4°C for 24h) were cooked as barbacoa and frozen using two treatments (air blast and liquid immersion) and then evaluated after 30days of storage. The results showed that the origin and pre-treatment of meat affected L*, a*, instrumental texture and microstructure; that the storage time affected pH, aw, b* and microstructure; and that the freezing treatments did not affect the meat. Overall, the frozen cooked lamb dish barbacoa could present some problems at the conservation stage due to an increase in pH, aw and changes in microstructure; however, the physical traits (color and texture) remained mostly unchanged and depended more on the quality of the raw meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage

NASA Astrophysics Data System (ADS)

Hassanzadeh, Parviz; Tajik, Hossein; Rohani, Seyed Mehdi Razavi; Moradi, Mehran; Hashemi, Mohammad; Aliakbarlu, Javad

2017-12-01

The present study was conducted to evaluate the combined effect of low-dose gamma irradiation (2.5 kGy) and chitosan edible coating (2%) containing grape seed extract (GSE) (0.1%) on the microbial, chemical and sensorial quality of chicken breast meat during 21 days of storage at 4 °C. The samples were periodically analyzed for microbiological (aerobic mesophilic and psychrotrophic counts), chemical (TBA, pH, aw) and sensorial (odor, appearance, and overall acceptability) characteristics. Results indicated that irradiation and the active coating had significant (P ≤ 0.05) effects on reduction of bacterial growth with at least a 14-day extension of shelf life. Results represented the protective effect of chitosan coating containing GSE against induced lipid oxidation by irradiation. All chitosan-coated samples showed lower TBA and pH values than other treatments during storage, and no significant (P > 0.05) difference was observed due to irradiation in TBA values. Results also indicated that the application of chitosan coating significantly improved the sensorial quality of the samples, and none of the evaluated sensorial attributes was significantly affected by irradiation. Based on the results obtained in this study, the application of low-dose gamma irradiation and chitosan coating containing GSE was effective in preserving the quality of fresh chicken meats and is recommended in meat products.

Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers.

PubMed

de Oliveira Monteschio, Jéssica; de Souza, Kennyson Alves; Vital, Ana Carolina Pelaes; Guerrero, Ana; Valero, Maribel Velandia; Kempinski, Emília Maria Barbosa Carvalho; Barcelos, Vinícius Cunha; Nascimento, Karina Favoreto; do Prado, Ivanor Nunes

2017-08-01

Forty Nellore heifers were fed (73days) with different diets: with or without essential oils (clove and/or rosemary essential oil) and/or active principle blend (eugenol, thymol and vanillin). The pH, fat thickness, marbling, muscle area and water losses (thawing and drip) were evaluated 24h post mortem on the Longissimus thoracis, and the effects of aging (14days) was evaluated on the meat cooking losses, color, texture and lipid oxidation. Antioxidant activity was also evaluated. Treatments had no effect (P>0.05) on pH, fat thickness, marbling, muscle area, thawing and drip losses. However, treatments affected (P<0.05) cooking losses, color, texture and lipid oxidation. The diets with essential oil and the active principle blend reduced the lipid oxidation and reduced the color losses in relation to control diet. Aging affected (P<0.05) texture and lipid oxidation. The essential oil and active principles or its blend have potential use in animal feed aiming to maintain/improve meat quality during shelf-life. Copyright © 2017. Published by Elsevier Ltd.

Detection of off-flavor in catfish using a conducting polymer electronic-nose technology

Treesearch

Alphus D Wilson; Charisse Oberle; Daniel F. Oberle

2013-01-01

The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by...

EFFECT OF DRY AIR CHILLING ON WARNER-BRATZLER SHEAR FORCE AND WATER-HOLDING CAPACITY OF BROILER MEAT DEBONED FOUR HOURS POSTMORTEM

USDA-ARS?s Scientific Manuscript database

TECHNICAL ABSTRACT Advantages of air chilling (AC) methods over immersion chilling (IC) methods in quality retention and improvement of deboned chicken breast meat depends on experimental conditions, such as deboning time. The objective of this study was to evaluate the effect of a dry-AC method on ...

Effect of ageing and μ-calpain markers on meat quality from Brangus steers finished on pasture.

PubMed

Mazzucco, Juliana Papaleo; Melucci, Lilia M; Villarreal, Edgardo L; Mezzadra, Carlos A; Soria, Liliana; Corva, Pablo; Motter, Mariana M; Schor, Alejandro; Miquel, María C

2010-11-01

Brangus steers (n=247) finished on pasture were used to evaluate the effects of post-mortem ageing and polymorphism CAPN1 316 and CAPN1 4751 markers on meat tenderness and objective colour measurements (CIEL*a*b*) of m. Longissimus dorsi. Ageing meat for 7 days decreased shear force (SF) by 13.7% and improved a* (8.4%) and b* (10%) compared to ageing for 1 day. No difference between 7 and 14 days of ageing was found for SF, a* and b*. However, L* increased markedly with ageing. Fitting both markers simultaneously, CAPN1 316 showed association with SF and L* and CAPN1 4751 with a* and b*. Fitting the markers individually, CAPN1 4751 affected all traits and CAPN1 316 showed association with SF and L*. Post-mortem ageing and the use of markers represent two independent and alternative tools that could be used for improving quality of meat from Brangus cattle. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks.

PubMed

Lee, Hyun Jung; Jayasena, Dinesh D; Kim, Sun Hyo; Kim, Hyun Joo; Heo, Kang Nyung; Song, Ji Eun; Jo, Cheorun

2015-01-01

The aim of this research was to compare the bioactive compound content and quality traits of breast meat from male and female Korean native ducks (KND) and commercial ducks (CD, Cherry Valley). Meat from three 6-wk old birds of each sex from KND and CD were evaluated for carcass and breast weights, pH, color, cooking loss, shear force, and bioactive compound (creatine, carnosine, anserine, betaine, and L-carnitine) content. KND showed significantly higher carcass weights than CD whereas no such difference (p>0.05) was found between male and female ducks. The breed and sex had no significant effects on the breast weight, pH value, and shear force. However, KND had significantly lower cooking loss values than did CD. Creatine, anserine, and L-carnitine contents were significantly higher in KND than in CD and were predominant in female ducks compared to males. The results of this study provide rare information regarding the amounts and the determinants of several bioactive compounds in duck meat, which can be useful for selection and breeding programs, and for popularizing indigenous duck meat.

Use of sweet lupin (Lupinusalbus L. var. Multitalia) in feeding for Podolian young bulls and influence on productive performances and meat quality traits.

PubMed

Vicenti, A; Toteda, F; Turi, L Di; Cocca, C; Perrucci, M; Melodia, L; Ragni, M

2009-06-01

The objective of this study was to evaluate the effect of sweet lupin (Lupinusalbus L. var. Multitalia) as a substitute for soybean (Glicinemax [L] Merr.) in feed on the productive performance and meat quality of Podolian young bulls. The steers were divided into 2 homogeneous groups and were fed durum wheat (Triticumdurum L.), straw and a complete pellet feed containing 20% sweet lupin seeds or 16.5% soybean. Productive performances were similar for both groups. The values of pH, measured on Longissimuslumborum and Semitendinosus muscles 24h after slaughter, were similar. No differences were shown between groups regarding the colour characteristics of both muscles or the tenderness of the cooked meat. No statistical differences were found between diets regarding the fatty acid profile of meats, except for a significantly higher incidence of linoleic acid in the meat obtained from animals on soybean feed. In conclusion, comparable results were obtained when soybean was replaced with sweet lupin seeds in complete pellet feed for Podolian steers.

Genetic correlations between wool traits and meat quality traits in Merino sheep.

PubMed

Mortimer, S I; Hatcher, S; Fogarty, N M; van der Werf, J H J; Brown, D J; Swan, A A; Jacob, R H; Geesink, G H; Hopkins, D L; Edwards, J E Hocking; Ponnampalam, E N; Warner, R D; Pearce, K L; Pethick, D W

2017-10-01

Genetic correlations between 29 wool production and quality traits and 25 meat quality and nutritional value traits were estimated for Merino sheep from an Information Nucleus (IN). Genetic correlations among the meat quality and nutritional value traits are also reported. The IN comprised 8 flocks linked genetically and managed across a range of sheep production environments in Australia. The wool traits included over 5,000 yearling and 3,700 adult records for fleece weight, fiber diameter, staple length, staple strength, fiber diameter variation, scoured wool color, and visual scores for breech and body wrinkle. The meat quality traits were measured on samples from the and included over 1,200 records from progeny of over 170 sires for intramuscular fat (IMF), shear force of meat aged for 5 d (SF5), 24 h postmortem pH (pHLL; also measured in the , pHST), fresh and retail meat color and meat nutritional value traits such as iron and zinc levels, and long-chain omega-3 and omega-6 polyunsaturated fatty acid levels. Estimated heritabilities for IMF, SF5, pHLL, pHST, retail meat color lightness (), myoglobin, iron, zinc and across the range of long-chain fatty acids were 0.58 ± 0.11, 0.10 ± 0.09, 0.15 ± 0.07, 0.20 ± 0.10, 0.59 ± 0.15, 0.31 ± 0.09, 0.20 ± 0.09, 0.11 ± 0.09, and range of 0.00 (eicosapentaenoic, docosapentaenoic, and arachidonic acids) to 0.14 ± 0.07 (linoleic acid), respectively. The genetic correlations between the wool production and meat quality traits were low to negligible and indicate that wool breeding programs will have little or no effect on meat quality. There were moderately favorable genetic correlations between important yearling wool production traits and the omega-3 fatty acids that were reduced for corresponding adult wool production traits, but these correlations are unlikely to be important in wool/meat breeding programs because they have high SE, and the omega-3 traits have little or no genetic variance. Significant genetic correlations among the meat quality traits included IMF with SF5 (-0.76 ± 0.24), fresh meat color * (0.50 ± 0.18), and zinc (0.41 ± 0.19). Selection to increase IMF will improve meat tenderness and color which may address some of the issues with Merino meat quality. These estimated parameters allow Merino breeders to combine wool and meat objectives without compromising meat quality.

¹H NMR and multivariate data analysis of the relationship between the age and quality of duck meat.

PubMed

Liu, Chunli; Pan, Daodong; Ye, Yangfang; Cao, Jinxuan

2013-11-15

To contribute to a better understanding of the factors affecting meat quality, we investigated the influence of age on the chemical composition of duck meat. Aging probably affects the quality of meat through changes in metabolism. Therefore, we studied the metabolic composition of duck meat using (1)H nuclear magnetic resonance (NMR) spectroscopy. Comprehensive multivariate data analysis showed significant differences between extracts from ducks that had been aged for four different time periods. Although lactate and anserine increased with age, fumarate, betaine, taurine, inosine and alkyl-substituted free amino acids decreased. These results contribute to a better understanding of changes in duck meat metabolism as meat ages, which could be used to help assess the quality of duck meat as a food. Copyright © 2013 Elsevier Ltd. All rights reserved.

A Potential Use of 3-D Scanning to Evaluate the Chemical Composition of Pork Meat.

PubMed

Adamczak, Lech; Chmiel, Marta; Florowski, Tomasz; Pietrzak, Dorota; Witkowski, Marcin; Barczak, Tomasz

2015-07-01

The aim of this study was to determine the possibility of 3-D scanning method in chemical composition evaluation of pork meat. The sampling material comprised neck muscles (1000 g each) obtained from 20 pork carcasses. The volumetric estimation process of the elements was conducted on the basis of point cloud collected using 3-D scanner. Knowing the weight of neck muscles, their density was calculated which was subsequently correlated with the content of basic chemical components of the pork meat (water, protein and fat content, determined by standard methods). The significant correlations (P ≤ 0.05) between meat density and water (r = 0.5213), protein (r = 0.5887), and fat (r = -0.6601) content were obtained. Based on the obtained results it seems likely to employ the 3-D scanning method to compute the meat chemical composition. The use of the 3-D scanning method in industrial practice will allow to evaluate the chemical composition of meat in online mode on a dressing and fabrication line and in a rapid, noninvasive manner. The control of the raw material using the 3-D scanning will allow to make visual assessment more objective and will enable optimal standardization of meat batches prior to processing stage. It will ensure not only the repeatability of product quality characteristics, but also optimal use of raw material-lean and fat meat. The knowledge of chemical composition of meat is essential due to legal requirements associated with mandatory nutrition facts labels on food products. © 2015 Institute of Food Technologists®

Physical quality of Simental Ongole crossbred silverside meat at various boiling times

NASA Astrophysics Data System (ADS)

Riyanto, J.; Cahyadi, M.; Guntari, W. S.

2018-03-01

This study aims to determine the physical quality of silverside beef meat at various boiling times. Samples that have been used are the back thigh or silverside meat. Treatment of boiling meat included TR (meat without boiled), R15 (boiled 15 minutes), and R30 (boiled for 30 minutes). The experimental design using Completely Randomized Design with 3 replications. Each replication was done in triple physical quality test. Determination of physical quality was performed at the Livestock Industry and Processing Laboratory at Sebelas Maret University Surakarta and the Meat Technology Laboratory at the Faculty of Animal Husbandry of Gadjah Mada University. The result of variance analysis showed that boiling affect cooking loss (P≥0.05) and but did not affect (P≤0,05) pH, water holding capacity and meat tenderness. The conclusions of the study showed that boiling for 15 minutes and 30 minutes decreased the cooking loss of Simental Ongole Crossbred silverside meat. Meat physical quality of pH, water holding capacity and the value of tenderness is not affected by boiling for 15 and 30 minutes.

Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties.

PubMed

Anjaneyulu, A S; Sharma, N; Kondaiah, N

1989-01-01

The effects of sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP), sodium hexametaphosphate (SHMP), sodium acid pyrophosphate (SAPP) and their blends at different levels (0·3, 0·5 and 0·7%), along with 2% sodium chloride on certain quality parameters of buffalo meat and patties were evaluated. The SPP, STPP and phosphate blends significantly increased pH, water-holding capacity (WHC), emulsifying capacity (EC), extractability of salt soluble proteins (SSP), colour of ground meat, decreased cooking loss (CL), improved emulsion stability (ES) and enhanced yield, texture and moisture retention of cooked patties. Compared to these phosphates, SAPP and SHMP had significantly poorer effects on improving the quality of meat and patties. The order of effectiveness of phosphates was SPP > STPP > SHMP. In general, pH, WHC, SSP, ES, yield and moisture content of patties increased progressively with increasing level of phosphate while CL decreased. Among blends containing two polyphosphates, those of 90% SPP + 10% SHMP and 75% SPP + 25% STPP were relatively more effective. A phosphate blend consisting of 65% SPP, 17·5% STPP and 17·5% SAPP was equally effective as that of SPP in improving the functionality of hot and chilled meat and had the advantage of reducing the amount of sodium by 3%. Copyright © 1989. Published by Elsevier Ltd.

Effect of Free-range Rearing on Meat Composition, Physical Properties and Sensory Evaluation in Taiwan Game Hens.

PubMed

Lin, Cheng-Yung; Kuo, Hsiao-Yun; Wan, Tien-Chun

2014-06-01

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The results showed that different feeding models had no effect on drip loss, cooking loss, moisture, crude protein, crude fat, crude ash, zinc and calorie contents in breast meat and moisture content in thigh meat. The free-range group had the lowest fat content in both breast and thigh meat, and the lowest calorie content in thigh meat. The firmness and toughness in both thigh and breast of the free-range group were the highest values (p<0.05). The crude protein, total collagen, zinc and iron contents in thigh meat and total collagen content in breast meat of the free-range group were significantly higher than those of the cage-feeding group (p<0.05). The meat sensory scores of flavor, chewiness and overall acceptability of both thigh and breast meat of the free-range group were significantly (p<0.05) better than those of the other two groups. Moreover, the current findings also indicate that the Taiwan game hens of the free-range feeding model displayed well-received carcass traits and meat quality, with higher scores for flavor, chewiness and overall acceptability for greater sensory satisfaction in both breast and thigh meat. In addition, the thigh meat contained high protein and total collage but low fat, offering a healthier diet choice.

Effect of Free-range Rearing on Meat Composition, Physical Properties and Sensory Evaluation in Taiwan Game Hens

PubMed Central

Lin, Cheng-Yung; Kuo, Hsiao-Yun; Wan, Tien-Chun

2014-01-01

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The results showed that different feeding models had no effect on drip loss, cooking loss, moisture, crude protein, crude fat, crude ash, zinc and calorie contents in breast meat and moisture content in thigh meat. The free-range group had the lowest fat content in both breast and thigh meat, and the lowest calorie content in thigh meat. The firmness and toughness in both thigh and breast of the free-range group were the highest values (p<0.05). The crude protein, total collagen, zinc and iron contents in thigh meat and total collagen content in breast meat of the free-range group were significantly higher than those of the cage-feeding group (p<0.05). The meat sensory scores of flavor, chewiness and overall acceptability of both thigh and breast meat of the free-range group were significantly (p<0.05) better than those of the other two groups. Moreover, the current findings also indicate that the Taiwan game hens of the free-range feeding model displayed well-received carcass traits and meat quality, with higher scores for flavor, chewiness and overall acceptability for greater sensory satisfaction in both breast and thigh meat. In addition, the thigh meat contained high protein and total collage but low fat, offering a healthier diet choice. PMID:25050027

Vacuum cooling of meat products: current state-of-the-art research advances.

PubMed

Feng, Chaohui; Drummond, Liana; Zhang, Zhihang; Sun, Da-Wen; Wang, Qijun

2012-01-01

Vacuum cooling (VC) is commonly applied for cooling of several foodstuffs, to provide exceptionally rapid cooling rates with low energy consumption and resulting in high-quality food products. However, for products such as meat and cooked meat products, the higher cooling loss of vacuum cooling compared with established methods still means lower yields, and important meat quality parameters can be negatively affected. Substantial efforts during the past ten years have aimed to improve the technology in order to offer the meat industry, especially the cooked meat industry, optimized production in terms of safety regulations and guidelines, as well as meat quality. This review presents and discusses recent VC developments directed to the cooked meat industry. The principles of VC, and the basis for improvements of this technology, are firstly discussed; future prospects for research and development in this area are later explored, particularly in relation to cooling of cooked meat and meat products.

Effect of organic poultry purchase frequency on consumer attitudes toward organic poultry meat.

PubMed

Van Loo, Ellen; Caputo, Vincenzina; Nayga, Rodolfo M; Meullenet, Jean-Francois; Crandall, Philip G; Ricke, Steven C

2010-09-01

Because of the growing consumers' interest in organic meat, consumers' (N = 976) attitude toward organic meat was evaluated. Most respondents (59%) occasionally purchased organic chicken. To determine the organic chicken consumer profile, the organic chicken consumption frequencies of different demographic groups were compared. The results show dependence on age (P= 0.039) and ethnicity (P = 0.015). Older respondents as well as respondents who identified themselves as Caucasians tended to buy organic chicken more frequently. However, many other socio-demographic factors were not correlated with organic chicken consumption: gender (P = 0.185), education (P = 0.235), household income (0.867), living with partner or not (P = 0.235), and number of children (P = 0.883). Taste was identified as the most important meat quality attribute (perceived as [very] important by 94% of the respondents). Other important meat quality criteria were: general appearance, overall health, price, nutritional value, and containing no medical residues. "Organically produced" appeared to not be that important compared with other criteria. When respondents bought organic chicken more often, the importance of most of the meat quality attributes shifted to higher levels of importance, except for the price where an adverse effect was shown. The main motivation factors to buy organic chicken were the perception that organic chicken has fewer residues (pesticides, hormones, antibiotics), is safer, and healthier. The high price for organic meats was the strongest limiting factor for organic meat purchases followed by poor availability. Approximately 41% of the non-buyers and 30% of the occasional buyers perceived organic meat as not or hardly likely to be available in their supermarket. This study obtained a better knowledge of consumers' attitudes and perception of organic chicken as well as the effect of various demographics on the likelihood of buying organic chicken. For marketing purposes of organic meats, it helps to know which attributes consumers perceive as important, where the consumer purchases organic chicken, and what the perceived availability of organic chicken is. Additionally, the motivation and deterrent factors are described indicating why the consumer does or does not purchase organic chicken. This information can be valuable to help promoting organic meats to the consumers.

Carcass and meat quality of Gokceada Goat kids reared under extensive and semi-intensive production systems.

PubMed

Ozcan, Mustafa; Yalcintan, Hulya; Tölü, Cemil; Ekiz, Bulent; Yilmaz, Alper; Savaş, Türker

2014-01-01

The aim was to compare the carcass and meat quality characteristics of male and female Gokceada Goat kids produced in extensive (n=20) and semi-intensive (n=20) systems. In extensive and semi-intensive produced kids pre-slaughter weights were 17.44 and 12.51 kg; cold carcass weights were 8.66 and 5.35 kg and cold dressing percentages were 54.9 and 49.28%, respectively. The effect of kid sex was not significant on hot and cold dressing percentages, back fat thickness, M. longissimus dorsi section area, carcass fatness and conformation scores, and carcass measurements, while female kids had higher omental and mesenteric fat and kidney knob and channel fat percentages than male kids. Extensive produced kids had lower meat lightness. Panellists evaluated extensive system kids with higher scores of kid odour intensity, flavour intensity and overall acceptability. It was concluded that it would be more appropriate to use an extensive system in Gokceada Goat breeding for kid meat production. © 2013.

Martina Franca donkey meat quality: Influence of slaughter age and suckling technique.

PubMed

De Palo, P; Tateo, A; Maggiolino, A; Marino, R; Ceci, E; Nisi, A; Lorenzo, J M

2017-12-01

This work aimed to evaluate the effect of suckling technique and slaughter age on Martina Franca donkey meat quality. Twenty Martina Franca male foals were involved in the trial. Foals naturally assumed colostrum within 4h from birth. Afterwards, 10 foals were partially artificially suckled (AS), and 10 foals were naturally suckled (NS). All the foals were weaned at 180d, then housed indoors and fed the same diet. Ten donkeys were slaughtered at 12months and the other 10 at the age of 18months. Samples of Longissimus thoracis et lumborum (LTL) were taken from each foal for chemical analysis, then rheological parameters, oxidative profile, colorimetric parameters and fatty acid profile were assessed. Older donkeys (18months) fed with natural milk presented the highest intramuscular fat (IMF) and meat protein content. From a dietary view point, IMF acid composition showed a more favourable profile in meat from artificially-reared donkeys compared to naturally-suckled ones. Copyright © 2017 Elsevier Ltd. All rights reserved.

Influence of Maternal and Postweaning Linseed Dietary Supplementation on Growth Rate, Lipid Profile, and Meat Quality Traits of Light Sarda Lambs

PubMed Central

Mughetti, Laura; Ranucci, David; Acuti, Gabriele; Olivieri, Oliviero; Miraglia, Dino; Branciari, Raffaella

2016-01-01

The effects of dietary extruded linseed (EL) on growth performance, meat quality, and lipid profile of Semimembranosus and Longissimus lumborum muscles of 81 Sarda lambs were studied in a 3 × 3 design: EL content (0%, 10%, and 20%) of maternal dietary concentrate fed from 20 d to parturition to 60 d of lactation and EL content (0%, 10%, 20%) of lamb concentrate fed after weaning for 30 d. The basal diet was composed of alfalfa and meadow hay during pregnancy and alfalfa hay during lactation. At slaughter, carcass and meat quality were evaluated. Sensory quality of Semimembranosus from 0% and 20% EL lambs was assessed. Both maternal and postweaning diets affected growth performance, with higher body weights recorded with the 10% EL concentrate. Carcass and meat quality were not affected by diet. Saturated and monounsaturated FA decreased and n-3 polyunsaturated FA increased with increasing EL content in lamb diet. An increase in vaccenic and rumenic acid was associated with the EL content of the maternal diet. Both diets increased the n-6/n-3 FA ratio. No differences in acceptability were detected by consumers among groups. It is concluded that EL supplementation and early life nutrition can influence performance and FA metabolism in growing lambs. PMID:27034972

Effects of rigor status during high-pressure processing on the physical qualities of farm-raised abalone (Haliotis rufescens).

PubMed

Hughes, Brianna H; Greenberg, Neil J; Yang, Tom C; Skonberg, Denise I

2015-01-01

High-pressure processing (HPP) is used to increase meat safety and shelf-life, with conflicting quality effects depending on rigor status during HPP. In the seafood industry, HPP is used to shuck and pasteurize oysters, but its use on abalones has only been minimally evaluated and the effect of rigor status during HPP on abalone quality has not been reported. Farm-raised abalones (Haliotis rufescens) were divided into 12 HPP treatments and 1 unprocessed control treatment. Treatments were processed pre-rigor or post-rigor at 2 pressures (100 and 300 MPa) and 3 processing times (1, 3, and 5 min). The control was analyzed post-rigor. Uniform plugs were cut from adductor and foot meat for texture profile analysis, shear force, and color analysis. Subsamples were used for scanning electron microscopy of muscle ultrastructure. Texture profile analysis revealed that post-rigor processed abalone was significantly (P < 0.05) less firm and chewy than pre-rigor processed irrespective of muscle type, processing time, or pressure. L values increased with pressure to 68.9 at 300 MPa for pre-rigor processed foot, 73.8 for post-rigor processed foot, 90.9 for pre-rigor processed adductor, and 89.0 for post-rigor processed adductor. Scanning electron microscopy images showed fraying of collagen fibers in processed adductor, but did not show pressure-induced compaction of the foot myofibrils. Post-rigor processed abalone meat was more tender than pre-rigor processed meat, and post-rigor processed foot meat was lighter in color than pre-rigor processed foot meat, suggesting that waiting for rigor to resolve prior to processing abalones may improve consumer perceptions of quality and market value. © 2014 Institute of Food Technologists®

Identification of meat species by using laser-induced breakdown spectroscopy.

PubMed

Bilge, Gonca; Velioglu, Hasan Murat; Sezer, Banu; Eseller, Kemal Efe; Boyaci, Ismail Hakki

2016-09-01

The aim of the present study is to identify meat species by using laser-induced breakdown spectroscopy (LIBS). Elemental composition differences between meat species were used for meat identification. For this purpose, certain amounts of pork, beef and chicken were collected from different sources and prepared as pellet form for LIBS measurements. The obtained LIBS spectra were evaluated with some chemometric methods, and meat species were qualitatively discriminated with principal component analysis (PCA) method with 83.37% ratio. Pork-beef and chicken-beef meat mixtures were also analyzed with partial least square (PLS) method quantitatively. Determination coefficient (R(2)) and limit of detection (LOD) values were found as 0.994 and 4.4% for pork adulterated beef, and 0.999 and 2.0% for chicken adulterated beef, respectively. In the light of the findings, it was seen that LIBS can be a valuable tool for quality control measurements of meat as a routine method. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham.

PubMed

Jeong, Kiyoung; O, Hyeonbin; Shin, So Yeon; Kim, Young-Soon

2018-04-10

This study evaluated the influence of different factors on pork hams cooked by sous-vide method. The quality and structural and microbiological properties of the treated samples were compared with those of controls. Samples were subjected to treatment at different combinations of temperature (61 °C or 71 °C), time (45 or 90 min), and vacuum degree (98.81% or 96.58%). The control sample was air packaged and boiled for 45 min in boiling water. Temperature and vacuum degree affected quality properties, while the effect of time was limited. Samples cooked at 61 °C showed higher moisture content, redness, and pink color of the meat juice, whereas samples cooked at 71 °C showed higher cooking loss rate, lightness, and volatile basic nitrogen values. Texture analysis indicated tenderer meat for the treatment group than the control. No microbial growth was detected in any treatment groups. Meat cooked at 61 °C and 98.81% vacuum showed more spacious arrangement of meat fiber. Copyright © 2018 Elsevier Ltd. All rights reserved.

SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions.

PubMed

Toohey, E S; van de Ven, R; Thompson, J M; Geesink, G H; Hopkins, D L

2013-02-01

This study evaluated the interaction between medium voltage electrical stimulation, SmartStretch™ stretching and ageing treatments on key meat quality traits of hot boned sheep m. semimembranosus. Medium voltage stimulation reduced initial pH (P<0.001), but did not impact on other meat quality traits. There was a significant interaction between stretch treatment and ageing (P<0.001) for shear force such that samples which were both stretched and aged were the most tender. Sarcomere length was significantly (P<0.001) increased by SmartStretch™ treatment. Control (no stretching) resulted in greater (P<0.05) cooking loss, but there was significantly less purge loss (P<0.05). The ratio 630/580 nm and a* colour values at 0 and 5 days decreased at a significantly (P<0.05) slower rate when SmartStretch™ was applied. Overall medium voltage stimulation did not inhibit the effectiveness of the SmartStretch™ treatment. The SmartStretch™ treatment provided significant improvement in tenderness and the potential to increase meat display time. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat

PubMed Central

2013-01-01

Background Lipid peroxidation is the cause of declining the meat quality. Natural antioxidants plays a vital role in enhancing the stability and quality of meat. The supplementation of natural antioxidants in feed decreases lipid peroxidation and improves the stability of meat. Methods The present research was conducted to determine the effect of α-lipoic acid, α-tocopherol and wheat germ oil on the status of antioxidants, quality and lipid stability of broiler meat. One day old male broilers were fed with different feeds containing antioxidants i.e. natural (wheat germ oil) and synthetic α-tocopherol and α-lipoic acid during the two experimental years. Results The feed treatments have significant variation on the body weight and feed conversion ratio (FCR) while having no influence on the feed intake. The broilers fed on wheat germ oil (natural α-tocopherol) gained maximum body weight (2451.97 g & 2466.07 g) in the experimental years 2010–11 & 2011–12, respectively. The higher total phenolic contents were found in the broilers fed on wheat germ oil plus α-lipoic acid in breast (162.73±4.8 mg Gallic acid equivalent/100 g & 162.18±4.5 mg Gallic acid equivalent/100 g) and leg (149.67±3.3 mg Gallic acid equivalent/100 g & 146.07±3.2 mg Gallic acid equivalent/100 g) meat during both experimental years. Similar trend was observed for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP). The production of malondialdehydes in the breast and leg meat increased with progressive increase in the time period. The deposition of α-tocopherol (AT) and α-lipoic acid (ALA) contents were found to be higher in the broilers fed on wheat germ oil plus α-lipoic acid in breast and leg meat during the both experimental years. Conclusion In conclusion, the combination of wheat germ oil and α-lipoic acid has more beneficial for stability and the quality of the broiler meat and more work should be needed in future for the bio-evaluation of this kind of functional meat in humans. PMID:24499336

The influence of gender and group membership on food safety: the case of meat sellers in Bodija market, Ibadan, Nigeria.

PubMed

Grace, Delia; Olowoye, Janice; Dipeolu, Morenike; Odebode, Stella; Randolph, Thomas

2012-09-01

We describe a study to assess the bacteriological quality and safety of meat in Bodija market in Ibadan and to investigate the influence of gender and group membership on food safety. Mixed methods were used to gather information on meat safety and related socioeconomic factors. These methods included a participatory urban appraisal, focus group discussions with eight butchers' associations, in depth discussions with six key informants, a questionnaire study of 269 meat sellers and a cross-sectional survey of meat quality (200 samples from ten associations). We found that slaughter, processing and sale of beef meat take place under unhygienic conditions. The activities involve both men and women, with some task differentiation by gender. Meat sold by association members is of unacceptable quality. However, some groups have consistently better quality meat and this is positively correlated with the proportion of women members. Women also have significantly better food safety practice than men, though there was no significant difference in their knowledge of and attitude towards food safety. Most meat sellers (85 %) reported being ill in the last 2 weeks and 47 % reported experiencing gastrointestinal illness. Eating beef, eating chicken, eating offal, consuming one's own products and belonging to a group with poor quality of meat were all strong and significant predictors of self-reported gastrointestinal illness. We include that gender and group membership influence meat quality and self-reported gastrointestinal illness and that butchers' associations are promising entry points for interventions to improve food safety.

Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezing.

PubMed

Kaspar, Pavel; Prokopyeva, Elena; Tománek, Pavel; Grmela, Lubomír

2017-04-01

Meat as a rich source of protein is sought after by people from all over the world. It is also very susceptible to decay because of many internal and external processes affecting it. In this work an easy and quick method of detection of structural damage caused by decay or mishandling the meat is attempted by the method of angular absorption of light. The difference between structural changes due to aging, drying and freezing is explored and the resulting changes in light absorption in meat samples are presented. This work demonstrates that the measurement of optical angular dependency of absorption in relation to the muscle fibers in muscle tissue has the potential of detecting structural damage to the sample for meat quality control purposes. Copyright © 2016 Elsevier Ltd. All rights reserved.

DairyBeef: maximizing quality and profits--a consistent food safety message.

PubMed

Moore, D A; Kirk, J H; Klingborg, D J; Garry, F; Wailes, W; Dalton, J; Busboom, J; Sams, R W; Poe, M; Payne, M; Marchello, J; Looper, M; Falk, D; Wright, T

2004-01-01

To respond to meat safety and quality issues in dairy market cattle, a collaborative project team for 7 western states was established to develop educational resources providing a consistent meat safety and quality message to dairy producers, farm advisors, and veterinarians. The team produced an educational website and CD-ROM course that included videos, narrated slide sets, and on-farm tools. The objectives of this course were: 1) to help producers and their advisors understand market cattle food safety and quality issues, 2) help maintain markets for these cows, and 3) help producers identify ways to improve the quality of dairy cattle going to slaughter. DairyBeef. Maximizing Quality & Profits consists of 6 sections, including 4 core segments. Successful completion of quizzes following each core segment is required for participants to receive a certificate of completion. A formative evaluation of the program revealed the necessity for minor content and technological changes with the web-based course. All evaluators considered the materials relevant to dairy producers. After editing, course availability was enabled in February, 2003. Between February and May, 2003, 21 individuals received certificates of completion.

The meat quality and growth performance in broiler chickens fed diet with cinnamon powder.

PubMed

Sang-Oh, Park; Chae-Min, Ryu; Byung-Sung, Park; Jong, Hwangbo

2013-01-01

The aim of the study was to investigate the feeding effect of diets containing 3, 5 and 7% of cinnamon powder on meat quality and growth performance in broiler chickens. The chicken meat quality and growth performance in broiler chickens fed diets containing cinnamon powder increased significantly (P < 0.05) when compared to the control group. However, the TBARS of the meat of chickens fed diets containing cinnamon powder decreased significantly (P < 0.05) when compared to the control group. These findings suggest that the cinnamon powder can improve the shelf life and quality of chicken meat with maximize the productivity of broiler chickens.

Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids.

PubMed

Bañón, S; Vila, R; Price, A; Ferrandini, E; Garrido, M D

2006-02-01

The effects of a diet with goat milk "GM" or milk replacer "MR" on the meat quality and fat composition of suckling Murciano-Granadina kids were studied. MR consisted of powdered skimmed milk, coconut oil and fat, and cereal products and by-products. Raw meat quality (moisture, protein, lipids, ash, collagen, cholesterol, haem pigments, CIELab colour, pH and water retention capacity), fatty acid "FA" composition and eating quality of cooked meat (odour, flavour and texture) were determined. Diet had only a slight effect on raw meat quality but had a pronounced effect on fatty acid composition and eating quality of cooked meat. MR diet increased the water/protein proportion in the muscle. The saturated/unsaturated FA ratio in GM and MR fat was 0.94 and 2.27, respectively. The major FA in GM and MR fat were C16:0 and C18:1, respectively. Short-chain C4-C12 hardly accumulated in the adipose tissue of suckling kid, increasing the relative percentages of C14-C20. This effect was more pronounced in MR fat, due to the fact that MR contained more short-chain fatty acids than GM. MR diet gave cooked meat a more intense characteristic goat meat odour and flavour, more tenderness and more juiciness than the natural suckling diet. This fact could be related to differences in meat and fat composition.

Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks

PubMed Central

Kim, Sun Hyo; Heo, Kang Nyung

2015-01-01

The aim of this research was to compare the bioactive compound content and quality traits of breast meat from male and female Korean native ducks (KND) and commercial ducks (CD, Cherry Valley). Meat from three 6-wk old birds of each sex from KND and CD were evaluated for carcass and breast weights, pH, color, cooking loss, shear force, and bioactive compound (creatine, carnosine, anserine, betaine, and L-carnitine) content. KND showed significantly higher carcass weights than CD whereas no such difference (p>0.05) was found between male and female ducks. The breed and sex had no significant effects on the breast weight, pH value, and shear force. However, KND had significantly lower cooking loss values than did CD. Creatine, anserine, and L-carnitine contents were significantly higher in KND than in CD and were predominant in female ducks compared to males. The results of this study provide rare information regarding the amounts and the determinants of several bioactive compounds in duck meat, which can be useful for selection and breeding programs, and for popularizing indigenous duck meat. PMID:26761808

The effect of feeding native warm season grasses in the stocker phase on the carcass quality, meat quality, and sensory attributes of beef loin steaks from grain-finished steers.

PubMed

Kurve, V P; Joseph, P; Williams, J B; Kim, T J; Boland, H; Smith, T; Schilling, M W

2016-02-01

The objective of this study was to evaluate the effect of feeding native warm season grass (NWSG) to beef cattle during the stocker phase (110days) on carcass and meat quality. Treatments included Bermudagrass (BER), Indiangrass monoculture (IND), and a mixture of NWSG including Big Bluestem, Little Bluestem, and Indiangrass (MIX). Cattle were finished on grain (180days) in a commercial feedlot and carcass data were collected after harvest. The percentages of 'choice' carcasses were 100, 95.8, and 87 within MIX, BER, and IND treatments, respectively. Steaks from BER had greater (P<0.05) fat content, and lower (P<0.05) protein and moisture percentages when compared to steaks from IND and MIX treatments. However, steaks from the MIX and IND treatments had less (P<0.05) lipid oxidation than steaks from BER after 6days of refrigerated storage. Results indicate that NWSG could be effectively incorporated into forage systems for stocker cattle without compromising carcass and meat quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia.

PubMed

Sabow, A B; Sazili, A Q; Zulkifli, I; Goh, Y M; Ab Kadir, M Z A; Abdulla, N R; Nakyinsige, K; Kaka, U; Adeyemi, K D

2015-06-01

The study assessed the effect of conscious halal slaughter and slaughter following minimal anesthesia on bleeding efficiency of goats and keeping quality of goat meat. Ten Boer cross bucks were divided into two groups and subjected to either halal slaughter without stunning (HS) or minimal anesthesia prior to slaughter (AS). The blood lost during exsanguination was measured. Residual blood was further quantified by determination of hemoglobin and myoglobin content in longissimus lumborum muscle. Storage stability of the meat was evaluated by microbiological analysis and lipid oxidation. Blood loss at exsanguination, residual hemoglobin and lipid oxidation were not significantly different (p>0.05) between HS and AS. Lactic acid bacteria was the only microbe that was significantly elevated after 24h of storage at 4°C in the AS group. In conclusion, slaughtering goats under minimal anesthesia or fully conscious did not affect bleeding efficiency and keeping quality of goat meat. Copyright © 2015. Published by Elsevier Ltd.

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves

PubMed Central

Irshad, A.; Sharma, B. D.; Ahmed, S. R.; Talukder, S.; Malav, O. P.; Kumar, Ashish

2016-01-01

Aim: The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). Materials and Methods: Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond® tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures. Results: Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline. Conclusions: The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium. PMID:27051201

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves.

PubMed

Irshad, A; Sharma, B D; Ahmed, S R; Talukder, S; Malav, O P; Kumar, Ashish

2016-02-01

The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond(®) tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures. Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline. The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium.

Microbiological examination of cold ready-to-eat sliced meats from catering establishments in the United Kingdom.

PubMed

Gillespie, I; Little, C; Mitchell, R

2000-03-01

A microbiological study of cold, ready-to-eat sliced meats from 2579 catering establishments (public houses, hotels, cafés, restaurants, residential homes and other catering premises) found that 2587 of 3494 samples (74%) were of acceptable quality, 892 (26%) were of unsatisfactory quality and 15 (<1%) were of unacceptable quality. Unacceptable results were due to high levels of Escherichia coli, Staphylococcus aureus, Listeria species and/or Clostridium perfringens. Unsatisfactory results were mostly due to high Aerobic Plate Counts. The microbiological quality of cold, ready-to-eat meats was associated with meat type, premises type, management training, hygienic practices, meat supplier and length of storage. The relationship between food hygiene training and microbiological quality is discussed.

Processed Meat Intake Is Unfavorably and Fish Intake Favorably Associated with Semen Quality Indicators among Men Attending a Fertility Clinic123

PubMed Central

Afeiche, Myriam C.; Gaskins, Audrey J.; Williams, Paige L.; Toth, Thomas L.; Wright, Diane L.; Tanrikut, Cigdem; Hauser, Russ; Chavarro, Jorge E.

2014-01-01

Emerging literature suggests that men’s diets may affect spermatogenesis as reflected in semen quality indicators, but literature on the relation between meat intake and semen quality is limited. Our objective was to prospectively examine the relation between meat intake and indicators of semen quality. Men in subfertile couples presenting for evaluation at the Massachusetts General Hospital Fertility Center were invited to participate in an ongoing study of environmental factors and fertility. A total of 155 men completed a validated food-frequency questionnaire and subsequently provided 338 semen samples over an 18-mo period from 2007–2012. We used linear mixed regression models to examine the relation between meat intake and semen quality indicators (total sperm count, sperm concentration, progressive motility, morphology, and semen volume) while adjusting for potential confounders and accounting for within-person variability across repeat semen samples. Among the 155 men (median age: 36.1 y; 83% white, non-Hispanic), processed meat intake was inversely related to sperm morphology. Men in the highest quartile of processed meat intake had, on average, 1.7 percentage units (95% CI: −3.3, −0.04) fewer morphologically normal sperm than men in the lowest quartile of intake (P-trend = 0.02). Fish intake was related to higher sperm count and percentage of morphologically normal sperm. The adjusted mean total sperm count increased from 102 million (95% CI: 80, 131) in the lowest quartile to 168 million (95% CI: 136, 207) sperm in the highest quartile of fish intake (P-trend = 0.005). Similarly, the adjusted mean percentages of morphologically normal sperm for men in increasing quartiles of fish intake were 5.9 (95% CI: 5.0, 6.8), 5.3 (95% CI: 4.4, 6.3), 6.3 (95% CI: 5.2, 7.4), and 7.5 (95% CI: 6.5, 8.5) (P-trend = 0.01). Consuming fish may have a positive impact on sperm counts and morphology, particularly when consumed instead of processed red meats. PMID:24850626

Processed meat intake is unfavorably and fish intake favorably associated with semen quality indicators among men attending a fertility clinic.

PubMed

Afeiche, Myriam C; Gaskins, Audrey J; Williams, Paige L; Toth, Thomas L; Wright, Diane L; Tanrikut, Cigdem; Hauser, Russ; Chavarro, Jorge E

2014-07-01

Emerging literature suggests that men's diets may affect spermatogenesis as reflected in semen quality indicators, but literature on the relation between meat intake and semen quality is limited. Our objective was to prospectively examine the relation between meat intake and indicators of semen quality. Men in subfertile couples presenting for evaluation at the Massachusetts General Hospital Fertility Center were invited to participate in an ongoing study of environmental factors and fertility. A total of 155 men completed a validated food-frequency questionnaire and subsequently provided 338 semen samples over an 18-mo period from 2007-2012. We used linear mixed regression models to examine the relation between meat intake and semen quality indicators (total sperm count, sperm concentration, progressive motility, morphology, and semen volume) while adjusting for potential confounders and accounting for within-person variability across repeat semen samples. Among the 155 men (median age: 36.1 y; 83% white, non-Hispanic), processed meat intake was inversely related to sperm morphology. Men in the highest quartile of processed meat intake had, on average, 1.7 percentage units (95% CI: -3.3, -0.04) fewer morphologically normal sperm than men in the lowest quartile of intake (P-trend = 0.02). Fish intake was related to higher sperm count and percentage of morphologically normal sperm. The adjusted mean total sperm count increased from 102 million (95% CI: 80, 131) in the lowest quartile to 168 million (95% CI: 136, 207) sperm in the highest quartile of fish intake (P-trend = 0.005). Similarly, the adjusted mean percentages of morphologically normal sperm for men in increasing quartiles of fish intake were 5.9 (95% CI: 5.0, 6.8), 5.3 (95% CI: 4.4, 6.3), 6.3 (95% CI: 5.2, 7.4), and 7.5 (95% CI: 6.5, 8.5) (P-trend = 0.01). Consuming fish may have a positive impact on sperm counts and morphology, particularly when consumed instead of processed red meats. © 2014 American Society for Nutrition.

Carcass and meat quality traits in Nellore and F1 Nellore-Araguaia crosses.

PubMed

Costa, N V; Aboujaoude, C; Vieira, G S; Paiva, V V; Moraes Neto, R A; Gondim, V S; Alves, L R; Torres, M C L; Antunes, R C

2015-05-22

We evaluated and compared carcass traits and meat quality in Nellore cattle and F1 crosses between Nellore and Araguaia, where 17 individuals were from the Nellore group and 19 were ½ Nellore and ½ Araguaia crosses. All animals belonged to the same birth season and were raised in pasture systems under the same nutritional, environmental, and management conditions. When the animals reached slaughter weight, they were taken to an industrial slaughterhouse where food was not provided for 24 h (free access to water); they were then stunned, bled, the leather was removed, and they were eviscerated. The carcasses were weighed (hot weight), kept in chilled storage for approximately 24 h at 4°C, and weighed again to obtain the chilled carcass weight. Carcass yield, carcass length, carcass width, leg length, thigh perimeter, loin eye area (LEA), retail cuts, cooling loss, pH, fat depth, marbling rate, intramuscular fat, color, and shear force were analyzed and sensory analysis of the meat was conducted. Significant differences (P < 0.05) were observed for the following variables: slaughter weight, hot and chilled carcass weights, carcass and leg lengths, thigh perimeter, LEA, retail cuts, and lightness (L*), where the ½ Nellore ½ Araguaia individuals showed higher means for all of these traits, except leg length and L*. Therefore, crossbreeding between Nellore and Araguaia did not affect the meat's sensory characteristics, but contributed to an improvement in carcass traits, providing an alternative for farmers that aim for good meat quality, with a higher meat percentage.

Genotype and sex effects on carcass and meat quality of suckling kids protected by the PGI "Cabrito de Barroso".

PubMed

Santos, V A C; Silva, A O; Cardoso, J V F; Silvestre, A J D; Silva, S R; Martins, C; Azevedo, J M T

2007-04-01

Carcass composition and meat quality traits were evaluated in 55 suckling kids (27 males and 28 females) from Serrana (S), Bravia (B) and Serrana×Bravia (S×B) crossbred genotypes. Kids were slaughtered at 8-11kg of live weight according to "Cabrito de Barroso-PGI" specifications and carcasses' left sides were totally dissected. Dressing percentage (based on ELW) did not vary between genotypes and sexes. Genotype B carcasses have better conformation, expressed in higher compactness index and muscle/bone ratio. Sex had no effect on the composition of dissected carcass but females deposited more internal fat than males. S genotype had significantly less muscle content and higher dissectible fat compared to B and S×B genotypes, suggesting differences in maturity stages. The carcass' bone content (20.4-21.4%) did not differ significantly between genotypes. The longissimus thoracis et lumborum (LTL) and gluteobiceps (GB) muscles were used for meat quality determinations. Genotype had a significant effect on meat traits and fatty acid composition of the analysed muscles: B genotype and LTL muscle showed lower final pH, S×B genotype had darker and more red muscles, GB muscle had a higher shear force value and lower collagen solubility. Few sex effects were observed on meat quality traits as well as on fatty acid composition. Average percentage of desirable fatty acids in kids was superior to 60% with male S genotype displaying a lower value. Genotypes B and B×S, males and GB muscle had more favorable PUFA:SFA ratios.

Meat Quality Traits of Pigs Finished on Food Waste

PubMed Central

Kim, Jonggun; Kim, Jun-mo; Lee, Sanghoon

2017-01-01

Despite the benefits associated with the use of food waste (FW), there are mixed consumer perceptions regarding pork quality harvested from pigs fed FW. Twenty crossbred pigs were selected for the present study. Ten pigs were fed a conventional diet (control group), and the other 10 pigs were given a conventional diet and FW (FW group) during different growth stages. Meat quality in the FW group showed deteriorative qualities with higher lightness and yellowness synonymous to pale soft exudative meat. Drip loss in the experimental group was significantly higher than that in the control group (p<0.01). The contents of polyunsaturated fatty acids in the FW group were higher and those of saturated and monounsaturated fatty acids were lower than those in the control group. The contents of thiobarbituric acid were significantly different between the control and FW groups (p<0.05). There was also a significant difference between the control and FW groups in terms of off-flavor (p<0.05) after sensory evaluation. To conclude, the off-flavor noted, including other inferior pork quality traits, in the FW group implies that FW should not be used as swine feed. PMID:29147092

Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads.

PubMed

Holman, Benjamin W B; Coombs, Cassius E O; Morris, Stephen; Kerr, Matthew J; Hopkins, David L

2017-11-01

Beef loins (LL) stored under different chilled-then-frozen storage combinations (up to 5 and 52weeks, respectively) and two frozen holding temperatures were evaluated for microbial load and meat quality parameters. We found holding temperature effects to be negligible, which suggest -12°C could deliver comparable quality LL to -18°C across these same storage periods. Meat quality parameters varied significantly, but when compared to existing consumer thresholds these may not be perceptible, colour being the exception which proved unacceptable, earlier into retail display when either chilled and subsequent frozen storage periods were increased. There was insufficient detection of key spoilage microbes to allow for statistical analysis, potentially due to the hygienic and commercially representative LL source, although variation in water activity, glycogen content, pH and other moisture parameters conducive to microbial proliferation were influenced by chilled-then-frozen storage. These outcomes could be applied to defining storage thresholds that assure beef quality within export networks, leveraging market access, and improving product management. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Influence of carcass weight on meat quality of commercial feedlot steers with similar feedlot, slaughter and post-mortem management.

PubMed

Agbeniga, Babatunde; Webb, Edward C

2018-03-01

The effects of beef carcass weight on muscle pH/temperature profile and selected meat quality attributes were evaluated. Twenty-six carcasses from light (≤260kg, n=15) and heavy (≥290kg, n=11) feedlot steers were randomly allocated and stimulated with low voltage electrical stimulation (LVES) for 30s at 7min post-mortem (pm). Quality evaluations were carried out on samples from the Longissimus et lumborum (LL) muscle from the left side of each carcass. Heavier carcasses showed faster pH decline and slower (P<0.05) temperature decline at 45min, 3, 6, 12 and 24h pm. Heavier carcasses passed through the heat shortening window (i.e. at pH6, temperature was >35°C) but there was no sign of sarcomere shortening in any carcass. Significantly lower (P<0.05) shear force values were recorded in the heavier carcasses at 3days pm but at 14days pm, heavier carcasses had numerically lower but not significantly different shear force. Heavier carcasses produced numerically higher but not significant (P>0.05) drip loss at 3 and 14days pm as well as higher L* (meat lightness) (P<0.05) and C* (chroma) (P<0.05) values early (2days) pm. However, at 14days pm, there were no significant differences between the light and heavy carcasses in terms of L* and C*. No significant difference was observed between heavy and light carcasses in terms of H* at 2 and 14days pm. The study showed that heavier carcasses which favor slaughter house pricing can be produced and processed alongside lighter carcasses without significant detrimental effects on meat quality by using low voltage electrical stimulation (LVES). Copyright © 2017 Elsevier Ltd. All rights reserved.

Evaluation of boldenone as a growth promoter in broilers: safety and meat quality aspects.

PubMed

Elmajdoub, Abdelrazzag; Garbaj, Aboubaker; Abolghait, Said; El-Mahmoudy, Abubakr

2016-04-01

The object of this study was to evaluate the safety and meat quality criteria in broilers following intramuscular injection of boldenone. Twenty-four broiler chicks, divided into two groups, were used in the present study. Boldenone was injected intramuscularly at a single-dose level of 5 mg/kg body weight into 12 broiler chicks at 2 weeks old; the other 12 chicks were injected with sesame oil and kept as controls. Blood samples were collected from the wing and metatarsal veins after 1, 2, and 3 weeks through the experimental course for hematological and clinic-chemical safety parameters. On the last day, chicks were humanely sacrificed and livers and kidneys were removed for histopathological examination. Breast muscles were also removed to assess meat-quality parameters. Boldenone significantly (p < 0.05) increased total erythrocytic count and hemoglobin and hematocrit values, while mean corpuscular hemoglobin and mean corpuscular hemoglobin concentration indices decreased. Leukogram showed leukopenia, lymphopenia, and granulocytosis (p < 0.05) as compared to control. Hepatorenal biomarkers, including alkaline phosphatase, aspartate aminotransferase, alanine aminotransferase, urea, and creatinine were significantly (p < 0.05) higher than the corresponding control values. Additionally, boldenone significantly (p < 0.05) increased metabolic markers, including total protein, globulins, cholesterol, triacylglycerols, and glucose, with parallel decreases in albumin and albumin/globulin ratio. Degenerative changes were recorded in liver and kidney tissues from chicks treated with boldenone. Muscle samples exhibited raised pH values and higher microbial counts as compared to the corresponding control. These data may discourage the use of boldenone as a growth promoter in broilers due to safety and meat quality reasons. Copyright © 2016. Published by Elsevier B.V.

The effect of dietary supplementation with the natural carotenoids curcumin and lutein on pigmentation, oxidative stability and quality of meat from broiler chickens affected by a coccidiosis challenge.

PubMed

Rajput, N; Ali, S; Naeem, M; Khan, M A; Wang, T

2014-01-01

1. An experiment was performed to evaluate the effectiveness of the antioxidants curcumin (CRM) and lutein (LTN) on the quality of meat from coccidiosis-infected broilers. A total of 200 one-day-old Arbor Acre chicks were randomly assigned to a treatment group with 5 replicates. The treatments included a basal diet without carotenoid supplementation (control), with 300 mg/kg CRM, with 300 mg/kg LTN or with a combination (C + L) of 150 mg/kg CRM and 150 mg/kg LTN. All chickens were challenged with Eimeria maxima at 21 d old. 2. The results revealed that the coccidiosis reduced redness of meat, while supplementation with carotenoids improved the fresh meat's redness (a*) and yellowness (b*) and contributed to colour stability maintenance after storage (1 month at -18°C and 3 d at 4°C). 3. Coccidiosis did not produce lipid and protein oxidation in fresh meat, but after storage for one month, the malondialdehyde levels and carbonyl contents were lower in the CRM and C + L birds and the sulfhydryl contents were higher in C + L birds. 4. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis banding pattern showed equivalent myosin chain fragmentations in all treatment groups, whereas lower intensity actin bands were observed in the control group (CONT). Moreover, myofibril protein denaturation (differential scanning calorimetry) profiles showed a reduction in the CONT myosin and actin peaks. Coccidiosis reduced the meat's water holding capacity in non-supplemented chicken meat and was improved by natural carotenoid. 5. These results emphasise that coccidiosis did not decrease the eating quality of fresh meat, that natural carotenoids are efficient antioxidants and that CRM (300 mg/kg) fed individually or combined with LTN was the most effective supplemented antioxidant compound.

Intake of red and processed meat and risk of renal cell carcinoma: a meta-analysis of observational studies

PubMed Central

Zhang, Shaojing; Wang, Qingwei; He, Juanjuan

2017-01-01

Background Findings on the association between intake of red and processed meat with renal cell carcinoma (RCC) risk are mixed. We conducted a meta-analysis to investigate this association. Materials and Methods Eligible studies up to August 31, 2016, were identified and retrieved by searching the MEDLINE and Embase databases along with manual review of the reference lists from the retrieved studies. The quality of the included studies was evaluated using the Newcastle-Ottawa Quality Assessment Scale. The summary relative risk (SRR) and corresponding 95% confidence interval (CI) were calculated using a random-effects model. Results Twenty-three publications were included in this meta-analysis: four cohort studies, one pooled study, and 18 case-control studies. The SRR (95% CI) for the highest vs. lowest intake of red meat was 1.36 (1.16–1.58, Pheterogeneity < 0.001); that for processed meat was 1.13 (95% CI, 1.03–1.24, Pheterogeneity = 0.014). Linear dose-response analysis yielded similar results, i.e., the SRR for per 100 g/day increment of red meat and per 50 g/day increment of processed meat was 1.21 (95% CI, 1.08–1.36) and 1.16 (95% CI, 0.99–1.36), respectively. A non-linear association was observed only for red meat (Pnonlinearity = 0.002), and not for processed meat (Pnonlinearity = 0.231). Statistically significant positive associations were observed for intake of beef, salami/ham/bacon/sausage, and hamburger. Conclusions This meta-analysis indicates a significant positive association between red and processed meat intake and RCC risk. PMID:29100437

Influence of carbon dioxide stunning procedure on quality of turkey meat.

PubMed

Mauri, S; Guijarro, A; Avilés, C; Peña, F

2017-08-01

1. The objective of this study was to evaluate the effect of sex and gas stunning on quality attributes of turkey breast meat. 2. One hundred B.U.T. Premium turkeys (50 males and 50 females) were divided into four groups of 25 animals and subjected to one of two CO 2 stunning procedures: G1 stepwise (step 1: 30% CO 2 , 15 s; step 2: 55% CO 2 , 40 s; step 3: 70% CO 2 , 45 s) or G2 fixed concentration (80% CO 2 , 100 s). The pH and meat colour at 20 min post-mortem, and pH, colour (L*, a*, b*), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and Warner-Bratzler shear force (WBSF) in breast samples at 24 h and 7 d post-mortem were assessed. 3. There were significant differences between stunning groups for pH, meat colour and CL, whereas no significant differences were found for DL and WBSF. Sex had a significant effect on pH and b* and ageing of meat affected pH, colour coordinates, DL and WBSF. 4. It was concluded that the G2 treatment affected negatively the pH value and colour coordinates. However, G2 stunning affected positively the WHC parameters. Female turkeys had better results than males for pH, and the colour of female turkey breast meat was less yellow than male breast meat.

Chinese ethnic meat products: Continuity and development.

PubMed

Zeng, Weicai; Wen, Wenting; Deng, Yue; Tian, Yuanyuan; Sun, Honghu; Sun, Qun

2016-10-01

With their distinctive sensory characterizations and unique processing technologies, Chinese ethnic meat products possess great potential for development and continuity in modern China's meat industry. Due to the greater demand for meat products and higher quality and safety concerns in economically fast growing China, the development and continuity of ethnic meat products face its own unique challenges. In this review, the classification of typical ethnic products and their characteristics, and the research progress on their quality and processing technologies are discussed. The application of innovative and green technologies to improve the safety and quality of ethnic meat products for greater industrialization and sustainable development is highlighted. Furthermore, the strategy for promoting the production of Chinese ethnic meat products during the next five years is presented. Copyright © 2016 Elsevier Ltd. All rights reserved.

Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overview.

PubMed

Damez, Jean-Louis; Clerjon, Sylvie

2013-12-01

The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Besides laboratory researches, food scientists often try to adapt their tools to industrial conditions and easy handling devices useable on-line and in slaughterhouses already exist. This paper overviews the recently developed approaches and latest research efforts related to assessing the quality of different meat products by electromagnetic waves and examines the potential for their deployment. The main meat quality traits that can be assessed using electromagnetic waves are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of techniques, from low frequency, high frequency impedance measurement, microwaves, NMR, IR and UV light, to X-ray interaction, involves a wide range of physical interactions between the electromagnetic wave and the sample. Some of these techniques are now in a period of transition between experimental and applied utilization and several sensors and instruments are reviewed. Copyright © 2013 Elsevier Ltd. All rights reserved.

Evaluation of functional variation in candidate genes for pork quality

USDA-ARS?s Scientific Manuscript database

Considerable variation exists in pork quality traits and consumer perception of pork eating satisfaction is largely driven by tenderness and sensory juiciness scores, which are related to shear force, cooking loss and ultimate pH. Water loss from meat during postmortem storage reduces profitability ...

Farm to abattoir conditions, animal factors and their subsequent effects on cattle behavioural responses and beef quality — A review

PubMed Central

Njisane, Yonela Zifikile; Muchenje, Voster

2017-01-01

The current review seeks to highlight the concerns that have been raised on pre-slaughter stress, contributing factors and its consequent effects on cattle behavioural responses and the quality of beef; inter-linking the activities involved from birth to slaughter. Such information is crucial in light of the consumer concerns on overall animal welfare, quality of meat and food security. Slaughter animals are exposed to different conditions during production and transportation to abattoirs on a daily basis. However; the majority of studies that have been done previously singled out different environments in the meat production chain, while conclusions have been made that the welfare of slaughter animals and the quality of meat harvested from them is dependent on the whole chain. Behaviour is a critical component used to evaluate the animals’ wellbeing and it has been reported to have an effect on product quality. Apart from the influence of on-farm, transportation and abattoir conditions, the genetic background of the animal also affects how it perceives and responds to certain encounters. Stress activates the animals’ hypothalamic-pituitary-adrenal activity, triggering release of various stress hormones such as catecholamines and cortisol, thus glycogen depletion prior slaughter, elevated ultimate pH and poor muscle-meat conversion. Pre-slaughter stress sometimes results to cattle attaining bruises, resulting to the affected parts of the carcass being trimmed and condemned for human consumption, downgrading of the carcass and thus profit losses. PMID:27608639

Farm to abattoir conditions, animal factors and their subsequent effects on cattle behavioural responses and beef quality - A review.

PubMed

Njisane, Yonela Zifikile; Muchenje, Voster

2017-06-01

The current review seeks to highlight the concerns that have been raised on pre-slaughter stress, contributing factors and its consequent effects on cattle behavioural responses and the quality of beef; inter-linking the activities involved from birth to slaughter. Such information is crucial in light of the consumer concerns on overall animal welfare, quality of meat and food security. Slaughter animals are exposed to different conditions during production and transportation to abattoirs on a daily basis. However; the majority of studies that have been done previously singled out different environments in the meat production chain, while conclusions have been made that the welfare of slaughter animals and the quality of meat harvested from them is dependent on the whole chain. Behaviour is a critical component used to evaluate the animals' wellbeing and it has been reported to have an effect on product quality. Apart from the influence of on-farm, transportation and abattoir conditions, the genetic background of the animal also affects how it perceives and responds to certain encounters. Stress activates the animals' hypothalamic-pituitary-adrenal activity, triggering release of various stress hormones such as catecholamines and cortisol, thus glycogen depletion prior slaughter, elevated ultimate pH and poor muscle-meat conversion. Pre-slaughter stress sometimes results to cattle attaining bruises, resulting to the affected parts of the carcass being trimmed and condemned for human consumption, downgrading of the carcass and thus profit losses.

Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast.

PubMed

Karunanayaka, Deshani S; Jayasena, Dinesh D; Jo, Cheorun

2016-01-01

Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

Prevalence of Sarcocystis infection in processed meat products by using digestion and impression smear methods in Hamedan, Iran.

PubMed

Dehkordi, Zainab Sadeghi; Yalameha, Banafsheh; Sari, Abbas Ali

2017-01-01

Sarcocystis is a common zoonotic parasite which can be transmitted through ingestion of contaminated, undercooked meat and is a major cause of economic loss in many countries. This study aimed to detect Sarcocystis parasite in processed meat products in Hamedan, Iran. A total of 20 samples of hamburger, sausage, and cocktail were collected from markets from three factories in Hamedan, Iran. The samples were examined by digestion and impression smear methods for detecting Sarcocystis parasite. The results showed that 80% of all tested samples were infected with Sarcocystis . The infection rate in hamburger, sausage, and cocktail were 87.5, 83.33, and 66.66%, respectively. The highest infestation rate was observed in hamburger. The present study shows that the rate of Sarcocystis contamination in meat products is very high. So, evaluation of raw meat quality in addition to applying hygienic programs at all stages of the production line is inevitable. Also, consumption of undercooked meat products or fast food should be avoided.

Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis study.

PubMed

Shan, Liran C; De Brún, Aoife; Henchion, Maeve; Li, Chenguang; Murrin, Celine; Wall, Patrick G; Monahan, Frank J

2017-09-01

Recent innovations in processed meats focus on healthier reformulations through reducing negative constituents and/or adding health beneficial ingredients. This study explored the influence of base meat product (ham, sausages, beef burger), salt and/or fat content (reduced or not), healthy ingredients (omega 3, vitamin E, none), and price (average or higher than average) on consumers' purchase intention and quality judgement of processed meats. A survey (n=481) using conjoint methodology and cluster analysis was conducted. Price and base meat product were most important for consumers' purchase intention, followed by healthy ingredient and salt and/or fat content. In reformulation, consumers had a preference for ham and sausages over beef burgers, and for reduced salt and/or fat over non reduction. In relation to healthy ingredients, omega 3 was preferred over none, and vitamin E was least preferred. Healthier reformulations improved the perceived healthiness of processed meats. Cluster analyses identified three consumer segments with different product preferences. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of microclimate temperature during transportation of broiler chickens on quality of the pectoralis major muscle.

PubMed

Dadgar, S; Lee, E S; Leer, T L V; Burlinguette, N; Classen, H L; Crowe, T G; Shand, P J

2010-05-01

This study investigated the effect of microclimate temperature during preslaughter transportation on chicken meat quality. Ninety broilers per load of 2,900 were monitored individually during 3 to 4 h of preslaughter transport in an actively ventilated trailer. Six transport test runs were conducted at average ambient temperatures of -27, -22, -17, -5, +4, and +11 degrees C. Birds were classified into 4 groups based upon the temperatures recorded in their immediate surroundings as follows: -16 to 0, 0 to 10, 10 to 20, and 20 to 30 degrees C. Internal body temperatures of the birds were recorded using Thermocron DS1922L iButtons. Birds were slaughtered in a commercial facility and meat quality of the chilled carcasses was evaluated by determination of pH, color, drip loss, thaw loss, cook loss, shear force, water-binding capacity, and pellet cook yield of the pectoralis major muscle. The breast meat from birds exposed to temperatures below 0 degrees C showed a significantly higher (P < 0.05) ultimate pH. Breast meat from birds exposed to temperatures below 0 degrees C showed significantly higher (P < 0.05) ultimate pH, a* value, water-binding capacity, and pellet cook yield and a significantly lower L* compared with breast meat of birds exposed to temperatures above 0 degrees C. The average core body temperatures were significantly lower (P < 0.05) during transport for birds exposed to temperatures below 0 degrees C compared with those exposed to temperatures between 0 and 10 degrees C. The latter birds had significantly lower (P < 0.05) core body temperatures compared with those exposed to temperatures above 10 degrees C. Thaw loss was significantly higher (P < 0.05) for breast meat of birds exposed to temperatures above 20 degrees C during transportation. There was no significant trend for b* value, drip loss, cook loss, or shear values based on environment temperature immediately surrounding the birds. Exposure to temperatures below 0 degrees C increased the incidence of dark, firm, and dry breast meat and decreased the incidence of pale, soft, and exudative breast meat. These results demonstrate that preslaughter transport may influence breast meat quality characteristics of broiler chicken.

WHITE STRIPING AND WOODEN BREAST DEFECTS INFLUENCE MEAT QUALITY AND MUSCLE PROTEIN CHARACTERISTICS IN BROILER BREAST MEAT

USDA-ARS?s Scientific Manuscript database

The objective was to determine the effects of the wooden breast (WB) and white striping (WS) myopathies on meat quality and protein characteristics of broiler breast meat. Breast fillets (Pectoralis major) from a commercial processing plant were segregated into four groups: normal (neither WS nor W...

Comparative evaluation of carcass traits and meat quality in native Aseel chickens and commercial broilers.

PubMed

Rajkumar, U; Muthukumar, M; Haunshi, S; Niranjan, M; Raju, M V L N; Rama Rao, S V; Chatterjee, R N

2016-06-01

A comprehensive study was conducted to analyse the meat quality attributes, composition and carcass traits in Aseel chickens and commercial broilers at market age on the basis of physiological age. A total of 20 Aseel (26 and 56 weeks) and 20 broiler (6 weeks) chickens were divided into two groups on a live weight basis, i.e. large (≥2.5 kg) and small (<2.5 kg) with 10 birds in each subgroup. The pH of meat did not show any significant variation between Aseel and broiler chickens. The meat from heavier birds had significantly higher pH. Shear force value and hydroxyproline contents were significantly higher in Aseel chickens. Aseel birds had significantly higher red (a*) colouration and lower lightness (L*) than broiler chickens. The texture and acceptability of Aseel meat were significantly higher. Scanning electron microscopy revealed that muscle fibres in Aseels were arranged in a more coiled pattern making the muscle tough. A larger amount of connective tissue was also observed between the muscle fibres compared with the broiler chickens. The dressing percentage was significantly higher in larger chickens. Commercial broilers recorded significantly higher meat proportion and lower proportion of bone. The meat:bone ratio was 1.07:1.0 in Aseel and 1.31-1.0 in broiler chicken. Breast muscle content was significantly lower in smaller Aseel chickens. Aseel chicken had stronger and heavier backs and shanks. Abdominal fat percentage was significantly lower in Aseel (0.73-0.78%). The study concluded that the firm texture of Aseel meat was due to the high collagen content and interlocking connective tissue between the muscle fibres. The texture and acceptability of Aseel meat was higher. Aseel cocks had strong legs, lean meat and less abdominal fat, making them a high-value meat bird in addition to their aggressive fighting ability.

The animal fat paradox and meat quality.

PubMed

Webb, E C; O'Neill, H A

2008-09-01

The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been studying carcass characteristics for many years and although the factors that influence the accumulation, distribution and composition of carcass fat in livestock have been extensively researched, the role, value and perceptions of animal fats in meat quality differ significantly in importance between producers, abattoirs, butchers, retailers and consumers. Fat and long-chain fatty acids, whether in adipose tissue or muscle, contribute to important aspects of meat quality and are central to the nutritional and sensory values of meat. In this review the nutritional value of fat, as well as the importance of fat in terms of carcass and meat quality will be highlighted. The 'quality' of meat depends greatly on the socio-demographic backgrounds of the consumer. The aim is to focus on the global importance of fat in the carcass to the producer, processor and consumer. There is currently no clear cut definition for fat quality because the acceptability and perceived quality of fat varies significantly in terms of quantity, colour, consistency and chemical composition in different species of livestock around the world. The association between animal fats and human health is critical and recommendations by health professionals range from excluding fats altogether to a moderate consumption of fats due to their essential role in the body. Recently the emphasis has shifted away from fat quantity to fat quality. Despite these recommendations and years of bad publicity in terms of the adverse affects of animal fats in human health, the livestock industry seems reluctant to shift its focus to fat quality rather than quantity. This approach may adversely affect future meat consumption by consumers who are becoming increasingly critical about the food they eat.

Carcass yield and meat quality in broilers fed with canola meal.

PubMed

Gopinger, E; Xavier, E G; Lemes, J S; Moraes, P O; Elias, M C; Roll, V F B

2014-01-01

1. This study evaluated the effects of canola meal in broiler diets on carcass yield, carcass composition, and instrumental and sensory analyses of meat. 2. A total of 320 one-day-old Cobb broilers were used in a 35-d experiment using a completely randomised design with 5 concentrations of canola meal (0, 10, 20, 30 and 40%) as a dietary substitute for soya bean meal. 3. Polynomial regression at 5% significance was used to evaluate the effects of canola meal content. The following variables were measured: carcass yield, chemical composition of meat, and instrumental and sensorial analyses. 4. The results showed that carcass yield exhibited a quadratic effect that was crescent to the level of 18% of canola meal based on the weight of the leg and a quadratic increase at concentrations up to 8.4% of canola meal based on the weight of the chest. The yield of the chest exhibited a linear behaviour. 5. The chemical composition of leg meat, instrumental analysis of breast meat and sensory characteristics of the breast meat was not significantly affected by the inclusion of canola meal. The chemical composition of the breast meat exhibited an increased linear effect in terms of dry matter and ether extract and a decreased linear behaviour in terms of the ash content. 6. In conclusion, soya bean meal can be substituted with canola meal at concentrations up to 20% of the total diet without affecting carcass yield, composition of meat or the instrumental or sensory characteristics of the meat of broilers.

Non-destructive mobile monitoring of microbial contaminations on meat surfaces using porphyrin fluorescence intensities.

PubMed

Durek, J; Fröhling, A; Bolling, J; Thomasius, R; Durek, P; Schlüter, O K

2016-05-01

A non-destructive mobile system for meat quality monitoring was developed and investigated for the possible application along the whole production chain of fresh meat. Pork and lamb meat was stored at 5 °C for up to 20 days post mortem and measured with a fluorescence spectrometer. Additionally, the bacterial influence on the fluorescence signals was evaluated by different experimental procedures. Fluorescence of NADH and different porphyrins could be correlated to the growth of diverse bacteria and hence used for contamination monitoring. The increase of porphyrin fluorescence started after 9 days p.m. for pork and after 2 days p.m. for lamb meat. Based on the results, a mobile fluorescence system was built and compared with the laboratory system. The corrected function of the meat slices showed a root mean square error of 1156.97 r.u. and a mean absolute percentage error of 12.59%; for lamb the values were 470.81 r.u. and 15.55%, respectively. A mobile and non-invasive measurement system would improve the microbial security of fresh meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

Development of class model based on blood biochemical parameters as a diagnostic tool of PSE meat.

PubMed

Qu, Daofeng; Zhou, Xu; Yang, Feng; Tian, Shiyi; Zhang, Xiaojun; Ma, Lin; Han, Jianzhong

2017-06-01

A fast, sensitive and effective method based on the blood biochemical parameters for the detection of PSE meat was developed in this study. A total of 200 pigs were slaughtered in the same slaughterhouse. Meat quality was evaluated by measuring pH, electrical conductivity and color at 45min, 2h and 24h after slaughtering in M. longissimus thoracis et lumborum (LD). Blood biochemical parameters were determined in blood samples collected during carcass bleeding. Principal component analysis (PCA) biplot showed that high levels of exsanguination Creatine Kinase, Lactate Dehydrogenase, Aspertate aminotransferase, blood glucose and lactate were associated with the PSE meat, and the five biochemical parameters were found to be good indicators of PSE meat Discriminant function analysis (DFA) was able to clearly identify PSE meat using the five biochemical parameters as input data, and the class model is an effective diagnostic tool in pigs which can be used to detect the PSE meat and reduce economic loss for the company. Copyright © 2017 Elsevier Ltd. All rights reserved.

Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.

PubMed

Kruk, Zbigniew A; Kim, Hyun Joo; Kim, Yun Ji; Rutley, David L; Jung, Samooel; Lee, Soo Kee; Jo, Cheorun

2014-02-01

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages.

PubMed

Mohamed, Hussein Mh; Emara, Mohamed Mt; Nouman, Taha M

2016-07-01

The camel is an excellent source of high quality meat and camel meat might be a potential alternative for beef. This study aimed to manipulate the raw camel meat for the production of stable and acceptable emulsion sausage, as well as to study the effect of cooking at different core temperatures on the tenderness, sensory quality and microstructure of produced sausage. Increasing the cooking temperature of sausages resulted in reduction of the shear force values from 2.67 kgf after cooking at 85 °C to 1.57 kgf after cooking at 105 °C. The sensory scores of sausages have been improved by increasing the cooking core temperature of meat batter. The light and scanning electron microscope micrographs revealed solubilisation of the high quantity of connective tissue of camel meat. High emulsion stability values for the camel meat batter associated with high values of water-holding capacity for raw camel meat and meat batter have been recorded. Stable and acceptable camel meat emulsion can be developed from camel meat. Increasing the cooking core temperature of meat batter improved the quality of produced sausages. Therefore, camel meat emulsion sausages might be a potential alternative for beef particularly in Asian and African countries. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Sensory quality and fatty acid content of springbok (Antidorcas marsupialis) meat: influence of farm location and sex.

PubMed

Neethling, Jeannine; Muller, Magdalena; van der Rijst, Marieta; Hoffman, Louwrens C

2018-05-01

Springbok are harvested for meat production irrespective of farm location or sex from which the meat is derived. The present study investigated the influence of farm location (three farms containing different vegetation types) and sex on the sensory quality of springbok longissimus thoracis et lumborum muscle. The sensory profile (aroma, flavour and texture) was determined by descriptive sensory analysis, in addition to determination of the physical meat quality, proximate and fatty acid composition. Farm location had a significant influence on the sensory quality (gamey and liver-like aroma; beef, liver-like, lamb-like and herbaceous flavour; sweet taste; tenderness; residue; mealiness; Warner-Bratzler shear force; moisture, protein and intramuscular lipid content) and fatty acid content (oleic acid; α-linolenic acid; total saturated and monounsaturated fatty acids; polyunsaturated to saturated fatty acid ratio; total omega-3 polyunsaturated fatty acid; and omega-6 to omega-3 polyunsaturated fatty acid ratio) of springbok meat. Sex influenced the chemical composition of springbok meat; however, the influence on the sensory profile was minor (sweet taste; P < 0.001). Farm location could influence the sensory quality and composition of springbok meat and should be considered when harvesting for meat production. Sex does not have to be considered for the marketing of springbok meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat.

PubMed

Chumngoen, Wanwisa; Chen, Chih-Feng; Tan, Fa-Jui

2018-01-01

This study investigates the effects of moist- (water-cooking; WC) and dry-heat (oven-cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher cooking time, cooking loss, and shear force values and lower L* values. Protein solubility decreased after cooking in both cooking methods; however, no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P < 0.05). The fiber diameter and sarcomere length decreased substantially after cooking, and fibril shrinkage was noticeable in OC meat (P < 0.05). Descriptive sensory analysis revealed that WC meat exhibited a significantly higher moisture release and lower initial hardness, chewdown hardness and residual loose particles. A darker color and enhanced chickeny flavor were observed for OC meat. Based on the unique sensory and physicochemical characteristics in demand, producers should employ appropriate cooking methods to optimize native chicken meat quality. © 2017 Japanese Society of Animal Science.

The quality of carp (Cyprinus carpio L.) cultured in various Polish regions.

PubMed

Tkaczewska, Joanna; Migdał, Władysław; Kulawik, Piotr

2014-11-01

Although environmental factors greatly affect the quality of carp meat, no regulations impose labelling the place of cultivation of freshwater fish. That is why the purpose of this study was to determine the quality of carp meat cultivated in several regions of Poland as well as to assess the necessity of implementing such regulations. The influence of the cultivation region on colour, nutrition value, health safety and sensory quality of carp meat was assessed. The analysis included colour measurement, determination of fatty acid profile and sensory evaluation of carp muscle. Moreover, microbiological analysis of the fish surface was performed. The results show that the place of cultivation does not influence the lightness (L*) of fillet, but has an impact on other colour parameters (a*, b*). The microbiological quality of fish from all studied farms was satisfactory, since no pathogenic microorganisms were observed on the fish surface. The fatty acid profile was fairly varied (P < 0.01), depending on the place of cultivation. Since final results seem ambiguous, further analyses of quality features of carp from various regions and cultures should be performed, before any recommendation for the necessity of labelling the place and method of cultivation should be suggested. © 2014 Society of Chemical Industry.

Relationship between pectoralis major muscle histology and quality traits of chicken meat.

PubMed

Mazzoni, M; Petracci, M; Meluzzi, A; Cavani, C; Clavenzani, P; Sirri, F

2015-01-01

A trial was conducted to evaluate the influence of myodegeneration of pectoralis major muscle on quality traits and chemical composition of breast meat of heavy-size male broilers. For this purpose, a total of 72 pectoralis major muscles were randomly collected from broilers farmed under homogeneous conditions and graded into three categories (mild, n=22; moderate, n=33; and severe, n=17) based on the presence of abnormal fibers (giant fibers, fibers with hyaline degeneration, and damaged and/or necrotic fibers) evaluated by histological and immunohistochemical analysis. Color, pH, drip loss, Allo-Kramer shear values, and chemical composition (moisture, proteins, total lipids, ashes, and collagen) were determined on nonmarinated breast meat. Purge loss and cook loss, total yield, and Allo-Kramer shear values were measured on vacuum-tumbled samples. Samples showing moderate myodegeneration had the highest mean cross-sectional area of the fibers, while samples with severe myodegeneration had myofibers of different diameter and without the characteristic polygonal shape, multifocal degeneration and necrosis, as well as infiltration of CD3-immunoreactive cells. Cooking losses of nonmarinated meat were lower in the mild group with respect to moderate and severe groups (21.4 vs. 24.7 and 24.7%; P<0.001). Breast muscles with severe damage, in comparison with mild degenerated samples, showed higher moisture (75.4 vs. 74.4%; P<0.05) and lower protein percentages (21.1 vs. 22.6%; P<0.001). The lipid percentage of severely degenerated samples was higher than that from moderate group (2.94 vs. 2.36; P<0.05), while collagen content was not modified by histological lesion levels. Marinated meat from the mild group had higher uptake and total marinade yield after cooking. In conclusion, almost all breast fillets of heavy broiler chickens produced under intensive farming systems had histological lesions, which reflected on the chemical composition of the meat and the impaired water holding/binding capacities of the meat. © 2015 Poultry Science Association Inc.

Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers.

PubMed

Mancini, Simone; Preziuso, Giovanna; Dal Bosco, Alessandro; Roscini, Valentina; Szendrő, Zsolt; Fratini, Filippo; Paci, Gisella

2015-12-01

The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at Days 0 and 7 for pH, color, drip loss, cooking loss, fatty acid profile, TBARS, antioxidant capacity (ABTS, DPPH and FRAP) and microbial growth. The addition of turmeric powder modified the meat color, produced an antioxidant capacity similar to ascorbic acid and determined a lower cooking loss than other formulations. Turmeric powder might be considered as a useful natural antioxidant, increasing the quality and extending the shelf life of rabbit burgers. Copyright © 2015 Elsevier Ltd. All rights reserved.

SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions.

PubMed

Toohey, E S; van de Ven, R; Thompson, J M; Geesink, G H; Hopkins, D L

2012-09-01

This study evaluated the effect of SmartStretch™ technology and ageing on meat quality traits of hot-boned beef m. semimembranosus from cull cows. The technology uses a flexible rubber sleeve surrounded by inflatable bladders that are housed within an airtight chamber. The sleeve is expanded allowing the meat to be inserted. Air is then pumped into the inflatable bladders causing the meat to be compressed by force and ejected into packaging. No significant treatment effect (P>0.05) on shear force was found although ageing did significantly reduce shear force (P<0.001). There was a significantly greater (P<0.05) cook loss at 14 days, but less (P<0.05) thaw loss and purge with 0 day cook loss unaffected (P>0.05). Sarcomere length examined by both laser diffraction and a filar micrometre method was significantly increased (P<0.05) following the treatment although a proportion of individual myofibrils appeared to have short and long sarcomeres. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

Exogenous proteases for meat tenderization.

PubMed

Bekhit, Alaa A; Hopkins, David L; Geesink, Geert; Bekhit, Adnan A; Franks, Philip

2014-01-01

The use of exogenous proteases to improve meat tenderness has attracted much interest recently, with a view to consistent production of tender meat and added value to lower grade meat cuts. This review discusses the sources, characteristics, and use of exogenous proteases in meat tenderization to highlight the specificity of the proteases toward meat proteins and their impact on meat quality. Plant enzymes (such as papain, bromelain, and ficin) have been extensively investigated as meat tenderizers. New plant proteases (actinidin and zingibain) and microbial enzyme preparations have been of recent interest due to controlled meat tenderization and other advantages. Successful use of these enzymes in fresh meat requires their enzymatic kinetics and characteristics to be determined, together with an understanding of the impact of the surrounding environmental conditions of the meat (pH, temperature) on enzyme function. This enables the optimal conditions for tenderizing fresh meat to be established, and the elimination or reduction of any negative impacts on other quality attributes.

Animal breeding strategies can improve meat quality attributes within entire populations.

PubMed

Berry, D P; Conroy, S; Pabiou, T; Cromie, A R

2017-10-01

The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. Copyright © 2017 Elsevier Ltd. All rights reserved.

Influence of juniper (Juniperus communis) oil on growth performance and meat quality as a natural antioxidant in quail diets.

PubMed

Yesilbag, D; Cengiz, S S; Cetin, I; Meral, Y; Biricik, H

2014-01-01

1. This study aimed to evaluate the effects of juniper oil on growth performance and meat quality in quails to determine its use as a safe and natural method to reduce overdependence on the use of antibiotic. 2. A total of 1000 1-d-old Pharaoh (Coturnix coturnix Pharaoh) quails, including both males and females, were divided into 4 groups containing 250 quails and treated as follows: (1) a control group with 0 mg volatile oil/kg diet; (2) 100 mg/kg juniper oil; (3) 150 mg/kg juniper oil and (4) 200 mg/kg juniper oil. The diets were prepared fresh for each treatment. The experiment was carried out for 42 d. 3. The results of the study showed that supplementation with juniper oil (100 and 150 mg/kg) caused a significant increase in live weight, live weight gain and carcass yields during the growing and finishing periods. Feed intake and feed conversion ratio were not significantly influenced by treatments. 4. The quails given rations containing juniper oil had reduced thiobarbituric acid levels in raw thigh meat samples at different storage times. Juniper oil was found to have significant antioxidant activity and prevented lipid oxidation in stored meat. 5. In conclusion, natural antioxidants such as a juniper oil can be used instead of synthetic antioxidants to retard lipid oxidation in animal diets to improve meat product quality and animal performance.

Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems.

PubMed

Albertí, Pere; Campo, María M; Beriain, María J; Ripoll, Guillermo; Sañudo, Carlos

2017-02-01

Forty-six Pirenaica young bulls, slaughtered at two levels of fatness (3 and 4 mm), were used to evaluate the effect of the inclusion of 50 g kg -1 linseed alone or with 200 IU vitamin E kg -1 in the concentrate and of the meat packaging system (vacuum or modified atmosphere packaging (MAP)) on the beef sensory quality. The inclusion of linseed or supplementation with vitamin E in the concentrate induced no significant differences in the main meat sensory scores and overall appraisal except under MAP, where small differences due to concentrate ingredients were found in juiciness and metallic flavor intensity. Extending the display time up to 4 or 8 days in high-oxygen MAP had detrimental effects on sensory attributes. Meat from animals with 4 mm fat cover depth were rated more tender and juicy, less fibrous and with a higher intensity of beef flavor and rancid odor than meat from 3 mm fat cover bulls when both samples were vacuum packaged. The inclusion of 50 g kg -1 linseed in the concentrate fed to bulls had no detrimental effect on the beef sensory quality. The vacuum-packaged meat of bulls slaughtered at 4 mm fat cover was rated higher on sensory analysis than that at 3 mm fat cover. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers.

PubMed

Baldi, G; Soglia, F; Mazzoni, M; Sirri, F; Canonico, L; Babini, E; Laghi, L; Cavani, C; Petracci, M

2018-01-01

During the past few years, there has been an increasing prevalence of broiler breast muscle abnormalities, such as white striping (WS) and wooden breast conditions. More recently, a new muscular abnormality termed as spaghetti meat (SM) because of the altered structural integrity of the Pectoralis major muscle often associated with WS has emerged. Thus, this study aimed at evaluating the effects of WS and SM conditions, occurring alone or combined within the same P. major muscle, on meat quality traits and muscle histology. In two replications, 96 P. major muscles were classified into four classes: normal (N), WS, SM and WS/SM. The whole fillet was used for weight assessment and morphometric measurements, then each sample was cut in order to separate the superficial layer from the deep one and used to evaluate proximate composition, histological features, nuclear magnetic resonance relaxation times, functional properties and both myofibrillar and sarcoplasmic proteins profile. Fillets affected by WS and SM abnormalities exhibited higher weights and increased thickness and length. SM condition was associated with a relevant decrease in protein content coupled with a significant increase in moisture level, whereas fat content was affected only by the simultaneous presence of WS. Histological evaluations revealed that abnormal samples were characterized by several degenerative aspects that almost completely concerned the superficial layer of the fillets. White striped fillets exhibited necrosis and lysis of fibers, fibrosis, lipidosis, loss of cross striation and vacuolar degeneration. Moreover, SM samples were characterized by poor fiber uniformity and a progressive rarefaction of the endo- and peri-mysial connective tissue, whereas WS/SM fillets showed intermediate histological features. Nuclear magnetic resonance relaxation analysis revealed a higher proportion of extra-myofibrillar water in the superficial section of all the abnormal fillets, especially in SM samples, which consequently led to a reduction of the water holding capacity of meat. As for functional properties, abnormal fillets exhibited a lower protein solubility and higher ultimate pH values on both the superficial and deep sections. Although abnormal fillets exhibited higher yellowness values, no relevant effect on meat color was observed. The occurrence of WS and SM abnormalities led to increased carbonylation levels and more intense proteolytic processes. Overall, muscle abnormalities mainly affect the superficial layer of P. major muscle and particularly the occurrence of SM myopathy seems to implicate a more pronounced modification of meat quality traits than the mere presence of WS.

Influence of partial replacement of soya bean meal by faba beans or peas in heavy pigs diet on meat quality, residual anti-nutritional factors and phytoestrogen content.

PubMed

Gatta, Domenico; Russo, Claudia; Giuliotti, Lorella; Mannari, Claudio; Picciarelli, Piero; Lombardi, Lara; Giovannini, Luca; Ceccarelli, Nello; Mariotti, Lorenzo

2013-06-01

The study evaluated the partial substitution of soybean meal by faba beans (18%) or peas (20%) as additional protein sources in diets destined for typical Italian heavy pig production. It compared animal performances, meat quality, the presence of residual anti-nutritional factors (ANF) and phytoestrogens in plasma and meat and the possible effects on pig health, by evaluating oxidative, inflammatory and pro-atherogenic markers. The results showed that the productive performances, expressed as body weight and feed conversion ratio, of pigs fed with faba bean and pea diets were similar to those of pigs fed only the soybean meal. Meat quality of pigs fed with the three diets was similar in colour, water-holding capacity, tenderness and chemical composition. Despite the higher levels of phytoestrogen in the plasma of pigs fed only the soybean meal, phytoestrogen concentration in the muscle was equivalent to that of animals fed diets with faba beans, whereas pigs fed a diet with peas showed a lower concentration. Inflammation and pro-atherogenic parameters did not show significant differences among the three diets. Overall, the partial substitution of soybean meal by faba beans appears more interesting than with peas, particularly in relation to the higher amount of polyphenols in the diet and the highest concentration of phytoestrogens found in the plasma and muscle of animals, while the pyrimidine anti-nutritional compounds present in the diet did not appear to accumulate and had no effect on the growth performance of animals.

Effects of dietary rosemary, rosemary volatile oil and vitamin E on broiler performance, meat quality and serum SOD activity.

PubMed

Yesilbag, D; Eren, M; Agel, H; Kovanlikaya, A; Balci, F

2011-08-01

1. The current study was conducted to evaluate the effects of dietary supplementation with vitamin E (as alpha-tocopherol acetate), dried rosemary leaves and rosemary volatile oil on the performance, meat quality (measured as sensory variables, pH, colour, malondialdehyde (MDA) level, and bacteria count) and serum superoxide dismutase (SOD) activity in broilers fed on maize-soybean meal based diets. 2. A total of 800 broiler chicks were randomly allocated to 8 dietary treatments, which were set up with 1 control group and 7 experimental groups. The control group (VitE1) was given a basal diet including 50 mg/kg alpha-tocopherol acetate, while the experimental groups were given 5 x 7 g/kg rosemary plant (R1), 8 x 6 g/kg plant (R2), 11 x 5 g/kg plant (R3), 100 mg/kg plant oil (RO1), 150 mg/kg plant oil (RO2), 200 mg/kg plant oil (RO3) or 200 mg/kg alpha-tocopherol acetate (VitE2). 3. Although there were no statistical differences observed for feed consumption, other performance variables including live weight gain, feed efficiency and carcase yield were significantly affected. The addition of rosemary volatile oil had more effect on the performance variables than did the rosemary plant itself. 4. As a measure of meat shelf life, TBA analyses were performed on the meat samples on d 1, 3 and 5 after culling. Meat MDA levels of groups fed diets with rosemary and rosemary volatile oil were significantly lower than that of groups fed diets containing alpha-tocopherol acetate alone. 5. Significant differences were also seen between the control and experimental groups for meat colour and meat pH values as well as for sensory analyses. 6. Microbiological analyses conducted at the end of the experiment showed that E. coli counts were significantly reduced in meat samples from the experimental groups. 7. In conclusion, dietary supplementation with rosemary and its volatile oil improved broiler meat quality. Moreover growth performance was positively affected by the rosemary volatile oil supplementations.

Carcass parameters and meat quality in meat-goat kids finished on chicory, birdsfoot trefoil, or red clover pastures

USDA-ARS?s Scientific Manuscript database

This study was conducted in 2009-2010 to assess carcass parameters and chevon (goat meat) quality when meat-goat kids (n = 72) were finished on pastures of red clover (Trifolium pratense L.; RCL), birdsfoot trefoil (Lotus corniculatus L.; BFT), or chicory (Cichorium intybus L.; CHIC). Final body we...

Halal and kosher slaughter methods and meat quality: a review.

PubMed

Farouk, M M; Al-Mazeedi, H M; Sabow, A B; Bekhit, A E D; Adeyemi, K D; Sazili, A Q; Ghani, A

2014-11-01

There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the "spiritual quality" of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review. Copyright © 2014 Elsevier Ltd. All rights reserved.

Direct and correlated responses to selection in two lines of rabbits selected for feed efficiency under ad libitum and restricted feeding: II. Carcass and meat quality.

PubMed

Molette, C; Gilbert, H; Larzul, C; Balmisse, E; Ruesche, J; Manse, H; Tircazes, A; Theau-Clément, M; Joly, T; Gidenne, T; Garreau, H; Drouilhet, L

2016-01-01

To get insights into selection criteria for feed efficiency, 2 rabbit lines have been created: the ConsoResidual line was selected for residual feed intake (RFI) with ad libitum feeding and the ADGrestrict line was selected for ADG under restricted feeding. The aim of the present study was to evaluate the impact on carcass and meat quality of the genetic selections. This comparison was performed using 2 different feeding strategies corresponding to the selection design. Carcass and meat quality traits were recorded for the 3 lines (ConsoResidual, ADGrestrict, and an unselected control [generation 0 {G0}]) in the 2 feeding systems (ad libitum and restricted) for 163 animals. Concerning the line effect, the BW at 63 d old was higher for the ADGrestrict line compared with the G0 and ConsoResidual lines ( < 0.0001). There was no line effect on the gastrointestinal tract. The rabbits did not exhibit a different carcass yield but showed different carcass traits. Indeed, the ConsoResidual rabbits had a higher hind leg yield ( < 0.0001) but no difference in the meat-to-bone ratio of the hind leg. On the contrary, the ADGrestrict line had a higher proportion of forelegs plus thoracic cage ( = 0.03). We also found lower perirenal ( < 0.0001) and scapular fat yields ( < 0.0001) in ConsoResidual rabbits. The ADGrestrict line had an intermediate perirenal fat yield compared with the other 2 lines. The G0 line always exhibited higher fat yields. Concerning meat quality, the ConsoResidual rabbits showed a lower ultimate pH ( < 0.0001) and higher water loss (drip and cooking loss; < 0.002) compared with the G0 and ADGrestrict rabbits. The feeding level had a strong effect on the gastrointestinal tract ( = 0.0004) and the carcass yield ( = 0.001). The latter was decreased in restricted rabbits. The effects of feeding strategy on meat quality were detrimental in the case of restricted feeding. Even if the ultimate pH was slightly higher in restricted rabbits ( = 0.0002), the carcass chilling loss ( = 0.0005) and the drip loss during 6 d ( < 0.0001) were higher. The selection on ADG with restricted access to feed seems to be less adversely correlated with carcass traits and meat quality traits but it leads to an increase in the live weight of the rabbits. Adversely, the selection on RFI, without affecting growth rate, would not modify age at slaughter because growth rate is not affected, but it might induce detrimental effects on meat quality.

Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail.

PubMed

Pérez-Rodríguez, F; Castro, R; Posada-Izquierdo, G D; Valero, A; Carrasco, E; García-Gimeno, R M; Zurera, G

2010-10-01

Cooked meat ready-to-eat products are recognized to be contaminated during slicing which, in the last years, has been associated with several outbreaks. This work aimed to find out possible relation between the hygiene practice taking place at retail point during slicing of cooked meat products in small and medium-sized establishments (SMEs) and large-sized establishments (LEs) and the microbiological quality of sliced cooked meat products. For that, a checklist was drawn up and filled in based on scoring handling practice during slicing in different establishments in Cordoba (Southern Spain). In addition, sliced cooked meats were analyzed for different microbiological indicators and investigated for the presence of Listeria spp. and Listeria monocytogenes. Results indicated that SMEs showed a more deficient handling practices compared to LEs. In spite of these differences, microbiological counts indicated similar microbiological quality in cooked meat samples for both types of establishments. On the other hand, Listeria monocytogenes and Listeria inocua were isolated from 7.35% (5/68) and 8.82% (6/68) of analyzed samples, respectively. Positive samples for Listeria spp. were found in establishments which showed acceptable hygiene levels, though contamination could be associated to the lack of exclusiveness of slicers at retail points. Moreover, Listeria spp presence could not be statistically linked to any microbiological parameters; however, it was observed that seasonality influenced significantly (P<0.05) L. monocytogenes presence, being all samples found during warm season (5/5). As a conclusion, results suggested that more effort should be made to adequately educate handlers in food hygiene practices, focused specially on SMEs. Copyright (c) 2010 Elsevier B.V. All rights reserved.

Production, performance, slaughter characteristics, and meat quality of Ziwuling wild crossbred pigs.

PubMed

Chen, Guoshun; Sui, Yanan

2018-02-01

Wild boars, because of their large size and ability to survive adverse conditions, are usually used to cross with domestic breeds to improve the quality of domesticated pigs. This study aimed to investigate the growth performance, slaughter performance, and meat quality of Ziwuling crossbred pigs. Crossbred pigs in four groups (n = 8 per group, 4 boars and 4 sows, all aged 100 days), F 1 [wild × B (Bamei)], F 1  × B, F 1  × Y (Yorkshire), and F 1  × F 1 , were selected at a commercial pig farm. Growth performance, slaughter performance, and meat quality of these crossbred pigs were determined. Characteristics of fatty acids, amino acids, and longissimus muscle fiber in relation to growth, carcass, and meat quality traits were also investigated. Pigs in F 1 and F 1  × F 1 groups had lower average daily weight gain, water and storage loss rates, larger meat color score, higher muscle amino acid levels, larger muscle fiber diameter, and higher ratio of flavor amino acids to unsaturated fatty acids compared to other groups. Crossbred pigs with higher rate of wild boar's consanguinity could improve production performance, slaughter performance, and meat quality. Thus, crossbreeding wild pig with domestic breeds might be an effective method to improve meat quality and flavor.

Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review

PubMed Central

Adeyemi, Kazeem Dauda; Sazili, Awis Qurni

2014-01-01

The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and physiological changes in the postmortem muscle. Electrical stimulation hastens the onset and resolution of rigor mortis thereby reducing processing time and labor and plays a vital role in improving meat tenderness and other meat quality traits. However, ES may have negative impacts on some meat quality traits such as color stability and water holding capacity in some animals. Electrical stimulation is not an end in itself. In order to achieve the desired benefits from its application, the technique must be properly used in conjunction with various intricate antemortem, perimortem and postmortem management practices. Despite extensive research on ES, the fundamental mechanisms and the appropriate commercial applications remained obscured. In addition, muscles differ in their response to ES. Thus, elementary knowledge of the various alterations with respect to muscle type is needed in order to optimize the effectiveness of ES in the improvement of meat quality. PMID:25049973

Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.

PubMed

Flakemore, Aaron Ross; Malau-Aduli, Bunmi Sherifat; Nichols, Peter David; Malau-Aduli, Aduli Enoch Othniel

2017-01-01

This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external fats were cooked by means of conductive dry-heat using a fry grilling hot plate, to a core temperature of 70°C. An untrained consumer panel assessed meat appearance, aroma, tenderness, juiciness, taste and overall liking. Results showed no compositional alterations (P>0.05) to omega-3 fatty acids due to cooking treatment, whereas on absolute terms (mg/100g muscle) omega-3 fatty acids significantly (P<0.05) increased. The mean EPA+DHA content of the cooked meat at 32.8±2.3mg/100g muscle exceeded the minimum 30mg/100g per edible portion required for the defined Australian classification as 'source' long-chain (≥C 20 ) omega-3 for cooked lamb. A 3.4% intramuscular fat content in the initial raw meat was sufficient to maintain acceptable overall sensory eating quality. Results endorse the application of this cooking method to enable delivery of health beneficial long-chain omega-3 fatty acids of commercially prepared Australian lamb loin chops to consumers without impediments to sensory eating properties. Copyright © 2016 Elsevier Ltd. All rights reserved.

Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat.

PubMed

Schirmer, Bjørn Christian; Langsrud, Solveig

2010-03-01

The aim of this study was to investigate the inhibitory effect of natural antimicrobials on the growth of typical spoilage bacteria from marinated pork. Minimum inhibitory concentrations (MIC) of thymol, cinnamaldehyde, allyl isothiocyanate, citric acid, ascorbic acid, a rosemary extract, and a grapefruit seed extract against Lactobacillus algidus, Leuconostoc mesenteroides, Leuconostoc carnosum, Carnobacterium maltaromaticum, Carnobacterium divergens, Brochothrix thermosphacta, and Serratia proteamaculans were determined in a microplate assay. Combinations of antimicrobials were tested and several combinations showed synergistic effects in inhibiting bacterial growth. Single and combined antimicrobials were added to vacuum-packed pork meat to evaluate preserving effects. Antimicrobial concentrations of up to 10 times the MIC values showed no effect on total bacterial growth in vacuum packed pork meaning that although most antimicrobials inhibited the growth of spoilage bacteria in vitro, results from the microplate assay could not be transferred to the meat system. Most natural antimicrobials possess strong odor and flavor that limit their use as a food preservative. In conclusion, this study showed that the use of natural antimicrobials in meat products is limited and that bacterial quality and shelf life was not enhanced under the chosen conditions.

An Empirical Evaluation of Air Force Field Feeding with Recommendations for a New System

DTIC Science & Technology

1984-06-01

however, lack of temperature control results in generally poor quality. Cooking eggs to order is difficult, if not impossible; browning meats is...from or Short Order Menu Two Juices Two Entrees -Hot and Cold Cereal Two Potatoes or Substitutes Eggs to Order Two Vegetables *One Breakfast Meat Three...designed to meet the requirement. 6. The menu to be served must be considered. A complete breakfast with eggs to order including omelets requires specific

Effects of access to pasture on performance, carcass composition, and meat quality in broilers: a meta-analysis.

PubMed

Sales, J

2014-06-01

Consumer preference for poultry meat from free-range birds is not justified by scientific evidence. Inconsistency in results among studies on the effects of access to pasture on performance, carcass composition, and meat quality has led to a meta-analysis to quantify effects. After identification of studies where response variables were directly compared between birds with and without access to pasture, standardized effect sizes were used to calculate differences. The effect size for growth combined according to a fixed effect model did not present heterogeneity (P = 0.116). However, with feed intake and feed efficiency, variability among studies (heterogeneity with P-values of below 0.10) was influenced by more than sampling error. Carcass yield was the only carcass component that showed heterogeneity (P = 0.008), whereas numerous response variables related to meat quality were not homogenous. The use of subgroup analysis and meta-regression to evaluate the sources of heterogeneity was limited by ill-defined explanatory variables and few values available within response variables. Consequently, between-study variability was accounted for by use of random effects models to combine effect sizes. According to these, few response variables were influenced by pasture access. Fat concentrations in breast (mean effect size = -0.500; 95% CI = -0.825 to -0.175; 11 studies; 14 comparisons), thigh (mean effect size = -0.908; 95% CI = -1.710 to -0.105; 4 studies; 5 comparisons) and drum (mean effect size = -1.223; 95% CI = -2.210 to -0.237; 3 studies; 3 comparisons) muscles were decreased in free-range birds. Access to pasture increased (P < 0.05) or tended to increase (P < 0.10) protein concentrations in the respective commercial cuts. It is concluded that factors other than enhanced meat quality could be responsible for consumer preference for meat from free-range poultry. Poultry Science Association Inc.

Physicochemical Quality, Fatty Acid Composition, and Sensory Analysis of Nellore Steers Meat Fed with Inclusion of Condensed Tannin in the Diet.

PubMed

Gesteira, Susana M; Oliveira, Ronaldo L; Silva, Thadeu M; Ribeiro, Rebeca D X; Ribeiro, Cláudio V D M; Pereira, Elzania S; Lanna, Dante P D; Pinto, Luis F B; Rocha, Tiago C; Vieira, Jusaline F; Bezerra, Leilson R

2018-05-01

This study was conducted to test the effect of dietary tannin on the fatty acid profile and sensory attributes of meat from Nellore steers. Thirty-two Nellore bull male were distributed in a completely randomized design and fed diets with condensed tannin extract as follows: 0, 10, 30, and 50 g/kg total DM basis. The physicochemical composition of the meat, lipid oxidation, fatty acid profile, flavor, tenderness, and overall acceptance were evaluated. There was a linear decrease (P ≤ 0.05) on lipid content, tenderness, cooking weight loss, myristic, palmitic, and oleic acids in meat as tannin increased in the diets. The total saturated and monounsaturated fatty acids, the atherogenicity index decreased. However, a linear increase (P ≤ 0.05) was observed for linoleic, linolenic, arachidonic, eicosapentaenoic, and docosapentaenoic acids. The physicochemical characteristic of the meat, such as moisture, ash, and protein contents, water retention capacity, final pH, Warner-Bratzler shear force, collagen, and color indexes (lightness, redness, yellowness, and chrome) did not change with dietary tannin. Also, CLA, n-6:n-3 ratio, Δ 9 -desaturase, and elongase activity were not different among diets. In conclusion, condensed tannin linearly increases unsaturated fatty acids and decreases the atherogenicity index of meat; thus, it can be recommended at the highest level (50 g/kg DM) in the diet of Nellore steers. Agriculture byproducts plays an important part in the diet of ruminant animals and consequently on food chain and has implications for the composition and quality of the livestock products (milk, meat, and eggs) that people consume. Feeding tannin to steers increases the amount of unsaturated fatty acids and meat tenderness, with a concomitant reduction on saturated fatty acids and the atherogenicity index in meat. Thus, we recommend adding tannin to steer diets to reduce the risk factors for cardiovascular diseases in red meat for human consumption. © 2018 Institute of Food Technologists®.

Effects of chromium-enriched bacillus subtilis KT260179 supplementation on chicken growth performance, plasma lipid parameters, tissue chromium levels, cecal bacterial composition and breast meat quality.

PubMed

Yang, Jiajun; Qian, Kun; Zhang, Wei; Xu, Yayuan; Wu, Yijing

2016-11-08

Both chromium (Cr) and probiotic bacillus own the virtues of regulating animal metabolism and meat quality. Purpose of this study was to evaluate the efficiency of supplemental Cr and bacillus in the form of chromium-enriched Bacillus subtilis KT260179 (CEBS) on chicken growth performance, plasma lipid parameters, tissue chromium levels, cecal bacterial composition and breast meat quality. Six hundred of 1-day-old Chinese Huainan Partridge chickens were divided into four groups randomly: Control, inorganic Cr, Bacillus subtilis, and CEBS. The feed duration was 56 days. After 28 days of treatment, broiler feed CEBS or normal B. subtilis had higher body weights than control broiler, and after 56 days, chickens given either CEBS or B. subtilis had greater body weights than control broiler or those given inorganic Cr. Plasma total cholesterol, triglycerides, and low density lipoprotein cholesterol levels declined significantly in the CEBS group compared with the control, whereas plasma high density lipoprotein cholesterol levels increased significantly. The concentration of Cr in blood and breast muscle increased after CEBS and inorganic Cr supplementation. B. subtilis and CEBS supplementation caused a significant increase in the numbers of Lactobacillus and Bifidobacterium in the caecum, while the numbers of Escherichia coli and Salmonella decreased significantly compared to the control. Feed adding CEBS increased the lightness, redness, and yellowness of breast meat, improved the water-holding capacity, decreased the shear force and cooking loss. In all, CEBS supplementation promoted body growth, improved plasma lipid parameters, increased tissue Cr concentrations, altered cecal bacterial composition and improved breast meat quality.

Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics.

PubMed

Laursen, B G; Byrne, D V; Kirkegaard, J B; Leisner, J J

2009-02-01

To evaluate the potential for developing a quality index for a Danish modified atmosphere packaged (MAP) heat-processed and naturally contaminated pork meat product stored at 5 degrees C. The composition of the predominating microflora and changes in contents of tyramine, arginine, organic acids and sensory characteristics were analysed. The microflora was predominated by Lactobacillus sakei, Leuconostoc carnosum and Carnobacterium divergens. The presence of each species varied between products and batches resulting in limited usefulness of the concentrations of these bacteria or their metabolites as indices of quality. Furthermore, the three species differed in their metabolic activities as shown by use of a model meat extract. However, when MAP storage of the processed pork product was followed by aerobic storage then acetic acid showed some potential as a chemical indicator of sensory quality. Variation in processing parameters and spoilage microbiota limited the usefulness of concentrations of micro-organisms and their metabolites as indices of spoilage for the studied processed MAP pork product. The present study contributes to an understanding of the difficulties experienced in developing quality indices to be used in the control of microbial spoilage of processed MAP meat products.

Different Statistical Approaches to Investigate Porcine Muscle Metabolome Profiles to Highlight New Biomarkers for Pork Quality Assessment

PubMed Central

Welzenbach, Julia; Neuhoff, Christiane; Looft, Christian; Schellander, Karl; Tholen, Ernst; Große-Brinkhaus, Christine

2016-01-01

The aim of this study was to elucidate the underlying biochemical processes to identify potential key molecules of meat quality traits drip loss, pH of meat 1 h post-mortem (pH1), pH in meat 24 h post-mortem (pH24) and meat color. An untargeted metabolomics approach detected the profiles of 393 annotated and 1,600 unknown metabolites in 97 Duroc × Pietrain pigs. Despite obvious differences regarding the statistical approaches, the four applied methods, namely correlation analysis, principal component analysis, weighted network analysis (WNA) and random forest regression (RFR), revealed mainly concordant results. Our findings lead to the conclusion that meat quality traits pH1, pH24 and color are strongly influenced by processes of post-mortem energy metabolism like glycolysis and pentose phosphate pathway, whereas drip loss is significantly associated with metabolites of lipid metabolism. In case of drip loss, RFR was the most suitable method to identify reliable biomarkers and to predict the phenotype based on metabolites. On the other hand, WNA provides the best parameters to investigate the metabolite interactions and to clarify the complex molecular background of meat quality traits. In summary, it was possible to attain findings on the interaction of meat quality traits and their underlying biochemical processes. The detected key metabolites might be better indicators of meat quality especially of drip loss than the measured phenotype itself and potentially might be used as bio indicators. PMID:26919205

Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials.

PubMed

Lee, Keun Taik

2010-09-01

This article explores the effects of physically manipulated packaging materials on the quality and safety of meat products. Recently, innovative measures for improving quality and extending the shelf-life of packaged meat products have been developed, utilizing technologies including barrier film, active packaging, nanotechnology, microperforation, irradiation, plasma and far-infrared ray (FIR) treatments. Despite these developments, each technology has peculiar drawbacks which will need to be addressed by meat scientists in the future. To develop successful meat packaging systems, key product characteristics affecting stability, environmental conditions during storage until consumption, and consumers' packaging expectations must all be taken into consideration. Furthermore, the safety issues related to packaging materials must also be taken into account when processing, packaging and storing meat products.

Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology

PubMed Central

Wilson, Alphus D.; Oberle, Charisse S.; Oberle, Daniel F.

2013-01-01

The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by a Principal Component Analysis (PCA) and a Quality Factor value (QF > 7.9) indicating a significant difference at (P < 0.05). The A32S e-nose effectively discriminated between good-flavor and off-flavor catfish at high levels of accuracy (>90%) and with relatively low rates (≤5%) of unknown or indecisive determinations in three trials. This A32S e-nose instrument also was capable of detecting the incidence of mild off-flavor in fillets at levels lower than the threshold of human olfactory detection. Potential applications of e-nose technologies for pre- and post-harvest management of production and meat-quality downgrade problems associated with catfish off-flavor are discussed. PMID:24287526

Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles.

PubMed

Aykın, Elif; Erbaş, Mustafa

2016-11-01

The aim of this research was to determine the quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles. Most quality properties of both muscles were similar apart from total fat content. Freeze-dried meat pieces were kept in ten different equilibrium levels of relative humidity (2.0-97.3%) at 5, 15, 25 and 30°C. The experimental data were evaluated using BET (Brunauer-Emmett-Teller) and GAB (Guggenheim, Anderson and deBoer) models. The equilibrium moisture contents of freeze-dried Biceps femoris were lower than those of Semimembranosus at all water activities and temperature. The constants m0 and C of BET and GAB equations were determined to be between 6.27 and 8.07g/100g dry matter and 9.32-13.73, respectively. Constant k was about 0.90 at all temperatures, and the GAB equation exhibited a better fit to the experimental data of both muscles as a result of all %E values being approximately equal to 10%. Copyright © 2016 Elsevier Ltd. All rights reserved.

Influence of chestnut tannins on welfare, carcass characteristics, meat quality, and lipid oxidation in rabbits under high ambient temperature.

PubMed

Liu, Huawei; Zhou, Daowei; Tong, Jianming; Vaddella, Venkata

2012-01-01

A study was conducted to evaluate the influence of chestnut tannins (CT) on welfare, carcass characteristics, meat quality, and lipid oxidation in rabbits under high ambient temperature. Rabbits in one group were raised at 20°C and fed with basal diet (N) and other three groups (33°C) were fed basal diet with 0 (C), 5 (CT5), and 10 g (CT10) of CT/kg of diet. Compared with the C group, rabbits in CT10 had higher pH(24) and lower cooking loss and thiobarbituric acid reacting substance values at 0, 30, and 60 min of forced oxidation. Rabbits in C group had higher cortisol levels, creatine kinase activities, white blood cell counts, neutrophil percentage, neutrophil:lymphocyte ratio and lower T(3), T(4) levels, lymphocyte percentage than N and CT10 groups. Supplementation of CT seemed to have a positive effect on growth performance, welfare, and meat quality of rabbits under high ambient temperature. Copyright © 2011 Elsevier Ltd. All rights reserved.

The effect of forage type on lamb carcass traits, meat quality and sensory traits.

PubMed

De Brito, Gerlane F; McGrath, Shawn R; Holman, Benjamin W B; Friend, Michael A; Fowler, Stephanie M; van de Ven, Remy J; Hopkins, David L

2016-09-01

The aim of this study was to evaluate the effect of different forage-types on lamb carcass, meat quality and sensory attributes. Sixty-two, White Dorper lambs finished on bladder clover, brassica, chicory+arrowleaf clover, lucerne+phalaris or lucerne, were slaughtered at a commercial abattoir. At 24h post-mortem, the m. longissimus thoracis et lumborum (LL) was removed from the left side and sliced into three equal sub-samples, vacuum packaged and randomly assigned to ageing periods (5, 12 or 40days) and the right side was aged for 5days. The m. semimembranosus and m. adductor femoris were removed and, the former was then aged for 40days. Lambs fed chicory+arrowleaf clover or lucerne had a higher dressing percentage and fat depth. Bladder clover gave the highest level of glycogen in the LL. No sensory or other meat quality trait differences were found between the treatments. In general, no treatments showed any unfavourable effect on the traits examined. Crown Copyright © 2016. Published by Elsevier Ltd. All rights reserved.

Quantitative Prediction of Beef Quality Using Visible and NIR Spectroscopy with Large Data Samples Under Industry Conditions

NASA Astrophysics Data System (ADS)

Qiao, T.; Ren, J.; Craigie, C.; Zabalza, J.; Maltin, Ch.; Marshall, S.

2015-03-01

It is well known that the eating quality of beef has a significant influence on the repurchase behavior of consumers. There are several key factors that affect the perception of quality, including color, tenderness, juiciness, and flavor. To support consumer repurchase choices, there is a need for an objective measurement of quality that could be applied to meat prior to its sale. Objective approaches such as offered by spectral technologies may be useful, but the analytical algorithms used remain to be optimized. For visible and near infrared (VISNIR) spectroscopy, Partial Least Squares Regression (PLSR) is a widely used technique for meat related quality modeling and prediction. In this paper, a Support Vector Machine (SVM) based machine learning approach is presented to predict beef eating quality traits. Although SVM has been successfully used in various disciplines, it has not been applied extensively to the analysis of meat quality parameters. To this end, the performance of PLSR and SVM as tools for the analysis of meat tenderness is evaluated, using a large dataset acquired under industrial conditions. The spectral dataset was collected using VISNIR spectroscopy with the wavelength ranging from 350 to 1800 nm on 234 beef M. longissimus thoracis steaks from heifers, steers, and young bulls. As the dimensionality with the VISNIR data is very high (over 1600 spectral bands), the Principal Component Analysis (PCA) technique was applied for feature extraction and data reduction. The extracted principal components (less than 100) were then used for data modeling and prediction. The prediction results showed that SVM has a greater potential to predict beef eating quality than PLSR, especially for the prediction of tenderness. The infl uence of animal gender on beef quality prediction was also investigated, and it was found that beef quality traits were predicted most accurately in beef from young bulls.

Muscle growth and poultry meat quality issues.

PubMed

Petracci, Massimiliano; Cavani, Claudio

2012-01-01

Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat's poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry.

Meat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during display.

PubMed

Muela, E; Monge, P; Sañudo, C; Campo, M M; Beltrán, J A

2015-04-01

The study analysed the effect of frozen storage duration (FSD: 0, 1, 9, 15 or 21 months) and display duration (DD: 0-24 h post-slaughter-, 3 and 6 days) in modified atmosphere packaging (MAP) on lamb quality. pH, colour, lipid oxidation, water holding capacity and instrumental texture were performed on Longissimus muscle in displayed fresh and thawed meat. FSD affected all the variables showing lower differences between fresh and 1 month storage than among them and longer FSD. Only cooking losses were not affected by DD in thawed meats. It was observed a general decrease in quality (lower redness and water holding capacity; higher yellowness and lipid oxidation) as FSD or DD increased and only texture was improved over DD being thawed meat more tender. In conclusion, lamb storage at -18°C should not exceed 1 month if thawed meat would be later displayed in MAP while meat would have an acceptable quality up to 21 months without subsequent display. Copyright © 2015 Elsevier Ltd. All rights reserved.

Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.

PubMed

Ahn, Dong U; Kim, Il Suk; Lee, Eun Joo

2013-02-01

Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and irradiation doses. Effects of irradiation and additive combinations on the pathogen reduction and quality of poultry meat will be discussed in detail.

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations.

PubMed

Antequera, Teresa; Pérez-Palacios, Trinidad; Rodas, Elena; Rodríguez, Mar; Córdoba, Juan J

2014-10-01

The main objective of this study was to evaluate the effect of muscle type and frozen storage on the quality of restructured meat preparations from undervalued Iberian muscle to make use of meat from a high-quality and natural pig production system. The effect of two muscle types (i.e. white-glycolytic (W) and red-oxidative (R)) and frozen storage (lasting 0, 30, 60 and 90 days) on quality characteristics were assessed. Significant differences were found between the W and R Iberian restructured preparations in most physicochemical and some colour, texture and sensory traits, and in the fatty acid profile and oxidative measurements, suggesting that the R muscles are more suitable; however, the microbial contamination should be reduced. Frozen storage reduced but did not eliminate the initial microbial contamination, and it enhanced some quality traits in the Iberian restructured preparations, i.e. increased a* values, cohesiveness and juiciness and decreased adhesiveness and pastiness, without negatively affecting any parameter. Thus, frozen Iberian restructured preparations are recommended to be commercialized. In addition, the implementation or revision of Hazard Analysis and Critical Control Point is recommended to reduce microbial contamination. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Comparison of wheat- versus corn-based dried distillers' grains with solubles on meat quality of feedlot cattle.

PubMed

Aldai, N; Aalhus, J L; Dugan, M E R; Robertson, W M; McAllister, T A; Walter, L J; McKinnon, J J

2010-03-01

A considerable amount of information has been generated on the feeding value and impact of corn dried distillers' grains with solubles (DDGS) on meat quality, whereas little is known about the effects of wheat DDGS on meat quality, and no direct comparison of these two sources of DDGS has been completed. The current study was conducted to examine the objective and subjective carcass and meat quality traits of cattle fed diets containing corn or wheat (20% or 40%) DDGS (DM basis) as compared to a standard barley-based finishing diet (control). In general, meat obtained from animals fed the barley-based control diet was slightly darker in colour (lower chroma and hue at 24 h, P<0.01) and less tender (highest proportion of tough shears at 2 d and lowest proportion of tender shears at 20 d). Meat from corn DDGS was rated as more tender and palatable than control samples (P<0.05), and 20% corn samples were rated better for beef flavour intensity (P<0.01) and desirability (P<0.05) than 40% corn DDGS samples. In contrast, meat from steers fed wheat DDGS showed intermediate characteristics between steers fed control and corn DDGS diets. Hence, feeding wheat DDGS had no negative effects, and feeding corn DDGS had some positive effects on meat quality characteristics of beef. Crown Copyright 2009. Published by Elsevier Ltd. All rights reserved.

Involvement of μ/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle.

PubMed

Zhao, Liang; Xing, Tong; Huang, Jichao; Qiao, Yan; Chen, Yulian; Huang, Ming

2018-02-01

The objective of this study was to investigate the role of calpain isotypes, especially poultry-specific μ/m-calpain in the proteolysis and meat quality changes of chicken breast muscle during postmortem storage. Calpain activity was detected by casein zymography, while the degradation of titin, desmin and Troponin-T was analyzed by sodium dodecyl sulfate - polyacrylamide gel electrophoresis and western blot. Meat quality indicators such as water holding capacity and tenderness were also studied. The correlation analysis between calpain activity, proteolysis and the changes in meat quality indicators indicated that there were strong correlations for μ-calpain during the first 12 h of storage, while such strong correlations for μ/m-calpain were only found in samples stored from 12 h to 7 days. Our study suggested that μ-calpain played a major role in meat quality changes while μ/m-calpain could also be involved but played a limited role in the proteolysis and meat quality changes during 12 h to 7 days postmortem storage of chicken breast muscle. © 2017 Japanese Society of Animal Science.

Meat quality parameters of descendants by grading hybridization of Boer goat and Guanzhong Dairy goat.

PubMed

Ding, W; Kou, L; Cao, B; Wei, Y

2010-03-01

Chemical composition, cholesterol levels, fatty acid profile, meat taste, and quality parameters were evaluated in 48 buck kids from goats of the Guanzhong Dairy breed (Group G) and their crosses (Group F1: 1/2 Boermale symbolx1/2 Guanzhong Dairyfemale symbol; Group F2: 3/4 Boermale symbolx1/4 Guanzhong Dairyfemale symbol; Group F3: 7/8 Boermale symbolx1/8 Guanzhong Dairyfemale symbol) at different ages of slaughter (6, 8 and 10 months). Results indicated that grading hybridization (P<0.05) affected meat nutritive value. The muscle of hybrid goats had lower crude fat and cholesterol, higher crude protein, and greater proportion of C18:2 and C18:3 than that of Group G at each age. Group F1 goats had better (P<0.05) desirable fatty acid (DFA) and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratios and greater (C18:0+C18:1/C16:0) ratios (P<0.01) than those of the other genotypes. Furthermore, the muscles of hybrid goats were tenderer and juicier compared to Group G. In all four groups, cholesterol levels increased (P<0.01), muscle color became redder (P<0.05) and tenderness decreased (P<0.05) with increasing age. The low level of lipids and cholesterol, good meat quality, and the higher ratio of unsaturated to SFA in Group F1 indicate better quality for human consumption. Copyright 2009. Published by Elsevier Ltd.

Carcass and meat quality traits of rabbits under heat stress.

PubMed

Zeferino, C P; Komiyama, C M; Fernandes, S; Sartori, J R; Teixeira, P S S; Moura, A S A M T

2013-03-01

Rabbits are very sensitive to heat stress because they have difficulty eliminating excess body heat. The objective of the current study was to evaluate the effects of heat stress on slaughter weight, dressing percentage and carcass and meat quality traits of rabbits from two genetic groups. Ninety-six weaned rabbits were used: half were from the Botucatu genetic group and half were crossbreds between New Zealand White sires and Botucatu does. They were assigned to a completely randomized design in a 2 × 3 factorial arrangement (two genetic groups and three ambient temperatures: 18°C, 25°C and 30°C) and kept under controlled conditions in three environmental chambers from 5 to 10 weeks of age. Slaughter took place at 10 weeks, on 2 consecutive days. Meat quality measurements were made in the longissimus muscle. Actual average ambient temperature and relative humidity in the three chambers were 18.4°C and 63.9%, 24.4°C and 80.2% and 29.6°C and 75.9%, respectively. Purebred rabbits were heavier at slaughter and had heavier commercial and reference carcasses than crossbreds at 30°C; however, no differences between genetic groups for these traits were found at lower temperatures. No genetic group × ambient temperature interaction was detected for any other carcass or meat quality traits. The percentages of distal parts of legs, skin and carcass forepart were higher in crossbred rabbits, indicating a lower degree of maturity at slaughter in this group. The percentage of thoracic viscera was higher in the purebreds. Lightness of the longissimus muscle was higher in the purebreds, whereas redness was higher in the crossbreds. Slaughter, commercial and reference carcass weights and the percentages of thoracic viscera, liver and kidneys were negatively related with ambient temperature. Commercial and reference carcass yields, and the percentage of distal parts of legs, on the other hand, had a positive linear relationship with ambient temperature. Meat redness and yellowness diminished as ambient temperature increased, whereas cooking loss was linearly elevated with ambient temperature. Meat color traits revealed paler meat in the purebreds, but no differences in instrumental texture properties and water-holding capacity between genetic groups. Purebred rabbits were less susceptible to heat stress than the crossbreds. Heat stress resulted in lower slaughter and carcass weights and proportional reductions of organ weights, which contributed to a higher carcass yield. Moreover, it exerted a small, but negative, effect on meat quality traits.

Inactivation of Kudoa septempunctata in olive flounder meat by liquid freezing.

PubMed

Ohnishi, Takahiro; Akuzawa, Sayuri; Furusawa, Hiroko; Yoshinari, Tomoya; Kamata, Yoichi; Sugita-Konishi, Yoshiko

2014-01-01

Kudoa septempunctata in olive flounder meat was inactivated using 3 distinct freezing methods：liquid freezing for 5 min, air blast freezing at －30℃ for 5 h, and －80℃ for 1 h. The fracture curve of olive flounder meat subjected to liquid freezing resembled that of meat stored at 4℃, indicating that the structure of olive flounder muscle was well preserved. In contrast, air blast freezing induced the disappearance of the fracture point in the fracture curve, indicating that there was deterioration in the meat quality. Liquid freezing preserved the transparency of olive flounder meat to the same degree as that of meat stored at 4°C. However, air blast freezing induced meat cloudiness. These results indicate that liquid freezing can be used for K. septempunctata inactivation without affecting the meat quality.

Diet quality on meatless days: National Health and Nutrition Examination Survey (NHANES), 2007-2012.

PubMed

Conrad, Zach; Karlsen, Micaela; Chui, Kenneth; Jahns, Lisa

2017-06-01

To compare diet quality scores between adult non-meat eaters and meat eaters, and to compare the consumption of diet components across quintiles of diet quality. Cross-sectional analysis. The Healthy Eating Index-2010 (HEI-2010) and Alternative Healthy Eating Index-2010 (AHEI-2010) were used to assess mean diet quality. Differences in consumption of diet components between quintiles of diet quality were tested using post hoc Wald tests and z tests. The National Health and Nutrition Examination Survey (NHANES), 2007-2012. The sample consisted of 16810 respondents aged≥18 years, including 280 individuals who reported not consuming meat, poultry, game birds or seafood on two non-consecutive days of dietary recall. Dietary data were obtained from one dietary recall per individual. Non-meat eaters had substantially greater HEI-2010 and AHEI-2010 scores than meat eaters (P<0·05). Among non-meat eaters, mean consumption across HEI-2010 quintiles demonstrated different (P<0·05) amounts of empty calories and unsaturated:saturated fatty acids. Mean consumption across AHEI-2010 quintiles demonstrated different (P<0·05) amounts of nuts and legumes, vegetables and PUFA. Public health messages targeted at vegetarians and others who may choose to eat meat-free on certain days should emphasize decreased consumption of empty calories, and increased consumption of nuts and legumes, PUFA and vegetables, as a way to improve overall dietary quality.

Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake-based diets.

PubMed

Oliveira, Ronaldo Lopes; Palmieri, Adriana Dantas; Carvalho, Silvana Teixeira; Leão, André Gustavo; de Abreu, Claudilene Lima; Ribeiro, Claudio Vaz Di Mambro; Pereira, Elzania Sales; de Carvalho, Gleidson Giordano Pinto; Bezerra, Leilson Rocha

2015-05-01

This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty-two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and 'goatiness' of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat. © 2014 Japanese Society of Animal Science.

The utilization of coconut waste fermentated by aspergillus niger and saccharomyces cerevisiae on meat quality of weaning males rex rabbit

NASA Astrophysics Data System (ADS)

Wahyuni, T. H.; Ginting, N.; Yunilas; Hasnudi; Mirwandono, E.; Siregar, G. A.; Sinaga, I. G.; Sembiring, I.

2018-02-01

Coconut waste (CW) could be applied for animal feed while its nutrition quality were low. This study aims to investigate fermented CW effect on meat quality of Rex rabbit which feed by fermented CW either by Aspergillus niger or Tape Yeast. This research was conducted in rabbit farm Brastagi, using 24 male Rex rabbits with initial weight 1012 ± 126.67 gram in July-October 2016. The design used was complete randomized design : 6 treatment 4 replications. Treatment were T1 (unfermented 10%); T2 (unfermented 20%); T3 (a.niger fermentation 10%); T4 (a niger fermentation 20%); T5 (tape yeast fermentation 10%) and T6 (tape yeast fermentation 20%). The parameters were pH, meat texture either raw or cooked, water content, fat content, protein content of meat and cooking loss. The results showed that effect of treatment was not significantly different (P>0.05) on pH and raw meat texture, but significantly different (P< 0.05) on texture of meat cooked and meat fat content and very significantly different effect ( P> 0,01) on cooking loss, water content and protein content of meat. The conclusion of this research was the utilization of fermented CW by Aspergillius niger and Tape Yeast improved the quality of Rex rabbit meat

American Lobsters (Homarus Americanus) not Surviving During Air Transport: Evaluation of Microbial Spoilage

PubMed Central

Tirloni, Erica; Stella, Simone; Gennari, Mario; Colombo, Fabio

2016-01-01

Eighteen American lobsters (Homarus americanus), dead during air transport, were analysed in order to evaluate the microbial population of meat, gills and gut: no specific studies have ever been conducted so far on the microbiological quality of American lobsters’ meats in terms of spoilage microbiota. The meat samples showed very limited total viable counts, in almost all the cases below the level of 6 Log CFU/g, while higher loads were found, as expected, in gut and gills, the most probable source of contamination. These data could justify the possibility to commercialise these not-surviving subjects, without quality concerns for the consumers. Most of the isolates resulted to be clustered with type strains of Pseudoalteromonas spp. (43.1%) and Photobacterium spp. (24.1%), and in particular to species related to the natural marine environment. The distribution of the genera showed a marked inhomogeneity among the samples. The majority of the isolates identified resulted to possess proteolytic (69.3%) and lipolytic ability (75.5%), suggesting their potential spoilage ability. The maintanance of good hygienical practices, especially during the production of ready-to-eat lobsters-based products, and a proper storage could limit the possible replication of these microorganisms. PMID:27800442

American Lobsters (Homarus Americanus) not Surviving During Air Transport: Evaluation of Microbial Spoilage.

PubMed

Tirloni, Erica; Stella, Simone; Gennari, Mario; Colombo, Fabio; Bernardi, Cristian

2016-04-19

Eighteen American lobsters ( Homarus americanus ), dead during air transport, were analysed in order to evaluate the microbial population of meat, gills and gut: no specific studies have ever been conducted so far on the microbiological quality of American lobsters' meats in terms of spoilage microbiota. The meat samples showed very limited total viable counts, in almost all the cases below the level of 6 Log CFU/g, while higher loads were found, as expected, in gut and gills, the most probable source of contamination. These data could justify the possibility to commercialise these not-surviving subjects, without quality concerns for the consumers. Most of the isolates resulted to be clustered with type strains of Pseudoalteromonas spp. (43.1%) and Photobacterium spp. (24.1%), and in particular to species related to the natural marine environment. The distribution of the genera showed a marked inhomogeneity among the samples. The majority of the isolates identified resulted to possess proteolytic (69.3%) and lipolytic ability (75.5%), suggesting their potential spoilage ability. The maintanance of good hygienical practices, especially during the production of ready-to-eat lobsters-based products, and a proper storage could limit the possible replication of these microorganisms.

A novel approach for in vitro meat production.

PubMed

Pandurangan, Muthuraman; Kim, Doo Hwan

2015-07-01

The present review describes the possibility of in vitro meat production with the help of advanced co-culturing methods. In vitro meat production method could be a possible alternative for the conventional meat production. Originally, the research on in vitro meat production was initiated by the National Aeronautics and Space Administration (NASA) for space voyages. The required key qualities for accepting in vitro meat for consumption would be good efficiency ratio, increased protein synthesis rate in skeletal muscles, and mimicking the conventional meat qualities. In vitro culturing of meat is possible with the use of skeletal muscle tissue engineering, stem cell, cell co-culture, and tissue culture methods. Co-culture of myoblast and fibroblast is believed as one of the major techniques for in vitro meat production. In our lab, we have co-cultured myoblast and fibroblast. We believe that a billion pounds of in vitro meat could be produced from one animal for consumption. However, we require a great deal of research on in vitro meat production.

Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades.

PubMed

Bonny, S P F; Hocquette, J-F; Pethick, D W; Legrand, I; Wierzbicki, J; Allen, P; Farmer, L J; Polkinghorne, R J; Gardner, G E

2017-08-01

Quantifying consumer responses to beef across a broad range of demographics, nationalities and cooking methods is vitally important for any system evaluating beef eating quality. On the basis of previous work, it was expected that consumer scores would be highly accurate in determining quality grades for beef, thereby providing evidence that such a technique could be used to form the basis of and eating quality grading system for beef. Following the Australian MSA (Meat Standards Australia) testing protocols, over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia tasted cooked beef samples, then allocated them to a quality grade; unsatisfactory, good-every-day, better-than-every-day and premium. The consumers also scored beef samples for tenderness, juiciness, flavour-liking and overall-liking. The beef was sourced from all countries involved in the study and cooked by four different cooking methods and to three different degrees of doneness, with each experimental group in the study consisting of a single cooking doneness within a cooking method for each country. For each experimental group, and for the data set as a whole, a linear discriminant function was calculated, using the four sensory scores which were used to predict the quality grade. This process was repeated using two conglomerate scores which are derived from weighting and combining the consumer sensory scores for tenderness, juiciness, flavour-liking and overall-liking, the original meat quality 4 score (oMQ4) (0.4, 0.1, 0.2, 0.3) and current meat quality 4 score (cMQ4) (0.3, 0.1, 0.3, 0.3). From the results of these analyses, the optimal weightings of the sensory scores to generate an 'ideal meat quality 4 score (MQ4)' for each country were calculated, and the MQ4 values that reflected the boundaries between the four quality grades were determined. The oMQ4 weightings were far more accurate in categorising European meat samples than the cMQ4 weightings, highlighting that tenderness is more important than flavour to the consumer when determining quality. The accuracy of the discriminant analysis to predict the consumer scored quality grades was similar across all consumer groups, 68%, and similar to previously reported values. These results demonstrate that this technique, as used in the MSA system, could be used to predict consumer assessment of beef eating quality and therefore to underpin a commercial eating quality guarantee for all European consumers.

Network Analysis Reveals Putative Genes Affecting Meat Quality in Angus Cattle.

PubMed

Mateescu, Raluca G; Garrick, Dorian J; Reecy, James M

2017-01-01

Improvements in eating satisfaction will benefit consumers and should increase beef demand which is of interest to the beef industry. Tenderness, juiciness, and flavor are major determinants of the palatability of beef and are often used to reflect eating satisfaction. Carcass qualities are used as indicator traits for meat quality, with higher quality grade carcasses expected to relate to more tender and palatable meat. However, meat quality is a complex concept determined by many component traits making interpretation of genome-wide association studies (GWAS) on any one component challenging to interpret. Recent approaches combining traditional GWAS with gene network interactions theory could be more efficient in dissecting the genetic architecture of complex traits. Phenotypic measures of 23 traits reflecting carcass characteristics, components of meat quality, along with mineral and peptide concentrations were used along with Illumina 54k bovine SNP genotypes to derive an annotated gene network associated with meat quality in 2,110 Angus beef cattle. The efficient mixed model association (EMMAX) approach in combination with a genomic relationship matrix was used to directly estimate the associations between 54k SNP genotypes and each of the 23 component traits. Genomic correlated regions were identified by partial correlations which were further used along with an information theory algorithm to derive gene network clusters. Correlated SNP across 23 component traits were subjected to network scoring and visualization software to identify significant SNP. Significant pathways implicated in the meat quality complex through GO term enrichment analysis included angiogenesis, inflammation, transmembrane transporter activity, and receptor activity. These results suggest that network analysis using partial correlations and annotation of significant SNP can reveal the genetic architecture of complex traits and provide novel information regarding biological mechanisms and genes that lead to complex phenotypes, like meat quality, and the nutritional and healthfulness value of beef. Improvements in genome annotation and knowledge of gene function will contribute to more comprehensive analyses that will advance our ability to dissect the complex architecture of complex traits.

Sample preparation and EFTEM of Meat Samples for Nanoparticle Analysis in Food

NASA Astrophysics Data System (ADS)

Lari, L.; Dudkiewicz, A.

2014-06-01

Nanoparticles are used in industry for personal care products and the preparation of food. In the latter application, their functions include the prevention of microbes' growth, increase of the foods nutritional value and sensory quality. EU regulations require a risk assessment of the nanoparticles used in foods and food contact materials before the products can reach the market. However, availability of validated analytical methodologies for detection and characterisation of the nanoparticles in food hampers appropriate risk assessment. As part of a research on the evaluation of the methods for screening and quantification of Ag nanoparticles in meat we have tested a new TEM sample preparation alternative to resin embedding and cryo-sectioning. Energy filtered TEM analysis was applied to evaluate thickness and the uniformity of thin meat layers acquired at increasing input of the sample demonstrating that the protocols used ensured good stability under the electron beam, reliable sample concentration and reproducibility.

Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat.

PubMed

Contini, Claudia; Álvarez, Rocío; O'Sullivan, Michael; Dowling, Denis P; Gargan, Sean Óg; Monahan, Frank J

2014-03-01

An antioxidant active packaging was prepared by coating a citrus extract, consisting of a mixture of carboxylic acids and flavanones, on polyethylene terephthalate trays. The effect of the packaging in reducing lipid oxidation in cooked turkey meat and on meat pH, colour characteristics and sensorial parameters was investigated. An untrained sensory panel evaluated the odour, taste, tenderness, juiciness and overall acceptability of the meat, using triangle, paired preference and quantitative response scale tests. A comparison between the antioxidant effects of the different components of the extract was also carried out. The packaging led to a significant reduction in lipid oxidation. After 2 days of refrigerated storage the sensory panel detected differences in odour and, after 4 days, rated the meat stored in the active packaging higher for tenderness and overall acceptability. Citric acid appeared to be the most important component of the extract with regard to its antioxidant potency. Copyright © 2013 Elsevier Ltd. All rights reserved.

Low temperature cooking of pork meat - Physicochemical and sensory aspects.

PubMed

Becker, André; Boulaaba, Annika; Pingen, Sylvia; Krischek, Carsten; Klein, Günter

2016-08-01

Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature heating methods and one conventional cooking procedure of pork meat in a combi steamer with special emphasis on sensory parameters. Low temperature, long time (LTLT) treatments over 20h at 53°C or 58°C (LTLT 53°C or 58°C) showed considerable effects on meat tenderization. Heating to a core temperature of 60°C (low temperature method=LT) at 60°C oven temperature resulted in less tender but clearly juicier meat. LTLT 53°C and LT were evaluated as being equally acceptable by the panelists. The tenderest meat (LTLT 58°C) was mainly rejected because of a crumbly and dry mouth feeling. Conventional heating to a core temperature of 80°C at 180°C oven temperature resulted in low eating quality due to high toughness and low juiciness. Copyright © 2016 Elsevier Ltd. All rights reserved.

Molecular traceability of beef from synthetic Mexican bovine breeds.

PubMed

Rodríguez-Ramírez, R; Arana, A; Alfonso, L; González-Córdova, A F; Torrescano, G; Guerrero Legarreta, I; Vallejo-Cordoba, B

2011-10-06

Traceability ensures a link between carcass, quarters or cuts of beef and the individual animal or the group of animals from which they are derived. Meat traceability is an essential tool for successful identification and recall of contaminated products from the market during a food crisis. Meat traceability is also extremely important for protection and value enhancement of good-quality brands. Molecular meat traceability would allow verification of conventional methods used for beef tracing in synthetic Mexican bovine breeds. We evaluated a set of 11 microsatellites for their ability to identify animals belonging to these synthetic breeds, Brangus and Charolais/Brahman (78 animals). Seven microsatellite markers allowed sample discrimination with a match probability, defined as the probability of finding two individuals sharing by chance the same genotypic profile, of 10(-8). The practical application of the marker set was evaluated by testing eight samples from carcasses and pieces of meat at the slaughterhouse and at the point of sale. The DNA profiles of the two samples obtained at these two different points in the production-commercialization chain always proved that they came from the same animal.

Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey

PubMed Central

Yoon, Ji Won; Lee, Da Gyeom; Lee, Hyun Jung; Choe, Juhui; Jung, Samooel; Jo, Cheorun

2017-01-01

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/w) to 120% (w/w) of initial meat weight and stored for 14 d. Non-injected beef loin served as a control. Total aerobic bacterial counts, surface meat color, shear force, reducing sugar content, and sensory evaluation of the beef were analyzed at 0.5, 7, and 14 d of storage. Injection did not affect the total aerobic bacterial counts or color of the beef. However, injection increased the stability of meat color, compared with that of the control, during storage. The shear force value was significantly lower in the injected beef than that in the control. The injected beef had a significantly higher reducing sugar content compared with that of the control. In sensory evaluation, tenderness, juiciness, flavor, and overall acceptance of the injected beef were significantly higher than those of the control at 0.5 d. In conclusion, injection of pineapple concentrate and honey can improve the sensory qualities of low marbled beef, during short storage periods, without changing the fresh appearance of the beef. PMID:28943761

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

PubMed Central

Kruk, Zbigniew A.; Kim, Hyun Joo; Kim, Yun Ji; Rutley, David L.; Jung, Samooel; Lee, Soo Kee; Jo, Cheorun

2014-01-01

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast. PMID:25049950

Evaluation of the Effect of Low Dietary Fermentable Carbohydrate Content on Growth Performance, Nutrient Digestibility, Blood Characteristics, and Meat Quality in Finishing Pigs

PubMed Central

Hong, S. M.; Hwang, J. H.; Kim, I. H.

2012-01-01

A total of 96 pigs (49.23±3.20 kg) were used in an 11 wk growth trial to evaluate the effect of fermentable carbohydrate (FC) content on growth performance, apparent total tract digestibility (ATTD) of nutrient, blood profile, and meat quality. The dietary treatments were: i) negative control (NC), basal diet, ii) positive control (PC), NC+antibiotics (positive control diet with 5 ppm flavomycin), iii) PCL, PC-13% lower FC, and iv) NCL, NC-13% lower FC. The growth performance (average daily gain, average daily feed intake, and gain/feed) didn’t differ among treatments through the whole experiment. These pigs fed the PCL diet had the greater (p<0.05) apparent total tract digestibility (ATTD) of dry matter than those from PC and NC treatment at the end of the experiment. No differences were observed in white blood cell (WBC), red blood cell (RBC), and lymphocyte concentration among different treatments. After the feeding period, meat samples were collected from the pigs at slaughter. The pigs in NCL and PCL treatments had greater (p<0.05) backfat thickness and lower lean percentage. The color value of loin was higher (p<0.05) in NCL treatment compared to PCL treatment. Also, the NCL treatment had higher (p<0.05) marbling value than PC treatment. The drip loss was depressed by PCL and NCL treatment comapared to NC treatments. The water holding capacity (WHC) was higher (p<0.05) in NC and PCL treatment. In conclusion, the low FC can improve digestibility and meat quality of finishing pigs. PMID:25049693

Effects of humic substances supplementation provided through drinking water on performance, carcass traits and meat quality of broilers.

PubMed

Ozturk, E; Ocak, N; Coskun, I; Turhan, S; Erener, G

2010-02-01

The present study aimed at evaluating the effects of different doses of humic substances (HS) in waterer pan on broiler performances and meat quality. For the trial, 480 chicks (ROSS 308) were allocated into four groups (HS0, HS150, HS300 and HS450) of 120 equally mixed-sex birds, each receiving a drinking water supplemented with 0, 150, 300 and 450 ppm of a humic acid (provided by 0.0%, 0.5%, 1.0% and 1.5% of HS, v/v) respectively. At the age of 21 and 42 days, feed consumption and live weight were taken. At the age of 42 days, 16 birds per treatment were slaughtered, dressing percentages, digestive tract traits were evaluated and samples of breast (pectoralis major) and thigh (iliotibialis) meat were taken to evaluate the changes in colour characteristics (CIE L*, a* and b*) and chemical composition. The body weight gain increased by the HS300 in relation to the HS0 and HS450, and decreased by the HS450 in relation to the HS0. The feed consumption of birds in the HS450 and feed efficiency of birds in the HS300 were lower and higher than those in the other treatments respectively. The carcass weight of broilers in the HS150 and HS300 were higher than those of in the HS0 and HS450. The carcass weight decreased by the HS450 in relation to the other treatments. The dressing percentage increased by the HS150 in relation to the HS450. The HS450 resulted in breast and thigh meat colour that were lighter than those found in the HS0 birds. The HS450 increased fat content of thigh meat in relation to the HS0. It was concluded that the humic acid supplementation at 300 ppm and 450 ppm appears to have a measurable impact on live performance improving feed efficiency and lightness of breast and thigh meat colours in broilers respectively.

[Update on microbiological quality assurance meat and meat products in Morocco].

PubMed

Rachidi, H; Latrache, H

2018-03-01

Food safety has become an absolute necessity in all countries. As a result, Morocco has taken several measures and actions to develop food safety and food-borne disease control. This study aimed to highlight the level of improvement in the quality assurance of meat and meat products in Morocco. It is based on a non-exhaustive review of the regulatory texts governing food safety in the country, as well as a statistical study on establishments of meat and meat products adopting a self-checking system and approved by the National Office of Sanitary Safety of Food. Morocco has introduced several laws and regulations requiring sanitary control of food products. Also, the number of establishments of meat and meat products adopting a system of self-control and approved by the National Office of Sanitary Safety of Food has improved significantly. It has increased from 58 in 2007 to 273 in 2016. The adoption of self-monitoring systems allows better access to international markets, improved quality of food products and a considerable reduction in microbial contamination. Copyright © 2018 Elsevier Masson SAS. All rights reserved.

Use of artificial intelligence in the production of high quality minced meat

NASA Astrophysics Data System (ADS)

Kapovsky, B. R.; Pchelkina, V. A.; Plyasheshnik, P. I.; Dydykin, A. S.; Lazarev, A. A.

2017-09-01

A design for an automatic line for minced meat production according to new production technology based on an innovative meat milling method is proposed. This method allows the necessary degree of raw material comminution at the stage of raw material preparation to be obtained, which leads to production intensification due to the traditional meat mass comminution equipment being unnecessary. To ensure consistent quality of the product obtained, the use of on-line automatic control of the technological process for minced meat production is envisaged. This system has been developed using artificial intelligence methods and technologies. The system is trainable during the operation process, adapts to changes in processed raw material characteristics and to external impacts that affect the system operation, and manufactures meat shavings with minimal dispersion of the typical particle size. The control system includes equipment for express analysis of the chemical composition of the minced meat and its temperature after comminution. In this case, the minced meat production process can be controlled strictly as a function of time, which excludes subjective factors for assessing the degree of finished product readiness. This will allow finished meat products with consistent, targeted high quality to be produced.

Effects of different rearing systems on growth performance, carcass traits, meat quality and serum biochemical parameters of Chaohu ducks.

PubMed

Zhang, Cheng; Ah Kan Razafindrabe, Richard-Hermann; Chen, Kaikai; Zhao, Xiaohui; Yang, Lei; Wang, Li; Chen, Xingyong; Jin, Sihua; Geng, Zhaoyu

2018-04-01

This study was conducted using a total of 360 22-day-old Chaohu ducks to evaluate the effect of rearing system on growth performance, carcass traits, meat quality and serum parameters of male and female Chaohu ducks. The birds were divided and raised in separate pens according to sex and rearing system, with three replicate pens of 30 male or 30 female ducks per pen for each rearing system. The rearing systems consisted of a floor rearing system (FRS) and a net rearing system (NRS). Results showed that ducks raised in NRS had better growth performance, whereas, ducks raised in FRS exhibited better carcass traits and meat color, and lower intramuscular fat. For the serum parameters, NRS significantly decreased high-density lipoprotein cholesterol content, and enhanced total protein and triacylglycerol contents. Male ducks had lower abdominal fat percentage, and higher growth performance and shear force, but there were no other significant differences between sexes. No rearing system × sex interaction was observed in the present study, revealing that rearing system had the same effect on both sexes. In conclusion, NRS was beneficial to the growth performance of Chaohu ducks, whereas this system had some negative effects on carcass traits, meat quality and serum profiles. © 2018 Japanese Society of Animal Science.

Effect of legume grains as a source of dietary protein on the quality of organic lamb meat.

PubMed

Bonanno, Adriana; Tornambè, Gabriele; Di Grigoli, Antonino; Genna, Vincenzo; Bellina, Vincenzo; Di Miceli, Giuseppe; Giambalvo, Dario

2012-11-01

This study evaluated the effects on lamb growth, carcass traits and meat quality of replacing conventional soybean meal in the diet with alternative legume grains. Twenty-eight male lambs of Comisana breed weighing 16.9 ± 2.7 kg at weaning (66 ± 6 days old) were assigned to one of four diets. Until slaughter at 129 ± 6 days of age, each group received ad libitum pelleted alfalfa hay and concentrates differing in the source of protein: chickpea, faba bean, pea or soybean meal. Lambs fed chickpea showed higher dry matter and protein intakes from concentrate than those fed soybean. Lambs' growth, carcass weight and net dressing percentage did not vary by protein source, although chickpea lambs had more perirenal and pelvic fat than those in the soybean group. Diet did not affect chemical composition, colour, thawing and cooking losses, tenderness, and sensory properties of meat. Chickpea increased trans-vaccenic and linoleic acid, and chickpea and faba bean increased the isomers of conjugated linoleic acid. Legume grains can completely replace soybean meal in concentrate, resulting in lamb carcasses and meat of comparable quality. Chickpea leads to an increase in feed intake of lambs and in fat depots in the carcass, and a more beneficial fatty acid profile. Copyright © 2012 Society of Chemical Industry.

Crude glycerine inclusion in Limousin bull diets: animal performance, carcass characteristics and meat quality.

PubMed

Egea, M; Linares, M B; Garrido, M D; Villodre, C; Madrid, J; Orengo, J; Martínez, S; Hernández, F

2014-12-01

Three hundred and six Limousin young bulls (7±1months of age, initial body weight 273±43kg) were used to evaluate the effect of crude glycerine supplementation on animal performance, carcass characteristics and meat quality. Animals were assigned to three different diets: Control (0% of crude glycerine), G2 and G4 (2 and 4% of crude glycerine, respectively). The diets were administrated ad libitum for 240days (final body weight 644±24kg). Average daily weight gain, average daily feed intake, the gain:feed ratio, ultrasound measures in vivo, carcass characteristics, pH, water holding capacity, drip losses, and cooking losses were not affected (P>0.05) by diets. Diet decreased C16:0 (P<0.01) and C16:1 (P<0.05) contents in meat. The G4 meat showed lower C12:0, C14:0, C17:0, C18:0, C18:1, C18:2, C18:3, c9,t11-c18:2, C20:0 and C20:4 levels (P<0.05) than control. Glycerine increased desirable fatty acid percentages (P<0.05) in intramuscular fat. Copyright © 2014 Elsevier Ltd. All rights reserved.

Carcass measurements and meat quality characteristics of dairy suckling kids compared to an indigenous genotype.

PubMed

Ekiz, Bulent; Ozcan, Mustafa; Yilmaz, Alper; Tölü, Cemil; Savaş, Türker

2010-06-01

Effects of genotype on carcass measurements and meat quality were investigated by using 24 suckling kids from Turkish Saanen, Gokceada and Maltese breeds. Carcass quality characteristics of indigenous kids (Gokceada) were lower than those of dairy type (Turkish Saanen and Maltese) kids. Breed effect on ultimate meat pH, cooking loss, drip loss and Warner Bratzler shear force values were not significant. Meat samples from Turkish Saanen kids had higher redness (at 0, 1 and 24h) and yellowness (at 24h) values than Gokceada kids (P<0.05). Breed had no significant effect on sensory characteristics except flavour intensity. Flavour intensity scores given to meat samples of Maltese kids were higher than those of Turkish Saanen and Gokceada kids (P<0.01). In conclusion, dairy type breeds should be considered for meat production as well, with meat from Maltese kids potentially offering better colour and flavour intensity than that of Turkish Saanen kids. Copyright 2010 Elsevier Ltd. All rights reserved.

Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age.

PubMed

Bernad, L; Casado, P D; Murillo, N L; Picallo, A B; Garriz, C A; Maceira, N O

2018-05-01

Meat from the Greater rhea (Rhea americana) could compete with traditional red meats, diversifying the market of protein products of animal origin. The meat from 32 rheas was used to study quality aspects and this included ultimate pH (pHu), color, water-holding capacity (WHC%), cooking loss (CL%) and tenderness. The muscles sampled were the Gastrocnemius pars externa, Iliofibularis and Obturatorius medialis from both sexes at multiple ages (10, 12, 14, 16 months). Age at slaughter affected WHC%, CL%, and color in raw meat and tenderness in cooked meat. Muscles under study showed differences in terms of pHu, raw meat color, and tenderness of cooked meat. Sex did not have a significant effect on any of the variables studied. According to our results, rhea meat from younger animals, between 10 to 14 months old, was tender and moderately juicy and the visual color was appreciated by the consumers.

Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds.

PubMed

Cuvelier, C; Clinquart, A; Hocquette, J F; Cabaraux, J F; Dufrasne, I; Istasse, L; Hornick, J L

2006-11-01

Thirty-six young finishing bulls from three breeds (Belgian Blue, Limousin and Aberdeen Angus) were fattened over five months with finishing diets based either on sugar-beet pulp or on cereals. Nutritional quality traits of meat - fat content and fatty acid composition with emphasis on the n-6 and n-3 polyunsaturated fatty acids - along with some organoleptic quality traits were measured. The Belgian Blue bulls had the lowest intramuscular fat content associated with lower saturated and monounsaturated fatty acid contents. The polyunsaturated fatty acid content did not differ to a large extent between the breeds, the Aberdeen Angus bulls showing slightly higher values. Relative to energy intake, the overall contribution of meat to the n-3 fatty acid recommended intake was small, whatever the breed. By contrast, the contribution of meat to daily fat intake was of greater importance, especially for the Aberdeen Angus bulls. The quality traits of meat varied also according to the breed: compared to the Aberdeen Angus, the Belgian Blue bull meat had the stablest colour, the highest drip and the lowest cooking losses. The meat of Limousin bulls had intermediate characteristics for all the parameters.

Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae.

PubMed

Rossi, Raffaella; Ratti, Sabrina; Pastorelli, Grazia; Maghin, Federica; Martemucci, Giovanni; Casamassima, Donato; D'Alessandro, Angela Gabriella; Corino, Carlo

2017-11-01

Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited. The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P < 0.01) oxidative stability in donkey muscle during refrigerated storage. Sensory characteristics of LL muscle were positively affected (P < 0.05) by dietary PE in both donkey and horse. In particular, colour, taste and texture were enhanced in LL muscle from animals fed PE. Oxidative stability was lower (P < 0.05) in LL muscle of horse than that of donkey. Dietary plant extract, containing verbascoside, can be considered as a natural source of antioxidants, and is also able to improve oxidative stability of donkey meat and to affect the sensory attributes of Equidae meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effects of feeding the herb Borreria latifolia on the meat quality of village chickens in Malaysia.

PubMed

Abbood, Ali A; Kassim, Azhar Bin; Jawad, Hasan S A; Manap, Yazid Abdul; Sazili, Awis Qurni

2017-06-01

An experiment was carried out to estimate the meat quality characteristics of village chickens (Gallus gallus) fed diets supplemented with dry leaves of Borreria latifolia (BL) used as a potential antioxidant source in chicken feed. In this study, 252 sexed 9-week-old village chickens with mean live body weight of 1,525.4 g for males and 1,254.1 g for females were divided into 7 groups (each group 18 birds) for each sex represented in 2 experiments. The first experiment was to evaluate the antioxidant activity of BL and the effect on meat quality through a comparison with Rosmarinus officinalis (RO); hence, 3 groups were conducted and included: T1 (control), basal diet without supplementation; T2, basal diet with 1% of BL; T3, basal diet with 1% of RO. T2 and T3 significantly affect pH value, lipid oxidation, cooking loss, and overall acceptability compared to T1, while no significant difference was observed between the dietary groups in respect of drip loss, color, tenderness, fatty acid profile, and meat composition. Furthermore, a significant effect of sex on lipid oxidation, pH, yellowness, and fatty acid profile was observed. There was no significant effect of sex on WHC, tenderness, lightness, redness, and sensory evaluation. A significant influence of postmortem aging period was detected on lipid oxidation, pH, tenderness, cooking loss, and redness. The obtained result in this study revealed a significance in the interaction of herb by sex in pH parameter and between herb and sex, herb by aging period, sex by aging period, and the herb by sex by aging period interactions with regard to lipid oxidation test. The second experiment was to estimate the effect of 3 different levels of BL on meat quality. Four groups were provided and involved: T1 (control), basal diet without supplementation; T2, basal diet with 1.5% of BL; T3, basal diet with 2% of BL; and T4, basal diet with 2.5% of BL. The result of this study showed a significant effect (P < 0.05) of the dietary groups on redness value, sensory evaluation, and lipid oxidation. A significant effect of sex on fatty acid profile and lipid oxidation was detected in addition a significant effect of postmortem aging period on redness, pH, tenderness, cooking loss, and lipid oxidation was noticed. There was no significance in the interaction between herb and sex through pH test while a significance in the interaction between herb and sex, herb  × aging period, sex × aging period, and herb × sex × aging period interactions with regard to lipid oxidation was found. It can be concluded that dietary supplementation of BL improved oxidative stability and enhanced meat quality. © 2017 Poultry Science Association Inc.

Safe meat-handling knowledge, attitudes and practices of private and government meat processing plants' workers: implications for future policy.

PubMed

Adesokan, H K; Raji, A O Q

2014-03-01

Food-borne disease outbreaks remain a major global health challenge and cross-contamination from raw meat due to poor handling is a major cause in developing countries. Adequate knowledge of meat handlers is important in limiting these outbreaks. This study evaluated and compared the safe meat-handling knowledge, attitudes and practices (KAP) of private (PMPP) and government meat processing plants' (GMPP) workers in south-western Nigeria. This cross sectional study comprised 190 meat handlers (PMPP = 55; GMPP = 135). Data concerning their safe meat-handling knowledge, attitudes and practices as well as their socio-demographic characteristics, such as age, gender and work experience were collected. A significant association was observed between the type of meat processing plants and their knowledge (p = 0.000), attitudes (p = 0.000) and practices (p = 0.000) of safe meat-handling. Meat handlers in the GMPP were respectively, about 17 times (OR = 0.060, 95% CI: 0.018-0.203), 57 times (OR = 0.019, 95% CI: 0.007-0.054) and 111 times (OR = 0.009, 95% CI: 0.001- 0.067) less likely to obtain good knowledge, attitude and practice level of safe meat-handling than those from PMPP. Further, KAP levels were significantly associated with age group, education and work experience (p < 0.05). Study findings suggest the need for future policy in food industry in developing countries to accommodate increased involvement of private sector for improved food safety and quality delivery. Public health education on safe food handling and hygiene should be on the front burner among food handlers in general.

Volatile Profile of Raw Lamb Meat Stored at 4 ± 1 °C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality

PubMed Central

2018-01-01

The objectives of the present study were: (a) to evaluate the aroma evolution of raw lamb packaged in multi-layer coating film and stored at 4 ± 1 °C, with respect to storage time and (b) to investigate whether specific aldehyde ratios could serve as markers of lamb meat freshness and degree of oxidation. Volatile compounds were determined using headspace solid phase microextraction coupled to gas chromatography/mass spectrometry. Results showed that the most dominant volatiles were 2,2,4,6,6-pentamethyl-heptane, hexanal, 1-octen-3-ol, 1-hexanol, carbon disulfide and p-cymene. Volatile compound content was increased during storage time. However, statistically significant differences were recorded only for hexanal, heptanal, and nonanal (p < 0.05). Additionally, the evolution of aldehydes during storage recorded a positive Pearson’s correlation (r) (p < 0.05), whereas hexanal to nonanal, heptanal to nonanal, octanal to nonanal ratios, along with the sum of aldehydes to nonanal ratio, were positively correlated (r = 0.83–1.00) with the degree of oxidation (mg malonic dialdehyde per kg of lamb meat). A perfect Pearson’s correlation (r = 1) was obtained for the ratio hexanal to nonanal. Therefore, this ratio is proposed as an indicator of lamb meat freshness and overall quality. PMID:29547528

Response surface optimization of extraction protocols to obtain phenolic rich antioxidant from sea buckthorn and their potential application into model meat system.

PubMed

Wagh, Rajesh V; Chatli, Manish K

2017-05-01

In the present study, processing parameters for the extraction of phenolic rich sea buckthorn seed (SBTE) extract were optimised using response surface method and subjected for in vitro efficacy viz. total phenolic, ABTS, DPPH and SASA activity. The optimised model depicted MeOH as a solvent at 60% concentration level with a reaction time of 20 min and extracting temperature of 55 °C for the highest yield and total phenolic content. The efficacy of different concentration of obtained SBT was evaluated in raw ground pork as a model meat system on the basis of various physico-chemical, microbiological, sensory quality characteristics. Addition of 0.3% SBTE significantly reduced the lipid peroxidation (PV, TBARS and FFA) and improved instrumental colour ( L* , a*, b* ) attributes of raw ground pork during refrigerated storage of 9 days. Results concluded that SBTE at 0.3% level can successfully improve the oxidative stability, microbial, sensory quality attributes in the meat model system.

Consumer satisfaction with pork meat and derived products in five European countries.

PubMed

Resano, Helena; Perez-Cueto, Federico J A; de Barcellos, Marcia D; Veflen-Olsen, Nina; Grunert, Klaus G; Verbeke, Wim

2011-02-01

This paper investigates consumers' satisfaction level with pork meat and derived products in five European countries. Data were collected through a cross-sectional web-based survey in Belgium, Denmark, Germany, Greece, and Poland during January 2008 with a total sample of 2437 consumers. Data included socio-demographics and questions regarding satisfaction with 27 common pork-based products; classified into fresh pork, processed pork and pork meat products. Satisfaction was evaluated in terms of overall satisfaction, as well as satisfaction with health-giving qualities, price, convenience and taste. Logistic regression analyses showed taste as the main determinant of satisfaction, followed by convenience. Healthfulness is not a significant driver of overall satisfaction. Price influences satisfaction with fresh pork more than with processed products. Tasty pork, easy to prepare and consume, with adequate promotion of its healthfulness, and with a good price/quality relationship appears to be the key factor to satisfy pork consumers. Copyright © 2010 Elsevier Ltd. All rights reserved.

Microbial spoilage, quality and safety within the context of meat sustainability.

PubMed

Saucier, Linda

2016-10-01

Meat is a nutrient-dense food that provides ideal conditions for microbes to grow and defines its perishable nature. Some organisms simply spoil it while others are a threat to our health. In either case, meat must be discarded from the food chain and, being wasted and consequently an environmental burden. Worldwide, more than 20% of the meat produced is either lost or wasted. Hence, coordinated efforts from farm to table are required to improve microbial control as part of our effort towards global sustainability. Also, new antimicrobial systems and technologies arise to better fulfill consumer trends and demands, new lifestyles and markets, but for them to be used to their full extent, it is imperative to understand how they work at the molecular level. Undetected survivors, either as injured, dormant, persister or viable but non-culturable (VBNC) cells, undermine proper risk evaluation and management. Copyright © 2016 Elsevier Ltd. All rights reserved.

Association between red and processed meat consumption and chronic diseases: the confounding role of other dietary factors.

PubMed

Fogelholm, M; Kanerva, N; Männistö, S

2015-09-01

High consumption of meat has been linked with the risk for obesity and chronic diseases. This could partly be explained by the association between meat and lower-quality diet. We studied whether high intake of red and processed meat was associated with lower-quality dietary habits, assessed against selected nutrients, other food groups and total diet. Moreover, we studied whether meat consumption was associated with obesity, after adjustment for all identified associations between meat and food consumption. The nationally representative cross-sectional study population consisted of 2190 Finnish men and 2530 women, aged 25-74 years. Food consumption over the previous 12 months was assessed using a validated 131-item Food Frequency Questionnaire. Associations between nutrients, foods, a modified Baltic Sea Diet Score and meat consumption (quintile classification) were analysed using linear regression. The models were adjusted for age and energy intake and additionally for education, physical activity and smoking. High consumption of red and processed meat was inversely associated with fruits, whole grain and nuts, and positively with potatoes, oil and coffee in both sexes. Results separately for the two types of meat were essentially similar. In a linear regression analysis, high consumption of meat was positively associated with body mass index in both men and women, even when using a model adjusted for all foods with a significant association with meat consumption in both sexes identified in this study. The association between meat consumption and a lower-quality diet may complicate studies on meat and health.

Meat quality characteristics of Turkish indigenous Hair goat kids reared under traditional extensive production system: effects of slaughter age and gender.

PubMed

Toplu, Hayriye Deger Oral; Goksoy, Ergun Omer; Nazligul, Ahmet; Kahraman, Tolga

2013-08-01

Meat quality characteristics of Turkish indigenous Hair goat kids reared under an extensive production system were investigated in this study. A total of 60 Hair goat kids (30 females and 30 males) were slaughtered at 3, 6, 9, and 12 months of ages. Slaughter age significantly affected meat quality characteristics. Cooking loss (P < 0.01) and shear force value (P < 0.001) increased with age. Meat color became darker red with increasing slaughter age (P < 0.001). The percentage of fat of musculus (M.) semimembranosus increased with age (P < 0.01). The percentage of saturated fatty acids was significantly higher (P < 0.01), whereas the percentage of unsaturated fatty acids was lower (P < 0.001) in the M. longissimus dorsi of the kids slaughtered at 3 months of age than those in the other age groups. The females had higher intramuscular fat than that in males (P < 0.001) and meat from male kids contained a higher percentage of polyunsaturated fatty acid than that from females (P < 0.01). In conclusion, meat from Hair kids slaughtered between 3 and 9 months of ages had better quality than those slaughtered at the other ages and also meat from male kids had better quality than those female kids slaughtered at the same age under extensive production system.

Effects of dietary supplementation with polyphenols on meat quality in Saanen goat kids.

PubMed

Cimmino, Roberta; Barone, Carmela M A; Claps, Salvatore; Varricchio, Ettore; Rufrano, Domenico; Caroprese, Mariangela; Albenzio, Marzia; De Palo, Pasquale; Campanile, Giuseppe; Neglia, Gianluca

2018-06-11

Diet supplementation with polyphenols is a novel strategy to improve meat quality in livestock, by preventing oxidative deterioration of lipids and protein. Polyphenols have beneficial effects on both human and animal health and can be obtained from several sources, such as olive mill wastewaters (OMWW). These are severe environmental pollutants and therefore may be recycled and utilized in other sectors. The aim of this study was to evaluate growth performance, meat characteristics, fatty acid composition, antioxidant status, different forms of myoglobin and malondialdehyde formation in kids who received a diet supplemented with polyphenols obtained from OMWW. Weaned goat kids (n = 18) were divided into two homogenous groups: control (C) group (n = 9) received a fattening standard diet while the other group (n = 9) received the same diet, supplemented with 3.2 mg/day of polyphenols powder extract (PE group). Average daily gain (ADG) was calculated 10 days apart throughout the study. After 78 days, the kids were slaughtered and pH and carcass yield were evaluated. Longissimus thoracis et lumborum muscle was collected and utilized for chemical analysis, meat quality evaluation and oxidative stability. No differences were recorded in ADG, carcass weight, pH and dressing between the two groups. Furthermore a similar meat proximate composition, texture and color was observed. Dietary polyphenols supplementation significantly (P < 0.01) decreased short chains (

Hydrodynamic pressure processing: Impact on the quality attributes of fresh and further-processed meat products

USDA-ARS?s Scientific Manuscript database

This book chapter reviews hydrodynamic pressure processing (HDP) as an innovative, postharvest technology for enhancing the quality attributes of fresh and further-processed meat products. A variety of meat products have been tested for their response to the high pressure shockwaves of HDP. The st...

Effect of Myopathies on Meat Quality and Protein Characteristics of Broiler Breast Meat.

USDA-ARS?s Scientific Manuscript database

The wooden breast (WB) and white striping (WS) conditions are abnormalities that occur in the breast muscles of modern broilers. Although WB and WS are known to adversely affect meat quality, the underlying effect of these conditions on muscle proteins are not well understood. The objective of this ...

Muscle Growth and Poultry Meat Quality Issues

PubMed Central

Petracci, Massimiliano; Cavani, Claudio

2011-01-01

Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat’s poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry. PMID:22347614

Preslaughter Transport Effect on Broiler Meat Quality and Post-mortem Glycolysis Metabolism of Muscles with Different Fiber Types.

PubMed

Wang, Xiaofei; Li, Jiaolong; Cong, Jiahui; Chen, Xiangxing; Zhu, Xudong; Zhang, Lin; Gao, Feng; Zhou, Guanghong

2017-11-29

Preslaughter transport has been reported to decrease the quality of breast meat but not thigh meat of broilers. However, tissue-specific difference in glycogen metabolism between breast and thigh muscles of transported broilers has not been well studied. We thus investigated the differences in meat quality, adenosine phosphates, glycolysis, and bound key enzymes associated with glycolysis metabolism in skeletal muscles with different fiber types of preslaughter transported broilers during summer. Compared to a 0.5 h transport, a 3 h transport during summer decreased ATP content, increased AMP content and AMP/ATP ratio, and accelerated glycolysis metabolism via the upregulation of glycogen phosphorylase expression accompanied by increased activities of bound glycolytic enzymes (hexokinase, pyruvate kinase, and lactate dehydrogenase) in pectoralis major muscle, which subsequently increased the likelihood of pale, soft, and exudative-like breast meat. On the other hand, a 3 h transport induced only a moderate glycolysis metabolism in tibialis anterior muscle, which did not cause any noticeable changes in the quality traits of the thigh meat.

Evaluation of temperament and transportation stress on body composition traits and meat quality in beef cattle

USDA-ARS?s Scientific Manuscript database

The objective of the first study was to evaluate the combined effects of transportation stress and animal temperament on real-time ultrasound body composition traits (primarily percentage of intramuscular fat) in Angus Crossbred (n = 68) and Brahman (n = 60) steers. Temperament scores (1 to 5 scale)...

Decreased red meat fat consumption in New Zealand: 1995-2002.

PubMed

Laugesen, Murray

2005-11-25

To review New Zealand red meat and meat fat supply trends before and after the introduction of the Quality Mark standard. Review of trends in: per capita meat fat supply estimates from the Food and Agriculture Organization (FAO); carcase and meat cut composition reports of knife dissection and chemical analyses; the fate of fat trim; and a Lincoln College study of home-cooked and trimmed beef. Intervention From September 1997, the red meat industry's Quality Mark required trimming of beef and lamb cuts to no more than 5 mm external fat. (1) Trimming of fat from red meat before sale (supported by virtually all butchers) decreased the fat and saturated fat content of a red meat carcase by 30% (beef, -27%; lamb, -30%; tallow unchanged); by -8% in the total food supply; and by -17% across all meat. In 2002, fat comprised 7.4% of trimmed beef cuts, and 11.2% of all beef sold: cuts, mince, or sausages. In 2002, fat comprised 15.3% of lamb cuts; and 15.5% with mince included. (2) From 1995 to 2002, total saturated fat availability per capita in the food supply decreased by 19% (from 65 g to 53 g per day), mostly due to 7 g less saturated fat daily from red meat. (3) When combining effects (1) and (2), saturated fat per capita decreased: -27% in total food supply; -65% in red meat excluding tallow; -48% in red meat including tallow. In 1995 (without trimming), red meat contributed 25% of saturated fat in the total food supply whereas in 2002, red meat contributed 19% before (and 13% after) trimming. (4) Home trimming may remove an additional 27% of fat from beef steaks. Centralised meat processing, and Quality Mark labelling since 1997, ensured fat was trimmed from beef and lamb cuts, and reduced saturated fat in red meats by 30%. In 2002, mince and sausages accounted for nearly half of beef fat sold as red meat.

Consumer perception of meat quality and implications for product development in the meat sector-a review.

PubMed

Grunert, Klaus G; Bredahl, Lone; Brunsø, Karen

2004-02-01

In the first part of the paper, the Total Food Quality Model is used as a frame of reference for analysing the way in which consumers perceive meat quality, drawing mainly on European studies involving beef and pork. The way in which consumers form expectations about quality at the point of purchase, based on their own experience and informational cues available in the shopping environment, is described, as well as the way in which quality is experienced in the home during and after meal preparation. The relationship between quality expectations and quality experience and its implications for consumer satisfaction and repeat purchase intent is addressed. In the second part of the paper, and building on the insights obtained on subjective quality perception, possibilities for consumer-oriented product development in the meat sector are addressed. Issues dealt with here are branding, differentiation by taste, healthiness and convenience, and by process characteristics like organic production and animal welfare.

Effects of monochromatic light on quality properties and antioxidation of meat in broilers.

PubMed

Ke, Y Y; Liu, W J; Wang, Z X; Chen, Y X

2011-11-01

Our previous study demonstrated that blue monochromatic light was better to promote the growth and development of broilers than red light. However, consumer research suggests that the eating quality of the meat is more important. The present study was, therefore, designed to further evaluate the effects of various monochromatic lights on the muscle growth and quality properties and antioxidation of meat. A total of 288 newly hatched Arbor Acre male broilers were exposed to blue light (BL), green light (GL), red light (RL), and white light (WL) by a light-emitting diode system for 49 d, respectively. Results showed that the broilers reared under BL significantly increased BW and carcass yield as compared with RL, WL, and GL (P < 0.05), but no statistical difference was found between GL and BL in weight of thigh muscle and carcass yield (P > 0.05). Compared with RL, the muscles of breast and thigh in GL and BL had higher pH, water-holding capacity, and protein content, whereas cooking loss, lightness value, shear value, and fat content were lower (P < 0.05). Moreover, BL significantly elevated superoxide dismutase, glutathione peroxidase, and total antioxidant capability activities and reduced malondialdehyde content both in breast and thigh muscles as compared with RL and WL (P < 0.05), but there was no significant difference in the superoxide dismutase and glutathione peroxidase activities between GL and BL (P > 0.05). These results suggest that BL better improves meat quality of Arbor Acre broilers by elevating antioxidative capacity than does RL.

Effects of stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality.

PubMed

Bórnez, R; Linares, M B; Vergara, H

2009-03-01

Forty-nine Manchega breed male suckling lambs were used to determine the effect of different stunning methods (using two different CO2 concentrations and exposure times) on lamb meat quality. The lambs were allocated to five stunning treatments including four CO2 treatments [80% CO2 for 90s (G1); 90% CO2 for 90s (G2); 90% CO2 for 60s (G3); 80% CO2 for 60s (G4)] and an electrically stunned control group (G5). The gas-stunning treatments did not cause neither haematomas nor blood splash in the carcasses. Meat quality was evaluated by testing pH, colour (L(∗), a(∗), b(∗), chroma, hue values), water holding capacity (WHC), cooking loss (CL), shear force (SF), drip loss (DL) and total aerobic bacteria. Statistical differences in pH at 24h post-mortem, colour, WHC and CL were not found among groups. After 7 days post-mortem, there were statistical differences among groups in pH (highest in G4 and G5) and in DL (highest in G1). There were differences in SF due to stunning method evident after 72h and 7 days ageing. The statistical differences (P<0.01) among groups on total aerobic bacteria at 24h (lower and higher values in G2 and G5, respectively) disappeared at 7 days post-mortem. As G2 as G3, could be recommended to stunning suckling lambs since a highest stability with ageing time on meat quality was found using 90% CO2.

Quality, functionality, and shelf life of fermented meat and meat products: A review.

PubMed

Kumar, Pavan; Chatli, M K; Verma, Akhilesh K; Mehta, Nitin; Malav, O P; Kumar, Devendra; Sharma, Neelesh

2017-09-02

Fermentation of meat is a traditional preservation method used widely for improving quality and shelf life of fermented meat products. Fermentation of meat causes a number of physical, biochemical, and microbial changes, which eventually impart functional properties, sensory characteristics, and nutritional aspects to these products and inhibit the growth of various pathogenic and spoilage microorganisms. These changes include acidification (carbohydrate catabolism), solubilization and gelation of myofibrillar and sarcoplasmic proteins of muscle, degradation of proteins and lipids, reduction of nitrate into nitrite, formation of nitrosomyoglobin, and dehydration. Dry-fermented sausages are increasingly being used as carrier of probiotics. The production of biogenic amines during fermentation can be controlled by selecting proper starter cultures and other preventive measures such as quality of raw materials, hygienic measures, temperature, etc.

Optical Sensing of Polarization States Changes in Meat due to the Ageing

NASA Astrophysics Data System (ADS)

Tománek, Pavel; Mikláš, Jan; Abubaker, Hamed Mohamed; Grmela, Lubomír

2010-11-01

Food materials or biological materials display large compositional variations, inhomogeneities, and anisotropic structures. The biological tissues consist of cells which dimensions are bigger than a wavelength of visible light, therefore Mie scattering of transmitted and reflected light occurs and different polarization states arise. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. The minor importance is still given to the food quality control and inspection during processing operations or storing conditions. The paper presents a quite simple optical method allowing measure the freshness or ageing of products. The principle is to study temporal characteristics of polarization states of forward or backward scattered laser light in the samples in function of meat ageing.

Factors influencing the flavour of game meat: A review.

PubMed

Neethling, J; Hoffman, L C; Muller, M

2016-03-01

Flavour is a very important attribute contributing to the sensory quality of meat and meat products. Although the sensory quality of meat includes orthonasal and retronasal aroma, taste, as well as appearance, juiciness and other textural attributes, the focus of this review is primarily on flavour. The influence of species, age, gender, muscle anatomical location, diet, harvesting conditions, ageing of meat, packaging and storage, as well as cooking method on the flavour of game meat are discussed. Very little research is available on the factors influencing the flavour of the meat derived from wild and free-living game species. The aim of this literature review is thus to discuss the key ante- and post-mortem factors that influence the flavour of game meat, with specific focus on wild and free-living South African game species. Copyright © 2015 Elsevier Ltd. All rights reserved.

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review.

PubMed

Jiang, Jiang; Xiong, Youling L

2016-10-01

Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards. The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidants to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats. Copyright © 2016. Published by Elsevier Ltd.

Effects of high frequency electrical stunning and decapitation on early rigor development and meat quality of broiler breast meat.

PubMed

McNeal, W D; Fletcher, D L

2003-08-01

Three independent trials were conducted to determine the effects of high frequency electrical stunning followed by decapitation on broiler breast meat rigor development and meat quality. All birds were stunned and half of the birds were killed using a conventional unilateral neck cut, half were killed by decapitation, and both groups were allowed to bleed for 90 s prior to scalding and picking. New York dressed carcasses were chilled in a static ice-water bath for 90 min and held at 2 degrees C prior to deboning. Breast fillets were removed from the carcasses at 2, 4, and 24 h postmortem. From the right breast fillet, R-values and pH were determined at time of deboning. The left fillet was wrapped in plastic and held for 24 h at 2 degrees C prior to determining lightness (L*), redness (a*), yellowness (b*), cook yield, and Allo-Kramer shear. Deboning time affected raw meat pH, R-value, cook loss, and shear value but had no effect on color. The breast meat from the decapitated birds had significantly higher pH values at 2 and 24 h postmortem than the conventionally killed birds. Other than for the effect on breast meat pH, decapitation had no effect on rigor development, R-value, meat color, or meat quality as measured by cooked-meat yield and Allo-Kramer shear.

Slaughter performance and meat quality of Milanino chickens reared according to a specific free-range program.

PubMed

Mosca, F; Zaniboni, L; Stella, S; Kuster, C A; Iaffaldano, N; Cerolini, S

2018-04-01

The study aimed to characterize meat quality traits of Milanino chickens reared according to a specific free-range farming program. A total of 120 birds was reared straight-run in outdoor pens (8 m2/bird) from 35 d of life and fed ad libitum a low (16%) protein diet. At 180 d of age, 20 birds (10 birds/sex) were slaughtered, and carcass weight data were recorded. After processing, carcasses were refrigerated at 4°C for 24 hours. Then, the right breast and thigh with skin were collected and color parameters, pH, water-holding capacity (WHC), and chemical composition were determined. The left breast and thigh were stored at -20°C until cooking loss and tenderness evaluation. Milanino was confirmed to be a heavy breed with a sexual dimorphism in relation to adult body weight. A high general carcass yield was recorded. Milanino meat was characterized by high protein and low fat contents compared with the standard broiler meat. Differences in meat composition were recorded according to the sex: females presented higher values of dry matter (breast and thigh), protein (breast), and fat (breast and thigh) contents. The meat with skin presented an intense luminosity, and this trait was higher in the females. The muscle color was characterized by high redness and yellowness indices with differences according to the sex: Higher yellowness index was observed in female carcasses, while higher redness index was detected in male breast samples. The pH muscle values were similar to those reported in other autochthonous breeds. WHC values did not show variation between sexes. In contrast, cooking loss values recorded in thigh samples were lower in males compared to females. The degree of tenderness of Milanino meat was not affected by the sex. However, the potential loss of water and the toughness in Milanino meat were low compared to other local chicken breed meat. The present results support the breeding of Milanino chickens for meat production according to its specific straight-run free-range system.

Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins.

PubMed

Kim, Yuan H Brad; Meyers, Brandon; Kim, Hyun-Wook; Liceaga, Andrea M; Lemenager, Ronald P

2017-01-01

The objective of this study was to evaluate the effects of stepwise dry/wet-aging and freezing method on quality attributes of beef loins. Paired loins (M. Longissimus lumborum) from eight carcasses were assigned to either stepwise dry/wet-aging (carcass dry-aging for 10days then further wet-aging for 7days in vacuum bags) or carcass dry-aging only for 17days. Then, each loin was divided into three sections for freezing (never-frozen, blast or cryogenic freezing). Stepwise dry/wet-aged loin had lower purge/drip loss and shear force than conventionally dry-aged loin (P<0.05), but similar color and sensory characteristics (P>0.05). The cryogenic freezing resulted in a significant decrease in shear force values and a significant improvement in water-holding capacity (WHC). These findings indicate that the stepwise dry/wet-aging coupled with cryogenic freezing could provide beneficial impacts to the local meat industry by providing equivalent quality attributes as conventional dry-aging and improving WHC of frozen/thawed meat, while reducing the time needed for dry-aging. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat

PubMed Central

Cetin, Omer; Bingol, Enver Baris; Colak, Hilal; Hampikyan, Hamparsun

2012-01-01

Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3–5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P < 0.05). Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (P < 0.001). ES caused difference in instrumental colour (CIE L ∗, a ∗, b ∗) values of lamb and goat meat compared with the control groups (P < 0.05) during aging period at 4°C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences. PMID:22593699

Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat

NASA Astrophysics Data System (ADS)

Feng, Xi; Moon, Sun Hee; Lee, Hyun Yong; Ahn, Dong Uk

2017-01-01

This study was designed to elucidate the mechanisms of quality changes in raw turkey breast meat by irradiation. Raw turkey breast meat was irradiated at 0 kGy, 1.5 kGy, 3.0 kGy and 4.5 kGy, and changes in quality parameters including color, lipid and protein oxidation, and off-odor volatiles were determined. Irradiation accelerated lipid and protein oxidation, and increased redness in raw turkey breast meat. However, irradiation had less effect on the volatile profiles of salt-soluble muscle extract than water-soluble muscle extract because the primary radiolytic product from water (hydroxyl radical) had higher chances to react with the water-soluble molecules nearby. The radiolytic degradation products from sulfur-containing amino acids and aldehydes from lipid oxidation were two major volatile compounds responsible for the off-odor of irradiated raw turkey breast meat. Dimethyl disulfide was found only in irradiated raw turkey breast meat, and the amount of dimethyl disulfide linearly increased as the irradiation dose increased, indicating that this compound can be used as a marker for irradiate meat.

Effects of electrical stimulation on meat quality of lamb and goat meat.

PubMed

Cetin, Omer; Bingol, Enver Baris; Colak, Hilal; Hampikyan, Hamparsun

2012-01-01

Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3-5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P < 0.05). Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (P < 0.001). ES caused difference in instrumental colour (CIE L*a*b*) values of lamb and goat meat compared with the control groups (P < 0.05) during aging period at 4°C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences.

Effects of single or combined dietary supplementation of β-glucan and kefir on growth performance, blood characteristics and meat quality in broilers.

PubMed

Cho, J H; Zhang, Z F; Kim, I H

2013-01-01

1. This study was conducted to evaluate the effects of dietary β-glucan and kefir (a fermented milk product) on growth performance, blood profiles, relative organ weight and meat quality in broilers. 2. A total of 375 day-of-hatch mixed sex ROSS 308 broilers (BW of 46 ± 0.1 g) were used in a 5-week experiment and randomly allotted to one of the following dietary treatments: (1) NC, basal diet; (2) PC, basal diet + 40 mg/kg of avilamycin; (3) B, NC + 0.1% β-glucan; (4) K, NC + 0.1% kefir; (5) BK, NC + 0.1% β-glucan + 0.1% kefir. 3. During weeks 0-3, broilers in B, K and BK treatments had higher body weight gain (BWG) than those in NC treatment. During weeks 4-5, BK treatment had a higher BWG than NC treatment. Overall, broilers given PC, K and BK diets had higher BWG than those given NC diet. The feed efficiency ratio (FCR) was improved by PC treatment. 4. Relative liver weight was increased by B treatment, whereas the relative weight of breast meat and gizzard was higher in BK group than that in NC group. Broilers given PC, B and BK diets had greater breast meat redness value and reduced drip loss at d 5 and d 7. The cooking loss was also reduced by B and BK treatments compared with NC treatment. 5. In conclusion, the results suggested that inclusion of 0.1% β-glucan and 0.1% kefir, either individually or combined, would improve growth performance and benefit meat quality in broiler chickens.

Growth performance, hematology, and meat quality characteristics of Mutton Merino lambs fed canola-based diets.

PubMed

Sekali, M; Marume, U; Mlambo, V; Strydom, P E

2016-08-01

A 56-day feeding trial was carried out to evaluate the effect of feeding canola meal (CM) on growth performance, hematology, and meat quality parameters of lambs. Twenty lambs with an average body weight of 23 ± 2.64 kg were randomly assigned to five dietary treatments and fed in individual cages for 56 days. The soya bean meal (SBM) in the control ration was replaced with canola meal at 0 (CM0), 25 (CM25), 50 (CM50), 75 (CM75), and 100 % (CM100) inclusion levels. Average daily weight gain (ADWG) and average daily feed intake (ADFI) were significantly higher in the CM25 and CM50, respectively. Feed conversion ratio (FCR) (3.09-3.41) and slaughter weight (SLW) (33.2-34.7 kg) were, however, similar among the treatment groups. Diet had no effect on carcass length (78.7-83.7 cm) and ultimate meat pH (pHu) (5.70-5.81). Nevertheless, hot carcass weight (HCW) (16.5-18.7 kg) and cold carcass weight (CCW) (16.2-18.2 kg) were higher (P < 0.05) in the CM0 and CM50 treatment groups. The shear force measurements (1.67-2.17 kg) differed (P < 0.05) across treatments. There was no dietary effect on the lightness (L*) (33.5-35.8), redness (a*) (11.35-12.7), and yellowness (b*) (13.4-14.8) of meat. In conclusion, CM can completely replace SBM in lamb diets without any negative effects on growth performance, general health, and meat quality of Mutton Merino lambs.

Performance and meat quality characteristics of broilers fed fermented mixture of grated cassava roots and palm kernel cake as replacement for maize.

PubMed

Chukwukaelo, A K; Aladi, N O; Okeudo, N J; Obikaonu, H O; Ogbuewu, I P; Okoli, I C

2018-03-01

Performance and meat quality characteristics of broilers fed fermented mixture of grated cassava roots and palm kernel cake (FCP-mix) as a replacement for maize were studied. One hundred and eighty (180), 7-day-old broiler chickens were divided into six groups of 30 birds, and each group replicated thrice. Six experimental diets were formulated for both starter and finisher stages with diets 1 and 6 as controls. Diet 1 contained maize whereas diet 6 contained a 1:1 mixture of cassava root meal (CRM) and palm kernel cake (PKC). In diets 2, 3, 4, and 5, the FCP-mix replaced maize at the rate of 25, 50, 75, and 100%, respectively. Each group was assigned to one experimental diet in a completely randomized design. The proximate compositions of the diets were evaluated. Live weight, feed intake, feed conversion ratio (FCR), carcass weight, and sensory attributes of the meats were obtained from each replicate and data obtained was analyzed statistically. The results showed that live weight, average daily weight gain (ADWG), average daily feed intake (ADFI), and FCR of birds on treatment diets were better than those on the control diets (Diets 1 and 6). The feed cost per kilogram weight gained decreased with inclusion levels of FCP-mix. Birds on diet 1 recorded significantly (p < 0.05) higher dressing percentage than those on the other five treatments. The sensory attributes of the chicken meats were not significantly (p > 0.05) affected by the inclusion of FCP-mix in the diets. FCP-mix is a suitable substitute for maize in broiler diet at a replacement level of up to 100% for best live weight, carcass weight yield, and meat quality.

Development of an assay for rapid identification of meat from yak and cattle using polymerase chain reaction technique.

PubMed

Yin, R H; Bai, W L; Wang, J M; Wu, C D; Dou, Q L; Yin, R L; He, J B; Luo, G B

2009-09-01

Yak meat is of good quality with fine texture, high protein and low fat content, and rich in amino acids compared with that of cattle, and it lacks anabolic steroids or other drugs. In general terms, however, the meat yield of yak is relatively low compared with that of the cattle. In order to prevent possible adulteration of yak meat with cattle meat, based on the sequence of mitochondrial 12S rRNA gene, a multiplex PCR-based approach was proposed for rapid identification of the meat from yak and cattle using three primers designed in this work. Through the combinatorial usage of three primers with a single reaction set, two fragments of 290 and 159bp were amplified from the cattle meat DNA, whereas only a fragment of 290bp was obtained from the yak meat DNA. Using the assay described, satisfactory amplification was accomplished in the analysis of raw and heat-treated binary meat mixtures of yak/cattle with a detection limit of 0.1% for cattle meat. The technique is fast and straightforward. It might be a useful tool in the quality control of yak meat and meat products.

Effect of Meat Price on Race and Gender Disparities in Obesity, Mortality and Quality of Life in the US: A Model-Based Analysis

PubMed Central

Pitt, Allison; Bendavid, Eran

2017-01-01

Introduction There are large differences in the burden and health implications of obesity by race and gender in the US. It is unclear to what extent policies modifying caloric consumption change the distribution of the burden of obesity and related health outcomes. Meat is a large component of the American diet. We investigate how changing meat prices (that may result from policies or from exogenous factors that reduce supply) might impact the burden of obesity by race and gender. Methods We construct a microsimulation model that evaluates the 15-year body-mass index (BMI) and mortality impact of changes in meat price (5, 10, 25, and 50% increase) in the US adult population stratified by age, gender, race, and BMI. Results Under each price change evaluated, relative to the status quo, white males, black males, and black females are expected to realize more dramatic reduction in 2030 obesity prevalence than white females. Life expectancy gains are also projected to differ by subpopulation, with black males far less likely to benefit from an increase in meat prices than other groups. Conclusions Changing meat prices has considerable potential to affect population health differently by race and gender. In designing interventions that alter the price of foods to consumers, it is not sufficient to assess health effects based solely on the population as a whole, since differential effects across subpopulations may be substantial. PMID:28045931

Effect of Meat Price on Race and Gender Disparities in Obesity, Mortality and Quality of Life in the US: A Model-Based Analysis.

PubMed

Pitt, Allison; Bendavid, Eran

2017-01-01

There are large differences in the burden and health implications of obesity by race and gender in the US. It is unclear to what extent policies modifying caloric consumption change the distribution of the burden of obesity and related health outcomes. Meat is a large component of the American diet. We investigate how changing meat prices (that may result from policies or from exogenous factors that reduce supply) might impact the burden of obesity by race and gender. We construct a microsimulation model that evaluates the 15-year body-mass index (BMI) and mortality impact of changes in meat price (5, 10, 25, and 50% increase) in the US adult population stratified by age, gender, race, and BMI. Under each price change evaluated, relative to the status quo, white males, black males, and black females are expected to realize more dramatic reduction in 2030 obesity prevalence than white females. Life expectancy gains are also projected to differ by subpopulation, with black males far less likely to benefit from an increase in meat prices than other groups. Changing meat prices has considerable potential to affect population health differently by race and gender. In designing interventions that alter the price of foods to consumers, it is not sufficient to assess health effects based solely on the population as a whole, since differential effects across subpopulations may be substantial.

Evaluation of four raw meat diets using domestic cats, captive exotic felids, and cecectomized roosters.

PubMed

Kerr, K R; Beloshapka, A N; Morris, C L; Parsons, C M; Burke, S L; Utterback, P L; Swanson, K S

2013-01-01

Our objective was to evaluate raw meat diets for captive exotic and domestic carnivores containing traditional and alternative raw meat sources, specifically, beef trimmings, bison trimmings, elk muscle meat, and horse trimmings. We aimed to examine diet composition and protein quality; apparent total tract energy and macronutrient digestibility in domestic cats, African wildcats, jaguars, and Malayan tigers; and ME and fecal fermentative end-products in domestic cats. Because of variation in the meat sources, dietary proximate, AA, and long-chain fatty acid composition were variable. Our analyses indicated that all diets had essential fatty acid deficiencies, and the elk diet (i.e., trimmed muscle meat) was deficient in total fat. Standardized AA digestibilities measured using the cecectomized rooster assay were high (>87%). Using the NRC minimum requirements for the growth of kittens, the first limiting AA of all diets was the combined requirement of Met and Cys (AA score: 81 to 95; protein digestibility corrected AA score: 75 to 90). All diets were highly digestible (88 to 89% OM digestibility). There was no effect of diet or felid species on DM (85 to 87%), OM, and GE (90 to 91%) digestibilities. Apparent CP digestibility was greater (P≤0.05) in cats fed elk (97%) compared with those fed bison (96%), and greater (P≤0.05) in wildcats (97%) and domestic cats (97%) compared with tigers (95%). The diet and species interaction (P≤0.05) was observed for apparent fat digestibility. In domestic cats, the fresh fecal pH and proportions of acetate and butyrate were altered (P≤0.05) due to diet. Diet also affected (P≤0.05) fresh fecal concentrations of total branched-chain fatty acids, valerate, and Lactobacillus genus. In conclusion, although the raw meat diets were highly digestible, because of variation in raw meat sources the nutrient composition of the diets was variable. Thus, compositional analysis of raw meat sources is necessary for proper diet formulation. The types of meat commonly used in raw meat diets may be deficient in total fat (trimmed muscle meat) and essential fatty acids (trimmings and muscle meats). Additionally, differences in raw meat source nutrient composition and digestibility affect the beneficial and putrefactive fermentative end-products found in feces.

Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere.

PubMed

Zhai, Yang; Huang, Jichao; Khan, Iftikhar Ali; Guo, Yuchen; Huang, Ming; Zhou, Guanghong

2018-01-01

The objective of this study was to investigate the physicochemical properties and changes in the microbial counts of boiled salted duck (BSD) meat packed under various conditions. BSD meat was stored under normal atmosphere (C) and two modified atmosphere packaging (MAP) conditions: M1 (N 2 , 100%) and M2 (CO 2 /N 2 , 30%/70%) at 4 °C. Microbiological quality, pH, redness, lipid oxidation, headspace gas composition, and water activity of BSD meat were measured. The results showed that the time to reach the maximum acceptable total viable counts (TVC, 4.9 log CFU/g) was 12, 18, and 21 d in C, M1, and M2 samples, respectively. Significant difference in the redness values was observed in all treatments during storage. The redness value of C group was significantly lower than that in M1 and M2 groups at the end of storage. The thiobarbituric acid-reactive substances (TBARS) values under MAP were 0.24 to 0.26 mg MDA/kg meat at the end of storage, lower (P < 0.05) than that in C group (0.78 mg MDA/kg meat). The water activity in M2 group was the lowest among all 3 groups. The CO 2 concentration in M2 decreased significantly during storage. Our study demonstrates that packaging with 30% CO 2 and 70% N 2 (M2) could extend the shelf-life of BSD meat to 21 d during storage at 4 °C, suggesting that MAP can be a practical approach to extend the shelf-life and maintain the quality of BSD products. This study evaluated the application of MAP for a cooked duck product. Our results showed that MAP can be utilized to extend the shelf-life. This technology may be used for preservation of other cooked meat products. © 2017 Institute of Food Technologists®.

High-Quality Traineeships: Identifying What Works. A National Vocational Education and Training Research and Evaluation Program Report

ERIC Educational Resources Information Center

Smith, Erica; Comyn, Paul; Kemmis, Roslin Brennan; Smith, Andy

2009-01-01

This study explores the common features of high-quality traineeships using case studies from the cleaning, child care, construction, retail, finance and insurance, and meat processing areas. The research identifies a range of policy measures that could improve both the practice and image of traineeships. A good practice guide has also been…

Carcass Characteristics and Meat Quality of Korean Native Ducks and Commercial Meat-type Ducks Raised under Same Feeding and Rearing Conditions

PubMed Central

Kwon, H. J.; Choo, Y. K.; Choi, Y. I.; Kim, E. J.; Kim, H. K.; Heo, K. N.; Choi, H. C.; Lee, S. K.; Kim, C. J.; Kim, B. G.; Kang, C. W.; An, B. K.

2014-01-01

This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45) and commercial meat-type ducks (Grimaud, n = 45) were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP) and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn)/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05). Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05) than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05) than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck. PMID:25358325

Carcass Characteristics and Meat Quality of Korean Native Ducks and Commercial Meat-type Ducks Raised under Same Feeding and Rearing Conditions.

PubMed

Kwon, H J; Choo, Y K; Choi, Y I; Kim, E J; Kim, H K; Heo, K N; Choi, H C; Lee, S K; Kim, C J; Kim, B G; Kang, C W; An, B K

2014-11-01

This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45) and commercial meat-type ducks (Grimaud, n = 45) were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP) and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn)/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05). Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05) than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05) than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck.

Transcriptomics Analysis on Excellent Meat Quality Traits of Skeletal Muscles of the Chinese Indigenous Min Pig Compared with the Large White Breed

PubMed Central

Liu, Yingzi; Yang, Xiuqin; Jing, Xiaoyan; He, Xinmiao; Wang, Liang; Liu, Yang; Liu, Di

2017-01-01

The Min pig (Sus scrofa) is a well-known indigenous breed in China. One of its main advantages over European breeds is its high meat quality. Additionally, different cuts of pig also show some different traits of meat quality. To explore the underlying mechanism responsible for the differences of meat quality between different breeds or cuts, the longissimus dorsi muscle (LM) and the biceps femoris muscle (BF) from Min and Large White pigs were investigated using transcriptome analysis. The gene expression profiling identified 1371 differentially expressed genes (DEGs) between LM muscles from Min and Large White pigs, and 114 DEGs between LM and BF muscles from the same Min pigs. Gene Ontology (GO) enrichment of biological functions and Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis showed that the gene products were mainly involved in the IRS1/Akt/FoxO1 signaling pathway, adenosine 5′-monophosphate-activated protein kinase (AMPK) cascade effects, lipid metabolism and amino acid metabolism pathway. Such pathways contributed to fatty acid metabolism, intramuscular fat deposition, and skeletal muscle growth in Min pig. These results give an insight into the mechanisms underlying the formation of skeletal muscle and provide candidate genes for improving meat quality. It will contribute to improving meat quality of pigs through molecular breeding. PMID:29271915

Biocontrol of Listeria monocytogenes in a meat model using a combination of a bacteriocinogenic strain with curing additives.

PubMed

Orihuel, Alejandra; Bonacina, Julieta; Vildoza, María José; Bru, Elena; Vignolo, Graciela; Saavedra, Lucila; Fadda, Silvina

2018-05-01

The aim of this work was to evaluate the effect of meat curing agents on the bioprotective activity of the bacteriocinogenic strain, Enterococcus (E.) mundtii CRL35 against Listeria (L.) monocytogenes during meat fermentation. The ability of E. mundtii CRL35 to grow, acidify and produce bacteriocin in situ was assayed in a meat model system in the presence of curing additives (CA). E. mundtii CRL35 showed optimal growth and acidification rates in the presence of CA. More importantly, the highest bacteriocin titer was achieved in the presence of these food agents. In addition, the CA produced a statistical significant enhancement of the enterocin CRL35 activity. This positive effect was demonstrated in vitro in a meat based culture medium, by time-kill kinetics and finally by using a beaker sausage model with a challenge experiment with the pathogenic L. monocytogenes FBUNT strain. E. mundtii CRL35 was found to be a promising strain of use as a safety adjunct culture in meat industry and a novel functional supplement for sausage fermentation, ensuring hygiene and quality of the final product. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of Nanoemulsified and Microencapsulated Mexican Oregano (Lippia graveolens Kunth) Essential Oil Coatings on Quality of Fresh Pork Meat.

PubMed

Hernández-Hernández, Elvia; Lira-Moreno, César Y; Guerrero-Legarreta, Isabel; Wild-Padua, Graciela; Di Pierro, Prospero; García-Almendárez, Blanca E; Regalado-González, Carlos

2017-06-01

Fresh meat is a highly perishable food. This work aimed to evaluate the influence of Mexican oregano (Lippia graveolens Kunth) incorporated into active coatings (ACs) spread on fresh pork meat as free (FEO), nanoemulsified (NEO), and microencapsulated (MEO) essential oil (EO), on its microbiological, physicochemical and sensory properties during 15 d at 4 ± 1 °C. Thymol and γ-terpinene were identified in the EO. In vitro effect of 2.85 mg EO/cm 2 was tested against Brochothrix thermosphacta, Micrococcus luteus, Lactobacillus plantarum, Pseudomonas fragi, and Salmonella Infantis. FEO antioxidant capacity (DPPH assay) was significantly higher than that of thymol, NEO and MEO (93.53%, 89.92%, 77.79%, and 78.50% inhibition, respectively), and similar to BHA (96.03%) and gallic acid (95.57%). FEO, NEO, and MEO ACs on meat caused growth inhibition of lactic acid bacteria (5 log population reduction) and Pseudomonas spp. (4 log reduction), whereas ≤1.5 log population reduction was observed for B. thermosphacta and Salmonella Infantis. Meat microbiota was more efficiently controlled by MEO than by FEO or NEO. ACs delayed lipid and oxymyoglobin oxidation of fresh pork meat. After 15 d of cold storage meat added with EO coatings was desirable for panelists, whereas untreated (UT) samples were undesirable. Active coatings are a significant alternative method for fresh meat preservation. © 2017 Institute of Food Technologists®.

Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing.

PubMed

Inguglia, Elena S; Zhang, Zhihang; Burgess, Catherine; Kerry, Joseph P; Tiwari, Brijesh K

2018-02-01

The present study investigated the effect of geometric parameters of the ultrasound instrument during meat salting in order to enhance salt diffusion and salt distribution in pork meat on a lab scale. The effects of probe size (∅2.5 and 1.3cm) and of different distances between the transducer and the meat sample (0.3, 0.5, and 0.8cm) on NaCl diffusion were investigated. Changes in the moisture content and NaCl gain were used to evaluate salt distribution and diffusion in the samples, parallel and perpendicular to ultrasound propagation direction. Results showed that 0.3cm was the most efficient distance between the probe and the sample to ensure a higher salt diffusion rate. A distance of 0.5cm was however considered as a trade-off distance to ensure salt diffusion and maintenance of meat quality parameters. The enhancement of salt diffusion by ultrasound was observed to decrease with increased horizontal distance from the probe. This study is of valuable importance for meat processing industries willing to apply new technologies on a larger scale and with defined operational standards. The data suggest that the geometric parameters of ultrasound systems can have strong influence on the efficiency of ultrasonic enhancement of NaCl uptake in meat and can be a crucial element in determining salt uptake during meat processing. Copyright © 2017 Elsevier B.V. All rights reserved.

Comparison of meat quality characteristics and fatty acid composition of finished goat kids from indigenous and dairy breeds.

PubMed

Yalcintan, Hulya; Ekiz, Bulent; Ozcan, Mustafa

2018-03-03

The aim of the study was to compare the certain carcass and meat quality traits and also fatty acid composition of goat kids from indigenous breeds (Gokceada and Hair Goat) and dairy breeds (Saanen and Maltese). A total 40 male kids from Saanen, Gokceada, Maltese and Hair Goat breeds were collected from commercial farms after weaning. Kids were finished for 56 days with grower concentrate and alfalfa hay in the sheepfold until slaughter. Higher mean values were found for Saanen kids in terms of slaughter weight, hot carcass weight and real dressing compared with Maltese, Hair Goat and Gokceada kids under the same intensive conditions. On the other hand, there were no significant differences between breeds in terms of instrumental meat quality traits, except meat colour. Meat from Gokceada and Hair Goat kids had higher lightness and Hue angle values than Saanen kids after 24 h of blooming. High meat redness values were observed for Saanen kids after 0 and 1 h of blooming. Panellist appreciated cooked meat from Saanen and Maltese kids in overall acceptability. If the fatty acid composition of meat was taken into consideration, kids from Saanen and Gokceada breeds displayed better values, because of the lower ƩSFA percentage and higher desirable fatty acids (C18:0 + ΣMUFA + ΣPUFA) percentage than Maltese and Hair Goat kids. Our results indicate that male kids for Saanen which is dairy breed could be assessable for quality goat meat production.

Quality of breast and thigh meats when broilers are fed rations containing graded levels of sugar syrup.

PubMed

Hashim, I B; Hussein, A S; Afifi, H S

2013-08-01

The dietary energy for broiler chicken is provided through the inclusion of cereal grains and vegetable oil in the ration. The cost of corn is increasing exponentially, whereas sugar syrup (SS) is available with reasonable cost. Sugar syrup can be used as a substitute for starch/grains and vegetable oil. No research has been reported on the effect of SS on broiler meat quality. In this study, Hubbard commercial broiler chicks were fed a control basal diet (corn-soy basal diet on an ad libitum basis) alone or with graded levels of SS. A completely randomized design with 3 replications (n = 3, treatments = 4 with 4 subsamples per treatment) were used to investigate the effect of replacing part of the corn and oil in broiler chicken rations with graded levels of SS (5, 10, and 15%) on breast and thigh meat quality (proximate analysis, cooking loss, instrumental color, and texture and sensory properties). Rations containing up to 15% SS had a slight effect on proximate composition of raw and cooked broiler breast and thigh meats. Cooking loss of thigh meat decreased significantly with increasing SS but increased significantly for breast meats. No significant differences were detected (P > 0.05) among breast or thigh meats fed rations with a different level of SS on all sensory properties, except that cooked thigh meat had a slightly harder texture. Overall, results suggest that feeding broilers with SS rations (up to 15%) produced high-quality breast and thigh meats with minimal differences.

Prediction of beef carcass and meat quality traits from factors characterising the rearing management system applied during the whole life of heifers.

PubMed

Soulat, J; Picard, B; Léger, S; Monteils, V

2018-06-01

In this study, four prediction models were developed by logistic regression using individual data from 96 heifers. Carcass and sensory rectus abdominis quality clusters were identified then predicted using the rearing factors data. The obtained models from rearing factors applied during the fattening period were compared to those characterising the heifers' whole life. The highest prediction power of carcass and meat quality clusters were obtained from the models considering the whole life, with success rates of 62.8% and 54.9%, respectively. Rearing factors applied during both pre-weaning and fattening periods influenced carcass and meat quality. According to models, carcass traits were improved when heifer's mother was older for first calving, calves ingested concentrates during pasture preceding weaning and heifers were slaughtered older. Meat traits were improved by the genetic of heifers' parents (i.e., calving ease and early muscularity) and when heifers were slaughtered older. A management of carcass and meat quality traits is possible at different periods of the heifers' life. Copyright © 2018 Elsevier Ltd. All rights reserved.

Pathways to increase consumer trust in meat as a safe and wholesome food.

PubMed

Gellynck, Xavier; Verbeke, Wim; Vermeire, Bert

2006-09-01

This paper focuses on the effect of information about meat safety and wholesomeness on consumer trust based on several studies with data collected in Belgium. The research is grounded in the observation that despite the abundant rise of information through labelling, traceability systems and quality assurance schemes, the effect on consumer trust in meat as a safe and wholesome product is only limited. The overload and complexity of information on food products results in misunderstanding and misinterpretation. Functional traceability attributes such as organisational efficiency and chain monitoring are considered to be highly important but not as a basis for market segmentation. However, process traceability attributes such as origin and production method are of interest for particular market segments as a response to meat quality concerns. Quality assurance schemes and associated labels have a poor impact on consumers' perception. It is argued that the high interest of retailers in such schemes is driven by procurement management efficiency rather than safety or overall quality. Future research could concentrate on the distribution of costs and benefits associated with meat quality initiatives among the chain participants.

Dietary green tea polyphenols do not affect vitamin E status, antioxidant capacity and meat quality of growing pigs.

PubMed

Augustin, K; Blank, R; Boesch-Saadatmandi, C; Frank, J; Wolffram, S; Rimbach, G

2008-12-01

Supplementation of pigs with vitamin E, the most important lipid-soluble antioxidant, has been shown to improve meat quality and animal health. Previous studies in cultured cells and laboratory animals indicate synergistic effects between polyphenols and vitamin E. The present feeding trial was undertaken to investigate the effects of dietary green tea polyphenols (GTP) on vitamin E status, antioxidative capacity and parameters of meat quality in growing pigs. Eighteen castrated, crossbred, male pigs received a flavonoid-poor diet based on corn starch, caseinate and rapeseed oil with a total vitamin E content of 17 IU/kg diet over a period of 5 weeks. This basal diet was supplemented with green tea extract to provide daily doses of 0 (control), 10 and 100 mg GTP/kg body weight. Dietary supplementation of growing pigs with GTP did not affect serum, liver, lung and muscle vitamin E (alpha- and gamma-tocopherol) concentrations, plasma antioxidant capacity (ferric reducing ability of plasma, trolox equivalent antioxidant capacity) or parameters of meat quality including meat temperature, pH, conductivity, colour and drip loss. In conclusion, supplementation of pig diets with green tea catechins is not associated with improved antioxidant status and meat quality under practice-oriented conditions.

Effect of genotype, gender and feed restriction on growth, meat quality and the occurrence of white striping and wooden breast in broiler chickens.

PubMed

Trocino, A; Piccirillo, A; Birolo, M; Radaelli, G; Bertotto, D; Filiou, E; Petracci, M; Xiccato, G

2015-12-01

Due to their importance for the control of meat quality in broiler chickens, the present study aimed at identifying the factors associated with the occurrence of myopathies and characterizing the meat properties when affected by myopathies. To this aim, a total of 768 broiler chickens were reared until slaughter (46 d) to evaluate the effect of genotype, gender, and feeding regime (ad libitum vs. restricted rate, 80% from 13 to 21 d of age) on performance and meat quality. Standard broilers were heavier (3,270 vs. 3,139 g; P<0.001) and showed lower feed conversion (1.56 vs. 1.61; P<0.001) than the high-yield broilers. Males showed higher final live weight (3,492 vs. 2,845 g) and lower feed conversion (1.54 vs. 1.63) than females (P<0.001). Feed restriction decreased final live weight (3,194 vs. 3,142 g; P<0.01) and feed conversion (1.60 vs. 1.57; P<0.01) compared to ad libitum feeding. At gross examination, feed restriction tended to increase white-striped breasts (69.5 vs. 79.5%; P<0.10), whereas females showed less wooden breasts than males (8.0 vs. 16.3%; P<0.05). White-striped fillets had higher pHu (5.87 vs. 5.83), and lower a* (-0.81 vs. -0.59) and b* color indexes (13.7 vs. 14.5) (P<0.05), whereas wooden breast fillets exhibited higher cooking losses (25.6 vs. 22.1%) and AK-shear force (4.23 vs. 2.84 kg/g) compared with normal fillets (P<0.001). At histological examination, 3.1% of pectoralis major were normal, 26.6% mildly degenerated, 45.3% moderately degenerated, and 25.0% severely degenerated. In conclusion, genotype had a moderate effect on growth without modifying myopathy occurrence. In contrast, gender and feed restriction affected performance, meat quality, and breast abnormalities. © 2015 Poultry Science Association Inc.

Performance, meat quality, and pectoral myopathies of broilers fed either corn or sorghum based diets supplemented with guanidinoacetic acid.

PubMed

Córdova-Noboa, H A; Oviedo-Rondón, E O; Sarsour, A H; Barnes, J; Ferzola, P; Rademacher-Heilshorn, M; Braun, U

2018-04-13

One experiment was conducted to evaluate the effects of guanidinoacetic acid (GAA) supplementation in broilers fed corn or sorghum-based diets on live performance, carcass and cut up yields, meat quality, and pectoral myopathies. The treatments consisted of corn or sorghum-based diets with or without the addition of GAA (600 g/ton). A total of 800 one-d-old male Ross 708 broiler chicks were randomly placed in 40 floor pens with 10 replicates (20 birds per pen) per each of the four treatments. At hatch, 14, 35, and 50 d, BW and feed intake were recorded. BW gain and FCR were calculated at the end of each phase. Four broilers per pen were selected and slaughtered at 51d and 55d of age to determine carcass and cut up yields, meat quality and myopathies (spaghetti muscle, white striping, and wooden breast) severity in the Pectoralis major. Data were analyzed as a randomized complete block design in a 2 × 2 factorial arrangement with grain type and GAA supplementation as main effects. At 50 d, diets containing GAA improved (P < 0.01) FCR (1.682 vs. 1.724 g: g) independently of grain type. At 55 d, broilers fed corn diets with GAA had higher breast meat yield (P < 0.05) compared to corn without GAA. Drip and cook loss, and shear force (Warner-Bratzler) were not affected (P > 0.05) by GAA supplementation at any slaughter ages. However, GAA decreased (P < 0.05) the ultimate pH at 51 and 55 d in breast meat samples compared to unsupplemented diets. At 51 d, broilers supplemented with GAA had double (P < 0.05) breast meat fillets without wooden breast (score 1) compared with broilers fed non-supplemented diets, therefore reducing the severity of this myopathy. In conclusion, GAA supplementation improved broiler live performance in broilers raised up to 50 d independently of grain source, increased breast meat yield in corn-based diets and reduced the severity of wooden breast myopathy.

Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs

PubMed Central

Dokmanovic, Marija; Baltic, Milan Z.; Duric, Jelena; Ivanovic, Jelena; Popovic, Ljuba; Todorovic, Milica; Markovic, Radmila; Pantic, Srdan

2015-01-01

Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L. PMID:25656214

Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens.

PubMed

Cong, J; Zhang, L; Li, J; Wang, S; Gao, F; Zhou, G

2017-02-01

1. This study aimed to investigate the effects of carnosine supplementation on meat quality, antioxidant capacity and lipid peroxidation status in broiler chickens. 2. A total of 256 1-d-old male Arbor Acres broilers were randomly assigned to 4 treatments consisting of 8 replicates of 8 chickens each. The birds were supplied with 4 different diets: a basal diet or a basal diet supplemented with 100, 200 or 400 mg/kg carnosine, respectively. The whole experiment lasted 42 d. 3. The results showed that dietary supplementation with carnosine linearly increased the values of pH 45   min and redness and reduced drip loss of breast meat. Dietary carnosine increased the activity of antioxidant enzymes in liver, serum and breast meat and decreased the contents of lipid peroxides at 21 and 42 d of age. 4. These findings indicated that dietary supplementation with carnosine was beneficial to enhance meat quality, antioxidant capacity and decrease lipid peroxidation status of breast meat.

Effect of freezing method and frozen storage duration on lamb sensory quality.

PubMed

Muela, E; Sañudo, C; Campo, M M; Medel, I; Beltrán, J A

2012-01-01

This study assessed the effect of three freezing methods with three frozen storage durations (1, 3, and 6 months) on the sensory quality of lamb. Methods were: air blast freezer, freezing tunnel+air blast freezer, and nitrogen chamber+air blast freezer. Meat was frozen after 48 h of ageing (0-4°C). Fresh meat (72 h ageing at 2-4°C) was used as control. Sensory analyses (trained panel and consumer tests) were performed on loin chops (Longissimus lumborum) after 24 h of thawing. Results from the trained panel test showed that freezing (method and/or storage duration) had no significant effect. Consumers found that freezing affected sensory quality. Cluster analysis for overall acceptability divided the population into four classes with different preference patterns, and none of them showed a significant preference for fresh meat. The small differences between fresh and thawed meat shown in this study should not give consumers concerns about buying frozen meat or consuming thawed meat. Copyright © 2011. Published by Elsevier Ltd.

Meat consumption and diet quality and mortality in NHANES III.

PubMed

Kappeler, R; Eichholzer, M; Rohrmann, S

2013-06-01

There is growing evidence that meat consumption is associated with total and cause-specific mortality. Our objective was to evaluate the association of meat intake and the healthy eating index (HEI) with total mortality, cancer and cardiovascular disease (CVD) mortality. Analyses are based on 17, 611 participants from Third National Health and Nutrition Examination Survey (NHANES III) (1986-2010). Meat intake was assessed using a food frequency questionnaire administrated at baseline. Adherence to the HEI was analyzed with a single 24-h dietary recall. Cox proportional hazards regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) of mortality according to five categories of meat consumption and three categories of the HEI score. During the follow-up period, 3683 deaths occurred, of which 1554 were due to CVD and 794 due to cancer. After multivariable adjustment, neither red and processed meat, nor white meat consumption were consistently associated with all-cause or cause-specific mortality. In men, white meat consumption tended to be inversely associated with total mortality (P for trend=0.02), but there was no such association among women. Significantly decreased mortality was observed in the top compared with the bottom third of the HEI score (HR=0.70, 95% CI 0.52-0.96). This association was only observed in men, but not in women. Meat consumption was not associated with mortality. A healthy diet according to HEI, however, was associated with a decreased total mortality in men, but not in women.

Sensory quality of beef from different finishing diets.

PubMed

Resconi, V C; Campo, M M; Font i Furnols, M; Montossi, F; Sañudo, C

2010-11-01

Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20 days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Growth, carcass yield and meat quality attributes of Red Maasai sheep fed wheat straw-based diets.

PubMed

Safari, John G; Mushi, Daniel E; Mtenga, Louis A; Kifaro, George C; Eik, Lars O

2011-01-01

Thirty-two castrated Red Maasai sheep (12.7 kg initial body weight, aged 12-18 months), were used in an 84-day experiment to evaluate diets based on treated straw upon growth performance, carcass yield and meat quality. The animals were blocked by weight into four similar groups and randomly allotted into four dietary treatments, with eight individually fed animals per treatment. The dietary treatments were ad libitum untreated wheat straw (UTS), wheat straw treated with urea and lime (TS), straw and ad libitum hay (UTSH), and TS and ad libitum hay (TSH). In addition, each experimental animal received 220 g/day (on as fed basis) of a concentrate diet. Treatment of straw increased (P < 0.05) dry matter intake (42.3 vs. 33.7 g/kg W (75)/day), energy intake (4.6 vs. 3.7 MJ ME/d) and the average daily gain (40.7 vs. 23.1 g). Animals on TS produced heavier (P < 0.05) carcasses (6.6 vs. 5.4 kg) with superior conformation than animals on UTS. Percentage cooking loss was higher in carcasses from animals fed TS compared to those from other diets. Except M. longissimus dorsi and M. semitendinosus, tenderness of muscles was not affected by diet but ageing of meat improved (P < 0.001) tenderness. Overall, straw treatment increased carcass yields with limited effects on meat quality attributes.

The physical and microbiological quality of chicken meat in the different type of enterprise poultry slaughterhouse: a case study in Karanganyar District

NASA Astrophysics Data System (ADS)

Hertanto, B. S.; Nurmalasari, C. D. A.; Nuhriawangsa, A. M. P.; Cahyadi, M.; Kartikasari, L. R.

2018-01-01

The aim of this study was to determine the physical and microbiological quality of chicken meat produced by the different type of enterprise slaughterhouse in Karanganyar District. The number of 20 poultry slaughterhouses was determined by convenience sampling method. The samples of chicken meat were randomly collected from medium enterprise poultry slaughterhouses (n=12) and small enterprise poultry slaughterhouses (n=8). A survey was carried out among poultry slaughterhouses in Karanganyar District. All the samples were subjected to physical quality consisted of pH test, texture, and color, while microbiological quality consisted of total plate count, microbial detection of Escherichia coli and Salmonella. The data were analyzed using descriptive quantitative analysis. The study showed that chicken meat in 6 small enterprise slaughterhouses and 11 medium enterprise slaughterhouses had normal pH of 5.81 - 6.3. Color and texture of chicken meats had relatively normal in both small and medium enterprise slaughterhouses. The total plate count of chicken meat showed in both small and medium enterprise slaughterhouses was <1x106 CFU/gr. The test of bacterial contamination showed that 3 of small and medium enterprise slaughterhouses were positively contaminated by Escherichia coli of >1x101 CFU/gr, and Salmonella was detected in 1 medium enterprise slaughterhouse. The overall results of the study suggest that the potential risk of chicken meat contamination depends on the processing of chicken meat in poultry slaughterhouses.

Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400 mg kg⁻¹.

PubMed

Ortuño, Jordi; Serrano, Rafael; Jordán, María José; Bañón, Sancho

2014-04-01

The use of dietary rosemary extract (DRE) at low doses is proposed as a nutritional strategy to improve meat preservation. Lamb diet was supplemented with 0, 200 or 400mg DRE (containing carnosic acid and carnosol at 1:1 w:w) per kg feed during the fattening stage. Meat quality was evaluated in lamb fillets packed under protective atmosphere and kept in retail conditions for up to 14 days. The effects of diet and storage time were determined on different physical-chemical (L*a*b* color, pH, TBARS, protein oxidation and volatiles from lipid oxidation), microbial (total viable and psychrophilic bacteria, Enterobacteriaceae, molds and yeasts) and sensory (appearance and odor) characteristics of the meat. The antioxidant and antimicrobial effects of DRE on meat were demonstrated. DRE delayed lean and fat discoloration, lipid oxidation, odor deterioration and microbial spoilage, extending the shelf life time of fillets from around 9 to 13 days. Both DRE doses provided similar shelf life extension. Copyright © 2013 Elsevier Ltd. All rights reserved.

Technology to control variation in meat quality

USDA-ARS?s Scientific Manuscript database

Consumers have certain expectations regarding the quality of the meat they purchase. Lean color is the primary quality attribute used by consumers to make purchase decisions. Similarly, repeat purchase decisions are generally a result of eating satisfaction, which is determined by the perceived va...

Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows.

PubMed

Coleman, Lucy W; Hickson, Rebecca E; Schreurs, Nicola M; Martin, Natalia P; Kenyon, Paul R; Lopez-Villalobos, Nicolas; Morris, Stephen T

2016-11-01

Steers from Angus, Angus×Holstein Friesian, Angus×Holstein Friesian-Jersey and Angus×Jersey cows and a Hereford sire were measured for their carcass and meat quality characteristics. Steers from the Angus×Holstein Friesian cows had a greater final body weight and carcass weight (P<0.05). Steers from Angus×Jersey cows had the lowest carcass weight and dressing-out percentage (P<0.05). There was a greater fat depth over the rump at 12 and 18months of age for the steers from Angus cows (P<0.05) but, not at 24months of age. The steers had similar meat quality characteristics across the breed groups. Steers from Angus×Holstein Friesian and Angus×Jersey cows had a higher ratio of n6 to n3 fatty acids. Using beef-cross-dairy cows to produce steers for meat production does not impact on meat quality. Using Jersey in the breed cross reduced the carcass tissues in the live weight and the potential meat yield. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

PubMed Central

RAJI, A.O.Q.

2014-01-01

Summary Introduction. Food-borne disease outbreaks remain a major global health challenge and cross-contamination from raw meat due to poor handling is a major cause in developing countries. Adequate knowledge of meat handlers is important in limiting these outbreaks. This study evaluated and compared the safe meat-handling knowledge, attitudes and practices (KAP) of private (PMPP) and government meat processing plants' (GMPP) workers in south-western Nigeria. Methods. This cross sectional study comprised 190 meat handlers (PMPP = 55; GMPP = 135). Data concerning their safe meat-handling knowledge, attitudes and practices as well as their socio-demographic characteristics, such as age, gender and work experience were collected. Results. A significant association was observed between the type of meat processing plants and their knowledge (p = 0.000), attitudes (p = 0.000) and practices (p = 0.000) of safe meat-handling. Meat handlers in the GMPP were respectively, about 17 times (OR = 0.060, 95%CI: 0.018-0.203), 57 times (OR = 0.019, 95% CI: 0.007-0.054) and 111 times (OR = 0.009, 95%CI: 0.001- 0.067) less likely to obtain good knowledge, attitude and practice level of safe meat-handling than those from PMPP. Further, KAP levels were significantly associated with age group, education and work experience (p < 0.05). Discussion. Study findings suggest the need for future policy in food industry in developing countries to accommodate increased involvement of private sector for improved food safety and quality delivery. Public health education on safe food handling and hygiene should be on the front burner among food handlers in general. PMID:25916026

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils.

PubMed

Castro, T; Cabezas, A; De la Fuente, J; Isabel, B; Manso, T; Jimeno, V

2016-03-01

Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (average BW=293.7±38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 (P<0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio (P<0.05), OLI had the highest content of t11-18:1 (P<0.01) and c9,t11-18:2 (P<0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) (P<0.001), the highest percentage of PUFA (P<0.01) and a lower index of atherogenicity (P=0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil.

Growth performance and carcass and meat quality of broiler chickens fed diets containing micronized-dehulled peas (Pisum sativum cv. Spirale) as a substitute of soybean meal.

PubMed

Laudadio, V; Tufarelli, V

2010-07-01

An experiment was carried out to evaluate the effects of diets containing peas on productive traits, carcass yields, and fatty acid profiles (breast and drumstick meat) of broiler chickens. Hubbard strain broiler chicks, divided into 2 groups, received from 14 d to slaughtering age (49 d) a wheat middlings-based diet containing soybean (190 g/kg) or micronized-dehulled peas (400 g/kg) as the main protein source. The inclusion of peas did not significantly change the growth performance of birds. The pea level had no effect on the dressing percentage, the percentage of breast or drumstick muscles, and abdominal fat. The muscles of birds fed the pea diet had significant (P < 0.05) lower L* (lightness) and b* (yellowness, drumstick muscle) values and fat content. Instead, total collagen and water-holding capacity values were higher in the pea treatment. The polyunsaturated fatty acid concentration in breast and drumstick muscles was significantly increased with the alternative protein source inclusion, whereas the saturated fatty acid was similar among treatments. The n-6/n-3 polyunsaturated fatty acid ratio of the broiler drumstick meat decreased significantly in the pea group. Dietary pea inclusion improved the saturation index of meat without altering atherogenic and thrombogenic indexes. It can be concluded that the pea treatment tested had a positive effect on the performance and meat quality of broiler chickens.

Metabonomics profiling of marinated meat in soy sauce during processing.

PubMed

Yang, Yang; Ye, Yangfang; Pan, Daodong; Sun, Yangying; Wang, Ying; Cao, Jinxuan

2018-03-01

Marinated meat in soy sauce is one of the most popular traditional cured meat products in China. Its taste quality is directly related to primary and secondary metabolites. Herein, the change of metabolite composition of marinated meat in soy sauce during processing was systematically characterised using 1 H NMR and multivariate data analysis. The marinated meat in soy sauce metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 78.6% and 16.6% of variables, respectively. Amino acids, sugars, acetate, succinate, uracil and inosine increased during marinating, while lactate, creatine, inosine-5'-monophosphate (5'-IMP) and anserine decreased (P < 0.05). After marinating, most of the metabolites decreased except for acetate and alanine (P < 0.05). There was a negative effect on the taste of marinated meat in soy sauce during the late stage of dry-ripening. These findings indicated that the potential of NMR-based metabonomics is of importance for taste quality of marinated meat in soy sauce, which could contribute to a better understanding of the changes of taste compounds in meat products during processing. Shortening the dry-ripening period could be considered to improve the taste quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Comparison of various types of starch when used in meat sausages.

PubMed

Skrede, G

1989-01-01

Technological and sensory properties of meat sausages formulated with 4·0% of either potato flour, modified (acetylated distarch phosphate) potato starch, wheat, corn or tapioca starch were compared. Sausages were analyzed after cooking at temperatures between 65 and 85°C followed by storage at 5°C and -25°C. Characteristics evaluated were weight loss during cooking and storage, instrumentally and sensory assessed firmness, taste and smell of sausages. The results revealed differences in the suitability of starches for use in meat sausages. Part of the differences could be ascribed to differences in gelatination properties of the starches. With the criteria used for evaluating quality, potato flour was rated as the best suited starch followed by wheat starch while tapioca was rated as the least suited. Corn starch required cooking temperatures above 75°C and showed relatively low freeze/thaw stability. The modified potato starch stored well both above and below the freezing point. Copyright © 1989. Published by Elsevier Ltd.

Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products.

PubMed

Kęska, Paulina; Stadnik, Joanna; Zielińska, Dorota; Kołożyn-Krajewska, Danuta

2017-01-01

Meat and meat products are an important component of the daily diet. Nevertheless, they are perishable goods and are prone to microbial contamination, which leads to an increased risk to the health of consumers as well as economic losses in the meat industry. Fermentation has been used for thousands of years to preserve meat. As a result of extensive biochemical reactions occurring in meat during fermentation and ripening, the condi- tions inhibiting the growth of pathogenic and spoilage bacteria are formed. These changes are catalyzed by endogenous meat enzymes and exogenous enzymes derived from natural contaminating bacteria or starter cultures applied. In dry-cured and fermented meat products they are represented mainly by lactic acid bacte- ria (LAB) that produce a wide range of compounds, such as bacteriocins, directed against other microorgan- isms. The use of bactericidal peptides does not affect the sensory quality of foodstuffs, so that they attract attention as alternative means of preserving the stability and safety of dry-cured products.

Effect of housing environment on laying hen meat quality: Assessing Pectoralis major pH, colour and tenderness in three strains of 80-81 week-old layers housed in conventional and furnished cages.

PubMed

Frizzell, K M; Lynch, E; Rathgeber, B M; Dixon, W T; Putman, C T; Jendral, M J

2017-02-01

1. Meat quality is affected by factors such as stress, genetic strain and activity and is determined in part by measures of pH, colour and tenderness. In conventional laying hen cages (CC), lack of physical space and inability to perform highly motivated behaviours leads to stress and inactivity. Furnished cages (FCs) permit expression of highly motivated behaviours, but typically house larger group sizes than CC, thereby contributing to social stress. The objective of this study was to evaluate the effects of CC and FC laying hen housing environments and strain differences on meat quality of 80-81-week-old birds. 2. Pectoralis major meat quality was assessed for two flocks of Shaver White (SH), Lohmann Lite (LL) and Lohmann Brown (LB) hens housed in either 5-hen CC or 40-hen FC. Between 80 and 81 weeks, muscle samples were collected from randomly selected hens and analysed for muscle pH, colour and shear force (SF) using established methods. 3. In both flocks, the combined treatment body weights (BWs) were higher for CC than FC hens and the combined strain BWs were higher for LB than LL and SH hens. Flock 1 LB had lower initial and ultimate pH than SH and LL, and greater pH decline than SH. Muscle redness (a*) was higher for CC SH than FC SH in both flocks. Muscle a* was higher for LL than SH and LB in Flock 1, and higher than SH in Flock 2. Housing differences in muscle SF were absent. In CC, SF was higher for SH than LL and LB in Flock 1, and higher than LB in Flock 2. 4. Lack of housing differences suggests that environmental stressors present in both housing systems similarly affected meat quality. Strain differences for muscle pH, a* and SF indicate increased stress experienced by SH and LL hens. The absence of Flock 2 strain differences is consistent with the cannibalism outbreak that occurred in this flock and most severely impacted LB hens.

Restricting the intake of a cereal-based feed in free-range-pastured poultry: effects on performance and meat quality.

PubMed

Ponte, P I P; Prates, J A M; Crespo, J P; Crespo, D G; Mourão, J L; Alves, S P; Bessa, R J B; Chaveiro-Soares, M A; Gama, L T; Ferreira, L M A; Fontes, C M G A

2008-10-01

Pastures are assumed to be good sources of alpha-linolenic acid (ALA) and other bioactive compounds. In this study, we evaluated the effects of restricting the intake of a cereal-based feed on the consumption of a legume-based pasture, and consequently on poultry performance and meat quality. Broilers of the RedBro Cou Nu x RedBro M genotype were fed a cereal-based feed at different intake restriction levels (100, 75, or 50% of ad libitum intake) in portable floorless pens located on a subterranean clover (Trifolium subterraneum) pasture. Control birds were maintained at the same site in identical pens but had no access to pasture. The results revealed that, although the growth rate achieved was below the levels expected for the genotype, restriction of cereal-based feed intake had a significant impact on broiler weight gain and feed conversion while leading to an increase in relative leguminous pasture intake (from 1.6 to 4.9% of the total intake, on a DM basis). In addition, bird performance was positively influenced by pasture consumption. The capacity of ingested pasture to modulate carcass characteristics, broiler meat fatty acid profiles, and the meat content of total cholesterol, tocopherols, and to-cotrienols was investigated in broiler chickens slaughtered on d 64. Pasture intake decreased carcass yield (P < 0.05) and meat pH (P < 0.001) and improved breast skin pigmentation (P < 0.001). Consumption of the leguminous pasture had a marginal effect in the vitamin E profiles and cholesterol contents of broiler meat (P < 0.05), although it significantly affected the meat fatty acid profile. Although pasture intake did not influence the linoleic acid content of poultry meat, the levels of n-3 polyunsaturated fatty acids in breast meat [ALA (P < 0.001), eicosapentaenoic acid (P < 0.001), docosapentaenoic acid (P < 0.001), and docosahexaenoic acid (P < 0.001)] were significantly greater in birds consuming the leguminous biomass. Overall, the data suggest an important deposition of ALA and some conversion of ALA to its derivatives in pastured broilers subjected to a restriction of cereal-based feed.

Carcass and meat quality of dual-purpose chickens (Lohmann Dual, Belgian Malines, Schweizerhuhn) in comparison to broiler and layer chicken types.

PubMed

Mueller, S; Kreuzer, M; Siegrist, M; Mannale, K; Messikommer, R E; Gangnat, I D M

2018-05-18

Currently, there is an intensive ethical discussion about the practice of culling day-old layer cockerels. One solution to avoid this practice could be using dual-purpose types, where males are fattened for meat and females used for egg production. The aim of the present study was to compare fattening performance, carcass conformation, and composition as well as meat quality of Lohmann Dual, a novel dual-purpose type, and 2 traditional dual-purpose types (Belgian Malines and Schweizerhuhn) with 2 broiler types and 1 layer type (Lohmann Brown Plus). Broilers included a conventional line (Ross PM3) and a slower-growing line (Sasso 51) fulfilling requirements of organic farming. Nine birds of each type were fed on a conventional broiler diet. Feed intake and metabolizability of nitrogen and energy were recorded per pen (n = 3), the latter through excreta sampling. For each bird, carcass conformation was assessed, and weights of body, carcass, breast meat, legs, wings, and inner organs were determined. Additionally, breast angle, an indicator for carcass appeal, and skin color were recorded. Meat quality assessment included determinations of thaw and cooking loss, shear force, meat color, and proximate composition of the breast meat. None of the dual-purpose types (20 to 30 g ADG) performed as well in growth as the intensively growing broiler line (68 g ADG). However, Lohmann Dual could compete with the slower-growing broiler line (slower growth but better feed efficiency, similar in carcass weight and breast proportion). Also breast angle was quite similar between Lohmann Dual (100°) and the extensive broiler type (115°C) compared to the intensive broiler line (180°). Meat quality was most favorable in the intensive broilers with the smallest shear force and thawing loss, whereas meat quality was not different between the other types. The Schweizerhuhn performed only at the level of the layer hybrid, and the Belgian Malines was ranked only slightly better.

Meat quality and health implications of organic and conventional beef production.

PubMed

Kamihiro, S; Stergiadis, S; Leifert, C; Eyre, M D; Butler, G

2015-02-01

Recommendation to reduce fat consumption from ruminant meat does not consider the contribution of nutritionally beneficial fatty acids in lean beef. Here we report effects of production system (organic vs conventional) and finishing season on meat and fat quality of sirloin steaks from retail outlets and simulated fatty acid intakes by consumers. There was little difference in meat quality (pH, shear force and colour), but the fat profiles varied considerably between production systems and season. Meat fat from organic and summer finished cattle contained higher concentrations of conjugated linoleic acid, its precursor vaccenic acid and individual omega-3 fatty acids and had a lower ratio of omega-6 to omega-3 fatty acids compared with non-organic and winter finished cattle respectively. The fat profile from summer finished organic beef aligns better to recommended dietary guideline including those for long chain omega-3 fatty acids compared with that from winter finished, non-organic steak.

Association of DGAT2 gene polymorphisms with carcass and meat quality traits in domestic pigeons (Columba livia).

PubMed

Mao, H G; Dong, X Y; Cao, H Y; Xu, N Y; Yin, Z Z

2018-04-01

1. Diacylglycerol acyltransferase (DGAT) plays an important role in the synthesis of triacylglycerol, but its effects on meat quality and carcass composition in pigeons are unclear. In this study, single-nucleotide polymorphisms (SNPs) in the exons of the DGAT2 gene were identified and analysed by using DNA sequencing methods in 200 domestic pigeons (Columba livia). The associations between DGAT2 polymorphisms and carcass and meat quality traits were also analysed. 2. Sequencing results showed that 5 nucleotide mutations were detected in exons 3, 4, 5 and 6 of the DGAT2 gene. The analysis revealed three genotypes (AA, AB and BB) in G18398T and G22484C, in which the AA genotype and A allele had the highest frequency. 3. In the SNP of G18398T located in exon 5, individuals with genotype BB had significantly higher meat quality and lower abdominal fat content than those with AA or AB genotype. In the SNP of G22484C located in exon 6, the genotype AA showed highest carcass trait values, while the genotype BB represented better meat quality, compared to AA and AB genotypes. 4. The results imply that DGAT2 gene has a close relationship with carcass and meat quality traits in pigeons, and the SNPs of G18398T and G22484C can be used as genetic markers for marker-assisted breeding in pigeon.

Factors affecting the water holding capacity of red meat products: a review of recent research advances.

PubMed

Cheng, Qiaofen; Sun, Da-Wen

2008-02-01

The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, which in turn has economic implications, but is also important in terms of eating quality. A number of pre-and post-mortem factors influence the water holding capacity (WHC) of meat. During the growth and development of meat animals, genotype and animal diet are important due to their direct influence on muscle characteristics. In the immediate pre-slaughter period, stresses on the animal such as fasting, and different stunning methods are likely to influence meat WHC. In the post-slaughter period chilling, ageing, injecting non-meat ingredients, as well as tumbling have important influences on WHC. Furthermore, cooking and cooling procedures for the final meat products can also affect the WHC of the product, in particular the cooking and the cooling methods, the heating and the cooling rate, the cooking temperature, and the endpoint temperature. This paper provides an overview of recent research on important intrinsic and extrinsic factors that affect the WHC of beef, pork, and lamb products, and reveals explanations and solutions to some of the critical problems related to WHC and product quality.

Carcass characteristics, meat quality and nutritional value of horsemeat: a review.

PubMed

Lorenzo, José M; Sarriés, María Victoria; Tateo, Alessandra; Polidori, Paolo; Franco, Daniel; Lanza, Massimiliano

2014-04-01

Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The aim of the present review was to shed light on the nutritional composition of horsemeat and their benefits for human health. One of the reasons for such interest was the occurrence, in Europe several years ago, of dioxin, Bovine Encephalopathy and foot-and-mouth disease problems in farm animals. Therefore, consumers began to look for alternative red meats from other non-traditional species. There is no carcass classification system on horses designated to meat consumption. It would be advisable to standardize the equine meat market to reduce variations that may reflect differences in meat quality. The nutritional composition of horsemeat by comparison with pork, beef or poultry is characterized by low levels of fat and cholesterol (about 20% less), relatively high concentrations of n-3 fatty acids and heme iron indicating that its consumption may be beneficial for health. Therefore, horsemeat may supplement the meat market with good quality products, although as in other dietary components moderation is advisable. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effects of supplemental copper on the serum lipid profile, meat quality, and carcass composition of goat kids.

PubMed

Huang, Yanling; Wang, Yong; Lin, Xi; Guo, Chunhua

2014-06-01

To evaluate the effects of copper (Cu) supplementation on the serum lipid profile, meat quality, and carcass composition of goat kids, thirty-five 3-4-month-old Jian Yang big-eared goat kids (BW 20.3±0.6 kg) were randomly assigned to one of seven dietary Cu treatments (n=5/treatment). The dietary Cu concentrations were: (1) control (no supplemental Cu), (2) 20 mg, (3) 40 mg, (4) 80 mg, (5) 160 mg, (6) 320 mg, and (7) 640 mg of supplemental Cu/kg dry matter (DM). Copper was supplemented as CuSO4.5H2O (25.2 % Cu). The goats were fed a high-concentrate basal diet with the different concentrations of supplemental Cu/kg DM for 96 days. The serum lipid profile was determined on day 51 and day 96. Meat quality and carcass composition of longissimus dorsi muscle were measured after the goats were slaughtered at 96 days. Serum total cholesterol, triglycerides, high density lipoprotein-cholesterol (HDL-C), and low density lipoprotein-cholesterol (LDL-C) were not affected by treatment (P>0.18). No differences were observed in drip loss, cooking loss, a* (redness/greenness) and b* (yellowness/blueness) values (P>0.17); however, the 24-h pH value (linear; P=0.0009) and L* (brightness) value (linear; P=0.0128) decreased, and shear force increased (linear; P=0.0005) as Cu supplementation increased. The intramuscular fat (%) increased (linear; P=0.001) as supplemental Cu increased. No differences (P>0.21) in the moisture, crude protein, and ash (%) were observed. Results of this study indicate that supplemental Cu does not modify the serum lipid profile; however, it can impact intramuscular fat content and the meat quality of goat kids.

Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing

PubMed Central

Nakyinsige, K.; Fatimah, A. B.; Aghwan, Z. A.; Zulkifli, I.; Goh, Y. M.; Sazili, A. Q.

2014-01-01

A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at 4°C, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out. PMID:25049968

Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing.

PubMed

Nakyinsige, K; Fatimah, A B; Aghwan, Z A; Zulkifli, I; Goh, Y M; Sazili, A Q

2014-03-01

A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at 4°C, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.

7 CFR 54.4 - Kind of service.

Code of Federal Regulations, 2011 CFR

2011-01-01

... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations Service § 54.4 Kind of service. (a... standards. Class, grade, and other quality may be determined under said standards for meat of cattle, sheep...

Meat and nutritional quality comparison of purebred and crossbred pigs.

PubMed

Zhang, Jie; Chai, Jie; Luo, Zonggang; He, Hang; Chen, Lei; Liu, Xueqin; Zhou, Qinfei

2018-01-01

Crossbreeding is an effective method of improving the efficiency and profit of production in commercial pig operations. To understand the effect of crossbreeding on meat and nutrient quality, a combination including three purebred (Duroc, D; Landrace, L; Yorkshire, Y) and two crossbred pig lines (Landrace × Yorkshire, LY; Duroc × (Landrace × Yorkshire), DLY) frequently used internationally were studied. The results showed that meat from the LY and DLY crosses had lower values for lightness L24h∗, shear force and epinephrine and higher values for drip loss, C18:1, insulin, glucagon and monounsaturated fatty acids than D, L and Y pigs. Moreover, LY had higher values for post mortem pH and lower values for a* and b* than the purebreds. In contrast, DLY had lower values for pH and higher values for a* and b* than the purebreds. Meat quality-related gene analysis showed that the CAST, IGF2 and MC4R gene expression levels in the LY and DLY pigs were significantly higher than those in the D, L and Y pigs. These results indicate that crossbreeding can alter the meat quality, nutritive value, energy metabolism and gene expression of pigs. Future research should focus on microRNA expression and DNA methylation that regulate gene expression and thus affect the meat quality. © 2017 Japanese Society of Animal Science.

Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.

PubMed

Zhuang, H; Savage, E M

2008-10-01

Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U.S. market. However, there was a lack of published data about its effect on quality measurements of chicken meat. Broiler breast fillets deboned at 24-h postmortem were cooked with one of the 3 methods to the core temperature of 80 degrees C. Cooking methods were evaluated based on cooking operation requirements, sensory profiles, Warner-Bratzler (WB) shear and cooking loss. Our results show that the average cooking time for the combi oven was 17 min compared with 31 min for the commercial oven method and 16 min for the hot water method. The combi oven did not result in a significant difference in the WB shear force values, although the cooking loss of the combi oven samples was significantly lower than the commercial oven and hot water samples. Sensory profiles of the combi oven samples did not significantly differ from those of the commercial oven and hot water samples. These results demonstrate that combi oven cooking did not significantly affect sensory profiles and WB shear force measurements of chicken breast muscle compared to the other 2 cooking methods. The combi oven method appears to be an acceptable alternative for preparing chicken breast fillets in a quality assessment.

Comparative evaluation of rumen-protected fat, coconut oil and various oilseeds supplemented to fattening bulls. 1. Effects on growth, carcass and meat quality.

PubMed

Sutter, F; Casutt, M M; Ossowski, D A; Scheeder, M R; Kreuzer, M

2000-01-01

Growth performance, carcass and meat quality were determined in 36 fattening Brown Swiss bulls fed with maize silage-hay-concentrate based rations supplemented with fats and various oilseeds. The concentrate diet in the control group contained only barley and soybean meal, while the treated groups included, as partial replacement of the concentrate, rumen-protected crystalline fat, coconut oil, whole crushed rapeseed, sunflower seed or linseed, providing additional 3% fat of total ration dry matter. Animals were housed in groups of six with one representative of each treatment in a monofactorial design and feed was offered using transponder controlled equipment. Daily gains were similar for control, protected fat, rapeseed and linseed treatments (1240 g/d on average), but were lower (P < 0.05) with sunflower seed (1135 g/d) and coconut oil (1038 g/d). Corresponding differences (P < 0.05) in carcass weights were observed. All fat supplemented groups had reduced rumen fluid protozoa counts (P < 0.05). Carcasses tended to be leaner with the fat supplements. Mostly no significant effects on other carcass quality (dressing percentage, conformation score) and meat quality traits (final pH, cooking loss, shear forces) as well as composition (dry matter, fat, collagen) occurred. Consequently, rumen protected fat and some oilseeds can be recommended to be fed to growing cattle as energy sources.

Carcass characteristics of feedlot lambs fed crude glycerin contaminated with high concentrations of crude fat.

PubMed

Lage, J F; Paulino, P V R; Pereira, L G R; Duarte, M S; Valadares Filho, S C; Oliveira, A S; Souza, N K P; Lima, J C M

2014-01-01

Thirty non-castrated male lambs with 20±2.3 kg average body weight (BW) were randomly assigned to five treatments consisted of different dietary concentrations of crude glycerin (CG; 0, 3, 6, 9 and 12% on DM basis) to evaluate the effects on performance, carcass and meat quality traits. A quadratic effect was observed for performance (P=0.04), final BW (P<0.01) and hot carcass weight (P<0.01). No effects of CG were observed (P>0.05) on carcass pH neither on shear-force, cooking loss and ether extract content in longissimus. The inclusion of CG tended to reduce the Zn content in meat (P=0.09). The data suggests that CG (36.2% of glycerol and 46.5% of crude fat) may be used in diets of finishing lambs with concentrations up to 3% without negative effects on performance and main carcass traits. Moreover, inclusion of CG seems to not affect quality and safety of meat for human consumption. Copyright © 2013 Elsevier Ltd. All rights reserved.

The Effect of Biduri (Calotropis gigantean) Latex on Meat Quality of Post Laying Hen

NASA Astrophysics Data System (ADS)

Nuhriawangsa, A. M. P.; Swastike, W.; Hertanto, B. S.; W, A.; Pradisha, E. D.

2017-04-01

The aim of this research was to investigate the effect of biduri (Calotropis gigantean) latex treatment on physical quality and hedonic test of meat of post laying hen. Samples of this research used meat of post laying hen strain Lohman aged 90 weeks. Thigh muscle was used for physical quality and breast muscle for hedonic test. Extract of biduri latex were obtained by cutting and tapping of young stem tissue, and it was centrifuged to obtain crude fluid of biduri latex (supernatant). Variables of this research were pH, cooking loss, tenderness, and water holding capacity (WHC), and hedonic test. Levels of biduri latex were 0, 3, 6 and 9% were measured from weight of the samples and the treatment of biduri latex by smearing on the surface of meat samples. The experimental design of the research used one way randomized design. The data was analyzed by using ANOVA, and differences between treatment means were further analysed using Duncan’s New Multiple Range Test. The effect of biduri latex did not affect on pH, but it significantly affected on cooking loss, WHC, tenderness, and hedonic test (p<0.01). Cooking loss started to decrease in concentration of 6%. Value of WHC and tenderness went up at concentration of 3%. Increasing of meat quality of tenderness of hedonic test, juicy and overall hedonic test started to increase in concentration of 6%, and also flavor on concentration of 3% and 9%. In conclusion, the treatment of biduri latex with concentration of 3% could increase meat quality of meat of post laying hen.

Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia.

PubMed

Shiningeni, Daphney; Chimwamurombe, Percy; Shilangale, Renatus; Misihairabgwi, Jane

2018-05-31

To determine the prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia, a total of 96 street vended ready to eat meat samples were evaluated. Prevalences of 42%, 52%, 15%, 6% and 83% were observed for Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Shigella and Enterobacteriaceae respectively, while the highest aerobic plate counts were 7.74 Log 10 cfu/g, 5.67 Log 10 cfu/g, 5.12 Log 10 cfu/g , 4.56 Log 10 cfu/g, 3.3 Log 10 cfu/g, 5.75 Log 10 cfu/g respectively. Unsatisfactory microbial levels were 32% for aerobic plate count, 26% for Enterobacteriaceae, 35% for Escherichia coli, 11% for Listeria monocytogenes, 7% for Staphylococcus aureus and 6% for Shigella. Salmonella was detected in 11% and 40% of samples from two suburbs. The unsatisfactory microbiological quality of some ready-to-eat meats necessitates the provision of training on food safety and hygiene to street vendors for consumer protection. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat.

PubMed

Canto, A C V C S; Lima, B R C C; Cruz, A G; Lázaro, C A; Freitas, D G C; Faria, Jose A F; Torrezan, R; Freitas, M Q; Silva, T P J

2012-07-01

The effect of applying high hydrostatic pressure (HHP) on the instrumental parameters of color and texture and sensory characteristics of alligator meat were evaluated. Samples of alligator tail meat were sliced, vacuum-packed, pressurized and distributed into four groups: control, treated with 200 MPa/10 min, 300 MPa/10 min and 400 MPa/10 min, then stored at 4°C±1°C for 45 days. Instrumental color, texture profile and a sensory profiling using quantitative descriptive analysis were carried out on the 1st, 15th, 30th and 45th days of storage. HHP was shown to affect the color and texture of the product, and the sensory descriptors (p<0.05). The results suggest that high pressure is a promising technology for the processing of alligator meat, especially low pressures (200 MPa) which can have positive effects on the quality of the product. Copyright © 2012 Elsevier Ltd. All rights reserved.

Raman spectroscopic differentiation of beef and horse meat using a 671 nm microsystem diode laser

NASA Astrophysics Data System (ADS)

Ebrahim, Halah Al; Sowoidnich, Kay; Kronfeldt, Heinz-Detlef

2013-11-01

A non-invasive Raman spectroscopic approach for meat species identification and quality detection was successfully demonstrated for the two closely related species beef and horse. Fresh beef and horse muscles were cut and ice-stored at 5 °C, and time-dependent Raman measurements were performed daily up to 12 days postmortem. Applying a 671 nm microsystem diode laser and a laser power of 50 mW, spectra were recorded with integration times of 1-4 s. A pronounced offset of the Raman spectra was observed between horse and beef, with high fluorescence background for horse compared to beef for all days of storage. Principal components analysis was applied for data evaluation revealing a clear distinction between beef and horse meat which can be attributed to differences in the myoglobin content of both species. Furthermore, separations according to aging and spoilage for the two species could be identified simultaneously. Therefore, Raman spectroscopy might be an efficient test method for meat species identification in combination with spoilage detection.

Implementing meta-analysis from genome-wide association studies for pork quality traits

USDA-ARS?s Scientific Manuscript database

Pork quality plays an important role in the meat processing industry, thus different methodologies have been implemented to elucidate the genetic architecture of traits affecting meat quality. One of the most common and widely used approaches is to perform genome-wide association (GWA) studies. Howe...

Physicochemical composition and sensory quality evaluation of capon and rooster meat.

PubMed

Amorim, André; Rodrigues, Sandra; Pereira, Etelvina; Teixeira, Alfredo

2016-05-01

The aim of the present study was to evaluate the effect of caponization on the physicochemical and sensory characteristics of rooster and capon meat (2 Portuguese autochthonous chicken breeds of roosters:Amarela and Pedrês), raised under the same production. The birds were castrated at 9 wk of age and bred until 140 d of age. Forty Amarela (20 roosters and 20 capons-castrated male) and 40 Pedrês Portuguesa (20 roosters and 20 capons) breed chickens, 5 free-range chickens, and 5 broilers were used. From the breast, leg, and wing muscles, physicochemical parameters such as pH, water activity (aw), physical color, moisture content, ash, CP, pigments, collagen, and total fat and fatty acids profile, were analyzed according to standard procedures. Caponization did not affect pH, aw, lightness (L*), yellowness (b*), ash, protein, collagen, saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), and the ratio of unsaturated fatty acids (UFA)/SFA. Results show that caponization decreased (P≤0.05) moisture content and increased (P≤0.05) pigments and intramuscular fat content. Capons showed higher (P≤0.001) redness (a*) and chroma (C*), and lower (P≤0.001) hue (H*) compared to roosters. Caponization increased (P≤0.05) monounsaturated fatty acids content and PUFA/SFA. The main fatty acids found were oleic (C18:1), palmitic (C16:0), and linoleic (C18:2). Capons had greater (P≤ 0.05) C18:1 content but lower (P≤0.01) butyric acid (C4:0), caprylic acid (C8:0), stearic acid (C18:0), and (P≤0.05) arachidonic acid (C20.4) content than roosters. The objective of sensory analysis was making the comparison of the Amarela and Pedrêsmeat with a free-range chicken and a broiler. Panelists classified the capon meat (Amarela and Pedrês) as juicier and less tough and fibrous than rooster meat. Broilers were in general juicier, tenderer, and less fibrous than the other chickens in this study. The results of sensory evaluation complement those obtained in physicochemical analysis, suggesting that caponization promotes an overall improvement in meat quality. © 2016 Poultry Science Association Inc.

Study of morphology, chemical, and amino acid composition of red deer meat.

PubMed

Okuskhanova, Eleonora; Assenova, Bahytkul; Rebezov, Maksim; Amirkhanov, Kumarbek; Yessimbekov, Zhanibek; Smolnikova, Farida; Nurgazezova, Almagul; Nurymkhan, Gulnur; Stuart, Marilyne

2017-06-01

The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content. Maral meat surface morphology measurements were obtained by scanning electron microscopy. Active acidity (pH) was determined by potentiometry. Samples were analyzed for WBC by exudation of moisture to a filter paper by the application of pressure. Chemical composition (moisture, protein, fat, and ash fractions) was obtained by drying at 150°C and by extraction, using ethylic ether, and ashing at 500-600°C. The amino acid composition was obtained by liquid chromatography. Maral meat, with a pH of 5.85 and an average moisture content of 76.82%, was found to be low in fat (2.26%). Its protein content was 18.71% while its ash content was 2.21%. The amino acid composition showed that lysine (9.85 g/100 g), threonine (5.38 g/100 g), and valine (5.84 g/100 g) predominated in maral meat, while phenylalanine (4.08 g/100 g), methionine (3.29 g/100 g), and tryptophan (0.94 g/100 g) were relatively low in maral meat compared to other meats. The average WBC was found to be 65.82% and WBC was found to inversely correlate with moisture content. Low-fat content, high mineral content, and balanced amino-acid composition qualify maral meat as a worthy dietary and functional food.

Study of morphology, chemical, and amino acid composition of red deer meat

PubMed Central

Okuskhanova, Eleonora; Assenova, Bahytkul; Rebezov, Maksim; Amirkhanov, Kumarbek; Yessimbekov, Zhanibek; Smolnikova, Farida; Nurgazezova, Almagul; Nurymkhan, Gulnur; Stuart, Marilyne

2017-01-01

Aim: The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content. Materials and Methods: Maral meat surface morphology measurements were obtained by scanning electron microscopy. Active acidity (pH) was determined by potentiometry. Samples were analyzed for WBC by exudation of moisture to a filter paper by the application of pressure. Chemical composition (moisture, protein, fat, and ash fractions) was obtained by drying at 150°C and by extraction, using ethylic ether, and ashing at 500-600°C. The amino acid composition was obtained by liquid chromatography. Results: Maral meat, with a pH of 5.85 and an average moisture content of 76.82%, was found to be low in fat (2.26%). Its protein content was 18.71% while its ash content was 2.21%. The amino acid composition showed that lysine (9.85 g/100 g), threonine (5.38 g/100 g), and valine (5.84 g/100 g) predominated in maral meat, while phenylalanine (4.08 g/100 g), methionine (3.29 g/100 g), and tryptophan (0.94 g/100 g) were relatively low in maral meat compared to other meats. The average WBC was found to be 65.82% and WBC was found to inversely correlate with moisture content. Conclusion: Low-fat content, high mineral content, and balanced amino-acid composition qualify maral meat as a worthy dietary and functional food. PMID:28717313

Influence of different dietary doses of n-3- or n-6-rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability.

PubMed

Tres, Alba; Bou, Ricard; Codony, Rafael; Guardiola, Francesc

2008-08-27

This study evaluates the effects of replacing beef tallow added to rabbit feeds (3% w/w) by different doses (0%, 1.5% and 3% w/w) of n-6- or n-3-rich vegetable fat sources (sunflower and linseed oil, respectively) and alpha-tocopheryl acetate supplementation (0 and 100 mg/kg) on the fatty acid composition, alpha-tocopherol content, and oxidation levels [assessed by analyzing thiobarbituric acid (TBA) and lipid hydroperoxide values] in rabbit meat. We also measured these parameters after cooking and refrigerated storage of cooked rabbit meat. Both dietary alpha-tocopheryl acetate supplementation and the dose and source of fat added to feeds influenced meat fatty acid composition, modifying the n-6/n-3 ratio, which was more nutritionally favorable when linseed oil was used. Furthermore, the addition of linseed oil and the supplementation with alpha-tocopheryl acetate enhanced long-chain PUFA biosynthesis. However, the addition of 3% linseed oil increased meat oxidation, and although it was reduced by dietary supplementation with alpha-tocopheryl acetate in raw meat, this reduction was not as effective after cooking. Therefore, dietary supplementation with 1.5% linseed oil plus 1.5% beef tallow and with alpha-tocopheryl acetate would be recommended to improve the nutritional quality of rabbit meat.

Changes in the quality of superchilled rabbit meat stored at different temperatures.

PubMed

Lan, Yang; Shang, Yongbiao; Song, Ying; Dong, Quan

2016-07-01

This work studied the effects of a superchilling process at two different temperatures on the shelf life and selected quality parameters of rabbit meat. As the storage time increased, the rates at which the total aerobic count, total volatile basic nitrogen, thiobarbituric acid-reactive substances and pH value increased were significantly lower in superchilled rabbit meat stored at -4°C compared to those in rabbit meat stored at -2.5°C and 4°C. SDS-PAGE analysis indicated that the decrease in storage temperature could significantly reduce the degree of protein degradation. The lightness, redness, shear force, the integrity of muscle microstructure and water holding capacity decreased with increasing storage time. Compared with the samples frozen at -18°C, superchilled rabbit meat shows a marked reduction in microstructure deterioration. These results suggest that shelf life of good-quality rabbit meat was 20d under superchilling at -2.5°C and at least 36d under superchilling at -4°C, compared with less than 6d under traditional chilled storage. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of genotype, housing system and hay supplementation on carcass traits and meat quality of growing rabbits.

PubMed

Dalle Zotte, A; Szendrő, K; Gerencsér, Zs; Szendrő, Zs; Cullere, M; Odermatt, M; Radnai, I; Matics, Zs

2015-12-01

The aim of the study was to examine the effects of genotype (Pannon Large × Pannon Ka/Large/or Hungarian Giant × Pannon Ka/Hung), housing system (Cage or small Pen) and hay supplementation (Pellet without or with Hay/P+Hay/) on carcass and meat (Longissimus dorsi/LD/ and hind leg/HL/) quality of growing rabbits. Large rabbits showed higher carcass weights, as well as higher fatness and meatiness compared to Hung rabbits. Caged rabbits were heavier, with higher prevalence of the mid part of the carcass, and showed higher fatness and lower meat toughness than Penned rabbits. Caged rabbits meat was richer in MUFA, but poorer in PUFA and Σ n-6 FA. Hay supplementation impaired carcass weight, carcass fatness, L* and a* color, and lipids content. P+Hay increased the HL meat content of C18:3 n-6 and C20:5 n-3 FA. Overall results offer further information on how alternative breeds, housing systems and feeding strategies can affect carcass traits and meat quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseed.

PubMed

Prieto, N; López-Campos, O; Aalhus, J L; Dugan, M E R; Juárez, M; Uttaro, B

2014-10-01

This study tested the ability of near infrared reflectance spectroscopy (NIRS) to predict meat chemical composition, quality traits and fatty acid (FA) composition from 63 steers fed sunflower or flaxseed in combination with high forage diets. NIRS calibrations, tested by cross-validation, were successful for predicting crude protein, moisture and fat content with coefficients of determination (R(2)) (RMSECV, g·100g(-1) wet matter) of 0.85 (0.48), 0.90 (0.60) and 0.86 (1.08), respectively, but were not reliable for meat quality attributes. This technology accurately predicted saturated, monounsaturated and branched FA and conjugated linoleic acid content (R(2): 0.83-0.97; RMSECV: 0.04-1.15mg·g(-1) tissue) and might be suitable for screening purposes in meat based on the content of FAs beneficial to human health such as rumenic and vaccenic acids. Further research applying NIRS to estimate meat quality attributes will require the use on-line of a fibre-optic probe on intact samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

Evaluation of enzymatically treated Artemisia annua L. on growth performance, meat quality, and oxidative stability of breast and thigh muscles in broilers.

PubMed

Wan, X L; Song, Z H; Niu, Y; Cheng, K; Zhang, J F; Ahmad, H; Zhang, L L; Wang, T

2017-04-01

An experiment was conducted to evaluate the effects of including enzymatically treated Artemisia annua L. (EA) in broiler diets on growth performance, meat quality, and oxidative stability of breast and thigh muscles. A total of 256 one-d-old Arbor Acres broiler chicks were randomly allotted into four groups with eight replicates of eight birds each. Broilers in the four groups were offered basal diet supplemented with 0.0, 0.5, 1.0, and 1.5 g/kg EA during the 42-d experiment, respectively. The ADG, ADFI, and feed/gain ratio (F:G) were measured at 42 d of age. Breast and thigh muscle samples from eight birds per treatment were obtained at 42 d to determine meat quality, free radical scavenging activity, and lipid peroxidation. All treatment groups had similar ADG, ADFI, and F:G during the 42 d experiment (P > 0.05). Drip loss at 24 h and shearing force of breast muscle were linearly (P < 0.05) and quadratically (P < 0.05) decreased by EA addition. The drip loss at 24 h and 48 h, cooking loss and shearing force of thigh muscle followed the same fashion. The supplementation of EA quadratically increased 2, 2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) (P = 0.004) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) (P = 0.035) free radical scavenging activities in breast muscle, and linearly (P < 0.05) and quadratically (P < 0.05) increased ABTS and DPPH scavenging activities of thigh muscle. Increasing levels of EA linearly (P < 0.05) or quadratically (P < 0.05) or both decreased the malondialdehyde (MDA) concentrations in breast and thigh muscle samples during 15 d of storage at 4°C. The results indicated that EA supplementation improved meat quality and oxidative stability of breast and thigh muscles in broilers. The inclusion level of 1.0 g/kg EA in broiler diet was recommended. © 2016 Poultry Science Association Inc.

Antimicrobial Activity of a Neem Cake Extract in a Broth Model Meat System

PubMed Central

Del Serrone, Paola; Nicoletti, Marcello

2013-01-01

This work reports on the antimicrobial activity of an ethyl acetate extract of neem (Azadirachta indica) cake (NCE) against bacteria affecting the quality of retail fresh meat in a broth model meat system. NCE (100 µg) was also tested by the agar disc diffusion method. It inhibited the growth of all tested microorganisms. The NCE growth inhibition zone (IZ) ranged 11.33–22.67 mm while the ciprofloxacin (10 µg) IZ ranged from 23.41–32.67 mm. There was no significant difference (p ≤ 0.05) between the antimicrobial activity of NCE and ciprofloxacin vs. C. jejuni and Leuconostoc spp. The NCE antibacterial activity was moreover determined at lower concentrations (1:10–1:100,000) in micro-assays. The percent growth reduction ranged from 61 ± 2.08–92 ± 3.21. The higher bacterial growth reduction was obtained at 10 µg concentration of NCE. Species-specific PCR and multiplex PCR with the DNA dye propidium monoazide were used to directly detect viable bacterial cells from experimentally contaminated meat samples. The numbers of bacterial cells never significantly (p ≤ 0.05) exceeded the inocula concentration used to experimentally contaminate the NCE treated meat. This report represents a screening methodology to evaluate the antimicrobial capability of a herbal extract to preserve meat. PMID:23917814

Reflection on the history, coordination, and funding trends for U.S. public meat research: information to enhance resource allocation.

PubMed

Miller, L R

2002-08-01

A study was conducted to analyze resource allocation for public meat research in the United States and characterize the portfolio of meat research investments. Trends in the amount of public resources provided for meat research (beef, pork, lamb, and poultry) were analyzed for fiscal years 1980, 1985, 1990, 1995, and 1997. An in-depth analysis was conducted for data from fiscal year 1998 to characterize the profile of the research portfolio. Funding levels and scientist-year equivalents were aggregated to represent the measures of resource allocation for three mutually exclusive research categories: 1) meat quality, 2) food safety, and 3) product development and processing. Data for the 1998 profile analysis were derived from a computer search based on the combination of key words and research classification codes to avoid duplication and cluster research projects. Individual research projects were individually reviewed and a percentage was assigned to four mutually exclusive research categories: 1) meat quality, 2) food safety, 3) product development and processing, and 4) marketing. As meat research evolved over the past century, considerable efforts were expended by researchers and administrators to ensure the coordination of research and program relevance. This is demonstrated by the establishment of numerous multistate research committees. Total funding for meat science increased only modestly when adjusted for inflation during the two decades of this study; however, notable changes occurred in the distribution of resources in the portfolio. Funding for meat quality and product development and processing remained virtually unchanged when adjusted for inflation, whereas funding for food safety increased considerably. The total number of scientists conducting meat research remained virtually unchanged during the period, but the proportion allocated to food safety research increased substantially. The federal portion of total funding decreased from 61.3% to 51.6% between 1980 and 1997, whereas the percentage from both state appropriations and private sources increased. Modifications in research emphasis were influenced by industry problems such as meat quality, public perceptions about food safety, the availability of research funding, scientific advances occurring in molecular biology and genetic manipulation, and the changing meat industry. The information in this paper provides administrators and researchers the opportunity to make better informed decisions about resource allocation for meat research.

The effect of transport on the quality of rabbit meat.

PubMed

Składanowska-Baryza, Joanna; Ludwiczak, Agnieszka; Pruszyńska-Oszmałek, Ewa; Kołodziejski, Paweł; Bykowska, Marta; Stanisz, Marek

2018-04-01

The analyzed material included 40 hybrid rabbits slaughtered at the age of 90 days. The control group was transported directly after weaning, while the transport group was transported directly prior to slaughter. The experiment was designed to assess the transport stress, carcass and meat quality implications, taking into account the muscle type and sex. The transported animals were characterized by a higher level of blood cortisol, glucose and triglycerides (P < 0.0001), and a lower level of insulin (P < 0.0001) compared to the control group. In the presented study the time post-mortem affected the pH decline in both rabbit groups (P < 0.0001). The lightness, redness and yellowness of rabbit meat were affected by the transport (P < 0.0001, P = 0.001 and P < 0.0001). The percentage of free water and its share in the total water was higher for the non-transported rabbits compared to the transported ones (P < 0.0001). Moreover, the meat from the control group was characterized by greater plasticity compared to the transport group (P = 0.003). The chemical composition of rabbit meat was not changed by the effect of transport (P = 0.643-0.979). To conclude, the quality traits of meat from the transported hybrid rabbits clearly indicated the development of dark firm and dry-like lower quality of meat. © 2018 Japanese Society of Animal Science.

Electrical impedance spectroscopy for quality assessment of meat and fish: A review on basic principles, measurement methods, and recent advances

USDA-ARS?s Scientific Manuscript database

Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized pr...

Diet quality on meatless days: National Health and Nutrition Examination Survey (NHANES), 2007-2012

USDA-ARS?s Scientific Manuscript database

Objective: To compare diet quality scores between adult non-meat eaters and meat eaters, and to compare the consumption of diet components across quintiles of diet quality. Design: Cross-sectional analysis. Healthy Eating Index-2010 (HEI-2010) and Alternative Healthy Eating Index-2010 (AHEI-2010) we...

Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying.

PubMed

Das, Rashmi; Pawar, Deepthi P; Modi, Vinod Kumar

2013-04-01

The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content (p ≤ 0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher (p ≤ 0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella, Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.

Antimicrobial edible films and coatings for meat and meat products preservation.

PubMed

Sánchez-Ortega, Irais; García-Almendárez, Blanca E; Santos-López, Eva María; Amaro-Reyes, Aldo; Barboza-Corona, J Eleazar; Regalado, Carlos

2014-01-01

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

PubMed Central

Sánchez-Ortega, Irais; García-Almendárez, Blanca E.; Santos-López, Eva María; Amaro-Reyes, Aldo; Barboza-Corona, J. Eleazar; Regalado, Carlos

2014-01-01

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics. PMID:25050387

Meat in context. On the relation between perceptions and contexts.

PubMed

Korzen, Sara; Lassen, Jesper

2010-04-01

Studies of the public perception of specific food qualities often report conflicting findings, and it is well known that actual market behaviour frequently deviates from the perceptions of food quality expressed in interviews or surveys. Rather than treating these kinds of disparity as the result of data being self-contradictory, this paper, which builds on sociological theories and an empirical study, suggests that the concept of context can contribute to a better understanding of the threatened paradoxes. First, the paper introduces and discusses context as a theoretical and methodological approach in studies of public perceptions of food quality. Second, a case study of the importance of different contexts for Danish public perceptions of meat quality is reported. The study involved a series of focus-group interviews with Danes. Its results demonstrate that public concerns about meat quality vary, depending on whether they relate to meat in an everyday context or production context. It is concluded that the deployment of context as a methodological and interpretive frame improves our understanding of disparities in the reporting of public perceptions of food qualities. Copyright 2009 Elsevier Ltd. All rights reserved.

Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken

PubMed Central

Benli, Hakan

2016-01-01

In this study, a survey was conducted to both evaluate the consumers’ general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, L* value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples. PMID:26732333

Effects of different dietary energy and protein levels and sex on growth performance, carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle.

PubMed

Li, Lingyan; Zhu, Yuankui; Wang, Xianyou; He, Yang; Cao, Binghai

2014-01-01

The experiment evaluated the effect of nutrition levels and sex on the growth performance, carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle. During the background period of 184 d,23 steers and 24 heifers were fed the same ration,then put into a 2 × 2 × 2 factorial arrangement under two levels of - dietary energy (TDN: 70/80% DM), protein (CP: 11.9/14.3% DM) and sex (S: male/female) during the finishing phase of 146 d. The treatments were - (1) high energy/low protein (HELP), (2) high energy/high protein (HEHP), (3) low energy/low protein (LELP) and (4) low energy/high protein (LEHP). Each treatment used 6 steers and 6 heifers, except for HELP- 5 steers and 6 heifers. Growth rate and final carcass weight were unaffected by dietary energy and protein levels or by sex. Compared with the LE diet group, the HE group had significantly lower dry matter intake (DMI, 6.76 vs. 7.48 kg DM/d), greater chest girth increments (46.1 vs. 36.8 cm), higher carcass fat (19.9 vs.16.3%) and intramuscular fat content (29.9 vs. 22.8% DM). The HE group also had improved yields of top and medium top grade commercial meat cuts (39.9 vs.36.5%). The dressing percentage was higher for the HP group than the LP group (53.4 vs. 54.9%). Steers had a greater length increment (9.0 vs. 8.3 cm), but lower carcass fat content (16.8 vs. 19.4%) than heifers. The meat quality traits (shear force value, drip loss, cooking loss and water holding capacity) were not affected by treatments or sex, averaging 3.14 kg, 2.5, 31.5 and 52.9%, respectively. The nutritive profiles (both fatty and amino acid composition) were not influenced by the energy or protein levels or by sex. The dietary energy and protein levels and sex significantly influenced the carcass characteristics and chemical composition of meat but not thegrowth performance, meat quality traits and nutritive profiles.

Effects of chitooligosaccharide supplementation on performance, blood characteristics, relative organ weight, and meat quality in broiler chickens.

PubMed

Zhou, T X; Chen, Y J; Yoo, J S; Huang, Y; Lee, J H; Jang, H D; Shin, S O; Kim, H J; Cho, J H; Kim, I H

2009-03-01

This study was conducted to evaluate the effects of dietary supplementation with chitooligosaccharide (COS) on growth performance, blood characteristics, relative organ weight, and meat quality in broilers. A total of 480 broilers with an average initial BW of 45.04 g per chick were randomly allocated into 1 of the following 4 dietary treatments (20 broilers per pen with 6 pens per treatment): 1) CON (basal diet), 2) ANT (basal diet + 44 mg/kg of avilamycin), 3) COS0.2 (basal diet + 14 g/kg of COS), 4) COS0.4 (basal diet + 28 g/kg of COS). The experiment lasted for 5 wk and avilamycin was administered from d 0 to 21. Growth performance was measured on d 0, 21, and 35, and all other response criteria were measured on d 35. No change in feed conversion (G:F) was observed in response to any of the treatments throughout the experimental period (P > 0.05). However, BW gain and feed intake were greater (P < 0.05) in broilers provided with feed supplemented with COS than in those in the control group. In addition, broilers had significantly greater (P < 0.05) red blood cell and high-density lipoprotein cholesterol concentrations when they were provided with the COS0.4 diet, whereas the triglyceride concentration was lower (P < 0.05) in broilers in the COS0.2 treatment group. No other blood characteristics were affected by the treatments. Additionally, as the dietary COS concentration increased, the liver weight increased (P < 0.05). Conversely, as the concentrations of dietary COS increased, abdominal fat decreased (P < 0.05). Furthermore, meat yellowness decreased (P < 0.05) as the concentration of COS increased. Finally, the breast meat and abdominal fat of birds provided with feed supplemented with COS had a lower (P < 0.05) saturated fatty acid concentration but a greater concentration of total monounsaturated fatty acids (P < 0.05) than that of birds in the control. In conclusion, COS can improve the performance and breast meat quality of broilers while increasing the red blood cell and high-density lipoprotein cholesterol concentrations in blood. In addition, COS can induce a decrease in abdominal fat and improve meat quality.

Effects of different dietary energy and protein levels and sex on growth performance, carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle

PubMed Central

2014-01-01

Background The experiment evaluated the effect of nutrition levels and sex on the growth performance, carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle. Methods During the background period of 184 d,23 steers and 24 heifers were fed the same ration,then put into a 2 × 2 × 2 factorial arrangement under two levels of - dietary energy (TDN: 70/80% DM), protein (CP: 11.9/14.3% DM) and sex (S: male/female) during the finishing phase of 146 d. The treatments were - (1) high energy/low protein (HELP), (2) high energy/high protein (HEHP), (3) low energy/low protein (LELP) and (4) low energy/high protein (LEHP). Each treatment used 6 steers and 6 heifers, except for HELP- 5 steers and 6 heifers. Results Growth rate and final carcass weight were unaffected by dietary energy and protein levels or by sex. Compared with the LE diet group, the HE group had significantly lower dry matter intake (DMI, 6.76 vs. 7.48 kg DM/d), greater chest girth increments (46.1 vs. 36.8 cm), higher carcass fat (19.9 vs.16.3%) and intramuscular fat content (29.9 vs. 22.8% DM). The HE group also had improved yields of top and medium top grade commercial meat cuts (39.9 vs.36.5%). The dressing percentage was higher for the HP group than the LP group (53.4 vs. 54.9%). Steers had a greater length increment (9.0 vs. 8.3 cm), but lower carcass fat content (16.8 vs. 19.4%) than heifers. The meat quality traits (shear force value, drip loss, cooking loss and water holding capacity) were not affected by treatments or sex, averaging 3.14 kg, 2.5, 31.5 and 52.9%, respectively. The nutritive profiles (both fatty and amino acid composition) were not influenced by the energy or protein levels or by sex. Conclusions The dietary energy and protein levels and sex significantly influenced the carcass characteristics and chemical composition of meat but not thegrowth performance, meat quality traits and nutritive profiles. PMID:24739901

Studies of levels of biogenic amines in meat samples in relation to the content of additives.

PubMed

Jastrzębska, Aneta; Kowalska, Sylwia; Szłyk, Edward

2016-01-01

The impact of meat additives on the concentration of biogenic amines and the quality of meat was studied. Fresh white and red meat samples were fortified with the following food additives: citric and lactic acids, disodium diphosphate, sodium nitrite, sodium metabisulphite, potassium sorbate, sodium chloride, ascorbic acid, α-tocopherol, propyl 3,4,5-trihydroxybenzoate (propyl gallate) and butylated hydroxyanisole. The content of spermine, spermidine, putrescine, cadaverine, histamine, tyramine, tryptamine and 2-phenylethylamine was determined by capillary isotachophoretic methods in meat samples (fresh and fortified) during four days of storage at 4°C. The results were applied to estimate the impact of the tested additives on the formation of biogenic amines in white and red meat. For all tested meats, sodium nitrite, sodium chloride and disodium diphosphate showed the best inhibition. However, cadaverine and putrescine were characterised by the biggest changes in concentration during the storage time of all the additives. Based on the presented data for the content of biogenic amines in meat samples analysed as a function of storage time and additives, we suggest that cadaverine and putrescine have a significant impact on meat quality.

Studies on emulsion-type buffalo meat sausages incorporating skeletal and offal meat with different levels of pork fat.

PubMed

Krishnan, K R; Sharma, N

1990-01-01

Ready-to-eat emulsion-type buffalo meat sausages were developed by using a combination of 80% meat components with 20% pork back fat. The meat components were constituted of 70 parts buffalo skeletal meat and 30 parts offal meat (rumen meat and heart meat in equal proportions). The emulsion stability, cooking losses of emulsions and sausages, composition of cooked sausages, eating quality of sausages and the microscopic characteristics of the raw emulsion and cooked sausages were studied. The light microscope micrograph of the raw emulsion showed uniformly well distributed fat globules embedded in a dense protein gel. The cooked emulsion also showed uniformly sized fat globules well distributed in a fine, compact, coagulated protein gel, which retained their original spherical shape. Good quality emulsion-type sausages could be produced having a high emulsion stability (0·87 ± 0·07 ml fat release/100 g emulsion); a low emulsion cooking loss (9·60 ± 0·60%) and a low sausage cooking loss (8·83 ± 0·48%). The overall acceptability of sausages was also high. Copyright © 1990. Published by Elsevier Ltd.

The Influence of Naringin or Hesperidin Dietary Supplementation on Broiler Meat Quality and Oxidative Stability

PubMed Central

Goliomytis, Michael; Kartsonas, Nikos; Charismiadou, Maria A.; Symeon, George K.; Simitzis, Panagiotis E.; Deligeorgis, Stelios G.

2015-01-01

An experiment was conducted to examine the effects of supplementing broiler feed with hesperidin or naringin, on growth performance, carcass characteristics, breast meat quality and the oxidative stability of breast and thigh meat. Two hundred and forty 1-day-old Ross 308 broiler chickens were randomly assigned to 6 groups. One of the groups served as a control (C) and was given commercial basal diets, whereas the other five groups were given the same diets further supplemented with naringin at 0.75 g/kg (N1), naringin at 1.5 g/kg (N2), hesperidin at 0.75 g/kg (E1), hesperidin at 1.5 g/kg (E2) and a-tocopheryl acetate at 0.2 g/kg (E). At 42 days of age, 10 chickens per treatment group were slaughtered for meat quality and oxidative stability assessment. No significant differences were observed among groups in final body weight, carcass weight and internal organs weights (P>0.05) apart from liver that decreased linearly with increased levels of naringin (P-linear<0.05). Regarding the breast meat quality parameters, only redness (a*) value was higher in E1 and N1 group compared to VE group (P<0.05), while all the others i.e. shear values (N/mm2), pH24, cooking loss (%) and L* and b* color parameters were not significantly different among groups (P>0.05). Measurement of lipid oxidation values showed that after hesperidin and naringin dietary supplementation, malondialdehyde values decreased in tissue samples in a dose depended manner (P-linear<0.05). In conclusion, hesperidin and naringin, positively influence meat antioxidative properties without negative implications on growth performance and meat quality characteristics in poultry, thus appearing as important additives for both the consumer and the industry. PMID:26509968

A Review of the Poultry Meat Production Industry for Food Safety in Indonesia

NASA Astrophysics Data System (ADS)

Wahyono, N. D.; Utami, M. M. D.

2018-01-01

Poultry meat is an indispensable source of animal protein in human growth and development, so it is in great demand by people all over the world. Poultry meat has several advantages, namely the quality of nutrition is good enough, delicious taste, relatively affordable price, easy to get and accepted all levels of society with diverse backgrounds. The era of globalization requires competitive products, such as chicken meat in Indonesia, the current chicken meat industry is not only based on high production capacity and decreased production costs but also chicken products are safe to eat. As a consequence of trade liberalization, the poultry industry faces the threat of competition with cheaper products with better quality. The food safety of chicken meat starts from the farm, processing process until consumed. Food safety is a requirement of food products that must be handled by involving government, industry and consumers.

Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania

PubMed Central

Shija, Dismas S.; Mtenga, Louis A.; Kimambo, Abiliza E.; Laswai, Germana H.; Mushi, Daniel E.; Mgheni, Dynes M.; Mwilawa, Angello J.; Shirima, Eligy J. M.; Safari, John G.

2013-01-01

The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of 22.59±0.50 kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature (3.77°C vs 3.15°C) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa. PMID:25049790

Chemical composition and meat quality attributes of indigenous sheep and goats from traditional production system in Tanzania.

PubMed

Shija, Dismas S; Mtenga, Louis A; Kimambo, Abiliza E; Laswai, Germana H; Mushi, Daniel E; Mgheni, Dynes M; Mwilawa, Angello J; Shirima, Eligy J M; Safari, John G

2013-02-01

The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of 22.59±0.50 kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature (3.77°C vs 3.15°C) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa.

The effect of transportation of broilers during summer on the expression of heat shock protein 70, postmortem metabolism and meat quality.

PubMed

Xing, T; Xu, X L; Zhou, G H; Wang, P; Jiang, N N

2015-01-01

The objective of this study was to determine the effects of different transport times on broilers during summer on stress, meat quality, and early postmortem muscle metabolites. Arbor Acres broiler chickens (n = 105) were randomly categorized into 5 treatments: unstressed control, 0.5 h, 1 h, 2 h, and 4 h transport. Each treatment consisted of 3 replicates with 7 birds each. All birds (except the control group) were transported according to a designed protocol. With the extension of transport time, the activities of plasma creatine kinase (CK) and lactate dehydrogenase (LDH) gradually increased. The content of heat shock protein 70 (Hsp70) did not change significantly during 0.5 h transport compared to the control group, but was significantly higher (P < 0.05) at 1 h or more of transport time. Also, transport times of 2 h or more resulted in a death rate of 20%-33% of broilers. We found that the breast meat in the 0.5 h transport group had significantly (P < 0.05) higher L* values, drip loss, cooking loss, AMP/ATP ratio, and phosphorylation of AMP-activated protein kinase (p-AMPK). In addition, pH24h was lower compared to the control group, increasing the likelihood of pale, soft, and exudative (PSE)-like meat. However, no significant variations were found in meat color, drip loss, or cooking loss in other transport groups compared to the control group under the condition of this study. Muscle glycogen content decreased with time of transportation. There were significant correlations among p-AMPK and meat quality (P < 0.05). These results indicate that preslaughter transport during summer may cause severe physiological and biochemical changes of broilers. Further investigations studying the deeper relationship between biological indicators and meat quality according to the similar transport conditions would provide a better understanding of the effect of transport duration on meat quality.

Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product quality.

PubMed

Zell, Markus; Lyng, James G; Cronin, Denis A; Morgan, Desmond J

2010-10-01

Cylindrical cores of beef semitendinosus (500g) were cooked in a combined ohmic/convection heating system to low (72 degrees C, LTLT) and high (95 degrees C, HTST) target end-point temperatures. A control was also cooked to an end-point temperature of 72 degrees C at the coldest point. Microbial challenge studies on a model meat matrix confirmed product safety. Hunter L-values showed that ohmically heated meat had significantly (p<0.05) lighter surface-colours (63.05 (LTLT) and 62.26 (HTST)) relative to the control (56.85). No significant texture differences (p>/=0.05) were suggested by Warner-Bratzler peak load values (34.09, 36.37 vs. 35.19N). Cook loss was significantly (p<0.05) lower for LTLT samples (29.3%) compared to the other meats (36.3 and 33.8%). Sensory studies largely confirmed these observations. Cook values were lower for LTLT (3.05) while HTST and the control were more comparable (6.09 and 7.71, respectively). These results demonstrate considerable potential for this application of ohmic heating for whole meats. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Physicochemical characteristics and sensory attributes of meat from heavy-weight Iberian and F1 Large White x Landrace pigs finished intensively or in free-range conditions.

PubMed

Almeida, J; Bressan, M C; Santos-Silva, J; Moreira, O; Bettencourt, C; Gama, L T

2018-05-15

Iberian (IB, n=60) and crossbred Large White*Landrace (F1, n=58) pigs were slaughtered at 160 kg, after finishing under intensive conditions or on pasture and acorns. The study was carried out as a factorial arrangement of treatments, and physicochemical properties and sensory attributes of meat were assessed in L. thoracis samples. Physical characteristics included the assessment of drip loss, cooking loss, shear force and color coordinates in meat samples processed at 2 d and 9 d post mortem. The interactions of genetic group and finishing system were significant (P<0.05) for cooking loss in meat aged for 9 d and for sensorial tenderness and global acceptability of meat, but none of the other physicochemical, color coordinates and sensory variables analyzed showed a significant interaction. Genetic group was the main factor influencing the variables analyzed, with a major (P<0.01) influence on all meat physicochemical characteristics and sensory attributes. Relative to F1 pigs, the IB produced meat with higher IMF content and marbling score, more appealing color coordinates, lower shear force and higher sensorial tenderness. The finishing systems affected (P<0.05) most physical characteristics, but not chemical composition of meat and their impact on sensory properties was small. The tenderness, juiciness and global acceptability of meat were much higher in IB, and flavor was also more desirable, but the difference was smaller. The differences in sensory properties between meats originating from the 2 genetic groups were largely explained by the higher fat deposition in IB pigs, such that a higher level of marbling was positively associated with all the sensory attributes evaluated. Ageing meat for up to 9 d post mortem benefited pork quality, improving meat tenderness and color, particularly in crossbred pigs and those finished intensively.

Meat industry wastewater: microbiological quality and antimicrobial susceptibility of E. coli and Salmonella sp. isolates, case study in Vojvodina, Serbia.

PubMed

Stošić, Milena; Čučak, Dragana; Kovačević, Srđan; Perović, Marija; Radonić, Jelena; Turk Sekulić, Maja; Vojinović Miloradov, Mirjana; Radnović, Dragan

2016-01-01

Wastewater from meat processing industries is a fusion of compounds with a high load of organic matter, and pathogen microorganisms like Escherichia coli, and Salmonella sp. The aim of this research was to determine microbiological characteristics of the wastewater discharged from the meat processing industry in order to get a more detailed insight into meat industry wastewater pollution, and to evaluate the resistance of bacterial strains E. coli and Salmonella sp. to antibiotics. The evaluation of the antimicrobial susceptibility was performed on 37 strains of E. coli and eight strains of Salmonella sp. to nine different antibiotics. The number of faecal pollution indicators was very high in all samples. From a total of 37 strains of E. coli, a moderate degree of resistance was shown to tetracycline (37.83%); a low degree of resistance to ampicillin (21.62%), streptomycin (24.32%), trimethoprim-sulfamethoxazol (18.92%) and nalidixic acid (16.22%); and very low to: chloramphenicol (13.51%), ciprofloxacin (2.7%), gentamicin and cefotaxime (0.0%). The results for eight strains of Salmonella sp. show that all eight isolates had some degree of susceptibility to nine tested antimicrobial agents and six strains were fully susceptible to all tested antibiotics.

Long-term red meat preservation using chilled and frozen storage combinations: A review.

PubMed

Coombs, Cassius E O; Holman, Benjamin W B; Friend, Michael A; Hopkins, David L

2017-03-01

This paper reviews current literature relating to the effects of chilled and frozen storage on the quality characteristics of red meat (lamb and beef). These characteristics include tenderness (shear force), juiciness (fluid losses), flavour (lipid oxidation), colour and microbial loading. Research suggests that chilled storage of red meat can improve certain properties, such as shear force and species-specific flavour, to threshold levels before the effects on flavour and colour become deleterious, and key microbial species proliferate to spoilage levels. For frozen red meat, the negative effects upon quality traits are prevented when stored for shorter durations, although chilled storage conditions prior to freezing and retail display post-thawing can both positively and negatively affect these traits. Here, we review the effects of different chilled, frozen and combined chilled and frozen storage practices (particularly the chilled-then-frozen combination) on meat quality and spoilage traits, in order to contribute to superior management of these traits during product distribution. Crown Copyright © 2016. Published by Elsevier Ltd. All rights reserved.

A comparison between slaughter traits and meat quality of various sheep breeds: wool, dual-purpose and mutton.

PubMed

Cloete, J J E; Hoffman, L C; Cloete, S W P

2012-07-01

The slaughter and meat quality traits of 20-month-old wool (Merino), dual-purpose (Dohne Merino and South African Mutton Merino [SAMM]) and mutton (Dormer) type sheep were compared. Average live weights of SAMM and Dormer sheep were 23% heavier than those of Dohne Merinos which were 28% heavier than Merinos. Fat depths at the thirteenth rib and lumbar regions of Merino and Dohne Merino sheep were lower than those of SAMM and Dormer sheep. The cooking loss, drip loss and shearing value from the M. longissimus dorsi did not differ between breeds. The initial juiciness and sustained juiciness of meat from Merinos were rated significantly lower by sensory analysis. Meat from Dohne Merino was rated significantly more tender for the attribute first bite. It was demonstrated that Dormer and SAMM sheep had heavier but fatter carcasses than Merinos and Dohne Merinos, with differences in meat quality between breeds. Copyright © 2012 Elsevier Ltd. All rights reserved.

Stabilizing Oils from Smoked Pink Salmon (Oncorhynchus gorbuscha)

USDA-ARS?s Scientific Manuscript database

Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of Pink Salmon (Oncorhynchus gorbuscha) oils and also maintaining the quality of oil in aged fish prior to oil extractio...

The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat.

PubMed

Rimini, Simone; Petracci, Massimiliano; Smith, Douglas P

2014-08-01

Poultry meat contains large quantities of polyunsaturated fatty acids, which lead to oxidative deterioration. Plant essential oils (EO) and natural compounds, with antioxidant properties, may be used to alleviate this problem. Two replications were conducted to evaluate the effects of a mixture (1:1) of thyme and orange oils (EO) on the quality characteristics and the oxidative stability of chicken meat (breast and wing). For each replication, 24 fresh breast fillets and 24 wings were procured from a local grocery store. The EO were added to marinade solution to achieve a final concentration of 0.55% sodium chloride, 0.28% polyphosphate, and 0.05% wt/vol of EO blend. Breasts and wings were split in 2 different groups with homogenous pH and lightness and vacuum tumbled in 2 treatments, a 0.5% EO and a control (CON, no EO). Each group was tested for pH, Commission Internationale d'Eclairage color (lightness, L*; redness, a*; yellowness, b*), moisture content, marinade uptake, purge loss, cook yield, and shear force. Susceptibility to lipid oxidation was determined on fresh and frozen meat by TBA reactive substance analysis (induced oxidation from 0 to 150 min at 37°C). The EO breasts had lower purge loss compared with CON meat. Breast did not show any color, pH, marinade uptake, cooking yield, shear force, or moisture differences due to treatment, although cooked EO breast was slightly less red than CON. The EO wings presented higher a* and b* values after marination and lower purge loss and shear force than CON. No differences were detected on wings for color, pH, marinade uptake, cooking yield, or moisture between EO and CON wings. Both fresh and frozen EO breasts and EO wings were less susceptible to the lipid oxidation during all induced oxidation times compared with CON breasts and wings. In conclusion, EO had a positive effect on broiler breast and wing lipid oxidation without negatively affecting meat quality traits. © Poultry Science Association Inc.

Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C).

PubMed

Vaithiyanathan, S; Naveena, B M; Muthukumar, M; Girish, P S; Kondaiah, N

2011-07-01

An experiment was conducted to evaluate the effect of dipping in pomegranate fruit juice phenolics (PFJP) solution on the shelf life of chicken meat held under refrigerated storage at 4°C. Breast muscle obtained from spent hens was dipped (1:2w/v; muscle: liquid) in sterile water or in sterile water with 0.02% (v/v) PFJP, packed, stored at 4°C for 28 days and samples were analyzed on 2 days of intervals. Thiobarbituric acid reactive substance values were lower in samples treated with PFJP. Total sulfhydryl and protein bound sulfhydryl content values were higher in samples treated with PFJP. Microbial quality evaluation showed that aerobic and psychrotrophic counts were higher in samples treated without PFJP. Sensory evaluation revealed that acceptability level of samples treated without PFJP decreased on 12th day of storage. It is concluded that spent hen breast meat samples dipped in 0.02% PFJP reduced protein oxidation and inhibited microbial growth and sensorily acceptable up to 12 days of refrigerated storage at 4°C. Copyright © 2011 Elsevier Ltd. All rights reserved.

Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.

PubMed

Singh, Preeti; Wani, Ali Abas; Saengerlaub, Sven; Langowski, Horst-Christian

2011-02-01

Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, the food packaging industry has rapidly developed to meet and satisfy expectations. One of the areas of research that has shown promise, and had success, is modified atmosphere packaging (MAP). The success of MAP-fresh meat depends on many factors including good initial product quality, good hygiene from the source plants, correct packaging material selection, the appropriate gas mix for the product, reliable packaging equipment, and maintenance of controlled temperatures and humidity levels. Advances in plastic materials and equipment have propelled advances in MAP, but other technological and logistical considerations are needed for successful MAP systems for raw chilled meat. Although several parameters critical for the quality of MA packed meat have been studied and each found to be crucial, understanding of the interactions between the parameters is needed. This review was undertaken to present the most comprehensive and current overview of the widely available, scattered information about the various integrated critical factors responsible for the quality and shelf life of MA packed meat with an interest to stimulate further research to optimize different quality parameters.

Preslaughter factors affecting poultry meat quality chapter 2.

USDA-ARS?s Scientific Manuscript database

Poultry meat quality is affected by numerous antemortem factors, in particular those occurring during the last 24 hours that the bird is alive. These short term factors influence carcass yield (live shrink), carcass defects (bruising, broken/dislocated bones), carcass microbiological contamination, ...

9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Marking of mule meat and animal food mule meat by-product. 355.42 Section 355.42 Animals and Animal Products FOOD SAFETY AND INSPECTION... CARNIVORA; INSPECTION, CERTIFICATION, AND IDENTIFICATION AS TO CLASS, QUALITY, QUANTITY, AND CONDITION Mule...

9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Marking of mule meat and animal food mule meat by-product. 355.42 Section 355.42 Animals and Animal Products FOOD SAFETY AND INSPECTION... CARNIVORA; INSPECTION, CERTIFICATION, AND IDENTIFICATION AS TO CLASS, QUALITY, QUANTITY, AND CONDITION Mule...

9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Marking of mule meat and animal food mule meat by-product. 355.42 Section 355.42 Animals and Animal Products FOOD SAFETY AND INSPECTION... CARNIVORA; INSPECTION, CERTIFICATION, AND IDENTIFICATION AS TO CLASS, QUALITY, QUANTITY, AND CONDITION Mule...

9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Marking of mule meat and animal food mule meat by-product. 355.42 Section 355.42 Animals and Animal Products FOOD SAFETY AND INSPECTION... CARNIVORA; INSPECTION, CERTIFICATION, AND IDENTIFICATION AS TO CLASS, QUALITY, QUANTITY, AND CONDITION Mule...

Carcass composition and meat quality of equally mature kids and lambs.

PubMed

Santos, V A C; Silva, S R; Azevedo, J M T

2008-08-01

Carcass composition and meat quality attributes of 55 suckling kids (27 males and 28 females) and 57 suckling lambs (28 males and 29 females) of Portuguese native breeds were investigated. These suckling kid and lamb meats are European meat quality labels produced according to "Cabrito de Barroso- PGI" and "Borrego Terrincho-PDO" specifications, respectively. Female kids were slaughtered at 9.1 +/- 0.36 kg of BW, and male kids were slaughtered at 10.4 +/- 0.37 kg of BW, corresponding to 20.1 and 17.7% of maturity, respectively. Female lambs were slaughtered at 8.6 +/- 0.53 kg of BW, and male lambs were slaughtered at 9.9 +/- 0.23 kg of BW, corresponding to 19.9 and 17.1% of maturity, respectively. At 24 h postmortem, various yield and quality measurements were collected. The left sides of the carcasses were dissected into muscle, subcutaneous fat, intermuscular fat, and bone. Final pH, instrumental color (L*, a*, b*), carcass measurements, and kidney knob and pelvic fat were also determined. Samples of LM were taken from the lumbar and thoracic cuts for intramuscular and meat quality determinations. At 72 h postmortem, a sample of LM was used for cooking losses and Warner-Bratzler shear force determination. Suckling lambs had greater dressing proportion than suckling kids (P < 0.01). Carcass fatness was not affected by species (P > 0.05), but females had greater kidney knob and pelvic fat proportion than males (P < 0.01). Lambs had greater proportions of the highly valued leg cut and lower proportions of shoulder, anterior rib, and neck cuts than kids. Dissection results indicated that kid carcasses had greater muscle content and lower dissected fat and bone than lambs. Kids had greater (P < 0.001) muscle ultimate pH value than lambs (5.8 +/- 0.02 vs. 5.6 +/- 0.02). Males had greater (P < 0.05) muscle ultimate pH value than females (5.7 +/- 0.02 vs. 5.6 +/- 0.02). The kid meat was significantly lighter (P < 0.05) and less yellow (P < 0.001) than the lamb meat. Kids presented less cooking losses (P < 0.001) than lambs, and shear force value was significantly greater (P < 0.01) in lamb meat. The kid meat had significantly more moisture (P < 0.001) and less intramuscular fat content (P < 0.001) than lambs. At this maturity stage, there were significant differences on both carcass and meat quality attributes of suckling kids and lambs, possibly due to inherent differences between species.

Development of vibrational spectroscopic methods to rapidly and non-destructively assess quality of chicken breast meat

USDA-ARS?s Scientific Manuscript database

Development of Vibrational Spectroscopic Methods to Rapidly and Non-Destructively Assess Quality of Chicken Breast Meat H. Zhuang1, M. Sohn2, S. Trabelsi1 and K. Lawrence1 1Quality and Safety Assessment Research Unit, ARS-USDA, 950 College Station Road, Athens, GA 30605 2University of Georgia, De...

An outline of a risk assessment-based system of meat safety assurance and its future prospects.

PubMed

Berends, B R; van Knapen, F

1999-10-01

Discussed are the outlines of a risk assessment-based system of meat safety assurance to replace the current meat inspection. An example of a system that uses the Hazard Analysis of Critical Control Points (HACCP)-principles in the entire production chain from stable to table is also given. Continuous evaluation of risks is the main driving force of the new system. Only then the system has the means to remain flexible and provide for the data necessary to convince trade partners that the products they buy are safe. A monitoring system that keeps track of the important health hazards in the entire chain from stable to table is therefore necessary. This includes monitoring of cases of disease in the human population caused by the hazardous agents of concern. Coordination of the monitoring and control and processing of the information is done by an independent body. Furthermore, the system demands a production from stable to table that is based on the ideas of Integrated Quality Control (IQC), HACCP, and certification of production processes and quality control procedures. Clear legislation provides for criteria about acceptable or unacceptable health risks for the consumer and determines at what moments which risks should be controlled by the producers. Simultaneously, the legislation has to be flexible enough to be able to adapt quickly to any changes in risks, or in the way risks should be controlled. In the new system current meat inspection can easily be carried out by employees of the slaughter houses and is no longer a direct responsibility of the authorities. The authorities only demand certain safety levels and verify whether producers stick to these. Producers remain fully responsible for the safety and quality of their products, and fully liable in case of any damage to the consumers' health. However, it is to be expected that some EU Member-States miss the organizational and agricultural basis for a successful application of the new system. Consequences are that two parallel flows of meat and meat products may come to existence. One flow will exist of meat produced according to the new, and with respect to safety assurance, superior system. The other flow will consist of meat produced and inspected in the traditional way. However, this meat will contain all the flaws that required a revision of the system in the first place. This, and the fact that EU policy ordains that part-taking in an alternative meat inspection system should be voluntary, may very well result in a very slow start-up of the new system. One of the easiest solutions, however, would be to implement a decontamination step in the slaughtering process, provided that this is accompanied by strict codes of hygienic practices and good manufacturing practices. Not only would this lead to safer meat, but also result in the two separate flows of meat becoming one flow again as well as an easier to organize livestock production according to HACCP-principles.

Qualitative improvement of low meat beef burger using Aloe vera.

PubMed

Soltanizadeh, Nafiseh; Ghiasi-Esfahani, Hossein

2015-01-01

Low meat beef burgers have found their niche in the food markets in developing countries because of their lower price. However, these burgers still lack an acceptable quality. This study investigates the effects of different concentrations of Aloe vera on the quality of this food product. For this purpose, beef burgers were produced with 0%, 1%, 3%, and 5% Aloe vera and the changes in their cooking parameters, lipid oxidation, texture, and appeal to consumers over 7days of refrigerated storage were evaluated. Results indicate that Aloe vera contributed to some extent to decreased cooking loss and diameter reduction in the burgers. Increased concentrations of Aloe vera led to improvements in the water absorption and texture of the burgers as well as their lipid stability. However, a concentration level of 3% led to the most acceptability of the product to the panelists. Finally, it was found that Aloe vera acts as a hydrocolloid and improves the quality of burgers. Copyright © 2014 Elsevier Ltd. All rights reserved.

The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscles.

PubMed

Zhang, Li; Sun, Baozhong; Yu, Qunli; Ji, Qiumei; Xie, Peng; Li, Haipeng; Wang, Li; Zhou, Yuchun; Li, Yongpeng; Huang, Caixia; Liu, Xuan

2016-01-01

The carcass size performances and the meat quality of Gannan and Sibu yak were determined using M. supraspinatus (SU), M. longissimus thoracis (LT) and M.quadriceps femoris (QF). It is found that Sibu yak had significantly higher carcass weight (CW) than Gannan yak with difference of nearly 40 kg, as well as significantly higher eye muscle area (EMA), carcass thorax depth (CTD), round perimeter (RP), etc. The carcass performances of steer yak were significantly higher than heifer yak except meat thickness at round (MTR) (p<0.05). The results show that both yak breed and gender had significant effects on carcass performances. It could be seen that the variation of carcass size performances from breeds is as large as from gender (50.22% and 46.25% of total variation, respectively) through principal component analysis (PCA). Sibu yak had significantly higher L*, b*, WBSF, cooking loss and Fat content, while Gannan yak had significantly higher a*, press loss, protein content and moisture (p<0.05). Yak gender and muscle had insignificant effects on meat colour and water holding capacity (p>0.05). The variation of meat quality of yak from breed is up to 59.46% of total variation according to PCA. It is shown that the difference between breeds, for Gannan yak and Sibu yak, plays an important role in carcass size performance and meat quality.

The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscles

PubMed Central

Zhang, Li; Sun, Baozhong; Yu, Qunli; Ji, Qiumei; Xie, Peng; Li, Haipeng; Wang, Li; Zhou, Yuchun; Li, Yongpeng; Huang, Caixia; Liu, Xuan

2016-01-01

The carcass size performances and the meat quality of Gannan and Sibu yak were determined using M. supraspinatus (SU), M. longissimus thoracis (LT) and M.quadriceps femoris (QF). It is found that Sibu yak had significantly higher carcass weight (CW) than Gannan yak with difference of nearly 40 kg, as well as significantly higher eye muscle area (EMA), carcass thorax depth (CTD), round perimeter (RP), etc. The carcass performances of steer yak were significantly higher than heifer yak except meat thickness at round (MTR) (p<0.05). The results show that both yak breed and gender had significant effects on carcass performances. It could be seen that the variation of carcass size performances from breeds is as large as from gender (50.22% and 46.25% of total variation, respectively) through principal component analysis (PCA). Sibu yak had significantly higher L*, b*, WBSF, cooking loss and Fat content, while Gannan yak had significantly higher a*, press loss, protein content and moisture (p<0.05). Yak gender and muscle had insignificant effects on meat colour and water holding capacity (p>0.05). The variation of meat quality of yak from breed is up to 59.46% of total variation according to PCA. It is shown that the difference between breeds, for Gannan yak and Sibu yak, plays an important role in carcass size performance and meat quality. PMID:27194931

Is meat quality of forage-fed steers comparable to the meat quality of conventional beef from concentrate-fed bulls?

PubMed

Blanco, Mireia; Casasús, Isabel; Ripoll, Guillermo; Albertí, Pere; Panea, Begoña; Joy, Margalida

2017-11-01

Replacing concentrates with forages in the diet of finishing cattle to satisfy societal demands and for economic reasons is a target for beef farmers, but this change may affect meat acceptance. In the Mediterranean area, young bulls are usually finished on concentrates (Conventional beef). Alternatively, steers can be finished on grass with supplements (G-supp); however, if carcasses are too lean, meat quality may be negatively affected. To increase fat deposition, grazing steers were finished on a total mixed ration composed of alfalfa hay and corn (TMR). Thus the objective of the study was to compare the quality of Longissimus muscle of the three systems. Conventional beef had low yellowness and similar lightness and redness values compared with the beef from the forage-based systems, which differed slightly. The meat of the G-supp and TMR steers had higher conjugated linoleic acid (CLA) and total n-3 polyunsaturated fatty acid (PUFA) contents and lower n-6/n-3 PUFA ratio (more appropriate from a human health point of view) but was tougher than the Conventional beef. The Conventional beef was better accepted by consumers than the beef from both forage-based systems because it was the most tender. Thus tenderness of meat from forage-fed steers should be improved to ensure consumer acceptance. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Growth performance, carcass characteristics, meat quality and muscle amino-acid profile of different rabbits breeds and their crosses.

PubMed

Nasr, Mohammed A F; Abd-Elhamid, Tamer; Hussein, Mohamed A

2017-12-01

Meat production efficiency can be enhanced by crossbreeding to capture heterosis. This study aimed to investigate the impact of rabbit genotype on growth performance, carcass traits, meat quality and amino acids profile. A total of 504 weaned rabbits from nine genotypes of full factorial crossing of New Zealand White (NZW), Californian (CA) and Rex (RX) were used. Longissimus thoracis et lumborum muscles were assessed for meat quality and amino acids profile. There were no differences between groups at weaning and 6weeks, but by 10weeks differences were significant (P<0.001) and the numerically heaviest groups were CA×RX and RX×NZW (1970g, P<0.001) with to some extent better amino acids profile. In conclusion, RX growth performance was improved by crossing CA sire with RX dam and RX sire with NZW dam and to have dual purpose breed with better growth performance without hazard on carcass and meat quality. CA×RX and RX×NZW had the heaviest body weight at 10weeks of age and highest body weight gain during the whole finishing period. Copyright © 2017 Elsevier Ltd. All rights reserved.

Correlative responses for carcass and meat quality traits to selection for ovulation rate or prenatal survival in French Large White pigs.

PubMed

Rosendo, A; Druet, T; Péry, C; Bidanel, J P

2010-03-01

Correlated effects of selection for components of litter size on carcass and meat quality traits were estimated using data from 3 lines of pigs derived from the same Large White base population. Two lines were selected for 6 generations on high ovulation rate at puberty (OR) or high prenatal survival corrected for ovulation rate in the first 2 parities (PS). The third line was an unselected control (CON). The 3 lines were kept for a 7th generation, but without any selection. Carcass and meat quality traits were recorded on the 5th to 7th generation of the experiment. Carcass traits included dressing percentage, carcass length (LGTH), average backfat thickness (ABT), estimated lean meat content, and 8 carcass joint weight traits. Meat quality traits included pH recorded 24 h after slaughter (pH24) of LM, gluteus superficialis (GS), biceps femoris (BF), and adductor femoris (AD) muscles, as well as reflectance and water-holding capacity (WHC) of GS and BF muscles. Heritabilities of carcass and meat quality traits and their genetic correlations with OR and PS were estimated using REML methodology applied to a multiple trait animal model. Correlated responses to selection were then estimated by computing differences between OR or PS and CON lines at generations 5 to 7 using least squares and mixed model methodology. Heritability (h(2)) estimates were 0.08 +/- 0.04, 0.58 +/- 0.10, 0.70 +/- 0.10, and 0.74 +/- 0.10 for dressing percentage, LGTH, ABT, and lean meat content, respectively, ranged from 0.28 to 0.72 for carcass joint traits, from 0.28 to 0.45 for pH24 and reflectance measurements, and from 0.03 to 0.11 for WHC measurements. Both OR and PS had weak genetic correlations with carcass (r(G) = -0.09 to 0.17) and most meat quality traits. Selection for OR did not affect any carcass composition or meat quality trait. Correlated responses to selection for PS were also limited, with the exception of a decrease in pH24 of GS and BF muscles (-0.12 to -0.14 after 6 generations; P < 0.05), in WHC of GS muscle (-18.9 s after 6 generations; P < 0.05) and a tendency toward an increase in loin weight (0.44 kg after 6 generations; P < 0.10) .

Carcass characteristics and meat quality of lambs fed babassu cake (Orbignya speciosa) as a replacement for elephant grass silage.

PubMed

Luz, Janaina Barros; Alves, Kaliandra Souza; Mezzomo, Rafael; Ribeiro Dos Santos Neta, Ernestina; Gomes, Daiany Íris; Sampaio Oliveira, Luis Rennan; Silva, Josiane Costa; Ramos de Carvalho, Francisco Fernando

2017-01-01

The study aimed to evaluate the effect of the partial replacement of elephant grass silage with babassu cake (Orbignya speciosa) on the carcass characteristics and meat quality of feedlot lambs. Forty-five castrated male Santa Ines sheep (19.08 ± 0.41 kg) approximately 4 months old were distributed in a completely randomized design, with five treatments 0.0, 12.5, 25.0, 37.5 and 50 % (%DM) replacement of babassu cake with silage forming isoproteic diets formulated at a ratio of 40 % roughage to 60 % concentrate. All of the studied animals were slaughtered at the end of the experiment. The liver weights and yields increased with the inclusion of babassu cake. The weight of the shoulder increased from 2.31 to 2.61 kg, while the loin yield decreased from 7.38 to 6.64 % with the inclusion of babassu cake, both linearly. The body length, thoracic perimeter, rump perimeter and carcass compactness index showed high and positive correlations with the hot and cold carcass weights. The myofibrillar fragmentation index decreased linearly as a function of the inclusion level of babassu cake, but other quality variables were not affected. The replacement of up to 50 % of the elephant grass silage with babassu cake in the diet of lambs does not cause negative effects on carcass characteristics or meat quality.

Effects of Dietary Fermented Chlorella vulgaris (CBT®) on Growth Performance, Relative Organ Weights, Cecal Microflora, Tibia Bone Characteristics, and Meat Qualities in Pekin Ducks

PubMed Central

Oh, S T.; Zheng, L.; Kwon, H. J.; Choo, Y. K.; Lee, K. W.; Kang, C. W.; An, B. K.

2015-01-01

Fermented Chlorella vulgaris was examined for its effects on growth performance, cecal microflora, tibia bone strength, and meat qualities in commercial Pekin ducks. A total of three hundred, day-old male Pekin ducks were divided into three groups with five replicates (n = 20 ducklings per replicate) and offered diets supplemented with commercial fermented C. vulgaris (CBT®) at the level of 0, 1,000 or 2,000 mg/kg, respectively for 6 wks. The final body weight was linearly (p = 0.001) increased as the addition of fermented C. vulgaris into diets increased. Similarly, dietary C. vulgaris linearly increased body weight gain (p = 0.001) and feed intake (p = 0.001) especially at the later days of the feeding trial. However, there was no C. vulgaris effect on feed efficiency. Relative weights of liver were significantly lowered by dietary fermented C. vulgaris (linear effect at p = 0.044). Dietary fermented C. vulgaris did not affect total microbes, lactic acid bacteria, and coliforms in cecal contents. Finally, meat quality parameters such as meat color (i.e., yellowness), shear force, pH, or water holding capacity were altered by adding fermented C. vulgaris into the diet. In our knowledge, this is the first report to show that dietary fermented C. vulgaris enhanced meat qualities of duck meats. In conclusion, our study indicates that dietary fermented C. vulgaris exerted benefits on productivity and can be employed as a novel, nutrition-based strategy to produce value-added duck meats. PMID:25557680

Influence of Municipal Abattoir Conditions and Animal-related Factors on Avoidance-related Behaviour, Bleeding Times at Slaughter and the Quality of Lamb Meat.

PubMed

Njisane, Yonela Z; Muchenje, Voster

2013-10-01

The objective of this study was to determine the effect of municipal abattoir conditions and animal factors on avoidance-related behaviour (AB) of sheep at slaughter, bleeding times (BT) and mutton quality. The behaviour of 66 castrates and 19 ewes of different age categories was observed at three stages of slaughter. Higher behaviour scores indicated higher levels of AB. Time intervals between the start of blood flow and the time the flow changed from a constant stream into drips were recorded as BT. Thirty two meat samples were obtained to measure quality variables. These were colour (L*, a* and b*), pH24, temperature, cooking loss (CL) and tenderness. Correlations were determined between BT and meat quality variables. Animal behaviour at slaughter differed with breed, gender and age group. Avoidance behaviour was higher in the Dorper breed than in both the Merino breed and their crosses. It was also higher in younger (<10 months) lambs than in older sheep. Castrates were more aggressive or in panic than ewes. Castrates had longer (72.6±0.53 s) BT than the ewes (63.6±2.82 s). Ewes had higher CL (39.8±1.04%) values than castrates (35.1±0.95%). Meat from castrates was tougher (32.6±1.95 N) than the meat from ewes (24.3±1.16 N). There were no significant correlations obtained between BT and meat quality variables. It can therefore be concluded that abattoir conditions, breed, age and gender had an effect on AB at slaughter. Gender had an effect on BT and mutton quality.

Power ultrasound in meat processing.

PubMed

Alarcon-Rojo, A D; Janacua, H; Rodriguez, J C; Paniwnyk, L; Mason, T J

2015-09-01

Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, colour, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilisation of equipment surfaces. Copyright © 2015 Elsevier Ltd. All rights reserved.

Quality Control of Trichinella Testing at the Slaughterhouse Laboratory: Evaluation of the Use of a 400-Micrometer-Mesh-Size Sieve in the Magnetic Stirrer Method.

PubMed

Franssen, Frits; van Andel, Esther; Swart, Arno; van der Giessen, Joke

2016-02-01

The performance of a 400-μm-mesh-size sieve (sieve400) has not previously been compared with that of a 180-μm-mesh-size sieve (sieve180). Using pork samples spiked with 0 to 10 Trichinella muscle larvae and an artificial digestion method, sieve performance was evaluated for control of Trichinella in meat-producing animals. The use of a sieve400 resulted in 12% lower larval counts, 147% more debris, and 28% longer counting times compared with the use of a sieve180. Although no false-negative results were obtained, prolonged counting times with the sieve400 may have an impact on performance in a high-throughput environment such as a slaughterhouse laboratory. Based on our results, the sieve180 remains the sieve of choice for Trichinella control in meat in slaughterhouse laboratories, according to the European Union reference method (European Commission regulation 2075/2005). Furthermore, the results of the present study contribute to the discussion of harmonization of meat inspection requirements among countries.

Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability.

PubMed

Rather, Sajad A; Masoodi, F A; Akhter, Rehana; Gani, Adil; Wani, S M; Malik, A H

2015-12-01

Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p < 0.05). Colour evaluation revealed that high fat goshtaba had significantly higher L* value, but lower a* value than its low fat counterparts (p < 0.05). The significant decrease of TBARS values, protein carbonyls and loss of protein sulphydryl groups in low fat goshtaba formulations reflects the potential antioxidant activity of xanthan gum (p < 0.05). Hardness was significantly higher in high fat control but, cohesiveness, gumminess, and chewiness did not show any significant difference. Springiness increased with the increasing concentration of xanthan gum (0.5-1.5 %) and was higher in low fat product containing 1.5 % xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5 % xanthan gum had quality characteristics that were similar to the control product containing 20 % fat.

Whole genome scan reveals the genetic signature of African Ankole cattle breed and potential for higher quality beef.

PubMed

Taye, Mengistie; Kim, Jaemin; Yoon, Sook Hee; Lee, Wonseok; Hanotte, Olivier; Dessie, Tadelle; Kemp, Stephen; Mwai, Okeyo Ally; Caetano-Anolles, Kelsey; Cho, Seoae; Oh, Sung Jong; Lee, Hak-Kyo; Kim, Heebal

2017-02-09

Africa is home to numerous cattle breeds whose diversity has been shaped by subtle combinations of human and natural selection. African Sanga cattle are an intermediate type of cattle resulting from interbreeding between Bos taurus and Bos indicus subspecies. Recently, research has asserted the potential of Sanga breeds for commercial beef production with better meat quality as compared to Bos indicus breeds. Here, we identified meat quality related gene regions that are positively selected in Ankole (Sanga) cattle breeds as compared to indicus (Boran, Ogaden, and Kenana) breeds using cross-population (XP-EHH and XP-CLR) statistical methods. We identified 238 (XP-EHH) and 213 (XP-CLR) positively selected genes, of which 97 were detected from both statistics. Among the genes obtained, we primarily reported those involved in different biological process and pathways associated with meat quality traits. Genes (CAPZB, COL9A2, PDGFRA, MAP3K5, ZNF410, and PKM2) involved in muscle structure and metabolism affect meat tenderness. Genes (PLA2G2A, PARK2, ZNF410, MAP2K3, PLCD3, PLCD1, and ROCK1) related to intramuscular fat (IMF) are involved in adipose metabolism and adipogenesis. MB and SLC48A1 affect meat color. In addition, we identified genes (TIMP2, PKM2, PRKG1, MAP3K5, and ATP8A1) related to feeding efficiency. Among the enriched Gene Ontology Biological Process (GO BP) terms, actin cytoskeleton organization, actin filament-based process, and protein ubiquitination are associated with meat tenderness whereas cellular component organization, negative regulation of actin filament depolymerization and negative regulation of protein complex disassembly are involved in adipocyte regulation. The MAPK pathway is responsible for cell proliferation and plays an important role in hyperplastic growth, which has a positive effect on meat tenderness. Results revealed several candidate genes positively selected in Ankole cattle in relation to meat quality characteristics. The genes identified are involved in muscle structure and metabolism, and adipose metabolism and adipogenesis. These genes help in the understanding of the biological mechanisms controlling beef quality characteristics in African Ankole cattle. These results provide a basis for further research on the genomic characteristics of Ankole and other Sanga cattle breeds for quality beef.

Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony.

PubMed

Cluff, M; Kobane, I A; Bothma, C; Hugo, C J; Hugo, A

2017-11-01

The purpose of this study was to evaluate the use of intermediate added salt levels (1.33% w/w and 1.84% w/w) as a strategy for reducing the total sodium content of polony, an emulsified, heat-treated meat product, which is reliant on the various functions of salt normally included at a 2.5% (w/w) level. Chemical, microbial, and textural stability over 180days as well as sensory quality were evaluated. At 1.84% (w/w) added salt content, the product was indistinguishable from the positive control except for a slightly wetter cutting surface. A level of 1.33% (w/w) added salt showed similar results, except for a slight variation in initial moisture content and a much wetter cutting surface. The hardest texture was achieved at 1.33% (w/w) added salt up to 90days of shelf-life. Consumers had a slight preference for a lower salt content. From this research it can be recommended that salt reduction as sole approach in sodium reduction should be evaluated for meat products in limiting the possibly costly and negatively perceived use of sodium replacers. Copyright © 2017 Elsevier Ltd. All rights reserved.

Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality.

PubMed

Aghwan, Z A; Bello, A U; Abubakar, A A; Imlan, J C; Sazili, A Q

2016-11-01

Traditional halal slaughter and other forms of religious slaughter are still an issue of debate. Opposing arguments related to pre-slaughter handling, stress and pain associated with restraint, whether the incision is painful or not, and the onset of unconsciousness have been put forward, but no consensus has been achieved. There is a need to strike a balance between halal bleeding in the light of science and animal welfare. There is a paucity of scientific data with respect to animal welfare, particularly the use of restraining devices, animal handling, and efficient halal bleeding. However, this review found that competent handling of animals, proper use of restraining devices, and the efficient bleeding process that follows halal slaughter maintains meat eating quality. In conclusion, halal bleeding, when carried out in accordance with recommended animal welfare procedures, will not only maintain the quality and wholesomeness of meat but could also potentially reduce suffering and pain. Maintained meat quality increases consumer satisfaction and food safety. Copyright © 2016. Published by Elsevier Ltd.

Genetic and Phenotypic Correlations between Performance Traits with Meat Quality and Carcass Characteristics in Commercial Crossbred Pigs

PubMed Central

Miar, Younes; Plastow, Graham; Bruce, Heather; Moore, Stephen; Manafiazar, Ghader; Kemp, Robert; Charagu, Patrick; Huisman, Abe; van Haandel, Benny; Zhang, Chunyan; McKay, Robert; Wang, Zhiquan

2014-01-01

Genetic correlations between performance traits with meat quality and carcass traits were estimated on 6,408 commercial crossbred pigs with performance traits recorded in production systems with 2,100 of them having meat quality and carcass measurements. Significant fixed effects (company, sex and batch), covariates (birth weight, cold carcass weight, and age), random effects (additive, litter and maternal) were fitted in the statistical models. A series of pairwise bivariate analyses were implemented in ASREML to estimate heritability, phenotypic, and genetic correlations between performance traits (n = 9) with meat quality (n = 25) and carcass (n = 19) traits. The animals had a pedigree compromised of 9,439 animals over 15 generations. Performance traits had low-to-moderate heritabilities (±SE), ranged from 0.07±0.13 to 0.45±0.07 for weaning weight, and ultrasound backfat depth, respectively. Genetic correlations between performance and carcass traits were moderate to high. The results indicate that: (a) selection for birth weight may increase drip loss, lightness of longissimus dorsi, and gluteus medius muscles but may reduce fat depth; (b) selection for nursery weight can be valuable for increasing both quantity and quality traits; (c) selection for increased daily gain may increase the carcass weight and most of the primal cuts. These findings suggest that deterioration of pork quality may have occurred over many generations through the selection for less backfat thickness, and feed efficiency, but selection for growth had no adverse effects on pork quality. Low-to-moderate heritabilities for performance traits indicate that they could be improved using traditional selection or genomic selection. The estimated genetic parameters for performance, carcass and meat quality traits may be incorporated into the breeding programs that emphasize product quality in these Canadian swine populations. PMID:25350845

Genetic and phenotypic correlations between performance traits with meat quality and carcass characteristics in commercial crossbred pigs.

PubMed

Miar, Younes; Plastow, Graham; Bruce, Heather; Moore, Stephen; Manafiazar, Ghader; Kemp, Robert; Charagu, Patrick; Huisman, Abe; van Haandel, Benny; Zhang, Chunyan; McKay, Robert; Wang, Zhiquan

2014-01-01

Genetic correlations between performance traits with meat quality and carcass traits were estimated on 6,408 commercial crossbred pigs with performance traits recorded in production systems with 2,100 of them having meat quality and carcass measurements. Significant fixed effects (company, sex and batch), covariates (birth weight, cold carcass weight, and age), random effects (additive, litter and maternal) were fitted in the statistical models. A series of pairwise bivariate analyses were implemented in ASREML to estimate heritability, phenotypic, and genetic correlations between performance traits (n = 9) with meat quality (n = 25) and carcass (n = 19) traits. The animals had a pedigree compromised of 9,439 animals over 15 generations. Performance traits had low-to-moderate heritabilities (±SE), ranged from 0.07±0.13 to 0.45±0.07 for weaning weight, and ultrasound backfat depth, respectively. Genetic correlations between performance and carcass traits were moderate to high. The results indicate that: (a) selection for birth weight may increase drip loss, lightness of longissimus dorsi, and gluteus medius muscles but may reduce fat depth; (b) selection for nursery weight can be valuable for increasing both quantity and quality traits; (c) selection for increased daily gain may increase the carcass weight and most of the primal cuts. These findings suggest that deterioration of pork quality may have occurred over many generations through the selection for less backfat thickness, and feed efficiency, but selection for growth had no adverse effects on pork quality. Low-to-moderate heritabilities for performance traits indicate that they could be improved using traditional selection or genomic selection. The estimated genetic parameters for performance, carcass and meat quality traits may be incorporated into the breeding programs that emphasize product quality in these Canadian swine populations.

Growth performance, carcass traits and meat quality of yellow-feathered broilers fed graded levels of alfalfa meal with or without wheat.

PubMed

Jiang, Shouqun; Gou, Zhongyong; Li, Long; Lin, Xiajing; Jiang, Zongyong

2018-03-01

The effects of 0, 40 and 80 g/kg alfalfa meal on growth performance, carcass traits and meat quality of Chinese yellow-feathered broilers fed diets containing or lacking wheat (0 or 200 g/kg) as part of the energy source, were examined using random design with a 2 × 3 factorial arrangement of treatments. Dressing percentage and semi-eviscerated proportion were lower, and meat color a* (redness) value was higher in birds fed diets containing wheat than diets lacking wheat (P < 0.05). Drip loss was reduced by the addition of alfalfa meal to diets containing or lacking wheat (P < 0.05). Average sensory score of breast meat was higher in chickens fed corn-based diets than in those fed wheat (P < 0.05). Meat from those supplemented with 40 g/kg alfalfa meal had better taste than the other two levels (P < 0.05). The inclusion of wheat significantly reduced the activities of creatine kinase and calpain of breast muscle (P < 0.05). In conclusion, Chinese yellow-feathered broilers fed diets containing wheat had better meat color and lower drip loss than those fed the diets without wheat, and adding 40 g/kg alfalfa meal generally improved meat quality and taste. © 2017 Japanese Society of Animal Science.

How product trial changes quality perception of four new processed beef products.

PubMed

Saeed, Faiza; Grunert, Klaus G; Therkildsen, Margrethe

2013-01-01

The purpose of this paper is the quantitative analysis of the change in quality perception of four new processed beef products from pre to post trial phases. Based on the Total Food Quality Model, differences in pre and post-trial phases were measured using repeated measures technique for cue evaluation, quality evaluation and purchase motive fulfillment. For two of the tested products, trial resulted in a decline of the evaluation of cues, quality and purchase motive fulfillment compared to pre-trial expectations. For these products, positive expectations were created by giving information about ingredients and ways of processing, which were not confirmed during trial. For the other two products, evaluations on key sensory dimensions based on trial exceeded expectations, whereas the other evaluations remained unchanged. Several demographic factors influenced the pattern of results, notably age and gender, which may be due to underlying differences in previous experience. The study gives useful insights for testing of new processed meat products before market introduction. Copyright © 2012 Elsevier Ltd. All rights reserved.

Dietary resveratrol supplementation prevents transport-stress-impaired meat quality of broilers through maintaining muscle energy metabolism and antioxidant status

PubMed Central

Zhang, C.; Wang, L.; Zhao, X. H.; Chen, X. Y.; Yang, L.; Geng, Z. Y.

2017-01-01

Abstract This experiment was to evaluate the effect of dietary resveratrol (Res) supplementation (0, 400 mg/kg) on growth performance, meat quality, and muscle anaerobic glycolysis and antioxidant capacity of transported broilers. A total of 360 21-day-old male Cobb broilers was randomly allotted to 2 dietary treatments (Res-free group and Res group) with 12 replicates of 15 birds each. On the morning of d 42, after a 9-hour fast, 24 birds (2 birds of each replicate) were selected from the Res-free group and then equally placed into 2 crates, and the other 12 birds (one bird of each replicate) were selected from the Res group and then placed into the other crate. All birds in the 3 crates were transported according to the following protocols: 0-hour transport of birds in the Res-free group (control group), 3-hour transport of birds in the Res-free group (T group), and 3-hour transport of birds in the Res group (T + Res group). The results showed that Res not only improved feed conversion ratio (P < 0.05) but also tended to improve birds’ final body weight (P < 0.10). In the Res-free group, a 3-hour transport increased serum corticosterone concentration, muscle malondialdehyde (MDA) and lactate contents, and muscle lactate dehydrogenase (LDH) activity, while it decreased muscle glycogen content, total superoxide dismutase (T-SOD), and glutathione peroxidase (GSH-PX) activities (P < 0.05), which induced decreased breast meat quality (lower pH24h and higher drip loss and L*24 h, P < 0.05). Nevertheless, compared with the T group, Res increased muscle glycogen content and T-SOD and GSH-PX activities (P < 0.05 or P < 0.10), while it decreased muscle MDA content and LDH activity (P < 0.05), which is beneficial to the meat quality maintenance of transported broilers (lower drip loss, L*24 h, and higher pH24h, P < 0.05 or P < 0.10). This study provides the first evidence that dietary resveratrol supplementation prevents transport-stress-impaired meat quality of broilers, possibly through decreasing the muscle anaerobic glycolysis metabolism and improving the muscle antioxidant capacity. PMID:28339929

The meat quality, muscle fiber characteristics and fatty acid profile in Jinjiang and F1 Simmental×Jinjiang yellow cattle.

PubMed

Zheng, Yue; Wang, Shizhi; Yan, Peishi

2018-02-01

This study compared the meat quality, muscle fiber characteristics, and fatty acids between Jinjiang yellow cattle (JJ) and F1 Simmental×Jinjiang yellow cattle (SJ) which were offered the same diet. Six JJ and six SJ individuals were reared and fattened from 10 to 26 months of age. After feeding, the highrib (HR), ribeye (RB), and tenderloin (TL) samples were taken from the carcass for meat quality evaluations. The results showed that growth performance of SJ was higher than that of JJ (higher live weight and average daily gain), and the hot carcass weight of SJ was higher than that of JJ (p<0.05). pH of JJ was higher than that of SJ in TL (p<0.05); the color of a* of SJ was higher than that of JJ in TL and RB (p<0.05); the cooking loss of SJ was significantly lower than that of JJ in TL and RB (p<0.05); the shear force value was significantly lower in SJ compared to JJ (p<0.05); the muscle fiber diameter was higher and the fiber density was lower in SJ compared to JJ in HR and TL (p<0.05); compared to SJ, the muscles of JJ had higher saturated fatty acid (SFA) composition; the sum of monounsaturated fatty acid and polyunsaturated fatty acid (PUFA) were lower in the muscle of JJ; the mRNA expressions of myosin heavy chain-I (MyHC-I) and MyHC-IIa were higher in SJ compared to JJ in muscle of HR and RB; the mRNA expressions of MyHC-IIx and MyHC-IIb were lower in SJ compared to JJ in HR and RB (p<0.05). Meat quality and fatty acid profile differed between SJ and JJ; the muscle of SJ had higher a* and SFA; SJ had lower cooking loss, shear force and PUFA compared to the muscle of JJ. In addition, the type and development characteristics of the muscle fiber had some difference between SJ and JJ; these might be factors which caused the differences in meat quality and fatty acid profile between SJ and JJ.

The meat quality, muscle fiber characteristics and fatty acid profile in Jinjiang and F1 Simmental×Jinjiang yellow cattle

PubMed Central

Zheng, Yue; Wang, Shizhi

2018-01-01

Objective This study compared the meat quality, muscle fiber characteristics, and fatty acids between Jinjiang yellow cattle (JJ) and F1 Simmental×Jinjiang yellow cattle (SJ) which were offered the same diet. Methods Six JJ and six SJ individuals were reared and fattened from 10 to 26 months of age. After feeding, the highrib (HR), ribeye (RB), and tenderloin (TL) samples were taken from the carcass for meat quality evaluations. Results The results showed that growth performance of SJ was higher than that of JJ (higher live weight and average daily gain), and the hot carcass weight of SJ was higher than that of JJ (p<0.05). pH of JJ was higher than that of SJ in TL (p<0.05); the color of a* of SJ was higher than that of JJ in TL and RB (p<0.05); the cooking loss of SJ was significantly lower than that of JJ in TL and RB (p<0.05); the shear force value was significantly lower in SJ compared to JJ (p<0.05); the muscle fiber diameter was higher and the fiber density was lower in SJ compared to JJ in HR and TL (p<0.05); compared to SJ, the muscles of JJ had higher saturated fatty acid (SFA) composition; the sum of monounsaturated fatty acid and polyunsaturated fatty acid (PUFA) were lower in the muscle of JJ; the mRNA expressions of myosin heavy chain-I (MyHC-I) and MyHC-IIa were higher in SJ compared to JJ in muscle of HR and RB; the mRNA expressions of MyHC-IIx and MyHC-IIb were lower in SJ compared to JJ in HR and RB (p<0.05). Conclusion Meat quality and fatty acid profile differed between SJ and JJ; the muscle of SJ had higher a* and SFA; SJ had lower cooking loss, shear force and PUFA compared to the muscle of JJ. In addition, the type and development characteristics of the muscle fiber had some difference between SJ and JJ; these might be factors which caused the differences in meat quality and fatty acid profile between SJ and JJ. PMID:28823135

Blood profile and meat quality of Holstein-Friesian steers finished on total mixed ration or flaxseed oil-supplemented pellet mixed with reed canary grass haylage.

PubMed

Utama, D T; Lee, S G; Baek, K H; Chung, W S; Chung, I A; Kim, D I; Kim, G Y; Lee, S K

2018-02-01

Holstein-Friesian steer beef production is renowned globally as a secondary product of the milk industry. Grass feeding is a common practice in raising Holstein steers because of its low cost. Furthermore, grass feeding is an alternative way to produce beef with a balanced n-6 to n-3 fatty acids (FAs) ratio. However, the performance and meat quality of Holstein-Friesian cattle is more likely to depend on a high-quality diet. The aim of this study was to observe whether feeding two mixed diets; a corn-based total mixed ration (TMR) with winter ryegrass (Lolium perenne) or flaxseed oil-supplemented pellets with reed canary grass haylage (n-3 mix) provided benefits on carcass weight, meat quality and FA composition compared with cattle fed with reed canary grass (Phalaris arundinacea) haylage alone. In all, 15 21-month-old Holstein-Friesian steers were randomly assigned to three group pens, were allowed free access to water and were fed different experimental diets for 150 days. Blood samples were taken a week before slaughter. Carcass weight and meat quality were evaluated after slaughter. Plasma lipid levels and aspartate aminotransferase (AST), γ-glutamyl transpeptidase (GGT), creatine kinase (CK) and alkaline phosphatase (ALP) activities were determined. Diet did not affect plasma triglyceride levels and GGT activity. Plasma cholesterol levels, including low-density and high-density lipoproteins, were higher in both mixed-diet groups than in the haylae group. The highest activities of plasma AST, CK and ALP were observed in the haylage group, followed by n-3 mix and TMR groups, respectively. Carcass weight was lower in the haylage group than in the other groups and no differences were found between the TMR and n-3 mix groups. Although the n-3 mix-fed and haylage-fed beef provided lower n-6 to n-3 FAs ratio than TMR-fed beef, the roasted beef obtained from the TMR group was more acceptable with better overall meat physicochemical properties and sensory scores. According to daily cost, carcass weight and n-6 to n-3 FAs ratio, the finishing diet containing flaxseed oil-supplemented pellets and reed canary grass haylage at the as-fed ratio of 40 : 60 could be beneficial for the production of n-3-enriched beef.

Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat.

PubMed

Kirkpinar, F; Ünlü, H B; Serdaroğlu, M; Turp, G Y

2014-01-01

1. An experiment was conducted to determine the individual and combined effects of two essential oils, oregano and garlic, on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat. 2. The diets were supplemented with no essential oil (control), oregano essential oil or garlic essential oil at 300 mg/kg and oregano essential oil at 150 mg/kg + garlic essential oil at 150 mg/kg. 3. Dietary oregano and garlic oil supplementation did not affect carcass yields, the relative weight of carcass parts, breast and thigh meat composition, pH or b* value of breast meat. Oregano + garlic oil supplementation significantly decreased the L* value. The a* value of breast meat in birds given a diet supplemented with oregano oil was lower than that in birds given a diet supplemented with garlic oil and oregano oil + garlic oil. The essential oil addition had no positive effect on the oxidative stability. There was no difference between the treatments in breast appearance. 4. The juiciness, flavour, oxidised flavour and acceptability of breast meat samples were affected by treatments.

Convenient meat and meat products. Societal and technological issues.

PubMed

Leroy, Frédéric; Degreef, Filip

2015-11-01

In past and contemporary foodscapes, meat and meat products have not only been following convenience trends, they have been at the heart of them. Historically, the first substantial demands for meat convenience must have been for the outsourcing of hunting or domestication, as well as slaughtering activities. In its turn, this prompted concerns for shelf-life stabilisation and the development of preservation strategies, such as meat fermentation. Demands for ease of preparation and consumption can be traced back to Antiquity but have gained in importance over the centuries, especially with the emergence of novel socio-cultural expectations and (perceived) time scarcity. Amongst other trends, this has led to the creation of ready meals and meat snacks and the expansion of urban fast food cultures. Additionally, contemporary requirements focus on the reduction of mental investments, via the "convenient" concealment of slaughtering, the optimisation of nutritional qualities, and the instant incorporation of more intangible matters, such as variety, hedonistic qualities, reassurance, and identity. An overview is given of the technological issues related to the creation of meat convenience, in its broadest sense, along with their societal implications. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)

PubMed Central

Imm, Bue-Young; Kim, Chung Hwan; Imm, Jee-Young

2014-01-01

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product. PMID:26761287

Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi).

PubMed

Imm, Bue-Young; Kim, Chung Hwan; Imm, Jee-Young

2014-01-01

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat.

PubMed

Albrecht, Antonia; Herbert, Ulrike; Miskel, Dennis; Heinemann, Celine; Braun, Carina; Dohlen, Sophia; Zeitz, Johanna O; Eder, Klaus; Saremi, Behnam; Kreyenschmidt, Judith

2017-08-01

The aim of this study was to investigate the influence of different methionine sources and concentrations on the quality and spoilage process of broiler meat. The trial was comprised of 7 treatment groups: one basal group (suboptimal in Methionine+Cysteine; i.e., 0.89, 0.74, 0.69% in DM SID Met+Cys in starter, grower, and finisher diets, respectively) and 3 doses (0.10, 0.25, and 0.40%) of either DL-Methionine (DLM) or DL-2-hydroxy-4-methylthio butanoic acid (DL-HMTBA) on an equimolar basis of the DLM-supplemented groups. The broilers were fed the diets for 35 d, then slaughtered and processed. The filets were aerobically packed and stored under temperature controlled conditions at 4°C. Meat quality investigations were comprised of microbial investigations (total viable count and Pseudomonas spp.), pH and drip loss measurements of the filets. The shelf life of the meat samples was determined based on sensory parameters. After slaughtering, all supplemented meat samples showed a high quality, whereby no differences between the 2 methionine sources could be detected for the microbial load, pH, and drip loss. In comparison to the control group, the supplemented samples showed a higher sensory quality, characterized by a fresh smell and fresh red color. Methionine supplementation had a significant influence on meat quality parameters during storage. The microbial load, pH and drip loss of the chicken filets were positively correlated to the methionine concentration. Additionally, the microbial load at the end of storage was positively correlated to pH and drip loss values. Nevertheless, the microbial parameters were in a normal range and the positive correlation to methionine concentration did not affect the sensory shelf life. The mean sensory shelf life of the broiler filets varied between 7 to 9 d. During storage, no difference in the development of sensory parameters was observed between the supplemented groups, while the spoilage process of the basal group occurred slightly faster. In conclusion, methionine concentration, but not methionine source, effected meat quality parameters in breast muscles of broilers. © 2017 Poultry Science Association Inc.

The prevalence and some metabolic traits of Brochothrix thermosphacta in meat and meat products packaged in different ways.

PubMed

Nowak, Agnieszka; Rygala, Anna; Oltuszak-Walczak, Elzbieta; Walczak, Piotr

2012-04-01

The effect of Brochothrix thermosphacta on the quality of meat and meat products is of vital importance in connection with Regulation EC/178/2002 extending the definition of unsafe foodstuffs to encompass all those which are unfit for human consumption. This study aimed to determine the prevalence of B. thermosphacta in meat and meat products packaged under different conditions and to estimate the effect of B. thermosphacta strains on product quality based on their protein and lipid degradation activity. B. thermosphacta was absent in only two of 132 samples. All other samples were contaminated with this bacterium (10(1) to 10(9) cfu g(-1) meat and 10(2) to 10(8) cfu g(-1) meat product). In products stored under high-oxygen atmosphere Brochothrix cells accounted for almost 100% total mesophilic count (TMC) and below 50% TMC in oxygen-free atmosphere. While the tested B. thermosphacta strains did not show any proteolytic activity, most of them displayed lipolytic activity at 25 °C and some even at 4 °C. B. thermosphacta is commonly present in meat and meat products packaged in different ways. This bacterium can display lipolytic activity also at refrigeration temperature. Its over-proliferation can be inhibited through vacuum packaging or packaging under a modified atmosphere with reduced oxygen content. Copyright © 2011 Society of Chemical Industry.

Microbiological safety of retail vacuum-packed and modified-atmosphere-packed cooked meats at end of shelf life.

PubMed

Sagoo, S K; Little, C L; Allen, G; Williamson, K; Grant, K A

2007-04-01

A study of retail modified-atmosphere-packed and vacuum-packed cooked ready-to-eat meats was undertaken from September through mid-November 2003 to determine the microbiological quality at the end of shelf life and to establish any risk factors in the production, storage, and display of this product. Examination of 2,981 samples using Microbiological Guidelines criteria revealed that 66% were of satisfactory or acceptable microbiology quality, 33% were of unsatisfactory quality mainly due to high aerobic colony counts and Enterobacteriaceae concentrations, and 1% were of unacceptable quality due to the presence of Listeria monocytogenes at 100 CFU/g or higher (27 samples; range of 10(2) to 106 CFU/g) and Campylobacter jejuni (1 sample), indicating a risk to health. All samples at the end of the shelf life had satisfactory (<20 CFU/g) and/or acceptable (<102 CFU/g) levels of Staphylococcus aureus and Clostridium perfringens, four samples (<1%) had unsatisfactory levels of Escherichia coli (range of 102 to 106 CFU/g) and 5.5% of the samples contained L. monocytogenes at <20 CFU/g (4.8%) or between 20 and 100 CFU/g (0.7%). More samples of chicken (45%; 224 of 495 samples), beef (43%; 160 of 371 samples), and turkey (41%; 219 of 523 samples) were of unsatisfactory or unacceptable quality compared with ham (23%; 317 of 1,351 samples) or pork (32%; 67 of 206 samples). Twelve different L. monocytogenes typing characters (serotype-amplified fragment length polymorphism type-phage type) were evaluated for isolates recovered from samples of unacceptable quality, and the 1/2-IX-NT type was recovered from almost half (48%) of these samples. Salmonella was not detected in any samples examined. Risk factors identified for cooked meats that were microbiologically contaminated more frequently included vacuum packaging, packaging on retail premises, slicing, temperature not monitored in display units, and no hazard analysis system in place. Results from this study also suggest that the shelf life assigned to some modified-atmosphere-packed and vacuum-packed meats may not be appropriate.

Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): The effect of gender and age on the fatty acid profile, cholesterol content and sensory characteristics of kudu and impala meat.

PubMed

Hoffman, L C; Mostert, A C; Laubscher, L L

2009-12-01

Game meat has distinct sensory characteristics and favourable fatty acid profiles which differ between species. The SFA's percentage was found to be higher in impala meat (51.12%) than kudu meat (34.87%) whilst the total PUFA was higher in kudu (38.88%) than impala (34.06%). Stearic acid (22.67%) was the major fatty acid in impala and oleic acid in kudu (24.35). Linoleic acid, C20:3n-6 and C22:6n-3 were higher in kudu while C20:4n-6, C20:5n-3 and C22:5n-3 were higher in impala. The PUFA:SFA ratio for kudu (1.22) was higher than for impala (0.73) while impala had a higher n-6 PUFA's to n-3 PUFA ratio (3.76) than kudu (2.20). Kudu was higher in cholesterol (71.42±2.61mg/100gmuscle) than impala (52.54±2.73mg/100gmuscle). Sensory evaluation showed impala had a more intense game aroma and flavour while the initial juiciness of cooked samples of kudu was higher. The results show kudu and impala can be marketed for their unique flavours and aromas as well as being a healthy substitute for other red meats.

Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows?

PubMed

Bunmee, T; Jaturasitha, S; Kreuzer, M; Wicke, M

2014-04-01

This study investigated whether the positive effects of ageing on tenderness of meat from culled dairy cows can be facilitated by CaCl₂. Injections of 250 mM CaCl₂ solution (10% wt/wt) were performed on Longissimus dorsi samples from 32 7-yrs old cows. Samples were vacuum packaged and aged for 0, 1, 3, 5 and 7 days. Ageing alone produced lighter and less red meat with lower shear force, higher myofibrillar fragmentation and tenderness scores but also elevated lipid oxidation. For most traits investigated, CaCl₂-injected meat exhibited similar ageing effects, but drip loss increased with age. The CaCl₂-injected meat had a lower shear force and myofibrillar fragmentation increased more rapidly, but drip loss, off-flavour scores, colour stability and oxidative stability were inferior to untreated meat. Overall, it was found possible to accelerate tenderisation of such meat with CaCl₂, but only at the cost of adverse effects in some other quality traits. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water.

PubMed

Hoffman, L C; Mellett, F D

2003-10-01

A trained taste panel could not distinguish (P>0.05) between ostrich meat patties containing either 10% pork lard or 10% of a modified starch/protein isolate (fat replacer) mixture. The panel could distinguish between the types of ostrich muscle/meat cuts used with a significant (P<0.05) number preferring ostrich patties made from meat containing a higher collagen content (±3% vs <1%). The chemical analysis of the patties showed that within the meat classes (Class fillet-de-membraned, Class A-very lean off-cuts and Class B-off-cuts containing visual connective tissue and some fat), the patties containing the pork fat had a +6% higher total fat content than those containing the fat replacer. The fatty acid profiles of the various products were in accordance with the meat type and fat or fat replacer used. The mineral profile was as expected for lean ostrich meat that had spices added. It is concluded that fat replacers can be used successfully for the production of low fat ostrich patties without any negative quality attributes being perceived.

Credence quality coordination and consumers' willingness-to-pay for certified halal labelled meat.

PubMed

Verbeke, Wim; Rutsaert, Pieter; Bonne, Karijn; Vermeir, Iris

2013-12-01

This paper reports on halal credence quality coordination and Muslim consumers' willingness to buy and pay for certified halal labelled meat at the supermarket and the Islamic butcher. Cross-sectional data were collected through a survey with 202 Muslim consumers in Belgium. Findings indicate that more acculturated and female consumers are more in favour of purchasing certified halal labelled meat in a supermarket. Important conditions are that supermarkets can provide a guarantee of separating halal from non-halal meat and of the organisation of adequate verification and control. Results further show that more Muslim consumers are willing to pay a price premium (of 13% on average) for halal labelled meat at the Islamic butcher shop than at the supermarket. The higher the importance attached to a certified halal label and the more distrust in the actual halal meat status, the higher the likelihood that a Muslim consumer is willing to pay a higher price for certified halal labelled meat at the Islamic butcher shop. Gender and generation determine the actual premium Muslim consumers are willing to pay. Copyright © 2013 Elsevier Ltd. All rights reserved.

Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

PubMed

Maughan, Curtis; Martini, Silvana

2012-02-01

The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products. © 2012 Institute of Food Technologists®

Influence of color on dielectric properties of marinated poultry breast meat.

PubMed

Samuel, D; Trabelsi, S

2012-08-01

The dielectric behavior of foods when exposed to radio-frequency and microwave electric fields is highly influenced by moisture content and the degree of water binding with constituents of the food materials. The ability to correlate specific food quality characteristics with the dielectric properties can lead to the development of rapid, nondestructive techniques for such quality measurements. Water-holding capacity is a critical attribute in meat quality. Up to 50% of raw poultry meat in the United States is marinated with mixtures of water, salts, and phosphates. The objective of this study was to determine if variations in breast meat color would affect the dielectric properties of marinated poultry meat over a broad frequency range from 500 MHz to 50 GHz. Poultry meat was obtained from a local commercial plant in Georgia (USA). Color and pH measurements were taken on the breast filets. Groups of breast filets were sorted into classes of pale and normal before adding marination pickup percentages of 0, 5, 10, and 15. Breast filets were vacuum-tumbled and weighed for pickup percentages. Dielectric properties of the filets were measured with a coaxial open-ended probe on samples equilibrated to 25°C. Samples from pale meat exhibited higher dielectric properties than samples from normal meat. No differences could be observed between samples from pale and normal meat after marination of the samples. Overall, dielectric properties increased as the marination pickup increased (α=0.05). Marination pickup strongly influenced the dielectric loss factor. Differences between samples marinated at different pickup levels were more pronounced at lower frequencies for the dielectric loss factor. As frequency increased, the differences between samples decreased. Differences in dielectric constant between samples were not as consistent as those seen with the dielectric loss factor.

Effects of dietary lysine/protein ratio and fat levels on growth performance and meat quality of finishing pigs.

PubMed

Maeda, Keisuke; Yamamoto, Fumika; Toyoshi, Masanari; Irie, Masakazu

2014-04-01

This study aimed to evaluate the effects of dietary lysine/protein ratio and fat levels on the growth, carcass characteristics and meat quality of finishing pigs fed feed made from food waste, including noodles and chocolate. Four dietary treatments, 2 levels of lysine/protein ratio (0.035 and 0.046) and 2 levels of fat (3.3% and 6.0%), were adapted to a 2 × 2 factorial arrangement. Each diet for the finishing pigs contained the same levels of adequate crude protein (16%) and lysine (0.58-0.75%), and similar levels of high total digestible nutrients (90.2-92.6%). In total, 32 LWD pigs with an average body weight of 57.2 kg were assigned to 4 dietary groups. The pigs were slaughtered at about 115 kg. Growth performance was not influenced by the dietary treatments. Carcass characteristics were slightly influenced by the dietary fat level. As the dietary lysine/protein ratio decreased, the marbling score of Longissimus dorsi muscle increased and the intramuscular fat (IMF) increased from 6.82% to 9.46%. Marbling score was not significantly influenced by the dietary fat level. These results indicate that IMF increased without adverse effects on growth, carcass characteristics and meat quality, when pigs were fed a diet with low lysine/protein ratio. © 2013 Japanese Society of Animal Science.

Effect of Pleurotus eryngii stalk residue on the oxidative status and meat quality of broiler chickens.

PubMed

Lee, Tzu-Tai; Ciou, Jhih-Ying; Chiang, Ching-Jen; Chao, Yun-Peng; Yu, Bi

2012-11-07

Pleurotus eryngii stalk residue (PESR) is a byproduct of the edible portion of the fruiting body. The present study was conducted to evaluate the effects of PESR on the oxidative status and meat quality of broilers. Two hundred fifty 1-d-old male broilers (Arbor Acre) were evenly divided by gender and randomly allocated into control (corn-soybean meal diet) or 1.0, 5.0, 10.0, or 20.0 g/kg dried PESR groups. The results revealed that at 35 d, the dried PESR groups displayed a significantly increased water-holding capacity and decreased storage loss of breast and thigh fillets when compared to the control group. Regarding fillets color, the L* (lightness) values were lower and the a* (redness) and b* (yellowness) values were higher following dried PESR supplementation. In 5.0-20.0 g/kg PESR supplementation groups, the activities of antioxidative enzymes were significantly elevated in serum, liver, spleen, and fillet tissues when compared to control group. Additionally, malondialdehyde production was slightly decreased in the PESR supplementation groups. Lower crude fat contents were observed in fillet tissues of 5.0-20.0 g/kg PESR groups when compared with the control group. In conclusion, PESR may potentially be used as an antioxidant to decrease lipid peroxidation and improve meat quality in broilers.

Effect of dietary resveratrol supplementation on meat quality, muscle antioxidative capacity and mitochondrial biogenesis of broilers.

PubMed

Zhang, Cheng; Yang, Lei; Zhao, Xiaohui; Chen, Xingyong; Wang, Li; Geng, Zhaoyu

2018-02-01

The naturally occurring polyphenol resveratrol has been acknowledged with many beneficial biological effects. The aim of this study was to evaluate the influence of dietary resveratrol supplementation on meat quality, muscle antioxidative capacity and mitochondrial biogenesis of broilers. One hundred and eighty 21-day-old male Cobb broilers were randomly assigned to two groups and fed on a 0 mg kg -1 or 400 mg kg -1 resveratrol-supplemented diet for 21 days. Then, chickens were slaughtered and pectoralis major muscle (PM) samples were collected for analysis. The results showed that resveratrol not only tended to increase (P < 0.10) PM pH 24h but also significantly decreased (P < 0.05) PM L* 45min , pH decline, drip loss and lactate content. Meanwhile, PM total antioxidative capacity and catalase activity were significantly increased (P < 0.05) by resveratrol, while malondialdehyde content was decreased (P < 0.10). Moreover, resveratrol significantly increased (P < 0.05) PM peroxisome proliferator-activated receptor γ coactivator 1α and nuclear respiratory factor 1 mRNA levels, along with increased (P < 0.05) citrate synthase activity. Resveratrol can be used as a feed additive to improve meat quality of broilers, which may be associated with improved muscle antioxidative status and mitochondrial biogenesis. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effects of dietary supplementation with carnosine on growth performance, meat quality, antioxidant capacity and muscle fiber characteristics in broiler chickens.

PubMed

Cong, Jiahui; Zhang, Lin; Li, Jiaolong; Wang, Shuhao; Gao, Feng; Zhou, Guanghong

2017-08-01

The effects of dietary carnosine were evaluated on the growth performance, meat quality, antioxidant capacity and muscle fiber characteristics in thigh muscle of 256 one-day-old male broilers assigned to four diets - basal diets supplemented with 0, 100, 200 or 400 mg kg -1 carnosine respectively - during a 42 day experiment. Carnosine concentration and carnosine synthase expression in thigh muscle were linearly increased (P < 0.05) and the feed/gain ratio was decreased (P < 0.05) in the starter period by carnosine addition. Dietary supplementation with carnosine resulted in linear increases in pH 45 min , redness and cohesiveness and decreases in drip loss, cooking loss, shear force and hardness (P < 0.05). Carnosine addition elevated the activities of antioxidant enzymes and reduced contents of malondialdehyde and carbonyl compounds (P < 0.05). Dietary carnosine linearly decreased diameters and increased densities of muscle fibers (P < 0.01). The ratios of myosin heavy chain (MyHC) I and IIa were increased while that of MyHC IIb was decreased (P < 0.01). The mRNA expressions of genes related to fiber type transformation were linearly up-regulated (P < 0.05). These findings indicated that carnosine supplementation was beneficial to improve the growth performance, meat quality, antioxidant capacity and muscle fiber characteristics of broilers. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Evaluation of the psychometric properties of the main meal quality index when applied in the UK population.

PubMed

Gorgulho, B M; Pot, G K; Marchioni, D M

2017-05-01

The aim of this study was to evaluate the validity and reliability of the Main Meal Quality Index when applied on the UK population. The indicator was developed to assess meal quality in different populations, and is composed of 10 components: fruit, vegetables (excluding potatoes), ratio of animal protein to total protein, fiber, carbohydrate, total fat, saturated fat, processed meat, sugary beverages and desserts, and energy density, resulting in a score range of 0-100 points. The performance of the indicator was measured using strategies for assessing content validity, construct validity, discriminant validity and reliability, including principal component analysis, linear regression models and Cronbach's alpha. The indicator presented good reliability. The Main Meal Quality Index has been shown to be valid for use as an instrument to evaluate, monitor and compare the quality of meals consumed by adults in the United Kingdom.

Measuring and modeling of radiofrequency dielectric properties of chicken breast meat

USDA-ARS?s Scientific Manuscript database

Dielectric properties of chicken breast meat are important for both dielectric heating and quality sensing applications. In heating applications they allow optimization of energy transfer and uniformity of heating. In sensing applications, they can be used to predict quality attributes of the chicke...

Influence of growth promoting technologies on animal performance,production economics, environmental impacts and carcass characteristics of beef

USDA-ARS?s Scientific Manuscript database

Objectives: The objectives of this project were to 1) evaluate meat quality characteristics, and 2) identify consumer palatability and label preferences for beef produced with varied levels of technology to facilitate production and marketing decisions and enhance consumer knowledge and trust in bee...

Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins.

PubMed

Kim, Yuan H Brad; Liesse, Charlotte; Kemp, Robert; Balan, Prabhu

2015-12-01

The objective of our study was to evaluate the combined effects of ageing period and different freezing rates on meat quality attributes of beef loins. Pairs of loins (M. longissimus at 1 day post mortem) from 12 carcasses were divided into four equal portions and randomly assigned to four ageing/freezing treatments (aged only, frozen only, and 3 or 4 weeks ageing at -1.5°C then frozen). Two freezing methods (fast freezing by calcium chloride immersion or slow freezing by air freezer at -18°C) were applied to the loin sections. Fast freezing had no effect on shear force (P>0.05), but significantly improved the water-holding capacity of the aged/frozen loins by reducing purge and drip losses. Ageing-then-freezing significantly improved shear force values of loins compared to both the aged only and frozen only loins. These observations suggest that fast freezing will add more value to the aged/frozen/thawed meat by minimising the amount of water-loss due to the freezing/thawing process. Copyright © 2015 Elsevier Ltd. All rights reserved.

Variation of meat quality traits among five genotypes of chicken.

PubMed

Tang, H; Gong, Y Z; Wu, C X; Jiang, J; Wang, Y; Li, K

2009-10-01

The main objective of this study was to examine the diversity of meat quality traits among 5 chicken genotypes. The genotypes included 2 Chinese native breeds (Wenchang,WCH, and Xianju), 1 commercial broiler line (Avian, AV), 1 commercial layer line (Hy-Line Brown, HLB), and 1 Chinese commercial broiler line (Lingnanhuang, LNH) synthesized by exotic and native breeds, which were slaughtered at their market ages: 16, 7, 16, and 8 wk, respectively. The effects of genotype, muscle type, and sex on meat quality traits were examined. Birds from slow-growing genotypes (WCH, Xianju, and HLB) exhibited higher shear value, inosine-5'-monophosphate concentration, lower cook loss, and more fat than those from fast-growing genotypes (AV and LNH). Chickens from WCH possessed the lowest expressible moisture, cook loss, and the highest lipid (%) among the 3 slow-growing genotypes. The HLB birds were intermediate in expressible moisture and cook loss and lowest in lipid among all genotypes. The LNH cross birds were similar to AV broilers in most meat quality parameters, although they had a lower shear force value and higher fat content than AV broilers. Breast muscle had higher expressible moisture, shear force, protein (%), inosine-5'-monophosphate content, lower cook loss, and lipid (%) than leg muscle. Muscles from male chickens had higher expressible moisture than those from the females. Variability of meat quality characteristics is mainly related to genotype and muscle type differences.

[Effect of thermal treatments on the chemical characteristics of mora crab meat (Homalaspis plana)].

PubMed

Quitral Robles, Vilma; Abugoch, Lilian; Vinagre, Julia; Guarda, Abel; Larraín, M Angélica; Santana, Gabriela

2003-03-01

Marine species muscles present non-proteins nitrogenated compounds, used as quality index. They are total volatile basis (NBVT), trimethylamine oxide (TMAO) and trimethylamine (TMA). pH is considered too as a quality index. The aim of this work was to evaluate these parameters in a fresh and canned marine product from the V region, corresponding to mora crab (Homalaspis plana). Fresh pincer meat from mora crab was extracted and kept in ice until theits analysis and thermal process of the canned product. A 3(2) statistical design was applied, considering two variables with 3 levels: 15, 30 y 45 minutes time levels: 80 degrees, 100 degrees y 121 degrees C temperature levels. Nine conditions of time-temperature were obtained. The thermal treatment caused an increase in pH and BVT. The TMA was increased since reduction of TMAO.

Meat quality attributes of the Longissimus lumborum muscle of the Kh'ara genotype of llama (Lama glama) reared extensively in northern Chile.

PubMed

Mamani-Linares, L W; Gallo, C B

2013-05-01

Twenty male llama of the Kh'ara genotype, reared extensively in the north of Chile, were slaughtered at ages between 2 and 4 permanent teeth (2 to 3.5years) and analyses were carried out on the Longissimus lumborum muscle, including composition (moisture, fat, protein, ash, cholesterol, amino acids, fatty acid profile and collagen content) and meat quality parameters (pH, color, water holding capacity and Warner-Bratzler shear-force). Llama meat was characterized by a low cholesterol (39.04mg/100g) and intramuscular fat (1.56%) content, a total collagen content of 6.28mg/g, of which 20.28% was soluble collagen. Amino acid composition and fatty acid profile were similar to those found for beef finished on forage. Llama meat showed a low n-6/n-3 (4.69) and hypocholesterolemic/hypercholesterolemic (1.55) ratio and acceptable values of DFA (65.78%). Quality parameters in llama Longissimus muscle were within the ranges reported for more traditional meats such as beef and lamb. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets

PubMed Central

Kahraman, Tolga; Issa, Ghassan; Bingol, Enver Baris; Kahraman, Beren Basaran; Dumen, Emek

2015-01-01

The effect of rosemary (Rosmarinus officinalis L.) essential oil (REO) and modified-atmosphere packaging (MAP) on the survival of certain pathogens (Salmonella Typhimurium and Listeria monocytogenes) in poultry fillets and on their meat quality during 7 days of refrigerated storage were investigated. Because REO at 0.05% and 0.1% had weak antibacterial activity and REO at 0.3%, 0.5% and 1.0% imparted unacceptable organoleptic properties, only REO at 0.2% was used to treat the poultry meat. The results showed that adding 0.2% REO to poultry fillets did not reduce the size of the population of S. Typhimurium and L. monocytogenes. However, REO treatment significantly decreased the L* (lightness) value and increased the a* (redness) value of stored fillets, and adding REO in combination with MAP reduced the level of lipid oxidation. In conclusion, in a suitable combination, REO can be applied to improve the quality of meat, but further studies should be conducted to determine the appropriate commercial level for different meat products. PMID:26273279

Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter procedures.

PubMed

Danso, A S; Richardson, R I; Khalid, R

2017-05-01

A total of fifteen male and fifteen female lambs were allocated to three groups of ten animals and subjected to: traditional Halal slaughter without stunning (TNS); slaughter following electric head-only stunning (EHOS) or; post-cut electric head-only stun (PCEHOS) and their meat quality was determined. Instrumental and sensory analyses were carried out on two muscles; M. longissimus thoracis et lumborum (LTL) and M. triceps brachii (TB). Additionally, the effects of sex and muscle type were also assessed. No differences were found among slaughter methods for pH, drip loss and shear force. TB had a higher pHu and was more tender than LTL. Muscles from EHOS and PCEHOS lambs discoloured more quickly than TNS muscles. There were no differences in the measured sensory attributes, with the exception of EHOS meat being tougher than PCEHOS and TNS meat. This study showed that the three slaughter methods had no substantial effect on lamb meat quality. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats.

PubMed

Hayman, Melinda M; Baxter, Irene; O'Riordan, Patrick J; Stewart, Cynthia M

2004-08-01

Ready-to-eat (RTE) meats (low-fat pastrami, Strassburg beef, export sausage, and Cajun beef) were pressure treated at 600 MPa, 20 degrees C, for 180 s to evaluate the feasibility of using high-pressure processing (HPP) for the safe shelf-life extension of these products. After processing, samples were stored at 4 degrees C for 98 days during which time microbiological enumeration and enrichments were performed. Additionally, sensory analyses were undertaken to determine consumer acceptability and purchase intent over the duration of storage. Counts of aerobic and anaerobic mesophiles, lactic acid bacteria, Listeria spp., staphylococci, Brochothrix thermosphacta, coliforms, and yeasts and molds revealed that there were undetectable or low levels for all types of microorganisms throughout storage. Comparison of consumer hedonic ratings for unprocessed and processed meats revealed no difference in consumer acceptability, and no deterioration in the sensory quality was evident for any of the products tested during the study. Additionally, inoculated pack studies were conducted to determine if HPP could be used as a postlethality treatment to reduce or eliminate Listeria monocytogenes and thus assess the potential use of HPP in a hazard analysis critical control point plan for production of RTE meats. Inoculated samples (initial level of 10(4) CFU/g) were pressure treated (600 MPa, 20 degrees C, for 180 s) and stored at 4 degrees C, and survival of L. monocytogenes was monitored for 91 days. L. monocytogenes was not detected by plating methods until day 91, but selective enrichments showed sporadic recovery in three of the four products examined. The results show that HPP at 600 MPa, 20 degrees C, for 180 s can extend the refrigerated shelf life of RTE meats and reduce L. monocytogenes numbers by more than 4 log CFU/g in inoculated product.

Effect of feeding tannin-degrading bacteria Streptococcus gallolyticus strain TDGB 406 on meat quality of goats fed with Quercus semicarpifolia leaves.

PubMed

Kumar, Kaushalendra; Chaudhary, L C; Agarwal, Neeta; Kamra, D N

2016-10-01

The effect of feeding tannin-degrading bacteria (Streptococcus gallolyticus strain TDGB 406) on carcass characteristics of goats fed with oak (Quercus semicarpifolia) leaves was studied on 18 male goats (4 months old, average body weight 9.50 ± 1.50 kg), distributed into three groups of six animals each. The animals of group 1 served as control, while the animals of groups 2 and 3 were given (at 5 ml/kg live weight) autoclaved and live culture of isolate TDGB 406 (10(6) cells/ml), respectively. The animals were fed with oak leaves as a basal roughage source and maize hay along with fixed quantity of concentrate mixture. After 4 months of feeding, the animals were slaughtered for carcass studies. The feeding of live culture of isolate TDGB 406 did not cause any effect (P > 0.05) on pre-slaughter weight, empty body weight, carcass weight, dressing percent, and yield of wholesale cuts (neck, rack, shoulder, breast, shank, loin, leg, and flank) of the goat meat. The chemical composition of longissimus dorsi muscle was comparable (P > 0.05) among the groups. The organoleptic evaluation of pressure-cooked meat in terms of tenderness and overall palatability was increased significantly (P < 0.05) in the meat of group 3 where live culture was supplemented. The other attributes were similar among the groups. It was concluded that supplementation of tannin-degrading bacteria S. gallolyticus strain TDGB 406 to goats fed with oak leaves did not affect the carcass characteristics and meat quality.

Quality tracing in meat supply chains

PubMed Central

Mack, Miriam; Dittmer, Patrick; Veigt, Marius; Kus, Mehmet; Nehmiz, Ulfert; Kreyenschmidt, Judith

2014-01-01

The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production. PMID:24797136

Quality tracing in meat supply chains.

PubMed

Mack, Miriam; Dittmer, Patrick; Veigt, Marius; Kus, Mehmet; Nehmiz, Ulfert; Kreyenschmidt, Judith

2014-06-13

The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production.

Effects of dietary inclusion of high concentrations of crude glycerin on meat quality and fatty acid profile of feedlot fed Nellore bulls

PubMed Central

D'Áurea, André P.; Fávaro, Vanessa R.; van Cleef, Flavia O. S.; Barducci, Robson S.; Almeida, Marco T. C.; Machado Neto, Otávio R.; Ezequiel, Jane M. B.

2017-01-01

Crude glycerin, the main by-product of biodiesel production, can replace dietary energy sources, such as corn. The objective of this study was to evaluate the inclusion of up to 30% of crude glycerin in dry matter (DM) of the total diets, and its effects on meat quality parameters of feedlot Nellore bulls. Thirty animals (227.7 ± 23.8 kg body weight; 18 months old) were housed in individual pens and fed 5 experimental diets, containing 0, 7.5, 15, 22.5 or 30% crude glycerin (DM basis). After 103 d (21 d adaptation) animals were slaughtered and the Longissimus muscle was collected. The characteristics assessed were chemical composition, fatty acid profile, cholesterol, shear force, pH, color, water-holding capacity, cooking loss and sensory properties. The increasing inclusion of crude glycerin in the diets did not affect the chemical composition of the Longissimus muscle (P > 0.10). A quadratic effect was observed when levels of crude glycerin were increased, on the concentration of pentadecanoic, palmitoleic and eicosenoic fatty acids in meat (P < 0.05), and on the activity of the delta-9 desaturase 16 and delta-9 desaturase 18 enzymes (P < 0.05). The addition of crude glycerin increased the gamma linolenic fatty acid concentration (P < 0.01), and altered the monounsaturated fatty acids in Longissimus muscle of animals (Pquad. < 0.05). Crude glycerin decreased cholesterol content in meat (P < 0.05), and promoted higher flavor score and greasy intensity perception of the meat (P < 0.01). The inclusion of up to 30% crude glycerin in Nellore cattle bulls`diets (DM basis) improves meat cholesterol and sensory attributes, such as flavor, without affecting significantly the physical traits, the main fatty acid concentrations and the chemical composition. PMID:28644883

Poultry water holding capacity measurements using infrared spectroscopies correlated to traditional methods

USDA-ARS?s Scientific Manuscript database

Water holding capacity (WHC) in chicken meat is directly correlated with the quality of the meat. Lower water holding capacity is linked with decreased sensory qualities and therefore lower consumer satisfaction. Additionally, measurement of WHC is subject to wide variations which can depend on many...

Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state.

PubMed

Zhuang, Hong; Savage, Elizabeth M

2013-11-01

Four replications were conducted to compare quality measurements, cook loss, shear force, and sensory quality attributes of cooked boneless skinless white meat, broiler breast fillets (pectoralis major) prepared directly from a frozen state or prepared from a thawed state. In each replication, fresh broiler fillets (removed from carcasses 6-8 h postmortem) were procured from a local commercial processing plant and stored in a -20°C freezer until use. On the sensory evaluation date, fillets were cooked to an endpoint temperature of 78°C either directly from the frozen state (thawing during cooking) or after the frozen samples were thawed in a refrigerator (2°C) overnight (thawing before cooking). Cook loss and Warner-Bratzler (WB) shear force were used as indicators for instrumental quality measurements. Sensory quality measurements were conducted by trained descriptive panelists using 0 to 15 universal intensity scales for 8 texture and 10 flavor attributes. Results show that there were no differences (P > 0.05) in measurements for sensory descriptive flavor attributes of cooked fillets between the 2 sample thawing methods, indicating that the sensory flavor profiles of both methods were similar to each other. However, WB shear force (36.98 N), cook loss (21.2%), sensory texture attributes of cohesiveness (intensity score was 5.59), hardness (5.14), rate of breakdown (5.50), and chewiness (5.21) of the breast fillets cooked directly from the frozen state were significantly higher (P < 0.05) than those of the breast meat cooked after being thawed (30.56 N, 19.0%, 5.19, 4.78, 5.29, and 5.02, respectively). These results indicate that cookery directly from frozen boneless skinless white meat can result in different measurement values of cook loss, shear force, and sensory descriptive texture attributes compared with cookery after frozen fillets are thawed.

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake.

PubMed

da Conceição Dos Santos, Rozilda; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; de Moura Lima, Elizanne; de Carvalho, Francisco Fernando Ramos

2017-06-01

The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake

PubMed Central

da Conceição dos Santos, Rozilda; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; de Moura Lima, Elizanne; de Carvalho, Francisco Fernando Ramos

2017-01-01

Objective The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Methods Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. Results The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). Conclusion The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake. PMID:27857029

Effect of pre-slaughter shackling and wing flapping on plasma parameters, postmortem metabolism, AMPK, and meat quality of broilers.

PubMed

Huang, J C; Yang, J; Huang, M; Zhu, Z S; Sun, X B; Zhang, B H; Xu, X L; Meng, W G; Chen, K J; Xu, B C

2018-05-01

The objective of this study was to determine the effects of shackling and wing flapping on stress, postmortem metabolism, AMP-activated protein kinase (AMPK), and quality of broiler pectoralis major. Before slaughter, a total of 80 Arbor Acres broilers was randomly categorized into 2 replicate pens (40 broilers per pen) and each pen randomly divided into 2 groups (shackling, T; control, C). Corticosterone, creatine kinase, and lactate dehydrogenase were determined on blood plasma parameters. Pectoralis major were removed after evisceration and used for determination of energy metabolism, meat quality, and AMPK phosphorylation. In this study, shackling and wing flapping increased (P < 0.05) plasma corticosterone level, creatine kinase activity, and lactate dehydrogenase activity. Shackling and wing flapping increased (P < 0.05) AMPKα(Thr172) and acetyl-CoA carboxylase (ACC) phosphorylation, followed by rapid glycolysis and accumulation of lactic acid, and leading to a fast pH decline in the initial postmortem meat. Shackling and wing flapping have an adverse effect on final meat quality, which increased (P < 0.05) muscle lightness, drip loss, and cooking loss. The results indicate that antemortem shackling and wing flapping increased stress and AMPKα(Thr172) phosphorylation, which may accelerate glycolysis and lead to a low water-holding capacity of broiler meat.

Elucidating a molecular mechanism that the deterioration of porcine meat quality responds to increased cortisol based on transcriptome sequencing.

PubMed

Wan, Xuebin; Wang, Dan; Xiong, Qi; Xiang, Hong; Li, Huanan; Wang, Hongshuai; Liu, Zezhang; Niu, Hongdan; Peng, Jian; Jiang, Siwen; Chai, Jin

2016-11-11

Stress response is tightly linked to meat quality. The current understanding of the intrinsic mechanism of meat deterioration under stress is limited. Here, male piglets were randomly assigned to cortisol and control groups. Our results showed that when serum cortisol level was significantly increased, the meat color at 1 h postmortem, muscle bundle ratio, apoptosis rate, and gene expression levels of calcium channel and cell apoptosis including SERCA1, IP3R1, BAX, Bcl-2, and Caspase-3, were notably increased. However, the value of drip loss at 24 h postmortem and serum CK were significantly decreased. Additionally, a large number of differentially expressed genes (DEGs) in GC regulation mechanism were screened out using transcriptome sequencing technology. A total of 223 DEGs were found, including 80 up-regulated genes and 143 down-regulated genes. A total of 204 genes were enriched in GO terms, and 140 genes annotated into in KEGG database. Numerous genes were primarily involved in defense, inflammatory and wound responses. This study not only identifies important genes and signalling pathways that may affect the meat quality but also offers a reference for breeding and feeding management to provide consumers with better quality pork products.

Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study

PubMed Central

Neumann, Carmen; Velten, Susanne; Liebert, Frank

2018-01-01

The effects on meat quality resulting from alternative dietary protein sources (Spirulina and Hermetia meal) in poultry diets are studied to determine the overall suitability of these ingredients considering state-of-the-art packaging practices—highly oxygenated modified atmosphere packaging (HiOx MAP). We monitored standard slaughterhouse parameters, such as live weight, carcass weight, dressed yield, and pH at 20 min and 24 h post mortem. In addition, we studied the effects that 3 and 7-day storage in HiOx MAP has on the overall product physico-chemical and sensory properties. In addition to previously supported effects of HiOx MAP, we found that meat quality could be improved when Spirulina replaces 50% of the soy protein in broiler diets; however, this substitution results in a dark reddish-yellowish meat colour. On the other hand, the substitution with Hermetia larval meal results in a product that does not differ from the standard fed control group, with the exception that the breast filet has a more intense flavour that decreases over storage time. All-in-all Spirulina and Hermetia meal have the potential to replace soybean meal in broiler diets without deteriorating meat quality. PMID:29518048

Competing Role of Bioactive Constituents in Moringa oleifera Extract and Conventional Nutrition Feed on the Performance of Cobb 500 Broilers

PubMed Central

Karthivashan, Govindarajan; Arulselvan, Palanisamy; Alimon, Abd. Razak; Safinar Ismail, Intan; Fakurazi, Sharida

2015-01-01

The influence of Moringa oleifera (MO) leaf extract as a dietary supplement on the growth performance and antioxidant parameters was evaluated on broiler meat and the compounds responsible for the corresponding antioxidant activity were identified. 0.5%, 1.0%, and 1.5% w/v of MO leaf aqueous extracts (MOLE) were prepared, and nutritional feed supplemented with 0%, 0.5%, 1.0%, and 1.5% w/w of MO leaf meal (MOLM) extracts were also prepared and analysed for their in vitro antioxidant potential. Furthermore, the treated broiler groups (control (T1) and treatment (T2, T3, and T4)) were evaluated for performance, meat quality, and antioxidant status. The results of this study revealed that, among the broilers fed MOLM, the broilers fed 0.5% w/w MOLM (T2) exhibited enhanced meat quality and antioxidant status (P < 0.05). However, the antioxidant activity of the MOLE is greater than that of the MOLM. The LC-MS/MS analysis of MOLM showed high expression of isoflavones and fatty acids from soy and corn source, which antagonistically inhibit the expression of the flavonoids/phenols in the MO leaves thereby masking its antioxidant effects. Thus, altering the soy and corn gradients in conventional nutrition feed with 0.5% w/w MO leaves supplement would provide an efficient and cost-effective feed supplement. PMID:25793214

Effects of dietary hop (Humulus lupulus L.) β-acids on quality attributes, composition and oxidative stability of pork meat.

PubMed

Sbardella, Maicon; Racanicci, Aline Mc; Gois, Franz D; de Lima, Cristiane B; Migotto, Dannielle L; Costa, Leandro B; Miyada, Valdomiro S

2018-04-01

The effects of dietary levels of hop β-acids on physical attributes, lipid oxidation and chemical composition of pork meat were evaluated. Thirty-two castrated male pigs obtained from a complete block design feeding experiment (6.23 ± 0.42 kg initial body weight (BW) to 20.45 ± 0.95 kg final BW) and fed diets supplemented with 0, 120, 240 or 360 mg kg -1 hop β-acids during 35 days were slaughtered to sample longissimus dorsi muscle for meat analysis. No effects (P > 0.05) of dietary hop β-acids were observed on meat physical attributes. Quadratic effects (P < 0.05) of hop β-acids were observed on lipid and protein contents and on thiobarbituric acid-reactive substance (TBARS) values of meatballs, whose equations allowed the estimation of dietary hop β-acid levels of 176, 169 and 181 mg kg -1 to provide up to 16.20% lipid reduction, 1.95% protein accretion and 23.31% TBARS reduction respectively. Dietary hop β-acids fed to pigs might reduce lipid, increase protein and reduce lipid oxidation without affecting physical attributes of the pork meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Functional or constructive attitudes: Which type drives consumers' evaluation of meat products?

PubMed

Hamlin, Robert

2016-07-01

Consumer attitudes towards meat can be divided up into two types: Functional attitudes which are stable and exist over long periods of time, and constructive attitudes which are ephemeral and usually constructed at the point of sale. This research investigated the temporal and situational stability of meat consumers' attitudes by using the same established functional, multidimensional attitude instrument to generate attitude profiles for the four meat types: chicken/beef/lamb/poultry both as an abstracted construct and as a cue on a range of meat and meat-based products. The results showed that strong attitude profile was generated by the meat types as abstracted constructs, but that this profile broke down completely when the food products carrying the same meat types were evaluated. This result indicates that consumer attitudes may not be temporally or situationally stable, which in turn suggests that consumers' evaluation and choice of meat products may be driven to a greater or lesser extent by constructive rather than functional attitudes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Mechanism of Action of Electrospun Chitosan-Based Nanofibers against Meat Spoilage and Pathogenic Bacteria.

PubMed

Arkoun, Mounia; Daigle, France; Heuzey, Marie-Claude; Ajji, Abdellah

2017-04-06

This study investigates the antibacterial mechanism of action of electrospun chitosan-based nanofibers (CNFs), against Escherichia coli , Salmonella enterica serovar Typhimurium, Staphylococcus aureus and Listeria innocua , bacteria frequently involved in food contamination and spoilage. CNFs were prepared by electrospinning of chitosan and poly(ethylene oxide) (PEO) blends. The in vitro antibacterial activity of CNFs was evaluated and the susceptibility/resistance of the selected bacteria toward CNFs was examined. Strain susceptibility was evaluated in terms of bacterial type, cell surface hydrophobicity, and charge density, as well as pathogenicity. The efficiency of CNFs on the preservation and shelf life extension of fresh red meat was also assessed. Our results demonstrate that the antibacterial action of CNFs depends on the protonation of their amino groups, regardless of bacterial type and their mechanism of action was bactericidal rather than bacteriostatic. Results also indicate that bacterial susceptibility was not Gram-dependent but strain-dependent, with non-virulent bacteria showing higher susceptibility at a reduction rate of 99.9%. The susceptibility order was: E. coli > L. innocua > S. aureus > S. Typhimurium. Finally, an extension of one week of the shelf life of fresh meat was successfully achieved. These results are promising and of great utility for the potential use of CNFs as bioactive food packaging materials in the food industry, and more specifically in meat quality preservation.

Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions.

PubMed

Rather, Sajad A; Masoodi, F A; Akhter, Rehana; Rather, Jahangir A; Gani, Adil; Wani, S M; Malik, A H

2016-06-01

The physicochemical, oxidative, texture and microstructure properties were evaluated for low fat meat emulsions containing varying levels of guar/xanthan gum mixture (1:1 ratio) as a fat substitute. Partial replacement of fat with guar/xanthan gum resulted in higher emulsion stability and cooking yield but lower penetration force. Proximate composition revealed that high fat control had significantly higher fat and lower moisture content due to the difference in basic formulation. Colour evaluation revealed that low fat formulations containing gum mixture had significantly lower lightness and higher yellowness values than high fat control formulation. However non-significant difference was observed in redness values between low fat formulations and the high fat control. The pH values of the low fat formulations containing gum mixture were lower than the control formulations (T0 and TC). The MetMb% of the high fat emulsion formulation was higher than low fat formulations. The significant increase of TBARS value, protein carbonyl groups and loss of protein sulphydryl groups in high fat formulation reflect the more oxidative degradation of lipids and muscle proteins during the preparation of meat emulsion than low fat formulations. The SEM showed a porous matrix in the treatments containing gum mixture. Thus, the guar/xanthan gum mixture improved the physicochemical and oxidative quality of low fat meat emulsions than the control formulations.

Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

PubMed Central

Jayasena, Dinesh D.; Jung, Samooel; Kim, Hyun Joo; Bae, Young Sik; Yong, Hae In; Lee, Jun Heon; Kim, Jong Geun; Jo, Cheorun

2013-01-01

With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The L* values of breast and thigh meat, but not the a* values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5’-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines. PMID:25049883

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

PubMed Central

Al-Hijazeen, Marwan; Lee, Eun Joo; Mendonca, Aubrey; Ahn, Dong Uk

2016-01-01

The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) 10 ppm TA, and (5) 5 ppm butylated hydroxyanisole (BHA) were added to boneless, skinless ground chicken breast meat, and used for both raw and cooked meat studies. For the raw meat study, the ground chicken breast meat was packaged in oxygen-permeable bags and stored at 4 °C for 7 days. For the cooked study, raw ground meat samples were vacuum-packaged in oxygen-impermeable vacuum bags, cooked in-bag to the internal temperature of 75 °C, re-packaged in oxygen-permeable bags, and then stored. Both raw and cooked meats were analyzed for lipid and protein oxidation, color, and volatiles (cooked meat only) at 0, 3, and 7 days of storage. Raw meats with 10 ppm of TA added had significantly (p ≤ 0.05) lower lipid and protein oxidation than other treatments during storage. In addition, TA at 10 ppm level maintained the highest color a*- and L*-values during storage. Cooked chicken breast meat with 5 and 10 ppm TA added produced significantly (p ≤ 0.05) lower amounts of off-odor volatiles than other treatments. Among the volatile compounds, the amount of hexanal increased rapidly during storage for cooked meat. However, meats with 5 and 10 ppm TA added showed the lowest amount of hexanal and other aldehydes related to lipid oxidation, indicating a strong antioxidant effect of TA in cooked chicken breast meat. Furthermore, the differences in aldehydes among the treatments were bigger in cooked than in raw meat, indicating that the antioxidant effect of TA in cooked meat was greater than that in raw meat. Therefore, TA at >5 ppm can be used as a good natural preservative in cooked chicken meat to maintain its quality during storage. PMID:27304971

Biosurveillance at the United States Meat Animal Research Center

USDA-ARS?s Scientific Manuscript database

The mission of the 50 scientists and 165 support staff at the U.S. Meat Animal Research Center (USMARC) is to develop new technologies to increase the efficiency of livestock production and improve meat safety, quality, and animal health to benefit consumers worldwide. The facilities include 35,000 ...

76 FR 60800 - Submission for OMB Review; Comment Request

Federal Register 2010, 2011, 2012, 2013, 2014

2011-09-30

.... This is accomplished by providing meat and meat products that are uniform in quality. The Meat Grading... Agricultural Marketing Service (AMS). The program is designed to aid schools and institutions participating in the National School Lunch Program, the School Breakfast Program, the Child and Adult Care Food Program...

Managing safety and quality through the red meat chain.

PubMed

Desmarchelier, P; Fegan, N; Smale, N; Small, A

2007-09-01

To successfully manage food safety and quality risks in meat production, a holistic approach is required. The ideal would be a fully integrated assurance system, with effective controls applied at all stages. However, the red meat industry is by nature somewhat fragmented, and a truly integrated system is not at present achievable in all but a few operations. This paper describes a variety of assurance initiatives, and explores how targeted research and development can be used to augment assurance programmes by providing underpinning knowledge, using the Australian beef and lamb industry as an example.

Future trends and consumer lifestyles with regard to meat consumption.

PubMed

Grunert, Klaus G

2006-09-01

Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four components of food-related lifestyle: quality aspects, ways of shopping, cooking methods, and purchase motives. These trends refer to the increasing use of extrinsic cues in quality perception, shopping fast and easy vs. shopping in specialized outlets, the role of convenience and meat avoidance in cooking, and the role of concerns about the meat production process in purchasing. Indicators for each of these trends are discussed.

Oxidative stability of fermented meat products.

PubMed

Wójciak, Karolina M; Dolatowski, Zbigniew J

2012-04-02

Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating in tissues and microorganisms, as well as lipid peroxidation by free radicals. Primary and secondary products of lipid oxidation are extremely reactive and react with other components of meat, changing their physical and chemical properties. Oxidised proteins take on a yellowish, red through brown hue. Products of lipid and protein degradation create a specific flavour and aroma ; furthermore, toxic substances (such as biogenic amines or new substances) are formed as a result of interactions between meat components, e.g. protein-lipid or protein-protein combinations, as well as transverse bonds in protein structures. Oxidation of meat components in raw ripening products is a particularly difficult process. On the one hand it is essential, since the enzymatic and non-enzymatic lipid oxidation creates flavour and aroma compounds characteristic for ripening products; on the other hand excessive amounts or transformations of those compounds may cause the fermented meat product to become a risk to health.

Significant association of APOA5 and APOC3 gene polymorphisms with meat quality traits in Kele pigs.

PubMed

Hui, Y T; Yang, Y Q; Liu, R Y; Zhang, Y Y; Xiang, C J; Liu, Z Z; Ding, Y H; Zhang, Y L; Wang, B R

2013-09-13

Apolipoprotein A5 (APOA5) and C3 (APOC3) genes are involved in the PPAR lipid metabolism pathway and thus associated with elevated triglyceride levels. However, whether APOA5 and APOC3 genetic polymorphisms affect intramuscular fat deposition and other meat quality traits remains unknown in pigs. One hundred and seventy-one Kele pigs were sampled to investigate genetic variants in the APOA5 and APOC3 genes and their association with seven pork quality traits. We identified 5 single nucleotide polymorphisms (SNPs) in the promoter region of the APOA5 gene and 17 SNPs in the APOC3 gene. Linkage disequilibrium analysis revealed 5 complete linkage disequilibria among these 22 SNPs. We found that 10 SNPs were significantly correlated with meat quality traits, including the mutation A5/-769 in the APOA5 gene, which was significantly associated with cooked weight percentage, and 9 SNPs in the APOC3 gene that were significantly associated with drip loss rate, meat color value of longissimus dorsi muscle and shear force. Therefore, these SNP markers will be useful for marker-assisted selection for improved pork quality.

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis).

PubMed

Zhuang, Kejin; Wu, Na; Wang, Xichang; Wu, Xugan; Wang, Shuai; Long, Xiaowen; Wei, Xuan

2016-04-01

To reveal the impact of different feeding modes on the flavor quality of female Chinese mitten crab (Eriocheir sinensis) this study was conducted to compare the sensory evaluation scores, flavor compounds in meat and hepatopancreas of female E. sinensis fed with 3 feeding modes, that is, natural diets (NDs), traditional diets (TDs), and formulated diets (FDs). The result showed that crabs fed with ND had significantly lower sensory scores than the other 2 feeding modes in both edible tissues. The odor and taste profiles were evaluated by Electronic nose (E-nose) and tongue (E-tongue) techniques, respectively; results of perchloric acid showed each edible tissue had significant differences among the 3 modes. Contents of volatile compounds were measured by Headspace-solid phase micro extraction combined with gas chromatography-mass spectrometer. A total of 35 and 44 volatile compounds were identified in meat and hepatopancreas, respectively. ND mode of meat had the highest relative odor activity value (ROAV) summation among the 3 diet modes. TD mode of hepatopancreas had significantly higher ROAV summations. Based on the analysis of free amino acids and 5'-nucleotides, nonvolatile compounds were evaluated by equivalent umami concentration (EUC) and taste active values (TAVs) methods. For both meat and hepatopancreas, TD had the highest contents of umami amino acid, as for the 5'-nucleotide, FD had the highest 5'-inosin monophosphate concentrations. Overall, the EUC and TAVs of TD were higher than that of FD, whereas ND mode had the lowest values in the 2 edible tissues. In conclusion, TD mode had the best performance in terms of sensory evaluation, ROAVs of aroma-active compounds, and nonvolatile active compounds. © 2016 Institute of Food Technologists®

Safer and healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract.

PubMed

Sellimi, Sabrine; Benslima, Abdelkarim; Ksouda, Ghada; Montero, Veronique Barragan; Hajji, Mohamed; Nasri, Moncef

2017-10-21

Background Nitrite salts are still common additives in the meat industry. The present study provides a first approach on the employment of the lyophilized aqueous extract (WE) of the Tunisian seaweed Cystoseira barbata for the quality enhancement of turkey meat sausage. Methods WE was supplemented as a natural antioxidant agent to investigate its effectiveness in delaying lipid oxidation turkey meat sausages containing reduced amounts of sodium nitrites. Results On storage day 5, all concentrations of WE (0.01-0.4 %) reduced the meat lipid oxidation by approximately 36 %, as compared to the negative control containing only 80 mg/kg of meat of sodium nitrites as antioxidant. It was noted that within 15 days of refrigerated storage, a meat system containing 80 mg/kg of meat of sodium nitrites and 0.02 % and 0.04 % of WE had similar Thiobarbituric Acid Reactive Substances (TBARS) levels (19±1.32 and 17±1.12 µmol/kg of meat, respectively), which were comparable to the positive control containing sodium nitrites (150 mg/kg of meat) and 0.045 % vitamin C (18.46±1.27 µmol/kg of meat). In-depth, the metabolomic profiling using gas chromatography-mass spectrometry (GC/MS) and liquid chromatography-quadripole-time-of-flight-mass spectrometry (LC-QTOF-MS) analyses of the Tunisian seaweed C. barbata solvent extracts showed that the main active compounds were phenolic compounds, fatty acids and sterols. Conclusions Overall, the cold medium containing C. barbata lyophilized aqueous extrac, with strong antioxidant activity and antihypertensive properties, may open the way to the development of a natural quality enhancement strategy for new functional and ever healthier reduced nitrites meat sausages based on algae.

Meat flavor precursors and factors influencing flavor precursors--A systematic review.

PubMed

Khan, Muhammad Issa; Jo, Cheorun; Tariq, Muhammad Rizwan

2015-12-01

Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of gestational maternal undernutrition on growth, carcass composition and meat quality of rabbit offspring.

PubMed

Symeon, George K; Goliomytis, Michael; Bizelis, Iosif; Papadomichelakis, George; Pagonopoulou, Olga; Abas, Zafeiris; Deligeorgis, Stelios G; Chadio, Stella E

2015-01-01

An experiment was conducted in order to evaluate the effects of gestational undernutrition of rabbit does on growth, carcass composition and meat quality of the offsprings. Thirty primiparous non lactating rabbit does were artificially inseminated and randomly divided in three treatment groups: Control (C; fed to 100% of maintenance requirements throughout gestation, n = 10), early undernourished (EU; fed to 50% of maintenance requirements during days 7-19 of gestation, n = 10) and late undernourished (LU; fed to 50% of maintenance requirements during days 20-27 of gestation, n = 10). During the 4th week of the gestation period, LU does significantly lost weight compared to C and EU groups (P<0.05). At kindling, C does produced litters with higher proportions of stillborn kits (P<0.05) while the total litter size (alive and stillborn kits) was not different among groups (10.7, 12.8 and 12.7 kits in C, EU and LU groups, respectively). Kit birth weight tended to be lower in the LU group. During fattening, body weight and feed intake were not different among offsprings of the three experimental groups. Moreover, the maternal undernutrition did not have any impact on carcass composition of the offsprings in terms of carcass parts and internal organs weights as well as meat quality of L. lumborum muscle (pH24, colour, water holding capacity and shear values) at slaughter (70 days of age). Therefore, it can be concluded that the gestational undernutrition of the mother does not have detrimental effects on the productive and quality traits of the offsprings.

Effects of Gestational Maternal Undernutrition on Growth, Carcass Composition and Meat Quality of Rabbit Offspring

PubMed Central

Symeon, George K.; Goliomytis, Michael; Bizelis, Iosif; Papadomichelakis, George; Pagonopoulou, Olga; Abas, Zafeiris; Deligeorgis, Stelios G.; Chadio, Stella E.

2015-01-01

An experiment was conducted in order to evaluate the effects of gestational undernutrition of rabbit does on growth, carcass composition and meat quality of the offsprings. Thirty primiparous non lactating rabbit does were artificially inseminated and randomly divided in three treatment groups: Control (C; fed to 100% of maintenance requirements throughout gestation, n = 10), early undernourished (EU; fed to 50% of maintenance requirements during days 7–19 of gestation, n = 10) and late undernourished (LU; fed to 50% of maintenance requirements during days 20-27 of gestation, n = 10). During the 4th week of the gestation period, LU does significantly lost weight compared to C and EU groups (P<0.05). At kindling, C does produced litters with higher proportions of stillborn kits (P<0.05) while the total litter size (alive and stillborn kits) was not different among groups (10.7, 12.8 and 12.7 kits in C, EU and LU groups, respectively). Kit birth weight tended to be lower in the LU group. During fattening, body weight and feed intake were not different among offsprings of the three experimental groups. Moreover, the maternal undernutrition did not have any impact on carcass composition of the offsprings in terms of carcass parts and internal organs weights as well as meat quality of L. lumborum muscle (pH24, colour, water holding capacity and shear values) at slaughter (70 days of age). Therefore, it can be concluded that the gestational undernutrition of the mother does not have detrimental effects on the productive and quality traits of the offsprings. PMID:25671602

Effect of polymorphisms in candidate genes on carcass and meat quality traits in double muscled Piemontese cattle.

PubMed

Ribeca, C; Bonfatti, V; Cecchinato, A; Albera, A; Gallo, L; Carnier, P

2014-03-01

The aim of this study was to investigate the association between 10 candidate genes and carcass weight and conformation, carcass daily gain, and meat quality (pH, color, cooking loss, drip loss and shear force) in 990 double-muscled Piemontese young bulls. Animals were genotyped at each of the following genes: growth hormone, growth hormone receptor, pro-opiomelanocortin, pro-opiomelanocortin class 1 homeobox 1, melanocortin-4 receptor, corticotrophin-releasing hormone, diacylglycerol O-acyltransferase-1, thyroglobulin, carboxypeptidase E and gamma-3 regulatory subunit of the AMP-activated protein kinase. All the investigated SNPs had additive effects which were relevant for at least one of the traits. Relevant associations between the investigated SNPs and carcass weight, carcass daily gain and carcass conformation were detected, whereas associations of SNPs with meat quality were moderate. Results confirmed some of previously reported associations, but diverged for others. Validation in other cattle breeds is required to use these SNPs in gene-assisted selection programs for enhancement of carcass traits and meat quality. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of Acacia karroo Supplementation on Growth, Ultimate pH, Colour and Cooking Losses of Meat from Indigenous Xhosa Lop-eared Goats

PubMed Central

Ngambu, S.; Muchenje, V.; Marume, U.

2013-01-01

The objective of the study was to determine the effect of Acacia karroo supplementation on growth, ultimate pH, colour and cooking losses of meat from indigenous Xhosa lop-eared goats. Eighteen castrated 4-month-old kids were used in the study until slaughter. The kids were subdivided in two treatment groups A. karroo supplemented (AK) and non-supplemented (NS). The supplemented goats were given 200 g per head per d of fresh A. karroo leaves. The kids were slaughtered on d 60 and sample cuttings for meat quality assessment were taken from the Longistimus dorsi muscle. The supplemented kids had higher (p<0.05) growth rates than the non-supplemented ones. The meat from the A. karroo supplemented goats had lower (p<0.05) ultimate pH and cooking loss than the meat from the non-supplemented goats. Acacia karroo supplemented goats produced higher (p<0.05) b* (yellowness) value, but supplementation had no significant effect on L* (lightness) and a* (redness) of the meat. Therefore, A. karroo supplementation improved growth performance and the quality of meat from goats. PMID:25049715

Carcass and meat quality in double-muscled Belgian Blue bulls and cows.

PubMed

Fiems, L O; De Campeneere, S; Van Caelenbergh, W; De Boever, J L; Vanacker, J M

2003-03-01

Carcass and meat quality of 37 bulls and 91 cows of the Belgian Blue breed (double-muscled type) were compared. Age at slaughter averaged 648±73 and 1820±689 days, respectively. Both groups of cattle were finished on maize silage supplemented with concentrate, and were slaughtered at about 750 kg live weight. Females had a lower (P=0.004) cold carcass weight (469.7 kg) in comparison with bulls (500.8 kg), due to a reduced dressing percentage (63.8 vs. 66.6; P <0.001). SEUROP conformation was better for bulls. SEUROP fat covering (P=0.007) and fat content in the carcass (16.4 vs. 12.9%; P <0.001) and in the M. longissimus thoracis (LT) muscle (2.3 vs. 1.1%; P <0.001) were higher for females than for males. The LT of cows was darker (lower L* and higher a*-value; P <0.001), had a better waterholding capacity (P⩽0.063) and was slightly more tender (P=0.120) than the LT of bulls. Increasing parity reduced dressing percentage and increased LT lightness (L*-value) in cows. Several carcass (SEUROP-grading, composition, LT-area) and meat quality traits (protein and fat contents, drip and cooking losses, a*-value) were better correlated with carcass weight than parity. It is concluded that meat quality of the aged LT of cows is not negatively affected by age, while some carcass quality traits decreased with advancing age. Carcass quality traits adjusted for age at slaughter were better for bulls, but LT meat quality characteristics were at least as good for females as for males.

Accuracy of genomic breeding values for meat tenderness in Polled Nellore cattle.

PubMed

Magnabosco, C U; Lopes, F B; Fragoso, R C; Eifert, E C; Valente, B D; Rosa, G J M; Sainz, R D

2016-07-01

Zebu () cattle, mostly of the Nellore breed, comprise more than 80% of the beef cattle in Brazil, given their tolerance of the tropical climate and high resistance to ectoparasites. Despite their advantages for production in tropical environments, zebu cattle tend to produce tougher meat than Bos taurus breeds. Traditional genetic selection to improve meat tenderness is constrained by the difficulty and cost of phenotypic evaluation for meat quality. Therefore, genomic selection may be the best strategy to improve meat quality traits. This study was performed to compare the accuracies of different Bayesian regression models in predicting molecular breeding values for meat tenderness in Polled Nellore cattle. The data set was composed of Warner-Bratzler shear force (WBSF) of longissimus muscle from 205, 141, and 81 animals slaughtered in 2005, 2010, and 2012, respectively, which were selected and mated so as to create extreme segregation for WBSF. The animals were genotyped with either the Illumina BovineHD (HD; 777,000 from 90 samples) chip or the GeneSeek Genomic Profiler (GGP Indicus HD; 77,000 from 337 samples). The quality controls of SNP were Hard-Weinberg Proportion -value ≥ 0.1%, minor allele frequency > 1%, and call rate > 90%. The FImpute program was used for imputation from the GGP Indicus HD chip to the HD chip. The effect of each SNP was estimated using ridge regression, least absolute shrinkage and selection operator (LASSO), Bayes A, Bayes B, and Bayes Cπ methods. Different numbers of SNP were used, with 1, 2, 3, 4, 5, 7, 10, 20, 40, 60, 80, or 100% of the markers preselected based on their significance test (-value from genomewide association studies [GWAS]) or randomly sampled. The prediction accuracy was assessed by the correlation between genomic breeding value and the observed WBSF phenotype, using a leave-one-out cross-validation methodology. The prediction accuracies using all markers were all very similar for all models, ranging from 0.22 (Bayes Cπ) to 0.25 (Bayes B). When preselecting SNP based on GWAS results, the highest correlation (0.27) between WBSF and the genomic breeding value was achieved using the Bayesian LASSO model with 15,030 (3%) markers. Although this study used relatively few animals, the design of the segregating population ensured wide genetic variability for meat tenderness, which was important to achieve acceptable accuracy of genomic prediction. Although all models showed similar levels of prediction accuracy, some small advantages were observed with the Bayes B approach when higher numbers of markers were preselected based on their -values resulting from a GWAS analysis.

Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition

USDA-ARS?s Scientific Manuscript database

The woody breast (WB) condition is known to negatively influence the texture characteristics and quality of intact broiler breast fillets, but the impact of WB on comminuted meat products are unknown. The objective of this study was to evaluate the effects of WB on the texture and cooking properties...

Effects of nutritional level of concentrate-based diets on meat quality and expression levels of genes related to meat quality in Hainan black goats.

PubMed

Wang, Dingfa; Zhou, Luli; Zhou, Hanlin; Hou, Guanyu; Shi, Liguang; Li, Mao; Huang, Xianzhou; Guan, Song

2015-02-01

The present study investigated the effects of the nutritional levels of diets on meat quality and related gene expression in Hainan black goat. Twenty-four goats were divided into six dietary treatments and were fed a concentrate-based diet with two levels of crude protein (CP) (15% or 17%) and three levels of digestive energy (DE) (11.72, 12.55 or 13.39 MJ/kg DM) for 90 days. Goats fed the concentrate-based diet with 17% CP had significantly (P < 0.05) higher average daily gains (ADG) and better feed conversion rates (FCR). The pH 24h value tended to decrease (P < 0.05) with increasing DE levels. The tenderness of Longissimus dorsi muscle (LD) and Semimembranosus muscle (SM) reduced with increasing CP levels (P < 0.05). With increasing DE levels, tenderness was increased (P < 0.05). The heart fatty acid-binding protein (H-FABP) mRNA expression levels in LD and SM increased with increasing DE levels (P < 0.05), but decreased with increasing CP levels (P < 0.05). The calpastatin (CAST) and μ-calpain mRNA expressions levels in LD and SM were affected significantly (P < 0.05) by CP and DE levels in the diet. Therefore, the nutritional levels of diets affect meat quality and expression levels of genes associated with meat quality in Hainan black goats. © 2014 Japanese Society of Animal Science.

The effects of different chilling methods on meat quality and calpain activity of pork muscle longissimus dorsi.

PubMed

Xu, Yang; Huang, Ji-Chao; Huang, Ming; Xu, Bao-Cai; Zhou, Guang-Hong

2012-01-01

The objective of this study was to investigate the effects of conventional chilling (0 to 4 °C), rapid chilling (RC, -20 °C for 30 min, followed by 0 to 4 °C), and short-duration chilling (0 to 4 °C for 30 min, followed by 25 °C) on meat quality and calpain activity of pork muscle longissimus dorsi (LD). The muscle quality characteristics pH, color, cooking loss, pressing loss and tenderness, and calpain activities were measured 0-, 3-, 12-, and 24-h postmortem. Results show that the RC resulted in a faster temperature decline of the muscle, and prevented the meat pH and Commission Internationale de l'Eclairage L* value from declining during postmortem aging. RC also reduced meat cooking loss and pressing loss compared with the other two chilling methods. However, the chilling methods did not significantly affect meat shear force. During the first 24-h postmortem, there was not a noticeable change in the activity of m-calpain. But μ-calpain activity decreased regardless of chilling method. In the rapidly chilled carcasses, μ-calpain activity remained the same 3- and 12-h postmortem. However, in the short-duration chilled and conventionally chilled carcasses, the activity was visibly reduced. At 24-h postmortem, no clear zones on the gel were observed in all three treatments. Conventional and RC methods are commonly used for pork in commercial practice nowadays. Compared with conventional chilling, the effect of RC on quality parameters of pork varies. In recent years, short-duration chilling (SC) is widely used in many Chinese pig slaughtering facilities. However, few researchers have studied the effect of SD on pork quality. Therefore, the present study investigated the effect of different chilling methods on functionalities or quality of chilled pork meat. © 2011 Institute of Food Technologists®

Slaughtering age effect on carcass traits and meat quality of italian heavy draught horse foals.

PubMed

De Palo, P; Maggiolino, A; Centoducati, P; Tateo, A

2013-11-01

The present work describes the effect of slaughtering age on horse carcass traits and on meat quality. Eighteen male Italian heavy draught horse (IHDH) breed foals were employed in the study. Soon after foaling they were randomly subdivided in 3 groups according to 3 age at slaughtering classes: 6 months old, 11 months old and 18 months old. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus Dorsi muscle between 13th and 18th thoracic vertebra of each animal and then analyzed. The right half carcass of each animal was then divided in cuts. Each one was subdivided into lean, fat and bones. Then, the classification of the lean meat in first and second quality cuts was performed according to the butchers' customs. Older animals were characterized by a lower incidence of first quality cuts (p<0.01) on carcass. Younger animals showed greater content in protein (p<0.01). Fatty acid profile showed an increasing trend of PUFA connected to the increasing of slaughtering age (p<0.05). The unsaturation index of intramuscular fatty acids was not affected by slaughtering age, confirming that horse meat, if compared to beef, is more suitable from a nutritional point of view. Season influenced reproduction, birth as well as production aspects of this species. The different slaughtering age could represent the way to produce meat of IHDH foals during the entire year without change in the qualitative standard expected by consumers.

Slaughtering Age Effect on Carcass Traits and Meat Quality of Italian Heavy Draught Horse Foals

PubMed Central

De Palo, P.; Maggiolino, A.; Centoducati, P.; Tateo, A.

2013-01-01

The present work describes the effect of slaughtering age on horse carcass traits and on meat quality. Eighteen male Italian heavy draught horse (IHDH) breed foals were employed in the study. Soon after foaling they were randomly subdivided in 3 groups according to 3 age at slaughtering classes: 6 months old, 11 months old and 18 months old. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus Dorsi muscle between 13th and 18th thoracic vertebra of each animal and then analyzed. The right half carcass of each animal was then divided in cuts. Each one was subdivided into lean, fat and bones. Then, the classification of the lean meat in first and second quality cuts was performed according to the butchers’ customs. Older animals were characterized by a lower incidence of first quality cuts (p<0.01) on carcass. Younger animals showed greater content in protein (p<0.01). Fatty acid profile showed an increasing trend of PUFA connected to the increasing of slaughtering age (p<0.05). The unsaturation index of intramuscular fatty acids was not affected by slaughtering age, confirming that horse meat, if compared to beef, is more suitable from a nutritional point of view. Season influenced reproduction, birth as well as production aspects of this species. The different slaughtering age could represent the way to produce meat of IHDH foals during the entire year without change in the qualitative standard expected by consumers. PMID:25049752

Genetic and phenotypic parameters for carcass and meat quality traits in commercial crossbred pigs.

PubMed

Miar, Y; Plastow, G S; Moore, S S; Manafiazar, G; Charagu, P; Kemp, R A; Van Haandel, B; Huisman, A E; Zhang, C Y; McKay, R M; Bruce, H L; Wang, Z

2014-07-01

Pork quality and carcass characteristics are now being integrated into swine breeding objectives because of their economic value. Understanding the genetic basis for these traits is necessary for this to be accomplished. The objective of this study was to estimate phenotypic and genetic parameters for carcass and meat quality traits in 2 Canadian swine populations. Data from a genomic selection study aimed at improving meat quality with a mating system involving hybrid Landrace × Large White and Duroc pigs were used to estimate heritabilities and phenotypic and genetic correlations among them. Data on 2,100 commercial crossbred pigs for meat quality and carcass traits were recorded with pedigrees compromising 9,439 animals over 15 generations. Significant fixed effects (company, sex, and slaughter batch), covariates (cold carcass weight and slaughter age), and random additive and common litter effects were fitted in the models. A series of pairwise bivariate analyses were implemented in ASReml to estimate phenotypic and genetic parameters. Heritability estimates (±SE) for carcass traits were moderate to high and ranged from 0.22 ± 0.08 for longissimus dorsi muscle area to 0.63 ± 0.04 for trimmed ham weight, except for firmness, which was low. Heritability estimates (±SE) for meat quality traits varied from 0.10 ± 0.04 to 0.39 ± 0.06 for the Minolta b* of ham quadriceps femoris muscle and shear force, respectively. Generally, most of the genetic correlations were significant (P < 0.05) and ranged from low (0.18 ± 0.07) to high (-0.97 ± 0.35). There were high negative genetic correlations between drip loss with pH and shear force and a positive correlation with cooking loss. Genetic correlations between carcass weight (both hot and cold) with carcass marbling were highly positive. It was concluded that selection for increasing primal and subprimal cut weights with better pork quality may be possible. Furthermore, the use of pH is confirmed as an indicator for pork water-holding capacity and cooking loss. The heritabilities of carcass and pork quality traits indicated that they can be improved using traditional breeding methods and genomic selection, respectively. The estimated genetic parameters for carcass and meat quality traits can be incorporated into the breeding programs that emphasize product quality in these Canadian swine populations.

Wooden breast condition results in reduced thaw loss in frozen-thawed broiler breast fillets

USDA-ARS?s Scientific Manuscript database

Wooden breast condition (WBC) is an emerging quality issue with broiler breast meat that significantly affects both raw and cooked meat properties. The objective of this study was to investigate the effects of WBC on meat water-holding capacity (WHC) estimated with different methods. Broiler breast ...

Processing, quality and safety of irradiation - and high pressure processed meat and seafood products

USDA-ARS?s Scientific Manuscript database

In the past two decades, worldwide demands for meat and seafood products have increased dramatically due to the improved economical condition in many countries. To meet the demand, the producers have increased the production of meat and seafood products as well as applied new processing techniques t...

Effects of breeds, tissues and genders on purine contents in pork and the relationships between purine content and other meat quality traits.

PubMed

Zheng, Min; Huang, Yizhong; Ji, Jiuxiu; Xiao, Shijun; Ma, Junwu; Huang, Lusheng

2018-09-01

The purine contents of animal foods are becoming widely concerned because excess intake of purine increases the risk of hyperuricemia and gout. In this study, we investigated the impacts of breed, tissue and sex on pork purine content and its correlations with multiple meat quality traits. Among six pig breeds, the average value of total purine contents (TP) in longissimus lumborum muscle was lowest in Chinese Laiwu pigs (114.2 mg/100 g) while highest in Chinese Bamaxiang mini pigs (139.3 mg/100 g). Considerable variations in TP were observed within most breeds, as well as among twelve pork organs with the range from 7 to 245 mg/100 g. However, no significant differences in TP were found between barrows and gilts. Intriguingly, lower purine content in meat was significantly associated with higher ultimate pH, better meat color and more abundant intramuscular fat content and marbling. The results thus suggest that the selection of low-purine pig species is available, which may simultaneously improve other meat quality traits. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of sex and RYR1 gene mutation on the muscle proteomic profile and main physiological biomarkers in pigs at slaughter.

PubMed

Oliván, Mamen; González, Joel; Bassols, Anna; Díaz, Fernando; Carreras, Ricard; Mainau, Eva; Arroyo, Laura; Peña, Raquel; Potes, Yaiza; Coto-Montes, Ana; Hollung, Kristin; Velarde, Antonio

2018-07-01

Gender and RYR1 gene mutation might have an effect on the muscle metabolic characteristics and on the animal's stress at slaughter, which could influence the process of muscle-to-meat conversion. Forty-eight pigs were distributed in a design including two factors: sex (male/female) and RYR1 genotype (NN/Nn). At slaughter, physiological blood biomarkers and muscle proteome were analyzed and carcass and meat quality traits were registered. Females had higher serum levels of glucose, urea, C-reactive protein "CRP", Pig-MAP and glutation-peroxidase "GPx" and lower levels of lactate, showed faster muscle pH decline and higher meat exudation. RYR1 mutation increased serum creatinine, creatine kinase and CRP and decreased GPx. The proteomic study highlighted significant effects of gender and RYR1 genotype on proteins related to fibre composition, antioxidant defense and post mortem glycolytic pathway, which correlate to differences of meat quality. This study provides interesting information on muscle biomarkers of the ultimate meat quality that are modulated by the animal's individual susceptibility to stress at slaughter. Copyright © 2018 Elsevier Ltd. All rights reserved.

Determination of pork quality attributes using hyperspectral imaging technique

NASA Astrophysics Data System (ADS)

Qiao, Jun; Wang, Ning; Ngadi, M. O.; Gunenc, Aynur

2005-11-01

Meat grading has always been a research topic because of large variations among meat products. Many subjective assessment methods with poor repeatability and tedious procedures are still widely used in meat industry. In this study, a hyperspectral-imaging-based technique was developed to achieve fast, accurate, and objective determination of pork quality attributes. The system was able to extract the spectral and spatial characteristics for simultaneous determination of drip loss and pH in pork meat. Two sets of six significant feature wavelengths were selected for predicting the drip loss (590, 645, 721, 752, 803 and 850 nm) and pH (430, 448, 470, 890, 980 and 999 nm). Two feed-forward neural network models were developed. The results showed that the correlation coefficient (r) between the predicted and actual drip loss and pH were 0.71, and 0.58, respectively, by Model 1 and 0.80 for drip loss and 0.67 for pH by Model 2. The color levels of meat samples were also mapped successfully based on a digitalized Meat Color Standard.

Carcass parameters and meat quality in meat-goat kids finished on chicory, birdsfoot trefoil, or red clover pastures.

PubMed

Turner, K E; Cassida, K A; Zerby, H N; Brown, M A

2015-07-01

This study was conducted during the 2009 and 2010 grazing seasons to assess carcass parameters and chevon (goat meat) quality when meat-goat kids (n=72) were finished on pastures of red clover (Trifolium pratense L.; RCL), birdsfoot trefoil (Lotus corniculatus L.; BFT), or chicory (Cichorium intybus L.; CHIC). Final live weight (P<0.05) and carcass weight (P=0.10) were greater when goats were finished on RCL compared to CHIC with BFT being intermediate. Ribeye area, backfat thickness, body wall thickness, internal fat score, and leg score were not different (P>0.10) among treatments when adjusted for the covariate of carcass weight. Finishing meat-goat kids on RCL, BFT, or CHIC impacted concentrations of fatty acids (FAs) 18:1 trans-10, 18:1 cis-11, 18:2, 18:3 polyunsaturated fatty acids (PUFAs), omega-6, omega-3, and PUFA:saturated fatty acid ratio in longissimus lumborum samples. Finishing meat-goat kids on CHIC, RCL, or BFT pastures produced carcass weights acceptable for most ethnic markets in the USA. Published by Elsevier Ltd.

The impact of gender and age on the nutritional parameters of alpaca (Vicugna pacos) meat, colour stability and fat traits.

PubMed

Smith, M A; Bush, R D; van de Ven, R J; Hall, E J S; Greenwood, P L; Hopkins, D L

2017-01-01

Meat quality parameters for 50 huacaya alpacas, representing three age groups (18, 24 and 36months) and two genders (females and castrated males) were studied. Prior to chilling, samples of m. longissimus thoracis et lumborum (LL) were taken to determine isocitrate dehydrogenase activity and glycogen concentration, and further meat quality samples were taken after 24h. Alpaca meat has low levels (<1%) of intramuscular fat in the LL, m. semimembranosus and m. biceps femoris, but the level in the LL increases with animal age, with levels of desirable polyunsaturated fatty acids (PUFA) ranging from 96.3 to 136.4mg/100g. Lipid oxidisation post retail display ranged from 1.27 to 1.96MDA/kg meat. Colour stability testing indicated alpaca meat was relatively stable during retail display with day of display having no significant effect on lightness (L*), or the 630nm/580nm ratio. These results may relate to the high proportion (76%) of glycolytic and type IIX muscle fibres in LL. Copyright © 2016 Elsevier Ltd. All rights reserved.