Meat quality Research Papers - Academia.edu (original) (raw)

The aim of this study was to compare culinary and technological properties of meat obtained from five genetic groups of pigs. The investigations comprised 174 pigs of Danish Landrace (L), Danish Landrace x Duroc (LxD), Danish Landrace x... more

The aim of this study was to compare culinary and technological properties of meat obtained from five genetic groups of pigs. The investigations comprised 174 pigs of Danish Landrace (L), Danish Landrace x Duroc (LxD), Danish Landrace x Yorkshire (LxY), (Danish Landrace x Yorkshire) x Duroc [(LxY) x D] and the 890 line. The highest tenderness values were determined 48 h after slaughter in the meat of L x D porkers, whereas 144 h after slaughter - in the meat obtained from the (LxY) x D crosses. The L x D meat was also characterised by lower (p≤0.05) storage losses 48 h after slaughter in comparison with the meat obtained from the LxY and (LxY)xD genetic groups. The meat obtained from the (LxY)xD hybrids received the highest notes for its juiciness and was also characterised by the highest water holding capacity estimated on the basis of the amount of centrifugal drip and thermal losses 144 h after slaughter. The meat from line 890 received the worst assessment for its culinary prope...

This study examined the effect of different concentrations of lactic acid (LA) (1 and 2%), acetic acid (AA) (1 and 2%), sodium lactate (SL) (2.5%) and sodium acetate (SA) (2.5%) on the chemical, microbiological and sensory quality of raw... more

This study examined the effect of different concentrations of lactic acid (LA) (1 and 2%), acetic acid (AA) (1 and 2%), sodium lactate (SL) (2.5%) and sodium acetate (SA) (2.5%) on the chemical, microbiological and sensory quality of raw beef meat stored at 4°C. The results showed that these additives were efficient (P< 0.05) against the proliferation of various spoilage microorganisms; including aerobic, and psychrotrophic bacteria, and Enterobacteriaceae. The general order of antibacterial activity of the different additives used was; AA, LA, SA, SL. The chemical analysis revealed a significant reduction (P< 0.05) in the pH value of treated beef meat samples. Significant differences (P< 0.05) were detected with the sensory quality, with 1% (AA), the treated samples yielding the highest scores for the color, texture, and flavor attributes. Overall, the findings demonstrate that the addition of 1% AA or 1 % LA to beef cuts can delay the proliferation of spoilage microorgani...

Aim: The aim of the current investigation was to screen the presence of Staphylococci spp., especially S. aureus in meat, meat products of different animal species, and some seafood sold in some retail markets in Libya using cultural and... more

Aim: The aim of the current investigation was to screen the presence of Staphylococci spp., especially S. aureus in meat, meat products of different animal species, and some seafood sold in some retail markets in Libya using cultural and molecular techniques, and to study their antibiotics resistance profiles. Materials and Methods: A total of 139 samples from red meat, meat products, and seafood were collected from many areas in Libya. Enumeration and isolation of Staphylococci spp. and S. aureus by normal cultural methods followed by molecular identification using molecular techniques by bacterial DNA extraction and partial sequencing of 16S rDNA. Results: Out of 139 samples, 112 (80.6%) were contaminated with different species of Staphylococci based on cultural characteristics of Staphylococci on Baird-Parker medium, for which S. aureus was detected in only 32 samples (23%). However, only six out of 18 (33.3%) isolates sent for sequencing were confirmed to be S. aureus using the ...

Sixty-eight spring calving Holstein-Friesian dairy cows on completion of lactation were randomly assigned to one of four dietary treatments. The experiment commenced on 17th December 2005 and was completed on 27th June 2006.... more

Sixty-eight spring calving Holstein-Friesian dairy cows on completion of lactation were randomly assigned to one of four dietary treatments. The experiment commenced on 17th December 2005 and was completed on 27th June 2006. Pre-experimental live weight and BCS were 605kg (s.d. 68.9) and 2.7 (s.d 0.28), respectively. The four treatments were: ad-lib grass silage (GS), GS+3kg concentrate (GS+3), GS+6kg concentrate (GS+6) and GS+9kg concentrate (GS+9). All cows were finished to a live weight>620kg and a BCS>3.5. Live animal, carcass and meat quality characteristics were measured. Mean (s.d.) total feed utilized was similar, at 1.5 (0.05) tonnes DM/cow across all treatments. There was a linear (P<0.001) increase in ADG (kg/day) for the first three dietary treatments, GS (0.71), GS+3 (0.91), GS+6 (1.14) with no additional response to the final increment, GS+9 (1.15). As concentrate proportion in the diet increased there was a linear decrease (P<0.001) in days to slaughter. C...

The goal of this research was to investigate the use of water holding capacity (WHC) and vis-spectroscopy to classify pork meat quality. This study was carried out in two stages. In the first part, the suitability of using different WHC... more

The goal of this research was to investigate the use of water holding capacity (WHC) and vis-spectroscopy to classify pork meat quality. This study was carried out in two stages. In the first part, the suitability of using different WHC measuring methods (bag method at 2 and 4 days, centrifuge, cotton-rayon material and filter paper methods) to classify the pork meat samples were studied. The methods were compared to see which method was able to discriminate pork meat samples according to their defined quality classes. The meat samples were grouped into 4 quality classes, namely PFN (pale, firm and non-exudative), PSE (pale, soft and exudative), RFN (red, firm, and non-exudative), and RSE (red, soft, and exudative). The discriminant analysis using stepdisc was used to separate the quality groups. Cotton-rayon material and filter paper methods were better than the other WHC measuring methods to classify FN (Firm, Non-exudative) and SE (Soft, Exudative) groups. In the second stage, the aim was to investigate visible spectroscopy for the classification of different pork meat quality classes. Discriminant procedure was performed for grouping quality classes and stepdisc was used to select the suitable wavelengths. The results showed that it was possible to separate the P (Pale) classes of pork meat samples from the R (Red) classes of pork meat samples with an accuracy of about 85 % and chosen wavelengths were 500, 430, 550, 570 and 510 nm. iii RÉSUMÉ Cette étude a visé l'évaluation de la capacité de rétention d'eau (CRE) et la spectroscopie en spectre visible, pour l'évaluation de la qualité de la viande porcine. En premièr lieu, différentes méthodes pour mesurer la CRE (suspension et égouttement pour 2 ou 4 jours, centrifugation, absorption par matériau coton-rayone, ou par papier filtre), servant à classifier les échantillons de viande porcine selon des critères de qualité bien définis, furent comparées. Les échantillons de viande porcine furent regroupés en quatre classes de qualité: PFN (pâle, ferme et non-exudative), PSE (pâle, mol et exudative), et RFN (rouge, ferme et non-exu). Une analyse discriminante utilisant l'option STEPDISK servit à séparer ces quatre classes de qualité. Pour discriminer entre les viandes FN (ferme, non-exsudatif) et SE (mou, exsudatif), les méthodes de mesure de la CRE par absorption avec coton-rayone ou papier filtre furent les plus performantes. En deuxiéme lieu phase, une classification de la qualité de la viande porcine par spectroscopie en spectre visible fut visée. L'analyse discriminante servit à regrouper les échantillons en catégories de qualité, puis l'option STEPDISK a sélectionnée les longueurs d'ondes les plus appropriées. En choisissant des longueurs d'ondes de 500, 430, 550, 570, et 510 nm, il fut possible de distinguer, avec une exactitude de 85%, entre les classes P (pâle) et R (rouge) de viande porcine.

This study compared organic pig meat production with conventional production with regard to carcass-and meat quality traits. 80 crossbred female and castrated male pigs were used [(Swedish Landrace  Swedish Yorkshire)  Hampshire] of... more

This study compared organic pig meat production with conventional production with regard to carcass-and meat quality traits. 80 crossbred female and castrated male pigs were used [(Swedish Landrace  Swedish Yorkshire)  Hampshire] of which 40 were raised under organic conditions and the other 40 were raised in a conventional production system. The organic pigs were raised outdoors in one large group following the regulations for organic standards. The conventionally raised animals were kept indoors in groups of eight and were given a conventional feed mixture. It was found that meat of organically raised non-carriers of the RN À allele was of poorer quality (higher drip loss and increased shear force values) compared with meat from the other animals. The RN genotype had a relatively small effect on carcass and technological traits in this study. The sex of the animals affected carcass traits. #

Ensuring meat quality attributes meet the requirements of the diverse range of markets is a critical component for the continued success of the New Zealand and Australian meat industries. Developing cost-effective and flexible... more

Ensuring meat quality attributes meet the requirements of the diverse range of markets is a critical component for the continued success of the New Zealand and Australian meat industries. Developing cost-effective and flexible technologies to help meet this requirement is a central objective of a current Meat and Wool New Zealand and Meat and Livestock Australia funded programme. This initiative was developed three years ago; it is a collaborative programme that involves meat scientists, electrical engineers and commercial meat processors.

This work was performed to evaluate the eect of electrical stimulation (ES) on pH fall and meat quality of LD and BF in Danish halothane free pigs stunned with CO 2 . ES resulted in a signi®cant drop in pH of 0.3 units in both LD and BF... more

This work was performed to evaluate the eect of electrical stimulation (ES) on pH fall and meat quality of LD and BF in Danish halothane free pigs stunned with CO 2 . ES resulted in a signi®cant drop in pH of 0.3 units in both LD and BF and 3 h lairage resulted in 0.1 units lower pH at 20 min post mortem. Lairage time did not aect and did not interact with the eect of ES on any of the measured meat quality parameters. ES did not aect the ultimate pH in LD, BF, SM and SC or internal re¯ection value in LD. However, ES caused higher internal re¯ection and drip loss in BF and increased the PSE frequency in LD (2 to 7%) and in BF (2 to 49%). The frequency of PSE areas in the centre of SM was 70% for ES pigs compared to 9% for control pigs. ES and ageing improved the tenderness and reduced the hardness in LD as well as shear force of unaged BF. The eect of ES on tenderness and hardness was approximately half the eect of ageing, but the eect of ES and ageing were additive. ES signi®cantly increased the activities of cathepsin B+L in the myo®brillar fraction, but there were no dierences in proteolytic activity in the other fractions. It is concluded that ES improves tenderness in LD and BF, but has a negative eect on the quality of BF and SM. Therefore ES is not an economically attractive alternative for improvement of tenderness in LD compared to ageing in Danish pigs. #

Salmon slaughtered by standard routines (control) or stressed by confinement for 10 min before stunning and then stored at 0.4 or 3.3ЊC for 9 days were compared. Handling stress led to lower muscle phosphocreatine (pϽ0.001),... more

Salmon slaughtered by standard routines (control) or stressed by confinement for 10 min before stunning and then stored at 0.4 or 3.3ЊC for 9 days were compared. Handling stress led to lower muscle phosphocreatine (pϽ0.001), adenosine-5'-triphosphate (pϽ0.05) and shorter pre-rigor period. Storage temperature affected external quality index, white muscle pH and K-value (degradation products of ATP). Stress produced a softer fillet (pϽ0.001). A lower breaking strength (pϽ0.01) was found in fish stored at 0.4ЊC. Sensory tests distinguished the control/ stress groups within the 0.4ЊC chilling regime and the 0.4ЊC/3.3ЊC chilling groups within the control regime. Stress caused a lower score for texture (pϽ0.05) both at 0.4 and 3.3ЊC and for odor at 3.3ЊC in a descriptive sensory test. No detectable effects of stress or storage temperature were found on flavor or color.

To evaluate the effect of L-Threonine (L-Thr) and Mycofix® Plus (MP) on aflatoxicosis, an experiment with a 3-way ANOVA model was carried out with 8 replicates and 640 birds. Treatments included two levels of L-Thr (100% and 125% of the... more

To evaluate the effect of L-Threonine (L-Thr) and Mycofix® Plus (MP) on aflatoxicosis, an experiment with a 3-way ANOVA model was carried out with 8 replicates and 640 birds. Treatments included two levels of L-Thr (100% and 125% of the requirements, Cobb 500, Cobb-Vantress), Aflatoxin B1 (AFB1) (0, 500 ppb), and MP (0, 1 g/kg). As the main effects showed, AFB1 decreased breast meat yield and carcass percentage (p < 0.001), serum urea, antibody titer against infectious bronchitis virus (IBV), and bone density (p < 0.05), while it increased the plasma concentrations of glucose and alkaline phosphatase (ALP) (p < 0.05). Mycofix Plus improved the grower feed intake (FI), tibia fresh weight, and body weight (BW) to bone weight (p < 0.05). L-Threonine increased the grower FI, breast meat yield, serum aspartate transaminase (AST), and glutathione peroxidase (GPX) (p < 0.05). There were positive interactions with breast meat yield, cholesterol, lactate dehydrogenase (LDH), and IBV titer. Of the treatments used, the combination of L-Thr and MP without AFB1 improved breast meat and carcass percentage. L-Threonine and MP significantly improved IBV titer in birds challenged with AFB1 (p < 0.001). In conclusion, L-Thr and MP were beneficial to improve immunity.

The aim of this research was to study the effects of group size and environmental enrichment on behaviour and growth of 108 hybrid growing rabbits (Oryctolagus cuniculus). We compared the behaviour (time budget and reactions to specific... more

The aim of this research was to study the effects of group size and environmental enrichment on behaviour and growth of 108 hybrid growing rabbits (Oryctolagus cuniculus). We compared the behaviour (time budget and reactions to specific behavioural tests: "tonic immobility" and "emergence test") and live weight of growing rabbits housed in cages with a different number of rabbits per cage (2, 3 and 4; same density: 14 rabbits/m 2). Half of the cages were enriched with a wooden stick (cylindrical Robinia Pseudoacacia, 20 cm of lenght and 6 cm of diameter) hanging from the ceiling of the cage. The stick and number of animals per cage had no effect on weight gain or on behavioural tests responses. Interaction with the stick was significantly higher at the beginning of the growing period. Principal component analysis performed on the data for the whole period showed significant differences according to the treatments: increasing the number of rabbits per cage and introducing a wooden stick seemed to affect locomotor activity frequency and social interactions. Rabbits housed 3 and 4 per cage showed less lying behaviour and higher locomotor activity and sitting. The larger functional space allowance enabled rabbits to perform more natural behaviours compared to smaller cages (2 rabbits/cage). Environmental enrichment seems to be related to higher allogrooming behaviour frequency, which could indicate a social behaviour related to pheromonal olfactory stimulation and mutual recognition.

125 rabbits were classified to 5 groups (25 of each) where the first group was considered as control .The other 4 groups were represented by diseased conditions (Abscess, Snuffles, Enteritis and Mange). The collected samples from... more

125 rabbits were classified to 5 groups (25 of each) where the first group was considered as control .The other 4 groups were represented by diseased conditions (Abscess, Snuffles, Enteritis and Mange). The collected samples from different farms from Kalubia government were subjected to chemical examination for evaluation of their quality. The results showed marked highly significant decrease in moisture % in case of enteritis. All diseased cases were significantly decreased specially enteritis and mange in protein %. While, the results of diseased conditions appeared no significant change in fat %. There was slightly significant differences between apparently healthy rabbit meat and diseased conditions in carbohydrate %. Also, it was found slightly significance decrease in results of the diseased conditions rabbit meat than the apparently healthy rabbit meat in ash %.The results showed marked alteration in biochemical examination in almost of the diseased condition which render mos...

The two main features of beef from the Argentine Pampas are its quality and geographical origin. In addition to the normal aspects of meat quality detected by sensory panels or measured by scientific instruments, the quality of Pampean... more

The two main features of beef from the Argentine Pampas are its quality and geographical origin. In addition to the normal aspects of meat quality detected by sensory panels or measured by scientific instruments, the quality of Pampean beef includes the powerful symbolic quality of pampas life -the immensity of the green grasslands and the culture of the gaucho, living on horseback or sipping mate while making an asado (barbecue). This review defines the qualities and geographical origin of Pampean beef, and explains their interrelationships in terms of animal breed, nutrition and production systems. The objective is to help secure Pampean beef against unfair encroachment from competing products which lack the true authenticity of beef from the Argentine Pampas.

The present study analyzed the effects of the pre-slaughter logistic chain on some indicators of welfare and meat quality in commercial light lambs at two different seasons. A total of 144 male lambs of the Rasa Aragonesa breed were... more

The present study analyzed the effects of the pre-slaughter logistic chain on some indicators of welfare and meat quality in commercial light lambs at two different seasons. A total of 144 male lambs of the Rasa Aragonesa breed were sampled in a 3 × 2 factorial design, testing three different stay times at a classification centre (CC). The CC had a central barn for weight classification with a curved race system and scale. Lambs at (or at times over) the correct commercial weight were kept in holding pens in the central barn. Lambs below commercial weight were sent to fattening pens in two large lateral barns (with 50 pens of approximately 18 m 2 each for about 40). The groups were classified as G0 (only a few hours at the CC), G7 (7 days of fattening at the CC) and G28 (28 days of fattening at the CC). Two replicates were performed per treatment and two replicates were carried out in the different seasons (summer and winter). The approximate age and weights of the lambs were 100 days and 28.3 ± 0.25 kg (G0), 93 days and 25.5 ± 0.25 kg (G7), 72 days and 17.3 ± 0.25 kg (G28). The physiological stress response variables measured were cortisol, lactate, glucose, creatinine kinase (CK), nonesterified fatty acid (NEFA), white blood cells (WBC), red blood cells (RBC), haematocrit and ratio of neutrophil:lymphocytes (N/L). The ultimate pH on Longissimus dorsi (pH24) and bruising score of the carcass were assessed. Stay time and season had a significant effect on stress variables. Cortisol and lactate levels were highest for G28 (p < 0.01) while haematocrit was highest for G0 (p < 0.05). The G0 and G7 lambs had higher levels of glucose than G28 (p < 0.05). The highest WBC count was observed for G28 (p < 0.001). In winter, cortisol and glucose levels were higher, while in summer CK was highest (p ≤ 0.001). In summer, N/L was significantly higher in G28 (p ≤ 0.001). Cold temperatures had a significant effect on pH24 and bruising score (p ≤ 0.001). The results of our study suggest that the pre-slaughter logistic chain was a source of stress for the lambs, affecting their physiological state, even under optimal commercial conditions. This effect may represent the cumulative effects of all factors associated with the classification centre.

Meat quality comparisons were carried out on hams produced from pork legs showing evidence of PSE and normal pork legs. Quality measurements included drip loss, sliceability, cooking loss, TBARS analysis and colour evaluation (Hunter L,... more

Meat quality comparisons were carried out on hams produced from pork legs showing evidence of PSE and normal pork legs. Quality measurements included drip loss, sliceability, cooking loss, TBARS analysis and colour evaluation (Hunter L, a, b). A total of 40 pork legs were selected from a commercial slaughtering plant, 20 from carcasses showing PSE and 20 from normal carcasses based on L, a, b, and pH values. Carcass pH taken between the third/fourth rib was measured 45 min, 90 min, and 24 h after slaughter. Using a Minolta colorimeter (Hunter L, a, b,), colour of the Longissimus dorsi muscle was measured 24 h after slaughter. PSE had an adverse effect on cooked hams in comparison to normal cooked hams with respect to driploss (P< 0.01), cooking loss (P <0.01), sliceability (P< 0.01), colour (P<0.05) and lipid oxidation (P< 0.05). Cooked hams manufactured from severe PSE pork in this study had an estimated financial loss of 50% (IRL£4.90) in comparison to those manufactured from normal pork (IRL£9.80).

Sixteen bull calves were born in the Spanish Central Pyrenees in spring. They were either early (EW, 90 days of age) or normal weaned (NW, 180 days of age). At day 90, EW calves were placed on an intensive diet while NW calves were turned... more

Sixteen bull calves were born in the Spanish Central Pyrenees in spring. They were either early (EW, 90 days of age) or normal weaned (NW, 180 days of age). At day 90, EW calves were placed on an intensive diet while NW calves were turned out with their dams to high mountain pastures. After summer, at day 180, NW calves were weaned and placed with EW calves on a common finishing diet until slaughter at the fixed age of 1 year. From birth to early weaning date, no performance differences appeared. However, EW calves gained faster (1.549 kg/day) than their unweaned counterparts (0.783 kg/day) from early to normal weaning date (P b 0.001). During the finishing period, NW calves showed compensatory growth, with a 44% higher ADG than EW calves (P b 0.001), with a similar feed intake and a better feed conversion ratio. Early weaned calves had a longer fattening phase than NW calves (264 vs. 158 days, respectively; P b 0.001) and thus total feed intake and feed costs were greater. When slaughtered at 1 year of age, EW and NW calves attained similar weight (489 vs. 510 kg, respectively; P N 0.05), but dressing percentage was higher for EW calves (56.9%) than for NW calves (55.2%) (P b 0.01), which led EW calves to have heavier carcasses, without differences in fat score or conformation. The different growth paths, the result of weaning management, did not affect meat tenderness, chemical composition and fatty acid profile, but affected meat lightness, with higher values for compensating calves (NW) than calves in continuous growth (EW). In conclusion, advancing weaning age modified calf performance without affecting substantially carcass characteristics, except for an improvement in dressing percentage, or meat quality.

The main aim of the study was to gather information on the chemical composition of the meat of pig, the pork. Data of several authors were summarized. The data of protein, the total fat, the SFA, MUFA and PUFA content were collected and... more

The main aim of the study was to gather information on the chemical composition of the meat of pig, the pork. Data of several authors were summarized. The data of protein, the total fat, the SFA, MUFA and PUFA content were collected and also those minerals which have great importance on human alimentation. The level of total protein content of pig meat seems very stabile (19-24%) and hardly depend on the genetical background and the environment of the animals. The total fat content was between 1-15%. The results in fatty acid composition showed the following: among the saturated fatty acids the palmitic acid had the highest rate (21-25%) and the ratio of eicosanoic acid was less than 1%. Among monounsaturated fatty acids the palmitoleic acid level was remarkable high. The rate of linolic acid was outstanding in polyunsaturated fatty acids. Among the studied elements (Ca, P, Mg, Fe, I, Se, Mn, Cu, Zn) the iron can have a special role, because it is an important trait of the iron in the meat, that greater amount of it (15-35%) is utilized during the absorption, while only 1-5% of the iron content of the foods is made up of plants.

this paper presents the results of a study on the effects of crossing domestic simmental with french fattening breeds, charolais and limousin, on carcass and meat quality. the quality of carcasses from domestic simmental cattle and its... more

this paper presents the results of a study on the effects of crossing domestic simmental with french fattening breeds, charolais and limousin, on carcass and meat quality. the quality of carcasses from domestic simmental cattle and its crosses (n = 30) was analysed by total dissection for the proportion of retail cuts in the carcass and carcass tissues. traits of meat sensory and technological quality were investigated using standard methods on a total of 96 carcasses. the results showed that crossing did not have a significant effect on the proportion of retail cuts except the proportion of tenderloin steak, which was significantly higher (P<0.01) in crosses with charolais (1.87%) and limousin (1.85%) compared to the domestic simmental breed (1.38%). however, highly significant differences (P<0.01) were established for the level of tissue content in the whole carcass. the highest proportion of muscle tissue (81.5%) was determined in carcasses obtained from limousin crosses, whereas the highest content of bone (16.45%) and fat tissue (5.26%) was recorded in carcasses of domestic simmentals. crossing had positive effects on the sensory quality of meat except for marbling, which scored very low in the crosses. in general, comparison of the parameters of sensory and technological quality of meat from the studied genotypes showed that the most desirable quality properties of the meat were obtained from crosses of domestic simmental and limousin breeds.

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... more

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 24 months. 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 nÀ6 to nÀ3 (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.

The aim of the study was to quantify the effect of meat quality characteristics and some processing conditions on the softness of drycured biceps femoris (BF) muscles. The BF muscles were dissected from forty hams and classified according... more

The aim of the study was to quantify the effect of meat quality characteristics and some processing conditions on the softness of drycured biceps femoris (BF) muscles. The BF muscles were dissected from forty hams and classified according to their pH BF into three groups: LpH (pH < 5.66), MpH (5.66 6 pH 6 6.00) and HpH (pH > 6.00). BF muscles within each pH BF group were distributed into three different Salting levels (1%, 2% or 4% of added NaCl). Muscles were salted, vacuum-packed and stored at 3°C for 30 days. The post-salting BF muscles were classified into two intramuscular fat (IMF) levels: Low (IMF < 4%) and High (IMF P 4%). Thereafter, the muscles were divided into two pieces and dried at two of the three different Drying levels (1.5, 2 and 2.5 g H 2 O/g desalted dry matter). Then, each piece was divided into two samples that were packed in N 2 and stored at 5°C or 30°C for 1 month. Stress Relaxation was used to evaluate texture. Dry-cured BF muscles with initial pH > 6.0, with IMF > 4% or with added NaCl levels less than 2% were more prone to show soft texture. Softness in dry-cured muscles can be reduced by applying an ageing temperature of 30°C for 30 days, despite increasing proteolysis. The softness reduction by ageing at 30°C compared with 5°C is expected to be higher when applied to drier samples, which show a smaller increase in proteolysis.

Nhân dịp khánh thành dự án tổ hợp chế biến thịt MNS Meat Hà Nam, Tập đoàn Masan đồng thời giới thiệu ra thị trường thịt heo mát được chế biến tại đây mang tên Meat Deli. Dù mới được tung ra thị trường nhưng thịt heo mát đã được người tiêu... more

Nhân dịp khánh thành dự án tổ hợp chế biến thịt MNS Meat Hà Nam, Tập đoàn Masan đồng thời giới thiệu ra thị trường thịt heo mát được chế biến tại đây mang tên Meat Deli.
Dù mới được tung ra thị trường nhưng thịt heo mát đã được người tiêu dùng Hà Nội chào đón nồng nhiệt. Ghi nhận từ tập đoàn, thịt mát Meat Deli "cháy hàng" tại 37 siêu thị Vinmart và chuỗi các cửa hàng trong hệ thống của Masan ngay trong ngày đầu bán dù giá bán cao hơn 15% so với thịt thông thường, tổ hợp phải tăng ca để kịp đáp ứng nhu cầu tiêu dùng.

The present study was carried out to establish knowledge of consequence for setting up guidelines of importance for production of competitive organic pork of high quality. Performance and meat quality characteristics were compared between... more

The present study was carried out to establish knowledge of consequence for setting up guidelines of importance for production of competitive organic pork of high quality. Performance and meat quality characteristics were compared between three organic pig production systems based on indoor housing with access to an outdoor area and a Danish conventional indoor system including 100% concentrate during the finishing feeding stage.

Objective: Screening of antibiotic residues in broiler chicken meat and liver collected from farms and local markets in Bangladesh. Materials and methods: A total of 160 samples (breast, thigh muscle and liver) were collected from markets... more

Objective: Screening of antibiotic residues in broiler chicken meat and liver collected from farms and local markets in Bangladesh. Materials and methods: A total of 160 samples (breast, thigh muscle and liver) were collected from markets and farms from different region of Bangladesh. PBS buffer system with trichloracetic acid and diethyl ether based sample extraction was performed. For comparison the standard antibiotics; Ciprofloxacin (CIP), Enrofloxacin (ENR), Oxytetracycline (OTC), Amoxicillin (AMOX) and Doxycycline (DOX) were prepared by dissolving in methanol. Samples were pointed on TLC plates transferred to TLC tank containing acetone-methanol (1:1) as mobile phase. Retention factor (Rf) was calculated after observing the chromatograms on UV light at 256 nm. Same Rf value of standard and sample considered similar compound. Results: Liver sample were mostly positive for antibiotics residue followed by thigh muscles and breast muscle. The frequency of antibiotic residues was highest in liver followed by thigh muscles and breast muscle. Among the antibiotics CIP ranked top in all types of sample. In breast muscle highest antibiotic was CIP (39%) followed by DOX (26%), AMOX (24%), OTC (23%) and lowest was ENR (21%). In thigh muscle, 42, 29, 28, 27 and 24% sample was positive for CIP, OTC, DOX, AMOX and ENR, respectively. Highest number of liver samples were shown positive result for all screened antibiotics (CIP-52%, OTC-46%, DOX-43%, AMOX-42% and ENR-36%). Conclusion: This study ascertained those antibiotics residues are present in chicken muscle and liver which causes serious health hazards to consumers. So proper steps should be taken to control emergence of antibiotic resistance in human being as well as in the environment.

In this short communication we show important factors concerning pH measurements in pork. The purpose of the study was to investigate the effect of the calibration temperature of pH-buffer and of the pH-electrode on pH measured 1-120 min... more

In this short communication we show important factors concerning pH measurements in pork. The purpose of the study was to investigate the effect of the calibration temperature of pH-buffer and of the pH-electrode on pH measured 1-120 min post mortem in pork, and to evaluate its significance for prediction of meat quality. The calibration temperature of pH-electrodes as well as the sample temperature is essential for pH measurements, as pH measurements are highly temperature-dependent. This is especially important when using pH measurement for prediction of meat quality or when different experiments are compared. We have used two calibration temperatures of 15 C (normal) and 35 C (modified) in the present investigation. Based on our findings, we therefore recommend a buffer and electrode temperature of 35 C as a standard procedure for measuring pH early post mortem. As a minimum the pH should be presented along with the measuring and calibrating temperatures. #

The objective of this study was to compare slaughtering performance, carcass characteristics, and meat quality in lambs of two different genotypes. Sixteen crossbred Mouflon×Sarda (M×S) and sixteen pure Sarda breed (S×S) suckling lambs... more

The objective of this study was to compare slaughtering performance, carcass characteristics, and meat quality in lambs of two different genotypes. Sixteen crossbred Mouflon×Sarda (M×S) and sixteen pure Sarda breed (S×S) suckling lambs were analysed. Chemical and fatty acid composition were determined on semitendinosus and longissimus dorsi muscles and perirenal and pelvic fats. Dressing percentage was higher (P&amp;amp;lt;0.01) in M×S group and after histological dissection M×S carcasses had more muscle tissue (P&amp;amp;lt;0.01) and less separable fat (P&amp;amp;lt;0.05). Muscles of M×S had less cholesterol than the S×S lambs (P&amp;amp;lt;0.01). Polyunsaturated/saturated and n-6/n-3 fatty acids ratios of the intramuscular lipids were optimal in both groups. Indexes of atherogenicity and of thrombogenicity in muscles varied between 0.9 and 1.1. The results indicated several good qualities in both the genotypes, but M×S lambs have some traits which could provide a higher market price.

The goal of this research was to investigate the use of water holding capacity (WHC) and vis-spectroscopy to classify pork meat quality. This study was carried out in two stages.

The conversion of muscle into meat is a complex process in which all mechanisms responsible for the development of meat qualities are very likely interdependent. Colour and flavour are thus both dependent on oxidative mechanisms.... more

The conversion of muscle into meat is a complex process in which all mechanisms responsible for the development of meat qualities are very likely interdependent. Colour and flavour are thus both dependent on oxidative mechanisms. Oxidation and proteolysis are probably two processes involved in the development of meat tenderness. This paper reviewed the consequences of programmed cell death or apoptosis on muscle cells structure and biochemistry and on meat qualities as well. We therefore look at different new hypothesis susceptible to highlight the meat science field and provide new supports for a more dynamic meat research. One of them which would have appeared evident for our purpose since a decade, deals with the fact that, after animal bleeding, muscle cells have no other alternative to only enter the programmed cell death procedure or apoptosis. If we introduce an early phase corresponding to apoptosis, taking place before the rigor onset and overlapping it, we will see that the known consequences of that process bring forward possible answers to still unexplained observations. After an overview of the actual state-of-the-art in meat science, we will introduce the programmed cell death and its underlying mechanisms. We then described the strong analogies between the known consequences of apoptosis and the postmortem changes affecting a set of different muscle characteristics.

With the increasing demand and production of processed meat food, safety for the consumers is an aspect of great importance and it is a challenging task. It is well known that hazards (mainly pathogens) associated with food be the cause... more

With the increasing demand and production of processed meat food, safety for the consumers is an aspect of great importance and it is a challenging task. It is well known that hazards (mainly pathogens) associated with food be the cause of food borne illness. Public health safety is a serious issue and can be prevented by adopting HACCP in food chain. HACCP program has been developed for consumer food safety as well as to protect manufacturer from food safetyrelated issues. The objective of this study is to determine the food safety measures related to the implementation of HACCP in frozen boneless buffalo meat manufacturing industry.

The rabbit meat consumption in Hungary is very low (less than 1 kg/capita/year) although the production capacity is high and could be even higher. The aim of the study was to help the marketing of rabbit meat and try to inform and... more

The rabbit meat consumption in Hungary is very low (less than 1 kg/capita/year) although the production capacity is high and could be even higher. The aim of the study was to help the marketing of rabbit meat and try to inform and convince the people, and try to raise the domestic consumption. Consumers' opinion was collected about the consumption pattern and characteristics of the meat of domestic rabbit. Ingredients, nutritional value, food safety and technological properties were compared with the consumers' demands. Those traits of the meat were looked for and chosen which could be useful for emphasizing the advantages of the rabbit meat.

The objective of the current review is to highlight biochemical processes and products, from slaughter to the time of beef consumption, that relate to response to stress at slaughter, meat quality and consumer health. Biochemical... more

The objective of the current review is to highlight biochemical processes and products, from slaughter to the time of beef consumption, that relate to response to stress at slaughter, meat quality and consumer health. Biochemical processes and products involved in the use of catecholamine and dopamine levels at slaughter, in predicting meat quality, are reviewed. Furthermore, meat quality characteristics, such as colour, pH, drip loss, sarcomere length (SL), water-holding capacity (WHC), cooking losses, myofibrillar fragmentation length (MFL), Warner Bratzler shear force (WBSF), fatty acid profiles and sensory characteristics, are reviewed. The review also covers how certain fatty acids relate to human health. At the end, relationships among different meat quality traits are considered. The review rounds off by identifying possible areas requiring further research.

The debate on the future of meat centres on recent environmental, economical, ethical, and health issues, whereas historical dimensions are all too often overlooked. The fiery discussions are nevertheless affected by an underlying legacy... more

The debate on the future of meat centres on recent environmental, economical, ethical, and health issues, whereas historical dimensions are all too often overlooked. The fiery discussions are nevertheless affected by an underlying legacy of “meat traditions” and accompanying hunting, slaughtering, eating, and sharing activities, rituals, and rites. Eating meat is a biocultural activity. Therefore, a closer inspection of the evolutionary, collective, and semiotic aspects of meat in human societies is required. This study ventures such an exploration based on a heuristic model inspired by Maslow's pyramid of needs, distinguishing between physiological, security, community, value, and holistic levels. Besides the potential relevance of an innate craving, it is argued that meat has interfered with the development of fundamental human characteristics, both as a physical and conceptual resource. This relates, amongst others, to elements of gender differentiation, cooperation and reciprocity, social stratification and power, religion, cultural expression, and identity. As such, meat traditions provide a basis for evolutionary and long-term social processes, on which more recent and shallow courses of action are superposed, affecting contemporary behaviour. Several research questions were identified to further explore and anticipate the impact of meat on human populations and their societal and economic functioning.

In the present study, quality attributes and storage stability of pickle prepared from chicken gizzard was evaluated. Aim of the study was to economic and efficient utilization of chicken gizzard in highly acceptable way and increase the... more

In the present study, quality attributes and storage stability of pickle prepared from chicken gizzard was evaluated. Aim of the study was to economic and efficient utilization of chicken gizzard in highly acceptable way and increase the shelf life by converting it into pickle. It is observed that storage time did not markedly affect the pH and tritrable acidity value of the chicken gizzard pickle. Storage of chicken gizzard pickle has little effect on proximate compounds. Storage period have minor effect on
acceptability of pickle i.e. it was more acceptable within 30 days compared to 60 days. Microbial count did not show substantial change and remained satisfactory throughout the storage period, after a period of two months no clostridia growth was observed in chicken gizzard pickle.

This paper reviews the factors affecting the fatty acid composition of adipose tissue and muscle in pigs, sheep and cattle and shows that a major factor is the total amount of fat. The effects of fatty acid composition on meat quality are... more

This paper reviews the factors affecting the fatty acid composition of adipose tissue and muscle in pigs, sheep and cattle and shows that a major factor is the total amount of fat. The effects of fatty acid composition on meat quality are also reviewed. Pigs have high levels of polyunsaturated fatty acids (PUFA), including the long chain (C20-22) PUFA in adipose tissue and muscle. The full range of PUFA are also found in sheep adipose tissue and muscle whereas cattle 'conserve' long chain PUFA in muscle phospholipid. Linoleic acid (18:2n À 6) is a major ingredient of feeds for all species. Its incorporation into adipose tissue and muscle in relation to the amount in the diet is greater than for other fatty acids. It is deposited in muscle phospholipid at a high level where it and its long chain products eg aracidonic acid (20:4n À 6) compete well for insertion into phospholipid molecules. Its proportion in pig adipose tissue declines as fat deposition proceeds and is an index of fatness. The same inverse relationships are not seen in ruminant adipose tissue but in all species the proportion of 18:2n À 6 declines in muscle as fat deposition increases. The main reason is that phospholipid, where 18:2n À 6 is located, declines as a proportion of muscle lipid and the proportion of neutral lipid, with its higher content of saturated and monounsaturated fatty acids, increases. Oleic acid (18:1cis À 9), formed from stearic acid (18:0) by the enzyme stearoyl Co-A desaturase, is a major component of neutral lipid and in ruminants the same enzyme forms conjugated linoleic acid (CLA), an important nutrient in human nutrition. Like 18:2n À 6, a-linolenic acid (18:3n À 3) is an essential fatty acid and is important to ruminants since it is the major fatty acid in grass. However it does not compete well for insertion into phospholipid compared with 18:2n À 6 and its incorporation into adipose tissue and muscle is less efficient. Greater biohydrogenation of 18:3n À 3 and a long rumen transit time for forage diets also limits the amount available for tissue uptake compared with 18:2n À 6 from concentrate diets. A positive feature of grass feeding is that levels of the nutritionally important long chain n À 3 PUFA are increased ie EPA (20:5n À 3) and DHA (22:6n À 3). Future research should focus on increasing n À 3 PUFA proportions in lean carcasses and the use of biodiverse pastures and conservation processes which retain the benefits of fresh leafy grass offer opportunities to achieve this. The varying fatty acid compositions of adipose tissue and muscle have profound effects on meat quality. Fatty acid composition determines the firmness/oiliness of adipose tissue and the oxidative stability of muscle, which in turn affects flavour and muscle colour. Vitamin E is an essential nutrient, which stabilises PUFA and has a central role in meat quality, particularly in ruminants.

The objective of the paper was to demonstrate the possibilities of use of Polish native breed of chickens for the production of meat for its specific quality features in the light of world-wide researches. The object of the analysis was... more

The objective of the paper was to demonstrate the possibilities of use of Polish native breed of chickens for the production of meat for its specific quality features in the light of world-wide researches. The object of the analysis was the quality of meat from slow-growing chicken raised in varied housing systems, including capons and poulards.
The findings of studies on the quality of poultry meat from native breeds obtained from post-production cockerels and from hens in their post egg-laying stage have shown that there are chances for their use in meat production. Native breed hens can also be used as foundation material for the production of capons, poulards or international mixed breeds for purposes of extensive farming.
The body weight of native breed hens, including their muscle build depend on the bird’s genotype, feeding, length of exploitation and farming system. Meat from native breed hens, raised in free-range systems have less fat, but with higher poly-saturated fatty acids in their meat muscles as well as a healthier ratio of n-6/n-3 PUFA acids. Outdoor free-range access influences the meat colour, i.e., bright coloured breast muscle (L*) as well as increased intensity of red coloration of leg muscles (b*). Caponisation of hens enhances intensified body weight gains along with increased fattening of meat. In comparison with cockerel meat, the meat of capons is more juicy, tender and of better taste, while poulard meat has distinctively favourable sensory values in comparison with broiler chicken meat.

This study was conducted to determine the effect of Saccharomyces cerevisiae (SC) as a dietary probiotic and evaluated the most suitable feeding interval for this probiotic on growth performance, carcass yield, and meat quality parameters... more

This study was conducted to determine the effect of Saccharomyces cerevisiae (SC) as a dietary probiotic and evaluated the most suitable feeding interval for this probiotic on growth performance, carcass yield, and meat quality parameters in broiler chickens. In total, 1,050 one-day-old Cobb 500 chicks were randomly assigned to one of seven dietary treatment groups, in a 2 × 3 factorial arrangement with 3 SC dosages (0.6%, 1%, and 1.4%) and two feeding intervals [long term (LT) for 35 days and short term (ST) for 28 days after hatching], with a negative control diet (NC; 0% SC). Triplicate experiments were performed with 50 birds per cage. Broilers fed a diet including SC showed increased (p<0.01) daily gain and feed efficiency compared to the control. Further, broilers fed the 1.4% SC supplemented diet showed a significantly increased (p<0.01) average daily gain (ADG) and feed conversion ratio (FCR) compared to broilers fed the 0.6% and 1% SC incorporated diets. Similarly, broilers fed an LT SC diet showed a greater (p<0.01) increase in ADG and FCR compared to broilers fed an ST SC diet. Moreover, broilers fed an LT SC diet displayed a reduced (p<0.05) meat pH, gizzard weight, and increased (p<0.05) meat water-holding capacity compared to broilers fed an ST SC diet. Broilers fed the 1.4% SC supplemented diet showed increased (p<0.05) thigh muscle weight compared to broilers fed the 0.6% and 1% SC supplemented diets. In conclusion, broilers fed LT SC diets showed improved growth performance and carcass quality parameters compared to broilers fed ST SC diets, and the NC diet, from hatching to day 35.

The dromedary camel is a good source of meat especially in areas where the climate adversely affects the performance of other meat animals. This is because of its unique physiological characteristics, including a great tolerance to high... more

The dromedary camel is a good source of meat especially in areas where the climate adversely affects the performance of other meat animals. This is because of its unique physiological characteristics, including a great tolerance to high temperatures, solar radiation, water scarcity, rough topography and poor vegetation. The average birth weight of camels is about 35 kg, but it varies widely between regions, breeds and within the same breed. The meat producing ability of camels is limited by modest growth rates (500 g/day). However, camels are mostly produced under traditional extensive systems on poor levels of nutrition and are mostly slaughtered at older ages after a career in work, racing or milk production. Camels reach live weights of about 650 kg at 7-8 years of age, and produce carcass weights ranging from 125 to 400 kg with dressing-out percentage values from 55% to 70%. Camel carcasses contain about 57% muscle, 26% bone and 17% fat with fore halves (cranial to rib 13) significantly heavier than the hind halves. Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat, which renders it a healthy food for humans. Camel meat has been described as raspberry red to dark brown in colour and the fat of the camel meat is white. Camel meat is similar in taste and texture to beef. The amino acid and mineral contents of camel meat are often higher than beef, probably due to lower intramuscular fat levels. Recently, camel meat has been processed into burgers, patties, sausages and shawarma to add value. Future research efforts need to focus on exploiting the potential of the camel as a source of meat through multidisplinary research into efficient production systems, and improved meat technology and marketing.

Transmission: Contaminated soil. The organisms enter into the digestive tract with feed and through cuts which occur during the shearing, docking, and castration, and via naval infection during birth. Infection of the vulva and vagina of... more

Transmission: Contaminated soil. The organisms enter into the digestive tract with feed and through cuts which occur during the shearing, docking, and castration, and via naval infection during birth. Infection of the vulva and vagina of the ewes during lambing may cause serious outbreak of the disease. Black leg is worldwide in distribution. Well nourished and grass fed animals are more often affected.

The study comprised two experiments with the aim to investigate the influence of raw meat quality and cooking procedure on cooking loss and juiciness of pork. The first experiment determined the cooking loss at 60, 70 and 80 C centre... more

The study comprised two experiments with the aim to investigate the influence of raw meat quality and cooking procedure on cooking loss and juiciness of pork. The first experiment determined the cooking loss at 60, 70 and 80 C centre temperature of 10 raw meat qualities (defined according to ultimate pH, drip loss, breed and rearing conditions) when cooked as steaks on a pan or as a roast in oven at a oven temperature of 90 or 190 C. The differences in cooking loss between the raw meat qualities and the cooking procedures did decrease as the centre temperature increased and were almost negligble at 80 C. Low water holding capacity (WHC) and low pH resulted in high cooking loss while no difference in cooking loss was observed between meat having medium or high WHC and pH. In the second experiment four raw meat qualities (standard, Duroc, low pH and heavy carcass weight) chosen from the first experiment to ensure a wide variation in cooking loss, were cooked in oven at 90 or 190 C oven temperature. Juiciness was assessed three times during the chewing process. The results suggested that juiciness experienced initially in the chewing process depended only on the water content of the meat, whereas juiciness experienced later in the chewing process was determined by a combination of the water and intramuscular fat contents and the saliva production during chewing. #