WorldWideScience

Sample records for assessed meat quality

  1. Meat Quality Assessment by Electronic Nose (Machine Olfaction Technology

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    Sundar Balasubramanian

    2009-07-01

    Full Text Available 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.

  2. Assessment of meat quality of local lamb breeds in Tunisia

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    Houcine Selmi,

    2011-04-01

    Full Text Available In Tunisia, the marketing of lamb is in the majority of farmers after weaning at relatively low weight. Thus, it was deemed necessary to conduct a test of fattening lambs Tunisian landraces (Barbarine (BGQ, fine Tail from the west (QFO Black Thibar (NT and Sicilo-Sarde (SS after weaning to evaluate their growth performance and determine the quality of carcasses and meat. To do so, four uniform lots of lambs (age and weight were conducted simultaneously in two months and fed with oat hay ad libitum supplemented with 300g of concentrate/day/lamb. It was clear from this work that the lambs of the breed Black Thibar had better daily growth (87.5g vs. 64.2; 66.3, 72.6 respectively for the QFO, BGQ and SS, feed efficiency (5.94. The quality of meat (6.89% fat and pieces of the first category (leg, the net and found the square (53.43%. To enjoy optimum production of red meat, it is strongly recommended that fattened lambs after weaning with diets tailored to the farming area where profitability is better and food is available.

  3. Cattle temperament: persistence of assessments and associations with productivity, efficiency, carcass and meat quality traits.

    Science.gov (United States)

    Cafe, L M; Robinson, D L; Ferguson, D M; McIntyre, B L; Geesink, G H; Greenwood, P L

    2011-05-01

    Relationships between temperament and a range of performance, carcass, and meat quality traits in young cattle were studied in 2 experiments conducted in New South Wales (NSW) and Western Australia (WA), Australia. In both experiments, growth rates of cattle were assessed during backgrounding on pasture and grain finishing in a feedlot. Carcass and objective meat quality characteristics were measured after slaughter. Feed intake and efficiency during grain finishing were also determined in NSW. Brahman (n = 82 steers and 82 heifers) and Angus (n = 25 steers and 24 heifers) cattle were used in the NSW experiment. In NSW, temperament was assessed by measuring flight speed [FS, m/s on exit from the chute (crush)] on 14 occasions, and by assessing agitation score during confinement in the crush (CS; 1 = calm to 5 = highly agitated) on 17 occasions over the course of the experiment. Brahman (n = 173) and Angus (n = 20) steers were used in the WA experiment. In WA, temperament was assessed by measuring FS on 2 occasions during backgrounding and on 2 occasions during grain feeding. At both sites, a hormonal growth promotant (Revalor-H, Virbac, Milperra, New South Wales, Australia) was applied to one-half of the cattle at feedlot entry, and the Brahman cattle were polymorphic for 2 calpain-system markers for beef tenderness. Temperament was not related (most P > 0.05) to tenderness gene marker status in Brahman cattle and was not (all P > 0.26) modified by the growth promotant treatment in either breed. The Brahman cattle had greater individual variation in, and greater correlations within and between, repeated assessments of FS and CS than did the Angus cattle. Correlations for repeated measures of FS were greater than for repeated assessments of CS, and the strength of correlations for both declined over time. Average FS or CS for each experiment and location (NSW or WA × backgrounding or finishing) were more highly correlated than individual measurements, indicating

  4. Quality and safety assessment of meat products obtained by traditional romanian recipes

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    Adriana Morar

    2016-05-01

    Full Text Available Meat products obtained following traditional recipes are considered healthy foods, with superior sensory characteristics, being highly appreciated by consumers. This study aimed to evaluate the quality and safety of 18 meat products obtained by traditional receipts, including raw/smoked pork sausages (n=3, loin (n=1, bacon (n=2, kaizer (n=1, ham (n=1, spareribs (n=1, pork pastrami (n=1, and sausages prepared from edible meat offal of pork (n=8. All samples were bacteriologically examined (Salmonella, L. monocytogenes and E. coli. Also, moisture, fat, total protein, salt and nitrite contents were quantified. All products were Salmonella and L. monocytogenes free. E. coli was recovered in two samples (11.1%, a smoked pork sausage and a sausage prepared from edible meat offal of pork, at levels between 1.5 log and 3.25 log cfu/g. Moisture ranged from 17.21 to 67.46%, fat 17.37–62.18%, protein 8.13–23.18%, sodium chloride 1.50–6.39%, and nitrites <10–35 ppm, respectively. In two samples (11.1% of smoked meat products the salt content exceeded the maximum limits allowed by law. These results have shown that meat products obtained by traditional recipes are nutritive and safety. However, some varieties of meat products with high salt concentrations should be avoided by persons with dietary salt restriction.

  5. Evaluation of head-only electrical stunning for practical application: Assessment of neural and meat quality parameters

    NARCIS (Netherlands)

    Lambooij, E.; Reimert, H.G.M.; Hindle, V.A.

    2010-01-01

    Behavioral and neural responses of 47 broilers to head-only single-bird electrical stunning were evaluated using cone-shaped restrainers in which the broilers were suspended by their feet. Meat quality assessment was performed on 2 groups of 25 broilers stunned using the head-only method or a conven

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

    Science.gov (United States)

    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.

  7. Assessment of the Microbiological Quality of Meat Pies from Retail Sale in England 2013.

    Science.gov (United States)

    McLauchlin, Jim; Aird, Heather; Charlett, Andre; Elviss, Nicola; Fox, Andrew; Kaye, Moira; Willis, Caroline

    2016-05-01

    Outbreaks of foodborne illness caused by Bacillus cereus and Listeria monocytogenes in England associated with meat pie consumption were detected in 2012. To obtain baseline data for pies unrelated to outbreaks, 862 samples of ready-to-eat meat pies were collected at retail or from catering facilities in England in 2013 and examined to enumerate food-poisoning bacteria and indicator organisms using Organization for Standardization (ISO) methods for Listeria spp. including L. monocytogenes (ISO 11290), Clostridium perfringens (ISO 21528), coagulase-positive staphylococci including Staphylococcus aureus (ISO 6888), Bacillus spp. including B. cereus (ISO 1737), Escherichia coli (ISO 16649), Enterobacteriaceae (ISO 21528), and aerobic colony counts (ACCs; ISO 4833). Microbiological quality was satisfactory in 94% of samples, borderline in 5%, and unsatisfactory in 1%. The proportion of pies from markets that were borderline or unsatisfactory significantly increased, and the proportion of borderline or unsatisfactory pies from supermarkets significantly decreased. Among the refrigerated (0 to 15°C) pies, microbiological quality significantly decreased in pies stored at >8°C and further significantly decreased at in pies stored at ambient temperature (>15 to 25°C). Samples collected at 25 to 40°C had the highest proportion of borderline or unsatisfactory results, but results improved in pies stored at >40°C. The most common cause for borderline or unsatisfactory results was elevated ACCs (5% of all samples). Within the individual microbiological parameters, borderline or unsatisfactory results resulted from elevated Enterobacteriaceae or Bacillus levels (10 samples for each), C. perfringens levels (2 samples), and S. aureus or E. coli levels (1 sample each). L. monocytogenes was recovered from one pie at <10 CFU/g. A literature review revealed a range of microbiological hazards responsible for food poisoning and meat pie consumption, and surveillance data from 1992

  8. Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter procedures.

    Science.gov (United States)

    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.

  9. Microbiological quality of rabbit meat.

    Science.gov (United States)

    Rodríguez-Calleja, Jose M; Santos, Jesús A; Otero, Andrés; García-López, María-Luisa

    2004-05-01

    World rabbit meat production is estimated to be over 1 million tons, and Spain is the third largest producer. Although rabbit meat is marketed and consumed worldwide, information on microbiological quality is very scarce. Here, we report indicator organisms, spoilage flora, sensory quality, and some physicochemical traits of 24 h postmortem chilled rabbit carcasses and prepackaged rabbit meat stored chilled in air for 0 to 3 days at the retail level. The mean total bacterial count (4.01 +/- 0.48 log CFU/g) for carcasses dressed at a small abattoir by a manual process was significantly lower (P Pseudomonas, lactic acid bacteria, and yeasts. These microorganisms and Brochothrix thermosphacta were dominant on carcasses from the large abattoir. On prepacked hind legs (pH 6.26 +/- 0.18) stored at -1 to +1 degree C (supermarket 1), mean aerobic mesophilic count was 5.87 +/- 1.03 log CFU/g, and the major microbial groups were Pseudomonas, yeasts, lactic acid bacteria, and B. thermosphacta. On prepacked whole carcasses (pH 6.37 +/- 0.18) displayed at -1 to +5 degrees C (supermarket 2), mean aerobic mesophilic count was 6.60 +/- 1.18 and the same microbial groups were dominant. Relative Escherichia coli incidence was supermarket 2 > large abattoir > supermarket 1 > small abattoir. Overall, low numbers of coliforms, Enterobacteriaceae, psychrotrophic clostridia, coagulase-positive staphylococci, and molds were found. Sensory scores, pH values, and L-lactic acid content differentiated fresh carcasses from retail samples. Data obtained suggest that the microflora of chilled rabbit meat are different from those found on the meat of other animals.

  10. Multispectral Imaging of Meat Quality - Color and Texture

    DEFF Research Database (Denmark)

    Trinderup, Camilla Himmelstrup

    of meat quality parameters, especially with regards to meat color and texture. Several image modalities have been applied, all considering multi- or hyper spectral imaging. The work demonstrates the use of computer vision systems for meat color measurements. The color is assessed by suitable...... transformations to the CIELAB color space, the common color space within food science. The results show that meat color assessment with a multispectral imaging is a great alternative to the traditional colorimeter, i.e. the vision system meets some of the limitations that the colorimeter possesses. To mention one......, it is possible to assess color of very complicated structures, such as salamis, with a vision system. More importantly though, the vision system embraces the complicated scattering properties of meat. The images can also lead to other analyses, e.g. image texture analysis relating to the structure of the meat...

  11. Consumer perception of meat quality and safety

    DEFF Research Database (Denmark)

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

    2003-01-01

    The evaluation of meat quality and safety is not an easy task for consumers. In this article, the Total Food Quality Model will be introduced as a framework for understanding how consumers perceive meat quality, and results from a Danish study dealing with consumer perception and experience of beef...... will be presented. Consumers form expectations about the eating quality of meat at the point of purchase, based on prior experience and information available in the shopping environment, while the eating quality is experienced in the home during and after meal preparation. Results show that consumers have...

  12. Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Longissimus dorsi Muscles in Duroc Pigs

    Science.gov (United States)

    Cho, Jin Hyoung; Lee, Ra Ham; Jeon, Young-Joo; Park, Seon-Min; Shin, Jae-Cheon; Kim, Seok-Ho; Jeong, Jin Young; Kang, Hyun-sung; Choi, Nag-Jin; Seo, Kang Seok; Cho, Young Sik; Kim, MinSeok S.; Ko, Sungho; Seo, Jae-Min; Lee, Seung-Youp; Shim, Jung-Hyun; Chae, Jung-Il

    2016-01-01

    Meat quality is a complex trait influenced by many factors, including genetics, nutrition, feeding environment, animal handling, and their interactions. To elucidate relevant factors affecting pork quality associated with oxidative stress and muscle development, we analyzed protein expression in high quality longissimus dorsi muscles (HQLD) and low quality longissimus dorsi muscles (LQLD) from Duroc pigs by liquid chromatographytandem mass spectrometry (LC-MS/MS)–based proteomic analysis. Between HQLD (n = 20) and LQLD (n = 20) Duroc pigs, 24 differentially expressed proteins were identified by LC-MS/MS. A total of 10 and 14 proteins were highly expressed in HQLD and LQLD, respectively. The 24 proteins have putative functions in the following seven categories: catalytic activity (31%), ATPase activity (19%), oxidoreductase activity (13%), cytoskeletal protein binding (13%), actin binding (12%), calcium ion binding (6%), and structural constituent of muscle (6%). Silver-stained image analysis revealed significant differential expression of lactate dehydrogenase A (LDHA) between HQLD and LQLD Duroc pigs. LDHA was subjected to in vitro study of myogenesis under oxidative stress conditions and LDH activity assay to verification its role in oxidative stress. No significant difference of mRNA expression level of LDHA was found between normal and oxidative stress condition. However, LDH activity was significantly higher under oxidative stress condition than at normal condition using in vitro model of myogenesis. The highly expressed LDHA was positively correlated with LQLD. Moreover, LDHA activity increased by oxidative stress was reduced by antioxidant resveratrol. This paper emphasizes the importance of differential expression patterns of proteins and their interaction for the development of meat quality traits. Our proteome data provides valuable information on important factors which might aid in the regulation of muscle development and the improvement of meat

  13. Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality.

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    Cosgrove, Meadhbh; Flynn, Albert; Kiely, Máiréad

    2005-06-01

    The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18-64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (Pprocessed meat intake was associated with a lower (Pprocessed meat consumption was associated with lower (Pprocessed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.

  14. Muscle growth and poultry meat quality issues.

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    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.

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

    Science.gov (United States)

    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...

  16. Quality Changes of Frozen Meat During Storage and Control Measures

    Institute of Scientific and Technical Information of China (English)

    DU Jiangping

    2010-01-01

    The frozen is a common method of meat storage, generally applications in meat industrial. However, the quality of meat still have taken place changes even in the low temperature, This article discussion on the changes of frozen meat quality during freezing storage, and give the corresponding control measures.

  17. Association of selected SNP with carcass and taste panel assessed meat quality traits in a commercial population of Aberdeen Angus-sired beef cattle

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    Williams John L

    2009-06-01

    Full Text Available Abstract Background The purpose of this study was to evaluate the effects of eight single nucleotide polymorphisms (SNP, previously associated with meat and milk quality traits in cattle, in a population of 443 commercial Aberdeen Angus-cross beef cattle. The eight SNP, which were located within five genes: μ-calpain (CAPN1, calpastatin (CAST, leptin (LEP, growth hormone receptor (GHR and acylCoA:diacylglycerol acyltransferase 1 (DGAT1, are included in various commercial tests for tenderness, fatness, carcass composition and milk yield/quality. Methods A total of 27 traits were examined, 19 relating to carcass quality, such as carcass weight and fatness, one mechanical measure of tenderness, and the remaining seven were sensory traits, such as flavour and tenderness, assessed by a taste panel. Results An SNP in the CAPN1 gene, CAPN316, was significantly associated with tenderness measured by both the tenderometer and the taste panel as well as the weight of the hindquarter, where animals inheriting the CC genotype had more tender meat and heavier hindquarters. An SNP in the leptin gene, UASMS2, significantly affected overall liking, where animals with the TT genotype were assigned higher scores by the panellists. The SNP in the GHR gene was significantly associated with odour, where animals inheriting the AA genotype produced steaks with an intense odour when compared with the other genotypes. Finally, the SNP in the DGAT1 gene was associated with sirloin weight after maturation and fat depth surrounding the sirloin, with animals inheriting the AA genotype having heavier sirloins and more fat. Conclusion The results of this study confirm some previously documented associations. Furthermore, novel associations have been identified which, following validation in other populations, could be incorporated into breeding programmes to improve meat quality.

  18. Meat consumption: trends and quality matters.

    Science.gov (United States)

    Henchion, Maeve; McCarthy, Mary; Resconi, Virginia C; Troy, Declan

    2014-11-01

    This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future. Growth is largely driven by white meats, with poultry in particular of increasing importance globally. The influence of factors such as income and price is likely decline over time so that other factors, such as quality, will become more important. Quality is complex and consumers' quality expectations may not align with experienced quality due to misconception of certain intrinsic cues. Establishing relevant and effective cues, based on extrinsic and credence attributes, could offer advantage on the marketplace. The use of extrinsic cues can help convey quality characteristics for eating quality, but also for more abstract attributes that reflect individual consumer concerns e.g. health/nutrition, and collective concerns, e.g. sustainability. However, attributes are not of equal value to all consumers. Thus consumer segmentation and production differentiation is needed.

  19. Muscle Growth and Poultry Meat Quality Issues

    Directory of Open Access Journals (Sweden)

    Massimiliano Petracci

    2011-12-01

    Full Text Available 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.

  20. Quality tracing in meat supply chains.

    Science.gov (United States)

    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.

  1. QUALITY CONTROL OF SOME TRADITIONAL MEAT PRODUCTS

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    S. DOBRINAS

    2014-03-01

    Full Text Available In this paper, we present the characterization of six traditional meat products: smoked file, smoked bacon, pork sausages, sausage prepared from swine’s entrails, pork pastrami, sheep sausages. Organoleptic tests (the aspect and shape, the aspect of freshly cut in the section, smell, taste and consistency, physico-chemical and microbiological determinations (NTG, Salmonella, Listeria monocytogenes and Escherichia coli were performed. These analyzes are a part of quality control that must be done in order to obtain a certificate from the Ministry of Agriculture for a traditional product. After identification of H2S and starch and according to fat oxidation degree it was concluded that analyzed samples didn’t contain counterfeiters and all parameters analyzed are within the maximum limits allowed by law. Considering all the procedures for manufacturing, characteristics of raw and auxiliary materials, organoleptic properties of final products analyzed in this study, it can be concluded that analyzed meat specialties meet the requirements of Ministry Order no. 690/28.09.2004 for the traditional products certification.

  2. The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: a systematic review

    OpenAIRE

    2015-01-01

    The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes ...

  3. Aging meat at room and cold temperatures on meat quality and aging loss of sheep carcass

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    Roswita Sunarlim

    2001-03-01

    Full Text Available The aim of this research is to compare the quality of meat of local carcass sheep between fresh and aging meat stored at room temperature for 12 hours, at 4oC for one day and one week. For that purpose a study of aging carcass involving 12 local sheep (male and female with different ages was carried out by separating carcass into two parts: (1 the right portion was aged on 4oC for one day and one week, room temperature for 12 hours, and (2 the left portion as control without aging. A factorial design 2x2 (2 sexes and aging vs without aging for three kinds of aging on quality of meat. A factorial design 2x3 (2 sexes and 3 kinds of aging on aging loss. Replicate twice was carried out with different ages (old and young sheep. Parameter measured were pH, warter-holding capacity, cooking loss, color, tenderness, carcass weight loss. There was decrease in pH, increase in tenderness value for aged meat that stored at room temperature for 12 hours (1.84 kg, at cold temperature for one day (2.03 kg, but tenderness value was the most (0.92 kg at cold temperature for one week compared to fresh meat (3.41, 4.06, and 3.66 kg. Lightness color (l, red color (a and yellow color (b for aged meat is usually increase compare to fresh meat, except for aged meat stored at room temperature for 12 hours was decrease significant. Water-holding capacity and cooking loss value of aged meat was not significant compared to fresh meat. Aging loss of aged meat stored at 4oC for one week (13.58% was significant compared to aged meat stored at room temperature (2.42% and 4oC for one day (2.90%.

  4. Genome scan for meat quality traits in Nelore beef cattle.

    Science.gov (United States)

    Tizioto, P C; Decker, J E; Taylor, J F; Schnabel, R D; Mudadu, M A; Silva, F L; Mourão, G B; Coutinho, L L; Tholon, P; Sonstegard, T S; Rosa, A N; Alencar, M M; Tullio, R R; Medeiros, S R; Nassu, R T; Feijó, G L D; Silva, L O C; Torres, R A; Siqueira, F; Higa, R H; Regitano, L C A

    2013-11-01

    Meat quality traits are economically important because they affect consumers' acceptance, which, in turn, influences the demand for beef. However, selection to improve meat quality is limited by the small numbers of animals on which meat tenderness can be evaluated due to the cost of performing shear force analysis and the resultant damage to the carcass. Genome wide-association studies for Warner-Bratzler shear force measured at different times of meat aging, backfat thickness, ribeye muscle area, scanning parameters [lightness, redness (a*), and yellowness] to ascertain color characteristics of meat and fat, water-holding capacity, cooking loss (CL), and muscle pH were conducted using genotype data from the Illumina BovineHD BeadChip array to identify quantitative trait loci (QTL) in all phenotyped Nelore cattle. Phenotype count for these animals ranged from 430 to 536 across traits. Meat quality traits in Nelore are controlled by numerous QTL of small effect, except for a small number of large-effect QTL identified for a*fat, CL, and pH. Genomic regions harboring these QTL and the pathways in which the genes from these regions act appear to differ from those identified in taurine cattle for meat quality traits. These results will guide future QTL mapping studies and the development of models for the prediction of genetic merit to implement genomic selection for meat quality in Nelore cattle.

  5. Recent advances in omic technologies for meat quality management.

    Science.gov (United States)

    Picard, B; Lebret, B; Cassar-Malek, I; Liaubet, L; Berri, C; Le Bihan-Duval, E; Hocquette, J F; Renand, G

    2015-11-01

    The knowledge of the molecular organization of living organisms evolved considerably during the last years. The methodologies associated also progressed with the development of the high-throughput sequencing (SNP array, RNAseq, etc.) and of genomic tools allowing the simultaneous analysis of hundreds or thousands of genes, proteins or metabolites. In farm animals, some proteins, mRNAs or metabolites whose abundance has been associated with meat quality traits have been detected in pig, cattle, chicken. They constitute biomarkers for the assessment and prediction of qualities of interest in each species, with potential biomarkers across species. The ongoing development of rapid methods will allow their use for decision-making and management tools in slaughterhouses, to better allocate carcasses or cuts to the appropriate markets. Besides, their application on living animals will help to improve genetic selection and to adapt a breeding system to fulfill expected quality level. The ultimate goal is to propose effective molecular tools for the management of product quality in meat production chains.

  6. Microbiological quality of poultry meat: a review

    Directory of Open Access Journals (Sweden)

    GC Mead

    2004-09-01

    Full Text Available Poultry meat can be contaminated with a variety of microorganisms, including those capable of spoiling the product during chill storage, and certain foodborne pathogens. Human illness may follow from handling of raw meat, undercooking or mishandling of the cooked product. While Salmonella and Campylobacter spp. remain the organisms of greatest global concern in this respect, others present include the more recently reported Arcobacter and Helicobacter spp. and, occasionally, verotoxigenic Escherichia coli. Also considered here is the growing problem of antimicrobial resistance among poultry-associated pathogens. Because of the need for a systematic and universally applicable approach to food safety control, the Hazard Analysis Critical Control Point (HACCP concept is increasingly being introduced into the Poultry Industry, and Quantitative Risk Assessment (QRA is being applied to microbial hazards. Among a number of completed and on-going studies on QRA are those undertaken by FAO/WHO on Salmonella and Campylobacter in broilers. In the case of Campylobacter, however, any QRA must assume at present that all strains have the same pathogenic potential for humans and comparable survival capabilities, even though this is unlikely to be the case. Implementation of the HACCP system in poultry processing plants addresses zoonotic agents that are not detectable by conventional meat inspection procedures and can help to control contamination of carcasses with spoilage organisms. The system brings obvious benefits in optimising plant hygiene, ensuring compliance with legislation and providing evidence of 'due diligence' on the part of the processor. It is now being applied globally in two different situations: in one, such as that occurring in the USA, carcass contamination is clearly reduced as carcasses pass through the process and are finally chilled in super-chlorinated water. There is also the option to use a chemical-rinse treatment for further

  7. STUDY OF QUALITY CONTROL IN MEATS CONSUMED IN SOME RESTAURANTS

    Directory of Open Access Journals (Sweden)

    N.Rokni

    1998-09-01

    Full Text Available The quality control of microbial contamination in meats consumed in restaurants of University of Tehran was taken into consideration. For this reason, 100 sterile samples were taken from 4 central restaurants, from May until October 1995, the samples were as follows: 12 samples of meat, 50 samples of chopped meat and 38 samples of minced meat. All of the samples were examined to search for Mesophils, Coliforms, E.coli and pathogenous Staphiloccocus aureus. In 20 percent of the samples, the number of total microorganisms was more than the standard. The number of cliforms in 99 percent and Staphiloccoucus aureus in 22 percent of the samples was more than the standard level. From 21 samples (21%, E.coli was isolated. Most of the contamination was related to chopped meat followed by the minced meat.

  8. Pre-mortem handling effect on the meat quality

    Directory of Open Access Journals (Sweden)

    Jorgue Hernandez-Bautista

    2013-12-01

    Full Text Available The main characteristics that define meat quality are the physicochemical, organoleptic and microbiological properties. These characteristics are influenced by like production system, racial group, feed, transport, ante-mortem animals handling and post-mortem meat handling. The ante-mortem handling is very important, where stress physiology and the factors that provoke it (fasting, transportation, stunning, specie and their effect in each step of the ante-mortem handling is reflected in final meat quality (pH, conductivity, color, water holding capacity and shelf life.

  9. Muscle Growth and Poultry Meat Quality Issues

    OpenAIRE

    Massimiliano Petracci; Claudio Cavani

    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 growin...

  10. Effects of gentling on behavior and meat quality of lambs

    Directory of Open Access Journals (Sweden)

    A. Sevi

    2010-01-01

    Full Text Available Within few hours after parturition lambs develop a strong and selective relationship with their mothers (Poindron and Le Neindre, 1980. In order to increase the amount of milk available for transformation, lambs often are prematurely separated from the ewes, thus inducing an early disruption of the mother-young relationship. A number of authors demonstrated that the lack of the maternal bond can inhibit the welfare state of the lambs (Sevi et al., 2001 and reduced animal welfare can have detrimental effects on meat quality in many animals species (Gregory, 1998 as well as in sheep (Napolitano et al., 2002a. A possible recover from conditions of poor animal welfare may be attained through the administration of gentle contacts by humans (Boivin et al., 2000 which may supply an additional social bond with members of a different animal species. The present study aims to verify the effect of artificial rearing on lamb welfare and meat quality, and assess the possibility to increase both by means of gentling.

  11. Consumer perception of meat quality and implications for product development in the meat sector

    DEFF Research Database (Denmark)

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

    2004-01-01

    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 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...

  12. Consumer perception of meat quality and implications for product development in the meat sector

    DEFF Research Database (Denmark)

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

    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 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...

  13. Microbiological quality of poultry meat on the Croatian market

    OpenAIRE

    Kozačinski, Lidija; Hadžiosmanović, Mirza; Zdolec, Nevijo

    2006-01-01

    This paper presents an investigation of the microbiological quality of poultry meat sold on the Croatian market. Bacteriological analysis was performed on 66 samples of fresh, retail-cut chicken meat (21 samples of chicken breasts without skin - “fillet”, and 19 samples of chicken breasts with skin) and frozen ground chicken meat (26 samples). Samples were collected from retailers (kept in cooling showcases at +4 ºC, deep-freezers at -18 ºC, respectively), and then bacteriologically tested fo...

  14. [Hygienic quality of meat used in institutional food services: university cafeterias in Ouagadougou (Burkina Faso)].

    Science.gov (United States)

    Ilboudo, A J; Savadogo, A; Barro, N; Ouedraogo, M; Traore, A S

    2009-01-01

    This present study was conducted to assess the hygienic quality of meals served in three cafeterias at the national university in Ouagadougou and the compliance of kitchen staff with good hygiene practices. Microbiological analyses assessed the hygienic quality of the raw meat and of meat-based meals. The results showed poor hygiene practices by food handlers along the food chain. These observations were confirmed by the identification of salmonella, coliform and staphylococcal bacteria in raw meat and cooked meals. Overall, 60% of the raw meat samples were unsatisfactory for aerobic mesophilic flora and 6.6% for salmonella. For the cooked meat meals, on the other hand, 45% of the samples were satisfactory for aerobic mesophilic flora, 100% for salmonella, 93.3% for fecal thermotolerant coliforms and 96.6% for staphylococci. These results showed poor hygiene in the handling of raw meat, but a clear improvement in hygienic quality after cooking. Raising the awareness of cafeteria staff about compliance with hygiene rules appears primordial. Moreover improvement of the food environment, the kitchen equipment, and organization as well as the introduction of a cleaning-disinfection programme would make it possible to provide more hygienic meals in these institutional facilities.

  15. Preslaughter treatment of pigs. Consequences for welfare and meat quality.

    OpenAIRE

    1998-01-01

    Chapter 1 is a general introduction to this thesis. Welfare of slaughter pigs may be impaired by preslaughter treatment. Frequently used welfare indicators are behavioural and physiological responses. The responses to preslaughter treatment may also have an effect on perimortem muscle metabolism and thereby on meat quality. Behavioural and physiological responses to acute stress could lead to properties of PSE (pale, soft, exudative) meat via an associated increase in muscle exercise, muscle ...

  16. Characteristics of meat packaging materials and their environmental suitability assessment

    Directory of Open Access Journals (Sweden)

    Šuput Danijela Z.

    2013-01-01

    Full Text Available After functional phase, packaging becomes waste that is recycled or disposed of in landfills. Recently, numerus packages have been developed for assessing the packaging risk on the environment. We applied Gabi 4 Education software on polymer product packaging for meat products. The objective of first part of the paper was characterization of materials used for meat and meat products packaging in terms of mechanical and barrier properties. Results show that tested materials are able to keep protective atmosphere and contribute to the quality and sustainability of the product. Air permeability was 3.60 and 26.60 ml/m224h, and water vapor was 6.90 and 9.50 ml/m224h, respectively, for foils 1 and 2, as a result of different film composition. In second part, based on real data, Gabi 4 Education software is applied. The obtained results showed that organic compounds emissions have the highest impact on human health and the most damaging environmental impact observed was the emission of CO2.

  17. Genetic Control of Meat Quality Traits

    Science.gov (United States)

    Williams, John L.

    Meat was originally produced from non-specialized animals that were used for a variety of purposes, in addition to being a source of food. However, selective breeding has resulted in “improved” breeds of cattle that are now used to produce either milk or beef, and specialized chicken lines that produce eggs or meat. These improved breeds are very productive under appropriate management systems. The selection methods used to create these specialized breeds were based on easily measured phenotypic variations, such as growth rate or physical size. Improvement in the desired trait was achieved by breeding directly from animals displaying the desired phenotype. However, more recently sophisticated genetic models have been developed using statistical approaches that consider phenotypic information collected, not only from individual animals but also from their parents, sibs, and progeny.

  18. An investigation of the quality of meat sold in Lesotho

    Directory of Open Access Journals (Sweden)

    T.M. Seeiso

    2009-05-01

    Full Text Available Since the closure of the Lesotho abattoir in 2003, only imported meat can be legally sold. However, it was estimated in 2007 that 80 % of the meat sold at butcheries comes from informal slaughter. The aim of this study was to investigate the situation. The number and location of informal butcheries in Lesotho (n = 143 were recorded and mapped using Geographical Information Systems. Observations (photographs of informal slaughter indicated a lack of hygiene, unskilled slaughtermen and illegal disposal of offal with possible environmental pollution. In addition, a cross-sectional study was undertaken to determine the microbiological quality of meat from randomly selected carcasses (n = 237 of cattle, sheep and pigs from a sample of 44 butcheries, 4 of which were associated with registered supermarkets. As a control, samples for microbiological assay were taken from imported meat originating from carcasses (n = 20 slaughtered at a registered abattoir in South Africa. Of the 44 butcheries investigated only the 4 commercial butcheries associated with supermarkets sold imported meat only; 3 butcheries sold meat inspected at government slaughter slabs (n = 3, while the rest (n = 37 sold both imported and informally slaughtered meat. In terms of Lesotho legislation, informally slaughtered meat is only for home consumption. The bacteriological counts from all samples showed a total bacterial plate count exceeding 30 organisms per mℓ in contrast with the controls which all showed a count less than 5 colonies per mℓ. This was found for both imported and informally slaughtered meat sold in Lesotho. In addition, meat samples from butcheries showed the presence of the potential pathogens Salmonella (n = 2, Staphylococcus aureus (n = 12 and Escherichia coli (n=15. During the study, anthrax was confirmed in 9 human patients, 5 of whom died, after consumption of informally slaughtered livestock. Although no cases of animal abuse were detected, it was

  19. Meat quality traits of commercial hybrid pigs in Argentina.

    Science.gov (United States)

    Lloveras, M R; Goenaga, P R; Irurueta, M; Carduza, F; Grigioni, G; García, P T; Améndola, A

    2008-07-01

    This report describes the meat quality of two INTA hybrids (hybrid females) sired by Duroc (D) or Yorkshire (Y) boars and a third one from PIC (S), a cross of females C22 to 412 boars. Starting at 30kg live weight, 18 barrows and 18 gilts of each genotype were kept in identical conditions until slaughtered at 110kg. Longissimus dorsi muscles were analyzed. Means differed significantly (Psex effects and no genotype-sex interactions. Distinct differences in meat quality between hybrids do exist, with D superior, S the worst, and Y intermediate.

  20. New vision technology for multidimensional quality monitoring of continuous frying of meat

    DEFF Research Database (Denmark)

    Daugaard, Søren Blond; Adler-Nissen, Jens; Carstensen, Jens Michael

    2010-01-01

    The potential of using multi-spectral vision technology for quality control in a continuous frying process was investigated. canonical discriminant analysis of the multi-spectral images of samples of fried minced meat and diced turkey Could clearly visualise the effect of different heat treatments....... The vision technology can also detect even slight increases in the agglutination of the fried minced meat during the process. This agglutination is undesirable, but very difficult to measure on-line. The results indicate that multi-spectral vision technology may partially or totally Substitute visual...... inspection by an operator as a means of assessing product quality during processing. (C) 2009 Elsevier Ltd. All rights reserved....

  1. Review: Automation and meat quality-global challenges.

    Science.gov (United States)

    Barbut, Shai

    2014-01-01

    The global meat industry has seen significant changes in the methods used to harvest and process fresh meat over the past century. Increased use of automation has led to significant increases in line speed for beef, pork, sheep, poultry and fish operations. For example, currently the fastest line observed has been broilers at 13,500/h. Such developments have required in-depth understanding of the pre and post rigor processes to prevent defects. Procedures such as maturation chilling and electrical stimulation are now common in red meat and poultry processing; allowing shorter time to deboning, while harvesting high quality meat. Robots designed to cut meat are also appearing on the market, and replacing traditional manual operations. This is a challenge, because high speed equipment is not necessarily sensitive to variations in size/quality issues, and requires development of unique sensors and control systems. Also, progress in breeding and genetics is contributing to greater product uniformity and quality; helping in operating automated equipment.

  2. Bacillus subtilis Biosensor Engineered To Assess Meat Spoilage

    NARCIS (Netherlands)

    Daszczuk, Alicja; Dessalegne, Yonathan; Drenth, Ismael; Hendriks, Elbrich; Jo, Emeraldo; van Lente, Tom; Oldebesten, Arjan; Parrish, Jonathon; Poljakova, Wlada; Purwanto, Annisa A.; van Raaphorst, Renske; Boonstra, Mirjam; van Heel, Auke; Herber, Martijn; van der Meulen, Sjoerd; Siebring, Jeroen; Sorg, Robin A.; Heinemann, Matthias; Kuipers, Oscar P.; Veening, Jan-Willem

    2014-01-01

    Here, we developed a cell-based biosensor that can assess meat freshness using the Gram-positive model bacterium Bacillus subtilis as a chassis. Using transcriptome analysis, we identified promoters that are specifically activated by volatiles released from spoiled meat. The most strongly activated

  3. 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.

    Science.gov (United States)

    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.

  4. Effect of goat breed on the meat quality

    Directory of Open Access Journals (Sweden)

    Ivanović Snežana D.

    2014-01-01

    Full Text Available The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian White goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,, pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P <0.05 in relation to: live weight (kg, water (%, fat (%, protein (%, ash (%, among 11 of 15 tested fatty acids, amino acid leucin, sensory examination of fresh meat for the palpatory evaluated firmness and in the content of copper and zinc. Statistically significant differences between the groups did not existed regarding the pH value, fatty acids eicosenoic, cis-heptadecenoic, t-elaidic, t-linolelaidic and amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine. Also there was no statistically significant difference in instrumental testing of the meat color, sensory evaluation of surface color, visual evaluated structure, olfactory evaluated odor and iron and manganese. These results suggest that the race of animal has an impact on meat quality. [Projekat Ministarstva nauke Republike Srbije, br. TR 31053: Implementation of new biotechnological solutions in breeding of cattle, sheep and goats for the purpose of obtaining biologically valuable and safe food

  5. Whole genome QTL mapping for growth, meat quality and breast meat yield traits in turkey

    Directory of Open Access Journals (Sweden)

    Vereijken Addie

    2011-07-01

    Full Text Available Abstract Background The turkey (Meleagris gallopavo is an important agricultural species and is the second largest contributor to the world's poultry meat production. Demand of turkey meat is increasing very rapidly. Genetic markers linked to genes affecting quantitative traits can increase the selection response of animal breeding programs. The use of these molecular markers for the identification of quantitative trait loci, and subsequently fine-mapping of quantitative trait loci regions, allows for pinpointing of genes that underlie such economically important traits. Results The quantitative trait loci analyses of the growth curve, body weight, breast yield and the meat quality traits showed putative quantitative trait loci on 21 of the 27 turkey chromosomes covered by the linkage map. Forty-five quantitative trait loci were detected across all traits and these were found in 29 different regions on 21 chromosomes. Out of the 45 quantitative trait loci, twelve showed significant (p Conclusion A large number of quantitative trait loci were detected across the turkey genome, which affected growth, breast yield and meat quality traits. Pleiotropic effects or close linkages between quantitative trait loci were suggested for several of the chromosomal regions. The comparative analysis regarding the location of quantitative trait loci on different turkey, and on the syntenic chicken chromosomes, along with their phenotypic associations, revealed signs of functional conservation between these species.

  6. Molecular methods for microbiological quality control of meat and meat products: a review.

    Science.gov (United States)

    Gokulakrishnan, P; Vergis, Jess

    2015-01-01

    Achieving food safety is a global health goal and the food-borne diseases take a major check on global health. Therefore, detection of microbial pathogens in food is the solution to the prevention and recognition of problems related to health and safety. Conventional and standard bacterial detection methods such as culture and colony counting methods and immunology-based methods may take up to several hours or even a few days to yield a result. Obviously, this is inadequate, and recently many researchers are focusing towards the progress of rapid diagnostic methods. The advent of molecular techniques has led to the development of a diverse array of assay for quality control of meat and meat products. Rapid analysis using DNA hybridization and amplification techniques offer more sensitivity and specificity to get results than culture based methods as well as dramatic reduction in the time to get results. Many methods have also achieved the high level automation, facilitating their application as routine sample screening assays. This review is intended to provide an overview of the molecular methods for microbiological quality control of meat and meat products.

  7. Protein and amino acid quality of meat and bone meal.

    Science.gov (United States)

    Parsons, C M; Castanon, F; Han, Y

    1997-02-01

    The in vivo protein quality of 14 meat and bone meals (MBM) was evaluated in three chick growth assays and a 48-h excreta collection assay using conventional and cecectomized roosters. In addition, in vitro evaluation of protein quality was assessed using pepsin N digestibility (0.2, 0.002, or 0.0002% pepsin), KOH protein solubility, and multi-enzyme pH change. Crude protein, lysine, and SAA in the MBM varied from 48 to 56, 2.32 to 3.01, and 1.0 to 2.13%, respectively. Protein efficiency ratio (weight gain:protein intake) estimated from feeding chicks diets containing 9% protein from a MBM ranged from 0.61 to 2.89 and averaged 1.78. Lysine bioavailability determined by slope-ratio chick assay ranged from 43 to 89%. True amino acid digestibility and TMEn values determined in cecectomized roosters were generally lower (P < 0.05) than those determined in conventional roosters. True digestibility of amino acids (percentage) also varied among MBM, with the mean (and range) for lysine, methionine, and cystine in cecectomized birds being 81 (73 to 88), 85 (77 to 91), and 58% (37 to 72%), respectively. Pepsin N digestibility values determined using 0.002 or 0.0002% pepsin were positively correlated (P < 0.05) with lysine digestibility. Pepsin N digestibility determined using 0.2% pepsin, KOH protein solubility, and multi-enzyme pH change were not significantly correlated with in vivo protein quality. Ash content was negatively correlated (-0.80, P < 0.05) with protein efficiency ratio. These results indicated that there is substantial variation in protein quality among commercial MBM and that pepsin N digestibility and ash content are correlated with some in vivo protein quality measurements.

  8. The Influence of Naringin or Hesperidin Dietary Supplementation on Broiler Meat Quality and Oxidative Stability.

    Directory of Open Access Journals (Sweden)

    Michael Goliomytis

    Full Text Available 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-linear0.05. 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.

  9. How Muscle Structure and Composition Influence Meat and Flesh Quality

    Directory of Open Access Journals (Sweden)

    Anne Listrat

    2016-01-01

    Full Text Available Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different livestock and fish species. Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat/flesh appearance, color, tenderness, juiciness, flavor, and technological value. Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.

  10. Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets.

    Science.gov (United States)

    Perlo, F; Bonato, P; Teira, G; Tisocco, O; Vicentin, J; Pueyo, J; Mansilla, A

    2008-07-01

    The meat quality of Corriedale lambs (40kg live weight) produced in the Mesopotamia region (Argentina) was assessed. These lambs had different finishing diets: only native grass pasture, ground alfalfa and alfalfa-linseed pellet (70/30). Carcass yield, longissimus dorsi area, backfat thickness, marbling, pH, meat and subcutaneous fat color, cooking loss, Warner-Bratzler shear force, fat, protein and moisture content were determined. Lambs finished on alfalfa-linseed pellet had the highest carcasses yield and backfat thickness and their meat had a lighter color (higher L(∗) value), higher marbling and tenderness than meat from lambs reared on native grass pasture. Grass-based finishing can lead to the production of leaner meat, with a more reddish color (higher a(∗) value). The ground alfalfa finishing diet seems to be intermediate between native grass pasture and alfalfa-linseed pellet with respect to carcass yield, backfat and meat color. In addition, the animals fed on ground alfalfa showed the highest muscle area.

  11. Meat Quality of Chicken Breast Subjected to Different Thawing Methods

    Directory of Open Access Journals (Sweden)

    MR Oliveira

    2015-06-01

    Full Text Available Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (-36 °C for 2 hours and thawed by five different methods (under refrigeration, in a microwave, in a oven with air circulation, placed in cold water, or at room temperature. After thawing, the following parameters were evaluated: moisture content, drip loss (syneresis, water activity (aw, and shear force. Samples were also histologically evaluated by light microscopy. The results indicated that, despite being submitted to fast freezing, thawing affected (p <0.05 most of the physicochemical and structural properties of the meat, except for aw. Thawing in cold water (packed in low-density polyethylene bags and placed in cold water at approximately 10 °C for 2 hours and 15 minutes presented the best results due to lesser damage to the cell structure, as shown by the lower drip loss, higher moisture content, and greater tenderness of the samples compared to those thawed using the other methods. Histological examination showed that muscle fiber structural features and organization were maintained. Thawing at low temperatures seems to cause less damage to the meat structure and allows maintaining of its properties. It was concluded that the meat quality is not related only with the freezing method, but also with the method and conditions used in thawing.

  12. Meat quality of Kuruma prawn (Marsupenaeus japonicus: preliminary evaluation

    Directory of Open Access Journals (Sweden)

    G. Vonghia

    2010-01-01

    Full Text Available Among the peneids, Marsupenaeus japonicus, a cold-temperate species, carnivorous, is the mostly cultured prawn in Italy and in the Mediterranean Sea basin, thanks to the good adaptability to the temperature and salinity variations, to the good resistance to the manipulations (better resistance out of water, to its appreciate nourishing qualities and to the good growth rate (Lumare, 1998.Whereas the literature on cultured fish fillet is rich (Gjedrem, 1997; Lanari et al., 1999; Parisi et al., 2003, few are the information about the shrimp meat quality traits.Therefore, the present work aimed at typifying the variations of the meat quality characteristics in shrimps from semi-intensive (supplemented with an artificial diet or extensive rearing systems.

  13. Meat quality of calves obtained from organic and conventional farming

    Directory of Open Access Journals (Sweden)

    Stefano Schiavon

    2010-01-01

    Full Text Available The aim of this study was to compare meat quality of organically and conventionally raised Simmental calves. Fifteen organic and fourteen conventional carcasses were considered, 8th rib and M. Longissimus thoracis were sampled on each carcass. Different tissues percentage of 8th rib were evaluated and meat colour, chemical and fatty acids composition of M. Longissimus thoracis were analysed. Fat percentage of 8th rib of organic calves was lower (P<0.01 than conventional ones. Cooking weight losses were lower (P<0.001 in organic meat compared to the conventional ones and red index was higher in organic calves due to the high content of heminic iron (P<0.001. Ether extract (P<0.001 and cholesterol content (P<0.05 was lower in organic meat with respect to conventional one. Positive value, from a nutritional point of view, were found in organic veal about n-3 fatty acids, n-6/n-3 ratio and CLA content.

  14. Effect of dietary protein source on piglet meat quality characteristics

    Directory of Open Access Journals (Sweden)

    Panagiotis E Simitzis

    2014-03-01

    Full Text Available An experiment was conducted to examine the effects of different dietary protein sources (soybean meal vs whey protein on piglet meat quality characteristics. Eighteen castrated male Large White × Duroc × Landrace piglets were randomly assigned to 2 groups. Piglets were kept in individual metabolic cages and fed ad libitum over a period of 38 days the following 2 diets: diet SB, which was formulated to meet the nutrient requirements of piglets using soybean meal as the main crude protein source and diet WP, where SB was totally replaced by a mixture of whey proteins on equal digestible energy and crude protein basis. At the end of the experiment, piglets were weighed and slaughtered. After overnight chilling, samples of Longissimus dorsi muscle were taken and were used for meat quality measurements.         No significant differences were observed in the values of pH, colour, water holding capacity, shear force and intramuscular fat content of L. dorsi muscle between the dietary treatments. Measurement of lipid oxidation values showed that dietary supplementation with different protein sources did not influence meat antioxidant properties during refrigerated storage. The SB piglets had lower 14:0 (P<0.01 and higher 18:3n-3 (P<0.001 levels in intramuscular fat in comparison with WP piglets. However, these changes were attributed to background differences in the dietary FA profile and not to a direct protein source effect. The results of this preliminary study indicate that the examined dietary protein sources (soybean meal or whey protein do not have a significant effect on meat quality characteristics of piglets.

  15. Meat quality of lambs fed diets with peanut cake.

    Science.gov (United States)

    Bezerra, L S; Barbosa, A M; Carvalho, G G P; Simionato, J I; Freitas, J E; Araújo, M L G M L; Pereira, L; Silva, R R; Lacerda, E C Q; Carvalho, B M A

    2016-11-01

    Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical-chemical characteristics and fatty acid profile. Significant differences (P0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical-chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat.

  16. Assessing interventions by quantitative risk assessment tools to reduce the risk of human salmonellosis from fresh minced pork meat in Belgium.

    Science.gov (United States)

    Delhalle, L; Saegerman, C; Messens, W; Farnir, F; Korsak, N; Van der Stede, Y; Daube, G

    2009-11-01

    The risk of human salmonellosis through the consumption of minced pork meat in Belgium was assessed via a modular risk model covering pork meat production from lairage to human consumption. The main goal of the model was to give concrete options to reduce effectively the risk of human salmonellosis through the consumption of minced pork meat. These options (scenarios) were elaborated with reference to the international situation and the literature to give concrete and realistic possibilities for improving the microbiological quality of pork meat and to reduce the number of human salmonellosis cases per year in Belgium. The model estimates 15,376 cases of human salmonellosis per year in Belgium due to the consumption of minced pork meat. The results of the scenarios showed that the risk of human salmonellosis could be significantly reduced by efforts all along the pork meat production chain but also by efforts made by consumers. The responsibility of food business operators for the pork meat production chain is high in relation to the microbiological quality of meat delivery, especially at the slaughterhouse. Consumers also need to be aware of good hygiene practices during preparation of the meat at home. Cross-contamination with raw food can be avoided by changing the habits and the behavior of the household cook. The results of these scenarios would be useful for the food business operators involved in the pork meat chain and for public health authorities.

  17. Behaviour and meat quality of Podolian young bulls

    Directory of Open Access Journals (Sweden)

    Fabio Napolitano

    2010-01-01

    Full Text Available From April to August 2008, twelve Podolian subjects, aged about 11 months at the beginning of the experimental period, were used to evaluate the effect of rearing system (Confined vs. Freerange and season (spring vs. summer on their behaviour and meat quality. Nine sessions of behavioural observations were performed. During a 6-h period, the behaviour of a focal animal, was continuously monitored. In each session a different animal was chosen. All the animals were slaughtered at 18 months of age. Walking (P<0.001 and standing (P<0.05 were lower in summer, whereas inactivity was higher (P<0.05. Free-range bulls spent more time walking (P<0.05, feeding (P<0.001 and standing (P<0.01 and showed a lower number of agonistic (P<0.05 and non-agonistic social interaction than confined animals (P<0.01. Self- and allo-grooming were not affected by rearing system, whereas season influenced self-grooming with higher values in spring (P<0.05. Confined animals showed higher final weights (P<0.05 and a lighter meat (P<0.05, whereas no differences between groups were observed for average daily gains, carcass yield, water holding capacity and a* and b* indexes. Confinement markedly affected the behaviour of the animals, whereas free-ranging had only minor negative effects on meat lightness.

  18. The Influence of Zinc in Nutrition on Meat Quality of Young Goats

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    Alena Saláková

    2011-12-01

    Full Text Available A total of 22 young goats were used to assess the effect of two organic zinc sources, i.e. Zn lactate and Zn chelate, compared with Zn oxide and a control treatment without Zn supplementation on meat quality and zinc concentration in muscle. Muscle pH and colour (L*– lightness, a* – redness, b* – yellowness were determined in the triceps brachii muscles, immediately after slaughter and chilling (24 h. Zn content, chemical composition (dry matter, fat, protein and collagen content, drip losses, cook losses, hardness, cohesiveness, pH (48 h and colour (48 h were determined. We did not found statistical significant differences in meat quality between treatments. Significant difference was found in concentration of Zn only between control and group receiving Zn oxide (P < 0.05.

  19. An innovative approach combining Animal Performances, nutritional value and sensory quality of meat.

    Science.gov (United States)

    Ellies-Oury, M-P; Cantalapiedra-Hijar, G; Durand, D; Gruffat, D; Listrat, A; Micol, D; Ortigues-Marty, I; Hocquette, J-F; Chavent, M; Saracco, J; Picard, B

    2016-12-01

    This work sets out a methodological approach to assess how to simultaneously control together Animal Performances, nutritional value, sensory quality of meat. Seventy-one young bulls were characterized by 97 variables. Variables of each element were arranged into either 5 homogeneous Intermediate Scores (IS) or 2 Global Indices (GI) via a clustering of variables and analysed together by Principal Component Analysis (PCA). These 3 pools of 5 IS (or 2 GI) were analysed together by PCA to established the links existing among the triptych. Classification on IS showed no opposition between Animal Performances and nutritional value of meat, as it seemed possible to identify animals with a high butcher value and intramuscular fat relatively rich in polyunsaturated fatty acids. Concerning GI, the classification indicated that Animal Performances were negatively correlated with sensory quality. This method appeared to be a useful contribution to the management of animal breeding for an optimal trade-off between the three elements of the triptych.

  20. Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs

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    Y. AKSOY

    2016-03-01

    Full Text Available This study is an investigation into the meat quality parameters of Karayaka lambs at differentslaughter weights (SWs. The single-born Karayaka male lambs (n=30 selected for this study were an average live-weight of 20 kg and weaned at 2.5-3 months of age. The animals with pre-specifiedSWs were divided into slaughter weight (SW groups (30, 35, 40, 45 and 50 kg using a fully randomized design. To determine the M. longissimus dorsi et thoracis (LD muscle meat qualitycharacteristics, six lambs from each weight group were slaughtered. Results revealed significant differences among the slaughter groups with regard to pH, color parameters (L*-lightness,a*-redness, b* -yellowness, cooking loss (CL, drip loss (DL, moisture (M, crude protein (CP and intramuscular fat (IF ratios. Increasing water holding capacities (WHCs and hardness valueswere observed with increasing SW. Significant differences were also observed among the slaughter groups with regard to total monounsaturated fatty acid + total polyunsaturated fatty acid/totalsaturated fatty acid ratios and total cholesterol content.

  1. Associations of the variation in the porcine myogenin gene with muscle fibre characteristics, lean meat production and meat quality traits.

    Science.gov (United States)

    Kim, J M; Choi, B D; Kim, B C; Park, S S; Hong, K C

    2009-04-01

    Pig breeding is aimed at improving lean meat production ability as well as meat quality, and muscle fibre characteristics may be important for enhancing these traits. Therefore, new molecular markers have been demanded for selecting lean meat production ability and meat quality in live animals. Myogenin belongs to the MyoD gene family, and is a candidate gene responsible for muscle fibre characteristics. We identified a new single nucleotide polymorphism (SNP) site in the 5' upstream region of the myogenin gene (nucleotides C and T). A total of 252 pigs of three breeds were genotyped by polymerase chain reaction-restriction fragment length polymorphism using BspCNI. Additionally, they were genotyped for the previously detected MspI site in the 3'-flanking region (alleles A and B). The CCBB diplotype had the highest frequency over breeds, followed by TCBB and CCAB. The other diplotypes were not found in studied pigs. Association analysis performed for the markers found that the TCBB diplotype has desirable effects on the total number of fibres (p lean meat production ability with good meat quality.

  2. THE ROLE OF QUALITY IN MAKING PURCHASING DECISIONS ON THE EXAMPLE OF MEAT AND CURED MEAT PURCHASING CONSUMERS

    Directory of Open Access Journals (Sweden)

    Mariusz Grębowiec

    2015-03-01

    Full Text Available  The paper discusses the concept of quality and the factors that it consist of. It takes into account the role of the consumer in the formation of the product quality. It presents the basic quality assurance systems used in food production. Purchasing decision-making process and its implications have been presented. The situation on the market of meat and cured meat in Poland and the legal requirements for the production of food of animal origin have been described. It presents the results of their survey, comparing them with the available data.

  3. A comparison of risk assessments on Campylobacter in broiler meat

    DEFF Research Database (Denmark)

    Nauta, Maarten; Hill, Andy; Rosenquist, Hanne

    2009-01-01

    In recent years. several quantitative risk assessments for Campylobacter in broiler meat have been developed to support risk managers in controlling this pathogen. The models encompass some or all of the consecutive stages in the broiler meat production chain: primary production, industrial...... processing, consumer food preparation,and the close-response relationship. The modelling approaches vary between the models, and this has supported the progress of risk assessment as a research discipline. The risk assessments are not only used to assess the human incidence of campylobacteriosis due......, it is neither feasible nor desirable to merge the different models into one generic risk assessment model. The purpose of such a generic model has yet to be defined at a European level and the large variety in practices between countries, especially related to consumer food preparation and consumption...

  4. Sensory quality of selected raw ripened meat products

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    Ewelina Węsierska

    2013-03-01

    Full Text Available Background. A demand on raw fermented meat products depends on their availability, price and the culture. In Poland, raw meat products have a several hundred years, although limited to the Podlasie region, tradition of manufacturing. Therefore, in spite of widening of Italian, Spanish, Portuguese, German and recently even the Czech Republic products assortment on the Polish market, the consumption of them increases slowly. The aim of the study was to compare the sensory quality of raw ripened smoked products and sausages, sold on the Polish foodstuffs market as “traditional”. Material and methods. The study included the basic chemical content, water activity, pH, the amount of lactic acid bacteria and coagulase-negative cocci, as well as selected texture and sensory parameters. The analysis was conducted in compliance with Polish Standards, and the cutting strength was measured with the use of the TA-XT2 texture-meter. The sensory analysis was conducted by a 12-person panel using the 5-point method. Results. The differences in the amount of water, protein, fat and salt resulted from the wide variability of ingredients among both groups of the analysed cold meats. The smoked products were characterised by a higher pH (5.6-5.9, smaller amount of bacilli (2-5.5 log cfu/g and lactic cocci (3.3 to 6.6 log cfu/g in comparison with the sausages. The amount of both populations of bacteria in the sausages of a pH of 4.5-5.5 ranged from 6.8-8.9 log cfu/g and 5.9-7.7 log cfu/g, respectively. Among the analysed smoked products and sausages the greatest TPA hardness (respectively 128.6-140.3 N and 91.3-139.7 N, TPA chewiness (28.9-54.2 N and 16.1-36.0 N and cutting strength (11.0-12.9 kG and 8.2-8.5 kG was observed in those with a 0.81-0.86 water activity. The overall quality of the analysed cold meats was at a good level (3.9-4.1 pt. Conclusions. Distinguishing features which determined the quality of products are hardness, juiciness as well as odour

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

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    Vivek Shukla

    2015-03-01

    Full Text Available 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.

  6. Can the monitoring of animal welfare parameters predict pork meat quality variation through the supply chain (from farm to slaughter)?

    Science.gov (United States)

    Rocha, L M; Velarde, A; Dalmau, A; Saucier, L; Faucitano, L

    2016-01-01

    The objective of this study was to assess the relationship between the animal welfare conditions evaluated through the supply chain and pork quality variation. A total of 4,680 pigs from 12 farms-5 animal welfare improved raising system (AWIRS) and 7 conventional raising system (CON) farms-were assessed from farm to slaughter through a comprehensive audit protocol merging the European Welfare Quality, the Canadian Animal Care Assessment, and American Meat Institute audit guide criteria. At the abattoir, a subsample of 1,440 pigs (120 pigs/farm) was randomly chosen out of 24 loads (2 farms per wk) transported by 2 drivers (driver A and driver B) for the assessment of stunning effectiveness, carcass bruises, blood lactate levels, and meat quality traits. Meat quality was assessed in the longissimus lumborum (LL) muscle 24 h postmortem by measuring ultimate pH (pHu), color (L*, a*, and b*), and drip loss. Data were analyzed by the MIXED, GLIMMIX, and NAPAR1WAY procedures of SAS. Spearman correlations were calculated to determine the relationship between audit scores and meat quality traits. Better animal welfare conditions, as showed by greater final scores for good housing (GHo; = 0.001) and good health ( = 0.006) principles, were recorded at AWIRS farms. Pigs from AWIRS farms handled by driver B displayed a greater percentage of turning back ( = 0.01) and slips ( animal welfare audit protocols are important sources of variation in the behavioral response of pigs to preslaughter handling and may affect pork quality variation. However, the different live weight between CON and AWIRS pigs may have biased the meat quality results in this study.

  7. Animal welfare and meat quality: the perspective of Uruguay, a "small" exporter country.

    Science.gov (United States)

    Del Campo, M; Brito, G; Montossi, F; Soares de Lima, J M; San Julián, R

    2014-11-01

    Public sensitivity towards animal welfare has risen in recent years. Uruguay is a primary meat exporter. Therefore, it is compulsory not only to provide good quality and safe meat, but also to project a welfare friendly image. Uruguayan meat production systems are mainly based on rangeland pastures but, due to international meat prices and the opening of new markets, intensive fattening systems increased. These systems include a wide range of feeding alternatives between pasture and concentrate utilization, involving differences in terms of animal welfare, carcass and meat quality, that require to be studied. Accordingly, some husbandry practices associated mainly with extensive systems must be evaluated, as well as their applicability to international recommendations related to pre-slaughter handling which may not be suitable for local conditions. In the present paper we share scientific results related to the impact of different production systems, husbandry practices and pre-slaughter procedures associated to animal welfare and meat quality in Uruguayan conditions.

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

    Science.gov (United States)

    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

  9. Process redesign for effective use of product quality information in meat chains

    NARCIS (Netherlands)

    Rijpkema, W.A.; Rossi, R.; Vorst, van der J.G.A.J.

    2012-01-01

    To fulfil segmented consumer demand and add value, meat processors seek to exploit quality differences in meat products. Availability of product quality information is of key importance for this. We present a case study where an innovative sensor technology that provides estimates of an important me

  10. Slaughter performance and meat quality of three Italian chicken breeds

    Directory of Open Access Journals (Sweden)

    Gian Maria Chiericato

    2010-01-01

    Full Text Available A trial was carried out to study the slaughter performance and the meat quality of three Italian dual-purpose chicken breeds: Ermellinata di Rovigo (ER, Robusta lionata (RL and Robusta maculata (RM. Females were studied from June to October from 47 days of life until slaughtered age, at 138 (I age and 168 (II age days of age. Each genotype had access to outdoor and indoor spaces. RL and RM birds showed a higher final body weight, and provided heavier carcass and commercial cuts than ER (P<0.01, at both ages. The dressing-out percentage of RL and RM females was more favourable than ER ones, in particular at II age (P<0.01. Differences in carcass conformation were observed at II age: the ER carcass showed a higher (P<0.01 proportion of leg and wing. The RM carcass had a higher (P<0.01 proportion of breast. The thigh meat/ bone ratio was higher in RL at I age (P<0.01 and II (P<0.05 age. Significant differences in breast colour were observed among the breeds; ER thigh showed the highest (P<0.05 a* value. At II age, lipids were lower (P<0.01 in ER breast; thigh lipids were similar among the groups. Slaughtering at I age seem to be more advantageous for the ER breed since it is more precocious.

  11. Meat quality characteristics in different lines of Iberian pigs.

    Science.gov (United States)

    Muriel, Elena; Ruiz, Jorge; Ventanas, Jesùs; Jesús Petrón, Maria; Antequera, Teresa

    2004-06-01

    Physico-chemical parameters involved in technological meat quality for dry cured processing of four different lines (Entrepelado, Lampiño, Retinto and Torbiscal) of Iberian pigs were studied in the Masseter (MS) and Longissimus dorsi (LD) muscles. The line of Iberian pig significantly affected intramuscular fat content of MS muscle, animals from the Torbiscal line showing lower values. Proportions of several fatty acids of total lipids and polar lipids from the MS muscle were also affected. However, fatty acid composition and total lipids, neutral lipids and polar lipids of LD muscle and neutral lipids of MS muscle were scarcely affected. Lipid oxidation was also unaffected by Iberian pig line, but instrumental colour parameters of MS muscle showed significant variations.

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

    Science.gov (United States)

    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.

  13. Whole genome QTL mapping for growth, meat quality and breast meat yield traits in turkey

    NARCIS (Netherlands)

    Aslam, M.L.; Bastiaansen, J.W.M.; Crooijmans, R.P.M.A.; Vereijken, J.M.; Groenen, M.

    2011-01-01

    Background The turkey (Meleagris gallopavo) is an important agricultural species and is the second largest contributor to the world's poultry meat production. Demand of turkey meat is increasing very rapidly. Genetic markers linked to genes affecting quantitative traits can increase the selection re

  14. The use of marination to improve poultry meat quality

    Directory of Open Access Journals (Sweden)

    Claudio Cavani

    2010-01-01

    Full Text Available A study was conducted to determine the effect of marination on turkey breast meat qual- ity traits. Breast meat samples were marinated with two types of solution (containing sodium tripolyphos- phate, STPP or a commercial mix with sodium carbonate and citrate, COM and three solution/meat ratios (14, 18, and 22%. Marination with STPP determined a higher increase of meat pH in comparison with COM (∆pH measured before and after marination: +0.20 vs. +0.14; P≤0.05. The marinade uptake and AK- shear values did not differ between solutions, whereas STPP determined a higher marinade retention (98.2 vs. 97.9%; P≤0.05 and a strong decrease of cooking loss (21.8 vs. 28.1%; P≤0.01 compared with COM. The increase of solution/meat ratio from 14 to 22% significantly raised meat pH, marinade uptake, and cooking loss of the meat. Taking into account both marinade uptake and cooking losses, the use of a 14% solution/ meat ratio allowed to maximise processing yield. Overall, compared to non-marinated meat, marinated meat exhibited a higher lightness and yellowness, and a lower AK-shear value after cooking, confirming that this technique can be successfully employed to improve meat texture.

  15. Slaughter value and quality attributes of nutria meat

    Directory of Open Access Journals (Sweden)

    Iwona Chwastowska-Siwiecka

    2013-09-01

    Full Text Available Dressing percentage of nutria is fairly large and remains at the level of 52 to as much as 63%, while the share of edible meat offal is about 3.75%. Chemical composition of meat is similar to lean beef, and average fat content is maintained in the range of 4.7 to 7%. The usefulness of nutria meat processing testify the good technological properties, dietary values, taste, culinary and nutritional which put them on a par with other meat originating from livestock. It is perfect for making breakfast sausages, sausages, processed meat products durable and preparation of a variety of meat dishes. The introduction of nutria meat on the market, as well as its relevant health-promoting features, can contribute to its permanent place in our diet.

  16. MEAT AND FAT CONTENT AND MEAT QUALITY OF PIGS OF POLISH LARGE WHITE BREED OF DIFFERENT GROWTH RATE

    Directory of Open Access Journals (Sweden)

    Jerzy NOWACHOWICZ

    2009-08-01

    Full Text Available The subject of research were 40 gilts of Polish Large White breed, which were separatively kept and fed under control. They were slaughtered on 185th day of life. Particular dissection of primary cuts and evaluation of some traits of meat quality such as pH1, meat colour and soluble protein content were conducted according to methodology applied in Polish Pig Testing Station. Depending on growth rate during fattening period gilts were divided into two groups (20 individuals each, i.e. lower daily gains of body weight (up to 680 g and higher daily gains of body weight (above 680 g. The limit value regarding daily gain of body weight amounted 680 g and resulted from distribution of this trait in tested population of animals. Significance of differences between tested groups of different growth rate was estimated by using t-Student test and computer program Statistica PL. Tested gilts characterized by higher growth rate had statistically high significant meat weight in primary cuts such as proper ham, loin, belly and ribs by 0.52; 0.38, 0.26 and 0.07 kg, respectively. Differences in total meat weight in primary cuts between group of pigs of higher and lower daily gains were 1.58 kg (P≤0.01. However, percentage meat content re-calculated on 1 kg of half-carcass shaped on similar level in tested groups of gilts. Fat weight in particular primary cuts and percentage fat content re-calculated on 1 kg of half-carcass and relations between percentage meat content and percentage fat content in 1 kg of half-carcass in gilts of tested groups were statistically not diversed. In range of traits characterizing meat quality statistically significant differences between group of pigs of higher and lower daily gains of body weight also were not stated. Therefore, the impact of growth rate on percentage meat and fat content re-calculated on 1 kg of half-carcass and meat quality of pigs of Polish Large White breed was not proved.

  17. Quality of cooked ground buffalo meat treated with the crude extracts of Moringa oleifera (Lam.) leaves.

    Science.gov (United States)

    Hazra, Suchandra; Biswas, Subhasish; Bhattacharyya, Debasish; Das, Sudip Kumar; Khan, Anupam

    2012-04-01

    The study was conducted to evaluate the physico-chemical, microbial and organoleptic qualities of cooked ground buffalo meat (GBM), treated with, 1, 1.5 and 2% levels of aqueous solution of crude extract of drumstick (Moringa oleifera) leaves. The meat samples treated with 1.5% crude extract of drumstick leaves significantly (P  0.05) difference was observed in juiciness, tenderness and overall acceptability scores between the treated meat samples.

  18. Genomics and systems biology of boar taint and meat quality in pigs

    DEFF Research Database (Denmark)

    Drag, Markus; Kogelman, Lisette; Meinert, Lene

    2015-01-01

    , economic losses associated with castrated pigs and a ban on castration in the EU effective by 2018. The main objective of the PhD project is to unravel the underlying mechanisms of BT at the genomic, transcriptomic and phenotypic levels as well as its connection with sensory meat quality (SMQ) in order...... of ~52. Gene expression levels were quantified by HTseq. Genotypic profiling by 60K Porcine SNPchip was performed and selected cuts from fore-end, loin, ham and backfat of the pigs was subjected to SMQ assessments. Combining SNPchip, RNA-seq and SMQ data will reveal causative genes, co...

  19. Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method

    Directory of Open Access Journals (Sweden)

    Mohammod Abdul HAMID,Xi WANG,Xiangdong DING,Chuduan WANG,Xingbo ZHAO

    2014-09-01

    Full Text Available Pig meat off-flavor is attributed to trimethylamine (TMA concentration, and it is considered as the precursor of the fishy off-flavor problems. In this study, TMA concentrations in pig meat were determined, and the interactions with breed and gender effects were discussed. In addition, the TMA threshold for meat off-flavor and pig meat natural quality was measured in relation to meat storage and movement, and the influential factors including the pig breed and storage time were discussed. The results indicated positive effects on the precursor of the fishy off-flavor and the TMA threshold. Native breeds were found to have lower TMA concentrations than European breeds (P<0.01, and females and castrated males had significantly lower TMA concentration than males (P<0.01, The threshold concentration of TMA when meat was classed as off-flavored was 25 μg·g-1, and this occurred after 35–38 h of storage. The natural qualities, such as appearance, flavor, color and overall acceptable scores declined significantly after 4 days in storage (P<0.01. It is concluded that pig meat off-flavor, breed and gender were essential factors affecting flavor for meat breeding programs, and storage time is important for pig meat natural quality.

  20. Quantitative trait loci analysis of swine meat quality traits

    DEFF Research Database (Denmark)

    Li, H D; Lund, M S; Christensen, O F

    2010-01-01

    were estimated from a posterior distribution of the QTL position. In total, 31 QTL for the 6 meat quality traits were found to be significant at the 5% chromosome-wide level, among which 11 QTL were significant at the 5% genome-wide level and 5 of these were significant at the 0.1% genome-wide level......A QTL study was performed in large half-sib families to characterize the genetic background of variation in pork quality traits as well as to examine the possibilities of including QTL in a marker-assisted selection scheme. The quality traits included ultimate pH in LM and the semimembranosus, drip...... the same. In addition, a strong correlation of the estimated effects of these QTL was found between the 4 traits, indicating that the same genes control these traits. A similar pattern was seen on SSC15 for the QTL affecting ultimate pH in the 2 muscles and drip loss. The results from this study...

  1. Study on Influence of Different Types of Meat on the Quality of Meat Products

    Directory of Open Access Journals (Sweden)

    Melinda Nagy

    2015-11-01

    Full Text Available Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat products. Formulation of healthier meat products based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. The main objective of the study was to characterize different type of meat and to use that to obtain a meat product-smoked sausage. The physico-chemical analyses highlighted the moisture content (drying-oven at 105 ºC, protein (Kjeldahl method and fat (Soxhlet method content and sodium chloride content (Mohr method of the meat and the final product. Sensory analyses of the samples as well as control sample were evaluated by 17 untrained panellists using a 9 point hedonic scale. Following this study, it was noted an improvement of organoleptic characteristics (texture and appearance as well as physico-chemical and sensorial properties of the new product compared with the limits stipulated.

  2. Comparison of quality attributes of buffalo meat curry at different storage temperature

    Directory of Open Access Journals (Sweden)

    Gurunathan Kandeepan

    2011-03-01

    Full Text Available Background. The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional buffalo meat curry from different groups of buffaloes is not available. This study was undertaken to develop processed curry from different buffalo groups and to compare its quality during storage at ambient and refrigeration temperature. Material and methods. The meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of buffaloes slaughtered according to the traditional halal method. Buffalo meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life. Results. To evaluate the effect of different groups of meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw, thiobarbituric acid reactive substances (TBARS, calorific value, sensory attributes and microbiological assay were determined The energy of meat curry from young buffaloes was significantly lower than the meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage. Conclusions. Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored buffalo meat curry. Buffalo meat curry from young male group showed better product characteristics and overall acceptability scores than spent buffalo group.

  3. Riscos na qualidade sanitária da carne de jacaré da Amazônia Centra | Sanitary risk assessment for caiman meat quality in Central Amazon

    Directory of Open Access Journals (Sweden)

    Adriana Sotero-Martins

    2015-11-01

    Full Text Available A determinação da qualidade sanitária da carne de jacaré é um dos principais problemas no estabelecimento da cadeia produtiva deste animal, pois não existem protocolos no Brasil para esse tipo de carne. O abate e processamento da carne foram realizados em sistema simplificado e artesanal em balsa flutuante, com sistema de tratamento de água por filtração e produtos químicos. Os animais foram capturados por anzol, arpão, cambão e laço. Foram capturados animais de vida silvestre na região da Reserva de Desenvolvimento Sustentável Piagaçu-Purus, na Amazônia Central, das espécies Melanosuchus niger e Caiman crocodilos, em três eventos de abate, com melhoria progressiva no protocolo de beneficiamento da carne. Foram feitas análises microbiológicas da carne, conforme descrito em normas e legislações brasileiras para a carne de pescado. Como resultados da pesquisa obtivemos melhorias na qualidade microbiológica da carne dos animais abatidos, conforme as medidas de vigilância sanitária que foram adotadas, passando de 57% de amostras aprovadas no 1º lote de abate para 76,5% no 2º lote e, no final, para 100% no 3º lote. Ocorreram diferenças significativas no comprometimento da qualidade sanitária da carne, com diminuição das reprovações das amostras. Os processos de captura dos animais, laço e cambão foram os que menos comprometeram a qualidade da carne, e animais com tamanho na faixa de 81 a 100 cm de CRC foram os que apresentaram menor risco de contaminação microbiológica. Podemos concluir que ações de vigilância sanitária como: higienização das mãos durante a manipulação da carne, melhorias na qualidade da água, abate de animais no tamanho mais adequado e captura por métodos menos invasivos contribuem para diminuição dos riscos potenciais de contaminação microbiológica da carne. =============================================== Determining caiman meat quality is a major problem when establishing the

  4. Performance, meat quality, meat mineral contents and caecal microbial population responses to humic substances administered in drinking water in broilers.

    Science.gov (United States)

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

    2014-01-01

    This study was conducted to examine the effect of different levels of humic substances (HS) administered in drinking water on caecal microflora and mineral composition and colour characteristics of breast and thigh meats and the growth performance, carcass and gastrointestinal tract (GIT) traits of broiler chicks. A total of 480 3-d-old broiler chickens were randomly allocated to 4 treatments with 4 cages per treatment and 30 bird (15 males and 15 females) chicks per cage. All birds were fed on commercial basal diet. The control birds (HS0) received drinking water with no additions, whereas birds in the other treatment groups received a drinking water with 7.5 (HS7.5), 15.0 (HS15.0) and 22.5 (HS22.5) g/kg HS. Mush feed were provided on an ad libitum basis. Body weight and feed intake of broilers were determined at d 0, 21, and 42, and feed conversion ratio was calculated. On d 42, 4 broilers (2 males and 2 females) from each cage were slaughtered and the breast and thigh meats were collected for mineral composition and quality measurements. Performance, carcass and GIT traits and caecal microbial population of broiler chicks at d 42 were not affected by the dietary treatments. The lightness (L*) of breast and thigh meat decreased in broilers supplemented with 15 and 22.5 g/kg HS in drinking water. Although the redness (a*) of breast meat increased, yellowness of thigh meat decreased in broilers supplemented with 15 and 22.5 g/kg HS in drinking water (P water can be applied for broiler chicks to maintain growth performance and improve meat quality without changing caecal microflora.

  5. Effect of dietary phosphorus levels on meat quality and lipid metabolism in broiler chickens.

    Science.gov (United States)

    Li, Xue-Ke; Wang, Jin-Zhi; Wang, Chun-Qing; Zhang, Chun-Hui; Li, Xia; Tang, Chun-Hong; Wei, Xiu-Li

    2016-08-15

    To analyze the influence of dietary phosphorus (P) levels on meat quality and lipid metabolism, a 42-day feeding experiment (P deficient group; normal group; high P level groups of H1 and H2, respectively) using 100 one-day-old broilers was conducted. Results demonstrated that the quality of broiler chicken meat in deficient or high P groups decreased relative to the normal group. High P diets resulted in increased lightness, redness values, shear forces and decreased fatty acid contents and intramuscular fat content in breast meat (pphosphorus levels in breast meat increased significantly (p<0.01). It can be concluded that deficient or higher P levels could affect meat quality and expression of indicators on lipid metabolism of broiler chickens.

  6. The Hypertrophic Marchigiana: physical and biochemical parameters for meat quality evaluation

    Directory of Open Access Journals (Sweden)

    F. M. Sarti

    2010-04-01

    Full Text Available The aim of this study was to evaluate the meat quality of double muscled Marchigiana young bulls characterized by different genotypes for the hypertrophy: normal and mutated (heterozygous. Calpain and calpastatin activities were determined to verify the state of aging meat on a sample of Longissimus thoracis muscle (XIII thoracic rib taken at slaughtering (0h and after 24 hours (24h. After 14 days of aging, another sample of muscle was taken to evaluate physical and chemical parameters of meat quality. The results showed a better meat quality of mutated animals respect normal animals. Another interesting result was the correlation between the biochemical parameters and some physical parameters, such as WBS (Warner Bratzler Shear Force, CL (Cooking loss. These results showed the relationship between the proteolytic activity of calpain system and meat tenderness.

  7. Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage.

    Science.gov (United States)

    Kim, Koth-Bong-Woo-Ri; Pak, Won-Min; Kang, Ja-Eun; Park, Hong-Min; Kim, Bo-Ram; Ahn, Dong-Hyun

    2014-01-01

    This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (psausage added with 7% chicken breast meat was significantly higher than those of the other groups (psausage added with 5% of chicken breast meat showed no significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chicken breast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breast meat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gel strength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higher scores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore, these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition of chicken breast meat.

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

    Science.gov (United States)

    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...

  9. The effect of storage on the nutritional quality of meat and bone meal

    NARCIS (Netherlands)

    Hendriks, W.H.; Cottam, Y.H.; Thomas, D.V.

    2006-01-01

    The effect of storage on the nutritional quality of meat and bone meal was investigated. Three meat and bone meal samples were stored for 1, 2, 3, 6 and 9 months, with or without the addition of the antioxidants (butylatedhydroxytoluene and butylatedhydroxyanisole). Gross composition, thiobarbituric

  10. Effect of defatting on quality of meat and bone meal.

    Science.gov (United States)

    Chang, Ming; Xiao, Jun; Liu, Ruijie; Lu, Liangzhong; Jin, Qingzhe; Wang, Xingguo

    2015-03-01

    Meat and bone meal (MBM), a type of protein feed source, with high nutritional value, has been widely used as feed in China. In order to study the effect of defatting on the quality of MBM, MBM were defatted by hexane, and their basic nutritional components, color, flavor, protein characteristics, freshness indexes before and after defatting, were investigated. The crude protein content of the defatted MBM was increased from 54.5% to 61.2%, lysine content increased from 1.83 to 1.96%, pure protein content and in vitro digestibility of MBM were increased to 50.7% and 90.45%, respectively. Acid value decreased from 9.0 to 2.6 mg potassium hydroxide/g, and the color and flavor were also improved after defatting. Furthermore, volatile basic nitrogen content decreased from 60 to 40 mg/100 g and histamine content did not change significantly (decreasing from 20.1 to 19.6 mg/kg). Therefore, defatting treatment was good for the quality improvement of MBM.

  11. [Evaluation of the quality of poultry meat and its processing for vacuum packaging].

    Science.gov (United States)

    Swiderski, F; Russel, S; Waszkiewicz-Robak, B; Cholewińska, E

    1997-01-01

    The aim of study was to evaluate the quality of poultry meat, roasted and smoked chicken and poultry pie packing under low and high vacuum. All investigated products were stored at +4 degrees C and evaluated by microbiological analysis. It was showed that packing under low and high vacuum inhibited development of aerobic microorganisms, proteolytic bacteria, yeasts and moulds. Vacuum-packaged storage of poultry meat and its products stimulated activity of anaerobic, nonsporeforming bacteria. The fast spoilage of fresh poultry meat was observed both under vacuum and conventional storage. The microbiology quality of poultry products depended on technology of production and microbiological quality of raw material.

  12. Effect of myosin heavy chain composition of muscles on meat quality in Laiwu pigs and Duroc

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    In order to explain the mechanism of high meat quality in Laiwu pigs and investigate the relation between myosin heavy chains (MyHC) composition and meat quality, meat quality analysis was conducted and mRNA expression of MyHC I, IIa, IIx, IIb was quantified by real-time fluorescence PCR in longissimus muscle (LM) and semimembranous muscle of Laiwu pigs and Duroc. The result indicated that, compared with Duroc, mRNA expression of MyHC IIa, IIx in LM and semimembranous muscle of Laiwu pigs was significantly increased, mRNA expression of MyHC IIb was dramatically decreased. However, the expression of MyHC I was not significantly affected by breeds. The correlation between mRNA expression of MyHC I, IIa, IIx in LM and meat color, pH value, marbling, intramuscular fat content was positive, but shear value of LM was negative. The relation between MyHC IIb mRNA expression and marbling, intramuscular fat content was dramatically negative, whereas shear value was strikingly positive, as well as fiber diameter, but without reaching statistical significance. Therefore, the composition of MyHC I, IIa, IIx, IIb affected meat quality, furthermore, expression of MyHC I, IIa, IIx, IIb mRNA prominently influenced meat characteristics, especially edible quality of muscle, suggesting that mRNA expression level of MyHC I, IIa, IIx, IIb can exactly and impersonally estimate meat quality.

  13. Effect of myosin heavy chain composition of muscles on meat quality in Laiwu pigs and Duroc

    Institute of Scientific and Technical Information of China (English)

    HU HongMei; WANG JiYing; ZHU RongSheng; GUO JianFeng; WU Ying

    2008-01-01

    In order to explain the mechanism of high meat quality in Laiwu pigs and investigate the relation between myosin heavy chains (MyHC) composition and meat quality, meat quality analysis was conducted and mRNA expression of MyHC I, IIa, IIx, IIb was quantified by real-time fluorescence PCR in Iongissimus muscle (LM) and semimembranous muscle of Laiwu pigs and Duroc. The result indicated that, compared with Duroc, mRNA expression of MyHC IIa, IIx in LM and semimembranous muscle of Laiwu pigs was significantly increased, mRNA expression of MyHC Ilia'was dramatically decreased.However, the expression of MyHC I was not significantly affected by breeds. The correlation between mRNA expression of MyHC I, IIa, IIx in LM and meat color, pH value, marbling, intramuscular fat content was positive, but shear value of LM was negative. The relation between MyHC lib mRNA expression and marbling, intramuscular fat content was dramatically negative, whereas shear value was strikingly positive, as well as fiber diameter, but without reaching statistical significance. Therefore, the composition of MyHC I, IIa, IIx, IIb affected meat quality, furthermore, expression of MyHC I,IIa, IIx, IIb mRNA prominently influenced meat characteristics, especially edible quality of muscle, suggesting that mRNA expression level of MyHC I, IIa, IIx, IIb can exactly and impersonally estimate meat quality.

  14. Process Analytical Technology and On-Line Spectroscopic Measurements of Chemical Meat Quality

    DEFF Research Database (Denmark)

    Sørensen, Klavs Martin

    This thesis deals with process analytical technology and how it can be implemented in the meat industry through on-line grading of chemical meat quality. The focus will be on two applications, namely the rapid quality control of fat quality and the development of a method for on-line detection...... of boar taint. The chemical makeup of fat has a large effect on meat cut quality. Fat quality has traditionally been determined by methylation of a tissue sample followed by chromatography on a GC-MS system, elucidating the composition of the individual fatty acids. As this procedure typically takes far...... of nano-molar quantification in few seconds, in addition to an accelerated extraction-free GC-MS method that through automation can deliver results much faster than other similar methods. The implementation of these high tech methods will provide the meat industry with a leading edge not only with product...

  15. Application of Raman Spectroscopy for Quality Monitoring in the Meat Processing Industry

    DEFF Research Database (Denmark)

    Berhe, Daniel Tsegay

    parameters related to the final product quality. The work further shows that Raman spectroscopy has great potential for authentication of ‘ready to eat’ cooked meat products in the retail market to be used by the quality control authority. Finally, it should be stressed that the results in this thesis were......-destructive quality monitoring in the meat processing industry as it requires no further sample preparation. Water, which is the main component of meat, is also not a problem for Raman spectroscopic measurement because water is a poor Raman scatter. Two major product quality related issues, cooking of meat and fat...... quality were selected as focus areas: Endpoint Temperature (EPT) and gross fatty acid (FA) composition. Endpoint temperature of a cooked product is an important parameter as it is related to the microbial safety and palatability of the product. The project aimed at using Raman spectroscopy...

  16. Quality considerations with high pressure processing of fresh and value added meat products.

    Science.gov (United States)

    Bajovic, Bajo; Bolumar, Tomas; Heinz, Volker

    2012-11-01

    Pressure can be applied by high hydrostatic pressure, better known as high pressure processing (HPP), or by hydrodynamic pressure (HDP) in the form of shockwaves to alter quality parameters, such as shelf-life and texture of meat and meat products. The aim of this review is to give an overview of the use of pressure in the meat industry and to highlight its usage as a method to inactivate microorganisms but also a novel strategy to alter the structure and the quality parameters of meat and meat products. Benefits and possibilities of the technologies are presented, as well as how to overcome undesired product changes caused by HPP. The use of hydrodynamic shockwaves is briefly described and a promising newly developed industrial prototype for the generation of shockwaves by underwater explosion is presented.

  17. Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage.

    Science.gov (United States)

    Kandeepan, G; Anjaneyulu, A S R; Kondaiah, N; Mendiratta, S K; Rajkumar, R S

    2013-12-01

    Scientific basis on the quality changes of traditional keema will boost and sustain meat production and utilization in buffalo abundant countries. A programme was undertaken to determine the influence of age and gender on the quality of buffalo meat keema at refrigerator storage (4 ± 1 °C). Buffalo meat keema was evaluated by analyzing the changes in physicochemical, microbiological and sensory attributes. The product characteristics and acceptability of keema were better in spent buffalo group than young male group. The values of pH, TBARS, total aerobic mesophils, coliforms, Lactobacillus, Staphylococcus aureus, anaerobic and psychrophilic counts of buffalo meat keema increased but appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores decreased with progressing refrigerated storage. The shelf life of refrigerated buffalo meat keema was 18 days with an overall acceptability score ranging from extremely acceptable to moderately acceptable.

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

    Science.gov (United States)

    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.

  19. Fatty acid profile, carcass and quality traits of meat from Nellore young bulls on pasture supplemented with crude glycerin.

    Science.gov (United States)

    San Vito, E; Lage, J F; Ribeiro, A F; Silva, R A; Berchielli, T T

    2015-02-01

    The aim of this study was to evaluate the carcass traits and meat quality of Nellore bulls (279.5±16.3 initial body weight) raised on pasture supplemented with crude glycerin at 0%, 7%, 14%, 21% or 28% (DM basis). The diets were similar in energy and protein levels, and the glycerin replaced corn in the supplement. After slaughter, the carcass characteristics were measured, and the longissimus muscle was collected to determine the meat quality. The inclusion of crude glycerin in the supplement did not change (P>0.05) any of the carcass characteristics and meat quality assessed; however, the pH decreased linearly (P=0.03), and margaric acid (17:0) increased (P=0.02) in the longissimus muscle with the addition of glycerin in the diet. Our conclusion is that the inclusion of crude glycerin up to the level of 28% of dry matter in the supplement does not alter the carcass characteristics or the meat quality from animals raised on pasture.

  20. Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits.

    Science.gov (United States)

    Guzek, Dominika; Głąbska, Dominika; Głąbski, Krzysztof; Wierzbicka, Agnieszka

    2016-05-31

    Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related.

  1. Qualitative Assessment for Toxoplasma gondii Exposure Risk Associated with Meat Products in the United States.

    Science.gov (United States)

    Guo, Miao; Buchanan, Robert L; Dubey, Jitender P; Hill, Dolores E; Lambertini, Elisabetta; Ying, Yuqing; Gamble, H Ray; Jones, Jeffrey L; Pradhan, Abani K

    2015-12-01

    Toxoplasma gondii is a global protozoan parasite capable of infecting most warm-blooded animals. Although healthy adult humans generally have no symptoms, severe illness does occur in certain groups, including congenitally infected fetuses and newborns, immunocompromised individuals including transplant patients. Epidemiological studies have demonstrated that consumption of raw or undercooked meat products is one of the major sources of infection with T. gondii. The goal of this study was to develop a framework to qualitatively estimate the exposure risk to T. gondii from various meat products consumed in the United States. Risk estimates of various meats were analyzed by a farm-to-retail qualitative assessment that included evaluation of farm, abattoir, storage and transportation, meat processing, packaging, and retail modules. It was found that exposure risks associated with meats from free-range chickens, nonconfinement-raised pigs, goats, and lamb are higher than those from confinement-raised pigs, cattle, and caged chickens. For fresh meat products, risk at the retail level was similar to that at the farm level unless meats had been frozen or moisture enhanced. Our results showed that meat processing, such as salting, freezing, commercial hot air drying, long fermentation times, hot smoking, and cooking, are able to reduce T. gondii levels in meat products. whereas nitrite and/or nitrate, spice, low pH, and cold storage have no effect on the viability of T. gondii tissue cysts. Raw-fermented sausage, cured raw meat, meat that is not hot-air dried, and fresh processed meat were associated with higher exposure risks compared with cooked meat and frozen meat. This study provides a reference for meat management control programs to determine critical control points and serves as the foundation for future quantitative risk assessments.

  2. Effects of supplemental boron on growth performance and meat quality in African ostrich chicks.

    Science.gov (United States)

    Wang, Wei; Xiao, Ke; Zheng, Xinting; Zhu, Daiyun; Yang, Zhi; Tang, Juan; Sun, Pengpeng; Wang, Jing; Peng, Kemei

    2014-11-19

    To investigate the effects of boron on growth performance and meat quality, 10-day-old Africa ostrich chicks were randomly divided into 6 groups with 6 replicates in each group. For 80 days, birds in the treatments were fed the same basal diet but given different concentrations of boron-supplemented water. The highest final BW (33.4 ± 0.30 kg), ADFI (376 ± 1.83 g), and ADG (224 ± 1.01 g) appeared in the group receiving 160 mg/L boron (group 4). 160 mg/L boron also decreased drip loss (2.20 ± 0.59), cooking loss (35.3 ± 1.14), and elevated pH value (6.13 ± 0.28) of meat (P boron improved ostrich growth performance and meat quality; however, high concentrations of boron decreased both performance and meat quality.

  3. Meat quality characteristics in Japanese quails fed with Mentha piperita plant

    Directory of Open Access Journals (Sweden)

    Babak Aminzade

    2012-06-01

    Full Text Available In current study, the effect of different levels of Mentha piperita plant (MPP on meat quality characteristics in Japanese quail wasinvestigated. 180 quails were carried out in completely randomized design with three levels of MPP (0, 1.5 and 3 percentage. Four replicateswith 15 quails were allocated to each experimental treatment. At the end of experiment, after slaughter and evisceration two birds from eachreplicate of the treatment, the carcasses of the birds were kept in a refrigerator (2-40С for 24 hours. Meat quality parameters including thebrightness, yellowness and redness of colors, water holding capacity (WHC, acidity (pH, thiobarbituric acid-reacting substances (TBARSand intramuscular fat (IMF were performed on breast meat samples. The results showed that yellowness, redness and thiobarbituric acid-reactingsubstances (TBARS affected by diets containing MPP (p<0.05. There was no significantly difference for the rest of meat quality traitssuch as brightness, WHC, pH and IMF.

  4. Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano (Origanum vulgare L.) Powder.

    Science.gov (United States)

    Park, J H; Kang, S N; Shin, D; Shim, K S

    2015-01-01

    One-day-old Cherry valley meat-strain ducks were used to investigate the effect of supplemental dried oregano powder (DOP) in feed on the productivity, antioxidant enzyme activity, and breast meat quality. One hundred sixty five ducks were assigned to 5 dietary treatments for 42 days. The dietary treatment groups were control group (CON; no antibiotic, no DOP), antibiotic group (ANT; CON+0.1% Patrol), 0.1% DOP (CON+0.1% DOP), 0.5% DOP (CON+0.5% DOP), and 1.0% DOP (CON+1.0% DOP). Upon feeding, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity of oregano extracts was higher than that of tocopherol, although it was less than that of ascorbic acid. As a result of in vivo study, DOP in the diet showed no effects on final body weight, feed intake, or feed conversion ratio. However, dietary 0.5% and 1% DOP supplementation caused a significant increase in the serum enzyme activity of superoxide dismutase (SOD) compared with CON and ANT, while glutathione peroxidase (GPx) in tissue was increased as compared to ANT (p<0.05). Cooking loss from ducks fed with DOP decreased compared with the control ducks. Thiobarbituric acid reactive substance (TBARS) values of duck breast meat at 5 d post slaughter was found to be significantly reduced in ducks whose diets were supplemented with 0.5% and 1% DOP (p<0.05). These results suggest that diets containing 0.5% and 1% DOP may beneficially affect antioxidant enzyme activity of GPx and SOD, improve meat cooking loss, and reduce TBARS values in breast meat at 5 d of storage in ducks.

  5. Lamb meat quality and intramuscular fatty acid composition as affected by concentrates including different legume seeds

    Directory of Open Access Journals (Sweden)

    Pietro Pennisi

    2011-04-01

    Full Text Available The aim of the experiment was to study the effect of concentrates including legume seeds (Vicia faba var. minor or Pisum sativum on lamb performances and on meat quality, with an emphasis on intramuscular fatty acid composition. Thirty lambs (14.5 ± 3.45 kg live weight were randomly assigned to three dietary treatments: PEA group (concentrate including 400 g/kg of peas; FB group (concentrate including 380 g/kg of faba bean; SBM group (concentrate including 180 g/kg of soybean meal. Growth and slaughter performances were not affected by treatments as well as physical and proximate chemical meat characteristics. FB and SBM meat showed higher (P<0.001 vaccenic acid levels compared to PEA meat. Oleic acid was higher (P<0.05 in PEA meat compared to SBM meat while its level in FB meat was similar to counterparts. Linoleic acid levels tended to increase (P<0.10 in SBM lambs compared to PEA animals. PEA group showed higher (P<0.001 α-linolenic acid proportions compared to FB and SBM groups and a tendentially higher (P<0.10 eicosapentaenoic acid content compared to SBM meat. As a result, total n-3 fatty acids were higher (P<0.05 in PEA meat compared to SBM one while the proportions in FB meat were at intermediate level. These findings accounted for a lower and more favourable (P<0.001 n-6/n-3 ratio in PEA group compared to counterparts. Peas based-concentrate seemed to be more effective than faba bean- or soybean meal-included concentrates to improve the acidic profile of meat leading to higher α-linolenic acid levels and a lower n-6/n-3 ratio.

  6. Effects of variation in porcine MYOD1 gene on muscle fiber characteristics, lean meat production, and meat quality traits.

    Science.gov (United States)

    Lee, E A; Kim, J M; Lim, K S; Ryu, Y C; Jeon, W M; Hong, K C

    2012-09-01

    Three single nucleotide polymorphisms (SNPs) in the porcine MYOD1 gene were used for association analysis and haplotype construction to evaluate the effects of their substitution. Four hundred and three pigs of Yorkshire and Berkshire breeds were used. The mRNA expression levels of MYOD1 were examined. The g.489C>T and g.1264C>A SNPs were significantly associated with several muscle fiber characteristics, the loin eye area, and lightness. Particularly, animals having hetero-genotypes of both sites showed good performance both in lean meat production and meat quality traits. The results of haplotype substitution were similar to the associations of individual SNPs. Moreover, the 2 SNPs had significant effects on mRNA expression. Therefore, the g.489C>T and g.1264C>A SNPs in MYOD1 may be meaningful DNA markers that can be used for improving important porcine economic traits.

  7. Comparison of broiler meat quality when fed diets supplemented with neutralized sunflower soapstock or soybean oil.

    Science.gov (United States)

    Pekel, A Y; Demirel, G; Midilli, M; Yalcintan, H; Ekiz, B; Alp, M

    2012-09-01

    The objective of the current study was to evaluate the effect of dietary fat type and level on broiler meat quality. A 2 × 3 factorial arrangement with 2 types of fat including neutralized sunflower soapstock (NSS) and soybean oil (SO) at 3 levels of fat inclusion (2, 4, and 6%) was used with 5 replicates per treatment using 750 one-day-old broiler chicks in a completely randomized design. At the end of the study (d 36), 10 broilers from each replication were processed at a commercial slaughtering facility. Six carcasses from each replicate were used for meat quality evaluation. With the exception of 3 responses [breast meat lightness (L*) at 1 and 2 d, and redness (a*) at 5 d], there were no interactions between fat source and level. Breast meat pH at 15 min was not significantly affected by the dietary treatments. However, breast meat pH at 24 h postmortem was decreased (P < 0.01) in broilers fed the NSS. Breast meat cooking loss, shear force, and color did not differ between fat sources. Breast meat cooking loss decreased (P < 0.05) when the dietary levels of fat increased. Thigh meat TBA reactive substances were not different due to dietary fat source and level. Breast meat and skin L* value significantly decreased when the dietary levels of fat increased. Breast meat a* value was highest for the 6% fat fed birds on d 2 (P < 0.05) and d 5 (P < 0.01). Higher dietary fat levels decreased the b* values of breast meat except d 5. Breast skin yellowness (b*) value was higher (P < 0.01) for the SO-fed birds compared with NSS-fed birds. Thigh meat of the birds fed the NSS was lighter (P < 0.05) than that of the birds fed SO diets except d 5. Overall, data suggest that NSS can be used as an alternative fat source to SO with little effect on meat quality.

  8. Meat from wild ungulates: ensuring quality and hygiene of an increasing resource

    Directory of Open Access Journals (Sweden)

    Massimo Trabalza Marinucci

    2010-09-01

    Full Text Available Wild ungulate populations are increasing in Europe and Italy, with a consequent increase in culling rates and availability of their meats. Objectives of this review were to evaluate the trends of availability of meat from wild ungulates in Italy, to review the present knowledge on nutritional properties, sensorial characteristics, and hygiene problems of wild ungulate meat and to examine the critical steps that influence their hygiene and quality. Wild ungulate meat in Italy derives mainly from wild boar, roe deer and red deer and its availability has been increasing in the last decade. Total consumption of wild ungulate meat is low (0.1-0.3 kg per capita/year, but in some regions rises to significant levels, especially for hunters’ families (1.0-4.0 kg per capita/year. Wild ungulate meats generally have a low fat content, although with a certain variability associated with gender, hunting season, age and physiological conditions, and a favourable fatty acid composition. In general, they are darker, less tender and characterised by a more intense and peculiar flavour than meats from domestic ruminants. However, these properties also show a great inter- and intra-specific variability. Risks for the consumer associated with contaminants (heavy metals, radionuclides, organochlorine pesticides and polychlorinated biphenyls and zoonoses are considered to be low. Critical steps from shooting in the field to the final marketing should be considered to ensure hygiene and quality of meats. Future research should focus on the variability of hunting modes, accuracy of shooting, field dressing and carcass processing, in order to understand how these practices influence the final microbiological and sensorial quality of wild ungulate meats.

  9. Citrus pulp as an ingredient in ostrich diet: effects on meat quality.

    Science.gov (United States)

    Lanza, M; Fasone, V; Galofaro, V; Barbagallo, D; Bella, M; Pennisi, P

    2004-10-01

    The purpose of this trial was to study the effects of citrus pulp inclusion in ostrich diets on meat quality, evaluated on iliofibularis and gastrocnemius muscles. M. iliofibularis had a lower ultimate pH (Piliofibularis. M. gastrocnemius had a lower proportion of C14:0 (Piliofibularis. Citrus pulp diet increased (P<0.05) meat ultimate pH and reduced cooking losses (P<0.05) as compared to the control diet. Meat from animals given citrus pulp had lower crude fat (P<0.05) and ash percentages (P<0.05) in comparison to that from the control group. The proportions of intramuscular saturated and monounsaturated fatty acids were lower (P<0.05) in the citrus pulp group as compared to the control one. Meat from the citrus pulp treatment group had a higher (P<0.05) percentage of polyunsaturated fatty acids than meat from the control treatment. In particular, meat from ostriches given citrus pulp diet exhibited higher C18:2ω6 (P<0.05) and C20:4ω6 (P<0.05) contents that accounted for a higher ω6/ω3 ratio (P<0.05) as compared to the control group. Overall, the use of a citrus pulp-included diet in ostrich feeding did not adversely affect meat quality and, therefore, citrus pulp seems to be a possible ingredient to reduce feeding costs.

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

    Science.gov (United States)

    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 (cocks had strong legs, lean meat and less abdominal fat, making them a high-value meat bird in addition to their aggressive fighting ability.

  11. Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics.

    Science.gov (United States)

    Simitzis, P E; Bronis, M; Charismiadou, M A; Mountzouris, K C; Deligeorgis, S G

    2014-09-01

    A trial was conducted to examine the effect of cinnamon essential oil supplementation on lamb growth performance and meat quality. Sixteen male lambs were randomly assigned to two groups. The first group served as control and was given a basal diet, and the second group was given the same diet supplemented with cinnamon oil (1 ml/kg of concentrated feed) for 35 days. Incorporation of cinnamon oil did not affect growth performance (P>0.05). Meat pH, colour, water-holding capacity, shear force, intramuscular fat and lipid oxidation values of longissimus thoracis muscle were not significantly influenced by cinnamon oil supplementation (P>0.05). The post-inoculation counts of Salmonella enteritidis and Listeria monocytogenes on raw meat during refrigerated storage for 6 days did not differ (P>0.05) between the two groups. The results show that cinnamon oil supplementation may not have the potential to improve lamb growth performance and meat quality characteristics.

  12. Evaluation of variations in principal indicies of the culinary meat quality obtained from young slaughtered cattle

    Directory of Open Access Journals (Sweden)

    Agnieszka Iwanowska

    2010-06-01

    Full Text Available Background. Principal parameters determining meat nutritional value, its culinary and processing suitability and which jointly make up the concept of meat quality include basic composition, as well as meat pH value. The objective of the presented research project was to compare the slaughter value, basic composition and the course of pH changes in meat obtained from young bulls of four cattle breeds: Limousine, Hereford, and Polish Holstein-Frisian of Black and White variety and Polish Red. Material and methods. In carcasses proportions of meat, fat and bones were determined using the dissection method. Chemical analyses were carried out on the longissimus dorsi muscle which was cut out from chilled carcasses. Samples were stored in vacuum bags for 10 days at 2°C. Results. Higher slaughter values were obtained in the case of beef breeds in comparison with the native once. With the age, fat and protein content in meat increased, while the content of water decreased. Meat of Limousine and Polish Red breeds was characterised by the highest protein content in the muscle tissue in contrast to that of Hereford breed in which its concentration was the lowest and was accompanied by the highest fat content. The process of meat acidification in all examined animals was slow and in general the final pH value was low. However, in the case of the beef type cattle slightly higher final meat pH values were recorded. Conclusions. The diversity of principal quality indices of culinary meat between compared breeds of young bulls was small, however often statistically significant. The analysis of the slaughter value revealed that the Polish Red cattle breed achieved dressing percentage similar to that of Hereford of beef type cattle. The Limousine bulls revealed the highest dressing and meatiness from all analysed animals. The highest protein content was found in the Limousine and Polish Red breeds despite the fact that they do not belong to the same

  13. Carcass treatments for improved meat quality (In Swedish with Summary in English

    Directory of Open Access Journals (Sweden)

    Eva Wiklund

    2005-04-01

    Full Text Available Meat quality is a term that includes many different aspects like e.g. safety, ethics, nutrition, taste and functionality. What is regarded as most important is mainly related to where a person is placed in the chain from production to consumption. Along this chain are also many factors that influence the quality of meat. By measuring the pH value of meat it is possible to get good information about shelf life, tenderness, colour and water-holding capacity. Meat pH also gives an indication to whether the animals have been exposed to stress prior to slaughter or not. Good pastures and supplementary feeding using grain-based feed mixtures have been demonstrated to increase the energy stores in the animals' muscles and therefore have a positive effect on pH values in venison. What the animals had been eating prior to slaughter also affected the fat composition and meat flavour. Meat from animals grazing pasture had more polyunsaturated fatty acids and a "wild" flavour compared with meat from animals fed grain-based pellets. It is possible to change the fat composition in a commercial grain-based feed mixture, without altering the protein or energy content, so that the fat composition mimic that of a natural pasture. Pelvic suspension of a carcass will stretch the muscles in valuable cuts and improve the tenderness of the meat. In fallow deer carcasses the tenderness was improved in several meat cuts and in addition the water-holding capacity of the meat increased after pelvic suspension. Electrical stimulation of the carcass quickly empties the energy stores in the muscles and accelerates the onset of rigor mortis. In red deer venison electrical stimulation accelerated the rate of meat tenderisation, but this benefit was lost after approx. 3 weeks of ageing (-1.5 °C. A study from Alaska demonstrated no effects of electrical stimulation of reindeer carcasses on meat tenderness or water-holding capacity. We recommend further studies of pelvic

  14. Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge.

    Science.gov (United States)

    Hopkins, D L; Mortimer, S I

    2014-11-01

    Subtle breed differences exist for meat quality traits and the Merino does stand out, although many comparisons are confounded by production site or lack of processing intervention. Despite this, the Merino does seem to have a propensity to produce meat with a higher pH and reduced colour stability under extended ageing. Use of the Merino in a crossbreeding system not only provides benefits from hybrid vigour, but also overcomes the meat quality constraints of pure Merinos. Genetic evaluation for lamb production has enabled impressive genetic gains, but an overemphasis on lean meat production has had to be addressed to counter adverse effects on meat quality traits like eating quality. In this regard, the development of genomic selection has provided a methodology for accurate prediction of genetic merit and applying balanced breeding objectives. The potential for negative meat quality effects has stemmed adoption of non-castration approaches, but ensuring that lamb is young when slaughtered does provide brand integrity.

  15. Meat quality of broiler chickens fed diets with Bacillus subtilis and malic acid additives

    Directory of Open Access Journals (Sweden)

    Martin Král

    2013-10-01

    Full Text Available Abstract The effect of probiotics and malic acid diet on meat quality was assessed. Four hundred chicks (Cobb 500 were randomly distributed to 4 dietary treatments. The basic diet was used as a control treatment (Tr1. Chicks in treatment 2 were fed a basic diet with the addition of probiotics and vinegar mixed in drinking water (Tr2. Treatment 3 (Tr3 chicks were fed a basic diet with probiotics addition. Treatment 4 (Tr4 chicks were fed a basic diet and vinegar mixed in drinking water. Probiotics (B. subtilis was used in dosage 500 g per t of feed. Vinegar with 5% malic acid was added 10 ml per l to drinking water. The significant difference (p<0.01 was observed for ash, dry matter and fat. In the treatments Tr2 and Tr3 were present the higher percentages of protein, but the difference was not statistically significant (p>0.05.

  16. FATTENING CAPACITIES AND MEAT QUALITY OF JAPANESE QUAILS OF FARAON AND WHITE ENGLISH BREEDS

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    A Genchev

    2006-07-01

    Full Text Available The aim of the study was to establish the fatting capacity and the meat quality of the combined (meat+eggs White English breed and to compare with the same of the meat Faraon breed. Logically, the live weight of 31-day old male Faraon-birds was by 5,9 % higher and of the female ones – by 7,9 % compared to the birds of White English breed. Feed conversion ratio for the experimental period (3-31 days for the White English quails was to 9,95% less effective, compared to the Faraon birds. The meat of Faraon quails contained more dry matter and protein compared to the meat of White English breed. Fat content in the quail bodies of White English breed was signifi cantly lower compared to Faraon breed /Р≤0,05/. Quail meat of White English breed was characterized by its better capacity for technological processing due to the lower loss of moisture – by 18,8 % for breast and 22,4 % for leg muscles /Р≤0,05/. The established results characterize the combined White English breed as suitable for producing both of eggs and meat from quails.

  17. Carcass characteristics, meat quality and nutritional value of horsemeat: a review.

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  19. Influence of modified atmosphere packaging on meat quality parameters of turkey breast muscles.

    Science.gov (United States)

    Blacha, Ines; Krischek, Carsten; Klein, Günter

    2014-01-01

    Poultry meat is often stored in modified atmosphere packaging (MAP) or vacuum packaging to improve consumer acceptance and shelf life. The aim of this study was to determine how different packaging conditions influence meat quality. Therefore, in three independent experiments, turkey breast muscle cutlets were packaged either in vacuum or in different modified atmosphere mixtures (80% O2, 20% CO2 [MAP 1]; 80% N2, 20% CO2 [MAP 2]; and 20% O2, 20% CO2, 60% N2 [MAP 3]) and stored for 12 days at 3°C. Color, pH, electrical conductivity, total viable counts, and Pseudomonas species were determined on days 1, 4, 8, and 12 of storage. On the same days, samples were collected for analysis of thiobarbituric acid-reactive substance and total volatile basic nitrogen concentrations. Sensory parameters and liquid loss were determined on days 4, 8, and 12. Vacuum-packaged meat had the highest liquid loss and lowest sensory results. MAP 1-packaged meat showed the highest sensory, redness, and thiobarbituric acid-reactive substance values. MAP 2-packaged meat had lower sensory values. MAP 3-packaged meat had lower redness and sensory values, especially at the end of storage. The study showed an impact of the packaging condition on different quality parameters, with a small advantage for storage of turkey cutlets in high-oxygen packages.

  20. Using the Implicit Association Test and the Implicit Relational Assessment Procedure to Measure Attitudes toward Meat and Vegetables in Vegetarians and Meat-Eaters

    Science.gov (United States)

    Barnes-Holmes, Dermot; Murtagh, Louise; Barnes-Holmes, Yvonne; Stewart, Ian

    2010-01-01

    The current study aimed to assess the implicit attitudes of vegetarians and non-vegetarians towards meat and vegetables, using the Implicit Association Test (IAT) and the Implicit Relational Assessment Procedure (IRAP). Both measures involved asking participants to respond, under time pressure, to pictures of meat or vegetables as either positive…

  1. Assessing Chicken Meat Freshness through Measurement of Radio-Frequency Dielectric Properties

    Science.gov (United States)

    Change in freshness of chicken meat was assessed through measurement of the dielectric properties with a vector network analyzer and an open-ended coaxial-line probe between 200 MHz and 20 GHz at 23 oC. Chicken meat samples were stored in a refrigerator for 8 days at 4 oC. Changes in dielectric cons...

  2. Developmental changes of carcass composition, meat quality and organs in the Jinhua pig and Landrace.

    Science.gov (United States)

    Miao, Z-G; Wang, L-J; Xu, Z-R; Huang, J-F; Wang, Y-R

    2009-03-01

    The present study was aimed to compare the developmental changes of carcass composition, meat quality characteristics and organ weight in pigs of different breeds. Six pigs (sex balance) of each breed were slaughtered at 35, 80 and 125 days of age, respectively. The carcass was chilled and the left carcass side was dissected into bone, lean meat, fat and skin; additionally, organ weight and meat quality parameters were observed. Carcasses of the Jinhua pig were lighter (P Landrace. L*-values were lower in Jinhua pigs than in Landrace at 125 days of age (P Landrace at the age of 80 days (P Landrace. For organ weight, Jinhua pigs had higher relative heart weight at the age of 80 days (P Landrace. In addition, the relative kidney weight was heavier (P Landrace during the whole experiment. These results indicated that developmental changes of carcass composition, meat quality parameters and organ weight displayed breed differences. Jinhua pigs were fatter than Landrace but the former had better quality characteristics in the meat.

  3. Genetic correlations between ewe reproduction and carcass and meat quality traits in Merino sheep.

    Science.gov (United States)

    Safari, E; Fogarty, N M; Hopkins, D L; Greeff, J C; Brien, F D; Atkins, K D; Mortimer, S I; Taylor, P J; van der Werf, J H J

    2008-12-01

    Genetic correlations between reproduction traits in ewes and carcass and meat quality traits in Merino rams were obtained using restricted maximum likelihood procedures. The carcass data were from 5870 Merino rams slaughtered at approximately 18 months of age that were the progeny of 543 sires from three research resource flocks over 7 years. The carcass traits included ultrasound scan fat and eye muscle depth (EMDUS) measured on live animals, dressing percentage and carcass tissue depth (at the GR site FATGR and C site FATC), eye muscle depth, width and area and the meat quality indicator traits of muscle final pH and colour (L*, a*, b*). The reproduction data consisted of 13 464 ewe joining records for number of lambs born and weaned and 9015 records for LS. The genetic correlations between reproduction and fat measurements were negative (range -0.06 +/- 0.12 to -0.37 +/- 0.12), with smaller correlations for live measurement than carcass traits. There were small favourable genetic correlations between reproduction traits and muscle depth in live rams (EMDUS, 0.10 +/- 0.12 to 0.20 +/- 0.12), although those with carcass muscle traits were close to zero. The reproduction traits were independent of meat colour L* (relative brightness), but tended to be favourably correlated with meat colour a* (relative redness, 0.12 +/- 0.17 to 0.19 +/- 0.16). There was a tendency for meat final pH to have small negative favourable genetic correlations with reproduction traits (0.05 +/- 0.11 to -0.17 +/- 0.12). This study indicates that there is no antagonism between reproduction traits and carcass and meat quality indicator traits, with scope for joint improvement of reproduction, carcass and meat quality traits in Merino sheep.

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

    Science.gov (United States)

    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 (≥C20) 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.

  5. Blood serum metabolites and meat quality in crossbred pigs experiencing different lairage time

    Directory of Open Access Journals (Sweden)

    Ivan Juric

    2010-01-01

    Full Text Available Pigs of two crosses: A (Duroc x Swedish Landrace x Pietrain (n=24 and B (Swedish Landrace x Large White x Pietrain (n=26 were used to investigate the effects of different lairage time (2 and 24 hours on levels of stress and meat quality traits. No direct effect of lairage time on cortisol, lactate, electrolytes and meat quality parameters was observed. However, after long lairage time, pigs showed lower level of glucose and higher CK, AST and ALT activity. Crossbred B pigs exposed to short lairage time, showed higher blood lactate, sodium, and potassium level, higher drip loss and lower pHi, whereas there were no significant differences between the crossbreeds in the long lairage group. The results indicate that long lairage time decreases blood glucose level and produces signs of muscle damage. In the short lairage period, the crossbreed B showed a higher response to pre-slaughter handling affecting the meat quality.

  6. Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs.

    Science.gov (United States)

    Lebret, B

    2008-10-01

    Animal growth performance and quality of pork depend on the interactive effects of pig genotype, rearing conditions, pre-slaughter handling, and carcass and meat processing. This paper focuses on the effects of feeding and rearing systems (feeding level and diet composition, housing, production system, etc.) on growth performance, carcass composition, and eating and technological qualities of pork. The feeding level and protein : energy ratio can be used to manipulate growth rate or composition of weight gain. Restricted feed allowance strongly reduces growth rate and carcass fatness and also intramuscular fat (IMF) level, resulting in decreased meat tenderness or juiciness. Expression of compensatory growth due to restricted followed by ad libitum feeding modifies the composition of weight gain at both carcass and muscle levels, and may improve meat tenderness due to higher in vivo protein turnover. Decreasing the protein : energy ratio of the diet actually increases IMF and improves eating quality, but gives fatter carcasses. In contrast, a progressive reduction in the protein : energy ratio leads to similar carcass composition at slaughter but with higher IMF. Technological meat traits (pH1, pHu, colour, drip loss) are generally not affected by the level or protein : energy in feed. Modification of fatty acid composition and antioxidant level in meat can be obtained through diet supplementations (e.g. vegetable sources with high n-3 fatty acids), thereby improving the nutritional quality of pork. Influences of pig rearing system on animal performance, carcass and meat traits result from interactive effects of housing (floor type, space allowance, ambient temperature, physical activity), feeding level and genotype in specific production systems. Indoor enrichment (more space, straw bedding) generally increases growth rate and carcass fatness, and may improve meat juiciness or flavour through higher IMF. Outdoor rearing and organic production system have various

  7. Pig, F1 (wild boar x pig) and wild boar meat quality

    OpenAIRE

    Ragni, M.; S. Tarricone; Pinto, F.; Dimatteo, S; G. Marsico; Rasulo, A

    2010-01-01

    Sixteen carcasses of wild boars, pigs, hybrids F1 (wild boar x pig) and reared wild boar have been examined to study the meat quality and the fatty acid composition. Four carcasses came from hunted wild boars and twelve from animals reared in outdoor pens till nine months of age. The meat produced by the hunted wild animals, although not marketable, offers the best quality and nutritional characteristics. The use of hybrids reared in outdoor pens can approximate or equalize the hunted wild bo...

  8. Carcass and meat quality in double-muscled Belgian Blue bulls and cows.

    Science.gov (United States)

    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 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.

  9. Effect of dietary astaxanthin rich yeast, Phaffia rhodozyma, on meat quality of broiler chickens.

    Science.gov (United States)

    Perenlei, Ganzaya; Tojo, Hitomi; Okada, Toru; Kubota, Masatoshi; Kadowaki, Motoni; Fujimura, Shinobu

    2014-10-01

    We evaluated effects of dietary supplementation with astaxanthin (Ax)-rich yeast, Phaffia rhodozyma (Xanthophyllomyces dendrorhous), on broiler chicken meat quality. Fourteen-day-old female Ross broilers were divided into three groups: control group, Ax-free diet; Ax 10 group, 10 mg/kg Ax diet; and Ax 20 group, 20 mg/kg Ax diet for 28 days. At 42 days old, chickens were slaughtered, and then growth performance, meat quality and sensory attributes were analyzed. Compared with the control, a* values increased significantly after slaughter and 48 h postmortem for Ax 20 samples (PAfter 120 h aging, contents of several free amino acids and total free amino acid content of Ax 20 group were significantly higher than the control (Pmeat texture attributes improved significantly in the Ax 20 group (Pchanges occurred in flavor attribute scores of meat soup from the Ax 20 group compared with the control even though most assessors preferred meat soup from the Ax 20 group. Overall, Ax-rich yeast in the diet improves broiler chicken meat quality.

  10. Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel.

    Science.gov (United States)

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

    2016-05-01

    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.

  11. Effect of Supplementing Spirulina on Live Performance, Carcass Composition and Meat Quality of Japanese Quail

    Directory of Open Access Journals (Sweden)

    Danny Swee Weng CHEONG

    2016-02-01

    Full Text Available This study was conducted to evaluate the effects of different levels of Spirulina (Arthrospira platensis inclusion in feed on live performance, carcass composition and meat quality of Japanese quails during growing stage to identify the best inclusion range for Japanese quails without affecting the growth and carcass parameters. Three hundred Japanese quails of 15 days of age were used in this experiment, randomly divided into 5 groups with 3 replication comprised of 30 males and 30 females. The quails were fed with a basal diet as a control and 4 levels of Spirulina inclusion diet 1, 2, 4 and 8 %. Diets were fed to birds from 15 days to 35 days of age. Body weight gain (BWG, Feed intake (FI, Feed conversion ratio (FCR and Mortality rate (MR were recorded weekly during the experiment. Carcass composition and meat quality tests were done after slaughtering. BWG, FI, FCR and MR were significantly different (p < 0.05 in the experiment. Carcass composition was found to be significantly different in the leg percentage (p < 0.05. Meat color and meat shear force value were also found to differ significantly (p < 0.05 with the Spirulina inclusion diet showing a better result than the control. Therefore, the result of this experiment suggests that diets up to 4 % of Spirulina achieve the best live performance, carcass composition and meat quality.

  12. The Effect of Phytoadditive Combination and Growth Performances and Meat Quality in Rainbow Trout (Oncorhychus mykiss

    Directory of Open Access Journals (Sweden)

    Erol-Florian Gabor

    2012-10-01

    Full Text Available Phytoadditives have been used for millennia in traditional human medicine but only recent in animals to improve the growth performances and to reduce disease outbreaks. The goal of the present experiment has been to determine the effect of phytoadditive combinations on growth performances and meat quality in rainbow trout (Oncorhychus mykiss. The phytoaditive combinations were represented by garlic (2% + ginger (1% – group 1E and oregano (1% and Echinacea (0.5% – group 2E. the dietary treatment with phytoadditive combinations led to a better body weight gain in all the experimental groups compared to the control. Also the specific growth rate and the FCR values were improved in the experimental groups, the best values being recorded in group 1E. the experimental groups also had a higher survival rate, the highest value being recorded in group 1E. meat quality was not significantly influenced by dietary treatment of phytoadditive combinations. The meat Selenium content significantly varied among all experimental groups, the highest value being recorded in group 1E and the lowest in the control group. Dietary treatment with phytoadditive combination had a positive influence on growth and consumption indices with no significant changes in meat quality but significantly influencing the meat Selenium content.

  13. Effect of Growth Enhancers on Quality of Chicken Meat During Cold Storage

    Directory of Open Access Journals (Sweden)

    Fatma H. Ali

    2010-07-01

    Full Text Available This study was conducted to assess the effect of some growth enhancers as dietary onion & garlic (Allium sativum and vitamin E supplementation with water on the meat quality parameters of broiler chicken. A total of 150 chicks were divided into 3 groups, 50 birds per treatment. The first group was fed control diet, the second group fed control diet supplemented with onion 2% and garlic 2% and the third group fed on control diet with vitamin E mixed with water. Birds were slaughtered at the end of the trial to evaluate pH , moisture content, cooking loss, shear force, instrumental color and fatty acids composition of refrigerated (5±1ºC for 6 days and frozen (3 and 6 months samples. There was a significant decrease in the mean pH, shear force, a*- and b*- values and cooking loss in samples from chicken dietary supplemented with onion & garlic, and also in chicken (supplemented with vitamin E mixed with water compared with the control. The mean moisture contents of chicken samples were not significantly influenced by the used growth enhancers. There was a numeric decrease in total saturated fatty acids (TSF % and an increase in total unsaturated fatty acids (TUS % in chicken samples (supplemented with vitamin E mixed with water than control and which supplemented with onion & garlic. Palmitic was the predominant saturated fatty acid, while oleic was the predominant unsaturated fatty acid. It could be concluded that the supplementation of onion & garlic and vitamin E improved chicken meat quality during refrigerated and frozen storage.

  14. Effect of season and stocking density during transport on carcass and meat quality of suckling lambs

    Directory of Open Access Journals (Sweden)

    M. Sanchez-Sanchez

    2013-05-01

    Full Text Available Many factors related to transport to abattoir affects meat quality, but scarce information is available in suckling lambs. Thus, the aim of this work was to evaluate the effects of season and stocking density on carcass and meat quality of suckling lambs during commercial transport to the abattoir. A factorial design (2 × 3 was used: two seasons (winter and summer and three stocking densities (SD; 0.08, 0.12 and 0.20 m2 animal-1. Meat quality variables were measured in the M. longissimus at 24 h post-mortem and after 5 days of refrigerated storage. Lambs transported in summer showed lower liver weight (p<0.001, h* (p<0.05, deoxymyoglobin content (p<0.001, pressed juice (p<0.01, shear force (p<0.001 and firmness (p<0.001, and higher initial pH (p<0.001, L*, b*, C* (p<0.001 and a* (p<0.01, as well as metmyoglobin and oxymyoglobin content (p<0.001, than those transported in winter. The effect of season was dependent on storage time, being colour changes more evident at 24 h than after 5 days of storage, whereas lipid oxidation was only observed in stored meat, which may be explain because the natural antioxidative system decreases with time after slaughter. Scarce effect of SD was found on the carcass and meat quality parameters, thus under our experimental conditions the three SD studied appear to be suitable for suckling lambs transport. However, both carcass and meat quality were within the normal commercial range.

  15. Comparison of a multispectral vision system and a colorimeter for the assessment of meat color

    DEFF Research Database (Denmark)

    Trinderup, Camilla Himmelstrup; Dahl, Anders Bjorholm; Jensen, Kirsten;

    2015-01-01

    The color assessment ability of a multispectral vision system is investigated by a comparison study with color measurements from a traditional colorimeter. The experiment involves fresh and processed meat samples. Meat is a complex material; heterogeneous with varying scattering and reflectance...... properties, so several factors can influence the instrumental assessment of meat color. In order to assess whether two methods are equivalent, the variation due to these factors must be taken into account. A statistical analysis was conducted and showed that on a calibration sheet the two instruments...... are equally capable of measuring color. Moreover the vision system provides a more color rich assessment of fresh meat samples with a glossier surface, than the colorimeter. Careful studies of the different sources of variation enable an assessment of the order of magnitude of the variability between methods...

  16. Credence quality coordination and consumers' willingness-to-pay for certified halal labelled meat.

    Science.gov (United States)

    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.

  17. The effect of Bovine Growth Hormone on Growth, Carcass Composition and Meat Quality of Dairy Heifers

    DEFF Research Database (Denmark)

    Vestergaard, Mogens; Sejrsen, Kristen; Foldager, John

    1993-01-01

    Our objective was to examine the effects of bovine growth hormone (bGH) on growth, carcass composition and meat quality of dairy heifers. Nine monozygotic twin pairs of Friesian or Red Danish cattle were used, and pair-fed diet consisting of grass silage, barley and soybean meal. Within each pair......, one animal was given daily subcutaneous injections of 20 IU of pituitary-derived bGH (15-20 mg), while the other animal was injected with saline (excipient). Treatments started at 179±2 kg body weight and lasted for 15.6 weeks. At slaughter, carcass composition and meat quality were analyzed. b......GH treatment increased gain by 8% (948 vs. 877 g/d; P meat in carcass and lean content of four main carcass cuts were on average increased by 2% (P

  18. Carcass characteristics and meat quality of heavy swine fed different citrus pulp levels

    Directory of Open Access Journals (Sweden)

    P.H. Watanabe

    2010-08-01

    Full Text Available An assay with 36 swine initially weighting 83.7±5.1kg body weight (BW was carried out to evaluate the effects of the use of different dietary citrus pulp levels, 0, 10%, 20%, and 30%, upon digestive organs weights, carcass characteristics, and meat quality of animals subjected to qualitative feed restriction program, and slaughtered at 130kg BW. Linear response (P0.05. Higher levels of citrus pulp neither decreased backfat thickness nor increased amount of lean meat, indicative that qualitative feed restriction was not efficient. Positive linear effect (P<0.05 on pH measured 24 hours after slaughter and negative linear effect (P<0.05 on color characteristics as function of citrus pulp dietary levels were verified. Citrus pulp addition in qualitative feed restriction program may not be effective. As no deleterious effects upon meat qualities were observed, citrus pulp can be used as an alternative feedstuff for finishing swine.

  19. Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.

    Science.gov (United States)

    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.

  20. Patent Assessment Quality

    DEFF Research Database (Denmark)

    Burke, Paul F.; Reitzig, Markus

    2006-01-01

    The increasing number of patent applications worldwide and the extension of patenting to the areas of software and business methods have triggered a debate on "patent quality". While patent quality may have various dimensions, this paper argues that consistency in the decision making on the side...... of the patent office is one important dimension, particularly in new patenting areas (emerging technologies). In order to understand whether patent offices appear capable of providing consistent assessments of a patent's technological quality in such novel industries from the beginning, we study the concordance...... of the European Patent Office's (EPO's) granting and opoposition decisions for individual patents. We use the historical example of biotech patens filed between 1978 until 1986, the early stage of the industry. Our results indicate that the EPO shows systematically different assessments of technological quality...

  1. Diet quality assessment indexes

    Directory of Open Access Journals (Sweden)

    Kênia Mara Baiocchi de Carvalho

    2014-10-01

    Full Text Available Various indices and scores based on admittedly healthy dietary patterns or food guides for the general population, or aiming at the prevention of diet-related diseases have been developed to assess diet quality. The four indices preferred by most studies are: the Diet Quality Index; the Healthy Eating Index; the Mediterranean Diet Score; and the Overall Nutritional Quality Index. Other instruments based on these indices have been developed and the words 'adapted', 'revised', or 'new version I, II or III' added to their names. Even validated indices usually find only modest associations between diet and risk of disease or death, raising questions about their limitations and the complexity associated with measuring the causal relationship between diet and health parameters. The objective of this review is to describe the main instruments used for assessing diet quality, and the applications and limitations related to their use and interpretation.

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

    Science.gov (United States)

    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 (pducks, but carcass yield of KND was significantly higher (pducks. 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 (pducks. 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.

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

    Science.gov (United States)

    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 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.

  4. Nondestructive Testing Techniques for Quality Detection of Meats%肉品品质的无损检测方法

    Institute of Scientific and Technical Information of China (English)

    孔宪琴

    2009-01-01

    At present, some foreign researchers of meat industry developed countries are studying and applying nondestructive testing techniques to detect meat quality. In our country, these techniques are seldom used besides some techniques using electromagnetic properties. This paper introduces some modern nondestructive testing techniques for quality detection of meat, such as Supersonic wave,electronic Nose, electromagnetic method, near infrared, Raman Spectroscopy and computer vision technology. These techniques can meet the requirements of high speed and high accuracy on line detection of meat. Besides, further research and possible applications are also discussed.

  5. Mapping carcass and meat quality QTL on Sus Scrofa chromosome 2 in commercial finishing pigs

    NARCIS (Netherlands)

    Heuven, H.C.M.; van Wijk, R.H.J.; Dibbits, B.; van Kampen, T.A.; Knol, E.F.

    2009-01-01

    Genet Sel Evol. 2009 Jan 5;41:4. Mapping carcass and meat quality QTL on Sus Scrofa chromosome 2 in commercial finishing pigs. Heuven HC, van Wijk RH, Dibbits B, van Kampen TA, Knol EF, Bovenhuis H. Animal Breeding and Genomics Centre, Wageningen University, Wageningen, The Netherlands. h.c.m.heuven

  6. Association of CRTC2 gene polymorphisms with growth and meat quality traits of Qinchuan cattle.

    Science.gov (United States)

    Xu, H C; Gui, L S; Song, N; Zhang, Y Y; Wang, H C; Zan, L S

    2015-10-21

    Growth and meat quality traits play important roles in the evaluation of cattle productivity and are influenced by genetic and environmental factors. CRTC2 is a recently discovered gene related to obesity that may influence fat deposition. The aim of the current study was to detect polymorphisms of bovine CRTC2 and explore their relationships to growth and meat quality in Qinchuan cattle. Three single nucleotide polymorphisms (SNPs); g.3001 C>T; g.3034 G>A; and g.3467 T>C, were identified from sequencing results of 422 Qinchuan cattle. The genotypic distributions of both g.3034 G>A and g.3467 T>C mutations were in agreement with Hardy-Weinberg equilibrium, (P 0.05), based on χ(2) test analysis. The SNPs g.3001 C>T and g.3034 G>A are missense mutations (Ser/Phe and Ser/Thr respectively). Additionally, SNPs g.3034 G>A and g.3467 T>C showed a medium polymorphism level (0.25 T showed a low polymorphism level (PIC meat quality traits in the Qinchuan cattle population (P cattle growth and meat quality, and suggest that CRTC2 is a potential candidate gene for marker-assisted selection in future breeding development programs for Qinchuan cattle.

  7. Relationships between Single Nucleotide Polymorphism Markers and Meat Quality Traits of Duroc Breeding Stocks in Korea.

    Science.gov (United States)

    Choi, J S; Jin, S K; Jeong, Y H; Jung, Y C; Jung, J H; Shim, K S; Choi, Y I

    2016-09-01

    This study was conducted to determine the relationships of five intragenic single nucleotide polymorphism (SNP) markers (protein kinase adenosine monophosphate-activated γ3 subunit [PRKAG3], fatty acid synthase [FASN], calpastatin [CAST], high mobility group AT-hook 1 [HMGA1], and melanocortin-4 receptor [MC4R]) and meat quality traits of Duroc breeding stocks in Korea. A total of 200 purebred Duroc gilts from 8 sires and 40 dams at 4 pig breeding farms from 2010 to 2011 reaching market weight (110 kg) were slaughtered and their carcasses were chilled overnight. Longissimus dorsi muscles were removed from the carcass after 24 h of slaughter and used to determine pork properties including carcass weight, backfat thickness, moisture, intramuscular fat, pH24h, shear force, redness, texture, and fatty acid composition. The PRKAG3, FASN, CAST, and MC4R gene SNPs were significantly associated with the meat quality traits (p<0.003). The meats of PRKAG3 (A 0.024/G 0.976) AA genotype had higher pH, redness and texture than those from PRKAG3 GG genotype. Meats of FASN (C 0.301/A 0.699) AA genotype had higher backfat thickness, texture, stearic acid, oleic acid and polyunsaturated fatty acid than FASN CC genotype. While the carcasses of CAST (A 0.373/G 0.627) AA genotype had thicker backfat, and lower shear force, palmitoleic acid and oleic acid content, they had higher stearic acid content than those from the CAST GG genotype. The MC4R (G 0.208/A 0.792) AA genotype were involved in increasing backfat thickness, carcass weight, moisture and saturated fatty acid content, and decreasing unsaturated fatty acid content in Duroc meat. These results indicated that the five SNP markers tested can be a help to select Duroc breed to improve carcass and meat quality properties in crossbred pigs.

  8. Effects of tannin-containing diets on small ruminant meat quality

    Directory of Open Access Journals (Sweden)

    V. Vasta

    2010-04-01

    Full Text Available Tannins are phenolic compounds present in several forages, tree leaves and by-products used for small ruminant feeding in the Mediterranean area. Although the effects of dietary tannins on small ruminant growth performances have been largely studied, only in the last ten years researchers have started to study the effects of tannins on meat quality. Meat from small ruminants given tanniniferous diets is lighter in colour compared to meat from animals given the same diets but in which the effects of tannins have been eliminated by the supplementation of polyethylene glycol. This result has been obtained with tannins from different feeds (carob pulp, acacia leaves or sulla fresh herbage. Recent in vitro studies seem to indicate that a possible effect of tannins on meat colour could be due to a reduced microbial biosynthesis of vitamin B12 which is a precursor for the synthesis of haeme pigments. Meat from lambs given carob contains less conjugated linoleic acid compared to meat from animals fed the same diet but supplemented with polyethylene glycol. A possible explanation of this result has been proposed recently after an in vitro experiment on linoleic acid isomerase; it has been shown that when cattle ruminal fluid is incubated with tannins exctracted from acacia, carob or quebracho, the conjugated linoleic acid formed from linoleic acid was lower compared to the mount of conjugated linoleic acid produced in tannin-free rumen fluid. Also, the ruminal biosynthesis of odour-active compounds seems to be affected by tanniniferous diets. This is the case of skatole (3-methylindole and indole which confer unpleasant flavour connotations to lamb meat.

  9. Physical and Microbiological Qualities of Kampong-Broiler Crossbred Chickens Meat Raised in Different Stocking Densities

    Directory of Open Access Journals (Sweden)

    C. A. Patria

    2016-12-01

    Full Text Available The crossbreeding between broiler and kampong chickens has been performed to develop a kampong-broiler strain chicken. The chicken stocking condition needs more attention as a part of animal welfare. This study was performed to identify the relationship between the stocking density and the stress based on Temperature Humidity Index (THI and the effect of stocking density on meat quality, i.e., physical, microbiological, and organoleptic. Ninety DOCs of Kampong-Broiler (KB were assigned into a completely randomized design with 3 treatments of stocking density  i.e., 8, 10, and 12 birds m-2. Each treatment was replicated 3 times. The experimental chickens were housed in 9 blocks of housing each with 1 x 1 m2 size. Data on physical and microbiology of meat qualities were analyzed with analysis of variance and continued with Duncan’s multiple range test. The organoleptic data were analyzed by using Kruskal-Wallis test. The result showed that the stocking density did not significantly affect the physical and hedonic quality of KB chicken’s breast. The stocking densities significantly affected (P<0.05 the microbiological variables of breast meat. The average value of THI during maintenance reached 28.98±1.25–29.33±1.32oC. The higher the animal density the higher the THI value that correlated to the stress condition. However, high stocking density did not affect the physical and hedonic quality of breast meat,  thus it can be accepted by the consumers. The higher the stocking density the higher the total plate count, Escherichia coli, and Staphylococcus aureus, without the presence of Salmonella sp. The meat quality of KB chickens raised in the stocking density of 10 birds m-2 meets the requirement of SNI 01-3924-2009.

  10. Effects of the Truck Suspension System on Animal Welfare, Carcass and Meat Quality Traits in Pigs

    Directory of Open Access Journals (Sweden)

    Filipe Antônio Dalla Costa

    2017-01-01

    Full Text Available The objective of this study was to assess the effects of two types of commercial suspension (leaf-spring (LS vs. air suspension (AS installed on two similar double-decked trucks on blood cortisol and lactate concentration, lairage behavior, carcass skin lesions and pork quality traits of 120 crossbred pigs. The suspension type neither influenced pig behaviour in lairage nor blood cortisol and lactate concentrations (p > 0.10. However, when compared with the AS suspension system, the use of LS increased the number of skin lesions in the back and thigh (p = 0.03 and p = 0.01, respectively and produced thigh with lower pHu (p < 0.001 and yellower colour (higher b* value; p = 0.03, and paler back muscles (subjective colour; p < 0.05, with a tendency to lower pH (p = 0.06. Therefore, the use air suspension system can improve carcass and meat quality traits of pigs transported to slaughter.

  11. Effects of high-voltage electrostatic fields on the quality of tilapia meat during refrigeration.

    Science.gov (United States)

    Hsieh, Chang-Wei; Lai, Cheng-Hung; Lee, Chia-Hsin; Ko, Wen-Ching

    2011-08-01

    Fresh fish is typically brought to market refrigerated at approximately 4 °C, R-storage. A storage method has been devised that combines refrigeration with a high-voltage electrostatic field (100 kV/m; E-storage). It was developed to improve the quality and prolong the shelf life of foods. This study investigated changes in the freshness of tilapia meat under E-storage conditions. The total viable count of tilapia reached 10⁷ CFU/g on the 7th d of refrigeration in R-storage. By the 6th d, K-value had increased from 20% to 61.7% for E-storage and to 94.7% for R-storage. Volatile basic nitrogen had increased from 12.54 mg/100 g to about 24.34 and 25.03 mg/100 g for R- and E-storage (on the 7th and 10th d), respectively. The sensory assessment also indicated that E-storage yielded an improvement in quality over that of R-storage. Practical application of the study model has the potential to prolong the freshness of fish.

  12. Proopiomelanocortin gene polymorphisms and its association with meat quality traits by ultrasound measurement in Chinese cattle.

    Science.gov (United States)

    Liu, Yongfeng; Zan, Linsen; Li, Linqiang; Xin, Yaping

    2013-10-15

    Ultrasound technology was used to measure live animal meat traits instead of true carcass meat traits for beef production and cattle breeding by an increasing number of institutions. In this study, we analyzed the association between genetic polymorphisms of proopiomelanocortin (POMC) and ultrasound measurement traits in Chinese cattle. Using direct DNA sequencing in 322 individuals of 7 different cattle subpopulation, 7 SNPs were identified for genotyping within 790bp region of intron 2 and exon 3 of POMC. 6586 T>G in intron 2 and 6769 C>T and 7216 C>T in exon 3 were significantly associated with ultrasound backfat thickness (UBF) (PT, 6706 T>C, 6796 C>T and 6810 C>T in exon 3 were significantly associated with ULMA (Pmeat in Chinese cattle breeding program. Following validation in other populations and breeds, these markers could be incorporated into breeding programs to increase the rate of improvement in carcass and meat quality traits.

  13. Genetic polymorphism of the CAPN1 gene is associated with meat quality traits in Japanese quail.

    Science.gov (United States)

    Rasouli, Z; Zerehdaran, S; Azari, M A; Shargh, M S

    2013-01-01

    1. The objective of the study was to investigate the polymorphisms in two regions of the calpain 1 (CAPN1) gene and their association with breast and thigh meat quality in Japanese quail (ultimate pH (pHu), lightness, redness, yellowness, drip loss, thawing-cooking loss, water holding capacity and shear force, SF). 2. Blood samples were collected randomly from 100 birds and DNA was extracted using a commercial kit. Genotypes were determined by PCR amplification followed by single-strand conformation polymorphism (SSCP) analysis. The effect of CAPN1 genotypes on meat quality traits were analysed using a general linear model (GLM) procedure. 3. Genotypes of the CAPN1 gene in the first region (217-bp) analysed were significantly associated with yellowness and SF. The TT genotype showed significantly higher yellowness and lower shear force (more tenderness) than CT and CC genotypes. Genotypes of the second region of the gene (intron 4, 800-bp) were significantly associated with pHu, redness and SF of the breast meat. The BB genotype showed significantly lower pHu and redness and higher SF (lower tenderness) than other genotypes. 4. Information on polymorphisms of the CAPN1 gene will eventually provide useful information for improving meat quality of Japanese quail through marker-assisted selection.

  14. Slaughter value and meat quality of berrichon du cher lambs in intensive housing system

    Directory of Open Access Journals (Sweden)

    Roman Niżnikowski

    2014-09-01

    Full Text Available Two-year study was carried out on 39 lambs (16 ewes and 23 rams of berrichon du cher breed in Grotkowo flock belonging to the Agricultural-Breeding Farm Żydowo. Lambs came from single (n = 28 and twin (n = 11 births and were born in the period from January to the end of February each year. The lambs were fed ad libitum using TMR mix. The animals were slaughtered at a body weight of 40 kg. The slaughter and carcass value and meat (mld quality were estimated. Ewes were characterised by better muscularity and better fat consistency but worse fat colour than rams (in EUROP classification. Slaughter value, measurements and primary cuts of the carcass, as well as chemical composition of meat (mld in lambs from single and twin births were levelled, except one fatty acid C22:5n3 which value was higher in twins. The obtained results generally showed a high quality of carcasses and meat of berrichon du cher lambs and indicating the possibility of producing good quality lambs for the meat using TMR feeding system ad libitum.

  15. Effect of adult weight and CT-based selection on rabbit meat quality

    Directory of Open Access Journals (Sweden)

    Zsolt Szendrő

    2010-01-01

    Full Text Available This study compared the meat quality of different genotypes. Maternal (M; adult weight/AW/=4.0-4.5kg; selected for the number of kits born alive, Pannon White (P; AW=4.3-4.8kg and Large type (L; AW=4.8-5.4kg rabbits were analysed. P and L genotypes were selected for carcass traits based on CT/Computer tomography/data. Rabbits were slaughtered at 11wk of age and hindleg (HL meat and M. Longissimus dorsi (LD were analysed for proximate composition and fatty acid (FA profile. Proximate composition was unaffected by the selection programme, even though the meat of P rabbits was leaner and had higher ash content (P<0.10. The LD meat of P rabbits exhibited significantly lower MUFA contents compared to M and L rabbits (25.4 vs 28.0 vs 27.7%; P<0.01 and higher PUFA content compared to M rabbits (31.9 vs 24.9%; P<0.05. This study revealed that long-term CT-based selection is effective in increasing meat leanness and PUFA content.

  16. Microbiological quality of fresh chicken breast meat after rosemary essential oil treatment and vacuum packaging

    Directory of Open Access Journals (Sweden)

    Jana Petrová

    2013-05-01

    Full Text Available The objective of the present research was to develop vacuum packaging incorporated with Rosmarinus officinalis L. essential oil treatment of fresh chicken breast meat. For this purpose, fresh chicken’s meat breast samples were divided into three groups. First group was kept as a control group with air packaging, others one was with vacuum packaging of samples and last one group was treated with rosemary essential oil. All fresh chickens’ breast meat samples were stored at 4°C and microbiological evaluation was conducted at intervals of 0, 4, 8, 12 and 16 days post-storage for lactic acid bacteria and Pseudomonas aeroginosa counts. Rosmarinus officinalis L. essential oil 2%, significantly reduced lactic acid bacteria and Pseudomonas aeroginosa counts in the fresh chickens breast meat samples. The results indicated that 2% essential oil improved the microbiological quality and prolonged the shelf-life of the fresh chicken’s breast meat to sixteen days of retail displayed at 4°C. The results obtained in this study point to the necessity of continuing investigations to determine the dose of rosemary preparations that would inhibit the growth of microflora being the most frequent cause of raw materials and products spoilage.

  17. Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities

    Directory of Open Access Journals (Sweden)

    Claudia Freitas Barbosa

    2013-10-01

    Full Text Available The objective of this work was to study the effect of blue light diffuser on the broiler stress control by measuring the occurrence of PSE meat just before slaughtering. Birds were divided into the following two groups before slaughter at the point of being hung on shackles: broiler group under low intensity blue light ambience (475, 17-20 lx and control group under white light (550-650nm, 321-332 lx. Birds' stressful conditions were measured by the occurrence of PSE meat. Breast fillets were classified as PSE meat based on pH ( 53.0. The fillet samples in the control group had the following characteristics: pHu=5.77, L* = 54.26 and b*= 6.27. The fillet samples from birds under blue light ambience had the following characteristics: pHu=5.81, L* = 52.86 and b* = 5.22 (p < 0.05. These results revealed that the treatment of blue light ambience just before slaughtering contributed to the alleviation of ante mortem stress of the birds, which was observed by a 14% decrease in the occurrence of PSE meat. Exposure to blue light just before slaughtering was shown to have potential to be used in modern slaughterhouses to offer a comfortable atmosphere, thereby maintaining breast meat quality.

  18. Studies on certain quality attributes of meat pickle prepared from spent chicken

    Directory of Open Access Journals (Sweden)

    Dilip Ranjan Nath

    2013-06-01

    Full Text Available Aim: An attempt was made to develop a desirable meat pickle from the less tender and low demand spent chicken meat with the prime objective of its better marketability and wider acceptability amongst the non-vegetarian masses. Materials and Methods: Lean of culled spent meat was marinated for overnight and then pressure cooked and fried with spices and condiments to prepare a shelf stable meat pickle. Proximate composition, pH, TBA Values, Total viable plate count, Counts for yeast and moulds and sensory quality of the pickles were studied as per standard procedure. Results: The mean per cent moisture, crude protein, ether extract and total ash contents were 61.89±0.12, 17.28±0.56, 14.65±0.16 and 3.35±0.17 respectively. The product pH and the yeast and mould counts though did not differ significantly amongst the storage periods, yet there were significant differences (p<0.01 in TBA and total viable plate count amongst the storage periods. Organoleptic studies with score card method recorded a progressive decrease in the mean panel scores along with the increased storage periods. Conclusion: The spent chicken meat pickle was found to be acceptable for consumption up-to 90 days of storage at room temperature. [Vet World 2013; 6(3.000: 156-158

  19. Meat quality and cut yield of pigs slaughtered over 100kg live weight

    Directory of Open Access Journals (Sweden)

    T.M. Bertol

    2015-08-01

    Full Text Available Meat quality and cut yield of pigs slaughtered between 100 and 150kg live weight were evaluated. Pigs (417 Agroceres PIC barrows and gilts were fed a daily allowance of 2.8kg per head from 80kg until 100.71±0.85, 118.58±0.99, 134.07±1.18 or 143.90±1.24kg live weight. Seventy-one pigs were used for the evaluation of primal and subprimal cuts. There was no interaction between sex and slaughter weight for any of the evaluated parameters. Ham, shoulder, and loin weights linearly increased (P<0.01; R2: 84.3-93.2% with increasing slaughter weight, which, however, had little effect on primal cuts meat yield. Increasing slaughter weight promoted a linear (P<0.05 and a quadratic (P<0.01 increase of red/green coordinate (a* value of the loin and ham, respectively. Shear force showed a quadratic response (P<0.05, with minimum value estimated at 122kg slaughter weight. It was concluded that, under the applied management, increasing slaughter weight increased the volume of meat, but had little effect on meat yield. The meat of pigs slaughtered at heavier weights showed more intense red color and the same intramuscular fat content as lighter pigs, while tenderness was slightly affected.

  20. Preliminary Results for Biochemical Profile Before Slaughtering and Meat Quality of Three Beef Commercial Hybrids

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    ALINA NARCISA POSTOLACHE

    2014-11-01

    Full Text Available This research is subscribed of an extensive project that has as main objective the production of crossbred specialized beef hybrids from reformed Romanian Black Spotted cattle's with bulls from breeds specialized for meat production (Blue Blanch Belgique, Aberdeen-Angus and Limousin. Averaged biochemical indicators analyzed showed a normal state of animal's health. The obtained half-breeds products (bulls were raised under semi-intensively conditions and slaughtered at 12 months of age. Live weight, back-fat thickness and carcass traits were significantly influenced by breed, all fat parameters being lower at this age than at standard minimum age of slaughter for meat production (18 months. Drip loss and chemical composition were similar for the breeds. The meat was lighter and pH24 values of longissimus muscle were between 5.57 and 5.64. Sensory panel tenderness and Warner-Bratzler shear force values indicated tougher meat at RBSxAA than at RBSxL1 or RBSxBBB. Differences in meat quality were probably due to the combined effects of brute chemical composition and pH dynamic during ripening. It is concluded that slaughtering steers at younger ages may require supplementary feeding, being recommended a slaughter age between 18 and 25 months old.

  1. Effects of pre-slaughter fasting on broiler welfare, meat quality, and intestinal integrity

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    REP Pereira

    2013-06-01

    Full Text Available The Brazilian Ministry of Agriculture (MAPA regulations establish 12 hours as the maximum pre-slaughter fasting period for broilers; however, many processing plants have considered this time is not sufficient, and consequently return the birds to the farms, with consequent economic losses and welfare problems. Therefore, it is necessary to investigate the possible effects of longer pre-slaughter fasting times. The objective of the present study was to evaluate the effect of pre-slaughter fasting times longer than those established by MAPA on broiler welfare, breast meat quality, and intestinal integrity. Forty 42-d-old broilers were submitted to different pre-slaughter fasting times: group I: 6 hours, group II 9h, group III 12h, and group IV 15h. Bird welfare was assessed before slaughter. After sacrifice, intestinal samples were collected to assess their morphology and morphometrics, and the Pectoralis major muscle was analyzed for pH and color. There was no influence (p>0.05 of treatments on breast muscle pH or color.There were no significant changes in intestinal morphometrics (p<0.05. Bird behavior was affected (p<0.05, suggesting that welfare was impaired as fasting time increased, but no differences in the analyzed parameters were detected between broilers fasted for 12 or 15 hours. It was concluded that the behavioral differences between birds fasted for 12 and 15 hours are not sufficient to assert that those fasted for 15 hours were in worse welfare conditions.

  2. Effects of the Truck Suspension System on Animal Welfare, Carcass and Meat Quality Traits in Pigs

    Science.gov (United States)

    Dalla Costa, Filipe Antônio; Lopes, Letícia S.; Dalla Costa, Osmar Antônio

    2017-01-01

    Simple Summary Transportation is a complex stressor in which animals are exposed to a series negatively stimuli, such as vibration, new environmental conditions, variation in temperature and humidity, social mixing, noises among other poor factors, which can result in welfare problems and economic losses such as increased skin lesions, poorer pork quality traits. Transport stress may be reduced through a vehicle suspension system that provides a much smoother ride during transport, and consequently is less aversive to pigs. However, air suspension systems are more expensive and have bigger maintenance costs. This increase in transportation cost must be supported by the benefits from improvements in quality of freight transport; otherwise, the truckers will be paying unnecessarily for a similar or equivalent ride quality. Thus, finishing pigs were assessed after transport to slaughter by the same two double-decked trucks using two types of commercial vehicle suspension, leaf-spring and air suspension, to compare effects on blood cortisol and lactate at exsanguination, behaviour during lairage, and carcass (skin lesions) and pork quality traits. The use of leaf-spring suspension system negatively affects the welfare of pigs due to the increased carcass damage and resulted in poorer pork quality traits. Abstract The objective of this study was to assess the effects of two types of commercial suspension (leaf-spring (LS) vs. air suspension (AS)) installed on two similar double-decked trucks on blood cortisol and lactate concentration, lairage behavior, carcass skin lesions and pork quality traits of 120 crossbred pigs. The suspension type neither influenced pig behaviour in lairage nor blood cortisol and lactate concentrations (p > 0.10). However, when compared with the AS suspension system, the use of LS increased the number of skin lesions in the back and thigh (p = 0.03 and p = 0.01, respectively) and produced thigh with lower pHu (p < 0.001) and yellower colour

  3. Comparative Exposure Assessment of ESBL-Producing Escherichia coli through Meat Consumption

    Science.gov (United States)

    Pielaat, Annemarie; Smid, Joost H.; van Duijkeren, Engeline; Vennemann, Francy B. C.; Wijnands, Lucas M.; Chardon, Jurgen E.

    2017-01-01

    The presence of extended-spectrum β-lactamase (ESBL) and plasmidic AmpC (pAmpC) producing Escherichia coli (EEC) in food animals, especially broilers, has become a major public health concern. The aim of the present study was to quantify the EEC exposure of humans in The Netherlands through the consumption of meat from different food animals. Calculations were done with a simplified Quantitative Microbiological Risk Assessment (QMRA) model. The model took the effect of pre-retail processing, storage at the consumers home and preparation in the kitchen (cross-contamination and heating) on EEC numbers on/in the raw meat products into account. The contribution of beef products (78%) to the total EEC exposure of the Dutch population through the consumption of meat was much higher than for chicken (18%), pork (4.5%), veal (0.1%) and lamb (0%). After slaughter, chicken meat accounted for 97% of total EEC load on meat, but chicken meat experienced a relatively large effect of heating during food preparation. Exposure via consumption of filet americain (a minced beef product consumed raw) was predicted to be highest (61% of total EEC exposure), followed by chicken fillet (13%). It was estimated that only 18% of EEC exposure occurred via cross-contamination during preparation in the kitchen, which was the only route by which EEC survived for surface-contaminated products. Sensitivity analysis showed that model output is not sensitive for most parameters. However, EEC concentration on meat other than chicken meat was an important data gap. In conclusion, the model assessed that consumption of beef products led to a higher exposure to EEC than chicken products, although the prevalence of EEC on raw chicken meat was much higher than on beef. The (relative) risk of this exposure for public health is yet unknown given the lack of a modelling framework and of exposure studies for other potential transmission routes. PMID:28056081

  4. An outline of a risk assessment-based system of meat safety assurance and its future prospects.

    Science.gov (United States)

    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

  5. Quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage

    Directory of Open Access Journals (Sweden)

    Yoottana Polpara

    2008-04-01

    Full Text Available The quality characteristics of three groups of goat meat obtained from one year and three years old Anglonubian crossed native, and culled Saanen crossed native were investigated. Significant differences in fat, ash and total collagen content, were observed among groups of goat meat (P0.05 during storage. The influence of groups of goat meat on TBARS value was significantly observed (P<0.05 when processed in water and brine. Massaman curry could reduce the change in TBARS value of canned goat meat during storage. The results based on texture, color and lipid oxidation suggested that there were no significant differences between the groups of goat meat from 3 years Anglonubian crossed native and 7 years Saanen crossed native for being processed in canned goat meat curry products.

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

    Science.gov (United States)

    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.

  7. Significance of pH-value for meat quality of broilers: Influence of breed lines

    Directory of Open Access Journals (Sweden)

    Ristic M.

    2013-01-01

    Full Text Available For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material were recorded shortly after slaughtering (15 min p.m. and differences between breeding line and gender were found (n=5109. The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10. There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ≤ 5.8 (PSE, 5.9-6.2 (standard meat properties and ≥ 6.3 (DFD. This classification is not to be compared to the deviation of pork.

  8. QUALITY AND SHELF LIFE EVALUATION OF NUGGETS PREPARED FROM SPENT DUCK AND SPENT HEN MEAT

    Directory of Open Access Journals (Sweden)

    Rajesh Kumar

    2015-12-01

    Full Text Available A study was conducted to compare the quality of nuggets prepared from spent hen and duck meat. The cooked nuggets were analyzed for pH, thiobarbituric acid (TBA, tyrosine value (TV, moisture, fat, protein, total plate count (TPC and sensory evaluations. Nuggets prepared from spent hen meat showed significantly higher (p<0.05 moisture content however pH, fat and protein content were significantly higher (p<0.05 in duck nuggets. TBA values, TVs and (TPC were highest in duck nuggets but were within the acceptable level up to 7th day of refrigerated storage (4±1°C in both types of nuggets. Both nuggets maintain their sensory quality up to 7th day of refrigeration storage but spent hen nuggets were preferred by consumers compared to nuggets prepared from spent duck meat. Result of the study indicated that, despite the comparative differences among these nuggets, spent duck and hen meat could be used for preparation of nutritionally rich and acceptable nuggets.

  9. Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat.

    Science.gov (United States)

    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.

  10. A comparative risk assessment for Listeria monocytogenes in prepackaged versus retail-sliced deli meat.

    Science.gov (United States)

    Endrikat, Sarah; Gallagher, Daniel; Pouillot, Régis; Hicks Quesenberry, Heather; Labarre, David; Schroeder, Carl M; Kause, Janell

    2010-04-01

    Deli meat was ranked as the highest-risk ready-to-eat food vehicle of Listeria monocytogenes within the 2003 U.S. Food and Drug Administration and U.S. Department of Agriculture, Food Safety and Inspection Service risk assessment. The comparative risk of L. monocytogenes in retail-sliced versus prepackaged deli meats was evaluated with a modified version of this model. Other research has found that retail-sliced deli meats have both higher prevalence and levels of L. monocytogenes than have product sliced and packaged at the manufacturer level. The updated risk assessment model considered slicing location as well as the use of growth inhibitors. The per annum comparative risk ratio for the number of deaths from retail-sliced versus prepackaged deli meats was found to be 4.89, and the per-serving comparative risk ratio was 4.27. There was a significant interaction between the use of growth inhibitors and slicing location. Almost 70% of the estimated deaths occurred from retail-sliced product that did not possess a growth inhibitor. A sensitivity analysis, assessing the effect of the model's consumer storage time and shelf life assumptions, found that even if retail-sliced deli meats were stored for a quarter of the time prepackaged deli meats were stored, retail-sliced product is 1.7 times more likely to result in death from listeriosis. Sensitivity analysis also showed that the shelf life assumption had little effect on the comparative risk ratio.

  11. THE EFFECT OF FERMENTED OIL PALM FRONDS IN DIET ON BODY WEIGHT GAIN AND MEAT QUALITY OF GOAT

    OpenAIRE

    E. Musnandar; A. Hamidah; R. A. Muthalib

    2014-01-01

    The aims of study were to evaluate the use of fermented of oil palm fronds (FOPF) on body weight gain and meat quality of goat. This experiment was arranged in Completely Randomized Design with 3 treatments i.e. R1 (grass 0%: FOPF 100%), R2 (grass 50%: FOPF 50%) and R3 (grass 100%: FOPF 0%) and 5 replications. The parameters of the study were feed intake, average daily gain (ADG), weight and percentage of carcass and meat quality. The results indicated that feed intake and meat quality of goa...

  12. Effect of hesperidin dietary supplementation on growth performance, carcass traits and meat quality of rabbits

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    P.E. Simitzis

    2014-06-01

    Full Text Available An experiment was conducted to examine the dose effects of hesperidin dietary supplementation on fattening rabbits’ growth performance, as well as carcass and meat quality characteristics. Forty-eight Hyla hybrid male weaned (35 d old rabbits were purchased and randomly assigned to 3 dietary groups of 16 rabbits each and fed diets supplemented with the antioxidant hesperidin at 0, 1 and 2 g/kg feed. At 80 d of age, the rabbits were slaughtered and samples of Longissimus lumborum (LL muscle were used to estimate meat quality traits. No significant differences were observed in body weight at the age of 80 d, feed conversion rate (35 to 80 d, or organ weights among the 3 groups. The pH, colour, percentage of released water, shear force values and intramuscular fat content of LL muscle were not significantly influenced by the dietary treatment. Hesperidin dietary supplementation at both levels reduced the polyunsaturated fatty acids (PUFAs, mainly arachidonic (C20:4n-6, docosapentaenoic (C22:5n-3 and eicosapentaenoic (C20:5n-3 (only at 2 g/kg, and PUFA/SFA ratio (P<0.01. Based on the malondialdehyde (MDA values, hesperidin inclusion did not influence meat antioxidant status during the 9-d refrigerated storage at 4°C. Thus, we may conclude that dietary supplementation with hesperidin at the selected concentration levels did not generally influence growth performance, carcass traits, meat quality or antioxidant capacity in fattening rabbits, although meat values for PUFAs appeared to be decreased.

  13. Meat quality of veal: Discriminatory ability of weaning status

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    M. Pateiro

    2013-11-01

    Full Text Available The physicochemical and fatty acid compositions of meat from 81 calves were measured in order to prove whether the extension of suckling period could distinguish “Normal” from “Suprema” class calves. Three groups of animals were investigated depending on their weaning status: NW (animals were milk-fed until seven months, W1 and W2 (animals which were weaned at different ages and reared either in family farms or in feedlot, respectively. There was no difference among animals in relation to the main components (moisture, protein and ash. Significant differences (p<0.05 were found regarding intramuscular fat; the contents were higher in animals weaned at early ages. Color and texture parameters were significantly affected by weaning status. The intramuscular fatty acid composition in the three types of animals showed that saturated fatty acids were the predominant ones in the three groups with values ranging between 48.71% and 49.52% of total methyl esters. Significant differences (p<0.001 were found depending on weaning status in linolenic acid and in the n-6/n-3 ratio, obtaining the highest values in NW animals. Factor analysis method using principal component was applied to the data. The data matrix constructed was subjected to a canonical discriminant analysis in order to classify the NW, W1 and W2 groups. These results showed that 96.6% for the NW group, and 66.7% and 82.4% for W1 and W2 groups respectively, were correctly classified.

  14. A portable device for rapid nondestructive detection of fresh meat quality

    Science.gov (United States)

    Lin, Wan; Peng, Yankun

    2014-05-01

    Quality attributes of fresh meat influence nutritional value and consumers' purchasing power. In order to meet the demand of inspection department for portable device, a rapid and nondestructive detection device for fresh meat quality based on ARM (Advanced RISC Machines) processor and VIS/NIR technology was designed. Working principal, hardware composition, software system and functional test were introduced. Hardware system consisted of ARM processing unit, light source unit, detection probe unit, spectral data acquisition unit, LCD (Liquid Crystal Display) touch screen display unit, power unit and the cooling unit. Linux operating system and quality parameters acquisition processing application were designed. This system has realized collecting spectral signal, storing, displaying and processing as integration with the weight of 3.5 kg. 40 pieces of beef were used in experiment to validate the stability and reliability. The results indicated that prediction model developed using PLSR method using SNV as pre-processing method had good performance, with the correlation coefficient of 0.90 and root mean square error of 1.56 for validation set for L*, 0.95 and 1.74 for a*,0.94 and 0.59 for b*, 0.88 and 0.13 for pH, 0.79 and 12.46 for tenderness, 0.89 and 0.91 for water content, respectively. The experimental result shows that this device can be a useful tool for detecting quality of meat.

  15. Meat science and muscle biology symposium: In utero factors that influence postnatal muscle growth, carcass composition, and meat quality

    Science.gov (United States)

    The Meat Science and Muscle Biology Symposium titled “In utero factors that influence postnatal muscle growth, carcass composition, and meat quality” was held at the Joint Annual Meeting in Phoenix, AZ, July 15 to 19, 2012. The goal of this symposium was to highlight research on the impact of fetal...

  16. Influence of immunocastration (Bopriva® in weight gain, carcass characteristics and meat quality of Nellore

    Directory of Open Access Journals (Sweden)

    Nayara Andreo

    2014-02-01

    Full Text Available The objective of this study was evaluate the effects of immunocastration on body weight gain, carcass characteristics and meat quality of Nellore beef cattle. Eighty Nellore beef cattle, with initial body weight of 357±8.63 kg, were placed in feedlots and distributed in two treatments (40 animals per treatments as follow: one - non-vaccinated bulls and two - immunocastrated bulls (Bopriva®, Pfizer Animal Health. The animals placed on treatment two were vaccinated in two doses, first application 30 days before they arrive on the feedlots and second on the day they arrive on feedlots. After 67 days of experimental period, was calculated the daily gain of live weight in kg/day of the 80 animals and selected 20 animals from each treatment for the slaughter and carcass evaluations, and ten from each group for the meat analyzes. The data were submitted to analysis of variance. Immunocastrated animals showed lower daily weight gain, hot carcass weight, carcass yield, pH, leg thickness, muscle depth, loin muscle area, carcass muscle percentage, shear force and moisture. However, this animals had higher concentration of lactate and cortisol blood, chest depth, fat thickness, finishing degree, a *, b * and c*, liquid loss in thawing process, myofibrillar fragmentation index and ether extract of meat when compared to non-vaccinated bulss. The immunocastration (Bopriva® is an alternative for improving the quality of meat by the higher fat deposition and by the reduction of the shear force of the meat when compared to non-vaccinated bulls.

  17. Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age.

    Science.gov (United States)

    Berge, P; Lepetit, J; Renerre, M; Touraille, C

    1997-02-01

    Meat quality traits were determined in the major muscles of the emu (Dromaius novaehollandiae) at different slaughter ages (6, 10, 14, 17 or ≥20 months). A mean ultimate pH value of 5.5 was reached within around 3 h post mortem, but this value was 6.1 in animals that had suffered a preslaughter stress (transportation and fasting). The collagen and pigment contents varied widely among the muscles. The protein and pigment contents increased with animal age, but this effect was perceptible only between 6 and 14 months. The other chemical constituents were little affected by muscle type or animal age. The intense red colour of emu meat, due to a high pigment content, was very sensitive to oxidation, thus limiting the storage of fresh meat under aerobic conditions to short periods of time. Despite a rapid post-mortem tenderization (≤24 h), the residual myofibrillar strength obtained after extended ageing remained intermediate between those reported for chicken and beef. The tenderness of meat, cooked to 60 °C, differed between muscles and decreased with increasing age, thus reflecting the changes occuring in the concentration and in the heat stability of the intramuscular connective tissue.

  18. Meat quality of suckling lambs supplemented with contents of crude glycerin in creep feeding

    Directory of Open Access Journals (Sweden)

    Ana Carolina Ribeiro Sanquetta de Pellegrin

    2014-10-01

    Full Text Available The objective of this research was to evaluate the effect of crude glycerin in the supplement provided in creep feeding on the physico-chemical and sensory characteristics of meat from suckling lambs kept in pasture ryegrass. Thirty two suckling lambs, sixteen male and sixteen female, were distributed into 4 diets with different concentrations of crude glycerin: 0, 10, 20 and 30% crude glycerin, in the replacement of corn, in the isoproteic supplement (18% CP provided daily in amounts equivalent to 2% of body weight. The experimental design was randomized blocks, with each variable data submitted to analysis of variance at 5% significance and the significant results subjected to regression analysis. There was no effect (P>0,05 of contents of crude glycerin on the chemical composition and cholesterol content of lamb meat. On the other hand, there was increased linearly (P>0,05 pH and cooking losses by the use of crude glycerin. No influence (P>0,05 of crude glycerin concentration on the texture profile analysis (TPA, sensorial analysis by triangular test and even when was evaluated attributes color, tenderness and juiciness of lamb meat. Up to 30% of crude glycerin in the supplement provided in creep feeding for suckling lambs grazing ryegrass do not compromise the physical-chemical and sensorial quality of the lamb meat.

  19. Physico-chemical, sensory and microbial quality of chicken meat chips

    Directory of Open Access Journals (Sweden)

    N. Devalakshmi

    2010-08-01

    Full Text Available Chicken meat chips with different extenders (Bengal gram flour, Black gram flour and cooked mashed potato each at 15% level and control were prepared and stored up to 8 weeks both at ambient (37+2°C and refrigerated (7+ 1°C temperature. The samples were analyzed for physical, chemical, microbiological and sensory quality characteristics. [Vet World 2010; 3(4.000: 182-184

  20. Dietary Supplementation of Oregano and Sage Dried Leaves on Performances and Meat Quality of Rabbits

    Institute of Scientific and Technical Information of China (English)

    Luca Rotolo; Francesco Gai; Silvana Nicola; Ivo Zoccarato; Alberto Brugiapaglia; Laura Gasco

    2013-01-01

    The aim of this research was to evaluate the dietary supplementation 1% (w/w) of oregano and sage dried leaves on performances and meat quality of broiler rabbits. A feeding trial, which lasted 48 d, was carried out on 105 male Bianca Italiana rabbits randomly divided in seven groups and fed ad libitum. At the end of the trial ten animals per group were slaughtered and samples of dorsal muscle were taken in order to perform laboratory analysis. Mortality rate did not statistically differ between groups. Growth performances of animals fed diets supplemented with aromatic plants were higher (P<0.05) than those of animals of control group, whereas carcass parameters were not affected by treatments excepting for the slaughter weight that showed the same trend as growth performances. Meat quality traits, oxidative lipid stability and fatty acid proifle were not inlfuenced by aromatic plant supplementation. In conclusion, oregano and sage in form of dried leaves can be used in rabbit without adverse effects on performance, carcass characteristics and meat quality traits.

  1. Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake.

    Science.gov (United States)

    Santos, Rozilda da Conceição Dos; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; Lima, Elizanne de Moura; Carvalho, Francisco Fernando Ramos de

    2016-11-17

    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. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (Pkernel inclusion in the diet. There was not 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 (P0.05). The sarcomere length decreased linearly (Pkernel 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.

  2. Mapping carcass and meat quality QTL on Sus Scrofa chromosome 2 in commercial finishing pigs

    Directory of Open Access Journals (Sweden)

    van Kampen Tony A

    2009-01-01

    Full Text Available Abstract Quantitative trait loci (QTL affecting carcass and meat quality located on SSC2 were identified using variance component methods. A large number of traits involved in meat and carcass quality was detected in a commercial crossbred population: 1855 pigs sired by 17 boars from a synthetic line, which where homozygous (A/A for IGF2. Using combined linkage and linkage disequilibrium mapping (LDLA, several QTL significantly affecting loin muscle mass, ham weight and ham muscles (outer ham and knuckle ham and meat quality traits, such as Minolta-L* and -b*, ultimate pH and Japanese colour score were detected. These results agreed well with previous QTL-studies involving SSC2. Since our study is carried out on crossbreds, different QTL may be segregating in the parental lines. To address this question, we compared models with a single QTL-variance component with models allowing for separate sire and dam QTL-variance components. The same QTL were identified using a single QTL variance component model compared to a model allowing for separate variances with minor differences with respect to QTL location. However, the variance component method made it possible to detect QTL segregating in the paternal line (e.g. HAMB, the maternal lines (e.g. Ham or in both (e.g. pHu. Combining association and linkage information among haplotypes improved slightly the significance of the QTL compared to an analysis using linkage information only.

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

    Science.gov (United States)

    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). 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). These results suggest that BL better improves meat quality of Arbor Acre broilers by elevating antioxidative capacity than does RL.

  4. Effects of different production systems on carcass and meat quality of sheep and lamb from Western Balkan and Norway

    OpenAIRE

    Bjelanovic, Milena; Grabez, Vladana; Vucic, Goran; Martinovic, Aleksandra; Lima, Lene Ruud; Markovic, Bozidarka; Egelandsdal, Bjørg

    2015-01-01

    The identification of meat quality characteristics from selected breeds grazing in specific regions is particularly relevant to achieve a marketing advantage. Longisimus thoracis at lumborum (LTL) from the indigenous Western Balkan (WB) sheep - VlašićkaPramenka (VP) sheep and lambs, and Pivska Pramenka (PP) sheep grazing in Bosnia & Herzegovina (B&H) and Montenegro (MN), respectively, was compared regarding carcass and meat qualities to the crossbred Norweg...

  5. Implementation of quality systems by Mexican exporters of processed meat.

    Science.gov (United States)

    Maldonado-Siman, E; Bernal-Alcántara, R; Cadena-Meneses, J A; Altamirano-Cárdenas, J R; Martinez-Hernández, P A

    2014-12-01

    Requirements of hazard analysis and critical control points (HACCP) are becoming essential for international trade in food commodities as a safety assurance component. This research reports the level of the adoption of ISO 9000 and the HACCP system by Federal Inspection Type (TIF) pork-exporting enterprises. Implementation and operating costs are reported as well as the benefits involved in this food industry process. In Mexico, there are 97 companies classified as TIF enterprises, and 22 are registered as exporters of processed pork with the National Services for Safety and Quality and Animal Health of the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food. Surveys were administered to 22 companies, with a 95.2% response rate. Enterprise characteristics were evaluated, as well as their operating activities. Fieldwork consisted of administering structured questionnaires to TIF exporters. All the surveyed enterprises had implemented HACCP, whereas the ISO 9000 regulation was applied in only 30%. Of total production, 75% is exported to 13 countries, and 25% goes to the Mexican market niche. Results indicate that the main factors for adopting HACCP are related to accessibility to international markets, improving quality, and reducing product quality audits by customers. The results also indicated that staff training was the most important issue. Microbiological testing was the highest cost of the operation. The main benefits reported were related to better access to international markets and a considerable reduction in microbial counts. This study shows the willingness of Mexican pork processors to implement food safety protocols for producing safe and quality products to compete in the international food trade.

  6. Correlation analysis of relationships between polymorphisms of high quality chicken myogenin gene and slaughter and meat quality traits

    Institute of Scientific and Technical Information of China (English)

    Qiong WANG; Chaowu YANG; Yiping LIU; Xiaosong JIANG; Huarui DU; Mohan QIU; Qing ZHU

    2008-01-01

    In this study, PCR-SSCP technique was de-signed to investigate the effect of the myogenin (MyoG) gene on quality of chicken meat (developed by Sichuan Dahen Poultry Breeding Company using local breeds). Four muta-tions at base position in the promoter region were detected among individuals in each line, i.e. T/C in locus A, and T/A, T/C and A/G in locus B. Least squares analysis showed that there was a significant difference between genotype and breast muscle percentage and some carcass traits (P0.05) was detected in the other traits. It was concluded that the MyoG gene is the major gene affecting the muscle fiber traits of chicken or it links with the candidate gene, and the mutation can be used as the molecular genetic marker to select the chickens for meat quality traits.

  7. Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

    Directory of Open Access Journals (Sweden)

    A. Dalle Zotte

    2016-06-01

    Full Text Available The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing breeds, several parity orders (P: 1, 2, ≥3, gender (G, and 2 slaughter seasons (SS: spring, summer in an organic production system. The effect of storage time (ST at frozen state (2 mo at –20°C of Longissimus lumborum (LL meat was also evaluated. Animals were slaughtered when they reached 2.8 kg of live weight. Then, pH and L*a*b* colour values of Biceps femoris (BF and LL muscles, water loss and Warner-Bratzler shear force of LL and hind leg (HL meat, and the fibre typing and enzymatic activity of LL muscle were analysed. LL meat from females showed higher b* values than males (0.04 vs. –1.25; P<0.05. Significant (P<0.05 SB×P, SB×G and P×G interactions were observed for the b* value of LL: VB and BF crossbreds presented a higher b* value when born as P≥3 and P2 respectively, VB females showed higher b* value than VB males, and P2 and P≥3 produced males with a significantly lower b* value. HL thawing losses were significantly (P<0.05 higher in rabbits slaughtered in summer than in those slaughtered in spring, whereas the opposite result was obtained for LL meat (P<0.01. Cooking loss of LL meat was significantly lower in P2 group than P≥3 group (P<0.05. The lactate dehydrogenase activity in LL muscle was higher in VB than in BF crossbreds (930 vs. 830 IU; P<0.05, albeit not supported by differences in fibre type distribution. The ST significantly (P<0.01 reduced pH, a* and b* colour values, and increased lightness of LL meat. It was concluded that the crossbreeds derived from VB and BF genotypes and farmed organically did not show remarkable sexual dimorphism, considering their elder slaughter age than rabbits reared under intensive conditions. Physical quality of meat was mainly affected by slaughter season, indicating

  8. EFFECT OF SELENIUM SUPPLEMENTATION ON PIG PRODUCTION PROPERTIES, ANTIOXIDANT STATUS AND MEAT QUALITY

    Directory of Open Access Journals (Sweden)

    Tomislav Šperanda

    2013-12-01

    Full Text Available Food containing functional ingredients to achieve a positive effect on health and reducing the risk of infection is increasing production. It is also very important to improve the quality of pork with respect to change the genetic makeup of pigs that raised leanness, being inversely correlated with the quality of meat. This study monitored the effectiveness of addition of higher doses of organic selenium in the diet of fattening pigs in relation to their growth, immunity, antioxidant power, the quality of meat and possibility of meat enriching with selenium. The experiment was carried out on 100 pigs (crossbred WJxSLxP of both sexes, from 28 kg to 98 kg body weight during a period of 98 days. Piglets fed the finished feed mixture for fattening up to 60 kg (ST-1 and a mixture for fattening up to 100 kg (DM-2 in addition, by the groups as follows: K-0. 3 mg/kg organic selenium, P1-0.5 mg/kg inorganic selenium, P2-0.5 mg/kg organic selenium, P3-0.5 mg/ kg organic selenium +0.2% zeolite clinoptilolite treated vibrotehnology and P4-gradual increase in selenium so that the concentration of the last month was 0.7 mg/ kg diet of organic selenium. All groups of pigs fed high concentration of organic selenium had a higher proportion of lymphocytes, especially CD4 T lymphocytes. Glutathione peroxidase activity was higher in all groups fed elevated selenium levels and significantly higher in the P3 and P4 groups 71st and 98th days of the trials. Glutathione reductase was significantly higher in the P3 and P4 group 98th days compared to the control. Antioxidant indicators suggested increased antioxidant protection in groups supplemented with 0.5 ppm organic selenium and selenium formulations of the same with the addition of zeolite under stress intensive pig production. No differences were found in the products of lipid peroxidation (TBARS in raw meat or in meat after a week in refrigerator storage. By histological examination statistically higher level of

  9. Effect of ash content on protein quality of meat and bone meal.

    Science.gov (United States)

    Shirley, R B; Parsons, C M

    2001-05-01

    The effect of ash concentration on amino acid (AA) composition, true AA digestibility, and protein efficiency ratio (PER; weight gain per unit of protein intake) of meat and bone meal (MBM) was evaluated. Commercially rendered MBM samples containing 16 to 44% ash were obtained from two sources. Additional samples of MBM varying in ash from 9 to 63% were obtained by chloroform floatation or lab screening of a beef crax sample. Protein quality of selected MBM samples was assessed by determining true AA digestibility using the precision-fed cecectomized rooster assay and by a PER chick growth assay wherein chicks were fed 10% CP diets containing a MBM as the only source of dietary protein from 8 to 18 d of age. Increases in Ala, Pro, Gly, and Arg as a percentage of CP were observed in all MBM samples as ash percentage increased, with Pro and Gly accounting for most of the increase. In contrast, the levels (% of CP) of all essential AA, other than Arg, decreased as ash level increased. For example, Lys concentrations per unit of CP decreased from 5.7 to 4.0% as ash increased from 9 to 63%. There was little or no effect of ash content on AA digestibility of MBM varying in ash from 9 to 44%. The PER of MBM markedly decreased from 3.34 to 0.72 as ash increased from 16 to 44%, and most of the effects of ash on PER were not due to differences in dietary Ca and P levels. The results indicate that the reduction in protein quality of MBM as ash content increases is almost entirely due to a decrease in analyzed essential AA per unit of CP, not a decrease in digestibility of AA.

  10. Genome-wide association study identifies loci and candidate genes for meat quality traits in Simmental beef cattle.

    Science.gov (United States)

    Xia, Jiangwei; Qi, Xin; Wu, Yang; Zhu, Bo; Xu, Lingyang; Zhang, Lupei; Gao, Xue; Chen, Yan; Li, Junya; Gao, Huijiang

    2016-06-01

    Improving meat quality is the best way to enhance profitability and strengthen competitiveness in beef industry. Identification of genetic variants that control beef quality traits can help breeders design optimal breeding programs to achieve this goal. We carried out a genome-wide association study for meat quality traits in 1141 Simmental cattle using the Illumina Bovine HD 770K SNP array to identify the candidate genes and genomic regions associated with meat quality traits for beef cattle, including fat color, meat color, marbling score, longissimus muscle area, and shear force. In our study, we identified twenty significant single-nucleotide polymorphisms (SNPs) (p meat quality traits. Notably, we observed several SNPs were in or near eleven genes which have been reported previously, including TMEM236, SORL1, TRDN, S100A10, AP2S1, KCTD16, LOC506594, DHX15, LAMA4, PREX1, and BRINP3. We identified a haplotype block on BTA13 containing five significant SNPs associated with fat color trait. We also found one of 19 SNPs was associated with multiple traits (shear force and longissimus muscle area) on BTA7. Our results offer valuable insights to further explore the potential mechanism of meat quality traits in Simmental beef cattle.

  11. Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat.

    Science.gov (United States)

    Brenesselová, Martina; Koréneková, Beáta; Mačanga, Ján; Marcinčák, Slavomír; Jevinová, Pavlína; Pipová, Monika; Turek, Peter

    2015-03-01

    In this study, the effects of vacuum packaging conditions on the concentrations of lactic acid, malondialdehyde, pH, microbial and sensory analysis were determined during chilled storage of ostrich meat. Meat was packed as follows: vacuum packed from 1st day (VP-1), vacuum packed from 3rd day (VP-3) and non-vacuum packed (NVP). Analysis were performed at 1st, 7th, 14th, 21st day after slaughter. Meat consisted of 74.69% water, 2.29% fats, 20.95% proteins. Package conditions had significant effect on the pH (NVP: 6.54 on the 14th day, VP-1: 6.05 and VP-3: 6.07 on the 21th day p<0.001), amount of malondialdehyde (NVP: 8.62mg/kg on the 14th day; VP-1: 1.95 and VP-3: 2.55 on the 21th day; p<0.001) and total microbial count (NVP: 7.4 log CFU/g on the 14th day; VP-1: 6.7 and VP-3: 6.8 on the 21th day p<0.01). Based on these results we can assess that vacuum packed from 1st day is necessary for the 21 days storage of ostrich meat.

  12. Effects of Chia (Salvia hispanica L. seed supplementation on rabbit meat quality, oxidative stability and sensory traits

    Directory of Open Access Journals (Sweden)

    Paolo Cornale

    2010-02-01

    Full Text Available Chia (Salvia hispanica L. seed (SHS dietary supplementation is effective in improving the nutritional quality of rabbit meat for consumers and could contribute to the novel concept of “functional food” in human nutrition. A trial has been conducted in order to verify the effects of three levels (0, 10, or 15% of SHS inclusion in a rabbit diet on the meat quality, oxidative stability and sensory traits. The dietary treatment did not induce any differences in the ultimate pH, chemical composition, drip losses of the longissimus dorsi muscle or the initial and ultimate pH of the biceps femoris muscle, but the SHS supplementation increased cooking losses of the rabbit meat. The inclusion of SHS also reduced oxidative stability during meat storage. No adverse effects were observed on the meat quality or customer acceptability. The inclusion of SHS in rabbit diets, which is effective in improving the n-3 polyunsaturated fatty acids content of meat, increased the lipid oxidation in the hind leg meat. An improvement in tissue oxidative stability could be obtained by feeding rabbits with higher levels of antioxidants.

  13. Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality

    Directory of Open Access Journals (Sweden)

    Louise Manha Peres

    2014-07-01

    Full Text Available The objective of this study was to evaluate the consequences of low or high stress during pre-slaughter handling of pigs on their carcass and meat quality. Forty-four animals of a commercial lineage, with an average weight of 107.23±5.23 kg, were used. At lairage the animals were randomly divided into two groups, the least and the most stressed. At slaughter, during bleeding, blood samples were collected for later cortisol and lactate tests. Forty-five minutes after slaughter the initial pH of th carcasses was measured and samples of the semitendinosus muscle were collected for R-value calculation. After 24 hours of cooling, the final pH was measured, damage scores were assessed and samples of the longissimus dorsi muscle were collected to evaluate drip loss, liquid loss from defrosting and cooking, shear force, lipid oxidation, and color. The results were evaluated by analysis of variance and the means were compared by Tukey´s test. It was found that cortisol, lactate and R-value were lower and initial pH was higher for the least stressed animals, whereas the other parameters were not significantly affected. Thus, low stress in the pre-slaughter handling of pigs is effective in reducing stress and carcass damage, but has no effect on meat quality.

  14. GLYCOLYTIC AND ENERGETIC RESOURCES AS THE DETERMINANTS OF MEAT QUALITY OF DUROC FATTENERS

    Directory of Open Access Journals (Sweden)

    Andrzej Zybert

    2015-03-01

    Full Text Available The aim of this study was to determine the diagnostic value of glycolityc and energetical quantities on selected meat quality characteristics of Duroc fatteners. A total of 40 Duroc porkers were investigated. Among two analysed sets of determinants (R1 with glycogen and R1 with lactate measured in 45 min after slaughter, the best diagnostic value for meat quality characteristics exhibit a set involving R1 and glycogen that composed determination coefficient (RC2 was 0.66 for pH measured in 45 min up to 144 h post mortem. Also, with currently used meat diagnostic methods the most useful one that explains the glycolytic and energetic quantities in the highest degree is method that exploits 5 determinants, i.e. pH1, pH24, EC2, EC24 and L*24. Higher composed determination coefficient and canonical correlation (CR for this method was obtained for set involving R1 and lactate – 0.41 and 0.64** respectively.

  15. Dietary glycerin does not affect meat quality of Ile de France lambs

    Directory of Open Access Journals (Sweden)

    Thiago Henrique Borghi

    Full Text Available ABSTRACT The objective of this study was to evaluate the physicochemical and nutritional characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin as an alternative to corn. Thirty non-castrated feedlot Ile de France lambs weighing 15±0.2 kg were housed in individual pens and slaughtered at 32±0.2 kg. Treatments consisted of three diets: sugarcane + 0% glycerin; sugarcane + 10% glycerin; and sugarcane + 20% glycerin; and three muscles were evaluated: triceps brachii, semimembranosus, and longissimus lumborum. No interactions were observed among glycerin levels and muscle types for the quality characteristics evaluated. Muscles were similar in terms of physicochemical and nutritional characteristics, and only differed in sarcomere length, diameter of muscle fibers, and cholesterol content. Dietary glycerin did not affect pH, water holding capacity (24 h and 30 days after slaughter, weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere length, lipid oxidation, chemical composition, or meat cholesterol content. Dietary glycerin resulted in a linear decrease of muscle yellowness from 3.99 to 3.29. Dietary glycerin altered intramuscular fat fatty acid profile, increasing the concentration of margaric acid (1.47 to 2.61%. Up to 20% glycerin can be included in the diet of feedlot lambs without any harm to meat quality.

  16. Influence of gas mixture on quality and shelf life of veal calf meat

    Directory of Open Access Journals (Sweden)

    Pasquale De Palo

    2014-04-01

    Full Text Available The paper investigates the effect of two different gas mixtures on chemical, physical and microbiological quality of veal meat packed in modified atmosphere during chill storage. Experimental gas atmospheres tested were O246 (46% O2, 31% N2 and 23% CO2 and O270 (70% O2, 8% N2 and 22% CO2. Samples were stored at 4°C for 14 days and tested at 0, 2, 4, 6, 8, 10, 12 and 14 days after packaging. The different O2 concentration influenced many parameters. Lower O2 concentration showed a greater increase of a* values (P<0.01 from the 2nd to the 8th packaging day, and a lower increase in drip loss values, thiobarbituric acid reactive substances and protein oxidation (P<0.001. Total aerobic mesophilic and psychrophilic count showed a gradual increase in bacterial load over storage time in both the experimental treatments. Results obtained showed that O246 is better than O270 in calf meat packaging because of a belated decline of meat quality, particularly about oxidative parameters.

  17. Quality of aged meat of young bulls fed crude glycerin associated with different roughage sources

    Directory of Open Access Journals (Sweden)

    Mirela Machado

    2015-05-01

    Full Text Available This trial aimed to evaluate the inclusion of 10%  of crude glycerin associated with roughage sources on the quality of meat aged for 1, 7 or 14 days post mortem of Nellore young bulls. Thirty feedlot animals (n = 10 with initial body weight of 416.70 ± 24.74 kg and 18 months of age were assigned to three treatments: corn silage (CS, sugar cane (SC and sugar cane bagasse (CB, using a completely randomized design. After 85 days of feeding, animals were slaughtered with 554.51 ± 38.51 kg. Samples of longissimus muscle were collected, after carcass chilling, and vacuum-packed. Diets influenced pH, meat color and subcutaneous fat (SF (p > 0.05. Animals fed CS showed higher values of b* in SF (p 0.05. Aging times influenced pH and shear force of beef (p < 0.05. Beef aged for 14 days showed higher pH (5.90 and lower shear force (2.40 kgf. Diets containing 10% crude glycerin in the DM associated with CS, SC or CB had no effect on the fatty acid profile in beef. The aging process for 14 days reduces shear force, improving meat quality.

  18. The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A review.

    Science.gov (United States)

    Christensen, Sara; Purslow, Peter P

    2016-09-01

    Matrix metalloproteinases (MMPs) are a group of enzymes that degrade extracellular matrix components but are also important signaling molecules that regulate many biological processes including muscle, adipose and connective tissue development. Most recently it has been discovered that MMPs act as intracellular signaling molecules inducing gene expression and altering related proteins in the nucleus. Several single nucleotide polymorphisms of MMPs and their inhibitors are known to exist and most of the research on MMPs to date has focused on their activity in relation to human health and disease. Nevertheless there is a growing body of evidence identifying important roles of MMPs as regulators of myogenesis, fibrogenesis and adipogenesis. The aim of this review is to highlight the currently known functions of the MMPs that have a direct bearing on the deposition of meat components and their relationship with meat quality. Some central pathways by which these enzymes can affect the tenderness, the amount and type of fatty acids are highlighted.

  19. Effects of Whey Powder Supplementation on Dry-Aged Meat Quality

    Science.gov (United States)

    2016-01-01

    The objective of this study was to determine the effect of dietary supplementation with whey powder (WP, 1g/kg feed) from weaning to slaughter (150 d) on dry-aged loin quality of pigs. Fifty-eight pigs were randomly divided into two dietary treatment groups (seven replications of four pigs per treatments). Basal diet with 0.1% whey powder was supplied to the WP group. Basal diet was used for the control group (CON). Diet whey protein did not appear to influence the moisture or protein contents. However, ash and fat contents were significantly (psupplemented with 0.1% whey powder influence negatively the lipid oxidation of meat whereas the texture property and mineral composition of meat from whey powder fed pigs are developed. PMID:27433111

  20. Information System Quality Assessment Methods

    OpenAIRE

    2014-01-01

    This thesis explores challenging topic of information system quality assessment and mainly process assessment. In this work the term Information System Quality is defined as well as different approaches in a quality definition for different domains of information systems are outlined. Main methods of process assessment are overviewed and their relationships are described. Process assessment methods are divided into two categories: ISO standards and best practices. The main objective of this w...

  1. Influence of increasing slaughter age of chickens on meat quality, welfare, and technical and economic results.

    Science.gov (United States)

    Baéza, E; Arnould, C; Jlali, M; Chartrin, P; Gigaud, V; Mercerand, F; Durand, C; Méteau, K; Le Bihan-Duval, E; Berri, C

    2012-06-01

    Because of the increasing demand for raw cuts and processed products, there is a trend to producing very heavy broilers. Breeds that are used for such kinds of production have been intensively selected for growth rate and breast meat yield, and birds are reared for a longer period than standard broilers. This study was to evaluate the effects of increasing slaughter age on technical and economic factors, including production efficiency and environmental costs, bird welfare, and breast meat quality in a modern heavy broiler line. Five groups of 300 male Ross 708 chickens were reared until slaughter ages of 35, 42, 49, 56, or 63 d. Increasing age at slaughter from 35 to 63 d resulted in a 7.4-fold increase (P economic profit evaluated through the net gain reached a maximum at 42 d. The moisture and ammonium content of litter increased (P < 0.05 and P < 0.01, respectively) rapidly during rearing concomitantly with increased (P < 0.05) occurrence and severity of contact dermatitis and decreased (P < 0.05) walking ability and activity of birds. Thermal comfort also decreased (P < 0.05) greatly as early as 42 d of age. Changes in carcass quality occurred mainly between 35 and 56 d of age, with a progressive increase (P < 0.001) in breast and leg yield, whereas body fatness was barely affected by age. Major changes in breast meat traits were observed between 35 and 49 d of age, with an increase in muscle pH at 15 min (P < 0.01) and 24 h (P < 0.001) postmortem and reduced (P < 0.001) lightness and drip loss. The protein and lipid content of raw breast meat also increased (P < 0.05 and P < 0.01, respectively) with age. Taking into account the main aspects of sustainability, we could recommend slaughtering chickens of heavy line at 42 d of age.

  2. Lead exposure through consumption of big game meat in Quebec, Canada: risk assessment and perception.

    Science.gov (United States)

    Fachehoun, Richard Coovi; Lévesque, Benoit; Dumas, Pierre; St-Louis, Antoine; Dubé, Marjolaine; Ayotte, Pierre

    2015-01-01

    Game meat from animals killed by lead ammunition may expose consumers to lead. We assessed the risk related to lead intake from meat consumption of white-tailed deer and moose killed by lead ammunition and documented the perception of hunters and butchers regarding this potential contamination. Information on cervid meat consumption and risk perception were collected using a mailed self-administrated questionnaire which was addressed to a random sample of Quebec hunters. In parallel, 72 samples of white-tailed deer (n = 35) and moose (n = 37) meats were collected from voluntary hunters and analysed for lead content using inductively coupled plasma-mass spectrometry. A risk assessment for people consuming lead shot game meat was performed using Monte Carlo simulations. Mean lead levels in white-tailed deer and moose killed by lead ammunition were 0.28 and 0.17 mg kg(-1) respectively. Risk assessment based on declared cervid meat consumption revealed that 1.7% of the surveyed hunters would exceed the dose associated with a 1 mmHg increase in systolic blood pressure (SBP). For consumers of moose meat once, twice or three times a week, simulations predicted that 0.5%, 0.9% and 1.5% of adults would be exposed to a dose associated with a 1 mmHg increase in SBP, whereas 0.9%, 1.9% and 3.3% of children would be exposed to a dose associated with 1 point intelligence quotient (IQ) decrease, respectively. For consumers of deer meat once, twice or three times a week, the proportions were 1.6%, 2.9% and 4% for adults and 2.9%, 5.8% and 7.7% for children, respectively. The consumption of meat from cervids killed with lead ammunition may increase lead exposure and its associated health risks. It would be important to inform the population, particularly hunters, about this potential risk and promote the use of lead-free ammunition.

  3. Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets.

    Science.gov (United States)

    Devatkal, Suresh K; Thorat, Pramod; Manjunatha, M

    2014-10-01

    The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4 ± 1 °C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III). Vacuum packaging along with 1 % pomegranate peel extract (VP + PPE). Results of quality evaluation showed that VP and VP + PPE maintained a more stable colour than AP. In all treatments, a significant (P log 7) in AP than VP meat and nuggets. Thus VP and PPE have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and nuggets.

  4. A comparison between slaughter traits and meat quality of various sheep breeds: wool, dual-purpose and mutton.

    Science.gov (United States)

    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.

  5. Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat

    Science.gov (United States)

    Freezing is a common method used by consumers to extend meat shelf life and by researchers to allow for subsequent meat quality assessments and processing. However, the effects of freezing on the sensory quality of cooked poultry breast meat are not well documented. The objective of this study was t...

  6. Portfolio Assessment and Quality Teaching

    Science.gov (United States)

    Kim, Youb; Yazdian, Lisa Sensale

    2014-01-01

    Our article focuses on using portfolio assessment to craft quality teaching. Extant research literature on portfolio assessment suggests that the primary purpose of assessment is to serve learning, and portfolio assessments facilitate the process of making linkages among assessment, curriculum, and student learning (Asp, 2000; Bergeron, Wermuth,…

  7. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

    Science.gov (United States)

    Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (psous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

  8. MEAT QUALITY FROM CHAROLAIS BULLS FED DIETS WITH DIFFERENT LEVELS OF CORN SILAGE INCLUSION

    Directory of Open Access Journals (Sweden)

    G. Cozzi

    2007-06-01

    Full Text Available A sample of 6 intensive beef farms was selected according to the feeding plan adopted during the fattening period of Charolais bulls. Two farms did not include any corn silage in the diet (CS0, while corn silage represented 22% of the dietary DM in the second group of 2 farms (CS22, and it raised up to 44% of the dietary DM in the last 2 farms (CS44. Five bulls were randomly selected from each farm to be slaughtered in the same abattoir. Bulls age was similar across treatments but the CS44 bulls had a lower carcass weight (396 kg than the other two treatments (436 and 446 kg for CS0 and CS22, respectively. Carcass fleshiness (SEUROP and fatness scores were not affected by the level of corn silage in the diet. Meat quality was evaluated on a joint sample of the m. Longissimus thoracis, excised from the 5th to the 9th rib of each right half carcass 24 h post-mortem, after an ageing period of 10 d vacuum packaged at 4°C. Meat chemical analysis showed no variations in pH, DM, intramuscular fat and protein content due to the different silage inclusion in the diet. Only the cholesterol content was progressively reduced in the meat of bulls fed increasing quantities of corn silage according to a significant negative linear trend. Meat colour, cooking losses and shear force values were not affected by the diet. Therefore, based on these findings there are no substantial arguments against the use of a large amount of corn silage in the fattening diets of Charolais bulls.

  9. Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening.

    Science.gov (United States)

    Song, Eun-Yeong; Pyun, Chang-Won; Hong, Go-Eun; Lim, Ki-Won; Lee, Chi-Ho

    2014-01-01

    The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), ABTS(+) radical scavenging activity (ABTS(+)), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and ABTS(+) values, compared with fermented sausage made from normal feed fed pigs (psausage with sulfur fed pork was shown to increase the values in DPPH, ABTS(+), total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.

  10. Social Advertising Quality: Assessment Criteria

    Directory of Open Access Journals (Sweden)

    S. B. Kalmykov

    2017-01-01

    Full Text Available Purpose: the The purpose of the publication is development of existing criterial assessment in social advertising sphere. The next objectives are provided for its achievement: to establish research methodology, to develop the author’s version of necessary notional apparatus and conceptual generalization, to determine the elements of social advertising quality, to establish the factors of its quality, to conduct the systematization of existing criteria and measuring instruments of quality assessment, to form new criteria of social advertising quality, to apply received results for development of criterial assessment to determine the further research perspectives. Methods: the methodology of research of management of social advertising interaction with target audience, which has dynamic procedural character with use of sociological knowledge multivariate paradigmatic status, has been proposed. Results: the primary received results: the multivariate paradigmatic research basis with use of works of famous domestic and foreign scientists in sociology, qualimetry and management spheres; the definitions of social advertising, its quality, sociological quality provision system, target audience behavior model during social advertising interaction are offered; the quality factors with three groups by level of effect on consumer are established; the systematization of existing quality and its measure instruments assessment criteria by detected social advertising quality elements are conducted; the two new criteria and its management quality assessment measuring instruments in social advertising sphere are developed; the one of the common groups of production quality criteria – adaptability with considering of new management quality criteria and conducted systematization of existing social advertising creative quality assessment criteria development; the perspective of further perfection of quality criterial assessment based on social advertising

  11. Carcass fat partitioning and meat quality of Alentejana and Barrosã young bulls fed high or low maize silage diets.

    Science.gov (United States)

    Costa, Ana S H; Costa, Paulo; Bessa, Rui J B; Lemos, José P C; Simões, Jorge A; Santos-Silva, José; Fontes, Carlos M G A; Prates, José A M

    2013-03-01

    This study assessed the effect of breed and diet on carcass composition, particularly fat partitioning, and meat quality in young bulls. An experiment with forty young bulls from two phylogenetically distant Portuguese bovine breeds, Alentejana and Barrosã, fed two diets with different maize silage to concentrate ratios, but isoenergetic and isonitrogenous, was carried out until the animals reached 18 months of age. In the longissimus lumborum muscle, Barrosã bulls fed the low silage diet had the highest intramuscular fat (IMF) content. Bulls fed the low silage diet also had the highest IMF content in the semitendinosus muscle. Diet determined the proportions of total visceral fat and individual fat depots. Under these experimental conditions, it was shown that the genetic background is a major determinant of carcass composition and meat quality, and that the dietary differences studied had limited effect on carcass composition.

  12. Effect of different feed supplements on selected quality indicators of chicken meat

    Directory of Open Access Journals (Sweden)

    Peter Haščík

    2015-12-01

    Full Text Available The aim of the study was to evaluate the effect of different feed additives (bee pollen extract, propolis extract, and probiotic on meat quality of broiler chickens. A total of 180 one day-old broiler chicks of mixed sex (Ross 308 were randomly divided into 3 groups. Dietary treatments were as follows: basal diet, free of supplements (control group; C;  basal diet  plus 400 mg bee pollen extract per 1 kg of feed mixtures and 3.3 g probiotic preparation added to drinking water (group E1; basal diet  plus 400 mg propolis extract per 1 kg of feed mixtures and 3.3 g probiotic preparation added to drinking water (group E2. In the experiment, the probiotic preparation based on Lactobacillus fermentum (1.109 CFU.g-1 of bearing medium was used. Fattening period lasted for 42 days. Feed mixtures were produced without any antibiotic preparations and coccidiostatics. Meat quality was evaluated by following technological properties: cooling, freezing and roasting loss; colour parameters based on CIELab system; and shear force. Both dietary supplementations led to decrease in cooling (p ≤0.05 and freezing (p ≥0.05 losses compared with control. On the contrary, the supplemented diet tended to increase roasting losses (p ≤0.05 and shear force values in thigh muscle (p ≤0.05. Significantly higher L* values (p ≤0.05 in breast and thigh muscles, as well as the b* values in thigh muscle, were found when broiler chickens were fed the supplements, especially bee pollen extract and probiotics. In addition, the supplements improve redness (a* of meat. The redness of breast muscle appeared to be the most affected (p ≥0.05 by propolis extract plus probiotics supplementation, while thigh muscle had the highest value (p ≤0.05 in bee pollen extract plus probiotics supplemented group. These findings suggested that the supplements have a beneficial effect on quality of chicken meat due to positive changes in most of quality indicators investigated in the

  13. Effects of gestational maternal undernutrition on growth, carcass composition and meat quality of rabbit offspring.

    Science.gov (United States)

    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 (Ptotal 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.

  14. The effects of electrical stunning methods on broiler meat quality: effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures.

    Science.gov (United States)

    Huang, J C; Huang, M; Yang, J; Wang, P; Xu, X L; Zhou, G H

    2014-08-01

    This study was designed to compare the effects of different stunning systems on the meat quality of broilers. This was done by investigating meat water-holding capacity, meat color, muscle glycogen, and lactate concentrations, as well as blood parameters, low-field nuclear magnetic resonance (NMR) transverse relaxation, and myofibrillar ultrastructures. A total of 160 broilers were divided into 4 treatment groups: a low-voltage stunning (LS) with a constant voltage of 15 V at 750 Hz for 10 s; a midvoltage stunning (MS) with a constant voltage of 50 V at 50 Hz for 10 s; a high-voltage stunning (HS) with a constant voltage of 100 V at 50 Hz for 5 s; and a control group with no stunning (NS). Blood samples were collected immediately after cutting the neck. Pectoralis major muscles were removed from the carcass after chilling and placed in ice. Breast muscle pH, meat color, glycogen, and lactate contents were determined at both 2 and 24 h postmortem. Drip loss, cooking loss, pressing loss, cooked breast meat shear values, low-field NMR, and ultrastructures of myofibrils were determined 24 h postmortem. The NS and MS treatments significantly increased (P plasma corticosterone, initial rate of glycolysis, and drip loss, and significantly reduced (P low-field NMR reflect that NS and MS significantly decreased (P treatments reduce meat water-holding capacity and decrease meat shear force when compared with LS and HS.

  15. Comparison of meat and carcass quality in organically reared and conventionally reared pasture-fed lambs.

    Science.gov (United States)

    Prache, S; Gatellier, P; Thomas, A; Picard, B; Bauchart, D

    2011-12-01

    The 'Organic' product label guarantees a production process that avoids the use of synthetic fertilisers, pesticides and hormones and minimises recourse to pharmaceuticals or veterinary drugs; however, the product's quality remains an issue that needs to be addressed in response to consumer demand. Consequently, this study was conducted to compare the sensory and nutritional qualities of meat and carcasses from pasture-fed lambs reared organically (O) or conventionally (C). Mean lamb growth profile was kept similar between the two treatments to avoid confounding effects with lamb age or weight at slaughter. The experiment was conducted over 3 years (2005 to 2007) with 12 O and 12 C lambs each year. The O and C treatments differed in the level of on-pasture mineral N fertilisation inducing a higher proportion of white clover in the organic pasture than the conventional pasture. Lambs were slaughtered when they attained a fat class of 2 to 3, and carcass and meat quality were evaluated. Lambs were slaughtered at an average weight and age of 35.3 kg and 156 days in the O treatment, respectively, and 35.2 kg and 155 days in the C treatment, respectively. Sensory evaluation indicated that loin chops from the O treatment had a higher level of abnormal fat odour compared with the C treatment. Carcasses from the O treatment had a softer subcutaneous fat one among 3 years (2007) compared to the C treatment. These results are probably due to a higher proportion of white clover in the diet. Organically reared lambs did offer the slight advantage of muscle fatty acid containing a higher level of stearic acid, which may have positive effects in the prevention of cardiovascular disease in humans. This may be the result of a higher rumen bio-hydrogenation of C18:3n-3 due to differences in the botanical composition between the O and the C pasture. Production system had no effect on the colour characteristics of the meat and subcutaneous fat, except lightness of subcutaneous dorsal

  16. Effects of shade on welfare and meat quality of grazing sheep under high ambient temperature.

    Science.gov (United States)

    Liu, H W; Cao, Y; Zhou, D W

    2012-12-01

    This study was conducted to evaluate the effects of providing shade on growth performance, welfare, and meat quality of grazing sheep under high ambient temperature. A total of 120 healthy male Ujumqin wool sheep (a local breed; BW = 18.7 ± 1.27 kg; 14 wk old) were randomly and equally divided into shaded and unshaded treatments with 3 pens per treatment. Sheep were grazed on an unshaded pastureland from 0600 to 1000 h and 1400 to 1800 h. During other times, sheep were confined in shaded or unshaded pens. Body weight was recorded on d 1 and 42 of the experiment. Rectal temperature and respiration rate were recorded on d 7, 14, 21, 28, 35, and 42. At end of the trial, sheep were blood sampled and slaughtered to collect meat samples. Respiration rate was greater (P sheep than shaded sheep on d 14, 21, 28, 35, and 42 of the trial whereas no significant differences were found on d 7. Moreover, no differences were observed in final BW, ADG, or rectal temperature throughout the trial. The pH at 24 h postmortem (pH(24)) and cooking loss were greater (P sheep. On the contrary, lightness (L*), redness (a*) and yellowness (b*) values at 24 h postmortem were lower (P sheep. The sheep in the unshaded group had a greater (P Sheep in the shaded group had lower creatine kinase activity (P sheep in the shaded group had a greater lymphocytes (LYM) count (P meat quality traits and certain stress parameters in grazing sheep reared under high ambient temperature.

  17. Ractopamine levels on performance, carcass characteristics and quality of pig meat

    Directory of Open Access Journals (Sweden)

    Cesar Augusto Pospissil Garbossa

    2013-05-01

    Full Text Available This study evaluated the effect of ractopamine (RAC on the performance of finishing pigs and the meat quality of these animals. Seventy crossbred pigs (35 barrows and 35 females selected for high gain of lean meat, with initial weight of 77.1±0.32 kg were distributed in randomized blocks with five treatments (0, 5, 10, 15, and 20 ppm RAC in the diet and seven replications during 28 days. The experimental unit was represented by a male and a female pig. Regarding the performance variables, there was a linear increase in final weight with increasing levels of RAC, as well as in average daily weight gain. An improvement in feed conversion was observed for animals fed RAC, and the optimal level - estimated by the LRP model - was ~ 5 ppm. For feed intake, no significant effect on intake of digestible lysine and energy intake was observed. Carcass yield responses increased linearly with the RAC dose. Ash content, color component b* and loss drip linearly decreased with increasing doses of RAC. There was also a significant difference in the percentage of ether extract and crude protein in the loin, and treatment with 20 ppm RAC showed a lower amount of protein and larger amounts of lipids. Moisture content, color component L*, weight loss by cooking and defrosting, shear force and pH were not affected by the treatment. Concerning the lipid oxidation, there was no effect of RAC on the concentration of TBARS (thiobarbituric acid reactive substances under cooling and under freezing. Thus, all ractopamine levels improve performance compared with control and do not negatively affect the quality of fresh, chilled or frozen pig meat.

  18. Influence of monochromatic light on quality traits, nutritional, fatty acid, and amino acid profiles of broiler chicken meat.

    Science.gov (United States)

    Kim, M J; Parvin, R; Mushtaq, M M H; Hwangbo, J; Kim, J H; Na, J C; Kim, D W; Kang, H K; Kim, C D; Cho, K O; Yang, C B; Choi, H C

    2013-11-01

    The role of monochromatic lights was investigated on meat quality in 1-d-old straight-run broiler chicks (n = 360), divided into 6 light sources with 6 replicates having 10 chicks in each replicate. Six light sources were described as incandescent bulbs (IBL, as a control) and light-emitting diode (LED) light colors as white light (WL), blue light, red light (RL), green light, and yellow light. Among LED groups, the RL increased the concentration of monounsaturated fatty acids (P light produced by LED responded similar to the IBL light in influencing nutrient contents of meat. Moreover, LED is not decisive in improving fatty acid composition of meat. However, the role of IBL in reducing n-6:n-3 ratio and enhancing n-3 cannot be neglected. Among LED, WL is helpful in improving essential and nonessential amino acid contents of broiler meat.

  19. Dietary green tea polyphenols do not affect vitamin E status, antioxidant capacity and meat quality of growing pigs.

    Science.gov (United States)

    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.

  20. Case-by-case risk assessment of broiler meat batches: An effective control strategy for Campylobacter

    DEFF Research Database (Denmark)

    Christensen, Bjarke Bak; Nauta, Maarten; Korsgaard, Helle;

    2013-01-01

    In 2006, the Danish government decided to take new measures to control Salmonella and Campylobacter in Danish and imported retail meat. The legal basis for these new measures was article 14 in the EU food law, which states that food shall not be placed on the market if it is unsafe, among others...... and the results of more than 3,000 batches of broiler meat tested since 2007. The risk was assessed for batches with one or more samples positive for Campylobacter (>100 cfu/g). Reductions in the number of positive batches from 2007 to 2010 were observed for both domestic (from 17% to 7%, p=0.01) and imported......, for reasons of contamination. This provision allows each member state to make a specific risk assessment of food batches, and decide whether a batch poses an unacceptable risk to the consumer or not. Here we present the basis for the risk assessment model on Campylobacter used in this new approach...

  1. Effects of the Sheep Polyclonal Antibodies Against the Porcine Adipocyte Plasma Membrane Proteins on Porcine Carcass Composition and Meat Quality

    Institute of Scientific and Technical Information of China (English)

    GAO Shi-zheng; HU Hong-mei; LIU Ling-yun; ZHANG Xi; LIU Yong-gang; GE Chang-rong

    2007-01-01

    To detect the effects of the polyclonal antibodies raised in sheep against porcine adipocyte plasma membranes on the porcine carcass composition and meat quality, 30 pigs assigned into 6 treatment groups were given intraperitoneal injections of sheep antipig adipocyte plasma membrane immunoglobulin (ASIg) or sheep nonimmune serum immunoglobulin (NSIg). At the end of the experiment, the pigs were slaughtered at 90 kg body weight, and carcasses and meat quality were evaluated. The results showed that when pigs intraperitoneally immunized with 20 or 30 mg ASIg at 15 kg body weight, 20 mg purified ASIg twice at 15 and 60 kg body weight, or 20 mg purified ASIg at 60 kg body weight, respectively, their lean meat percentage, fat meat percentage, backfat thickness, loin eye area leaf fat weight, caul fat weight, heart weight, liver weight, and kidney weight were significantly affected. However, the kidney weight, lung weight, dressing percentage,and spleen weight did not remarkably change. Our results indicated that pigs intraperitoneally immunized with 20 or 30 mg ASIg at 15 kg body weight, and 20 mg ASIg twice at 15 and 60 kg body weight, have significantly different drip loss rate,cooked meat ratio, tenderness, storage loss rate, muscle fiber diameter, moisture content, dry matter content, crude protein content, and crude fat content from the control group that received 20 mg NSIg at 15 kg body weight. However, meat pH,meat color value, meat marbling score, inosinate, and myohemoglobin were not significantly affected. Our results indicated ASIg could not significantly affect the content of most muscular amino acids and intramuscular fatty acids.

  2. Effect of a β-agonist on meat quality and myofibrillar protein fragmentation in bulls.

    Science.gov (United States)

    Fiems, L O; Buts, B; Boucqué, C V; Demeyer, D I; Cottyn, B G

    1990-01-01

    Three experiments were conducted to study the effect of cimaterol on meat quality and myofibrillar protein fragmentation of the Longissimus dorsi muscle. In two experiments (Experiments 1 and 2), conducted with 16 double-muscled Belgian white-blue bulls and 15 Charolais bulls, respectively, half of the animals received 60 μg cimaterol daily per kg liveweight in the diet, during 135 and 93 days, respectively. In a third experiment, 46 normal Belgian white-blue bulls received no or 4 ppm cimaterol in the diet for 246, 127 or 71 days on average. A withdrawal period of 6 days was always applied for cimaterol-treated animals. Ultimate pH, colour and waterholding capacity were not significantly affected. The effect of cimaterol on moisture content was variable, while protein content was increased and fat was reduced. Warner-Bratzler shear force values were increased by cimaterol P < 0·05 in Experiments 2 and 3 and P = 0·07 in Experiment 1). The lower tenderness cannot be explained by differences in sarcomere length or hydroxyproline content. Myofibrillar protein fragmentation was lower when cimaterol was fed, suggesting that cimaterol may reduce myofibrillar protein degradation via a lower activity of the proteolytic enzymes. Length of cimaterol administration only exerted minor effects on meat quality.

  3. Influence of carcass weight on instrumental and sensory lamb meat quality in intensive production systems.

    Science.gov (United States)

    Sañudo, C; Santolaria, M P; María, G; Osorio, M; Sierra, I

    1996-01-01

    The influence of carcass weight (CW) on instrumental and sensory meat quality traits was studied in Rasa Aragonesa lamb carcasses. Forty-six intact male lamb carcasses were divided into three groups: 8.07 (S.D. 0.36) kg (A); 10.22 (S.D. 0.79) kg (B) and 13.42 (S.D. 1.36) kg (C). Results indicate that CW significantly influenced instrumental measurements in all the traits considered, except for waterholding capacity. The weight increase produced higher pH, haem pigment and redness (a (∗)) and lower lightness. Shear values were higher (p ≤ 0.01) in group B. Sensory traits were not influenced by CW with the exception of juiciness. This parameter increased in the order A-B-C, and the subjective colour estimation was darker in groups B and C. The results show that it is possible to produce heavier or lighter lamb carcasses than traditional lamb (Ternasco de Aragón, group B), without significant losses in meat quality. This fact could give flexibility to a system permitting the slaughter weight to be adjusted to variations in seasonal prices.

  4. Plasma variables, meat quality, and glycolytic potential in broilers stunned with different carbon dioxide concentrations.

    Science.gov (United States)

    Xu, L; Ji, F; Yue, H Y; Wu, S G; Zhang, H J; Zhang, L; Qi, G H

    2011-08-01

    This study aimed to investigate the effects of different CO(2) concentrations on blood variables, glycolytic potential (GP), and meat quality of hot-boned muscles in broilers. Thirty broilers were exposed to one of the following 5 gas mixtures for 90 s: 40% CO(2) + 30% O(2) + N(2) (control), 30% CO(2) + 21% O(2) + N(2) (G30%), 40% CO(2) + 21% O(2) + N(2) (G40%), 50% CO(2) + 21% O(2) + N(2) (G50%), and 60% CO(2) + 21% O(2) + N(2) (G60%). Samples were taken from the pectoralis major (PM), musculus iliofibularis (MI), and tibialis anterior muscles 45 min postmortem. The ultimate pH in both the PM (vs. G30% and G40%) and MI (vs. G40%) was decreased with G60% (P 0.05). In conclusion, stunning broilers with low CO(2) levels (30 and 40%) improved meat quality but had no advantage in animal welfare compared with high CO(2) levels (50 and 60%).

  5. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.

    Science.gov (United States)

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

    2012-07-01

    A pairwise comparison of the meat quality between fresh and frozen/thawed Musculus iliofibularis was conducted. Thirty-two (16 left; 16 right) muscles were collected and allocated to two treatments: fresh and frozen/thawed. Frozen vacuum-packed samples were stored for 1 month at -20°C before thawing. The fresh samples had higher pH (P<0.05), water binding capacity (P<0.05), CIE L* (P<0.0001), CIE a* (P<0.05) and Chroma values (P<0.05) than the frozen/thawed samples, indicating the fresh samples were bright red in appearance and had minimal exudate. The frozen/thawed samples lost 5.09±0.21% moisture during thawing and had a greater drip loss (P<0.0001) and shear force (P<0.001). No differences were obtained with regard to cooking loss, CIE b*, hue and TBARS. Protein oxidation (mM carbonyls/mg protein) was lower (P<0.05) in the frozen/thawed samples, which was attributed to the higher (P<0.0001) protein concentration negating the higher (P<0.001) carbonyl content. Industrial freezing and thawing regimes negatively affected the quality of ostrich meat.

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

    Science.gov (United States)

    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 (P0.05). 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.

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

    Science.gov (United States)

    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.

  8. Dietary carob pods on growth performance and meat quality of fattening pigs.

    Science.gov (United States)

    Kotrotsios, Nikolaos; Christaki, Efterpi; Bonos, Eleftherios; Florou-Paneri, Panagiota

    2012-06-01

    In this experiment the effect of dietary carob pods in the growth performance of fattening pigs and their meat quality, including steak chemical composition and fatty acid profile, were examined. A total of 160 weaning piglets, 30 days old, were allocated into four equal groups with 4 subgroups of 5 female and 5 males each. The animals were fed with isocaloric and isonitrogenous diets, containing either 0 or 75 or 100 or 125 g of carob pods per kg of feed. At the end of the experiment, on the 180 day of age, carcass subcutaneous fat thickness, steak chemical composition and steak fatty acid profile were determined. The results of the experiment showed that the dietary addition of 75 or 100 g/kg carob pods increased body weight at slaughter and carcass weight. No significant effect was noticed on the other examined carcass parameters. Consequently, carob pods could be suggested as a potential feed for fattening pigs without any adverse effect on their meat quality.

  9. The Effect of Myogenic Factor 5 Polymorphism on the Meat Quality in Chinese Bos Taurus

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    J. A. Ujan

    2011-12-01

    Full Text Available In the present study, we evaluated polymorphism of myogenic factor 5, involved in growth and meat quality traits. Based on PCR-SSCP technology, a novel missense substitution SNP (single-nucleotide polymorphism g.1142 A > G was identified in the intron1 region of the MyF-5 gene, it causes an amino acid substitution (1142Glutamine/ Glycine1142. Allele frequencies, gene heterozygosity, effective allele number and polymorphism information content of the bovine MyF-5 SNP in three population breeds were determined and evaluated by the χ2 test. Results showed that the polymorphism distribution was not similar in all of the three Bos taurus breeds, the genotype distributions of two cattle breeds Jia xian red and Nanyang did not agree with Hardy–Weinberg equilibrium (P 0.05. The A/G allelic frequencies in these breeds were 0.797/0.202, 0.770/0.229, 0.863/0.136 respectively. The genotype frequencies in Jia xian red and Nanyang cattle breeds showed moderate diversity (0.25< polymorphism information content <0.5. Furthermore, least squares analysis revealed significant effects of genotype on intramuscular fat, rib area and water holding capacity in 510 individuals (P < 0.05. Our result suggests that A1142G SNP can be used as an efficacious genetic marker for meat quality traits in native Chinese cattle breeds (Bos taurus but a much large number of animals are required for Marker assisted selection.

  10. Carcass characteristics, meat quality, feeding behavior of Nelore heifers fed diets containing sunflower pie

    Directory of Open Access Journals (Sweden)

    Karine Regina Alves

    2016-05-01

    Full Text Available The aim was to evaluate the feeding behavior, carcass characteristics and meat quality of Nelore heifers fed sunflower pie replacing cottonseed meal. They were used 30 heifers with average initial weight of 274 kg ± 28 kg and average age of 24 months, confined for 76 days. The design was completely randomized with five treatments (0, 150, 300, 450 and 600 g kg-1 DM and six replicates per treatment. By completing 24 hours after slaughter, it evaluated muscle conformation and degree of finish made the longissimus dorsi at the 13th rib. A representative sample between the 10th and 12th ribs was collected for evaluation of the physical components of carcasses. As well as the other variables, the hot carcass weight, dressing percentage, carcass length and rib eye area were not influenced by different pie levels in feed. The mean percentage of muscle, bone and fat from the carcass were 53.45; 16.14 and 29.46%, respectively, similar among treatments. Therefore, the use of up to 600 g kg-1 of sunflower pie replacing cottonseed meal as the main protein source, did not affect the carcass characteristics and meat quality of Nelore heifers.

  11. EFFECTS OF WHOLE COTTON SEED SUPPLEMENTATION ON CARCASS AND MEAT QUALITIES OF THE DJALLONKE SHEEP RAISED ON STATION

    Directory of Open Access Journals (Sweden)

    G.A. TEYE

    2011-03-01

    Full Text Available This on-station study evaluated the effects of whole cotton seed supplementation on the carcass and meat qualities of Djallonke sheep. Twelve sheep of similar age and weight were randomly selected and supplemented with whole cotton seed (WCS for fifteen weeks in a completely randomized design. Three treatment levels of 0 g, 200 g and 400 g were offered with four replicates. Supplementation had no adverse effect on carcass quality but significantly (P<0.001 improved juiciness and overall liking of the meat. The results suggest that whole cotton seed could be used as a supplementary feed with 200 g being enough to ensure the survival and to improve the productivity and meat quality of the Djallonke sheep.

  12. Analysis of a slow-growing line reveals wide genetic variability of carcass and meat quality-related traits

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    Chabault Marie

    2012-10-01

    Full Text Available Abstract Background Slow-growing lines are widely used in France for the production of high quality free-range chickens. While such production is mainly dedicated to the whole carcass market, new prospects are opening up for the development of cuts and processed products. Whether the body composition and meat quality of slow-growing birds can be improved by selection has thus become an important issue. The genetic parameters of growth, body composition and breast meat quality traits were evaluated in relation to behaviour at slaughter in a large pedigree population including 1022 male and female slow-growing birds. Results The heritability coefficients (h2 of body weight and body composition traits varied from 0.3 to 0.5. Abdominal fat percentage was genetically positively correlated with body weight but negatively correlated with breast muscle yield. The characteristics of the breast meat (i.e., post-mortem fall in pH, colour, drip loss, shear-force and lipid content were all heritable, with h2 estimates ranging from 0.18 to 0.48. The rate and extent of the fall in pH were under different genetic control. Strong negative genetic correlations were found between the ultimate pH and the lightness, yellowness and drip loss of the meat. Wing flapping on the shackle line was significantly heritable and exhibited marked genetic correlations with the pH at 15 min post-slaughter and the redness of the meat. The genetic relationships between meat quality traits, body weight and body composition appeared slightly different between males and females. Conclusion This study suggested that there are a number of important criteria for selection on carcass and breast meat quality in slow-growing birds. Selection for reduced abdominal fatness and increased breast muscle yield should be effective as both traits were found to be highly heritable and favourably correlated. Substantial improvement in meat quality could be achieved by selection on ultimate pH which

  13. Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds.

    Science.gov (United States)

    Yousefi, Ali Reza; Kohram, Hamid; Zare Shahneh, Ahmad; Nik-khah, Ali; Campbell, Anna W

    2012-12-01

    The aim of this study was to compare the meat quality of a traditional fat-tailed breed, Chall, to a tailed Iranian sheep breed, Zel. Lambs were grazed on pasture until weaning, and then were finished until slaughter at 10-12 months. Meat quality traits were measured on the longissimus dorsi (LD) muscle. Zel lambs accumulated more intramuscular fat (IMF) (pmeat color of Zel lambs was higher for both a* (pMeat from Zel lambs was more tender (pmeat color.

  14. INVESTIGATIONS ON THE INFLUENCE OF HIGH FATTY ACIDS DIETS ON FATTENING STEERS MEAT PRODUCTION AND MEAT QUALITY

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    DORICA VOICU

    2013-12-01

    Full Text Available The effects of using high fatty acids forages on Maramures Brown fattening steer performance were studied on 30 finishing steers assigned uniformly to 3 groups: control group (no fatty acids-rich feed, E1 (24% full fat soybean in the compound feed and E2 (32% rapeseeds in the compound feed. The diets consisted of Sudan grass as bulk forage (free access and of limited amounts of compound feeds. The use of fatty acids-rich forages did not influence the ingesta of compound feeds and of the complete diet. Weight gain in the experimental groups were higher than in the control group (1393 and 1113 g/steer/day in groups E1 and E2, respectively, compared to 1053 g/steer/day in group C a significant difference being noticed between groups C and E1 (P ≤ 0.05. The meat of steers from the experimental groups had a higher level of crude fat (18 and 24 g in groups E1 and E2, respectively, versus 13 g in group C, while meat protein was lower in group E1 (211 g, intermediary in group C (226 g and higher in group E2 (240 g. Crude fat linoleic acid (C18:2 level increased from 8.33% (group C to 9.46% (group E1, which is beneficial to human health. A higher level of saturated fatty acids was noticed in the meat of animals from group E2, a higher level of monounsaturated and polyunsaturated fatty acids was noticed in the meat of animals from group E1, as well as a higher level of medium-chain fatty acids to the detriment of long-chain fatty acids.

  15. Effect of Supplementation with Antioxidants on the Quality of Bovine Milk and Meat Production

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    Cristina Castillo

    2013-01-01

    Full Text Available From a clinical point of view, oxidative stress (OS is considered the primary cause of numerous metabolic processes in transition cow. Thus, the addition of antioxidants has been considered a palliative or preventive treatment. But beyond the clinical perspective, antioxidant supplementation provides an added value to the product obtained being either milk or meat. This paper reviews the beneficial aspects that provide antioxidant supplementation on quality of both products and that fit into the new concept that the consumer has a functional and healthy food. Our approach is from a veterinary standpoint, by reviewing the studies conducted to date and the new perspectives that are interesting and need to be studied in the following years. One of the highlights is that sustainable farming, one in which production is combined with animal health, also impacts positively on the quality of the final products, with beneficial antioxidant properties to human health.

  16. Effect of supplementation with antioxidants on the quality of bovine milk and meat production.

    Science.gov (United States)

    Castillo, Cristina; Pereira, Víctor; Abuelo, Ángel; Hernández, Joaquín

    2013-01-01

    From a clinical point of view, oxidative stress (OS) is considered the primary cause of numerous metabolic processes in transition cow. Thus, the addition of antioxidants has been considered a palliative or preventive treatment. But beyond the clinical perspective, antioxidant supplementation provides an added value to the product obtained being either milk or meat. This paper reviews the beneficial aspects that provide antioxidant supplementation on quality of both products and that fit into the new concept that the consumer has a functional and healthy food. Our approach is from a veterinary standpoint, by reviewing the studies conducted to date and the new perspectives that are interesting and need to be studied in the following years. One of the highlights is that sustainable farming, one in which production is combined with animal health, also impacts positively on the quality of the final products, with beneficial antioxidant properties to human health.

  17. The influence of feeding crimped kernel maize silage on broiler production, nutrient digestibility and meat quality

    DEFF Research Database (Denmark)

    Ranjitkar, Samir; Karlsson, Anders H.; Petersen, Mikael A.

    2016-01-01

    1. Two experiments were carried out in parallel with male Ross 308 broilers over 37 d. An experiment with a total of 736 broilers was performed to study the effect of dietary inclusion of crimped kernel maize silage (CKMS) on broiler production and meat quality. Another study with 32 broilers...... was carried out from 21-25 d to investigate the inclusion of CKMS on nutrient digestibility. 2. In both trials, 4 dietary treatments were used: wheat based feed (WBF), maize based feed (MBF), maize based feed supplemented with 15% CKMS (CKMS-15) and maize based feed supplemented with 30% CKMS (CKMS-30). 3....... Broiler mortality decreased significantly when CKMS was added to the diet. 5. The consumption of drinking water was significantly lower in all maize based diets as compared to WBF and was lowest in broilers fed CKMS-30. 6. An improved litter quality in terms of dry matter content and a lower frequency...

  18. Sheep pre-slaughter handling practices and their effect on meat quality

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    Francisco Gerardo Ríos-Rincón

    2013-06-01

    Full Text Available Aspects related to ovine production systems in Mexico were revisited, as well as the relationship between the transport and the ante-mortem handling with ovine welfare and pre slaughter operations. Animals stress evaluation is fundamental importance for this process, where the observation of animal behavior is basic to determinate and understands the scope of this biological phenomenon. Finally, we make reference to two of the main meat quality attributes that can be affected as consequence of non-appropriated handling practice and operations that implies the un-knowledge of animal conduct. The conclusion is that the handling practices previous to slaughter of ovine specie had a considerable influence on carcass quality. In Mexico is important to focus the cattle research on the productive systems improvement in consideration to animal welfare in the different productive process steps.

  19. Quality of Italian Istrian Milk lamb meat. Influence of carcass weight and feeding system

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    Drago Kompan

    2010-01-01

    Full Text Available The Istrian Milk sheep is an endangered breed of the Pramenka group raised in the North-Adriatic Karst region. Carcass and meat characteristics of 46 suckling, 6- to 14- week-old intact male light lambs from two feeding systems were analysed. Thirty-two lambs were raised in a flock fed only with forage (hay supplied in stall during winter or fresh herbage directly grazed during the other seasons. The lambs had free access to the forage supplied to their dams (feeding sys- tem: milk and forage; MF. The other fourteen suckling ovine were grown on a farm with a feeding system incorporat- ing a concentrated supply of the forage base. The lambs were stabled and creep fed on a concentrate (20% CP at a daily rate of 100 g/head, in addition to the suckled milk (feeding system: milk and concentrate; MC. The carcasses were divid- ed into three categories of weight, following the Community scale of light lambs classification: A (lesser than or equal to 7 kg, n=17, B (7.1-10 kg, n=15 and C (10.1-13 kg, n=14. The frequency of 1st quality carcasses increased with carcass weight, reaching 100% in category C. On average, 72% of the carcasses were scored as 1st quality, without significant differences between feeding systems. The lightness of lamb meat from A carcasses was higher than that from the heaviest ones. Cooking losses showed a pattern opposite to that of pH (mean 5.44; SE 0.058, increasing where pH decreased (cate- gories A and B and concentrate-fed lambs. Shear force values were significantly affected by factors linked to the feed- ing system; in fact, MC lambs provided more tender meat than MF ones (32.6 vs 46.6 N. As carcass weight increased, moisture concentration decreased steadily (from 77.8% to 75.5%, while lipid content increased progressively (from 1.58% to 3.14%. In agreement with these patterns, the contribution of individual fatty acids (FA to muscle weight gen- erally increased with carcass weight. A similar trend was observed for the

  20. Improving meat quality through natural antioxidants Mejoramiento de la calidad de carne utilizando antioxidantes naturales

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    Valeria Velasco

    2011-06-01

    Full Text Available Nowadays, consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. Natural antioxidants have been used instead of synthetic antioxidants to retard lipid oxidation in foods to improve their quality and nutritional value. This review discusses some aspects of recent research on antioxidant activity of plant extracts and natural compounds to improve meat quality. Many herbs, spices, and their extracts have been reported as having high antioxidant capacity, such as some plants of the Lamiaceae family, e.g., oregano (Origanum vulgare L., rosemary (Rosmarinus officinalis L., and sage (Salvia officinalis L.. The antioxidant activity of these plants is attributed to their phenolic compound content, which includes volatile compounds also known as essential oils. Several factors that cause some differences on the antioxidant activity of plant extracts include: type of solvent used during extraction, measurement method, and number of samples. Some studies have demonstrated that shelf-life and meat quality can be improved by using natural antioxidants in some stages of meat production. The main effects of these compounds are reducing microbial growth and lipid oxidation during storage. Nevertheless, more research is needed to determine antimicrobial activity of natural antioxidants in meat during storage, identify the main metabolic pathway of these compounds, and its effect on other meat quality parameters.Actualmente los consumidores están demandando alimentos más naturales, lo cual ha causado el interés de la industria de incluir antioxidantes naturales en los alimentos para retardar la oxidación de los lípidos, mejorar su calidad y valor nutricional, reemplazando los antioxidantes sintéticos. En esta revisión se discuten algunos aspectos de las investigaciones más recientes acerca de la actividad antioxidante de extractos vegetales y compuestos naturales y su uso para mejorar la calidad de carne

  1. Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows.

    Science.gov (United States)

    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.

  2. Carcass traits and meat quality of pigs fed on fodder supplemented with sunflower oil or conjugated linoleic acid

    Directory of Open Access Journals (Sweden)

    Pavel NEVRKLA

    2016-09-01

    Full Text Available The aim of the study was to compare meat and fat content and meat quality of pigs fed diet supplemented with sunflower oil (SFO or conjugated linoleic acid (CLA and animals not receiving the supplement SFO or CLA (control group. The experiment consisted of 116 pigs, divided into three groups: two experimental (n = 40 where animals were fed feed supplemented with 2% sunflower oil (SFO or conjugated linoleic acid (CLA and control (n = 36. Fattening pigs were kept and fed in standardized conditions. The animals were slaughtered at a body weight of 120 kg. Meat quality traits (pH, drip loss, backfat fat content, colour, MLLT muscle dry matter content, fat in the dry matter, IMF in MLLT were determined. Summarizing obtained results it should be concluded that 2% sunflower oil or conjugated linoleic acid did not affect the meat quality. The experimental animals were characterized by high meat content (58.26% - SFO addition; 57.63% - CLA addition; 57.99% C group and low fat content (from 14.35 mm in SFO group up to 14.70 mm in CLA group.

  3. Irrigation water quality assessments

    Science.gov (United States)

    Increasing demands on fresh water supplies by municipal and industrial users means decreased fresh water availability for irrigated agriculture in semi arid and arid regions. There is potential for agricultural use of treated wastewaters and low quality waters for irrigation but this will require co...

  4. Profile of Hanwoo Steer Carcass Characteristics, Meat Quality and Fatty Acid Composition after Feeding Italian Ryegrass Silage

    Science.gov (United States)

    Kang, Suk-Nam; Chu, Gyo-Moon; Kim, Da Hye; Park, Jae-Hong; Oh, Young Kyoon

    2015-01-01

    The objective of this work was to evaluate the growth performance, feed intake, slaughter characteristics, meat quantity and quality characteristics of Hanwoo steers fed with Italian ryegrass (IRG) silage (TRT). IRG silage consisted 11.70% protein, 2.84% ether extract, 53.50% dry matter digestibility and 63.34% total digestible nutrients. The daily weight gain and feed conversion ratio of TRT were significantly (p<0.01) higher than that of control diet (CON; fed rice straw) in the whole periods. However, the slaughter weight, dressing percentage, quantity grade and quantity traits (marbling score, meat color, fat color, and quality grade) of either TRT or CON were similar. Meat fed TRT diet showed higher crude fat and lightness (L*) value and lower moisture content and pH value compared with the CON diet (p<0.05). Overall the carcass yield was 12.5% higher than CON diet. PMID:26761843

  5. Online Chats to Assess Stakeholder Perceptions of Meat Chicken Intensification and Welfare

    Directory of Open Access Journals (Sweden)

    Tiffani J. Howell

    2016-10-01

    Full Text Available Evidence suggests that there is variation in support for specific chicken farming practices amongst stakeholder groups, and this should be explored in more detail to understand the nature of these differences and work towards convergence. Online focus groups were used to assess attitudes to animal welfare in meat chicken farming in this pilot study. Across six online chats, 25 participants (general public, n = 8; animal advocacy group, n = 11, meat chicken industry, n = 3; research or veterinary practice who had experience with poultry but no declared industry affiliation, n = 3 discussed meat chicken intensification and welfare. Of those, 21 participants completed pre- and post-chat surveys gauging perceptions and objective knowledge about meat chicken management. Main reasons for intensification support were perceptions of improved bird health, and perceptions that it is a cost-effective, sustainable farming system. Reasons for opposition included perceptions that a large number of birds kept are in close proximity and have limited ability to perform natural behaviours. Misunderstandings about current practices were clarified in chats which contained industry representation. Participants agreed on the need for enforceable standards and industry transparency. Industry-affiliated members rated welfare of meat chickens higher, and gave lower ratings for the importance of natural living, than other stakeholder groups (both p = 0.001. On average, while objective knowledge of intensification increased after chat participation (p = 0.03, general welfare ratings and support for intensification did not change over time, counter to assertions that lack of knowledge results in lack of support for some practices.

  6. Quality of broiler meat of the free-range type submitted to diets containing alternative feedstuffs

    Directory of Open Access Journals (Sweden)

    P.B. Faria

    2012-04-01

    Full Text Available The work had the intention of investigating the effect of the use of alternative feeds as part replacers in diet-formulating, evaluating the characteristic physicochemical alterations and centesimal composition of the free-range chicken. In the experiment a total of 192 (one hundred and ninety-two birds of the Pescoço Pelado (Label Rouge strain arranged in a completely randomized design (CRD formed by 4 treatments (Treatment 1 (Control, Treatment 2 (10% of the inclusion of rice bran, Treatment 3 (10% of the inclusion of ground cassava leaf and Treatment 4 (10% of the inclusion of ground leucaena hay with 8 replicates per treatment were used. The results revealed greater values of b* (yellow, Saturation (C* and pH for broiler meat with inclusion of ground cassava leaf and leucaena, while for the other variables of physicochemical composition, no influences of the treatments were not found. For centesimal composition the treatments showed greater values of moisture in relation to the control treatment. For sex, only a difference for the content of b* and C* was found, with higher values for female. The use of the alternative feedstuffs has not revealed marked influences on the chemical composition and quality parameters of free-ranging chicken’s meat with the use of replacement up to 10% in the diets.

  7. Performance, carcass and meat quality of pigs fed diets with antioxidants and ractopamina

    Directory of Open Access Journals (Sweden)

    Roberta Abrami Monteiro Silva

    2014-02-01

    Full Text Available The objective was evaluated the effects of the use of additives antioxidants associated or not with ractopamine in feed for finishing pigs. Were used 51 crossbred pigs, 27 barrows and 24 females with initial weight of 83.38 kg. Three experimental treatments were established based on the inclusion of two complexes to feed: complex 1 (4g de vitamin E + 1g de vitamin C/kg of product and complex 2 (0.2g de ractopamine + 4g de vitamin E + 2g de vitamin C/kg of product, defining the ration control (free of complexes, ration control + complex 1 (0.1% and ration control + complex 2 (0.05%. The experimental design was blocked randomically, presenting a factorial model 3x2 (3 treatments and 2 sexes. Were observed difference (P<0.05 for daily feed intake, feed, hot and cold carcass weight to the treatment with ractopamine. The values of vitamin E in meat were higher (P <0.05 in muscle of animals in groups receiving the vitamin. There was a difference (P <0.05 in the values of oxidation and marbling in the treatments with antioxidant. The inclusion of ractopamine, with the antioxidants, resulted in improvement in performance and carcass characteristics, and supplementation with the antioxidant, alone, showed improvement in parameters related to meat quality

  8. THE EFFECT OF METHANOGENIC INHIBITOR FEED ON PROPIONIC ACID AND LAMB MEAT CHEMICAL QUALITY

    Directory of Open Access Journals (Sweden)

    E. Suryanto

    2012-09-01

    Full Text Available This study aimed to determine the effect of medium chain fatty acids (MCFA on propionic acids and lamb meat chemical quality. The treatment given was R1: feed without medium chain fatty acids (MCFA, while R2 dan R3 were the feed contained 1.0% and 1.5% of MCFA, respectively. The twelve heads of lambs yearling weight of 16-17 kg were used as materials. Biological trial was done for three months and then was slaughtered. Before being slaughtered, the animal was taken rumen fluid to be analyzed for propionic acid. The carcass was sampled to be analyzed for chemical composition, cholesterol and fatty acids content. This study showed that methanogenic inhibitor feed with 1.0-1.5% MCFA could be used as sheep feed, and the results: the propionic acid content in rumen increased 29.59 – 36.11%. The cholesterol content decreased 7.14-10.06%. For the meat fatty acids composition, unsaturated fatty acids increased 9.05 – 17.96%. while saturated fatty acid decreased 6.59 – 11.88%.

  9. Effect of floor type on carcass and meat quality of pen raised growing rabbits

    Directory of Open Access Journals (Sweden)

    Alessandro Dal Bosco

    2015-03-01

    Full Text Available The aim of the experiment was to compare the carcass and meat quality traits of growing rabbits housed on different floor types. At the age of 35 d, rabbits (n=126 were randomly sorted into 3 groups and housed in pens with different floor types: plastic-mesh, deep-litter straw or wire-mesh. Slaughter weight, carcass and its parts’ weight, meat (Longissimus thoracis et lumborum [LL] muscle and hind leg pH and colour, oxidative status and fatty acid profile were measured and correlations calculated. The deep-litter straw rabbits showed the lowest pHu and b* values of LL muscle and oxidation of the both muscles. The fatty acid profile of LL muscle of deep-litter straw rabbits showed a higher percentage of monounsaturated fatty acids and long chain n-3 polyunsaturated (PUFA fatty acids, whereas the content of  18:2n-6 and total PUFA was lower. We concluded that housing the growing rabbits on wire- or plastic-mesh floors showed no substantial differences, while housing rabbits on deep-litter negatively affected certain qualitative traits.

  10. Effect of the dam’s feeding regimen on the meat quality of light suckling lambs

    Directory of Open Access Journals (Sweden)

    G. Molle

    2010-04-01

    Full Text Available In order to verify the effect of the introduction of concentrates without GMO risk and at low aflatoxin risk in the diet of grazing milk ewes on the quanti-qualitative production of meat of their milk-fed light lambs, two trials were carried out - in Sicily, on 32 Comisana lambs, slaughtered at 49±4 days (trial 1; and in Sardinia, on 28 Sarda lambs, slaughtered at 31±4 days(trial 2 - comparing the following grazing dams’ feeding regimes: High stocking rate + Organic (barley – tickbean or pea Concentrate (HO; High stocking rate + Conventional (maize-soybean Concentrate (HC; Low stocking rate + Organic Concentrate (LO; Low stocking rate + Conventional Concentrate (LC. Lamb performances, carcass quality, meat colour and lipid content were not modified by dam’s feeding regimen. However, significant differences were observed in the fatty acid (FA composition of the intramuscular fat of the older suckling lambs of trial 1. The main variation concerned n-3 polyunsaturated FAs and conjugated linoleic acids.

  11. Effects of gestational maternal undernutrition on growth, carcass composition and meat quality of rabbit offspring.

    Directory of Open Access Journals (Sweden)

    George K Symeon

    Full Text Available 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.

  12. Quality assessment of urban environment

    Science.gov (United States)

    Ovsiannikova, T. Y.; Nikolaenko, M. N.

    2015-01-01

    This paper is dedicated to the research applicability of quality management problems of construction products. It is offered to expand quality management borders in construction, transferring its principles to urban systems as economic systems of higher level, which qualitative characteristics are substantially defined by quality of construction product. Buildings and structures form spatial-material basis of cities and the most important component of life sphere - urban environment. Authors justify the need for the assessment of urban environment quality as an important factor of social welfare and life quality in urban areas. The authors suggest definition of a term "urban environment". The methodology of quality assessment of urban environment is based on integrated approach which includes the system analysis of all factors and application of both quantitative methods of assessment (calculation of particular and integrated indicators) and qualitative methods (expert estimates and surveys). The authors propose the system of indicators, characterizing quality of the urban environment. This indicators fall into four classes. The authors show the methodology of their definition. The paper presents results of quality assessment of urban environment for several Siberian regions and comparative analysis of these results.

  13. Supplementation of Rosemary extract in the diet of Nero Siciliano pigs: evaluation of the antioxidant properties on meat quality.

    Science.gov (United States)

    Liotta, L; Chiofalo, V; D'Alessandro, E; Lo Presti, V; Chiofalo, B

    2015-06-01

    In the present study, the effect of Rosmarinus officinalis L. dietary supplementation on meat quality and oxidative stability of Nero Siciliano pigs was examined. During the growing-fattening period, 32 Nero Siciliano pigs were allotted into two treatment groups consisting of 8 replicates with 2 pigs per pen. For 90 days, the animals received a basal diet: one group (CTR) was not dietary supplemented, whereas the other group received (1 g/kg) rosemary extract (ROX). Supplementation with rosemary extract significantly improved the polyunsaturated fatty acid content of the meat, which showed higher values in the meat of the ROX group compared with the CTR group (P0.05). Color measurement performed in the present study on meat samples from the two dietary treatments showed that redness decreased (P=0.046) and hue values increased (P=0.036), indicating that a deterioration of the initial color occurred and that the rosemary extract was ineffective in preventing color deterioration. Nevertheless, the lightness, yellowness and chroma color descriptors showed similar values in relation to dietary treatment (P>0.05). Considering the nutritional value of meat as an important contributor to the overall quality, the results obtained in this study support the possibility of the dietary supplementation with R. officinalis L. extract in pigs as a functional additive in livestock feeding.

  14. QUALIMETRIC QUALITY ASSESSMENT OF IODINE SUPPLEMENTS

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    F. S. Bazrova

    2015-01-01

    Full Text Available The article discusses the new iodine-containing supplements (ID derived from organic media collagenous animal protein (pork rind, carpatina and collagen and protein concentrates brands SCANGEN and PROMIL C95. It is shown that the use of these proteins as carriers of iodine is due to the high content of the amino acids glycine and alanine, which correlates with the degree of binding of iodine objects. New additives in addition to the special focus improve rheological properties of foods, including texture, appearance and functional properties. To assess the quality'ID and selection of preferred option the proposed qualitative assessment and a systematic approach to consider all'ID as a system to allocate its elements, to justify the principles of its construction and the requirements imposed on it, to build a General decision tree. For the construction of complex criterion for assessing the quality'ID proposed procedure formalization based on selection and evaluation of individual indicators, the definition of the laws of their change, depending on the dose, duration and temperature of exposure, and functional efficiency. For comparative evaluation of single and calculation of group indicators all of them were reduced to a single dimension by introducing the dimensionless coefficients of adequately describing the analyzed indicators. The article presents the calculated values of single and group of indicators characterizing technological properties 'ID: the degree of binding of iodine, the binding rate of iodine, heat losses of iodine and basic functional and technological properties of meat stuffing systems (water-binding, moisture-holding, emulsifying capacity and emulsion stability, obtained by the introduction of stuffing in the system studied'ID. At the final stage is the selection of the best 'ID, on the basis of an assessment of group performance.

  15. Carcass and meat quality traits of chickens fed diets concurrently supplemented with vitamins C and E under constant heat stress.

    Science.gov (United States)

    Zeferino, C P; Komiyama, C M; Pelícia, V C; Fascina, V B; Aoyagi, M M; Coutinho, L L; Sartori, J R; Moura, A S A M T

    2016-01-01

    The objective of this study was to determine if a diet supplemented simultaneously with vitamins C and E would alleviate the negative effects of heat stress, applied between 28 and 42 days of age, on performance, carcass and meat quality traits of broiler chickens. A total of 384 male broiler chickens were assigned to a completely randomized design, with a 2×3 factorial arrangement (diet with or without vitamin supplementation and two ambient temperatures plus a pair-feeding group) and 16 replicates. Chickens were kept in thermoneutral conditions up to 28 days of age. They were then housed in groups of four per cage, in three environmentally controlled chambers: two thermoneutral (22.5 and 22.6°C) and one for heat stress (32°C). Half the chickens were fed a diet supplemented with vitamins C (257 to 288 mg/kg) and E (93 to 109 mg/kg). In the thermoneutral chambers, half of the chickens were pair-fed to heat stressed chickens, receiving each day the average feed intake recorded in the heat stress chamber in the previous day. Meat physical quality analyses were performed on the pectoralis major muscle. No ambient temperature×diet supplementation interaction effects were detected on performance, carcass, or meat quality traits. The supplemented diet resulted in lower growth performance, attributed either to a carry-over effect of the lower initial BW, or to a possible catabolic effect of vitamins C and E when supplemented simultaneously at high levels. Heat stress reduced slaughter and carcass weights, average daily gain and feed intake, and increased feed conversion. Growth performance of pair-fed chickens was similar to that of heat stressed chickens. Exposure to heat stress increased carcass and abdominal fat percentages, but reduced breast, liver and heart percentages. Pair-fed chickens showed the lowest fat percentage and their breast percentage was similar to controls. Heat stress increased meat pH and negatively affected meat color and cooking loss. In pair

  16. Impact of Adrenaline or Cortisol Injection on Meat Quality Development of Merino Hoggets

    Institute of Scientific and Technical Information of China (English)

    Dario G. Pighin; Sebastian A. Cunzolo; Maria Zimerman; Adriana A. Pazos; Ernesto Domingo; Anibal J. Pordomingo; Gabriela Grigioni

    2013-01-01

    Increased levels of stress hormones in the muscle could lead to post mortem metabolic/structural modiifcations that could be relfected on meat quality. The present study investigated the metabolic effect of either adrenaline or cortisol injected into lambs in order to obtain an animal model of acute stress. Results showed that adrenaline or cortisol injection lead to glucose metabolism and muscle temperature increase. Muscle pH immediately post mortem was affected by adrenaline treatment. Water holding capacity (WHC) of fresh muscle, ifnal muscle pH and temperature registered at 24 h post mortem were not affected by injected hormones. Hardness and adhesiveness of LD muscle evaluated 3 d post mortem tended to increase as a result of adrenaline or cortisol injection. Results demonstrated that injected hormones were able to affect the post mortem muscle biochemistry and the pH/T curve independently of ifnal muscle pH.

  17. [Application of modification-specific proteomics in the meat-quality study].

    Science.gov (United States)

    Qiang, Pu; Jia, Luo; Linyuan, Shen; Xuewei, Li; Shunhua, Zhang; Li, Zhu

    2015-04-01

    Post-translational modifications (PTMs) play an important role in life science. The most widely studied protein modifications in biological science include protein phosphorylation, acylation, glycosylation, ubiquitination, acetylation, oxidation, methylation and so on. This review outlines current achievements in the study of protein modifications in muscle food using proteomic approaches. First we describe the general knowledge of protein modifications and then the development of proteomic approaches for the characterization of such modifications. Second, we describe the effects of protein modifications on muscle foods and devote our main attention to the application of proteomic approaches for the analysis of these modifications. We conclude that proteomics analysis is powerful for the study of protein modifications and analysis of meat quality characteristics in the process of food production.

  18. Mineral ante-mortem supplements in the quality of the meat of pork

    Directory of Open Access Journals (Sweden)

    Juan Manuel Vargas-Romero

    2016-12-01

    Full Text Available This study focuses on the effect of a mineral supplementation on meat quality of pigs for slaughter; for these two groups of finishing pigs they were used; a control group that did not receive mineral supplement and other that consumed a mineral supplement three days before slaughter. In the slaughterhouse, were collected samples of Longissimus dorsi, which were vacuum packed, frozen and sent to the laboratory for evaluation later; in these samples shear force, color and pH was determined. After statistical analysis found that the performance variables, shear force and pH were not different (p>0.1; Only the color was significantly different (p<0.1, so it is concluded that it is possible to improve the presentation of pork by administering mineral salts anti-stress animals three days before slaughter, without the carcass yield and pH are affected.

  19. Effect of introducing hemp oil into feed on the nutritional quality of pig meat

    Directory of Open Access Journals (Sweden)

    Mourot Jacques

    2015-11-01

    Full Text Available Research is being carried out to diversify the sources of n-3 fatty acid-rich lipids for animal feed. In this study, 3 batches of 12 pigs with between 50 and 105 kg of live weight, received isolipidic diets containing either palm oil (PO, or rapeseed oil (CO, or hemp oil (HO (providing respectively 0.6; 1.9 and 3.4 g of C18:3 n-3 (ALA /kg of feed. The quantity of ALA deposited in the meat is higher (p< 0.001 in the HO pigs. Hemp oil may be an interesting source of ALA to improve the nutritional quality of pork.

  20. Nutritional quality of Krškopolje and commercial fattener pig meats in Slovenia

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    Milena Kovač

    2010-01-01

    Full Text Available The nutritional quality of M. Longissimus dorsi in the autochthonous Krškopolje pig breed and commercial fatteners from intensive Slovenian farms was compared. Commercial fatteners were divided into two groups according to lean meat percentage: MEATY and FATTY groups. The Krškopolje pigs (KK group and the FATTY group had higher intramuscular fat content than the MEATY group. The lowest saturated fatty acids (SFA proportion was found in the KK group and the highest in the FATTY group. The KK and FATTY groups contained higher proportions of monounsaturated fatty acids (MUFA as well as lower proportions of polyunsaturated fatty acids (PUFA compared to the MEATY group. The highest n-6 PUFA proportion was found in the MEATY group. The n-3 PUFA proportion differed between the MEATY and FATTY groups. The FATTY group had the lowest ratio of polyunsaturated to saturated fatty acids as well as the highest atherogenic index.

  1. Polymorphisms of the Osteocrin gene and its association with meat quality traits in Qinchuan cattle.

    Science.gov (United States)

    Huangfu, Y F; Zan, L S; Adoligbe, C; Wang, H B; Wang, H; Gao, J B

    2015-05-11

    Here, we detected 2 SNPs, A85C and T335C, that were located on the 3rd exon and the 3 untranslated regions of the bovine Osteocrin gene, respectively, using 413 Qinchuan cattle DNA samples. PCR-SSCP and DNA sequencing methods were specifically used. Three genotypes (AA, AC, and CC) were found at A85C; yet, only 2 genotypes (TC and CC) were found at T335C. Association analysis showed that both loci were associated with certain meat quality traits, including back fat thickness and loin muscle area. At the A85C locus, individuals with the CC genotype had greater back fat thickness. In comparison, at the T335C locus, individuals with the TC genotype had greater back fat thickness and a larger loin muscle area. Therefore, these 2 SNPs could be used as genetic markers to enhance Qinchuan cattle breeding programs.

  2. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat.

    Science.gov (United States)

    Arroyo, Cristina; Eslami, Sara; Brunton, Nigel P; Arimi, Joshua M; Noci, Francesco; Lyng, James G

    2015-05-01

    Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced tenderization) and a negative way (e.g., off-flavor development). If there is a risk of off-flavor development it should be identified prior to embarking on an extensive investigation on PEF in meat tenderization and turkey meat was chosen for this purpose as it is particularly prone to oxidation. The objective of this study was to investigate the effect of various PEF treatments on the quality attributes of turkey breast meat. Turkey breast meat obtained 1 d postslaughter was treated in a batch PEF chamber with increasing electric field strength up to 3 kV/cm and analyzed for lipid oxidation by thiobarbituric acid reactive substances assay (TBARS) with up to 5 d storage at 4°C in aerobic conditions. In a separate experiment, turkey breast meat samples were exposed to PEF under various combinations of pulse number, frequency, and voltage. Following PEF treatments weight loss, cook loss, lipid oxidation, texture, and color were assessed by instrumental methods. A sensory analysis was also performed to determine consumer acceptability for color, texture, and odor of the samples. Lipid oxidation in all PEF-treated samples progressed at the same rate with storage as the untreated samples and was not found to be significantly different to the control. Under the conditions examined PEF treatments did not induce differences in instrumentally measured weight loss, cook loss, lipid oxidation, texture, and color (raw and cooked) either on fresh or frozen samples. However, the sensory evaluation suggested that panelists could detect slight differences between the PEF-treated samples and the controls in terms of texture and odor.

  3. Effects of feed deprivation and transport on preslaughter blood metabolites, early postmortem muscle metabolites, and meat quality

    NARCIS (Netherlands)

    Savenije, B; Larnbooij, E; Gerritzen, MA; Venema, K; Korf, J

    2002-01-01

    In practice, poultry have their feed withdrawn several hours before being collected and put on transport to the slaughter plant. With the exhaustion of their internal energy stores, the chickens may lack energy to cope with the conditions to which they are subjected. Meat quality is affected by the

  4. Carcass and meat quality traits of Iberian pig as affected by sex and crossbreeding with different Duroc genetic lines

    Directory of Open Access Journals (Sweden)

    A. Robina

    2013-11-01

    Full Text Available A total of 144 pigs were used to study the effects of sex (barrows or gilts and terminal sire line (Iberian or three genetic lines of Duroc: Duroc 1, Duroc 2 and Duroc 3 on performance and carcass and meat quality traits. Gilts showed slightly lower average daily gain, shoulder weight and trimming losses, but slightly better primal cuts yields and higher loin weight, while there was no significant effect of sex on meat quality traits or on the fatty acid composition of lard and muscle. There were important differences in performance and in carcass and primal cuts quality traits between pure Iberian pigs and all Iberian × Duroc crossbreeds evaluated, partly due to the lower slaughter weights reached by the formers. The different sire lines showed differences in several traits; Duroc 1 group showed lower backfat thickness and ham and shoulder trimming losses, and higher primal cut yields than Duroc 2 and Duroc 3 groups. Intramuscular fat (IMF content remained unaffected by crossbreeding, but meat color resulted more intense and redder in crosses from the Duroc 1 sire line. The accumulation of fatty acids in lard was not affected by Duroc sire line, while animals of the group Duroc 2 showed higher levels of monounsaturated fatty acid and lower of polyunsaturated ones in IMF. These results highlight the importance of considering not only performance, but also carcass and meat quality traits when deciding the Duroc sire line for crossbreeding in Iberian pig production.

  5. Influence of flock treatment with the antibiotic tylosin on poultry meat quality: results of a preliminary experiment

    NARCIS (Netherlands)

    Costa, A.I.A.; Gerritzen, M.A.; Reimert, H.G.M.; Linssen, J.P.H.; Cone, J.W.

    2007-01-01

    The veterinary antibiotic tylosin was administered to broilers at sub-therapeutic and therapeutic levels to study its effect on the quality of poultry breast meat. No statistically significant differences were observed in moisture content, pH, drip loss, colour and extent of lipid oxidation between

  6. Growth performance, carcass characteristics, meat quality, and tissue histology of growing pigs fed crude glycerin-supplemented diets

    Science.gov (United States)

    Growth performance, carcass characteristics, meat quality indices, and tissue histology of growing pigs fed crude glycerol were determined in a 138-d feeding trial. Crude glycerol utilized in the trial contained 84.51% glycerol, 11.95% water, 2.91% sodium chloride, and 0.32% methanol. Eight days pos...

  7. New polymorphisms in the novel LYRM1 gene are associated with body measurement and meat quality traits in Qinchuan cattle.

    Science.gov (United States)

    Li, Y K; Huangpu, Y F; Gao, J B; Yang, N; Fu, C Z; Wang, H B; Cheng, G; Zan, L S

    2014-03-12

    Body measurement and meat quality traits play important roles in the evaluation of productivity in cattle; they are influenced by genetic and environmental factors. Recent studies have shown that LYRM1 is a novel gene related to obesity and may influence fat deposition. We screened for new polymorphisms in the bovine LYRM1 gene and analyzed their association with body measurement and meat quality traits in cattle. DNA samples were obtained from 572 Qinchuan cattle aged from 18 to 24 months. DNA sequencing was used to find the LYRM1 single nucleotide polymorphisms (SNPs). Sequence analysis of LYRM1 revealed four novel SNPs in exon 3: G50A in coding region, C126A, A127T, and T128A in a 3'-untranslated region. G50A, A127T and T128A showed two genotypes: AG and GG, AA and AT, AT and TT, respectively; while C126A showed three genotypes: AA, AC and CC. Analysis showed that these four polymorphisms were significantly associated with body measurement and meat quality traits in the Qinchuan cattle population. We suggest that the LYRM1 gene can be used for marker-assisted selection to improve body measurement and meat quality traits in the Qinchuan cattle population.

  8. Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

    Institute of Scientific and Technical Information of China (English)

    M Gagaoua; R I Richardson; B Picard; E M C Terlouw; D Micol; J-F Hocquette; A P Moloney; K Nuernberg; D Bauchart; A Boudjellal; N D Scollan

    2016-01-01

    The present study compared eight breeds of cattle differing in gender (heifers, buls and steers) to determine associations between muscle characteristics and meat sensory qualities of theLongissimus thoracis muscle. Animal types differed in al the muscle characteristics and sensory qualities. Many correlations among muscle characteristics and among sensory qualities were consistent for most animal types. Isocitrate dehydrogenase (ICDH) activities alowed discrimination of muscles with respect to myosin heavy chain (MyHC)-I proportions for al animal types. Lactate dehydrogenase (LDH) and phos-phofructokinase (PFK) activities were positively correlated for most animal types. Overal liking was correlated with beef lfavour and abnormal lfavour in al animal types and with global tenderness for al animal types except for Charolais cross breed steers. For al animal types except for Angus×Friesian heifers, beef lfavour and abnormal lfavour were negatively correlated. Overal liking was not correlated with juiciness. PFK, ICDH and citrate synthase (CS) activities were strongly associated with tenderness, beef lfavour and overal liking when average values for al animal types were used. However, associations between muscle characteristics and sensory qualities within animal types were weak and inconsistent.

  9. Technological and nutritional properties of ostrich, emu, and rhea meat quality

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    Horbańczuk Olaf K.

    2016-09-01

    Full Text Available In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA, favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu and anserine (ostrich, and has low content of sodium (ostrich. The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

  10. The Northeast Stream Quality Assessment

    Science.gov (United States)

    Van Metre, Peter C.; Riva-Murray, Karen; Coles, James F.

    2016-04-22

    In 2016, the U.S. Geological Survey (USGS) National Water-Quality Assessment (NAWQA) is assessing stream quality in the northeastern United States. The goal of the Northeast Stream Quality Assessment (NESQA) is to assess the quality of streams in the region by characterizing multiple water-quality factors that are stressors to aquatic life and evaluating the relation between these stressors and biological communities. The focus of NESQA in 2016 will be on the effects of urbanization and agriculture on stream quality in all or parts of eight states: Connecticut, Massachusetts, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, and Vermont.Findings will provide the public and policymakers with information about the most critical factors affecting stream quality, thus providing insights about possible approaches to protect the health of streams in the region. The NESQA study will be the fourth regional study conducted as part of NAWQA and will be of similar design and scope to the first three, in the Midwest in 2013, the Southeast in 2014, and the Pacific Northwest in 2015 (http://txpub.usgs.gov/RSQA/).

  11. Identification of differentially expressed genes in chickens differing in muscle glycogen content and meat quality

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    Marthey Sylvain

    2011-02-01

    Full Text Available Abstract Background The processing ability of poultry meat is highly related to its ultimate pH, the latter being mainly determined by the amount of glycogen in the muscle at death. The genetic determinism of glycogen and related meat quality traits has been established in the chicken but the molecular mechanisms involved in variations in these traits remain to be fully described. In this study, Chicken Genome Arrays (20 K were used to compare muscle gene expression profiles of chickens from Fat (F and Lean (L lines that exhibited high and low muscle glycogen content, respectively, and of individuals exhibiting extremely high (G+ or low (G- muscle glycogen content originating from the F2 cross between the Fat and Lean lines. Real-time RT-PCR was subsequently performed to validate the differential expression of genes either selected from the microarray analysis or whose function in regulating glycogen metabolism was well known. Results Among the genes found to be expressed in chicken P. major muscle, 197 and 254 transcripts appeared to be differentially expressed on microarrays for the F vs. L and the G+ vs. G- comparisons, respectively. Some involved particularly in lipid and carbohydrate metabolism were selected for further validation studies by real-time RT-PCR. We confirmed that, as in mammals, the down-regulation of CEBPB and RGS2 coincides with a decrease in peripheral adiposity in the chicken, but these genes are also suggested to affect muscle glycogen turnover through their role in the cAMP-dependent signalling pathway. Several other genes were suggested to have roles in the regulation of glycogen storage in chicken muscle. PDK4 may act as a glycogen sensor in muscle, UGDH may compete for glycogen synthesis by using UDP-glucose for glucoronidation, and PRKAB1, PRKAG2, and PHKD may impact on glycogen turnover in muscle, through AMP-activated signalling pathways. Conclusions This study is the first stage in the understanding of molecular

  12. Effects of two protein sources and energy level of diet on the performance of young Marchigiana bulls. 2. Meat quality

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    Federico Infascelli

    2010-01-01

    Full Text Available The aim of this trial was to study the influence of two protein sources (faba bean-FB vs soybean meal s.e.-SBM and two energy levels of diets given to young Marchigiana bulls on meat quality: water holding capacity (WHC, chemical composition, hydroxyproline and cholesterol contents, fatty acids profile of intramuscular, subcutaneous and perirenal adipose tissues. While chemical composition and WHC was determined only on muscle Longissimus thoracis (LT, hydroxyproline and cholesterol contents were evaluated also on muscles Semitendinosus (ST and Ileopsoas plus Psoas minor (IP. Eighteen young bulls were divided into three groups. Until the slaughter weight (620 kg was achieved, two groups, FB and SBM, were fed diets with similar protein and energy contents but differing in protein sources, and the third group was fed high energy (HE diets. Protein sources did not affect meat nutritional characteristics; but meat of group SBM had high hydroxyproline content: 62.6 vs 60.0 mg 100g-1, respectively, for SBM and FB groups (P<0.05, while compression losses were higher for FB group (7.6 vs 5.7%, respectively, for FB and SBM groups; P<0.01. As respects the comparison among content of hydroxyproline in the different muscles: IP, corresponding to the tenderloin, showed significantly lower concentrations than the other muscles (55.2 vs 60.7 and 63.5 mg 100g-1 for IP, LT and ST, respectively; P<0.01. Feeding regimes did not affect muscular cholesterol content (average values of 53.6, 55.5 and 52.1 mg 100g-1 of fresh muscle for FB, SBM and HE, respectively which was similar to the levels found in meat from specialised Italian beef breeds and lower than those from other breeds. As respects the differences in cholesterol contents among the muscles, IP showed lower contents than other muscles (50.9 vs 54.1, 56.0 mg 100g-1, respectively for IP, ST, LT; P<0.05. The higher energy diets induced higher concentration of saturated fatty acids, in particular of palmitic

  13. Variable abattoir conditions affect Salmonella enterica prevalence and meat quality in swine and pork.

    Science.gov (United States)

    Hurd, H S; Gailey, J K; McKean, J D; Griffith, R W

    2005-01-01

    Research suggests that abattoir holding pens pose significant Salmonella enterica risk to swine immediately preharvest. The goal of this study was to evaluate those factors related to holding that increased the prevalence of S. enterica in swine at slaughter. To accomplish this goal, we focused on holding time and flooring. Our objectives were to (1) compare Salmonella enterica prevalence among pigs held for short (15-45 min) versus long (up to 4 h) periods before slaughter; and (2) determine the impact of flooring (slatted vs. concrete) as it relates to the prevalence of S. enterica. The study consisted of seven repetitions at a large volume (11,000 head/day) Midwest abattoir. Each repetition consisted of one truck load of pigs (n = 170) sorted into one of three groups: (1) animals held for a short time (15-45 min) on solid floors (short-hold); (2) animals held for 4 +/- 0.5 h on slatted floors; and (3) animals held for 4 +/- 0.5 h on solid concrete floors. At slaughter, samples were collected from 30 pigs in each group. Cecal contents (20 mL), feces (20 g), and the ileocecal lymph node were cultured for S. enterica. Additionally, the effect of holding time on meat quality parameters (loin pH at 35 min and 6 h, color, drip loss) was evaluated for the first four replicates. The proportion of S. enterica-positive samples was highest (p Meat quality, as measured by multiple parameters, was adversely affected by lack of a rest period. The mean 24-h pH was significantly lower for the short-hold group compared to the other two groups. The mean Minolta L and the drip loss were significantly higher in the short-hold group. From this and other studies, it appears that elimination of the holding process is not feasible S. enterica control option, given current U.S. harvesting systems.

  14. Manejo pré-abate e qualidade de carne - Handling pre-slaughter and meat quality

    Directory of Open Access Journals (Sweden)

    Hernández Treviño Israel

    2010-08-01

    Full Text Available ResumoObjetivou-se com este trabalho enfatizar como os fatores pré-abateinfluenciam na qualidade da carne. Surgindo a preocupação com ascondições em que os animais são transportados e o manejo que recebematé o momento do abate, ocasionando prejuízos a toda a cadeiaprodutiva e a necessidade de obtenção de produtos seguros que nãoponha em risco a saúde humana, além de que sejam apreciados por suascaracterísticas organolépticas. Um bom manejo durante o processo detransporte, descanso na sala pré-abate e um adequado atordoamentoreflete na qualidade da carne. Com certeza reduzindo os prejuízosocasionados pelo manejo inadequado, por meio de práticas de bem-estaranimal podem-se melhorar os produtos ofertados ao consumidor.SummaryThe aim of this paper is to emphasize how the pre-slaughter factorsinfluencing the quality of meat products. Giving rise to the concern withthe conditions under which animals are transported and managementreceived until the time of sacrifice, causing damage to the entireproduction chain, resulting the need to obtain products that do notthreaten human health. In addition to being appreciated for theirorganoleptic characteristics, a good handling during the transportprocess, rest before slaughter and an appropriate method ofdesensitization influences the quality of the meat. It is certain thatreducing the damage caused by improper handling and through practiceof good animal welfares can improve the products offered to consumers.

  15. Study on the Correlations between Mineral Contents in Musculus Longissimus Dorsi and Meat Quality for Five Breeds of Pigs

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    REN Guang-zhi

    2008-01-01

    Full Text Available The correlations between mineral contents in musculus longissimus dorsi and meat quality for five breeds of pigs were studied in this experiment. Two imported breeds (Duroc and Yorkshires and three local breeds (Huainan pig, Nanyang black pig, Queshan black pig from Henan province of China were chosen in this trial. Ten 90 kg finishing pigs were selected randomly to slaughter from each breed. Mineral contents of K, Na, Ca, Fe, Mn, Cu and Zn in musculus longissimus dorsi were detected by atomic absorption spectrophotometry and their correlations with meat quality were also analyzed. The results showed : (1 Mn and protein contents had no significant difference among all the breeds (p>0.05, (2 K content in Duroc was higher than that in the other four breeds significantly (p<0.01, (3 Mineral contents of Na, Ca, Mn, Fe, Cu and Zn in local breeds were higher than that in the imported breeds significantly (p<0.01, (4 Marble stripes and meat colour in local breeds were superior to the imported ones, (5 Intramuscular fat content of local breeds was higher than that of the imported ones (p<0.01, (6 There was a significant positive correlation between Zn and the other mineral contents in the muscle (p<0.01 or p<0.05, (7 Both Cu and Fe contents had a significant positive correlation with meat color (p<0.05, but negative correlation with drip loss (p<0.05, (8 There was a positive correlation between Zn and intramuscular fat content (p<0.01, but negative correlation between Zn and drip loss (p<0.01. In conclusion, Minerals in muscle had significant correlations with meat quality elements, but no significant correlations with meat protein and fat contents.

  16. The California stream quality assessment

    Science.gov (United States)

    Van Metre, Peter C.; Egler, Amanda L.; May, Jason T.

    2017-03-06

    In 2017, the U.S. Geological Survey (USGS) National Water-Quality Assessment (NAWQA) project is assessing stream quality in coastal California, United States. The USGS California Stream Quality Assessment (CSQA) will sample streams over most of the Central California Foothills and Coastal Mountains ecoregion (modified from Griffith and others, 2016), where rapid urban growth and intensive agriculture in the larger river valleys are raising concerns that stream health is being degraded. Findings will provide the public and policy-makers with information regarding which human and natural factors are the most critical in affecting stream quality and, thus, provide insights about possible approaches to protect the health of streams in the region.

  17. Assessment of the process hygiene and safety meat products RTE, produced in the region of Tirana

    Directory of Open Access Journals (Sweden)

    ERMELINDA NEXHIPI

    2014-06-01

    Full Text Available The foodborne diseases place an important role for public health, because they cause not only infection to constumers, but they also cause considerable economic problems. In this study we have tested three RTE meat product categories: salami with termic preparation –RTE , salami with fermentation process –RTE, sliced packed meat products. A total of 120 samples were analysed, during 10 months period, from which 60 samples collected to establishments implemented the HACCP system, 60 other samples to establishments implemented GMP. The microbiological quality, the hygiene of process and product , was based on the determination of the number of E.Coli and also the presence or the absence of Salmonela spp. The RTE products hygiene estimated from the level of E.Coli was resulted in satisfactory levels, whithout the presence of E.Coli in 108 samples or 90.0% of the total , but in 12 samples or 10.0% of them E.coli was isolated at level 16 cfu/g to 70 cfu/g. The product with the highest level was sliced salami. Refer to the implemented system from establishments, HACCP or GMP,7.5 % of pozitive E. coli samples, belongs to subjects that implemented Good Manufacture Practise, 2.5 % others belongs to establishment with HACCP system. Salmonela spp. was not determinated. This study showed the importance of HACCP implementation system in food proccesing industry, in aim to get safe ready to eat meat products.

  18. Bioavailability of the digestible lysine and total sulfur amino acids in meat and bone meals varying in protein quality.

    Science.gov (United States)

    Wang, X; Parsons, C M

    1998-07-01

    Experiments were conducted to determine whether the digestible Lys, Met, and TSAA in a high and low quality meat and bone meal (MBM) were totally bioavailable for protein synthesis in chicks. True digestibility of amino acids (AA) in the two MBM was determined by the precision-fed cecectomized rooster assay. Bioavailability of the digestible AA was then assessed in three slope-ratio chick growth assays using Lys-, Met-, or TSAA-deficient crystalline AA basal diets that were supplemented with varying levels of the test AA, high or low quality MBM, or AA mixtures simulating the mean digestible AA composition of the high and low quality MBM. Response parameters were weight gain, feed efficiency, body N gain, and body Lys gain in the Lys assay and weight gain and feed efficiency in the Met and TSAA assays. Bioavailability values for the digestible Lys, Met, and TSAA in the MBM and AA mixtures simulating MBM varied depending on response parameter, with values based on feed efficiency generally being highest. No consistent differences in bioavailability of the digestible AA were observed between the two MBM when all AA were considered; however, the bioavailability of the digestible Lys in the low quality MBM was lower than that in the high quality MBM for two of four performance criteria. When considering all response parameters and the AA mixture results, bioavailability of the digestible Lys and Met in the two MBM was generally 90% or greater, whereas bioavailability of the digestible TSAA was only 80% or less. The results of this study indicated that essentially all of the digestible Lys and Met in MBM were bioavailable for protein synthesis and metabolism but suggested that a significant amount of the TSAA, particularly Cys, was not bioavailable.

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

    OpenAIRE

    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 su...

  20. Effects of Dietary Isoflavone Supplementation on Meat Quality and Oxidative Stability During Storage inLingnanYellow Broilers

    Institute of Scientific and Technical Information of China (English)

    JIANG Shou-qun; JIANG Zong-yong; ZHOU Gui-lian; LIN Ying-cai; ZHENG Chun-tian

    2014-01-01

    To investigate the effects of a synthetic isoflavone (SI) on meat qualityand oxidative stability, 1500 43-d-old Lingnan yellow male broilers were randomly assigned to ifve dietary treatments: diets supplemented with 0, 10, 20, 40, or 80 mg SI kg-1, fedad libitum for a period of 3 wk. After refrigerated storage, a* value of the meat increased with dietary SI supplementation using 10 and 40 mg kg-1 level (P<0.05), L* value decreased (P<0.05), and 40 mg kg-1 increased the pH (P<0.05). Supplementation with SI, at all levels, increased water holding capacity (P<0.05) and decreased lactic acid content of meat (P<0.05). The concentration of malondialdehyde at 72 h decreased linearly (P=0.005) and quadratically (P=0.004) with increasing levels of SI. Dietary SI at 20 and 40 mg kg-1levels enhanced total superoxide dismutase activity in meat (P<0.05). Meat pH quadratically decreased as the storage time increased (P<0.05), with the highest value at 24 h (P<0.05). Lactic acid and malondialdehyde concentrations of meat increased over time, with value at 96 h being far higher than at earlier times (P<0.05). Supplemental SI linearly and quadratically increased the mRNA abundance ofglutathione peroxidase (GPX) (P=0.001 and P=0.002) andcatalase(CAT) (P=0.003 and P=0.006) in breast muscle. The results from this study indicate that dietary supplementation with SI can improve meat quality during refrigerated storage by decreasing lipid peroxidation and enhancing oxidative stability and, for male broilers from 43 to 63 d of age, the optimal level of SI was 40 mg kg-1.

  1. Novel polymorphisms of the PRKAG2 gene and their association with body measurement and meat quality traits in Qinchuan cattle.

    Science.gov (United States)

    Fu, C Z; Tian, W Q; Li, Y K; Wei, S J; Cheng, G; Wang, H B; Zan, L S

    2015-04-17

    Body measurement and meat quality traits play important roles in the evaluation of productivity and economy in cattle, which are influenced by genes and environmental factors. PRKAG2, which encodes the γ2 regulatory subunit of AMPK, is associated with key metabolic pathways in muscle. We detected bovine PRKAG2 gene polymorphisms and analyzed their associations with body measurement and meat quality traits of cattle. DNA samples were taken from 578 Qinchuan cattle aged 18-24 months. DNA sequencing, polymerase chain reaction-restriction fragment length polymorphism, and time-of-flight mass spectrometry were used to detect PRKAG2 single nucleotide polymorphisms (SNPs). Sequence analysis revealed three SNPs in exon 3 (g.95925G>A, g.95973G>C, and g.95992A>G) and one g.96058T>C mutation in intron 3. g.95973G>C, g.95992A>G, and g.96058T>C each showed 3 genotypes: GG, GC, and CC; AA, AG, and GG; and TT, TC, and CC, respectively. In contrast, g.95925G>A only showed 2 genotypes, GG and GA. Analysis showed that g.95925G>A had no effects on body measurement and meat quality traits, whereas the other 3 polymorphisms were significantly associated with some of the body measurement and meat quality traits in the Qinchuan cattle population. It is inferred that the PRKAG2 gene can be used for marker-assisted selection to improve the body measurement and meat quality traits in the Qinchuan cattle population.

  2. Indoor Climate Quality Assessment -

    DEFF Research Database (Denmark)

    Ansaldi, Roberta; Asadi, Ehsan; Costa, José Joaquim

    This Guidebook gives building professionals useful support in the practical measurements and monitoring of the indoor climate in buildings. It is evident that energy consumption in a building is directly influenced by required and maintained indoor comfort level. Wireless technologies for measure......This Guidebook gives building professionals useful support in the practical measurements and monitoring of the indoor climate in buildings. It is evident that energy consumption in a building is directly influenced by required and maintained indoor comfort level. Wireless technologies...... for measurement and monitoring have allowed a significantly increased number of possible applications, especially in existing buildings. The Guidebook illustrates several cases with the instrumentation of the monitoring and assessment of indoor climate....

  3. Chemical safety of meat and meat products.

    Science.gov (United States)

    Andrée, Sabine; Jira, W; Schwind, K-H; Wagner, H; Schwägele, F

    2010-09-01

    Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united approach comprising consistent standards, sound science and robust controls is required to ensure consumers' health and to maintain consumers' confidence and satisfaction. Chemical analysis along the whole food chain downstream (tracking) from primary production to the consumer and upstream (tracing) from the consumer to primary production is an important prerequisite to ensure food safety and quality. In this frame the focus of the following paper is the "chemical safety of meat and meat products" taking into account inorganic as well as organic residues and contaminants, the use of nitrite in meat products, the incidence of veterinary drugs, as well as a Failure Mode and Effect Analysis (FMEA) system assessing (prioritizing) vulnerable food chain steps to decrease or eliminate vulnerability.

  4. Determination of pig sex in meat and meat products using multiplex real time-PCR.

    Science.gov (United States)

    Abdulmawjood, A; Krischek, C; Wicke, M; Klein, G

    2012-07-01

    For specific production lines, European retail companies demand exclusively female pork meat. To control the quality of their suppliers the identification and a quantitative detection of the animal sex origin of the meat is therefore of importance for meat processors. To enable a fast and reliable detection of male pig meat, a real time-PCR-system was designed in the present study. This was based on the genes AMEL-X and AMEL-Y. The real time-PCR assay allowed the detection of male pig meat at a concentration of 1% yielding a detection probability of 100% while the detection probability investigating meat samples containing 0.1% male pig meat was 44.4%. The analytic sensitivity of this system was assessed to be PCR reaction. The assessment of the accuracy of the real time-PCR assay to correctly identify sex individuals was investigated with 62 pigs including males (n=29) and females (n=33) belonging to different breeds/lines. With the newly designed test all analysed animals were correctly sexed. No amplification was obtained with cow, goat, sheep, turkey and chicken genomic DNA. The presented assay can be used for sex diagnosis, for the detection of male pig meat and for meat quality control.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  7. Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

    Directory of Open Access Journals (Sweden)

    Sara Temperan

    2014-06-01

    Full Text Available Carcass and meat quality traits were studied in 36 Celta pigs (a breed native from NW of Spain reared for 16 months in an extensive regime and slaughtered at a live weight of around 170 kg. The effect of partially or totally replacing commercial compound feed with chestnuts in the finishing diet was also investigated. Celta heavy pigs were characterised by high killing out, subcutaneous fat thickness, and ham length values, and by low ham perimeter, and Longissimus lumborum muscle area values. Meat showed high myoglobin contents and a* values, and very high hardness. By increasing the proportion of chestnuts in the finishing diet the quantity of back fat increased and the pH of the meat decreased. However, neither these effects, nor any of those on the other traits studied were statistically significant. The absence of significant effects may be due to the fact that pigs fed with chestnuts were not subjected to feed restrictions.

  8. A comparison of the carcass and meat quality of Martina Franca donkey foals aged 8 or 12 months.

    Science.gov (United States)

    Polidori, Paolo; Pucciarelli, Stefania; Ariani, Ambra; Polzonetti, Valeria; Vincenzetti, Silvia

    2015-08-01

    The effects of slaughter age (8 vs 12 months) were investigated on meat and carcass quality obtained from Martina Franca donkey foals. Sixteen male foals were used, eight were slaughtered at 8 months of age with a mean (±s.e.) final body weight of 101±18kg and the remaining 8 foals slaughtered at 12 months of age with a mean final body weight of 122±13kg. Carcass weight and dressing percentage were higher (Pdonkeys slaughtered at 8 months of age (54.03N) compared to the same muscle Longissimus Thoracis et Lumborum (LTL) collected in older animals (62.66N). Muscle glycogen content was higher (PDonkey foal meat showed an interesting content of essential amino acids and a notable percentage of unsaturated fatty acids in both groups of animals, giving a high nutritional value to this alternative red meat.

  9. Carcass and meat quality characteristics of Arsi-Bale goats supplemented with different levels of air-dried Moringa stenopetala leaf

    OpenAIRE

    Aberra Melesse; Sandip Banerjee; Degnet H/Meskel; Aster Abebe; Amsalu Sisay

    2016-01-01

    This study was conducted to assess the effect of air-dried Moringa stenopetala leaf (MSL) supplementation on carcass components and meat quality in Arsi-Bale goats. A total of 24 yearling goats with initial body weight of 13.6+/-0.25 kg were randomly divided into four treatments with six goats each. All goats received a basal diet of natural grass hay ad libitum and 340 g head^(−1) d^(−1) concentrate. The treatment diets contain a control diet without supplementation (T1) and diets supplement...

  10. Correlation Analysis on Single Nucleotide Polymorphism of CAPN1 Gene and Meat Quality and Carcass Traits in Chickens

    Institute of Scientific and Technical Information of China (English)

    ZHANG Zeng-rong; ZHU Qing; LIU Yi-ping

    2007-01-01

    The selection of meat quality has received considerable focus in chicken breeding. This study was aimed at investigating the effect of CAPN1 gene on meat quality traits in chicken populations. Primer pairs for 3'UTR in CAPN1 were designed from database of chicken genomic sequence. Polymorphisms were detected using PCR-SSCP and DNA sequencing. A mutation at position 9 950 nt (G/A, locus A) was found among individuals in each population. The allele and genotype frequencies significantly differed among eight lines with higher frequencies of allele A2 and genotype A1A2 (P<0.01). The least square analysis showed that there was significant difference (P<0.05) in muscle fiber density and some carcass traits among genotypes and that the breast muscle fiber density (BFD) of birds of A1A1 genotype was significantly higher (P<0.05) than that of birds of A2A2 genotype. It was concluded that the CAPN1 gene was the major gene affecting the muscle fiber traits of chicken or was linked with the major gene. These results were useful for studying the molecular mechanism that influences meat traits and were used as the base of molecular-assisted selection to meat quality traits. So, this site may be a potential marker affecting the muscle traits of chickens.

  11. Genetic and phenotypic correlations between performance traits with meat quality and carcass characteristics in commercial crossbred pigs.

    Directory of Open Access Journals (Sweden)

    Younes Miar

    Full Text Available 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.

  12. Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality.

    Science.gov (United States)

    Nieto, G; Bañón, S; Garrido, M D

    2012-12-01

    The effect of including thyme by-products from the distillation industry into the diet of pregnant ewes on the final quality of lamb meat was evaluated during meat storage in modified atmosphere. A total of 36 Segureña ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control (C), whereas the diet of the other two groups was modified by substituting 10% (T 1) and 20% (T 2) of the BD with pellets made from 50% barley and 50% distilled thyme leaves (DTL). Meat spoilage (total viable, psychrotroph (PSY), moulds and yeasts, Enterobacteriaceae and lactic acid bacteria), thiobarbituric acid reactive substances (TBARS), colour (CIELab coordinates, metmyoglobin) and sensory characteristics of fresh lamb meat packed in modified atmosphere packaging (70% O2 : 30% CO2) were analysed after storage at 0, 7, 14 and 21 days. In general, the DTL-containing diet inhibited lipid and pigment oxidation in fresh lamb meat. Lower PSY counts and content of secondary oxidation product (TBARS) as a result of adding DTL to the ewe diet, whereas surface redness (a* values) was significantly higher on days 7 and 14. It can be concluded that thyme by-products from the distillation industry could be used as a source of natural antioxidant and antimicrobial in the feed for ewes.

  13. A Microwave Ring-Resonator Sensor for Non-Invasive Assessment of Meat Aging

    Directory of Open Access Journals (Sweden)

    Muhammad Taha Jilnai

    2016-01-01

    Full Text Available The assessment of moisture loss from meat during the aging period is a critical issue for the meat industry. In this article, a non-invasive microwave ring-resonator sensor is presented to evaluate the moisture content, or more precisely water holding capacity (WHC of broiler meat over a four-week period. The developed sensor has shown significant changes in its resonance frequency and return loss due to reduction in WHC in the studied duration. The obtained results are also confirmed by physical measurements. Further, these results are evaluated using the Fricke model, which provides a good fit for electric circuit components in biological tissue. Significant changes were observed in membrane integrity, where the corresponding capacitance decreases 30% in the early aging (0D-7D period. Similarly, the losses associated with intracellular and extracellular fluids exhibit changed up to 42% and 53%, respectively. Ultimately, empirical polynomial models are developed to predict the electrical component values for a better understanding of aging effects. The measured and calculated values are found to be in good agreement.

  14. Red meat production in australia: life cycle assessment and comparison with overseas studies.

    Science.gov (United States)

    Peters, Gregory M; Rowley, Hazel V; Wiedemann, Stephen; Tucker, Robyn; Short, Michael D; Schulz, Matthias

    2010-02-15

    Greenhouse gas emissions from beef production are a significant part of Australia's total contribution to climate change. For the first time an environmental life cycle assessment (LCA) hybridizing detailed on-site process modeling and input-output analysis is used to describe Australian red meat production. In this paper we report the carbon footprint and total energy consumption of three supply chains in three different regions in Australia over two years. The greenhouse gas (GHG) emissions and energy use data are compared to those from international studies on red meat production, and the Australian results are either average or below average. The increasing proportion of lot-fed beef in Australia is favorable, since this production system generates lower total GHG emissions than grass-fed production; the additional effort in producing and transporting feeds is effectively offset by the increased efficiency of meat production in feedlots. In addition to these two common LCA indicators, in this paper we also quantify solid waste generation and a soil erosion indicator on a common basis.

  15. A Microwave Ring-Resonator Sensor for Non-Invasive Assessment of Meat Aging

    Science.gov (United States)

    Jilani, Muhammad Taha; Wen, Wong Peng; Cheong, Lee Yen; ur Rehman, Muhammad Zaka

    2016-01-01

    The assessment of moisture loss from meat during the aging period is a critical issue for the meat industry. In this article, a non-invasive microwave ring-resonator sensor is presented to evaluate the moisture content, or more precisely water holding capacity (WHC) of broiler meat over a four-week period. The developed sensor has shown significant changes in its resonance frequency and return loss due to reduction in WHC in the studied duration. The obtained results are also confirmed by physical measurements. Further, these results are evaluated using the Fricke model, which provides a good fit for electric circuit components in biological tissue. Significant changes were observed in membrane integrity, where the corresponding capacitance decreases 30% in the early aging (0D-7D) period. Similarly, the losses associated with intracellular and extracellular fluids exhibit changed up to 42% and 53%, respectively. Ultimately, empirical polynomial models are developed to predict the electrical component values for a better understanding of aging effects. The measured and calculated values are found to be in good agreement. PMID:26805828

  16. Development of hand-held nondestructive detection device for assessing meat freshness

    Science.gov (United States)

    Wei, Wensong; Peng, Yankun; Qiao, Lu

    2016-05-01

    Meat freshness is directly related to the health of consumers, and total volatile basic nitrogen (TVB-N) content is an important reference index for evaluating pork freshness. This paper attempted to measure TVB-N content for assessing pork meat freshness using a new self-developed portable and low cost detection device designed by ourselves basing on near infrared technique. The front-end part of this device was an integrated detection component containing a mini probe which was about 5cm in diameter circle. In the signal acquiring component, silicon photodiode detector was embedded in the center of light source in probe and spectral response range was 400-1100nm to receive diffuse light from pork meat surface in mini probe. The main circuits in this device included stabilized current supply circuit which was used to provide a stable power supply for each LED light source in probe and signal processing circuit which was utilized to complete signal amplification and A/D conversion, In addition, another vital function of the signal processing circuit was to analysis detection signals from mini probe in the detection component. For verifying this device performance, 58 pork samples with different freshness attributes and Multiple Linear Regression (MLR) mathematical method and ratio data processing algorithm were employed to build pork TVB-N content prediction model, and comparing with results from raw data model, the correlation coefficient of prediction and validation of TVB-N were 0.8027 and 0.7291 respectively, and the accuracy of predicting pork freshness was about 78.6%. This work demonstrates that it has the potential in nondestructive detection of TVB-N content in pork meat using this device, which can simplify related instruments design structure and reduce their development cost in future.

  17. Effect of pre-slaughter handling, exercise and the presence of a dog on lamb welfare and meat quality.

    Science.gov (United States)

    Sutherland, M A; Worth, G M; Stuart, A D; Dobbie, P M; Clerens, S

    2016-08-01

    Before slaughter, lambs may experience several stressors such as feed and water deprivation, handling and transport that have the potential to negatively impact welfare and meat quality. The objective of this study was to evaluate the effect of pre-slaughter handling, exercise and the presence of a dog on the behaviour and physiology of lambs and meat quality at slaughter. At 6 months of age, 60 lambs (n=20 lambs/replicate; three replicates) were allocated to one of the two treatment groups (n=30 lambs/treatment): low (LOW) intensive handling or high (HIGH) intensive handling. LOW lambs were moved short distances, quietly and without the use of a dog before transport. HIGH lambs were moved quickly, long distances and with a dog present before transport. Lamb behaviour (standing, lying, rumination and panting) was recorded for 1 h before (post-treatment) and after transport (post-transport), and for 30 min before slaughter (pre-slaughter). Blood samples were collected before (baseline), after transport (post-transport) and at exsanguination (at slaughter) to assess cortisol, lactate and non-esterified fatty acid (NEFA) concentrations. At slaughter, lamb carcases (M. longissimus lumborum) were evaluated for pH levels, drip and cook loss, and tenderness. HIGH lambs spent more time standing (P<0.001) and panting (P<0.001) and less time lying (P<0.001) and ruminating (P<0.001) post-treatment than LOW lambs, but more (P<0.001) time ruminating post-transport. All lambs spent more time standing (P<0.001) and less time lying (P<0.001) and panting (P<0.001) post-transport and pre-slaughter than post-treatment. Cortisol concentrations were greater (P<0.001) in lambs post-transport and at slaughter compared with baseline values. Lactate concentrations were lower (P=0.002) in HIGH than LOW lambs. In addition, NEFA concentrations were higher (P<0.001) post-transport and at slaughter in HIGH compared with LOW lambs. Ultimate pH was higher (P<0.001) in HIGH than LOW lambs and p

  18. PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES

    Directory of Open Access Journals (Sweden)

    N. F. Neburchilova

    2016-01-01

    Full Text Available Price setting is as complex process, which requires taking into considerationmany factors. In different periods, the systems of price setting existed in the meat sector of the agro-industrial complex, which took into account only the external factors: competition, value of goods and production costs. The system of price formation thatwas in existence in Russia up to now was based only on the costbased principle. Transition to formation of the free market prices practically has not led to changes in the methodological approaches in price setting and has not influenced their structure. The current price formation system in the meat sector of the agro-industrialcomplex does not correspond to the contemporary requirements of the economic science. Thus, it is an obstacle on the way of introduction of the objective economic laws in conditions of the market relations. It is possible to achieve production efficiency with such use of the existing resources when the differentiated production costs are proportional to the utility of these resources. The utility of products is determined by a complex of properties that reflect their value in use. The main qualitative parameters are consumer properties of products. The main internal factor influencing the priceparameters is the qualitative composition of raw material. In order to create parity in price setting for different groups of products, the unified method of price equivalence with regard to the qualitative parameters of the raw material constituent was developed. Quality characteristics of meat products are composed of the product structure, morphology and chemical composition, and, finally, coefficients of consumer properties calculated with consideration for all above-mentioned factors.

  19. Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat.

    Science.gov (United States)

    Lorido, Laura; Ventanas, Sonia; Akcan, Tolga; Estévez, Mario

    2016-04-01

    Dry-cured loins elaborated from frozen (-20 °C/20 weeks)/thawed longissimus dorsi muscles (F) were compared with counterparts elaborated from fresh (unfrozen) muscles (UF) for the extent of protein oxidation (carbonylation and Schiff base formation) and their sensory profile (quantitative-descriptive analysis). All samples had similar moisture, fat and protein contents (p>0.05). In accordance with previous studies, freezing meat prior to processing affected the oxidative stability of meat proteins. This chemical change occurred concomitantly with modifications of the sensory profile of the loins as F-samples received significantly (p<0.05) higher scores for rancid and salty flavor, hardness and fibrousness than UF-counterparts. The formation of cross-links (assessed as Schiff bases) during freezing and the subsequent processing may have contributed to strengthening the meat structure and hence, impairing the texture properties of dry-cured loins.

  20. Effects of sarcoptic mange and its control with oil of Cedrus deodara, Pongamia glabra, Jatropha curcas and benzyl benzoate, both with and without ascorbic acid on growing sheep: assessment of weight gain, liver function, nutrient digestibility, wool production and meat quality.

    Science.gov (United States)

    Dimri, U; Sharma, M C

    2004-03-01

    The aim of this study was to evaluate the therapeutic efficacy of commonly used acaricidal drugs in India and also to assess the effect of ascorbic acid as adjunct therapy in 72 growing sheep with sarcoptic mange, aged 5-6 months and weighing 20.4-31.7 kg. Eight replicates of nine animals were formed based on sex, and day 0 body weight. Drugs were applied locally on the affected parts daily and recovery changes in skin lesions were observed at the time of every application. L-ascorbic acid was administered intramuscularly. Skin scrapings were collected daily from each group and examined for the presence of mites. Body weights were measured every 10th day from day 0 to 60. Nutrient digestiblity was evaluated by studying digestibility coefficients for dry matter, crude protein, ether extract, crude fibre, nitrogen free extract, total carbohydrates and nutrient balance (nitrogen, calcium and phosphorus) for a 30-day period. The liver function was evaluated by bromosulphophthalein (BSP) dye retention time. The animals were shorn on day 60 post-treatment (PT). Meat quality assesment was carried out by killing sheep at 60 days PT and estimating pH, water-holding capacity (WHC), tenderness, muscle colour, rib eye area and fat thickness. The lambs treated with oil of Jatropha curcas ascorbic acid had significantly (P dry matter, crude protein, crude fibre, ether extract and total carbohydrate, but no significant differences for nitrogen-free extract. Treated sheep had significantly higher positive nitrogen, calcium and phosphorus balances compared with infested untreated sheep. Oil of J. curcas plus ascorbic acid (OJC-AA) treated group was better over all other treated groups with respect to nutrient digestibility. The BSP test revealed significant (P < 0.05) increase in BSP retention time in sheep with sarcoptic mange. Post -treatment, the BSP retention time decreased in all treated groups and the decrease was maximum in OJC-AA treated group. The carcasses of sheep

  1. Meta-analysis of the effect of the halothane gene on 6 variables of pig meat quality and on carcass leanness.

    Science.gov (United States)

    Salmi, B; Trefan, L; Bloom-Hansen, J; Bidanel, J P; Doeschl-Wilson, A B; Larzul, C

    2010-09-01

    Technological meat quality is a significant economic factor in pork production, and numerous publications have shown that it is strongly influenced both by genetic status and by rearing and slaughter conditions. The quality of meat is often described by meat pH at different times postmortem, as well as by color and drip loss, whereas carcass quality is often characterized by lean percentage. A meta-analysis of findings relating to 3,530 pigs reported in 23 publications was carried out to assess the effects of the halothane gene, sex, breed, and slaughter weight of animals on 7 selected variables: pH at 45 min postmortem, ultimate pH, reflectance (L*-value), redness (a*-value), yellowness (b*-value), drip loss, and lean percentage. Two statistical methods were used in the meta-analysis: the method of effect size and the better known random effects model. The method of effect size was associated with Markov chain Monte Carlo techniques for implementing Bayesian hierarchical models to avoid the problems of limited data and publication bias. The results of our meta-analysis showed that the halothane genotype had a significant effect on all analyzed pork quality variables. Between-study variance was evaluated with the Cochran (1954) Q-test of heterogeneity. Meta-regression was used to explain this variance, with covariates such as breed, sex, slaughter weight, and fasting duration being integrated into different regression models. The halothane gene effect was associated with the breed effect only for the following variables: L*-value, b*-value, and drip loss. Slaughter weight contributed significantly only to the explanation of differences in ultimate pH between homozygous genotypes. In response to inconsistencies reported in the literature regarding the difference between the genotypes NN and Nn, results of the meta-analysis showed that the difference between these 2 genotypes was significant for all the analyzed variables except the a*-value.

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

    Science.gov (United States)

    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.

  3. Preparation of biological fish silage and its effect on the performance and meat quality characteristics of quails (Coturnix coturnix japonica

    Directory of Open Access Journals (Sweden)

    José Carmen Ramírez Ramírez

    2013-12-01

    Full Text Available The aim of the present study was to produce fish silage by lactic acid fermentation and evaluate its use in feeding of quails (Coturnix coturnix japonica. An oven-dried mixture of fish silage and soybean meal (1:1 w/w was used to prepare the diets with different levels of inclusion (0, 10, 20 and 30% and evaluate its effect on the performance and meat quality of 160 quails. The inclusion level did not affect the growth and feed conversion ratio. The carcass yield (70.3% and sensory quality of breast meat were not significantly different among the treatments (p>0.05. However, the concentration of unsaturated fatty acids such as oleic (C18:1n9C, linoleic (C18:2n6C, linolenic (C18:3n3, arachidonic (C20:4n6, cis eicosapentaenoic (C20:5n3 and cis docosahexaenoic (C22:6n3 increased in quail breast meat with the inclusion of fish silage:soybean mixture in the diet (p<0.05. Fish silage and its use in quail diets could offer a good alternative for fish waste utilization as feedstuff component for the improvement of fatty acid composition in its breast meat.

  4. Strategies to promote farm animal welfare in Latin America and their effects on carcass and meat quality traits.

    Science.gov (United States)

    da Costa, Mateus J R Paranhos; Huertas, Stella M; Gallo, Carmen; Dalla Costa, Osmar A

    2012-11-01

    Several initiatives, including research and development, increasing stakeholders' awareness and application of legislation and recommendation, have been carried out in Latin America to promote animal welfare and meat quality. Most activities focused on the impact of pre-slaughter conditions (facilities, equipment and handling procedures) on animal welfare and meat quality. The results are encouraging; data from Brazil, Chile and Uruguay showed that the application of the improved pre-slaughter handling practices reduced aggressive handling and the incidence of bruised carcasses at slaughter in cattle and pigs. These outcomes stimulated some to apply animal welfare concepts in livestock handling within the meat production chain as shown by the increasing demand for personnel training on the best. To attend this demand is important to expand local studies on farm animal welfare and to set up (or maintain) an efficient system for knowledge transfer to all stakeholders in the Latin America meat production chains. However, it is clear that to promote the long-term progress in this field is important to deliver practical solutions, assuring that they match the technical and financial conditions of those who are the target of training programs.

  5. THE USE OF Pomacea canaliculata SNAILS IN FEED TO IMPROVE QUALITY OF ALABIO DUCK (Anas plathyrinchos Borneo MEAT

    Directory of Open Access Journals (Sweden)

    A. Subhan

    2016-03-01

    Full Text Available This research was aimed to improve the physical and chemical quality of Alabio ducks which was fed with Pomacea canaliculata snails. Those ducks were raised intensively. There were nine treatments  included R0 (control feed, R1 (control feed + 2.5% Pomacea canaliculata snails from swampy area, R2 (control feed + 5% Pomacea canaliculata snails from swampy area, R3 (control feed + 7.5% Pomacea canaliculata snails from swampy area R4 (control feed + 10% Pomacea canaliculata snails from swampy area R5 (control feed + 2.5% Pomacea canaliculata snails from tidal swampy area, R6 (control feed + 5% Pomacea canaliculata snails from tidal swampy area, R7 (control feed + 7.5% Pomacea canaliculata snails from tidal swampy area, and R8 (control feed + 10% Pomacea canaliculata snails from tidal swampy area. The variables observed included meat chemical and physical quality. A Completely Randomized Design was used in this study. Analysis of variance and Duncan’s multiple range test were used to analyze data. The research results revealed that using Pomacea canaliculata snails in duck feed had a significant effect (P<0.05 towards the physical characteristics (water holding capacity, cooking loss, and tenderness, and chemical characteristics of Alabio duck meat (water, protein, collagen, fat, and cholesterol content. However, there was no significant effect towards meat pH. It can be concluded that using 5% Pomacea canaliculata snails in a mixture of Alabio duck feed decreased cooking loss and meat cholesterol content.

  6. Fat, meat quality and sensory attributes of Large White × Landrace barrows fed with crude glycerine

    Directory of Open Access Journals (Sweden)

    M. Belen Linares

    2014-07-01

    Full Text Available The use of alternative raw materials like crude glycerine in animal feed to reduce final costs could be of interest as the sector seeks to increase its competitiveness. The aims of the present work were to evaluate the effect of crude glycerine on back-fat thickness and the proximate composition of pork and to examine the effect on pork quality of using growing-finishing feeds with different percentages of crude glycerine added. For this purpose 60 crossbreed (Large White × Landrace barrows were subdivided into three groups according to the crude glycerine concentration administered in feed: C, control diet, no crude glycerine; and G2.5 and G5 with 2.5% and 5% added crude glycerine, respectively. This study evaluated proximate composition, pH, cooking losses, texture, colour coordinates, fatty acid profile, and sensorial analysis. No differences were found in any of the three groups studied (C, G2.5, G5 for measurements performed both before (with ultrasound equipment and after slaughter (millimetre ruler. The proximate composition and the physical-chemical parameters of longissimus dorsi were similar between groups. There were no differences detected (p>0.05 between the three groups as regards the CIELab coordinates, textural profile and sensory attributes. Therefore, 5% crude glycerine to replace corn could be used as an ingredient in pig feed without appreciably affecting the back-fat and meat quality characteristics.

  7. Genome-Wide Association Study of Meat Quality Traits in Nellore Cattle

    Science.gov (United States)

    Magalhães, Ana F. B.; de Camargo, Gregório M. F.; Fernandes, Gerardo A.; Gordo, Daniel G. M.; Tonussi, Rafael L.; Costa, Raphael B.; Espigolan, Rafael; Silva, Rafael M. de O.; Bresolin, Tiago; de Andrade, Willian B. F.; Takada, Luciana; Feitosa, Fabieli L. B.; Baldi, Fernando; Carvalheiro, Roberto; Chardulo, Luis A. L.; de Albuquerque, Lucia G.

    2016-01-01

    The objective of this study was to identify genomic regions that are associated with meat quality traits in the Nellore breed. Nellore steers were finished in feedlots and slaughtered at a commercial slaughterhouse. This analysis included 1,822 phenotypic records of tenderness and 1,873 marbling records. After quality control, 1,630 animals genotyped for tenderness, 1,633 animals genotyped for marbling, and 369,722 SNPs remained. The results are reported as the proportion of variance explained by windows of 150 adjacent SNPs. Only windows with largest effects were considered. The genomic regions were located on chromosomes 5, 15, 16 and 25 for marbling and on chromosomes 5, 7, 10, 14 and 21 for tenderness. These windows explained 3,89% and 3,80% of the additive genetic variance for marbling and tenderness, respectively. The genes associated with the traits are related to growth, muscle development and lipid metabolism. The study of these genes in Nellore cattle is the first step in the identification of causal mutations that will contribute to the genetic evaluation of the breed. PMID:27359122

  8. Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

    Directory of Open Access Journals (Sweden)

    A. P. Kone

    2016-06-01

    Full Text Available The effects of dietary supplementation of onion, cranberry,  strawberry and essentials oils on meat quality were analysed. Five groups of 48 Grimaud female weaned rabbits received the supplemented or the control ration; the experimental unit was a cage of 6 rabbits. Each experimental diet contained 10 ppm of added active ingredients.  Rabbits were fed with the experimental diets for 4 wk before determining slaughter and carcass traits and determining the pH at 1 and 24 h post mortem (pHu of the Longissimus dorsi (LD and the Biceps femoris (BF muscle, left and right, respectively. Cooking loss, drip loss and L*, a* and b* color parameters were obtained of the right LD and for ground meat and antioxidant status (TBARS, DNPH, Folin Ciocalteu. Only the pHu of the LD muscle for the strawberry supplemented group was significantly lower when compared to the control group (P=0.04. However, we note that for the pH of the LD, the average was less than 6 for the meat of animals who received a diet enriched in polyphenols, compared to the control group. Plant extract supplementation did not influence meat quality traits, growth performance or oxidative stability. But under aerobic and anaerobic conditions, our results indicate that diet supplementation with extracts rich in polyphenols, especially with essential oils, had a small bot sporadic positive effect in reducing bacterial microflora compared to the control group (P<0.05. In conclusion, plant extracts and essential oils can be used in a rabbit diet without adverse effects on performance and meat quality traits. This effect could be optimized by investigating higher doses.

  9. Control of human pathogenic Yersinia enterocolitica in minced meat: Comparative analysis of different interventions using a risk assessment approach.

    Science.gov (United States)

    Van Damme, I; De Zutter, L; Jacxsens, L; Nauta, M J

    2017-06-01

    This study aimed to evaluate the effect of different processing scenarios along the farm-to-fork chain on the contamination of minced pork with human pathogenic Y. enterocolitica. A modular process risk model (MPRM) was used to perform the assessment of the concentrations of pathogenic Y. enterocolitica in minced meat produced in industrial meat processing plants. The model described the production of minced pork starting from the contamination of pig carcasses with pathogenic Y. enterocolitica just before chilling. The endpoints of the assessment were (i) the proportion of 0.5 kg minced meat packages that contained pathogenic Y. enterocolitica and (ii) the proportion of 0.5 kg minced meat packages that contained more than 10³ pathogenic Y. enterocolitica at the end of storage, just before consumption of raw pork or preparation. Comparing alternative scenarios to the baseline model showed that the initial contamination and different decontamination procedures of carcasses have an important effect on the proportion of highly contaminated minced meat packages at the end of storage. The addition of pork cheeks and minimal quantities of tonsillar tissue into minced meat also had a large effect on the endpoint estimate. Finally, storage time and temperature at consumer level strongly influenced the number of highly contaminated packages.

  10. Processing, quality and safety of irradiation - and high pressure processed meat and seafood products

    Science.gov (United States)

    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...

  11. The influence of feeding crimped kernel maize silage on broiler production, nutrient digestibility and meat quality.

    Science.gov (United States)

    Ranjitkar, S; Karlsson, A H; Petersen, M A; Bredie, W L P; Petersen, J S; Engberg, R M

    2016-01-01

    Two experiments were carried out in parallel with male Ross 308 broilers over 37 d. An experiment with a total of 736 broilers was performed to study the effect of dietary inclusion of crimped kernel maize silage (CKMS) on broiler production and meat quality. Another study with 32 broilers was carried out from 21 to 25 d to investigate the inclusion of CKMS on nutrient digestibility. In both trials, 4 dietary treatments were used: wheat-based feed (WBF), maize-based feed (MBF), maize-based feed supplemented with 15% CKMS (CKMS-15) and maize-based feed supplemented with 30% CKMS (CKMS-30). Compared with MBF, the dry matter (DM) intakes of broilers receiving CKMS-15 and CKMS-30, respectively, were numerically 7.5 and 6.2% higher and feed conversion ratio 6 and 12% poorer (significant for 30% CKMS), although there were no significant differences in AME content between the three diets. At 37 d, the body weight of birds receiving 15% CKMS was similar to birds fed with MBF. However, the inclusion of 30% CKMS decreased broiler growth. Dietary supplementation with CKMS significantly reduced the apparent digestibility of phosphorus. The fat digestibility was significantly lower for CKMS-30 than for the other three diets. Broiler mortality decreased significantly when CKMS was added to the diet. The consumption of drinking water was significantly lower in all maize-based diets as compared to WBF and was lowest in broilers fed with CKMS-30. An improved litter quality in terms of DM content and a lower frequency of foot pad lesions was observed with broilers supplemented with both dietary levels of CKMS. The addition of CKMS to maize-based diets increased juiciness, tenderness and crumbliness of the meat. In conclusion, the dietary supplementation of 15% CKMS had no negative effect on broiler growth and positively influenced bird welfare in terms of mortality and foot pad health. Therefore, the addition of 15% CKMS to maize-based diets is considered an advantageous feeding

  12. Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes.

    Science.gov (United States)

    Masucci, F; De Rosa, G; Barone, C M A; Napolitano, F; Grasso, F; Uzun, P; Di Francia, A

    2016-03-01

    The effects of different dietary levels of maize silage (10% v. 36% DM) and group size (7 v. 14 animals) were assessed on growth performance and in vivo digestibility of 28 male fattening buffaloes. In addition, the effects of diet on meat quality and group size on behaviour and immune response were separately evaluated. Animals were weighed and assigned to three groups. The high silage - low size group (HL) was fed a total mixed ration (TMR) containing 36% DM of maize silage and consisted of seven animals (age 12.7±2.6 months; BW 382.2±67.7 kg at the start of the study). The low silage - low size group (LL) was fed a TMR containing 10% DM of maize silage and consisted of seven animals (age 13.0±2.7 months; BW 389.4±72.3 kg). The high silage - high size group (HH) was fed the 36% maize silage DM diet and consisted of 14 animals (age 13.9±3.25 months; BW 416.5±73.9 kg). Total space allowance (3.2 indoor+3.2 outdoor m2/animal) was kept constant in the three groups, as well as the ratio of animals to drinkers (seven animals per water bowl) and the manger space (70 cm per animal). Growth performance, carcass characteristics and digestibility were influenced neither by dietary treatment nor by group size, even if the group fed 36% maize silage diet showed a higher fibre digestibility. No effect of diet was found on meat quality. Group size did not affect the behavioural activities with the exception of drinking (1.04±0.35% v. 2.60±0.35%; P<0.01 for groups HL and HH, respectively) and vigilance (2.58±0.46% v. 1.20±0.46%; P<0.05 for groups HL and HH, respectively). Immune responses were not affected by group size.

  13. Production and processing studies on calpain-system gene markers for tenderness in Brahman cattle: 2. Objective meat quality.

    Science.gov (United States)

    Cafe, L M; McIntyre, B L; Robinson, D L; Geesink, G H; Barendse, W; Pethick, D W; Thompson, J M; Greenwood, P L

    2010-09-01

    Effects and interactions of calpain-system tenderness gene markers on objective meat quality traits of Brahman (Bos indicus) cattle were quantified within 2 concurrent experiments at different locations. Cattle were selected for study from commercial and research herds at weaning based on their genotype for calpastatin (CAST) and calpain 3 (CAPN3) gene markers for beef tenderness. Gene marker status for mu-calpain (CAPN1-4751 and CAPN1-316) was also determined for inclusion in statistical analyses. Eighty-two heifer and 82 castrated male cattle with 0 or 2 favorable alleles for CAST and CAPN3 were studied in New South Wales (NSW), and 143 castrated male cattle with 0, 1, or 2 favorable alleles for CAST and CAPN3 were studied in Western Australia (WA). The cattle were backgrounded for 6 to 8 mo and grain-fed for 117 d (NSW) or 80 d (WA) before slaughter. One-half the cattle in each experiment were implanted with a hormonal growth promotant during feedlotting. One side of each carcass was suspended from the Achilles tendon (AT) and the other from the pelvis (tenderstretch). The M. longissimus lumborum from both sides and the M. semitendinosus from the AT side were collected; then samples of each were aged at 1 degrees C for 1 or 7 d. Favorable alleles for one or more markers reduced shear force, with little effect on other meat quality traits. The size of effects of individual markers varied with site, muscle, method of carcass suspension, and aging period. Individual marker effects were additive as evident in cattle with 4 favorable alleles for CAST and CAPN3 markers, which had shear force reductions of 12.2 N (P 0.05) of interactions between the gene markers, or between the hormonal growth promotant and gene markers for any meat quality traits. This study provides further evidence that selection based on the CAST or CAPN3 gene markers improves meat tenderness in Brahman cattle, with little if any detrimental effects on other meat quality traits. The CAPN1-4751 gene

  14. Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal

    Directory of Open Access Journals (Sweden)

    Francisco Fernandes Júnior

    2014-02-01

    Full Text Available The objective of this study was to evaluate carcass characteristics and meat quality of lambs fed sunflower cake to replace the protein of cottonseed meal. The experiment was conducted at the sheep sector at the Farm School, State University of Londrina. Thirty Santa Inês lambs, intact males, with age and weight at the beginning of the experiment of 80 days and 21.45 ± 2.16 kg, respectively, were used. It was used a completely randomized experimental design. The animals were divided into 5 treatments, with 6 replicates per treatment, according to the amount of protein of cottonseed meal replaced by protein of the sunflower cake (0, 20, 40, 60 and 80% of replacement. Carcasses were evaluated and the Longissimus dorsi was removed for analyzes of shear force, color, pH, marbling, water loss by pressure, sensory analysis, chemical analyses and lipid oxidation. Hot and cold carcass yields showed quadratic distributions, where the best values were found for treatments with low inclusion of sunflower cake. Carcass measurements, as well as cut yields were not affected by the content of sunflower cake. Regarding the parameters of lamb meat, only water losses during cooking and shear force were affected, being quadratic and linear, respectively. The meat was more tender in animals fed higher amounts of sunflower cake. The tasters of the sensory panel did not identify differences between treatments, and classified the meat with moderate odor intensity, good tenderness, low to moderate juiciness and medium acceptability. The replacement of cottonseed meal protein by sunflower cake protein in the levels used, did not affect the majority of the carcass characteristics and the meat quality.

  15. Meat Quality Characteristics of Small East African Goats and Norwegian Crosses Finished under Small Scale Farming Conditions.

    Science.gov (United States)

    Hozza, W A; Mtenga, L A; Kifaro, G C; Shija, D S N; Mushi, D E; Safari, J G; Shirima, E J M

    2014-12-01

    The aim of the experiment was to study the effect of feeding system on meat quality characteristics of Small East African (SEA) goats and their crosses with Norwegian (SEA×N) goats finished under small scale farming conditions. Twenty four castrated goats at the age of 18 months with live body weight of 16.7±0.54 kg from each breed (SEA and SEA×N) were distributed in a completely randomized design in a 2×3 factorial arrangement (two breed, and three dietary treatments). The dietary treatments were; no access to concentrate (T0), 66% access to ad libitum concentrate allowance (T66) and 100% access to ad libitum concentrate allowance with 20% refusal (T100) and the experimental period was for 84 days. In addition, all goats were allowed to graze for 2 hours daily and later fed grass hay on ad libitum basis. Daily feed intakes were recorded for all 84-days of experiment after which the animals were slaughtered. Feed intake of T100 animals was 536 g/d, which was 183 g/d higher than that of T66 group. Supplemented goats had significantly (p0.05) for dressing percentage and carcass conformation among supplemented goats except fatness score, total fat depots and carcass fat which increased (pdiet. Increasing level of concentrate on offer increased meat dry matter with subsequent increase of fat in the meat. Muscle pH of goats fed concentrate declined rapidly and reached below 6 at 6 h post-mortem but temperature remained at 28°C. Cooking loss and meat tenderness improved (pgoats and their crosses with Norwegian breeds finished under small scale farming conditions in rural areas. Therefore, concentrate supplementation of goats of both breeds improves meat quality attributes.

  16. Effect of electrical stunning current and frequency on meat quality, plasma parameters, and glycolytic potential in broilers.

    Science.gov (United States)

    Xu, L; Zhang, L; Yue, H Y; Wu, S G; Zhang, H J; Ji, F; Qi, G H

    2011-08-01

    This study was designed to determine the effect of electrical stunning variables (low currents and high frequencies) on meat quality, glycolytic potential, and blood parameters in broilers. A total of 54 broilers were stunned with 9 electrical stunning methods for 18 s using sinusoidal alternating currents combining 3 current levels (35 V, 47 mA; 50 V, 67 mA; and 65 V, 86 mA) with 3 frequencies (160, 400, and 1,000 Hz). Samples for meat quality were obtained from the pectoralis major (PM) and musculus iliofibularis (MI), and samples for glycogen metabolism were taken from the PM and tibialis anterior muscle at 45 min postmortem. The use of high frequency reduced the shear value in PM (400 and 1,000 Hz vs. 160 Hz; P 50 V, 67 mA).

  17. Oxidative stability and sensory quality of meat from broiler chickens fed a bacterial meal produced on natural gas.

    Science.gov (United States)

    Øverland, M; Borge, G I; Vogt, G; Schøyen, H F; Skrede, A

    2011-01-01

    Bacterial meal (BPM) produced from bacteria grown on natural gas is a feed source containing approximately 70% CP and 10% lipids with predominantly C16:0 and C16:1 fatty acids. The effect of increasing dietary levels (0, 40, 80, or 120 g/kg) of BPM on fatty acid composition, the profile of volatiles by dynamic headspace gas chromatography-mass spectrometry, and sensory quality of frozen-stored broiler chicken thigh meat was examined. Increasing levels of BPM increased (linear, P Dynamic headspace gas chromatography-mass spectrometry was a more sensitive method in detecting early lipid oxidation compared with TBA reactive substances and sensory quality analyses in broiler thigh meat.

  18. Association of T1740C polymorphism of L-FABP with meat quality traits in Junmu No. 1 white swine.

    Science.gov (United States)

    Zhang, Y H; Dai, L S; Ma, T H; Wang, S Z; Guo, J; Li, F J; Zhang, S M; Sun, B X; Liu, D F; Gao, Y; Zhang, J B

    2013-01-01

    This study was designed to investigate a single nucleotide polymorphism in intron 1 of the liver fatty acid-binding protein (L-FABP) gene in 156 Junmu No. 1 white swine using PCR-single-strand conformational polymorphism. The association between the polymorphism and meat quality traits was also studied. The cloning and sequencing results indicated that the polymorphism in intron 1 was due to a T→C mutation at position 1740 of L-FABP, yielding three genotypes (TT, TC, and CC). Association analysis revealed that the polymorphism had a significant effect on marbling (P 0.05). However, no significant conclusions concerning other traits could be drawn. We tentatively conclude that L-FABP is a candidate gene or a quantitative trait locus-linked gene associated with meat quality traits.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  1. Association between DLK1 and IGF-I gene expression and meat quality in sheep.

    Science.gov (United States)

    Su, R; Sun, W; Li, D; Wang, Q Z; Lv, X Y; Musa, H H; Chen, L; Zhang, Y F; Wu, W Z

    2014-12-04

    The aim of the present study was to detect delta-like 1 ho-molog (DLK1) and insulin-like growth factor-I (IGF-I) gene expression in the longissimus dorsi of Hu sheep at different growth stages and study the association between these genes and meat quality. The diameter and density of muscle fibers and tenderness of the longissimus dorsi were measured. Growth stage, but not sex, significantly affected DLK1 and IGF-I expression. DLK1 and IGF-I expression in the sheep longissimus dorsi gradually increased with growth, but also decreased during some periods. These results suggest that different growth stages significantly affect DLK1 and IGF-I gene expression in sheep muscle tissue. The ex-pression of DLK1 and IGF-I genes were positively and significantly (P < 0.01) correlated with muscle fiber diameter and muscle fiber shear stress, and negatively and significantly (P < 0.01) correlated with muscle fiber density. Muscle fiber diameter was positively and significantly (P < 0.01) correlated with muscle fiber shear stress, and negatively and significantly (P < 0.01) correlated with muscle fiber density. In addition, DLK-1 expression was significantly (P < 0.01) and positively correlated with IGF-I expression.

  2. Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves

    Science.gov (United States)

    Chung, Eui-Gang; Chung, Ku-Young

    2015-01-01

    This study was conducted to compare the meat qualities of loin (m. longissimus dorsi) and top round (m. semimembranosus) from Hanwoo and Holstein veal. Ten Hanwoo and Holstein calves were randomly selected from a local cattle farm and raised. They were slaughtered when they were 8 mon old and weighed. Weight and percentage in primal cuts and slaughter performance of Hanwoo and Holstein veal calves are obtained. Immediately after weighting, slices of loin and top round muscles were sampled. After vacuum packaging, the samples were subjected to proximate composition, physicochemical and microbiological analyses. Dressing weight and percentage were heavier and greater (p<0.05) in the Holstein than in the Hanwoo. Water contents of the top round muscle was higher in the Holstein than in the Hanwoo (p<0.05). Water-holding capacity, protein content and CIE L* (lightness) of both muscles were higher in the Holstein than in the Hanwoo veal, whereas fat content, pH, cooking loss, a* (redness), and b* (yellowness) were higher in the Hanwoo than in the Holstein veal (p<0.05). Thiobarbituric acid and volatile basic nitrogen values of both the muscles were lower in the Hanwoo than in the Holstein veal during the first 10 d of storage (p<0.05). PMID:26877632

  3. Epistatic QTL pairs associated with meat quality and carcass composition traits in a porcine Duroc × Pietrain population

    Directory of Open Access Journals (Sweden)

    Jüngst Heinz

    2010-10-01

    Full Text Available Abstract Background Quantitative trait loci (QTL analyses in pig have revealed numerous individual QTL affecting growth, carcass composition, reproduction and meat quality, indicating a complex genetic architecture. In general, statistical QTL models consider only additive and dominance effects and identification of epistatic effects in livestock is not yet widespread. The aim of this study was to identify and characterize epistatic effects between common and novel QTL regions for carcass composition and meat quality traits in pig. Methods Five hundred and eighty five F2 pigs from a Duroc × Pietrain resource population were genotyped using 131 genetic markers (microsatellites and SNP spread over the 18 pig autosomes. Phenotypic information for 26 carcass composition and meat quality traits was available for all F2 animals. Linkage analysis was performed in a two-step procedure using a maximum likelihood approach implemented in the QxPak program. Results A number of interacting QTL was observed for different traits, leading to the identification of a variety of networks among chromosomal regions throughout the porcine genome. We distinguished 17 epistatic QTL pairs for carcass composition and 39 for meat quality traits. These interacting QTL pairs explained up to 8% of the phenotypic variance. Conclusions Our findings demonstrate the significance of epistasis in pigs. We have revealed evidence for epistatic relationships between different chromosomal regions, confirmed known QTL loci and connected regions reported in other studies. Considering interactions between loci allowed us to identify several novel QTL and trait-specific relationships of loci within and across chromosomes.

  4. Effect of differently coloured clothes on fear and stress responses, some meat quality traits and performance in broilers

    Directory of Open Access Journals (Sweden)

    Evrim Dereli Fidan

    2014-08-01

    Full Text Available This study was conducted to investigate the effects of regular visual contact by the stockperson wearing clothes of different colour on fear and stress reactions, some meat quality traits and performance parameters in broiler chickens. A total of 192 one day-old male broiler chicks (Ross 308 were randomly assigned to four different colour clothing groups (red, blue, green and gray, and two visual human contact groups (60 and 300 s durations were designed. From day 15, the chickens were exposed to regular visual contacts with the stockperson, who wore different colour clothings every day. Tonic immobility (TI test revealed that visual contact duration increase (300 s has a positive effect on fear in broilers. The heterophil lymphocyte (H/L ratio was the highest (0.89 in the green clothing group, but the lowest (0.45 in red clothing group (P<0.001. From meat quality traits in breast muscle (P<0.01 it was determined that clothing colour has statistically significant effects on lightness value. Final body weights were higher in blue coloured clothing group (2593.82 g than the green one (2348.42. The results demonstrate that regular visual human contact has no effect on parameters such as H/L ratio, some blood parameters, meat quality, TI duration and performance traits, while colour of clothes has a significant effect on H/L ratio, lightness colour value, and body weight in broiler chickens.

  5. Comparative studies on egg, meat, and semen qualities of native and improved chicken varieties developed for backyard poultry production.

    Science.gov (United States)

    Haunshi, Santosh; Doley, Sunil; Kadirvel, G

    2010-06-01

    The objective of the present study was to evaluate/compare the sensory attributes of eggs and meat, egg qualities, proximate composition of eggs, and semen qualities of slow growing native (Miri and Mizo-local) and fast growing improved chicken varieties (Gramapriya and Vanaraja) under hill ecosystem of northeastern India. Significantly higher egg weight, egg volume, and albumen volume were observed in Gramapriya followed by Vanaraja, Mizo-local, and Miri chickens. However, yolk volume was significantly higher in Vanaraja and Gramapriya varieties as compared to native chickens. Yolk to albumen ratio was significantly lower in Gramapriya as compared to Vanaraja and Miri chicken. Consumer liking of eggs for aroma, flavor, and overall acceptability of Miri, Mizo-local, and Vanaraja were significantly higher than that of Gramapriya. Genetic groups did not differ significantly in appearance and proximate composition of eggs. No significant differences were observed between various genetic groups for sensory attributes of meat samples. Semen volume was significantly (p < or = 0.01) lower while sperm concentration was significantly (p < or = 0.01) higher in native chicken as compared to the improved chicken varieties. However, pH, mass activity, sperm motility, and livability did not differ significantly among genetic groups although Mizo-local had significantly higher abnormal sperm count. The study concluded that the genetic groups with different growth rate differed significantly for various egg quality parameters and semen characteristics but not for sensory attributes of meat and proximate composition of eggs.

  6. Reproductive and growth performance in Jin Hua pigs cloned from somatic cell nuclei and the meat quality of their offspring.

    Science.gov (United States)

    Shibata, Masatoshi; Otake, Masayoshi; Tsuchiya, Seiko; Chikyu, Mikio; Horiuchi, Atsushi; Kawarasaki, Tatsuo

    2006-10-01

    Somatic cell cloning is expected to be a valuable method for conserving genetic resources in pigs. In this study, we compared the reproductive and growth performance of Jin Hua cloned pigs with that of naturally bred Jin Hua pigs. In addition, we generated offspring from the cloned sows and examined the productivity and quality of meat in the progeny. The birth weights and growth rates of somatic cell-cloned pigs were similar to those of Jin Hua pigs. The cloned pigs reached puberty very early, and this is typical of the Jin Hua breed. Furthermore, reproductive performance, in terms of traits such as gestation period, litter size, and raising rate in the cloned pigs were similar to Jin Hua pigs. Although the offspring of the cloned (OC) pigs had lower birth weights than the Jin Hua breed, the daily weight gain of the OC pigs was significantly higher, especially at the finishing stage. The carcass quality of the OC pigs had similar characteristics to the Jin Hua breed, namely thick back fat and a small loin area. Furthermore, the meat qualities of the OC pigs were similar to those of Jin Hua pigs in terms of intramuscular fat content and tenderness. These results demonstrate that cloned pigs and their offspring were similar to the Jin Hua breed in most of the growth, reproductive, and meat productive performances. This strongly suggests that pigs cloned from somatic cell nuclei have the potential to be a valuable genetic resource for breeding.

  7. Genetic polymorphisms of the FATP1 gene and their associations with meat quality traits in Chinese Qinchuan cattle.

    Science.gov (United States)

    Zhao, Z D; Li, A N; Wei, S J; Wang, M M; Li, S J; Zan, L S

    2015-12-21

    Fatty acid transport protein 1 (FATP1), an integral membrane protein that facilitates long-chain fatty acid influx, is involved in the genetic network for oleic acid synthesis. The aim of this study was to examine the association of FATP1 polymorphisms with live animal meat quality traits in Chinese Qinchuan cattle. Quantitative real-time PCR analysis demonstrated that FATP1 has a broad tissue distribution in Qinchuan cattle and is highly expressed in longissimus dorsi muscle and back fat. Using direct DNA sequencing of the FATP1 gene in 458 Qinchuan cattle, four single nucleotide polymorphisms (SNPs; g.28265 G>C, g.28381 G>A, g.28470 T>C, and g.28672 G>A) were identified for genotyping within a 671-bp region, including exon 3, intron 3, exon 4, intron 4, and part of exon 5 of the FATP1 gene. Positive effects of genotypes CC (g.28470 T>C locus) and AA (g.28672 G>A locus) on meat quality traits were obtained by association analysis. These results indicate the associations of g.28470 T>C and g.28672 G>A with meat quality traits in Qinchuan cattle. Thus, the FATP1 gene may be used in marker-assisted selection of beef cattle in breeding programs.

  8. The BSE Risk of Processing Meat and Bone Meal in Nonruminant Feed: A Quantitative Assessment for the Netherlands

    NARCIS (Netherlands)

    Vos, de C.J.; Heres, L.

    2009-01-01

    The total ban on use of meat and bone meal (MBM) in livestock feed has been very successful in reducing bovine spongiform encephalopathy (BSE) spread, but also implies a waste of high-quality proteins resulting in economic and ecological loss. Now that the BSE epidemic is fading out, a partial lifti

  9. Fine mapping of quantitative trait loci underlying sensory meat quality traits in three French beef cattle breeds.

    Science.gov (United States)

    Allais, S; Levéziel, H; Hocquette, J F; Rousset, S; Denoyelle, C; Journaux, L; Renand, G

    2014-10-01

    Improving the traits that underlie meat quality is a major challenge in the beef industry. The objective of this paper was to detect QTL linked to sensory meat quality traits in 3 French beef cattle breeds. We genotyped 1,059, 1,219, and 947 young bulls and their sires belonging to the Charolais, Limousin, and Blonde d'Aquitaine breeds, respectively, using the Illumina BovineSNP50 BeadChip (Illumina Inc., San Diego, CA). After estimating relevant genetic parameters using VCE software, we performed a linkage disequilibrium and linkage analysis on 4 meat traits: intramuscular fat content, muscle lightness, shear force, and tenderness score. Heritability coefficients largely ranged between 0.10 and 0.24; however, they reached a maximum of 0.44 and 0.50 for intramuscular fat content and tenderness score, respectively, in the Charolais breed. The 2 meat texture traits, shear force and tenderness score, were strongly genetically correlated (-0.91 in the Charolais and Limousin breed and -0.86 in the Blonde d'Aquitaine breed), indicating that they are 2 different measures of approximately the same trait. The genetic correlation between tenderness and intramuscular fat content differed across breeds. Using a significance threshold of 5 × 10(-4) for QTL detection, we found more than 200 significant positions across the 29 autosomal chromosomes for the 4 traits in the Charolais and Blonde d'Aquitaine breeds; in contrast, there were only 78 significant positions in the Limousin breed. Few QTL were common across breeds. We detected QTL for intramuscular fat content located near the myostatin gene in the Charolais and Blonde d'Aquitaine breeds. No mutation in this gene has been reported for the Blonde d'Aquitaine breed; therefore, it suggests that an unknown mutation could be segregating in this breed. We confirmed that, in certain breeds, markers in the calpastatin and calpain 1 gene regions affect tenderness. We also found new QTL as several QTL on chromosome 3 that are

  10. FT-IR spectroscopy as a tool for the study of the quality of processed meat products

    Directory of Open Access Journals (Sweden)

    Murcia, M. Antonia

    1994-10-01

    Full Text Available Attenuated total reflectance Fourier transform infrared spectroscopy has been used to characterize processed meat products. Proteins were estimated through the amide I band centered at 1650 cm-1 and lipids through the carbonyl stretching band at 1735 cm-1.
    Estimations of protein/lipid ratios were obtained by dividing the area under the 1650 cm-1 band by the area under the 1735 cm-1 band. These protein/lipid ratios correlated well with those obtained for the same samples using conventional chemical analysis. Attenuated total reflectance Fourier transform infrared spectroscopy is therefore a quick and analytical technique with the advantage over other procedures of being non destructive and which can be used to assess the quality of processed meat products.

    Se ha utilizado la espectroscopia de infrarrojo de transformada de Fourier por reflectancia total atenuada para caracterizar productos cárnicos procesados. Las proteínas se valoraron a través de la banda amida I centrada a 1650 cm-1 y los lípidos por la banda de tensión del carbonilo a 1735 cm-1.
    Los valores de los cocientes proteína/lípido fueron calculados dividiendo el área bajo la banda a 1650 cm-1 por el área bajo la banda a 1735 cm-1. Los cocientes proteína/lípido se correlacionan bien con aquellos obtenidos para las mismas muestras usando análisis químicos convencionales. La espectroscopia de infrarrojo de transformada de Fourier por reflectancia total atenuada es una técnica analítica rápida y con la ventaja sobre otros métodos de ser no destructiva, que puede ser usada para determinar la calidad de productos cárnicos procesados.

  11. Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit.

    Science.gov (United States)

    Pérez, M L; Escalona, H; Guerrero, I

    1998-01-01

    Differences in the quality of meat obtained from four animal species (beef, horse, rabbit and chicken) treated with two concentrations of calcium chloride (75 or 150 mM) were evaluated by a sensory panel. Physicochemical variables analysed were water holding capacity, instrumental colour and pH. Sensory analysis was by recognition index (R-index) by untrained and trained panels. CaCl(2) led to an increase in enzymatic activity, although it was not significantly different in treated compared to untreated samples. Lightness was higher (paler) in treated meat for all species studied. R-index showed that treatment of raw beef with 75mM CaCl(2) had negligible effect on odour compared to fresh, untreated beef. More juicy meat resulted from marination. Treatments with 150 mM CaCl(2) caused a more tender meat. The best combinations of cooking method and CaCl(2) concentration to obtain the most acceptable meat varied from attribute to attribute. The best odour was obtained when beef was treated with 150 mM CaCl(2) and cooked in a convection oven, whereas juiciness was improved if beef was treated with 150 mM CaCl(2) and cooked in a microwave oven. The highest scores for tenderness were for 75 mM CaCl(2)-treated samples regardless of cooking method. Flavour profile showed that the most marked feature in marinated beef is the predominance of a bitter flavour and after taste, which probably masks other flavour attributes. It is concluded that, in accordance with other authors, marination has no adverse effects on beef odour and improves texture, producing more tender material. However, marination at the CaCl(2) levels tested caused a bitter after taste and flavour.

  12. Orion Entry Handling Qualities Assessments

    Science.gov (United States)

    Bihari, B.; Tiggers, M.; Strahan, A.; Gonzalez, R.; Sullivan, K.; Stephens, J. P.; Hart, J.; Law, H., III; Bilimoria, K.; Bailey, R.

    2011-01-01

    The Orion Command Module (CM) is a capsule designed to bring crew back from the International Space Station (ISS), the moon and beyond. The atmospheric entry portion of the flight is deigned to be flown in autopilot mode for nominal situations. However, there exists the possibility for the crew to take over manual control in off-nominal situations. In these instances, the spacecraft must meet specific handling qualities criteria. To address these criteria two separate assessments of the Orion CM s entry Handling Qualities (HQ) were conducted at NASA s Johnson Space Center (JSC) using the Cooper-Harper scale (Cooper & Harper, 1969). These assessments were conducted in the summers of 2008 and 2010 using the Advanced NASA Technology Architecture for Exploration Studies (ANTARES) six degree of freedom, high fidelity Guidance, Navigation, and Control (GN&C) simulation. This paper will address the specifics of the handling qualities criteria, the vehicle configuration, the scenarios flown, the simulation background and setup, crew interfaces and displays, piloting techniques, ratings and crew comments, pre- and post-fight briefings, lessons learned and changes made to improve the overall system performance. The data collection tools, methods, data reduction and output reports will also be discussed. The objective of the 2008 entry HQ assessment was to evaluate the handling qualities of the CM during a lunar skip return. A lunar skip entry case was selected because it was considered the most demanding of all bank control scenarios. Even though skip entry is not planned to be flown manually, it was hypothesized that if a pilot could fly the harder skip entry case, then they could also fly a simpler loads managed or ballistic (constant bank rate command) entry scenario. In addition, with the evaluation set-up of multiple tasks within the entry case, handling qualities ratings collected in the evaluation could be used to assess other scenarios such as the constant bank angle

  13. Expression of genes related to quality of Longissimus dorsi muscle meat in Nellore (Bos indicus) and Canchim (5/8 Bos taurus × 3/8 Bos indicus) cattle.

    Science.gov (United States)

    Giusti, Juliana; Castan, Eduardo; Dal Pai, Maeli; Arrigoni, Mário De Beni; Rodrigues Baldin, Samira; De Oliveira, Henrique Nunes

    2013-06-01

    This study was performed to compare CAPN1, CAPN2, CAST, TG, DGAT1 and LEP gene expressions and correlate them with meat quality traits in two genetic groups (Nellore and Canchim) in order to assess their expression profile and use their expression profile as genetic markers. We analyzed 30 young bulls (1year old), 15 of each genetic group. Samples of the Longissimus dorsi muscle were collected for analysis of: total lipids (TL) and meat tenderness measured as Warner-Bratzler shear force (SF) and myofibrillar fragmentation (MFI) at day of slaughter and 7days of aging. Gene expression profiles were obtained via RT-qPCR. TL and MFI showed differences between breeds, higher MFI in Canchim and higher TL in Nellore. Calpains showed no differential expression between groups, as did DGAT1, TG, and LEP. CAST was expressed more in the Nellore cattle. The only significant within-breed correlation (0.79) between gene expression and meat traits was found for DGAT1 and MFI in Canchim breed. Although the number of animals used in this study was small, the results indicate that the increased expression of CAST in Nellore may reflect tougher meat, but the lack of correlations with the meat traits indicates it is not a promising genetic marker.

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

    Science.gov (United States)

    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

  15. Safety assessment of meat from transgenic cattle by 90-day feeding study in rats.

    Science.gov (United States)

    Liu, Shan; Li, Chen-Xi; Feng, Xiao-Lian; Wang, Hui-Ling; Liu, Hai-Bo; Zhi, Yuan; Geng, Gui-Ying; Zhao, Jie; Xu, Hai-Bin

    2013-07-01

    The study was carried out to evaluate the subchronic toxicity of meat derived from human lactoferrin gene-modified cattle in male and female Wistar rats. Rats were fed 5% or 10% transgenic meat diet, 5% or 10% conventional meat diet, or AIN93G diet for 90 days. During the study, body weight and food consumption were weighed weekly and clinical observations were conducted daily. At the end of the study, urinary examination, hematology and blood biochemistry examination, macroscopic and microscopic examinations were performed. There were no biologically significant differences in these factors between the rat groups fed transgenic meat diet and conventional meat diet. Therefore, the present 90-day rodent feeding study suggests that meat derived from the transgenic cattle is equivalent to meat from conventional cattle in use as dietary supplements.

  16. Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

    Institute of Scientific and Technical Information of China (English)

    Ehsan Gharib Mombeni; Manoochehr Gharib Mombeini; Lucas Chaves Figueiredo; Debora Testoni Dias

    2013-01-01

    Objective:To determine the effects of high voltage electrical stimulation (HVES, 800 Voltage) on rapid decreases in pH values and improvements in meat quality. Methods:A total of 50 beef carcasses were applied, divided into two groups, one as a control and another for HVES. Meat quality was evaluated based on M. longissimus dorsi by examining pH and temperature levels at 1, 2, 5, 10 and 24 h, while color stability was examined seven days after slaughter. Results:HVES decreased the pH values of the meat and accelerated rigor mortis (P Conclusion:the HVES had positive effects on meat quality and color stability, in contrast to undesirable consumer preferences.

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

    Science.gov (United States)

    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

    2016-11-10

    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

  18. Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: effect on carcass traits and meat quality characteristics.

    Science.gov (United States)

    Gamero-Negrón, Rafael; Sánchez del Pulgar, José; Ventanas, Jesús; García, Carmen

    2015-01-01

    The aim of this study was to assess the effect of immune-spaying on production traits and meat quality characteristics of fresh loin (longissimus dorsi) by comparing 3 groups of Iberian×Duroc females (N=12 per batch): surgically spayed, immune-spayed and entire females. Carcass traits and physicochemical parameters, including fatty acid profile, were investigated. The only carcass trait significantly affected by castration was the ham fat thickness, where both immune-spayed and surgically spayed females showed higher values against entire females (57±9.5mm, 62±2.5mm and 51±10.1mm, respectively; p<0.05). Furthermore, there were no significant differences in the quality parameters of fresh meat. These results are important regarding animal welfare, since in Europe, there is a plan to voluntarily end the surgical castration of pigs by 2018. Therefore, with an adequate vaccination protocol, immune-spaying might represent a good alternative to surgical spaying. The reliability of immune-spaying over long periods should be evaluated.

  19. Value added by Spirulina platensis in two different diets on growth performance, gut microbiota, and meat quality of Japanese quails

    Directory of Open Access Journals (Sweden)

    Mohamed S. Yusuf

    2016-11-01

    Full Text Available Aim: The growth promoting effect of the blue-green filamentous alga Spirulina platensis (SP was observed on meat type Japanese quail with antibiotic growth promoter alternative and immune enhancing power. Materials and Methods: This study was conducted on 180 Japanese quail chicks for 4 weeks to find out the effect of diet type (vegetarian protein diet [VPD] and fish meal protein diet [FMPD]- Spirulina dose interaction (1 or 2 g/kg diet on growth perfor-mance, gut microbiota, and sensory meat quality of growing Japanese quails (1-5 weeks old. Results: Data revealed improvement (p<0.05 of weight gain, feed conversion ratio and European efficiency index due to 1, 2 g (SP/kg VPD, and 2 g (SP/kg FMPD, respectively. There was a significant decrease of ileum mean pH value by 1 g (SP/kg VPD. Concerning gut microbiota, there was a trend toward an increase in Lactobacilli count in both 1; 2 g (SP/kg VPD and 2 g (SP/kg FMPD. It was concluded that 1 or 2 g (SP/kg vegetarian diet may enhance parameters of performance without obvious effect on both meat quality and gut microbiota. Moreover, 1 and/or 2 g (SP may not be invited to share fish meal based diet for growing Japanese quails. Conclusion: Using of SP will support the profitable production of Japanese quails fed vegetable protein diet.

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

    Science.gov (United States)

    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 (Pglycerin with corn or citrus pulp has no adverse effects on carcass characteristics and meat quality.

  1. Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum.

    Science.gov (United States)

    Li, Xin; Babol, Jakub; Wallby, Anna; Lundström, Kerstin

    2013-10-01

    This study investigated meat quality and consumer preference after ageing beef gluteus medius in a water vapour-permeable dry-ageing bag or in vacuum for 14 days. Higher ageing and trim losses but lower thawing loss, cooking loss and water content were found in samples aged in dry ageing bags compared to those aged in vacuum. Samples aged in dry ageing bags had higher total bacteria and yeast counts but lower lactic acid bacteria counts than those aged in vacuum, both before and after trimming. Meat aged in dry ageing bag was more tender and juicier and overall preferred by consumers compared with samples aged in vacuum. Female participants outperformed the males in detecting differences in palatability. No differences were found in pH, smell, shear force, colour, Enterobacteriaceae, and mould counts. Thus, by using a dry ageing bag, it is possible to produce dry-aged meat in a more controlled condition without negative effects on sensory or other quality attributes.

  2. Effect of using different levels of Nigella sativa meal on the growth performance and meat quality of Japanese quails

    Directory of Open Access Journals (Sweden)

    Tayebeh Mousapour

    2014-08-01

    Full Text Available This study was conducted to investigate the effects of dietary Nigella sativa meal (NSM on the growth performance, blood parameters, carcass characteristics, egg yolk cholesterol and meat quality in Japanese quail. For this purpose 300 one-day old Japanese quail chicks in a completely randomized design was used with five treatments in four replicates containing 15 birds each(. The experimental diets were control group (without NSM and diets containing 5, 10, 15 and 20% of NSM. Feed intake of birds fed diets with 5 and 15% of NSM were statistically higher than control group. Weight gain in birds fed with 15% of NSM was significantly higher than control group. Feed conversion ratio of birds fed diets with 20% of NSM was statistically higher than control. No significant treatment effect was observed on egg yolk cholesterol, blood parameters (including triglyceride, HDL and total cholesterol concentrations and meat quality parameters (TBA, WHC, Dripping loss, Cooking loss. And also the use of different levels of NSM had no any significant effect on internal organs weight, except gizzard. NSM significantly decreased feed costs compared to control group. So, by using NSM up to 15% in Japanese quails diets, can improve weight gain and feed conversion ratio and decrease feed and meat production costs.

  3. Effect of diet chestnut tannin supplementation on meat quality, fatty acid profile and lipid stability in broiler rabbits

    Directory of Open Access Journals (Sweden)

    Ivo Zoccarato

    2010-01-01

    Full Text Available This study investigated the effect of chestnut tannins on meat quality in broiler rabbits. 72 commercial hybrid rabbits (mean body weight 740 g, 32 days old were fed for 49 days with three diets containing 0%, 0.5% and 1.0% of a commercial chestnut wood extract (ENC®, Sil- vachimica srl, respectively. Eight rabbits per group were slaughtered at 12 weeks of age and at 24h post-mortem pH and colour were measured on the carcass. Moreover, both sides of m. longis- simus thoracis (LT were dissected. Left side was used for cooking losses whereas the other side was used for the determination of fatty acid profile and lipid oxidation. Data were statistically analyzed by one-way ANOVA. No differences were found in pH, colour and cooking losses, as well as the fatty acid profile of LT muscle and its relative health indexes. Concerning the antioxidant effect, the ENC shows a positive and significant effect at the inclusion level of 0.5%. In conclusion, the ENC has not undesirable side effects on the meat quality of rabbits, although further studies will be necessary to find the optimal diet inclusion level of ENC to elicit a stronger antioxidant effect in the rabbit meat.

  4. Effect of breed on performance and meat quality of first parity sows in a seasonal organic rearing system

    DEFF Research Database (Denmark)

    Kongsted, Anne Grete; Claudi-Magnussen, Chris; Hermansen, John Erik

    2011-01-01

    BACKGROUND: The objective was to compare the performance and meat quality of two different pig breeds: the modern crossbred Landrace × Yorkshire (LY) and the traditional Danish Black-Spotted (BS) breed. The LY gilts and four of the BS gilts were inseminated with semen from Duroc (D) boars......; the remaining BS gilts were served by BS boars. The experiment was performed on 26 gilts over 2 years. RESULTS: The BS breed in general had smaller litter sizes and weaned on average in terms of kg piglet 35% less than the modern breed combination. Crossbred piglets of BS × D had growth rates from birth...... to be characterized by a special nutty taste. CONCLUSION: The traditional breed has lower productivity and thereby higher costs of production compared to the modern genotypes. On the other hand, the meat and fat of the traditional purebred have special characteristics that might trigger a market premium...

  5. THE EFFECT OF FERMENTED OIL PALM FRONDS IN DIET ON BODY WEIGHT GAIN AND MEAT QUALITY OF GOAT

    Directory of Open Access Journals (Sweden)

    E. Musnandar

    2014-10-01

    Full Text Available The aims of study were to evaluate the use of fermented of oil palm fronds (FOPF on body weightgain and meat quality of goat. This experiment was arranged in Completely Randomized Design with 3treatments i.e. R1 (grass 0%: FOPF 100%, R2 (grass 50%: FOPF 50% and R3 (grass 100%: FOPF 0%and 5 replications. The parameters of the study were feed intake, average daily gain (ADG, weight andpercentage of carcass and meat quality. The results indicated that feed intake and meat quality of goatwas not affected by treatment, but the average daily gain, carcass weight, and percentage of carcass, wasaffected by the differences of percentage of FOPF in the pellet complete feed. The best ration was in theR1 ration (grass 0%: FOPF 100% that significantly different (P<0.05 from the other rations. The feedintake tended to be higher in goat fed R1 (895.87 g/d compared to those in goat with the R2 (854.38g/d and R3 (851.53 g/d. The average daily gain and carcass weight were higher in goat fed R1 rationcompared to those in goat fed R2 and R3. Consequently, the carcass percentage in R1 was higher thanthose in R2 and R3. The carcass percentage was ranged from 38.41-41.38%. The Ribeye area was higherin goat fed R1 (9.73 cm2 than R2 (8.34 cm2 and R3 (7.76 cm2. In this study, the protein content ofgoat meat was ranged from 19.06 to 20.71%, lipid content was ranged from 0.703 to 1.106% and watercontent was range from 72.45% to 74.12%, in which were not different among the treatments. It can beconcluded that the use of FOPF in a complete feed could improve performance and meat quality of goat.

  6. THE EFFECT OF FERMENTED OIL PALM FRONDS IN DIET ON BODY WEIGHT GAIN AND MEAT QUALITY OF GOAT

    Directory of Open Access Journals (Sweden)

    E. Musnandar

    2011-06-01

    Full Text Available The aims of study were to evaluate the use of fermented of oil palm fronds (FOPF on body weight gain and meat quality of goat. This experiment was arranged in Completely Randomized Design with 3 treatments i.e. R1 (grass 0%: FOPF 100%, R2 (grass 50%: FOPF 50% and R3 (grass 100%: FOPF 0% and 5 replications. The parameters of the study were feed intake, average daily gain (ADG, weight and percentage of carcass and meat quality. The results indicated that feed intake and meat quality of goat was not affected by treatment, but the average daily gain, carcass weight, and percentage of carcass, was affected by the differences of percentage of FOPF in the pellet complete feed. The best ration was in the R1 ration (grass 0%: FOPF 100% that significantly different (P<0.05 from the other rations. The feed intake tended to be higher in goat fed R1 (895.87 g/d compared to those in goat with the R2 (854.38 g/d and R3 (851.53 g/d. The average daily gain and carcass weight were higher in goat fed R1 ration compared to those in goat fed R2 and R3. Consequently, the carcass percentage in R1 was higher than those in R2 and R3. The carcass percentage was ranged from 38.41-41.38%. The Ribeye area was higher in goat fed R1 (9.73 cm2 than R2 (8.34 cm2 and R3 (7.76 cm2. In this study, the protein content of goat meat was ranged from 19.06 to 20.71%, lipid content was ranged from 0.703 to 1.106% and water content was range from 72.45% to 74.12%, in which were not different among the treatments. It can be concluded that the use of FOPF in a complete feed could improve performance and meat quality of goat.

  7. Genetic parameters for carcass and meat quality traits and their relationships to liveweight and wool production in hogget Merino rams.

    Science.gov (United States)

    Greeff, J C; Safari, E; Fogarty, N M; Hopkins, D L; Brien, F D; Atkins, K D; Mortimer, S I; van der Werf, J H J

    2008-06-01

    Genetic parameters for carcass and meat quality traits of about 18-month-old Merino rams (n = 5870), the progeny of 543 sires from three research resource flocks, were estimated. The estimates of heritability for hot carcass weight (HCW) and the various fat and muscle dimension measurements were moderate and ranged from 0.20 to 0.37. The brightness of meat (colour L*, 0.18 +/- 0.03 standard error) and meat pH (0.22 +/- 0.03) also had moderate estimates of heritability, although meat relative redness (colour a*, 0.10 +/- 0.03) and relative yellowness (colour b*, 0.10 +/- 0.03) were lower. Heritability estimates for live weights were moderate and ranged from 0.29 to 0.41 with significant permanent maternal environmental effects (0.13 to 0.10). The heritability estimates for the hogget wool traits were moderate to high and ranged from 0.27 to 0.60. The ultrasound measurements of fat depth (FATUS) and eye muscle depth (EMDUS) on live animals were highly genetically correlated with the corresponding carcass measurements (0.69 +/- 0.09 FATC and 0.77 +/- 0.07 EMD). Carcass tissue depth (FATGR) had moderate to low genetic correlations with carcass muscle measurements [0.18 +/- 0.10 EMD and 0.05 +/- 0.10 eye muscle area (EMA)], while those with FATC were negative. The genetic correlation between EMD and eye muscle width (EMW) was 0.41 +/- 0.08, while EMA was highly correlated with EMD (0.89 +/- 0.0) and EMW (0.78 +/- 0.04). The genetic correlations for muscle colour with muscle measurements were moderately negative, while those with fat measurements were close to zero. Meat pH was positively correlated with muscle measurements (0.14 to 0.17) and negatively correlated with fat measurements (-0.06 to -0.18). EMDUS also showed a similar pattern of correlations to EMD with meat quality indicator traits, although FATUS had positive correlations with these traits which were generally smaller than their standard error. The genetic correlations among the meat colour traits were

  8. Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality.

    Science.gov (United States)

    Teye, G A; Sheard, P R; Whittington, F M; Nute, G R; Stewart, A; Wood, J D

    2006-05-01

    This study evaluated the effects of three dietary oils - palm kernel (PKO), palm (PO) and soyabean (SBO) - and two protein levels - high (HP) and low (LP) in a 3×2 factorial design involving 60 pigs on growth performance, muscle fatty acid composition and content, carcass, meat and eating qualities. Oil type did not have a significant effect on growth and carcass quality. PKO significantly reduced the polyunsaturated (PUFA) to saturated (SFA) fatty acid (P:S) ratio in longissimus muscle (Palternatives to SBO for the production of good quality and healthy pork, but their limits of inclusion need to be determined.

  9. Performance and Meat Quality of Local Sheep Administered with Feed Additive Containing Probiotic and Organic Mineral Complex

    Directory of Open Access Journals (Sweden)

    H. Herdian

    2013-12-01

    Full Text Available The experiment was conducted to evaluate the effect of probiotic and organic mineral complex (POMC administration on performance and meat quality of local sheep. In this study, 6 sheep with an average initial body weight of 12.67±0.81 kg were arranged in a completely randomized design with 2 treatments and 3 replications. The treatments were T0: basal diet (control and T1: basal diet + POMC. The basal diet consisted of forage and concentrate (60:40 with dry matter of feed intake as much as 5% of body weight. Dose of POMC used in this study was 15 g/d/head. The POMC contained lactic acid bacteria, i.e. Lactobacillus sp. (1x108 cfu/g and S. cereviseae incorporated with micromineral Co (2 ppm, Cu (100 ppm, Fe (2.5 ppm, I (110 ppm and Mn (100 ppm. The experimental period lasted for 11 wk (1 wk for adaptation and 10 wk for data collection. Data were analyzed using t-Student statistical test to compare the treatments. The results showed that POMC administration did not affect the body weight gain (BWG (7.46 kg compared to control (7.13 kg while concentrate consumption (26.9 kg of POMC was lower than the control (28.6 kg. Meanwhile POMC administration did not affect the meat quality (pH, moisture, cooking loss and tenderness, whereas the meat cholesterol was lower (34.25 mg/100g than the control (38.87 mg/100g. It is concluded that administration of probiotic lactic acid bacteria combined with organic minerals decreases concentrate consumption and thereby potentially increases the animals energy utilization efficiency. In addition, the treatment also decreases the meat cholesterol content of local sheep.

  10. Black bone syndrome in chiken meat

    Directory of Open Access Journals (Sweden)

    GAA Baldo

    2013-12-01

    Full Text Available Black bone syndrome (BBS affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L, and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little darkened, and unacceptable = severe darkening. Twelve refrigerated and 12 frozen thighs were used for sensorial analysis (adjacent muscle appearance, odor, tenderness, and flavor, assessed using a hedonic scale (1 = bad to 10 = very good by trained panelists. Lightness was submitted to ANOVA and Tukey's test (p37.5=normal. The incidence of BBS was 35%,with a 16%increase thighs were frozen. Meat taste was not influenced by the treatments. Meat appearance, flavor, and tenderness were not affected by freezing or refrigeration, only by BBS degree. It was concluded that freezing increases the incidence of BBS and chicken thighs with bones presenting lower luminosity have worse meat quality.

  11. Identification and assessment of potential vulnerabilities in the poultry meat production chain to dangerous agents and substances

    NARCIS (Netherlands)

    Schwägele, F.C.; Andrée, S.; Beraquet, N.; Castrillon, M.; Winkel, C.; Garforth, D.; Cnossen, H.J.; Lucas Luijckx, N.B.; Ayalew, G.

    2009-01-01

    The specific targeted European research project ΣChain (2006) addresses existing as well as potential vulnerabilities within food chains. One of the food chains within the focus of ΣChain is dealing with poultry meat. Fundamental for the assessment of potential vulnerabilities in the chain is basic

  12. Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: process and quality

    Directory of Open Access Journals (Sweden)

    Nely de Almeida Pedrosa

    2014-03-01

    Full Text Available Salted lamb meat blanket, originated from boning, salting, and drying of whole lamb carcass, was studied aiming at obtaining information that support the search for guarantees of origin for this typical regional product from the city of Petrolina-Pernambuco-Brazil. Data from three processing units were obtained, where it was observed the use of a traditional local technology that uses salting, an ancient preservation method; however, with a peculiar boning technique, resulting in a meat product with great potential for exploitation in the form of meat blanket. Based on the values of pH (6.22 ± 0.22, water activity (0.97 ± 0.02, and moisture (69.86 ± 2.26 lamb meat blanket is considered a perishable product, and consequently it requires the use of other preservation methods combined with salt, which along with the results of the microbiological analyses (absence of Salmonella sp, score <10 MPN/g of halophilic bacteria, total coliforms between 6.7 × 10³ and 5.2 × 10(6 FUC/g, and Staphylococcus from 8.1 × 10³ CFU/g at uncountable reinforce the need of hygienic practices to ensure product safety. These results, together with the product notoriety and the organization of the sector are important factors in achieving Geographical Indication of the Salted lamb Meat blanket of Petrolina.

  13. Higher Education Quality Assessment Model: Towards Achieving Educational Quality Standard

    Science.gov (United States)

    Noaman, Amin Y.; Ragab, Abdul Hamid M.; Madbouly, Ayman I.; Khedra, Ahmed M.; Fayoumi, Ayman G.

    2017-01-01

    This paper presents a developed higher education quality assessment model (HEQAM) that can be applied for enhancement of university services. This is because there is no universal unified quality standard model that can be used to assess the quality criteria of higher education institutes. The analytical hierarchy process is used to identify the…

  14. Performance, carcass characteristics, meat quality and plasma constituents of meat type drakes fed diets containing different levels of lysine with or without a microbial phytase.

    Science.gov (United States)

    Attia, Y A

    2003-02-01

    This experiment was conducted to study growth performance, carcass characteristics, meat quality and plasma constituents of Campbell drakes fed diets containing different levels of lysine with or without a microbial phytase. Basal vegetable duck all-mash diets were fed during the growing (1-35 d of age), and finishing period (36-56 d of age) and were formulated to contain 0.90% and 0.73% lysine (negative control), respectively. These diets were supplemented or not with L-lysine HCl, which resulted in a dietary lysine level of 0.90, 0.95, 1.01 and 1.06% and 0.73, 0.80, 0.87 and 0.94%, during the growing and finishing period, respectively. Furthermore, the diets were fed with or without 600 FTU phytase (Natuphos) except for those containing 1.06 and 0.94% lysine during the growing and finishing period, respectively (positive control). A lysine level of 1.01/0.87% in the growing/finishing diet significantly increased BWG and improved FCR of drakes by 2.1 and 1.8%, respectively. Phytase significantly increased BWG by 2.1% and 3.5% after feeding the basal diet and 1.01/0.87% lysine, respectively. Also, FCR was significantly improved by 2.2 and 1.8% of groups fed 0.95/0.80, and 1.01/0.87% lysine, respectively. Phytase as an independent variable increased BWG by 1.8, and improved FCR by 1.0%. Lysine and/or phytase did not affect carcass yield, and meat quality treats as well as plasma constituents of drakes. However, lysine level at 0.95/0.80% and 1.01/0.87% significantly decreased abdominal fat deposition compared to either the negative or the positive control. In conclusion, a lysine level of 1.01/0.87% in the growing/finishing diets for drakes is adequate. After phytase supplementation of the basal diet the BWG at a lysine level of 0.90/0.73% were similar to the positive control (1.06/0.94% lysine). However, the best FCR was obtained after feeding diets containing 1.01/0.87% lysine supplemented with phytase.

  15. The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control.

    Science.gov (United States)

    Brogna, D M R; Tansawat, R; Cornforth, D; Ward, R; Bella, M; Luciano, G; Priolo, A; Villalba, J

    2014-02-01

    Lambs were assigned to four groups of seven and treated as follows for 12 days: control group (BP) was fed beet pulp; group T (tannin remedy) received the BP diet including 80 g/kg of quebracho extract; group S (saponin remedy) received the BP diet including 15 g/kg of quillaja extract; and group C had a free choice between T and S remedies. Lipid oxidation was lower in meat from S lambs compared to T lambs (Pmeat from S lambs compared to T animals (P=0.05). Metabolomic analysis showed that the T treatment increased ribose, fructose, glucose and sorbitol concentration in meat (Psheep meat quality.

  16. Effect of cassava bioethanol by-product and crude palm oil in Brahman x Thai native yearling heifer cattle diets: II. Carcass characteristics and meat quality.

    Science.gov (United States)

    Phoemchalard, Chirasak; Uriyapongson, Suthipong

    2015-12-01

    This experiment was conducted to determine the effects of cassava bioethanol by-product (CEP) and crude palm oil (CPO) on the carcass characteristics and meat quality of yearling heifer cattle. Eighteen crossbred Brahman × Thai heifers were randomly allotted to 2 × 3 factorial arrangement consisting of two levels of CEP (15 or 30 %, LCEP or HCEP) and 3 levels of CPO (0, 2, and 4 %). The results obtained showed that lean meat was greater (P Carcass fat (P carcass and 4 % CPO can improve the redness of the meat.

  17. Carcass traits and meat quality of crossbred Boer goats fed peanut cake as a substitute for soybean meal.

    Science.gov (United States)

    Silva, T M; de Medeiros, A N; Oliveira, R L; Gonzaga Neto, S; Queiroga, R de C R do E; Ribeiro, R D X; Leão, A G; Bezerra, L R

    2016-07-01

    This study aimed to determine the impact of replacing soybean meal with peanut cake in the diets of crossbred Boer goats as determined by carcass characteristics and quality and by the fatty acid profile of meat. Forty vaccinated and dewormed crossbred Boer goats were used. Goats had an average age of 5 mo and an average BW of 15.6 ± 2.7 kg. Goats were fed Tifton-85 hay and a concentrate consisting of corn bran, soybean meal, and mineral premix. Peanut cake was substituted for soybean meal at levels of 0.0, 33.33, 66.67, and 100%. Biometric and carcass morphometric measurements of crossbred Boer goats were not affected by replacing soybean meal with peanut cake in the diet. There was no influence of the replacement of soybean meal with peanut cake on weight at slaughter ( = 0.28), HCW ( = 0.26), cold carcass weight ( = 0.23), noncarcass components of weight ( = 0.71), or muscularity index values ( = 0.11). However, regression equations indicated that there would be a reduction of 18 and 11% for loin eye area and muscle:bone ratio, respectively, between the treatment without peanut cake and the treatment with total soybean meal replacement. The weights and yields of the commercial cuts were not affected ( > 0.05) by replacing soybean meal with peanut cake in the diet. Replacing soybean meal with peanut cake did not affect the pH ( = 0.79), color index ( > 0.05), and chemical composition ( > 0.05) of the meat (). However, a quadratic trend for the ash content was observed with peanut cake inclusion in the diet ( = 0.09). Peanut cake inclusion in the diet did not affect the concentrations of the sum of SFA ( = 0.29), the sum of unsaturated fatty acids (UFA; = 0.29), or the sum of PUFA ( = 0.97) or the SFA:UFA ratio ( = 0.23) in goat meat. However, there was a linear decrease ( = 0.01) in the sum of odd-chain fatty acids in the meat with increasing peanut cake in the diet. Soybean meal replacement with peanut cake did not affect the n-6:n-3 ratio ( = 0.13) or the

  18. Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality.

    Science.gov (United States)

    S, Jinap; Iqbal, Shahzad Zafar; Talib, Nur Hafiza; Hasnol, N D S

    2016-03-01

    The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimized levels of turmeric (4 %), 10 % each of torch ginger, lemon grass, curry leaves at medium (70 °C) and well done (80 °C) doneness temperatures. The concentration of HCAs in deep fried meat samples were analysed using LC-MS/MS technique. The results revealed that torch ginger (10 %) has reduced 74.8 % of Me1Qx (1.39 to 0.35 ng/g) at medium doneness, followed by the 64.7 % reduction, using curry leaves and turmeric at medium degree of doneness. Torch ginger has reduced 86.6 % of AαC (2.59 to 0.40 ng/g) at well done doneness. The most prevalence level of HCAs was found in deep fried meat i.e. DiMeIQ (3.69 ng/g) at well done doneness. The sensory evaluation, using a 7 point hedonic test design for colour and texture in deep fried meat samples were resulted in a preferred color of golden brown and slightly tough texture. The use of local spices in marinating of deep fried lamb meat samples will certainly inhibit/reduce the level of these toxic and harmful HCAs.

  19. Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation

    Directory of Open Access Journals (Sweden)

    Franz Dias Gois

    Full Text Available ABSTRACT: The purpose of this study was to evaluate the effects of feeding pigs with diets containing increasing levels of Brazilian red pepper essential oil ( Schinus terebinthifolius Raddi on the physical attributes, fatty acid profile and oxidative stability of precooked meat. Seventy-two weanling pigs (5.7±0.8kg were allotted in a completely randomized block design experiment with four treatments, six replicates per treatment, and three animals per experimental unit (pen. Animals were fed with a basal diet supplemented with 0, 500, 1,000, or 1,500mg kg-1 Brazilian red pepper essential oil during the 35-d experimental period. At the end of the experiment, one animal per experimental unit (16.4±2.2kg was slaughtered to sample Longissimus dorsi muscle for analysis. Dietary supplementation of Brazilian red pepper had no effect (P>0.05 on pork meat color, pH, cooking loss and shear force. Inclusion of essential oil in the diet provided a linear increase (P<0.05 of the saturated fatty acids content of L. dorsi, especially myristic (C14:0 and stearic (C18:0 fatty acids. Utilization of essential oil in pig diets reduced significantly the production of secondary lipid oxidation compounds measured as TBARS in raw pork meat (P<0.001 and immediately after cooking (P<0.001. However, during 8-d storage assay, the addition of essential oil in the diet did not protect pork meat lipids from oxidation. Therefore, Brazilian red pepper added to pig diets increased the saturated fatty acids content and reduced lipid oxidation in fresh meat and short-term heat treatment without affecting pork meat physical attributes.

  20. Dietary sodium butyrate alleviates the oxidative stress induced by corticosterone exposure and improves meat quality in broiler chickens.

    Science.gov (United States)

    Zhang, W H; Gao, F; Zhu, Q F; Li, C; Jiang, Y; Dai, S F; Zhou, G H

    2011-11-01

    The present study was to investigate the effects of dietary microencapsulated sodium butyrate (SB) and acute pre-slaughter stress, mimicked by subcutaneous corticosterone (CORT) administration, on BW, carcass characteristics, muscle antioxidant status, and meat quality of broiler chickens. A total of 120 1-d-old broiler chickens were fed a control diet (without SB) or a 0.4-g microencapsulated SB/kg diet. On 42 d, half of the birds from each treatment were given 1 single subcutaneous injection of CORT (4 mg/kg of BW in corn oil) to mimic acute stress, whereas the other half were injected with the same amount of corn oil (sham control). Three hours later, BW loss was determined and breast meat samples were collected. The results showed that the BW of the CORT-challenged groups lost much more than the sham control group (P stress (P chickens (P stress treatment on fatty acid composition was insignificant (P > 0.05). In addition, diet and stress did not significantly influence carcass characteristics and the chemical composition of breast meat (P > 0.05). These results suggest that microencapsulated SB was favorable for chickens in the presence of stress, which may be partially ascribed to the ability of SB to decrease catabolism and oxidative injury of tissues.

  1. Endocrine, blood metabolite, and meat quality changes in goats as influenced by short-term, preslaughter stress.

    Science.gov (United States)

    Kannan, G; Kouakou, B; Terrill, T H; Gelaye, S

    2003-06-01

    The purpose of this study was to determine the effects of short-term, preslaughter stress on physiological responses and meat quality in goats of different age groups. The goats (n = 28) were classified into young (6 to 12 mo of age) and old (24 to 30 mo of age) groups, feed deprived overnight, and slaughtered at three different times (replicates). On each slaughter day, goats were either subjected to a 2-h transportation stressor (TS) or remained unstressed in holding pens (NS) before slaughter. Blood samples were collected via jugular venipuncture from TS and NS goats at 2, 1, and 0 h before slaughter. Muscle glycogen and pH were measured on samples from longissimus muscle (LM) collected at 15 min and 24 h postmortem, and instrumental measures of meat color were obtained on the LM after a 24-h chilling period at 4 degrees C. The TS goats had higher plasma cortisol (P 0.05) influenced by stressor treatment. Water-holding capacity of meat was not (P > 0.05) influenced by stressor treatment. Older goats had lower (P changes in stress responses and muscle metabolism in goats.

  2. Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog. and Copaiba (Copaifera Langsdorffii Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability

    Directory of Open Access Journals (Sweden)

    CB de Lima

    2015-12-01

    Full Text Available ABSTRACT An experiment was conducted to evaluate the addition of the oil resins ofsucupira (Pterodon emarginatus Vog. and copaiba (Copaifera langsdorffii to broiler diets on chicken meat composition, quality, and lipid peroxidation. 350 one-d-old broiler chicks were submitted to seven treatments, consisting of the diets supplemented with copaiba (COP or sucupira (SUC resin oils at three different concentrations (500, 900, and 1300 ppm plus a negative control diet (CONT. At 37 days of age, 10 birds per treatment were selected according to the average weight of the experimental unit and slaughtered to collect breast and thigh meat, which was stored at 4°C for 24 hours to evaluate pH, color (L*, a*, b*, cooking weight loss (CWL, and shear force (SF. Raw meat was vacuum packed and stored frozen until lipid peroxidation analysis. Meat samples were pooled to prepare pre-cooked meatballs (30 ± 0.5g, stored under refrigeration (eight days, and analyzed every two days for TBARS concentration. Results were analyzed using the PROC GLM and MIXED procedures (SAS statistical software. Plant oils increased (p<0.05 breast meat humidity (HU and crude protein (CP levels and reduced (p<0.05 total lipid (TLC and ash (AS levels when compared with the CONT treatment. Plant oils increased (p<0.05 thigh meat HU when compared with the CONT. High COP dietary levels reduced (p<0.05 breast meat CWL, and increased (p<0.05 thigh meat L* values when compared to CONT, except for SUC500 and SUC900. The dietary inclusion of plant oil resins showed a pro-oxidant effect (p<0.01 on breast meat when compared with the CONT. Low SUC dietary supplementation levels significantly reduced (p<0.01 the concentration of secondary oxidation products in thigh meat.

  3. Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights

    Directory of Open Access Journals (Sweden)

    Priscila Vincenzi dos Santos

    2013-10-01

    Full Text Available The Brazil sacrifices many dairy calves at birth, which can become a very serious problem merchandising. The objective of this experiment was to evaluate the physical carcass composition and meat quality characteristics of Holstein calves in feedlot or pasture with supplementation, slaughtered at 140, 180, 220 or 260 kg body weight. In the early termination calves had on average 57 kg and 58 days of age. The confined animals were fed forage (corn and concentrated, in the ratio of 40:60 and concentrated pasture supplemented with 1% body weight. The experimental design was completely randomized in a factorial 2 x 4 (two feeding systems x four slaughter weights. It was observed a significant interaction between slaughter weight and finishing system only for the texture of the meat. The finished animals on pasture showed improved texture with increased weight, whereas the confined animals did not affect the weight. Animals finished on pasture had higher muscle percentage (69.48% vs 66.57%, and lower fat percentage (9.58% and 9.75 kg vs 13.20% and 13.08 kg compared to confined animals. There was a linear increase in the total amount of muscle, bone and fat, muscle / bone ratio, compared edible portion / bone, palatability and juiciness when increased slaughter weight. The percentage of bone and meat coloring decreased linearly with the increase of slaughter weight. The proportion of muscle and fat, showed quadratic behavior. The animals of dairy breeds are excellent producers of lean meat, with good smoothness, flavor and juiciness.

  4. A model to assess the risk of the introduction into Japan of the bovine spongiform encephalopathy agent through imported animals, meat and meat-and-bone meal.

    Science.gov (United States)

    Sugiura, K; Ito, K; Yokoyama, R; Kumagai, S; Onodera, T

    2003-12-01

    The authors developed a mathematical model to assess the release risk of the bovine spongiform encephalopathy (BSE) agent into a country through the importation of live cattle, bone-in bovine meat and meat-and-bone meal (MBM) from the United Kingdom and other countries with BSE. Monte Carlo simulation was attempted using this model and input variables. The release risk in Japan, expressed as the weight of infected MBM released in Japan between 1993 and 2000, was estimated to be 23.4 kg to 53.8 kg. The simulation also indicated that imported MBM represented the most important risk factor for releasing the BSE agent into Japan. This paper also provides details of the first five cases of BSE detected in Japan between September 2001 and the end of 2002. In addition, the results of the investigation conducted to determine the source of infection and the measures taken by the Government of Japan to prevent the BSE agent from entering the food and feed chains are also outlined.

  5. Quality of wild boar meat and commercial pork Qualidade da carne de javali e de suíno comercial

    Directory of Open Access Journals (Sweden)

    Andréa Fernanda Marchiori

    2003-02-01

    Full Text Available Presently there is a growing interest in the production and marketing of wild boar meat, and to attend a differentiated consumer demand the quality attributes of this product should be well established. To characterize the quality of wild boar meat in comparison to commercial pork, post mortem changes in the longissimus dorsi and semimembranosus muscles were determined by pH and temperature decline, and color (CIE L*a*b* measurements. Water holding capacity (WHC was determined by the compression method and the exudate loss (EL by the drip loss test. Decline in longissimus dorsi muscle pH of wild boar was gradual and in the pork it was faster and more extensive. Temperature differences were observed in some post mortem times, and the lowest values were found in wild boar carcasses. Wild boar meat presented lower values of L* (brightness and b* (yellow color intensity, and higher values of a* (red color intensity than pork. The WHC of the wild boar meat was similar to pork, but the EL in female wild boar meat was lower than in pork.Atualmente existe no Brasil um interesse crescente na criação e exploração comercial da carne de javali e para atender a uma demanda diferenciada é importante que os atributos qualitativos do produto sejam bem estabelecidos. Com o objetivo de caracterizar a carne de javali nos parâmetros de qualidade e compará-la com a carne suína comercial, as mudanças nos músculos Longissimus dorsi e Semimembranosus, no post mortem, foram acompanhadas com medidas de pH, temperatura e cor (CIE L*a*b*. A capacidade de retenção de água (CRA foi determinada pelo método de compressão e a perda de exsudato (PE pelo teste de "drip loss". A queda de pH na carne de javali ocorreu de forma gradual, enquanto que no Longissimus dorsi de suíno a diminuição foi mais rápida e mais extensa. Diferenças de temperatura foram verificadas em alguns tempos post mortem, sendo que os menores valores foram encontrados nos javalis. A carne

  6. Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers - specific application to Listeria monocytogenes and ready-to-eat meat products

    NARCIS (Netherlands)

    Mataragas, M.; Zwietering, M.H.; Skandamis, P.N.; Drosinos, E.H.

    2010-01-01

    The presence of Listeria monocytogenes in a sliced cooked, cured ham-like meat product was quantitatively assessed. Sliced cooked, cured meat products are considered as high risk products. These ready-to-eat, RTE, products (no special preparation, e.g. thermal treatment, before eating is required),

  7. Effects of crude glycerin supplementation on performance and meat quality of Holstein bulls fed high-concentrate diets.

    Science.gov (United States)

    Mach, N; Bach, A; Devant, M

    2009-02-01

    Forty-eight bulls (335 +/- 8.6 kg of initial BW) were randomly assigned to 4 glycerin levels (0, 4, 8, and 12% of concentrate DM) with the objective of evaluating the effects of glycerin supplementation on performance, ruminal fermentation, metabolism, and carcass and meat quality in Holstein bulls fed high-concentrate diets. Concentrates were formulated to be isonitrogenous and isocaloric (assuming a glycerin ME content of 3.47 Mcal/kg of DM). Concentrate and straw were fed for ad libitum intake. Bull BW and feed consumption were recorded monthly. Additionally, rumen and blood samples were collected every month. Bulls were slaughtered after 91 d of study (460 +/- 11 kg of final BW). Hot carcass weight, carcass backfat, and conformation were recorded. The area, Warner-Bratzler shear force, and intramuscular fat content of LM were determined. Glycerin level did not affect daily concentrate intake (6.89 +/- 0.34 kg/d of DM), straw intake (1.38 +/- 0.069 kg/d of DM), total DMI (8.27 +/- 0.32 kg/d of DM), ADG (1.36 +/- 0.087 kg/d), or G:F (0.17 +/- 0.009). Similarly, rumen molar proportions of propionic, acetic, and butyric acids, and rumen liquid osmolality were unaffected by treatment. However, a decreased rumen pH (P glycerin in concentrate compared with those receiving 0, 4, or 12%. No changes were observed in carcass and meat quality. The ME content of glycerin (86% glycerol) can be assumed to be 3.47 Mcal/kg of DM in Holstein bulls fed high-concentrate diets. In addition, feeding concentrate containing up to 12.1% of glycerin does not lead to detrimental effects on performance, ruminal fermentation, metabolism, and carcass and meat quality variables.

  8. Polycyclic Aromatic Hydrocarbons (PAHs) and their Bioaccessibility in Meat: a Tool for Assessing Human Cancer Risk.

    Science.gov (United States)

    Hamidi, Elliyana Nadia; Hajeb, Parvaneh; Selamat, Jinap; Abdull Razis, Ahmad Faizal

    2016-01-01

    Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially barbecuing or grilling. Contamination by PAHs is due to generation by direct pyrolysis of food nutrients and deposition from smoke produced through incomplete combustion of thermal agents. PAHs are ubiquitous compounds, well-known to be carcinogenic, which can reach the food in different ways. As an important human exposure pathway of contaminants, dietary intake of PAHs is of increasing concern for assessing cancer risk in the human body. In addition, the risks associated with consumption of barbecued meat may increase if consumers use cooking practices that enhance the concentrations of contaminants and their bioaccessibility. Since total PAHs always overestimate the actual amount that is available for absorption by the body, bioaccessibility of PAHs is to be preferred. Bioaccessibility of PAHs in food is the fraction of PAHs mobilized from food matrices during gastrointestinal digestion. An in vitro human digestion model was chosen for assessing the bioaccessibility of PAHs in food as it offers a simple, rapid, low cost alternative to human and animal studies; providing insights which may not be achievable in in vivo studies. Thus, this review aimed not only to provide an overview of general aspects of PAHs such as the formation, carcinogenicity, sources, occurrence, and factors affecting PAH concentrations, but also to enhance understanding of bioaccessibility assessment using an in vitro digestion model.

  9. Growth performance, carcass characteristics, meat quality, and tissue histology of growing pigs fed crude glycerin-supplemented diets.

    Science.gov (United States)

    Lammers, P J; Kerr, B J; Weber, T E; Bregendahl, K; Lonergan, S M; Prusa, K J; Ahn, D U; Stoffregen, W C; Dozier, W A; Honeyman, M S

    2008-11-01

    The effects of dietary crude glycerin on growth performance, carcass characteristics, meat quality indices, and tissue histology in growing pigs were determined in a 138-d feeding trial. Crude glycerin utilized in the trial contained 84.51% glycerin, 11.95% water, 2.91% sodium chloride, and 0.32% methanol. Eight days postweaning, 96 pigs (48 barrows and 48 gilts, average BW of 7.9 +/- 0.4 kg) were allotted to 24 pens (4 pigs/pen), with sex and BW balanced at the start of the experiment. Dietary treatments were 0, 5, and 10% crude glycerin inclusion in corn-soybean meal-based diets and were randomly assigned to pens. Diets were offered ad libitum in meal form and formulated to be equal in ME, sodium, chloride, and Lys, with other AA balanced on an ideal AA basis. Pigs and feeders were weighed every other week to determine ADG, ADFI, and G:F. At the end of the trial, all pigs were scanned using real-time ultrasound and subsequently slaughtered at a commercial abattoir. Blood samples were collected pretransport and at the time of slaughter for plasma metabolite analysis. In addition, kidney, liver, and eye tissues were collected for subsequent examination for lesions characteristic of methanol toxicity. After an overnight chilling of the carcass, loins were removed for meat quality, sensory evaluation, and fatty acid profile analysis. Pig growth, feed intake, and G:F were not affected by dietary treatment. Dietary treatment did not affect 10th-rib backfat, LM area, percent fat free lean, meat quality, or sensory evaluation. Loin ultimate pH was increased (P = 0.06) in pigs fed the 5 and 10% crude glycerin compared with pigs fed no crude glycerin (5.65 and 5.65 versus 5.57, respectively). Fatty acid profile of the LM was slightly changed by diet with the LM from pigs fed 10% crude glycerin having less linoleic acid (P glycerin diets. Dietary treatment did not affect blood metabolites or frequency of lesions in the examined tissues. This experiment demonstrated that

  10. Effect of crossbreeding with Limousine, Rubia Gallega and Belgium Blue on meat quality and fatty acid profile of Holstein calves.

    Science.gov (United States)

    Domingo, Gonzalo; Iglesias, Antonio; Monserrat, Lorenzo; Sanchez, Luciano; Cantalapiedra, Jesus; Lorenzo, Jose Manuel

    2015-11-01

    The object of this work was to study the effects of crossbreeding on meat quality and fatty acid profile of Holstein calves. Samples were taken from Longissimus thoracis (LT) muscle of 36 calves of three different groups (Holstein crossed with Rubia Gallega (HF×RG), Holstein crossed with Limousine (HF×LI) and Holstein crossed with Belgian Blue (HF×BB)). Significant differences were observed in carcass weight and killing out percentage (P price-to-sales ratio were the selected variables from discriminant analysis to classify the types of crossbreeding.

  11. Applying Undertaker to quality assessment

    DEFF Research Database (Denmark)

    Archie, John G.; Paluszewski, Martin; Karplus, Kevin

    2009-01-01

    Our group tested three quality assessment functions in CASP8: a function which used only distance constraints derived from alignments (SAM-T08-MQAO), a function which added other single-model terms to the distance constraints (SAM-T08-MQAU), and a function which used both single-model and consensus...... terms (SAM-T08-MQAC). We analyzed the functions both for ranking models for a single target and for producing an accurate estimate of GDT_TS. Our functions were optimized for the ranking problem, so are perhaps more appropriate for metaserver applications than for providing trustworthiness estimates...... for single models. On the CASP8 test, the functions with more terms performed better. The MQAC consensus method was substantially better than either single-model function, and the MQAU function was substantially better than the MQAO function that used only constraints from alignments. Proteins 2009. © 2009...

  12. Carcass characteristics and meat quality of lambs fed babassu cake (Orbignya speciosa) as a replacement for elephant grass silage.

    Science.gov (United States)

    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.

  13. Effect of squash seed meal (Cucurbita moschata on broiler performance, sensory meat quality, and blood lipid profile

    Directory of Open Access Journals (Sweden)

    YM Aguilar

    2011-12-01

    Full Text Available In this experiment, 240 Cobb-500® broilers reared from1 to 49 days, and distributed according to a completely experimental randomized design with four treatments of four replicates each in order to evaluate the effect of the dietary inclusion of 0, 33, 66 or 100 g/kg of squash seed meal (SSM (Cucurbita moschata on the performance, carcass yield, serum lipid profile and sensory meat quality of broilers. Significant differences (p<0.05 were detected in performance, carcass weight, weight and breast yield, and leg weight. The best results were obtained with 33 and 66 g/kg as compared to the control diet and 100 g SSM /kg. Abdominal fat decreased with the inclusion of 66 and 100 g SSM / kg, but the sensory quality of breast and thighs was not affected by the inclusion of SSM. The serum levels of total cholesterol, very low density (VLDL and low density (LDL lipoproteins, triglycerides, glucose and atherogenic index decreased with the inclusion of 100 g/kg of SSM, except for high density lipoproteins (HDL, which increased. The inclusion of 0, 33, 66 and 100 g/kg of SSM in broiler diets, partially replacing soybean meal and vegetable oil, improved live performance and edible portions yield. In addition, abdominal fat and serum levels of harmful lipids were reduced, whereas serum levels of beneficial lipids increased. There was no effect on meat sensory quality.

  14. Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.

    Science.gov (United States)

    Keenan, Derek F; Resconi, Virginia C; Kerry, Joseph P; Hamill, Ruth M

    2014-03-01

    The effects of fat substitution using two commercial inulin products on the physico-chemical properties and eating quality of a comminuted meat product (breakfast sausage) were modelled using a specialised response surface experiment specially developed for mixtures. 17 treatments were assigned representing a different substitution level for fat with inulin. Sausages were formulated to contain pork shoulder, back fat/inulin, water, rusk and seasoning (44.3, 18.7, 27.5, 7 and 2.5% w/w). Composition, sensory, instrumental texture and colour characteristics were assessed. Fructan analysis showed that inulin was unaffected by heat or processing treatments. Models showed increasing inulin inclusions decreased cook loss (pinulin concentration, with panellists also scoring products containing inulin as less tender (pinulin to deliver a prebiotic health effect.

  15. Searching for causal networks involving latent variables in complex traits: Application to growth, carcass, and meat quality traits in pigs.

    Science.gov (United States)

    Peñagaricano, F; Valente, B D; Steibel, J P; Bates, R O; Ernst, C W; Khatib, H; Rosa, G J M

    2015-10-01

    Structural equation models (SEQM) can be used to model causal relationships between multiple variables in multivariate systems. Among the strengths of SEQM is its ability to consider causal links between latent variables. The use of latent variables allows modeling complex phenomena while reducing at the same time the dimensionality of the data. One relevant aspect in the quantitative genetics context is the possibility of correlated genetic effects influencing sets of variables under study. Under this scenario, if one aims at inferring causality among latent variables, genetic covariances act as confounders if ignored. Here we describe a methodology for assessing causal networks involving latent variables underlying complex phenotypic traits. The first step of the method consists of the construction of latent variables defined on the basis of prior knowledge and biological interest. These latent variables are jointly evaluated using confirmatory factor analysis. The estimated factor scores are then used as phenotypes for fitting a multivariate mixed model to obtain the covariance matrix of latent variables conditional on the genetic effects. Finally, causal relationships between the adjusted latent variables are evaluated using different SEQM with alternative causal specifications. We have applied this method to a data set with pigs for which several phenotypes were recorded over time. Five different latent variables were evaluated to explore causal links between growth, carcass, and meat quality traits. The measurement model, which included 5 latent variables capturing the information conveyed by 19 different phenotypic traits, showed an acceptable fit to data (e.g., χ/df = 1.3, root-mean-square error of approximation = 0.028, standardized root-mean-square residual = 0.041). Causal links between latent variables were explored after removing genetic confounders. Interestingly, we found that both growth (-0.160) and carcass traits (-0.500) have a significant

  16. Effect of compensatory growth on forms of glycogen, postmortem proteolysis, and meat quality in pigs.

    Science.gov (United States)

    Chaosap, C; Parr, T; Wiseman, J

    2011-07-01

    The current experiment was designed to examine if a compensatory feed regimen influenced storage of glycogen forms, activity of proteolytic systems, and meat quality. Female pigs (Large White × Landrace × Duroc cross) with an initial age of 74 d were allocated to 6 feeding treatment groups (n=8 for each group). Groups then consumed feed ad libitum for 40 (A40), 42 (A42), or 82 d (A82). The compensatory growth groups were fed 0.70 of ad libitum intake for 40 d (R40) followed by refeeding for ad libitum intake for 2 (R40A2) or 42 d (R40A42). Pigs were slaughtered at the end of the restriction period (SL1), then after refeeding for 2 (SL2) and 42 d (SL3). The feeding regimen caused restricted animals at SL2 to have a decreased BW (P=0.039), with the refed animals undergoing compensatory growth by SL3 so BW was not different (P=0.829). At SL1 there was a trend for the R40 pigs to have less intramuscular fat than A40 (P=0.084). There was a trend for macroglycogen (MG; P=0.051) and a significant effect for proglycogen (ProG; P=0.014) to be greater at slaughter in R40 than A40, along with a greater postmortem decline in both MG (P=0.033) and ProG (P=0.022) over the first 2 h in R40, which was associated with the R40 having a lower pH at 24 h postmortem (P=0.043). After refeeding for 2 d (SL2), only MG of R40A2 was greater (P=0.030) than A42 and had a trend for a greater difference of decline at 24 h postmortem (P=0.091), which was associated with lower pH at 24 h (P=0.012). The data suggest that the concentrations of ProG are more labile and recovered to the concentrations of pigs fed for ad libitum intake sooner than MG. After full compensation in SL3, there was no difference for MG content (at 0 h, P=0.721; at 2 h, P=0.987; at 24 h, P=0.343), ProG content (at 0 h, P=0.879; at 2 h, P=0.946; at 24 h, P=0.459), and muscle pH (at 45 min, P=0.373; at 24 h, P=0.226). At all slaughter points, there was no difference in shear force (at SL1, P=0.101; at SL2, P=0.420; at SL3, P

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

    Science.gov (United States)

    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 (Pmeat quality traits. There was a significant interaction between stretch treatment and ageing (Pmeat display time.

  18. Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality

    DEFF Research Database (Denmark)

    Vestergaard, M.; Madsen, N. T.; Bligaard, H. B.;

    2007-01-01

    Finishing feeding was evaluated as a way to improve carcass-, meat- and eating quality of culled dairy cows. In total, 125 Danish Friesian cows were purchased from commercial dairy herds. Cows were culled for various typical reasons at different stages of lactation, were non-pregnant and had milk...... and better technological as well as sensory quality characteristics....

  19. Meat science research tendencies

    Directory of Open Access Journals (Sweden)

    José Arturo García Macías

    2010-12-01

    Full Text Available Meat is a high quality food due its higher protein content, besides to provide energy, vitamins particularly B complex, water and minerals, resulting in an appreciated food for humans. Even in same country, consumers search for different stuffs, since north consumers looks for meat cuts with fat and bone, whereas center-south consumers prefers fatless debones meat cuts. Modern consumers demand excellent appearance, color, taste and flavor in foods, microbiologically safe, minimal processed and curing salts, very nutritive and cheap. All these together in one single product are a hard challenge in the meat products area.

  20. [Effects of technological additives and heating range on some chemical and physical changes in canned meat. 2. Changes in redox potentials and selected quality characteristics].

    Science.gov (United States)

    Wojciechowski, J; Pikul, J; Janitz, W

    1976-01-01

    The influence of technological additives and the range of heating on the redox potential, as well as on some quality features of canned meat was examined. The experiments showed, that the time of storage and the degree of heating of model preserves of meat influence on the redox potential. The technological additions as polyphosphates, ascorbic acid, gelatine and mixtures of these substances influence less on the redox potential. The analysis of each experimental factor showed, that on the secretion of meat juice occurring during can pasteurization or sterilization influence all experimental factors, as the kind of heating, the time of storage as well as the kind and the quantity of technological additives. The highest secretion of meat juice was found in cans with addition of ascorbic acid. Cans with addition of gelatine had the smallest content of jelly and consequently the lowest secretion of meat juice. It was also found a certain relation between the level of redox potential and the tested quality features of the model meat preserves.

  1. Eat Without Meat

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    Young people across China are becoming vegetarians for a variety of reasons,from weight loss to worries about the quality of meat Avegetarian diet,once associated with monks or priests,has become fashionable in China,spawning the launch of a raft of restaurants cater- ing to a new no-meat clientele.

  2. Association of Single Nucleotide Polymorphisms in Exon 3 of Porcine LMCD1 Gene with Meat Quality and Carcass Traits

    Institute of Scientific and Technical Information of China (English)

    WANG Jun; DENG Chang-yan; XIONG Yuan-zhu; ZUO Bo; LI Feng-e; LEI Ming-gang; ZHENG Rong; LI Jia-lian; JIANG Si-wen

    2008-01-01

    LIM domain proteins are found to be important regulators in cell growth,cell fate determination,cell differentiation,and remodelling of the cell cytoskeleton by their interaction with some structural proteins,kinases,transcriptional regulators,etc.The presence of LIM domains in LMCDI gene implies it may be involved in skeletal muscle protein-protein interactions.This study was to investigate polymorphisms of LIM and cysteine-rich domain 1(LMCD1)gene and its effect on meat quality and carcass traits in pig.The polymorphism(G294A)in exon 3 region of porcine LMCD1 gene,which is synonymous mutation,was genotyped in the population of 178 F2 pigs of a Large White×Meishan resource family.Statistical results indicated the distribution of allele G(with a A→G mutation)and A(without mutation).Analysis of variante showed that the polymorphism of LMCD1 gene was associated with variation in several carcass traits of interest for pig breeding.Some carcass traits and meat quality traits are close to significance by association.An analysis of more animals is necessary to analyze the polymorphisms in exon 3 of porcine LMCD1 gene if it was selected as a marker for the pig carcass traits.

  3. Effects of tryptophan supplementation on growth performance, antioxidative activity, and meat quality of ducks under high stocking density.

    Science.gov (United States)

    Liu, Y; Yuan, J M; Zhang, L S; Zhang, Y R; Cai, S M; Yu, J H; Xia, Z F

    2015-08-01

    High stocking density (STD) could affect duck welfare and production. The objective of our study was to investigate whether dietary tryptophan (TRP) supplementation could alleviate the detrimental effects of high STD on ducks. White Pekin ducks at 4 to 6 wk of age were raised at 11 birds/m(2) and fed diets containing 0.18, 0.48, 0.78, or 1.08% TRP for 21 d. Growth performance, concentrations of TRP and metabolites in the blood and hypothalamus, antioxidative activities in serum and tissue, meat quality, serum uric acid, and urea nitrogen were measured. Weight gain and feed efficiency were significantly improved by TRP supplementation at ≥ 0.48 and ≥ 0.78% (P 0.05). Breast muscle shear force was increased significantly when dietary TRP level increased to 1.08% (P ducks raised at 11 birds/m², dietary TRP supplementation could alleviate stress and improve growth performance, antioxidative activity, and meat quality.

  4. Carcass characteristics and meat quality of lambs fed high concentrations of crude glycerin in low-starch diets.

    Science.gov (United States)

    Carvalho, V B; Leite, R F; Almeida, M T C; Paschoaloto, J R; Carvalho, E B; Lanna, D P D; Perez, H L; Van Cleef, E H C B; Homem Junior, A C; Ezequiel, J M B

    2015-12-01

    In this study, we evaluated the effects of total corn replacement with crude glycerin on carcass characteristics and meat quality of feedlot lambs fed high-concentrate diets with low starch. Forty non-castrated Santa Ines lambs (23.5 ± 3.56 kg BW) were assigned to a randomized complete block design with five dietary treatments: 0%, 7.5%, 15%, 22.5%, or 30% crude glycerin, replacing corn. Animals were slaughtered at a BW of 38 kg after 72 ± 20 days. The addition of up to 30% crude glycerin reduced carcass weight and yield (P ≤ 0.02). Odd-chain fatty acids, oleic, palmitoleic, total unsaturated, and monounsaturated fatty acids were increased (P ≤ 0.01) while CLA tended to increase in glycerin-fed lambs (P = 0.06). Crude glycerin decreased stearic, palmitic, transvaccenic, total saturated fatty acids, and atherogenicity index (P glycerin in low-starch diets reduced carcass weights, nevertheless improved meat quality by increasing unsaturated and odd-chain fatty acid contents.

  5. Effect of dietary supplemental nicotinic acid on growth performance, carcass characteristics and meat quality in three genotypes of chicken.

    Science.gov (United States)

    Jiang, R R; Zhao, G P; Chen, J L; Zheng, M Q; Zhao, J P; Li, P; Hu, J; Wen, J

    2011-04-01

    The effects of dietary supplemental nicotinic acid (NA) on growth performance, carcass characteristics and meat quality were investigated in three genotypes of chicken. Fast-growing AA (Arbor Acres) broilers were compared with two genotypes of a slow-growing local breed, Beijing-You, that had undergone selection for and against intramuscular fat content respectively (BJY+IMF and BJY-IMF). The treatments were arranged 3×4 factorial completely randomized design. Day-old females (n=624) were allocated to four treatments with six replicates per treatment and fed diets (basal contained ~25 mg NA/kg) supplemented with 0, 30, 60 and 120 mg NA/kg. A sample of 72 birds from each genotype was slaughtered at market time (8 weeks of age for AA and 16 weeks of age for BJY). The breast muscles of AA broilers were darker, had less redness and yellowness, lower drip loss and higher shear force as compared to the BJY genotypes (pabdominal fat but, for most variables, values decreased slightly with 120 mg NA/kg. Increasing supplementation to 60 mg NA/kg decreased (quadratic, pmuscle; (ii) the addition of 30 mg NA/kg meets the requirement of BJY genotypes; and (iii) there seems to be no beneficial effect of NA supplementation on chicken meat quality except for limiting the drip loss.

  6. Polymorphisms of the bovine DKK2 and their associations with body measurement traits and meat quality traits in Qinchuan cattle.

    Science.gov (United States)

    Zhan, Xiaoli; Gao, Jianbin; Huangfu, Yifan; Fu, Changzhen; Zan, Linsen

    2013-12-01

    The objective of this research were to detect bovine Dickkopf 2 (DKK2) gene polymorphism and analyze their associations with body measurement traits (BMT) and meat quality traits (MQT) of animals. Blood samples were taken from a total of 541 Qinchuan cattle aged from 18 to 24 months. Polymerase chain reaction-single strand conformation polymorphism (PCR-SSCP) was employed to find out DKK2 single-polymorphism nucleotide (SNPs) and to explore their possible association with BMT and MQT. Sequence analysis of DKK2 gene revealed 2 SNPs (C29 T and A169C) in 5' untranslated region (5'UTR) of exon 1.C29T and A164T SNPs are both synonymous mutation, which showed 2 genotypes namely (CC, CT) and (AA and AC), respectively. Association analysis of polymorphism with body measurement and meat quality traits at the two locus showed that there were significant effects on CT, BL, RL, PBW, BFT, LMA, and IFC. These results suggest that the DKK2 gene might have potential effects on BMT and MQT in Qinchuan cattle population and could be used for marker-assisted selection.

  7. Effect of thyroglobulin gene polymorphisms on growth, carcass composition and meat quality traits in Chinese beef cattle.

    Science.gov (United States)

    Zhang, Lupei; Ren, Hongyan; Yang, Jiuguang; Gan, Qianfu; Zhao, Fuping; Gao, Huijiang; Li, Junya

    2015-09-01

    The thyroglobulin (TG) gene has been studied as an important gene related to fat deposition, since not only does TG gene locate in a quantitative trait locus with an effect on fat deposition, but also it encodes the precursor of thyroid hormones which have crucial biological functions in energy metabolism. In the present study, we identified four novel SNPs at the 5' flanking region of the bovine TG gene. Association analysis indicated that the G275A, G277C, G280A and C281G SNPs were significantly associated with average daily gain (ADG, P meat quality traits were evaluated. The results showed no significant effect of haplotype on ADG. Meanwhile, no significant association was found between 4 SNPs and other growth, carcass composition and meat quality traits including intramuscular fat. Bioinformatics analysis showed that 4 SNPs may results in potential transcription factor binding site changes. Results of this study suggest that TG gene-specific SNPs may be a useful marker for growth traits in marker assisted selection programs in beef cattle.

  8. Effects of bovine SMO gene polymorphisms on the body measurement and meat quality traits of Qinchuan cattle.

    Science.gov (United States)

    Zhang, Y R; Li, Y K; Fu, C Z; Wang, J L; Wang, H B; Zan, L S

    2014-10-07

    Beef cattle breeding programs focus on improving important economic traits, including growth rates, and meat quantity and quality. Molecular marker-assisted selection based on genetic variation represents a potential method for breeding genetically improved livestock with better economic traits. Smoothened (SMO) protein is a signal transducer that contributes to the regulation of both osteogenesis and adipogenesis through the hedgehog pathway. In this study, we detected polymorphisms in the bovine SMO gene of Qinchuan cattle, and we analyzed their associations with body measurement traits (BMTs) and meat quality traits (MQTs). Using DNA sequencing and polymerase chain reaction-restriction fragment length polymorphism, 3 novel single nucleotide polymorphisms were identified in the SMO gene of 562 cattle: 1 G > C mutation on exon 9 (G21234C) and 2 C > T mutations on exon 11 (C22424T and C22481T). Association analysis showed that polymorphisms on both the G21234C and C22424T loci significantly affected certain BMTs and MQTs (P 0.05). Therefore, the SMO gene could be used as a candidate gene to alter BMTs and MQTs in Qinchuan cattle or for marker-assisted selection to breed cattle with superior BMTs and MQTs.

  9. Oxidative stability and quality traits of n-3 PUFA enriched chicken meat

    Directory of Open Access Journals (Sweden)

    A. Franchini

    2011-03-01

    Full Text Available Considering the beneficial effects of n-3 polyunsaturated fatty acids (PUFA for human health (Leskanich and Noble, 1997 several studies have been carried out to enrich animal products with these compounds. Both eggs and poultry meat enriched with n-3 PUFA may be considered as valid n-3 PUFA alternative sources to natural occurring fish products (Meluzzi et al., 2001; Sirri et al., 2002...

  10. Performance, carcass and meat quality of ewes supplemented with magnesium oxide

    Directory of Open Access Journals (Sweden)

    Camila Constantino

    2014-01-01

    Full Text Available The objective of this study was to evaluate the performance, the carcass and meat characteristics of ewes supplemented with magnesium oxide. Eighteen 6-year-old Santa Ines ewes were used in a completely randomized experimental design, where three levels of supplementation (0.0, 0.1 and 0.2% magnesium oxide in the concentrate were tested, with six replicates. Final weight, weight gain, feed intake and feed conversion were not affected by levels of magnesium supplementation. Hot and cold carcass weights showed linear increasing and quadratic responses, respectively, according to supplementation with magnesium. Carcass measurements such as length, depth, and measures of arm and leg were not affected by supplementation. Depth and width of the longissimus muscle and rib-eye area were not affected; however, marbling and ether extract increased linearly with supplementation. Water loss and color were not affected. Lipid oxidation and shear force were not affected by supplementation, while the myofibrillar fragmentation index showed a quadratic regression. There was a linear decrease in pH with magnesium supplementation. Supplementation with magnesium can improve carcass and meat pH, but can act negatively by increasing the amount of marbling and ether extract of meat.

  11. Sunflower oil supplementation alters meat quality but not performance of growing partridges (Alectoris chukar).

    Science.gov (United States)

    Gülşen, N; Umucalilar, H D; Kirikçi, K; Hayirli, A; Aktümsek, A; Alaşahan, S

    2010-04-01

    This study was conducted to evaluate the effects of sunflower oil supplementation (0%, 3%, 6% and 9%) to partridge chicks (Alectoris chukar) on growth performance, nutrient digestibility and carcass characteristics. Feed consumption and live weight gain were responsive to dietary sunflower oil inclusion during the starter period, but not during the grower period. Increasing sunflower oil level linearly increased crude protein and fat digestibilities. Except for abdominal fat, weights of inedible parts and edible organs remained unchanged by the diets. The treatments linearly decreased weight and efficiency of carcass and weights of wings and breast and did not alter weights of thighs and neck. Breast meat saturated fatty acids decreased linearly by 17.9% and unsaturated fatty acids increased linearly by 10.6%, as sunflower oil level increased in the diets. Monounsaturated fatty acids decreased linearly by 27.3%, whereas polyunsaturated fatty acids increased linearly by 51%. Overall, n-3 (0.78% vs. 0.59%) and n-6 (42.6% vs. 29.8%) were greater in breast meat in treatment groups than in control group. In conclusion, sunflower addition into diets has minimal effects on performance of growing partridges, but significantly alters meat fatty acid composition.

  12. Incorporating rosemary diterpenes in lamb diet to improve microbial quality of meat packed in different environments.

    Science.gov (United States)

    Ortuño, Jordi; Serrano, Rafael; Bañón, Sancho

    2017-01-31

    The dietary use of phytochemicals may contribute to improving lamb meat preservation under different packing atmospheres. The objective was to test the preservative potential of a dietary rosemary extract (RE) containing carnosic acid and carnosol (at 1:1 w:w) in chilled lamb patties packed in air, vacuum and 70/30 O2 /CO2 modified atmosphere. Three experimental diets, (C) control, (RE) C plus 600 mg RE/kg feed and (E) C plus 600 mg vitamin E/kg, were given to fattening lambs. Unlike the C- and E-diets, the RE-diet had a double antimicrobial and antioxidant effect on the lamb patties packed in all the environments studied. The RE-diet inhibited total viable and lactic acid bacteria and Enterobacteriaceae, but not Brochothrix thermosphacta and Pseudomonas spp. and also improved oxidative stability (measured as CIE Lab color and thiobarbituric reagent substances), appearance and odor. The E-diet had a better antioxidant effect than the RE-diet but had no antimicrobial effects. Escherichia coli and Salmonella spp. were not detected. The dietary use of RE was most suitable for preserving vacuum-packed meat, which is more exposed to spoilage by anaerobic bacteria, while the use of dietary vitamin E allowed better control of oxidation in the meat packed in a bacteriostatic and oxidizing environment.

  13. Healthcare quality maturity assessment model based on quality drivers.

    Science.gov (United States)

    Ramadan, Nadia; Arafeh, Mazen

    2016-04-18

    Purpose - Healthcare providers differ in their readiness and maturity levels regarding quality and quality management systems applications. The purpose of this paper is to serve as a useful quantitative quality maturity-level assessment tool for healthcare organizations. Design/methodology/approach - The model proposes five quality maturity levels (chaotic, primitive, structured, mature and proficient) based on six quality drivers: top management, people, operations, culture, quality focus and accreditation. Findings - Healthcare managers can apply the model to identify the status quo, quality shortcomings and evaluating ongoing progress. Practical implications - The model has been incorporated in an interactive Excel worksheet that visually displays the quality maturity-level risk meter. The tool has been applied successfully to local hospitals. Originality/value - The proposed six quality driver scales appear to measure healthcare provider maturity levels on a single quality meter.

  14. Carcass characteristics and meat quality traits of the Padovana chicken breed, a commercial line, and their cross

    Directory of Open Access Journals (Sweden)

    Martino Cassandro

    2015-08-01

    Full Text Available The objective of this study was to compare the Padovana Camosciata local chicken breed (PC; n=59, the slow-growing line Berlanda- Gaina (BG; n=62, and their cross (BGxPC; n=57 for carcass and meat quality features. Animals were reared under the same experimental conditions and slaughtered at 3 different ages. An analysis of variance was performed on carcass and meat traits using a linear model that included fixed effects of genotype, sex, age at slaughter, and interactions between them. The PC local breed was approximately 1 kg lighter (P<0.001 at slaughter and exhibited greater dressing percentage (+1.50%; P<0.05 than BG. Breast skin of PC was bluer (-2.74; P<0.001, and breast muscle was darker (-2.65; P<0.001 and redder (+0.48; P<0.001 than that of BG. The pH (+0.16; P<0.001, thawing (+0.90%; P<0.01 and cooking (+2.28%; P<0.001 losses determined on breast muscle were higher for PC than BG. Crossbred animals performed better than the average of BG and PC chickens for breast weight (+22.81 g; P<0.01 and dressing percentage (+1.38%; P<0.05. Breast skin of BGxPC was darker (-1.74; P<0.05, less red (-0.23; P<0.05, and bluer (-1.54; P<0.01 than the average of BG and PC, and breast muscle was more yellow (+0.64; P<0.05 for BGxPC. Cooking losses were lower (-0.99%; P<0.05 for crossbred than the average of BG and PC chickens. Results confirmed the specificity of meat characteristics of PC local breed and demonstrated the potential benefit of crossbreeding to improve production traits of PC breed without compromising the peculiar quality of its meat.

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

    Science.gov (United States)

    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

  16. Effect of feeding period for dry cull cows on carcass quality, meat quality, and consumer reactions to loin steaks

    DEFF Research Database (Denmark)

    Madsen, Niels T.; Vestergaard, Mogens; Bredahl, Lone

    A major part of the beef marketed for Danish retail consumers originates from dairy cows slaughtered when the are culled from milk production. As these cows are often slaughtered at varios stages of lactation and with variable degrees of fatness the meat is often criticised for having a considera......A major part of the beef marketed for Danish retail consumers originates from dairy cows slaughtered when the are culled from milk production. As these cows are often slaughtered at varios stages of lactation and with variable degrees of fatness the meat is often criticised for having...... thoroughly. The present study comprise two trials. The results of both the first and second trail, including 62 cows in 2002, are reported here....

  17. Effects of feeding green forage of sulla (Hedysarum coronarium L.) on lamb growth and carcass and meat quality.

    Science.gov (United States)

    Bonanno, A; Di Miceli, G; Di Grigoli, A; Frenda, A S; Tornambè, G; Giambalvo, D; Amato, G

    2011-01-01

    The nutritional effects of sulla (Hedysarum coronarium L.) forage containing condensed tannins (CT) on growth of lambs, and carcass and meat quality were investigated. Thirty-two male Comisana lambs aged 100 ± 8 days weighing 19.0 ± 2.8 kg were fed fresh forage of sulla or CT-free annual ryegrass (Lolium multiflorum Lam. subsp. Wersterwoldicum) for 49 days until slaughter; in addition, each lamb was supplied with 200 g/days of concentrate. Eight lambs per diet had been previously treated with anthelmintic drugs to remove nematode parasites. Measurements of BW and feed intake, and counts of faecal nematode eggs were made. Carcass parameters were recorded after slaughter, and tissue components of the hind leg were determined. Longissimus dorsi meat was evaluated for pH, colour, thawing and cooking losses, Warner-Bratzler shear force, chemical composition and sensory properties based on triangle tests. Relative to ryegrass-fed lambs, sulla-fed lambs had significantly greater dry matter (DM) and protein intake, a more favourable feed conversion ratio, and superior growth rate, final BW at 150 days of age, carcass weight, yield and fatness. These results were attributed to the high protein and non-structural carbohydrate content of sulla, and also to the moderate CT content of sulla (16.7 and 20.3 g/kg of DM in offered and consumed sulla forage, respectively). Anthelmintic treatment did not affect lamb growth, as the level of parasitic infection (initial and final) was low. The physical, chemical and sensory properties of the lamb meat were not influenced by diet.

  18. Quality assurance in performance assessments

    Energy Technology Data Exchange (ETDEWEB)

    Maul, P.R.; Watkins, B.M.; Salter, P.; Mcleod, R [QuantiSci Ltd, Henley-on-Thames (United Kingdom)

    1999-01-01

    Following publication of the Site-94 report, SKI wishes to review how Quality Assurance (QA) issues could be treated in future work both in undertaking their own Performance Assessment (PA) calculations and in scrutinising documents supplied by SKB (on planning a repository for spent fuels in Sweden). The aim of this report is to identify the key QA issues and to outline the nature and content of a QA plan which would be suitable for SKI, bearing in mind the requirements and recommendations of relevant standards. Emphasis is on issues which are specific to Performance Assessments for deep repositories for radioactive wastes, but consideration is also given to issues which need to be addressed in all large projects. Given the long time over which the performance of a deep repository system must be evaluated, the demonstration that a repository is likely to perform satisfactorily relies on the use of computer-generated model predictions of system performance. This raises particular QA issues which are generally not encountered in other technical areas (for instance, power station operations). The traceability of the arguments used is a key QA issue, as are conceptual model uncertainty, and code verification and validation; these were all included in the consideration of overall uncertainties in the Site-94 project. Additionally, issues which are particularly relevant to SKI include: How QA in a PA fits in with the general QA procedures of the organisation undertaking the work. The relationship between QA as applied by the regulator and the implementor of a repository development programme. Section 2 introduces the discussion of these issues by reviewing the standards and guidance which are available from national and international organisations. This is followed in Section 3 by a review of specific issues which arise from the Site-94 exercise. An outline procedure for managing QA issues in SKI is put forward as a basis for discussion in Section 4. It is hoped that

  19. Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview.

    Science.gov (United States)

    Troy, Declan J; Ojha, Kumari Shikha; Kerry, Joseph P; Tiwari, Brijesh K

    2016-10-01

    New and emerging robust technologies can play an important role in ensuring a more resilient meat value chain and satisfying consumer demands and needs. This paper outlines various novel thermal and non-thermal technologies which have shown potential for meat processing applications. A number of process analytical techniques which have shown potential for rapid, real-time assessment of meat quality are also discussed. The commercial uptake and consumer acceptance of novel technologies in meat processing have been subjects of great interest over the past decade. Consumer focus group studies have shown that consumer expectations and liking for novel technologies, applicable to meat processing applications, vary significantly. This overview also highlights the necessity for meat processors to address consumer risk-benefit perceptions, knowledge and trust in order to be commercially successful in the application of novel technologies within the meat sector.

  20. Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage.

    Science.gov (United States)

    Medina, Milagros; Antequera, Teresa; Ruiz, Jorge; Jiménez-Martín, Estefanía; Pérez-Palacios, Trinidad

    2015-10-01

    This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (-20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water content, an increase in lipid oxidation indicators, and an intense browning of nuggets surface. The use of flank up to a 75% of the total meat in the formula led to higher fat contents and higher polyunsaturated fatty acid proportions in fried nuggets. This made them more prone to get oxidized during the freezing storage and subsequent final frying. Nuggets with a higher proportion of flank also showed lower shear force values. However, nuggets with both formulations showed similar sensory acceptance. Freezing storage of lamb meat nuggets for two months increased the levels of lipid oxidation indicators, but again not to a level high enough to influence the sensory perception by consumers. So that, frozen nuggets from both formulations showed similar consumer acceptance to freshly produced ones with quite good scores (3.46-3.86 out of 5). Thus, low-value lamb cuts are suitable for being processed into highly acceptable prefried frozen lamb nuggets, which constitutes an opportunity for adding value to the whole lamb value chain.

  1. Assessing Quality in Home Visiting Programs

    Science.gov (United States)

    Korfmacher, Jon; Laszewski, Audrey; Sparr, Mariel; Hammel, Jennifer

    2013-01-01

    Defining quality and designing a quality assessment measure for home visitation programs is a complex and multifaceted undertaking. This article summarizes the process used to create the Home Visitation Program Quality Rating Tool (HVPQRT) and identifies next steps for its development. The HVPQRT measures both structural and dynamic features of…

  2. The BSE risk of processing meat and bone meal in nonruminant feed: a quantitative assessment for the Netherlands.

    Science.gov (United States)

    de Vos, Clazien J; Heres, Lourens

    2009-04-01

    The total ban on use of meat and bone meal (MBM) in livestock feed has been very successful in reducing bovine spongiform encephalopathy (BSE) spread, but also implies a waste of high-quality proteins resulting in economic and ecological loss. Now that the BSE epidemic is fading out, a partial lifting of the MBM ban might be considered. The objective of this study was to assess the BSE risk for the Netherlands if MBM derived from animals fit for human consumption, i.e., category 3 MBM, would be used in nonruminant feed. A stochastic simulation model was constructed that calculates (1) the probability that infectivity of undetected BSE-infected cows ends up with calves and (2) the quantity of infectivity (Q(inf)) consumed by calves in case of such an incident. Three pathways were considered via which infectivity can reach cattle: (1) cross-contamination in the feed mill, (2) cross-contamination on the primary farm, and (3) pasture contamination. Model calculations indicate that the overall probability that infectivity ends up with calves is 3.2%. In most such incidents the Q(inf) is extremely small (median = 6.5 x 10(-12) ID(50); mean = 1.8 x 10(-4) ID(50)), corresponding to an average probability of 1.3 x 10(-4) that an incident results in >or=1 new BSE infections. Cross-contamination in the feed mill is the most risky pathway. Combining model results with Dutch BSE prevalence estimates for the coming years, it can be concluded that the BSE risk of using category 3 MBM derived from Dutch cattle in nonruminant feed is very low.

  3. Effect of inclusion of tossign (Thymus serrulatus) in concentrate mix supplementation on performance and sensory quality of meat of Menz sheep.

    Science.gov (United States)

    Eshete, Tewodros; Gizaw, Solomon; Seifu, Eyassu

    2013-01-01

    The experiment was conducted to determine feed intake, digestibility, body weight change, carcass characteristics, and sensory quality of meat of Menz sheep supplemented with a concentrate mix and combinations of different proportions of tossign (Thymus serrulatus). Twenty yearling intact male Menz sheep were divided according to their initial body weight into five blocks of four animals in a randomized block design, and treatments were assigned randomly to each sheep within each block. The treatments were a basal diet of hay alone (T1) and supplemented with 300 g concentrate mix (T2), 200 g concentrate mix + 100 g tossign (T3), and 100 g concentrate mix + 200 g tossign (T4) on a dry matter basis. The results indicated that supplementation of tossign together with concentrate mix significantly increased (P sheep compared to the non-supplemented group. Flavor and aroma scores of meat samples of sheep in T3 and T4 were significantly higher (P meat samples of sheep were significantly higher (P meat samples of sheep in T1. Inclusion of small amounts of tossign as additive in concentrate mix supplementation can improve the sensory quality of meat of Menz sheep.

  4. Effect of catechins on fattening performance, meat quality, some antioxidant and blood parameters and fattening costs in Japanese quail (Coturnix coturnix japonica).

    Science.gov (United States)

    Kara, K; Şentürk, M; Guclu, B K; Sariözkan, S; Eren, M

    2016-08-01

    The aim of this study was to investigate the effect of dietary supplementation of green tea (Camellia sinensis) catechins in quail (Coturnix coturnix japonica). Quail were fed with a basal diet, and the treatment groups were fed on the basal diet with 1.25 or 2.50 g/kg catechin supplementation for 30 d. Fattening performance and meat quality of the quail were estimated. Serum total antioxidant status (TAS), plasma and liver malondialdehyde (MDA) and some serum biochemical parameters were measured. The results showed that catechin supplementation did not affect live weight, feed intake, feed conversion ratio, carcass weight, carcass dressing or the nutrient composition of breast and thigh meats. The water holding capacity (WHC) of breast meat was increased in the 2.50 g/kg catechin treatment. Catechin supplementation increased the serum TAS, but decreased plasma MDA and liver MDA concentration as well as serum glucose and total cholesterol levels. Serum triglyceride and total protein levels were not affected by catechin supplementation. In conclusion, catechins have effective antioxidant hypoglycaemic and hypocholesterolaemic properties, as well as having the potential to increase meat quality in fattening quail. On the other hand, catechin supplementation did not have any negative effect on the fattening performance, meat nutrient composition and fattening costs in fattening quail.

  5. Visual signal quality assessment quality of experience (QOE)

    CERN Document Server

    Ma, Lin; Lin, Weisi; Ngan, King

    2015-01-01

    This book provides comprehensive coverage of the latest trends/advances in subjective and objective quality evaluation for traditional visual signals, such as 2D images and video, as well as the most recent challenges for the field of multimedia quality assessment and processing, such as mobile video and social media. Readers will learn how to ensure the highest storage/delivery/ transmission quality of visual content (including image, video, graphics, animation, etc.) from the server to the consumer, under resource constraints, such as computation, bandwidth, storage space, battery life, etc.    Provides an overview of quality assessment for traditional visual signals; Covers newly emerged visual signals such as social media, 3D image/video, mobile video, high dynamic range (HDR) images, graphics/animation, etc., which demand better quality of experience (QoE); Helps readers to develop better quality metrics and processing methods for newly emerged visual signals; Enables testing, optimizing, benchmarking...

  6. Assessing Field Spectroscopy Metadata Quality

    Directory of Open Access Journals (Sweden)

    Barbara A. Rasaiah

    2015-04-01

    Full Text Available This paper presents the proposed criteria for measuring the quality and completeness of field spectroscopy metadata in a spectral archive. Definitions for metadata quality and completeness for field spectroscopy datasets are introduced. Unique methods for measuring quality and completeness of metadata to meet the requirements of field spectroscopy datasets are presented. Field spectroscopy metadata quality can be defined in terms of (but is not limited to logical consistency, lineage, semantic and syntactic error rates, compliance with a quality standard, quality assurance by a recognized authority, and reputational authority of the data owners/data creators. Two spectral libraries are examined as case studies of operationalized metadata policies, and the degree to which they are aligned with the needs of field spectroscopy scientists. The case studies reveal that the metadata in publicly available spectral datasets are underperforming on the quality and completeness measures. This paper is part two in a series examining the issues central to a metadata standard for field spectroscopy datasets.

  7. Quality Assessment in the Primary care

    OpenAIRE

    Muharrem Ak

    2013-01-01

    -Quality Assessment in the Primary care Dear Editor; I have read the article titled as “Implementation of Rogi Kalyan Samiti (RKS) at Primary Health Centre Durvesh” with great interest. Shrivastava et all concluded that assessment mechanism for the achievement of objectives for the suggested RKS model was not successful (1). Hereby I would like to emphasize the importance of quality assessment (QA) especially in the era of newly established primary care implementations in our coun...

  8. Meat quality and muscle fibre type characteristics of Southdown Rams from high and low backfat selection lines.

    Science.gov (United States)

    Kadim, I T; Purchas, R W; Davies, A S; Rae, A L; Barton, R A

    1993-01-01

    Characteristics of the meat of 15-18-month Southdown rams from lines selected for high or low backfat depths (assessed ultrasonically at position C over the last rib) were compared. Half of the carcasses were electrically stimulated (ES) and within each carcass post-mortem treatments chosen to produce effects on meat tenderness were ageing periods of 1 or 15 days (Semimembranosus), early or delayed chilling (Biceps femoris), and trimming of the s.c. fat cover (Longissimus dorsi). These treatments had the expected effects on shear values, but the sizes of the effects were little affected by selection line or ES treatment. Selection line did not have any direct effects on shear values, reflectance values at several wavelengths, waterholding capacity, cooking loss or sarcomere length. The Semitendinosus muscle had a higher proportion of predominantly oxidative fibres for the high-backfat line, based on succinic dehydrogenase activity (P < 0·05), but there was no line difference in alkaline-stable ATPase activity in the same muscle. Muscle fibre diameter was similar for the two lines.

  9. Exposure assessment of TSEs from the landspreading of meat and bone meal.

    Science.gov (United States)

    Cummins, Enda; Adkin, Amie

    2007-10-01

    Recent changes in European legislation have meant that certain processed abattoir waste, which has been appropriately heat treated and ground to a specified particle size, can be spread on nonpasture agricultural land. This has opened the way for the potential landspreading of mammalian meat and bone meal (mMBM) derived from animals slaughtered for human consumption. This article reports on two separate case studies (Study 1 carried out in Great Britain (GB) and Study 2 carried out in Ireland) on the potential exposure to TSE infectivity following the spreading of abattoir waste (derived from animals slaughtered for human consumption) on nonpasture agricultural land. For Study 1, the average TSE infectivity on nonpasture agricultural land per year from sheep with scrapie was found to be higher (five orders of magnitude) than that estimated for BSE in cattle (3.9 x 10(-3) Ovine Oral ID(50)/ton of soil compared to 3.3 x 10(-8) Bovine Oral ID(50)/ton of soil). The mean estimate for BSE in sheep was 8.1 x 10(-6) Ovine Oral ID(50)/ton of soil. The mean level of infectivity in mMBM was assessed to be 1.2 x 10(-5) and 2.36 x 10(-5) ID(50)/ton of mMBM for Study 1 and 2, respectively. For Study 2 the spreading of mMBM was estimated to result in infectivity on nonpasture land of 1.62 x 10(-8) Bovine Oral ID(50)/m(3). The mean simulated probability of infection per year per bovine animal was 1.11 x 10(-9). Given the low infectivity density and corresponding low risks to bovines the spreading of mMBM could be considered a viable alternative for the utilization of mMBM.

  10. Polymorphisms in twelve candidate genes are associated with growth, muscle lipid profile and meat quality traits in eleven European cattle breeds.

    Science.gov (United States)

    Sevane, N; Armstrong, E; Wiener, P; Pong Wong, R; Dunner, S

    2014-07-01

    Current customers' demands focus on the nutritional and sensory quality of cattle meat. Candidate gene approach allows identification of genetic polymorphisms that have a measurable effect on traits of interest. The aim of this work is to identify new molecular markers for beef production through an association study using 27 candidate genes and 314 purebred bulls from 11 European cattle breeds. Twelve genes were found associated with different lipid and meat quality traits, and among these stand out the considerable effect of CAST on fatness score, CGGBP1 on growth traits, HSPB1 on the percentage of lauric acid (12:0) and phospholipid docosahexaenoic acid (DHA 22:6 n - 3), RORA on the ratio of light absorption (K) to light scattering (S) (K/S), and TNFA on lightness (L*). Most of these traits are related to post-mortem muscle biochemical changes, which are key factors controlling meat quality and consumers' acceptance. Also, the variations produced on muscle fatty acid profiles, such as those of AANAT, CRH, CSN3, HSPB1, and TNFA, give insights into the genetic networks controlling these complex traits and the possibility of future improvement of meat nutritional quality.

  11. Effects of L-carnitine supplementation to suckling piglets on carcass and meat quality at market age.

    Science.gov (United States)

    Lösel, D; Rehfeldt, C

    2013-07-01

    In a previous study, carnitine supplementation to piglets during the suckling period resulted in an increased total muscle fibre number at weaning in piglets of low birth weight. The objective of the present study was to investigate whether this effect is maintained until market age and whether this would attenuate the negative consequences of low birth weight on carcass and meat quality. Using a split-plot design with litter as block, sex as whole plot and treatment as subplot, the effects of early-postnatal l-carnitine supplementation on female and castrated male piglets of low birth weight were investigated on a total of 56 German Landrace piglets from 14 litters. From days 7 to 27 of age piglets were orally supplemented once daily with 400 mg of l-carnitine dissolved in 1 ml of water or received an equal volume of water without carnitine. From weaning (day 28) until slaughter (day 166 of age) all pigs were fed standard diets. At weaning, carnitine-supplemented piglets had a twofold increased concentration of free carnitine (P carnitine became bioavailable and increased fatty acid utilization during the period of supplementation. Growth performance was not influenced by treatment in any growth period. Dual-energy X-ray absorptiometry revealed no differences in body composition between groups in weeks 12, 16 and 20 of age. LW at slaughter, carcass weight, measures of meat yield and fat accretion, as well as body composition by chemical analyses and dissection of primal cuts did not differ between treatments. No differences between control and carnitine-treated pigs in total fibre number (P = 0.85) and fibre cross-sectional area (P = 0.68) in m. semitendinosus (ST) measured at slaughter could be observed. The carnitine group tended to exhibit a smaller proportion of slow-twitch oxidative fibres (P = 0.08), a greater proportion of fast-twitch glycolytic fibres (P = 0.11), and increased specific lactate dehydrogenase activity (P = 0.09) in ST indicating a more

  12. EFFECT OF FATTY-ACID CONCENTRATE (FAC AND CARNITINE ON PERFORMANCE, PHYSIOLOGICAL CONDITION AND MEAT QUALITY OF BROILER CHICKENS

    Directory of Open Access Journals (Sweden)

    Ryadchikov V. G.

    2016-09-01

    Full Text Available An experiment was conducted to examine the effect of fatty acid concentrate (FAC, as a new source of energy and carnitine on performance, physiological condition and meat quality of broiler chickens. In experiment there were four groups of 80 chickens of cross Hubbard each (males: females=40:40 in age period 0-41 days. 1 group (control received in during the periods 0-14, 15-28 and 29-41days, sunflower oil (SO respectively 5.34%, 5.50%, and 6.10%, group 2 received the same amounts of FAC instead SO, 3 group - mixture SO:FAC (50:50, 4 group -FAC + 0,25% carnitine. Final body weight: 1 group = 2574±29 g, 2 group FAC= 2553±27 g 3 group SO + FAC = 2531±34 g., 4 group FAC+0,25 carnitine = 2520±34 g. Feed conversion, digestibility of nutrients, blood hematology and biochemistry, the condition of organs, meat quality and cutting of carcass of chickens on FAC had no any differences from the same signs in chicks on SO. Carnitine had a positive effect on chicken growth only in the period 0-14 and less 15-28 days; in the period 29-41 days daily gain was below, than that in 1-3 groups. Canitine reduced the content of liver fat. Outcome: FAC is a satisfactory source of energy, comparable with vegetable oils. The price of FAC is 30% lower in comparison with sunflower oil and soybean oils, therefore its use in broiler poultry farming instead of vegetable oils will be of great economic importance

  13. Effects of Dietary Fermented Chlorella vulgaris (CBT(®)) on Growth Performance, Relative Organ Weights, Cecal Microflora, Tibia Bone Characteristics, and Meat Qualities in Pekin Ducks.

    Science.gov (United States)

    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.

  14. Iris Image Quality Assessment for Biometric Application

    Directory of Open Access Journals (Sweden)

    U. M. Chaskar

    2012-05-01

    Full Text Available Image quality assessment plays an important role in the performance of biometric system involving iris images. Data quality assessment is a key issue in order to broaden the applicability of iris biometrics to unconstrained imaging conditions. In this paper, we have proposed the quality factors of individual iris images by assessing their prominent factors by their scores. The work has been carried out for the following databases: CASIA, UBIRIS, UPOL, MMU and our own created COEP Database using HIS 5000 HUVITZ Iris Camera. The comparison is also done with existing databases which in turn will act as a benchmark in increasing the efficiency of further processing.

  15. Influence of Municipal Abattoir Conditions and Animal-related Factors on Avoidance-related Behaviour, Bleeding Times at Slaughter and the Quality of Lamb Meat.

    Science.gov (United States)

    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.

  16. Sustainable meat consumption in China

    Institute of Scientific and Technical Information of China (English)

    Satoru Shimokawa

    2015-01-01

    Sustainable meat consumption is critical to achieve a sustainable food system because meat products are among the most energy-intensive, ecological y burdensome, and ethical y concerned foods. This paper focuses on the case of China and discusses the dififculties and possibilities to achieve sustainable meat consumption in China by reviewing previous empirical studies and descriptive statistics, particularly considering consumers’ dietary transitions in quantity and quality fol owing China’s rapid economic growth. Given China’s sheer size of population and meat demand, the sustainable meat consumption in China is also a relevant topic in the global food system.

  17. Slaughter Performance and Meat Quality of New Meat Lines of Liancheng White Duck%连城白鸭肉用新品系屠宰性能及肉质特性

    Institute of Scientific and Technical Information of China (English)

    缪中纬; 朱志明; 辛清武; 郑嫩珠; 庄晓东; 李东升; 陈晖

    2014-01-01

    为明确新品系连城白鸭的肉质和风味特性,对70日龄连城白鸭肉用新品系(Ⅰ)、(Ⅱ)和原种连城白鸭的屠宰性能、肌肉常规品质及营养成分、鲜味氨基酸、必需氨基酸和氨基酸总量等进行测定和比较分析。结果显示:连城白鸭肉用新品系(Ⅰ)和(Ⅱ)的全净膛率、胸肌率、皮脂率、腹脂率均显著高于原种连城白鸭( P<0.05);滴水损失率、水分、粗蛋白、粗纤维、粗脂肪含量、鲜味氨基酸、必需氨基酸和氨基酸总量与原种连城白鸭差异均不显著( P>0.05)。结果表明,通过改良育种后,连城白鸭肉用新品系(Ⅰ)和(Ⅱ)不仅早期生长速度得到了较大的提高,而且肉质特性与原种连城白鸭基本一致。%In order to determine the meat quality and flavor characteristics of the new meat lines of Liancheng white duck ,the slaughter performance ,muscle nutrients ,delicious amino acids ,essential acids and total amino acid of two new meat lines of Liancheng white duck raised for 70 days were measured and comparatively analyzed with the original Liancheng white duck .The results showed that the eviscerated rate ,pectoral rate ,sebum rate ,abdominal fat of the new meat strain (Ⅰ ) and (Ⅱ ) of Liancheng white duck were significantly higher than that of original Liancheng white duck (P 0.05) ..It is suggested that the new meat lines of Liancheng white duck had improvement in the early-stage growth rate ,and the meat quality was consistent with the stock seed Liancheng white duck .

  18. 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.

    Science.gov (United States)

    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.

  19. Spray chilling of deer carcasses--effects on carcass weight, meat moisture content, purge and microbiological quality.

    Science.gov (United States)

    Wiklund, E; Kemp, R M; leRoux, G J; Li, Y; Wu, G

    2010-12-01

    Twenty red deer carcasses were included in the study. Two treatments were applied to the carcasses; control (air chilling) and spray chilling (n=10 for each treatment). Carcass weight and temperature change were registered during over-night chilling. Meat moisture content was measured in the shoulder, loin, flap and leg before and after the chilling treatments; purge, cooking loss and tenderness were measured in loin samples stored at -1.5 °C for 3 and 9 weeks. Microbiological status was assessed on swabs taken at the lumbar end of the loin before and after the chilling treatments. Spray chilling reduced carcass weight loss significantly; air chilled and spray chilled carcasses lost 1 kg and less than 0.01 kg, respectively. No effects of spray chilling on tenderness, purge and cooking loss were found. Bacterial levels were low in general even after 9 weeks of vacuum packaged chilled storage.

  20. Polyethylene glycol as a means for reducing the impact of condensed tannins in carob pulp: effects on lamb growth performance and meat quality.

    Science.gov (United States)

    Priolo, A; Waghorn, G C; Lanza, M; Biondi, L; Pennisi, P

    2000-04-01

    We conducted an experiment to evaluate the effects that a diet containing condensed tannins with and without polyethylene glycol (PEG) has on lamb growth and meat quality. Twenty-three male Comisana lambs were introduced to the three experimental diets between 45 and 50 d of age. Eight were given a diet containing 56% of Ceratonia siliqua (carob) pulp (tannin group), another eight received the same diet with a supplement of 40 g of PEG for each kilogram of diet (PEG group), and the remaining seven lambs were given a conventional maize-based diet (maize group). Voluntary feed intake and live weights were measured until slaughter at 105 d of age, and digestibility measurements were undertaken toward the end of the feeding trial. Carcass yield, meat quality characteristics, and a taste panel evaluation were conducted. The tannin-based diet contained 2.5% condensed tannins (DM basis), and lambs given this diet had lower growth rates and poorer feed efficiencies (P < .01) compared with the other treatment groups. Daily gain was similar between the maize and PEG lambs, although the efficiency of feed conversion was highest in the maize group. The digestibility of DM, N, and fiber was reduced (P < .05) by the condensed tannins. Lambs fed the tannin diet had a lower carcass yield (P < .05) and had less fat (P < .05), and the meat had a higher ultimate pH (P < .01) than those given the PEG or maize diets. Condensed tannins affected meat color, which was lighter (L*) than meat from lambs given the PEG-containing diet (P < .01). Sensory evaluation showed that panelists preferred meat from lambs receiving PEG and maize treatments compared with those receiving the tannin diet, and this could be related to differences in meat ultimate pH and carcass fatness. These results show that condensed tannins from carob pulp are very detrimental to feed digestibility and lamb performance. Inclusion of 40 g of PEG/kg diet eliminated the effects of condensed tannins so that lamb performance

  1. Quality Assessment for a University Curriculum.

    Science.gov (United States)

    Hjalmered, Jan-Olof; Lumsden, Kenth

    1994-01-01

    In 1992, a national quality assessment report covering courses in all the Swedish schools of mechanical engineering was presented. This article comments on the general ideas and specific proposals presented, and offers an analysis of the consequences. Presents overall considerations regarding quality issues, the philosophy behind the new…

  2. Application of European standards for health and quality control of game meat on game ranches in South Africa

    Directory of Open Access Journals (Sweden)

    M. van der Merwe

    2011-04-01

    Full Text Available The health and quality compliance of game carcasses (n = 295 intended for the South African export market and aspiring to comply with the strict hygiene requirements of the European Union were compared with game carcasses (n = 330 available for the local market and currently not subjected to meat safety legislation. Samples were collected in similar seasons and geographical areas in South Africa from 2006 to 2009. Aerobic plate counts (APC of the heart blood verified that both groups possessed similar ante mortem bacterial status. For health compliance APC, tests for Escherichia coli, Salmonella spp. and Staphylococcus aureus were performed on the carcasses. Surfaces of the local carcasses were swabbed using the European Enviro-biotrace sponge technique at 3 and 72 h post mortem. Unskinned but eviscerated export carcasses in the abattoir were skinned and sampled by incision using a cork borer 72h post mortem . Temperature andpHreadings were recorded at 3 and 72 h post mortem from the longissimus dorsi muscle and the readings at 3 h differed (P = 0.035. Temperatures at 72 h were lower for export than local carcasses (P < 0.001 because of earlier introduction and maintenance of the cold chain. The pH readings also differed between groups at 3 and 72 h (P<0.001. APC results for the local group exceeded the maximum permissible count (<105. S. aureus results showed differences (P <0.001, with readings from the local group being higher. The same tendency was exhibited for E. coli (P = 0.008. Imposition of hygiene guidelines for game ranchers producing meat for the local market is therefore recommended.

  3. Effects of organic chromium supplementation to ifnishing lambs diet on growth performance, carcass characteristics and meat quality

    Institute of Scientific and Technical Information of China (English)

    Laura Moreno-Camarena; Ignacio Domnguez-Vara; Jos Brquez-Gastelum; Juan Snchez-Torres; Juan Pinos-Rodrguez; Antonia Mariezcurrena-Berasain; Ernesto Morales-Almarz; Abdelfattah Z M Salem

    2015-01-01

    The objective of this study was to evaluate supplemental organic chromium (Cr) to ifnishing lambs on growth performance, carcass characteristics, and meat quality. Eighteen Suffolk lambs (age (4.5±0.2) mon;(25.8±3.6) kg body weight (BW)) were randomly assigned to three levels of supplemental organic Cr (0.0, 0.2 and 0.4 mg kg–1 dry matter (DM)) in a com-plete random design. Growth performance was evaluated for 70 d, and then lambs were slaughtered to study carcass characteristics and chemical composition of meat. Orthogonal contrasts were performed (contrast one-average level 0.2 ppm Cr vs. average level 0.4 ppm Cr;contrast two-level 0 vs. average levels (0.2+0.4) ppm Cr). Orthogonal polynomials were used to estimate the linear and quadratic effects of Cr concentrations. Growth and carcass performance were not affected by supplemental organic Cr. Muscle conformation and leg perimeter linearly increased (P<0.05) as organic Cr level increased in the diet. Kidney fat decreased linearly (P<0.05) as supplemental Cr increased. In Longissimus dorsi (LD), the ash content decreased linearly, and shear force (kg cm–2) increased (P<0.05) as organic Cr level increased in the diet. It is concluded that organic Cr did not affect growth performance, but it improved positively the muscle conformation, reduced kidney fat, whereas in LD there was an increment in shear force in ifnishing carcass lambs.

  4. Effect of gender on growth performance, carcass traits and meat quality of calves of Avilena-Negra Iberica breed

    Energy Technology Data Exchange (ETDEWEB)

    Daza, A.; Rey, A. I.; Lopez Carrasco, C.; Lopez-Bote, C. J.

    2012-11-01

    The objective of this experiment was to study the effect of gender on growth performance and carcass and meat quality of calves of Avilena-Negra Iberica breed. Sixteen calves, eight males and eight females, were used. The calves were fattened under intensive conditions, housed in confinement and fed with the same feed and cereal straw from 230.7 to 478.3 kg. The males grew more than the females (1.390 vs 0.932 kg day{sup 1} respectively). Carcass weight, carcass length, leg length, leg perimeter, carcass and leg compactness, legs, fore-quarters and loins weights and forequarters percentage regarding carcass weight were higher (p < 0.05) in males than in females. The gender had not significant influence on CIE a*, b*, chroma and hue variables but CIE L* value was significantly (p < 0.05) lower in males than in females. The a* value decreased and b* and hue values increased with ageing time. The subcutaneous back fat from the females had significantly (p < 0.05) higher C14:0, C16:0, C16:1, C18:1 n-9, S MUFA and lower C10:0, C18:0, C18:2 n-6, C18:3 n-3, C20:0, C20:3 n-9, C20:4 n-6, C22:5 n-3, {Sigma} n-6, {Sigma} n-3 and {Sigma} PUFA proportions than that from males. It is concluded that the gender has influence on growth performance, carcass traits and fatty acid composition of subcutaneous backfat; gender does not have effect on instrumental colour variables; and meat colour can reach acceptable values for consumers until four days after slaughter. (Author) 34 refs.

  5. ON SOIL QUALITY AND ITS ASSESSING

    Directory of Open Access Journals (Sweden)

    N. Florea

    2007-10-01

    Full Text Available The term of “soil quality” is utilized until present with different connotations; its meaning became nowadays more comprehensive. The most adequate definition of the “soil quality” is: “the capacity of a specific kind of soil to function, within natural or managed ecosystem boundaries, to sustain plant and animal productivity, maintain or enhance water and air quality and support human health and habitation” (Karlen et al, 1998 One distinguishes a native soil quality, in natural conditions, and a meta-native soil quality, in managed conditions. Also, one can distinguish a stable side and a variable side of the soil quality. It is useful to consider also the term of “soilscape quality”, defined as weighted average of soil qualities of all the soils entering soil cover and their arrangement (expressed by the pedogeographical assemblage. The assessing soil quality can be made indirectly by a set of indicators. The kind and number of the quality indicators depend on the evaluation scale and the objective of the assessment. New researches are necessary to define more accurately the soil quality and to develop its evaluation. Assessing and monitoring soil quality have global implication in environment and society.

  6. SIMPLE QUALITY ASSESSMENT FOR BINARY IMAGES

    Institute of Scientific and Technical Information of China (English)

    Zhang Chun'e; Qiu Zhengding

    2007-01-01

    Usually image assessment methods could be classified into two categories: subjective assessments and objective ones. The latter are judged by the correlation coefficient with subjective quality measurement MOS (Mean Opinion Score). This paper presents an objective quality assessment algorithm special for binary images. In the algorithm, noise energy is measured by Euclidean distance between noises and signals and the structural effects caused by noise are described by Euler number change. The assessment on image quality is calculated quantitatively in terms of PSNR (Peak Signal to Noise Ratio). Our experiments show that the results of the algorithm are highly correlative with subjective MOS and the algorithm is more simple and computational saving than traditional objective assessment methods.

  7. Tenderness indicators in salted and dried meat: a review

    Directory of Open Access Journals (Sweden)

    Yuri Montenegro Ishihara

    2014-02-01

    Full Text Available Salted and dried meats are known and appreciated worldly. Their consumption is often associated to certain groups of people or particular regions, and due to this, they can be called traditional. They usually have simple technology, passed on from generation to generation and for this reason, there is much variation in the quality of these products. In Brazil charque, jerked beef and sun-dried meat stand out. Biltong, cecina de León, kilishi, kaddid and bresaola are other examples of salted and dried meats. Despite the importance of these meat products, there are no specific studies on their tenderness. Since tenderness is one of the attributes most reported by consumers, research may help the acceptance of meat products, increasing their demand. In this context, this review presents the characteristics of traditional salted and dried meat products related to processing aspects and suggested tenderness indicators - shear force, myofibrillar fragmentation index, sarcomere length, collagen quantification – to assess the softness of meat products, since they are easy to apply and include the study of the main responsible for meat softness, myofibrillar and connective tissue proteins.

  8. Quality Assessment in the Primary care

    Directory of Open Access Journals (Sweden)

    Muharrem Ak

    2013-04-01

    Full Text Available -Quality Assessment in the Primary care Dear Editor; I have read the article titled as “Implementation of Rogi Kalyan Samiti (RKS at Primary Health Centre Durvesh” with great interest. Shrivastava et all concluded that assessment mechanism for the achievement of objectives for the suggested RKS model was not successful (1. Hereby I would like to emphasize the importance of quality assessment (QA especially in the era of newly established primary care implementations in our country. Promotion of quality has been fundamental part of primary care health services. Nevertheless variations in quality of care exist even in the developed countries. Accomplishment of quality in the primary care has some barriers like administration and directorial factors, absence of evidence-based medicine practice lack of continuous medical education. Quality of health care is no doubt multifaceted model that covers all components of health structures and processes of care. Quality in the primary care set up includes patient physician relationship, immunization, maternal, adolescent, adult and geriatric health care, referral, non-communicable disease management and prescribing (2. Most countries are recently beginning the implementation of quality assessments in all walks of healthcare. Organizations like European society for quality and safety in family practice (EQuiP endeavor to accomplish quality by collaboration. There are reported developments and experiments related to the methodology, processes and outcomes of quality assessments of health care. Quality assessments will not only contribute the accomplishment of the program / project but also detect the areas where obstacles also exist. In order to speed up the adoption of QA and to circumvent the occurrence of mistakes, health policy makers and family physicians from different parts of the world should share their experiences. Consensus on quality in preventive medicine implementations can help to yield

  9. ASSESSMENT OF QUALITY OF INNOVATIVE TECHNOLOGIES

    Directory of Open Access Journals (Sweden)

    Larisa Alexejevna Ismagilova

    2016-12-01

    Full Text Available We consider the topical issue of implementation of innovative technologies in the aircraft engine building industry. In this industry, products with high reliability requirements are developed and mass-produced. These products combine the latest achievements of science and technology. To make a decision on implementation of innovative technologies, a comprehensive assessment is carried out. It affects the efficiency of the innovations realization. In connection with this, the assessment of quality of innovative technologies is a key aspect in the selection of technological processes for their implementation. Problems concerning assessment of the quality of new technologies and processes of production are considered in the suggested method with respect to new positions. The developed method of assessing the quality of innovative technologies stands out for formed system of the qualimetric characteristics ensuring the effectiveness, efficiency, adaptability of innovative technologies and processes. The feature of suggested system of assessment is that it is based on principles of matching and grouping of quality indicators of innovative technologies and the characteristics of technological processes. The indicators are assessed from the standpoint of feasibility, technologies competiveness and commercial demand of products. In this paper, we discuss the example of implementing the approach of assessing the quality of the innovative technology of high-tech products such as turbine aircraft engine.

  10. The Influence of Some Phytoadditives on Growth Performances and Meat Quality in Rainbow Trout (Oncorhynchus Mykiss

    Directory of Open Access Journals (Sweden)

    Gabor Erol-Florian

    2011-10-01

    Full Text Available The experiment aimed to determine the bioproductive effects of the administration of phytoadditives in rainbow trout feeds. The additives were represented by garlic, ginger, oregano and Echinacea that where added into rainbow trout feed in proportions of 2% garlic (L1E, 1% ginger (L2E, 1% oregano (L3E and 0.5% Echinacea (L4E. The experimental period was 116 days. The greatest weight gain was recorded in the L3E group and the lowest in the L4E group. The highest specific growth rate was recorded in the L4E group. The lowest feed conversion ratio was recorded in the L3E group and the highest in the control group Analyzing the meat chemical composition, the highest increase in dry matter was recorded in L1E group compared with the control group; the biggest increase in the Gross Protein value was recorded in L4E group, the L3E group showing a decrease compared with the control group. Regarding the Gross Fat content, the highest value was recorded in the L1E compared to the control group while the L3E group showed a decrease of GF content, compared with the control group. The results obtained confirm the beneficial effects of these phytoadditives on the growth and consumption indices in rainbow trout.

  11. Effect of leptin gene polymorphisms on growth, slaughter and meat quality traits of grazing Brangus steers.

    Science.gov (United States)

    Corva, P M; Fernández Macedo, G V; Soria, L A; Papaleo Mazzucco, J; Motter, M; Villarreal, E L; Schor, A; Mezzadra, C A; Melucci, L M; Miquel, M C

    2009-02-03

    Leptin is a hormone that affects the regulation of feed intake, energy balance and body composition in mammals. Several polymorphisms in the bovine leptin gene have been associated with phenotypic variance of these traits. We evaluated two known single nucleotide polymorphisms (SNPs) in the leptin gene of 253 grazing Brangus steers. Brangus is a 5/8 Angus-3/8 Brahman composite. Data were collected during two consecutive growth/fattening cycles from two farms in southeast Buenos Aires province, Argentina. One of the markers is in the promoter region of the gene (SNP1) and the other is a non-synonymous polymorphism in exon 2 (SNP2). The traits that we evaluated were live weight gain in the spring, gain in backfat thickness in the spring, final live weight, final ultrasound backfat thickness, final ultrasound rib eye area, carcass weight and length, carcass yield, kidney fat, kidney fat percentage, backfat thickness, rib eye area, and intramuscular fat percentage. Both markers affected some meat traits; though the only significant associations were of SNP1 with ultrasound rib eye area and of SNP2 with carcass yield and backfat thickness. Under the same conditions as in the present study, leptin markers could be of help only as part of a larger genotyping panel including other relevant genes.

  12. A novel approach to assess temporal sensory perception of muscle foods: application of a time-intensity technique to diverse Iberian meat products.

    Science.gov (United States)

    Lorido, Laura; Estévez, Mario; Ventanas, Sonia

    2014-01-01

    Although dynamic sensory techniques such as time-intensity (TI) have been applied to certain meat products, existing knowledge regarding the temporal sensory perception of muscle foods is still limited. The objective of the present study was to apply TI to the flavour and texture perception of three different Iberian meat products: liver pâté, dry-cured sausages ("salchichon") and dry-cured loin. Moreover, the advantages of using dynamic versus static sensory techniques were explored by subjecting the same products to a quantitative descriptive analysis (QDA). TI was a suitable technique to assess the impact of composition and structure of the three meat products on flavour and texture perception from a dynamic perspective. TI parameters extracted from the TI-curves and related to temporal perception enabled the detection of clear differences in sensory temporal perception between the meat products and provided additional insight on sensory perception compared to the conventional static sensory technique (QDA).

  13. An Approach towards Software Quality Assessment

    Science.gov (United States)

    Srivastava, Praveen Ranjan; Kumar, Krishan

    Software engineer needs to determine the real purpose of the software, which is a prime point to keep in mind: The customer’s needs come first, and they include particular levels of quality, not just functionality. Thus, the software engineer has a responsibility to elicit quality requirements that may not even be explicit at the outset and to discuss their importance and the difficulty of attaining them. All processes associated with software quality (e.g. building, checking, improving quality) will be designed with these in mind and carry costs based on the design. Therefore, it is important to have in mind some of the possible attributes of quality. We start by identifying the metrics and measurement approaches that can be used to assess the quality of software product. Most of them can be measured subjectively because there is no solid statistics regarding them. Here, in this paper we propose an approach to measure the software quality statistically.

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

    Science.gov (United States)

    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

  15. Meat quality attributes of the Longissimus lumborum muscle of the Kh'ara genotype of llama (Lama glama) reared extensively in northern Chile.

    Science.gov (United States)

    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.

  16. Effect of rosemary essential oil and modified-atmosphere packaging (MAP on meat quality and survival of pathogens in poultry fillets

    Directory of Open Access Journals (Sweden)

    Tolga Kahraman

    2015-06-01

    Full Text Available 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.

  17. Difference of meat quality trait between local pig and imported pig%土猪和国外引进猪肉质性状差异

    Institute of Scientific and Technical Information of China (English)

    余群莲; 鲁兴容; 黄明发; 冯杰; 张澜

    2014-01-01

    The parameters of meat quality of Chinese local pig were obviously better than foreign pig. Its taste was tender, juicy and fresh fragrant. Recent years, due to excessive pursuit of pig growth speed and lean meat, the number of local pig reduced substantial and consumers generally thought that the meat flavor was declined. The difference of meat quality trait between local pig and imported lean pig was briefly summarized. It would provide reference for the breeding research.%我国地方猪种肉质参数明显优于国外品种,口感也表现为肉质细嫩多汁、鲜香味浓。但由于近年来过分追求猪的生长速度和瘦肉率,我国地方猪种数量大为减少,消费者普遍感到肉质风味下降。作者就土猪与国外引进瘦肉型猪肉质性状差异作简要综述,为选育研究提供参考。

  18. Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet

    Directory of Open Access Journals (Sweden)

    David Ranucci

    2013-06-01

    Full Text Available The microbiological, chemical-physical and organoleptic characteristics of four batches of Ciauscolo salami, two made from meat of pigs fed diet integrated with 0.2% of rosemary extract (RS and two controls (CSs, were considered. Three samples for each batch were in double analyzed for total bacterial count at 30°C, enumeration of lactococci, lactobacilli, staphylococcus coagulase positive, enterococci, Enterobacteriaceae, and isolation of Salmonella spp. and Listeria monocytogenes, after filling and at 7 and 20 days of ripening. On the same samples, measurement of pH (pHmeter MP120; Mettler-Toledo Spa, Schwerzenbach, Switzerland, activity water (aw (Hygroscope BT-RS1 Rotronic; PBI International, Milan, Italy and CIE L*a*b* colour (Chromameter Minolta C400; Minolta Ltd., Osaka, Japan were performed. Proximal composition, NaCl content (AOAC, 1990 thiobarbituric reactive substances (TBARs and panel test (ISO 8586-1:1993 and ISO 8586 were performed only on samples obtained at the end of the ripening time. No difference in proximal composition, pH, aw values and microbial counts between CS and RS samples were observed along the whole production period. Colour analyses reveal higher a* values in RS (10.79 vs 9.68, P<0.05. Higher TBARs mean value was recorded in CS at the end of ripening (1.12 vs 0.91 mg MDA/100g, P<0.01. Even if no statistical differences were recorded in all the parameters considered in sensory evaluation, the overall acceptance of RS samples tended to be higher than CS.

  19. The use of probiotic in the diet to improve carcass characteristics and meat quality of sheep

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    Budi Haryanto

    2000-12-01

    Full Text Available An experiment has been carried out to investigate the effect of probiotic and ruminally less-degradable protein supplementation on the growth and efficiency of feed utilization in sheep. Thirty two male sheep with an average liveweight of 23 kg were divided into 4 groups of 8 individuals to test four dietary treatments. The dietary treatments were a basal concentrate diet, b basal concentrate diet supplemented with ruminally less degradable protein in proportion of 90:10%, c basal concentrate supplemented with probiotic at 0.5%, and d basal concentrate diet supplemented with ruminally less degradable protein and probiotic in proportion of 89.5:10:0.5% consequtively. The concentrate was fed at 1.5% of the liveweight, and adjusted every week after weighing the individuals. Napier grass was fed ad libitum after being chopped into 5 cm length. Drinking water was available adequately. The animals were individually caged. The experiment was carried out for 7-day adaptation to the dietary treatments and 42-day period of feeding trials. The parameters being observed include weekly liveweight changes, slaughter weight, carcass weight and carcass characteristics. The results indicated that the liveweight changes were relatively the same for all treatment groups, which ranged from 89 to 94 g/d. However, the dry matter intakes ranged from 856 to 925 g/d. The slaughter weight ranged from 26.9 to 27.3 kg with carcass weight ranged from 12.0 to 12.8 kg indicating that the carcass percentage were in the range from 55.8 to 57.1% of the empty body weight. Probiotic supplement resulted in reduction of fat content in the meat from these observation, it is reasonable to assume that the use of probiotic in the diet reduced the carcass fat without affecting the daily weight gain.

  20. INFLUENCE OF DIFFERENT PLANT SUPPLEMENTS APPLIED IN CHICKEN NUTRITION ON QUALITY OF THEIR MEAT

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    Alica Bobková

    2012-02-01

    Full Text Available Within the experiment, three groups were created (one control and two experimental groups. We studied the influence of following supplements: alfalfa (Medicago sativa meal (4% - experimental group I and origanum (Origanum vulgare, thyme (Thymus vulgaris and cinnamon (Cinnamomum sp. oils together (0.05% - experimental group II in mutual rate of 3:2:1, on technological and sensorial parameters of poultry meat in nutrition of chickens of Ross 308. Broilers were fattening for 36 days. Chickens were fed by the system ad libitum by the feed mixture HYD-01 from the 1st to the 18th day of age, by the feed mixture HYD-02 from the 19th to the 31st day of age and by the feed mixture HYD-03 from the 32nd day of age to the end of fattening (36th day of age in loose form. By application of plant oils into the feed mixture, we recorded slightly positive influence on decrease of losses of cooling after 24 and 48 h, on decrease of losses of freezing and on shear force in mammary muscle and on overall sensorial evaluation of breast and thigh muscle (P≥0.05. Conversely, slightly negative influence was recorded on baking losses and on shear force in thigh muscle (P≥0.05 in compare with control group. In application of alfalfa meal, positive influence (P≥0.05 on losses of cooling (24 and 48 h, losses of freezing, baking losses, on shear force of breast muscle and on overall sensorial evaluation of thigh muscle was found. Conversely, shear force of thigh muscle and overall sensorial evaluation of breast muscle after application of alfalfa meal showed slightly negative values (P≥0.05 in compare with control group.

  1. Improving functional value of meat products.

    Science.gov (United States)

    Zhang, Wangang; Xiao, Shan; Samaraweera, Himali; Lee, Eun Joo; Ahn, Dong U

    2010-09-01

    In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

  2. Proximate analysis of two breeds of goat meat (chevon) and assessment of perception on goat consumption

    Science.gov (United States)

    Baharuddin, Azan Azuwan; Abdullah, Aminah

    2015-09-01

    Goat Meat (chevon) has been used as a source of protein and its demand for consumption is increasing yearly in Malaysia. The objective of the research was to determine proximate composition namely moisture, protein, fat and ash level in chevon from different type of breed i.e. Boer and Katjang. The goat breed proximate analyses were compared with sheep meat (mutton). The results for goat breeds were showing that the percentage of moisture, fat, protein and ash were of 73.06 - 74.99, 2.76 - 2.94, 20.81 - 22.47 and 0.97 - 1.21 respectively. Meanwhile the concentration of moisture, fat, protein and ash for mutton were 73.52, 5.06, 22.50 and 1.17 respectively. The pilot study on perception survey indicated that the highest respondent percentage on consumption of chevon was once in a month. Based on the survey, Boer was the most known breed compared to the other breed. Majority of respondents reported that chevon was fairly expensive meat but easier to obtain in the survey area.

  3. Welfare and meat quality of beef cattle housed on two types of floors with the same space allowance

    Directory of Open Access Journals (Sweden)

    Giulio Cozzi

    2010-01-01

    Full Text Available Growth performance, behaviour, cleanliness, carcass traits and meat quality of 48 Simmental young bulls housed on slattedfloor or on straw bedding with the same space allowance were compared in the study, which lasted 250 days. Theanimals (initial body weight = 321.2 ± 34.1 kg were assigned to 8 balanced groups, according to their initial bodyweight. All the groups were reared in separate pens with a space allowance of 3 m2/head. Four pens had a concrete floorcovered with a straw bedding while the other pens had a fully slatted floor made of concrete slats. All the animals receivedthe same diet provided ad libitum.Type of floor did not affect the bulls’ daily gain, feed intake and feed efficiency. Health status of the animals was satisfactorythroughout the trial and several blood indicators of chronic stress were not modified by the treatment. Behaviouralobservations carried out at d 10, 80, 180 and 240 showed differences only on some behaviours due to the type of floor.In particular, the straw bedding increased eating behaviour and it encouraged the simultaneous presence of more bullsat the manger. Regardless of the type of floor, the progress of the trial showed a linear increase of animals’ inactivity(Presults can be referred to the growth of the animal body frame, which made the space allowance progressively limiting.In the straw bedded pens, clean straw was added weekly and fully renewed every 3 weeks, but this bedding managementdid not allow a satisfactory cleanliness of the animals in comparison with the slatted floor. However, the worsecleanliness of the bulls on the straw did not promote their grooming activity. Young bulls were slaughtered at a finalweight of 614.6 ± 14.7 kg and their carcass traits and meat quality were not affected by the treatment.The straw bedded system cannot always be considered the cleanest solution for the housing of beef cattle and its frequentrenewal must be carried out, particularly when animals are

  4. Carcass and meat quality characteristics of Arsi-Bale goats supplemented with different levels of air-dried Moringa stenopetala leaf

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    Aberra Melesse

    2016-10-01

    Full Text Available This study was conducted to assess the effect of air-dried Moringa stenopetala leaf (MSL supplementation on carcass components and meat quality in Arsi-Bale goats. A total of 24 yearling goats with initial body weight of 13.6+/-0.25 kg were randomly divided into four treatments with six goats each. All goats received a basal diet of natural grass hay ad libitum and 340 g head^(−1 d^(−1 concentrate. The treatment diets contain a control diet without supplementation (T1 and diets supplemented with MSL at a rate of 120 g head^(−1 d^(−1 (T2, 170 g head^(−1 d^(−1 (T3 and 220 g head^(−1 d^(−1 (T4. The results indicated that the average slaughter weight of goats reared on T3 and T4 was 18.2 and 18.3 kg, respectively, being (P<0.05 higher than those of T1 (15.8 kg and T2 (16.5 kg. Goats fed on T3 and T4 diets had higher (P<0.05 daily weight gain compared with those of T1 and T2. The hot carcass weight in goats reared on T3 and T4 diets was 6.40 and 7.30 kg, respectively, being (P<0.05 higher than those of T1 (4.81 kg and T2 (5.06 kg. Goats reared on T4 had higher (P<0.05 dressing percentage than those reared in other treatment diets. The rib-eye area in goats reared on T2, T3 and T4 diets was higher (P<0.05 than those of T1. The protein content of the meat in goats reared on T3 and T4 was 24.0 and 26.4%, respectively being significantly higher than those of T1 (19.1% and T2 (20.1%. In conclusion, the supplementation of MSL to natural grass hay improved the weight gain and carcass parts of Arsi-Bale goats indicating Moringa leaves as alternative protein supplements to poor quality forages.

  5. MICROWAVE REMOTE SENSING IN SOIL QUALITY ASSESSMENT

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    S. K. Saha

    2012-08-01

    Full Text Available Information of spatial and temporal variations of soil quality (soil properties is required for various purposes of sustainable agriculture development and management. Traditionally, soil quality characterization is done by in situ point soil sampling and subsequent laboratory analysis. Such methodology has limitation for assessing the spatial variability of soil quality. Various researchers in recent past showed the potential utility of hyperspectral remote sensing technique for spatial estimation of soil properties. However, limited research studies have been carried out showing the potential of microwave remote sensing data for spatial estimation of various soil properties except soil moisture. This paper reviews the status of microwave remote sensing techniques (active and passive for spatial assessment of soil quality parameters such as soil salinity, soil erosion, soil physical properties (soil texture & hydraulic properties; drainage condition; and soil surface roughness. Past and recent research studies showed that both active and passive microwave remote sensing techniques have great potentials for assessment of these soil qualities (soil properties. However, more research studies on use of multi-frequency and full polarimetric microwave remote sensing data and modelling of interaction of multi-frequency and full polarimetric microwave remote sensing data with soil are very much needed for operational use of satellite microwave remote sensing data in soil quality assessment.

  6. Quantitative risk assessment for Listeria monocytogenes in selected categories of deli meats: impact of lactate and diacetate on listeriosis cases and deaths.

    Science.gov (United States)

    Pradhan, Abani K; Ivanek, Renata; Gröhn, Yrjö T; Geornaras, Ifigenia; Sofos, John N; Wiedmann, Martin

    2009-05-01

    Foodborne disease associated with consumption of ready-to-eat foods contaminated with Listeria monocytogenes represents a considerable pubic health concern. In a risk assessment published in 2003, the U.S. Food and Drug Administration and the U.S. Food Safety and Inspection Service estimated that about 90% of human listeriosis cases in the United States are caused by consumption of contaminated deli meats. In this risk assessment, all deli meats were grouped into one of 23 categories of ready-to-eat foods, and only the postretail growth of L. monocytogenes was considered. To provide an improved risk assessment for L. monocytogenes in deli meats, we developed a revised risk assessment that (i) models risk for three subcategories of deli meats (i.e., ham, turkey, and roast beef) and (ii) models L. monocytogenes contamination and growth from production to consumption while considering subcategory-specific growth kinetics parameters (i.e., lag phase and exponential growth rate). This model also was used to assess how reformulation of the chosen deli meat subcategories with L. monocytogenes growth inhibitors (i.e., lactate and diacetate) would impact the number of human listeriosis cases. Use of product-specific growth parameters demonstrated how certain deli meat categories differ in the relative risk of causing listeriosis; products that support more rapid growth and have reduced lag phases (e.g., turkey) represent a higher risk. Although reformulation of deli meats with growth inhibitors was estimated to reduce by about 2.5- to 7.8-fold the number of human listeriosis cases linked to a given deli meat subcategory and thus would reduce the overall risk of human listeriosis, even with reformulation deli meats would still cause a considerable number of human listeriosis cases. A combination of strategies is thus needed to provide continued reduction of these cases. Risk assessment models such as that described here will be critical for evaluation of different control

  7. Quality Management Plan for the Environmental Assessment and Innovation Division

    Science.gov (United States)

    Quality management plan (QMP) which identifies the mission, roles, responsibilities of personnel with regard to quality assurance and quality management for the environmental assessment and innovation division.

  8. Assessing product image quality for online shopping

    Science.gov (United States)

    Goswami, Anjan; Chung, Sung H.; Chittar, Naren; Islam, Atiq

    2012-01-01

    Assessing product-image quality is important in the context of online shopping. A high quality image that conveys more information about a product can boost the buyer's confidence and can get more attention. However, the notion of image quality for product-images is not the same as that in other domains. The perception of quality of product-images depends not only on various photographic quality features but also on various high level features such as clarity of the foreground or goodness of the background etc. In this paper, we define a notion of product-image quality based on various such features. We conduct a crowd-sourced experiment to collect user judgments on thousands of eBay's images. We formulate a multi-class classification problem for modeling image quality by classifying images into good, fair and poor quality based on the guided perceptual notions from the judges. We also conduct experiments with regression using average crowd-sourced human judgments as target. We compute a pseudo-regression score with expected average of predicted classes and also compute a score from the regression technique. We design many experiments with various sampling and voting schemes with crowd-sourced data and construct various experimental image quality models. Most of our models have reasonable accuracies (greater or equal to 70%) on test data set. We observe that our computed image quality score has a high (0.66) rank correlation with average votes from the crowd sourced human judgments.

  9. Exposure assessment of extended-spectrum beta-lactamases/AmpC beta-lactamases-producing Escherichia coli in meat in Denmark

    Directory of Open Access Journals (Sweden)

    Luís P. Carmo

    2014-02-01

    Full Text Available Introduction: Extended-spectrum beta-lactamases (ESBL and AmpC beta-lactamases (AmpC are of concern for veterinary and public health because of their ability to cause treatment failure due to antimicrobial resistance in Enterobacteriaceae. The main objective was to assess the relative contribution (RC of different types of meat to the exposure of consumers to ESBL/AmpC and their potential importance for human infections in Denmark. Material and methods: The prevalence of each genotype of ESBL/AmpC-producing E. coli in imported and nationally produced broiler meat, pork and beef was weighted by the meat consumption patterns. Data originated from the Danish surveillance program for antibiotic use and antibiotic resistance (DANMAP from 2009 to 2011. DANMAP also provided data about human ESBL/AmpC cases in 2011, which were used to assess a possible genotype overlap. Uncertainty about the occurrence of ESBL/AmpC-producing E. coli in meat was assessed by inspecting beta distributions given the available data of the genotypes in each type of meat. Results and discussion: Broiler meat represented the largest part (83.8% of the estimated ESBL/AmpC-contaminated pool of meat compared to pork (12.5% and beef (3.7%. CMY-2 was the genotype with the highest RC to human exposure (58.3%. However, this genotype is rarely found in human infections in Denmark. Conclusion: The overlap between ESBL/AmpC genotypes in meat and human E. coli infections was limited. This suggests that meat might constitute a less important source of ESBL/AmpC exposure to humans in Denmark than previously thought – maybe because the use of cephalosporins is restricted in cattle and banned in poultry and pigs. Nonetheless, more detailed surveillance data are required to determine the contribution of meat compared to other sources, such as travelling, pets, water resources, community and hospitals in the pursuit of a full source attribution model.

  10. Quality assessment in meta-analisys

    Directory of Open Access Journals (Sweden)

    Giuseppe La Torre

    2006-06-01

    Full Text Available

    Background: An important characteristic of meta-analysis is that the results are determined both by the management of the meta-analysis process and by the features of studies included. The scientific rigor of potential primary studies varies considerably and the common objection to meta-analytic summaries is that they combine results from studies of different quality. Researchers began to develop quality scales for experimental studies, however now the interest of researchers is also focusing on observational studies. Since 1980, when Chalmers developed the first quality scale to assess primary studies included in metaanalysis, more than 100 scales have been developed, which vary dramatically in the quality and quantity of the items included. No standard lists of items exist, and the used quality scales lack empirically-supported components.

    Methods: Two of the most important and diffuse quality scales for experimental studies, Jadad system and Chalmers’ scale, and a quality scale used for observational studies, developed by Angelillo et al., are described and compared.

    Conclusion: The fallibility of meta-analysis is not surprising, considering the various bias that may be introduced by the processes of locating and selecting studies, including publication bias, language bias and citation bias. Quality assessment of the studies offers an estimate of the likelihood that their results will express the truth.

  11. Electrical Inspection Oriented Thermal Image Quality Assessment

    Science.gov (United States)

    Lin, Ying; Wang, Menglin; Gong, Xiaojin; Guo, Zhihong; Geng, Yujie; Bai, Demeng

    2017-01-01

    This paper presents an approach to access the quality of thermal images that are specially used in electrical inspection. In this application, no reference images are given for quality assessment. Therefore, we first analyze the characteristics for these thermal images. Then, four quantitative measurements, which are one-dimensional (1D) entropy, two-dimensional (2D) entropy, centrality, and No-Reference Structural Sharpness (NRSS), are investigated to measure the information content, the centrality for objects of interest, and the sharpness of images. Moreover, in order to provide a more intuitive measure for human operators, we assign each image with a discrete rate based on these quantitative measurements via the k-nearest neighbor (KNN) method. The proposed approach has been validated in a dataset composed of 2,336 images. Experiments show that our quality assessment results are consistent with subjective assessment.

  12. Research on Effects of Malva Nut Gum on Quality of Minced Meat%胖大海胶对猪肉糜品质的影响

    Institute of Scientific and Technical Information of China (English)

    皮鹤珍; 芮汉明; 张立彦

    2012-01-01

    以胖大海的中层皮层吸水胀润后形成的胶状物为研究对象,研究了胖大海胶对猪肉内糜蒸煮损失、色泽、质构及感官品质的影响.结果表明:胖大海胶的加入可明显减小肉糜的蒸煮损失,提高肉制品产率,且与胖大海胶的加入量和加入方式有关,0.2%的胖大海胶溶解后加入效果最好;胖大海胶的加入对内糜色泽有一定的影响:亮度减弱,红度和黄度有所增加;质构方面,胖大海胶可减小肉糜的硬度和咀嚼性,增大其弹性,感官评价结果基本与质构测定一致.%Malve nut gum formed by cortex of Sterculia lychnophora expansion in the water was investigated. The effect of malva nut gum on cooking loss, color, texture and sensory quality of minced meat were studied. The results showed that malva nut gum had a great influence on reducing the cooking loss of minced meat and improving meat products yield, which effected by the added amount and way of malva nut gum. The best texture and sensory quality of the minced meat were obtained by adding 0.2% dissolved malva nut gum. The addition of malva nut gum had some impact on the color of the meat by reduced brightness and increasing red and yellow degree. Texture analysis showed that malva nut gum reduced the hardness and chewing of the minced meat, while increased the flexibility the meat, in accordance with the results of sensory evaluation.

  13. 冷却肉的加工技术及质量控制%Technique and Quality Control of Chilled Meat

    Institute of Scientific and Technical Information of China (English)

    张子平

    2001-01-01

    冷却肉(猪肉)是指宰后胴体迅速进行冷却处理,使胴体温度在24小时内降为0-4℃,并在后续的分割、包装、流通和零售等过程中,始终处于0-4℃范围内的生鲜肉(猪肉)。微生物的污染是冷却肉产品质量的重要危害,因此,我们在生产加工与流通过程中实施HACCP系统监控,以确保产品的安全卫生。冷却肉的流通结合实际情况,目前采用加工厂内真空大包装,运输到超级市场后,制作成托盘保鲜小包装。%Chil led meat was the fresh meat cut and deboned after quickly chilling to 0-4 ℃within24hours.Thetemperature of chilled meat was kept at 0-4℃ during packaging, distributing and being retailed. The quality of chilled meat was controlled by HACCP system.

  14. PORK CARCASS COMPOSITION AND THE MEAT QUALITY OF THE BLACK SLAVONIAN PIG – THE ENDANGERED BREEDS IN THE INDOOR AND OUTDOOR KEEPING SYSTEM

    Directory of Open Access Journals (Sweden)

    Danijela Butko

    2007-06-01

    Full Text Available The research has been made on 20 Black Slavonian Pigs in both ways of keeping them (indoor, outdoor. The pigs have been fed up to 135 kg body weight. The pigs in the outdoor system have been held on a natural pasture ground. Other than pasture, the pigs have consumed, over the summer period, the food offered on stubble-fields after the harvest (barley, wheat and over the winter times after corn harvest. They had only minimal corn consumption; mostly during the winter (average daily consumption was 0.15 kg. Dissection of cold (+40C right sided pig body composition has been made by the modified Weniger et al (1963 method. The meat quality has been determined on a long back muscle sample (musculus longissimus dorsi- MLD taken berween 13th and 14th rib. The pig carcasses in the outdoor system had a very significant (P<0.01 absolute and relative leg share, less belly-rib share and higher meat quantity. Commercially, more valuable parts-legs and back had a greater share of muscle tissue in pigs' carcasses in the outdoor system. The meat of the pigs in the outdoor system had no signifficant differences from the pigs in the indoor system, concerning the pH1, pH2, water holding capacity, colour and marbling. However, the meat of the pigs in the outdoor system had higher content of crude fat from the pigs in the indoor system.

  15. Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins.

    Science.gov (United States)

    Choe, Ju-Hui; Stuart, Adam; Kim, Yuan H Brad

    2016-06-01

    The objective of this study was to determine the effect of different aging temperatures prior to freezing on quality attributes of frozen/thawed lamb loins. The loins (M. longissimus lumborum; n=32) were randomly allocated to one of the four different aging/freezing treatments: aged only (-1.5°C for 14 days) and aged (-1.5°C for 14 days, 3°C for 8 days, or 7°C for 8days) then frozen/thawed loins. The loins aged at elevated temperatures (3°C or 7°C) for 8 days had equivalent shear force, protein degradation and purge loss values compared to the loins aged at -1.5°C for 14 days (P>0.05). However, significantly higher drip loss and less color stability were observed in the loins with increasing aging temperatures compared to the loins aged at -1.5°C. These results suggest that application of elevated aging temperatures could shorten required aging periods prior to freezing, while not adversely affecting tenderness and purge loss of frozen/thawed meat.

  16. Association of PPARγ2 polymorphisms with carcass and meat quality traits in a Pietrain x Jinhua F2 population

    Directory of Open Access Journals (Sweden)

    Zhe Chen

    2011-01-01

    Full Text Available The PPARγ2 gene is a key regulator of both proliferation and preadipocyte differentiation in mammals. Herein its genotype and allele frequencies were analyzed using PCR-SSCP in eight pig breeds (N = 416. Two kinds of polymorphisms of the PPARγ2 gene were detected, including a previously reported shift SNP A177G (Met59Val in exon 1 and a novel silent mutation G876A in exon 5. The results revealed that European pig breeds carry a higher allele A frequency at the A177G locus and a fixed GG genotype at the G876A locus. Allele A at the G876A locus was only found in Jinhua pigs. The association between haplotype (A177G/G876A and carcass and meat quality traits was analyzed in a Pietrain x Jinhua F2 population (N = 248. The PPARγ2 gene was found to be significantly associated with backfat thickness at the shoulder (p < 0.05, 6-7th ribs (p < 0.01, last rib (p < 0.01, gluteus medius (p <0.05 and ham weight (p < 0.01. Significant effects of different haplotypes on ham weight and backfat thickness at the 6-7th ribs, last rib, and gluteus medius were also observed.

  17. Effect of dietary amylose/amylopectin ratio on growth performance, carcass traits, and meat quality in finishing pigs.

    Science.gov (United States)

    Yang, Can; Chen, Daiwen; Yu, Bing; Huang, Zhiqing; Mao, Xiangbing; Yu, Jie; Zheng, Ping; He, Jun

    2015-10-01

    The present study was conducted to evaluate the effect of dietary amylose/amylopectin ratio (DAR) on body health and meat quality in finishing pigs. A total of forty-eight DLY pigs (initial body weight of 74.9±5.0kg) were randomly allotted to two treatments, and fed either with LR (DAR: 12/88) or HR (DAR: 30/70) diet. Results showed that ingestion of a HR diet not only decreased the triacylglycerol and cholesterol concentrations in plasma (P<0.05), but also reduced the lipid contents in liver (P<0.05). Interestingly, ingestion of a HR diet tended to reduce the intramuscular fat content (P=0.06), and significantly increased the firmness (P<0.05) and loin-eye area (P<0.01). Moreover, ingestion of a HR diet significantly decreased the levels of MyHC I (P<0.05), and elevated the levels of MyHCIIb (P<0.05) gene expression in longissimus dorsi. Ingestion of a HR diet has resulted in down-regulation of the FAS3 gene in liver and longissimus dorsi (P<0.05). These findings suggested that a HR diet is helpful to reduce the lipogenesis both in liver and muscle.

  18. Effect of purple loosestrife (Lythrum salicaria) diet supplementation in rabbit nutrition on performance, digestibility, health and meat quality.

    Science.gov (United States)

    Kovitvadhi, A; Gasco, L; Ferrocino, I; Rotolo, L; Dabbou, S; Malfatto, V; Gai, F; Peiretti, P G; Falzone, M; Vignolini, C; Cocolin, L; Zoccarato, I

    2016-01-01

    In this study, 160 Hycole weaned rabbits (35 days old) were randomly divided into four groups of 40. The rabbits were studied throughout a 54-day experimentation period in order to determine the impact of dietary supplementation from herbs composed of 0.2%, 0.4% dry ground Lythrum salicaria leaves (LS) and 0.3% Cunirel(®) (CR; a commercial herb mixture containing LS as the main ingredient) on performance, digestibility, health and meat quality. The basal diet was given to the control group. No significant differences were found in performance, 10 rabbits from each group were selected for evaluation regarding apparent digestibility. The rabbits fed the control diet and the diet with the low level of LS had a higher level of CP digestibility than did the animals that were supplemented with the high LS levels and CR (85.7% and 84.9% v. 84.0% and 84.0%, respectively; Pmicrobiota diversity. In conclusion, the results of this study indicated that supplementation of LS in rabbit diets leads to an increase in the total white blood cells, total VFA and acetic acid concentration, and a decrease in the ammonia levels, as well as the digestibility when CR and high level of LS were supplemented, without causing any adverse effects on other parameters.

  19. Polymorphisms in the bovine CIDEC gene are associated with body measurement traits and meat quality traits in Qinchuan cattle.

    Science.gov (United States)

    Mei, C G; Gui, L S; Fu, C Z; Wang, H C; Wang, J L; Cheng, G; Zan, L S

    2015-08-07

    Previous studies have shown that the cell death-inducing DFF45-like effector-C (CIDEC) gene is involved in lipid storage and energy metabolism, suggesting that it is a potential candidate gene that affects body measurement traits (BMTs) and meat quality traits (MQTs). The aim of this study was to identify polymorphisms of the bovine CIDEC gene and analyze their possible associations with BMTs and MQTs in 531 randomly selected Qinchuan cattle aged between 18 and 24 months. DNA sequencing and polymerase chain reaction-restriction fragment length polymorphism were employed to detect CIDEC single nucleotide polymorphisms (SNPs). We found five SNPs: two in exon 5 (SNP1, g.9815G>A and SNP2, g.9924C>T) and three in the 3'-untranslated region (SNP3, g.13281C>T; SNP4, g.13297A>G; and SNP5, g.13307G>A). SNP1 was a missense mutation that resulted in an arginine to glutamine amino acid change, and exhibited two genotypes (GG and AG). SNP2 was a synonymous mutation that exhibited three genotypes (CC, CT, and TT). SNP3, 4, and 5 were completely linked, and only exhibited two genotypes (CC-AA-GG and CT-AG-GA). We found significant associations between these polymorphisms and BMTs and MQTs (P cattle, and could be used in marker-assisted selection.

  20. Small intestinal histology, production parameters, and meat quality as influenced by dietary supplementation of garlic (Allium sativum in broiler chicks

    Directory of Open Access Journals (Sweden)

    Abdullah Y. Abdullah

    Full Text Available Four hundred day-old male hatchling chicks were obtained from the female line of Lohmman grandparent stock farms and fed rations supplemented with different levels (0%, 0.25%, 0.50%, 1.0% of dried garlic powder. Each treatment consists of 5 pens. Feed and water were provided as ad libitum throughout the experimental period. Production parameters measured were body weight, feed consumption, feed conversion ratio. Final body weight and feed conversion ratio were not affected (P>0.05 by garlic supplementation. However, feed consumption was the lowest (P0.05 by garlic supplementation. All meat quality parameters measured were not affected (P>0.05 by garlic powder supplementation (cooking loss percentage, shear force, lightness, redness and yellowness, except for juiciness percentage and pH, which were the lowest (P<0.05 at 1.0% and 0.25%, respectively. As a conclusion, this study shows that garlic at a 0.5% level might be of beneficial effect on intestinal morphymetry parameters, as well as on production parameters.

  1. Small intestinal histology, production parameters, and meat quality as influenced by dietary supplementation of garlic (Allium sativum in broiler chicks

    Directory of Open Access Journals (Sweden)

    Rasha I. Qudsieh

    2010-11-01

    Full Text Available Four hundred day-old male hatchling chicks were obtained from the female line of Lohmman grandparent stock farms and fed rations supplemented with different levels (0, 0.25, 0.50, 1.0% of dried garlic powder. Each treatment consists of 5 pens. Feed and water were provided as ad libitum throughout the experimental period. Production parameters measured were body weight, feed consumption, feed conversion ratio. Final body weight and feed conversion ratio were not affected (P>0.05 by garlic supplementation. However, feed consumption was the lowest (P0.05 by garlic supplementation. All meat quality parameters measured were not affected (P>0.05 by garlic powder supplementation (cooking loss percentage, shear force, lightness, redness and yellowness, except for juiciness percentage and pH, which were the lowest (P<0.05 at 1.0% and 0.25%, respectively. As a conclusion, this study shows that garlic at a 0.5% level might be of beneficial effect on intestinal morphymetry parameters, as well as on production parameters.

  2. Quality Assessment of Domesticated Animal Genome Assemblies.

    Science.gov (United States)

    Seemann, Stefan E; Anthon, Christian; Palasca, Oana; Gorodkin, Jan

    2015-01-01

    The era of high-throughput sequencing has made it relatively simple to sequence genomes and transcriptomes of individuals from many species. In order to analyze the resulting sequencing data, high-quality reference genome assemblies are required. However, this is still a major challenge, and many domesticated animal genomes still need to be sequenced deeper in order to produce high-quality assemblies. In the meanwhile, ironically, the extent to which RNAseq and other next-generation data is produced frequently far exceeds that of the genomic sequence. Furthermore, basic comparative analysis is often affected by the lack of genomic sequence. Herein, we quantify the quality of the genome assemblies of 20 domesticated animals and related species by assessing a range of measurable parameters, and we show that there is a positive correlation between the fraction of mappable reads from RNAseq data and genome assembly quality. We rank the genomes by their assembly quality and discuss the implications for genotype analyses.

  3. Assessment of meat authenticity using bioinformatics, targeted peptide biomarkers and high-resolution mass spectrometry.

    Science.gov (United States)

    Ruiz Orduna, Alberto; Husby, Erik; Yang, Charles T; Ghosh, Dipankar; Beaudry, Francis

    2015-01-01

    In recent years a significant increase of food fraud has been observed, ranging from false label claims to the use of additives and fillers to increase profitability. Recently in 2013 horse and pig DNAs were detected in beef products sold from several retailers. Mass spectrometry (MS) has become the workhorse in protein research, and the detection of marker proteins could serve for both animal species and tissue authentication. Meat species authenticity is performed in this paper using a well-defined proteogenomic annotation, carefully chosen surrogate tryptic peptides and analysis using a hybrid quadrupole-Orbitrap MS. Selected mammalian meat samples were homogenised and proteins were extracted and digested with trypsin. The samples were analysed using a high-resolution MS. Chromatography was achieved using a 30-min linear gradient along with a BioBasic C8 100 × 1 mm column at a flow rate of 75 µl min(-1). The MS was operated in full-scan high resolution and accurate mass. MS/MS spectra were collected for selected proteotypic peptides. Muscular proteins were methodically analysed in silico in order to generate tryptic peptide mass lists and theoretical MS/MS spectra. Following a comprehensive bottom-up proteomic analysis, we detected and identified a proteotypic myoglobin tryptic peptide (120-134) for each species with observed m/z below 1.3 ppm compared with theoretical values. Moreover, proteotypic peptides from myosin-1, myosin-2 and β-haemoglobin were also identified. This targeted method allowed comprehensive meat speciation down to 1% (w/w) of undesired product.

  4. Impact of rearing conditions on the microbiological quality of raw retail poultry meat.

    Science.gov (United States)

    Hardy, Bridgshe; Crilly, Nate; Pendleton, Sean; Andino, Ana; Wallis, Audra; Zhang, Nan; Hanning, Irene

    2013-08-01

    There is a gap in knowledge of microbiological quality in raw chicken products produced by nonconventional methods and no studies have reported the microbiological quality of turkeys produced under different rearing environments. Thus, the aim of this study was to compare the microbiological quality of conventionally and organically reared whole chicken and turkey carcasses purchased from 3 retail outlets in Knoxville, Tenn., U.S.A. A total of 100 raw broiler chickens organically (n = 50) and 50 raw turkey carcasses consisting of 3 brands reared either conventionally (n = 25) or organically (n = 25) were evaluated. The FDA BAM protocol for rinsing poultry carcasses was used to enumerate of aerobic bacteria, Campylobacter, and Staphylococcus spp., and for qualitative analysis of Salmonella. Organic chickens from one brand had the highest average counts of aerobic bacteria, Staphylococcus spp. and Campylobacter (4.8, 4.8, and 4.7 Log10 CFU/mL rinsate, respectively) while the other organic brand had the lowest average counts (3.4, 3.3, and 3.1, respectively) of all 4 brands evaluated. The organic turkeys had the highest average counts of these same bacteria (4, 3.9, and 3.8, respectively) compared to the 2 brands of conventional turkeys evaluated. Salmonella (5% prevalence) was isolated only from organic chickens and turkeys. From these data, it appears that the microbiological quality of the raw product was not dependent on rearing conditions and, thus, it cannot be assumed that organic raw poultry is safer than conventionally raised poultry in terms of microbiological quality.

  5. Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage

    Directory of Open Access Journals (Sweden)

    M.C. Utrilla

    2015-12-01

    Full Text Available Six assays of low-fat venison salchichon were produced using varying proportions of olive oil to replace the traditional pork meat added. The control contained 75% lean venison and 25% pork meat; in the other assays, 15, 25, 35, 45 and 55% of the pork meat was replaced by olive oil. Samples were evaluated by quantitative descriptive sensory analysis and consumer testing. Descriptive sensory analysis revealed significant differences for most of the attributes studied. The replacement of 35% or more of pork meat by olive oil, prompted a decrease in odour intensity, spicy odour, hardness and an increase of fat mouthfeel, together with the olive oil perception. By contrast, the replacement of 25% of pork meat by olive oil yielded a salchichon not greatly different to the control. Consumers accepted all assays, but preferred those in which no more than 25% of the pork meat was replaced by olive oil. From a sensory standpoint, therefore, it is recommended that the replacement of pork meat by olive oil in this product should not exceed 25%.

  6. Exposure assessment of prepubertal children to steroid endocrine disruptors. 2. Determination of steroid hormones in milk, egg, and meat samples.

    Science.gov (United States)

    Courant, Frédérique; Antignac, Jean-Philippe; Laille, Julie; Monteau, Fabrice; Andre, François; Le Bizec, Bruno

    2008-05-14

    In the present study, the occurrence of the main sex steroid hormones in milk, egg, and meat was evaluated on the basis of a highly specific gas chromatography-tandem mass spectrometry measurement method. Globally, the results indicated that targeted estrogens and androgens occurred at similar levels (concentration levels in the 10-100 ng kg (-1) range) in the analyzed muscle and milk samples. The same compounds occurred at about 10-fold higher concentrations (i.e., in the 100-1000 ng kg (-1) range) in eggs and kidney samples. More precisely, egg and milk appeared as a non-negligible sources of estradiol (i.e., 2.2 +/- 0.8 and 3.1 +/- 2.0 ng day (-1), respectively), whereas testosterone exposure is caused by ingestion of meat and/or egg (i.e., 12.2 +/- 48.2 and 5.2 +/- 2.3 ng day (-1), respectively). The provided exposure data will be further exploited in the scope of a risk assessment study regarding endocrine disruption associated with these molecules.

  7. Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System.

    Science.gov (United States)

    Kim, Jung-Hyun; Yim, Dong-Gyun

    2016-10-31

    This study aimed to examine the microbial contamination levels in livestock products at retail stores. Beef, pork, and chicken samples from raw materials and final products were obtained between January and December 2015. All homogenized meat samples (25 g) were tested for the aerobic plate count (APC), coliform count (CC), and Escherichia coli count (E. coli). The highest APCs in meat samples, by month, at retail shops were obtained in September, followed by July, May, and October (pmeat samples ranged from 0 to 1.13 CFU/g, and the highest CC was obtained in August (pmeat samples were negative for E. coli. The average log10APC and CC for all samples was 3.10 and 0.37 Log CFU/g, respectively. Furthermore, there was a direct correlation between the season and coliform presence (p<0.001). There was also a positive correlation between the APC and CC (r = 0.517, p<0.001). The microbiological APCs for livestock products were in most cases below 10(6) CFU/g.

  8. 肉类预制菜肴加工中的品质形成与保持%Quality Formation and Maintenance during Production of Prepared Meat Cuisines

    Institute of Scientific and Technical Information of China (English)

    张泓; 黄峰

    2013-01-01

    With the accelerated pace of urban and rural residents,prepared meat cuisines has gradually become a new bright spot in the meat consumption market.At present,Chinese prepared meat cuisines are mostly cooked by manual or workshop processing and the stability of product quality cannot be guaranteed.The lack of critical processing technology has become a serious constraint to the development of Chinese prepared meat cuisines.The key factors for quality formation and maintenance during the production of prepared meat cuisines are analyzed in this paper.This paper focus on comprehensive bacteria reduction,flavor formulation mechanism,flavor blending,modification and innovation for improved industrial adaptability of traditional technologies,vacuum and gas replacement packaging,bimodal variable temperature sterilization as well as their important roles in quality formation and maintenance of prepared meat cuisines.%随着城乡居民生活节奏的加快,肉类预制菜肴逐渐成为肉类消费市场的新亮点.目前,我国肉类预制菜肴多为手工或作坊式加工,产品质量稳定性无法得到保证,关键加工技术的缺乏已成为制约我国肉类预制菜肴发展的“瓶颈”.本文分析了肉类预制菜肴加工中的品质形成与保持的关键因素,重点讨论了肉类预制菜肴加工中的综合减菌化、调香机制、传统工艺的工业化适应性改造与创新、真空和气体置换包装、双峰变温法热水喷淋杀菌等共性关键技术,阐述了其在肉类预制菜肴加工中品质形成与保持中的重要作用.

  9. Soil quality assessment under emerging regulatory requirements.

    Science.gov (United States)

    Bone, James; Head, Martin; Barraclough, Declan; Archer, Michael; Scheib, Catherine; Flight, Dee; Voulvoulis, Nikolaos

    2010-08-01

    New and emerging policies that aim to set standards for protection and sustainable use of soil are likely to require identification of geographical risk/priority areas. Soil degradation can be seen as the change or disturbance in soil quality and it is therefore crucial that soil and soil quality are well understood to protect soils and to meet legislative requirements. To increase this understanding a review of the soil quality definition evaluated its development, with a formal scientific approach to assessment beginning in the 1970s, followed by a period of discussion and refinement. A number of reservations about soil quality assessment expressed in the literature are summarised. Taking concerns into account, a definition of soil quality incorporating soil's ability to meet multifunctional requirements, to provide ecosystem services, and the potential for soils to affect other environmental media is described. Assessment using this definition requires a large number of soil function dependent indicators that can be expensive, laborious, prone to error, and problematic in comparison. Findings demonstrate the need for a method that is not function dependent, but uses a number of cross-functional indicators instead. This method to systematically prioritise areas where detailed investigation is required, using a ranking based against a desired level of action, could be relatively quick, easy and cost effective. As such this has potential to fill in gaps and compliment existing monitoring programs and assist in development and implementation of current and future soil protection legislation.

  10. The Effect of Lupinus albus and Calcium Chloride on Growth Performance, Body Composition, Plasma Biochemistry and Meat Quality of Male Pigs Immunized Against Gonadotrophin Releasing Factor.

    Science.gov (United States)

    Moore, Karen; Mullan, Bruce; Kim, Jae Cheol; Dunshea, Frank

    2016-12-01

    Two hundred and ninety-four pigs were used to assess the effect of two ingredients (Lupinus albus (albus lupins) or a combination of calcium chloride and sodium tri-polyphosphate (mineral salts)) on growth performance, body composition and objective meat quality of pigs immunized against gonadotrophin releasing factor (immunocastrates) and entire male pigs in the late finishing phase. Pigs fed mineral salts ate less feed than those fed the control diet with no effect on growth rate (p > 0.05), backfat (p > 0.05) or fat deposition (p > 0.05). Pigs fed albus lupins had a reduced feed intake (p experiment (p < 0.001), however, feeding albus lupins to immunocastrated males reduced backfat thickness to similar to entire males fed the control diet (p = 0.01). With the exception of the increased muscle pH at 45 minutes post-exsanguination in mineral salts and albus lupins compared with the control diet (p = 0.03) there was no effect of diet on objective pork quality. Pork from IC males had a higher ultimate pH (p < 0.001), was lighter (L*; p = 0.003), more yellow (p = 0.008) and had a higher drip loss (p < 0.001) compared to entire males. Albus lupins show potential in reducing the increase in feed intake and backfat associated with immunocastration. Mineral salts may be useful in situations where a reduction in feed intake and an improvement in feed conversion is desired and reducing fat deposition is not the objective.

  11. Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum

    Directory of Open Access Journals (Sweden)

    Gustavo Capra

    2013-03-01

    Full Text Available The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 purebred V line rabbits were randomly distributed between 2 treatments: (T1 commercial pelleted food ad libitum and (T2 commercial pelleted food ad libitum plus fresh alfalfa ad libitum. Each treatment included 12 cages containing 4 individuals each (2 males and 2 females. Growth performance characteristics (live weight evolution, commercial food consumption and food/gain ratio were evaluated. The consumption of alfalfa was not measured. Rabbits were slaughtered at a live weight of 2500 g and carcass characteristics were evaluated. Samples of meat and dissectible fat were analysed to determine intramuscular fat content at muscle L. dorsi, dissectible fat and intramuscular fat composition, minerals (Zn, Fe, Mg and Na, vitamin E and purines. Sensory evaluations were conducted to assess the effect of treatments on the consumer’s perception of differences and the existence of attributes determining preferences. Differences between treatments were significant for total commercial food intake (23 356 vs. 20 930 g/cage; P<0.001 and feed conversion ratio (3.82 vs. 3.41; P<0.01 for T1 and T2 respectively. No significant differences were found in average daily gain, age at slaughter and carcass characteristics. There were no significant differences in the intramuscular fat content. The fatty acid composition of dissectible and intramuscular fat was affected the inclusion of alfalfa in the diet increasing the linolenic acid content (1.82 vs. 3.28% and 2.29 vs. 5.15% for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001, and improving the n-6/n-3 relationship (8.60 vs. 5.82 and 11.58 vs. 5.64 for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001. There were no significant differences in vitamin E

  12. Effect of alfalfa hay on growth performance, carcass characteristics, and meat quality of growing lambs with ad libitum access to total mixed rations

    Directory of Open Access Journals (Sweden)

    Ibrahim A. Alhidary

    2016-06-01

    Full Text Available ABSTRACT Forty male Naemi lambs were used to evaluate the effect of total mixed rations (TMR alone or in combination with supplementation of alfalfa hay offered at different schedules on growth, carcass characteristics, and meat quality. Lambs at the age of three months, with an average weight of 28.85±1.09 kg, were randomly selected and distributed into four different feeding systems, 10 lambs each, as follows: TMR diet (control; TMR plus 100 g alfalfa hay; TMR plus 200 g alfalfa hay every two days; and TMR plus 300 g alfalfa hay every three days. The TMR and fresh drinking water were offered ad libitum. Lambs in the treated groups (with alfalfa hay had significantly higher body weight, body weight change, dry matter intake, and feed conversion ratio compared with the control. Similarly, slaughter weight, carcass weight (hot and cold, and internal organs weight significantly increased in the treated groups, except for dressing weight percentage, which improved only in the treatment with TMR plus 300 g alfalfa hay. By contrast, mesentery fat, back fat, and body wall fat decreased in treated groups. Meat quality characteristics indicated that cooking loss and pH values did not differ between the control and treated groups; however, meat colour (lightness, yellowness, and redness and pH (1 and 24 h improved in post-slaughter treated groups. Furthermore, no difference was found in texture profile analysis (hardness, springiness, cohesiveness, and chewiness, although the shear force decreased significantly in treated groups. Addition of alfalfa hay offered at the present plan may not only improve the growth and carcass characteristics, but also enhance the meat quality of Naemi lambs. From the labour and economic point of view, TMR plus 300 g alfalfa hay every three days may be adopted while taking into account the management decision.

  13. Quality characteristics of fried lamb nuggets from low-value meat cuts

    DEFF Research Database (Denmark)

    Medina, Milagros; Antequera, Teresa; Ruiz Carrascal, Jorge;

    2015-01-01

    This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (−20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water content...... not to a level high enough to influence the sensory perception by consumers. So that, frozen nuggets from both formulations showed similar consumer acceptance to freshly produced ones with quite good scores (3.46–3.86 out of 5). Thus, low-value lamb cuts are suitable for being processed into highly acceptable...

  14. 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

    Science.gov (United States)

    Rababah, Taha

    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.

  15. Quality Assessment of Urinary Stone Analysis

    DEFF Research Database (Denmark)

    Siener, Roswitha; Buchholz, Noor; Daudon, Michel

    2016-01-01

    and chemical analysis. The aim of the present study was to assess the quality of urinary stone analysis of laboratories in Europe. Nine laboratories from eight European countries participated in six quality control surveys for urinary calculi analyses of the Reference Institute for Bioanalytics, Bonn, Germany......, between 2010 and 2014. Each participant received the same blinded test samples for stone analysis. A total of 24 samples, comprising pure substances and mixtures of two or three components, were analysed. The evaluation of the quality of the laboratory in the present study was based on the attainment...... spectra and qualification of the staff for an accurate analysis of stone composition. Regular quality control is essential in carrying out routine stone analysis....

  16. Surface water quality assessment by environmetric methods.

    Science.gov (United States)

    Boyacioglu, Hülya; Boyacioglu, Hayal

    2007-08-01

    This environmetric study deals with the interpretation of river water monitoring data from the basin of the Buyuk Menderes River and its tributaries in Turkey. Eleven variables were measured to estimate water quality at 17 sampling sites. Factor analysis was applied to explain the correlations between the observations in terms of underlying factors. Results revealed that, water quality was strongly affected from agricultural uses. Cluster analysis was used to classify stations with similar properties and results distinguished three groups of stations. Water quality at downstream of the river was quite different from the other part. It is recommended to involve the environmetric data treatment as a substantial procedure in assessment of water quality data.

  17. Influence of production system in local and conventional pig breeds on stress indicators at slaughter, muscle and meat traits and pork eating quality.

    Science.gov (United States)

    Lebret, B; Ecolan, P; Bonhomme, N; Méteau, K; Prunier, A

    2015-08-01

    Sensory quality of pork is a complex phenotype determined by interactions between genetic and environmental factors. This study aimed at describing the respective influences of breed and production system on the development of pork quality. Plasma stress indicators and Longissimus muscle (LM) composition, physicochemical and sensory quality traits were determined in two contrasted breeds - the conventional Large White (LW, n=40) and the French local Basque (B, n=60). Pigs were reared in either a conventional (C; n=20 per breed), alternative (A; sawdust bedding and outdoor area, n=20 per breed) or extensive system (E; free-range, n=20 B). All the pigs from A and C systems were slaughtered at the same slaughterhouse, whereas B pigs from the E system were slaughtered at a local commercial abattoir. Major breed differences were found for almost all traits under study. LM from B pigs exhibited higher lipid, lower water and collagen concentrations, as well as lower collagen thermal solubility (P0.05) influence plasma stress indicators, LM chemical composition and physicochemical or sensory traits of pork. In contrast, within the B pigs, the E system affected the meat quality more. Lower plasma cortisol levels (Pskin lesions (Pimpact the eating quality of pork. Altogether, this study demonstrates that differences in meat quality between B and LW breeds can be modulated by extensive pig production system.

  18. Accuracy of prediction of genomic breeding values for residual feed intake and carcass and meat quality traits in Bos taurus, Bos indicus, and composite beef cattle.

    Science.gov (United States)

    Bolormaa, S; Pryce, J E; Kemper, K; Savin, K; Hayes, B J; Barendse, W; Zhang, Y; Reich, C M; Mason, B A; Bunch, R J; Harrison, B E; Reverter, A; Herd, R M; Tier, B; Graser, H-U; Goddard, M E

    2013-07-01

    The aim of this study was to assess the accuracy of genomic predictions for 19 traits including feed efficiency, growth, and carcass and meat quality traits in beef cattle. The 10,181 cattle in our study had real or imputed genotypes for 729,068 SNP although not all cattle were measured for all traits. Animals included Bos taurus, Brahman, composite, and crossbred animals. Genomic EBV (GEBV) were calculated using 2 methods of genomic prediction [BayesR and genomic BLUP (GBLUP)] either using a common training dataset for all breeds or using a training dataset comprising only animals of the same breed. Accuracies of GEBV were assessed using 5-fold cross-validation. The accuracy of genomic prediction varied by trait and by method. Traits with a large number of recorded and genotyped animals and with high heritability gave the greatest accuracy of GEBV. Using GBLUP, the average accuracy was 0.27 across traits and breeds, but the accuracies between breeds and between traits varied widely. When the training population was restricted to animals from the same breed as the validation population, GBLUP accuracies declined by an average of 0.04. The greatest decline in accuracy was found for the 4 composite breeds. The BayesR accuracies were greater by an average of 0.03 than GBLUP accuracies, particularly for traits with known genes of moderate to large effect mutations segregating. The accuracies of 0.43 to 0.48 for IGF-I traits were among the greatest in the study. Although accuracies are low compared with those observed in dairy cattle, genomic selection would still be beneficial for traits that are hard to improve by conventional selection, such as tenderness and residual feed intake. BayesR identified many of the same quantitative trait loci as a genomewide association study but appeared to map them more precisely. All traits appear to be highly polygenic with thousands of SNP independently associated with each trait.

  19. Air Quality Assessment Using Interpolation Technique

    Directory of Open Access Journals (Sweden)

    Awkash Kumar

    2016-07-01

    Full Text Available Air pollution is increasing rapidly in almost all cities around the world due to increase in population. Mumbai city in India is one of the mega cities where air quality is deteriorating at a very rapid rate. Air quality monitoring stations have been installed in the city to regulate air pollution control strategies to reduce the air pollution level. In this paper, air quality assessment has been carried out over the sample region using interpolation techniques. The technique Inverse Distance Weighting (IDW of Geographical Information System (GIS has been used to perform interpolation with the help of concentration data on air quality at three locations of Mumbai for the year 2008. The classification was done for the spatial and temporal variation in air quality levels for Mumbai region. The seasonal and annual variations of air quality levels for SO2, NOx and SPM (Suspended Particulate Matter have been focused in this study. Results show that SPM concentration always exceeded the permissible limit of National Ambient Air Quality Standard. Also, seasonal trends of pollutant SPM was low in monsoon due rain fall. The finding of this study will help to formulate control strategies for rational management of air pollution and can be used for many other regions.

  20. Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins.

    Science.gov (United States)

    Kim, Yuan H Brad; Kemp, Robert; Samuelsson, Linda M

    2016-01-01

    The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2 days post-mortem were obtained. Each loin was cut in half yielding 60 sections, which were randomly assigned to six treatments including 4 dry-aging (2 temperatures (1 or 3°C) × 2 air-velocities (0.2 or 0.5 m/s)) and 2 wet-aging regimes for 3 weeks; n=10/treatment. The sensory panel found that dry-aged loins had better flavour and overall liking (Pdry-aged beef compared to the wet-aged beef, which may contribute to the enhanced flavours of the dry-aged beef. Overall, dry-aging loins at 3°C with 0.2m/s resulted in the greatest improvement in beef palatability.

  1. Quality control in the meat industry: application of the HACCP system to a slaughterhouse of ostriches.

    Science.gov (United States)

    Roncero-Heras, J M; Alvarruiz-Bermejo, A; Pérez-Sempere Matarredona, J I; Pardo-González, J E

    2002-01-01

    The Hazard Analysis and Critical Control Point (HACCP) is a preventive system that tries to guarantee the safety and food innocuousness, anticipating the protection and correction of failures, improving the quality costs for faults of microbiological, physical and chemical type, and saving almost the final super control, which though it allows a relative guarantee of the product, its consequence will be the destruction of the product in case of detection of the failure too much late, with the consequent incremental cost. In this work, the specific hazards which can be found in the slaughter line of ostriches, the preventive measurements that can be applied in the slaughterhouse, the surveillance systems to implement, the corrective actions foreseen and the control records to be kept by the plant are described in deta