WorldWideScience

Sample records for technological meat quality

  1. Relationships between technological and nutritional meat quality ...

    African Journals Online (AJOL)

    The current work aims at determining relationships between technological and nutritional meat quality parameters in Holli, Fulani, Sahoue, North and South indigenous chicken ecotypes of Benin. Color parameters (L*, a*, b*, hue and chroma), pH, texture, dry matter content, protein content, fat content, and ash content were ...

  2. Evaluation of Technological Quality of Meat Produced from Nsukka ...

    African Journals Online (AJOL)

    The technological quality of raw meat from Nsukka local abattoir was evaluated by analyzing the proximate composition, water holding capacity, pH, Napole yield and sensory colour and texture of longissimus dorsi [LD] and psoas major [PM] of beef and pork. Results show that moisture [71.36 – 72.76%], protein [21.37 ...

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

    Directory of Open Access Journals (Sweden)

    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.

  4. Meat quality assessment by electronic nose (machine olfaction technology).

    Science.gov (United States)

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

    2009-01-01

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

  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. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. Increasing the quality and safety of meat products through high technology methods during their storage

    International Nuclear Information System (INIS)

    Miteva, D.; Nacheva, I.; Georgieva, L.

    2008-01-01

    The aim of this study was to increase the quality and safety of different meat products by applying two high technology methods – lyophilization and gamma-irradiation. Object of study were chicken, pork and beef meat products. The organoleptic, physicochemical and microbiological properties after lyophilization, irradiation with gamma-rays and during the preservation of the samples were studied. The results indicated that the application of the two original technologies for preservation could ensure qualitative and long-lasting preservation of meat products with excellently preserved taste and organoleptic properties

  7. Modelling Meat Quality Attributes.

    OpenAIRE

    Farrell, Terence C.

    2001-01-01

    Recent meat demand models incorporate demand functions for cuts of meat rather than whole carcasses. However, parameters for “meat quality” are seldom included in such models. Modelling difficulty arises as meat cuts are heterogeneous in their quality attributes. Meat quality may be assessed by measurement of attributes including tenderness, juiciness and flavour. Cooking method and cooking time are the two primary factors that affect meat-eating quality. The purpose of this paper is to show ...

  8. 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...

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

    Science.gov (United States)

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

    2009-08-01

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

  10. 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...... more time than is available on a slaughter line, it is obviously not very applicable for on-line use when thousands of carcasses need to be classified in full production speed. This thesis presents the research into several spectroscopic methods (IR, NIR, Raman), each promising candidates for rapid...... quality, but also with environmental issues such as energy and water use and animal welfare. Future research into the technologies will ultimately allow broad on-line screening of biomarkers, leading to on-line metabolomics...

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

    DEFF Research Database (Denmark)

    Sørensen, Klavs Martin

    more time than is available on a slaughter line, it is obviously not very applicable for on-line use when thousands of carcasses need to be classified in full production speed. This thesis presents the research into several spectroscopic methods (IR, NIR, Raman), each promising candidates for rapid...... of the compounds and subsequent quantification by GC-MS or LC-MS analysis. On-line detection with sub-ppm sensitivity is a major challenge and thus spectroscopic candidates with the required capabilities in speed and sensitivity are researched. Thus, a Surface Enhanced Raman Scatter method is presented capable......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...

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

    Directory of Open Access Journals (Sweden)

    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.

  13. Technological characteristics of meat - viscosity

    OpenAIRE

    DIBĎÁK, Tomáš

    2012-01-01

    This bachelor thesis is focused on the technological characteristics of meat, mainly viscosity of meat. At the beginning I dealt with construction of meat and various types of meat: beef, veal, pork, mutton, rabbit, poultry and venison. Then I described basic chemical composition of meat and it?s characteristic. In detail I dealt with viscosity of meat. Viscosity is the ability of meat to bind water both own and added. I mentioned influences, which effects viscosity and I presented the possib...

  14. Research into poultry meat quality.

    Science.gov (United States)

    Grashorn, M A

    2010-08-01

    1. Research in the field of poultry meat quality has become more varied during the last 50 years. Besides meat content and microbial condition, animal welfare issues during the slaughter process, muscle morphology, physiology of meat ripening, impact of slaughter process on meat quality, sensory attributes of meat and meat processing have come into focus. 2. The present review summarizes findings and developments in the fields of muscle physiology, meat ripening and meat quality aberrations (like PSE), nutrient composition and sensory qualities, effect of the slaughter process on carcass and meat quality, hygienic conditions and product safety during slaughtering, all based on selected papers published in British Poultry Science during the last 50 years. 3. Some special findings and conclusions are lifted out of the whole results presented in the papers to indicate their importance and to show their contribution to the development of knowledge in the respective field.

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

    Science.gov (United States)

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

    2017-05-17

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

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

    Directory of Open Access Journals (Sweden)

    Miriam T. Nediani

    2017-05-01

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

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

    Science.gov (United States)

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

    2017-01-01

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

  18. Breeding for meat quality in pigs

    NARCIS (Netherlands)

    Hovenier, R.

    1993-01-01

    The aim of this study was to investigate the possibilities of improving pig meat quality by selection. Therefore, literature is reviewed to determine the meat quality traits to be used and genetic parameters of those meat quality traits are calculated. A method is described to obtain

  19. Assuring eating quality of meat.

    Science.gov (United States)

    Dalen, G A

    1996-01-01

    The way of assuring quality has changed over the years, from inspection of end product to quality management systems and on-line process control. The latter concepts have had a great impact in many industries during the last decades. But the concept of Total Quality is continuos improvement so it is time to take advantage of the next generation of quality assurance tools: Quality by Design. This is the most powerful instrument in quality assurance today. Quality by design has been used with outstanding results in many industries as the automobile and the electronics industry. Maybe the meat industry will be the next? To succeed, the "eating quality attributes" that are most important to the customer must be brought into focus. The challenge to the meat research scientist is to design products and processes that take care of customer needs despite variation in the raw material and the consumer's rough handling. The Quality Management Standards are helpful in conducting the design and production process, but to focus on the right aspects, there also are need for suitable methods as Quality Function Deployment. Customer needs change and new research changes old 'truths'. This require an organisation, a quality system and a culture which can handle rapid changes and a diversity of customer needs.

  20. Application to proteomics to understand and modify meat quality.

    Science.gov (United States)

    Gobert, M; Sayd, T; Gatellier, P; Santé-Lhoutellier, V

    2014-11-01

    The use of proteomics in the field of meat science has gained in robustness and accuracy. This is consistent with the genomic and bioinformatic tools. Its application to sensorial and technological meat quality traits is discussed as well as the emergence of sanitary and nutritional issue which will grow in a next future. Copyright © 2014 Elsevier Ltd. All rights reserved.

  1. MODERN TECHNOLOGY OF FERMENTED MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2015-01-01

    Full Text Available Summary. New trends of meat industry development, on the example of sausages are shown. The detailed description of indicators of quality of meat raw materials, auxiliary materials and their influence on the processes of tissue and microbial fermentation in the process of ripening raw sausages. Measures for improving the quality control of meat raw materials, auxiliary materials, as well as the processing conditions in all stages of production of smoked products are suggested. The modern technology of production of raw sausages with starter cultures and complex products, allowing better standardization process is considered. Questions of chemistry of color formation, the formation of taste and flavor, textures and the suppression of undesired microflora in foods in general, and in particular the raw sausage are thoroughly covered. Ideas about factors affecting the formation of color in sausages are given. It is pointed out that the susceptibility to oxidation of nitrosilmioglobin is directly related to the fat oxidation in the whole redox potential. Trends in the market of raw sausages are shown. Requirements used in the meat industry to starting cultures are shown. Recommendations on the rational use of starter cultures, and other functional additives in technology of uncooked fermented products, which are used to improve the quality and ensure a high level of product safety are given. The characteristic of the innovative series of starter cultures Protect, its species belonging and qualitative composition, providing a unique protection system in the process of ripening and storage of smoked products is given. The properties are proved on the example of smoked poultry sausage.

  2. Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways

    Directory of Open Access Journals (Sweden)

    Dessislava Borislavova Vlahova-Vangelova

    2017-01-01

    Full Text Available The objective of this study was to explore the effect of 24 and 48 h alkaline (2% pentasodium tripolyphosphate, acid (2% sodium lactate, and water-oil marinating (water : sun flavor oil = 1 : 1 and 2% salt as well as brine soaking (2% salt on microstructure, changes in protein, and lipid fractions and technological properties of sheep (m. Longissimus dorsi. Strong myofibrillar fragmentation after 48 h alkaline marinating was observed. Significant swelling and increasing of spaces between myofibrils were found after 24 h brine soaking. Marinating in water-oil emulsions did not show a significant impact on the muscle microstructure. Alkaline and acid marinating as well as salt soaking promote the myofibrillar protein solubility and increased the free amino nitrogen content. After 24 h acid and 48 h alkaline marinating SDS-PAGE electrophoresis showed increasing of 25–30 kDa protein bands. The results obtained for the lipid and protein oxidation confirm prooxidant action of the sodium lactate (2% and antioxidant effect of polyphosphates (2% in marinated sheep.

  3. Meat quality evaluation by hyperspectral imaging technique: an overview.

    Science.gov (United States)

    Elmasry, Gamal; Barbin, Douglas F; Sun, Da-Wen; Allen, Paul

    2012-01-01

    During the last two decades, a number of methods have been developed to objectively measure meat quality attributes. Hyperspectral imaging technique as one of these methods has been regarded as a smart and promising analytical tool for analyses conducted in research and industries. Recently there has been a renewed interest in using hyperspectral imaging in quality evaluation of different food products. The main inducement for developing the hyperspectral imaging system is to integrate both spectroscopy and imaging techniques in one system to make direct identification of different components and their spatial distribution in the tested product. By combining spatial and spectral details together, hyperspectral imaging has proved to be a promising technology for objective meat quality evaluation. The literature presented in this paper clearly reveals that hyperspectral imaging approaches have a huge potential for gaining rapid information about the chemical structure and related physical properties of all types of meat. In addition to its ability for effectively quantifying and characterizing quality attributes of some important visual features of meat such as color, quality grade, marbling, maturity, and texture, it is able to measure multiple chemical constituents simultaneously without monotonous sample preparation. Although this technology has not yet been sufficiently exploited in meat process and quality assessment, its potential is promising. Developing a quality evaluation system based on hyperspectral imaging technology to assess the meat quality parameters and to ensure its authentication would bring economical benefits to the meat industry by increasing consumer confidence in the quality of the meat products. This paper provides a detailed overview of the recently developed approaches and latest research efforts exerted in hyperspectral imaging technology developed for evaluating the quality of different meat products and the possibility of its widespread

  4. PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS

    OpenAIRE

    A. B. Lisitsyn; M. A. Nikitina; A. N. Zakharov; E. B. Sus; V. V. Nasonova; L. I. Lebedeva

    2016-01-01

    Abstract Use of the prediction technologies is one of the directions of the research work carried out both in Russia and abroad. Meat processing is accompanied by the complex physico-chemical, biochemical and mechanical processes. To predict the behavior of meat raw material during the technological processing, a complex of physico-technological and structural-mechanical indicators, which objectively reflects its quality, is used. Among these indicators are pH value, water binding and fat hol...

  5. PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS

    Directory of Open Access Journals (Sweden)

    A. B. Lisitsyn

    2016-01-01

    Full Text Available Abstract Use of the prediction technologies is one of the directions of the research work carried out both in Russia and abroad. Meat processing is accompanied by the complex physico-chemical, biochemical and mechanical processes. To predict the behavior of meat raw material during the technological processing, a complex of physico-technological and structural-mechanical indicators, which objectively reflects its quality, is used. Among these indicators are pH value, water binding and fat holding capacities, water activity, adhesiveness, viscosity, plasticity and so on. The paper demonstrates the influence of animal proteins (beef and pork on the physico-chemical and functional properties before and after thermal treatment of minced meat made from meat raw material with different content of the connective and fat tissues. On the basis of the experimental data, the model (stochastic dependence parameters linking the quantitative resultant and factor variables were obtained using the regression analysis, and the degree of the correlation with the experimental data was assessed. The maximum allowable levels of meat raw material replacement with animal proteins (beef and pork were established by the methods of mathematical programming. Use of the information technologies will significantly reduce the costs of the experimental search and substantiation of the optimal level of replacement of meat raw material with animal proteins (beef, pork, and will also allow establishing a relationship of product quality indicators with quantity and quality of minced meat ingredients.

  6. Advances in research on poultry and rabbit meat quality

    Directory of Open Access Journals (Sweden)

    Gerolamo Xiccato

    2010-01-01

    Full Text Available Main force and weakness points of poultry and rabbit production chains are presented and meat quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit meat quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing is provided. Most recent research advancements are presen- ted in view of the consumer’s demand for healthy and safe products obtained respecting animal welfare.

  7. 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...... difficulty in evaluating meat quality, resulting in uncertainty and dissatisfaction, and reveal a need for educating consumers about evaluating eating quality during shopping....

  8. Muscle growth and poultry meat quality issues.

    Science.gov (United States)

    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.

  9. MEAT QUALITY OF LOCAL AND HYBRID RABBITS

    Directory of Open Access Journals (Sweden)

    G. Paci

    2012-08-01

    Full Text Available pH, colour and oxidative status were evaluated to study the effect of rabbit genotype on meat quality. Commercial Hybrids, selected for high growth rate and a local population, characterized by slow growing, were used. Meat quality characteristics of L. lumborum and B. femoris muscles showed significant differences between genotypes. Local population had higher pHu values but lower pH fall values than Hybrids. Hybrids showed higher lightness values and TBARS contents than local population. Meat quality parameters were influenced by genotype. The differences between genotypes could be related to the different degree of maturity because the rabbits, in relation to the different growth rate, were slaughtered at the same weight but at different age.

  10. 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. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. Longissimus muscle transcriptome profiles related to carcass and meat quality traits in fresh meat Pietrain carcasses

    NARCIS (Netherlands)

    Pas, te M.F.W.; Keuning, E.; Hulsegge, B.; Hoving-Bolink, A.H.; Evans, G.; Mulder, H.A.

    2010-01-01

    High quality pork is consumed as fresh meat while other carcasses are used in the processing industry. Meat quality is determined measuring technical muscle parameters. The objective of this research was to investigate the molecular regulatory mechanisms underlying meat quality differences of pork

  12. 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.

  13. The influence of production systems on meat quality, with emphasis on pork.

    Science.gov (United States)

    Olsson, Viktoria; Pickova, Jana

    2005-06-01

    Technological, nutritional, and sensory meat quality may be influenced by multiple interacting factors before and after slaughter. Reviewing the literature, it can be seen that alterations aimed at creating more sustainable production systems for pig meat generally have either no effect or a lowering effect on the ultimate pH value of the meat. Some studies indicate reduced water-holding capacity in sustainably produced pork. Outdoor production may be expected to increase further the shear force of the meat compared to conventional systems. The color may be affected in different ways, leading to either darker, more pigmented meat or paler, structurally effected meat. The more unsaturated profile of the lipids in meat produced in a system that includes feeds containing polyunsaturated fatty acids is favorable with respect to the nutritional quality of the meat. To conclude, the combinatory effects of, for example, feeding, production systems, genotype, sex, and preslaughter treatments, have to be addressed.

  14. Quality tracing in meat supply chains

    Science.gov (United States)

    Mack, Miriam; Dittmer, Patrick; Veigt, Marius; Kus, Mehmet; Nehmiz, Ulfert; Kreyenschmidt, Judith

    2014-01-01

    The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production. PMID:24797136

  15. 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.

  16. Haematological, Carcass Characteristics and Meat Quality of ...

    African Journals Online (AJOL)

    LW) of 10, 12, 14, and 16kg to determine the effect of live weight at slaughtering on the carcass characteristics and meat quality. Prior to slaughtering, blood samples were collected through jugular vein of each animal to determine the ...

  17. Effect of probiotics on broiler meat quality

    African Journals Online (AJOL)

    STORAGESEVER

    2009-08-04

    Aug 4, 2009 ... The study was carried out on “Hubbard Isa Starbo” broilers to evaluate the raw meat quality of both probiotics and conventional ... performance have indicated that probiotic supplemen- tation can have positive ..... Influence of dietary supplementation with Streptococcus faecium M-74 on broiler body weight ...

  18. 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

  19. Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat.

    Science.gov (United States)

    Cai, K; Shao, W; Chen, X; Campbell, Y L; Nair, M N; Suman, S P; Beach, C M; Guyton, M C; Schilling, M W

    2018-01-01

    Woody breast meat has recently become prevalent in the broiler industry in both the United States and European Union. Recent publications have described the meat quality characteristics of woody breast meat as having hardened areas and pale ridge-like bulges at both the caudal and cranial regions of the breast. The present study investigated the meat quality (pH, color, cooking loss, and shear force) and protein quality characteristics (protein and salt-soluble protein content) in woody breast meat as compared to normal breast meat. In addition, the differences in the muscle proteome profiles of woody and normal breast meat were characterized. Results indicated that woody breast meat had a greater average pH (P 0.05) in comparison to normal breast meat samples. The L*, a*, and b* values of woody breast fillets were greater than normal breast fillets (P < 0.0001 to L*; P = 0.002 to a*; P = 0.016 to b*). The woody breast meat had more fat (P < 0.0001) and moisture (P < 0.021) and less protein (P < 0.0001) and salt-soluble protein (P < 0.0001) when compared with normal breast fillets. Whole muscle proteome analysis indicated 8 proteins that were differentially expressed (P < 0.05) between normal and woody breast meat samples. The differences in muscle proteome between normal and woody breast meat indicated an increased oxidative stress in woody breast meat when compared to normal meat. In addition, the abundance of some glycolytic enzymes, which are critical to the regeneration of adenosine triphosphate (ATP) in postmortem muscles, was lower in woody breast meat than in normal breast meat. Proteomic differences provide additional information on the biochemical pathways and genetic variations that lead to woody breast meat. Further research should be conducted to elucidate the genetic and nutritional contributions to the proliferation of woody breast meat in the United States. © 2017 Poultry Science Association Inc.

  20. Studies Regarding the Meat Quality of the Specie Clarias Gariepinus

    Directory of Open Access Journals (Sweden)

    Adela Marcu

    2010-10-01

    Full Text Available The chemical composition of the meat is one of the most important characteristics. For the fish meat quality there are only few specific data comparatively with those that exist about animal meat. The results obtained from a study done on the meat quality of the fish specie Clarias gariepinus (African catfish with a body weight of around 1200 – 1550g are presented in this paper. The obtained results emphasized a great quality of the Clarias gariepinus meat. The meat proteins content had a big value and it was indirectly proportional to the body weight. The meat hydration was higher in fishes with low body weight and indirectly proportional to the fat content. Taking in consideration the fat content of this meat, it can be concluded that the African catfish could be included in the half fat fish category. The meat caloricity calculated is growing proportionally to the body weight, being influenced by the fat content.

  1. 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

  2. Effect of white striping on turkey breast meat quality.

    Science.gov (United States)

    Soglia, F; Baldi, G; Laghi, L; Mudalal, S; Cavani, C; Petracci, M

    2018-01-08

    In the past decades, the intense selection practices carried out in order to develop fast growing and high breast-yield turkey hybrids profoundly modified the muscle physiology leading to the development of growth-related alterations and muscular abnormalities. White striations of variable thickness have been particularly observed on the ventral surface of Pectoralis major muscle belonging from heavy male turkeys since several years. However, although the effects of white striping (WS) have been extensively studied on broilers, this condition was not considered as a main quality issue by both turkey producers and meat industry. Thus, this study aimed at evaluating whether the occurrence of WS in heavy male turkeys affects the quality traits and technological properties of meat to the same extent previously observed for broilers. In two replications, 72 Pectoralis major muscles were classified as: normal (NORM), moderate WS (MOD) and severe WS (SEV) cases. The whole muscle was weighed and cut in order to assess colour, ultimate pH, water holding (drip and cooking losses) and binding (marinade uptake) capacities, NMR relaxation properties, shear force as well as proximate composition of meat. The Pectoralis major muscles affected by WS (both moderate and severe cases) exhibited a one-fifth increased weight in comparison with their NORM counterpart. However, the occurrence of WS only partially affected the proximate composition of the meat. In detail, although moisture, collagen and protein contents did not differ among the groups, if compared with NORM, higher lipid levels were found in SEV muscles, whereas MOD had intermediate values. On the other hand, both MOD and SEV exhibited lower ash content. Despite these variations in proximate composition, both water holding and binding capacities of turkey breast meat were not affected by WS. Indeed, quality traits of raw (pH, colour, cooking losses and shear force) and marinated (uptake, cooking losses and shear force

  3. Studies on the quality of duck meat sausages during refrigeration

    OpenAIRE

    Naveen, Z.; Naik, B. R.; Subramanyam, B. V.; Reddy, P. M.

    2016-01-01

    Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7???1??C). ...

  4. Explicit and implicit attitude toward an emerging food technology: The case of cultured meat

    NARCIS (Netherlands)

    Bekker, G.A.; Fischer, A.R.; Tobi, H.; Trijp, H.C.M. van

    2017-01-01

    Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit

  5. Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies.

    Science.gov (United States)

    Lee, H C; Erasmus, M A; Swanson, J C; Hong, H G; Kang, I

    2016-01-01

    The effect of rapid carcass chilling on breast meat quality was evaluated using commercial (COMM) and random-bred (RB) turkeys. Immediately after slaughter, 48 turkeys from COMM or RB line were randomly subjected to one of four chilling methods: 1) water-immersion chilling (WIC) of the carcasses at 0°C ice slurry, 2) WIC after temperature abuse (TA) of the carcasses at 40°C for 30 min (TA-WIC), 3) hot-boning, quarter sectioning, and crust-freeze-air-chilling (HB-(1)/4CFAC) of breast fillets at -12°C, and 4) HB-(1)/4CFAC of fillets after TA of carcasses (TA-HB-(1)/4CFAC). The TA increased carcass and fillet temperatures by ∼1.3 and ∼4.1°C, respectively, regardless of turkey line, whereas HB-(1)/4CFAC of fillets required 28 and 33% of carcass chilling time for COMM and RB, respectively. During chilling, COMM breast pH rapidly reduced from 6.04 to 5.82, resulting in a significantly lower pH than RB after chilling (P 0.05). Significantly higher L* value and cooking yield (P 0.05). Higher values of hardness, gumminess, and chewiness were found for RB, no TA, and HB-(1)/4CFAC gels than COMM, TA, and WIC, respectively. These results generally indicated that protein quality and textural properties of turkey fillets were improved, regardless of strains or temperature abuse, using HB-(1)/4CFAC technology. © 2015 Poultry Science Association Inc.

  6. Influences of cold atmospheric plasma on microbial safety, physicochemical and sensorial qualities of meat products.

    Science.gov (United States)

    Xiang, Qisen; Liu, Xiufang; Li, Junguang; Ding, Tian; Zhang, Hua; Zhang, Xiangsheng; Bai, Yanhong

    2018-03-01

    Meat and meat products can be contaminated with pathogenic microorganisms, which cause serious health problems and economic loss. Recently, numerous novel non-thermal technologies have been developed to respond to growing consumer demand for high quality and safe meat products. Cold atmospheric plasma (CAP) is a novel and emerging non-thermal technology, showing great potential for applications in the food industry. This review presents recent advances on the developments and applications of CAP in meat products, including generation and microbial inactivation effects of CAP as well as its influences on physicochemical qualities and sensory attributes of meat products. Furthermore, the safety assessment of CAP-treated meat products and challenges in industrial application of CAP are also discussed.

  7. Broiler meat quality: Proteins and lipids of muscle tissue ...

    African Journals Online (AJOL)

    Proteins and lipids of muscle tissue are important meat quality parameters. They contribute substantially to the nutritional characteristics of meat. A number of studies has been conducted on the effect of different factors on the protein and lipid content of broiler meat. Given the above, the subject matter of the present paper ...

  8. Meat cooking shrinkage: Measurement of a new meat quality parameter.

    Science.gov (United States)

    Barbera, S; Tassone, S

    2006-07-01

    A parameter, meat cooking shrinkage (MCS), has been introduced based on investigations carried out on meat shrinkage caused by heat during cooking. MCS is the difference between the raw and cooked areas of the meat sample, expressed as a percentage of the raw area. The method uses a disk of meat (10mm thick and 55mm wide) measured before and after cooking in a hot air oven at 165°C for 10min, the meat having reached an internal temperature of 70°C. Video image analysis was used to measure the meat sample area. The proposed MCS protocol permits us to measure cooking loss and to reduce cost and variability, moreover it could be improved to obtain color and marbling measurements by developing the image analysis software. Analysing two or more parameters on the same sample, the correlations among them should improve analysis efficacy. A detailed description of the measurement protocol of MCS is reported as well as its application to beef and pork.

  9. Changes in meat quality characteristics of bovine meat during the first 6 days post mortem.

    Science.gov (United States)

    Ruiz de Huidobro, F; Miguel, E; Onega, E; Blázquez, B

    2003-12-01

    The development of some quality parameters in bovine meat during the first 6 days of post mortem ageing was studied in two commercial groups (heifer and bull). In the first day bull meat is harder and springier. Meat pH falls during the first 24 h post mortem in both groups, reaching values around 5.5, and it did not change during the next 5 days. Water-holding capacity (expressed as percentage of expelled water) increased in heifer meat. Instrumental texture measures (texture profile analysis, TPA) showed a decrease in hardness, springiness and chewiness in bull raw meat. Sensory analysis showed that assessors perceived a decrease in hardness and in springiness in bull meat and a decrease in juiciness and in chewiness (number of chewings before swallowing) in heifer meat. Ageing showed no effect on assessors' pleasantness either in heifers' or in bulls' meat. During the first 3 days, heifer meat was juicier. Heifers' meat produced a greater pleasantness on the sixth day. Both meats were not very different for most quality parameters studied in this work.

  10. Studies on the quality of duck meat sausages during refrigeration.

    Science.gov (United States)

    Naveen, Z; Naik, B R; Subramanyam, B V; Reddy, P M

    2016-01-01

    Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7 ± 1 °C). Duck meat sausages were prepared by utilizing raw and partially cooked duck meat with addition of soy flour at 10% level as a binder. Different quality characteristics like physical and chemical characteristics, proximate composition, and organoleptic characteristics were evaluated. Cooking loss of partially cooked meat sausages was lower than raw duck meat sausages, whereas emulsion stability and 2-thiobarbituric acid (TBA) values of raw duck meat sausages were lesser than partially cooked meat sausages. Cooking loss and emulsion stability decreased in both types of meat sausages, while, 2-TBA values increased as refrigerated storage progressed for 14 days. Percent moisture content of raw duck meat sausages was higher than partially cooked meat sausages, which decreased in both types of meat sausages as refrigerated storage progressed for 14 days. Percent crude protein (CP) and percent ether extract (EE) content of partially cooked duck meat sausages were higher than raw duck meat sausages. Regardless of type of meat used, refrigerated storage of sausages increased CP and EE up to 10th day but decreased upon further storage up to 14th day. Organoleptic scores for raw duck meat sausages were higher than partially cooked duck meat sausages and all the scores decreased with an increase in the storage period. However the scores were within the acceptable limits. The findings prove that, duck meat can be effectively acclaimed as an alternative avenue to meet the escalating

  11. Ostrich (Struthio camellus carcass yield and meat quality parameters

    Directory of Open Access Journals (Sweden)

    A Balog

    2007-12-01

    Full Text Available This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There are important dietary effects, particularly those caused by dietary protein to energy ratio. Rigor mortis follow-up studies showed that there are no losses in meat quality when carcasses are hot-deboned. Age at slaughter influences some meat quality traits, such as tenderness and lipid content. Few effects of gender have been observed, and at the same age at slaughter, both male and female present the same meat quality traits.

  12. The effect of the RN¯allele and production system on meat quality and the formation of heterocyclic amines in pork

    OpenAIRE

    Olsson, Viktoria

    2004-01-01

    This thesis summarises and discusses results of four separate studies on the combined effects of RN genotype and production system on technological and nutritional pig meat quality. That RN genotype considerably affects technological meat quality is well known but little attention has been directed towards potential effects on the nutritional quality of the meat. Mutagenic/carcinogenic heterocyclic amines (HCAs) in fried meat are an important nutritional safety issue and the high muscle glyco...

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

    Science.gov (United States)

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

    2017-09-01

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

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

    Science.gov (United States)

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

    2017-11-01

    Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited. The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P animals fed PE. Oxidative stability was lower (P meat and to affect the sensory attributes of Equidae meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  15. The support of meat value chains by genetic technologies.

    Science.gov (United States)

    Sosnicki, Andrzej A; Newman, Scott

    2010-09-01

    Ongoing meat and food industry consolidation has resulted in the creation of larger and more complex, vertically integrated and/or coordinated food production systems. These systems have also been focused on development of differentiated 'Value Chains' as a departure from the traditional commodity oriented 'Supply Chains'. The main goal of value chains is to achieve sustainable competitiveness through focusing resources on efficiently producing goods that offer superior consumer-recognized value. A closely-aligned value chain often contains vertically and horizontally linked players such as genetics and genetic improvement program(s), farmer(s), processor(s), distributor(s), and retailer(s). In this paper we postulate that the underlying foundation of the success of meat value chain accomplishments has been through substantial development of animal genetic technologies enabling sustainable production of animal protein-based consumer products of desirable quantity and quality. It is plausible to assume that further advancement in genomic selection and eventually proteomics will enable implementation of more complex genetic improvement programs leading to further development of differentiated meat value chains focused on ever changing consumer needs.

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

    Science.gov (United States)

    This experiment was conducted in 2005-2007 to evaluate carcass and meat quality parameters when meat goat kids were finished on alfalfa (Medicago sativa L; ALF); red clover (Trifolium pretense L.; RCG); or orchardgrass (Dactylis glomerata L; OGR) pastures. Final shrunk body weights were similar whe...

  17. QUALITY CONTROL OF SOME TRADITIONAL MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    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.

  18. Influence of electrical stimulation on carcass and meat quality of ...

    African Journals Online (AJOL)

    In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and ...

  19. Some Factors Affecting the Quality of Meat from Ruminants and ...

    African Journals Online (AJOL)

    Further, means for obtaining quality meat under Tanzanian conditions are pointed out. Meat quality encompasses various attributes ranging from carcass composition to health and production-related issues including animal welfare. These attributes can be manipulated to man's advantage at different stages of obtaining ...

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

    Science.gov (United States)

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

    2012-01-01

    Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3-5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P meat, and tenderness was improved depending on voltage range used (P meat compared with the control groups (P Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences.

  1. The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

    Directory of Open Access Journals (Sweden)

    Flores, D. R. M.,

    2017-06-01

    Full Text Available The quality of meat from different animal species is defined by chemical, physical sensory and microbiological characteristics, which can be influenced by procedures during the slaughter of animals. Technologies such as ultrasound (US and slightly acidic electrolyzed water (SAEW are being studied in order to assist in food processing and in developing methods that are economically viable and environmentally sustainable. The aim of this paper is to discuss the relationship between US and SAEW in relation to tenderness, microbiology, and oxidation of meat. The meat industry was a pioneer in the use of the ultrasound, which initially aimed to determine the layer of fat on carcasses and subsequently improve the tenderness of the meat. Recently studies mention that the ultrasound and SAEW can influence the microbiological parameters. The combination of both technologies should also be considered, with the possibility of enhancing the antimicrobial effects. However, there is little information regarding oxidative parameters promoted in meat for these two alternative technologies, where the individual or when interspersed use. Knowing the actions and consequences of ultrasound and SAEW in meat will enable the opening of new perspectives about the application of these technologies in the meat industry.

  2. Invited Review: Measurable biomarkers linked to meat quality from different pig production systems

    Directory of Open Access Journals (Sweden)

    M. F. W. te Pas

    2017-08-01

    Full Text Available Biological processes underlie all livestock traits, including post-mortem meat quality traits. Biomarkers are molecular components of the biological processes showing differential expression associated with the phenotype of the trait. The phenotypes of the meat quality traits are determined by the animal's genotype interacting with the environment affecting the expression of the genome. The omics technologies enable measuring the expression of the genome at all levels: transcriptome, proteome, and metabolome. Associations between the phenotype of the traits and expressions measured with the omics techniques are a first step in developing biomarkers. Biomarkers enable the monitoring, diagnosis, and prediction of changes in meat quality related to external (environmental, e.g. feed and animal management conditions stimuli and interactions with the genotype. In this paper we review the development of biomarkers for meat quality of pigs in diverse pig breeds, environments, and pork production chains.

  3. 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.

  4. Characteristic of slaughter value and meat quality of three synthetic ...

    African Journals Online (AJOL)

    The aim of the study was to evaluate the quality of meat in different lines of pigs with consideration of the intramuscular fat level of the longissimus muscle. The research was conducted on 60 pigs from three pig lines, P76, Redone and Galia, (20 gilts in each group), slaughtered at ca. 105 kg live weight. The percentage meat ...

  5. 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...

  6. Characterization of Bovine Meat Quality for Human Consumption

    Directory of Open Access Journals (Sweden)

    Ancuţa Elena Coşuleanu

    2012-10-01

    Full Text Available Meat is the main source if high biological value proteins in human nutrition. Researches have been done to characterize meat quality through the chemical composition of three muscles from some bovines races specialized on milk and meat production, by gender, which have not been subjected to a process of conditioning before slaughter. Rhomboideus, Longossimus dorsi and Triceps brachial muscles were characterized by protein and lipid composition. Protein content ranged from 20.8% in Rhomboideus muscle from the males of Fleickveih breed and 21.83% in Longissimus dorsi muscle obtained at the same sex but at Pinzgauer race. The fat content varied in wide limits around 3%. Analysis of chemical composition of meat revealed the influence of sex, race, anatomical positioning of the muscle. Meat obtained has a poor quality, which revealed the need of refurbishment of these animals before slaughter.

  7. 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...... 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...

  8. 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...... 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...

  9. Meat science and foodomics: application of omics approaches to meat quality management

    OpenAIRE

    Gagaoua, Mohammed; Terlouw, Claudia; Boudjellal, Abdelghani; Picard, Brigitte

    2014-01-01

    The emergence of new biotechnologies, including OMICs, has had a positive impact on all disciplines in the biological and life sciences. During the past two decades, advancements in the field of omic technologies have further contributed to the expansion of our understanding of the molecular bases underpinning the conversion of muscle to meat. The process of muscle to meat conversion corresponds to the onset of so - called apoptosis, which result s from progressive ...

  10. Meat quality attributes of Agile Wallabies.

    Science.gov (United States)

    Geesink, Geert H; van den Heuvel, Aaron; Hunt, Warren

    2017-11-01

    Meat quality traits of Agile Wallaby (Macropus agilis) M. longissimus (loin) and M. semimembranosus (topside) were investigated. Both muscles exhibited a relatively high pH (>5.7) and dark colour (L*-, a*-, and b*-values). Aging the loins from 2 to 21days p.m. had a significant effect on shear force. However, the results regarding shear force, myofibrillar fragmentation index (MFI) and degradation of desmin and troponin-T suggested that the aging response largely occurred within 2days p.m. Suspension of carcasses from one leg resulted in a side effect on shear force of the loin at 2 and 7days p.m., but not on sarcomere length or MFI. Topsides from the free hanging leg exhibited lower shear force values (33 vs 42N) and greater sarcomere lengths (2.51 vs 1.84μM). Tenderness, juiciness, flavour and overall liking were higher for loins than topsides. Sensory scores for the loin and topside were slightly lower and similar, respectively, to those reported for lamb. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Individual and combined effects of genistein and hesperidin supplementation on meat quality in meat-type broiler chickens.

    Science.gov (United States)

    Kamboh, Asghar A; Zhu, Wei-Yun

    2013-10-01

    There is growing interest in improving the production and meat quality of farm animals through dietary supplementation with phytochemical (e.g. flavonoids)-rich plants and/or their extracts. This study was conducted to analyse the supplemental effects of two purified flavonoids (genistein and hesperidin) individually and in combination on the oxidative status, sensory score and quality of breast meat in meat-type broiler chickens. A significant increase (P meat colour (L* score) and pH was observed for the group supplemented with 20 mg kg(-1) genistein and hesperidin. Water-holding capacity was also improved significantly (P meat remained unaffected. Lipid oxidation of breast meat was reduced significantly (P meat quality in a dose-dependent fashion, with pronounced effects of combined treatment. The results indicated that purified flavonoids such as genistein and hesperidin could potentially be used as feed additives in broiler production to promote meat quality. © 2013 Society of Chemical Industry.

  12. Technology for meat-grinding systems to improve removal of hard particles from ground meat.

    Science.gov (United States)

    Zhao, Y; Sebranek, J G

    1997-03-01

    With increased consumption of ground meat, especially ground beef, quality issues for these products have become more important to industry and consumers alike. Ground meats are usually obtained from relatively low-value cuts and trimmings, and may on occasion contain undesirable hard particles. Hard particles in coarse-ground meat products may include bone chips or fragments, cartilage and dense connective tissue; all of which are considered undesirable defects and which can be reduced by utilizing hard-particle removal systems during grinding operations. This review discusses the principles of hard-particle separation from ground meat, the factors which influence performance of particle separation and some commercially available particle removal systems. Product and processing parameters such as initial bone and connective tissue content, fat content, temperature, pre-grinding size and grinder knife design are considered important for removing hard particles effectively. Pressure gradient on the grinder knife/plate interface was found to play a significant role in particle separation from soft (fat and lean) tissue. Various commercial systems, which are classified as central removal and periphery removal systems, are also discussed. Finally, the authors suggest some processing considerations for meat grinding to help achieve the best quality ground meat for consumers' satisfaction.

  13. Carcass and Meat Quality Pelung Sentul Kampung Broiler Crossbreed Chicken

    Science.gov (United States)

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

    2018-01-01

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

  14. 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.

  15. Authentic sheep meat in the European Union: Factors influencing and validating its unique meat quality.

    Science.gov (United States)

    Erasmus, Sara W; Muller, Magdalena; Hoffman, Louwrens C

    2017-05-01

    Authentic meat products are gaining attention through their unique quality characteristics linked to their origin. Various factors are known to influence the quality of fresh meat. This review describes the different Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) lamb types and discusses the factors which influences its unique sensory and chemical characteristics. Flavour, aroma, texture and colour play an integral part in the sensory quality of denomination of origin fresh meat products. For authentic fresh sheep meat the sensory (as well as chemical) quality is largely influenced by diet followed by breed, age and gender. However, diet forms the link with the geographical area of origin, which together with the traditional production system and sheep breeds used, lends the product its authentic nature. This review shows how diet linked to origin can affect the quality of the meat and furthermore how other factors such as breed can also have an effect. Research relating to the authentic lamb types were evaluated and the shortcomings highlighted in order to assist with the development of PDO and PGI specifications in the future. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

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

    Science.gov (United States)

    Rachidi, H; Latrache, H

    2018-03-01

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

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

    Science.gov (United States)

    Damez, Jean-Louis; Clerjon, Sylvie

    2013-12-01

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

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

    Science.gov (United States)

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

    2018-01-01

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

  19. New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review.

    Science.gov (United States)

    Bolumar, Tomas; Enneking, Mathias; Toepfl, Stefan; Heinz, Volker

    2013-12-01

    Meat tenderness is an important quality parameter determining consumer acceptance and price. Meat tenderness is difficult to ensure in the global meat chain because the production systems are not always aiming at this purpose (ex.: cattle derived from milk production) and by the existence within the carcass of "tough" primals. Different methods can be used by the meat industry to improve meat tenderness each with its advantages and drawbacks. The application of hydrodynamic pressure or shockwaves has showed outstanding improvements by reducing the Warner Bratzler Shear Force by 25% or more. However, the technology has not penetrated into the market as first systems were based on the use of explosives and further developments seemed to lack the robustness to fulfill industrial requirements. The present paper describes the main challenges to construct a prototype for the continuous treatment of meat by shockwaves based on electrical discharges under water. Finally, improvements on the tenderness of meat by using the novel prototype are presented. Copyright © 2013 Elsevier Ltd. All rights reserved.

  20. Physicochemical and microbiological meat quality, growth ...

    African Journals Online (AJOL)

    Beatriz

    2015-05-15

    May 15, 2015 ... weight gain, hot carcass yield, cold carcass yield, weight loss by cooling and rib eye area (94.45%, ... saturated fat and calories than other red meats ... carcass with age (François, 2009). Fat has the greatest variability among animal tissue, both quantitatively and with regard to its distribution (Pelegrini et al., ...

  1. CARCASS AND MEAT QUALITY CONSUMER AND RESEARCH ...

    African Journals Online (AJOL)

    . /o of lean and bone in c:ucass. 'Lean meat': bone. 536,7 r 1,96. 472,4 t9,33. 'll,l x0,92. 70,7 tl,20 .... ness may reduce moisture loss during cooking but I find it hard to believe that in beef ..... fluences the intensity of colour. Young animals have a.

  2. Can we improve the nutritional quality of meat?

    Science.gov (United States)

    Scollan, Nigel D; Price, Eleri M; Morgan, Sarah A; Huws, Sharon A; Shingfield, Kevin J

    2017-11-01

    The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA and trans fatty acid (TFA) content and enrichment of n-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

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

    Directory of Open Access Journals (Sweden)

    Omer Cetin

    2012-01-01

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

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

    Directory of Open Access Journals (Sweden)

    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.

  5. Explicit and implicit attitude toward an emerging food technology: The case of cultured meat.

    Science.gov (United States)

    Bekker, Gerben A; Fischer, Arnout R H; Tobi, Hilde; van Trijp, Hans C M

    2017-01-01

    Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit and implicit attitude toward cultured meat. Three experiments were conducted using a Solomon four-group design to rule out pretest sensitization effects. The first experiment (N = 190) showed that positive or negative information about cultured meat changed the explicit attitude in the direction of the information. This effect was smaller for participants who were more familiar with cultured meat. In the second experiment (N = 194) positive information was provided about solar panels, an attitude object belonging to the same sustainable product category as sustainable food products such as cultured meat. Positive information about solar panels was found to change the explicit attitude in the direction of the information. Using mood induction, the third experiment (N = 192) ruled out the alternative explanation that explicit attitude change in experiment 1 and 2 was caused by content free affect rather than category based inferences. The implicit attitude appeared insensitive to both information or mood state in all three experiments. These findings show that the explicit attitude toward cultured meat can be influenced by information about the sustainability of cultured meat and information about a positively perceived sustainable product. This effect was shown to be content based rather than merely affect based. Content based information in a relevant context could therefore contribute to the commercial success of cultured meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. The Effect of Immunocastration on Some Meat Quality Characteristics

    Directory of Open Access Journals (Sweden)

    Ioana Andronie

    2015-05-01

    Full Text Available Surgical castration of male pigs has become increasingly less accepted at present due to the fact that it is a direct animal welfare concern. UE welfare conditions demand that this method be dropped starting 2018 in order to eliminate the stress and associated pain it induces. Immunocastration is one of the alternatives to surgical castration that ensures male pig welfare and eliminates the boar smell of the meat. The objective of this research has been to identify the immunocastration effects on meat quality, compared with the meat from surgically castrated pigs. The animals assessed during research were fattening PIC pigs, grouped into two lots: surgically castrated pigs (SC and immunocastrated pigs (IC. Pig immunization was achieved by means of ImprovacTM. The results have shown that immunocastrated pigs recorded a 60.2% carcass meat compared to the 59.69% carcass meat achieved in surgically castrated pigs, thus displaying statistically insignificant differences (p≥0.05. Fat layer thickness was significantly lower in immunocastrated pigs compared to the marker lot (p≤0.05. Mycoplasma hyopneumoniae lung lesions recorded were lower in immunocastrated pigs compared to the surgically castrated animals (p≥0.05. Despite the fact that differences have been statistically insignificant, we are able to confirm that immunocastrated pigs display a lower incidence of respiratory disease compared to surgically castrated pigs.  In this study there were not significant differences in meat quality between surgically castrated pigs and immunocastrated pigs.

  7. Meat and nutritional quality comparison of purebred and crossbred pigs.

    Science.gov (United States)

    Zhang, Jie; Chai, Jie; Luo, Zonggang; He, Hang; Chen, Lei; Liu, Xueqin; Zhou, Qinfei

    2018-01-01

    Crossbreeding is an effective method of improving the efficiency and profit of production in commercial pig operations. To understand the effect of crossbreeding on meat and nutrient quality, a combination including three purebred (Duroc, D; Landrace, L; Yorkshire, Y) and two crossbred pig lines (Landrace × Yorkshire, LY; Duroc × (Landrace × Yorkshire), DLY) frequently used internationally were studied. The results showed that meat from the LY and DLY crosses had lower values for lightness L24h∗, shear force and epinephrine and higher values for drip loss, C18:1, insulin, glucagon and monounsaturated fatty acids than D, L and Y pigs. Moreover, LY had higher values for post mortem pH and lower values for a* and b* than the purebreds. In contrast, DLY had lower values for pH and higher values for a* and b* than the purebreds. Meat quality-related gene analysis showed that the CAST, IGF2 and MC4R gene expression levels in the LY and DLY pigs were significantly higher than those in the D, L and Y pigs. These results indicate that crossbreeding can alter the meat quality, nutritive value, energy metabolism and gene expression of pigs. Future research should focus on microRNA expression and DNA methylation that regulate gene expression and thus affect the meat quality. © 2017 Japanese Society of Animal Science.

  8. 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

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

    Science.gov (United States)

    Seeiso, T M; McCrindle, C M E

    2009-12-01

    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 considered that

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

    Science.gov (United States)

    Aslam, Muhammad L; Bastiaansen, John W M; Crooijmans, Richard P M A; Vereijken, Addie; Groenen, Martien A M

    2011-07-11

    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. 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 (pmeat quality and breast yield traits. 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. © 2011 Aslam et al; licensee BioMed Central Ltd.

  11. 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. Crown Copyright © 2013. All rights reserved.

  12. Quality and Acceptability of Meat Nuggets with Fresh Gel

    Directory of Open Access Journals (Sweden)

    V. Rajkumar

    2016-05-01

    Full Text Available 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.

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

    Science.gov (United States)

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

    2017-10-02

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

  14. 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

    loss, and the Minolta color measurements L*, a*, and b* representing meat lightness, redness, and yellowness, respectively. The families consist of 3,883 progenies of 12 Duroc boars that were evaluated to identify the QTL. The linkage map consists of 462 SNP markers on 18 porcine autosomes...... 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...... will be helpful for fine mapping and identifying genes affecting meat quality traits, and tightly linked markers may be incorporated into marker-assisted selection programs...

  15. 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

  16. 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

  17. The rabbit meat quality after different feeding

    Directory of Open Access Journals (Sweden)

    Adriana Pavelková

    2017-01-01

    Full Text Available The goal of this present work was to evaluation the effect of feeding on selected chemical and physical parameters rabbit meat. For testing was used rabbits incurred by the crossing of two breeds: the mother - Nitriansky králik and father - Nemecký obrovitý strakoš. Rabbits came from domestic breeding and were 8 weeks old separated from the mother. We created two groups: group A was fed by feed wheat and group B was fed by granulated fodder Králik gold forte. During all the time of fattening, rabbits were fed with hay, respectively green fodder. Rabbits were slaughtered at the age of 19 weeks. After slaughtering was dissection obtained fresh rabbit meat for analysis. From chemical parameters were determined: dry matter, fat, protein, ash, energy value and biogenic amines as putrescine, cadaverine, tyramine, spermidine and spermine. From physical parameter was measured pH of meat. The initial value of pH in group A was 6.12 and after 48 hours was 6.38 and in group B was 7.32 and 6.40, respectively.Dry matter in group A was 24.86 g.100 g-1 and in group B was 24.70 g.100 g-1, content of fat was 1.44 g.100g-1 and 1.33 g.100 g-1, protein was 20.94 g.100 g-1 and 21.12 g.100 g-1, ash was 1.18 g.100 g-1 and 1.25 g.100 g-1, energy value was 461.89 kJ.100 g-1 and 440.27 kJ.100 g-1, respectively. Statistical evaluation of all results we found statistically significant differences (p <0.05 only between the groups A and B only in biogenic amine - spermidine. Experiment was shown a high correlation between biogenic amines putrescine and tyramine, putrescine and spermine, cadaverine and tyramine. Normal 0 21 false false false EN-GB X-NONE X-NONE

  18. Developmental differences in carcass, meat quality and muscle fibre ...

    African Journals Online (AJOL)

    This experiment was conducted to compare carcass and meat quality traits, and muscle fibrecharacteristics in the longissimus muscle of the Landrace [an European pig breed] and the Lantang [a Chinese native pig breed] at the ages of 60, 90 and 150 days. The characteristics of muscle fibres were determined by real-time ...

  19. Feed efficiency and carcass and meat quality characteristics of bulls ...

    African Journals Online (AJOL)

    user

    South African Society for Animal Science. The South African Journal of Animal Science is available online at http://www.sasas.co.za/sajas.asp. 313. Feed efficiency and carcass and meat quality characteristics of bulls finished on diets containing varied proportions of wheat straw and wet sugar beet pulp. S. Yüksel. 1.

  20. Meat quality of weaner steers adapted to a diet containing ...

    African Journals Online (AJOL)

    The objective of the study was to determine the meat quality responses of weaner steers fed diets containing potassium humate (PH) in a feedlot. Twenty-two yearling male steers were randomly allocated to two treatments: control (n = 11), fed a standard feedlot diet and PH (n = 11), fed a standard diet with added PH ...

  1. Carcass characteristics and meat quality of rabbit litters from rabbit ...

    African Journals Online (AJOL)

    The effect of restricted feeding and realimentation during pregnancy was studied to know the carryover effect on carcass characteristics and meat quality of rabbit litters.Young does fed ad libitum diets often show parturition problems (Dystokia and abnormal presentation) with the subsequent reduction of number of kits, ...

  2. Polymorphisms of candidate genes associated with meat quality and ...

    African Journals Online (AJOL)

    The objectives of this study were to analyse genotype distribution and sequence variations of candidate genes putatively associated with meat quality and disease resistance in exotic and indigenous Vietnamese pig breeds. For this purpose, 340 pigs from four indigenous and two exotic breeds were included in the analysis ...

  3. Analysis of troponin I gene polymorphisms and meat quality in ...

    African Journals Online (AJOL)

    Troponin I is one of myofibrillar proteins required for the calcium regulation of skeletal muscle contraction. The expression of both genes, TNNI1 and TNNI2, in troponin is muscle fibre specific and may affect meat quality traits. In this study, the PCR-RFLP method was applied to genotype 120 Mongcai pigs at three ...

  4. Meat quality of seven wild ungulate species | von la Chevallerie ...

    African Journals Online (AJOL)

    South African Journal of Animal Science. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 2, No 2 (1972) >. Log in or Register to get access to full text downloads. Username, Password, Remember me, or Register. Meat quality of seven wild ungulate species.

  5. GENETICS AND MOLECULAR BIOLOGY AND PIG MEAT QUALITY IMPROVEMENT

    Directory of Open Access Journals (Sweden)

    BULLA, J.

    2007-01-01

    Full Text Available The main goals in pig breeding have for many years been to improve growth rate, feedconversion and carcass composition. There have been less efforts to improve meat qualityparameters (WHC, pH, tenderness, colour etc. but the main contribution has been areduction of stress susceptibility and PSE meat. Unfortunately, the quantitative geneticapproach has yielded few clues regarding the fundamental genetic changes that accompaniedthe selection of animal for superior carcass attributes. While mapping efforts are makingsignificant major effects on carcass and his quality composition DNA test would be availableto detect some positive or negative alleles. There are clear breed effects on meat quality,which in some cases are fully related to the presence of a single gene with major effect (RYR1,MYF4, H-FABP, LEPR, IGF2. Molecular biology methods provides excellent opportunitiesto improve meat quality in selection schemes within breeds and lines. Selection on majorgenes will not only increase average levels of quality but also decrease variability (ei increaseuniformity. The aim of this paper is to discuss there genetic and non-genetic opportunities.

  6. GENETICS AND MOLECULAR BIOLOGY AND PIG MEAT QUALITY IMPROVEMENT

    Directory of Open Access Journals (Sweden)

    J. BULLA

    2007-05-01

    Full Text Available The main goals in pig breeding have for many years been to improve growth rate, feedconversion and carcass composition. There have been less efforts to improve meat qualityparameters (WHC, pH, tenderness, colour etc. but the main contribution has been areduction of stress susceptibility and PSE meat. Unfortunately, the quantitative geneticapproach has yielded few clues regarding the fundamental genetic changes that accompaniedthe selection of animal for superior carcass attributes. While mapping efforts are makingsignificant major effects on carcass and his quality composition DNA test would be availableto detect some positive or negative alleles. There are clear breed effects on meat quality,which in some cases are fully related to the presence of a single gene with major effect (RYR1,MYF4, H-FABP, LEPR, IGF2. Molecular biology methods provides excellent opportunitiesto improve meat quality in selection schemes within breeds and lines. Selection on majorgenes will not only increase average levels of quality but also decrease variability (ei increaseuniformity. The aim of this paper is to discuss there genetic and non-genetic opportunities.

  7. Meat quality characteristics of sexed broiler chickens reared on ...

    African Journals Online (AJOL)

    This study determined meat quality characteristics of 300 sexed Arbor Acre broiler chickens reared on deep-litter and deep-litter with a run housing systems. After brooding for 2 weeks, a total of 75 male and female chicks, respectively were confined on deep litter and on deep litter with a run having three replications of 25 ...

  8. Growth response, sexual development, carcass and meat quality of ...

    African Journals Online (AJOL)

    Effects of intratesticularly administered zinc tannate (ZT) on growth performance, sexual development, slaughter, carcass and meat quality characteristics of young bull calves (-225 kg, 7 months old) were investigated. Comparisons were made across a three (treatments: ZT animals, intact bulls and burdizzo-castrated.

  9. 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.

  10. Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano ( L. Powder

    Directory of Open Access Journals (Sweden)

    J. H. Park

    2015-01-01

    Full Text Available 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.

  11. Trends in meat science and technology: the future looks bright, but the journey will be long.

    Science.gov (United States)

    Kristensen, L; Støier, S; Würtz, J; Hinrichsen, L

    2014-11-01

    With an increasing world population, an increase in affluence and a substantial growth in the demand for high quality protein, the meat sector faces a fantastic but challenging century. New scientific knowledge, technology and creative minds are the main ingredients in order to reach out for this great opportunity. Efficiency all the way from breeding and farming to processing and dispatch is crucial for success. Technology has brought us far, and there is still a huge potential for increased efficiency by implementing best practices on a global scale. New challenges include: hyper flexible automation, more accurate and faster measurement systems and meeting special consumer demands already at the production line. Systems for optimal animal welfare will be even more important and sustainability is no longer a consumer trend but a license to operate. The scientific meat society must provide knowledge and technology so we together can reach out for a seemingly bright future. Copyright © 2014 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

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

    2018-01-01

    During the past few years, there has been an increasing prevalence of broiler breast muscle abnormalities, such as white striping (WS) and wooden breast conditions. More recently, a new muscular abnormality termed as spaghetti meat (SM) because of the altered structural integrity of the Pectoralis major muscle often associated with WS has emerged. Thus, this study aimed at evaluating the effects of WS and SM conditions, occurring alone or combined within the same P. major muscle, on meat quality traits and muscle histology. In two replications, 96 P. major muscles were classified into four classes: normal (N), WS, SM and WS/SM. The whole fillet was used for weight assessment and morphometric measurements, then each sample was cut in order to separate the superficial layer from the deep one and used to evaluate proximate composition, histological features, nuclear magnetic resonance relaxation times, functional properties and both myofibrillar and sarcoplasmic proteins profile. Fillets affected by WS and SM abnormalities exhibited higher weights and increased thickness and length. SM condition was associated with a relevant decrease in protein content coupled with a significant increase in moisture level, whereas fat content was affected only by the simultaneous presence of WS. Histological evaluations revealed that abnormal samples were characterized by several degenerative aspects that almost completely concerned the superficial layer of the fillets. White striped fillets exhibited necrosis and lysis of fibers, fibrosis, lipidosis, loss of cross striation and vacuolar degeneration. Moreover, SM samples were characterized by poor fiber uniformity and a progressive rarefaction of the endo- and peri-mysial connective tissue, whereas WS/SM fillets showed intermediate histological features. Nuclear magnetic resonance relaxation analysis revealed a higher proportion of extra-myofibrillar water in the superficial section of all the abnormal fillets, especially in SM

  14. The Effect of Different Location of Muscle on Quality of Frozen Simmental Ongole Grade Male Meat

    Science.gov (United States)

    Triasih, D.; Krisdiani, D.; Riyanto, J.; Pratitis, W.; Widyawati, S. D.

    2018-02-01

    The aim of this research was to identify the influence of different types of muscle on the characteristics physical quality frozen meat of Simmental Ongole Crossbreed Male frozen meat. The research had been conducted at the Laboratory of Meat Technology and Processing and Laboratory of Nutritional Biochemistry, Faculty of Animal Science, University GadjahMada, Yogyakarta. The physical quality with 4 levels treatments, the name was Biceps femoris (BF), Longissimus dorsi (LD), Triceps brachii (TB), and Pectoralis profundus (PP). The chemical quality with 3 levels treatments, the name was Biceps femoris (BF), Longissimus dorsi (LD), and Triceps brachii (TB). The research used Completely Randomized Design with 5 replications for each treatment. The variables of the physical quality test were pH, tenderness, cooking loss, and water-holding capacity. The chemical quality test were water content, protein content, fat content, and cholesterol content. The result of the physical quality test showed that the different types of muscle were significantly influence the pH value (Ptest showed that the different types of muscle significant influenced on protein content and fat content (P<0,01). They were significant different (P<0,05) on water content, and there was significant effect (P<0,05) on cholesterol. In conclusion, the BF have high value of pH, cooking loss, water content, protein content, and cholesterol than other muscle, but have low value of tenderness and fat content.

  15. 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.

  16. 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

    with 1st parity cows, older cows ate 12% more feed, had similar daily gain, were heavier, and had higher BCS and fatness including IMF. The results show that it is possible to dry-off and finish-feed culled dairy cows resulting in larger muscles, increased fatness, improved overall carcass quality...... (C) was slaughtered immediately after drying-off (n=43), a group (F2) was finishing-fed for 63 days (n=41), and a group (F4) was finishing-fed for 126 days (n=41). In the finishing period, cows had free access to a TMR (10.6 MJ ME and 130 g CP per kg of DM). Cows on treatment, F2 and F4 gained 1.......16§0.05 kg/d in the finishing period. Compared with C-cows, F2- and F4-cows had 56 and 97 kg higher carcass weight, 10% and 21% larger Longissimus muscle area, and 14 and 70% more backfat, respectively, at time of slaughter. EUROP conformation scores were 2.2 (C), 3.4 (F2) and 4.4 (F4) and EUROP fat scores...

  17. What is the current quality of cow’s meat in Slovakia in comparison with meat of bulls?

    Directory of Open Access Journals (Sweden)

    Ivan BAHELKA

    2016-02-01

    Full Text Available The present study aimed at comparison of chemical composition, meat quality and sensory parameters of cow’s meat and meat from bulls produced under Slovak conditions and sold in retail of Slovakia. The analysis was performed on 181 cows and 78 bulls. Cows were also divided in two groups according to age at slaughter – over (n = 135 and/or under 4 years (n = 46. The meat samples were taken in eight slaughter houses located in the western, central and eastern part of Slovakia. The age of cows slaughtered had significant effect (P < 0.05 on the most meat quality and sensory traits which were evaluated much more worse in older cows with comparison to bulls than in younger cows. Older cows had lower content of proteins and water in meat, lower pH7 and colour parameter “L” as well as worse evaluation of all sensory parameters in comparison to bulls (P < 0.05. On the other hand, intramuscular fat content, energetic value of meat, marbling, pH48, colour parameter “a” and cooking loss were higher in meat of older cows than bulls (P < 0.05. Differences in traits observed between younger cows and bulls were statistically significant (P < 0.05 only for content of proteins and water, pH48, colour parameter “a”, cooking loss and evaluation of odour. The hypothesis of significantly poorer meat and eating quality is justified in the case of cows over 4 years. The study did not confirm the decreasing age of cows at slaughter as suggested previous studies.

  18. Effects of Storage Time on the Quality of Local Chicken Meat

    African Journals Online (AJOL)

    is objective and “eating” quality as perceived by the consumer - flavour, juiciness, tenderness and colour - which is .... to influence color and the ability of meat to hold water. Accordingly, the postmortem pH decline is a clear ... meat state, followed by a gradual weakening of the contractile meat state. Thus, improvement in.

  19. Increasing attention is being paid to the quality of meat as living ...

    African Journals Online (AJOL)

    Increasing attention is being paid to the quality of meat as living standards rise and this tendency is accentuat- ed in game meat. Whereas game meat is a common and essential component of the human diet in some countries, it is considered a delicacy in highly developed countries and for this reason stronger emphasis is ...

  20. Effects of sunflower soap stocks on light lamb meat quality.

    Science.gov (United States)

    Blanco, C; Giráldez, J F; Morán, L; Mateo, J; Villalobos-Delgado, L H; Andrés, S; Bodas, R

    2017-08-01

    Thirty-two lambs were used to study the effect of sunflower soap stocks (SS), a by-product from the vegetable oil refinery industry, on meat chemical composition, fatty acid profile, volatile compounds, and consumer acceptability. Lambs were finished (average length of fattening period 35 ± 7.3 d, 26.8 ± 0.09 kg final BW) on a pelleted total mixed ration (TMR) with no SS (00SS) or including 15, 30 or 60 g SS/kg (15SS, 30SS, and 60SS, respectively). Sunflower soap stocks decreased the percentage of SFA, increased the proportion of -MUFA ( 0.05). Atherogenicity and saturation indexes decreased by 31% and 27%, respectively, in SS groups compared to control (linear 0.05). However, certain volatile compounds (benzene and toluene) and 10-18:1 fatty acid, known potential hazards for human health, were increased in meat from lambs fed TMR with SS. For this reason, only inclusion rates up to 15 g SS/kg TMR seem to sustain a satisfactory balance between beneficial and detrimental effects on lamb meat composition and quality.

  1. Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

    OpenAIRE

    Jukna V.; Klementavičiūtė J.; Meškinytė-Kaušilienė E.; Pečiulaitienė N.; Samborskytė M.; Ambrasūnas L.

    2012-01-01

    In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyz...

  2. 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.

  3. Nanotechnology: a future tool to improve quality and safety in meat industry.

    Science.gov (United States)

    Singh, Pradeep Kumar; Jairath, Gauri; Ahlawat, Satyavir Singh

    2016-04-01

    Nanotechnology refers to the new aspect of science modifies its physical, chemical and biological properties leading to new applications or enhanced utility. Keeping the pace with other industries, the meat industry has adopted the new technology in a range of applications to improve the quality and safety of products. The potential applications include the improvement in the tastes, texture, flavor, production of low fat and salt products, enhanced nutrient absorption, improved packaging techniques and better pathogen detection system. However some safety issues need to be addressed before taking a ride on the technology at the full throttle.

  4. Prospects for new technology of meat processing in Japan.

    Science.gov (United States)

    Sakata, Ryoichi

    2010-09-01

    This review starts by introducing the history and underlying culture of meat production and consumption in Japan since early times, and the effects of social change on these parameters. Meat processing in Japan is described, and certain other related papers are also introduced. Automatic machines for meat cutting have been developed by the Japanese food industry and are currently being used throughout the world, particularly in Europe. Soft meat products specially produced for the elderly, along with diet meat products low in salt and calorie content for middle aged persons have recently gone into production. The intensification of color formation of meat using naturally occurring materials, and tenderization of sausage casing are discussed.

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

    Directory of Open Access Journals (Sweden)

    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.

  6. 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.

  7. 2007 Mississippi Curriculum Framework: Postsecondary Meat Merchandising Technology (Program CIP: 12.0506 - Meat Cutting/Meat Cutter)

    Science.gov (United States)

    Jones, Roger; Currie, Lamar; Clayton, Sheila

    2007-01-01

    As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…

  8. 2010 Mississippi Curriculum Framework: Postsecondary Meat Merchandising Technology. (Program CIP: 12.0506 - Meat Cutting/Meat Cutter)

    Science.gov (United States)

    Jones, Roger; Currie, Lamar; Clayton, Sheila

    2010-01-01

    As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…

  9. Meat Quality Attributes of broilers supplemented with Herbal Toxin binder Product

    Directory of Open Access Journals (Sweden)

    V S Waskar

    Full Text Available Raw and cooked meat quality is of immense consideration to consumers in present scenario. A study was conducted in 50 unsexed day old broiler chicks with an aim to assess effect of herbal toxin binder product on meat quality attributes. Chicks were randomly divided into two groups. Group I was untreated control (G1, while G2 was given treatment with herbal toxin binder (Toxiroak @1.5 Kg / tonne of feed (supplied by Ayurvet Ltd. Baddi, India. Carcass quality traits, raw and cooked meat quality attributes, organoleptic characteristics of cooked meat and proximate analysis of raw and cooked meat were studies at the end of 6 week experimental trial by slaughtering the birds of both the groups. Supplementation of herbal toxin binder product in basal diet is efficacious in improving overall meat quality attributes such as carcass yield, dressing %, giblet yield, fillet and tender yield, sensory raw meat characteristics, organoleptic cooked meat parameters, overall palatability and acceptability of meat. The product doesn’t have any residual or adverse effect on raw, eating and cooking quality of meat & hence is safe for usage. [Vet World 2009; 2(7.000: 274-277

  10. The use of dielectric spectroscopy as a tool for predicting meat quality in poultry

    Science.gov (United States)

    Interest in dielectric spectroscopy has increased due to its potential use as an on-line tool for predicting meat quality. The use of dielectric spectroscopy for predicting poultry meat quality was investigated. The following quality parameters were measured: pH, color, water holding capacity (WHC)...

  11. Sensory quality of selected raw ripened meat products.

    Science.gov (United States)

    Węsierska, Ewelina; Palka, Krystyna; Bogdańska, Justyna; Chabior, Katarzyna; Barwińska, Ewelina

    2013-01-01

    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". 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. 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). Distinguishing features which determined the quality of products are hardness, juiciness as well as odour. The specific odour of the yeast cultures present on the surface of the

  12. Effect of Meat and Bone Meal Substitutes in Feed Mixes on Quality Indicators of Turkey Breast Meat

    Directory of Open Access Journals (Sweden)

    M. Slepičková

    2008-01-01

    Full Text Available We analyzed turkey breast meat composition in dependence on the presence of proteins of meat and bone meal origin in the feed mixes used. Farmers involved in the research with comparable zoohygienic and technological conditions of poultry management were divided into two groups. The principal difference between the groups was in the feed mixes they used. Poultry in Group 1 was fed feed mixes containing a total of 7.2 - 9.5% of meat and bone meal, fish meal and poultry meal and of 3.4 - 36.8% of soybean according to the age category as the main source of protein. In Group 2 the nutritious portion of meat and bone meal-based protein was substituted with soybean meal. Feed mixes fed to turkeys in Group 2 contained 9.35 - 35.25% soybean meal depending on the age group. Between 2002 and 2003, turkey meat samples were collected at a turkey slaughterhouse. The samples were cooled to + 4 °C and examined for meat binding characteristics, water content, and total fat. The remaining parts of samples were frozen and pooled. Then they were tested for their content of total protein, net muscle protein, collagen and 9 fatty acids (myristic, palmitic, stearic, palmitoleic, oleic, eicosanic, erucic, linoleic and linolenic. Evaluation of the results showed that the absence of meat and bone meal in feed mixes had no effect on the indicators important for technological properties of male turkey breast muscle (meat binding characteristics, water content, content of total protein, net muscle protein and collagen. The results of the study, however, also demonstrated a decrease in total lipids (p p p < 0.01. The change in total lipids and in the composition of fatty acids of male turkey breast muscle might be important with regards to human health (particularly cardiovascular and cancer diseases.

  13. 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.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Science.gov (United States)

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

    2015-01-01

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

  16. Meat flavour

    International Nuclear Information System (INIS)

    Rosset, R.; Liger, P.; Roussel-Ciquard, N.

    1978-01-01

    For the consumer, meat is characterized by a certain number of organoleptic qualities; among them, flavour -that is to say the association of both odour and taste- plays a leading part. This property is based upon a great number of chemical components: some volatile components are responsible for the aroma and some non-volatile ones for the taste. These substances are either made or released during the heating of the meat on account of components called precursors which are produced during the aging of the meat. The two main reactions which preside over the elaboration of flavour are: the Maillard's reaction and the autooxidation reactions. Meat flavour is associated with the animal characteristics; it is influenced by the ante- and post mortem treatments as well as by the technological treatments for storing it. The use of synthetical flavours is to be considered as possible in the future [fr

  17. Estimates of heritability and genetic correlations for meat quality traits in broilers

    Directory of Open Access Journals (Sweden)

    Leila de Genova Gaya

    2011-12-01

    Full Text Available Broiler meat quality is one of the primary factors considered by the poultry industry. This study was conducted to estimate heritability and genetic correlation coefficients for meat quality traits in a single male broiler line. The meat ultimate pH (24 h after slaughter and lightness presented the highest heritability estimates. Given the estimated genetic correlations, the pH measured at 15 min and 24 h after slaughtering, as well as lightness, were characterized by a close and negative genetic relationship with water holding capacity traits. In contrast, meat quality traits exhibited only non-significant genetic correlations with performance and carcass traits. Noticed exceptions were breast weight, which was genetically and favorably associated with the initial pH and thawing-cooking losses, and ultrasound record of pectoral muscle depth, which was genetically and unfavourably associated with the shear force of meat. Meat pH values at 24 h after slaughtering or lightness may be a favorable selection criterion for the poultry industry for improving meat quality, since these traits are associated with the water holding capacity of the meat. Out of the traits studied, lightness is most easily assessed on the industrial slaughtering line. The direct selection for breast weight could improve the initial pH and thawing-cooking losses of meat, even as selection for ultrasound records of Pectoralis major may affect the meat tenderness in this line

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

    Science.gov (United States)

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

    2015-04-01

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

  19. Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products.

    Science.gov (United States)

    Anjum, Faqir Muhammad; Haider, Muhammad Faizan; Khan, Muhammad Issa; Sohaib, Muhammad; Arshad, Muhammad Sajid

    2013-02-08

    This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.

  20. Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

    Directory of Open Access Journals (Sweden)

    Anjum Faqir Muhammad

    2013-02-01

    Full Text Available Abstract This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15% and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.

  1. Innovative food processing technology using ohmic heating and aseptic packaging for meat.

    Science.gov (United States)

    Ito, Ruri; Fukuoka, Mika; Hamada-Sato, Naoko

    2014-02-01

    Since the Tohoku earthquake, there is much interest in processed foods, which can be stored for long periods at room temperature. Retort heating is one of the main technologies employed for producing it. We developed the innovative food processing technology, which supersede retort, using ohmic heating and aseptic packaging. Electrical heating involves the application of alternating voltage to food. Compared with retort heating, which uses a heat transfer medium, ohmic heating allows for high heating efficiency and rapid heating. In this paper we ohmically heated chicken breast samples and conducted various tests on the heated samples. The measurement results of water content, IMP, and glutamic acid suggest that the quality of the ohmically heated samples was similar or superior to that of the retort-heated samples. Furthermore, based on the monitoring of these samples, it was observed that sample quality did not deteriorate during storage. © 2013. Published by Elsevier Ltd on behalf of The American Meat Science Association. All rights reserved.

  2. 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.

  3. Validation of biomarkers for loin meat quality (m. longissimus) of pigs

    NARCIS (Netherlands)

    Pierzchala, M.; Hoekman, A.J.W.; Urbanski, P.; Kruijt, L.; Kristensen, L.; Young, L.; Oksbjerg, N.; Goluch, D.; Pas, te M.F.W.

    2014-01-01

    The aim of this study was to validate previously reported associations between microarray gene expression levels and pork quality traits using real-time PCR. Meat samples and meat quality data from 100 pigs were collected from a different pig breed to the one tested by microarray (Large White versus

  4. Technology transfer quality assurance

    International Nuclear Information System (INIS)

    Hood, F.C.

    1991-03-01

    The results of research conducted at Pacific Northwest Laboratory (PNL) for the DOE are regularly transferred from the laboratory to the private sector. The principal focus of PNL is on environmental research and waste management technology; other programs of emphasis include molecular science research. The technology transfer process is predicated on Quality to achieve its objectives effectively. Total quality management (TQM) concepts and principles readily apply to the development and translation of new scientific concepts into commercial products. The concept of technology transfer epitomizes the TQM tenet of continuous improvement: always striving for a better way to do things and always satisfying the customer. A successful technology transfer process adds value to society by providing new or enhanced processes, products, and services to government and commercial customers, with a guarantee of product pedigree and process validity. 2 refs

  5. 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

  6. A second look into fibre typing--relation to meat quality.

    Science.gov (United States)

    Lefaucheur, L

    2010-02-01

    Despite intensive research, a large variation in meat quality is still observed in most meat producing species. It is widely accepted that myofibre type composition is an important source of variation in meat quality. However, the identification of specific and universal relationships between myofibre characteristics, growth performance and meat quality traits remains a challenge. After the presentation of recent knowledge underlying fibre typing, this review describes the involvements of Ca2+-dependent mechanisms, and the energy state of the myofibres in the control of contractile and metabolic properties, with a special attention to the AMP-activated protein kinase pathway and mitochondrial compartment. In order to identify muscle components which could mask specific relationships between fibre type composition and meat quality, an analysis of the interactions between myofibres and other muscle cellular components is presented. After a brief description of myogenesis, the significance of the total number of fibres, myofibre cross-sectional area and fibre type composition for growth performance and meat quality is presented. Then, some genetic and environmental factors are proposed as possible tools to control meat quality trough the modulation of fibre type characteristics. Finally, a conclusion makes the point on bottlenecks still preventing the identification of specific relationships between fibre characteristics, growth performance and meat quality, and suggests future perspectives such as direct selection on fibre traits and study of correlated responses, the development of in vitro approaches using cell cultures, manipulation of myogenesis during the fetal period, and the production and use of genetically modified animals.

  7. Carcass traits and meat quality of two different rabbit genotypes

    Directory of Open Access Journals (Sweden)

    Maria D'Agata

    2012-07-01

    Full Text Available To evaluate the effect of genotype on carcass traits and meat quality, thirty-two rabbits for two genotypes (local population – LP; commercial hybrids – HY were used. Rabbits were weaned at 35 days old and slaughtered at 103 days of age for LP and 87 days of age for HY. Comparing the slaughtering traits of two genotypes, LP provided higher dressing out (59.4% vs 56.2%, Pvs 14.2%, Pvs 22.3, Pvs 8,9%, Pvs 0.86%, Pvs 1.12%; Pvs 19.2%; Pvs 31.6%; Pvs 3.8%; P*, higher redness (a*, yellowness (b* and C* value than HY (P

  8. THE INFLUENCE OF ZINC DIETARY INTAKE ON POULTRY MEAT QUALITY

    Directory of Open Access Journals (Sweden)

    D. STEF

    2007-05-01

    Full Text Available The goal of this study was to evaluate the influence of various sources and different levels of zinc on poultry meat quality. In this experiment were used 120 broilers, divided in four experimental lots. Zinc was ensured by two sources (the phosphate glass fritte and Zn oxide and at three levels: 10, 20 and 40 mg / kg fodder. The inorganic chelated are obtained by complexing trace elements from inorganic salts with fodder polyphosphates. The rated outputs were higher when Zn was ensured with phosphate glass fritte. There is differences for Zn level in fodder, too. The lowest rated output are been noticed for the lowest Zn level. The medium and lower levels of zinc are improved CRW both for the pectoral muscles and for the pulp muscles. The source of Zn can improve the values of CRW. For the contents of zinc in liver, pulp muscles and pectoral muscles there are differences both for the source and for the levels.

  9. Composition, Quality and Health Aspects of the Dromedary (Camelus dromedarius and Bactrian (Camelus bacterianus Camel Meats: A Review

    Directory of Open Access Journals (Sweden)

    Isam T. Kadim

    2013-01-01

    Full Text Available The dromedary and bactrian camels are good sources of high quality protein especially in areas where the climate adversely affects the survival of other livestock. The camel has unique physiological characteristics, including a great tolerance to high and low temperatures, solar radiation, water scarcity, rough topography and poor vegetation. Camels are mostly produced under traditional systems on poor levels of nutrition and are mostly slaughtered at old ages after completing a career in work, racing or milk production. In general, camel carcasses contain about 57% muscle, 26% bone and 17% fat with fore-quarters (cranial to rib 13 significantly heavier than the hind halves. Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat, which renders it a healthy food for growing human populations. The amino acid and mineral contents of camel meat are often higher than other meat animals, probably due to lower intramuscular fat levels. Camel meat has been processed into burgers, patties, sausages and shawarma to add value. Future research efforts need to focus on exploiting the potential of the camel as a source of meat through multidisciplinary research into efficient production systems and improved meat technology and marketing.

  10. Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products

    Directory of Open Access Journals (Sweden)

    Anne y Castro Marques

    2010-01-01

    Full Text Available The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements.

  11. Genetic variability of meat quality traits in Chianina beef cattle

    Directory of Open Access Journals (Sweden)

    Giovanna Preziuso

    2010-01-01

    Full Text Available The heritability of quality traits (chemical composition, colour, tenderness and water-holding capacity of the meat derivingfrom three muscles (Triceps brachii, Longissimus dorsi and Semitendinosus was evaluated in 92 young Chianinabulls. The animals were raised on two farms with different feeding programs, and were slaughtered at approximately 19months of age. Single pair correlations were considered in order to evidence the relationships between the same traitsdetected in the three muscles and between all the traits of the same muscle.The h2 values range from 0.00 to 0.24 for the chemical composition, from 0.00 to 0.19 for colour parameters, from 0.03to 0.31 for those observed after 48 h, and from 0.00 to 0.08 for tenderness and water-holding capacity. The values werenot homogeneous for the three muscles. The most heritable trait was yellowness (b*48 in all three muscles, with valuesof 0.11 in the Longissimus dorsi, 0.23 in the Semitendinosus, and 0.31 in the Triceps brachii. Conversely, tendernessappeared to have a low heritability, as did the parameters relating to the water-holding capacity. Colour traitsobserved before and after 48 h of storage generally were significantly and positively correlated, indicating that certaincolour characteristics are maintained even after 48 h of storage. There was not always a close relationship between thetraits of each muscles: significant correlations existed between the Triceps brachii and the Longissimus dorsi muscles,confirming the similar quality traits of their meat, while there were considerable differences between these muscles andthe Semitendinosus.

  12. Carcass and meat quality determination as a tool to promote local meat consumption in outermost regions of Europe

    DEFF Research Database (Denmark)

    Hernandez Castellano, Lorenzo E; Morales-delaNuez, Antonio; Moreno-Indias, Isabel

    2013-01-01

    of this study, therefore, was to evaluate local and imported carcasses and meat quality in order to promote the consumption of local breeds, using the Canary Islands (Spain) as a model for other subtropical outermost regions. For this study 20 half-carcasses from Palmera breed and 20 imported half...

  13. Influence of YEA-SACC 1026 Probiotic on Meat Quality in Chicken Broilers

    Directory of Open Access Journals (Sweden)

    Ionel TOADER

    2017-05-01

    Full Text Available The use of probiotics, as fodder supplement for chickens, could stimulate meat quality that is a very important criterion especially for human consumption markets. The study had in view the effects of powdery YEA-SACC 1026 probiotic on meat quality in chicken broilers. There were studied 75 meat chickens of Ross-308 hybrid grouped on three lots of 25 capita/lot during an experimental period of 42 days. In the mixed fodder of experimental lots was added powdery YEA-SACC 1026 probiotic in proportion of 0.1% in lot L1(E and in proportion of 0.25% in lot L2(E. In the experiment end, were effected control slaughtering of 5 chickens per each lot, to establish the meat quality by trenching and meat chemical composition. After YEA-SACC 1026 probiotic administration, as fodder supplement, the chicken meat quality was improved by increasing the weight of superior quality meat in carcass. The obtained results confirm the favourable effects of probiotics on chicken meat production and its quality

  14. 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.

  15. 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. Copyright © 2012 Elsevier Ltd. All rights reserved.

  16. Effect of fat score on the quality of various meat products.

    Science.gov (United States)

    Hadorn, R; Eberhard, P; Guggisberg, D; Piccinali, P; Schlichtherle-Cerny, H

    2008-11-01

    In the larger Swiss abattoirs the fat score (FS) is determined by default as an indicator of fat quality. The FS refers to the iodine number and is related to the degree of unsaturation of the outer layer of backfat. In a feeding trial with Large White gilts, the FS was determined in 47 carcasses. Meat and fat tissues were prepared for the production of salami (SAL), raw-cured bacon (RCB), pork hamburger (PHB) and Vienna sausage (VIS). In the different meat products, the FS was closely related to the percentage of saturated (SFA: r=-0.49 to -0.79) and polyunsaturated fatty acids (PUFA, r=0.36 to 0.79) for RCB, SAL and PHB (p⩽0.05), but not for VIS. For RCB, significant correlations with FS were seen for the meat:fat-ratio (r=0.39), fat firmness (r=-0.31) and one fat oxidation marker (1-octen-3-ol: r=0.51). The texture (r=-0.60), a(w)-value (r=0.63) and one fat oxidation marker (1-octen-3-ol: r=0.46) were significantly correlated with FS in SAL. On the whole, only a few variables correlated significantly with FS for SAL and RCB and the corresponding relationships were always linear. No significant correlation between FS and any of the technological and sensorial parameters were found for VIS or PHB.

  17. 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.

  18. Physicochemical properties of meat of ducks of mulberries in modern technologies of meat products

    Directory of Open Access Journals (Sweden)

    R. F. Galin

    2017-01-01

    Full Text Available The article presents the results of studying the chemical composition of mullards duck meat in comparison with the ducks of the Beijingg white breed and musk ducks. The chemical analysis results allow us to note the high moisture content for mullard duck meat. The low fat content for white and red mullard duck meat opens up wide opportunities for the development of an assortment of meat products with a functional orientation. The limited amino acids are determined. The total number of essential amino acids in the mullard duck meat is higher than in musk (by 1.02 g / 100 g protein and Beijingg (by 0.86 g / 100 g protein, which indicates a higher biological value. The limiting amino acid is methionine and cysteine. The article presents the results of the raw material aroma assessment using the "MAG 8" - "electronic nose" analyzer. The content of easily volatile compounds in the equilibrium gas phase for samples of muscle and fat tissue from ducks of different breeding was compared and evaluated. The most informative in the matrix are sensors with films of polydiethylene glycol succinate, polyvinylpyrrolidone, polyethylene glycol PEG-2000, 18-crown-6, trioctylphosphine oxidase, which show maximum sensitivity to polar and nitrogen-containing compounds, aromatic hydrocarbons. This is explained by the fact that the easily volatile fraction of both meat and fat of the samples under study is represented by a variety of organic compounds of different concentrations. Such a variety of substances can be perceived by tasters as "a noticeable smell, difficult". In accordance with the results obtained, we concluded that the aroma of muscle and fat tissue of mulard ducks is more intense, more saturated than the Beijingg duck. The obtained data on the chemical composition indicate possible dietary properties of meat of ducks of mullards. The rich, pronounced aroma of muscle and fatty tissue causes high organoleptic parameters of the finished product, which is

  19. EFFECT OF GENOTYPE, SEX AND KEEPING TECHNOLOGY ON THE CHEMICAL COMPOUNDS OF BREAST AND THIGH MEAT

    Directory of Open Access Journals (Sweden)

    SZ. KONRÁD

    2009-10-01

    Full Text Available In the recent decades because of the alternative poultry meat production technologies (free range and organic farming, which are gaining ground in some of the European countries, only special slow growing breeds and hybrids can be used. The end products created by crossing the indigenous Yellow Hungarian hen with different meat type cocks were suitable for alternative keeping technology. The valuable meat parts of the pure bred Yellow Hungarian kept in free range for 84 days and the end product created with crossing (first group as well as the valuable meat parts of Ross 308 broilers fattened for 42 days in intensive keeping technology (second group were thoroughly examined in order to establish whether the genotype, sex and/or keeping technology has any kind of influence on different chemical parameters of the meat. There were no essential differences between the dry matter content of breast meat of the two different keeping technology groups (25.34 and 26.25%. However, dry matter content of thigh was 5.28 to 7.48 percentage points higher in the second group. Protein contents of breast and thigh meat were not affected by the keeping technology. Fat content of thigh meat was two and a half times higher than in the first group (6.03 and 13.73%. Thus, this study have revealed that only the ash content of breast meat affected from the keeping technology, as this parameter was higher in the first group than the second group (0.84 to 1.05 % vs 0.53 %.

  20. 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.

  1. Effect of dietary vitamin D 3 supplementation on meat quality of ...

    African Journals Online (AJOL)

    Consumers' interest of indigenous chicken meat is increasing. An experiment was conducted to determine the effect of vitamin D3 supplementation on meat quality of indigenous male naked neck chickens. Different supplementation levels of 0, 2000, 4000, 6000 and 8000 IU of vitamin D3 per kg DM of feed were used.

  2. Effects of Two Leaf Extracts on Sensory Quality of Minced Meat ...

    African Journals Online (AJOL)

    This study was conductedto investigate the effects of sabara and zogale teated dambun nama(minced meat) processed from fresh raw meat of high grades, 5kg each, of beef, mutton, chevon, and broiler chickenon sensory quality and acceptance. The two leaf extracts (zogale; Moringa oleifera and sabara; Guiera ...

  3. 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

  4. some Factors Mfecting the Quality of Meat from Rt111linants and ...

    African Journals Online (AJOL)

    muscle. fat and bone. However. the exact cut-off point for such balance may differ between market segments and can therefore be regarded as being subjective. Meat Tenderness. Tenderness of meat is probably the most important organoleptic characteristic of eating quality. (Steen et aL. 1997). The level of tenderness is.

  5. Evaluation of microbiology and nutritive quality of exotic meats

    Directory of Open Access Journals (Sweden)

    Ricardo Antonio Pilegi Sfaciotte

    2015-04-01

    Full Text Available Vacuum-packed and frozen of ostrich (Struthio camelus, alligator (Caiman latirostris and wild boar (Sus scrofa meat samples were obtained in an authorized commercial store in Maringá/Paraná. Of each kind meat were analyzed 6 samples, where were studied counts of mesophilic aerobic bacteria, aerobic bacteria psichrophilic, coliforms, Escherichia coli and Staphylococcus spp., and protein and fat analysis. The results of aerobic mesophilic bacteria ranged between <1.0 a 3.6 log CFU/g, being the biggest counting in ostrich meat. The meat that had the biggest counting of micro-organisms psychrotrophs was also the ostrich, but even so, it was not considered high, ranging between 2.3 and 2.7 log CFU/g. There were no counting for coliforms and E. coli on wild boar and alligator meats (except sample 4 of wild boar meat that had a count of 1.0 log CFU/g of coliforms but, all ostrich meat had count, ranged between 1.3 a 2.7 log CFU/g. In generally, the literature shows that wild animals meats have higher protein values (19.5 to 22.8% CP than domestic animals, this values agree with the values found in this work, 19.9 to 29.9% CP.

  6. Quality Attributes Of Two Species Of Indigenous Guinea Fowl Meat ...

    African Journals Online (AJOL)

    As the duration of storage of the guinea fowl meats increased percentage of weight loss, cooking loss, pH, and tenderness scores increased (P < 0.05). Prepackaging or salting of guinea fowl meats reduced (P< 0.05) percentages of weight loss, cooking loss and increased (P < 0.05) pH, water holding Capacity and sensory ...

  7. Improving meat quality through cattle feed enriched with mate extract

    DEFF Research Database (Denmark)

    de Zawadzki, Andressa

    The use of plant extracts in animal feeding trials has been considered as a potential alternative to improve the redox stability of meat. Bioactive compounds from plant extracts can provide the antioxidative mechanisms required to improve animal health and welfare and, to protect meat against...... oxidation. Pharmacological properties and antioxidant effects have been associated to the extract of hops and to the extracts of yerba mate. However, the effects of hops and yerba mate as dietary supplement for animal feeding on the metabolic profile and the redox stability of meat have not been reported...... yet. Addition of extract of mate to a standard maize/soy feed at a level of 0.5, 1.0 or 1.5% to the diet of feedlot for cattle resulted in an increased level of inosine monophosphate, creatine, carnosine and of conjugated linoleic acid in the fresh meat. The tendency to radical formation in meat...

  8. Growth rate, carcass characteristics and meat quality of growing lambs fed buckwheat or maize silage

    Directory of Open Access Journals (Sweden)

    Gurhan Keles

    2018-04-01

    Full Text Available Objective This study evaluated inclusion of buckwheat silage to the diet of growing lambs in terms of meat quality as compared to maize silage. Methods Buckwheat, rich in total phenols (TP, 33 g/kg dry matter [DM], was harvested at the end of the milk stage and ensiled in 40 kg plastic bags after wilting (294 g/kg silage DM. A total of 18 growing lambs (21.6±1.2 were individually fed isonitrogenous and isoenergetic total mixed rations (TMR for 75 d that either contained buckwheat or maize silage at DM proportions of 0.50. At the end of feeding trail all lambs were slaughtered to assess carcass characteristics and meat quality. Results Buckwheat silage increased (p0.05 on live weight gain and feed efficiency. Carcass weight, dressing percentage, meat pH, water holding capacity, cooking loss, shear force (kg/cm2, and total viable bacteria count of meat did not differ (p>0.05 between the treatments. However, TP content of meat increased (p<0.001 by feeding buckwheat TMR. Feeding buckwheat TMR also decreased (p<0.05 the b* values of meat. Conclusion The results provide that buckwheat silage is palatable and could successfully include TMR of growing lambs with no adverse effects on performance, carcass and meat quality. Additionally, feeding buckwheat silage to lambs offers increased TP in meat.

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

    Science.gov (United States)

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

    2015-04-01

    One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white striping and wooden breast abnormalities. In two replications, 192 fillets were divided into the following four classes: normal (n=48; absence of any visual defects), white striping (n=48, presence of white striations), wooden breast (n=48; diffusely presence of hardened areas) and white striping/wooden breast (n=48; fillets affected by both abnormalities). Morphology, raw meat texture and technological properties were assessed in both unprocessed (pH, colour, drip loss, cooking loss and cooked meat shear force) and marinated meat (marinade uptake, purge loss, cooking loss and cooked meat shear force). Fillets affected by white striping, wooden breast or both abnormalities exhibited higher breast weights compared with normal fillets (305.5, 298.7, 318.3 and 244.7 g, respectively; Pmeat hardness compared with both normal and the white striping abnormality, for which there was no difference. Overall, the occurrence of the individual and combined white striping and wooden breast abnormalities resulted in substantial reduction in the quality of breast meat, although these abnormalities are associated with distinct characteristics. Wooden breast fillets showed lower marinade uptake and higher cooking losses than white-striped fillets for both unprocessed and marinated meats. On the other hand, white-striped fillets showed a moderate decline in marinade and cooking yield. Fillets affected by both abnormalities had the highest (Pmeat, drip loss, purge loss and cooked meat shear force were negligible or relatively low and of little practical importance. Thus, the presence of white

  10. 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

  11. Hygienic and technological value of meat of turkey raw meat originating from flocks with green muscle disease.

    Science.gov (United States)

    Pastuszczak-Frak, M; Uradziński, J

    2009-01-01

    Breeding selection of slaughter poultry aimed at assuring fast body weight gains of birds has resulted in the occurrence of various forms of chronic diseases, including deep pectoral myopathy, also known as green muscle disease. The objective of the study was to determine the hygienic and technological value of meat of turkeys originating from flocks with diagnosed green muscle disease. The experimental material comprised 376 samples of the major and minor pectoral muscle from post-production turkey hens. The samples were subjected to microbiological analyses as well as determinations of pH, water binding capacity, color and chemical composition (fat, protein, water). The results obtained enabled concluding that, in terms of microbiological assessment, the meat originating from turkeys affected by the green muscle disease may be acknowledged as suitable for consumption. In turn, due to negligibly diminished technological value, resulting from deviations in pH value, water binding capacity, color and chemical composition, the authors postulate considering the advisability of stipulating separate qualitative standards for meat originating from post-production turkey hens.

  12. Nutritive value and meat quality of domestic cattle (Bos taurus, zubron (Bos taurus × Bison bonasus and European bison (Bison bonasus meat

    Directory of Open Access Journals (Sweden)

    Andrzej Łozicki

    2017-10-01

    Full Text Available The objective of the experiment was to study the nutritive value and meat quality aspects of domestic cattle (Bos taurus, zubron (Bos taurus × Bison bonasus and European bison (Bison bonasus meat. The bulls and zubrons were fattened to 600–650 kg of body weight using the same feeding regimen. The European bison meat was from selective shooting of males. The meat was analysed for chemical composition, fatty acid composition, meat quality characteristics and thiobarbituric acid reactive substance (TBARS value. Compared to beef, zubron and European bison meat had a lower content of crude fat, crude ash and a higher moisture content. The meat of the zubrons and European bison showed a lower content of saturated fatty acids and a higher content of polyunsaturated fatty acids compared to beef. The shear force of meat was highest for European bison meat and lowest for beef. Higher a* and b* colour parameters were established in European bison and zubron meat. The highest TBARS value was found in beef.

  13. Free systems of rearing of chickens and layer hens: Quality of meat and eggs

    OpenAIRE

    Pavlovski, Zlatica; Škrbić, Zdenka; Lukić, Miloš

    2011-01-01

    Conventional broiler and egg production are basis of modern production of poultry meat and table eggs in the World and in our country. Standing requirements and demands for more and better in poultry production have induced continuous work on improvement of technologies of broiler rearing and production of table eggs. Improvements in technologies of production of meat and eggs depend on country's natural resources, environment conditions and, certainly, on consumer opinion and demands. In add...

  14. The environmental influences on the bacteriological quality of red and chicken meat stored in fridges

    Directory of Open Access Journals (Sweden)

    Hossein Masoumbeigi

    2017-04-01

    Conclusions: The results implied that the bacteriological quality of red and chicken meat fluctuates with environmental status (especially temperature, sanitary status and personal hygiene. Regular control, improving of sanitary health, and staff training are necessary for elimination of bacterial contamination.

  15. Effect of RRR-α-tocopherol succinate on the meat quality and ...

    African Journals Online (AJOL)

    Lenovo User

    RRR-) α-TOS, on meat quality and antioxidative status in broiler chicks. Materials and Methods. All animals were treated humanely, as outlined in the Guide for the Care and Use of Experimental. Animals (Nanjing Agricultural University, Animal ...

  16. Evaluation of meat quality after application of different feed additives in diet of broiler chickens

    Directory of Open Access Journals (Sweden)

    Peter Haščík

    2015-05-01

    Full Text Available The present study was conducted to investigate the effect of natural feed additives, namely bee pollen extract, propolis extract and probiotic preparation, on technological properties of meat in order to evaluate the meat quality of Ross 308 broiler chickens.  The feeding of chickens (180 pcs lasted for a period of 42 days. The experiment was carried out without segregation between the genders. The chickens were randomly divided into 4 groups. The control group was fed a basal diet, whereas the other three groups were fed diets supplemented with natural additives, i.e. bee pollen extract at level of 400 mg.kg-1 of feed mixture, propolis extract at level of 400 mg.kg-1 of feed mixture, and probiotic preparation based on Lactobacillus fermentum (1.109 CFU per 1 g of bearing medium in an amount of 3.3 g added to water (for 30 pcs chickens until 21 days of age, for 20 pcs chickens from 22nd to 42nd day of age given to group E1, group E2 and group E3, respectively. The feed mixtures were produced without any antibiotic preparations and coccidiostatics. During the whole period of experiment, the broiler chickens had ad libitum access to feed and water. The following technological properties were examined: cooling loss (after 24 h of storage at 4 °C, freezing loss (after 3 months of storage at -18 °C, roasting loss (performed on roasted meat that was stored at -18 °C for 3 months before thawing, colour parameters based on CIELab system (the L*, a*, b* values of raw breast and thigh muscle, and tenderness (as shear force of roasted breast and thigh muscle. We have made a finding, that the examined additives had only little impact on meat quality in most of the investigated parameters, except the significant increase (p ≤0.05 in redness (a* values and the slight decrease in roasting loss and shear force determination after propolis extract supplementation. Therefore, it may be inferred that propolis extract has been shown as the most appropriate

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

    Directory of Open Access Journals (Sweden)

    DOMINIKA GUZEK

    2016-06-01

    Full Text Available 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.

  18. 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.

  19. Campylobacter jejuni prevalence and hygienic quality of retail bovine ground meat in Finland.

    Science.gov (United States)

    Llarena, A-K; Sivonen, K; Hänninen, M-L

    2014-05-01

    Detection of common genotypes of Campylobacter jejuni among Finnish human and bovine isolates, suggested that bovines may be a source for zoonotic Camp. jejuni infection. In addition, a Finnish epidemiological study implied the tasting and eating raw or undercooked beef as risk factors for acquiring campylobacteriosis. We therefore performed a study on the occurrence of Camp. jejuni in retail bovine ground meat in Helsinki by the use of both cultivation and PCR. During 2011 and 2012, 175 bovine ground meat samples were collected. None of the samples were Campylobacter positive by cultivation, and only one sample (0.6%) was Camp. jejuni positive by the use of PCR on template extracted directly from ground meat. According to our findings, Finnish bovine ground meat is an unlikely source for human campylobacteriosis. Additionally, the hygienic quality of bovine ground meat at retail level was screened and found to be good when monitored by aerobic micro-organisms, total thermotolerant coliforms and Eshericha coli. This study provides the first data on the occurrence of the zoonotic pathogen Campylobacter jejuni in Finnish bovine ground meat. This knowledge is important as part of future Campylobacter risk assessment, management and monitoring programs, particularly when assessing the relative attribution of poultry, pork and bovine meat to the burden of human campylobacteriosis. According to our results, Finnish bovine ground meat at retail level is of good hygienic quality. © 2013 The Society for Applied Microbiology.

  20. Broiler meat quality: effect of selection for increased carcass quality and estimates of genetic parameters.

    Science.gov (United States)

    Le Bihan-Duval, E; Millet, N; Remignon, H

    1999-06-01

    Ultimate pH (pHu), color measurements, and water holding capacity of the chicken Pectoralis major muscle were compared between birds of an experimental line selected for 13 generations for increased BW and breast meat yield and reduced abdominal fat percentage and its control line. Ultimate pH differed slightly between lines after selection, with values of 5.78 +/- 0.10 and 5.68 +/- 0.12 in the selected and control birds, respectively. Drip loss was significantly lower in the selected birds. Although selection did not modify lightness L*, it led to paler meat, as redness a* and yellowness b* were significantly lower in the selected line than in the control line. Ultimate pH of the meat was related to lightness and drip loss (with mean correlations over both lines of -0.59 and -0.40, respectively). Storage of the meat resulted in similar color variation in both lines, with a significant increase in a* and b* until 3 d postslaughter and in L* after 6 d postslaughter. Estimates of the genetic parameters of the criteria of meat quality were calculated in the selected line. The estimates suggested that there is a predominant role of genetics in the control of these traits, with heritability estimates of 0.49 +/- 0.11 for pHu, 0.75 +/- 0.08 for L*, 0.81 +/- 0.04 for a*, and 0.64 +/- 0.06 for b*. A significant negative genetic correlation (-0.65) was found between pHu and L*. The genetic correlation between a* and b* measurements was estimated at 0.72.

  1. Environmental effects on pig performance, meat quality, and muscle characteristics.

    Science.gov (United States)

    Gentry, J G; McGlone, J J; Miller, M F; Blanton, J R

    2004-01-01

    The objective of this experiment was to determine the effect of diverse production systems on pig performance, muscle characteristics, and their relation to pork quality measures. Birth and rearing conditions were evaluated using 48 barrows during the fall/winter months. Pigs were farrowed in either indoor crates or outdoor huts. At weaning, indoor- and outdoor-born pigs were allotted randomly to treatments arranged in a 2 x 2 factorial design with two birth (indoor vs. outdoor) and rearing (indoor vs. outdoor) environments. Pigs housed indoors were on concrete-slatted flooring (1.2 m2/pig), and pigs housed outdoors were on an alfalfa pasture (212 m2/pig). Body weight data were collected. Muscle samples were removed within 1 h postmortem from the longissimus (LM) and semimembranosus (SM) muscles. Muscle samples were stained histochemically to identify type I, IIA, and IIB/X muscle fibers. Boneless loins were collected from the left side of each carcass and aged for 14 d. Objective and subjective color measurements were taken on the longissimus muscle at the 10th rib on d 14 postmortem. Loin chops were evaluated for sensory attributes, shear force, and retail display features. Pigs born outdoors were heavier and had a greater ADG at most growth intervals postweaning (d 28, 56, and 112; P 0.10) for most measures. Carcass and meat quality measures did not differ (P > 0.05) among treatment groups, but loin chops from outdoor born or reared pigs had higher (P fibers than did pigs born indoors. Pigs reared outdoors had a higher (P fibers and a lower (P fibers than did pigs reared indoors for the LM and SM muscles. Outdoor production systems may influence growth, pork color, and muscle fiber types.

  2. A Comparison Between Ritual and Conventional Slaughter in Regard to Animal Welfare and Meat Hygienic Quality

    Directory of Open Access Journals (Sweden)

    Sorin Daniel Dan

    2016-11-01

    Full Text Available The slaughter process in its current form is responsible to numerous physiological impacts on the animal and as a consequence affects the quality of the meat which is produced. The kosher slaughter is performed by a Rabbi (a certified Jewish religious priest employed by the meat processing facility. The aim was to compare different types of slaughter methods and restraining techniques in order to determine the positive and negative sides of each method and to assess the hygienic quality of the meat produced from this method of slaughter. The information regarding kosher slaughter was gathered from one slaughterhouse located in Israel, Haifa city, and specific aspects related to the conventional slaughter technology, was acquired from a slaughterhouse located in Maramures County, where we critically observed the cattle slaughter technology, with focus on stunning and bleeding steps. In order to compare the hygienic quality of kosher beef with conventional beef the research material consisted by 40 samples of beef, half of the samples were represented by kosher beef and the other half (conventional beef were used as control. Total viable and Enterobacteriaceae count were performed from the collected samples according with standards methods. In case of conventional slaughter, with respecting of good hygienic practices (GHP, bleeding will not open the esophagus and trachea, preventing thus the possibility of contamination. Stunning performed in conventional slaughter could increase the risk of contamination of carcasses with prions in case of penetration of the skull. In case of kosher meat, the results regarding total plate count revealed values between 2.78±0.6 log cfu/cm2 and 3.40±0.2 log cfu/cm2. In case of  Enterobacteriaceae germs, we noticed that 3 samples shown a negative results. For the rest of the samples, the microbial load ranged between 2.54±0.62 log fcu/cm2 and 3.1±0.32 log fcu/cm2. In comparison, the conventional meat (control

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

    Science.gov (United States)

    Chen, Guoshun; Sui, Yanan

    2018-02-01

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

  4. Genetic variances, heritabilities and maternal effects on body weight, breast meat yield, meat quality traits and the shape of the growth curve in turkey birds

    Directory of Open Access Journals (Sweden)

    Ducro Bart J

    2011-01-01

    Full Text Available Abstract Background Turkey is an important agricultural species and is largely used as a meat bird. In 2004, turkey represented 6.5% of the world poultry meat production. The world-wide turkey population has rapidly grown due to increased commercial farming. Due to the high demand for turkey meat from both consumers and industry global turkey stocks increased from 100 million in 1970 to over 276 million in 2004. This rapidly increasing importance of turkeys was a reason to design this study for the estimation of genetic parameters that control body weight, body composition, meat quality traits and parameters that shape the growth curve in turkey birds. Results The average heritability estimate for body weight traits was 0.38, except for early weights that were strongly affected by maternal effects. This study showed that body weight traits, upper asymptote (a growth curve trait, percent breast meat and redness of meat had high heritability whereas heritabilities of breast length, breast width, percent drip loss, ultimate pH, lightness and yellowness of meat were medium to low. We found high positive genetic and phenotypic correlations between body weight, upper asymptote, most breast meat yield traits and percent drip loss but percent drip loss was found strongly negatively correlated with ultimate pH. Percent breast meat, however, showed genetic correlations close to zero with body weight traits and upper asymptote. Conclusion The results of this analysis and the growth curve from the studied population of turkey birds suggest that the turkey birds could be selected for breeding between 60 and 80 days of age in order to improve overall production and the production of desirable cuts of meat. The continuous selection of birds within this age range could promote high growth rates but specific attention to meat quality would be needed to avoid a negative impact on the quality of meat.

  5. Genetic variances, heritabilities and maternal effects on body weight, breast meat yield, meat quality traits and the shape of the growth curve in turkey birds.

    Science.gov (United States)

    Aslam, Muhammad L; Bastiaansen, John Wm; Crooijmans, Richard Pma; Ducro, Bart J; Vereijken, Addie; Groenen, Martien Am

    2011-01-25

    Turkey is an important agricultural species and is largely used as a meat bird. In 2004, turkey represented 6.5% of the world poultry meat production. The world-wide turkey population has rapidly grown due to increased commercial farming. Due to the high demand for turkey meat from both consumers and industry global turkey stocks increased from 100 million in 1970 to over 276 million in 2004. This rapidly increasing importance of turkeys was a reason to design this study for the estimation of genetic parameters that control body weight, body composition, meat quality traits and parameters that shape the growth curve in turkey birds. The average heritability estimate for body weight traits was 0.38, except for early weights that were strongly affected by maternal effects. This study showed that body weight traits, upper asymptote (a growth curve trait), percent breast meat and redness of meat had high heritability whereas heritabilities of breast length, breast width, percent drip loss, ultimate pH, lightness and yellowness of meat were medium to low. We found high positive genetic and phenotypic correlations between body weight, upper asymptote, most breast meat yield traits and percent drip loss but percent drip loss was found strongly negatively correlated with ultimate pH. Percent breast meat, however, showed genetic correlations close to zero with body weight traits and upper asymptote. The results of this analysis and the growth curve from the studied population of turkey birds suggest that the turkey birds could be selected for breeding between 60 and 80 days of age in order to improve overall production and the production of desirable cuts of meat. The continuous selection of birds within this age range could promote high growth rates but specific attention to meat quality would be needed to avoid a negative impact on the quality of meat.

  6. Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

    Directory of Open Access Journals (Sweden)

    Julián Andrés Gómez-Salazar

    2018-01-01

    Full Text Available The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat into new markets and add value to this food. The use of ultrasound has been reported as an accelerator in the impregnation process and improving the product quality. The objective of this study was to evaluate the effect of acid marination assisted by power ultrasound on quality of rabbit meat. Marinating solutions were prepared with 70, 140, or 200 g NaCl/L, 3 g NaNO2, and 1.5% citric acid. Rabbit meat slices were immersed in every solution in static and ultrasonic bath at 40 kHz and 110 W of output power. Marinating time, NaCl concentration in the marinating solution, and US application increased weight losses and meat hardness but reduced water content, WHC, and pH. The color parameters L⁎ and a⁎ increased with the NaCl concentration in marinating solution and with the ultrasound application. NaCl content increased in meat with increased marinating time, NaCl concentration in marinating solutions, and higher rate in ultrasonic treatment. Application of ultrasound has high potential to be employed in the marinating of rabbit meat samples, diminishing the immersion time, and maintaining the quality.

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

    Science.gov (United States)

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

    2012-02-01

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

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

    DEFF Research Database (Denmark)

    Berhe, Daniel Tsegay

    The objective of this thesis was to test the potential application of Raman spectroscopy for quality monitoring in the meat processing industry. Raman spectroscopy is a spectroscopic technique, which can provide rapid chemical information at the molecular level. It can, therefore, be used for non......-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...... in water bath then stored under vacuum packaging for day- 0, -4 and -8 (paper-II). Secondly, the thesis work examined the use of Raman spectroscopy in combination with chemometrics to determine the gross FA parameters and individual FAs in pork backfat. Non-targeted predictions of highly collinear...

  9. 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.

  10. 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. Copyright © 2012 Elsevier Ltd. All rights reserved.

  11. Carcass and meat quality of light lambs using principal component analysis.

    Science.gov (United States)

    Cañeque, V; Pérez, C; Velasco, S; Dı X0301 Az, M T; Lauzurica, S; Alvarez, I; Ruiz de Huidobro, F; Onega, E; De la Fuente, J

    2004-08-01

    Eighty-six male light lambs of Manchego breed were used in this study. Principal component (PC) analysis was performed to study the relationship between carcass quality variables (n=22) and between meat quality measures (n=21). The carcass quality was assessed using objective and subjective measurements of conformation and fatness besides the joints proportion and tissues proportion of the leg. The measurements used to evaluate meat quality were pH in longissimus dorsi and semitendinosus muscles, the colour, moisture, water holding capacity, cooking losses, texture and sensorial analysis on longissimus dorsi. The five first PCs explained about 77% of the total variability for carcass measures whereas for meat quality the 74% of the total variability was explained for the eight first PCs. All the carcass measurements showed similar weight to define the first PC, whereas the muscle and bone proportion as well as muscle:bone ratio of the leg were useful to define the second PC. The meat quality measures that were more effective to define the first PC were the meat colour measurements, whereas the sensorial variables defined the second PC. The projection of the carcass quality data in the first two PCs allowed to distinguish clearly between heavier carcasses (higher than 6.5 kg) and lighter carcasses (lower than 5.5 kg). The carcasses with a weight higher than 6.5 kg were on the left side of the figure, where the variables of conformation and fatness lie. The group of medium carcass weight were placed between the two previous groups. The projection of the meat quality data in the first two PCs did not differ between hot carcass weights, although there was a trend, the lighter carcasses lay on the left side of the graph, which implies small differences between meat quality in this range of carcass weight.

  12. Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system.

    Science.gov (United States)

    Franco, Daniel; Rodríguez, Eva; Purriños, Laura; Crecente, Santiago; Bermúdez, Roberto; Lorenzo, José M

    2011-06-01

    The effects of sex, slaughter age (9 vs. 12 months) and livestock production system (freedom extensive system (FES) vs. semi extensive system (SES)) of "Galician Mountain" foals breed on meat quality from the Longissimus dorsi (LD) muscle were investigated. Forty-two foals had been used for this study, 19 (11 females and 8 males) were reared in a semi extensive system and weaned three months prior to slaughtering (8 and 11 were slaughtered at 9 and 12 months, respectively) while the other 23 (11 females and 12 males) were reared together with its mothers in a system in freedom and were slaughtered at the age of 9 months. The obtained results showed that there were no significant differences between the sexes and the slaughter age whereas the livestock production system was a significant variation source on intramuscular fat content and meat tenderness because SES foals showed 51.6% more of IMF and the improved meat tenderness achieved a shear force of lean meat (20.5%) and heme-iron (1.62 mg/100g meat) comparable to veal meat. Furthermore, the meat samples showed a higher luminosity (L*>40), a very good water holding capacity, measured by cooking losses (<18.3%), and a tenderness less than 4 kg. Thus, it can be classified as "very tender" meat. Copyright © 2011 Elsevier Ltd. All rights reserved.

  13. The effect of dietary selenium supplementation on meat quality of broiler chickens

    Directory of Open Access Journals (Sweden)

    Miezeliene, A.

    2011-01-01

    Full Text Available Currently there is a focus on the development of functional poultry products capable of enrichment by selenium, vitamin E, iodine and fatty acids of the third order. Since there is a lack of data about various selenium sources and its synergistic effect on sensory and other properties of vitamin E enriched poultry, the objective of this research was to examine the effect of addition of selenium in broilers diet on meat quality. The amount of Se in the diet was increased from 0.15 mg.kg-1 feed (control group to 0.5 mg.kg-1 feed. Addition of Se had no significant effect (p > 0.05 on cooking and thawing losses, as well as on the majority of sensory attributes, adhesiveness, cohesiveness of chicken breast samples. Aftertaste (p < 0.05, hardness (p < 0.001 and resilience (p < 0.001 of the texture of the samples increased along with the increased amount of Se in bird diet. Mean values of the sensory attributes of thigh muscles showed no significant differences among the samples in case of intensities of odor and taste attributes; however, firmness and chewiness of the tested samples increased by increasing the amount of Se in the feed (p > 0.05. In addition, Se did not have significant influence on meat cooking or thawing losses. The results of this study showed that 0.15 mg and 0.5 mg of selenium in complex with 40 mg of vitamin E could be added to broiler diet without having negative effect on technological or sensory properties of the broiler meat and acceptability.

  14. 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.

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

    Directory of Open Access Journals (Sweden)

    Raluca G. Mateescu

    2017-11-01

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

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

    Directory of Open Access Journals (Sweden)

    Kazeem Dauda Adeyemi

    2014-03-01

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

  17. Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed.

    Science.gov (United States)

    Linares, M B; Cózar, A; Garrido, M D; Vergara, H

    2012-11-01

    This study examines the nutritional composition, fatty acid profile and sensory properties of two types of lamb burgers from the Spanish Manchego breed (formula 1 = L: completely from leg lamb meat; formula 2 = LNB with 2/3 leg and 1/3 neck and breast meat). A significant effect of the formulation type was found since Formula 1 had a lower fat percentage (p sensorial analysis, non-significant differences were described among both formulas. In conclusion, meat quality characteristics were similar for both formulation types being the storage time, the only factor affecting lamb burger stability.

  18. 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.

  19. Meat quality and health implications of organic and conventional beef production.

    Science.gov (United States)

    Kamihiro, S; Stergiadis, S; Leifert, C; Eyre, M D; Butler, G

    2015-02-01

    Recommendation to reduce fat consumption from ruminant meat does not consider the contribution of nutritionally beneficial fatty acids in lean beef. Here we report effects of production system (organic vs conventional) and finishing season on meat and fat quality of sirloin steaks from retail outlets and simulated fatty acid intakes by consumers. There was little difference in meat quality (pH, shear force and colour), but the fat profiles varied considerably between production systems and season. Meat fat from organic and summer finished cattle contained higher concentrations of conjugated linoleic acid, its precursor vaccenic acid and individual omega-3 fatty acids and had a lower ratio of omega-6 to omega-3 fatty acids compared with non-organic and winter finished cattle respectively. The fat profile from summer finished organic beef aligns better to recommended dietary guideline including those for long chain omega-3 fatty acids compared with that from winter finished, non-organic steak.

  20. Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs.

    Science.gov (United States)

    Dokmanovic, Marija; Ivanovic, Jelena; Janjic, Jelena; Boskovic, Marija; Laudanovic, Milica; Pantic, Srdjan; Baltic, Milan Z

    2017-03-01

    The objective of this study was to determine the effects of lairage time (short vs. long), behavior (aggressive vs. non-aggressive) and gender (gilts, barrows and boars) on stress and meat quality parameters in pigs (n = 100). In the group with short lairage, aggressive behavior of gilts and boars was observed. At exsanguination, blood samples were collected and levels of blood lactate and plasma cortisol were determined. Post mortem pH value, temperature, drip loss, sensory and instrumental color and meat quality class were determined on the muscle Longissimus dorsi. Higher blood lactate concentration (P color (P Aggressiveness affected meat temperature, as aggressive pigs had higher meat temperature (P aggressive pigs. © 2016 Japanese Society of Animal Science.

  1. Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

    DEFF Research Database (Denmark)

    Meinert, Lene; Tikk, Kaja; Tikk, Meelis

    2008-01-01

    temperature of 70 degrees C. Frying temperature was the one factor with greatest influence on the sensory attributes, and pan-grilled schnitzels had significantly higher scores in fried/grilled attributes regardless of meat quality compared to pan-fried schnitzels. Texture was not appreciably influenced...... by any treatment. There was no correlation between precursor levels and raw meat qualities or fried sensory attributes. Gender and slaughter live-weight had no pronounced influence on flavour and overall eating quality.......Flavour development and overall eating quality of pork semimembranosus were investigated with regard to different raw meat qualities (feeding/fasting strategy; control/low glycogen level, gender; castrate/female, slaughter live-weight; 84 kg/110 kg) combined with frying temperature (150 degrees C...

  2. Dietary energy source affecting fat deposition mechanism, muscle fiber metabolic and overall meat quality

    Directory of Open Access Journals (Sweden)

    M. Al-Hijazeen

    2017-03-01

    Full Text Available A study was conducted to investigate the effect of two dietary energy sources, soy bean oil, and sucrose on regulatory mechanisms of meat preservation. Twenty one day-old Hubbard commercial broilers were randomly allocated into two dietary treatment groups with six replicates per treatment, and four broilers per replicate. All birds were coded for the influence of energy source: fat based diet (FD, and sugar based diet (SD. Formulated grower diets were isonitrogenous and isocaloric. The chickens were slaughtered and then boneless, skinless ground chicken tight meat was prepared. Both raw and cooked meats were analyzed for lipid and protein oxidation, and sensory panel evaluation. In addition, meat from the small muscles of the raw thigh was used to evaluate other meat quality characteristics. Proximate analyses showed no significant differences between both dietary treatments on protein, ash and moisture percentage values. Meat samples of the group that was fed FD showed higher significant values of both TBARS and total carbonyl at day 7 of storage time. However, samples of the second group (Fed SD showed lower values of both ultimate pH and water separation % using raw thigh meat. The effect of FD treatment on the meat composition appeared clearly especially on fat percentage content. In addition, meat samples obtained from chickens fed SD showed better significant values of the overall acceptability attribute. According to the current findings, sucrose could be an excellent alternative to oil in dietary broilers which improved the meat preservation bio-system, and post-mortem storage stability.

  3. Effect of RRR-α-tocopherol succinate on the meat quality and ...

    African Journals Online (AJOL)

    As for meat quality, 48 h drip loss and shear force of breast and leg muscle were lower in broilers in the TOS1, TOS2 treatments and also the cooking loss in leg muscle. The study suggests that 30 mg/kg to 60 mg D-α-TOS/kg of the diet could enhance the antioxidant capacity of broiler meat, and its water-holding capacity ...

  4. Evaluation of meat quality from 3 turkey genotypes reared with or without outdoor access.

    Science.gov (United States)

    Sarica, M; Ocak, N; Turhan, S; Kop, C; Yamak, U S

    2011-06-01

    To evaluate color [lightness (L*), redness (a*), and yellowness (b*)], water-holding capacity (WHC), and pH values, and for proximate analysis of breast and thigh meats from slow-growing (Bronze; B), fast-growing (Hybrid; H), and medium-growing (crosses; H × B) turkey genotypes raised with or without outdoor access, 36 turkeys (2 females and 2 males from each replicate) per housing system or 12, 16, and 8 turkeys per B, H, and H × B genotype, slaughtered at 17 and 21 wk of age, respectively, were used. Therefore, data were analyzed as a factorial arrangement (2 × 3 × 2 × 2) of treatments. All birds were provided with the same starter, grower, and finisher feeds. Muscle samples were collected at 12 h postmortem for evaluation of meat quality and proximate analysis. Outdoor access increased the a* value and protein content of the breast muscle (P meat than did the H × B genotype, whereas the B genotype had lower a* (P meat or a higher (P meat of the B genotype was more yellow (P meat from the H genotype had a higher L* value and a lower a* value than did thigh meat from the other genotypes (P meat from the H × B genotype was higher in protein and lower in fat than was thigh meat from the B and H genotypes, respectively (P 0.05). These results show that housing system did not affect the main quality parameters (pH, water-holding capacity, and L* values) of either muscle, and that genotype created more differences in terms of these parameters.

  5. 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

  6. Characteristic of slaughter value and meat quality of three synthetic ...

    African Journals Online (AJOL)

    The pH value after 1, 3 and 24 h post mortem, natural drip loss, cooking yield and parameters of meat colour were measured. Furthermore, fat level and glycolytic potential (GP) of the muscle were determined. Intramuscular fat level was determined chemically, and marbling on the basis of sensory evaluation according to a ...

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

    Directory of Open Access Journals (Sweden)

    H. J. Kwon

    2014-11-01

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

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Science.gov (United States)

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

    2018-03-01

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

  10. Growth Performance, Meat Quality and Fatty Acid Metabolism Response of Growing Meat Rabbits to Dietary Linoleic Acid

    Directory of Open Access Journals (Sweden)

    R. G. Li

    2012-08-01

    Full Text Available An experiment was conducted to determine the effects of different amounts of dietary linoleic acid (LA on growth performance, serum biochemical traits, meat quality, fatty acids composition of muscle and liver, acetyl-CoA carboxylase (ACC and carnitine palmitoyl transferase 1 (CPT 1 mRNA expression in the liver of 9 wks old to 13 wks old growing meat rabbits. One hundred and fifty 9 wks old meat rabbits were allocated to individual cages and randomly divided into five groups. Animals in each group were fed with a diet with the following LA addition concentrations: 0, 3, 6, 9 and 12 g/kg diet (as-fed basis and LA concentrations were 0.84, 1.21, 1.34, 1.61 and 1.80% in the diet, respectively. The results showed as follows: the dietary LA levels significantly affected muscle color of LL included a* and b* of experimental rabbits (p<0.05. The linear effect of LA on serum high density lipoprotein cholesterol was obtained (p = 0.0119. The saturated fatty acids (SFAs and monounsaturated fatty acids (MUFAs contents of LL decreased and the polyunsaturated fatty acids (PUFAs content of LL increased with dietary LA increase (p<0.0001. The PUFA n-6 content and PUFA n-3 content in the LL was significantly affected by the dietary LA levels (p<0.01, p<0.05. The MUFAs content in the liver decreased and the PUFAs contents in the liver increased with dietary LA increase (p<0.0001. The PUFA n-6 content and the PUFA n-6/n-3 ratio in the liver increased and PUFA n-3 content in the liver decreased with dietary LA increase (p<0.01. The linear effect of LA on CPT 1 mRNA expression in the liver was obtained (p = 0.0081. In summary, dietary LA addition had significant effects on liver and muscle fatty acid composition (increased PUFAs of 9 wks old to 13 wks old growing meat rabbits, but had little effects on growth performance, meat physical traits and mRNA expression of liver relative enzyme of experimental rabbits.

  11. Genetic Parameters of Reproductive and Meat Quality Traits in Korean Berkshire Pigs

    Directory of Open Access Journals (Sweden)

    Joon-Ho Lee

    2015-10-01

    Full Text Available Genetic parameters of Berkshire pigs for reproduction, carcass and meat quality traits were estimated using the records from a breeding farm in Korea. For reproduction traits, 2,457 records of the total number of piglets born (TNB and the number of piglets born alive (NBA from 781 sows and 53 sires were used. For two carcass traits which are carcass weight (CW and backfat thickness (BF and for 10 meat quality traits which are pH value after 45 minutes (pH45m, pH value after 24 hours (pH24h, lightness in meat color (LMC, redness in meat color (RMC, yellowness in meat color (YMC, moisture holding capacity (MHC, drip loss (DL, cooking loss (CL, fat content (FC, and shear force value (SH, 1,942 pig records were used to estimate genetic parameters. The genetic parameters for each trait were estimated using VCE program with animal model. Heritability estimates for reproduction traits TNB and NBA were 0.07 and 0.06, respectively, for carcass traits CW and BF were 0.37 and 0.57, respectively and for meat traits pH45m, pH24h, LMC, RMC, YMC, MHC, DL, CL, FC, and SH were 0.48, 0.15, 0.19, 0.36, 0.28, 0.21, 0.33, 0.45, 0.43, and 0.39, respectively. The estimate for genetic correlation coefficient between CW and BF was 0.27. The Genetic correlation between pH24h and meat color traits were in the range of −0.51 to −0.33 and between pH24h and DL and SH were −0.41 and −0.32, respectively. The estimates for genetic correlation coefficients between reproductive and meat quality traits were very low or zero. However, the estimates for genetic correlation coefficients between reproductive traits and drip and cooking loss were in the range of 0.12 to 0.17 and −0.14 to −0.12, respectively. As the estimated heritability of meat quality traits showed medium to high heritability, these traits may be applicable for the genetic improvement by continuous measurement. However, since some of the meat quality traits showed negative genetic correlations with

  12. Studies on the quality of traditionally-smoked dry snail meat ...

    African Journals Online (AJOL)

    The quality of traditionally smoked-dry snail meat as it occurred on the open market in Ghana was investigated. Quality evaluation on representative samples of the product collected involved proximate composition, water rehydration capacity, microbiological and sensory analyses. A preliminary survey was also carried out ...

  13. 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. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. 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.

  15. 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.

  16. Quality Traits of Meat from Young Limousin, Charolais and Hereford Bulls

    Directory of Open Access Journals (Sweden)

    Janina Pogorzelska*, Jan Miciński, Halina Ostoja1, Ireneusz M. Kowalski2, Józef Szarek3 and Emilia Strzyżewska3

    2013-01-01

    Full Text Available The objective of this study was to determine the effects of beef cattle breed and muscle type on the proximate chemical composition and quality traits of meat, including processing suitability. The experimental materials comprised samples of musculus longissimus dorsi (LD muscle and musculus semitendinosus (ST muscle collected from the carcasses of young Limousin, Charolais and Hereford bulls. The chemical composition, texture, hydration and color parameters of LD and ST muscles were determined. Meat from Limousin and Charolais bulls, characterized by higher body mass at slaughter contained more protein than meat from Hereford bulls. Meat from Hereford bulls had a higher fat content, compared with the other two breeds. Texture parameters, including hardness, gumminess and chewiness, varied depending on muscle type and cattle breed. An analysis of the maximum shear force values showed that the mechanical properties of beef also varied depending on cattle breed and muscle type.

  17. Effect of selected method of meat technological treatment on selenium content in mutton

    International Nuclear Information System (INIS)

    Nowosad, R.; Simoni, J.; Tyszkiewicz, B.

    1977-01-01

    Measurements were carried out of a radioisotope 75 Se content in mutton meat exposed to some technological treatments (soaking in tap water for 24 hours, pickling for 14 days, boiling for 1 hour) and to 24-hour soaking in 1% solutions of some organic acids used for alimentary purposes (lactic acid, citric acid, and acetic acid). The lowest decrease of radioactivity (11,69%) was noted following 24-hour soaking in tap water while the highest loss of selenium (41,69%) was measured after 24-hour soaking of granulated meat in 1% solution of lactic acid. The application of the same technological measures to the homogeneous force-meat resulted in higher loss of radioselenium in samples under test. The lowest decrease of radioactivity (19.19%) was observed following 1-hour boiling while the highest loss of selenium (60.81%) was measured after 24-hour soaking in 1% soaking in 1% solution of lactic acid. (author)

  18. The meat product quality control by a polarimetric method

    Science.gov (United States)

    Blokhina, Anastasia A.; Ryzhova, Victoria A.; Korotaev, Valery V.; Kleshchenok, Maksim A.

    2017-05-01

    Analysis of the polarization characteristics of the scattered radiation of biological tissues in some cases provides a qualitatively new results in the study of biological samples. These results can be used in medicine and food industry. As a result of the work, it was determined that the high concentration of scattering particles, the nonuniformity of their dimensions, forms make the task of creating an adequate optical model of a biotissue quite difficult, though many interesting tissue properties can be potentially studied by means of polarized light. In this case, the method for control the freshness of meat samples is considered for by obtaining the Stokes parameters of the polarized radiation scattered forward by the meat product.

  19. Meat quality attributes of night-cropped Impala (Aepyceros melampus)

    African Journals Online (AJOL)

    The darker colour of venison was reflected in the CIELAB values of the M. longissimus thoracis (L* = 29.22 ± 0.590, a* = 11.26 ± 0.319, b* = 7.36 ± 0.266). One of the animals was stressed prior to and during killing, and showed attributes associated with ante-mortem stress: higher pHf, lower drip loss and darker meat.

  20. CARCASS AND MEAT QUALITY OF AFRICANDER Ar{D TERSEY ...

    African Journals Online (AJOL)

    rib cut (8th to l0th rib) was taken from the right fore quar- ter for deboning and proximete analysis (Naudd, l97l) in order to determine the muscle : fat : bone ratio in the g0rcast. Meat. Thc left prime rib cut was taken for qtulity testing on the M. longirs;inala thqscis A portion of the M. pertorulis prudnradtts was also disected from ...

  1. Phosphate Reduction in Emulsifi ed Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics

    Directory of Open Access Journals (Sweden)

    Seline Glorieux

    2017-01-01

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

  2. Effect of Natto on Meat Quality and Skatole Content in TOPIGS Pigs

    Directory of Open Access Journals (Sweden)

    Q. K. Sheng

    2016-05-01

    Full Text Available This study investigated the effect of Bacillus subtilis (B. subtilis natto on meat quality and skatole in TOPIGS pigs. Sixty TOPIGS pigs were randomly assigned to 3 groups (including 5 pens per group, with 4 pigs in each pen and fed with basic diet (control group, basic diet plus 0.1% B. subtilis natto (B group, and basic diet plus 0.1% B. subtilis natto plus 0.1% B. coagulans (BB group, respectively. All pigs were sacrificed at 100 kg. Growth performance, meat quality, serum parameters and oxidation status in the three groups were assessed and compared. Most parameters regarding growth performance and meat quality were not significantly different among the three groups. However, compared with the control group, meat pH24, fat and feces skatole and the content of Escherichia coli (E. Coli, Clostridium, NH3-N were significantly reduced in the B and BB groups, while serum total cholesterol, high density lipoprotein, the levels of liver P450, CYP2A6, and CYP2E1, total antioxidant capability (T-AOC and glutathione peroxidase and Lactobacilli in feces were significantly increased in the B and BB groups. Further, the combined supplementation of B. subtilis natto and B. coagulans showed more significant effects on the parameters above compared with B. subtilis, and Clostridium, and NH3-N. Our results indicate that the supplementation of pig feed with B. subtilis natto significantly improves meat quality and flavor, while its combination with B. coagulans enhanced these effects.

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

    Science.gov (United States)

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

    2017-09-01

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

  4. Gas composition in controlled atmosphere stunning affects turkey meat quality traits.

    Science.gov (United States)

    Ylä-Ajos, M; Tuominen, S; Hänninen, L; Ruusunen, M; Puolanne, E; Valros, A

    2012-01-01

    1. Investigations were made into the breast and leg muscle energy metabolism, and the quality of breast meat of turkeys after controlled atmosphere stunning or stun-killing (CAS) with various gas mixtures. In addition, the effect on meat quality of an increase in the chilling rate of turkey breast meat after hypercapnic or anoxic stun-killing was studied. 2. A total of 35 turkey toms within two replicate pens were individually stunned during consecutive weeks using one of 4 CAS methods. The stunning gases tested were high CO(2) concentration (60% CO(2) in air), high N(2) concentration (98% N(2), turkey breast muscle when the chilling speed was rapid (0°C for 4 h, followed by storage at 4°C). When the chilling rate was slowed (20°C for 4 h followed by storage at 4°C), a significant decrease in cooking loss and in Warner-Bratzler shear force was recorded for birds stun-killed with CO(2). 5. This study shows that anoxic stun-killing with N(2) had no adverse effects on meat quality despite the rapid post mortem pH decrease. The CAS with N(2) allows rapid cooling of carcases without the risk of cold shortening, whereas with CO(2)-stun-killing of turkeys, the rate of chilling should be slower. Concerning meat quality, all the CAS methods tested were suitable for stunning turkeys.

  5. 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.

  6. Meat and ham quality of Italian heavy pigs subjected to different illumination regimes.

    Science.gov (United States)

    Sardi, Luca; Nannoni, Eleonora; Grandi, Monica; Vignola, Giorgio; Zaghini, Giuliano; Martelli, Giovanna

    2012-01-01

    In order to attain a good level of welfare pigs require a sufficient environmental illumination.Therefore minimum levels for light duration and light intensity are set up by the European legislation.Two independent and separate trials were aimed to determine whether an increase above the minimum mandatory levels of lighting duration (14 vs. 8 hours/day at 70 lux: trial A) or of light intensity (80 vs. 40 lux over a 12-hour lighting period: trial B) could modify the carcass traits and meat and cured hams quality of Italian heavy pigs (body weight at slaughtering of about 160 kg). Slaughtering parameters, fresh meat quality and fatty acid composition of raw thighs and cured hams were assessed. Pigs receiving the longer photoperiod showed a tendency (P raw thighs, while cured hams deriving from pigs subjected to the higher illumination intensity showed a higher (P meat or quality of long-cured hams.

  7. Fatty acid and transcriptome profiling of longissimus dorsi muscles between pig breeds differing in meat quality.

    Science.gov (United States)

    Yu, Kaifan; Shu, Gang; Yuan, Fangfang; Zhu, Xiaotong; Gao, Ping; Wang, Songbo; Wang, Lina; Xi, Qianyun; Zhang, Shouquan; Zhang, Yongliang; Li, Yan; Wu, Tongshan; Yuan, Li; Jiang, Qingyan

    2013-01-01

    Fat and lean pig breeds show obvious differences in meat quality characteristics including the fatty acid composition of muscle. However, the molecular mechanism underlying these phenotypes differences remains unknown. This study compared meat quality traits between Lantang (a Chinese indigenous breed) and Landrace (a typical lean breed). The Lantang pigs showed higher L* values and intramuscular fat content, lower pH(45min), pH(24h) and shear force in longissimus dorsi (LD) muscle than Landrace (P vitro. The results showed that SCD over-expression significantly increased PUFA proportion, while reduced that of saturated fatty acids (SFA) in C2C12 cells (P meat quality, and further identified the novel role of SCD in the regulation of PUFA deposition.

  8. Association between ADSL, GARS-AIRS-GART, DGAT1, and DECR1 expression levels and pork meat quality traits.

    Science.gov (United States)

    Zhang, X D; Zhang, S J; Ding, Y Y; Feng, Y F; Zhu, H Y; Huang, L; Wu, T; Zhou, J; Yin, Z J

    2015-11-23

    In this study, meat quality traits were compared between Chinese lard- and European lean-type pigs. The association between expression of four genes (ADSL, GARS-AIRS-GART, DGAT1, and DECR1) and meat quality traits was also investigated. Meat quality traits were found to differ significantly between pig breeds. Meat color parameter values (a* and b*) and intramuscular fat content in Anqingliubai were significantly higher than those in Landrace (P ADSL, GARS-AIRS-GART, and DGAT1 were higher in longissimus lumborum muscle than in heart or liver tissues. ADSL and GARS-AIRS-GART expression levels were correlated with meat IMP content and pH levels. The results of this study will contribute to the understanding of meat quality traits in Chinese lard- and European lean-type pigs.

  9. Chinese ethnic meat products: Continuity and development.

    Science.gov (United States)

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

    2016-10-01

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

  10. Scope for biological sensing technologies in meat production and export in northern Pakistan

    Science.gov (United States)

    Qureshi, M. S.; Qureshi, I. H.

    2013-12-01

    The Khyber Pakhtunkhwa province of Pakistan is rich in livestock resources, including 14.84 million sheep and goats (valued at US1.60 billion) and a 27% share of the national poultry sector (having an investment of US2.00 billion), and produces 834 billion kg meat. These huge assets have the potential to support the provincial economy through income generation, self employment and production of certified high-quality food items for the domestic and international Halal Food Market. A model has been developed for analyzing the gaps in the status of health, productivity, nutrition, fertility and management aspects of local farming. Improved practices would be introduced to combat the losses. The model will comprise a farming network linked to farmers' welfare centre, a central lab and an expert group. A strong sensing technology network would be introduced for data transfer and quality control of the inputs and products. The farmers will e-tag their animals for the purpose of traceability, online history and biodata. The data will be maintained in remote and central servers. A communication system would be developed utilizing mobile phones for the prices, demands and availability status of inputs and produce at local and international markets. A mobile money transfer system will be introduced to exchange, save and borrow small amounts of capital as well as take out short-term insurance policies.

  11. Quality function deployment in the organic animal food sector: application to poultry meat

    Directory of Open Access Journals (Sweden)

    Simona Naspetti

    2015-09-01

    Full Text Available This study presents the results of an Italian investigation into the development of food quality for poultry meat in the organic sector, using the quality function deployment technique. The results show that among the characteristics of poultry, meat consumers assign greater importance to those that are strictly related to animal welfare issues. Price and product appearance (i.e., colour, presence of fat come in second. To meet these needs, producers can effectively operate along the supply chain by acting on poultry housing type, genotype lines, and stocking density. Information about these issues should then be shared with the consumers (i.e., clear product labelling.

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

    DEFF Research Database (Denmark)

    Berhe, Daniel Tsegay

    for authentication of the cooked then chill stored samples to determine if the EPT of the cooked meat reached to the intended EPT or not. For this purpose, pork longissimus dorsi was heat treated at 50 oC to 70 oC (2 oC interval) for 2 to 10 h (2 h interval) (paper-I) and at 50 oC to 80 oC (2 oC interval) for 2 h......The objective of this thesis was to test the potential application of Raman spectroscopy for quality monitoring in the meat processing industry. Raman spectroscopy is a spectroscopic technique, which can provide rapid chemical information at the molecular level. It can, therefore, be used for non......-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...

  13. 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.

  14. The Effect of Biduri (Calotropis gigantean) Latex on Meat Quality of Post Laying Hen

    Science.gov (United States)

    Nuhriawangsa, A. M. P.; Swastike, W.; Hertanto, B. S.; W, A.; Pradisha, E. D.

    2017-04-01

    The aim of this research was to investigate the effect of biduri (Calotropis gigantean) latex treatment on physical quality and hedonic test of meat of post laying hen. Samples of this research used meat of post laying hen strain Lohman aged 90 weeks. Thigh muscle was used for physical quality and breast muscle for hedonic test. Extract of biduri latex were obtained by cutting and tapping of young stem tissue, and it was centrifuged to obtain crude fluid of biduri latex (supernatant). Variables of this research were pH, cooking loss, tenderness, and water holding capacity (WHC), and hedonic test. Levels of biduri latex were 0, 3, 6 and 9% were measured from weight of the samples and the treatment of biduri latex by smearing on the surface of meat samples. The experimental design of the research used one way randomized design. The data was analyzed by using ANOVA, and differences between treatment means were further analysed using Duncan’s New Multiple Range Test. The effect of biduri latex did not affect on pH, but it significantly affected on cooking loss, WHC, tenderness, and hedonic test (platex with concentration of 3% could increase meat quality of meat of post laying hen.

  15. 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. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. 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.

  17. 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.

  18. Effect of Ultrasound Technology on Food and Nutritional Quality.

    Science.gov (United States)

    Ojha, Kumari S; Tiwari, Brijesh K; O'Donnell, Colm P

    2018-01-01

    Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality. © 2018 Elsevier Inc. All rights reserved.

  19. Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs

    Directory of Open Access Journals (Sweden)

    Marija Dokmanovic

    2015-03-01

    Full Text Available Relationships among different stress parameters (lairage time and blood level of lactate and cortisol, meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness were determined in pigs (n = 100 using Pearson correlations. After longer lairage, blood lactate (p<0.05 and degree of injuries (p<0.001 increased, meat became darker (p<0.001, while drip loss decreased (p<0.05. Higher lactate was associated with lower initial pH value (p<0.01, higher temperature (p<0.001 and skin blemishes score (p<0.05 and more developed rigor mortis (p<0.05, suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes deteriorated when blood lactate concentration was above 12 mmol/L.

  20. Sire effects on carcass and meat quality traits of young Nellore bulls.

    Science.gov (United States)

    Bonin, M N; Ferraz, J B S; Eler, J P; Rezende, F M; Cucco, D C; Carvalho, M E; Silva, R C G; Gomes, R C; Oliveira, E C M

    2014-04-29

    Meat quality is being increasingly demanded by consumers in recent years. Several factors can affect meat quality, ranging from animal traits such as breed and genetic heritage to pre- and post-slaughter processes. This study investigated the influence of Nellore bulls on carcass and meat quality traits. We used 475 young uncastrated males, the progeny of 54 bulls, to evaluate characteristics of the following carcass traits: hot carcass weight, rib-eye area, and fat thickness. We also evaluated the following beef quality traits: marbling, color, drip loss, cooking loss, and shear force at 0, 7, and 14 days of aging. Bulls had a significant influence (P≤0.05) on rib-eye area, fat thickness, marbling, drip loss at 14 days of aging and color at all aging periods. Based on these results, the use of bulls with high breeding values for these traits can provide important advances in carcass traits and meat quality in breeding programs of Nellore cattle that are raised in tropical conditions.

  1. Identification of QTL controlling meat quality traits in an F2 cross between two chicken lines selected for either low or high growth rate

    Science.gov (United States)

    Nadaf, Javad; Gilbert, Hélène; Pitel, Frédérique; Berri, Cécile M; Feve, Katia; Beaumont, Catherine; Duclos, Michel J; Vignal, Alain; Porter, Tom E; Simon, Jean; Aggrey, Samuel E; Cogburn, Larry A; Le Bihan-Duval, Elisabeth

    2007-01-01

    Background Meat technological traits (i.e. meat pH, water retention and color) are important considerations for improving further processing of chicken meat. These quality traits were originally characterized in experimental lines selected for high (HG) and low (LG) growth. Presently, quantitative trait loci (QTL) for these traits were analyzed in an F2 population issued from the HG × LG cross. A total of 698 animals in 50 full-sib families were genotyped for 108 microsatellite markers covering 21 linkage groups. Results The HG and LG birds exhibit large differences in body weight and abdominal fat content. Several meat quality traits [pH at 15 min post-slaughter (pH15) and ultimate pH (pHu), breast color-redness (BCo-R) and breast color-yellowness (BCo-Y)] were lower in HG chickens. In contrast, meat color-lightness (BCo-L) was higher in HG chickens, whereas meat drip loss (DL) was similar in both lines. HG birds were more active on the shackle line. Association analyses were performed using maximum-likelihood interval mapping in QTLMAP. Five genome-wide significant QTLs were revealed: two for pH15 on GGA1 and GGA2, one for DL on GGA1, one for BCo-R and one for BCo-Y both on GGA11. In addition, four suggestive QTLs were identified by QTLMAP for BCo-Y, pHu, pH15 and DL on GGA1, GGA4, GGA12 and GGA14, respectively. The QTL effects, averaged on heterozygous families, ranged from 12 to 31% of the phenotypic variance. Further analyses with QTLExpress confirmed the two genome-wide QTLs for meat color on GGA11, failed to identify the genome-wide QTL for pH15 on GGA2, and revealed only suggestive QTLs for pH15 and DL on GGA1. However, QTLExpress qualified the QTL for pHu on GGA4 as genome-wide. Conclusion The present study identified genome-wide significant QTLs for all meat technological traits presently assessed in these chickens, except for meat lightness. This study highlights the effects of divergent selection for growth rate on some behavioral traits, muscle

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

    Science.gov (United States)

    Jiang, Jiang; Xiong, Youling L

    2016-10-01

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

  3. Estimation of Genetic Associations between Production and Meat Quality Traits in Duroc Pigs

    Directory of Open Access Journals (Sweden)

    M. M. Cabling

    2015-08-01

    Full Text Available Data collected from 690 purebred Duroc pigs from 2009 to 2012 were used to estimate the heritability, and genetic and phenotypic correlations between production and meat quality traits. Variance components were obtained through the restricted maximum likelihood procedure using Wombat and SAS version 9.0. Animals were raised under the same management in five different breeding farms. The average daily gain, loin muscle area (LMA, backfat thickness (BF, and lean percent (LP were measured as production traits. Meat quality traits included pH, cooking loss, lightness (L*, redness (a*, yellowness (b*, marbling score (MS, moisture content (MC, water holding capacity (WHC, and shear force. The results showed that the heritability estimates for meat quality traits varied largely from 0.19 to 0.79. Production traits were moderate to highly heritable from 0.41 to 0.73. Genotypically, the BF was positively correlated (p<0.05 with MC (0.786, WHC (0.904, and pH (0.328 but negatively correlated with shear force (−0.533. The results of genetic correlations indicated that selection for less BF could decrease pH, moisture content, and WHC and increase the shear force of meat. Additionally, a significant positive correlation was recorded between average daily gain and WHC, which indicates pork from faster-growing animals has higher WHC. Furthermore, selection for larger LMA and LP could increase MS and lightness color of meat. The meat quality and production traits could be improved simultaneously if desired. Hence, to avoid further deterioration of pork characteristics, appropriate selection of traits should be considered.

  4. Docosahexaenoic acid in the goat kid diet: effects on immune system and meat quality.

    Science.gov (United States)

    Moreno-Indias, I; Morales-delaNuez, A; Hernández-Castellano, L E; Sánchez-Macías, D; Capote, J; Castro, N; Argüello, A

    2012-11-01

    The effect of dietary docosahexaenoic acid (C22:6n3; DHA) supplementation on meat quality and immunity in goat (Capra hircus) kids was examined. Goat kids (n = 30) were fed 1 of 3 experimental diets: goat milk (GM), cow (Bos taurus) milk (CM), and CM supplemented with DHA (CM-DHA). Animals were fed ad libitum twice daily and weighed twice each week. Blood samples were collected by jugular venipuncture daily during the first 10 d of life and were subsequently collected every 5 d until slaughter at a BW of 8 kg. Carcass size (linear measurements) and weight, as well as meat pH, color, tenderness, and chemical composition were determined. Fatty acid profiles of intramuscular, peri-renal, pelvic, subcutaneous, and intermuscular fats were analyzed. Blood IgG and IgM concentrations, complement system activity (classical and alternative pathways), and chitotriosidase activity were recorded. Results indicated that the diet containing DHA did not affect (P > 0.05) carcass linear measurements, meat quality characteristics, or proximate composition of the meat. However, C22:6n3 fatty acid levels, mainly in intramuscular fat, were enriched (P 0.05) in immune function were observed among groups. In conclusion, powdered whole CM is an effective option for feeding goat kids, and the inclusion of DHA to CM increases the quantity of this fatty acid in the meat.

  5. Effect of commercial transport in Spain on cattle welfare and meat quality.

    Science.gov (United States)

    Villarroel, M; María, G; Sañudo, C; García-Belenguer, S; Chacón, G; Gebre-Senbet, G

    2003-03-01

    The purpose of this work was to determine the effect of transport of cattle from the farm to the abattoir on the animal's welfare and post mortem meat quality (instrumental and sensorial). Thirty-nine commercial journeys were followed in Spain from July 2000 to July 2001 at varying distances from a local abattoir in the city of Zaragoza. Blood samples were taken at the farm and at sticking and meat pH24 was measured at 24 hours post-mortem. Samples from the M. longissimus dorsi thoracis were taken from 48 slaughter bulls and analysed in terms of instrumental and sensorial qualities. Cortisol, glucose, CPK, lactate and N:L ratio increased during transport compared to control values. Cortisol was higher after 1-2 h transport compared to journeys that were less than 1 h or more than 2 h long. In general the parameters indicated slightly more stressful conditions under winter conditions than in the summer. Meat tenderness measured by a Warner-Bratzler device demonstrated that there was no significant effect of either transport time or season. There was no significant change in pH24 or meat colour at 24 h with transport time. Transport time had a significant effect (p meat and higher overall liking.

  6. Organic meat quality of dual purpose young bulls supplemented with pea (Pisum sativum L.) or soybean.

    Science.gov (United States)

    Corazzin, Mirco; Piasentier, Edi; Saccà, Elena; Bazzoli, Ilario; Bovolenta, Stefano

    2018-02-01

    One of the main constraints established by organic legislation that limits the development of the rearing of young bulls is the ban on the use of genetically modified organisms (GMO). Most of the worldwide cultivated soybean is GMO, therefore the use of alternative protein sources should be evaluated. In this study, the effect of dietary substitution of soybean with pea (Pisum sativum L.) on carcass characteristics and meat quality of dual purpose young bulls reared following the organic method was investigated. Twenty-four young bulls of Rendena breed were randomly assigned to two diet treatments differing in protein supplement (soybean (SB) or field pea (FP)). Carcass characteristics and meat chemical composition, colour, cooking loss and Warner-Bratzler shear force did not differ between groups. Regarding meat fatty acid composition, SB showed higher concentrations of C18:0 and C18:1 t and lower C16:1n-9c, C14:0, C17:1n-9c and C18:1n-9c than FP. In descriptive sensory analysis, trained judges were not able to differentiate meats from SB and FP, which also had similar overall liking expressed by consumers. The results of this study indicate that FP can replace SB in the diet of dual purpose young bulls with only a minor influence on fatty acid composition and no effect on carcass characteristics and meat quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  7. Influence of low dose irradiation on the quality of fresh buffalo meat stored at 0-3 degrees C

    International Nuclear Information System (INIS)

    Naik, G.N.; Pushpa Paul; Chawla, S.P.; Sherikar, A.T.; Nair, P.M.

    1994-01-01

    The effect of low dose irradiation on the microbiological, chemical and sensory qualities of fresh buffalo meat stored at 0-3-degrees-C was studied. Meat slices packed in polyethylene bags subjected to 2.5 kGydose had a shelf-life of 4 weeks with acceptable sensory score, low total volatile basic nitrogen values and remarkable improvement in microbiological quality. Irradiated meat was completely free of Pseudomonas spp. and Enterobacteriaceae throughout storage. In contrast, the unirradiated control meat spoiled within 2 weeks

  8. Biogenic amines in meat and meat products.

    Science.gov (United States)

    Ruiz-Capillas, Claudia; Jiménez-Colmenero, Francisco

    2004-01-01

    It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines can be toxic for certain consumers, and secondly, for their role as possible quality indicators. Based on these two premises, the present article offers a new analysis on aspects of toxicology and on the use of biogenic amines as a quality control method, as well as on their presence in meat and meat products. The article focuses particularly on factors affecting the production of biogenic amines, with reference to various parameters relating to microorganisms, meat raw materials, and processing conditions. A better understanding of the factors determining their formation (i.e., microorganisms, raw materials used, and technological processes applied) and their effects could lead to ways of controlling their production, limiting their presence in the end product, and hence, rendering them less toxic.

  9. Carcass and meat quality of Boer and indigenous goats of South ...

    African Journals Online (AJOL)

    Pamela

    2017-09-28

    Sep 28, 2017 ... Abstract. This study was conducted to evaluate the carcass and meat quality of Boer goats and unimproved indigenous goats of South Africa, under delayed chilling conditions. Ten goats per breed were used for the study. The goats were slaughtered according to standard abattoir procedures. The dressed ...

  10. Genetic effect of Myf5 gene in rabbit meat quality traits

    Indian Academy of Sciences (India)

    The objective of this study was to investigate the effect of the polymorphism in the Myf5 gene on meat quality traits in the Ira and Tianfu Black rabbit breeds using polymerase chain reaction and DNA sequencing. A total of six SNPs and four haplotypes were found in Ira rabbits and only two SNPs were found in Tianfu Black ...

  11. Effect of soft and moderately hard water intake on meat quality ...

    African Journals Online (AJOL)

    A Fifty-six (56) days experiment was conducted to evaluate the “Effect of soft and moderately hard water intake on meat quality characteristics of broiler chickens”. Three hundred (300) day old broiler chickens of Hubbard breed were used. The chickens were randomly allotted to two (2) treatment groups. Group one are ...

  12. Evaluation of the meat quality Yankasa rams fed graded levels of ...

    African Journals Online (AJOL)

    Twenty Yankasa rams aged between 10 and 12 months with average weight of 12.15kg were used to evaluate the effect of different levels of biscuit waste and Leucaena leucocephala meal inclusion in diets on the quality of their meat samples. The rams were randomly assigned to five treatment diets of 0%, 25%, 50%, 75% ...

  13. Biological effects on the quality of red meat with special reference to ...

    African Journals Online (AJOL)

    Several biologically dependent quality characteristics of meat (appearance and palatability) have been researched extensively in South Africa and some of these findings are discussed briefly in this article. Sound production and management practices may be used to manipulate the many biological factors to benefit the ...

  14. Effects of Storage Time on the Quality of Local Chicken Meat ...

    African Journals Online (AJOL)

    An experiment was carried out to investigate the proximate composition and effects of aging time on local chicken meat quality. For proximate analysis, 24 male and 24 female breast, thigh and drumstick samples from one half of the carcass were skinned, de-boned and frozen at -20oC. The samples were minced through a ...

  15. 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 < 0.25). These three SNPs were significantly associated with several growth and meat quality traits in the Qinchuan cattle population (P < 0.05 or P < 0.01). Collectively, these results demonstrate that CRTC2 is involved in the regulation of 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.

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

    Science.gov (United States)

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

  17. Comparison between rabbit lines for sensory meat quality.

    Science.gov (United States)

    Ariño, B; Hernández, P; Pla, M; Blasco, A

    2007-03-01

    Rabbits from three synthetic lines were used in the experiment. Line R was selected for growth for 24 generations. Lines V and A were selected for litter size at weaning for 30 and 33 generations, respectively. Sensory analysis was carried out on the Longissimus muscle. The parameters evaluated were: juiciness (J), hardness (H), fibrousness (F), flouriness (Fl), intensity of rabbit flavour (IRF), aniseed odour (AO), aniseed flavour (AF), liver odour (LO) and liver flavour (LF). A Bayesian analysis was performed. Line V was only 82% as juicy as line R. Line V was 18% harder and 17% more fibrous than line R. Lines A and R had the same H and F. No differences in Fl were found. Small effects were found for flavour traits. We conclude that line origin has an influence on some sensory traits determining rabbit meat tenderness.

  18. Quality of life technologies

    DEFF Research Database (Denmark)

    Wac, Katarzyna; Fiordelli, M.; Gustarini, M.

    2015-01-01

    Inevitably, as basic human needs are assured in any developed society, differentiating factors for quality of life (QoL) relate to a greater capacity to make informed decisions across daily life activities, especially those related to health. The availability of powerful, personalized, and wearable...

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

    Directory of Open Access Journals (Sweden)

    J. S. Choi

    2016-09-01

    Full Text Available 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.

  20. EFFECT OF NICKEL AND ZINC PERORAL ADMINISTRATION ON MEAT QUALITY OF RABBITS

    Directory of Open Access Journals (Sweden)

    Rastislav Jurčík

    2011-02-01

    Full Text Available The aim of our study was to determine the effect of single nickel administration as well as co–administration with zinc on meat quality parameters. In the experiment 45 [25 female (5 per group and 20 male (4 per group] rabbits of broiler line Californian were involved. Animals were divided to five groups: K (n=9 – control; P1 (n=9 – received 17.5 g NiCl2.100 kg-1 feeding dose (FD; P2 (n=9 – received 35 g NiCl2.100 kg-1 FD; P3 (n = 9 – received 17.5 g NiCl2.100 kg-1 FD and 30 g ZnCl2.100 kg-1 FD and finally groups P4 (n = 9 – received 35 g NiCl2.100 kg-1 FD and 30 g ZnCl2.100 kg-1 FD. Animals were fed ad libitum using KKV1 feeding mixture with or without nickel and zinc addition for 90 days. Meat quality was analyzed from a sample of musculus biceps femoris for the content of water in muscle, content of proteins, fat, energy, electric conductivity, pH, colour and content of bounded water. The value of pH was detected by injection analysis. The content of water, proteins and fat was analyzed using Infratech 1265 Meat Analyzer. Meat colour was detected by spectrophotometer (Specol 11 and the meat ability to bind water by pressure method. In meat quality any significant differences were found among all groups.doi:10.5219/121  

  1. Comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat

    Directory of Open Access Journals (Sweden)

    Sam Churl Kim

    2015-08-01

    Full Text Available This study was a small pen trial in which we investigated comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat. A total of 108 male broilers were assigned to 3 groups (control, 1% sea urchin shell powder, and 1% feed additives with 3 replicates of 12 chicks per pen in a completely randomized design for 28 days. The following parameters have been investigated: proximate composition (DM, CP, EE, and ash, physicochemical properties (pH, TBARS, cooking loss and DPPH radical scavenging, meat color and fatty acid profiles. No remarkable effects between treatment and storage day were observed for proximate composition, physicochemical properties, meat color and fatty acid profiles. In conclusion, diets with 1% sea urchin shell powder have the ability to increase DPPH radical scavenging and unsaturated fatty acid, indicating an opportunity for partial diet substitution in comparison with 1% feed additives.

  2. Characteristic of slaughter value and meat quality of three synthetic pig lines

    OpenAIRE

    Przybylski, Wieslaw; Jaworska, Daniela; Olczak, Elzbieta; Namyslaw, I.; Kajak-Siemaszko, katarzyna; Sante-Lhoutellier, Veronique; Niemyjski, Sara

    2010-01-01

    The aim of the study was to evaluate the quality of meat in different lines of pigs with consideration of the intramuscular fat level of the longissimus muscle. The research was conducted on 60 pigs from three pig lines, P76, Redone and Galia, (20 gilts in each group), slaughtered at ca. 105 kg live weight. The percentage meat in the carcass and hot carcass weight were estimated. Samples were taken from the longissimus muscle. The pH value after 1, 3 and 24 h post mortem, natural drip loss, c...

  3. 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.

  4. Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage.

    Science.gov (United States)

    Lázaro, C A; Conte-Júnior, C A; Monteiro, M L G; Canto, A C V S; Costa-Lima, B R C; Mano, S B; Franco, R M

    2014-09-01

    Radiation from UV-C has been demonstrated as a potential surface decontamination method in addition to several advantages over regular sanitation methods. However, UV-C radiation possibly affects the physicochemical properties of meat products. To determine the optimum exposure time for bacterial reduction, 39 chicken breasts, inoculated with a pool of Salmonella spp., were submitted to 3 levels of UV-C intensities (0.62, 1.13, and 1.95 mW/cm²) for up to 120 s. After the optimum exposure time of 90 s was determined, changes in the biogenic amines, total aerobic mesophilic bacteria, Enterobacteriaceae, lipid oxidation, pH, and instrumental color were evaluated in 84 chicken breasts that were irradiated (0.62, 1.13, and 1.95 mW/cm²) and stored at 4°C for 9 d. The groups treated with UV-C radiation exhibited an increase in tyramine, cadaverine, and putrescine contents (P light was demonstrated to be an efficient alternative technology to improve the bacteriological quality of chicken meat without negatively affecting the physical and chemical parameters of chicken breast meat. Nonetheless, the increases on the biogenic amines content should be considered as an effect of the UV processing and not as an indicator of bacterial growth. © 2014 Poultry Science Association Inc.

  5. The microbiological quality and shelf-life of the irradiated chicken meat

    International Nuclear Information System (INIS)

    Basbayraktar, V.; Kozat, P.; Halkman, H.B.D.; Cetinkaya, N.

    2002-01-01

    Chicken breast and leg meats were packaged. Immediately after packaging, both sets of breast and legs meat were irradiated at 0, 1, 2, 3, 4 kGy. All the samples were stored at +8 deg. C and were analyzed for populations of mesophilic, total molds and yeasts, Coliform Bacteria, E. coli, Salmonella every 5 days for 20 days. By using a mesophilic populations of 10 7 cells/g as a criteria for spoilage, fresh breast and leg meats receiving a dose of 0 kGy had shelf a live of 5 days with packaging-Both breast and leg meats that received a dose of 3 kGy had shelf lives that were greater than 10 days at + 8 deg. C using packaging. This study showed that 1.0 kGy irradiation can inactivate 10 4 g /Coliform Bacteria and 10 3 g/E. coli. The shelf life of meat is largely dependent upon the level of microbiological contamination that occurs during processing especially in the slaughterhouse in Turkey. Irradiation has the potential to emerge as one of today's most significant food-preservation technologies

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

    Directory of Open Access Journals (Sweden)

    ALINA NARCISA POSTOLACHE

    2014-10-01

    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.

  7. Quality of Meat ( from Male Fallow Deer ( Packaged and Stored under Vacuum and Modified Atmosphere Conditions

    Directory of Open Access Journals (Sweden)

    N. Piaskowska

    2016-12-01

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

  8. Meat quality of buffaloes finished in traditional or silvopastoral system in the Brazilian Eastern Amazon.

    Science.gov (United States)

    Joele, Maria Rsp; Lourenço, Lúcia Fh; Lourenço Júnior, José B; Araújo, Geisielly S; Budel, Juliana Cc; Garcia, Alexandre R

    2017-04-01

    The present study aimed to assess the physical, chemical and sensory characteristics of meat from buffaloes finished in a Traditional System (TS) or Traditional + Silvopastoral System (TSPS) with dietary supplementation. Crossbred Murrah × Mediterranean buffaloes were raised from weaning to slaughter in the TS (n = 15) or were raised in the traditional system and finished in the TSPS (n = 15). After finishing, animals were slaughtered and their carcasses refrigerated for 24 h. The right side of each half-carcass was cut between the 12th and 13th ribs and the Longissimus thoracis muscle was removed. The cranial part underwent analyses of pH, color, weight loss as a result of cooking, water holding capacity, texture and sensory characteristics, whereas the rest of the muscle underwent microbiological analyses and determination of the chemical composition, fatty acid profile and mineral content. No major difference between finishing systems was found (P > 0.05) in the physical analyses and chemical composition of meat. The percentage of myristic acid (C14:0) and the sum of polyunsaturated fatty acids differed between treatments. The TS meat had the best 'characteristic meat aroma'. Considering the quality of meat produced in the TS or TSPS, it is concluded that finishing buffaloes in the pasture still represents the best alternative. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  9. Effects of diet and live weight at slaughter on kid meat quality.

    Science.gov (United States)

    Argüello, A; Castro, N; Capote, J; Solomon, M

    2005-05-01

    Forty male twin kids of the Majorera breed were used in a 2×2 design, in which the diet, suckled on dam (SD) or milk replacer (MR) and live weight at slaughter (6 or 10kg) were the main variables. Muscle pH and colour (CIE, L*a*b*) were determined in the longissimus (LD), semimembranosus (SM) and triceps brachii (TB) muscles, immediately after slaughter and chilling (24h). Water-holding capacity, shear force, chemical composition (moisture, fat, protein and collagen content and solubility) were determined. Muscle fibre populations were also studied. SD kid meat was slightly more tender and juicy, and the Chroma value was lower than in MR animals. The meat from the kids that were slaughtered at 10kg was significantly darker in all muscles tested and slightly less tender 6kg LWS kid meat had more moisture and less protein than that of 10kg LWS kids. Muscle fibre area was statistically higher in the 10-kg LWS kids. It was concluded that the meat quality of the heavier kids was not significantly different from that of the lighter kids and that slaughter at the greater weight would result in more meat being marketed.

  10. 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.

  11. Quality control of meat using proton-transfer-reaction-mass-spectrometry (PTR-MS)

    International Nuclear Information System (INIS)

    Mayr, D.; Hartungen, E.; Maerk, T.D.; Margesin, R.; Schinner, F.

    2002-01-01

    Full text: Numerous food scandals which happened during the last few years make food safety controls more and more important. The method currently used for determining the status of meat, with respect to spoilage, is analysis of the counts of total viable bacteria and/or specific spoilage bacteria. An obvious drawback of this bacteriological method is the long incubation period of 1-3 days that is required for colony formation. Therefore we develop a novel method for meat quality control using PTR-MS which does not have this drawback. We measured the emitted volatile organic compounds (VOCs) of meat (beef and pork) using PTR-MS as a function of storage time. At the same time a bacteriological examination of these meat samples was carried out. We found strong correlations (about 99 %) between some VOCs and bacteriological contamination. This is a first step to replace the time-consuming bacteriological method by fast headspace air measurements to facilitate the investigation of a huge number of pieces of meat in very short time and to determine the maximum storage time and storage temperature from the emissions. We will also use this method to investigate the growth of various bacteria, the changes in the microbial composition and the influence of various environmental conditions such as temperature, pH, chemical and microbial preservation techniques. (author)

  12. Growth Performance, Carcass Characteristics and Meat Quality of Griller-Type Broilers of Four Genetic Lines

    Directory of Open Access Journals (Sweden)

    JA Barbosa Filho

    Full Text Available ABSTRACT Griller-type chickens are broilers slaughtered between27and 29 days old weighing 1.3 to 1.5 kg and sold as a whole carcasses. The aim of the present study was to evaluate the growth performance, carcass traits, and meat quality of female broilers of four genetic lines reared for the production of griller-type chickens. A total of 960 broiler chicks was allotted in a randomized block design with four treatments and eight replicates of 30 birds per experimental plot. Each experimental treatment consisted of four different commercial lines, identified as A, B, C and D. The analyzed parameters were weight gain, feed intake, feed conversion ratio, livability, production efficiency index, carcass and cut yields, and meat quality according to breast meat color (L*, a*, b*, water-holding capacity (WHC, cooking losses, and shear force. Weight gain, feed intake, feed conversion ratio, and livability were different (p<0.05 among the lines; however, no differences were observed for the production efficiency index. Results show that lines presented similar performance; however, lines A, B, and C had a better carcass and breast yield, and line A, the best meat quality. Therefore, line A would be the most suitable for the production of griller-type chickens.

  13. 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 (pmeat 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.

  14. Effects of two transport systems on lamb welfare and meat quality.

    Science.gov (United States)

    Miranda-de la Lama, G C; Salazar-Sotelo, M I; Pérez-Linares, C; Figueroa-Saavedra, F; Villarroel, M; Sañudo, C; Maria, G A

    2012-12-01

    The aim of this study was to analyse the effect of a direct transport system (DTS) versus transport with a logistic stopover system (TLS) on lamb welfare and meat quality at two seasons. A total of 96 lambs were sampled in a 2×2×2 factorial design, testing two transport systems and two seasons (summer and winter), with two replicates in each season. Significant interactions (P≤0.05) between transport system and season in both welfare and meat quality were found. In general, lambs subjected to direct transport and logistic stopover during winter had a more intense stress response and poorer meat quality than lambs transported during summer. However, direct transport during the cold season seemed to be the most stressful, compared to the rest of the groups, which was reflected in significantly higher levels of cortisol, lactate, glucose, ratio of N/L, higher pH24 and darker and tougher meat. Copyright © 2012 Elsevier Ltd. All rights reserved.

  15. Effects of age on slaughter performance and meat quality of Binlangjang male buffalo.

    Science.gov (United States)

    Li, Qing; Wang, Youwen; Tan, Liqin; Leng, Jing; Lu, Qiongfen; Tian, Shuai; Shao, Siyuan; Duan, Chengming; Li, Wen; Mao, Huaming

    2018-02-01

    Twelve representative buffalo were selected from 22 suckling calves, 41 weaned calves, 57 reserve bulls and 20 adult bulls for slaughter. The study aims to assess the effect of age on dressing percentage, meat percentage and carcass meat yield and physico-chemical properties of longissimus dorsi and biceps femoris, and to evaluate the correlation between live weight and marbling, backfat thickness, rib eye area. The results showed that the slaughter performance and meat quality of Binlangjang male buffalo showed an obvious change with age. The dressing percentage decreased from 54.93% to 51.22% with the increase of age, while meat percentage and carcass meat yield increased gradually with age, which were 34.58-38.59%, 62.95-75.34%; Marbling, backfat thickness and rib eye area increased with age, and there was significant difference between the situation before 3 months and after 12 months of age (P  0.05). The levels of fat, protein, cholesterol and inosine acid were significantly different before 3 months of age from those after 12 months (P age, the minimum was 80.25 mg/100 g; Inosine acid content increased with age, reaching 133.11 mg/100 g. Marbling, backfat thickness, rib eye area had a high correlation with live weight, with correlation coefficients respectively at 0.9096, 0.9291, 0.9551. Based on the prediction model of live weight, Buffaloes was suitable for slaughtering for superior slaughter performance and meat quality after 24 months of age.

  16. Journey length and high temperatures: effects on rabbit welfare and meat quality.

    Science.gov (United States)

    Liste, G; María, G A; Buil, T; García-Belenguer, S; Chacón, G; Olleta, J L; Sañudo, C; Villarroel, M

    2006-02-01

    The transport of domestic animals by road can increase levels of stress and decrease meat quality, especially in unfavourable climates. The purpose of this study was to investigate the effect of journey duration and vertical position on the transport truck on some physiological indicators of stress and on instrumental meat quality parameters in commercial rabbits. In the summer months (June and July, 2003), 78 rabbits were subjected to either long (7 h) (LJ) or short (1 h) (SJ) journeys (3 replicates each, n = 6) between the farm and an abattoir in northern Spain. The position (top, middle, or bottom) occupied by the rabbits on the Multi-Floor cage Rolling Stand (MFRS) of the transport truck was recorded. Blood samples were collected at sticking and meat pH was measured at 24 h post-mortem (pH24). At 48 h post-mortem, samples of the M. longissimus dorsi were used to determine water-holding capacity (WHC) and instrumental tenderness using an INSTRON machine. The levels of corticosterone, glucose, lactate, and creatine kinase were slightly higher in LJ than in SJ samples, but the difference was not statistically significant (p MFRS showed higher levels (p < or = 0.05) of glucose and creatine kinase (middle), and corticosterone (bottom) than the rabbits located at the top floor. The pH 24 and WHC values of the SJ and LJ rabbits did not differ significantly. Journey length had a significant effect (p < or = 0.01) on meat tenderness. The meat from rabbits subjected to LJ had higher values of maximum stress and total toughness than did the SJ rabbits (p < or = 0.05). There were similar differences (p < or = 0.05) between LJ and SJ rabbits in their stress values of compression at 20% and 40% (measures of the tenderness of raw meat). In hot weather, the position on the transport truck appeared to have a greater effect on rabbit welfare than the duration of the journey.

  17. Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products

    Science.gov (United States)

    Garriga, Margarita; Aymerich, Teresa

    The increasing demand for “natural” foodstuffs, free from chemical additives, and preservatives has triggered novel approaches in food technology developments. In the last decade, practical use of high-pressure processing (HPP) made this emerging non-thermal technology very attractive from a commercial point of view. Despite the fact that the investment is still high, the resulting value-added products, with an extended and safe shelf-life, will fulfil the wishes of consumers who prefer preservative-free minimally processed foods, retaining sensorial characteristics of freshness. Moreover, unlike thermal treatment, pressure treatment is not time/mass dependant, thus reducing the time of processing.

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

    Science.gov (United States)

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

    2006-02-01

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

  19. Grid Technology and Quality Assurance

    International Nuclear Information System (INIS)

    Rippa, A.; Manieri, A.; Begin, M.E.; Di Meglio, A.

    2007-01-01

    Grid is one of the potential architectures of the coming years to support both the research and the commercial environment. Quality assurance techniques need both to adapt to these new architectures and exploit them to improve its effectiveness. Software quality is a key issue in the Digital Era: Industries as well as Public Administrations devote time to check and verify the quality of ICT products and services supplied. The definition of automatic measurement of quality metrics is a key point for implementing effective QA methods. In this paper we propose a quality certification model, named Grid-based Quality Certification Model (GQCM), that uses automatically calculable metrics to asses the quality of software applications; this model has been developed within the ETICS SSA4 activities and exploit grid technology for full automation of metrics calculation. It is however designed to be generic enough such that it can be implemented using any automatic build and test tool. (Author)

  20. Effects of nutritional level of concentrate-based diets on meat quality and expression levels of genes related to meat quality in Hainan black goats.

    Science.gov (United States)

    Wang, Dingfa; Zhou, Luli; Zhou, Hanlin; Hou, Guanyu; Shi, Liguang; Li, Mao; Huang, Xianzhou; Guan, Song

    2015-02-01

    The present study investigated the effects of the nutritional levels of diets on meat quality and related gene expression in Hainan black goat. Twenty-four goats were divided into six dietary treatments and were fed a concentrate-based diet with two levels of crude protein (CP) (15% or 17%) and three levels of digestive energy (DE) (11.72, 12.55 or 13.39 MJ/kg DM) for 90 days. Goats fed the concentrate-based diet with 17% CP had significantly (P conversion rates (FCR). The pH 24h value tended to decrease (P goats. © 2014 Japanese Society of Animal Science.

  1. 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.

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

    Science.gov (United States)

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

    2018-01-01

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

  3. 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.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Science.gov (United States)

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

    2017-08-01

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

  7. A portable nondestructive detection device of quality and nutritional parameters of meat using Vis/NIR spectroscopy

    Science.gov (United States)

    Wang, Wenxiu; Peng, Yankun; Wang, Fan; Sun, Hongwei

    2017-05-01

    The improvement of living standards has urged consumers to pay more attention to the quality and nutrition of meat, so the development of nondestructive detection device for quality and nutritional parameters is commercioganic undoubtedly. In this research, a portable device equipped with visible (Vis) and near-infrared (NIR) spectrometers, tungsten halogen lamp, optical fiber, ring light guide and embedded computer was developed to realize simultaneous and fast detection of color (L*, a*, b*), pH, total volatile basic nitrogen (TVB-N), intramuscular fat (IF), protein and water content in pork. The wavelengths of dual-band spectrometers were 400 1100 nm and 940 1650 nm respectively and the tungsten halogen lamp cooperated with ring light guide to form a ring light source and provide appropriate illumination intensity for sample. Software was self-developed to control the functionality of dual-band spectrometers, set spectrometer parameters, acquire and process Vis/NIR spectroscopy and display the prediction results in real time. In order to obtain a robust and accurate prediction model, fresh longissimus dorsi meat was bought and placed in the refrigerator for 12 days to get pork samples with different freshness degrees. Besides, pork meat from three different parts including longissimus dorsi, haunch and lean meat was collected for the determination of IF, protein and water to make the reference values have a wider distribution range. After acquisition of Vis/NIR spectra, data from 400 1100 nm were pretreated with Savitzky-Golay (S-G) filter and standard normal variables transform (SNVT) and spectrum data from 940 1650 nm were preprocessed with SNVT. The anomalous were eliminated by Monte Carlo method based on model cluster analysis and then partial least square regression (PLSR) models based on single band (400 1100 nm or 940 1650 nm) and dual-band were established and compared. The results showed the optimal models for each parameter were built with correlation

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

    Science.gov (United States)

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

    2013-08-01

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

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

    Science.gov (United States)

    Yalcintan, Hulya; Ekiz, Bulent; Ozcan, Mustafa

    2018-03-03

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

  10. Meat quality of castrated and non-castrated Santa Ines lambs subjected to food restriction

    Directory of Open Access Journals (Sweden)

    Dayanne Lima de Sousa

    2016-06-01

    Full Text Available This study aimed to evaluate the quality of meat of castrated and non-castrated Santa Ines lambs submitted to food restriction. Were used 30 lambs, 15 castrated and 15 non-castrated, about two months of age and average initial body weight of 13.00 ± 1.49 kg. The lambs were distributed in a completely randomized design in a factorial arrangement 3 x 2 (restriction level x sex class, according to the amount of food provided. The duration of the experiment was determined by the time required for the animals in the one of the groups achieved 28 kg of body weight. There was interaction between food restriction levels and sex class to the variables intensity of yellow color and pH in the longissimus lumborum muscle and the shear force in the semimembranosus muscle. In non-castrated animals, the intensity of yellow color was higher in the longissimus lumborum muscle at the level of 30% of food restriction. There was no significant interaction between food restriction levels and sex class for the quality aspects related to color saturation, color tone, luminosity, red intensity, water holding capacity and cooking losses in longissimus lumborum and semimembranosus muscles. Although food restriction and sex class have influenced the variables related to the quality of meat of the animals evaluated, the mean values are considered acceptable by the literature. The feeding restriction levels and sex class influence some important features of quality of Santa Ines lamb meat.

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

    Directory of Open Access Journals (Sweden)

    Ran Wei

    2017-04-01

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

  12. 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.

  13. Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham.

    Science.gov (United States)

    Tabilo, G; Flores, M; Fiszman, S M; Toldra, F

    1999-03-01

    Texture measurements by instrumental texture profile analysis (TPA) and protein degradation analysis by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) were performed on 30 dry-cured hams resulting from four different post-mortem meat qualities categories (PSE, RSE, RFN and DFD). The main differences were observed in dry-cured hams from PSE and RFN meat qualities. Penetration force (80%), hardness, springiness, cohesiveness and chewiness, were significantly lower (Pquality classes. The rate of the ripening process was affected as a higher proteolysis and absence of fragments at 150 and 85 KDa in PSE in relation to RFN classes, and with an intermediate proteolysis of RSE and DFD classes. The effect of sex was observed as a significant (Pparameters of the raw material.

  14. New scientific challenges - the possibilities of using selenium in poultry nutrition and impact on meat quality

    Science.gov (United States)

    Marković, R.; Glišić, M.; Bošković, M.; Baltić, M. Ž.

    2017-09-01

    Physiological stress is one of many concerns facing modern broiler production. In conditions when birds are exposed to stress, supplementation of selenium, which is a crucial glutathione peroxidase enzymatic cofactor, increases the antioxidant capacity of the animals and decreases the harmful effects of free radicals. Dietary selenium improves production performance and health of animals, and positively affects the immune system, the quality, selenium content and fatty acid composition of meat and eggs. There are several different forms of selenium, the most common dietary supplements being an inorganic form (sodium selenite) and anorganic form (selenomethionine). However, in recent years, new forms of selenium, such as a 2-hydroxy-4-methylselenobutanoic acid (HMSeBA) and nanoselenium, which have more bioavailability, bioefficacy, and low toxicity have been designed. In this short comparative overview discusses the effects of inorganic, organic and nanoforms of selenium on production results, glutathione peroxidase activity, meat quality and level of toxicity in poultry.

  15. Comparison of Muscle Fiber and Meat Quality Characteristics in Different Japanese Quail Lines

    Directory of Open Access Journals (Sweden)

    Y. M. Choi

    2016-09-01

    Full Text Available The aim of this study was to compare the growth performance, fiber characteristics of the pectoralis major muscle, and meat quality characteristics in the heavy weight (HW and random bred control (RBC quail lines and genders. The HW male exhibited more than two times greater body (245.7 vs 96.1 g, p0.05 and cooking loss (21.9% vs 20.4%, p>0.05 between the HW and RBC lines. Therefore, the HW quail line developed by selection from the RBC quail, was slightly different in the meat quality characteristics compared to the RBC line, and a marked difference was found in growth performance between the two quail lines.

  16. Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts.

    Science.gov (United States)

    Bowker, B C; Callahan, J A; Solomon, M B

    2010-08-01

    The effects of hydrodynamic pressure processing (HDP) on marination and meat quality characteristics of turkey breasts were investigated. Breast muscles from 45 turkey hens were removed from the carcasses within 30 min postmortem. From each bird, the breast from one side was treated with HDP and the other side served as a nontreated control. Breasts were then marinated in either 15 or 30% brine (water, salt, and phosphate) based on muscle weight with vacuum tumbling for 30 min or nonmarinated. The control and HDP-treated breasts from each bird received the same marination treatment. Brine uptake, processing yield, and cooking loss were measured as processing characteristics and texture, color, and expressible moisture were measured to document changes in meat quality. Hydrodynamic pressure processing increased (P turkey breasts.

  17. Growth Performance and Meat Quality of Broiler Chickens Supplemented with Bacillus licheniformis in Drinking Water.

    Science.gov (United States)

    Liu, Xiaolu; Yan, Hai; Lv, Le; Xu, Qianqian; Yin, Chunhua; Zhang, Keyi; Wang, Pei; Hu, Jiye

    2012-05-01

    A feeding trial was conducted to investigate effects of Bacillus licheniformis on growth performance and meat quality of broilers. Nine hundred one-d-old broiler chicks were randomly assigned to 3 experimental groups with three replicate pens of 100 broiler chicks. Three treatments were i) control, ii) basal diets supplemented with 1 ml of B. licheniformis for each in feed water per day iii) basal diets supplemented with 2 ml of B. licheniformis per chick in feed water per day. The supplementation of B. licheniformis significantly increased body weight in grower chickens (psensorial characteristics of breast fillet. Overall, the study indicates that B. licheniformis can be used as a growth promoter and meat quality enhancer in broiler poultry.

  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. Dietary vitamin E dosage and source affects meat quality parameters in light weight lambs.

    Science.gov (United States)

    Leal, Leonel N; Beltrán, José A; Alonso, Verónica; Bello, José M; den Hartog, Leo A; Hendriks, Wouter H; Martín-Tereso, Javier

    2018-03-01

    Supra-nutritional vitamin E supplementation is a commonly used approach to delay lipid oxidation and colour deterioration in lamb and beef meat marketed under modified atmosphere packaging. However, these applications lack a precise calibration of dose for the desired effect and, in addition, limited information is available regarding the use of natural vitamin E for this purpose. Three hundred and sixty Rasa Aragonesa lambs were fed diets supplemented with all-rac-α-tocopheryl acetate (250, 500, 1000 and 2000 mg kg -1 compound feed), RRR-α-tocopheryl acetate (125, 250, 500 and 1000 mg kg -1 compound feed) and a basal diet without vitamin E supplementation for 14 days before slaughter at 25.8 ± 1.67 kg body weight. Vitamin E supplementation had no effect (P > 0.05) on average daily weight gain, feed intake and feed efficiency. Display time had larger effects on lipid oxidation, colour stability, myoglobin forms and meat discolouration parameters compared to vitamin E supplementation. However, vitamin E source and dosage significantly extended meat shelf-life as indicated by lipid oxidation, redness, hue angle, metmyoglobin formation, deoxymyoglobin formation, A 580-630 and I SO2 . The quantification of these effects demonstrated that the biological activity value of 1.36 used to distinguish both vitamin E sources is not appropriate for meat quality enhancing properties. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  20. Influence of sunflower cake supplementation on Marchigiana carcass and meat quality

    Directory of Open Access Journals (Sweden)

    Maria Federica Trombetta

    2010-01-01

    Full Text Available The effects of a sunflower cake supplement on the quantity and quality parameters of Marchigiana carcasses and meat were assessed. Live-animal and post-mortem performances were not significantly different in the animals receiving the supplement, whereas significant differences were noted in conformation and fatness. The colour parameters were also influenced by the diet, which resulted in a more brilliant red colour, greatly appreciated by consumers, in the subjects fed sunflower cake.

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

    Science.gov (United States)

    Goliomytis, Michael; Kartsonas, Nikos; Charismiadou, Maria A.; Symeon, George K.; Simitzis, Panagiotis E.; Deligeorgis, Stelios G.

    2015-01-01

    An experiment was conducted to examine the effects of supplementing broiler feed with hesperidin or naringin, on growth performance, carcass characteristics, breast meat quality and the oxidative stability of breast and thigh meat. Two hundred and forty 1-day-old Ross 308 broiler chickens were randomly assigned to 6 groups. One of the groups served as a control (C) and was given commercial basal diets, whereas the other five groups were given the same diets further supplemented with naringin at 0.75 g/kg (N1), naringin at 1.5 g/kg (N2), hesperidin at 0.75 g/kg (E1), hesperidin at 1.5 g/kg (E2) and a-tocopheryl acetate at 0.2 g/kg (E). At 42 days of age, 10 chickens per treatment group were slaughtered for meat quality and oxidative stability assessment. No significant differences were observed among groups in final body weight, carcass weight and internal organs weights (P>0.05) apart from liver that decreased linearly with increased levels of naringin (P-linearmeat quality parameters, only redness (a*) value was higher in E1 and N1 group compared to VE group (P0.05). 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-linearmeat antioxidative properties without negative implications on growth performance and meat quality characteristics in poultry, thus appearing as important additives for both the consumer and the industry. PMID:26509968

  2. 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...... fat by 13% (P dairy heifers around puberty stimulated growth and reduced carcass fattening...

  3. Effect of supplementing finishing pigs with different sources of chromium on performance and meat quality

    OpenAIRE

    Peres, Louise Manha; Bridi, Ana Maria; Silva, Caio Abércio da; Andreo, Nayara; Barata, Cátia Chilanti Pinheiro; Dário, Julie Gabriela Nagi

    2014-01-01

    The objective was to evaluate the dietary supplementation of different sources of chromium (inorganic: chromium sulfate and chelated: chromium-methionine) during the finishing period of pigs to obtain improvements in the animal performance, and carcass and meat quality. The statistical design was randomized blocks, where 44 barrows, with an initial weight 60.49±5.12 kg, were divided into four blocks (heavier, heavy, light and lighter) according to initial weight. The experimental diets were i...

  4. Effect of electrical stunning frequency and current waveform in poultry welfare and meat quality.

    Science.gov (United States)

    Siqueira, T S; Borges, T D; Rocha, R M M; Figueira, P T; Luciano, F B; Macedo, R E F

    2017-08-01

    This study aimed to evaluate the effects of different stunning frequencies and electrical current waveforms on chicken welfare and meat quality. Two-hundred-thirty-two Cobb broilers, 48 d of age and 2.76 ± 0.47 live-weight, were randomly assigned into 4 stunning treatments - 2 frequencies (300 Hz and 650 Hz) and 2 current waveforms (direct current [DC] and alternating current [AC]). Broilers were electrically stunned in a water bath in a commercial slaughterhouse (70 V, 100 mA). The electronarcosis and stunning efficiency were confirmed by assessment of visual parameters (absence of rhythmic breathing, ocular reflex, and coordinated wing flapping) and blood parameters (lactate, glucose, creatine kinase, sodium, and potassium), which were measured after bleeding. The incidence of traumas and injuries was assessed after plucking. Meat quality analysis was performed in Pectoralis major (PM), with determinations of pH, breast yield (PMY), water holding capacity (WHC), water absorption capacity (WAC), thawing loss (DL), cooking loss (CL), shear force (SF), and instrumental color (a*, b*, L*, C*, and h). The interaction between waveform and frequency was significant (P frequency was significant for glucose, creatine kinase, potassium, WHC, PMY, b*, C*, and h. Regarding waveform, AC decreased plasma glucose and DC decreased creatine kinase and WAC. In general, stunning frequency exerts greater influence than waveform on the welfare and meat quality parameters of broilers. The use of frequency at 650 Hz proved to render animals efficiently unconscious and to promote greater meat quality. © 2017 Poultry Science Association Inc.

  5. 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

  6. Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

    DEFF Research Database (Denmark)

    Meinert, Lene; Tikk, Kaja; Tikk, Meelis

    2009-01-01

    Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and IS days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs....... low glycogen concentration), slaughter live-weight (84 kg vs. 110 kg), and gender (female vs. castrate). The flavour development was investigated for possible correlation with the concentrations of selected individual flavour precursors present in the raw meat: rnonosaccharides, IMP and degradation...... products, fatty acids, lactate and thiamine. Differences in precursor concentrations between the raw Meat qualities were observed with feeding/fasting and ageing as the main factors with the largest influence of all experimental factors. However, the concentrations of the precursors could not explain...

  7. 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.

  8. 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.

  9. 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.

  10. The Effect of Natuzyme in the Diets Containing Non-Starch Polysaccharides on Meat Quality of Native Chicken

    Directory of Open Access Journals (Sweden)

    S Suhermiyati

    2011-05-01

    Full Text Available Abstract. The purpose of this research was to determine the effect of the use of Natuzyme in feed containing non-starch polysaccharides on the quality of chicken meat. Materials used were 71 native hens of 18 week-old. The experiment was conducted using Completely Randomized Design (CRD, 3 x 3 factorial pattern. Each treatment was repeated three times and was tested further with Duncan t test. The first treatment was the use of non-starch polysaccharides (R with the levels of 0, 5 and 10%. The second treatment was the use of Natuzyme (S with the levels of 0, 0.1 and 0.2%. The variables measured were: energy consumption, fat consumption, carcass weight, meat glycogen, meat fat, and cholesterol of meat. The results showed that the treatments did not significantly affect energy consumption, fat consumption, carcass weight and fat content of meat. The use of non-starch polysaccharides did not significantly affect the levels of meat glycogen, while the use of Natuzyme significantly affected the levels of meat cholesterol. The conclusion is that the Natuzyme only works on feedstuffs, not in the chicken digestive tract. The sources of non-starch polysaccharide in feedstuffs can be used as an energy source for chickens until a level of 10%. Key Words: Natuzyme, non-starch polysaccharides, meat quality

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

    Science.gov (United States)

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

    2018-01-01

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

  12. 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

  13. Meat quality traits of longissimus thoracis, semitendinosus and triceps brachii muscles from Chianina beef cattle slaughtered at two different ages

    Directory of Open Access Journals (Sweden)

    Claudia Russo

    2010-01-01

    Full Text Available The aim of this experiment was to study the effects of muscle and slaughtering age on some meat quality traits of fortyeightcarcasses of Chianina beef cattle raised on the same farm and slaughtered at an age ranging between 18 and 21months. After the usual commercial ageing period for Chianina carcasses, longissimus thoracis, semitendinosus and tricepsbrachii muscles were taken and analyzed instrumentally for pH, meat color, water holding capacity, tenderness andchemical composition. To compare the quality characteristics of the three muscles at different age, all data were subdividedin two groups: slaughtering age 18-19 months (n=25 and 20-21 months (n=23. Quality characteristics of meatderived from the three muscles analyzed were different: semitendinosus muscle showed higher values of Lightness (L*and Hue (H*, thus lighter and paler meat, but was less tender and had a higher cooking loss. Meat derived from tricepsbrachii muscle had the lowest values of Lightness (L* and Hue (H* thus meat slightly darker; with regard to the otherquality parameters, longissimus thoracis gave more tender meat with better water holding capacity than triceps brachii.The meat analyzed had a very low content of intramuscular fat (expressed as ether extract (%, a very well-known characteristicof Chianina meat.The comparison between meat derived from 18-19 month old beef and from 20-21 month old beef shows that only redness(a* and Chroma (C* increased significantly with the increase in slaughtering age, but these results do not inducedifferences in meat color appreciation, as shown by the similar values of Lightness (L* and Hue (H*.Water holding capacity, tenderness and chemical composition were not influenced by slaughtering age.

  14. Effect of supplementing finishing pigs with different sources of chromium on performance and meat quality

    Directory of Open Access Journals (Sweden)

    Louise Manha Peres

    2014-07-01

    Full Text Available The objective was to evaluate the dietary supplementation of different sources of chromium (inorganic: chromium sulfate and chelated: chromium-methionine during the finishing period of pigs to obtain improvements in the animal performance, and carcass and meat quality. The statistical design was randomized blocks, where 44 barrows, with an initial weight 60.49±5.12 kg, were divided into four blocks (heavier, heavy, light and lighter according to initial weight. The experimental diets were isoenergetic and isonutrient, except for the chromium level. The treatments were divided as follows: control (without chromium, control + 200 ppb of inorganic chromium (chromium sulfate, and control + 200 ppb of chelated chromium (chromium-methionine. In the performance measures, the stall was considered the experimental unit and in the blood parameters, carcass and meat evaluations each animal constituted the experimental unit. Animals were slaughtered when they reached the final average weight of 107.23±5.23 kg. Blood samples were collected and tested for blood parameters (cholesterol, triglycerides and glucose as well as carcass quality (hot and cold weights, yield, loin-eye area, muscle depth and backfat thickness and meat quality (initial and final pH, drip loss, color, chemical composition and lipid oxidation parameters. Chromium-methionine supplementation provides a greater daily weight gain only compared with the animals that are not supplemented with chromium, because feed conversion is better as compared with the other treatments. After 24 hours of storage, the meat from pigs supplemented either with chromium-methionine or with chromium sulfate presents lower lipid oxidation than that from non-supplemented animals. However, after three days of storage, only chromim-methionine is effective in reducing lipid oxidation.

  15. Polymorphisms in Epigenetic and Meat Quality Related Genes in Fourteen Cattle Breeds and Association with Beef Quality and Carcass Traits

    Directory of Open Access Journals (Sweden)

    Xuan Liu

    2015-04-01

    Full Text Available Improvement for carcass traits related to beef quality is the key concern in beef production. Recent reports found that epigenetics mediates the interaction of individuals with environment and nutrition. The present study was designed to analyze the genetic effect of single nucleotide polymorphisms (SNPs in seven epigenetic-related genes (DNMT1, DNMT3a, DNMT3b, DNMT3L, Ago1, Ago2, and HDAC5 and two meat quality candidate genes (CAPN1 and PRKAG3 on fourteen carcass traits related to beef quality in a Snow Dragon beef population, and also to identify SNPs in a total of fourteen cattle populations. Sixteen SNPs were identified and genotyped in 383 individuals sampled from the 14 cattle breeds, which included 147 samples from the Snow Dragon beef population. Data analysis showed significant association of 8 SNPs within 4 genes related to carcass and/or meat quality traits in the beef populations. SNP1 (13154420A>G in exon 17 of DNMT1 was significantly associated with rib-eye width and lean meat color score (pG of DNMT3a was significantly associated with six beef quality traits. Those individuals with the wild-type genotype AA of DNMT3a showed an increase in carcass weight, chilled carcass weight, flank thicknesses, chuck short rib thickness, chuck short rib score and in chuck flap weight in contrast to the GG genotype. Five out of six SNPs in DNMT3b gene were significantly associated with three beef quality traits. SNP15 (45219258C>T in CAPN1 was significantly associated with chuck short rib thickness and lean meat color score (p<0.05. The significant effect of SNP15 on lean meat color score individually and in combination with each of other 14 SNPs qualify this SNP to be used as potential marker for improving the trait. In addition, the frequencies of most wild-type alleles were higher than those of the mutant alleles in the native and foreign cattle breeds. Seven SNPs were identified in the epigenetic-related genes. The SNP15 in CAPN1 could be

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

    Directory of Open Access Journals (Sweden)

    Jin Hyoung Cho

    2016-11-01

    Full Text Available 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

  17. 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.

  18. 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.

  19. Polymorphisms in candidate genes and their association with carcass traits and meat quality in Nellore cattle

    Directory of Open Access Journals (Sweden)

    Bárbara Oliveira Borges

    2014-05-01

    Full Text Available The objective of this work was to estimate the allele polymorphism frequencies of genes in Nellore cattle and associate them with meat quality and carcass traits. Six hundred males were genotyped for the following polymorphisms: DGAT1 (VNTR with 18 nucleotides at the promoter region; ANK1, a new polymorphism, identified and mapped here at the gene regulatory region NW_001494427.3; TCAP (AY428575.1:g.346G>A; and MYOG (NW_001501985:g.511G>C. In the association study, phenotype data of hot carcass weight, ribeye area, backfat thickness, percentage of intramuscular fat, shear force, myofibrillar fragmentation index, meat color (L*, a*, b*, and cooking losses were used. Allele B from the ANK1 gene was associated with greater redness (a*. Alleles 5R, 6R, and 7R from the DGAT1 VNTR gene were associated with increased intramuscular fat, reduced cooking losses and increased ribeye area, respectively. The single nucleotide polymorphism (SNP of the TCAP gene was not polymorphic, and MYOG alleles were not associated with any of the evaluated characteristics. These results indicate that ANK1 and DGAT1 genes can be used in the selection of Nellore cattle for carcass and meat quality.

  20. Physiological traits and meat quality of pigs as affected by genotype and housing system.

    Science.gov (United States)

    Lebret, B; Prunier, A; Bonhomme, N; Foury, A; Mormède, P; Dourmad, J Y

    2011-05-01

    The influence of pig housing system: alternative (bedding with outdoor area, BO) vs. conventional (slatted floor, SF) on growth performance, reactivity to pre-slaughter handling and meat quality was evaluated in two genotypes differing in the sire line, Duroc (CD) or synthetic (CS) with 40 pigs/genotype. Animal response to housing did not differ between genotypes. BO pigs had higher growth rate and feed intake, but similar carcass composition to SF pigs. Levels of stress related hormones and plasma metabolites at slaughter were not different between BO and SF pigs, suggesting that housing did not influence pig reactivity to pre-slaughter handling. Similar (Longissimus lumborum and Biceps femoris) or slightly reduced (Semimembranosus) pH values, higher drip, lipid content and juiciness were observed in BO compared with SF pork. CD pigs had more tender meat than CS. In conclusion, the BO system resulted in higher feed intake, faster growth rate, increased intramuscular fat, and improved eating quality in both genotypes. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  1. Effect of EU electrical stunning conditions on breast meat quality of broiler chickens.

    Science.gov (United States)

    Sirri, F; Petracci, M; Zampiga, M; Meluzzi, A

    2017-08-01

    Electrical stunning is still the main stunning method used worldwide in commercial poultry plants. The stunning procedures in water bath stunners affect both bird welfare and meat quality attributes. The European Union (EU) Council Regulation 1099/2009 on the protection of the animal at the time of killing established the minimum current flow through an individual bird at a specified frequency to assure an effective stun that must last until the bird's death. The aim of this study was to compare the effect of the application of different stunning current flows on the prevalence of hemorrhages (classified as 1 = no lesion, 2 = moderate, and 3 = severe lesion) and some quality traits (pHu, color, drip and cooking losses, and shear force) of chicken breast meat. A total of 12 flocks of broiler chickens, each equally divided into light, medium, and heavy sizes, was submitted either to the stunning condition usually adopted before the entry into force of the current EU regulation (90 mA/bird, 400 Hz) (OLD) or to that enforced by it (150 mA/bird, 400 Hz) (NEW). Overall, the prevalence of severe hemorrhages dramatically increased in the NEW group in comparison with the OLD one (55 vs. 27%; P effect on water holding capacity of fresh meat. © 2017 Poultry Science Association Inc.

  2. Effects of road type during transport on lamb welfare and meat quality in dry hot climates.

    Science.gov (United States)

    Miranda-de la Lama, Genaro C; Monge, Paula; Villarroel, Morris; Olleta, Jose Luis; García-Belenguer, Sylvia; María, Gustavo A

    2011-06-01

    This study determined whether transporting lambs on paved (PR) or unpaved roads (UR) for 3 h had an effect on plasma stress indicators (cortisol, lactate, glucose, creatine kinase [CK], red blood cells, white blood cells, hematocrit, and neutrophil/lymphocyte [N/L] ratio) and instrumental meat quality (pH24, bruising score, water holding capacity [WHC], color, and texture). A total of 48 Rasa Aragonesa male lambs were used that were approximately 100 days old (12.5 kg ± 1.64, carcass weight). The results suggest that transport on unpaved roads had a significant influence on physiological and hematological stress parameters. Road type had a significant effect on all variables, except for white and red blood cells, and hematocrit levels. The UR lambs had significantly higher (at least p ≤ 0.01) cortisol, lactate, glucose, and CK levels and a higher N/L ratio than PR lambs. Meat from UR lambs had some dark-cutting characteristics, with a darker color, higher ultimate pH, and higher tenderness values than PR. In conclusion, lambs transported on unpaved roads had a more intense stress response and poorer meat quality than lambs transported on paved roads. An effort to improve the logistics associated with route planning is necessary to prevent welfare problems during transport to slaughter.

  3. Effects of double transport and season on sensorial aspects of lamb's meat quality in dry climates.

    Science.gov (United States)

    Miranda-de la Lama, Genaro C; Villarroel, Morris; Campo, María del Mar; Olleta, José Luis; Sañudo, Carlos; María, Gustavo A

    2012-01-01

    The objective of the current study was to analyse the effects of double transport and season on sensorial aspects of lamb's meat quality in dry climates. A total of 144 lambs were sampled in a 3 × 2 × 2 factorial design, testing three types of double transport along the residence time at a pre-slaughter classification centre or CC (0, 7 and 28 days) and two seasons (summer and winter), with two replicates in each season. Meat from the M. longissimus was analysed in terms of pH and WHC and tasted by a trained sensory panel in terms of lamb odour intensity, tenderness, juiciness, lamb flavour intensity, fat flavour intensity, liver flavour intensity, metallic flavour intensity and overall liking. Meat sensorial quality traits were not significantly affected by double transport. Season had a significant (Plamb flavour intensity and overall liking. Interactions between the fixed effects were not significant, with the exception of tenderness. Season significantly affects several sensorial variables, and they seem to be independent of double transport, with the exception of tenderness.

  4. 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.

  5. Investigation on variability of candidate genes for meat quality traits in Piemontese cattle

    Directory of Open Access Journals (Sweden)

    Luigi Gallo

    2010-01-01

    Full Text Available This study aimed to investigate the variability of 15 genes chosen according to their function as markers of meat quality traits in Piemontese cattle. Meat samples of Longissimus thoracis muscle and data on carcass weight (CW, shear force (SF, cooking loss (CL, and pH collected on 1,208 Piemontese young bulls progeny of 109 AI sires were available for this investigation. For each trait considered (CW, SF, CL, pH, 48 samples were chosen from each tail of normal distribution, and one or more single nucleotide polymorphisms (SNPs were determined for the following loci: growth hormone (GH, growth hormone receptor (GHR, pro-opiomelanocortin (POMC, pituitary-specific positive transcription factor 1 (POU1F1, melanocortin-4 receptor (MC4R, corticotrophin-realising hormone (CRH, insulin-like growth factor binding protein- 3 (IGFBP3, diacylglycerol acyltransferase 1 (DGAT1, thyroglobulin (TG, carboxypeptidase E (CPE, calpain 1 (CAPN1, calpastatin (CAST, cathepsin B and D (CATB, CATD, and protein kinase adenosine monophosphate-activated γ3-subunit (PRKAG3. Eight SNPs were characterized by a high, 4 by an intermediate and 2 by a low variability; 6 may be almost fixed. Based on these results, variable loci will be investigated on the entire available data set in order to study their effects on meat quality traits.

  6. Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat.

    Science.gov (United States)

    Zouaghi, Ferdaous; Cantalejo, María J

    2016-09-01

    The objective of this study was to evaluate the effects of different modified atmosphere packaging (MAP) conditions on the physicochemical and sensory properties of ozonated freeze-dried chicken meat stored at 21±1°C for 28days. To this end, 14 MAP treatments were performed to obtain the most suitable packaging atmosphere. High concentrations of O2 in MAP promoted loss of redness and increased the pH values. Moreover, when the concentration of CO2 in MAP was more than 40%, high values of textural parameters and low scores of sensory hardness and chewiness were achieved. The 20%CO2/80%N2 gas combination was found to be the most effective treatment for best maintaining the physicochemical and sensory quality of ozonated dried chicken samples similar to that of raw meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts.

    Science.gov (United States)

    Maqsood, Sajid; Manheem, Kusaimah; Abushelaibi, Aisha; Kadim, Isam Tawfik

    2016-11-01

    Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12 days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays compared to DSE and GTE. Lipid oxidation and microbial growth was higher for control sausages when compared to other samples. TA and CT at a level of 200 mg/kg were more effective in retarding lipid oxidation and lowering microbial count (P sensorial qualities of camel meat sausages compared to phenolic extracts (GTE and DSE) over 12 days of storage at 4°C. © 2016 Japanese Society of Animal Science.

  8. Carcass and Meat Quality Traits in an Embden×Toulouse Goose Cross Raised in Organic

    Directory of Open Access Journals (Sweden)

    M. Solé

    2016-06-01

    Full Text Available This study assessed the influence of genetic type (Embden-Anser anser, EE; Toulouse-Anser anser, TT and F1 cross, ET for meat characteristics (carcass, meat quality and fatty acid (FA profiles, of domestic geese “Anser anser domesticus” raised in dehesa as an alternative, organic feeding system. Carcass and breast muscle weight (p<0.01 were greater for the ET group at the same live weight. None of the groups showed differences in the production of fatty liver with this type of feeding. Higher values were found for maximum Warner–Bratzler shear force (between 7.62 and 8.87 kg/cm2, which implies the improvement of this parameter. High levels of oleic FAs were obtained, especially for the TT group. The polyunsaturated/saturated FA ratio was highest for the ET group (p<0.001, reflecting the optimum nutritional values as a component of a healthy consumer diet.

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

    Science.gov (United States)

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

    2017-06-01

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

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

    Science.gov (United States)

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

    2017-06-01

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

  11. Cortisol Hormone Concentration and Meat Quality of Beef Cattle Stunned by Captive Bolt Stun Gun before Slaughtering

    Directory of Open Access Journals (Sweden)

    K. Maghfiroh

    2014-12-01

    Full Text Available This study was aimed to describe cortisol hormone concentration and meat quality which were produced in beef cattle stunned with captive bolt stun gun before slaughtering. Blood and meat samples were taken from Brahman cross steers (n= 11 in two abattoirs located in West Java and Banten. Blood samples were collected immediately after slaughtering. Cortisol hormone concentration in the serum was measured by using radioimmunoassay (RIA. The descriptive, correlation, and regression analyses were used to interprete data. Meat quality assessment was based on pH, cooking loss, and complete drainage of blood. The average of cortisol hormone concentration was 26.59 ng/mL. Meat pH at 1 h postmortem and 24 h postmortem were 6.65 and 6.21, respectively. Meat cooking loss was 26.77%. Blood drainage in meat samples of each cattle showed complete drainage. There was a significant correlation (P<0.05 between cortisol concentrations and pH at 1 hour postmortem as well as cortisol concentration and cooking loss. There was no significant correlation between pH at 24 h postmortem and cooking loss. Cattle was stunned with a captive bolt stun gun before slaughtering produced meat with complete blood drainage but had high cortisol hormone concentration and pH ultimate.

  12. The effects of low atmosphere stunning and deboning time on broiler breast meat quality.

    Science.gov (United States)

    Schilling, M W; Radhakrishnan, V; Vizzier-Thaxton, Y; Christensen, K; Joseph, P; Williams, J B; Schmidt, T B

    2012-12-01

    Research was conducted to determine the effect of stunning method (low atmosphere pressure, LAPS, and electrical stunning, ES) and deboning time (0.75 and 4 h) on breast meat quality (n = 576, 144 birds per treatment) in a commercial processing plant. Breast meat quality was evaluated through determining pH, Commission Internationale d'Eclairage L*a*b*, cooking yield, shear force, and consumer acceptability. The onset of rigor mortis was more rapid (P meat from LAPS-stunned birds compared with ES-stunned birds, but no differences existed (P > 0.05) among stunning methods with respect to final pH at 24 h. As expected, breast meat that was deboned at 4 h required less shear force (P meat from LAPS or ES broilers that were deboned at the same time postmortem. However, when samples were marinated with 2% NaCl and 0.5% phosphate, there was no difference in Allo-Kramer shear force between ES 4 h and LAPS 4-h samples, but the ES 0.75-h samples had lower shear force values (P < 0.05) than the LAPS 0.75-h samples. On average, the LAPS 4-h treatment had greater overall acceptability ratings (P < 0.05) than other treatments, and the ES and LAPS 4-h treatments had more acceptable (P < 0.05) texture than the ES and LAPS 0.75-h treatments. Cluster analysis revealed that the 2 largest consumer groups liked all chicken breast fillet treatments, but a larger proportion of consumers liked the 4-h LAPS and ES treatments compared with the 0.75-h LAPS and ES treatments. In addition, consumers who rated baked chicken breast as at least moderately acceptable preferred (P < 0.05) the 4-h LAPS samples over the 4-h ES samples. The present study revealed that both the LAPS and ES systems can be successfully used in commercial poultry plants without detrimental breast fillet quality problems with respect to color, texture, and consumer acceptance.

  13. Effects of dietary supplementation with green tea polyphenols on digestion and meat quality in lambs infected with Haemonchus contortus.

    Science.gov (United States)

    Zhong, R Z; Li, H Y; Fang, Y; Sun, H X; Zhou, D W

    2015-07-01

    Ujumqin sheep are susceptible to infection by the gastrointestinal nematode Haemonchus contortus, which reduces productivity and total meat yield in sheep. Thus, the effects of green tea polyphenol (GTP) supplements (0, 2, 4, or 6g of GTP/kg feed) on dietary nutrient digestibility and meat quality in lambs infected with H. contortus were examined; control lambs were not infected. H. contortus infections did not affect digestion but the apparent digestibilities of nutrients were decreased by dietary 2g of GTP/kg feed supplementation. There was an interaction between treatment and sampling time on plasma total protein, urea nitrogen, and amino acid concentrations. The antioxidant activity and meat color of INFGTP0 lambs decreased. In conclusion, H. contortus infections in lambs decreased meat quality, but appropriate levels of dietary GTP supplementation diminished these negative effects though lower dose of GTP supplement showed negative effects on digestion. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar

    Directory of Open Access Journals (Sweden)

    Ivanović Snežana D.

    2013-01-01

    Full Text Available Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from Duroc x Yorkshire (D x Y, Duroc x Yorkshire x wild boar (D x Y x WB crossbreeds and wild boars (WB was investigated. Samples for all tests were taken from m. longissimus dorsi. Chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography technique with external standard method. Color was determined instrumentally using the thristimulus colourimeter. The overall sensoric quality (appearance, texture and smell of samples of raw meat was evaluated. In evaluation of results the scoring system was used. In chemical composition (moisture, fat, protein, ash and pH values statistically significant difference was noted (p<0,05 between each of the examined groups. Also, among all the examined groups statistically significant difference (p<0,05 was found for fatty acids and cholesterol content. Measurment of the color of meat from all three groups showed that the L*, a * b *, Chroma and Hue angle were also statistically significantly different (p<0,01.

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

    Science.gov (United States)

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

    2017-12-01

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

  16. 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 (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-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.

  17. Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality.

    Science.gov (United States)

    Dabbou, Sihem; Gai, Francesco; Renna, Manuela; Rotolo, Luca; Dabbou, Samia; Lussiana, Carola; Kovitvadhi, Attawit; Brugiapaglia, Alberto; De Marco, Michele; Helal, Ahmed Noureddine; Zoccarato, Ivo; Gasco, Laura

    2017-02-01

    A trial was performed to evaluate bilberry pomace (BP) as alternative source of nutrients for rabbits. One hundred and forty-four Grimaud weaned rabbits were divided into 4 groups of 36 animals each and fed ad libitum with a basal diet (BP0) tested against three assay diets developed by substituting 50, 100 and 150g/kg of the BP0 diet with BP (BP5, BP10 and BP15 diets, respectively). Carcass characteristics of rabbits were not affected by treatment, with the exception of liver weight. Dietary inclusion of BP did not affect proximate composition and oxidative status of longissimus thoracis et lumborum muscle. Dietary BP significantly ameliorated, in the same muscle, the nutritional quality and health properties of fat. Consumer acceptance of cooked rabbit meat was not significantly affected by treatment. In conclusion, BP can be included in rabbit diets to improve the lipid composition of meat, without adverse effects on carcass characteristics, other physico-chemical properties, oxidative status and meat sensorial traits. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Influence of different dietary supplementation on the quality of frozen and irradiated chicken meat

    International Nuclear Information System (INIS)

    Abd El-wahab, S.A.; Mahmoud, K.A.; Swailam, H.M.

    2007-01-01

    A set of experiments was conducted to determine the influence of different diet ingredients on meat quality of chicken treated by different doses of gamma irradiation (2.5, 5 and 7.5 KGy) and stored for 2, 4 and 6 months at -18 degree C. The groups of diet used were G1 (yellow corn and soybean meal) as control, G2 (10% of yellow corn was replaced by clover), G3 (10% of yellow corn was replaced by green carrot leaves), G (10% of yellow corn was replaced by green carrot leaves and K enzyme), G (10% of yellow corn was replaced by dry carrot leaves) and G (10% of yellow corn was replaced by dry carrot leaves fermented with Aspergillus niger). The highest percentage of linoleic acid (C 18: 2) was found in chicken meat fed on G4, G3, G6 and G5, respectively. Also, the total unsaturated fatty acids to total saturated fatty acids ratio (TU / TS) was high in G3 and G4. The exposure of chicken meat to gamma irradiation at 2.5, 5.0 and 7.5 KGy induced very little changes in the amounts of the different fatty acids. The highest percentage of the total amino acids was found in G3 followed by G2 compared with G1 (Control) but the lowest percentage was found in G5. In addition, the percentage of the total essential amino acids to total non-essential amino acids after gamma irradiation doses was approximately constant in all treatments. Microbial analysis indicated that gamma irradiation and frozen storage had significant effects on the reduction of microbial loads and improved the safety and extending shelf-life of chicken meat. However, the fatty acid and amino acid profiles were slightly affected with doses used in the present study

  19. 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.

  20. Meat waste as feedstock for home composting: Effects on the process and quality of compost.

    Science.gov (United States)

    Storino, Francesco; Arizmendiarrieta, Joseba S; Irigoyen, Ignacio; Muro, Julio; Aparicio-Tejo, Pedro M

    2016-10-01

    Home composting is a powerful tool, which is spreading in different parts of the world, to reduce the generation of municipal waste. However, there is debate concerning the appropriateness, in terms of domestic hygiene and safety, of keeping a composter bin in the household deputed to kitchen waste of animal origin, such as meat or fish scraps and pet droppings. The purpose of our work was to study how the addition of meat scraps to household waste influences the composting process and the quality of the final compost obtained. We compared four raw material mixtures, characterized by a different combination of vegetable and meat waste and different ratios of woody bulking agent. Changes in temperature, mass and volume, phenotypic microbial diversity (by Biolog™) and organic matter humification were determined during the process. At the end of the experiment, the four composts were weighed and characterized by physicochemical analysis. In addition, the presence of viable weed seeds was investigated and a germination bioassay was carried out to determine the level of phytotoxicity. Finally, the levels of pathogens (Escherichia coli and Salmonella spp.) were also determined in the final compost. Here we show that the presence of meat waste as raw feedstock for composting in bins can improve the activity of the process, the physicochemical characteristics and maturity of the compost obtained, without significantly affecting its salinity, pH and phytotoxicity. Pathogen levels were low, showing that they can be controlled by an intensive management and proper handling of the composter bins. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Production standards and the quality of milk and meat products from cattle and sheep raised in sustainable production systems

    OpenAIRE

    Jovanović S.; Savić M.; Aleksić S.; Živković D.

    2011-01-01

    Basic principles that inform organic livestock production are reviewed in this paper, with special emphasis on milk and meat production in cattle and sheep. Research findings to date are presented on the impact of various management practices, both organic and conventional, as they effect product yield and quality. The importance of incorporating autochnochous breeds into organic milk and meat production systems is particularly emphasized. Additionally, a g...

  2. Ethical, moral and social dimensions in farm production practices: a segmentation study to assess Irish consumers’ perceptions of meat quality

    OpenAIRE

    Regan Á.; Henchion M; McIntyre B

    2018-01-01

    Growing consumer concerns with modern farming and food production systems indicate a significant market opportunity for meat production practices that consider ethical, moral and social value traits. In the current study, we aimed to identify and characterise distinct segments of Irish consumers based on their perceptions of the quality of meat from different farm-level production practices (organic farming, high animal welfare standards, free range farming, and “natural”, treatment-free feed...

  3. Effect of Different Levels of Artichoke (Cynara scolymus L. Leaf Powder on the Performance and Meat Quality of Japanese Quail

    Directory of Open Access Journals (Sweden)

    Abbasi F

    2014-12-01

    Full Text Available A total of 240 Japanese quail chicks (1 d old were used in a 42-d trial to study the effects of Artichoke leaf powder and vitamin E on growth performance and meat quality. This experiment was performed as a completely randomized design with 4 replicates of 15 quails in each, using a 4×2 factorial arrangement with diet and gender as the main effects. Four dietary treatments were formulated by addition of 2 levels (1.5 and 3 percent of Artichoke leaf powder and 300 mg/Kg vitamin E to the basal diet. Results showed that supplementing the basal diet with Artichoke leaf powder and vitamin E significantly affected growth performance at 21 d of age (P. Dietary treatments significantly affected 2-thiobarbituric acid-reactive substance (TBARS and water holding capacity (WHC values of breast meat (P. The value of TBARS in breast meat was not affected by dietary levels of Artichoke leaf powder, whereas the value decreased significantly by vitamin E treatment (P. Quails receiving 1.5 percent Artichoke leaf powder and 300 mg/Kg vitamin E had significantly lower breast meat WHC than those  receiving the basal diet (P. Breast meat crude fat and WHC were affected by gender (P. Dietary 3 percent Artichoke leaf powder increased the b* values of thigh meat compared with the control. The lightness of thigh and breast meat and also redness of thigh meat were affected by gender (P. In general, the results indicated that supplementation of diet by Artichoke leaf powder did not improve growth performance of quails, but may have a potential to improve the oxidative stability and meat quality.

  4. Effect of fermented biogas residue on growth performance, serum biochemical parameters, and meat quality in pigs

    Directory of Open Access Journals (Sweden)

    Xiang Xu

    2017-10-01

    Full Text Available Objective This study investigated the effect of fermented biogas residue (FBR of wheat on the performance, serum biochemical parameters, and meat quality in pigs. Methods We selected 128 pigs (the mean initial body weight was 40.24±3.08 kg and randomly allocated them to 4 groups (1 control group and 3 treatment groups with 4 replicates per group and 8 pigs per pen in a randomized complete block design based on initial body weight and sex. The control group received a corn-soybean meal-based diet, the treatment group fed diets containing 5%, 10%, and 15% FBR, respectively (abbreviated as FBR5, FBR10, and FBR15, respectively. Every group received equivalent-energy and nitrogen diets. The test lasted 60 days and was divided into early and late stages. Blood and carcass samples were obtained on 60 d. Meat quality was collected from two pigs per pen. Results During the late stage, the average daily feed intake and average daily gain of the treatment groups was greater than that of the control group (p<0.05. During the entire experiment, the average daily gain of the treatment groups was higher than that of the control group (p<0.05. Fermented biomass residue did not significantly affect serum biochemical parameters or meat quality, but did affect amino acid profiles in pork. The contents of Asp, Arg, Tyr, Phe, Leu, Thr, Ser, Lys, Pro, Ala, essential amino acids, non-essential amino acids, and total amino acids in pork of FBR5 and FBR10 were greater than those of the control group (p<0.05. Conclusion These combined results suggest that feeding FBR could increase the average daily gain and average daily feed intake in pigs and the content of several flavor-promoting amino acids.

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

    Directory of Open Access Journals (Sweden)

    Abdelrazzag Elmajdoub

    2016-04-01

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

  6. Performance, carcass traits, meat quality and amino acid profile of different Japanese quails strains.

    Science.gov (United States)

    Nasr, Mohammed A F; Ali, El-Shimaa M R; Hussein, Mohamed A

    2017-12-01

    Poultry production is considered one of the prospective opportunities to accomplish sustainable and quick production of superior protein to challenge the growing mandate for animal protein. Therefore, this study was aimed to explore the difference on growth performance, carcass traits, meat quality and amino acid profile of different Japanese quails strains. A total of 480 quail chicks of four different plumage colors (120 of each white, golden, gray and brown) were collected after hatching. At 6 week of age, birds were stunned and decapitated to determine the physical meat quality, thiobarbituric acid reactive substances and amino acid profile. White quails had the highest weight of slaughter, carcass, dressing, carcass yield, liver, gizzard, heart and spleen (197.27 g, 169.27 g, 91%, 82%, 6.63 g, 6.53 g, 2.27 g and 0.40 g, respectively). Also, they had the highest Ph U , lightness, yellowness and water holding capacity with the lowest level of redness, cooking losses and thiobarbituric acid in pectoral (6.28, 46.40, 12,46, 22.17, 9.20, 19.21 and 0.44, respectively) and thigh muscles (6.37, 42.30, 11.51, 26.01, 10.12 and 0.93, respectively). Moreover, they possessed the highest level of all essential (11.68 and 10.16 g/100 g protein in pectoral and thigh muscles, respectively) and non essential amino acids (13.27 and 12.54 g/100 g protein in pectoral and thigh muscles, respectively). Therefore, the current study revealed that white quails had the heaviest body weight with the best carcass traits and meat quality.

  7. Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies.

    Science.gov (United States)

    Tijare, V V; Yang, F L; Kuttappan, V A; Alvarado, C Z; Coon, C N; Owens, C M

    2016-09-01

    The global poultry industry has been faced with emerging broiler breast meat quality issues including conditions known as white striping (WS, white striations parallel to muscle fibers) and woody breast (WB, hardness of raw fillet). Experiments were conducted to evaluate effects of WS and WB hardness on meat quality traits in broiler breast fillets. In Exp. 1, birds were processed at approximately 9 wk of age and deboned at 4 h postmortem (PM); in Exp. 2, birds were processed at approximately 6 and 9 wk of age and deboned at 2 h PM. Fillets were categorized as: normal for both white striping and woody breast (NORM); moderate for white striping and mild for woody breast (MILD); severe for white striping and mild for woody breast (WS); severe for woody breast and moderate for white striping (WB); or severe for both white striping and woody breast (BOTH). Sarcomere length, gravimetric fragmentation index, marination uptake, cook loss, and Meullenet-Owens razor shear energy (MORSE) values on non-marinated and marinated fillets were assessed. Sarcomeres tended to be longer (P = 0.07) with increasing severity of WS and WB in both experiments and gravimetric fragmentation index did not differ (P > 0.05) among categories. Marinade uptake decreased (P  0.05) in non-marinated fillets, the marinated BOTH fillets had greater MORSE values (P  0.05) among categories of marinated breasts. At 9 wk, WS and BOTH were higher (P white striping and woody breast, individually or in combination, negatively impact meat quality, especially water holding capacity attributes such as marinade uptake and cook loss. © 2016 Poultry Science Association Inc.

  8. Effect of fermented biogas residue on growth performance, serum biochemical parameters, and meat quality in pigs.

    Science.gov (United States)

    Xu, Xiang; Li, Lv-Mu; Li, Bin; Guo, Wen-Jie; Ding, Xiao-Ling; Xu, Fa-Zhi

    2017-10-01

    This study investigated the effect of fermented biogas residue (FBR) of wheat on the performance, serum biochemical parameters, and meat quality in pigs. We selected 128 pigs (the mean initial body weight was 40.24±3.08 kg) and randomly allocated them to 4 groups (1 control group and 3 treatment groups) with 4 replicates per group and 8 pigs per pen in a randomized complete block design based on initial body weight and sex. The control group received a corn-soybean meal-based diet, the treatment group fed diets containing 5%, 10%, and 15% FBR, respectively (abbreviated as FBR5, FBR10, and FBR15, respectively). Every group received equivalent-energy and nitrogen diets. The test lasted 60 days and was divided into early and late stages. Blood and carcass samples were obtained on 60 d. Meat quality was collected from two pigs per pen. During the late stage, the average daily feed intake and average daily gain of the treatment groups was greater than that of the control group (presidue did not significantly affect serum biochemical parameters or meat quality, but did affect amino acid profiles in pork. The contents of Asp, Arg, Tyr, Phe, Leu, Thr, Ser, Lys, Pro, Ala, essential amino acids, non-essential amino acids, and total amino acids in pork of FBR5 and FBR10 were greater than those of the control group (pfeeding FBR could increase the average daily gain and average daily feed intake in pigs and the content of several flavor-promoting amino acids.

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

    Directory of Open Access Journals (Sweden)

    Rozilda da Conceição dos Santos

    2017-06-01

    Full Text Available Objective The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Methods Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. Results The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p0.05 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 (p<0.05, although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050. Conclusion The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

  10. EFFECT OF HUMIC SUBSTANCES AND PROBIOTICS ON GROWTH PERFORMANCE AND MEAT QUALITY OF RABBITS

    Directory of Open Access Journals (Sweden)

    Vladimír Parkányi

    2012-04-01

    Full Text Available Normal 0 21 false false false MicrosoftInternetExplorer4  The aim of this work was determined effect of supplemental humic substances and probiotics on growth performance and meat quality of rabbits.  The growth performances were observed on two hundred and twelve growing rabbits assigned randomly by weight to two treatments. The treatments included: 1 Control group: in this group were rabbits fed with basal diet during all experiment (35th – 77th day, 2 experimental group: the animals were fed with basal diet+3kg/t humic substances – Humac Nature during whole experiment.  In this group was during fattening period (35th – 49th and 63rd – 70th days of age added to feed the probiotic preparation – Propoul (Lactobacillus fermentum CCM 7158 1x108 CFU 2 g per ten pieces. Body weight and feed intake were measured weekly in order to determine the average daily gain, average daily feed intake and gain/feed. The characteristics of meat quality were determined on twelve rabbit males at the age of 77 days, when the rabbits achieved average slaughter weight 2500g. Results of the whole experimental period showed that addition humic substances and probiotic preparation to the diet had positive effect (not significantly on intensity of growth live weight in the last phase of fattening period. The results of this study suggest that humic substances with probiotics might be utilized as a feed additive in the rabbit diet. It could not significantly improve growth performance and meat quality of rabbits.doi:10.5219/192 

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

    Science.gov (United States)

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

    2017-06-01

    The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (ppalm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p0.05). The sarcomere length decreased linearly (ppalm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

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

    Science.gov (United States)

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

    2018-02-01

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

  13. Evaluation of Technological Quality of Meat Produced from Nsukka ...

    African Journals Online (AJOL)

    Hardness data showed that pork and PM were harder than beef and LD respectively but the toughness data showed LD to be tougher than PM. Sensory texture [finger feel] data correlated with hardness score [r= -0.73] showing that hardness instead of toughness influenced texture preference. Hardness and toughness as ...

  14. Growth Performance, Carcass Characteristics and Meat Quality of Griller-Type Broilers of Four Genetic Lines

    OpenAIRE

    Barbosa Filho, JA; Almeida, M; Shimokomaki, M; Pinheiro, JW; Silva, CA; Michelan Filho, T; Bueno, FR; Oba, A

    2017-01-01

    ABSTRACT Griller-type chickens are broilers slaughtered between27and 29 days old weighing 1.3 to 1.5 kg and sold as a whole carcasses. The aim of the present study was to evaluate the growth performance, carcass traits, and meat quality of female broilers of four genetic lines reared for the production of griller-type chickens. A total of 960 broiler chicks was allotted in a randomized block design with four treatments and eight replicates of 30 birds per experimental plot. Each experimental ...

  15. Effect of transport time on sensorial aspects of beef meat quality.

    Science.gov (United States)

    Villarroel, M; María, G A; Sañudo, C; Olleta, J L; Gebresenbet, G

    2003-03-01

    Forty-eight slaughter bulls were transported by road in groups of eight for approximately 30 min, 3 h and 6 h in two replicates. After slaughter and an ageing time of 7 days, steaks from the longissimus dorsi thoracis were tasted by a trained sensory panel in terms of odour, tenderness, residue, juiciness, flavour intensity, flavour quality, and overall liking. Transport time had a significant effect (Pmeat tenderness and overall liking. The panel preferred meat from animals given the 3-h journey as opposed to the 30 min or 6-h journey and found it was more tender and had a better overall liking.

  16. 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 Agerlin

    2016-01-01

    Abstract: 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 broil...... 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 strategy in broiler production....

  17. Quality of meat products packaged and stored under vacuum and modified atmosphere conditions.

    Science.gov (United States)

    Stasiewicz, M; Lipiński, K; Cierach, M

    2014-09-01

    The experimental materials comprised cooked coarsely-ground and finely-ground sausages. The sausages were packaged in vacuum (V) and in modified atmospheres with the following composition: 20 % CO2, 80 % N2 (A1); 50 % CO2, 50 % N2 (A2); 80 % CO2, 20 % N2 (A3). The samples were stored at around 4 °C for 15 days. The measurements were repeated 8 times: at the completion of the production process and at 3-day intervals (day 0, 3, 6, 9, 12, 15) during storage. Drip loss changes in the package were analyzed during storage. Meat products were subjected to a sensory evaluation. The obtained results show that changes in the quality of meat products packaged under modified atmosphere are significantly influenced by the composition of the applied atmosphere. A wider range of quality changes were noted in vacuum-packaged products. Changes in the quality of modified atmosphere packaged products were less significant.

  18. Effect of mixed hay supplementation during fattening on carcass traits and meat quality of Hanwoo steers

    Directory of Open Access Journals (Sweden)

    Dicky Tri Utama

    2017-03-01

    Full Text Available Abstract Background This study was aim to observe the effects of feeding mixed local hay (MH consisted of 55% orchard grass (Dactylis glomerata L., 35% tall fescue (Festuca arundinacea and 10% red clover (Trifolium pratense to Hanwoo steers on performance, carcass characteristics and meat quality (longissimus thoracis compared with feeding imported timothy hay (TH and local rice straw (RS. Results Although no significant effects were found on animal performance and carcass yield grade, the carcasses of MH group had higher marbling score and quality grade than those of RS and TH group (P < 0.05. Therefore, higher fat content (P < 0.001, lower shear force and hardness value in the beef of MH group than that of other groups were observed. Furthermore, the beef of MH group had higher CIE a* value (redness than that of other groups and feeding MH to Hanwoo steers lowered n-6 to n-3 fatty acids ratio in beef. Conclusions Mixed hay provided benefits on meat quality and could be used for Hanwoo fattening program.

  19. Pectoralis major muscle of turkey displays divergent function as correlated with meat quality.

    Science.gov (United States)

    Patterson, B A; Matarneh, S K; Stufft, K M; England, E M; Scheffler, T L; Preisser, R H; Shi, H; Stewart, E C; Eilert, S; Gerrard, D E

    2017-05-01

    Fresh turkey meat color is determined by many factors that include muscle fiber type composition and heme protein concentrations. These factors either are affected by or influence biochemical events occurring postmortem. Deviations in the processing environment also can result in aberrant fresh meat quality and may ultimately change the quality characteristics of further processed products. Our objective was to describe the underlying cause and significance of the two-toning color defect in fresh turkey breast. In the first experiment, pectoralis major muscles were collected, classified as single- or two-toned, and analyzed using image processing to characterize fresh turkey color. Samples from the large and small lobes of the pectoralis major muscle were collected for pH, glycolytic intermediates, protein abundance, mRNA expression, and quality characteristics. In the second experiment, time from stun to exsanguination was tested as a promoter of fresh turkey color. Results from the first experiment showed that the turkey breast possesses two distinct lobes. The large lobe had greater (P turkey color by mitigating the differences between the two lobes. Our results also showed that birds exsanguinated first had greater (P turkey color. © 2016 Poultry Science Association Inc.

  20. Effects of full-fat rice bran inclusion in diets on growth performance and meat quality of Sichuan goose.

    Science.gov (United States)

    Sun, W; Kang, P; Xie, M; Hou, S S; Wu, T; Mei, H M; Liu, Y L; Hou, Y Q; Wu, L Y

    2016-10-04

    This trial was conducted to study the effect of full-fat rice bran inclusion in diets on growth performance, carcass and meat quality and fatty acid composition in Sichuan goose. A total of 204 Sichuan white male geese (28-d-old, 984 ± 15 g) were used in the 42-d assay. Full-fat rice bran inclusion in diets was 0%, 6%, 12% and 18%, respectively. On d 70, two geese from each pen were randomly selected and killed for measuring the carcass and meat quality and the meat fatty acid composition. The results showed that full-fat rice bran inclusion had no effect on average daily gain during 28-56 d, but rice bran inclusion at 18% increased average daily gain during 57-70 d. In addition, the full-fat rice bran supplementation decreased the subcutaneous fat yield, and the inclusion of full-fat rice bran in amounts of 12% and 18% decreased the half-eviscerated carcass yield, eviscerated carcass yield and crude fat content in goose meat. Moreover, full-fat rice bran supplementation had no effect on the content of total saturated fatty acid (SFA), but decreased the content of total monounsaturated fatty acid (MUFA). The inclusion of full-fat rice bran in amounts of 12-18% increased the content of total polyunsaturated fatty acid (PUFA) and total n-6 in goose meat and in the amount of 18% increased n-3 fatty acids content in goose meat. The results indicated that the rice bran inclusion had a positive effect in geese by stimulating growth performance and improving meat quality and fatty acid composition of goose meat.

  1. Association of DGAT2 gene polymorphisms with carcass and meat quality traits in domestic pigeons (Columba livia).

    Science.gov (United States)

    Mao, H G; Dong, X Y; Cao, H Y; Xu, N Y; Yin, Z Z

    2018-04-01

    1. Diacylglycerol acyltransferase (DGAT) plays an important role in the synthesis of triacylglycerol, but its effects on meat quality and carcass composition in pigeons are unclear. In this study, single-nucleotide polymorphisms (SNPs) in the exons of the DGAT2 gene were identified and analysed by using DNA sequencing methods in 200 domestic pigeons (Columba livia). The associations between DGAT2 polymorphisms and carcass and meat quality traits were also analysed. 2. Sequencing results showed that 5 nucleotide mutations were detected in exons 3, 4, 5 and 6 of the DGAT2 gene. The analysis revealed three genotypes (AA, AB and BB) in G18398T and G22484C, in which the AA genotype and A allele had the highest frequency. 3. In the SNP of G18398T located in exon 5, individuals with genotype BB had significantly higher meat quality and lower abdominal fat content than those with AA or AB genotype. In the SNP of G22484C located in exon 6, the genotype AA showed highest carcass trait values, while the genotype BB represented better meat quality, compared to AA and AB genotypes. 4. The results imply that DGAT2 gene has a close relationship with carcass and meat quality traits in pigeons, and the SNPs of G18398T and G22484C can be used as genetic markers for marker-assisted breeding in pigeon.

  2. Effects of finishing diet and pre-slaughter fasting time on meat quality in crossbred pigs

    Directory of Open Access Journals (Sweden)

    K. PARTANEN

    2008-12-01

    Full Text Available The effects of the carbohydrate composition of finishing diet (fed from 80 to 107 kg of body weight and the length of pre-slaughter fasting on pork quality were studied in a 2 × 2 factorial experiment with 80 crossbred pigs. The control finishing diet was based on barley and soybean meal, and the fibrous finishing diet was based on barley, barley fibre, faba beans, and rapeseed cake. These diets contained 465 and 362 g starch and 177 and 250 g dietary fibre per kg, respectively. The fasting times of 25 and 41 h were obtained by giving the pigs their last meal at different times. Longer fasting lowered the glycolytic potential of the longissimus lumborum muscle (P = 0.01, whereas the finishing diet had no effect. Different muscles responded differently to the treatments. Longer fasting increased the ultimate pH of the semimembranosus muscle (P = 0.02, but did not affect that of the longissimus lumborum and semispinalis capitis muscles. The finishing diets did not affect the ultimate pH of the investigated muscles. A diet × fasting time interaction was seen in the lightness of the semimembranosus muscle (P = 0.05. The fibrous diet resulted in darker meat than the control diet did in pigs that were fasted for 25 h (P < 0.05. Longer fasting darkened the meat colour in pigs fed the fibrous diet (P < 0.05 but not in those fed the control diet. The meat from the semispinalis capitis muscle was darker in pigs fed the fibrous than those fed the control diet (P = 0.04. The treatments did not affect the colour of the longissimus lumborum muscle. Longer fasting decreased drip loss from the meat of pigs fed the control diet (P < 0.05. The eating quality of the pork was not influenced by the finishing diets or the fasting time. The pigs also grew equally fast on both finishing diets. In conclusion, a moderate alteration in the carbohydrate composition of a finishing diet or longer pre-slaughter fasting can have some effects on pork quality in crossbred pigs

  3. Reducing the CP content in broiler feeds: impact on animal performance, meat quality and nitrogen utilization.

    Science.gov (United States)

    Belloir, P; Méda, B; Lambert, W; Corrent, E; Juin, H; Lessire, M; Tesseraud, S

    2017-11-01

    Reducing the dietary CP content is an efficient way to limit nitrogen excretion in broilers but, as reported in the literature, it often reduces performance, probably because of an inadequate provision in amino acids (AA). The aim of this study was to investigate the effect of decreasing the CP content in the diet on animal performance, meat quality and nitrogen utilization in growing-finishing broilers using an optimized dietary AA profile based on the ideal protein concept. Two experiments (1 and 2) were performed using 1-day-old PM3 Ross male broilers (1520 and 912 for experiments 1 and 2, respectively) using the minimum AA:Lys ratios proposed by Mack et al. with modifications for Thr and Arg. The digestible Thr (dThr): dLys ratio was increased from 63% to 68% and the dArg:dLys ratio was decreased from 112% to 108%. In experiment 1, the reduction of dietary CP from 19% to 15% (five treatments) did not alter feed intake or BW, but the feed conversion ratio was increased for the 16% and 15% CP diets (+2.4% and +3.6%, respectively), while in experiment 2 (three treatments: 19%, 17.5% and 16% CP) there was no effect of dietary CP on performance. In both experiments, dietary CP content did not affect breast meat yield. However, abdominal fat content (expressed as a percentage of BW) was increased by the decrease in CP content (up to +0.5 and +0.2 percentage point, in experiments 1 and 2, respectively). In experiment 2, meat quality traits responded to dietary CP content with a higher ultimate pH and lower lightness and drip loss values for the low CP diets. Nitrogen retention efficiency increased when reducing CP content in both experiments (+3.5 points/CP percentage point). The main consequence of this higher efficiency was a decrease in nitrogen excretion (-2.5 g N/kg BW gain) and volatilization (expressed as a percentage of excretion: -5 points/CP percentage point). In conclusion, this study demonstrates that with an adapted AA profile, it is possible to reduce

  4. 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.

  5. Qualitative feed restriction for late finishing pigs on meat quality and fatty acid profile

    Directory of Open Access Journals (Sweden)

    Apauliana Daniela Lima da Silva

    2016-09-01

    Full Text Available The aim of this study was to evaluate the effects of including cashew bagasse bran (CBB as a food ingredient in qualitative feed restriction programs on the carcass traits and meat quality of barrows and gilts. Twenty–four crossbred pigs (12 barrows and 12 gilts were used, with an average initial body weight of 57.93 ± 3.67 kg/LW. The experimental design was a randomized block 3x2 factorial arrangement with three levels (0%, 15% and 30% CBB, two sexes (barrows and gilts and four repetitions. The treatments were composed of the basal diet (BD formulated with corn, soybean meal and a commercial base mix for finishing pigs, to which different levels of CBB were added. At the end of the trial period, the animals were slaughtered for the evaluation of the meat quality and carcass traits. The inclusion of CBB in the diets did not affect the carcass traits of the gilts but affected the carcass traits of the barrow positively, increasing theyield of meat in the chilled carcass and reducing the thickness of subcutaneous fat. In the longissimus dorsi muscle and in the adipose tissue of the pigs, the myristic (C14:0, palmitoleic (C16:1, oleic (C18:1, linoleic (C18:2, linolenic (C18:3 and arachidonic (C20:4 fatty acids were evaluated, and no effect was observed (P > 0.05 from the levels of CBB in the diets. In the comparisons between the sexes, a greater concentration of C20:4 fatty acid was observed in the carcass of the gilts. In this context, CBB was considered for use as a feed ingredient in programs of qualitative feed restriction for finishing pigs.

  6. Performance, carcass traits and meat quality of crossbred lambs fed whole cottonseed levels

    Directory of Open Access Journals (Sweden)

    Rosana Ruegger Corte

    2015-12-01

    Full Text Available Byproduct as whole cottonseed (WCS and soybean hulls are quite used in finishing diets to feedlot lambs and WCS is a potential source to be included in lambs diet when prices are advantageous. The most part of the studies with WCS is used as a replacement of cereals as corn. Thus, this study was conducted to evaluate the effect of replacing a fibrous byproduct (soybean hulls with increasing levels of WCS (0, 10 and 20% on the performance, carcass traits and meat quality of feedlot lambs. Thirty crossbred lambs (15 males and 15 females, 20±1.6 kg were fed 1 of 3 high concentration diets: CTL (without WCS, WCS10 (with 10% WCS, and WCS20 (with 20% WCS in a block design (sex for 56 days. Feeding 10 or 20% WCS significantly (P=0.013 improved the feed conversion without affecting the final weight gain, average daily gain or dry matter intake in kg/d. However, the DMI (in % of live weight was affected by treatments (P<0.0001: lambs fed the CTL and the WCS10 diet consumed more DMI than the lambs from WCS20 diet (4.19, 4.03 and 3.6%, respectively. The hot carcass weight, dressing percentage, longissimus muscle area and fat thickness were not affected by the WCS levels. The shear force and meat colour were similar among treatments. These results suggested that fattening lambs may benefit from an increase in feed efficiency from 10% WCS up to 20% without negatively impacting carcass and meat quality.

  7. Sensory quality and fatty acids composition of male local duck meat with Santoquin, vitamin E and C suplementation in ration

    Directory of Open Access Journals (Sweden)

    Maijon Purba

    2010-03-01

    Full Text Available Fishy odor is one of off odor attributes local duck meat. Off odor reduces consumer preference on duck meat. This experiment was conducted to evaluate effect of fish meal levels and antioxidant in diets on the off odor intensity and fatty acid composition of local duck meat. The experiment was designed based on 2x3factorial experiment. The first factor was two fish meal level: low (TIR and high (TIT, and second factor was three antioxidant level: none, 150 ppm santoquin (Sq + 400 IU vitamin E (VE, and 400 IU vitamin E (VE + 250 mg vitamin C (VC/kg diet. One hundred and twenty MA (Mojosari♂ x Alabio♀ day old male duck were allocated into six treatments: (1 TIR, (2 TIR + 150 ppm Sq + 400 IU VE, (3 TIR + 400 IU VE + 250 mg VC (4 TIT, (5 TIT + 150 ppm Sq + 400 IU VE, and (6 TIT + 400 IU VE + 250 mg VC. Off odor intensity on raw and boiled meat, and fatty acid composition in boiled duck meat were used as parameters. The result indicated that fish meal levels did not significantly (P>0.05 affect the off odor intensity in raw and boiled meat. However, antioxidants supplementation significantly (P<0.05 reduced off odor intensity in both raw and boiled meat. Antioxidants supplementation in diet prevented the unsaturated fatty acids from lipid oxidation in boiled meat. This experiment suggests that supplementation of 150 ppm santoquin + 400 IU vitamin E or 400 IU vitamin E + 250 mg vitamin C to the duck diets were effective in reducing off odor and hence increased the sensory quality of duck meat.

  8. Electrical impedance spectroscopy for quality assessment of meat and fish: A review on basic principles, measurement methods, and recent advances

    Science.gov (United States)

    Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized pr...

  9. The effect of dietary supplementation with different forms and levels of organic chromium on broilers meat quality

    Directory of Open Access Journals (Sweden)

    Keleman Svetlana P.

    2006-01-01

    Full Text Available This paper deals with the effect of supplementation with the three different preparations of organic chromium complexes: the ethylenediaminetetraacetic acid complex with chromium; chromium (III­lysine and chromium picolinate, on broilers meat quality. In every preparation supplementing broilers diet chromium was present at the three different levels: 0.2; 0.4 and 0.6 mg/kg. The meat quality was monitored with respect to the following parameters: the contents of fat, protein, minerals and water. It was observed that the fat content in broilers white meat was significantly lower if their diet was supplemented with 0.4 mg/kg chromium in the form of chromium(III­lysine. In addition, different kinds of preparations influenced the protein, fat and water content in the white meat. Water content in white and red meat was lower in all experimental groups if compared to the control. However, the protein content in white and red meat was higher in experimental groups than in the control one.

  10. Effect of essential oils of thyme, oregano and their combination on quality of quail meat in comparison with virginiamycin

    Directory of Open Access Journals (Sweden)

    Sh Hajipour dehbalaei

    2016-01-01

    Full Text Available Due to its high concentration of polyunsaturated fatty acids, poultry meat is prone to oxidative deterioration. The aim of this study was to investigate the effect of essential oils of thyme, oregano and their combination in comparison with virginiamycin on quality of quail’s meat. The dietary treatments consisted of the basal control (without any added compounds or with 100 mg/kg of virginiamycin, 100 and 200 mg/kg of thyme and oregano essential oils, as well as an equal mixture of thyme and oregano essential oil (levels of 50 and 100 mg /kg.  At the end of 35 days of the experiment, two birds from each group were slaughtered for testing the meat quality (including malondialdehyde, pH, water holding capacity, dripping loss and cooking loss. Results showed that essential oils of thyme, oregano and their mixture reduced the thiobarbituric acid value, dripping loss and cooking loss; on the other hand pH value and water holding capacity was increased. Oregano and thyme essential oils contain compounds with high antioxidant properties. Therefore, the presence of these compounds in the bloodstream and their accumulation in the muscle tissue could results in an increase in the antioxidant capacity and consequently enhance the keeping quality of meat. It seems that the application of natural antioxidants such as thymol or carvacrol could be helpful to improve the quality of poultry meat.

  11. 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.

  12. Analysis of microbiological and chemical quality of poultry meat in the vicinity of the Mbeubeuss landfill in Malika (Senegal).

    Science.gov (United States)

    Missohou, Ayao; Mbodj, Malick; Zanga, Donatien; Niang, Seydou; Sylla, Kkalifa Serigne Babacar; Seydi, Malang; Cissé, Oumar; Seck, Salimata Wone

    2011-06-01

    A total of 100 samples of poultry meat were collected in poultry farms in the vicinity of the Mbeubeuss landfill in the Niayes (Senegal) for microbiological and chemical analysis. Fifty-four (54) samples were collected in farms located less than 1 km from the landfill and 46 samples were collected in farms located a bit further (more than 1 km from the landfill). Microbiological quality was determined using techniques recommended by Association Française de Normalisation (AFNOR). Lead and cadmium concentration in poultry meat was measured by flame spectrometry while total mercury was determined by atomic absorption spectrometry. Three percent (3%) of the samples' quality were unsatisfactory for E. coli, 1% for Staphylococci and 7% for Salmonella spp. Poor meat quality was found either in farms located less than 1 km of the landfill or in farms located at more than 1 km of the landfill. Except for Salmonella, only meat samples from poultry receiving drinking water from well showed unsatisfactory microbiological quality. The samples were free of cadmium and lead but were contaminated by mercury. Sixty-eight percent (68%) of the samples contained mercury with a high contamination level (>0.011 mg/kg) in 20% of the samples. No significant difference was found between the farms that were nearest to and further away from the landfill while the source of drinking water seemed to be the main cause of contamination of poultry meat by mercury.

  13. The effect of holding temperature on live shrink, processing yield, and breast meat quality of broiler chickens.

    Science.gov (United States)

    Petracci, M; Fletcher, D L; Northcutt, J K

    2001-05-01

    The effects of antemortem holding temperatures on live shrink, processing yields, and breast meat quality of broiler chickens were evaluated. A total of 462 broilers was reared to 45 d of age using conventional husbandry practices, removed from feed and water, and cooped 12 h prior to slaughter. During the 12-h feed withdrawal and holding time, the birds were held at 25, 29.5, or 34 C. Birds were individually weighed at cooping, prior to slaughter, and during processing to determine live shrink and processed carcass yields. The breast meat was removed at 2 or 24 h postmortem and was used to determine hot and cold boned meat pH, R-value, sarcomere length, meat color (lightness, redness, and yellowness), cooked yield, and shear value. The birds held at 34 C showed the significantly greatest live shrink, 5.7%, compared to those held at 29.5 or 25 C with 3.9 and 3.2% shrink, respectively. Birds held at 34 C exhibited significantly lower processed carcass yields based on initial catch weight, but when calculated using postshrink weights, there were no significant differences between treatment groups. For breast meat harvested at 2 h postmortem, the birds held at 25 C had higher R-values, redness, and yellowness values and lower cooked meat yield and shear values. For breast meat harvested at 24 h postmortem, the birds held at 25 C had higher pH, R-values, and redness. These results support earlier reports that holding conditions may dramatically effect live bird shrink and apparent yields (based on calculation denominator) but have relatively little effect on subsequent breast meat quality, regardless of postmortem deboning time.

  14. Influence of social dominance on production, welfare and the quality of meat from beef bulls.

    Science.gov (United States)

    Miranda-de la Lama, G C; Pascual-Alonso, M; Guerrero, A; Alberti, P; Alierta, S; Sans, P; Gajan, J P; Villarroel, M; Dalmau, A; Velarde, A; Campo, M M; Galindo, F; Santolaria, M P; Sañudo, C; María, G A

    2013-08-01

    The aim of this study was to assess the effect of social dominance on some indicators of welfare, production and meat quality of young bulls. A total of 60 bulls of the Gasconne breed, 9 months old, housed indoors were used. Indices of success order were calculated to reflect social dominance of each bull into three ranking categories (low, middle and high). Blood samples were taken to measure cortisol, lactate, glucose, creatine kinase, non-esterified fatty acid and neutrophil/lymphocyte ratio (N/L). M. longissimus samples were analysed in terms of pH, water holding capacity (WHC), texture, colour and sensorial attributes. Social rank influenced cattle stress response, which had an effect on productive performance but not on meat quality traits, with the exception of the sensory traits. These results emphasize the importance of implementing best management practices during pre-harvest handling of cattle in order to modulate any possible risk factor for social stress. Copyright © 2013 Elsevier Ltd. All rights reserved.

  15. Analysis of polymorphisms in candidate’s genes for meat quality in Lidia cattle

    Energy Technology Data Exchange (ETDEWEB)

    Pelayo, P.; Valera, M.; Molina, A.; Avilés, C.B.

    2016-07-01

    The aim of this paper was to analyze the segregation of some polymorphisms in three genes (CAPN1, CAST and DGAT1) related to meat quality in the Lidia cattle breed and some of its main lineages. To that effect, 119 individuals from the Lidia breed were analyzed. Although the association between the polymorphisms and the phenotype has never been demonstrated in this breed, the absence of fixed genotypes for these polymorphisms in the studied population makes the Lidia cattle a good candidate to develop selection objectives. The clear differentiation among lineages for most of the genes studied reinforces the high reproductive isolation presented in the Lidia cattle as revealed by previous studies on the structure of the population within the Lidia breed using microsatellite markers. Considering both issues in the design of breeding schemes will be necessary to save the lineages and not to lose this valuable genetic resource. Finally, it would be necessary to carry out an in depth search for new polymorphisms in genes associated with meat quality and to perform needed association analyses between the SNPs segregating in Lidia cattle and traits of economic interest.

  16. Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork.

    Science.gov (United States)

    Rossi, Raffaella; Pastorelli, Grazia; Cannata, Susanna; Tavaniello, Siria; Maiorano, Giuseppe; Corino, Carlo

    2013-11-01

    The effects of dietary supplementation in pigs with plant extract (PE) from Lippia spp., titrated in verbascoside (5mg/kg feed), from weaning to slaughter (166days), on carcass characteristics, meat quality, collagen characteristics, oxidative stability and sensory attributes of Longissimus dorsi (LD) muscle were examined. Ten pigs per treatment were slaughter at a live weight of 109.5±1.4kg. No influence on carcass characteristics, LD meat quality parameters and collagen characteristics were observed. Dietary PE increased (PRaw LD of pig fed PE showed lower (Pmeat, enhancing oxidative status and sensory attributes, without affecting other meat quality parameters. Copyright © 2013 The Authors. Published by Elsevier Ltd.. All rights reserved.

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

    Science.gov (United States)

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

    2013-08-01

    Meat quality characteristics of Turkish indigenous Hair goat kids reared under an extensive production system were investigated in this study. A total of 60 Hair goat kids (30 females and 30 males) were slaughtered at 3, 6, 9, and 12 months of ages. Slaughter age significantly affected meat quality characteristics. Cooking loss (P Meat color became darker red with increasing slaughter age (P meat from male kids contained a higher percentage of polyunsaturated fatty acid than that from females (P meat from Hair kids slaughtered between 3 and 9 months of ages had better quality than those slaughtered at the other ages and also meat from male kids had better quality than those female kids slaughtered at the same age under extensive production system.

  18. Carcass Traits and Meat Quality of Prestice Black-Pied Pig Breed

    Directory of Open Access Journals (Sweden)

    Václav Matoušek

    2016-08-01

    Full Text Available The objective of the study was to evaluate fattening performance, carcass value and meat quality in pigs of Prestice Black-Pied breed in relation to slaughter weight (SW and gender (barrows and gilts, resp.. Pigs were divided into weight categories: SW1 (75 to 99.9 kg, SW2 (100 to 109.9 kg and SW3 (110 to 130 kg and all individual traits were analyzed by the general linear model procedure (SAS 9.3. Average SW of each weight group was as follows: SW1 94.2 kg, SW2 105.8 kg, and SW3 115.2 kg. Differences among average backfat thickness of 36.07 mm in SW1, 40.16 mm in SW2, and 43.21 mm in SW3 were significant (p<0.01. Lean meat content was 48.94% (SW1, 48.78% (SW2, and 48.76% (SW3. Pigs were slaughtered at average weight of 105.7 kg for barrows and 104.4 kg for gilts. Average backfat thickness for barrows was 40.90 mm and 38.72 mm for gilts (significant difference p<0.05. Lean meat content was 48.75% in barrows and 48.91% in gilts. The values of pH45, characterizing the meat of very good quality. The loin in SW3 was darker than the muscles of SW1 and SW2. Drip loss was the lowest in SW1 (1.96%, compared to the highest drip loss in SW3 (2.59%. Content of intramuscular fat was 2.68% in SW3, 2.79% in SW2, and SW1 had the lowest content 2.47%. The values of pH45, colour lightness and drip loss were similar in both genders. However barrows had higher intramuscular fat content by 0.31% than gilts (p<0.05.

  19. The effect of production system (barn and free-range), slaughtering age and gender on carcass traits and meat quality of partridges (Alectoris chukar).

    Science.gov (United States)

    Yamak, U S; Sarica, M; Boz, M A; Ucar, A

    2016-04-01

    1. A total of 400 Alectoris chukar partridges were reared in either barn or free-range production systems and slaughtered at 14, 16 or 18 weeks of age in order to determine the effects of production system, age and gender on carcass traits (live weight, carcass weight, carcass yield, carcass part and edible inner organ percentages at slaughtering) and meat quality (L*, a* and b* meat colour and pH). 2. Production system had a significant effect on both slaughter traits and meat quality. 3. Partridges raised in barn conditions had higher live weights and carcass weights whereas meat quality was better in birds raised in the free-range system.

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

    Directory of Open Access Journals (Sweden)

    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.

  1. 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

    2013-11-21

    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.

  2. Effect of high pressure-high temperature process on meat product quality

    Science.gov (United States)

    Duranton, Frédérique; Marée, Elvire; Simonin, Hélène; Chéret, Romuald; de Lamballerie, Marie

    2011-03-01

    High pressure/high temperature (HPHT) processing is an innovative way to sterilize food and has been proposed as an alternative to conventional retorting. By using elevated temperatures and adiabatic compression, it allows the inactivation of vegetative microorganisms and pathogen spores. Even though the microbial inactivation has been widely studied, the effect of such process on sensorial attributes of food products, especially meat products, remains rare. The aim of this study was to investigate the potential of using HPHT process (500 MPa/115 °C) instead of conventional retorting to stabilize Toulouse sausages while retaining high organoleptic quality. The measurements of texture, color, water-holding capacity and microbial stability were investigated. It was possible to manufacture stable products at 500 MPa/115 °C/30 min. However, in these conditions, no improvement of the quality was found compared with conventional retorting.

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

    Directory of Open Access Journals (Sweden)

    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

  4. Use of ractopamine during compensatory gain of finishing pigs on carcass and meat performance and quality

    Directory of Open Access Journals (Sweden)

    E.M.J. Barbosa

    Full Text Available ABSTRACT The objective of this study was to evaluate the effects of compensatory gain associated with the use of 10ppm ractopamine after a period of feed restriction in finishing pigs on performance, carcass and meat quality. Twenty castrated males and 20 females, at 110 days of age and 66.137±6.13kg live weight, were submitted to four treatments using a 2 x 2 factorial design (fed ad libitum or with 20% restriction between 0(21 days of age and fed with or without 10ppm ractopamine for 22(42 days of experimentation, with 10 replicates (animals. There was no interaction between the factors for any of the evaluated parameters. Animals treated with ractopamine presented better weight gain (1.083 versus 1.259kg, feed conversion (2.910 versus 2.577, warm and cold carcass weight (86.08 versus 89.00 and 83.46 versus 87.20kg, respectively, loin depth (63.02 versus 68.40mm, loin eye area (41.43 versus 46.59mm2 and muscle fiber diameter (27.48 versus 35.85μm. Animals submitted to feed restriction followed by ad libitum feed presented compensatory gain without losses to carcass and meat characteristics, but with a reduction in the ethereal extract (2.19 versus 1.64% and lower water loss due to thawing in the meat (11.35 versus 9.42%. The effects of compensatory gain after food restriction and ractopamine are independent of the parameters evaluated.

  5. Carcass traits and meat quality of growing rabbits in pens with and without different multilevel platforms

    Directory of Open Access Journals (Sweden)

    M. Martino

    2016-06-01

    Full Text Available The aim of this trial was to determine the effect of the presence of wire or plastic mesh elevated platforms on carcass traits and meat quality characteristics, with particular attention to the oxidative status of growing rabbits. A total of 174 five-week old rabbits were randomly divided into 3 groups with 2 replications (6 pens; 29 rabbits/pen: pens without platforms (NoP with a stocking density of 16 rabbits/m2 and pens with wire-mesh platforms (WP or plastic-mesh platforms (PP that were placed on 2 levels, with a stocking density of 16 rabbits/m2 on the floor or 9.14 rabbits/m2 when the platform were included. At 84 d rabbits were slaughtered. The slaughter traits and Longissimus lumborum (LL physical and chemical compositition were not affected by treatments. Rabbits from the PP group showed the highest retinol and γ-tocotrienol content on LL muscle, whereas the NoP ones showed a higher α-tocotrienol and α-tocopherol level. The absence of platforms led to decreased (P<0.001 thiobarbituric acid-reactive substances values and induced an improvement in n-3 polyunsaturated fatty acids. Levels of linoleic, linolenic and docosahexaenoic acids were equal to those of the WP group (23.45, 3.75, 0.64% in NoP and 22.6, 4.14, 0.53% in WP, respectively but higher than in PP rabbits (20.86, 3.05, 0.45%, respectively. It can be concluded that the pens with elevated platforms provide greater possibilities for movement, which is beneficial from the viewpoint of animal welfare. However, this greater activity influences the oxidative status of the meat, decreasing the antioxidant content and worsening the lipid oxidation of rabbit meat.

  6. Effects of Crossbreeding and Gender on the Carcass Traits and Meat Quality of Korean Native Black Pig and Duroc Crossbred

    Directory of Open Access Journals (Sweden)

    Muhlisin

    2014-07-01

    Full Text Available This study was conducted to observe the effects of crossbreeding and gender on the carcass traits and meat quality of Korean Native Black Pig (KNP and KNP×Duroc crossbred (KNP×D. A total of 50 pigs comprising seven KNP barrows, eight KNP gilts, twenty KNP×D barrows and fifteen KNP×D gilts were used in this study. Animals were reared in the same housing condition with same feed diet for six months prior to slaughter. After an overnight chilling, the carcasses were graded, and samples of Musculus longissimus dorsi were obtained for meat quality analysis. The slaughter and carcass weights and dressing percentage of KNP×D were higher (p<0.001 than those of KNP. The slaughter and carcass weights and backfat thickness of barrows were higher (p<0.01 than those of gilts. There were no significant difference in carcass conformation and quality grade between KNP and KNP×D as well as barrow and gilt. Fat content of KNP×D was higher (p<0.001 than that of KNP. Fat content of barrow was higher (p<0.001 than that of gilt. There was interaction between crossbreeding and gender on the fat content. KNP gilt showed higher fat content than KNP barrow whereas KNP×D barrow showed higher fat content than KNP×D gilt. Lightness, redness, yellowness, chroma and hue angle values and color preference of meat of KNP×D were lower (p<0.001 than those of KNP. Redness, yellowness and chroma values of meat of barrow were lower (p<0.05 than those of gilt. It is concluded that crossbreeding KNP with Duroc increases carcass productivity and meat fat but decreases meat color values and preference. Crossbreeding of KNP with Duroc produces a better fat deposition in meat of barrows than in gilts.

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

    Science.gov (United States)

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

    2017-11-29

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

  8. 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. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

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

    Directory of Open Access Journals (Sweden)

    Ioannis Konstantinos Karabagias

    2018-03-01

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

  10. Comparison of Growth Performance, Carcass Characteristics and Meat Quality of Korean Local Chickens and Silky Fowl

    Directory of Open Access Journals (Sweden)

    Y. K. Choo

    2014-03-01

    Full Text Available This study was conducted to compare growth performance, carcass characteristics and meat quality of 4 breeds of local chicken. A total of 480 1-d-old chicks were distributed to 16 pens, with 4 treatments of breed, 4 replicates and 30 chicks per pen. Three Korean local breeds of white-mini broiler, Hanhyup-3-ho, and Woorimatdag, and a breed of silky fowl were raised under identical rearing and feeding conditions for 31-d, 37-d, 36-d, and 59-d, respectively. The BW and feed consumption on a pen basis were weekly measured for all pens, and ADFI, ADG and gain:feed were calculated for each pen. The ADFI and ADG of 3 breeds of Korean local chicken were greater than those of silky fowl (p<0.05. Within the Korean local breeds, ADFI of white-mini broiler was the highest (p<0.05, and ADG of Hanhyup-3-ho and white-mini broiler was the highest (p<0.05. Gain:feed of silky fowl was less than that of the 3 breeds of Korean local chicken. The carcass and breast yield of white-mini broiler were the greater than those of other breeds (p<0.05. The breast meat color (CIE L*, a*, and b* of 3 breeds of Korean local chicken were higher than that of silky fowl (p<0.05. The breast meat of Hanhyup-3-ho had greater cooking loss (p<0.05, whereas water holding capacity and pH were less than those of other breeds (p<0.05. The color score of 3 breeds of Korean local chicken was higher than that of silky fowl (p<0.05. Woorimatdag had a higher score on tenderness (p<0.05, whereas flavor score was less than that of other breeds (p<0.05. In conclusion, 4 local breeds of chicken have some unique features and seem to have more advantages, and this information can help consumers who prefer healthy and premium chicken meat.

  11. 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

  12. Parameters determining the quality of charqui, an intermediate moisture meat product.

    Science.gov (United States)

    Torres, E A; Shimokomaki, M; Franco, B D; Landgraf, M; Carvalho, B C; Santos, J C

    1994-01-01

    Charqui is a typical Brazilian meat product obtained by salting and sun-drying beef samples. The chemical, physical and microbiological characteristics of the charqui were evaluated throughout processing and storage. The results confirm charqui is an intermediate moisture meat product (A(w) = 0·70-0·75). A close relationship between moisture, pretein and ash vaiues was found, suggesting the possibility of using the resulting charqui A(w) value as a parameter to define the product instead of the official moisture and mineral residue contents. The TBA determination, which expresses the state of lipid oxidation, rapidly reached the maximum value, corroborating the previous observations on the salt pro-oxidant role, and then decreased gradually. A gradual decrease in microorganism count during processing and storage of charqui was also observed. These results indicate the feasibility of obtaining a final product with a low level of microbial count when raw materials of good quality, and adequate handling conditions, are used for charqui production. Copyright © 1994. Published by Elsevier Ltd.

  13. 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.

  14. 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%.

  15. Impact of Echinococcosis on Quality of Sheep Meat in the South Eastern Kazakhstan

    Directory of Open Access Journals (Sweden)

    Z. Valieva

    2014-03-01

    Full Text Available A survey of 2,123 slaughtered adult sheep in markets of the south-east Kazakhstan established that the average contamination of animals by Echinococcus granulosus is 9.1% with primary localization of cysts in livers and lungs. The histologic structure of the muscle tissue of infected sheep displayed destructive changes with a prevalence of granular dystrophy. The amount of protein, fat, calcium and energetical value of such meat considerably decreased. Besides in the muscle tissue of the animals infected with echinococcosis there was a substantial increase of humidity and amount of ash as well as qualitative and quantitative changes of the amino acids profile. Along with damage to the synthesis of proteins and sharp insufficiency of vitamins A, E, B1, and B2 there was a shift in a lipidic exchange that was expressed as a noticeable reduction in the level of monounsaturated and polyunsaturated fatty acids. The data support the conclusion that the meat from the sheep infected with echinococcosis is of inferior quality and quantity compared to that of healthy animals.

  16. Quality Evaluation of Meat Products in Relation to Packaging and Irradiation

    International Nuclear Information System (INIS)

    Noomhorm, A.; Ingles, M.E.A.

    1998-01-01

    The effects of low-dose radiation ( 2 and 80% N 2 gas and stored at 5 degree celsius for eight weeks. Fresh samples were irradiated with 1 kGy while smoked sausages were irradiated to 2 and 4 kGy doses. Quality evaluation were conducted every week. Mechanical properties of films were determined at the start and at the end of the storage period. Vacuum alone extended the shelf life of fresh meat to 40 days while MAP to 44 days. Vacuum packaging or MAP with 1 kGy made meat still acceptable up to the 48th day. Packaging system with NPI and PVNP were able to protect sausages against deterioration for 8 weeks. While two kGy with vacuum and MAP extended the storage life of sausages for more than the eight weeks of storage, 4 kGy dose can double the shelf life of unirradiated samples. Sensory tests showed no effects on the acceptability of the irradiated products. Tensile and tear strength of all films used decreased after storage periol. Irradiation did not significantly affect these properties of film, transmission rates for gas and water vapor through NPI and PVNP

  17. Effects of irradiation source and dose level on quality characteristics of processed meat products

    Science.gov (United States)

    Ham, Youn-Kyung; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun-Sang; Song, Beom-Seok; Park, Jong-Heum; Kim, Cheon-Jei

    2017-01-01

    The effect of irradiation source (gamma-ray, electron-beam, and X-ray) and dose levels on the physicochemical, organoleptic and microbial properties of cooked beef patties and pork sausages was studied, during 10 days of storage at 30±1 °C. The processed meat products were irradiated at 0, 2.5, 5, 7.5, and 10 kGy by three different irradiation sources. The pH of cooked beef patties and pork sausages was unaffected by irradiation sources or their doses. The redness of beef patties linearly decreased with increasing dose level (Pchanges in overall acceptability were observed for pork sausages regardless of irradiation source (P>0.05), while gamma-ray irradiated beef patties showed significantly decreased overall acceptability in a dose-dependent manner (Poxidation of samples was accelerated by irradiation depending on irradiation sources and dose levels during storage at 30 °C. E-beam reduced total aerobic bacteria of beef patties more effectively, while gamma-ray considerably decreased microbes in pork sausages as irradiation dose increased. The results of this study indicate that quality attributes of meat products, in particular color, lipid oxidation, and microbial properties are significantly influenced by the irradiation sources.

  18. 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.

  19. 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.

  20. Effect of pig genotypes from Slovak and Polish breeds on meat quality

    Directory of Open Access Journals (Sweden)

    O. Debrecéni

    2018-02-01

    Full Text Available Nowadays, meat and meat products from indigenous pig breeds are desired by consumers for their high sensory quality. For that reason, the trend to use indigenous pig breeds for production of these products has widened. The aim of this study was to compare physical and chemical parameters of Musculus longissimus dorsi (MLD as well as content of cholesterol and fatty acid profiles among Mangalitsa, the crossbreed Mangalitsa  ×  Duroc, and pig meat breed Slovak Large White with Polish indigenous breeds Pulawska and Zlotnicka spotted. In the study, 48 pigs were used. The pigs were divided into 5 groups of different genotypes: Mangalitsa breed (n  =  9, the crossbreed Mangalitsa  ×  Duroc (n  =  9, Slovak Large White – SLW (n  =  10, Zlotnicka spotted (n  =  10 and Pulawska (n  =  10. The pigs were reared under intensive conditions, and they were fed by an ad libitum system with complete feed mixtures. The fattening period lasted from 30 to 100 kg of live weight. The SLW had the highest average daily gain with the lowest feed intake compared to Mangalitsa, the crossbreed Ma  ×  Du and Polish indigenous breeds (P  <  0.001. SLW had the highest meat content in the carcass while Mangalitsa had the lowest (P  <  0.001. Mangalitsa and their crossbreed Ma  ×  Du had the highest fat content in the carcass, but the SLW and Polish indigenous pig breeds had the lowest fat content in the carcass (P  <  0.001. As regards the physical properties of MLD, the Polish indigenous pig breeds achieved the highest values of pH45 min post mortem, the lowest drip loss values, the lowest colour values of CIE L* and the highest values of CIE b* compared to other genotypes in the experiment (P  <  0.001. However the meat of crossbreed Ma  ×  Du had pale, soft and exudative (PSE-like conditions due to the low pH45 min post mortem, the high values

  1. Effect of pantothenic acid level in the diet of the finishing heavy pig on carcass and meat quality traits

    Directory of Open Access Journals (Sweden)

    Piero Santoro

    2010-01-01

    Full Text Available This study investigated the effect of vitamin B5 dietary level on carcass and meat quality characteristics in the heavy pig. To this aim, 42 pigs, 21 gilts and 21 barrows, of similar weight and age, evenly divided into 3 groups of 14 subjects each, were fed, from approx. 95 kg live weight (lw till slaughtering (around 165 kg lw, the same basal diet containing either 10 (control, C, or 60 (T1, or 110 ppm (T2 pantothenic acid. At increasing dietary levels of vitamin B5, only numerical improvements of lean meat and lean cuts percentages were observed, whereas total adipose cuts, backfat and jowl percentages decreased (P<0.05. Ham characteristics and meat quality traits, such as colour, pH, intramuscular fat and protein contents, were not affected by the dietary treatment.

  2. Slaughter weight did not alter carcass characteristics and meat quality of crossbred heifers supplemented and finished in a pasture system

    Directory of Open Access Journals (Sweden)

    Carlos Cesar Andreotti

    2015-05-01

    Full Text Available This work was carried out to evaluate the animal performance, carcass characteristics and meat quality of crossbred heifers slaughtered at three different body weights. The heifers were slaughtered with 330 (Light, 360 (Medium and 400 (Heavy kg body weight. The final weight, average daily gain and carcass weight were greater for HEA heifers, intermediate for MED heifers and lower for LIG heifers. However, carcass dressing and pH were similar for the three heifers groups. Dripping loss, dissection loss and the muscle, fat and bone percentages on the 6th rib did not alter by slaughter weight. Slaughter weight did not affect the colour, shear force and lipid oxidation of meat. In conclusion, heavy heifers finished in pasture and that were concentrate-supplemented had better animal performance; however, the carcass characteristics and meat quality were similar for the three heifers groups.

  3. Effects of broccoli stem and leaf meal on broiler performance, skin pigmentation, antioxidant function, and meat quality.

    Science.gov (United States)

    Hu, C H; Wang, D G; Pan, H Y; Zheng, W B; Zuo, A Y; Liu, J X

    2012-09-01

    Three hundred sixty 1-d-old Ross 308 male broilers were used to study the effects of broccoli stem and leaf meal (BSLM) on growth performance, skin pigmentation, antioxidant function, and meat quality. The chicks were fed 4 diets containing different levels (0, 4.0, 8.0, and 12.0%) of BSLM as partial replacement for corn and soybean meal for a period of 42 d. The results showed that dietary supplementation of BSLM had no effect (P > 0.05) on growth performance. As compared with control, dietary 4%, 8%, and 12% BSLM increased (P poultry products quality with the more skin pigmentation and the less drip loss percentage of breast meat. The more skin pigmentation mainly related to the high amount of xanthophylls in BSLM. The decreased meat drip loss fed BSLM may be caused by the antioxidative function of BSLM.

  4. What do people eat when they don’t eat meat? An evaluation of dietary quality using the National Health and Nutrition Examination Survey (NHANES), 2007-2012

    Science.gov (United States)

    Objective: To compare diet quality scores between adult non-meat eaters and meat eaters, and to compare the consumption of diet components across quintiles of diet quality. Design: Cross-sectional analysis. Healthy Eating Index-2010 (HEI-2010) and Alternative Healthy Eating Index-2010 (AHEI-2010) we...

  5. 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.

  6. Effect of Transportation and Low Voltage Electrical Stimulation on Meat Quality Characteristics of Omani Sheep

    Directory of Open Access Journals (Sweden)

    Isam T. Kadim

    2010-01-01

    Full Text Available The aim of this study was to determine the effects of road transportation during the hot season (36 oC and low voltage electrical stimulation on meat quality characteristics of Omani sheep. Twenty intact male sheep (1-year old were divided into two equal groups: 3 hrs transported or non-transported. The transported group was transferred to the slaughterhouse the day of slaughter in an open truck covering a distance of approximately 300 km. The non-transported group was kept in a lairage of a commercial slaughterhouse with ad libitum feed and water for 3 days prior to slaughter. Blood samples were collected from the animals before loading and prior to slaughter in order to assess their physiological response to stress in terms of hormonal levels. Fifty percent of the carcasses from each group were randomly assigned to low voltage (90 V at 20 min postmortem. Muscle ultimate pH, expressed juice, cooking loss percentage, WB-shear force value, sarcomere length, myofibrillar fragmentation index and colour L*, a*, b* were measured on samples from Longissimus dorsi muscles collected 24 hrs postmortem at 2-4 oC. The transported sheep had significantly (P<0.05 higher cortisol adrenaline, nor-adrenaline, and dopamine levels than the non-transported group. Muscles from electrically-stimulated carcasses had significantly (P<0.05 lower pH values, longer sarcomere length, lower shear force value, higher expressed juice, myofibrillar fragmentation index and L* values than those from non-stimulated ones. Transportation significantly influenced meat quality characteristics of the Longissimus dorsi muscle. Muscle ultimate pH and shear force values were significantly higher, while CIE L*, a*, b*, expressed juice and cooking loss were lower in transported than non-transported sheep. This study indicated that pre-slaughter transportation at high ambient temperatures can cause noticeable changes in muscle physiology in sheep. Nevertheless, meat quality of transported

  7. Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.

    Science.gov (United States)

    Massingue, Armando Abel; de Almeida Torres Filho, Robledo; Fontes, Paulo Rogério; de Lemos Souza Ramos, Alcinéia; Fontes, Edimar Aparecida Filomeno; Perez, Juan Ramon Olalquiaga; Ramos, Eduardo Mendes

    2018-04-01

    This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. The MDPM addition increased (psausage formulations, but mutton sausage had (psausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a *, C *, and lower h °) and darker (lower L *) than lamb sausages. Adding up to 60% of MDPM reduced (psausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

  8. 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

  9. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat

    International Nuclear Information System (INIS)

    Al-Bachir, M.; Zeinou, R.

    2006-12-01

    The effect of gamma irradiation on microbial load, chemical and sensory characteristics of camel meat has been evaluated. Camel meat were irradiated at doses of 0, 2, 4 and 6 kGy of gamma irradiation. Irradiated and unirradiated meat were kept in a refrigerator (1-4 Centigrade). Immediately after irradiation, general composition and sensory evaluation of camel meat were done. Microbiological and chemical analyses of camel meat were evaluated at 0, 2, 4 and 6 weeks of storage. The results indicated that all doses of gamma irradiation reduced the total counts of mesophilic aerobic bacteria and total coli form of camel meat. Thus the microbiological shelf-life of camel meat was significantly extended from less than 2 weeks (control) to more than 6 weeks (samples irradiated with 2, 4 or 6 kGy). No significant differences in moisture, protein, fat, Thiobarbituric acid (TBA) value, total acidity, pH vale and fatty acids (C14: 0; C16: 0; C18:0) of camel meat were observed due to irradiation. Both total volatile basic nitrogen (VBN) and lipid oxidation value in camel meat were effected by gamma irradiation. Immediately after treatment, VBN of irradiated camel meat increased and lipid oxidation values decreased. Sensory evaluation showed no significant differences between irradiated and unirradiated camel meats. (author)

  10. Evaluation of quality characteristics and functional properties of mechanically deboned chicken meats treated with different dose rates of ionizing radiation and use of antioxidants

    International Nuclear Information System (INIS)

    Brito, Poliana de Paula

    2012-01-01

    The Mechanically Deboned chicken meat (MDCM) is used in traditional meat products, in greater proportion in those emulsified, replacing meat raw materials more expensive. The raw material can have high MDCM the microbial load, as a result of contamination during processing or failure during the evisceration. The irradiation process is accepted as one of the most effective technologies when compared to conventional techniques of preservation, to reduce contamination of pathogens and spoilage. However, little information is available about the use and effects of different dose rates of ionizing radiation processing. Irradiation causes chemical changes in food, a major cause of deterioration of quality of raw or cooked meat products during refrigerated storage, frozen. The objective of this study was to evaluate the effects of different dose rates of ionizing radiation on the production of Thiobarbituric Acid Reactive Substances (TBARS), color, microbiological and sensory characteristics of mechanically deboned chicken added or without added antioxidants, during the cold storage and evaluation of functional properties. The results showed that among the tested dose rates using cobalt-60 source, dose rate of 4.04 kGy.h-1 was the best for processing MDCM. Furthermore, the use of the combination of rosemary antioxidant and α-tocopherol were able to reduce lipid oxidation generated by irradiation of the samples, showed a synergistic effect to the processing with ionizing radiation in reduction of psychrotrophic bacteria count and contributed to a better sensory quality. The use of radiation in the processing FDMI did not adversely affect the functional properties studied. (author)

  11. HCl-ractopamine level addition on reproductive response, carcass characteristics and meat quality of pork

    Directory of Open Access Journals (Sweden)

    Francisco Gerardo Ríos Rincón

    2010-12-01

    Full Text Available To determinate the effect of ractopamine hydrochloride (HCl-R in reproductive response, carcass characteristics, primary cuts yield and meat quality, 80 pork (Large White Landrace X Large White-Pietrain at end stage (Live weight 73.1 kg were feed during 31 days with an integral ration with 15.12% PC and 2.32 Mcal of ME/kg with different HCL-R levels (0, 5, 10, 15 and 20ppm. Pigs were randomly distributed in the different treatments. HCl-R inclusion had no effect on reproductive response and carcass weight. Rib eye area wee improved with 15 and 20 ppm HCL-R. HCL-R levels of 10 and 20 ppm increased red coloration. The pH24 and drip loss were also no affected. HCl-R in end stage pigs had no effect on reproductive response, but improved rib eye area, red coloration and leg weight.

  12. 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.

  13. 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 (p0.05.

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

    Directory of Open Access Journals (Sweden)

    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.

  15. Polymorphism in the gene FABP3 and its association with indicators of meat quality in pigs

    Directory of Open Access Journals (Sweden)

    Tomáš Urban

    2016-12-01

    Full Text Available The objective of this study was to analyze the variability of the FABP3 gene (heart fatty acid-binding protein in the population of pig Czech large white breed and to analyze the association with parameters of meat quality. FABP3 belongs to multigene family of FABPs (fatty acid binding proteins affecting the transport of long chain fatty acids. Analyzed polymorphism was at position X98558:g.1321 G > C in the 5’ UTR region. The relative frequencies of genotypes were: HH = 0.87and Hh = 0.13. Genotype hh was not detected in the population. The frequencies of alleles were as follows: H = 0.93 and h = 0.07. There were statistically significant associations between genotypes and values of stearic acid and linoleic acid. Highly statistically significant difference was observed with palmitic acid.

  16. 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.

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

    Directory of Open Access Journals (Sweden)

    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

  18. Ordered Probit Analysis of Consumers’ Preferences for Milk and Meat Quality Attributes in the Emerging Cities of Southern India

    Directory of Open Access Journals (Sweden)

    S. PRIYADHARSINI

    2017-09-01

    Full Text Available In order to assess consumer preferences for milk and meat quality attributes, a study was carried out in two Second-Tier cities of Tamil Nadu. Personal interviews were done to collect the data from 160 respondents chosen through a multistage sampling procedure in each of the two cities selected for this study. Ordered Probit model fitted for the attributes of milk showed that: family size had a significant positive preference towards texture, low fat and low price of milk, educated consumers paid greater attention to taste, safety, flavour, packaging and low fat attributes of milk and low income consumers paid less importance on most of the attributes of milk. Ordered Probit model for meat revealed that as the family size increased, the consumers were likely to give more importance to ageing and tenderness and less importance to leanness of meat. Male consumers paid greater attention to colour and females were none concerned with tenderness, cooking quality and price. As the education level increased, the consumers became more and more quality and price conscious. Households having children paid more importance to tenderness and taste attributes of meat, whereas the household having aged people opted for colour, taste, tenderness, cooking quality, leanness and price attributes. Low income consumers paid less importance to quality attributes and the respondents performing more physical activity paid lesser attention towards leanness and more importance to price of the meat. This suggests the need for enhancing the production of quality livestock products, together by developing a well-organized distribution system.

  19. Identification of quantitative trait loci for carcass composition and meat quality traits in a commercial finishing cross

    NARCIS (Netherlands)

    Wijk, van H.J.; Dibbits, B.W.; Baron, E.E.; Brings, A.D.; Harlizius, B.; Groenen, M.A.M.; Knol, E.F.; Bovenhuis, H.

    2006-01-01

    A QTL study for carcass composition and meat quality traits was conducted on finisher pigs of a cross between a synthetic Pie¿train/Large White boar line and a commercial sow cross. The mapping population comprised 715 individuals evaluated for a total of 30 traits related to growth and fatness (4

  20. Variance component analysis of quantitative trait loci for pork carcass composition and meat quality on SSC4 and SSC11

    NARCIS (Netherlands)

    Wijk, van H.J.; Dibbits, B.W.; Liefers, S.C.; Buschbell, H.; Harlizius, B.; Heuven, H.C.M.; Knol, E.F.; Bovenhuis, H.; Groenen, M.A.M.

    2007-01-01

    In a previous study, QTL for carcass composition and meat quality were identified in a commercial finisher cross. The main objective of the current study was to confirm and fine map the QTL on SSC4 and SSC11 by genotyping an increased number of individuals and markers and to analyze the data using a

  1. De electricitatis catholici musculari - concerning the electrical properties of muscles, with emphasis on meat quality

    DEFF Research Database (Denmark)

    Ravn, L.S.; Andersen, Ninette Kieme; Rasmussen, M.A.

    2008-01-01

    This study aims to explore the potential of evoked non-invasive surface electromyography (SEMG) analysis, in predicting meat quality traits in livestock. Evoked SEMG is a system that records, transdermally, electrical signals generated in muscle fibres upon external stimulation. These signals are...

  2. Genome-wide DNA methylation profiles reveal novel candidate genes associated with meat quality at different age stages in hens.

    Science.gov (United States)

    Zhang, Meng; Yan, Feng-Bin; Li, Fang; Jiang, Ke-Ren; Li, Dong-Hua; Han, Rui-Li; Li, Zhuan-Jan; Jiang, Rui-Rui; Liu, Xiao-Jun; Kang, Xiang-Tao; Sun, Gui-Rong

    2017-04-05

    Poultry meat quality is associated with breed, age, tissue and other factors. Many previous studies have focused on distinct breeds; however, little is known regarding the epigenetic regulatory mechanisms in different age stages, such as DNA methylation. Here, we compared the global DNA methylation profiles between juvenile (20 weeks old) and later laying-period (55 weeks old) hens and identified candidate genes related to the development and meat quality of breast muscle using whole-genome bisulfite sequencing. The results showed that the later laying-period hens, which had a higher intramuscular fat (IMF) deposition capacity and water holding capacity (WHC) and less tenderness, exhibited higher global DNA methylation levels than the juvenile hens. A total of 2,714 differentially methylated regions were identified in the present study, which corresponded to 378 differentially methylated genes, mainly affecting muscle development, lipid metabolism, and the ageing process. Hypermethylation of the promoters of the genes ABCA1, COL6A1 and GSTT1L and the resulting transcriptional down-regulation in the later laying-period hens may be the reason for the significant difference in the meat quality between the juvenile and later laying-period hens. These findings contribute to a better understanding of epigenetic regulation in the skeletal muscle development and meat quality of chicken.

  3. The effects of alternative electrical and mechanical stunning methods on hemorrhaging and meat quality of broiler breast and thigh muscles

    NARCIS (Netherlands)

    Hillebrand, S.J.W.; Lambooij, E.; Veerkamp, C.H.

    1996-01-01

    Five trials were conducted to determine the effects of various alternative stunning and restraining methods on the quality of chicken broiler meat. The stunning methods used were electrical whole-body and head-only stunning with different voltages (25 vs 100 V) and frequencies (50 vs 200 Hz), and

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

    NARCIS (Netherlands)

    Savenije, B.; Lambooij, E.; Gerritzen, M.A.; Venema, K.; Korf, J.

    2002-01-01

    In practice, poultry have their feed with drawn 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

  5. Effects of feed deprivation and electrical, gas, and captive needle stunning on early postmortem muscle metabolism and subsequent meat quality

    NARCIS (Netherlands)

    Savenije, B; Schreurs, FJG; Winkelman-Goedhart, HA; Gerritzen, MA; Korf, J; Lambooij, E

    The general method for stunning poultry before slaughter is by immersion of a chicken's head into an electrified waterbath. This method results in carcass and meat quality deficiencies. The major problems are hemorrhages and a delay in onset of rigor mortis, which increases the risk of cold

  6. 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

    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

  7. Influence of rearing conditions on performance, behavioral, and physiological responses of pigs to preslaughter handling, carcass traits, and meat quality

    NARCIS (Netherlands)

    Lebret, B.; Meunier-Salaün, M.C.; Foury, A.; Mormède, P.; Dransfield, E.; Dourmad, J.Y.

    2006-01-01

    A total of 120 crossbred [synthetic line x (Large White x Landrace)] pigs (castrated males and females) were used to evaluate the influence of rearing conditions for growing-finishing pigs on growth performance, carcass, stress reactions at slaughter, and meat eating quality. At approximately 35 kg

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

    Science.gov (United States)

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

    2018-01-01

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

  9. 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.

  10. Association analyses of porcine SERPINE1 reveal sex-specific effects on muscling, growth, fat accretion and meat quality

    Czech Academy of Sciences Publication Activity Database

    Weisz, Filip; Bartenschlager, H.; Knoll, Aleš; Mileham, A.; Deeb, N.; Geldermann, H.; Čepica, Stanislav

    2012-01-01

    Roč. 43, č. 5 (2012), s. 614-619 ISSN 0268-9146 R&D Projects: GA ČR GAP502/10/1216 Institutional research plan: CEZ:AV0Z50450515 Keywords : association study * fat deposition * meat quality Subject RIV: GI - Animal Husbandry ; Breeding Impact factor: 2.584, year: 2012

  11. 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

  12. 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 pie consumption, and surveillance data from 1992 to 2012 from England indicated that C. perfringens was the most commonly reported cause of outbreaks of foodborne

  13. The occurrence of deep pectoral myopathy in broilers and associated changes in breast meat quality.

    Science.gov (United States)

    Yalcin, S; Ozkan, S; Acar, M Comert; Meral, O

    2018-02-01

    1. Two experiments were conducted to determine the effect of slaughter weight on the incidence and intensity of deep pectoral myopathy (DPM) of M. pectoralis minor (p. minor muscle) in commercial conditions in Turkey and to evaluate the impact of DPM on meat quality traits of pectoralis major (p. major) muscle in broilers. 2. In Experiment 1, a total of 116 250 carcasses from 59 Ross-308 broiler flocks, classified according to slaughter weight as 2.0-2.2, 2.2-2.4, 2.4-2.6 and >2.6 kg, were evaluated for occurrence of DPM. In Experiment 2, p. major samples from unaffected broilers and each DPM stage were evaluated for meat quality, oxidant and antioxidant properties, nutritional value and fatty acid profile. DPM was characterised as 1: muscles with coagulative necrosis, 2: muscles with fibrous tissue texture and pink to plumb and 3: muscles with green necrotic area. 3. The average incidence of DPM was found to be 0.73% in Experiment 1 and independent of slaughter weight. 4. In Experiment 2, p. major muscle of broilers with DPM 1 and 2 had higher pH values with higher redness and drip loss. All DPM stages resulted in an increase in lipid content and malondialdehyde activity and lowered ash content of p. major muscle compared with unaffected birds. DPM 2 increased superoxide dismutase and glutathione peroxidase activities in M. p. major. The p. major of broilers with DPM had lower content of C18:2 conjugated linoleic and C20:3n-6 fatty acids than those of unaffected broilers. Lower Δ6 desaturase and thiosterase activities and 18:2n-6 to 18:3n-3 ratio were observed for all DPM stages compared to unaffected. 5. It was concluded that these changes obtained in p. major muscle of broilers with DPM might indicate biochemical characteristics of muscle degenerations.

  14. Dietary Phytoncide Supplementation Improved Growth Performance and Meat Quality of Finishing Pigs

    Directory of Open Access Journals (Sweden)

    Han Lin Li

    2016-09-01

    Full Text Available We conducted this 10-wk experiment to evaluate the effects of dietary phytoncide, Korean pine extract as phytogenic feed additive (PFA, on growth performance, blood characteristics, and meat quality in finishing pigs. A total of 160 pigs ([Landrace×Yorkshire]×Duroc, body weight (BW = 58.2±1.0 kg were randomly allocated into 1 of 4 treatments according to their BW and sex, 10 replicate pens per treatment with 4 pigs per pen were used (2 barrows and 2 gilts. Dietary treatments were: CON, control diet; PT2, CON+0.02% PFA; PT4, CON+0.04% PFA; PT6, CON+0.06% PFA. Overall, average daily gain (ADG was higher in PT4 (p<0.05 than in PT6, average daily feed intake (ADFI was lower in PT6 than in CON (p<0.05. Besides ADFI decreased linearly (p<0.05 with the increased level of phytoncide and gain:feed ratio in PT4 treatment was higher (p<0.05 than CON treatment. During 5 to 10 weeks and overall, quadratic (p<0.05 effect was observed in ADG among the treatments. At the end of this experiment, pigs fed with PT4 diet had a greater (p<0.05 red blood cell concentration compared to the pigs fed CON diet. Water holding capacity increased linearly (p<0.05 with the increased level of phytoncide supplementation. Moreover, firmness, redness, yellowness, and drip loss at day 3 decreased linearly (p<0.05 with the increase in the level of phytoncide supplementation. In conclusion, inclusion of phytoncide could enhance growth performance without any adverse effects on meat quality in finishing pigs.

  15. 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.

  16. The Effects of Some Fodder Additives on the Product Performances and Meat Quality of Broiler Turkey Juveniles

    Directory of Open Access Journals (Sweden)

    Mihai Benţea

    2011-05-01

    Full Text Available The researches has been carried out on a number of 250 broiler turkey juveniles, the Big 6 hybrid, distributed in 5 groups of 50 juveniles/group over a period of 56 days. After 56 days, the experiment was carried out on 3 groups over a period of 84 days, recording the production indices; at the end of the experimental period (at the age of 140 days meat quality and chemical composition were determined. In the first 2 stages, the fodders were supplemented with Allzyme SSF complex 0.02%, Bio-Mos 0.1%, organic Selenium 0.03% and Bio-Mos 0.1% and Allzyme SSF 0.02%. The turkeys were weighted at the beginning of the experimental period (at the age of one day and then weekly, recording the evolution of body mass, the daily average weight gain, the daily average consumption and the feed conversion ratio (FCR. The use of Sel-Plex, Bio-Mos + Allzyme SSF, Allzyme SSF and Bio-Mos for 56 days, determined the increase of the body weight, the increase of daily average weight gain, and a decrease FCR value. In the 3rd, 4th and 5th stage, the best results regarding growth and consumption indices were recorded also in experimental groups. At the end of the trial, meat quality and chemical composition of meat were determined. The administration of the Allzyme SSF enzyme complex and the organic mineral Sel-plex led to the improvement of the meat quality due to an increase in meat protein content and a reduction of meat fat content.

  17. Biosurveillance at the United States Meat Animal Research Center

    Science.gov (United States)

    The mission of the 50 scientists and 165 support staff at the U.S. Meat Animal Research Center (USMARC) is to develop new technologies to increase the efficiency of livestock production and improve meat safety, quality, and animal health to benefit consumers worldwide. The facilities include 35,000 ...

  18. Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka".

    Science.gov (United States)

    Todorov, Svetoslav Dimitrov; Stojanovski, Saso; Iliev, Ilia; Moncheva, Penka; Nero, Luis Augusto; Ivanova, Iskra Vitanova

    The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented "lulanka" salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied lactic acid bacteria. In addition, the studied strains did not present any antimicrobial activity against tested closely related bacteria such as Lactobacillus spp., Lactococcus spp., Enterococcus spp. or Pediococcus spp. To our knowledge this is the first study on the safety and antimicrobial properties of lactic acid bacteria isolated from Bulgarian lukanka obtained by spontaneous fermentation. Copyright © 2017 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. All rights reserved.

  19. Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka"

    Directory of Open Access Journals (Sweden)

    Svetoslav Dimitrov Todorov

    Full Text Available Abstract The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented "lulanka" salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity. The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied lactic acid bacteria. In addition, the studied strains did not present any antimicrobial activity against tested closely related bacteria such as Lactobacillus spp., Lactococcus spp., Enterococcus spp. or Pediococcus spp. To our knowledge this is the first study on the safety and antimicrobial properties of lactic acid bacteria isolated from Bulgarian lukanka obtained by spontaneous fermentation.

  20. 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.

  1. Influence of dietary replacement of sunflower oil with milk thistle (Silybum marianum oil on chicken meat quality and antioxidant status of liver

    Directory of Open Access Journals (Sweden)

    Gordana Kralik

    2015-01-01

    Full Text Available The research focused on the effects of dietary replacement of 3% sunflower oil (SO group with 3% milk thistle oil (MTO group on the technological quality of meat, such as pH value, colour (CIE L*, CIE a*, CIE b*, drip loss (%, shear force (N, and cooking loss (%, as well as on the content of fatty acid lipids in broiler breast and thigh muscles. Significant difference (P < 0.05 was determined for pHi, pHu, CIE a*, CIE b* values between groups, although the values for the stated indicators were within the standard range. Lipids of breast meat of the MTO group contained more arachidic acid (P < 0.001, octadecenoic acid isomer B (P = 0.047 and eicosatrienoic acid (P = 0.041, and less α-linolenic acid (P < 0.001 and Σn-3PUFA. Lipids of thigh meat of the MTO group contained more ΣSFA, myristoleic acid, eicosatrienoic acid (P < 0.05 and eicosenoic acid (P < 0.001, and less α-linolenic acid, and had narrower Σn-3/n-6 PUFA ratio than the SO group. According to the antioxidant status of broiler liver, there was significantly higher catalase activity determined in the MTO group.

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

    Science.gov (United States)

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

    2016-12-01

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

  3. Ethical, moral and social dimensions in farm production practices: a segmentation study to assess Irish consumers’ perceptions of meat quality

    Directory of Open Access Journals (Sweden)

    Regan Á.

    2018-03-01

    Full Text Available Growing consumer concerns with modern farming and food production systems indicate a significant market opportunity for meat production practices that consider ethical, moral and social value traits. In the current study, we aimed to identify and characterise distinct segments of Irish consumers based on their perceptions of the quality of meat from different farm-level production practices (organic farming, high animal welfare standards, free range farming, and “natural”, treatment-free feeding regimes. An online survey was carried out with 251 Irish meat consumers. Using cluster analysis, we identified three distinct segments: “Target consumers”, “Purist consumers” and “Disinterested consumers”. Chi-square analyses revealed differences between the segments based on gender, age and meat-purchasing motivations. The results provide insight into the opportunities that exist for exploring new viable market segments as well as for engaging Irish consumers and empowering them with information around the ethical, social and moral aspects of farm-level practices related to meat production.

  4. Effects of diets with increasing levels of golden flaxseed on carcass characteristics, meat quality and lipid traits of growing rabbits

    Directory of Open Access Journals (Sweden)

    Pier Giorgio Peiretti

    Full Text Available The aim of this study was to determine the effects of three levels (0, 8, or 16% of the golden variety of flaxseed (GFS; Linum usitatissimum L., included in isonitrogenous and isocaloric diets, on the carcass characteristics, meat composition and fatty acid profile of rabbit meat and perirenal fat. The trial was carried out on 30 weaned crossbred rabbits aged 9 weeks, weighing on average 2074 g. The animals were divided equally into three groups of 10 (five male and five female rabbits each and kept separate in individual cages. At the end of the experiment, which lasted 5 weeks, there were no significant differences between the groups in the carcass yield or the proportions of various carcass parts and edible organs. Although the chemical composition of the meat was not significantly affected by the dietary treatment, the saturated fatty acid and monounsaturated fatty acid proportion in the longissimus dorsi muscle (-22% and -24%, respectively and perirenal fat (-34% and –29%, respectively decreased and the polyunsaturated fatty acid (PUFA increased (+36% in the muscle and 43% in the fat, respectively with increased GFS inclusion. GFS dietary supplementation has shown to be effective in improving the n-3 PUFA proportion (76% in the muscle and 77% in the fat, respectively, decreasing the n-6/n-3 ratio and reducing the saturation, atherogenic and thrombogenic indexes of the meat, with consequent benefits on the nutritional quality of rabbit meat for consumers.

  5. Effects of diets with increasing levels of golden flaxseed on carcass characteristics, meat quality and lipid traits of growing rabbits

    Directory of Open Access Journals (Sweden)

    Pier Giorgio Peiretti

    2010-11-01

    Full Text Available The aim of this study was to determine the effects of three levels (0, 8, or 16% of the golden variety of flaxseed (GFS; Linum usitatissimum L., included in isonitrogenous and isocaloric diets, on the carcass characteristics, meat composition and fatty acid profile of rabbit meat and perirenal fat. The trial was carried out on 30 weaned crossbred rabbits aged 9 weeks, weighing on average 2074 g. The animals were divided equally into three groups of 10 (five male and five female rabbits each and kept separate in individual cages. At the end of the experiment, which lasted 5 weeks, there were no significant differences between the groups in the carcass yield or the proportions of various carcass parts and edible organs. Although the chemical composition of the meat was not significantly affected by the dietary treatment, the saturated fatty acid and monounsaturated fatty acid proportion in the longissimus dorsi muscle (-22% and -24%, respectively and perirenal fat (-34% and –29%, respectively decreased and the polyunsaturated fatty acid (PUFA increased (+36% in the muscle and 43% in the fat, respectively with increased GFS inclusion. GFS dietary supplementation has shown to be effective in improving the n-3 PUFAproportion (76% in the muscle and 77% in the fat, respectively, decreasing the n-6/n-3 ratio and reducing the saturation, atherogenic and thrombogenic indexes of the meat, with consequent benefits on the nutritional quality of rabbit meat for consumers.

  6. Effect of cattle breed on meat quality, muscle fiber characteristics, lipid oxidation and Fatty acids in china.

    Science.gov (United States)

    Xie, Xiangxue; Meng, Qingxiang; Cui, Zhenliang; Ren, Liping

    2012-06-01

    The objective was to compare meat quality, muscle fiber characteristics, lipid oxidation and fatty acids of Limousin (LIM), Simmtental (SIM), Luxi (LX), Qinchuan (QC) and Jinnan (JN) offered the same diet in China. After finishing, eight bulls from each breed were randomly selected for slaughter at 18.5 months old. Longissimus dorsi (ld) muscle was taken from the carcass for meat quality evaluations. Breed had little effect on most of meat and fat color parameters except for Hue and b* in which QC had lower values. LIM showed higher pH (24 h) and better water holding capacity than other breeds. LIM showed the lowest dry matter content but the highest crude protein. LX and LIM had higher percentage and density of red muscle fiber than other breeds. Lipid oxidations were significantly lower in LIM than in QC, with the LX, SIM and JN having the intermediate values. Compared to other four breeds, QC provided the highest values of polyunsaturated fatty acids (PUFA), n-6 fatty acids and n-3 fatty acids. In conclusion, LIM scored better on most of meat quality characteristics; however, local breeds such as LX and QC also had better muscle fiber characteristics and better fatty acids composition.

  7. Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China

    Directory of Open Access Journals (Sweden)

    Xiangxue Xie

    2012-06-01

    Full Text Available The objective was to compare meat quality, muscle fiber characteristics, lipid oxidation and fatty acids of Limousin (LIM, Simmtental (SIM, Luxi (LX, Qinchuan (QC and Jinnan (JN offered the same diet in China. After finishing, eight bulls from each breed were randomly selected for slaughter at 18.5 months old. Longissimus dorsi (ld muscle was taken from the carcass for meat quality evaluations. Breed had little effect on most of meat and fat color parameters except for Hue and b* in which QC had lower values. LIM showed higher pH (24 h and better water holding capacity than other breeds. LIM showed the lowest dry matter content but the highest crude protein. LX and LIM had higher percentage and density of red muscle fiber than other breeds. Lipid oxidations were significantly lower in LIM than in QC, with the LX, SIM and JN having the intermediate values. Compared to other four breeds, QC provided the highest values of polyunsaturated fatty acids (PUFA, n-6 fatty acids and n-3 fatty acids. In conclusion, LIM scored better on most of meat quality characteristics; however, local breeds such as LX and QC also had better muscle fiber characteristics and better fatty acids composition.

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

    Science.gov (United States)

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

    2018-01-01

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

  9. 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.

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

    Directory of Open Access Journals (Sweden)

    W. A. Hozza

    2014-12-01

    Full Text Available 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 (p<0.05 with increasing concentrate levels in the diet. 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 (p<0.05 and thawing loss increased (p<0.05 with ageing period. Similarly, meat tenderness improved (p<0.05 with concentrate supplementation. Shear force of muscles varied from 36 to 66, the high values been associated with Semimembranosus and Gluteobiceps muscles. The present study demonstrates that there are differences in meat quality characteristics of meat from SEA goats and their crosses with Norwegian breeds finished under small scale

  11. Technological progress and average job matching quality

    OpenAIRE

    Centeno, Mário; Corrêa, Márcio V.

    2009-01-01

    Our objective is to study, in a labor market characterized by search frictions, the effect of technological progress on the average quality of job matches. For that, we use an extension of Mortensen and Pissarides (1998) and obtain as results that the effects of technological progress on the labor market depend upon the initial conditions of the economy. If the economy is totally characterized by the presence of low-quality job matches, an increase in technological progress is accompanied by ...

  12. The effect of age of sensory meat quality of males of laying hybrids

    Directory of Open Access Journals (Sweden)

    Alžbeta Jarošová

    2008-01-01

    Full Text Available The aim of the study was to evaluate the sensory quality of carcass of layer males ISA Brown. The males were fattened to 90 and 132 days. In both ages samples of breast and thigh were used for the sensory evaluation.The birds were provided by a private producer. There were 20 birds in each experimental group. Both the groups were housed on deep litter and fed a commercial broiler diet. The first group was slaughtered at 90 days of age at a processing plant, the second group continued fattening till 132 days at the Department of Animal Breeding. At 132 days, the birds were slaughtered at the in-house abattoir.The sensory evaluation was carried out at the sensory laboratory at the Department of Food Tech­no­lo­gy at MZLU in Brno. The sensory evaluation was carried out by the trained staff of the Department. Samples were evaluated by the sensory profile method with description of edge points.The higher age had highly significant (p < 0.01 effect on tenderness of the breast muscle (meat from the older birds was assessed as tougher. The age had significant effect (p < 0.05 also on the colour of thigh muscle (the meat of the older birds was assessed as darker. Thus, the evaluators concluded the shorter fattening period as more favourable.However, as for carcass weight, weight of carcass parts and processing at an automatic slaughtering line, the longer fattening period (132 days seems to be more convenient. It is also necessary to take into account increased cost and marketing possibilities for such products.

  13. Ascorbic acid and citric flavonoids for broilers under heat stress: effects on performance and meat quality

    Directory of Open Access Journals (Sweden)

    JEM Peña

    2008-06-01

    Full Text Available The aim of this study was to evaluate the effects of increasing doses of ascorbic acid (AA and citric flavonoids (quercetin and rutin on the performance and meat quality characteristics of broilers submitted to cyclic heat stress. Four-hundred one-day-old female Ross 308 were housed in 40 battery cages a in temperature controlled room. Treatments consisted of 0, 250, 500, and 1000 g/ton on of AA + citric flavonoids. Birds were fed ad libitum until 32 day of age. Beginning on day 14 post-hatch until the end of the experiment, in order to simulate cyclic heat stress, the temperature inside the room was increased to 32°C for 5 hours, and decreased until reaching the comfort temperature corresponding to the age of the animals. Birds were slaughtered at 33 days of age, and carcass and commercial cuts yields were determined. Thighs and boneless breast samples were collected and frozen for subsequent analyses of pH, cooking loss, shear force, color, and Thiobarbituric Acid Reactive Substances (TBARS. Significant differences (p <0.05 were found for feed efficiency from 1 to 7 days of age, with the best values for the birds fed 0 and 250 g/ton on of AA + citric flavonoids. At the end of the experiment, there were no differences in other performance variables, carcass and parts yields, pH, shear force, color and TBARS. The meat of the birds supplemented with 250 g/ton on of product presented the lowest cooking loss.

  14. A combination of two variants in PRKAG3 is needed for a positive effect on meat quality in pigs.

    Science.gov (United States)

    Uimari, Pekka; Sironen, Anu

    2014-02-28

    Color and pH of meat measured 24 h post mortem are common selection objectives in pig breeding programs. Several amino acid substitutions in PRKAG3 have been associated with various meat quality traits. In our previous study ASGA0070625, a SNP next to PRKAG3, had the most significant association with meat quality traits in the Finnish Yorkshire. However, the known amino acid substitutions, including I199V, did not show any association. The aims of this study were to characterize further variation in PRKAG3 and its promoter region, and to test the association between these variants and the pH and color of pork meat. The data comprised of 220 Finnish Landrace and 230 Finnish Yorkshire artificial insemination boars with progeny information. We sequenced the coding and promoter region of PRKAG3 in these and in three additional wild boars. Genotypes from our previous genome-wide scans were also included in the data. Association between SNPs or haplotypes and meat quality traits (deregressed estimates of breeding values from Finnish national breeding value estimation for pH, color lightness and redness measured from loin or ham) was tested using a linear regression model. Sequencing revealed several novel amino acid substitutions in PRKAG3, including K24E, I41V, K131R, and P134L. Linkage disequilibrium was strong among the novel variants, SNPs in the promoter region and ASGA0070625, especially for the Yorkshire. The strongest associations were observed between ASGA0070625 and the SNPs in the promoter region and pH measured from loin in the Yorkshire and between I199V and pH measured from ham in the Landrace. In contrast, ASGA0070625 was not significantly associated with meat quality traits in the Landrace and I199V not in the Yorkshire. Haplotype analysis showed a significant association between a haplotype consisting of 199I and 24E alleles (or g.-157C or g.-58A alleles in the promoter region) and pH measured from loin and ham in both breeds (P-values varied from 1.72

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

    Directory of Open Access Journals (Sweden)

    Jéssica de Oliveira Monteschio

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

  16. 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.

  17. Quality-of-life in technological society

    NARCIS (Netherlands)

    R. Veenhoven (Ruut)

    2012-01-01

    textabstractABSTRACT Effects of technology on the quality of human life can be assessed by comparing quality of life in more and in less modern societies. The quality of life in a society can be measured by how long and happy its inhabitants live. Using these indicators I start with a

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

    Science.gov (United States)

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

    2018-04-01

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

  19. Growth, carcass and meat quality of Casertana, Italian Large White and Duroc x (Landrace x Italian Large White pigs reared outdoors

    Directory of Open Access Journals (Sweden)

    Giuseppe Maiorano

    2013-09-01

    Full Text Available To compare growth, skeletal development, carcass traits and meat quality of different genotypes, 10 Casertana (CT, 10 Italian Large White (LW and 10 Duroc x (Landrace x Italian Large White (DU crosses, barrows of 90-day-old, were allotted to the same outdoor rearing and feeding conditions. Live weight was recorded and average daily gain (ADG was calculated. At slaughter (330-day-old dressing and lean percentages were determined; backfat thickness and loin eye depth were measured. Carcasses were dissected into commercial cuts. Water holding capacity, pH and colour (45 min and 24 h post-mortem were measured. Longissimus lumborum muscle samples were collected for cholesterol, α-tochopherol and intramuscular collagen (IMC analyses. CT compared to DU and LW had the lowest growth rate and skeletal development. CT showed higher backfat thickness, lower lean cut/fatty cut ratio and less lean meat (P<0.05. Loin eye depth differed among genotypes with LW > DU > CT (P<0.05. CT showed higher red colour of the meat than DU and LW (P<0.05. CT compared to LW had the highest hydroxylysylpiridinoline (HLP crosslink concentration and HLP/IMC ratio, and a lower IMC amount (P<0.05. CT pigs produced meat that could be tougher than that from the improved breed, but more acceptable from the technological point of view. At eleven months of age bone weight, length and diameter were clearly genetic type-related; differently, the bone maturity was similar among the genotypes studied.

  20. Technologies to shorten the drying period of dry-cured meat products.

    Science.gov (United States)

    Arnau, J; Serra, X; Comaposada, J; Gou, P; Garriga, M

    2007-09-01

    Dry-cured meat products are well-known for their unique sensory characteristics. However, the traditional process is very time consuming. The process can be shortened especially by accelerating the drying period, which is the most time consuming. This paper deals with some technological, safety and sensorial aspects for producing fermented sausages and dry-cured hams when the process time is shortened. Different techniques, such as temperature increase and thickness reduction, and the effects of some ingredients and additives are discussed. A Quick-Dry-Slice process based on a continuous system that combines both convective and vacuum drying could accelerate the drying of slices after the desired pH is reached in fermented sausages. There are safety concerns when processes are shortened, but possible additional hurdles, such as the introduction of bacteriocin-producing starter cultures and high-pressure treatments at the end of the process, could reduce them. Methods to speed up the development of typical colour, texture and flavour and their limitations are also discussed.

  1. Effect Of Chromium Nicotinate On Oxidative Stability, Chemical Composition And Meat Quality Of Growing-Finishing Pigs

    Directory of Open Access Journals (Sweden)

    Ondřej Bučko

    2015-12-01

    Full Text Available The effect of different organic sources of Cr on growth, feed efficiency and carcass value is known but there is a lack of information between chromium nicotinate (CrNic and pork quality. Therefore, purpose of this research was to investigate the effects of CrNic on chemical composition, quality and oxidative stability of pork meat. In the study, pigs of Large White breed (40 pcs were used. The pigs were divided into two groups, namely the control and the experimental of 20 pcs with equal number of barrows and gilts. The pigs were fed the same diet which consisted of three feed mixtures applied at the different growth phases, from 30 - 45 kg OS-03, 45 - 70 kg OS-04 and 70 - 100 kg OS-05. The pigs were allowed ad libitum access to feed and water. The diet of experimental group was supplemented with 0.75 mg.kg-1 CrNic in the form of chromium-inactivated yeast Saccharomyces cerevisiae. The fattening period in pigs lasted from 30 to 100 kg. The chromium supplementation led to a significantly higher content of chromium in longissimus thoracis muscle (LT of experimental pigs. In addition, the results showed a statistically significant difference (p ≤0.05 in retention of chromium in the LT, monounsaturated and omega-3 polyunsaturated fatty acids content in experimental group compared with control. Moreover, there was highly significant (p £0.05 difference in essential fatty acids, as well as in oxidative stability in 7 days, among the groups. The highly significant differences were also observed among sexes, namely in total water, protein and intramuscular fat contents, colour CIE b* in both times, and oxidative stability. However, physical-technological parameters (pH, drip loss, shear force and meat colour were not affected when pigs were fed the supplement. On the whole, the positive effect of chromium nicotinate in most of investigated parameters may be beneficial not only for pork industry but also for consumers. Normal 0 21 false false false

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

    Science.gov (United States)

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

    2017-04-01

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

  3. 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.

  4. Effect of rib fat thickness on the quality of aged meat from Nellore young bulls

    Directory of Open Access Journals (Sweden)

    Erick Escobar Dallantonia

    2015-05-01

    Full Text Available This trial aimed to evaluate the quality of aged beef from Nellore young bulls under two yield grade (YG. Fourteen animals with approximately 450 ± 30 kg body weight were evaluated for backfat thickness (BFT at the beginning of the experimental period. Seven animals had BFT of 0-3 mm and seven animals, 3.1-6 mm. Two groups were formed at the end of the experiment: animals finished with 3-6 mm BFT (seven animals and animals finished with 6.1 to 10 mm BFT (seven animals. Every 28 days, we evaluated by ultrasound the BFT between the 12nd 13rd ribs. There was no interaction between YG and aging for beef color, pH, cooking losses and shear force (p > 0.05. There was no effect of YG on sarcomere length (p = 0.11. However, there was interaction between YG and aging on water holding capacity (p < 0.01. The yield grades evaluated did not interfere with meat quality, but carcasses with 6.1 - 10 mm of backfat thickness showed highest water holding capacity. The aging of the longissimus muscle for up to 14 days improves beef tenderness.

  5. 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. © 2011 Institute of Food Technologists®

  6. Effect of gamma irradiation on microbiological quality of japanese chicken meat and microflora change of irradiated chicken

    International Nuclear Information System (INIS)

    Prachasitthisak, Y.; Ito, H.

    1996-01-01

    The impact of gamma irradiation with doses between 0 and 8 kGy on microbiological quality of chicken meat produced in Japan and micro flora change of irradiated chicken meat were studied. Radiation at the dose 2 kGy resulted in 4 log cycles reduction of total aerobic bacteria, 5 - 6 log cycles reduction of lactic acid bacteria and 2 log cycles reduction of fungi and yeasts. For the coliforms, it could be eliminated below detectable level by irradiation dose of 1 kGy. For the chicken flora-analysis, it was found that chicken of each area had their own specific microbial community structure. Flavobacterium and Pseudomonas were found to be dominant organisms in the microflora of Japanese chicken meat. Irradiation with dose 2 kGy resulted in disappearance of Lactobacillus and Pseudomonas. The microorganisms which dominated in irradiated chickens with doses of 2 kGy and higher were Psychrobacter and yeast. These studies support the view that radiation improves the microbiological quality of chicken meat and substantiate that radiation does not present hazard resulting from a change in the microflora of irradiated chicken

  7. 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. Copyright © 2012 Elsevier Ltd. All rights reserved.

  8. Eating quality of UK-style sausages varying in price, meat content, fat level and salt content.

    Science.gov (United States)

    Sheard, P R; Hope, E; Hughes, S I; Baker, A; Nute, G R

    2010-05-01

    Thirty-six brands of pork sausage were purchased from a total of 10 retailers over a 4 months period and assessed for eating quality. The brands included 5 of the 10 most popular sausages in the UK, 4 basic, 14 standard, 10 premium and 8 healthy eating brands. The average price, meat content, fat content and salt content was 3.31 pounds/kg, 62%, 17% and 1.6%, respectively, but there were wide differences in price (1.08 pound/kg-5.23 pounds/kg), meat content (32-97%), fat content (2.1-29.1%) and salt content (0.5-2.5%). Sausages were assessed by a trained sensory panel using 100mm unstructured line scales and 14 descriptors (skin toughness, firmness, juiciness, pork flavour, fattiness, meatiness, particle size, cohesiveness, saltiness, sweet, acidic, bitter and metallic) including overall liking. The declared meat content was positively correlated with price, skin toughness, firmness, pork flavour, meatiness, particle size and perceived saltiness (r=0.5 or better). The declared fat content was positively correlated with fattiness and sweetness (r=0.42 or better) but not juiciness. There was no significant correlation between declared salt content and perceived saltiness. A principal component analysis showed that the first two principal components accounted for 51% of the variability in the data. Products could be separated into four quadrants according to their price, meat content, fat content and their associated eating quality attributes. Copyright (c) 2009 Elsevier Ltd. All rights reserved.

  9. 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.

  10. Effects of farm management practices and transport duration on stress response and meat quality traits of suckling goat kids.

    Science.gov (United States)

    Alcalde, M J; Suárez, M D; Rodero, E; Álvarez, R; Sáez, M I; Martínez, T F

    2017-09-01

    Studies aimed to assess up to what extent farming and transport previous to slaughtering might affect physiology and meat quality in young goat kids are needed, with the ultimate purpose of promoting practices that minimize stress in these animals. In this regard the effects of on-farm management and transport duration on some physiological responses and meat quality parameters in goat kids were assessed. Two farms representing 'high' and 'low' welfare-friendly management practices were selected. In total, 32 suckling kids were withdrawn from each farm, transported by road for 2 or 6 h, and then slaughtered. Blood samples were collected both on-farm and in the slaughterhouse, and biochemistry, cell counts and haematocrit were determined. After slaughtering, carcass quality parameters were measured. Longissimus dorsi muscle was dissected and pH, colour parameters, water holding capacity and shear force were measured throughout 8-day ageing period. Results indicate that, regardless its duration, transport caused significant effects on some blood parameters suggesting stress in live animals, like glucose, cortisol or creatine kinase. Despite the marked stress status in animals, this condition was not decisively reflected on L. dorsi quality parameters, but some effects were observed regarding fat cover in carcasses and colour parameters. The results suggest that postmortem changes throughout ageing were more decisive in terms of meat quality than stressful management either on-farm or during transport.

  11. Genetic variances, heritabilities and maternal effects on body weight, breast meat yield, meat quality traits and the shape of the growth curve in turkey birds

    NARCIS (Netherlands)

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

    2011-01-01

    Background Turkey is an important agricultural species and is largely used as a meat bird. In 2004, turkey represented 6.5% of the world poultry meat production. The world-wide turkey population has rapidly grown due to increased commercial farming. Due to the high demand for turkey meat from both

  12. 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.

  13. Effect of dietary zinc proteinate supplementation on growth performance, and skin and meat quality of male and female broiler chicks.

    Science.gov (United States)

    Salim, H M; Lee, H R; Jo, C; Lee, S K; Lee, B D

    2012-01-01

    1. An experiment was conducted to evaluate the effect of dietary zinc proteinate (ZP) supplementation on growth performance and on skin and meat quality of male and female broiler chicks. 2. A total of 240 1-d-old male and 240 1-d-old female broiler chicks were randomly distributed into 24 floor pens (12 replicate pens/sex; 20 birds/pen) and were given either 0 (Control diet) or 40 mg/kg ZP (ZP 40), resulting in a 2 × 2 factorial arrangement of treatments. 3. The growth performance of male and female broiler chicks was not affected by the ZP supplementation, but the males showed significantly higher growth performance than did females. 4. ZP supplementation increased the total thickness of skin in both sexes, and males had thicker skin than females. It also increased the collagen content of skin, but not that of meat. Males had higher skin collagen contents than did females, but no sex difference was found in the meat collagen contents. 5. ZP supplementation did not affect the shear force values of skin and meat; however, males had higher shear force values of back skin than females. ZP supplementation increased the zinc contents of thigh meat and plasma in both sexes. Males had higher zinc contents in back skin than females. 6. It is concluded that dietary ZP supplementation could increase the skin quality of broiler chicks in both sexes, particularly in female broilers, without any effect on growth performance. Male broilers have better growth performance and skin quality than females.

  14. Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat.

    Science.gov (United States)

    Albrecht, Antonia; Herbert, Ulrike; Miskel, Dennis; Heinemann, Celine; Braun, Carina; Dohlen, Sophia; Zeitz, Johanna O; Eder, Klaus; Saremi, Behnam; Kreyenschmidt, Judith

    2017-08-01

    The aim of this study was to investigate the influence of different methionine sources and concentrations on the quality and spoilage process of broiler meat. The trial was comprised of 7 treatment groups: one basal group (suboptimal in Methionine+Cysteine; i.e., 0.89, 0.74, 0.69% in DM SID Met+Cys in starter, grower, and finisher diets, respectively) and 3 doses (0.10, 0.25, and 0.40%) of either DL-Methionine (DLM) or DL-2-hydroxy-4-methylthio butanoic acid (DL-HMTBA) on an equimolar basis of the DLM-supplemented groups. The broilers were fed the diets for 35 d, then slaughtered and processed. The filets were aerobically packed and stored under temperature controlled conditions at 4°C. Meat quality investigations were comprised of microbial investigations (total viable count and Pseudomonas spp.), pH and drip loss measurements of the filets. The shelf life of the meat samples was determined based on sensory parameters. After slaughtering, all supplemented meat samples showed a high quality, whereby no differences between the 2 methionine sources could be detected for the microbial load, pH, and drip loss. In comparison to the control group, the supplemented samples showed a higher sensory quality, characterized by a fresh smell and fresh red color. Methionine supplementation had a significant influence on meat quality parameters during storage. The microbial load, pH and drip loss of the chicken filets were positively correlated to the methionine concentration. Additionally, the microbial load at the end of storage was positively correlated to pH and drip loss values. Nevertheless, the microbial parameters were in a normal range and the positive correlation to methionine concentration did not affect the sensory shelf life. The mean sensory shelf life of the broiler filets varied between 7 to 9 d. During storage, no difference in the development of sensory parameters was observed between the supplemented groups, while the spoilage process of the basal group

  15. The Effects Of Internal End-Point Temperatures On Meat Quality ...

    African Journals Online (AJOL)

    tree squirrel (Sciurus carolinensis), ground squirrel (Citellus tridecemlineatus), African giant rat (Cricetomys gambianus) and grasscutter (Thryonomys swinderianus), the common rodents consumed as bush meat in West Africa. The meat types were cooked in a commerical gas convention oven pre-heated to a constant ...

  16. 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

  17. Effect of slaughter weight and breed on instrumental and sensory meat quality of suckling kids.

    Science.gov (United States)

    Ripoll, G; Alcalde, M J; Horcada, A; Campo, M M; Sañudo, C; Teixeira, A; Panea, B

    2012-09-01

    The effects of breed and slaughter weight on chemical composition, fatty acid groups, texture, and sensory characteristics of meat of 141 suckling male kids from 5 Spanish breeds were studied. There was a decrease in texture and lightness and hue angle with the increase of the slaughter weight. Fatty acid composition was correlated with the intramuscular fat content. All the breeds except MO had values of n-6/n-3 ratio below 4, which is the healthy limit recommended, and a low atherogenic index as well as a low intramuscular fat content. A multivariate analysis discriminated light kid, which had the most tender and juicy meat, from heavy kid which had more intense kid and milk odours. Blanca Andaluza and Pirenaica had most tender and juicy meat. The effect of slaughter weight on meat traits should be considered separately for each breed to find the most appropriate meat according to consumers preferences. Copyright © 2012 Elsevier Ltd. All rights reserved.

  18. Ultrasound in the meat industry: general applications and decontamination efficiency.

    Science.gov (United States)

    Turantaş, Fulya; Kılıç, Gülden Başyiğit; Kılıç, Birol

    2015-04-02

    This review summarizes the findings of research focused on ultrasound as a "green", nonchemical technology in the meat industry to improve meat quality and safety. An overview of the importance of the decontamination in meat processing and microbial inactivation using ultrasound combined with some other applications is provided along with results of high power ultrasound studies which have been applied and adapted in the meat industry. The research results revealed that ultrasound by itself or in combination with other processing and/or preservation methods has a potential for improving the general quality, marination and tenderness of meat, preventing microbial growth and recontamination in meat and meat products as well as for the determination of defects in carcasses and cleaning process equipment. This review will provide an interpretation of ultrasound applications, an up-to-date summary of published articles, and an overview of the microbial inactivation in meat and poultry and their products by ultrasound. Since there is a need for not only a pathogen-free product but also a quality product; this review also can be accepted as a report on the results of research in the field of meat quality improvements with ultrasound applications. Copyright © 2015 Elsevier B.V. All rights reserved.

  19. Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef.

    Science.gov (United States)

    Cho, S H; Kim, J; Park, B Y; Seong, P N; Kang, G H; Kim, J H; Jung, S G; Im, S K; Kim, D H

    2010-09-01

    Effects of the Korean carcass-grading system on carcass traits and meat quality parameters for the longissimus dorsi (LD) and semimembranosus (SM) muscles were investigated for Hanwoo steer beef. High quality grade beef cuts had significantly higher intramuscular fat content than those of low quality grade beef cuts. To establish a guaranteed system of eating quality for Hanwoo steer beef, a palatability prediction model was developed. The model development approach used canonical discriminant analysis and multivariate regression to assess effects of muscle type, cooking method, and aging treatment on Hanwoo beef quality grade. The palatability prediction model can provide Korean consumers with detailed information about expected eating quality for an individual cut, as well as provide critical information to the industry for maintaining high-quality beef production. The model is a significant advance in grading compared with the traditional carcass grading system, which applies a single quality grade to an entire carcass.

  20. USE OF NEAR INFRARED TECHNOLOGY TO PREDICT FATTY ACID GROUPS IN COMMERCIAL GROUND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Sofia Ton

    2015-09-01

    Full Text Available Near infrared transmittance (NIT, 850 to 1048 nm spectroscopy was used to predict groups of fatty acids (FA, namely saturated FA (SFA, monounsaturated FA (MUFA and polyunsaturated FA (PUFA, in commercial ground meat samples aiming to develope a fast and reliable method for their determination in support of label declaration by the new EC Regulation 1169/2011. Dataset was built using 81 samples of commercial ground meat from different species: beef, pork, chicken and turkey. In some samples, meat was mixtured with different ingredients such as bread, cheese, spices and additives. Samples were first analysed by NIT instrument for spectral information and reference FA values were obtained by gas chromatographic analysis. Prediction models for SFA, MUFA and PUFA expressed on total FA exhibited coefficients of determination of calibration of 0.822, 0.367 and 0.780 on intact samples, and 0.879, 0.726 and 0.908 on minced samples, respectively. Good results were also obtained when FA groups were expressed as g/100g of fresh meat: the coefficient of determination of calibration increased to values larger than 0.915. Moreover, comparing the slightly lower coefficient of determination in crossvalidation of intact compared with minced meat suggested that equations developed for minced samples were more accurate than those built for intact products. Results highlighted the effectiveness of NIT spectroscopy to predict the major FA groups in commercial meat products.

  1. Research on the Sensorial Quality and Economic Efficiency in Obtaining of a certain Raw Meat Product - Mici Paste

    Directory of Open Access Journals (Sweden)

    Claudiu-Dan Salagean

    2013-11-01

    Full Text Available Research aimed the sensorial quality connected with the economic efficiency to obtain a certain raw meat product (mici paste in 4 experimental variants: 1 and 3 variants, with animal raw materials (meat + bacon and mix of natural spices - fine grinding variant (1 and coarse grinding variant (3 - chopping at the volf through the sieve of 3-4 mm; 2 and 4 variants, with animal raw materials (meat + bacon + vegetable protein supplements (textured soy protein + binder (protein + fiber + additive mix - fine grinding variant (2 and coarse grinding variant (4 - chopping at the volf through the sieve of 3 - 4 mm. In this respect organoleptic analyzes were performed on appearance (exterior and section, color, smell, texture and taste of the finished product (after roasting, the results highlighting that, in terms of organoleptic, sample 1 obtained the highest score (on a scale of 1-poor to 5-very good quality (average 21.83, followed by sample 3 (average 19.22, the very small difference in the case of sample 2 (average 19.19 and finally, sample 4 (average 18.75. It was noted that sample 1 obtained the highest score (average of all analyzed organoleptic indicators: appearance (4.33, color (4.39, smell (4.67, texture (4.33 and taste (4.11 being favorite by all volunteer subjects who participated at the analysis. The same thing was found in sensory analysis of mici paste in fresh/chilled condition: 65% of subjects preferred variant 1 followed by variant 3 (19.2%, variant 2 (11.5% and finally, variant 4 (3.8%. In terms of economic the highest efficiency was found in 2 (specific consumption 0.73 and 4 (specific consumption 0.77 variants compared to 1 (specific consumption 0.80 and 3 (specific consumption 0.82 variants, which translates into a reduction in the cost of products manufactured in the variants 2 and 4 (with protein supplements and additive mix by about 25-20% (with importance for the manufacturer. Also, thermal processing (roasting revealed the

  2. The effect of gender on meat (Longissimus lumborum muscle quality characteristics in the fallow deer (Dama dama L.

    Directory of Open Access Journals (Sweden)

    Natalia Piaskowska

    2015-07-01

    Full Text Available The aim of this study was to determine the quality of meat (Longissimus lumborum muscle from male (11 bucks and female (10 does fallow deer (Dama dama L. aged 17-18 months, hunter-harvested in north-eastern Poland during one hunting season. Muscle samples collected from the carcasses of male fallow deer were characterized by a higher (P≤0.01 content of dry matter, protein, fat and energy, and a lower (P≤0.01 water/protein ratio than male counterparts. An analysis of the fatty acid profile revealed that the intramuscular fat of male fallow deer contained higher concentrations of C12:0, C20:0, C18:2 and C20:1 fatty acids (P≤0.01, and C16:1, C18:1 and C18:3 fatty acids (P≤0.05, whereas the intramuscular fat of female fallow deer contained higher levels of C16:0 and C17:1 fatty acids (P≤0.01, and C14:0, C17:0 and C20:4 fatty acids (P≤0.05, and higher (P≤0.01 amounts of saturated fatty acids. The fat extracted from the carcasses of bucks had a higher (P≤0.01 ratio of polyunsaturated fatty acids to saturated fatty acids. An analysis of the physicochemical properties of meat indicated that samples of the Longissimus lumborum muscle collected from the carcasses of male fallow deer were characterized by a lower (P≤0.01 pH and greater (P≤0.01 drip loss, and their colour had a higher (P≤0.01 contribution of redness, yellowness, and higher saturation. The effect of gender on meat quality was also confirmed by a sensory analysis, in which meat from bucks received higher scores for juiciness (P≤0.05, and meat from does for tenderness (P≤0.01.

  3. Genome-wide Association Study to Identify Quantitative Trait Loci for Meat and Carcass Quality Traits in Berkshire

    Directory of Open Access Journals (Sweden)

    Asif Iqbal

    2015-11-01

    Full Text Available Meat and carcass quality attributes are of crucial importance influencing consumer preference and profitability in the pork industry. A set of 400 Berkshire pigs were collected from Dasan breeding farm, Namwon, Chonbuk province, Korea that were born between 2012 and 2013. To perform genome wide association studies (GWAS, eleven meat and carcass quality traits were considered, including carcass weight, backfat thickness, pH value after 24 hours (pH24, Commission Internationale de l’Eclairage lightness in meat color (CIE L, redness in meat color (CIE a, yellowness in meat color (CIE b, filtering, drip loss, heat loss, shear force and marbling score. All of the 400 animals were genotyped with the Porcine 62K SNP BeadChips (Illumina Inc., USA. A SAS general linear model procedure (SAS version 9.2 was used to pre-adjust the animal phenotypes before GWAS with sire and sex effects as fixed effects and slaughter age as a covariate. After fitting the fixed and covariate factors in the model, the residuals of the phenotype regressed on additive effects of each single nucleotide polymorphism (SNP under a linear regression model (PLINK version 1.07. The significant SNPs after permutation testing at a chromosome-wise level were subjected to stepwise regression analysis to determine the best set of SNP markers. A total of 55 significant (p<0.05 SNPs or quantitative trait loci (QTL were detected on various chromosomes. The QTLs explained from 5.06% to 8.28% of the total phenotypic variation of the traits. Some QTLs with pleiotropic effect were also identified. A pair of significant QTL for pH24 was also found to affect both CIE L and drip loss percentage. The significant QTL after characterization of the functional candidate genes on the QTL or around the QTL region may be effectively and efficiently used in marker assisted selection to achieve enhanced genetic improvement of the trait considered.

  4. Road transport of cattle, swine and poultry in North America and its impact on animal welfare, carcass and meat quality: a review.

    Science.gov (United States)

    Schwartzkopf-Genswein, K S; Faucitano, L; Dadgar, S; Shand, P; González, L A; Crowe, T G

    2012-11-01

    This paper reviews the effects of road transport on the welfare, carcass and meat quality of cattle, swine and poultry in North America (NA). The main effects of loading density, trailer microclimate, transport duration, animal size and condition, management factors including bedding, ventilation, handling, facilities, and vehicle design are summarized by species. The main effects listed above all have impacts on welfare (stress, health, injury, fatigue, dehydration, core body temperature, mortality and morbidity) and carcass and meat quality (shrink, bruising, pH, color defects and water losses) to varying degrees. It is clear that the effect of road transport is a multi-factorial problem where a combination of stressors rather than a single factor is responsible for the animal's well-being and meat quality post transport. Animals least fit for transport suffer the greatest losses in terms of welfare and meat quality while market ready animals (in particular cattle and pigs) in good condition appear to have fewer issues. More research is needed to identify the factors or combination of factors with the greatest negative impacts on welfare and meat quality relative to the species, and their size, age and condition under extreme environmental conditions. Future research needs to focus on controlled scientific assessments, under NA conditions, of varying loading densities, trailer design, microclimate, and handling quality during the transport process. Achieving optimal animal well-being, carcass and meat quality will entirely depend on the quality of the animal transport process. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

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

    2009-02-01

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

  6. Effects of infusing nitric oxide donors and inhibitors on plasma metabolites, muscle lactate production and meat quality in lambs fed a high quality roughage-based diet.

    Science.gov (United States)

    Cottrell, J J; Ponnampalam, E N; Dunshea, F R; Warner, R D

    2015-07-01

    As nitric oxide (NO) is postulated to be a mediator of the effects of pre-slaughter stress on meat quality the aims of this experiment were to investigate the effects of modulating NO pharmacologically on meat quality of sedentary lambs. As pharmacological NO donors are prohibitively expensive to use in the lamb model L-Arginine, the substrate for NO synthase (NOS) was infused into lambs and increased NO production by ~30%. In a 2 × 2 factorial design we infused either L-Arginine (500 mg/kg) or the NOS inhibitor L-N(G) nitroarginine methyl ester hydrochloride (L-NAME, 30 mg/kg) 190 min pre-slaughter and investigated meat quality in the Longissimus thoracis lumborum (LTL) or Semimembranosus (SM). The principal outcome of the experiment was that L-NAME inhibited proteolysis and reduced tenderness in the SM. These data indicate that events pre-slaughter that affect NO synthesis can influence meat tenderness, potentially via altered muscle metabolism or modulation of proteolytic enzymes. Crown Copyright © 2015. Published by Elsevier Ltd. All rights reserved.

  7. Effect of exercise on skeletal muscle proteolytic enzyme activity and meat quality characteristics in Iberian pigs.

    Science.gov (United States)

    Lopez-Bote, C J; Toldrá, F; Daza, A; Ferrer, J M; Menoyo, D; Silió, L; Rodríguez, M C

    2008-05-01

    The effects of physical activity on performance, carcass traits, Psoas major lysosomal and exoprotease acitivies and meat quality were studied in 24 castrated male Iberian pigs during the last fattening period (from 111.1±SD: 5.2kg). Pigs were randomly distributed in three groups. Two groups receiving the same diet were reared in confinement, one housed in individual pens of 8m(2) (sedentary group) and the other was housed outdoor with daily (up to 2km) forced walking (exercise group). And one group was reared under the traditional production system walking daily several km and fed mostly with acorn from Quercus ilex and Quercus rotundifolia and grass (free-range group). No differences were found in performance and carcass traits. In exercised pigs a lower activity of cathepsin B+L and total cathepsins (P<0.05) was observed. Exercise induced the inhibition of dipeptidyl peptidases II and III and arginyl aminopeptidase and the activation of dipeptidyl peptidases IV and leucyl aminopeptidase (P<0.05). Although no effects on total free amino acids in Psoas major muscle were observed the concentration of branched chain amino acids decreased in the free-range pig group probably related to an increase in physical activity. Exercise had no effects in Psoas major postmortem tenderness and water holding capacity.

  8. Nutritional quality evaluation of rabbit meat (Flemish Giant breed corelated with fatty acids content

    Directory of Open Access Journals (Sweden)

    Gabriela Frunză

    2016-10-01

    Full Text Available The aim of this study was to assess the nutritional quality of rabbit meat (Flemish Giant breed in terms of content of fatty acids. The biological material consisted of 42 rabbits (17 females and 15 males from which were collected Longissimus dorsi, Semimembranosus and Triceps Brachii muscles immediately after slaughter. The samples were vacuum packaged, frozen at -80 0C, and immediately after thawing have been minced and freeze-dried at -110 0C (using lyophilizer CoolSafe Scanvac. The content in fatty acids was followed through NIRS methodology, using FOSS 6500 spectrophotometer, by gender. Was determined: the saturated fatty acids: C14:0 (Myristic acid, C15: 0 (Pentadecanoic acid, C16: 0 (Palmitic acid, C17: 0 (Heptadecanoic acid and C18: 0 (Stearic acid; monounsaturated fatty acids: Palmitoleic acid (C16: 1n-7, Vaccenic acid, cis-isomer of oleic acid (C18: 1n-7 and oleic acid (C18: 1n-9 and the polyunsaturated fatty acids (ω3 and ω6: C18: 2n-6 (linoleic acid, C18: 3n-3 (Linolenic acid, C20: 2n-6 (Eicosadienoic acid, C20: 3n-6 (Eicosatrienoic acid, C20: 4n-6 (arachidonic acid, C20: 5n-3 (Eicosapentaenoic acid, C22: 4n-6 (Docosatetraenoic acid, C22: 5n-3 (Docosopentaenoic acid and C22: 6n- 3 (docosahexaenoic acid. The results were statistically analyzed, including analysis of variance (ANOVA and was observed significant differences between gender.

  9. Effect of housing conditions on production, carcass and meat quality traits of growing rabbits.

    Science.gov (United States)

    Matics, Zs; Szendrő, Zs; Odermatt, M; Gerencsér, Zs; Nagy, I; Radnai, I; Dalle Zotte, A

    2014-01-01

    Production, carcass traits and meat quality of rabbits housed in cages or in different pens were compared. Rabbits (n=579) were sorted into 5 groups: C=cage (2 rabbits/cage); pen without platform: P11=9 rabbits/pen; P16=14 rabbits/pen; pen with platform: PW=wire net platform, 14 rabbits/pen; PD=platform with straw-litter, 14 rabbits/pen. Feed intake and average daily gain between 5 and 11 weeks, and body weight at 11 weeks were significantly higher in C rabbits than that of the mean of pen-housed groups, while the PD group had the lowest growth performance. C rabbits had the smallest hind part to reference carcass (Pmeat/bone ratio was the largest in group C (P<0.05). Differences were recorded in a* value and lipid content of m. Longissimus dorsi. Rabbits housed in cages generally had the best performance whereas those housed in pens with platform exhibited the worst. © 2013.

  10. Impact of electrical stunning on fish behavior and meat quality of pacu (Piaractus mesopotamicus

    Directory of Open Access Journals (Sweden)

    Paulo Roberto Campagnoli de Oliveira Filho

    2016-01-01

    Full Text Available Electrical stunning is considered one of less stressful fish stunning method. However, for its efficiency, it is important to determine the best way of application of the electrical variables. The aim of this study was to evaluate the effect of different voltages (100, 150, and 200 V of alternating current (AC or direct current (DC, frequency of 50 Hz, for 180 s exposure, concerning the aspects of behavior and meat quality of pacu (Piaractus mesopotamicus. Fish subjected to AC remained unconscious longer, evaluated by behavior analysis, when compared to DC. The pacu subjected to 100 AC, 200 AC and 100 DC showed less bleeding in the fillets. The lightness (L* of the fillets were higher in 150 AC, 150 DC and 100 DC, followed by 200 and 100 AC. The redness (a* in pacu fillets were moderate in treatments 200 and 150 AC and less intense in treatments 100 DC and 100 AC. The yellowness (b* was higher in fish fillets treatment 150 DC and lower in 100 AC. Therefore, the 200 V alternating current (AC used in water stunning caused apparent unconsciousness of up to 4 min. after exposure and less bleeding in fillets, thus it is a suitable stunning method to be recommended for the pacu processing industry.

  11. The combined effects of grain supplementation and tenderstretching on alpaca (Vicugna pacos) meat quality.

    Science.gov (United States)

    Smith, M A; Bush, R D; van de Ven, R J; Hopkins, D L

    2017-03-01

    This study investigated the effects of feeding a mixed grain supplement and tenderstretching (TS) alpaca carcasses on meat quality. A total of 56 castrated 24month old alpacas were divided into two treatments (pasture-only, and pasture plus supplementation). Supplemented groups were fed a mixed grain ration in addition to ad lib pasture for 10weeks. Animals were slaughtered across two kill days (n=28). One half of each carcass was suspended by the pelvis (TS) prior to chilling, and the other half was Achilles tendon hung (AH). After 24h, muscles were removed and aged for 10 and 25d. TS significantly increased sarcomere length and reduced shear force and cooking loss in the m. semimembranosus. This trend was not observed in other muscles including the m. longissimus thoracis et lumborum (LL) and m. psoas major. Ageing period resulted in a marginal improvement in LL tenderness. There is clear evidence that TS improves tenderness in the hindquarter of alpacas. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism.

    Science.gov (United States)

    Wang, R H; Liang, R R; Lin, H; Zhu, L X; Zhang, Y M; Mao, Y W; Dong, P C; Niu, L B; Zhang, M H; Luo, X

    2017-03-01

    This study investigated the effects of acute heat stress and slaughter processing on poultry meat quality and carbohydrate metabolism. Broilers (200) were randomly divided into 2 groups receiving heat stress (HS; 36°C for one h), compared to a non-stressed control (C). At slaughter, each group was further divided into 2 groups for slaughter processing (L = laboratory; F = commercial factory). L group breasts were removed immediately after bleeding without carcass scalding or defeathering, and stored at 4°C. F group broilers were scalded (60°C, 45 s) after bleeding and defeathering. Then the breasts were removed and cooled in ice water until the core temperature was ≤4°C. Rates of Pectoralis core temperature and pH decline were changed by slaughter processing, but only HS affected ultimate pH in group L. HS muscles had higher L* values (P  0.05). Sarcoplasmic protein solubility was higher in F processed birds (P Poultry Science Association Inc.

  13. The effect of journey time and stocking density during transport on carcass and meat quality in rabbits.

    Science.gov (United States)

    Lambertini, Lamberto; Vignola, Giorgio; Badiani, Anna; Zaghini, Giuliano; Formigoni, Andrea

    2006-04-01

    Four hundred and fifty hybrid commercial rabbits (half males and half females) at the end of their productive cycle (82 days old) were transported in cages (98×52×24cm, length×width×height) at high or low density (75.5 or 49.0kg/m(2) - 15 or 10 animals per cage) on an uncovered truck for 1, 2 or 4h. Live weight before and after transport as well as slaughter data were recorded for each rabbit. A subset of 180 carcasses were evaluated for meat quality on the basis of meat pH, colour (CIELab system), cooking loss, drip loss and shear force. As a representative of the whole carcass muscle/bone ratio, the left hind leg was separated, dissected and its meat analysed in order to determine its water, protein, ash and lipid content. It was found that a longer journey significantly increases the live weight losses (3.3% vs. 2.0% vs. 1.6% for 4, 2 or 1h, respectively; Pmeat from animals that had undergone the longest journey was more purple-red (Praw and showed less cooking loss than meat from those that underwent shorter journeys. Transport density did not influence any of the considered parameters and there was no interaction between transport time and density.

  14. Effect of dietary heated oil and garlic supplementation on the meat and egg quality of Japanese quail

    International Nuclear Information System (INIS)

    El-Faramawy, A.A.

    2006-01-01

    A total number of 360 Japanese quail (14 days old) were used to study the effect of using 2% garlic as a supplement in order to overcome the adverse effect of adding 4% heated oil on their meat and egg quality. The chicks were equally and randomly arranged into 4 groups, each of three replicates. The first and second groups were supplemented with 4% cotton seed oil and 4% cotton seed oil + 2% garlic, respectively, while in both third and forth groups, cotton seed oil was replaced by 4% heated oil. The body weight and mortality rate were examined weekly. At 42 day of age, 9 birds from each group were slaughtered. Serum cholesterol, triglycerides, T3 and T4 were determined by RIA besides to cholesterol and fatty acid in meat. The experiment was completed with the remaining chicks for another 6 weeks for analysis of egg cholesterol, triglyceride and fatty acids. The data revealed that addition of 2% garlic to both cotton seed and heated oil significantly decreased serum and egg cholesterol and triglycerides and meat cholesterol. In addition, total unsaturated fatty acid showed improvement in both meat and egg

  15. Shell-life and microbiological quality of lamb meat as effected by high pressure, irradiation and combination treatments

    International Nuclear Information System (INIS)

    Paul, Pushpa; Chawla, S.P.; Thomas, Paul; Kesavan, P.C.; Arya, R.N.; Fotedar, R.

    1997-01-01

    The effect of gamma irradiation (1.0 kGy) and high hydrostatic pressure (220 MPa for 30 min), either alone or in combination on the shelf-life of minced lamb meat stored at 0-3 deg C have been investigated. Untreated control samples initially have total microbial counts of 10 5 CFU/g, 10 2 CFU/g of coliforms and 10 4 CFU/g of Staphylococcus spp. Coliforms are eliminated by all the treatments. Staphylococcus spp. however, are reduced only by 1 log cycle when treated with either irradiation alone or high pressure alone and this flora is a mixture of mannitol fermenting and mannitol non-fermenting species. In samples subjected to the combination treatment Staphylococcus spp. appears only after 3 weeks of storage and all are mannitol non-fermenting. On the basis of microbiological and sensory quality the shelf life of control sample is less than 1 week. All treated meat samples have shelf life of 3 weeks but only combination treated samples are free from potentially pathogenic Staphylococcus spp. The results demonstrate the potential application of low dose irradiation combined with high pressure treatment for shelf-life enhancement and microbial safety of meat and meat products. (author)

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

    Science.gov (United States)

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

    2017-12-01

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

  17. Exploring evidence of positive selection reveals genetic basis of meat quality traits in Berkshire pigs through whole genome sequencing.

    Science.gov (United States)

    Jeong, Hyeonsoo; Song, Ki-Duk; Seo, Minseok; Caetano-Anollés, Kelsey; Kim, Jaemin; Kwak, Woori; Oh, Jae-Don; Kim, EuiSoo; Jeong, Dong Kee; Cho, Seoae; Kim, Heebal; Lee, Hak-Kyo

    2015-08-20

    Natural and artificial selection following domestication has led to the existence of more than a hundred pig breeds, as well as incredible variation in phenotypic traits. Berkshire pigs are regarded as having superior meat quality compared to other breeds. As the meat production industry seeks selective breeding approaches to improve profitable traits such as meat quality, information about genetic determinants of these traits is in high demand. However, most of the studies have been performed using trained sensory panel analysis without investigating the underlying genetic factors. Here we investigate the relationship between genomic composition and this phenotypic trait by scanning for signatures of positive selection in whole-genome sequencing data. We generated genomes of 10 Berkshire pigs at a total of 100.6 coverage depth, using the Illumina Hiseq2000 platform. Along with the genomes of 11 Landrace and 13 Yorkshire pigs, we identified genomic variants of 18.9 million SNVs and 3.4 million Indels in the mapped regions. We identified several associated genes related to lipid metabolism, intramuscular fatty acid deposition, and muscle fiber type which attribute to pork quality (TG, FABP1, AKIRIN2, GLP2R, TGFBR3, JPH3, ICAM2, and ERN1) by applying between population statistical tests (XP-EHH and XP-CLR). A statistical enrichment test was also conducted to detect breed specific genetic variation. In addition, de novo short sequence read assembly strategy identified several candidate genes (SLC25A14, IGF1, PI4KA, CACNA1A) as also contributing to lipid metabolism. Results revealed several candidate genes involved in Berkshire meat quality; most of these genes are involved in lipid metabolism and intramuscular fat deposition. These results can provide a basis for future research on the genomic characteristics of Berkshire pigs.

  18. Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system

    OpenAIRE

    Sañudo, C.; Alfonso, M.J.; Sánchez, A.; Delfa, R.; Teixeira, A.

    2000-01-01

    Ninety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb European classiffication system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No signifficant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (L*, a*, b*), odour intensity or flavour quality. Some differences were found in colour e...

  19. High-resolution melting curve analysis of the ADSL and LPL genes and their correlation with meat quality and blood parameters in chickens.

    Science.gov (United States)

    Zhang, X D; Li, Q H; Lou, L F; Liu, J; Chen, X H; Zhang, C X; Wang, H H

    2015-03-20

    Adenylosuccinate lyase (ADSL) and lipoprotein lipase (LPL) are key enzymes in the metabolism of inosine monophosphate (IMP) and fat mass, which are important factors in meat quality evaluation. In this study, we selected 50 hens from the ISA B-line layers and Guangxi Yellow chickens, slaughtered the chickens at 120 days old, and analyzed polymorphisms in the ADSL and LPL genes using the high-resolution melting curve method. Blood lipid parameters, intramuscular fat (IMF), and IMP content were higher (P ADSL gene, a C3484T mutation was identified. In both breeds, the CC genotype showed the highest IMP, and IMP was the lowest in the TT genotype. In the 5ꞌ regulatory region of the LPL gene, a C293T mutation was identified. In both breeds, the CC genotype showed the lowest LPL and IMF, while IMF was the highest in the TT genotype. The percentages of individuals with the TT type in the ADSL gene, which was associated with the lowest IMP, were 16.0 and 52.0% in Guangxi chickens and ISA layers, respectively. The percentages of individuals with the CC type of the LPL gene, which was associated with the lowest LPL and IMF, were 28.0 and 44.0%, respectively. The ADSL and LPL gene mutations are correlated with differences in meat quality in different chicken breeds, and high-resolution melting curve is an effective prediction technology for these mutations.

  20. Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-products.

    Science.gov (United States)

    Kalenik, Tatiana K; Costa, Rui; Motkina, Elena V; Kosenko, Tamara A; Skripko, Olga V; Kadnikova, Irina A

    2017-01-01

    There is a need to develop new foods for participants of expeditions in extreme conditions, which must be self-sufficient. These foods should be light to carry, with a long shelf life, tasty and with  high nutrient density. Currently, protein sources are limited mainly to dried and canned meat. In this work, a protein-rich dried concentrate suitable for extreme expeditions was developed using soya, tomato, milk whey and meat by-products. Protein concentrates were developed using minced beef liver and heart, dehydrated and mixed with a soya protein-lycopene coagulate (SPLC) obtained from a solution prepared with germi- nated soybeans and mixed with tomato paste in milk whey, and finally d