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Meat Science

Didier Majou, Souad Christieans
For cured meat products, nitrite is recognized for its antimicrobial effects against pathogenic bacteria, even though the specific inhibitory mechanisms are not well known. Nitrite contributes to oxidative stress by being the precursor of peroxynitrite (ONOO- ), which is the major strong oxidant. Thus, bacterial stress (highly pH-very low partial pressure of oxygen-dependent) is enhanced by the nitrate-nitrite-peroxynitrite system which is also highly pH- and low partial pressure of oxygen-dependent. Nitrite is a hurdle technology which effectiveness depends on several other hurdle technologies including sodium chloride (accelerating the autoxidation of oxymyoglobin and promote peroxynitrite formation), ascorbate (increasing ONOO- synthesis), and Aw...
July 9, 2018: Meat Science
Bożena Króliczewska, Dorota Miśta, Małgorzata Korzeniowska, Ewa Pecka-Kiełb, Andrzej Zachwieja
Since animal diets have a strong influence on meat quality, a comparative study on farmed brown hares and domestic rabbits offered the same diet was undertaken to assess the physical and chemical properties of their meat. Ten brown hares and ten domestic rabbits were used to characterize the traits of meat from the foreleg, hind leg, and Longissimus lumborum muscles. The study indicated higher protein content in hare meat than in rabbit meat. The meat of hares had a concentration of heme iron that was more than twice as high as that of rabbits...
July 4, 2018: Meat Science
Jordy Berger, Yuan H Brad Kim, Jerrad F Legako, Silvana Martini, Jiwon Lee, Paul Ebner, Stacy M Scramlin Zuelly
The objective of this study was to evaluate the effect of dry-aging on meat quality and microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins (M. longissimus lumborum) from 9 beef carcasses (USDA Select) were obtained. Each loin was cut in half yielding a total of 36 sections, which were assigned to three aging methods: wet-aging (WA); dry-aging (DA); and dry-aging in a water permeable bag (DW). DA resulted in greater shrink and trim loss compared to WA (P < 0...
July 4, 2018: Meat Science
Monlee Rudman, Alison J Leslie, Marieta van der Rijst, Louwrens C Hoffman
Warthogs are hunted for trophies and damage reprisal whilst the meat is consumed. Little is known about the quality profile of the meat, therefore, this study investigated the effect of age (yearlings and adult) and sex on the sensory, physical, and chemical attributes of cooked meat. The meat was high in protein (~32%) and low in total fat (< 2%), while the meat from yearlings tended to be tenderer than adults. Age appeared to have a more pronounced influence than sex on the sensory attributes. Warthog meat had a pork aroma and flavour...
July 3, 2018: Meat Science
Bénédicte Lebret, Dolores I Batonon-Alavo, Marie-Hélène Perruchot, Yves Mercier, Florence Gondret
The effects of dietary methionine (Met) supplies above growth requirements on tissue biology and pork quality were studied. At 70 kg, 45 crossbred pigs were fed a control (CONT) diet adequate in Met (0.22% Met) up to 105 kg. For the last 14 days before slaughter, pigs were fed with the CONT diet or with diets where the Met level was increased to Met3 (0.66% Met) or Met5 (1.10% Met). Growth performance and carcass composition did not change with the treatment. Pigs fed the Met5 treatment displayed lower TBARS and higher glutathione levels (P ≤ ...
June 30, 2018: Meat Science
Mirele Daiana Poleti, Cristina Tschorny Moncau, Bárbara Silva-Vignato, Alessandra Fernandes Rosa, Adalfredo Rocha Lobo, Thaís Regiani Cataldi, João Alberto Negrão, Saulo L Silva, Joanir Pereira Eler, Júlio César de Carvalho Balieiro
The purpose of this research was to investigate the causes and consequences of pHu variations in beef cattle. A group of 176 Nellore beef cattle was evaluated and classified into two different pHu groups: High (≥6.0, N = 17) and Normal (<5.8, N = 159). Plasma concentrations of cortisol and adrenocorticotropic hormone, lactate and glycogen muscular content, meat color, shear force and Longissimus thoracis muscle proteomic profile were evaluated and compared between pHu groups. Muscle glycogen content, meat color and shear force statistically differed between pHu groups...
June 30, 2018: Meat Science
H Holly Wang, Junhong Chen, Junfei Bai, John Lai
Meat is a perishable food which appears in the market in a variety of forms. Using a choice experiment survey conducted across four Chinese cities, this paper studies consumers' preferences for packaging and preservation methods and place of origin for fresh pork. Results showed that Chinese consumers preferred chilled and locally produced pork packaged in plastic. They discounted frozen and imported pork more than hot pork. Consumers believed that meat, which had been frozen or preserved over a long period, was not as fresh...
June 28, 2018: Meat Science
Yang Yang, Yangying Sun, Daodong Pan, Ying Wang, Jinxuan Cao
To investigate the effect of high pressure (HP) treatment (150 and 300 MPa for 15 min at 20 °C) on lipolysis-oxidation and volatile profile of marinated pork meat in soy sauce, the changes of lipase, phospholipase and lipoxygenase (LOX) activities, TBARS, free fatty acids and volatiles composition in control and HP treated samples were analyzed. Acid and neutral lipase activities and free fatty acids content decreased, while LOX activity and TBARS increased after HP treatment. Phospholipase had well stability under HP...
June 28, 2018: Meat Science
Nooshin Nikmaram, Sravanthi Budaraju, Francisco J Barba, Jose M Lorenzo, Ryan B Cox, Kumar Mallikarjunan, Shahin Roohinejad
Plant extracts are increasingly becoming important additives in food industry due to their antimicrobial and antioxidant abilities that delay the development of off-flavors and improve the color stability in ready-to-eat (RTE) meat products. Due to their natural origin, they are excellent candidates to replace synthetic molecules, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these antioxidant molecules from their natural sources, along with the determination of their activity in the commercialized products, have been a great challenge for researchers and food chain contributors...
June 27, 2018: Meat Science
Monika Modzelewska-Kapituła, Katarzyna Tkacz, Zenon Nogalski, Mirosława Karpińska-Tymoszczyk, Anna Draszanowska, Renata Pietrzak-Fiećko, Cezary Purwin, Krzysztof Lipiński
Twenty four Holstein-Friesian bulls were randomly assigned to one of three dietary treatments: a control diet, diet O (supplemented with Optirum herbal extracts improving the functioning of the gastrointestinal tract of cattle), and diet OS (containing two herbal preparation: Optirum and Stresomix, used to reduce stress). The quality of longissimus lumborum (LL) and semimembranosus (SM) muscles were determined after 14 days of wet ageing. The diet influenced proximate composition, pH, water holding capacity, colour, shear force and some sensory quality attributes of beef, although the influence depended on the muscle type...
June 27, 2018: Meat Science
Stephen Whybrow, Jennie I Macdiarmid
Attitudes and preferences of the main shopper in households (n = 203) across Scotland towards beef and beef products that were produced in Scotland were assessed by questionnaire. Consumer panel purchase data from the preceding six-months were collected for those households by Kantar Worldpanel. Beef products from Scotland accounted for 39% (by value) of all beef purchases, with an additional 46% from Great Britain and 9% from Ireland. Participants tended to report that being locally produced was an important factor when they bought beef and beef products, although this was not reflected in higher proportions of these products being purchased...
June 27, 2018: Meat Science
A B M Rubayet Bostami, Hong-Seok Mun, Chul-Ju Yang
Korean Hanwoo Cattle (KHC) were utilized to compare existing and modified methods of slaughtering. Carcass traits, loin eye muscle color coordination, physico-chemical attributes, sensory evaluation and proximate composition were assessed. Twelve KHC were slaughtered following 1) CSNHS: non-halal way neck cutting as following captive bolt stunning with pithing and 2) CSHS: halal way neck cutting as following captive bolt stunning without pithing. Loin eye muscle color coordination, physico-chemical attributes and sensory evaluation did not differ significantly subjected to slaughter types (P > 0...
June 26, 2018: Meat Science
Y Lee, B Lee, H K Kim, Y K Yun, S J Kang, K T Kim, B D Kim, E J Kim, Y M Choi
The main objective of this study was to compare the eating quality among the groups categorized by the Korean beef quality grade and texture feature of exposed muscle surface assessed by extent of dented areas and firmness. Additionally, this study also investigated the effects of fiber and bundle characteristics on texture feature to establish the cause of differences in muscle surface texture. Significant differences were observed in the sensory quality characteristics among the quality grades mainly determined by marbling score (P < 0...
June 26, 2018: Meat Science
Agustin Blasco, István Nagy, Pilar Hernández
This paper reviews the current knowledge on the genetics of growth, carcass and meat traits in rabbits. There is a great variety in size of rabbit breeds, from which commercial production uses medium size breeds for does and large breeds as terminal sires. Selection experiments for growth and feed efficiency have been successful. Selection for residual feed intake did not modify growth rate, acting on reducing the appetite. Selection for growth rate increased adult weight and led to poorer carcass yield when comparing selected and unselected animals at the same commercial weight, but not at the same age, near the same maturity stage...
June 26, 2018: Meat Science
Xiaojie Zhu, Lovedeep Kaur, Maryann Staincliffe, Mike Boland
The application of actinidin to beef brisket followed by thermal inactivation (by sous vide cooking) was studied for its effects on textural attributes, microstructure and protein digestibility under simulated gastric conditions. The optimal processing of meat was achieved by injecting 5% of a 3 mg/mL solution of commercial actinidin extract (Actazin™ from Anagenix Ltd.) into brisket steaks, followed by vacuum tumbling and cooking under sous vide conditions at 70 °C for 30 min. This cooking time is considerably less than sous vide cooking times normally used in the food service industry...
June 25, 2018: Meat Science
Xiaojie Zhu, Lovedeep Kaur, Mike Boland
Actinidin from kiwifruit can tenderise meat and add value to low-value meat cuts. However, as with other proteases, over-tenderisation of meat will occur if the reaction of actinidin is not controlled. We describe a process to control the enzyme activity by heat denaturation after the desired degree of meat tenderisation has been achieved. The thermal inactivation kinetics of actinidin in both fresh (KE) and commercial (CEE) green kiwifruit enzyme extract, were studied, with enzyme alone and with enzyme combined with homogenised meat...
June 25, 2018: Meat Science
L Lorido, M Estévez, S Ventanas
The present study aimed to evaluate the influence of NaCl replacement by KCl (15, 20 and 25%) on the sensory characteristics of dry-cured loins. A rapid descriptive method called Flash Profile (FP) was used for sensory evaluation in order to verify if this technique allow to discriminate between these kinds of meat products in a rapid way. The sensory results obtained by FP were complemented with those obtained applying dynamic sensory techniques as time-intensity (TI) and Temporal Dominance of Sensations (TDS)...
June 25, 2018: Meat Science
E Armstrong, G Ciappesoni, W Iriarte, C Da Silva, F Macedo, E A Navajas, G Brito, R San Julián, D Gimeno, A Postiglioni
Improving meat production traits has increased its importance in sheep breeding. We report novel associations of SNP present in genes related to lipid metabolism and growth with several carcass traits in purebred Texel lambs. Expected progeny differences (EPD) predictions from 461 animals from the Central Progeny Testing of Texel breed in Uruguay were used for the association analysis. Live weights at different stages, ultrasound and post-mortem traits were analyzed. Markers in several genes were associated with growth, carcass and meat quality traits...
June 22, 2018: Meat Science
Damian Knecht, Kamil Duziński, Anna Jankowska-Mąkosa
The aim of the study was to determine the relationships between the quality evaluation of loin and the quality evaluation of ham and belly from the same carcasses for trying to predict the quality parameters of ham and belly based on measurements made on the loin. The research material consisted of 105 pork carcasses, from which three elements were cut and marked: loin, ham and belly. Quality evaluation included: pH, color, water holding capacity (WHC), cooking loss (CL), and sensory analysis. All designated quadratic equations were characterized by low R2 values from 0...
June 22, 2018: Meat Science
Mari Ann Tørngren, Mianne Darré, Annemarie Gunvig, Alexander Bardenshtein
A significant amount of the meat is wasted due to spoilage or safety risks. Active packaging systems have a great potential to reduce waste through chemical and microbial control of the product and/or the storage environment. Although commercial products are already available, active packaging is far from being fully developed. In contrast, passive packaging, such as modified atmosphere packaging (MAP) and vacuum packaging, have been fully implemented. Research conducted at the Danish Meat Research Institute (DMRI), demonstrates that it is possible to create new opportunities for the meat industry by modifying MAP or combining microwave treatment with vacuum packaging...
June 21, 2018: Meat Science
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