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Meat Science

G Papadomichelakis, E Zoidis, A C Pappas, I Hadjigeorgiou
The fatty acid (FA) profile of the Longissimus thoracis et lumborum muscle (LL) was used to investigate seasonal variation (September, November and March) in wild rabbits from Lemnos Island (Greece). The n-3 FA were particularly high during early March in comparison (P<0.05) with late September and late November. Thrombogenicity index (TI) values were lower in March (P<0.05) compared to the other periods. High concentrations of odd- and branched-chain FA were found in the meat of wild rabbits; however, they were not different among the considered periods of the year...
August 5, 2017: Meat Science
Alfredo Teixeira, Aline Fernandes, Etelvina Pereira, Aristides Manuel, Sandra Rodrigues
Physicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7-5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs...
August 4, 2017: Meat Science
Mohammed A F Nasr, Tamer Abd-Elhamid, Mohamed A Hussein
Meat production efficiency can be enhanced by crossbreeding to capture heterosis. This study aimed to investigate the impact of rabbit genotype on growth performance, carcass traits, meat quality and amino acids profile. A total of 504 weaned rabbits from nine genotypes of full factorial crossing of New Zealand White (NZW), Californian (CA) and Rex (RX) were used. Longissimus thoracis et lumborum muscles were assessed for meat quality and amino acids profile. There were no differences between groups at weaning and 6weeks, but by 10weeks differences were significant (P<0...
August 2, 2017: Meat Science
Piotr Domaradzki, Piotr Stanek, Zygmunt Litwińczuk, Piotr Skałecki, Mariusz Florek
Veal is widely prized by consumers for its excellent nutritional value. Calf meat is generally obtained from young (immature) bovine animals up to 8months of age, or in some cases from older animals, but no older than 12months. Classification of calf carcasses and specification of cuts are quite well regulated in the European market, in contrast with feeding systems and meat characteristics. There are several calf production systems, but in terms of consumer health the most beneficial meat is obtained from animals reared on pasture with natural suckling...
August 2, 2017: Meat Science
P De Palo, A Tateo, A Maggiolino, R Marino, E Ceci, A Nisi, J M Lorenzo
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...
August 2, 2017: Meat Science
Sarah K Duffy, John V O'Doherty, Gaurav Rajauria, Louise C Clarke, Kevin D Cashman, Aoife Hayes, Michael N O'Grady, Joseph P Kerry, Alan K Kelly
This study investigated the effects of cholecalciferol (vitamin D₃) supplementation on beef vitamin D activity, beef tenderness and sensory attributes. Thirty heifers were randomly allocated to one of three finishing dietary treatments [(T1) basal diet+0IU vitamin D₃; (T2) basal diet+2000IU vitamin D₃; and (T3) basal diet+4000IU vitamin D₃] for a 30day period pre-slaughter. Vitamin D₃ supplementation linearly increased serum 25-hydroxyvitamin D₃ (25-OH-D3) concentrations (R(2)=0.48), Longissimus thoracis (LT) total vitamin D activity (R(2)=0...
July 31, 2017: Meat Science
Yicun Cai, Qiang Wang, Yuping He, Liangwen Pan
In this work we performed interlaboratory validation of a Taqman real-time PCR method for the identification of bovine and ovine material. The Bos taurus beta-actin gene (ACTB) and Ovis aries prolactin receptor gene (PRLR) were selected as the bovine and ovine species-specific amplifying target sequences, and primers and TaqMan probes were designed accordingly. The precision, efficiency, false positive rate, limit of detection (LOD95%) and probability of detection (POD) were determined, and the results demonstrated that both bovine and ovine detection methods performed well...
July 29, 2017: Meat Science
Irene Peñaranda, Ma Dolores Garrido, Macarena Egea, Pedro Díaz, Daniel Álvarez, Ma Angeles Oliver, Ma Belén Linares
The aim of this study was to evaluate the perception of androstenone in pork from entire male pigs with different androstenone levels (High≥2mgkg(-1); Medium 0.5-0.7mgkg(-1)) applying four different heating methods (vacuum, grill, oven and frying). Androstenone (AND) perception was analysed during and after cooking by a trained panel. During cooking, the highest score for AND odour (greatest perception) was obtained with the grill and vacuum, while frying was the best option for reducing its perception, which was judged to be imperceptible for androstenone medium level (P<0...
July 29, 2017: Meat Science
Sephora Baugreet, Joseph P Kerry, Paul Allen, Ruth M Hamill
Mixture design was used to technologically optimise inclusions of protein ingredients [rice protein (RP) 0-10%, and lentil flour (LF) 0-10%] in fortified beef patties [meat (M) 90-100%] to ensure acceptable technological and sensorial properties. 17 formulations were generated. Composition, texture parameters, colour, lipid oxidation, microbiological and sensorial parameters were assessed. Maximal predicted protein content was 28.7% (P<0.01) which positively correlated with RP, but not LF. Models showed that LF inclusion correlated with improved texture and also reduced cook loss...
July 29, 2017: Meat Science
Cassius E O Coombs, Benjamin W B Holman, Damian Collins, Michael A Friend, David L Hopkins
This study evaluated the effect of chilled followed by frozen storage on lamb quality and safety parameters. Experimental (n=360) M. longissimus lumborum (LL) were randomly sampled from the boning room of a commercial Australian abattoir, at 24 h post-mortem, and assigned to five chilled storage periods (0, 2, 4, 6 and 8 weeks) and six subsequent frozen storage periods (0, 4, 8, 12, 24 and 52 weeks). Upon completion of each storage treatment combination, corresponding LL were sub-sectioned and analysed for colour stability (0, 1, 2 and 3 days), shear force, fluid losses (purge, thaw and cooking losses), intramuscular fat content, sarcomere length, water activity and microbial load (lactic acid bacteria, Enterobacteriaceae sp...
July 26, 2017: Meat Science
Joël D'Astous-Pagé, Claude Gariépy, Richard Blouin, Simon Cliche, Steve Méthot, Brian Sullivan, Frédéric Fortin, Marie-France Palin
Carnosine has pH-buffering and antioxidant properties that may bring advantages in terms of meat quality attributes. This study aimed at identifying polymorphisms in carnosine-related genes (CARNS1, SLC6A6, SLC15A3, SLC15A4) that might associate with muscle carnosine content and meat quality traits in pigs (Duroc, Landrace, Yorkshire). Twenty seven SNPs were identified and association analyses performed for SLC15A3 c.*35C>T and c.*52C>T (3' UTR region), and SLC15A4 c.658A>G (Ile220Val) and c.818G>A (Ser273Asn) SNPs...
July 26, 2017: Meat Science
Junxing Zhao, Kan Li, Rui Su, Wenzhong Liu, Youshe Ren, Chunxiang Zhang, Min Du, Jianxing Zhang
The objective of this study was to investigate the effect of dietary Tartary buckwheat extract (TBE) supplementation on animal growth performance, meat quality and antioxidative activity in the Longissimus thoracis et lumborum muscle of lambs. The results showed that dietary TBE increased body weight, average daily gain, carcass weight, dry matter intake, and digestive organ weight. Dietary TBE had no effect on the pH, color, shear force or intramuscular fat of Longissimus muscle examined, whereas the cooking loss was decreased...
July 25, 2017: Meat Science
Igor Tomasevic, Margarita Dodevska, Milan Simić, Smiljana Raicevic, Violeta Matovic, Ilija Djekic
No abstract text is available yet for this article.
July 25, 2017: Meat Science
Mercan Merve Tengilimoglu-Metin, Mevlude Kizil
The aim of this study was to investigate the inhibitory effect of different levels of artichoke extract (0, 0.5, and 1.0%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast meat cooked by either pan-frying or oven-roasting. All meat samples were cooked at three different temperatures (150, 200, and 250°C) and the levels of 12 HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2) were assessed. The total HAA content in beef and chicken breast ranged from not detectable to 49...
July 25, 2017: Meat Science
S M Fowler, J M Claus, D L Hopkins
The current study examined the effect of vascular rinsing lamb carcases (Rinse & Chill®) with a commercially available isotonic substrate solution (98.5% water; balance: glucose, polyphosphates, and maltose) at 14°C. Thirty, lamb carcases were randomly allocated to receive either the solution (n=15) 25 min post slaughter on a slaughter line or no solution (n=15). There was no apparent effect on the rate of pH decline due to infusion or muscle shortening of the M. longissimus thoracis et lumborum (LL), but there was a more than 50% reduction in toughness (lower shear force) of the LL due to infusion...
July 22, 2017: Meat Science
T M Ngapo, D Braña Varela, M S Rubio Lozano
Within-consumer preference replication achieved through systematic image manipulation was used in consumer surveys in four cities across Mexico (Mexico City, n=195; Guadalajara, n=100; Hermosillo, n=132; Veracruz, n=61) to study beef preferences. Images of beef steaks controlled for lean and fat colour, fat cover and marbling were presented to consumers to determine the characteristics used in beef choice and the levels of preference of these characteristics. The most important choice criteria were fat cover (62% preferring little fat cover) and marbling (59% preferring non-marbled)...
July 18, 2017: Meat Science
Mohammed Gagaoua, E M Claudia Terlouw, Brigitte Picard
This study investigates relationships between 21 biomarkers and meat color traits of Longissimus thoracis muscles of young Aberdeen Angus and Limousin bulls. The relationships found allowed to propose metabolic processes underlying meat color. The color coordinates were related with several biomarkers. The relationships were in some cases breed-dependent and the variability explained in the regression models varied between 31 and 56%. The correlations between biomarkers and color parameters were sometimes opposite between breeds...
July 18, 2017: Meat Science
Stuart O J Crichton, Sascha M Kirchner, Victoria Porley, Stefanie Retz, Gardis von Gersdorff, Oliver Hensel, Barbara Sturm
Initial quality grading of meat is generally carried out using invasive and occasionally destructive sampling for the purposes of pH testing. Precise pH and thresholds exist to allow the classification of different statuses of meat, e.g. for detection of dry, firm, and dark (DFD) (when dealing with cattle and sheep), or pale, soft exudative meat (when dealing with pork). This paper illustrates that threshold detection for pH level in beef with different freshness levels (fresh, fresh frozen-thawed, matured, and matured frozen-thawed)...
July 18, 2017: Meat Science
Priscilla D'amico, Nicolò Vitelli, Beniamino Cenci Goga, Daniele Nucera, Francesca Pedonese, Alessandra Guidi, Andrea Armani
In the European Union, slaughter without stunning is allowed for religious slaughter to obtain halal and kosher meat. Especially in the case of Jewish slaughtering, cuts which are not deemed as kosher are sold to regular market without any specific labelling. This survey, conducted in Tuscany in 2016, aimed to quantify the carcasses rejected in relation to the type of religious slaughter. 656 bovines were slaughtered without stunning: 538 (82%) for halal and 118 (18%) for kosher. All carcasses slaughtered by the Islamic procedure (dhabiha) were considered halal, while 77...
July 18, 2017: Meat Science
Marcelo Aranda da Silva Coutinho, Patricia Maloso Ramos, Saulo da Luz E Silva, Luciane Silva Martello, Angélica Simone Cravo Pereira, Eduardo Francisquine Delgado
Ninety-six feedlot-finished Nellore steers were used to verify the relationship between temperament indicators and meat tenderization. Temperament index (TI), chute score (CS), and average of exit velocity (EV) with CS (AT) presented low positive correlations (P≤0.05) with shear force, either at 2 or 16days postmortem (WBSF-16). The rectal temperature was consistently correlated with temperament indicators (TI, CS, and AT) and WBSF-16. Two groups (n=12) representing the most tender (39.2±4.9N) and most tough meat (94...
July 14, 2017: Meat Science
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