Evaluation of Angus, Charolais, and Hereford as terminal sire breeds on Hereford and first-cross cows. III. Meat quality of progeny

1998 ◽  
Vol 49 (6) ◽  
pp. 1009 ◽  
Author(s):  
H. Hearnshaw ◽  
P. F. Arthur ◽  
W. R. Shorthose ◽  
A. J. Sinclair ◽  
D. Johnston ◽  
...  
Keyword(s):  
Meat Quality ◽  
Lipid Content ◽  
Bos Indicus ◽  
Subcutaneous Fat ◽  
Cholesterol Content ◽  
Peak Force ◽  
Taste Panel ◽  
Overall Acceptability ◽  
Meat Samples ◽  
Sire Breed

Carcasses of 435 Angus, Charolais, and Hereford sired progeny out of straightbred Hereford (H × H), and first-cross Brahman × Hereford (B × H), Simmental × Hereford (S × H) and Friesian × Hereford (F × H) dams, were evaluated for meat quality traits. The cattle had been raised and slaughtered for the vealer (both sexes), yearling domestic (both sexes), or the heavy export steer market. Meat samples from the M. longissimus (LD, striploin) and the M. semitendinosis (ST, eyeround) were evaluated for colour, cooking loss, sarcomere length, shear force parameters, instron compression values, lipid content (LD only), cholesterol content (LD, vealers only), and taste panel assessment (LD only). The effects of sire breed and dam breed were small and were significant for only a few traits. The use of either hot carcass weight or pH of meat as a covariate reduced the differences further but did not change sire breed or dam breed rankings. Meat from B × H progeny, which had 25% Bos indicus (Brahman) breeding, was as tender as that from progeny of the other dam breeds, which had no Bos indicus breeding. Striploins from vealer carcasses were more tender and had less fat (mean peak force, 3·8 kg; mean lipid in lean steak, 3·8 g/100 g) than those from yearling domestic carcasses (mean peak force, 4·1 kg; mean lipid in lean steak, 5· 0 g/100 g) which in turn were more tender than those from heavy export steer carcasses (mean peak force, 4·9 kg; mean lipid in lean steak, 6·3 g/100 g). From the total responses of the taste panel, 65% rated vealer striploins of good or excellent overall acceptability, compared with 29% for heavy export steer meat. Trimming subcutaneous fat from striploin steaks of vealers reduced lipid content and cholesterol content by 85% and 32% to 3·8 g/100 g and 55 mg/100 g, respectively.

A comparison of the carcass and meat quality characteristics of piemontese - and charolais-cross cattle at the same subcutaneous fat proportion

1992 ◽  
Vol 1992 ◽  
pp. 187-187 ◽  
Author(s):  
A.V. Fisher ◽  
G.R. Nute ◽  
M.H. Davies
Keyword(s):  
United Kingdom ◽  
Growth Performance ◽  
Dairy Cows ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Dairy Herd ◽  
Quality Characteristics ◽  
The United Kingdom ◽  
Sire Breed

Since the early 1980's there has been a growing interest in the Italian Piemontese breed as a crossing sire breed for use on dairy cows in the United Kingdom. Early interest was centred on ease of calving, growth performance and carcass yields but more recently there have been claims that the Piemontese breed produces meat which ranks highly for tenderness. The aim of this study was to evaluate carcass and meat qualities of Piemontese - sired cattle out of the British dairy herd by comparing these characteristics with similar and contemporaneous Charolais - sired cattle.

The effect of genotype and castration method on the eating quality characteristics of pork from male pigs

2003 ◽  
Vol 77 (1) ◽  
pp. 67-72 ◽  
Author(s):  
D. N. D’Souza ◽  
B. P. Mullan
Keyword(s):  
Average Daily Gain ◽  
Subcutaneous Fat ◽  
Quality Characteristics ◽  
Taste Panel ◽  
Eating Quality ◽  
Large White ◽  
Overall Acceptability ◽  
Daily Gain ◽  
Genotype A

AbstractSixty crossbred (Large White × Landrace × Duroc) pigs were used to compare the growth performance, carcass and pork quality characteristics of entire, surgically castrated and immunologically castrated male pigs from two Western Australian commercial genotypes (genotype A : ‘lean’ genotype and genotype B : propensity for increased subcutaneous fat deposition). Pigs from genotype B had a higher average daily gain and a superior food conversion ratio compared with pigs from genotype A. Entire males had lower backfat compared with surgically and immunologically castrated male pigs. Pork from entire males was drier, tougher and had lower overall acceptability scores compared with surgically or immunologically castrated male pigs. Pork from genotype A pigs had a lower m. longissimus thoracis (LT) ultimate pH and higher drip loss compared with pork from genotype B pigs. However, consumer taste panel assessment indicated that pork from genotype A pigs was more tender, had higher juiciness and overall acceptability scores compared with pork from genotype B pigs. Within genotype A, the consumer taste panel preferred pork from surgically castrated pigs compared with either entire or immunologically castrated pigs. Within genotype B, the consumer taste panel preferred pork from immunologically castrated pigs compared with either entire or surgically castrated male pigs. These results indicate that interactions between genotype and castration method can significantly influence eating quality of pork.

scholarly journals Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

2012 ◽  
Vol 28 (2) ◽  
pp. 385-392 ◽  
Author(s):  
V. Jukna ◽  
J. Klementaviciūtė ◽  
E. Meskinytė-Kausilienė ◽  
N. Peciulaitienė ◽  
M. Samborskytė ◽  
...  
Keyword(s):  
Meat Quality ◽  
Comparative Evaluation ◽  
Cholesterol Content ◽  
Water Holding Capacity ◽  
Nutritional Properties ◽  
Broiler Meat ◽  
Turkey Meat ◽  
Meat Samples ◽  
Water Holding

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 analyzed. Meat quality studies were carried out according to generally accepted methodologies. Analyses have shown that the highest fat content was in the broiler meat (p <0.001). Ostrich, turkey and broiler meat acidity values were very similar, slightly more distinct in turkey meat (p <0.01). The lowest water holding capacity was established in ostrich, the highest in turkey meat (p <0.01). Comparison in regard to meat firmness, it was observed on the ostrich meat had the highest firmness (p <0.01). Also, the highest cholesterol content was established in the ostrich meat.

scholarly journals Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed

2014 ◽  
Vol 64 (4) ◽  
pp. 438-446
Author(s):  
Savić Mila ◽  
Baltić Milan ◽  
Becskei Zsolt ◽  
Dimitrijević Blagoje ◽  
Dimitrijević Vladimir ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Meat Quality ◽  
Descriptive Analysis ◽  
Phenotypic Characterization ◽  
Quantitative Descriptive Analysis ◽  
Overall Acceptability ◽  
Lamb Meat ◽  
Meat Samples

Abstract The objective of the study was to perform and evaluate the advanced phenotypic characterization of endangered Zackel sheep types, especially their productive potential and meat quality traits. Meat quality characteristics (m. longissimus dorsi) were evaluated in lambs of three types of autochthonous Zackel sheep: Sjenica sheep, Lipe sheep and Vlashko Vitoroga sheep, reared in traditional habitats in a sustainable management system. For the evaluation of sensory characteristics of lamb meat, quantitative descriptive analysis was performed according to ISO 6564:1985, i.e. structural intensity scale of seven points. All Zackel meat samples had an overall acceptability, the most favorable being in Sjenica sheep, with detected differences between Sjenica and Vlashko Vitoroga sheep (p<0.01), as well as between Lipe and Vlashko Vitoroga sheep (p<0.05). For the determination of fatty acids profile the prepared samples were analyzed using gas chromatography. The results showed that all tested lamb meat samples contain favorable amounts of conjugated linoleic acid (CLA). The average content of conjugated linoleic acid was higher in Sjenica lamb meat compared with Lipe lamb meat, and the difference was significant (p<0.01). It is also shown that examined samples of Sjenica, Lipe and Vlashko Vitoroga lambs, compared to many other exotic and local breeds, were characterized by preferable values of n-6:n-3 fatty acid ratio. Polyunsaturated fatty acid n-6:n−3 ratio difference between tested Zackel types was not significant. The favorable fatty acid profile, important for human health and especially for infant and children nutrition, raises the interest for sustainable production and conservation of Zackel sheep

scholarly journals Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel

2021 ◽  
Vol 19 (1) ◽  
pp. e0601
Author(s):  
Marcio Vargas-Ramella ◽  
José M. Lorenzo ◽  
Diego Rois ◽  
Anisia Arias ◽  
José R. Justo ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Cholesterol Content ◽  
Amino Acid Profile ◽  
Nw Spain ◽  
Finishing Diets ◽  
Meat Samples ◽  
Finishing Feed ◽  
First Time

Aim of study: To evaluate the effect of different diets on carcass characteristics and meat quality from Mos free-ranged cockerel.Area of study: Galicia (NW Spain).Material and methods: Cockerels (n=75) were allocated to 3 groups (n=25) according to finishing diets: commercial fodder (CF), 50% wheat and 50% corn (WH) and 33% wheat and 66% corn (CR). Meat quality was assessed in terms of physicochemical, and nutritional features.Main results: The highest live and carcass weight were obtained in CF group. Meat from CF and CR groups were similar in moisture, protein and cholesterol content in drumstick cut, meanwhile in breast piece there were no significant differences (p>0.05) in intramuscular fat (IMF), ash, and lightness (L*). On the other hand, finishing diet affected L* and redness (a*) values, showing the highest L* values in meat samples from CF treatment (49.94 for drumstick) (p<0.01), whereas a* was superior in WH samples (11.30 and 4.61, for drumstick and breast, respectively) (p<0.001). Meat shear force test was not affected (p>0.05) by diets. Finally, the finishing feed affected (p<0.05) the fatty acid and amino acid profile in both cuts (drumstick and breast).Research highlights: Present study allowed to characterize for the first time Mos cockerels fed with different diets. Some carcass features obtained were higher than previous studies with other Mos categories, and some autochthonous and industrial breeds. Meat from cockerels was characterized by a high protein percentage and lower IMF.

scholarly journals Productivity, carcass and meat quality of lot-fed Bos indicus cross steers grouped according to temperament

2002 ◽  
Vol 42 (4) ◽  
pp. 389 ◽  
Author(s):  
J. C. Petherick ◽  
R. G. Holroyd ◽  
V. J. Doogan ◽  
B. K. Venus
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Bos Indicus ◽  
Flight Speed ◽  
Eating Quality ◽  
Feed Conversion ◽  
The Poor ◽  
Initial Ph ◽  
Highly Correlated ◽  
Meat Samples

One hundred and twenty Bos indicus cross steers were allocated to 3 treatments (good, mixed and poor) on the basis of flight speed, as a measure of cattle temperament. The cattle were lot-fed for 100 days and data collected at intervals on their temperament (flight speeds) and productivity (liveweight changes, body condition, pen feed intakes) during this time. After slaughter, data were collected on carcass traits and meat quality. Eating-quality attributes were measured in meat samples from 22 carcasses from each treatment. Flight speeds were highly correlated across animals and within treatments, showed little change in variability over time and were highly repeatable. Flight speed indicated a slight deterioration in temperament with time in the feedlot until day 70, suggesting an increasing fearfulness in the steers. Differences in flight speeds between treatments were maintained throughout the feedlotting period; poor-temperament animals retained poor temperaments and good retained good. Flight speed was correlated with measures of production, and flight speed measured at feedlot induction was a predictor of performance. Correlations and treatment effects showed that cattle with poor temperaments had poorer average daily gains, feed conversion efficiencies, body conditions and dressing percentages compared with those with good temperaments. Reduced performance in the poor-temperament animals may have resulted from their fearfulness and state of high arousal. Treatment (temperament grouping) did not influence carcass traits, but there was evidence of lower initial pH levels and indicators of 'heat-shortening' in the meat of steers with poor temperament compared with those with good temperament. These findings suggest that the poor temperament steers were more susceptible to pre-slaughter stressors than the good temperament animals. However, the meat quality differences were not detected in eating-quality measurements.

Comparative evaluation of the meat quality of beef cattle breeds of Indian, African and European origins

1999 ◽  
Vol 69 (1) ◽  
pp. 135-142 ◽  
Author(s):  
C. Gazzola ◽  
C. J. O’Neill ◽  
J. E. Frisch
Keyword(s):  
Connective Tissue ◽  
Beef Cattle ◽  
Meat Quality ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Cooking Loss ◽  
Peak Force ◽  
Beef Herd ◽  
Beef Cattle Breeds

AbstractThe aim of this study was to rank diverse beef cattle genotypes for meat quality characteristics and to determine whether that ranking changed depending on the environment in which the animals were finished. Breed groups, ranging from 100% Bos indicus to 100% Bos taurus content, were derived from Indian zebu (Brahman), African zebu (Boran), British breeds (Hereford-Shorthorn), continental breeds (Charolais and Simmental) and Sanga (Tuli and Belmont Red). Heavy steers (>600 kg) were raised in a tropical environment and finished either on pasture or in a feedlot.For striploins (longissimus) from feedlot finished steers, cooking loss was greatest for zebu (Z) steaks, least for British (B) steaks (P < 0·001), and intermediate for the other breeds. For striploins from pasture finished steers and eye rounds (semitendinosus) from both pasture finished and feedlot finished steers, there were no breed differences in cooking loss.For both feedlot finished and pasture finished steers, striploin steaks from B steers were most tender, and Sanga (S) and zebu × continental cross (ZC) steaks were more tender than Z steaks. Warner-Bratzler initial yields suggested that the lower toughness of these breeds was due to lower myofibrillar toughness. Peak force minus initial yield suggested a smaller, opposite effect of increasing connective tissue toughness associated with increasing Bos taurus content. This breed effect on connective tissue toughness was more prominent in the eye round samples. In the feedlot finished steers, Z eye round was as tender as B eye round. In pasture finished steers, Z eye round had a peak force 1·3 kg lower than B in contrast to the results for striploin where Z was 1·2 kg higher than B. Sanga eye round followed the same trend as B relative to Z but to a lesser extent. From the feedlot, S eye round was more tender than Z eye round and from pasture, S eye round was the same as Z eye round. There was no evidence of heterosis f or any meat quality attribute.These results are best explained in terms of a model incorporating differential effects of breed on the myofibrillar and connective tissue components of toughness. The implications of this study are that the tenderness of grilling and roasting cuts of meat from the predominantly Brahman-based beef herd of northern Australia can be improved through crossbreeding with any of the taurine breeds studied.

Carcass and meat quality of second-cross cryptorchid lambs grazed on chicory (Cichorium intybus) or lucerne (Medicago sativa)

1995 ◽  
Vol 35 (6) ◽  
pp. 693 ◽  
Author(s):  
DL Hopkins ◽  
PJ Holst ◽  
DG Hall ◽  
WR Atkinson
Keyword(s):  
Medicago Sativa ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Cichorium Intybus ◽  
Carcass Weight ◽  
Mean Values ◽  
B Values ◽  
Overall Acceptability ◽  
The Mean

The meat quality of cross-bred cryptorchid lambs (6 months old) that had been grazed on chicory (Cichorium intybus; n = 20) or lucerne (Medicago sativa; n = 20) for 8 weeks preslaughter was studied. Unfasted preslaughter liveweight (range 42.5-51.5 kg) was not affected (P>0.05) by treatment. There was no difference (P>0.05) between groups for age at slaughter, hot carcass weight, or measures of fatness GR and Fat C (fat depth over longissimus thoracis et lumborum) when adjusted to a common carcass weight of 21.9 kg. Lucerne-fed lambs were, however, significantly (P<0.05) fatter at the 5th rib. There was no significant (P>0.05) difference between groups for pH, colour values (where L* indicates relative lightness, a* relative redness, b* relative yellowness), Warner-Bratzler shear values, or cooking loss. There was no significant (P>0.05) difference between groups for mean fat colour score or for the distribution of the scores. The b* values for subcutaneous fat tended (P = 0.06) to be greater for lucerne-fed lambs. A comparison of the mean values for aroma and flavour of the longissimus thoracis et lumborum showed no significant (P>0.05) difference between groups and no difference in overall acceptability. Finishing lambs on the chicory cultivar used in this experiment did not adversely affect meat quality and did not result in fatter carcasses than lucerne-fed lambs.

scholarly journals Dietary energy source affecting fat deposition mechanism, muscle fiber metabolic, and overall meat quality

2017 ◽  
Vol 8 (3) ◽  
pp. 433-437 ◽  
Author(s):  
M. Al-Hijazeen ◽  
G. Al-Rabadi
Keyword(s):  
Energy Source ◽  
Meat Quality ◽  
Dietary Treatment ◽  
Dietary Energy ◽  
Fat Percentage ◽  
Water Separation ◽  
Overall Acceptability ◽  
Moisture Percentage ◽  
Meat Preservation ◽  
Meat Samples

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. 

scholarly journals Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle

2018 ◽  
Vol 36 (No. 5) ◽  
pp. 378-385
Author(s):  
Vytautas Januskevicius ◽  
Grazina Januskeviciene ◽  
Gintare Zaborskiene
Keyword(s):  
Meat Quality ◽  
Harmful Effect ◽  
Coliform Bacteria ◽  
E Coli ◽  
Noticeable Increase ◽  
Physico Chemical ◽  
Infected Meat ◽  
Technological Quality ◽  
Meat Samples

The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat quality was investigated using microbiological and physico-chemical (RP-HPLC, GC) methods 48 hours after slaughter. Sarcocystis infection was associated with increased fat content, lightness L* and drip loss, and decreased ash and protein percentages. Infection also had a significant effect on the amount of amino acids (AAs), which slowly decreased as the number of sarcocysts increased. The total amount of AAs correlated with glutamic acid content (R = 0.966, P &lt; 0.05). Heavily infected samples contained significantly lower amounts of putrescine, histamine, spermine and spermidine (P &lt; 0.05) and<br /> a noticeable increase in the total count of aerobic microorganisms, but no change in the numbers of E. coli and coliform bacteria in comparison with no infected samples. Sarcocysts in beef diaphragms did not cause serious changes in the technological quality of the meat, but the biological quality of infected meat was reduced.  

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