Carcass cut-out value and eating quality of longisssimus muscle from serially harvested savannah-raised Brahman-influenced cattle and water buffaloes in Venezuela

2016 ◽  
Vol 56 (12) ◽  
pp. 2093 ◽  
Author(s):  
N. Huerta-Leidenz ◽  
A. Rodas-González ◽  
A. Vidal ◽  
J. Lopez-Nuñez ◽  
O. Colina
Keyword(s):  
Shear Force ◽  
Water Buffalo ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Riverine Water ◽  
Buffalo Meat ◽  
Lower Shear ◽  
Brahman Steers ◽  
Sensorial Attributes

Males (n = 132) of riverine water buffalo (Buffalo) and Brahman-influenced cattle (Brahman) were reared alike and serially harvested at four different ages (7, 17, 19 and 24 months) to compare cutting yield (%), eating quality and consumer acceptability of cube-roll steaks at 19 and 24 months of age (MOA), and to examine post-weaning castration effects. Brahman bulls outperformed Brahman steers and Buffalo male classes in the proportion of chuck-roll, medium-value and total valuable cuts (P < 0.05). At all harvest ages, Buffalo carcasses yielded higher (P < 0.05) percentages of trimmed fat, which resulted in a sustained decline of the proportion of total lean, edible cuts. Buffalo meat had a lower shear-force value and a higher proportion of tender steaks than did Brahman at 7 and 24 MOA (P < 0.05). Whereas trained panellists detected differences in sensorial attributes only at 7 months [when Buffalo steaks were rated as more tender and flavourful (P < 0.05) than Brahman steaks], consumer acceptability ratings for Buffalo meat trended to be higher when harvested at 19 and 24 MOA (P < 0.1). The increasing proportion of boneless lean cuts with age gives Brahman a clear, commercial advantage over Buffalo; however, Buffalo produces meat as juicy and flavourful as that of Brahman and exhibits superior eating quality if harvested at 7 or 24 MOA.

Evaluation of period of fasting and mixing of steers prior to slaughter on meat eating quality

2009 ◽  
Vol 2009 ◽  
pp. 138-138
Author(s):  
F O Lively ◽  
B W Moss ◽  
T W J Keady ◽  
L Farmer ◽  
N F S Gault ◽  
...  
Keyword(s):  
Shear Force ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Glycogen Depletion ◽  
Meat Eating ◽  
Quadratic Relationship

Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship between pHu and tenderness with highest shear force values recorded between pHu 5.8 to 6.2. The aim of this study was to determine the effect of fasting and mixing of steers prior to slaughter on the meat eating quality of longissimus dorsi (LD) muscle.

scholarly journals Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

2010 ◽  
Vol 39 (9) ◽  
pp. 2017-2023 ◽  
Author(s):  
Ana Sancha Malveira Batista ◽  
Roberto Germano Costa ◽  
Déborah dos Santos Garruti ◽  
Marta Suely Madruga ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shear Force ◽  
Energy Concentration ◽  
Average Weight ◽  
Chemical Quality ◽  
Chemical Parameters ◽  
Lamb Meat ◽  
Sensorial Attributes ◽  
Water Holding

The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.

Eating quality evaluation of meat from the crossbred lamb progeny of three terminal sire breeds

1992 ◽  
Vol 1992 ◽  
pp. 177-177
Author(s):  
M. Ellis ◽  
G.M. Webster ◽  
I. Brown ◽  
B.G. Merrell
Keyword(s):  
Growth Performance ◽  
Quality Evaluation ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Carcass Quality ◽  
Terminal Sire

Consumer acceptability of lamb is ultimately determined by the eating quality of the meat. This paper reports on the eating quality evaluation of lean samples obtained from carcasses of crossbred lambs sired by Suffolk, Texel and Charollais rams.The lambs used in this study were part of a larger experiment to compare the growth performance and carcass quality of lambs sired by rams of the Suffolk, Texel and Charollais breeds (Merrell, Webster and Ellis, 1990: BSAP Occasional Publication No. 14, pp. 169-172).An upland flock of approximately 350 Mule (Bluefaced Leicester ♂ x Scottish Blackface ♀) was used to produce the lambs. Eight unrelated rams of each of the three sire breeds were mated to the ewes over two years (4 rams per breed per year). Their crossbred progeny were selected for slaughter when it was estimated that they would produce carcasses of Meat and Livestock Commission fat class 2 to 3L. All lambs had been multiple-born and reared as twins.

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

scholarly journals EFFECT OF FREEZING-THAWING AND MARINATION TIME ON COOKED CHICKEN BREAST MEAT QUALITY

2017 ◽  
Vol 10 (2) ◽  
pp. 33-44
Author(s):  
Maja Ivić ◽  
Marija Jokanović ◽  
Natalija Džinić ◽  
Vladimir Tomović ◽  
Snežana Škaljac ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Chicken Breast ◽  
Breast Meat ◽  
Color Properties ◽  
Lower Shear ◽  
Yield And Quality

Marination is oft en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and marination holding time on the instrumental and sensory properties of cooked marinated chicken fi llets were investigated. Fillets were marinated fresh or stored at -18oC and then thawed prior to marination (frozen-thawed). Fillets were soaked in marinade for 1.5 h and 20 h and then cooked at 175oC for 45 minutes for determination of cooking loss, Warner-Bratzler shear force, color properties, juiciness and sensory properties. Marinade uptake was greater in fi llets marinated for 20 h, both fresh and frozen-thawed, than in fi llets marinated for 1.5 h. Cooking loss was lowest for fresh unmarinated fi llets (19.30%) and signifi cantly lower (P < 0.05) comparing to frozenthawed fi llets marinated for 20 h (44.73%). Th e highest numerical value of color parameter lightness was found in fresh fi llet marinated for 1.5 h. There were no signifi cant diff erences between all examined fi llets regarding color properties redness and yellowness. Th e fi llets marinated for 20 h, both fresh and frozen-thawed were found to be signifi cantly more tender (P < 0.05) as indicated by lower shear force values (13.96 N and 12.88 N, respectively) and higher sensory scores for tenderness (7.00 and 6.50, respectively) as compared to other investigated fi llets. Furthermore, fresh fi llets marinated for 20 h had the highest mark for the overall sensory acceptability (95.00% of maximum quality).

scholarly journals Comparing Heat Shock Proteins in Angus and Brahman Cattle and their Effect On Tenderness

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
B. Hawryluk ◽  
P. Ramos ◽  
D. Johnson ◽  
M. Elzo ◽  
C. Carr ◽  
...  
Keyword(s):  
Protein Concentration ◽  
Eating Quality ◽  
Extraction Buffer ◽  
Brahman Cattle ◽  
Longissimus Lumborum ◽  
Brahman Steers ◽  
Shock Proteins ◽  
Pearson Correlations ◽  
One Way Anova

ObjectivesHeat shock proteins (HSP) are biomarkers of stress and perform chaperoning functions to fold, unfold, and refold proteins after heat stress. Brahman are more heat tolerant than Angus, while Angus beef has been associated with greater palatability than Brahman. The objectives were to determine if HSP content in the longissimus lumborum differs between Angus and Brahman and examine how HSP content relates to the eating quality of beef.Materials and MethodsAngus and Brahman steers (n = 12 per breed) were finished during summer in Florida and harvested at approximately 17 mo of age. Samples of longissimus lumborum were collected at 1 h after exsanguination and were immediately immersed in liquid nitrogen. Samples were then pulverized, diluted in extraction buffer, and homogenized. The protein samples were assayed to assess protein concentration and subsequently diluted to equal concentrations for loading into acrylamide gels. Proteins were separated by gel electrophoresis, and western blotting was used to evaluate content of aβ-crystallin, HSP27, HSP60, HSP70, and HSP90. Target bands were detected and quantified using LI-COR Odyssey and target signal was normalized to total protein stain. Tenderness was evaluated in 14d-aged steaks using Warner-Bratzler shear force (WBSF) and a trained sensory panel. Data were analyzed using one-way ANOVA and Pearson correlations were conducted for content of HSPs and objective and subjective tenderness.ResultsHSP27, HSP60, and HSP70 did not differ between breeds (P > 0.05); however, HSP90 and aβ-crystallin were greater (P = 0.005) in the longissimus lumborum of Angus compared to Brahman. Even though WBSF did not differ (P = 0.29) between breeds, breed affected (P < 0.0001) sensory tenderness. Content of aβ-crystallin was associated with sensory tenderness (r2 = 0.52, P = 0.0098).ConclusionLongissimus dorsi from the Angus were contained more aβ-crystallin and HSP90 than Brahman. Elevated concentrations of both aβ-crystallin and HSP90 could be breed related or may have been influenced by the season they were harvested. While WBSF was not affected by breed, panelists rated Angus steaks as more tender after aging for 14d. Content of aβ-crystallin is associated with tenderness; however further work is necessary to determine if this small HSP affects proteolysis.

The eating quality of pork from Meishan and Large White pigs and their reciprocal crosses

1995 ◽  
Vol 60 (1) ◽  
pp. 125-131 ◽  
Author(s):  
M. Ellis ◽  
C. Lympany ◽  
C. S. Haley ◽  
I. Brown ◽  
C. C. Warkup
Keyword(s):  
Shear Force ◽  
Live Weight ◽  
Taste Panel ◽  
The Other ◽  
Eating Quality ◽  
Large White ◽  
Reciprocal Crosses ◽  
Overall Acceptability ◽  
Two Samples

AbstractTwo studies, one using a trained taste panel and the other a consumer panel, were carried out to evaluate the eating quality of the Meishan breed. Entire male and female pigs of four genotypes: purebred Meishan (MS) and Large Wliite (LW) and the reciprocal crosses (MS♂ × LW ♀ and LW♂ × MS♀) were reared in single sex groups and given a commercial diet ad libitum from 35 kg live weight to slaughter at around 70 kg. For the taste panel, a loin joint was roasted under standard conditions and samples of fat and lean were presented to the panellists. There were no statistically significant differences between the genotypes for tenderness, juiciness, flavour, odour, incidence of boar taint or overall acceptability. Purebred Meishan samples had a higher incidence of abnormal odours but lower cooking losses and shear force values than the other three genotypes. Meat from gilts was judged to be significantly more tender and juicy, with a weaker pork flavour but a lower incidence of abnormal flavours and higher overall acceptability than that from boars. There were statistically significant interactions between genotype and sex for tenderness, abnormal odour and shear force which mainly involved the purebred Meishans and were of little practical significance. In the consumer study, loin chops and leg joints from purebred LW and the two crossbred genotypes were evaluated. Households received two samples of the same type of joint from the same sex in two separate distributions. Each household received an LW sample and a sample from one of the crossbred genotypes. In general, consumers found the appearance of the joints from the three genotypes to be equally acceptable. For eating quality, the within-household deviations of the crossbred compared with the LW suggested that MS♂ × LW♀ samples were considered to be of better eating quality, particularly for juiciness (deviation -0·71, s.e. 0·24, P < 0·01). In contrast, LW♂ × MS♀ samples were generally considered inferior, particularly in terms of juiciness (+ 0·59, s.e. 0·26, P < 0·05) and flavour (+0·63, s.e. 0·27, P < 0·05). However, the overall acceptability of both crossbreds was considered little different from the Large White. Overall, the results of this work suggest little benefit in eating quality for the Meishan under United Kingdom production conditions.

Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition

2005 ◽  
Vol 45 (5) ◽  
pp. 525 ◽  
Author(s):  
D. L. Hopkins ◽  
R. S. Hegarty ◽  
T. C. Farrell
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Best Practice ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Quality Traits ◽  
Breeding Values ◽  
Meat Quality Traits ◽  
Estimated Breeding Values

The meat of 140 female lambs was examined. These lambs were sired by 9 Poll Dorset sires (3 selected for growth, 3 for muscling and 3 control) and fed either a low or high plane of nutrition from birth to slaughter. All carcasses were electrically stimulated and portions of M. longissimus thoracis et lumborum (loin) aged for 5 days before freezing. Subsequently, 10 consumers tested each portion for eating quality traits. A portion of the same muscle from the opposing side of the carcass was divided into 3 sections and aged for either 1, 3 or 5 days and then used to measure shear force (objective tenderness). Portions of the M. semimembranosus (topside) were also aged for 3 or 5 days and subjected to shear testing. Low plane animals produced tougher loins (based on shear force). As ultimate pH increased, shear force of the loin increased for low plane animals, while for high plane animals there was no such effect. This latter group had significantly lower ultimate pH values in all 3 muscles tested. Plane of nutrition had the greatest effect on topside shear force with low plane lambs producing tougher topsides. As ultimate pH increased, the topsides became tougher and as expected ageing improved the tenderness. There was no effect of sire EBVs (estimated breeding values) on shear force or objective meat quality traits apart from loin lightness which increased as the EBV for post-weaning weight (PWWT) increased and intramuscular fat in the loin which decreased as sire EBV for post-weaning muscle depth (PEMD) increased. Plane of nutrition did not have a significant effect on eating quality attributes as assessed by consumers. There was, however, an effect of sire EBV for muscling (PEMD) on tenderness, juiciness, flavour and overall liking, such that increased EBV led to decreased scores for the sensory traits. The findings suggest selection of sires for increasing PEMD will have a detrimental affect on the eating quality of their progeny, but this will not be reflected in shear force values or other objective meat quality traits apart from intramuscular fat. The effects of a low plane of nutrition on eating quality were minimal and largely controlled by the use of best practice processing, but were evident for a number of meat quality traits.

Influence of time of measurement post mortem on the near infra-red spectra of beef Longissimus dorsi and prediction of tenderness

2009 ◽  
Vol 2009 ◽  
pp. 115-115
Author(s):  
B W Moss ◽  
A Gordon
Keyword(s):  
Shear Force ◽  
Early Stage ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Infra Red ◽  
Design And Manufacture ◽  
Selection Of

Prediction of eating quality of beef at an early stage post mortem would enable selection of carcases for specific markets. Shackelford (2004) reported the design of near infra red (NIR) equipment suitable for measurement of larger areas of the muscle and also the prediction of 14 day slice shear force values from NIR measurements made at 2 days post slaughter (Shackelford 2005). The aim of the present study was to evaluate the use of equipment of a similar design and manufacture to that used by Shackelford et al (2005), to evaluate repeatability and time of measurement of NIR spectra on the prediction of Warner-Bratzler Shear force values.

Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep

2006 ◽  
Vol 46 (7) ◽  
pp. 879 ◽  
Author(s):  
D. L. Hopkins ◽  
R. S. Hegarty ◽  
P. J. Walker ◽  
D. W. Pethick
Keyword(s):  
Shear Force ◽  
Small Variation ◽  
Quality Measures ◽  
Intramuscular Fat ◽  
Cooking Loss ◽  
Objective Measures ◽  
Eating Quality ◽  
Fat Percentage ◽  
Rate Of Decline

The relationships between sensory traits (tenderness, juiciness, flavour and overall liking) and objective measures, such as shear force, intramuscular fat, cooking loss, pH and animal age, were derived for M. longissimus thoracis et lumborum (LL) from 471 lamb and sheep carcasses. Tenderness could be predicted with the most accuracy (R2 = 0.24) and flavour with the highest precision (r.s.d. = 7.5 units) when using the objective measures, which may be in part due to the small variation in the range of shear force values of the samples (all carcasses electrically stimulated and meat aged for 5 days) and the use of consumer panels for the assessment of sensory traits. The ultimate pH of the LL, the rate of decline in pH in the LL or the predicted temperature at pH 6.0 were not significant predictors of the sensory traits when tested on a subsample of the carcasses. The model coefficients indicated that all sensory traits (tenderness, flavour, juiciness and overall liking) declined as shear force and age increased, and as intramuscular fat percentage decreased. This translated into a decline of 16 points on average for tenderness and 13 points for overall liking when LL samples from 68.5-month-old sheep were compared with those from unweaned lambs, when adjusted to the same level of intramuscular fat and shear force. Predictions of the sensory traits at varying levels of shear force were made and show that at 49 Newtons (N), the overall liking score would be 51 and the tenderness score 48. Derived relationships between objective meat quality measures and sensory traits suggest that to achieve a failure rate of no more than 10% for loin meat when eaten, it must have a shear force of about 27 N or less.

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