Effect of Merino sheep age on consumer sensory scores, carcass and instrumental meat quality measurements

2019 ◽  
Vol 59 (7) ◽  
pp. 1349 ◽  
Author(s):  
L. Pannier ◽  
G. E. Gardner ◽  
D. W. Pethick
Keyword(s):  
Meat Quality ◽  
Age Groups ◽  
Age Effect ◽  
Eating Quality ◽  
High Quality ◽  
Merino Sheep ◽  
Longissimus Lumborum ◽  
Quality Measurements ◽  
Two Age Groups

Slower growing Merino sheep often miss the lamb category and become yearlings. Yet, they may still produce meat of acceptable eating quality, thus opening the opportunity to develop high quality yearling products. Consumer sensory differences (tenderness, overall liking, juiciness, liking of flavour and liking of odour) of grilled wet-aged (5 days) steaks from the M. longissimus lumborum (LL) and M. semimembranosus (SM) derived from wether lamb (n = 185; average age 355 days) and wether yearling (n = 206; average age 685 days) Merinos were tested. Additionally, the age effect on carcass and instrumental meat quality traits was analysed. Lambs were born in 2009 and 2010 at two research sites (Kirby, Katanning), and yearlings were born in 2009 at five research sites (Kirby, Cowra, Rutherglen, Struan, Katanning). On average within each muscle, yearlings had lower scores for all sensory attributes (P < 0.01) compared to lambs. Lambs versus yearlings born in the same year and reared at the same research site had greater sensory differences within the SM (P < 0.01), up to 10.0 eating quality scores more for tenderness. In contrast, the LL samples had almost no significant differences between the two age groups. A portion of the differences in overall liking and liking of flavour scores was explained by intramuscular fat. Yearlings were slightly heavier (P < 0.01) but leaner (P < 0.01), compared to lambs, and yearling meat colour was darker (P < 0.01). While the results generally supported the better eating quality of lamb, they demonstrated a very acceptable yearling LL eating quality, and showed the smaller impact of age on the LL muscle in Merinos. Hence, the development of a high quality yearling product for the LL muscle is possible.

The influence of age structure on total productivity in breeding flocks of Merino sheep. I. Flocks with a fixed number of breeding ewes, producing their own replacements

1968 ◽  
Vol 19 (3) ◽  
pp. 443 ◽  
Author(s):  
HN Turner ◽  
GH Brown ◽  
GH Ford
Keyword(s):  
Age Structure ◽  
Age Groups ◽  
Fixed Number ◽  
Reproduction Rate ◽  
Fixed Size ◽  
Young Stock ◽  
Merino Sheep ◽  
Total Productivity ◽  
Two Age Groups

In a flock of breeding ewes of fixed size, the number of age groups of rams and ewes influences the annual rate of genetic gain in any character under selection. The number of ewe age groups also influences the number of surplus stock aged 1½ years, and the number cast for age, as well as the amount and quality of wool obtained. The latter is also influenced by the proportion of ewes which rear no lambs, one, or two, as well as the proportion themselves born in multiple births or as the progeny of young ewes. In this paper, all these influences are considered in determining the age structure of the breeding flock which gives the greatest number of surplus stock and the greatest relative wool return. To combine the two, relative weights have to be given to wool and surplus stock. One such set of weights has been used, and the conclusion has been drawn that two age groups of rams, with either five or six age groups of ewes, give optimal return, the number of ewe groups depending on the level of reproduction rate. This conclusion depends on the relative weights used. In cases where numbers of animals are of supreme importance, such as after a drought or at a time of increasing pasture improvement, then retaining ewes to an older age would increase the number of surplus young stock.

Effect of a preweaning growth restriction on the subsequent growth andmeat quality of yearling steers and heifers

2003 ◽  
Vol 43 (4) ◽  
pp. 335 ◽  
Author(s):  
D. W. Hennessy ◽  
S. G. Morris
Keyword(s):  
Meat Quality ◽  
High Growth ◽  
Growth Restriction ◽  
Carcass Weight ◽  
Eating Quality ◽  
High Quality ◽  
Hereford Cattle ◽  
Consequent Reduction ◽  
Meat Samples

The eating quality of 3 'cuts' of meat was assessed on carcasses of steers (n = 46) and heifers (n = 33) when slaughtered at 17 months of age, following preweaning growth restriction. Growth restriction (for 115 days to weaning) was imposed on half the group ('low'; n = 39 steers and heifers), followed by 2 periods of high-quality nutrition for all animals on (i) pastures (180 days) and (ii) on a grain diet in a feedlot (85 days). Preweaning growth rates (mean and standard error of difference) of steers and heifers on the 'high' treatment (905 v. 838 ± 35.0 g/day) were effectively halved (498 v. 434 ± 35.0 g/day) in the restricted 'low' group. However, no significant compensatory growth occurred when these weight-restricted weaners grazed high-quality pastures, nor during their period in the feedlot. At slaughter, the predicted liveweight of 'high'-growth steers was higher than that of 'low'-growth steers (477 v. 416 ± 11.5 kg) and they had a heavier carcass weight (251 v. 221 ± 7.2 kg). There was no difference between the meat quality (MQ4) scores of meat samples from 'low' or 'high' carcasses in which cuts of blade (2302 'bolar blade', AUS-MEAT 1998) scored higher than rump (2110 'rostbiff', AUS-MEAT 1998) and striploin (2140 striploin, AUS-MEAT 1998) samples. The study has highlighted the persistent effect of undernutrition in early life on final liveweights of Hereford cattle and the consequent reduction in their carcass weight. However, there was no carryover effect of early nutrition on meat quality.

The effects of modified carcass chilling on beef carcass grade and quality of several muscles

2004 ◽  
Vol 84 (3) ◽  
pp. 377-384 ◽  
Author(s):  
J. A. M. Janz ◽  
J. L. Aalhus ◽  
W. M. Robertson ◽  
M. E. R. Dugan ◽  
I. L. Larsen ◽  
...  
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Ageing Time ◽  
Quality Trait ◽  
Post Mortem ◽  
High Quality ◽  
Longissimus Lumborum ◽  
Early Effects ◽  
Beef Carcass

To determine the effect of modified carcass chilling on beef carcass grade and meat quality, paired sides were assigned to modified (5°C for 24 h then 0–2°C until 48 h post-mortem) or control chilling (0–2°C for 24 h). After grading at the completion of respective chilling treatments, the longissimus lumborum (LL), longissimus thoracis (LT), semimembranosus (SM), semitendinosus (ST), and infraspinatus (IS) were removed and evaluated immediately or aged for 7, 15, 21, or 29 d prior to evaluation. Estimated cutability was not affected by chill treatment. Modified chilled sides tended (P = 0.15) to have greater marbling scores than control with ~65% having scores 10–110 units greater than control. In ~15% of paired sides, this difference was sufficient to result in upgrading from Canada AA to Canada AAA. Modified chilling reduced mean shear value across all muscles, with these early effects persisting throughout ageing in the LL and LT and represented a savings of at least 7 d of refrigerated ageing time. Neither modified chilling nor ageing could be relied upon to produce consistently tender meat in the SM and ST. Prior to ageing the IS was the most tender muscle and underwent gradual but significant tenderization during ageing. Since tenderness is the most important meat quality trait, industry adoption of cut specific ageing, combined with modified carcass chilling, would appear to be beneficial to ensure consistent and high-quality beef. Key words: Marbling, ageing, tenderness, beef carcass chilling

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 229-237
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Grazing Intensity ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Winter Period ◽  
Carcass Quality

SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

scholarly journals Quality of Cattle Meat and Its Compositional Constituents

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Umer Seid Geletu ◽  
Munera Ahmednur Usmael ◽  
Yesihak Yusuf Mummed ◽  
Abdulmuen Mohammed Ibrahim
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Volatile Fatty Acids ◽  
Near Infrared ◽  
Water Solubility ◽  
Quality Attributes ◽  
Eating Quality ◽  
Human Consumption ◽  
Cattle Meat

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

scholarly journals Influence of feeding systems on selected beef quality and sensory attributes

2020 ◽  
Vol 49 (6) ◽  
pp. 1158-1173
Author(s):  
E Moholisa ◽  
P.E. Strydom ◽  
I Van Heerden ◽  
A Hugo
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
Classification Systems ◽  
Moisture Loss ◽  
Eating Quality ◽  
Beef Industry ◽  
Longissimus Lumborum ◽  
Meat Samples ◽  
Feeding Systems

Feeding systems and other factors associated with processing influence meat quality, and therefore sensory attributes. This study was conducted to assess the meat quality attributes of young grain-fed and older grass-fed steers that mostly affect consumer acceptability of beef. Eighty Bonsmara steers consisting of 20 each of A-age (0-tooth) grain-fed (AC) and grain-fed supplemented with zilpaterol (AZ), 20 each of grass-fed AB (1-2 teeth) and B-age (3 - 6 teeth) animals were used. This combination represented the typical feeding systems of South Africa and other countries using similar classification systems, therefore describes the typical feeding systems of the South African beef industry. The longissimus lumborum (LL), semitendinosus (ST), and biceps femoris (BF) muscles were tested for colour, moisture properties, lipid oxidation and sensory attributes. It was found that diet in combination with animal age influenced meat colour. Muscles of the older grass-fed steers were generally darker and duller (darker red) compared to muscles of young grain-fed animals. Moisture loss was consistently higher in zilpaterol supplemented meat samples compared to the feedlot controls, while muscles of the grass-fed animals had lower moisture loss. A sensory panel clearly distinguished between cuts of grain-fed (AZ and AC) and grass-fed carcasses (AB and B) on the grounds of flavour characteristic. The AB and B cuts scored higher for grassy, animal-like and rancid flavour overtones and lower for roasted flavour and sourness than AZ and AC grain-fed cuts. This indicated that typical flavours related to diet define expected eating quality. Keywords: age, grain, grass, meat quality, zilpaterol

scholarly journals EFFECT OF FREEZING ON THE MILK QUALITY OF COWS

2020 ◽  
pp. 54-57
Author(s):  
Lyubov Valentinovna Efimova ◽  
Tatyana Vyacheslavovna Zaznobina ◽  
Elena Vladimirovna Gatilova ◽  
Olga Valeryevna Ivanova
Keyword(s):  
Quality Indicators ◽  
Age Groups ◽  
Milk Quality ◽  
Long Term Storage ◽  
Before And After ◽  
Frozen State ◽  
Term Storage ◽  
Two Age Groups

Due to the fact that milk has a short shelf life, the issue of its freezing and long-term storage in the frozen state is relevant. A study was conducted on the effect of freezing on the milk quality after its defrosting of cows-mothers and cows-daughters of Red-Motley breed. As a result, it was established how milk quality indicators to change after five months of storage in a frozen state in cows of two age groups. A high correlation was established between quality indicators before and after freezing. The influence of the “freezing” factor on milk quality indicators was recognized statistically significant, the “generation” factor – not significant.

scholarly journals Microstructure of Longissimus Lumborum Muscle and Meat Quality of Native Polish Pig Breeds: Złotnicka Sp Otted and Puławska

2016 ◽  
Vol 16 (4) ◽  
pp. 1199-1210 ◽  
Author(s):  
Joanna Bogucka ◽  
Wojciech Kapelański
Keyword(s):  
Meat Quality ◽  
The Other ◽  
Type I ◽  
Large White ◽  
Pig Breeds ◽  
Longissimus Lumborum ◽  
Fattening Pigs

Abstract In 50 fattening pigs representing two Polish native breeds: 24 Złotnicka Spotted, 10 Puławska and 16 F1 ♀ (Polish Large White × Polish Landrace) × F1 ♂ (Duroc × Pietrain) crosses microstructure of muscle, carcass and meat quality were studied. Puławska pigs had the thickest backfat, but the loin eye area was smaller only in comparison to crossbreds. Compared to the Puławska breed, the meat of Złotnicka Spotted pigs was darker, which was associated with a greater percentage of type I fibres and a smaller percentage of type IIB fibres. Puławska pigs distinguished themselves from the other groups under study by the greatest density of fibres per mm2. Smaller diameter of type IIA and IIB fibres and higher total number of fibres were found in Puławska breed pigs compared to Złotnicka Spotted, despite the absence of differences in the loin eye area. Smaller thickness of the fibres favourably affects meat quality, and might be considered an indicator of a delicate structure of meat.

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