Effects of pre-slaughter short-term factors on pork quality

2019 ◽  
Vol 59 (12) ◽  
pp. 2273
Author(s):  
Fotios Mantis ◽  
Iosif Bizelis ◽  
George K. Symeon ◽  
Emmanuel Rogdakis
Keyword(s):  
Meat Quality ◽  
Sarcomere Length ◽  
Quality Parameters ◽  
Climatic Conditions ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Drip Loss ◽  
Short Term ◽  
Blood Samples ◽  
Meat Samples

We examined the effects of pre-slaughter short-term factors including season of the year, duration of transportation and lairage time, as well as sex of pigs, on pork quality. Meat samples were collected from 590 pigs (females, entire and castrated males) that were slaughtered in a commercial abattoir in Greece over a 15-month period. Meat quality parameters pH, colour, drip loss, cooking loss, Warner–Bratzler shear values and sarcomere length were measured on the longissimus dorsi. DNA was isolated from blood samples and the frequency of the recessive halothane gene mutation HALn was determined. The results demonstrated that pork quality with respect to pH and L* values was normal in 93.9% of the samples, with 5.1% of samples classified as PSE (pale, soft and exudative) and 1.0% as DFD (dark, firm and dry). Duration of transportation was critical: brief and long transfers had the ability to impair meat quality. A lairage time of 2–4 h before slaughter was adequate when the pigs were free of HALn and the climatic conditions were not extreme. Season of the year was a very important factor, with significant variations recorded in meat-quality parameters between winter and summer months. Finally, the sex of the animals was responsible for differences in meat quality, but these differences were small and unlikely to be identified by the consumers.

scholarly journals Level of Fatty Acids, Selected Quality Traits of Longissimus Dorsi and Semimembranosus Muscles and Their Relationship with Fattening and Slaughter Performance in Polish Landrace Pigs

2014 ◽  
Vol 14 (2) ◽  
pp. 417-427 ◽  
Author(s):  
Grzegorz Żak ◽  
Marek Pieszka ◽  
Władysław Migdał
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Saturated Fatty Acids ◽  
Quality Parameters ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Slaughter Performance ◽  
Soxhlet Method ◽  
Meat Samples

Abstract The aim of this study was to perform a comprehensive analysis of the level of fatty acids and selected meat quality traits, as well as their association with fattening and slaughter performance in Polish Landrace pigs. The study was conducted for two muscles: musculus longissimus dorsi and musculus semimembranosus. The study used 100 Polish Landrace gilts. The experimental animals originated from nucleus farms located in Poland. Their parents were animals with a known status of the RYR 1 genotype (all animals were dominant homozygotes). Pigs were fattened, slaughtered and evaluated postmortem in piggeries of the Experimental Stations of the National Research Institute of Animal Production using test station procedures. After reaching 100 kg body weight, pigs were slaughtered and their half-carcasses dissected. Fattening and slaughter parameters were determined. Meat samples were analysed for crude fat using the Soxhlet method. The composition of higher fatty acids was determined by gas chromatography. Research results indicate that saturated fatty acids found in m. longissimus dorsi and m. semimembranosus were positively correlated to n-3 and n-6 PUFA . A similarly high correlation was observed between the level of UFA and n-6 and n-3 PUFA in the loin and ham. The fact that the proportions of some acids (e.g. n-6/n-3 PUFA ) fail to meet WHO standards requires making efforts to improve them. Likewise, selection work is necessary to improve IMF levels in meat. The low correlations between meat quality traits and fattening and slaughter performance suggest that quality parameters should be regarded as independent traits in pig improvement models. In order to limit meat quality traits in pig improvement models, it is necessary to make use of the correlations between them

scholarly journals Transcript variants of a region on SSC15 rich in QTLs associated with meat quality in pigs

2017 ◽  
Vol 17 (3) ◽  
pp. 703-715 ◽  
Author(s):  
Katarzyna Piórkowska ◽  
Kacper Żukowski ◽  
Tomasz Szmatoła ◽  
Katarzyna Ropka-Molik ◽  
Mirosław Tyra
Keyword(s):  
Meat Quality ◽  
Chromosome Region ◽  
Variant Calling ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Drip Loss ◽  
Gene Variants ◽  
Rna Seq ◽  
Transcriptome Profile ◽  
High Effect

Abstract A high meat percentage in the porcine carcass has been achieved as a result of selection, but it has contributed to a deterioration of pork quality. The level of intramuscular fat has significantly declined, the pork has lost its tenderness and drip loss in meat has substantially increased, which has led to a deterioration of meat flavour and its technological suitability. The recovery of good pork quality could be supported by the development of genetic markers enabling faster breeding progress. This study presents a method by using RNA-seq data that identifies new variants for a chromosome region rich in QTLs for pork quality and selects gene candidates for these traits. This work included two pig breeds: the Polish Landrace (PL) and Puławska (PUL), which differ in meat quality and fat content. The transcriptome profile was estimated for semimembranosus and longissimus dorsi muscles. Into variant calling analysis, transcripts of both muscles encoded by genes located in a region between microsatellites SW964 and SW906 (43-135.9 Mbp) in SSC15 were included. In total, 439 transcripts were searched, 2,800 gene variants were identified and 6 mutations with a high effect belonging to the frameshift variants were found (ENSSSCG00000015976, ENSSSCG00000027516, WRN and XIRP2). Moreover, several interesting significant missense variants in PDLIM3, PLCD4 and SARAF genes were detected. These genes are recommended as candidates for meat quality; however they require further investigation in an association study.

scholarly journals Effect of stress during slaughter on carcass characteristics and meat quality in tropical beef cattle

2020 ◽  
Vol 33 (10) ◽  
pp. 1656-1665
Author(s):  
Apolo A. Carrasco-García ◽  
Violeta T. Pardío-Sedas ◽  
Gloria G. León-Banda ◽  
Concepción Ahuja-Aguirre ◽  
Pedro Paredes-Ramos ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Principal Component ◽  
Quality Parameters ◽  
Cortisol Concentration ◽  
Operating Conditions ◽  
Drip Loss ◽  
Meat Samples

Objective: This study aimed to determine the effects of stress during slaughter of beef cattle on physiological parameters, carcass, and meat quality at a Federal Inspection Type slaughterhouse located in the southeast of Mexico.Methods: A total of 448 carcasses of male Zebu×European steers with an average age of 36 months were included. Carcass assessment of presence of bruises and bruise characteristics was carried out on each half-carcass. Blood variable indicators of stress (packed cell volume, neutrophil to lymphocyte ratio, glucose, cortisol concentration) and meat quality parameters (pH, color, shear force, drip loss) were evaluated.Results: Of the 448 carcasses evaluated, 81% of the carcasses showed at least one bruise; one bruise was detected in 36.6% and two bruises in 27.0% of animals. Of the 775 bruises found, 69.2% of the bruises were grade 1 in region 3. Of the 448 carcasses studied, 69.6% showed hyperglycemia (6.91 mmol/L); 44.3% and 22.7% showed high (74.7 ng/mL) and extremely high (108.8 ng/mL) cortisol levels, respectively, indicative of inadequate handling of animals during preslaughter and slaughter. Of the carcasses evaluated, 90.4% had a pH ≥5.8 with an average of pH 6.3. In both pH groups, meat samples showed L* values >37.0 (81.6%) and a shear force >54.3 N; meat pH≥5.8 group showed a drip loss of 2.5%. These findings were indicative of dark, firm, and dry (DFD) meat. According to principal component analysis, grades 1 and 2 bruises in region 3 and grade 1 bruises in region 5 were highly associated with cortisol, drip loss, and color parameters b* and h* and were negatively associated with L*, a*, and C*.Conclusion: The bruises probably caused by stress-inducing situations triggered DFD meat. Appropriate changes in handling routines in operating conditions should be made to minimize stress to animals during the slaughter process to improve animal welfare and meat quality.

scholarly journals Seasonal overview of beef meat quality in a small-scale slaughterhouse

2021 ◽  
Vol 854 (1) ◽  
pp. 012103
Author(s):  
I Vicic ◽  
M Petrovic ◽  
S Stajkovic ◽  
N Cobanović ◽  
N Karabasil
Keyword(s):  
Meat Quality ◽  
Blood Parameters ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Small Scale ◽  
Drip Loss ◽  
Reactive Protein ◽  
Beef Meat ◽  
Potential Biomarker ◽  
Meat Samples

Abstract The objective of this study was to investigate a possible relationship between blood parameters related to animal welfare and defined beef meat quality characteristics during winter and summer seasons in one small-scale slaughterhouse. At exsanguination, blood samples were collected, and serum concentrations for total proteins (TP), albumin and C-reactive protein (CRP) were evaluated. After 24 h of chilling, ultimate pH was measured and meat samples were used for drip loss and cooking loss determination. Dehydration was not observed during seasons, while elevated concentrations of TP accompanied by higher CRP values pointed to summer as a more stressful season. Analysing the meat quality parameters, it was observed that during the two seasons, ultimate pH values were in the range for normal meat acidification, but values for drip and cooking loss were significantly increased during the summer season. In conclusion, CRP could be used as potential biomarker for beef meat quality estimation, in the first instance drip loss and ultimate pH.

scholarly journals Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

2016 ◽  
Vol 88 (2) ◽  
pp. 1079-1088 ◽  
Author(s):  
DOMINIKA GUZEK ◽  
DOMINIKA GŁĄBSKA ◽  
KRZYSZTOF GŁĄBSKI ◽  
AGNIESZKA WIERZBICKA
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Pork Meat ◽  
Color Analysis ◽  
Maternal Line ◽  
Color System ◽  
Composition Measurement ◽  
Meat Samples

Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related.

scholarly journals Increased Inclusion of Dietary Methionine Sources Improves Pork Quality in Association with the Regulation of Energy and Protein Metabolism and Muscle’s Fiber Profile

2020 ◽  
Author(s):  
Peiqiang Yuan ◽  
Sen Lin ◽  
Jiyong Peng ◽  
Yunxia Li ◽  
Yunhan Liu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Metabolism ◽  
Shear Force ◽  
Lipid Synthesis ◽  
Short Chain Fatty Acids ◽  
Pork Quality ◽  
Fiber Types ◽  
Drip Loss ◽  
Lower Shear ◽  
Nutritional Strategies

Abstract Background Intensive selection for faster growth rate and higher lean percentage led to increase in protein deposition but deterioration in meat quality of pigs, thus there is growing interest in exploring the nutritional strategies to improve meat quality. Methionine has been shown to activate mechanistic target of rapamycin complex 1 protein kinase that plays pivotal roles in the regulation of protein and lipid synthesis. However, few study reports are available regarding the effects of dietary methionine supplementation at levels beyond growth requirements on lipid and protein metabolism and thus on pork quality. The objective of this study was to assess whether pork quality was improved by increasing dietary digestible sulfur amino acids (SAA) levels, with pigs fed the control (100% SAA), DL-Methionine (125% SAA)- or OH-Methionine (125% SAA)-supplemented diets during 11–110 kg period. Results Increasing SAA above requirements did not significantly affect growth performance, whereas improved pork quality as indicated by the decreased drip loss and a tendency towards decrease in shear force of longissimus lumborum muscle. Moreover, fresh muscle from barrows fed OH-Methionine showed a higher lightness value compared with the control and DL-Methionine treatments. The relatively lower shear force might be explained by the decrease in crude protein and increase in glycolytic potential, while the decreased drip loss was associated with down-regulation of genes (like fast glycolytic IIx) regulating fiber types. The increased lightness value of fresh muscle from barrows fed OH-Met diets appeared to be associated with the increased lactate level, which can be further explained by the increased plasma short-chain fatty acids concentrations, up-regulated G-protein coupled receptor 43 activation and enhanced glucagon-like peptide 1 secretion. Conclusion Increased SAA consumption appeared to improve pork water-holding capacity and tenderness likely through regulation of energy and protein metabolism and muscle’s fiber profile, which provides new insights into the nutritional strategies to improve meat quality.

Timing and duration of low voltage electrical stimulation on selected meat quality characteristics of light and heavy cattle carcasses

2020 ◽  
Vol 60 (7) ◽  
pp. 967
Author(s):  
E. C. Webb ◽  
B. Agbeniga
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Carcass Weight ◽  
Drip Loss ◽  
Early Application ◽  
Early Stimulation ◽  
Stimulation Parameters

Context The present study investigated the effects of several electrical-stimulation parameters with conventional chilling of heavy- and light-grade carcasses from commercial feedlot cattle on selected meat-quality attributes. Aims The aim was to determine the combination of electrical-stimulation parameters that produced the most desirable results in terms of meat quality, which will serve as a guide to processors seeking to enact best processes in the meat industry. Methods Low-voltage electrical stimulation (110 V peak, 17 pulses/s, 5-ms pulse width) was applied either early post-mortem (PM) at 7 min or late PM at 45 min, for either 30 or 60 s on steer carcasses (n = 98) divided into two weight categories (light (≤260 kg) and heavy (≥290 kg) grades). The Longissimus lumborum muscle was evaluated for sarcomere length, myofibril fragment length (MFL), calpain-1, calpastatin, shear force and drip loss (3 and 14 days PM). Key results There were no significant differences in sarcomere length and no sarcomere shortening was observed. There were minor inconsistencies where early stimulation coincided with marginally longer MFL at 3 and 14 days PM, while late stimulation produced the shortest MFL at 14 days PM. Higher decline in calpain-1 concentration (mean 36.2%) was recorded in the early stimulated carcasses compared with the late stimulated carcasses (mean 29.7%) from 1 to 24 h PM, while calpastatin concentration decreased at a similar rate (mean 24%). Early stimulation resulted in lower shear force (P < 0.05) at 3 days PM, especially in the heavier carcasses, indicating that higher initial temperature did accelerate tenderisation. At 14 days PM, there were no significant differences in shear force as regards stimulation time or carcass weight. Higher drip loss was however recorded in the early stimulated carcasses. Conclusions Early application of low-voltage electrical stimulation produced faster tenderisation early PM, due to higher rigor temperature, but, after aging for 14 days, all meat was acceptably tender with a lower variability, regardless of the stimulation time and carcass weight. Higher drip loss was associated with higher tenderness, which is normal and not a defect. Implications The use of low-voltage electrical stimulation should be encouraged for its ability to reduce variability in meat quality due to carcass-weight differences, especially in the current feedlot systems.

scholarly journals The effect of transport density and gender on stress indicators and carcass and meat quality in pigs

2015 ◽  
Vol 13 (3) ◽  
pp. e0606 ◽  
Author(s):  
Thuanny L. Pereira ◽  
Anderson Corassa ◽  
Cláudia M. Komiyama ◽  
Cláudio V. Araújo ◽  
Alessandra Kataoka
Keyword(s):  
Lactate Dehydrogenase ◽  
Meat Quality ◽  
Pork Quality ◽  
Drip Loss ◽  
Finishing Pigs ◽  
Blood Components ◽  
Stress Indicators ◽  
Ph Values ◽  
And Gender

<p>A total of 168 finishing pigs were used to investigate the effects of gender (barrows and gilts) and transport densities for slaughter (236, 251, and 275 kg/m²) on stress indicators and carcass and pork quality. The animals transported at 251 kg/m² (T251) presented cortisol values below those at 236 kg/m<sup>2</sup> (T236), but no different from those at 275 kg/m<sup>2</sup> (T275). The lactate dehydrogenase (LDH) values in pigs transported at T236 were the lowest. The blood components did not differ between T236 and T275. The pH values at 45 min (pH<sub>45</sub>) and at 24 h (pH<sub>24</sub>) <em>postmortem </em>were higher for pigs subjected to T236. However, the pH<sub>45 </sub>was higher at T251 than at T275, but pH<sub>24</sub> was lower at T251 than at T275. The lightness values in the muscles of the pigs transported at T236 and T251 were higher than those at T275. Lower drip loss values were observed in the muscle of animals at T251. Carcasses of pigs at T236 contained more 1–5 cm lesions while those at T275 contained more 5–10 cmlesions in sections of loin. No significant effects of gender were found on the stress indicators, blood components, pH<sub>45</sub>, pH<sub>24</sub>, color, drip loss or carcass lesions in general. These results indicate that the pre-slaughter transport of pigs at densities of 251 kg/m² generates less physiological damage and smaller losses on carcass and pork quality irrespective of gender.</p>

scholarly journals Myosin Heavy Chain Composition, Rate of Dystrophin and Integrin Degradation and Meat Quality of Pig Longissimus thoracis and psoas major Muscles During Postmortem Aging

2020 ◽  
Vol 20 (1) ◽  
pp. 231-243
Author(s):  
Dorota Wojtysiak
Keyword(s):  
Myosin Heavy Chain ◽  
Meat Quality ◽  
Heavy Chain ◽  
Quality Parameters ◽  
Lower Percentage ◽  
Type I ◽  
Drip Loss ◽  
Chain Composition ◽  
Myosin Heavy Chain Composition ◽  
Psoas Major

AbstractThis study evaluated myosin heavy chain composition and the effect of aging time (45 min, 24 h, 96 h and 168 h) on meat quality parameters and dystrophin and integrin degradation pattern in longissimus thoracis and psoas major muscles of 24 Polish Landrace fatteners slaughtered at 100 kg body weight. It was found that m. longissimus thoracis had a greater percentage of MyHC-IIB (P≤0.05) and a significantly lower percentage of type I and IIA/IIX (P≤0.05) compared with the m. psoas major. Moreover, psoas major muscle had significantly higher (P≤0.05) pH45, pH24 and lower drip loss values for 45 min to 24 h, 45 min to 96 h and 45 min to 168 h than m. longissimus thoracis. Muscle type also had a significant effect on the rate of dystrophin and integrin degradation postmortem, which were significantly (P≤0.05) more rapidly degraded in the m. longissimus thoracis compared to the m. psoas major. It is concluded from the obtained results that the muscles with a greater percentage of MyHC-IIB show lower pH values, which translates into more rapid rate of integrin and dystrophin degradation. Ultimately, this may contribute to higher drip loss values during refrigerated storage.

scholarly journals Growth performance, carcass and meat quality of Karayaka female lambs born in different seasons

2013 ◽  
Vol 56 (1) ◽  
pp. 315-327
Author(s):  
U. Sen ◽  
M. Kuran ◽  
U. Ensoy
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Breeding Season ◽  
Quality Parameters ◽  
Growth Patterns ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Different Seasons ◽  
Fat Thickness

Abstract. The aim of this study was to determine growth performance, carcass and meat quality of Karayaka female lambs born in different seasons. Winter born (breeding season; n=15) and autumn born (out of the breeding season; n=15) singleton female lambs were used in the study. Birth and slaughter weights of lambs in both groups were similar, but the weaning weight of the autumn born lambs was higher (P<0.05). The autumn born lambs had lower carcass yield, lung, spleen and gastrocnemious muscle weights (P<0.05), but higher liver, kidney, empty reticulo-rumen, empty small intestine, internal fat, suprarenal fat weights and a higher fat thickness over the longissimus dorsi muscle (P<0.05). Additionally, the winter born lambs had higher cooking loss, drip loss and shear force values (P<0.05), but lower dry matter and intramuscular fat (P<0.05) in longissimus dorsi and semitendinosus muscles. There were significant differences between both groups in terms of meat colour characteristics (P<0.05) except b* values for longissimus dorsi at 1 h and for semitendinosus at 24 h. The results suggest that Karayaka female lambs born in winter and autumn seasons have different meat quality parameters and growth patterns at pre- and post-weaning.

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