Effects of lairage time and electrical stimulation on sheep meat quality

2006 ◽  
Vol 46 (7) ◽  
pp. 863 ◽  
Author(s):  
E. S. Toohey ◽  
D. L. Hopkins
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
High Voltage ◽  
Shear Force ◽  
Carcass Traits ◽  
The Other ◽  
Carcass Weight ◽  
Sheep Meat ◽  
Initial Ph ◽  
On Farm

This paper describes an experiment which examined the effects of lairage time and electrical stimulation on meat quality and carcass traits in conventionally chilled sheep meat. The 120 Merino wethers used in this experiment were sourced on farm and were transported to the abattoir and held in a paddock 1 week before slaughter. The animals were then placed into 2 different pens (replicas). The sheep were killed at random either at day 1 (n = 60) or day 2 (n = 60). There were 30 animals taken from both pens 1 and 2 each day. Half of these animals were exposed to high voltage stimulation (30 stimulated) and for the other half the high voltage stimulation was turned off (30 control) each day. There was no significant (P>0.05) effect of lairage time on hot carcass weight, GR, initial pH, shear force or cooking loss. However, lairage time had a significant (P<0.05) effect on final pH and the temperature when the pH reached 6.0. Initial pH, final pH (21 h) and temperature at pH 6.0 were significantly different (P<0.05) between stimulated and non-stimulated carcasses, but there was no effect on cook loss or shear force (P>0.05). A significant (P<0.05) interaction between lairage time and stimulation was found for shear force which showed that non-stimulated meat from sheep held in lairage for 2 days was tougher than that from stimulated carcasses.

Effect of grain or silage supplementation on meat quality attributes of cryptorchid lambs grazing lucerne or annual grass-clover pastures

1995 ◽  
Vol 35 (4) ◽  
pp. 461 ◽  
Author(s):  
DL Hopkins ◽  
PJ Holst ◽  
DG Hall
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
The Other ◽  
Carcass Weight ◽  
Annual Grass ◽  
Eye Muscle ◽  
Mean Values ◽  
Significant Difference ◽  
The Mean ◽  
Ad Libitum

Objective and subjective tests for quality were performed on the meat from 40 cryptorchid second-cross lambs fed lucerne only (L; n = 8), lucerne plus an oat grain supplement ad libitum (LO; n = lo), lucerne plus wilted lucerne silage ad libitum (LS; n = 11), or an oat-lupin grain (3:1) supplement at 90% of ad libitum while grazing dry summer annual pasture (OL; n = 11). All carcasses complied with the Elite lamb specification of weight >22 kg and GR measurement 6-15 mm. There was no significant difference between groups for hot carcass weight, the mean (� s.e) values being 25.1 0.43, 25.2 � 0.36,25.2 � 0.38, and 25.3 � 0.36 kg for L, LS, LO, and OL groups, respectively. When the GR and fat depth over the eye muscle at the 12th rib were adjusted to a common carcass weight of 25.2 kg there was no significant difference between groups. There was no significant difference between groups for pH, or the colour values a*, b*, and L* of the M. longissimus thoracis et lumborum (a* is relative redness, b* relative yellowness, and L* relative lightness). The shear force values for the loin muscle were significantly (P<0.05) greater for lambs from group OL than for those from group LO. Cooking loss for the loin muscle was significantly (P<0.05) greater for OL lambs than all other groups. A comparison of the mean values for aroma and flavour showed the lambs from group OL produced meat that was considered significantly (P<0.05) less desirable for these characteristics, with other groups being similar. Meat from OL-fed lambs was considered oilier and less meaty than meat from lambs fed the other diets. There was a significant (P<0.05) difference in absolute scores between panellists, but their ranking was not affected and there was no panellist x sample interaction. Because many producers use grain supplements such as oats and lupins for finishing lambs on dry forages, further study is recommended that focuses on the interaction between supplement and the base forage.

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 &lt; 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 A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2935
Author(s):  
Elin Stenberg ◽  
Katarina Arvidsson-Segerkvist ◽  
Anders H. Karlsson ◽  
Aðalheiður Ólafsdóttir ◽  
Óli Þór Hilmarsson ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Large Scale ◽  
Carcass Characteristics ◽  
Sensory Attributes ◽  
The Other ◽  
Small Scale ◽  
Rigor Mortis ◽  
Sensory Attribute

Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (large-scale) used electrical stimulation and fast chilling of carcasses, while the other system (small-scale) did not use electrical stimulation and applied slower chilling, with carcass temperature decreasing over a longer period after slaughter. Ten pairs of ram lamb twins were selected, and one of each pair was slaughtered at the large-scale abattoir and the other at the small-scale abattoir. Carcass weight, conformation, fatness, pH and temperature were recorded. Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, Warner–Bratzler shear force and sensory attributes. For meat quality attributes, the only differences were found in meat colour L* (lightness; p = 0.0073), sensory attribute “appearance colour” (p = 0.0089) and “fatty flavour” (p = 0.0554). Meat from the small-scale abattoir was darker in colour and had a more fatty flavour than the meat from the large-scale abattoir. For sensory attributes (apart from colour), no significant differences were found between the two abattoir systems.

scholarly journals Effect of Genotype and Slaughter Age on Carcass Traits and Meat Quality of the Celta Pig Breed in Extensive System

2016 ◽  
Vol 16 (1) ◽  
pp. 259-273 ◽  
Author(s):  
Daniel Franco ◽  
Javier Carballo ◽  
Roberto Bermñudez ◽  
José M. Lorenzo
Keyword(s):  
Meat Quality ◽  
Profile Analysis ◽  
Carcass Traits ◽  
Live Weight ◽  
The Other ◽  
Carcass Weight ◽  
Texture Parameters ◽  
Slaughter Age ◽  
Colour Parameters

Abstract The objective of this study was to investigate the effects of genotype and slaughter age on carcass traits and meat quality of the Celta pig breed. Samples from 95 pigs of three lines (Barcina, Santiaguesa and Carballina) slaughtered at two different ages (12 and 16 months) were analysed. Pigs’ slaughter at 16 months showed significantly (P<0.001) higher live weight (157.2 vs. 178.9 kg), cold carcass weight (122.9 vs. 141.9 kg) and killing out percentage (77.7 vs. 79.5%; P<0.001) compared to those slaughtered at 12 months. Genotype also affected the live weight and cold carcass weight, both of which were highest in the Santiaguesa line. Changes in meat quality in relation to slaughter age and genotype were observed. The fat content increased with slaughter age, but did not vary with genotype. Regarding colour parameters, the L* values (48.53) were lower and a* values (11.55) were higher in samples of the Barcina line, indicating that the meat was darker and redder than in the other two lines. Both slaughter age and genotype had significant effects on texture parameters measured by the Warner Bratzler test, whereas textural profile analysis revealed significant differences mainly due to genotype.

The effects of grade, gender, and postmortem treatment on beef. I. Composition, cutability, and meat quality

1997 ◽  
Vol 77 (1) ◽  
pp. 33-40 ◽  
Author(s):  
L. E. Jeremiah ◽  
J. L. Aalhus ◽  
W. M. Robertson ◽  
L. L. Gibson
Keyword(s):  
Gender Differences ◽  
Electrical Stimulation ◽  
Key Words ◽  
Meat Quality ◽  
High Voltage ◽  
Shear Force ◽  
Carcass Composition ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Beef Carcasses

A total of 195 beef carcasses of two genders (steers and heifers) and four Canadian carcass grades (A1, A2, B1, and B2) were evaluated to examine the effects of carcass grade, gender, and postmortem electrical stimulation on carcass composition, cutability (yield of specific primal cuts), and meat quality traits (traits related to appearance, palatability, yield, and consumer appeal). Cutability was not influenced by either grade or gender. Increased fatness appeared to be distributed equally in all portions (segments) of the carcass. Canadian beef carcass grades effectively segregated carcasses according to grade definitions for both composition and quality. Gender differences in quality generally reflected compositional differences observed between steers and heifers. High voltage electrical stimulation reduced shear force values, but exerted a greater influence on steer than heifer carcasses. Key words: Beef, composition, cutability, quality, grades, gender, electrical stimulation

scholarly journals Effect of Breed of Sire on Carcass Traits and Meat Quality of Katahdin Lambs

2012 ◽  
Vol 1 (4) ◽  
pp. 141 ◽  
Author(s):  
José A. Partida ◽  
Edith Vázquez ◽  
María S. Rubio ◽  
Danilo Méndez
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
The Other ◽  
Consumer Acceptability ◽  
Meat Color ◽  
Font Size ◽  
Fat Thickness

<span style="font-family: Times New Roman; font-size: small;"> </span><p class="MsoCommentText" style="margin: 0cm 0cm 4pt; text-align: justify; line-height: 12pt; mso-line-height-rule: exactly;"><span style="font-family: Times New Roman; font-size: small;"> </span></p><p>Crossbred lambs (<em>n</em> = 40) of 137 ± 3 days of age from Katahdin ewes with either Charollais (KCh), Dorper (KD), Suffolk (KS) and Texel (KT) sires were used in this study. The effect of sire breeds on carcass traits, chemical composition of muscle, meat quality and consumer acceptability was determined. Regarding carcass traits, KCh animals had the highest fat thickness. KT lambs had the smallest <em>M. Longissimusdorsi</em> (MLD) area compared tothat of KCh, KD and KS (17.0, 15.9, 15.5 and 13.9 cm<sup>2</sup>; respectively). Breed of sire had no effect (<em>P</em>&gt;0.05) on the chemical composition, pH or Warner-Bratzler shear force (WBSF) of lamb; however, it did affect meat color. KS lambs had lower<em> L*, a*, b*</em> and Ch* values compared to the other crossbreeds (<em>P</em>&lt;0.05). Consumer acceptability of lamb was similar (<em>P</em>&gt;0.05) across genotypes.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

Carcass traits and meat quality of quails from both sexes and eight distinct strains

2017 ◽  
Vol 57 (10) ◽  
pp. 2141 ◽  
Author(s):  
Ronan P. Gontijo ◽  
Cleube A. Boari ◽  
Aldrin V. Pires ◽  
Martinho A. Silva ◽  
Luíza R. A. Abreu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Carcass Weight ◽  
Water Holding ◽  
Type Strains ◽  
Meat Type

Our objective was to evaluate carcass traits and meat quality of quails from different strains and both sexes pertaining to three breeding-improvement programs. Quails from seven meat-type strains (UFV1, UFV2, UFV3, EV1, EV2, LF1 and LF2) and from one egg-laying (Japanese quail) strain (LAY) were slaughtered at 35 days of age. A completely randomised 8 (strain) × 2 (sex) factorial design was used for data analysis. Bodyweight, hot carcass weight and breast (musculus pectoralis major and m. pectoralis minor) and legs (thigh and drumstick) weights and their respective yields were determined. Ultimate pH, colour measurements, water-holding capacity, cooking loss and shear force were assessed. No difference in ultimate pH, shear force and hue was observed. The UFV3 strain had the greatest bodyweight at slaughter. The UFV3 strain had the greatest hot carcass weight in both sexes. The heaviest breasts were observed in both sexes of the UFV3 strain and in males of the UFV2 strain. The UFV3 quails had greater leg weight. The hot carcass yields of meat-type strains were greater than that of the LAY strain. The UFV3 and LAY females furnished a greater breast yield than did male quails. For males, the UFV1 strain had a greater yield of breast than that of LAY quails. The LAY quails presented the greatest yields of leg. The LAY quails had the least luminance, and the greatest water-holding capacity, cooking loss, red and yellow intensity, and chroma. In summary, meat obtained from meat-type strains had a greater water-holding capacity, lower cooking loss and greater luminance than that of the LAY strain. In addition, the meat-type strains grew appreciably faster, but the difference in yields of breast and leg meat between meat and layer strains was small. We conclude that meat-type strains, especially the UFV3, are more appropriate for enterprises focussed on meat production.

New electrical stimulation technologies for sheep carcasses New electrical stimulation technologies for sheep carcasses

2005 ◽  
Vol 45 (5) ◽  
pp. 575 ◽  
Author(s):  
F. D. Shaw ◽  
S. R. Baud ◽  
I. Richards ◽  
D. W. Pethick ◽  
P. J. Walker ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
High Voltage ◽  
Consumer Satisfaction ◽  
Electrode System ◽  
Constant Current ◽  
Eating Quality ◽  
Meat Eating ◽  
Medium Voltage ◽  
Sheep Meat ◽  
Maximum Voltage

High voltage electrical stimulation applied to the lamb carcass at the end of the dressing procedure often leads to an improvement in overall product quality by reducing the incidence of toughness. It would be advantageous if the same results could be consistently achieved with the use of lower, safer, voltages — medium voltage electrical stimulation. Experiments were conducted to determine the effect of medium voltage electrical stimulation applied to wool-on carcasses on meat quality as assessed using the Sheep Meat Eating Quality protocols. A further experiment examined the interaction of electrical stimulation and meat aging time on the consumer acceptance of lamb meat. In the first experiment, 3 treatments: control (non-stimulated), medium voltage electrical stimulation (applied to the wool-on carcass) and high voltage electrical stimulation (applied at the completion of dressing) were examined. Samples of the loin (LTL) and rump (GM) muscles were evaluated by consumers using Sheep Meat Eating Quality protocols. For both muscles, the consumers gave higher scores for tenderness, juiciness, flavour and overall acceptability to the stimulated product (P<0.001). There were no statistically significant differences between the 2 stimulation treatments. The second experiment was conducted at a commercial lamb-processing abattoir that had installed a prototype automated electrode system designed to work at chain speed. Lambs received either no stimulation (control), low current medium voltage electrical stimulation (constant current 300 mA peak, 15 Hz, maximum voltage 550 V peak) or high current medium voltage electrical stimulation (constant current 600 mA peak, 15 Hz, maximum voltage 550 V peak) immediately after sticking. Electrical stimulation improved both the objective and sensory (Sheep Meat Eating Quality) eating quality attributes of lamb loin muscle when assessed following 2 days of ageing. When expressed according to consumer satisfaction rating, 30, 37 and 70% of the loins receiving low, high or no electrical stimulation, respectively, were rated as unsatisfactory at 2 days of ageing. At 4 days of ageing no loins from carcasses in the low stimulation treatment were rated by consumers to be unsatisfactory (P<0.05) compared with either non-stimulated (40%) or high-stimulated loins (35%). With respect to the effects of aging meat, electrical stimulation improved the consumer score at 2 days post-stunning by 8.9 and 4.7 points for tenderness and overall liking, respectively. Further linear improvements due to aging were similar for both electrical stimulation and unstimulated products. Under conditions of no electrical stimulation used in this experiment, 10 days aging results in tenderness and overall liking scores greater than 60 and with ES similar scores are achieved in 5 days. Consumer scores over 60 greatly reduce the chance of meat being classified as unsatisfactory.

scholarly journals Phenotypic correlations among meat quality traits in broilers

2011 ◽  
Vol 41 (8) ◽  
pp. 1475-1481 ◽  
Author(s):  
Luana Bertollini de Jesus Silva ◽  
Leila de Genova Gaya ◽  
Ana Paula Madureira ◽  
Graziela Tarôco ◽  
José Bento Sterman Ferraz ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Denaturation ◽  
The Other ◽  
Poultry Meat ◽  
Quality Traits ◽  
Ph Measurements ◽  
Water Losses ◽  
Phenotypic Correlations ◽  
Meat Quality Traits ◽  
Initial Ph

The goals of this research were to estimate the phenotypic correlations among various meat quality traits from a male broiler line and to describe the relation among these variables. Phenotypical correlations were determined among quality traits, isolating the effects of slaughter date, the age of the mother and sex. The evaluated traits were pH measurements taken at time 0 and at 6 and 24 hours after slaughtering, color parameters, water loss due to exudation, thawing and cooking of the meat, and shear force. Important associations (P<0.01) were found to be significant and, in most cases, weak or moderate, varying from -0.35 to 0.28. The initial pH of the meat was not associated (P>0.05) to the other traits of the meat, whereas the pH at 24 hours after slaughter was able of directly interfering with the attributes of the meat, since this trait was inversely related with lightness and water losses, which indicates an effect of pH fall along 24h after slaughtering on protein denaturation. This study demonstrates that the variables of poultry meat quality are related and that there is a phenotypical association between lightness and cooking losses and the other attributes of the meat. The pH at 24 hours after slaughtering, lightness and cooking losses could be efficient meat quality indicators in this broiler line.

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