scholarly journals Effects of Divergently Selected Broiler Lines for Meat Color on Pseudomonas Growth Under Simulated Retail Display

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
F. L. Yang ◽  
S. J. Orlowski ◽  
J. Z. Hiltz ◽  
F. W. Pohlman ◽  
N. B. Anthony
Keyword(s):  
Carcass Weight ◽  
Microbial Count ◽  
Drip Loss ◽  
Breast Meat ◽  
Instrumental Color ◽  
Retail Display ◽  
Meat Ph ◽  
Relationship Of ◽  
The Relationship ◽  
Broiler Breast

ObjectivesSelection of broilers based on L* values have affected the meat pH of broiler breast meat. The objective is to determine if the selection of L* values have affected Pseudomonas ssp. growth under simulated retail display.Materials and MethodsBroilers from the 13th generation of three different lines (n = 30/line) selected for high L* (HMC), low L* (LMC) and a random bred control (RBC) were harvested at 7 wk of age. Carcasses were weighed and deboned after a 4 h postmortem (PM) chill. Parts were weighed to determine parts yield based on chilled carcass weight. Meat pH was determined 24 h PM and 24 h drip loss was determined. Split breasts were weighed, packaged, displayed under simulated retail conditions, and sampled on display Days 0, 1, 2, and 3 for instrumental color and microbial count of Pseudomonas ssp.ResultsChilled carcass weight was greater (P < 0.05) in the HMC and RBC lines than the LMC line. Percent yield of breast, wing, leg and rack were not different (P > 0.05) among the three lines. The LMC and RBC lines had greater (P < 0.05) tenderloin yield compared to the HMC line. The LMC line had greater (P < 0.05) meat pH followed by the RBC line and then the HMC line. The HMC line had greater (P < 0.05) L*, b* and hue values followed by RBC line and then LMC line. The LMC line had greater (P < 0.05) a* values and oxymyoglobin ratio followed by RBC line and then LMC line. There was no difference (P > 0.05) in chroma among the three lines. After 24 h PM, the HMC line had more (P < 0.05) percent drip loss than the LMC and RBC lines but there was no difference (P > 0.05) in package drip loss from the start of simulated display to end of simulated display among the three lines. On each display day, the LMC line had increased counts of Pseudomonas ssp. compared to the RBC and LMC lines. Counts of Pseudomonas ssp. was similar between RBC and LMC lines on display Days 0, 2, and 3 with RBC line having increased counts on display Day 1 compared to the HMC line. There was a weak correlation (r = 0.12) between meat pH and counts of Pseudomonas ssp.ConclusionSelection for L* affected chilled carcass weights and percent yield of tenderloins, but not any other part yields. The growth of Pseudomonas ssp. is affected by the lines selected for L* but the relationship of meat pH and the growth of Pseudomonas ssp. is weak.

scholarly journals The relationship of raw broiler breast meat color and pH to cooked meat color and pH

2000 ◽  
Vol 79 (5) ◽  
pp. 784-788 ◽  
Author(s):  
D.L. Fletcher ◽  
M. Qiao ◽  
D.P. Smith
Keyword(s):  
Meat Color ◽  
Breast Meat ◽  
Relationship Of ◽  
Cooked Meat ◽  
The Relationship ◽  
Broiler Breast

scholarly journals The relationship of broiler breast meat color and pH to shelf-life and odor development

1997 ◽  
Vol 76 (7) ◽  
pp. 1042-1046 ◽  
Author(s):  
CD Allen ◽  
SM Russell ◽  
DL Fletcher
Keyword(s):  
Shelf Life ◽  
Meat Color ◽  
Breast Meat ◽  
Relationship Of ◽  
The Relationship ◽  
Broiler Breast

scholarly journals The relationship of broiler breast color to meat quality and shelf-life

1998 ◽  
Vol 77 (2) ◽  
pp. 361-366 ◽  
Author(s):  
C.D. Allen ◽  
D.L. Fletcher ◽  
J.K. Northcutt ◽  
S.M. Russell
Keyword(s):  
Shelf Life ◽  
Meat Quality ◽  
Relationship Of ◽  
The Relationship ◽  
Broiler Breast ◽  
Quality And Shelf Life

The relationship of iodine value with pork carcass weight and composition

2020 ◽  
Author(s):  
Ziyu Zhou ◽  
Lisa Wormsbecher ◽  
Colleen Roehrig ◽  
Maxim Smetanin ◽  
Benjamin M Bohrer
Keyword(s):  
Correlation Analysis ◽  
Iodine Value ◽  
Carcass Traits ◽  
Carcass Weight ◽  
Categorical Analysis ◽  
Carcass Parameters ◽  
Relationship Of ◽  
The Relationship

This study examined the relationship of iodine value (IV) with carcass weight, fat depth, muscle depth, and predicted lean yield from 37,488 pork carcasses. Five IV categories were formed, which were defined as low (<64.99), medium-low (65.00–69.99), medium (70.00–74.99), medium-high (75.00–79.99), and high (>80.00). Correlation analysis indicated IV was weakly correlated (r ≤ 0.26; P < 0.05) with all carcass traits, however the categorical analysis revealed that greater IV was associated with heavier weight and leaner carcasses. Segregation systems of pork carcasses based on IV should consider the relationships of IV with other carcass parameters before implementation.

scholarly journals Increasing Dietary Lysine Increases Final pH and Decreases Drip Loss of Broiler Breast Meat

2008 ◽  
Vol 87 (3) ◽  
pp. 480-484 ◽  
Author(s):  
C. Berri ◽  
J. Besnard ◽  
C. Relandeau
Keyword(s):  
Drip Loss ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals The Relationship Between Raw Broiler Breast Meat Color and Composition

2002 ◽  
Vol 81 (3) ◽  
pp. 422-427 ◽  
Author(s):  
M. Qiao ◽  
D.L. Fletcher ◽  
J.K. Northcutt ◽  
D.P. Smith
Keyword(s):  
Meat Color ◽  
Breast Meat ◽  
The Relationship ◽  
Broiler Breast

scholarly journals Evaluasi karkas dan kualitas fisik daging babi pada tempat usaha pemotonggan ternak babi di Distrik Masni Kabupaten Manokwari

Cassowary ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 52-67
Author(s):  
Miksen M. Sangkek ◽  
Marlyn N. Lekitoo ◽  
Hanike Monim
Keyword(s):  
Regression Analysis ◽  
Cooking Loss ◽  
Carcass Weight ◽  
Coefficient Of Determination ◽  
Slaughter Weight ◽  
Close Relationship ◽  
Fat Thickness ◽  
Meat Ph ◽  
The Relationship

This study aims to evaluate the carcass and examine the physical quality of pork in the local pork slaughterhouse, Masni District and the relationship between slaughter weight and carcass weight, carcass percentage, carcass length, fat, pH and cooking losses. The results showed the range of slaughtering age of local pigs from 6 - 60 months (male pigs 10-12 months old and female pigs 18-20 months old). The average sliced ​​weight had a very significant effect (P <0.01) on carcass weight, while the carcass percentage had no significant effect based on the regression analysis between cut weight and carcass percentage was Y = 63.85 + 0.1463, with a coefficient of determination (R2) of 9.43%. Cut weight had a very significant effect (P <0.01) on carcass length in regression analysis Y = 37.42 + 0.3722, with a coefficient of determination (R2) of 71.48%). The regression analysis between cut weight and back fat thickness was Y = 0.322 + 0.04044, with a coefficient of determination (R2) of 39.87%, which means that cutting weight has a very significant effect (P <0.01) on the thickness of back fat, while the regression analysis of the relationship between cut weight and pH Local pork is Y = 6.357 - 0.00362, with a coefficient of determination (R2) of 5.54% that the slaughter weight has no significant effect (P> 0.05) on meat pH. Cut weight has no significant effect (P> 0.05) on cooking loss based on regression analysis is Y = 30.12 - 0.1106 with a coefficient of determination (R2) 9.63%. The results showed that cut weight has a close relationship with carcass weight, carcass length, and fat thickness but not to carcass percentage, meat pH and cooking loss.

Minerals of carcass soft tissue and bone of serially slaughtered cattle as affected by biological type and management

1988 ◽  
Vol 111 (1) ◽  
pp. 41-49 ◽  
Author(s):  
A. Y. M. Nour ◽  
M. L. Thonne
Keyword(s):  
Soft Tissue ◽  
Carcass Weight ◽  
Cu Content ◽  
Freeze Dried ◽  
Mn Content ◽  
Bone Minerals ◽  
Mineral Concentrations ◽  
Relationship Of ◽  
The Relationship ◽  
Mature Size

SummaryMineral concentrations of soft tissue and bone were measured in carcasses from cattle slaughtered serially across a wide weight range. Seventy-four small framed Angus steers and 71 Holstein steers were selected to represent diverse mature types. Cattle were individually fed ad libitumeither a maize grain or maize silage diet, housed inside a barn or in outside pens and slaughtered over five weights within breed. After slaughter, a half-carcass was separated into soft tissue (lean and fat) and bone. Tissues were ground, freeze-dried and K, P, Ca, Mg, Na, Fe, Cu, Zn and Mn were measured. Concentrations of minerals were analysed by covariance analysis, using carcass weight as a covariate.The relationships between carcass weight and concentrations of all soft tissue minerals except Na and Zn were not affected by diet, breed or type of housing. Concentration of Na decreased with increasing carcass weight and at a slower rate in soft tissue of grain-fed cattle than in soft tissue of silage-fed cattle. Concentration of Zn increased with increased carcass weight in Angus, while in Holsteins it decreased. Soft tissue of Angus and Holsteins had similar concentrations of Fe and Mn. Holsteins had higher concentrations of the other minerals in soft tissue than Angus, possibly because they were at an earlier stage of maturity at the same carcass weight. Carcass weight had no effect on K, Ca, Fe or Cu content of soft tissue.Diet influenced concentrations of P, Ca and Na in bone and affected the relationship of bone Fe to carcass weight. Due to their later stage of maturity at the same carcass weight, Angus had less K and more Ca, Na and Zn in bone than Holsteins. Carcass weight had no influence on K, P, Mg, Na, Cu or Mn content of bone.These data provide baseline values for future studies, show that breed mature size differences in mineral concentrations of soft tissue and carcass bone may exist and that diet may influence concentration of soft tissue Na and some bone minerals.

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