Can the monitoring of animal welfare parameters predict pork meat quality variation through the supply chain (from farm to slaughter)?1

2016 ◽  
Vol 94 (1) ◽  
pp. 359-376 ◽  
Author(s):  
L. M. Rocha ◽  
A. Velarde ◽  
A. Dalmau ◽  
L. Saucier ◽  
L. Faucitano
Keyword(s):  
Supply Chain ◽  
Animal Welfare ◽  
Meat Quality ◽  
Pork Meat ◽  
Quality Variation

scholarly journals Win–win strategies for high beef quality, consumer satisfaction, and farm efficiency, low environmental impacts and improved animal welfare

2014 ◽  
Vol 54 (10) ◽  
pp. 1537 ◽  
Author(s):  
J. F. Hocquette ◽  
R. Botreau ◽  
I. Legrand ◽  
R. Polkinghorne ◽  
D. W. Pethick ◽  
...  
Keyword(s):  
Supply Chain ◽  
Animal Welfare ◽  
Environmental Impacts ◽  
Meat Quality ◽  
Environmental Issues ◽  
Global Evaluation ◽  
Beef Quality ◽  
Advantages And Disadvantages ◽  
Gene And Protein Expression ◽  
Consumer Dissatisfaction

Meat quality includes intrinsic qualities (the characteristics of the product itself) and extrinsic qualities (e.g. animal health and welfare, environmental impacts, price). There is still a high level of variability in beef palatability, which induces consumer dissatisfaction. We also observe a general trend towards an increasing importance of healthiness and safety (intrinsic) and environmental issues and animal welfare (extrinsic). Most grading systems describe carcasses using only animal traits (e.g. weight, conformation, fatness, animal age and sex). In North American and Asian countries, emphasis has been put on maturity and marbling. The European system is mainly based on yield estimation. The Meat Standards Australia grading scheme, which predicts beef palatability for each cut, proved to be effective in predicting beef palatability in many other countries. Some genetic markers are available to improve beef quality. In addition, gene and protein expression profiling of the bovine muscle revealed that the expression level of many genes and the abundance of many proteins may be potential indicators of muscle mass, tenderness, flavour or marbling of meat. The integration of all these parameters is likely to predict better beef palatability. The integration of extrinsic qualities in the prediction model increases the difficulty of achieving a global evaluation of overall meat quality. For instance, with respect to environmental issues, each feeding system has its own advantages and disadvantages. Despite this, win–win strategies have been identified. For example, animals that were less stressed at slaughter also produced more tender meat, and in some studies the most economically efficient farms had the lowest environmental impact. In other cases, there are trade-offs among and between intrinsic and extrinsic qualities. In any case, the combination of the different integrative approaches appears promising to improve the prediction of overall beef quality. A relevant combination of indicators related to sensory and nutritional quality, social and environmental considerations (such as e.g. carbon footprint, animal welfare, grassland biodiversity, rural development) and economic efficiency (income of farmers and of other stakeholders of the supply chain, etc.) will allow the prediction of the overall quality of beef mainly for consumers but also for any stakeholder in the supply chain.

Welfare and carcass and meat quality of pigs being transported for two hours using two vehicle types during two seasons of the year

2013 ◽  
Vol 93 (1) ◽  
pp. 43-55 ◽  
Author(s):  
J. A. Correa ◽  
H. W. Gonyou ◽  
S. Torrey ◽  
T. Widowski ◽  
R. Bergeron ◽  
...  
Keyword(s):  
Heart Rate ◽  
Animal Welfare ◽  
Meat Quality ◽  
Longissimus Dorsi ◽  
Vehicle Design ◽  
Pork Quality ◽  
Skin Damage ◽  
L Value ◽  
Quality Variation

Correa, J. A., Gonyou, H. W., Torrey, S., Widowski, T., Bergeron, R., Crowe, T. G., Laforest, J. P. and Faucitano, L. 2013. Welfare and carcass and meat quality of pigs being transported for two hours using two vehicle types during two seasons of the year. Can. J. Anim. Sci. 93: 43–55. A total of 3756 pigs were transported for 2 h in summer and winter using a “pot-belly” trailer (PB) and a hydraulic double-decked truck (DD) in order to assess the effect of vehicle design on animal welfare and carcass and meat quality. Animal welfare was assessed in randomly selected barrows by measuring heart rate of pigs and lactate and creatine phospho-kinase (CPK) concentrations in exsanguination blood. Skin damage was scored and meat quality was evaluated in the longissimus dorsi (LD), semimembranosus (SM) and adductor (AD) muscles. Heart rates in winter were higher (P< 0.01) during transport, at unloading and in lairage. Blood CPK and lactate concentrations at slaughter were higher (P<0.05 and P<0.01, respectively) in pigs transported on the PB trailer. Bruises increased in winter (P<0.001) and in pigs from the DD truck (P<0.05). The pHu was higher (P< 0.01) in all muscles and L* value was lower (P<0.05) in the LD muscle from pigs transported in the PB trailer. Overall, the results of this study indicate that the type of vehicle, animal location in the truck and the season affect the welfare of pigs during transport with clear consequences on skin bruises and pork quality variation.

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

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.

Effect of lipid type on growth performance, meat quality and the content of long chain n−3 fatty acids in pork meat

Meat Science ◽  
2013 ◽  
Vol 95 (2) ◽  
pp. 151-159 ◽  
Author(s):  
Patrick C.H. Morel ◽  
Jasmine Leong ◽  
Wilhelmina G.M. Nuijten ◽  
Roger W. Purchas ◽  
Brian H.P. Wilkinson
Keyword(s):  
Fatty Acids ◽  
Growth Performance ◽  
Meat Quality ◽  
Pork Meat ◽  
Long Chain

scholarly journals Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

2017 ◽  
Vol 71 (6) ◽  
pp. 453-460 ◽  
Author(s):  
Ilze Grāmatiņa ◽  
Sanita Sazonova ◽  
Zanda Krūma ◽  
Līga Skudra ◽  
Līga Prieciņa
Keyword(s):  
Meat Quality ◽  
Control Sample ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Sensory Properties ◽  
Biologically Active ◽  
Pork Meat ◽  
Herbal Extracts ◽  
Chilled Pork

Abstract Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.

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