scholarly journals Relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between barrows and gilts

2017 ◽  
Vol 1 (4) ◽  
pp. 607-619 ◽  
Author(s):  
J. E. Lowell ◽  
M. F. Overholt ◽  
B. N. Harsh ◽  
C. A. Stahl ◽  
A. C. Dilger ◽  
...  
Keyword(s):  
Shear Force ◽  
Rapid Assessment ◽  
Ventral Side ◽  
Ventral Surface ◽  
Quality Characteristics ◽  
Grading System ◽  
Pork Quality ◽  
Quality Traits ◽  
Early Postmortem

Abstract Rapid assessment of pork quality by packers necessitates using early postmortem (∼1 d) traits as an indication of aged pork quality (∼14 d). Efforts have been made to develop a grading system based on color and marbling of the ventral side of boneless loins. In order for this system to be successful, there must be a correlation between early postmortem quality traits observed by packers and the same traits observed by consumers after aging. However, the strength and direction of those correlations are unclear. It is also unknown if the correlations between early and aged postmortem quality differ between barrows (B) and gilts (G). Therefore, the objectives were to determine correlations between early postmortem loin quality characteristics and aged loin quality characteristics, and determine if those correlations differed between barrows and gilts. Early postmortem (∼1 d) quality traits included: instrumental and subjective color, marbling and firmness, and loin pH on the ventral surface of the loin. Loins were aged until 14 d postmortem in vacuum packages. Aged quality traits included traits evaluated early as well as shear force and cook loss. Correlations were compared between barrows and gilts using a Fisher's z test. Overall, early subjective firmness scores of barrows were greater (P < 0.001) than those of gilts. No other early quality traits differed between sexes. Early pH was correlated with aged pH (r = 0.80 B; 0.75 G), ventral lightness (r = –0.57 B; –0.54 G), ventral yellowness (r = –0.55 B; –0.55 G), subjective ventral color (r = 0.55, B; 0.41 G), and subjective chop color (r = 0.42 B; 0.44 G). Correlations of early pH and aged quality did not differ between sexes. Early lightness was correlated with aged ventral pH (r = –0.56) and subjective color (r = –0.39) in barrows but not gilts (P ≤ 0.04). Early lightness was correlated with aged lightness (r = 0.60 B; 0.51 G) and yellowness (r = 0.49 B; 0.55 G), but was not correlated with to any aged chop quality traits. Early marbling was correlated with ventral color (r = 0.42) in barrows and ventral marbling (r = 0.67 B; 0.66 G) and chop marbling (r = 0.57 B; 0.59 G) in barrows and gilts. In summary, early pH and lightness were correlated with aged quality characteristics and correlations rarely differed between barrows and gilts. Sex does not need to be accounted for when relating early and aged quality characteristics.

EFFECT OF DANTROLENE SODIUM ON PORK QUALITY FROM PIGS STUNNED BY CAPTIVE-BOLT

1983 ◽  
Vol 63 (2) ◽  
pp. 299-302 ◽  
Author(s):  
T. S. YANG ◽  
M. A. PRICE ◽  
F. X. AHERNE ◽  
Z. J. HAWRYSH
Keyword(s):  
Key Words ◽  
Electric Shock ◽  
Muscle Relaxant ◽  
Biceps Femoris ◽  
Quality Characteristics ◽  
Pork Quality ◽  
Quality Traits ◽  
Dantrolene Sodium ◽  
Muscle Ph ◽  
Crossbred Pigs

Three groups, each consisting of six crossbred pigs weighing approximately 100 kg, were used to determine the effects of three preslaughter stunning methods on certain quality characteristics of the longissimus, semitendinosus and biceps femoris muscles. The three methods of stunning were captive-bolt, electric shock and oral dantrium (dantrolene sodium, a muscle relaxant) followed by captive-bolt. The three muscles were significantly different to each other in some of the quality traits, but the responses to treatments were similar in the three muscles. Without dantrium, captive-bolt stunning resulted in reduced muscle pH at 45 min postmortem and a greater water exudation in muscles at either 1 h or 24 h postmortem compared to electrically stunned pigs. Dantrium treatment followed by captive-bolt stunning eliminated these differences. Key words: Pigs, PSE, stunning, muscle relaxant, dantrolene

scholarly journals Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 48
Author(s):  
Alberto Ortiz ◽  
David Tejerina ◽  
Rebeca Contador ◽  
Ana Isabel de Andrés ◽  
María Jesús Petrón ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Weight Loss ◽  
Polyunsaturated Fatty Acids ◽  
Shear Force ◽  
Salt Content ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Raw Material ◽  
Quality Traits ◽  
Curing Process

Iberian dry-cured loins from pigs fattened in Montanera are usually subjected to seasonal production, which could be overcome through freezing the loin before the curing process. Hence, three homogeneous batches (n = 15 per batch) were established to evaluate the effect of different pre-freezing cure (−20 ± 2 °C) times (three and six months) of raw material on main quality characteristics of dry-cured loins in comparison to those elaborated from unfrozen meat. All samples were subjected to similar seasoning and same curing length to obtain dry-cured loins. Results showed a decrease in lightness, redness, chrome and hue values, polyunsaturated fatty acids (PUFA), higher oxidative phenomena, and changes in rheological properties in fresh loins on account on freezing (p ≤ 0.05). Some quality parameters of dry-cured loins were affected by freezing, weight loss, and hardness being higher as well as salt content being lower. PUFA and Warner–Braztler Shear Force (p ≤ 0.05) also showed higher values in dry-cured loins from frozen meat than those elaborated from unfrozen counterparts.

The relation of carcass physiological maturity to meat quality in the Canadian Bison Grading System

2014 ◽  
Vol 94 (1) ◽  
pp. 55-62 ◽  
Author(s):  
Ó. López-Campos ◽  
J. L. Aalhus ◽  
J. Galbraith ◽  
I. L. Larsen ◽  
M. Juárez ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Sensory Evaluation ◽  
Meat Quality ◽  
Shear Force ◽  
Grading System ◽  
Quality Traits ◽  
Physiological Maturity ◽  
Spinous Processes ◽  
Maturity Grade ◽  
Maturity Groups

López-Campos, Ó., Aalhus, J. L., Galbraith, J., Larsen, I. L., Juárez, M., Uttaro, B. and Robertson, W. M. 2014. The relation of carcass physiological maturity to meat quality in the Canadian Bison Grading System. Can. J. Anim. Sci. 94: 55–62. A total of 119 bull (n=62) and heifer (n=57) bison carcasses were selected to determine the effectiveness of youthful to intermediate physiological maturity [ossification at the 9th/10th/11th thoracic spinous processes (≤50%; 51–65%; 66–80%)] range to accurately classify bison carcasses with respect to quality. Carcasses were classified into three maturity groups according to ossification at the 9th/10th/11th thoracic spinous processes (≤50%; 51–65%; 66–80%). Carcass, meat quality and sensory evaluation data were then collected. Bull carcasses were significantly (P<0.0001) heavier than heifers (308.0 vs. 228.6 kg), while heifers had higher (P<0.0001) marbling scores than bulls (368 vs. 289). For both genders, ossification group had little or no impact (P>0.05) on any of the meat quality traits. Gender had an impact on the shear force values for both fresh (P<0.0001) and frozen/thawed (P=0.0002) samples, with bulls having higher values than heifers. Panellists detected differences between heifers and bulls in initial tenderness (P<0.0001; 7.11 vs. 6.27), flavour intensity (P=0.005; 5.40 vs. 5.14), amount of connective tissue (P=0.0002; 7.64 vs. 7.18), and overall tenderness (P=0.003; 7.13 vs. 6.50). Only initial juiciness was significantly affected (P=0.02) by the ossification group (5.38, 5.64 and 5.76). A gender×ossification group interaction was also detected for flavour intensity (P=0.004) and off-flavour intensity (P=0.03), but the magnitudes of the differences were in the order of one-half panel unit or less, generally below the detection of most consumers. The range of physiological maturity studied had limited effects on meat quality and support the elimination of an intermediate physiological maturity grade (51–80% ossification) from the Canadian Bison Grading System.

scholarly journals Relationships between meat quality traits of Popielno White rabbits

2021 ◽  
Vol 17 (1) ◽  
pp. 35-43
Author(s):  
Sylwia Pałka ◽  
Łukasz Migdał ◽  
Agnieszka Otwinowska-Mindur ◽  
Michał Kmiecik
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Ph Value ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Metabolic Energy ◽  
Quality Traits ◽  
Crude Fibre ◽  
Breeding Method ◽  
Meat Quality Traits

<b>The purpose of the study was to determine the phenotypic correlations between meat quality traits in Popielno White rabbits. The experimental material consisted of 93 Popielno White rabbits (49♀; 44♂). From weaning at 35 days of age until 84 days of age, the animals were housed in a battery system and fed ad libitum with a complete feed containing 10,2 MJ of metabolic energy, 16,5% total protein and 14% crude fibre. The rabbits were slaughtered at 84 days of age with a body weight of about 2,6 kg. The research material was the meat of longissimus lumborum muscle. Meat quality characteristics, i.e. meat acidity, meat colour, shear force, meat texture and cooking loss, were examined. The results were analysed using the SAS package (2014). Many statistically significant relationships were found between the meat quality characteristics of Popielno White rabbits. The results indicate that potential selection towards a change in pH value may adversely affect the meat texture of Popielno White rabbits. Selection to improve the colour of the meat of this breed may have a negative effect on its shear force, hardness and cooking loss. Selection to improve shear force will improve the other texture profile parameters. An improvement in the meat texture parameters of Popielno White rabbits will lead to an improvement in the cooking loss value. Dependencies among meat quality traits in Popielno White rabbits are high enough to be useful in selecting an appropriate breeding method. </b>

scholarly journals Influence of sire line and halothane genotype on growth performance, carcass characteristics, and meat quality in pigs

2000 ◽  
Vol 80 (2) ◽  
pp. 319-327 ◽  
Author(s):  
K. D. Miller ◽  
M. Ellis ◽  
F. K. McKeith ◽  
E. R. Wilson
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
The Other ◽  
Carcass Quality ◽  
Pork Quality ◽  
Commercially Important ◽  
Progeny Line

Progeny of three commercial sire lines mated to the same halothane negative crossbreed dam line were compared for growth, carcass and meat quality characteristics. Sire line A (halothane reactor) produced halothane carrier progeny; line C was halothane negative and produced negative progeny; line B (a cross between lines A and C) was a halothane carrier line that produced both carrier (BNn) and negative (BNN) progeny within the same litter. Line A pigs grew more slowly (P ≤ 0.05) and consumed less feed (P ≤ 0.05) than the progeny of the other lines (885, 1049, 1057 and 1082 g d−1 and 2.37, 2.82, 2.72 and 2.79 kg d−1 for lines a, BNN, BNn and C respectively). However, gain:feed was similar for all lines. Dressing percentage was similar for lines A, BNn and BNN (77.42, 77.62 and 77.00% respectively) but lower for line C (75.31%: P ≤ 0.05). Line differences for linear carcass measurements, lean cut yield and fat-free lean content were relatively small. Line A had higher shear force than the others (4.32, 3.21, 3.57, and 3.30 kg for A, BNN, BNn and C, respectively; P ≤ 0.05) and lines A and BNn had reduced taste panel tenderness and juiciness (P ≤ 0.05) compared with lines BNN and C. This study highlights commercially important differences between sire lines for pork quality traits. the variation in pork quality within this study resulted from the halothane gene and, potentially, other single genes that affect meat quality parameters. Key words: halothane gene, meat quality, sire line, pigs, carcass quality

Correlations among various blood parameters at exsanguination and their relationships to pork quality traits

2015 ◽  
Vol 55 (5) ◽  
pp. 672 ◽  
Author(s):  
J. H. Choe ◽  
M. H. Choi ◽  
Y. C. Ryu ◽  
K. S. Lim ◽  
E. A. Lee ◽  
...  
Keyword(s):  
Blood Lactate ◽  
Standard Procedure ◽  
Serum Cortisol ◽  
Blood Parameters ◽  
Pork Quality ◽  
Quality Traits ◽  
Glucose Levels ◽  
Lactate Levels ◽  
Water Holding ◽  
Early Postmortem

The objectives of this study were to investigate the correlations between various blood parameters compared with cortisol and lactate levels under the standard pre-slaughter procedure and handling conditions and to assess their potential as indicators of pork quality traits. Despite there being no additional pre-slaughter stress treatment, there is considerable variation in blood parameters at exsanguination. Serum cortisol and blood lactate levels, widely used indicators of stress, were positively correlated with blood glucose and electrolytes, such as calcium, potassium and sodium. Moreover, these parameters were significantly correlated with a rapid rate of early postmortem glycolysis and reduced water-holding capacity. In particular, blood lactate and glucose levels significantly differed between porcine quality classes. However, other blood parameters including electrolytes did not significantly differ between quality classes though they significantly correlated with pork quality traits. Therefore, serum cortisol, blood lactate and glucose have potential as indicators of the rate and extent of postmortem metabolism and ultimate pork quality under the standard procedure and handling conditions of pre-slaughter.

scholarly journals 41 Characterizing the amount and variability of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 42-42
Author(s):  
Jack Redifer ◽  
Jon Beever ◽  
Chad Stahl ◽  
Dustin Boler ◽  
Anna Dilger
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Ventral Surface ◽  
Intramuscular Fat ◽  
Total Variance ◽  
Pork Quality ◽  
Lean Growth ◽  
Visual Color ◽  
Pork Loin

Abstract Pork quality is evaluated by commercial processors along the ventral surface of whole boneless loins. However, in retail settings boneless chops are evaluated individually for quality. The objective was to determine the variability in marbling attributable to chop location, sex, and sire line. The population of pigs evaluated were sired by commercial duroc boars selected for meat quality (MQ; n=96) or lean growth (LG; n=96) and equally split between sexes. Upon slaughter and fabrication, bone-in chops were removed from four locations along the loin (A=6th rib, B=10th rib, C=last rib, D=4th lumbar). Pairs of chops from each location were used for visual color, visual marbling, and subjective firmness, Warner-Bratzler shear force, and determination of moisture and extractable lipid (IMF). Variability across location, sex, and sire line was measured using a Levene’s test and the VARCOMP procedure of SAS was used to evaluate the proportion of variability each contributed to total variance. Barrows produced chops with greater IMF (3.64%) and variability (P&lt; 0.001) than gilts (3.20%; P&lt; 0.001). Chops from MQ pigs exhibited greater IMF (4.02%) and variability (P&lt; 0.001) than LG (2.82%; P&lt; 0.001). Chops from location A (3.80%) and D (3.77%) had greater IMF than B (3.34%; P&lt; 0.001) with all three locations greater than C (2.77%; P&lt; 0.001). Variance (s2) also differed (A=1.44% B=1.59% C=1.05% D=2.18%; P&lt; 0.05) across chop locations. Of the variability in IMF, 33.0% was attributed to sire line, 10.16% to chop location and 4.01% to sex, with 52.83% unaccounted for. Location A chops were the most tender (2.57kg; P&lt; 0.001) and C chops the least tender (2.93kg; P&lt; 0.01). No differences in variability (s2; P=0.40) of tenderness were observed across chop location (A=0.31kg B=0.24kg C=0.24kg D=0.23kg). In conclusion, chop location, sex, and sire line all contribute to the amount and variability of pork loin marbling. Supported by National Pork Board Grant #18-118.

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

2018 ◽  
Vol 58 (11) ◽  
pp. 1976 ◽  
Author(s):  
Amalia Simonetti ◽  
Andrea Rando ◽  
Paola Di Gregorio ◽  
Carmelisa Valluzzi ◽  
Annamaria Perna ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Porcine Insulin ◽  
Drip Loss ◽  
Fat Percentage ◽  
Promoter Regions ◽  
Igf2 Gene ◽  
Longissimus Lumborum ◽  
L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

Sign in / Sign up

Export Citation Format

Share Document