scholarly journals Identification of Possible Pre-Slaughter Indicators to Predict Stress and Meat Quality: A Study on Heavy Pigs

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 945 ◽  
Author(s):  
Luca Sardi ◽  
Alessandro Gastaldo ◽  
Marzia Borciani ◽  
Andrea Bertolini ◽  
Valeria Musi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Blood Parameters ◽  
Vehicle Speed ◽  
Lower Stress ◽  
Instrumental Color ◽  
Meat Samples ◽  
Welfare Index ◽  
On Farm ◽  
Water Holding ◽  
Quality Variation

This study aimed at identifying possible pre-slaughter indicators and/or indexes to be used to predict pig stress response and meat quality variation. Data were collected on 44 shipments (loads) of Italian heavy pigs. For each shipment, several pre-slaughter parameters were recorded on farm, during transport, and at the slaughterhouse. Blood and meat samples were taken from 10 pigs from every of the 44 loads included in the study (N = 440). Blood samples were used to assess cortisol and creatine kinase levels, whereas meat samples were used to assess meat quality (pH, instrumental color, tenderness, water-holding capacity, and sensory analysis). Cluster analysis of blood parameters allowed the categorization of the shipments into two main clusters: Lower Stress (LS) and Higher Stress (HS). The variables/indexes statistically differing between the two clusters were: average vehicle speed during transport, welfare index at slaughter (i.e., “slaughter score”), overall transport and slaughter welfare index (TSWI), distance travelled, and behaviors (slips, falls, overlaps) during unloading, which appeared to be the best descriptors of the welfare conditions experienced by Italian heavy pigs during pre-slaughter handling. No consistent effects of the stress level experienced on meat quality was detected, which warrants the need for further studies conducted under more variable pre-slaughter conditions, with the aim of simplifying and improving the TSWI.

scholarly journals Pre-Slaughter Sources of Fresh Meat Quality Variation: The Case of Heavy Pigs Intended for Protected Designation of Origin Products

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2386
Author(s):  
Luca Sardi ◽  
Alessandro Gastaldo ◽  
Marzia Borciani ◽  
Andrea Bertolini ◽  
Valeria Musi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Serum Cortisol ◽  
Quality Parameters ◽  
Fresh Meat ◽  
Ambient Temperatures ◽  
Instrumental Color ◽  
Protected Designation Of Origin ◽  
On Farm ◽  
Quality Variation

This study focused on loin quality in Italian heavy pigs intended for the production of PDOs (Protected Designation of Origin) products, and investigated the pre-slaughter factors which negatively affect the quality of fresh meat. Data were collected on 44 shipments (loads) of pigs. Shipments were carried out under commercial conditions. Several pre-slaughter parameters were recorded within the entire process (on-farm, during transport, and at the slaughterhouse). On a subset of pigs (10 animals from every load, N = 440), serum cortisol and creatine kinase were measured and loin samples were analyzed for pH, instrumental color, drip loss, cooking loss, shear force, and sensory quality. Cluster analysis of the instrumentally-assessed meat quality parameters allowed the categorization of the shipments into two clusters: lower quality (LQ) and higher quality (HQ). Our results showed that the factors with significant differences between the two clusters were journey duration, ambient temperature, distance traveled, and irregular behaviors (slipping, falling, and overlapping) at unloading (all greater in LQ, p < 0.05). The pre-slaughter conditions associated with lower loin quality were ambient temperatures above 22 °C, distance traveled above 26 km, travel duration between 38–66 min, more than 5.9% of animals showing irregular behaviors at unloading.

Pig Meat Quality as Affected by Genetics and Production Systems

1995 ◽  
Vol 24 (1) ◽  
pp. 17-22 ◽  
Author(s):  
M. Ellis ◽  
F.K. Mckeith
Keyword(s):  
Meat Quality ◽  
Production Systems ◽  
Water Holding Capacity ◽  
Eating Quality ◽  
High Quality ◽  
Pig Production ◽  
Pig Meat ◽  
On Farm ◽  
To Receive ◽  
Water Holding

The efficiency of pig production has increased considerably in recent years, but the improvement of meat quality has only recently begun to receive attention. Closer links between the producers and marketers of pigs are now resulting in a clearer understanding of the factors that lead to meat of high quality. Here, some of the major on-farm influences on meat quality are described, focussing on meat colour, water-holding capacity and eating quality.

scholarly journals Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

2017 ◽  
Vol 6 (1) ◽  
pp. 95
Author(s):  
Karola R. Wendler ◽  
Francis M. Nattress ◽  
Jordan C. Roberts ◽  
Ivy L. Larsen ◽  
Jennifer Aalhus
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Retail Markets ◽  
Brochothrix Thermosphacta ◽  
Colour Saturation ◽  
Meat Samples ◽  
Water Holding

Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as main ingredients. Meat quality characteristics and bacteriology were analyzed from collected meat samples. Moisture enhanced chops had a higher pH and a higher water holding capacity than conventional. Juiciness and overall tenderness were improved in moisture enhanced chops. The surfaces of moisture enhanced chops were discoloured; the chops were darker and displayed less colour saturation. Total numbers of aerobes, psychrotrophs and lactic acid bacteria were not affected by moisture enhancement but numbers of Enterobacteriaceae, pseudomonads and Brochothrix thermosphacta, bacteria frequently associated with microbial spoilage, were approximately 1 log CFU·g-1 higher in moisture enhanced samples. This work shows moisture enhancement with injection brines containing salt and phosphates can result in a more palatable product. 

scholarly journals Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

2012 ◽  
Vol 28 (2) ◽  
pp. 385-392 ◽  
Author(s):  
V. Jukna ◽  
J. Klementaviciūtė ◽  
E. Meskinytė-Kausilienė ◽  
N. Peciulaitienė ◽  
M. Samborskytė ◽  
...  
Keyword(s):  
Meat Quality ◽  
Comparative Evaluation ◽  
Cholesterol Content ◽  
Water Holding Capacity ◽  
Nutritional Properties ◽  
Broiler Meat ◽  
Turkey Meat ◽  
Meat Samples ◽  
Water Holding

In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyzed. Meat quality studies were carried out according to generally accepted methodologies. Analyses have shown that the highest fat content was in the broiler meat (p <0.001). Ostrich, turkey and broiler meat acidity values were very similar, slightly more distinct in turkey meat (p <0.01). The lowest water holding capacity was established in ostrich, the highest in turkey meat (p <0.01). Comparison in regard to meat firmness, it was observed on the ostrich meat had the highest firmness (p <0.01). Also, the highest cholesterol content was established in the ostrich meat.

Effects of sexual condition and ractopamine supplementation on the proteomic profile of pork meat

2021 ◽  
pp. 1-9
Author(s):  
S. R. de Oliveira ◽  
C. T. Moncau ◽  
B. Silva-Vignato ◽  
M. D. Poleti ◽  
K. M. R. Duarte ◽  
...  
Keyword(s):  
Meat Quality ◽  
Dietary Supplementation ◽  
Meat Tenderness ◽  
Pork Meat ◽  
Proteomic Profile ◽  
One Dimensional ◽  
Sds Page ◽  
Two Factors ◽  
Meat Samples ◽  
Water Holding

Abstract Pork is one of the most consumed meats worldwide, yet, pork quality remains an issue for the industry, mainly because of flavour, colour and water holding capacity instabilities. Castration techniques combined with dietary supplementation with ractopamine hydrochloride (RAC) seem to be a tangible solution to deal with these issues. There is a lack of knowledge of how these techniques will impact the proteomic profile and, consequently, the meat quality. The main goal of this work was to study the proteomic profile of non-aged pork meat under different sexual conditions and RAC dietary supplementation, and how the combination of these two factors impacts meat quality attributes. Forty-eight animals were distributed in six treatments, three sexual conditions (females; surgically castrated males; immune castrated males) and two diets (with RAC inclusion or without). For proteomic analysis, a sample of the Longissimus dorsi muscle was collected 24 h after slaughter and analysed using one-dimensional SDS/PAGE. The ultimate pH and colour (L*, a*, b*) were measured in the carcasses after 24 h, then meat samples were collected to measure drip, cooking and thawing losses, as well as the shear force. The interaction between gender and diet affected the ultimate pH and the L* parameter. Meat tenderness was only influenced by diet. Twenty-seven protein bands were revealed by SDS/PAGE, six of them with the protein abundance affected by diet. In conclusion, the inclusion of dietary RAC caused differences in the pork meat proteome, and more studies are necessary to fully explore the proteins involved in these changes.

Water sprinkling market pigs in a stationary trailer. 2. Effects on selected exsanguination blood parameters and carcass and meat quality variation

2014 ◽  
Vol 160 ◽  
pp. 124-131 ◽  
Author(s):  
E. Nannoni ◽  
T. Widowski ◽  
S. Torrey ◽  
J. Fox ◽  
L.M. Rocha ◽  
...  
Keyword(s):  
Meat Quality ◽  
Blood Parameters ◽  
Quality Variation

scholarly journals Dry residue of cassava as a supplementation in broiler feed with or without addition of carbohydrases

2017 ◽  
Vol 38 (4Supl1) ◽  
pp. 2641 ◽  
Author(s):  
Jomara Broch ◽  
Ricardo Vianna Nunes ◽  
Vladimir De Oliveira ◽  
Idiana Mara da Silva ◽  
Cleison De Souza ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Blood Parameters ◽  
Feed Conversion ◽  
Breast Meat ◽  
Carcass Yield ◽  
Linear Effect ◽  
Blood Glucose Concentrations ◽  
Water Holding

The objective of this study was to evaluate the inclusion of dry residue of cassava (DRC) with or without supplementation of carbohydrases on performance, carcass yield, cuts and organs, blood parameters and meat quality of broiler chickens. Birds were distributed in a completely randomised design in a 2 x 5 factorial scheme, with or without addition of carbohydrases and five levels of DRC inclusion, resulting in 10 treatments with 5 replicates of 22 birds each. At 21 days of age, two birds of each treatment were fasted for 6 hours for blood brachial puncture. At 42 days, four birds per pen were slaughtered to determine carcass yield, cuts, organs, percentage of abdominal fat and meat quality. Between 1-21 days of age, there was an interaction (P < 0.05) between carbohydrase and DRC supplementation on weight gain (WG) and feed intake, which showed a decreasing linear effect without the inclusion of carbohydrases. In the period from 1 to 42 days, there was an interaction (P < 0.05) between carbohydrase supplementation and DRC inclusion on the variables WG and feed conversion. Carbohydrase inclusion provided an increase (P < 0.05) in the concentrations of cholesterol, triglycerides, creatinine, gamma GT and blood glucose. Concentrations of gamma GT were increased and levels of alanine aminotransferase and creatinine were decreased (P < 0.05) with DRC inclusion. At 24 hours post mortem, there was a significant interaction (P < 0.05) for breast meat between carbohydrase supplementation and DRC inclusion for the variable L. The analysed values of pH, water holding capacity and shear force of the breast meat were not affected (P > 0.05) by DRC inclusion and carbohydrase addition. However, cooking loss was influenced (P < 0.05) by levels of inclusion of DRC. The L and a* variable and the feet of broiler chickens were not affected (P > 0.05) by DRC levels and carbohydrase addition. The colour variable b* showed a decrease (P < 0.05) from 5% level of inclusion. The results of this study show that DRC can be used in the diets of broiler chickens from 1 to 21 days old to the assessed level of 10%, provided that carbohydrase is added.

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.

Effect of curcumin dietary supplementation on growth performance, physiology, carcass characteristics and meat quality in lambs

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Hiam Marcon ◽  
Carine F. Souza ◽  
Matheus D. Baldissera ◽  
Davi F. Alba ◽  
Jorge A. Favaretto ◽  
...  
Keyword(s):  
Weight Gain ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Dietary Supplementation ◽  
Antioxidant Responses ◽  
Growth Physiology ◽  
Weight Losses ◽  
Total Antioxidant ◽  
Meat Samples ◽  
Water Holding

AbstractThis study evaluated the effects of curcumin dietary supplementation on growth, physiology, carcass characteristics and meat quality in lambs. Thirty-two male Lacaune lambs (15.6 ± 0.63 kg, 60 ± 2.8 days of age) were randomly allocated in 16 pens (four treatments of four replicates with two lambs each) for 30 days. The animals were assigned to the following treatments: T0, T100, T200 and T300, representing 0, 100, 200 and 300 mg of curcumin/kg of concentrate, respectively. Curcumin dietary supplementation increased (P = 0.02) weight gain; on regression analysis, 315.1 mg curcumin/kg of concentrate was the dosage that provided the greatest weight gain. T200 and T300 lambs had lower (P = 0.04) erythrocytes numbers; T100 and T300 lambs had lower (P = 0.01) leukocyte numbers and T300 lambs had lower (P = 0.04) lymphocyte numbers, compared to T0 lambs. Globulin levels were significantly greater in the T200 group (P = 0.04) only on day 15 but not day 30; levels of total protein were significantly higher (P = 0.01) only in T200 and T300 group on day 15 and only in T200 group on d 30. Gamma-glutamyltransferase concentrations tended to be lower (P = 0.08) in T100, T200 and T300 group on d 15, and only in the T100 group on d 30. Curcumin dietary supplementation increased (P = 0.01) the serum activity of antioxidant enzymes and reduced (P = 0.01) levels of reactive oxygen species. In meat samples, T200 and T300 had greater total antioxidant capacity (P = 0.03) and lower (P = 0.01) lipoperoxidation rates. In carcasses, T300 lambs had greater (P ≤ 0.02) cooling weight losses and yields than did T0 lambs. Curcumin dietary supplementation also reduced (P ≤ 0.03) redness and yellowness. T200 and T300 lambs had fewer (P = 0.01) cooking losses and T200 lambs had greater (P = 0.03) water holding capacity than did T0 lambs. These findings suggest that curcumin dietary supplementation improves growth and antioxidant responses, as well as influencing meat quality in lambs.

Assessment of broiler chicken meat quality collected from different markets of Chittagong

2020 ◽  
Vol 49 (1) ◽  
pp. 29-36
Author(s):  
JC Dey ◽  
I Jahan ◽  
S Ghosh ◽  
BC Halder ◽  
MH Ahmad ◽  
...  
Keyword(s):  
Meat Quality ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substance ◽  
Broiler Meat ◽  
The Road ◽  
Chemical Evaluation ◽  
Tbars Values ◽  
Meat Samples ◽  
Water Holding

The study was conducted to assess the quality of broiler meat procured from four different markets of Chittagong city, (Baddar Hat; BH, Pahartoli; PHT, Jhaowtola; JT and Riazuddin bazar; RB).  Broiler was collected from each of the market by replicating four times with five birds per replicate for assessing the meat quality in this study. A total of 20 shops was selected randomly and live broilers of similar age were collected from each shop located in the different places of metropolitan city of Chittagong to conduct the experiment.  Meat samples were taken from the live broilers to appraise the quality based on the H2O level, pH, water holding capacity (WHC), extract release value (ERV), tyrosine value (TV) and thiobarbituric acid reactive substance value (TBARS) through the laboratory analyses. The data revealed that the TV and TBARS values differed significantly (P<0.01) between markets except for the other parameters (H2O, pH, WHC, ERV).  The highest TV value (0.66) was found in the meat of PHT market while lowest TV value (0.54) being in BH and JT markets. The TBARS value was improved (P<0.01) in the meat of BH and JT markets compared to that of other markets.  The road distance (RD) and the transporting time (TT) for carrying birds were affected (P<0.01) by markets.  It can be concluded that the quality of broiler meat of different markets appears to be good based on the chemical evaluation, even though TT and RD might influence meat quality to a bit. Bang. J. Anim. Sci. 2020. 49 (1): 29-36

Sign in / Sign up

Export Citation Format

Share Document