scholarly journals Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 834 ◽  
Author(s):  
Gamaleldin M. Suliman ◽  
Abdullah N. Alowaimer ◽  
Elsayed O.S. Hussein ◽  
Hatem S. Ali ◽  
Sameh A. Abdelnour ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Storage Period ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Muscle Type ◽  
And Storage ◽  
Water Holding

The influence of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels (Baladi Saudi, Pakistani, and Somali) were investigated in this study. Crude fat and ash content were significantly higher in the Pakistani than in the Baladi Saudi and Somali breeds, except for higher moisture content observed in the Somali breed. The longissimus lumborum (LL) and semimembranosus (SM) muscles had a greater crude protein than the biceps femoris (BF) muscle. Storage period exhibited a significant reduction in pH values and improvement in color components of meat. The Somali breed produced higher cooking loss % and shear force, with a lower water holding capacity than the Baladi Saudi and Pakistani breeds. The LL muscle had better cooking loss %, water holding capacity, and shear force, whereas storage period (7 days) exhibited a significant reduction in the myofibrillar fragmentation index. Baladi Saudi and Pakistani breeds and LL muscle samples presented better meat sensory attributes, while storage period had no significant influence on the overall sensory characters of meat. In conclusion, there were significant differences between the chemical and structural characteristics of the LL, BF, and SM muscle samples among the three breeds of camel. Baladi Saudi and Pakistani had better meat quality traits than the Somali breed. In addition, LL muscles had better nutritional values and meat quality parameters than BF and SM muscles. Improvement in meat quality attributes were achieved with the storage process of 7 days. It is observed that, the Saudi Baladi camels have a merit of low fat content over both Somali and Pakistani camel breeds. It is also concluded that no significant effects were observed between the treatments as a result of storage when sensory attributes were considered. Moreover, breed, muscle and storage period were interacted significantly only with regard to lightness color space and shear force. This is useful knowledge for the meat industry for optimizing processing and storage procedures for various camel muscles.

scholarly journals Influence of electrical stimulation on carcass and meat quality of Kosher and conventionally slaughtered cattle

2015 ◽  
Vol 44 (5) ◽  
pp. 58-63
Author(s):  
B Agbeniga ◽  
EC Webb
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Attributes ◽  
Cooking Loss ◽  
Temperature Profiles ◽  
Group 12 ◽  
Significant Difference ◽  
Water Holding

In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and non-electrical stimulation (NES) on key carcass and meat quality attributes of cattle slaughtered by Kosher vs. conventional slaughter methods. Carcass pH and temperature profiles over a 24 h post mortem (pm) period, meat shear force and water holding capacity were investigated in feedlot type cattle of comparable weights and breed types. Results showed that the combined effects of slaughter methods did not influence the meat quality attributes, but there were differences within the slaughter groups. The effect of ES on carcass pH lasted longer within the conventionally slaughtered group (12 h), than in the Kosher slaughter group (6 h). Muscle samples from the ES groups for both slaughter methods were more tender. Electrical stimulation also had a significant effect on the cooking loss from Kosher meat, while there was no significant difference in meat from the conventional slaughter methods. The results show that ES influences certain meat and carcass quality attributes of cattle, based on the way cattle were slaughtered.Keywords: Carcass pH, cooking loss, drip loss, electrical stimulation, shear force, slaughter technique

scholarly journals 83 Tenderness and cooking loss of beef loins

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 27-28 ◽  
Author(s):  
Robin G Coombs ◽  
C R Richardon
Keyword(s):  
Standard Deviation ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Attributes ◽  
Grocery Store ◽  
Cooking Loss ◽  
Longissimus Muscle ◽  
Internal Temperature ◽  
Regional Area ◽  
Resting Period

Abstract The focus of this study involved measuring two variables of meat quality: tenderness and cooking loss. Experiments were conducted on a premium cut of meat – the loin. The loin contains the Longissimus muscle, with pieces of the Iliocostalis and Spinalis dorsi muscles. The Longissimus muscle was cored for tenderness. Two sources of loins were evaluated: Akaushi breed, and from a commercial grocery store. Meat used consisted of Akaushi loins from 6 different animals (prime grade) and one select grade loin (control). The protocol involved dividing each loin into 6 (907-1134g) roasts, cooking at 104.40 C (to internal temperature of 73.90 C), measuring by weight the cooking loss of the roasts after a 30-minute resting period, and determining tenderness by Warner-Bratzler Shear Force (WBSF) (after overnight storage in a cooler). Cores were taken at 6 different locations of the roast, over the same regional area for WBSF determinations. The WBSF coring instrument used was provided. Tenderness of each loin was measured in 36 cores (n = 36). In overall tenderness, the control loin ranked third out of the seven loins and had the least amount of cooking loss. No differences were found in tenderness (P > 0.05). However, a difference was found in average cooking loss 181.44g ± 0.03 (control); 254.01g ± 0.03 (Akaushi) (P < 0.05). When observing tenderness consistency, the control loin had a somewhat larger standard deviation (1.38 vs 0.756) than the Akaushi loins.Loins used in this study showed variation in cooking loss, tenderness, and consistency between a commercial grocery store source and the Akaushi beef source. These data indicates that quality attributes of beef loins used in this study may be different in ways not related to grade.

Effects of a non-synonymous CBG gene single nucleotide polymorphism (SNP) on meat-quality traits in Berkshire pigs

2016 ◽  
Vol 96 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Seul Gi Kwon ◽  
Jung Hye Hwang ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
Deok Gyeong Kang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Meat Quality ◽  
Shear Force ◽  
Cooking Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Berkshire Pigs ◽  
Water Holding

Corticosteroid-binding globulin (CBG) is a plasma transport protein that has glucocorticoid-binding activity. In the present study, we identified CBG gene expression in several tissues of four pig breeds: Berkshire, Duroc, Landrace, and Yorkshire. Expression of CBG mRNA was detected in the liver of all four breeds, and was the highest in Berkshire pigs. We also found single nucleotide polymorphisms (SNPs) in the CBG gene from Berkshire pigs, including SNP c.919G>A, which corresponds to 307G>R. We analyzed the relationships between this CBG variant and various meat-quality traits. The SNP was significantly associated with backfat thickness, post-mortem pH24h, meat color [CIE a* (redness), CIE b* (yellowness)], water-holding capacity, fat content, moisture content, protein content, cooking loss, and shear force. However, the effects differed by gender: the values were significantly associated with almost all traits in gilts, whereas only cooking loss and shear force were shown significantly in barrows. The variant G allele was associated with decreases in backfat thickness, post-mortem pH24h, CIE a*, fat content, and cooking loss, but with increases in CIE b*, water-holding capacity, moisture content, protein content, and shear force. Because the general correlation between meat-quality traits were not validated in the present study, we suggest that certain SNP might be used in the restrictive application to distinguish meat-quality traits.

scholarly journals Effect of Inulin Source and a Probiotic Supplement in Pig Diets on Carcass Traits, Meat Quality and Fatty Acid Composition in Finishing Pigs

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2438
Author(s):  
Eugeniusz R. Grela ◽  
Małgorzata Świątkiewicz ◽  
Mariusz Florek ◽  
Maciej Bąkowski ◽  
Grzegorz Skiba
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Shear Force ◽  
Chemical Constituents ◽  
Free Water ◽  
Sensory Attributes ◽  
Water Holding Capacity ◽  
Water Holding

In this experiment, we investigated the effect of the supplementation of probiotic bacteria in the diet with inulin or dried Jerusalem artichoke tubers on the performance, meat quality, and fatty acid composition in the meat and backfat of fatteners. One hundred and forty-four crossbred pigs (PIC × Penarlan P76) were divided into six groups and fattened from 30 to 114 kg. The meat proximate composition, pH, color, texture, shear force, water-holding capacity, sensory attributes, and thiobarbituric-acid-reactive substances were measured. Normal post-mortem meat glycolysis was demonstrated and no meat defects were present. The chemical constituents in muscle tissues were similar, except for intramuscular fat (IMF). The addition of the prebiotics resulted in a higher IMF level, whereas a significantly lower content was found after the probiotic supplementation. Meat from both prebiotic groups was lighter, less red, and more yellow and showed a higher hue angle. The addition of both prebiotics significantly improved the antioxidant status of meat (by approximately 16% and 18%) and the water-holding capacity (less free water and higher M/T ratios), but reduced shear force (by 17%, p ≤ 0.05) and hardness (by 39% and 35%, respectively, p ≤ 0.05). The addition of the prebiotics and probiotics had no effect on any of the evaluated sensory attributes.

scholarly journals Fresh and matured lamb meat quality fed with sunflower seeds and vitamin E

2013 ◽  
Vol 43 (1) ◽  
pp. 151-157 ◽  
Author(s):  
Ronaldo Oliveira Sales ◽  
Américo Garcia da Silva Sobrinho ◽  
Nivea Maria Brancacci Lopes Zeola ◽  
Natália Ludmila Lins Lima ◽  
Gabriela Milani Manzi ◽  
...  
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Sunflower Seed ◽  
Shear Force ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Sunflower Seeds ◽  
Longissimus Dorsi Muscle ◽  
Lamb Meat ◽  
Water Holding

The objective of the study is to evaluate meat quality from Ile de France lamb fed diets supplemented with sunflower seeds and vitamin E. Thirty-two lamb weighing initially 15kg were housed in individual stalls and slaughtered when body weight reached 32kg. The treatments consisted of four experimental diets: D1) sugarcane + concentrate without sunflower seeds; D2) sugarcane + concentrate with sunflower seeds; D3) sugarcane + concentrate without sunflower seeds plus 1000mg vitamin E kg-1 diet dry matter (DM); and D4) sugarcane + concentrate with sunflower seeds and 1000mg vitamin E kg-1 diet DM. The parameters temperature, pH, color, cooking loss, shear force and water holding capacity were determined at maturation times of 0, 7 and 14 days on the Longissimus dorsi muscle. Qualitative characteristics of the meat were not affected by the sunflower seed combined with vitamin E diet; however, pH 24 hours was affected (P<0.05) by the sunflower seed combined with vitamin E diet. Cooking loss was not significantly influenced (P>0.05) by diet or maturation times. On the other hand, shear force and water holding capacity were significantly affected (P<0.05) by the treatments. The use of vitamin E resulted in lamb meat with higher water holding capacity. Maturation time influenced the parameters pH, color and shear force. Lamb meat that matured for 7 days displayed the lowest shear force.

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.

scholarly journals Meat quality characteristics of the Arabian camel (Camelus dromedarius) at different ages and post-mortem ageing periods

2020 ◽  
Vol 33 (8) ◽  
pp. 1332-1338
Author(s):  
Gamaleldin Mustafa Suliman ◽  
Abdullah Naser Al-Owaimer ◽  
Elsayed Osman Swelum Hussein ◽  
Kamaleldin Abuelfatah ◽  
Moath Badr Othman
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Age Groups ◽  
Quality Characteristics ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Overall Acceptability ◽  
Lower Shear ◽  
Camel Meat ◽  
Arabian Camel

Objective: Meat quality characteristics and sensory attributes were evaluated in three age groups (12, 18, and 24 mo) of one-humped camels of the Saudi Arabian Najdi breed.Methods: Thirty-six male camels (12 for each age group) were used. The <i>Longissimus dorsi</i> muscle from each carcass was divided into three parts and subjected to three ageing periods (1, 5, or 10 d) and evaluated for shear force, myofibril fragmentation index (MFI), expressed juice, cooking loss, and sensory attributes.Results: Age had a significant effect on shear force, MFI, expressed juice quantity, and organoleptic properties. Camels slaughtered at 12 mo exhibited lower shear force and MFI, and higher expressed juice quantity, tenderness, juiciness, and overall acceptability than those slaughtered at 24 mo. Ageing had a significant influence on shear force, MFI, expressed juice quantity, but not on cooking loss. Camel meat aged for 10 d exhibited significantly lower shear force values and expressed juice quantity, and significantly higher MFI compared to that aged for 1 d. However, ageing did not significantly affect sensory attributes, except for tenderness, in camels slaughtered at 18 mo.Conclusion: Both instrumental and sensory evaluations showed that young camel meat has desirable quality characteristics, with superior tenderness and juiciness.

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.

scholarly journals Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

2014 ◽  
Vol 17 (1) ◽  
pp. 2-7
Author(s):  
Tais Colpo Sartori ◽  
Nelcindo Nascimento Terra
Keyword(s):  
Experimental Design ◽  
Sensory Analysis ◽  
Shear Force ◽  
Ageing Time ◽  
Continuous Process ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Holding Time ◽  
Chicken Breast

The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.

scholarly journals Effects of Photoperiod Regime on Meat Quality, Oxidative Stability, and Metabolites of Postmortem Broiler Fillet (M. Pectoralis major) Muscles

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 215 ◽  
Author(s):  
Jacob R. Tuell ◽  
Jun-Young Park ◽  
Weichao Wang ◽  
Bruce Cooper ◽  
Tiago Sobreira ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Meat Quality ◽  
Shear Force ◽  
Protein Denaturation ◽  
Aromatic Amino Acids ◽  
Pectoralis Major ◽  
Photoperiod Regime ◽  
Weight Yield ◽  
Considerable Impact ◽  
Water Holding

The objective of this study was to evaluate the effects of photoperiod on meat quality, oxidative stability, and metabolites of broiler fillet (M. Pectoralis major) muscles. A total of 432 broilers was split among 4 photoperiod treatments [hours light(L):dark(D)]: 20L:4D, 18L:6D, 16L:8D, and 12L:12D. At 42 days, a total of 48 broilers (12 broilers/treatment) was randomly selected and harvested. At 1 day postmortem, fillet muscles were dissected and displayed for 7 days. No considerable impacts of photoperiods on general carcass and meat quality attributes, such as carcass weight, yield, pH, water-holding capacity, and shear force, were found (p > 0.05). However, color and oxidative stability were influenced by the photoperiod, where muscles from 20L:4D appeared lighter and more discolored, coupled with higher lipid oxidation (p < 0.05) and protein denaturation (p = 0.058) compared to 12L:12D. The UPLC–MS metabolomics identified that 20 metabolites were different between the 20L:4D and 12L:12D groups, and 15 were tentatively identified. In general, lower aromatic amino acids/dipeptides, and higher oxidized glutathione and guanine/methylated guanosine were observed in 20L:4D. These results suggest that a photoperiod would result in no considerable impact on initial meat quality, but extended photoperiods might negatively impact oxidative stability through an alteration of the muscle metabolites.

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