Effect of Ageing Time on Microstructure, Rate of Desmin Degradation and Meat Quality of Pig Longissimus Lumborum and Adductor Muscles

2015 ◽  
Vol 63 (2) ◽  
pp. 151-158 ◽  
Author(s):  
Dorota Wojtysiak ◽  
Katarzyna Połtowicz
Keyword(s):  
Meat Quality ◽  
Ageing Time ◽  
Longissimus Lumborum

The effects of modified carcass chilling on beef carcass grade and quality of several muscles

2004 ◽  
Vol 84 (3) ◽  
pp. 377-384 ◽  
Author(s):  
J. A. M. Janz ◽  
J. L. Aalhus ◽  
W. M. Robertson ◽  
M. E. R. Dugan ◽  
I. L. Larsen ◽  
...  
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Ageing Time ◽  
Quality Trait ◽  
Post Mortem ◽  
High Quality ◽  
Longissimus Lumborum ◽  
Early Effects ◽  
Beef Carcass

To determine the effect of modified carcass chilling on beef carcass grade and meat quality, paired sides were assigned to modified (5°C for 24 h then 0–2°C until 48 h post-mortem) or control chilling (0–2°C for 24 h). After grading at the completion of respective chilling treatments, the longissimus lumborum (LL), longissimus thoracis (LT), semimembranosus (SM), semitendinosus (ST), and infraspinatus (IS) were removed and evaluated immediately or aged for 7, 15, 21, or 29 d prior to evaluation. Estimated cutability was not affected by chill treatment. Modified chilled sides tended (P = 0.15) to have greater marbling scores than control with ~65% having scores 10–110 units greater than control. In ~15% of paired sides, this difference was sufficient to result in upgrading from Canada AA to Canada AAA. Modified chilling reduced mean shear value across all muscles, with these early effects persisting throughout ageing in the LL and LT and represented a savings of at least 7 d of refrigerated ageing time. Neither modified chilling nor ageing could be relied upon to produce consistently tender meat in the SM and ST. Prior to ageing the IS was the most tender muscle and underwent gradual but significant tenderization during ageing. Since tenderness is the most important meat quality trait, industry adoption of cut specific ageing, combined with modified carcass chilling, would appear to be beneficial to ensure consistent and high-quality beef. Key words: Marbling, ageing, tenderness, beef carcass chilling

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

scholarly journals Microstructure of Longissimus Lumborum Muscle and Meat Quality of Native Polish Pig Breeds: Złotnicka Sp Otted and Puławska

2016 ◽  
Vol 16 (4) ◽  
pp. 1199-1210 ◽  
Author(s):  
Joanna Bogucka ◽  
Wojciech Kapelański
Keyword(s):  
Meat Quality ◽  
The Other ◽  
Type I ◽  
Large White ◽  
Pig Breeds ◽  
Longissimus Lumborum ◽  
Fattening Pigs

Abstract In 50 fattening pigs representing two Polish native breeds: 24 Złotnicka Spotted, 10 Puławska and 16 F1 ♀ (Polish Large White × Polish Landrace) × F1 ♂ (Duroc × Pietrain) crosses microstructure of muscle, carcass and meat quality were studied. Puławska pigs had the thickest backfat, but the loin eye area was smaller only in comparison to crossbreds. Compared to the Puławska breed, the meat of Złotnicka Spotted pigs was darker, which was associated with a greater percentage of type I fibres and a smaller percentage of type IIB fibres. Puławska pigs distinguished themselves from the other groups under study by the greatest density of fibres per mm2. Smaller diameter of type IIA and IIB fibres and higher total number of fibres were found in Puławska breed pigs compared to Złotnicka Spotted, despite the absence of differences in the loin eye area. Smaller thickness of the fibres favourably affects meat quality, and might be considered an indicator of a delicate structure of meat.

scholarly journals Effects of dietary organic selenium supplementation on selenium content, antioxidative status of muscles and meat quality of pigs

2011 ◽  
Vol 49 (No. 9) ◽  
pp. 411-417 ◽  
Author(s):  
B. Bobček ◽  
R. Lahučký ◽  
J. Mrázová ◽  
R. Bobček ◽  
K. Novotná ◽  
...  
Keyword(s):  
Meat Quality ◽  
Selenium Concentration ◽  
Finishing Pigs ◽  
Antioxidative Status ◽  
Organic Selenium ◽  
Basic Diet ◽  
Fragmentation Index ◽  
Longissimus Lumborum ◽  
High Level

The effects of feeding a high level of organic selenium on the level of selenium, antioxidative status of m. longissimus lumborum et thoracis (MLLT) and m. semimembranosus (MSM) and meat quality of pigs (defined on malignant hyperthermia status, DNA based test) were investigated. Treatments consisted in supplementation of organic selenium (0.3 mg Se/kg diet) for the last 97 days to finishing pigs (basic diet with 0.18 mg Se/kg diet) before slaughter. MLLT was further examined for pH (45 min, 24 h), colour and conductivity (24 h), drip loss (48&nbsp;h) and myofibrillar fragmentation index (MFI, 5 days). Chemical composition (protein, intramuscular fat) was also estimated. Concentration of Se (spectrofluorometric method) and antioxidative status (rate of oxidation by stimulation with Fe<sup>2+</sup>/ascorbate, production of malondialdehyde &ndash; MDA) were estimated in muscle samples obtained post mortem. The level of selenium was more than twice higher (P &lt; 0.05) in muscles from pigs treated with higher selenium than in controls (0.377 vs. 0.922 mg/kg &ndash; MLLT and 0.377 vs. 0.836 mg/kg &ndash; MSM). The rate of oxidation was positively (P &lt; 0.05) influenced by Se supplementation. Tendencies to lower drip losses were observed in MLLT of pigs supplemented with Se but the differences were not significant (P &gt; 0.05). We concluded that dietary organic Se supplementation (0.3 mg Se/kg diet) to basic diet (0.18 mg Se/kg diet) of finishing pigs significantly increased the selenium concentration and improved the antioxidative status of muscle tissue. &nbsp;

scholarly journals Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality

2016 ◽  
Vol 24 (4) ◽  
pp. 303 ◽  
Author(s):  
S. Mattioli ◽  
M. Martino ◽  
S. Ruggeri ◽  
V. Roscini ◽  
L. Moscati ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Essential Fatty Acids ◽  
Quality Parameters ◽  
Oxidative Status ◽  
Housing System ◽  
Longissimus Lumborum

<p>The aim of this trial was to study the effect of an alternative housing system on the oxidative status and meat quality of fattening rabbits. From May to June 2014, 60 rabbits of 35 d of age were reared in Mobile Arks (MA) placed on alfalfa grass and frequently moved for 40 d. To assess the health status of animals, blood samples were collected at slaughter in MA and in conventional cages (C). Meat quality parameters were also evaluated. Concerning the <em>in vivo </em>oxidative status, ark-reared rabbits showed higher thiobarbituric reactive substances values than C ones, probably for the higher motor activity due to the larger living area. The lipid percentage of <em>Longissimus lumborum </em>muscle was lower (1.22 <em>vs. </em>1.48%) in the ark group. There were no significant differences in the muscle pH, colour, water holding capacity and cooking loss. Given the higher intake of grass, rich in vitamins, carotenes, polyphenols and polyunsaturated fatty acids, the antioxidant content of meat was higher in ark-reared rabbits (7.42 <em>vs. </em>6.82 µg/g of retinol, 719.2 <em>vs. </em>683.3 ng/g of α-tocopherol, respectively). Even the fatty acid profile of MA rabbits reflected the higher intake of essential fatty acids from grass and the n-3 long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid) were almost doubled. Our study suggested that the fattening of rabbits in ark system could be a possible alternative system to improve the meat quality of rabbits.</p><p><strong><br /></strong></p>

Growth, carcass characteristics and meat quality of Chinese indigenous Yanan pig crossbred with Duroc and Berkshire genotypes

2019 ◽  
Vol 59 (6) ◽  
pp. 1147 ◽  
Author(s):  
Yan Chen ◽  
Yingying Wei ◽  
Jianning Chen ◽  
Daojun Lv ◽  
Peining Li ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Essential Amino Acids ◽  
Production Performance ◽  
Total Production ◽  
Acid Ratio ◽  
Longissimus Lumborum ◽  
Water Holding ◽  
Intramuscular Fat Content

The objective of the present study was to evaluate the effects of crossbreeding on the growth, carcass characteristics and meat quality of Chinese native Yanan (YN) pig breed and related crossbreeds, including Duroc × Yanan (DY) and Duroc × (Berkshire × Yanan) (DBY). In total, 60 pigs (20 per breed) were used in the study. The results showed that both crossbreeds, especially DBY pigs, exhibited improved growth and carcass characteristics compared with those of purebred YN pigs. Moreover, the two crossbreeds, especially DBY pigs, produced acceptable meat-quality characteristics (normal pH and meat-colour values, high intramuscular fat content and water-holding capacity, acceptable muscle-fibre parameters, and strong pork flavour) similar to those of YN pigs. M. longissimus lumborum contained eight essential amino acids, with high contents in all pigs. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the three breeds, and a polyunsaturated:saturated fatty acid ratio of ~0.2 was observed in DBY and YN pigs. These results indicated that DBY pigs exhibit an acceptable total production performance and could be extensively used in commercial pig production to provide high-quality niche products.

Preliminary study of the effects of an anti-gonadotropin-releasing factor vaccine at two initial liveweights on the carcass traits and meat quality of bulls

2019 ◽  
Vol 59 (8) ◽  
pp. 1462 ◽  
Author(s):  
G. Ripoll ◽  
A. Noya ◽  
I. Casasús ◽  
A. Sanz
Keyword(s):  
Shelf Life ◽  
Meat Quality ◽  
Ageing Time ◽  
Carcass Quality ◽  
Total Meat ◽  
Preliminary Study ◽  
Gonadotropin Releasing Factor ◽  
Intramuscular Fat Content ◽  
Quality And Shelf Life

The aim of this experiment was to study the effect of the Improvac® anti-gonadotropin-releasing factor vaccine developed for pigs on the carcass quality and shelf life of meat from Serrana de Teruel bulls at two liveweights at the start of immunisation. The anti-gonadotropin-releasing factor vaccine stopped testosterone production regardless of the liveweight. The carcasses of immunised bulls were less heavy and had poorer conformation than those of entire bulls, although the dressing percentages were similar. Immunisation had no influence on the degree of carcass fatness or intramuscular fat content. Immunisation decreased metmyoglobin formation during storage, especially in light bulls. Immunisation reduces the total meat collage, improving tenderness and reducing the ageing time. Minimum toughness was reached 2 weeks earlier than in entire bulls. Quick tenderisation was achieved regardless of the liveweight at immunisation; therefore, the technique studied here could be effective for producing tender meat and avoiding long periods of maturation. In conclusion, immunisation at any of the initial liveweights trialed may be detrimental to animal performance. However, it was effective in delaying metmyoglobin formation and produced more tender meat than that of entire bulls from the first day, thus reducing the ageing time.

Meat quality of the longissimus lumborum muscle of Casertana and Large White pigs: Metabolomics and proteomics intertwined

2011 ◽  
Vol 75 (2) ◽  
pp. 610-627 ◽  
Author(s):  
Angelo D΄Alessandro ◽  
Cristina Marrocco ◽  
Valerio Zolla ◽  
Mariasilvia D΄Andrea ◽  
Lello Zolla
Keyword(s):  
Meat Quality ◽  
Large White ◽  
Longissimus Lumborum

scholarly journals Meat quality of bison (Bison bison bison) longissimus thoracis et lumborum following very fast chilling

2002 ◽  
Vol 82 (3) ◽  
pp. 327-337 ◽  
Author(s):  
J. A. M. Janz ◽  
J. L. Aalhus ◽  
M. A. Price
Keyword(s):  
Meat Quality ◽  
Effective Means ◽  
Bison Bison ◽  
Moisture Loss ◽  
Slight Improvement ◽  
Factors Affecting ◽  
Longissimus Lumborum ◽  
The Difference ◽  
Surface Freezing

Very fast chilling (VFC; internal muscle temperature of -1°C by 5 h postmortem) was achieved in the longissimus lumborum (LL), but not in the semimembranosus, of lean bison carcasses after only 4 or 6 h of chilling at -35°C. Rigorous chilling caused a shift in moisture loss from carcass cooler shrink to retail drip loss. Sides exposed to VFC conditions had darker LL colour at 24 h postmortem; however, the difference did not persist to 6 d. While chilling for 2 h at -35°C resulted in an increased shear over conventionally chilled samples, the application of VFC for 4 and 6 h decreased mean shear values and resulted in a slight improvement in tenderness consistency. Sensory evaluation panellists noted marginal, non-significant differences. Factors affecting tenderization were the physical prevention of sarcomere shortening due to surface freezing with increased chilling intensity and a contribution from proteolytic enzyme systems over time postmortem. Very fast chilling is an effective means of reducing carcass chilling time while improving tenderness in the LL of lean bison carcasses. Key words: Bison, meat quality, very fast chilling

scholarly journals Meat quality of Pantaneiro lambs at different body weights

2019 ◽  
Vol 40 (1) ◽  
pp. 427
Author(s):  
Adriana Sathie Ozaki Hirata ◽  
Alexandre Rodrigo Mendes Fernandes ◽  
Ingrid Harumi de Souza Fuzikawa ◽  
Fernando Miranda de Vargas Junior ◽  
Hélio De Almeida Ricardo ◽  
...  
Keyword(s):  
Body Weight ◽  
Fatty Acid ◽  
Meat Quality ◽  
Profile Analysis ◽  
Fatty Acid Content ◽  
Human Consumption ◽  
Triceps Brachii ◽  
Body Weights ◽  
Longissimus Lumborum

The aim of this study was to assess the meat quality of Pantaneiro lambs finished in confinement and slaughtered at different body weights (15, 20, 25, 30, and 35 kg). Forty-five non-castrated male Pantaneiro lambs were distributed in a completely randomized design, with five treatments and nine replicates. The animals were housed in individual pens and slaughtered when they reached the target weights. For instrumental and centesimal analyses, the Semimembranosus, Longissimus lumborum, Gluteobiceps, and Triceps brachii muscles were used, whereas for fatty acid profile analysis only the Longissimus lumborum muscle was used. The different body weights influenced the final pH of the meat, but this still remained within the recommended values; however, the meat of heavier lambs had increased water-holding capacity (WHC), redness (a*), and fat content, making it the tenderest but least luminous and humid meat. Greater body weight led to a higher saturated fatty acid (SFA) content, reduction of monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), higher hypercholesterolemic fatty acid content (H), and higher atherogenicity (AI) and thrombogenicity indexes (TI). Therefore, it was concluded that the meat of lambs slaughtered at lower body weight presented better nutritional quality, making it more suitable for human consumption.

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