scholarly journals MODERN CATTLE SLAUGHTERING TECHNOLOGY AND ITS MEAT QUALITY

2019 ◽  
Vol 34 (3) ◽  
pp. 667-671
Author(s):  
Vlora Rama ◽  
Elena Joshevska ◽  
Vesna Karapetkovska Hristova
Keyword(s):  
Animal Welfare ◽  
Meat Quality ◽  
Nutritional Value ◽  
Poor Quality ◽  
Modern Technology ◽  
Chemistry Laboratory ◽  
Technological Advancement ◽  
Three Samples ◽  
Meat Samples

Slaughter technology has changed dramatically over the past 30 years. Methods of handling the alive animal immediately prior to slaughter, methods of stunning, killing, early postmortem handling, and carcass treatment have all seen technological advancement. The primary factors driving changes in these technical aspects of cattle slaughter have been to increase efficiency of commercial operations and the improvement of carcass and meat quality. This research has been done with the aim of identifying the quality of meat, chemical composition and nutritional value of meat from animals slaughtered with modern technology. During this research we took three samples, at different points of the cattle carcass. Sample points are: 1. Spine; 2. Chest and 3. Thigh. The samples were taken fresh immediately after slaughter, while the distance from industry to laboratory was about 1 hour. The amount for a sample was about 300 gr.The samples were packaged with vacuum to avoid the contamination or any damage. The samples were analyzed in the chemistry laboratory at the Kosovo Food and Veterinary Agency. Samples analysis was made by Food Scan with these parameters: protein, fat, moisture and collagen. Based on the above results, we see that the sample of spine is richer in protein and fat and the sample of chest is richer in moisture. In the sample of thigh, all parameters are lower than in two other samples. Since the Kosovo state doesn't have yet any official regulations for the limits of these parameters, based on the literature we have used, we see that the first sample exceed the value of the fat because by 5.2 it should have up to 4.8 based on the reference values, while the second and third samples exceed the value of moisture because by 74-76 it should have up to 70-73. However, exceeded values are minimal and we can’t say that the meat is of poor quality. At the end of the analysis, we have come to the conclusion that meat samples that we analyzed, although in some cases they had exceeded the limits, but were minimal. This makes us realize that the quality of the meat is good. If, at the end of the analysis, we would result in a concentration of moisture beyond the limits, or any other parameters, in that case we can say that is not good quality of meat.The reason why these three samples were taken for analysis is that we wanted to do the research of the quality of the meat at different points of the cattle carcass because as we know that is difficult to determine the quality of the whole carcass taking just one sample.Many factors may affect the nutritional content of the meat; one of many factors is animal welfare and stress before slaughter. The results obtained give us a conclusion that the animal had no stress before slaughter, animal welfare was respected and the meat is of good quality and has nutritional value.

scholarly journals Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle

2018 ◽  
Vol 36 (No. 5) ◽  
pp. 378-385
Author(s):  
Vytautas Januskevicius ◽  
Grazina Januskeviciene ◽  
Gintare Zaborskiene
Keyword(s):  
Meat Quality ◽  
Harmful Effect ◽  
Coliform Bacteria ◽  
E Coli ◽  
Noticeable Increase ◽  
Physico Chemical ◽  
Infected Meat ◽  
Technological Quality ◽  
Meat Samples

The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat quality was investigated using microbiological and physico-chemical (RP-HPLC, GC) methods 48 hours after slaughter. Sarcocystis infection was associated with increased fat content, lightness L* and drip loss, and decreased ash and protein percentages. Infection also had a significant effect on the amount of amino acids (AAs), which slowly decreased as the number of sarcocysts increased. The total amount of AAs correlated with glutamic acid content (R = 0.966, P &lt; 0.05). Heavily infected samples contained significantly lower amounts of putrescine, histamine, spermine and spermidine (P &lt; 0.05) and<br /> a noticeable increase in the total count of aerobic microorganisms, but no change in the numbers of E. coli and coliform bacteria in comparison with no infected samples. Sarcocysts in beef diaphragms did not cause serious changes in the technological quality of the meat, but the biological quality of infected meat was reduced.  

Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

1997 ◽  
Vol 77 (4) ◽  
pp. 655-662 ◽  
Author(s):  
P. S. Mir ◽  
D. R. C. Bailey ◽  
Z. Mir ◽  
S. D. M. Jones ◽  
T. Entz ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Barley Grain ◽  
Crossbred Cattle ◽  
Target Weight ◽  
Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

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.

scholarly journals Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

2018 ◽  
Vol 18 (2) ◽  
pp. 557-574
Author(s):  
Bulent Ekiz ◽  
Alper Yilmaz ◽  
Hulya Yalcintan ◽  
Akin Yakan ◽  
Ismail Yilmaz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Male And Female ◽  
Water Buffaloes ◽  
A Value ◽  
L Value ◽  
Meat Samples

Abstract Carcass and meat quality of male and female Anatolian water buffaloes were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% higher in males compared to females. Meat from male water buffaloes had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21 days had lower values for expressed juice, cooking loss and Warner Bratzler shear force compared with those of 7-day aged ones. Meat samples aged for 21 days had higher L* value at 1 h and 24 h after cutting, a* value at 1 h after cutting compared with those of 7-day aged meat samples. Gender had no effect on meat sensory characteristics. Meat from male water buffaloes had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and Σn-3 fatty acids and lower Σn-6/Σn-3 ratio compared with female water buffaloes.

Meat quality, biosecurity, and animal welfare: consequences of an inefficient inspection

2021 ◽  
Author(s):  
Patricia Tatemoto ◽  
Vanessa Louise Santos Oliveira ◽  
David Attuy Vey da Silva ◽  
Marco Túlio Costa Almeida
Keyword(s):  
Animal Welfare ◽  
Meat Quality ◽  
Synergetic Effect ◽  
Biodiversity Loss ◽  
Longissimus Dorsi Muscle ◽  
Global Environmental ◽  
Technological Defects ◽  
Two Parameters ◽  
Livestock Systems

In livestock, biosecurity, animal welfare and meat quality have a synergetic effect on the final product. To meet minimal safety and humane production, it is necessary to consider biosecurity risks and procedures to mitigate animal welfare problems. Following guidelines to achieve it, the meat quality improves consequently. Here we tested two parameters regarding the meat quality of beef cattle to understand how the poor inspection affects the quality of the final product. Therefore, 12 samples of the longissimus dorsi muscle were evaluated from different butcheries, using fresh meat recently received by the supplier. There were no sanitary inspection records related to the sampled meat. The results showed a large percentage of PSE (pale, soft, and exudative) and DFD (dark, firm, and dry) meats. Given the pH and color values, it is concluded that the slaughtering was not carried out properly. Hence, technological defects in the meat were observed, making it inappropriate for consumption. We concluded that inefficient pre-slaughter handling is compromising animal welfare, increasing the biosecurity risk, and impairing the quality of the final product. We argue that these problems not only decrease the sustainability of livestock systems, but also compromises human health. Currently, livestock plays an important role in global environmental concerns, such as climate change, land degradation, water pollution and biodiversity loss. Then, it is needed to reduce the waste of such products.

scholarly journals Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2440
Author(s):  
Sophie Atkinson ◽  
Bo Algers ◽  
Joaquim Pallisera ◽  
Antonio Velarde ◽  
Pol Llonch
Keyword(s):  
Carbon Dioxide ◽  
Quality Assessment ◽  
Animal Welfare ◽  
Electric Conductivity ◽  
Meat Quality ◽  
Behavioral Indicators ◽  
Slaughter Pigs ◽  
Hypercapnic Hypoxia ◽  
Carbon Dioxide Co2

This study assessed aversion, stunning effectiveness, and product quality of nitrogen and carbon dioxide (CO2) mixtures used for stunning pigs. A total of 1852 slaughter pigs divided into two similar batches was assessed during routine slaughter in a Swedish commercial abattoir using either hypercapnic-hypoxia (20% CO2 and less than 2% O2; 20C2O) or hypercapnia (90% CO2; 90C) gas mixtures. Behavioral indicators of aversion and discomfort were recorded. After exposure, the stunning quality was assessed through brainstem reflexes. After slaughter, the pH and electric conductivity of carcasses were assessed to estimate the incidence of pale, soft, and exudative (PSE) pork, and the presence of ecchymosis were inspected. Compared to 90C, pigs exposed to 20C2O showed a later (p < 0.05) onset of behaviors indicative of aversion, and a lower (p < 0.01) incidence of breathlessness. However, unconsciousness (i.e., losing posture) appeared earlier (p < 0.01) in 90C compared to 20C2O. In 90C, all (100%) pigs were adequately stunned, whereas in 20C2O a 7.4% of pigs showed signs of poor stunning, especially when oxygen concentrations were >2% (p < 0.001). The percentage of PSE carcasses was higher (p < 0.01) in 20C2O than 90C. In conclusion, compared to 90C, 20C2O reduced aversion and discomfort but showed lower stun effectiveness, especially when O2 was above 2%, and a slightly poorer pork quality.

scholarly journals The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 2134
Author(s):  
Anna Szuba-Trznadel ◽  
Małgorzata Korzeniowska ◽  
Tomasz Hikawczuk ◽  
Bogusław Fuchs
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Thermal Processing ◽  
Pork Meat ◽  
Group I ◽  
Before And After ◽  
Meat Samples ◽  
Fattening Pigs

Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including pork; however, there are still limited data on the use of hybrid barley in fattening pigs’ nutrition in relation to meat quality. The aim of this study was to determine the relation between meat quality, i.e., its oxidative stability, especially the FA profile, and fattening pigs’ diets with hybrid barley and/or wheat. In group I, hybrid barley (HB) composed 80% of the feed; in group II, a mixture of (40% each) wheat and barley was used; and in group III, wheat (W) composed 80% of the feed. Meat samples were taken from twelve randomly selected carcasses chosen from each group. The meat analyses covered the physicochemical and sensory traits. The results showed that the pork meat of fattening pigs fed fodder with 80% HB had decreased palmitic acid concentrations and increased oleic acid concentrations. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and determined its final culinary quality. Moreover, the meat from these pigs exhibited a reddish colour, before and after thermal processing. In summary, the application of hybrid barley into pig nutrition improved the quality of the culinary meat.

scholarly journals Intensive genetic selection and meat quality concerns in the modern broiler industry

2021 ◽  
Vol 854 (1) ◽  
pp. 012077
Author(s):  
A Rajcic ◽  
M Z Baltic ◽  
I Brankovic Lazic ◽  
M Starcevic ◽  
B M Baltic ◽  
...  
Keyword(s):  
Animal Welfare ◽  
Meat Quality ◽  
Nutritional Value ◽  
Genetic Factors ◽  
Genetic Selection ◽  
Negative Attitude ◽  
Poultry Meat ◽  
Economic Losses ◽  
Complex Concept ◽  
Broiler Industry

Abstract The genetic selection toward bigger broilers provoked the development of muscular myopathies and abnormalities. Since the affected meat is downgraded and often inadequate for further processing, economic losses to the broiler industry are inevitable. In addition, not only the nutritional value of the meat has been decreased, but also sensory properties and technological traits seem to concern consumers more. This can have a very negative attitude toward poultry meat as consumers connect these traits with poor animal welfare. To avoid these problems in the future, new studies must be focused on identifying markers in live birds for newly developed myopathies. Also, better strategies for determining genetic factors, nutritional and slaughter conditions, and hence meat quality, are a complex concept, and all factors together have an impact on parameters of meat quality.

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