scholarly journals Use of different cold water spray protocols on bovine carcasses during cooling and its effects on meat quality

2021 ◽  
Vol 14 (5) ◽  
pp. 12-21
Author(s):  
Janderson Ananias De Oliveira ◽  
Angelo Polizel Neto ◽  
Claudinele Cassia Bueno da Rosa ◽  
Natália Baldasso Fortuna ◽  
Andressa Groth ◽  
...  
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Cold Water ◽  
Microbiological Quality ◽  
Shearing Force ◽  
Cooling Period ◽  
Weight Losses ◽  
Colony Forming Units ◽  
Significant Difference ◽  
Meat Samples

This study was designed to evaluate the cold-water spraying (2 °C) on bovine carcasses during cooling, and its effects on meat quality. In protocols I, II, and III, 60-second spraying cycles were performed 10 min apart, with every cycle lasting 13 h, 15 h, and 17 h, respectively. In protocol IV, a software-controlled refrigeration unit was used, determining the interval and duration of the spray cycles. Data evaluated by counting colony forming units before the cooling period and after 24 h of carcass cooling were carcass features, such as body weight at slaughter, warm and cold carcass weight, weight losses on cooling, pH, temperature, and microbiological quality. Meat samples were collected to evaluate the Musculus longissimus thoracis for color, fat thickness, losses on cooking, loss of exudation, and shearing force, shortly after boning, and after 14 days of maturation. The protocols were effective in controlling the weight loss during cooling. The 17-hour protocol presented weight loss similar to that of the software-controlled. No significant difference was observed for the shearing force (kgF) evaluated in the same maturation period. The protocols tested did not create a favorable environment for the growth of psychrotrophic and enterobacteria in the evaluated carcasses. The use of the spray contributes to the reduction of mesophiles after 24 h of cooling. Differences between the results of the protocols for losses on exudation, losses on cooking, and color were observed, and the software-controlled protocol presented the highest loss values due to exudation, cooking, and luminosity.

A comparison of boars, gilts and castrates for bacon manufacture 1. On farm performance, carcass and meat quality characteristics and weight loss in the preparation of sides for curing

1983 ◽  
Vol 37 (1) ◽  
pp. 1-9 ◽  
Author(s):  
M. Ellis ◽  
W. C. Smith ◽  
J. B. K. Clark ◽  
N. Innes
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Live Weight ◽  
Quality Characteristics ◽  
Skin Damage ◽  
Weight Losses ◽  
Farm Performance ◽  
In Transit ◽  
On Farm

ABSTRACTA total of 182 pigs from one farm and comprising 65 boars (B), 65 gilts (G) and 52 castrates (C) from 48 litters, were reared from birth to 89 kg live weight. Sex of pig did not influence age at slaughter but B compared with G and C had lower killing-out proportions (0·748 v. 0·756 v. 0·753) and reduced backfat measurements. Skin damage in transit to slaughter and/or in lairage was more prevalent in B compared with C, with G being intermediate. Muscle pH measurements were not influenced by sex except ultimate pH of the m. semispinalis capitis, where B compared with G and C had a higher incidence of values above 6·1 (0·246 v. 0·060 v. 0·120). Carcasses of B had proportionately more shoulder (0·04 unit) and more leg (0·011 unit), at the expense of middle, than those of C with G being intermediate. Weight losses in the preparation of de-boned sides for curing were higher in carcasses of B compared with G and C.

scholarly journals Efficacy of Synbiotics for Treatment of Bacillary Dysentery in Children: A Double-Blind, Randomized, Placebo-Controlled Study

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Manijeh Kahbazi ◽  
Marzieh Ebrahimi ◽  
Nader Zarinfar ◽  
Mohammad Arjomandzadegan ◽  
Taha Fereydouni ◽  
...  
Keyword(s):  
Weight Loss ◽  
Placebo Group ◽  
Standard Treatment ◽  
Bacillary Dysentery ◽  
Controlled Study ◽  
Double Blind ◽  
Weight Losses ◽  
Significant Difference ◽  
Duration Of Hospitalization ◽  
The Mean

Bacillary dysentery is a major cause of children’s admission to hospitals. To assess the probiotic and prebiotic (synbiotics) effects in children with dysentery in a randomized clinical trial, 200 children with dysentery were studied in 2 groups: the synbiotic group received 1 tablet/day of synbiotic for 3–5 days and the placebo group received placebo tablets (identical tablet form like probiotics). The standard treatment was administered for all patients. Duration of hospitalization, dysentery, fever, and the weight loss were assessed in each group. It was concluded that there was no significant difference in both groups in the baseline characteristics. The mean duration of dysentery reduced (P<0.05). The mean duration of fever has been significantly reduced in the synbiotic group (1.64±0.87days) in comparison to the placebo group (2.13±0.94days) (P<0.001). Average amount of weight loss was significantly lower in the synbiotic group in comparison to that in the placebo group (129.5±23.388grams and278±28.385grams, resp.;P<0.001). There was no significant difference in the mean duration of hospitalization in both groups (P>0.05). The use of synbiotics as an adjuvant therapy to the standard treatment of dysentery significantly reduces the duration of dysentery, fever, and rate of weight losses. The trial is registered withIRCT201109267647N1.

scholarly journals Carcass and meat quality of primiparous sows as related to the lactation period of 21 or 28 days and to body weight loss

2012 ◽  
Vol 81 (3) ◽  
pp. 257-262
Author(s):  
Jolanta Kapelanska ◽  
Salomea Grajewska ◽  
Maria Bocian ◽  
Hanna Jankowiak ◽  
Wojciech Kapelanski
Keyword(s):  
Weight Loss ◽  
Body Weight ◽  
Meat Quality ◽  
Body Weight Loss ◽  
Carcass Quality ◽  
Lactation Period ◽  
Weight Losses ◽  
Lower Protein ◽  
Water Holding

The study included 70 primiparous sows nursing piglets for 21 days and 30 sows nursing piglets for 28 days. Body weight of the sows was recorded at mating, farrowing, weaning and slaughter. The assessment covered the degree of sow body weight loss and its influence on carcass and meat quality as related to the lactation period and to the extent of lactation body loss below 5%, from 5 to 10% and over 10% of body weight. Carcass quality as well as physicochemical meat traits were also subjected to evaluation. Extending the nursing period from 21 to 28 days increased the average lactation body weight loss from 7.88 to 8.50% (P ≤ 0.01). This did not influence the carcass quality in any noticeable way; nonetheless, some meat traits did yield less favourable results. These were related to the electric conductivity of the meat as well as its water holding capacity and colour (P ≤ 0.01). The same undesirable tendency was observed in the group of sows with body weight losses exceeding 10%. It resulted in the decrease of backfat thickness (P ≤ 0.01) and reduction of certain meat traits, particularly lower protein content (P ≤ 0.05). Lower carcass fatness of primiparous sows is a beneficial trait in preparation of a heavy pig for slaughter.

scholarly journals Effect of Temperature Fluctuation and Nutritional Status on Starry Flounder, Platichthys stellatus, Survival and Adaptive Physiological Response

2021 ◽  
Vol 9 (12) ◽  
pp. 1361
Author(s):  
So-Sun Kim ◽  
Gyeong-Sik Han ◽  
Hae-Kyun Yoo ◽  
Ki-Tae Kim ◽  
Soon-Gyu Byun ◽  
...  
Keyword(s):  
Weight Loss ◽  
Water Temperature ◽  
Cold Water ◽  
Temperature Drop ◽  
Effect Of Temperature ◽  
Feeding Groups ◽  
Starry Flounder ◽  
Protein Levels ◽  
Platichthys Stellatus ◽  
Significant Difference

Starry flounder (Platichthys stellatus) is a commercially important cold-water fish. Our aim was to investigate the effects of fluctuating water temperature on flounders after periods of starvation and feeding. Fish were divided into starvation and feeding groups. The water temperature was increased stepwise in experiment 1; more focused variations, based on the results of experiment 1, were studied in experiment 2. At temperatures ≤27 °C, there was no significant difference observed in survival. At 28 °C, mortality increased, survival was lower (21%) in the starvation group than in the feeding group (46%), and weight loss was the highest (15%) in the starvation group. In experiment 2, survival was ≥86%, and there was no significant difference between the starvation/feeding groups. However, when the water temperature was increased to 27 °C after being decreased to 12 °C, weight loss was the highest (11%). Glucose, cortisol, superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) levels increased with increasing water temperature, and then gradually decreased. Glutamic pyruvic transaminase (GPT)/glutamic oxaloacetic transaminase (GOT) levels showed large variations among individuals. Triglyceride, cholesterol, and protein levels gradually decreased with long-term starvation. Survival was not affected by water temperature drop ≤27 °C after starvation/feeding. These results indicate that 27 °C is the upper limit of tolerable water temperature for the survival of starry flounders. Therefore, aquaculture farms should ensure maintaining water temperatures at ≤27 °C during high-temperature periods.

scholarly journals Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

2022 ◽  
Vol 52 (4) ◽  
Author(s):  
Cristiano Sales Prado ◽  
Moacir Evandro Lage ◽  
Maria Izabel Amaral Souza ◽  
Francine Oliveira Souza Duarte ◽  
Clarice Gebara ◽  
...  
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Shear Force ◽  
Storage Time ◽  
Microbiological Quality ◽  
Carcass Weight ◽  
Economic Losses ◽  
B Values ◽  
Subsequent Storage

ABSTRACT: Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the effects of SC on beef carcass weight loss and meat quality during subsequent storage. The 2-h SC program tested involved 180-s initial spraying, followed by 60-s spray cycles at 540-s intervals. Deboned chuck tender (IMPS 116B) beef cuts were vacuum-packaged and stored for up to 60 d. Purge and cooking losses, Warner-Bratzler shear force, meat colour [CIE L*, a*, b*], and microbiological quality were evaluated. SC reduced carcass weight loss (P<0.001) compared with conventional chilling. However, storage time affected the purge and cooking losses, and Warner-Bratzler shear force. CIE a* and b* values increased (P<0.05) after 30-d aging in both chilling treatments. Pronounced psychrotrophic growth was observed during storage after both treatments. In conclusion, SC can be used to reduce the economic losses associated with meat chilling, without affecting meat quality attributes.

scholarly journals Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat

2020 ◽  
Vol 44 (2) ◽  
Author(s):  
Noraimah Binti Sulaiman ◽  
Cece Sumantri ◽  
Irma Isnafia Arief ◽  
Cahyo Budiman
Keyword(s):  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Longissimus Dorsi ◽  
E Coli ◽  
Buffalo Meat ◽  
Cholesterol Levels ◽  
Randomized Design ◽  
Significant Difference ◽  
Meat Samples

The physicochemical characteristics and microbiological quality of buffalo meat are influenced by differences in muscle type. This study aimed to evaluate the physiochemical characteristic and microbiological quality of the topside (active muscle) and longissimus dorsi (passive muscle) of Indonesian local buffalo meat. Samples used in this study were buffalo meat from local swamp buffalo, aged more than four years old on the topside and longissimus dorsi. This study used a completely randomized design, with three repetitions in each treatment. All data were analyzed using analysis of variance (ANOVA). The result of the study on the topside and longissimus dorsi area showed a significant difference in the pH and cholesterol levels of the buffalo meat. The longissimus dorsi area had a lower level of pH and cholesterol compared to the topside area. Furthermore, this longissimus dorsi meat has a higher color, protein, ash, fat, essential amino acid, and lactic acid bacterial (BAL) content than the topside meat. However, the topside meat had higher carbohydrate, essential fatty acid, Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) content compared to the longissimus dorsi meat. Longissimus dorsi meat had better physicochemical characteristics and microbiological quality than the topside meat

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.

Effect of transportation on ostrich (Struthio camelus) weight loss and meat quality

2012 ◽  
Vol 52 (12) ◽  
pp. 1153 ◽  
Author(s):  
L. C. Hoffman ◽  
W. J. Wolmarans ◽  
C. Smith ◽  
T. S. Brand
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Parameters ◽  
Drip Loss ◽  
Struthio Camelus ◽  
Transport Distance ◽  
Significant Difference ◽  
Hue Angle ◽  
Dressing Percentage

The purpose of this study was to compare the effect of different transport distances on ostrich meat quality parameters, weight loss, and dressing percentage. Twenty-four ostriches were transported for 0 (T0), 60 (T60) and 600 (T600) km before being slaughtered. There was a significant difference (P = 0.038) in the percentage liveweight loss during transport and lairage between T60 km (2.4 ± 2.185%) and T600 km (8.13 ± 1.156%), respectively. There was also a significant difference (P = 0.003) in dressing percentage (farm weight to cold carcass weight) between the two abovementioned groups (T60 = 49.77%; T600 = 46.86%). Treatments also had a significant effect (P < 0.05) on ultimate pH (pHu), with the ostriches that did not travel exhibiting the lowest average pHu (5.77 ± 0.053) and the birds that travelled 600 km having the highest average pHu (6.11 ± 0.053). No differences (P > 0.05) were found in shear force and percentage cooking loss between the treatments, although all three treatments differed significantly (P < 0.05) from each other in drip loss (T0 km = 0.40%; T60 km = 1.36%; T600 km = 0.97%). Significant differences (P < 0.05) were found for L*, b* and hue-angle colour ordinates between the three treatments, while there were no differences (P > 0.05) in a* and chroma values. A significant correlation was found between hue angle (r = 0.528; P = 0.008) and pHu. The results of this study indicate that ostrich transport distance influences liveweight loss and meat quality.

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.  

Airborne-induced experimental Bordetella bronchiseptica pneumonia in Strain 13 guineapigs

1987 ◽  
Vol 21 (3) ◽  
pp. 226-232 ◽  
Author(s):  
C. J. Trahan ◽  
E. H. Stephenson ◽  
J. W. Ezzell ◽  
W. C. Mitchell
Keyword(s):  
Weight Loss ◽  
Lethal Dose ◽  
Clinical Signs ◽  
Model System ◽  
Bordetella Bronchiseptica ◽  
Host Cells ◽  
Nasal Discharge ◽  
Disease Pathogenesis ◽  
Infectious Dose ◽  
Colony Forming Units

To evaluate the efficacy of a commercial bacterial vaccine in protecting Strain 13 guineapigs against fatal Bordetella bronchiseptica pneumonia, it was necessary to establish the infectivity and disease pathogenesis induced by virulent organisms. When guineapigs were exposed to small-particle aerosols of varying concentrations of virulent B. bronchiseptica, a spectrum of disease was produced that ranged from inapparent illness to fulminant bronchopneumonia. Clinical signs began by day 4 after exposure, and were evidenced by anorexia, weight loss, respiratory distress and serous to purulent nasal discharge. Pathological alterations were limited to the respiratory system. Moribund animals exhibited a suppurative necrotizing bronchopneumonia and necrotizing tracheitis. In animals that survived the challenge, the bacteria were eliminated from the lungs by day 28 but continued to persist in the laryngeal area and the trachea. The median infectious dose and the median lethal dose were estimated to be 4 colony-forming units (CFU) and 1314 CFU respectively. These data suggest that the guineapig will be a valuable model system in which to study interactions between Bordetella species and host cells as well as to evaluate potential B. bronchiseptica immunogens.

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