Development of pale, soft, exudative pork in halothane-negative pigs through post-mortem infusion

1997 ◽  
Vol 77 (2) ◽  
pp. 321-323 ◽  
Author(s):  
M. E. R. Dugan ◽  
J. L. Aalhus ◽  
A. C. Murray ◽  
I. L. Larsen ◽  
D. R. Best
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Enzyme System ◽  
Drip Loss ◽  
Post Mortem ◽  
Calcium Salts ◽  
Hue Angle ◽  
Meat Colour

A single-limb infusion of post-mortem muscle was used to determine the effect of calcium salts and calcium chelators on post-mortem metabolism and meat quality. Regardless of the type of infusate, the infusion process itself resulted in an acceleration of glycolysis, increased drip loss, paler meat colour (shifts in L* and hue angle) and decreased shear. The observed tenderization as a result of these infusions sheds some doubt that the calpain enzyme system is solely responsible for post-mortem tenderization. Key words: Pork; pale, soft, exudative; single-limb infusion; tenderization

scholarly journals The effects of enzyme and phosphate injections on the quality of beef semitendinosus

2005 ◽  
Vol 85 (3) ◽  
pp. 327-334 ◽  
Author(s):  
J. A. M. Janz ◽  
Z. Pietrasik ◽  
J. L. Aalhus ◽  
P. J. Shand
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Excessive Amount ◽  
Drip Loss ◽  
Injection Level ◽  
Injection Treatment ◽  
Enzyme Cocktail ◽  
Phosphate Injection ◽  
Modest Level

In light of palatability concerns with beef semitendinosus (ST), its resistance to tenderization by more conventional methods, and its large content of elastin, investigation into the efficacy of enzyme injection was undertaken. Pancreatin, an enzyme cocktail for cheese making, was chosen for its content of elastase, amongst other enzymes, making it a suitable choice for use in the ST. To compare with uninjected controls, samples were prepared to contain a conservative level (0.01% delivered) of pancreatin, salt/phosphate brine, or a combination of enzyme with brine, injected to 105 or 110% green weight. Injection treatment significantly affected several meat quality attributes, while injection level did not. Where water alone was used as the enzyme carrier for injection, an excessive amount of drip loss was observed, with no improvement in tenderness. Salt/phosphate improved brine retention, increased pH, and resulted in darker meat colour. A significant reduction in shear was observed following injection with the enzyme/brine combination, results indicating that ST tenderness can be improved by 9–15% with the modest level of pancreatin used in this injection treatment. Further investigation is recommended to evaluate the tenderization potential using higher enzyme levels, and to examine the safety and sensory aspects of pancreatin use. Key words: Enzyme, moisture enhancement, phosphate injection, elastase, beef semitendinosus

Comparison among meat quality classes according to the criteria ofpost-mortem pH24hr, drip loss and color in Berkshire pigs

2016 ◽  
Author(s):  
Tae Wan Kim ◽  
Il-Suk Kim ◽  
Jeongim Ha ◽  
Seul Gi Kwon ◽  
Jung Hye Hwang ◽  
...  
Keyword(s):  
Protein Content ◽  
Meat Quality ◽  
Drip Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Meat Quality Traits ◽  
The Difference ◽  
Number Of Individuals ◽  
Water Holding ◽  
High Possibility

This study was performed to analyze the difference between the meat properties classified into 5 ranges depending on Berkshire meat quality traits. Post-mortem pH24hr was positively correlated with water holding capacity, but negatively correlated with meat color, protein content, drip loss, and cooking loss. Berkshire gilt was discovered by higher population of RFN (reddish pink, firm, non-exudative), a normal meat class when compared to barrow, whereas DFD (dark, firm, and dry) was not detected and PSE (pale, soft and floppy, exudative) and RSE (reddish pink, soft and floppy, exudative) were found by a low number of individuals. It was assumed that Berkshire gilt is less susceptible to stress when compared with barrow. Therefore, from the results of this study, we suggest that Berkshire gilt is high possibility for production of good meat due to a forming ability for better meat quality than that of Berkshire barrow.

scholarly journals Relationships between electrical impedance and fluid losses from turkey breast meat

2001 ◽  
Vol 44 (1) ◽  
pp. 109-114
Author(s):  
H. J. Swatland ◽  
B. Uttaro ◽  
J. Mohr ◽  
N. Buddiger
Keyword(s):  
Meat Quality ◽  
Electrical Impedance ◽  
Drip Loss ◽  
Post Mortem ◽  
Breast Meat ◽  
Turkey Meat ◽  
Reliable Predictor ◽  
The Mean ◽  
Fluid Losses

Abstract. Breast muscles were removed from turkeys soon after slaughter. The meat quality was judged to be normal with little or no evidence of the pale, soft, exudative (PSE) condition. Fluid losses the day after slaughter were 0.50 SD 0.35 %. The most reliable predictor of fluid losses was resistance: r = –0.37 at 120 kHz, –0.30 at 1 Hz and –0.34 at 10 kHz (P < 0.001, n = 156). Between 1 and 4 days post-mortem, the mean drip loss from slices of turkey meat in a cooler was 4.31 SD 1.91%. Resistance was correlated with cooler drip loss: r = –0.61 at 120 Hz, –0.51 at 1 kHz and –0.62 at 10 kHz (P < 0.001, n = 45).

scholarly journals Genetic relationship of drip loss to further meat quality traits in purebred Piétrains

2007 ◽  
Vol 50 (1) ◽  
pp. 84-91 ◽  
Author(s):  
N. Borchers ◽  
G. Otto ◽  
E. Kalm
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Quality Criterion ◽  
Testing Procedure ◽  
Drip Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Meat Quality Traits ◽  
Total Data ◽  
Important Quality

Abstract. Drip loss is an important quality criterion for the meat processing industry and also the consumer. Therefore this characteristic is discussed as a target trait for breeding schemes. In this study the EZ-DripLoss method was implemented in a routine testing procedure to determine drip loss regularly at 48 hours post mortem. As further meat quality traits conductivity and meat brightness were recorded at 24 hours post mortem. Additionally, pH value was measured at 45 minutes post mortem in the loin muscle and at 24 hours post mortem in the loin and in the ham. Reflectance was adopted from the FOM-protocol of the abattoir. For the estimation of the genetic parameters the determined percentage drip losses were logarithmicly transformed to get nearly normal distributed values. In total data of 2337 purebred Piétrains were analysed from which 782 were investigated on drip loss. Heritability of drip loss was 0.34±0,04 and decreased on 0.14±0,04 when the influence of the MHSgene was corrected. Genetic correlation of drip loss to pH45 was rg = −0.91±0.03, to pH24 (loin) rg = −0.72±0.04, to pH24 (ham) rg = −0.41±0.06, to conductivity rg = 0.93±0.02, to meat brightness rg = −0.87±0.03, and to reflectance rg = 0.63±0.07. Considering MHS-genotype the corresponding correlations were rg = −0.66±0.11, rg = −0.72±0.09, rg = −0.50±0.10, rg = 0.74±0.09, rg = −0.64±0.11, and rg = 0.13±0.13.

scholarly journals The Effect of Ante-Mortem Epinephrine Injection on Plasma Glucose, Post-Mortem Glycolysis and Meat Quality Factors of West African Dwarf Ewes

2021 ◽  
Vol 3 (2) ◽  
pp. 1-8
Author(s):  
A. O. Okubanjo ◽  
J. Obasuyi
Keyword(s):  
Meat Quality ◽  
Plasma Glucose ◽  
West African ◽  
Cooking Loss ◽  
Control Group ◽  
Drip Loss ◽  
Post Mortem ◽  
Quality Factors ◽  
West African Dwarf ◽  
Overall Acceptability

EIGHT West African dwarf ewes were allocated into two equal groups in an attempt to study the effect of epinephrine on body glucose, post mortem glycolysis and some 4s pects of meat quality factors. One group was injected subcutaneously a one-shot dosage of 0.1% adregaline solution at a level of 1.8 mg/ 10 kg live body weight six hours prior to slaughtering. Blood glucose levels were estimated during the first hour post injection. The other group of ewes which was injected with an equal volume of water served as control. Following death, the pH of the longi bsimum dorsi was followed as an index of glycolysis. Subsequently, brine diffusion distance, salt uptake, drip loss, cooking loss, total moisture and the organoleptic attributes of tenderness, juiciness, flavour and overall acceptability were estimated in selected muscles. An overall elevation of plasma glucose by epinephrine was observed during the one hour period of blood collection. A lower than normal initial pH was observed in both groups since both struggled prior to death. The ultimate 24 hour pH was higher in the epinephrine treated mutton (6.43) than in the control group (5.63). Mean drip loss and cooking loss were 1.86% and 30.88% in the epinephrine treated samples as against 1.639 and 33:38% respectively in the control samples. Higher estimates of diffusion lengths were obtained in the treated samples (P <0.05) although between muscle variations were observed. Slight differences were observed as a result of treatment effect on tenderness. juiciness, flavour and overall acceptability. Between muscle variation in these parameters were highly significant.

scholarly journals Kaempferitrin improves meat quality of broiler chickens

2013 ◽  
Vol 58 (No. 5) ◽  
pp. 227-231
Author(s):  
H.-B. Xiao ◽  
J. Fang ◽  
Z.-L. Sun
Keyword(s):  
Mrna Expression ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Breast Muscle ◽  
Drip Loss ◽  
Commercial Diet ◽  
Meat Colour

Angiopoietin-like protein 3 (Angptl3) may promote adipose formation. The objective of this study was to investigate the effect of kaempferitrin, a 3,7-diglycosyl flavone, on meat quality in broiler chickens and the mechanisms involved. One thousand two hundred broiler chickens were offered commercial diet that was supplemented with 0.0 (control), 0.1, 0.3, or 0.9% kaempferitrin, respectively. After 42 days, kaempferitrin (0.3 or 0.9%) treatment significantly increased the lightness of meat colour. Kaempferitrin (0.3 or 0.9%) supplementation decreased breast muscle drip loss, breast muscle crude fat, breast muscle malondialdehyde level, and hepatic Angptl3 mRNA expression. The present results suggest that kaempferitrin improves meat quality by decreasing expression of Angptl3 in broiler chickens. &nbsp;

scholarly journals Comparison of the effects of different transport conditions and lairage times in a Mediterranean climate in South Africa on the meat quality of commercially crossbred Large white x Landrace pigs

2010 ◽  
Vol 81 (4) ◽  
Author(s):  
L.C. Hoffman ◽  
P. Fisher
Keyword(s):  
South Africa ◽  
Meat Quality ◽  
Drip Loss ◽  
Western Cape ◽  
Post Mortem ◽  
Energy Reserves ◽  
Road Transportation ◽  
Large White ◽  
Ambient Temperatures

Information on the effect of road transportation conditions and lairage times on the meat quality of pork under South African conditions is very sparse. In this investigation, the effects of 2 road conditions (rough road with frequent stops -A; smooth road, few stops - B) and 2 lairage holding periods (2 h and 24 h) on the physical meat quality attributes of commercially produced pigs during summer (ambient temperatures >30 °C) in the Western Cape (South Africa) were investigated. Pig meat from pigs transported on a road that caused more stress (A), had lower pH45 (measured 45 min post mortem) values after 2 h lairage than pigs transported over a smoother road. Pigs B had a lower muscle pH24 (measured 24 h post mortem) than group A, indicating that they had more glycogen reserves available for post mortem glycolysis. Road conditions A were more stressful resulting in a higher incidence of PSE pork, as shown by the percentage drip loss and the L* values. When the lairage period was increased to 24 h prior to slaughter, pigs transported under road conditions A had time to replenish their energy reserves and thepH45, drip loss and L* values were within an acceptable range. However, pigs transported under road conditions B had lower pH45 and higher pH24 values, indicating that the lairage period was too long and that energy reserves were depleted in order to adapt to the stressful conditions. Results from this investigation indicate that improvement of the transport/road conditions will result in better pork quality.

scholarly journals Effect of space allowance during transport and fasting or non-fasting during lairage on carcass contamination and meat traits in Merino lamb

2017 ◽  
Vol 15 (2) ◽  
pp. e0503 ◽  
Author(s):  
Herminia Vergara ◽  
Almudena Cózar ◽  
Ana I. Rodríguez ◽  
Luis Calvo
Keyword(s):  
Lipid Oxidation ◽  
Meat Quality ◽  
Microbiological Quality ◽  
Viable Count ◽  
Contaminated Site ◽  
Drip Loss ◽  
Meat Industry ◽  
Post Mortem ◽  
Total Viable Count ◽  
Best Management

A total of 72 Merino breed male lambs were used in this work, to study the effect of the space allowance during transport [(SA): low (SAL: 0.16 m2/animal; n=24); medium (SAM: 20 m2/animal; n=24); high (SAH: 0.30 m2/animal; n=24)], and the management during 18 h lairage [(TL): fasting (TL-FAST; n=36) vs feeding (TL-FEED; n=36)] on carcass microbial contamination (total viable count, Enterobacteriaceae and Pseudomonas) and meat quality. Carcasses contamination determination was carried out by swabbing (neck, flank and rump). Meat quality was assessed by pH, colour coordinates, drip loss (DL), shear force (SF) ad lipid oxidation. SA did not have effect on carcass microbiological quality. TL caused a significant effect on total viable count and Pseudomonas spp values. Flank was the most contaminated site. SAL-FEED group showed the highest values of drip loss and lipid oxidation. At 24 h post-mortem, pH values were the highest in fasted lambs. At 7 d post-mortem the lowest pH was found in SAM-FAST group while the highest in SAM-FEED. TL had no effect on SF, DL neither on lipid oxidation values. These results could help to meat industry to decide the best management as in the transportation as during lairage before lambs slaughter.

scholarly journals Comparison of meat quality from Naïma and DanBred hybrid sows mated with P-76 boars

2022 ◽  
Vol 52 (1) ◽  
Author(s):  
Andrzej Zybert ◽  
Krystian Tarczyński ◽  
Halina Sieczkowska ◽  
Krzysztof Młynek
Keyword(s):  
Comparative Analysis ◽  
Meat Quality ◽  
Environmental Conditions ◽  
Lactate Concentration ◽  
Drip Loss ◽  
Post Mortem ◽  
Technological Quality ◽  
Imf Content

ABSTRACT: The objective of this study was the comparative analysis of selected attributes of nutritional and technological quality of pork from Naïma and DanBred gilts mated with P-76 boars. The research was carried on 50 pigs (25 in each group) reared under the same environmental conditions and slaughtered at about 115±5.0 kg. Both analyzed crossbreds populations were characterized by overall good nutritional and technological quality. However the loins from DanBred×P-76 compared with those from Naïma×P-76 had significantly greater glycogen and less lactate concentration in early post mortem period, higher pH at all measurement points (besides no statistical differences in pH measured 2 hours post mortem), lower thermal drip and drip loss measured 96 and 144 hours post mortem and lower lightness (except no differences measured 48 hours post mortem). Additionally loins from DanBred×P-76 contained more protein and less water. No statistical differences in IMF content between both analysed groups were noted (their average values were below 2%). Aforementioned may suggest that crossing both Naïma and DanBred hybrids with P-76 boars may not improve IMF content or increase marbling scores to the levels preferred for culinary purposes.

scholarly journals Effect of Vitamin E on changes in Phosphorus Compounds assessed by <sup>31</sup>P NMR Spectroscopy and ATPase from postmortem Muscle samples and Meat quality of Pigs

2000 ◽  
Vol 43 (5) ◽  
pp. 487-498
Author(s):  
R. Lahucky ◽  
P. Krska ◽  
U. Küchenmeister ◽  
K. Nürnberg ◽  
T. Liptaj ◽  
...  
Keyword(s):  
Vitamin E ◽  
Nmr Spectroscopy ◽  
Atpase Activity ◽  
Meat Quality ◽  
Phosphorus Compounds ◽  
Drip Loss ◽  
Longissimus Muscle ◽  
Post Mortem ◽  
Energetic Metabolism ◽  
Muscle Energetic

Abstract. The effect of addition ofvitamin E (a-tocopherol) to pig diets on muscle metabolism of phosphorus Compounds, ATPase activity and meat quality was studied. Experimental pigs were fed with a diet supplemented with vitamin E (200 mg α-tocopherol/kg diet) for 60 days before slaughtered (110 kg live weight). Longissimus muscle (LD) Vitamin E level was more than twice higher (P < 0.01) in pigs supplemented with vitamin E Changes of muscle phosphorus Compounds like sugar phosphate (SP), inorganic phosphate (Pi), phosphoereatine (PCr), and adenosinetriphosphate (ATP) assessed by 31P NMR spectroscopy (15 min post mortem) differed between control pigs and vitamin E administered pigs. Significantly lower (P < 0.05) values of SP and significantly higher values of PCr were found in pigs administered with vitamin E. Efficiency of muscle energetic metabolism measured as index PCr/Pi was higher in pigs supplemented with vitamin E. ATPase activity of longissimus muscle (LD) was not influenced by vitamin E in diet. Drip loss of LD measured 24 h post mortem and conduetivity of semimembranosus (SM) and LD measured 3 h post mortem (P < 0.05) improved by administration with vitamin E. Differences between pH of LD and SM muscles measured 45 min post mortem were not significantly influenced. Dietary vitamin E administered for 60 days to finishing pigs may have beneficial effects on muscle energetic metabolism, electrical conduetivity, and drip loss.

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