scholarly journals EVALUATION OF METHODS OF ASSESSING TENDERNESS ON RAW AND COOKED BEEF MUSCLE

1975 ◽  
Vol 55 (4) ◽  
pp. 519-525 ◽  
Author(s):  
P. J. L’HIRONDELLE ◽  
A. H. MARTIN
Keyword(s):  
Measuring System ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Marbling Score ◽  
Texture Properties ◽  
Ph Values ◽  
Cooked Meat ◽  
Evaluation Of Methods ◽  
Beef Muscle

Methods of estimating tenderness of beef muscle were evaluated on 282 steer and heifer carcasses. pH values (1 h and 2 h post-mortem) did not relate to shear values or panel tenderness scores on the cooked longissimus dorsi, evaluated after 6 days’ aging. Values obtained with the Armour tenderometer on the raw rib-eye were not useful predictors of tenderness of the cooked muscle (r2 < 6%). The Ottawa Texture Measuring System extrusion cell did not relate texture properties of the raw muscle to tenderness of the cooked meat. Marbling score explained 14% of the variance in panel tenderness scores. No satisfactory classification of carcasses into tenderness desirability groups was achieved with any of the methods examined.

A note on some factors influencing muscle pH values in commercial pig carcasses

1978 ◽  
Vol 26 (2) ◽  
pp. 229-232 ◽  
Author(s):  
W. C. Smith ◽  
A. Wilson
Keyword(s):  
Least Squares ◽  
Practical Significance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
First Order ◽  
Commercial Grade ◽  
Ph Values ◽  
Factors Influencing ◽  
Muscle Ph ◽  
Pig Carcasses

ABSTRACTMeasurements of longissimus dorsi pH at 45 min post mortem (pH1) were taken in 27 727 pig carcasses at four bacon factories. The overall least squares mean pH1 was 6·26 and 15·5% of carcasses had pHi values of 5·9 or less. Sex and commercial grade of carcass had little influence on muscle pHi or the incidence of values below pH 6·0. Factory differences were recorded in the distribution of muscle and within each there were marked producer effects in mean and the incidence of values below pH 6·0. Carcasses of Large Whites had fewer muscle pH1 values below 6·0 (12·4%) than those of British Landrace (18·7%), this being mainly due to a large breed effect at one factory. Although breed and testing background of sires of the carcasses examined and the first order interactions with factory had significant effects on muscle pHi and the incidence of values below pH 6·0, they were of little practical significance.

The effects of resting sheep after a long journey on concentrations of plasma constituents, post-mortem changes in muscles, and meat properties

1977 ◽  
Vol 28 (3) ◽  
pp. 509 ◽  
Author(s):  
WR Shorthose
Keyword(s):  
Shear Force ◽  
Rest Period ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Ph Values ◽  
Meat Colour

After a 1110 km road journey, rams were rested either 18 hr with water available or 120 hr with feed and water before slaughter. Not all animals rested for 120 hr ate the feed offered. Animals rested for only 18 hr had less glycogen in the M. longissimus dorsi (LD) and liver at slaughter than those rested for 120 hr. The ultimate pH values of the LD (5.94) and M. semitendinosus (6.31) of rams rested for 18 hr were greater than those of the same muscles from animals that ate during their 120 hr rest period. Meat colour was darker in chops from animals rested for 18 hr than in those from animals rested 120 hr, although peak shear force values for this muscle did not differ between the two treatments.

Cattle handling at abattoirs. II. The effects of rest in transit and duration of the resting period before slaughter on carcass weight, bruising and muscle properties

1988 ◽  
Vol 39 (1) ◽  
pp. 97 ◽  
Author(s):  
JR Wythes ◽  
RJ Arthur ◽  
RM Dodt ◽  
WR Shorthose
Keyword(s):  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Systematic Effect ◽  
Post Mortem ◽  
Muscle Properties ◽  
Ph Values ◽  
In Transit ◽  
Very High ◽  
Resting Period ◽  
Periods Of Stress

In two experiments, we examined the effects on carcass weight, bruising and muscle properties of resting cattle during a long rail journey and for various periods at an abattoir before slaughter. In experiment 1, 170 Shorthorn bullocks (mean liveweight 556 kg) were transported 90 km by road and 650 km by rail, with three groups (34 per group) going directly to an abattoir and two groups resting once for one day midway during the rail journey. The resting periods at this abattoir were 2, 3, 4,2 and 3 days, respectively. In experiment 2, 240 cows (mean liveweight 424 kg) were transported 190 km by road and 965 km by rail, with three groups (40 per group) going directly to another abattoir, two groups resting once for one day and one group twice for one day during the rail journey. The resting periods at this second abattoir were 1.5, 2.5, 3.5, 1, 2 and 1 day(s), respectively. All cattle had access to feed and water during resting periods and to water until slaughter. As the total resting period after the start of the rail journey and before slaughter increased, the percentage of carcasses with high pH values for M. longissimus dorsi decreased (P < 0.05); correlations for pH 24 h post mortem and ultimate pH were -0.97 and -0.71, respectively. The correlation between total resting period and shear values (initial yield and peak force) were c. -0.5. A resting period during the rail journey was as effective as that time spent resting at the abattoir. Cattle transported directly by rail to the abattoir had a greater bruise score than those rested en route, although cows rested twice were as bruised as those going direct. Treatment had no significant effect on carcass weight or systematic effect on cooking loss. Very high incidences of high ultimate pH values in one group of bullocks (29.4%) and another of cows (20.5%) occurred following periods of stress when slaughtering was interrupted by unavoidable stoppages.

Effects of various rehydration procedures after a long journey on liveweight, carcasses and muscle properties of cattle

1980 ◽  
Vol 31 (4) ◽  
pp. 849 ◽  
Author(s):  
JR Wythes ◽  
WR Shorthose ◽  
PJ Schmidt ◽  
CB Davis
Keyword(s):  
Water Content ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Muscle Properties ◽  
Ph Values ◽  
Muscle Water Content ◽  
Access To Water ◽  
Muscle Water ◽  
In Transit

After a long journey of 1420 km, bullocks were watered without feed for 0, 3.5, 7, 28 or 32 h or watered with feed for 32 h prior to a 16 h preslaughter fast (no water and feed). The 108 bullocks in the first three treatments (36 per treatment) were slaughtered after resting for 1 day and the remaining 108 after resting for 2 days. Bullocks lost 10.4% of initial liveweight (656 kg) in transit. Mean liveweight of 588 kg on arrival increased when bullocks had access to water, so that after 3.5 h on water the net liveweight loss was reduced (P < 0.05) to 6.0 % of initial liveweight and after longer periods the loss varied from 6.8 to 7.3%. The net loss of the group also offered lucerne hay was 6.7%. More importantly, re-hydration increased (P < 0.01) gross hot carcass weight from 369 kg to 383 kg when bullocks were watered for 3.5 and 7 h, 381 kg after 28 h on water alone and 379 kg after 32 h on water and feed. However, this increment was not maintained, since the carcasses of bullocks on water alone for 32 h averaged 376 kg and were lighter (P < 0.05) than those of other bullocks on water. The water content of fat-free muscle reflected the same pattern as carcass weight (P < 0.01), although muscle water content peaked at 78.16% when bullocks were watered for 28 h compared with 76.01 % for those bullocks not offered water. Resting bullocks for 2 days rather than 1 day reduced (P < 0.01) the pH values of the M. longissimus dorsi 24 h post mortem from 5.64 to 5.57.

MAGNETOREOLOGICAL JOURNAL BEARING: EXPERIMENTAL RESULTS

2020 ◽  
Vol 3 ◽  
pp. 83-90
Author(s):  
A.S. FETISOV ◽  
V.O. TYURIN
Keyword(s):  
Experimental Study ◽  
Journal Bearing ◽  
Experimental Results ◽  
Measuring System ◽  
Information Measuring ◽  
Experimental Stand ◽  
Information Measuring System

The article presents the classification of magnetorheological devices. The classification of bearings of rotor machines is given. An experimental stand is described that includes a magnetorheological journal bearing. The information–measuring system of the experimental stand is presented. The results of experimental study is presented.

scholarly journals Effects of dietary organic selenium and vitamin E supplementation on post mortem oxidative deterioration in muscles of pigs

2001 ◽  
Vol 44 (2) ◽  
pp. 193-202 ◽  
Author(s):  
P. Krska ◽  
R. Lahucky ◽  
U. Küchenmeister ◽  
K. Nürnberg ◽  
O. Palanska ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Colour Stability ◽  
Organic Selenium ◽  
Positive Effects ◽  
Oxidative Deterioration ◽  
Psoas Major Muscle ◽  
Psoas Major

Abstract. The effect of feeding high levels of α-tocopherol and organic selenium (Se) to pigs on colour stability and on the susceptibility to oxidative deterioration was investigated. Treatments consisted of supplementation of vitamin E (200 mg/kg diet), organic Se (0.3 mg/kg diet) and both vitamin E and organic Se for the last 60 days to finishing pigs before slaughtering. Longissimus dorsi (LD) and psoas major (PM) muscles were examined after 2 and 7 days of storage on colour stability and on lipid peroxidation (measured as malondialdehyde equivalents). Rate of oxidation by Stimulation with Fe2+/ascorbate was also estimated in LD samples obtained post mortem. In PM 7 days post mortem we found differences between control and groups of pigs supplemented with vitamin E and Se on reflectance, but significant differences (P < 0.05) were found only in the vitamin E + Se group. Positive effects (P < 0.05) of vitamin E and Se on colour in psoas major muscle refrigerated for 7 days are supported with significant (P < 0.05) lower levels of TBARS values in pigs supplemented with vitamin E and organic Se as well. Supplementation with organic Se does not affect the oxidative stability of muscle tissue (longissimus dorsi) when the rate of iron-induced lipid oxidation was examined. Dietary Se had limited potential for enhancing the quality of pork carcasses (psoas major) and accentuating the effect of vitamin E on the oxidative stability of longissimus dorsi muscle was not found.

scholarly journals The Effect of Replacing Wildrye Hay with Mulberry Leaves on the Growth Performance, Blood Metabolites, and Carcass Characteristics of Sheep

Animals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 2018
Author(s):  
Hua Sun ◽  
Yang Luo ◽  
Fangfang Zhao ◽  
Yaotian Fan ◽  
Jingnan Ma ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Growth Performance ◽  
Carcass Characteristics ◽  
Longissimus Dorsi ◽  
Blood Metabolites ◽  
Ruminal Fermentation ◽  
Feed Conversion ◽  
Final Body Weight ◽  
Mulberry Leaves ◽  
Ph Values

The objective of this study was to evaluate the effects of partially substituting for conventional forage, Chinese wildrye (CW), with mulberry leaves (ML) on the growth, digestion, ruminal fermentation, blood metabolites, and meat quality of sheep in a 65-day feedlot study. Thirty-two four-month-old male small-tailed Han sheep (25.15 ± 1.03 kg) were randomly assigned to one of four treatments. The dietary treatments consisted of four proportions of ML (0, 8, 24, and 32%) as a substitute for CW (designated as ML0, ML8, ML24, and ML32, respectively). Rumen digesta and blood samples were collected at day 63 of the trial. Carcass traits were assessed after slaughter at the end of performance period. The results from this study revealed no differences in average daily bodyweight gain (ADG), feed conversion ratio (FCR), and final body weight (FBW) among treatments. The apparent digestibility of dry matter (DM), organic matter (OM), and acid detergent fiber (ADF) was higher in the sheep fed with ML than in those fed CW. The ML24 treatment had a higher digestibility of crude protein (CP) and ether extract (EE). There were no differences (p = 0.13) in ruminal pH values among the treatments. However, there was more microbial protein (p < 0.01) in ML24 and ML32 treatments than the ML0 treatment. Ruminal concentrations of acetate and butyrate were significantly different among treatments, although no difference in concentrations of total volatile fatty acid were found. Additionally, no differences were detected for serum parameters except blood urea nitrogen (BUN). No differences were observed for carcass weight (p = 0.62), dressing percentage (p = 0.31) or longissimus dorsi muscle (LM) area (p = 0.94) among treatments. However, intramuscular fat was higher in the ML24 treatment than in the ML0 treatment. (p < 0.01). There were higher pH values of the 24-h longissimus dorsi in the ML24 treatment than in the ML0 treatment. In addition, the saturated fatty acid (SFA) content was lower (p < 0.01) and the monounsaturated fatty acid (MUFA) content higher (p < 0.01) in the ML24 treatment than in the ML0 treatment. In conclusion, the partially substitution of mulberry leaves for Chinese wildrye in the diet of sheep had a beneficial influence on the growth performance, blood metabolites and carcass characteristics. The inclusion of 24% (air dry basis) mulberry leaf hay in the ration of sheep is recommended based on these findings.

The effect of slaughter handling system on pig welfare and meat quality

1992 ◽  
Vol 1992 ◽  
pp. 59-59
Author(s):  
C.M Weeding ◽  
E.J. Hunter ◽  
H.J. Guise ◽  
R.H.C. Penny
Keyword(s):  
Meat Quality ◽  
Analysis Of Variance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Handling System ◽  
Longissimus Dorsi Muscle ◽  
Single File ◽  
Dorsi Muscle ◽  
Muscle Ph

Pigs from 4 farms were slaughtered at 2 abattoirs, each with 2 slaughter handling systems. Pigs at abattoir 1 were electrically stunned, either in a floor pen holding 5 pigs or a race restrainer. A straight race 1m wide led to the floor pen. A stepped collection pen and single file race led to the race restrainer. At abattoir 2 a single file curved race led to a floor pen with electrical stunning and a circular collection pen led to a double race and dip-lift C02 stunner. Each replicate involved 2 farms sending 50 pigs to each abattoir. There were 16 replicates (3200 pigs). Stun system had a significant effect on the development of early rigor, muscle pH, muscle colour and skin blemish (GLM Analysis of Variance). At abattoir 1, pigs slaughtered through the race restrainer had a greater tendency to develop early rigor and more skin blemish. Pigs slaughtered through the race restrainer also had lower pH in the m. longissimus dorsi at both initial and ultimate readings post mortem. In general, pH readings were higher than would be expected in the pig m. longissimus dorsi. Muscle reflectance was higher in the m. longissimus dorsi of pigs slaughtered through the race restrainer at both initial and ultimate readings. Significant differences between means at abattoir 1 (two-sample t-tests) are contained in Table 1. At abattoir 2, the floor pen produced carcases with a greater tendency to develop early rigor and more skin blemish. There were no significant differences in muscle pH or colour. Significant differences between means at abattoir 2 (two-sample t-tests) are contained in Table 2.

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