scholarly journals STEROIDES MUSCULAIRES ET QUALITÉ DE LA VIANDE DE BOUVILLONS ET DE TAURILLONS

1990 ◽  
Vol 70 (1) ◽  
pp. 301-304
Author(s):  
C. GARIÉPY ◽  
J. AMIOT ◽  
A. BÉLANGER ◽  
P. M. FLIPOT ◽  
V. GIRARD
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Sarcomere Length ◽  
Fat Content ◽  
Shear Forces ◽  
B Values ◽  
Hormonal Effects ◽  
Soluble Collagen ◽  
Total Collagen ◽  
Key Words Steroids

We evaluated meat quality and testosterone and cortisol contents of meat from 30 bulls and 30 steers. Meat from steers had significantly higher fat content, lower total collagen, pH, shear forces and L, a and b values than meat from bulls. Sarcomere length, soluble collagen, and steroids content were not statistically different between bulls and steers. No direct hormonal effects on meat quality have been found. Reported differences in meat quality could be attributable to stress and slaughter ages. Key words: Steroids, meat quality, bulls, steers

THE INFLUENCE OF ANATOMICAL LOCATION WITHIN THE LONGISSIMUS DORSI MUSCLE ON OVERALL TENDERNESS AND ON THE CONCENTRATION AND SOLUBILITY OF INTRAMUSCULAR COLLAGEN

1984 ◽  
Vol 64 (4) ◽  
pp. 1045-1047 ◽  
Author(s):  
L. E. JEREMIAH ◽  
A. C. MURRAY
Keyword(s):  
Regression Analysis ◽  
Key Words ◽  
Longitudinal Axis ◽  
Collagen Content ◽  
Longissimus Dorsi ◽  
Anatomical Location ◽  
Longissimus Dorsi Muscle ◽  
Soluble Collagen ◽  
Dorsi Muscle ◽  
Total Collagen

Overall tenderness and the concentration and solubility of intramuscular collagen of muscle samples from various locations along the longitudinal axis of the longissimus dorsi (LD) muscles of 12 steer carcasses were determined. Results indicated that neither overall tenderness nor the concentration of intramuscular collagen differed among the anatomical locations evaluated. However, regression analysis showed that the percent soluble collagen increased with location anterior to posterior. Thus, the present study indicates that anatomical locations can differ in percent soluble collagen without differing in either total collagen content or overall tenderness. Key words: Beef, anatomical location, tenderness, collagen content, collagen solubility

Effect of dietary leucine and lysine levels on intramuscular fat content in finishing pigs

2007 ◽  
Vol 87 (3) ◽  
pp. 303-306 ◽  
Author(s):  
Y. Hyun ◽  
J. D. Kim ◽  
M. Ellis ◽  
B. A. Peterson ◽  
D. H. Baker ◽  
...  
Keyword(s):  
Growth Performance ◽  
Key Words ◽  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Muscle ◽  
Finishing Pigs ◽  
High Lysine ◽  
Intramuscular Fat Content

Feeding high leucine levels (2.0 and 3.0% total dietary leucine) to finishing pigs (73 to 127 kg liveweight) increased the intra muscular fat content of the longissimus muscle in pigs fed diets with low lysine levels (0.5% total dietary lysine) but not in animals fed high lysine levels (0.7 %). Key words: Lysine, leucine, growth performance, carcass and meat quality

The use of double-muscled cattle breeds in terminal crosses: Meat quality

1999 ◽  
Vol 79 (3) ◽  
pp. 301-308 ◽  
Author(s):  
C. Gariépy ◽  
J. R. Seoane ◽  
C. Cloteau ◽  
J. F. Martin ◽  
G. L. Roy
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Collagen Content ◽  
Drip Loss ◽  
Shear Forces ◽  
Sex Effect ◽  
Male Progeny ◽  
Single Sex ◽  
Red Angus

The purpose of this study was to assess the quality of meat from 84 calves born from British (50% Hereford and 50% Red Angus) and Continental (50% Simmental and 50% Maine Anjou) dams inseminated with semen from normal (Charolais) or double-muscled (Piedmontese, Belgian Blue) sires. Lean composition of Belgian Blue and Piedmontese sired cattle had less intramuscular fat and more protein than Charolais sired cattle (P < 0.01 to 0.05). Breed of sire, origin of dam or calf sex had no effect on longissimus ultimate pH, thawing and cooking losses, shear forces, tenderness and overall flavour. However, meat from male progeny displayed higher drip loss (P < 0.05) and meat colour of male calves born from British dams was slightly more saturated than that of male calves born from Continental dams (P < 0.02). There were no other single effects of parental traits on meat quality. Significant interactions on total and soluble collagen content involving parental traits together with the single sex effect of the progeny (P < 0.05) did not induce textural differences, but meat from male progeny and that from Continental dams crossed with Belgian Blue sires was more juicy (P < 0.05). The use of DM bulls in terminal crosses resulted in increased lean yield and less marbling of the meat of the progeny but did not exert any other important effect on meat quality. Key words: Beef, double-muscling, meat quality

Effect of sex and animal type on tenderness and juiciness of beef from cattle with eight permanent incisors in Puerto Rico

2021 ◽  
Vol 101 (1) ◽  
pp. 51-62
Author(s):  
Katherine Domenech ◽  
Aixa Rivera ◽  
Américo Casas ◽  
Melvin Pagán ◽  
Danilo Cianzio ◽  
...  
Keyword(s):  
Puerto Rico ◽  
Meat Quality ◽  
Water Retention ◽  
Fat Content ◽  
Sensory Panel ◽  
Intact Male ◽  
B Values ◽  
Longissimus Lumborum ◽  
Type Interaction ◽  
Intramuscular Fat Content

The effects of sex (female or intact male) and animal type (beef, BT; or dairy, DT) on meat quality attributes of the Longissimus lumborum muscle were evaluated in 89 commercially sourced bovines in Puerto Rico, all having eight permanent incisors (>53 months of age). Mean meat pH was greater (P<0.0001) for BT than for DT (5.75 vs. 5.40), with males of BT and DT having the highest and lowest values, respectively (5.99 vs. 5.32), resulting in a sex x type interaction (P=0.0003). Regarding color parameters, female BT and male DT had lower L* values (darker meat), constituting another sex x type interaction (P<0.0001). Males showed greater a* and b* values than females (more red and yellow colored meat; P<0.05). Females surpassed males (P<0.0001) in intramuscular fat content (9.13 vs. 3.06%) and DT showed a non-significant advantage over BT (8.90 vs. 5.87%). Higher pH was associated with greater water retention (P<0.0001). Warner-Bratzler Shear (WBS) and tenderness scores assigned by untrained sensory panelists indicated non-significant tendencies in favor of females (WBS: 6.13 vs. 7.20 kg), and in favor of BT over DT within males (WBS: 6.69 vs. 7.71 kg). The sensory panel assigned higher juiciness scores to beef from males than females (4.85 vs. 4.16 on a scale from 1 to 8; P=0.0074).

scholarly journals Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

2016 ◽  
Vol 88 (2) ◽  
pp. 1079-1088 ◽  
Author(s):  
DOMINIKA GUZEK ◽  
DOMINIKA GŁĄBSKA ◽  
KRZYSZTOF GŁĄBSKI ◽  
AGNIESZKA WIERZBICKA
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Pork Meat ◽  
Color Analysis ◽  
Maternal Line ◽  
Color System ◽  
Composition Measurement ◽  
Meat Samples

Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related.

Effects of the percentage of Texel or Rouge de ľOuest genes in lambs on carcass characteristics and meat quality

1999 ◽  
Vol 69 (1) ◽  
pp. 81-92 ◽  
Author(s):  
A. F. Carson ◽  
B. W. Moss ◽  
R. W. J. Steen ◽  
D. J. Kilpatrick
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Fat Content ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Bone Content ◽  
Intermuscular Fat ◽  
Ram Lambs

AbstractThis study investigated the effects of the percentage of Texel or Rouge de l’Ouest (Rouge) genes in lambs (0, 50, 75 or 100%; the remainder being Greyface (Border Leicester × Scottish Blackface)) on lamb carcass characteristics and meat quality. Ewe lambs were slaughtered at 34, 40, 46 and 52 kg and ram lambs were slaughtered at 40, 46, 52 and 58 kg live weight. Dressing proportion increased (P < 0·001) by 0·53 and 0·27 g carcass weight per kg live weight for each 1% increase in Texel or Rouge genes respectively. Carcass conformation classification increased (P < 0·001) by 0·016 and 0·007 units (on a five-point scale) for each 1% increase in Texel or Rouge genes respectively. Carcass fat depth measures were reduced by Texel and Rouge genes such that at a constant fat depth end point, carcass weight could be increased by 0·029 and 0·023 kg for each 1% increase in Texel or Rouge genes. Carcass lean content increased (P < 0·001) by 0·99 and 0·27 g/kg for each 1% increase in Texel or Rouge genes. Subcutaneous fat content was reduced (P < 0·001) by 0·36 and 0·29 g/kg for each 1% increase in Texel or Rouge genes. Intermuscular fat content was reduced (P < 0·01) by 0·38 g/kg per 1% increase in Texel genes, whereas Rouge genes had no effect. Similarly, bone content was reduced (P < 0·01) by Texel genes only (0·31 g/kg per 1% increase in Texel genes). Warner-Bratzler shear force values showed a quadratic effect with increasing Texel and Rouge genes, with an initial decrease from 0 to 50% followed by an increase to 100%. Cooking loss increased (P = 0·05) as the percentage of Rouge genes in lambs increased. Increasing the percentage of Texel or Rouge genes significantly increased L* values (P < 0·01 and P < 0·05 respectively), b* values (P = 0·05 and P< 0·05 respectively) and H° values (P < 0·001).

scholarly journals The Impacts of Feeding Natursafe (an Immune Support Product) on Beef Quality

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Henriott ◽  
K. Hart ◽  
N. Herrera ◽  
F. Ribeiro ◽  
N. Bland ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Troponin T ◽  
Quality Characteristics ◽  
Insoluble Collagen ◽  
Plate Counts ◽  
Retail Display

ObjectivesNaturSafe® (Diamond V, USA) is a Saccharomyces cerevisiae fermentation product developed as an animal feed supplement for the further manufacture of nutritionally balanced feeds for beef cattle. This immune support product (Association of American Feed Control Officials number 96.8, 73.046 and International Feed Name number 7–05–520, 8–08–034) has been specifically formulated to optimize beef cattle health and performance, antibiotic stewardship, and food safety. Research has shown that NaturSafe supports optimal rumen and liver health, overall health and immune function, consistency of feed intake, daily gain, feed conversion, and antibiotic effectiveness. As no research previously has assessed the impacts of this feed ingredient on the quality of meat, the objective of this research was to characterize the effects of feeding NaturSafe on meat quality characteristics in beef.Materials and MethodsCrossbred steers (N = 60, n = 12 per treatment; mean hot carcass weight = 421 kg), through an antibiotic free production system, were individually fed diets containing 12, 15, or 18 g/d of NaturSafe or a control diet without (–AB) antibiotics or a control with antibiotics (+AB; 330 mg monensin + 110 mg tylosin·steer–1·d–1) for 112 d. Strip loins were collected and aged for 13 or 29 d postmortem prior to fabrication. Steaks (m. Longissimus) were then evaluated for Warner-Bratzler shear force, pH, sarcoplasmic calcium concentration, troponin-T degradation, fatty acid profile, proximate composition, sarcomere length, total collagen and insoluble collagen. After each aging period, steaks were evaluated for lipid oxidation, and color characteristics (L*, a*, b*, discoloration percentage, and percentage surface oxymyoglobin, metmyoglobin and deoxymyoglobin), during and/or after a 7 d simulated retail display period. A subset of samples at various aging and retail display periods were analyzed for lactic acid bacteria (LAB), psychotrophic plate counts (PPC), and aerobic plate counts (APC). Animal was considered the experimental unit and hot carcass weight and marbling score were used as covariates in the analysis.ResultsTreatment had no effect on pH, sarcomere length, troponin-T degradation, fatty acid profile, proximate composition, total collagen, insoluble collagen, LAB, PPC, APC, lipid oxidation, oxymyoglobin percentage, or metmyoglobin percentage. Meat from cattle fed 18 g/d of NaturSafe was (1) equal to–AB controls and had higher shear force values compared to all other treatments (P < 0.01), (2) had higher (P < 0.05) sarcoplasmic calcium levels than +AB controls and cattle fed 12 g of NaturSafe/d, (3) was redder (higher a* values, P < 0.05) than all other treatments, and (4) was yellower (higher b* values, P < 0.01) than the 12 or 15 g dose and the–AB control. There were no differences among treatments fed NaturSafe for lightness (L*) at either aging time. There were no differences for meat from animals fed 12 or 15 g NatureSafe/d, except deoxymyoglobin percent and discoloration, which were both minimal. Discoloration values were low for all treatments (< 10%).ConclusionThese data indicate that feeding NaturSafe had few discernible effects on meat quality characteristics.

scholarly journals Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

2013 ◽  
Vol 26 (1) ◽  
pp. 117-124 ◽  
Author(s):  
Cheorun Jo ◽  
Dinesh D. Jayasena ◽  
Dong-Gyun Lim ◽  
Kyung-Haeng Lee ◽  
Jong-Ju Kim ◽  
...  
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

scholarly journals Physicochemical characteristics of meat of nellore steers supplemented with or without addition of lipids

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Clóvis Carlos Silveira Filho ◽  
Carlos Augusto de Alencar Fontes ◽  
Elizabeth Fonsêca Processi ◽  
Laila Cecília Ramos Bendia ◽  
Cláudio Teixeira Lombardi ◽  
...  
Keyword(s):  
Body Weight ◽  
Soybean Oil ◽  
Meat Quality ◽  
Soybean Meal ◽  
Shear Force ◽  
Sarcomere Length ◽  
Physicochemical Characteristics ◽  
Panicum Maximum

The aim of research was to evaluate the meat quality of Nellore young bulls in grazing supplemented with or without addition of lipids. Twenty–four young bulls, 301 ± 5.8 kg in body weight, were used in the experiment and randomly distributed into four groups according to treatment: only Panicum maximum cv. Mombasa grass; Mombasa grass with concentrated supplementation based on soybean meal; Mombasa grass with concentrate containing lipids from soybean oil; and Mombasa grass with concentrate containing lipids derived from soybean grains. There were no differences (P>0.05) between the treatments for temperature, pH, thawing, cooking and total losses, shear force, sarcomere length and collagen in bulls. Nellore young bulls raised in fertilized and irrigated Mombasa grass fed Mombasa grass only or supplemented with or without addition of lipids were similar regarding meat quality.

scholarly journals Analysis of FTO and PLIN2 Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

2019 ◽  
Vol 19 (1) ◽  
pp. 71-83 ◽  
Author(s):  
Daniel Polasik ◽  
Eva-Maria Kamionka ◽  
Mirosław Tyra ◽  
Grzegorz Żak ◽  
Arkadiusz Terman
Keyword(s):  
Meat Quality ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Pcr Rflp ◽  
Perilipin 2 ◽  
Water Holding ◽  
Intramuscular Fat Content

AbstractThe aim of this study was to analyze the association of polymorphisms in alpha-ketoglutarate-dependent dioxygenase (FTO) and perilipin 2 (PLIN2) genes with carcass and meat quality traits in pigs reared in Poland. The research covered 578 sows that belong to the following breeds: Duroc, Hampshire, Polish Landrace, Pietrain, Puławska and Polish Large White. FTO (FM244720:g.400C>G) and PLIN2 (GU461317:g.98G>A) genes variants were determined by means of PCR-RFLP and ACRS-PCR methods respectively. Association between individual genotypes and analyzed traits was calculated by means of GLM procedure for Polish Landrace, Polish Large White and Puławska breeds separately and for all six breeds together in case of FTO gene. The results showed that FTO variants were associated with weight of loin without backfat and skin (WL), loin eye area (AL) and meat percentage (MP) in Polish Large White (P≤0.05), mean backfat thickness from 5 measurements (BFT) and pH measured 45 min after slaughter in m. longissimus dorsi (pH24 ld) as well as with water holding-capacity (WHC) in Puławska breed (P≤0.01). PLIN2 genotypes, however were correlated with WL and height of the loin eye (HL) in Polish Large White and Puławska (P≤0.05), AL in Polish Large White (P≤0.01) as well as luminosity (L*) in Puławska (P≤0.05) pigs. We observed most consistent relationships of PLIN2 SNP with intramuscular fat content (IMF) and WHC. In 3 analyzed breeds GG genotype was connected with highest values of these traits (P≤0.05).

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