Effects of backfat thickness and carcass weight on the chemical composition and quality of the meat from culled sows

1995 ◽  
Vol 75 (2) ◽  
pp. 191-196 ◽  
Author(s):  
N. N. Aziz ◽  
R. O. Ball
Keyword(s):  
Chemical Composition ◽  
Key Words ◽  
Water Content ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Drip Loss ◽  
Depth Probe ◽  
Electronic Probe ◽  
Chemical Water

A total of 204 sows, ranging in carcass weight from 73 to 279 kg and backfat thickness from 6.5 to 67.6 mm, were slaughtered and separated into four WC from < 119.9 kg to > 200 kg carcass weight in 40 kg increments and four FC from < 13.9 mm to > 32 mm backfat depth (probe fat) in 9-mm increments. Depth of fat (probe fat) and lean (probe lean) was measured between the 3rd and 4th last ribs 7 cm from the midline using an electronic probe. The left side was cut into four primals: shoulder, loin, ham and belly. All primals, except belly, were separated into lean, fat and bone. This dissected side lean, for 90 sows across WC and FC, was analyzed for protein, lipid, water and ash. Colour of LT and BF and drip loss of the loin muscle were also determined. As WC and FC increased, the proportion of lipid increased by 57.1% (P = 0.531) and 258.5% (P = 0.001), respectively. Water content of dissected lean decreased by 5.1% (P = 0.782) and 6.3% (P = 0.001) as WC and FC increased, respectively. Carcass weight and probe fat were significantly correlated with lipid percentage (r = 0.51 and 0.60, respectively) and chemical water percentage (r = −0.50 and −0.55, respectively) in side lean. As WC increased, both LT and BF became significantly darker. As FC increased, BF muscle became more yellow (P = 0.058). Drip loss was significantly associated with L* (r = 0.61) and b* (r = 0.63) values. The changes in the chemical composition of the separable lean were primarily a function of carcass fatness, whereas the brightness of the LT and BF were mainly influenced by WC. Key words: Sows, chemical composition, protein, meat colour, backfat depth

scholarly journals THE QUALITY AND TOTAL MICROBES OF BROILER CHICKEN IN TRADITIONAL MARKETS OF DENPASAR CITY

2017 ◽  
Vol 4 (2) ◽  
pp. 92
Author(s):  
Luh Yuni Surya Antari ◽  
I N. Tirta Ariana ◽  
G. A. M. Kristina Dewi
Keyword(s):  
Water Content ◽  
Broiler Chicken ◽  
Research Result ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Carcass Weight ◽  
Drip Loss ◽  
Traditional Markets ◽  
Water Holding

The purpose of this study was to determine the quality and total microbes of broiler at different location in the traditional markets of Denpasar City. This study used a completely randomized design (CRD) with four treatments. The treatments used in this study, broiler chicken sold at traditional markets in East (DT), North (DU), West (DB), and South of Denpasar (DS). The data obtained from this study were analyzed by analysis of variance. If there were significant differences (P <0,05) among the treatments, then continued with Duncan's multiple range test. The variables used in this study were carcass weight, cooking loss, drip loss, water holding capacity, water content, protein, fat, ash, and total microbes. The results showed that on the average, the highest carcass weight in DB treatment was 1.482 grams, with other treatments to get results not significantly different (P>0,05). The result of this study for variable drip loss, water content, protein, fat, and ash significantly different (P<0,05), then research result for cooking loss, and water holding capacity, were not significantly different (P>0,05). The research result for total microbies broiler chicken at traditional markets in Denpasar City have a range of 1,84 x 104 to 2,62 x 104 CFU /gram. The results were still normal when compared to SNI 7388: 2009 which states that the maximum amount that the content of TPC 1x106 CFU/gram. From these results, it was concluded that there were similarities quality of broiler chicken (carcass weight, cooking loss, water holding capacity, and total microbes), however, there were differences in the quality of broiler seen from drip loss, water content, protein, fat, and ash of broiler at traditional markets in Denpasar City.

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

REGIONAL CHARACTERISTICS OF HOG CARCASSES IN CANADA: A SURVEY CONDUCTED IN THE SPRING OF 1981

1983 ◽  
Vol 63 (3) ◽  
pp. 551-561
Author(s):  
A. FORTIN ◽  
V. E. HOSKINS ◽  
D. W. SIM
Keyword(s):  
Key Words ◽  
Relative Frequency ◽  
Regional Differences ◽  
Carcass Characteristics ◽  
Gluteus Medius ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Regional Characteristics ◽  
Average Index ◽  
Prairie Provinces

During the spring of 1981, 12 064 hog carcasses were randomly selected from the commercial kill of major abattoirs located within each of the major hog producing regions of Canada, namely the Maritimes, Quebec, Ontario, Manitoba, Saskatchewan and Alberta. Under abattoir conditions, warm carcass weight, maximum backfat thickness at the shoulder and at the loin, minimum backfat thickness over them. gluteus medius and the sum of maximum backfat thickness at the shoulder and loin were recorded for each carcass. Regional differences in the relative frequencies of carcasses in the weight and fat classes were observed. In the eastern provinces (Maritimes, Quebec and Ontario) slightly more than 25% of the sampled carcasses weighed between 81.5 ann 90.5 kg, whereas in the prairie provinces (Manitoba, Saskatchewan and Alberta) this percentage was reduced to 17.3—19.5%. Carcasses less than 72.5 kg represented a higher percentage (28.2–31.4%) in the latter region compared to a range of 16.3–18.3% in the eastern provinces. The data indicated that Manitoba produced proportionally the least of the 'fat carcasses' (fat classes 8–16) and the most of the 'average carcasses' (fat classes 5–7) followed by the Maritimes, Ontario, Quebec, Saskatchewan and Alberta. Despite finding proportionally more carcasses weighing less than 72.5 kg in Alberta and Saskatchewan, the relative frequency of 'fat carcasses' was higher than in any other province or region. The average index as determined under both the 1979 and 1982 grading regulations varied from region to region, with the lowest in Alberta and the highest in Manitoba. However, the effect of the latest revision of the grading regulations on regional average indices was minimal. Key words: Hog, carcass characteristics, 1981, Canada, region, grading

Carcass composition of cull sows

1993 ◽  
Vol 73 (4) ◽  
pp. 829-838 ◽  
Author(s):  
N. N. Aziz ◽  
W. A. Rae ◽  
R. O. Ball ◽  
J. W. Allan
Keyword(s):  
Significant Influence ◽  
Live Weight ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Class 1 ◽  
Electronic Probe ◽  
Fat Yield ◽  
Commercial Yield ◽  
Cull Sows

Two hundred and four sows were slaughtered in seven weight classes (WCs) from < 99.9-kg to > 225-kg carcass weight in 25-kg increments and 11 fat classes (FCs) from < 9.9-mm to > 55-mm backfat depth in 5-mm increments. Backfat thickness (probe fat) and loin muscle depth (probe lean) were measured on the left side of the carcass between 3rd and 4th last rib 7 cm from midline by electronic probe. The left side was cut into four primals: shoulder, ham, loin and belly. Shoulder, ham and loin were then separated into trimmed commercial cuts to determine commercial yield and then defatted and deboned to determine retail yield, lean yield, fat yield and bone yield. Dressing percentage was lowest for those sows in fat class 1 (77.4%) and highest for those in fat class 11 (83.7%). Percentage of shoulder and ham in the carcass side decreased, while the percentage of the loin and belly increased as WC and FC increased. FC produced significant effect on the percentage of the shoulder, loin and belly, whereas WC had significant influence only on the proportion of the shoulder and belly. There was a significant WC × FC interaction (P < 0.002) upon the percentage of the belly yield. The percentages of commercial yield, retail yield, lean yield and bone yield were reduced, and that of fat yield increased as WC and FC increased, but WC only produced significant effects on the percentage of lean and bone yield. Carcass composition of cull sows was better correlated to backfat thickness than carcass weight, since the increase in carcass weight as live weight increased was primarily fat. Key words: Carcass composition, sows, lean yield

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

scholarly journals Physical and Organoleptic Quality of Culled Layers Chicken Meat Using Marinated Asam Kandis Fruits (Garcinia dioica Blume)

2020 ◽  
Vol 2 (3) ◽  
pp. 129-136
Author(s):  
Peni Patriani ◽  
Tri Hesti Wahyuni
Keyword(s):  
Water Content ◽  
Chicken Meat ◽  
Good Effect ◽  
Drip Loss ◽  
Sour Taste ◽  
Organoleptic Quality ◽  
Randomized Design ◽  
Completely Randomized Design

Asam Kandis is one of the fruits with a sour taste that is often used in the spice. Asam Kandis is very effective as a food flavoring such as in meat and fish. Culled layers meat usually has a rough texture, tough and not preferred because it has a rough tenderness, so it needs natural herbs to improve tenderness or maintain the physical. This study uses a completely randomized design with 4 treatments and 4 replications. The treatment in this study marinated culled layers chicken in Asam Kandis consisting of 4 levels:  0%, 5%, 10%, and 15%. Research aimed to improve the physical and organoleptic quality of culled layers of chicken meat using Asam Kandis. The results obtained physical and organoleptic quality in culled layers chicken meat, which includes pH, drip loss, and tenderness, significantly affect the marinated Asam Kandis. Water content and cooking losses do not affect the marination of Asam Kandis and are quite effective. Conclusion in this research Asam Kais has a quite good effect on improving the quality of culled layers of chicken meat. It is recommended marination using Asam Kandis with a level of 9% effective maintain the quality of culled layers meat.

ANALYSIS OF COMMERCIAL CAJUPUT OILS EXTRACTED FROM MELALEUCA CAJUPUTI POWELL BY GAS CHROMATOGRAPHY

2019 ◽  
pp. 7-10
Author(s):  
Thi Hoai Nguyen ◽  
Xuan Huyen Trang Hoang
Keyword(s):  
Gas Chromatography ◽  
Economic Development ◽  
Chemical Composition ◽  
Key Words ◽  
Melaleuca Cajuputi ◽  
Main Components ◽  
Main Component ◽  
Production Facilities

Background: Cajuput oil is a traditional and famous product of Thua Thien Hue, it is considered as a potential product, contributing to the economic development of Thua Thien Hue. Currently, there are many different products of cajuput oil in the market. However, the quality of cajuput oils in the production facilities has not been considered. The aim of the present study was to apply GC to the determination of the main components of commercial cajuput oils from M. cajuputi species in the Thua Thien Hue province. Materials and method: The chemical composition of 10 commercial cajuput oils extracted from leaves of Melaleuca cajuputi Powell collected in the Thua Thien Hue province was determined by gas chromatography. Results and conclusion: The major componentsofthe oils wereα-pinene, β-pinene, limonene, 1,8-cineoleand terpineol. The result obtained demonstrate that 1,8-cineole is the main component,present in 10 samples with values ranging from 15 to 59%. Key words: Cajuput oil, Melaleuca cajuputi, 1,8-cineole, α-pinene, β-pinene, limonene, terpineol

Prediction of lean content in the carcasses of beef cattle. II. From measurements of specific cuts

1992 ◽  
Vol 72 (3) ◽  
pp. 517-524 ◽  
Author(s):  
L. O. Fan ◽  
J. W. Wilton ◽  
W. R. Usborne ◽  
I. McMillan
Keyword(s):  
Beef Cattle ◽  
Key Words ◽  
Stepwise Regression ◽  
Important Predictor ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Prediction Equations ◽  
Beef Carcasses ◽  
Lean Weight ◽  
Carcass Cuts

Carcass data on 304 steers and 320 heifers from seven breed of dam groups were analyzed to test equations for predicting weight and proportion of lean content in beef carcasses from measurements of specific cuts. All dams were bred to Angus sires for first calving and to a Simmental sire for second and third calvings. Cattle by Angus sires were slaughtered at 10-mm backfat thickness evaluated ultrasonically; those by the Simmental sires at 7 mm. One side of each carcass was cut into eight cuts and separated into fat, lean and bone. Data were analyzed by multiple stepwise regression procedures. Prediction equations from each cut were obtained from the overall data and subpopulations by breed of sire, by sex and by breed of dam group. Cold-carcass weight accounted for the highest proportion of variation of lean weight in the side of the carcass, but it accounted for no more than 3% of the variation of proportion lean. Lean weight in hip and chuck, particularly in hip, was a most important predictor for estimating lean weight of the side. Total weights of each cut were also important predictors. Proportion lean in each cut alone was the strongest predictor of proportion lean in the carcass. Proportions of weights of cut in the carcass were also important predictors. Predictions of lean content (weight and proportion) in the carcass from dissected cuts of chuck and hip provided the most precise estimates. Average biases for breed of sire–degree of finish combinations, sex or breed of dam group were relatively small when an overall equation based on information from the hip was used. Key words: Beef, prediction of lean content, carcass, cuts, breed, sex

EVALUATION OF THE DESTRON PG-100 ELECTRONIC PROBE FOR GRADING WARM PORK CARCASSES

1987 ◽  
Vol 67 (1) ◽  
pp. 209-212 ◽  
Author(s):  
W. R. USBORNE ◽  
D. MENTON ◽  
I. McMILLAN
Keyword(s):  
Key Words ◽  
Regression Equation ◽  
Carcass Weight ◽  
Weight Range ◽  
Electronic Probe ◽  
Probe Measurements

The Destron PG-100 electronic grading probe was evaluated for prediction of lean yield, comparison with the ruler measurement, and precision on 204 pork carcasses representing equal numbers of barrows and gilts and a warm carcass weight range of 56.8–111.4 kg. A complete cutout was done on the left side from each carcass to determine a regression equation for prediction of lean yield from the probe measurements of thickness of fat and muscle between the 3rd and 4th last rib, 7 cm off the mid-line. The Hennessy probe was used as the standard for this study. Both probes performed equally well when compared with the ruler measurement and in their ability to predict lean yield. Key words: Electronic grading, pork carcasses, pork grading

Behavior of Some Varieties in the Kernel Group to the Attack of the Main Pathogens

2018 ◽  
Vol 12 (2) ◽  
pp. 1-7
Author(s):  
Sînziana Venera Morărița
Keyword(s):  
Chemical Composition ◽  
Climatic Conditions ◽  
Complex Chemical ◽  
Complex Chemical Composition ◽  
Large Production ◽  
Special Quality

Abstract Although relatively recent, peach culture has grown great in our country due to the special quality of the fruit, its very complex chemical composition and the large production that can be obtained without much effort. Peach is a species slightly adapted to our climatic conditions, suffers from winter frost, but can provide productive and long productions of 10-15 years.

Sign in / Sign up

Export Citation Format

Share Document