scholarly journals Seasons affect the phosphorylation of pork sarcoplasmic proteins related to meat quality

2021 ◽  
Author(s):  
Xianming Zeng ◽  
Xiao Li ◽  
Chunbao Li
Keyword(s):  
Meat Quality ◽  
Sarcoplasmic Proteins

MUSCLE TEMPERATURE, pH AND RATE OF RIGOR DEVELOPMENT IN RELATION TO QUALITY AND QUANTITY CHARACTERISTICS OF PIG CARCASSES

1975 ◽  
Vol 55 (4) ◽  
pp. 527-532 ◽  
Author(s):  
A. H. MARTIN ◽  
H. T. FREDEEN ◽  
P. J. L’HIRONDELLE
Keyword(s):  
Meat Quality ◽  
Muscle Temperature ◽  
Post Mortem ◽  
Rigor Mortis ◽  
Muscle Properties ◽  
Sarcoplasmic Proteins ◽  
Lower Solubility ◽  
Muscle Ph ◽  
Pig Carcasses ◽  
Early Postmortem

A total of 306 pig carcasses of purebred Lacombes and crossbreds (sired by Duroc, Chester, and Pietrain boars) were used to study relationships between early postmortem muscle properties and subsequent meat quality. One hour post-mortem, 22, 36, and 42% of the carcasses were judged to have complete, partial, and nil muscular rigidity (rigor mortis), respectively. Two hours post-mortem, 9% of carcasses still showed no indication of stiffening of the musculature. Rapid rigor development was associated with significantly lower pH, higher transmission values (i.e. lower solubility of the sarcoplasmic proteins), higher deep muscle temperature, and greater leanness and muscularity. Shear values were negatively associated with muscle pH. Multiple regression analysis indicated that ultimate meat quality (% transmission) could be predicted with only moderate precision (R2 = 26%) from knowledge of pH and temperature up to 2 h post-mortem and the precision was not meaningfully improved by inclusion of rigor score.

Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds

Meat Science ◽  
2014 ◽  
Vol 98 (2) ◽  
pp. 178-186 ◽  
Author(s):  
R. Marino ◽  
M. Albenzio ◽  
A. della Malva ◽  
M. Caroprese ◽  
A. Santillo ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Sarcoplasmic Proteins ◽  
Cattle Breeds ◽  
Meat Quality Traits

Compensatory Growth and its Effect on Muscularity and Technological Meat Quality in Growing Pigs

2002 ◽  
Vol 52 (2) ◽  
pp. 85-90 ◽  
Author(s):  
Niels Oksbjerg ◽  
Martin Tang Sørensen ◽  
Mogens Vestergaard
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Growing Pigs

Influence of granulated potassium carbonate on productivity and meat quality of pigs

2019 ◽  
Vol 329 (6) ◽  
pp. 13-16
Author(s):  
A.N. Betin ◽  
◽  
A.I. Frolov ◽  
Keyword(s):  
Meat Quality ◽  
Potassium Carbonate

Intestinal digestibility of selected minerals, growth performance and meat quality in turkeys fed diets supplemented with different sources and levels of zinc

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Kamil Otowski ◽  
Aleksandra Drażbo ◽  
Katarzyna Ognik ◽  
Krzysztof Kozłowski
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Redox Status ◽  
Bursa Of Fabricius ◽  
Breast Meat ◽  
Zn Addition ◽  
Inclusion Level ◽  
Dietary Treatments ◽  
Different Sources ◽  
Intestinal Digestibility

AbstractThe aim of this study was to determine whether dietary supplementation with zinc oxide nanoparticales (NP-ZnO) as a substitute for the conventional ZnO affects the intestinal digestibility of selected minerals, growth performance and meat quality in turkeys. The replacement of ZnO with NP-ZnO had no effect on the intestinal digestibility of Zn, Cu, Fe and Ca, whereas the lowest dose of supplemental Zn reduced Zn digestibility. The applied inclusion levels and sources of Zn had no effect on the growth performance (except the feed intake) of turkeys, including liveability. No differences in the relative weights of the heart, spleen and bursa of Fabricius (except the liver), or the weights of the femur and tibia were found between the dietary treatments. Neither the dose nor the source of supplemental Zn influenced carcass dressing percentage or the share of breast, thigh and drumstick muscles in the carcass. In comparison with the highest and moderate doses of Zn, the lowest inclusion level of Zn contributed to increased yellowness of breast meat (P=0.005). The analyzed doses and sources of supplemental Zn exerted varied effects on the redox status of fresh and frozen breast meat. In conclusion, the growth performance of turkeys, carcass yield and composition as well as the redox status of fresh and frozen breast meat were generally similar, regardless of the dietary source and level of Zn. The beneficial effect of Zn addition at 100 mg/kg was improved Zn and Ca digestibility, and increased redness of breast meat.

Effects of unused parts of sweet potato as supplemental feed on the growth situation, meat productivity and meat quality of pigs

2008 ◽  
Vol 79 (4) ◽  
pp. 491-496
Author(s):  
Shin-ichi TAKENOYAMA ◽  
Takanori IMOTO ◽  
Hitomi HAYASHI ◽  
Satoshi KAWAHARA ◽  
Masayoshi IWAKIRI ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Meat Quality ◽  
Supplemental Feed ◽  
Meat Productivity
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