scholarly journals Influence of pre-slaughter fasting time on weight loss , meat quality and carcass contamination in broilers

2020 ◽  
Author(s):  
Ge Xue ◽  
Silu Cheng ◽  
Jingwen Yin ◽  
Runxiang Zhang ◽  
Yingying Su ◽  
...  
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Fasting Time ◽  
Carcass Contamination

A comparison of boars, gilts and castrates for bacon manufacture 1. On farm performance, carcass and meat quality characteristics and weight loss in the preparation of sides for curing

1983 ◽  
Vol 37 (1) ◽  
pp. 1-9 ◽  
Author(s):  
M. Ellis ◽  
W. C. Smith ◽  
J. B. K. Clark ◽  
N. Innes
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Live Weight ◽  
Quality Characteristics ◽  
Skin Damage ◽  
Weight Losses ◽  
Farm Performance ◽  
In Transit ◽  
On Farm

ABSTRACTA total of 182 pigs from one farm and comprising 65 boars (B), 65 gilts (G) and 52 castrates (C) from 48 litters, were reared from birth to 89 kg live weight. Sex of pig did not influence age at slaughter but B compared with G and C had lower killing-out proportions (0·748 v. 0·756 v. 0·753) and reduced backfat measurements. Skin damage in transit to slaughter and/or in lairage was more prevalent in B compared with C, with G being intermediate. Muscle pH measurements were not influenced by sex except ultimate pH of the m. semispinalis capitis, where B compared with G and C had a higher incidence of values above 6·1 (0·246 v. 0·060 v. 0·120). Carcasses of B had proportionately more shoulder (0·04 unit) and more leg (0·011 unit), at the expense of middle, than those of C with G being intermediate. Weight losses in the preparation of de-boned sides for curing were higher in carcasses of B compared with G and C.

scholarly journals Halal System in Meat Industries

2019 ◽  
Vol 2 (1) ◽  
pp. 1-5
Author(s):  
Fazly Ann Zainalabidin ◽  
Fadilah Mohd Hassan ◽  
Nur Sapinah Mat Zin ◽  
Wan Nabilah Wan Azmi ◽  
Mohd Iswadi Ismail
Keyword(s):  
Supply Chain ◽  
Shelf Life ◽  
Meat Quality ◽  
Animal Husbandry ◽  
Meat Industry ◽  
Diseased Animal ◽  
Chemical Hazards ◽  
Safe Product ◽  
Physical And Chemical ◽  
Carcass Contamination

AbstractHalal certification is one of the prerequisites for entering the global halal market. It does provide recognition of quality and safe product through the concept of halalan toyyiban for the entire supply chain, from farm to fork. In halal meat industry, the system covers from practicing good animal husbandry in the farm until the post-slaughter management in order to maintain the halal status. Animal welfare aspect and ante-mortem inspection were also highlighted in reducing the chances of slaughtering the injured or diseased animal which may not only affecting the meat quality but unhealthy for consumption. Rapid bleeding resulting from the slaughtering process will increases the shelf-life of the meat by reducing the risk of carcass contamination and product deterioration. As the concept of toyyiban (wholesomeness) is practice, the meat is free from any microbiological, physical and chemical hazards.

Chilling pig carcasses: Effects on temperature, weight loss and ultimate meat quality

Meat Science ◽  
1995 ◽  
Vol 40 (2) ◽  
pp. 193-202 ◽  
Author(s):  
P.G. van der Wal ◽  
B. Engel ◽  
G. van Beek ◽  
C.H. Veerkamp
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Pig Carcasses

A Study of Fasting in Tree Sparrows (Spizella arborea) and Dark-Eyed Juncos (Junco hyemalis): Ecological Implications

The Auk ◽  
1982 ◽  
Vol 99 (2) ◽  
pp. 299-308 ◽  
Author(s):  
Miki M. Stuebe ◽  
Ellen D. Ketterson
Keyword(s):  
Weight Loss ◽  
Locomotor Activity ◽  
Body Temperature ◽  
Food Choice ◽  
Junco Hyemalis ◽  
Specific Difference ◽  
Winter Distribution ◽  
Fasting Time ◽  
Ecological Implications ◽  
Species Specific

Abstract Despite similarities in winter distribution, habitat selection, and food choice, Dark-eyed Juncos (Junco hyemalis) and Tree Sparrows (Spizella arborea) differ in the extent to which they store fat during winter, with juncos accumulating greater stores. Anticipating that Tree Sparrows might have some means of conserving energy during fasting and thus suffer no disadvantage when weather prevents feeding, we compared the species for weight loss, body temperature, and locomotor activity during fasting and noted relative fasting endurance. Because both species exhibit geographic variation in sex ratio during winter, we also made sexual comparisons, anticipating that males would be able to fast longer than females. The species responded similarly to fasting by (a) lowering body temperature, especially at night, and (b) becoming hyperactive, progressively more so as fasting time increased. Tree Sparrows did not exhibit these responses to a greater degree (although they became hyperactive sooner) and were not able to fast as long as juncos. No sexual differences in fasting ability were observed. Because the species-specific difference in tendency toward fat accumulation cannot be attributed to differences in energy expenditure while fasting, at least in the laboratory, other explanations are considered.

scholarly journals Meat quality of chicken of different crossings in alternative system

2018 ◽  
Vol 70 (1) ◽  
pp. 254-262
Author(s):  
F.L. Cruz ◽  
A.A. Silva ◽  
I.F.M. Machado ◽  
L.C. Vieira ◽  
C. Esteves ◽  
...  
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
New Hampshire ◽  
Physicochemical Parameters ◽  
Shear Force ◽  
Quality Characteristics ◽  
Ether Extract ◽  
Ph Values ◽  
Hue Angle

ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ) and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash), ultimate pH, color (L*- luminosity, a*- redness, b* -yellowness, C* - chroma index and h* - hue angle), weight loss by cooking (WLC) and shear force (SF). The IG genotype had the highest average of ultimate pH of the breast (6.03). The NHS and IG x NHS genotypes showed, respectively, higher average of L * (58.93) and a* (1.92) of the breast. The IG, IG x NHS and IG x GNJ showed the highest values of b* of the breast (12.53, 13.37 and 12.69, respectively). The IG poultry showed high average of SF of the breast and thigh (4.79 and 5.01kgf, respectively). The IG x NHS and IG x GNJ genotypes showed the lowest ultimate pH values of the thigh (6.13 and 6.02, respectively). The IG x GNJ genotype showed a high average of b* of the thigh (14.94) and the NHS had a high average of WCL (24.65%). The females showed higher averages of EE on the breast and ash on the thigh (1.03 and 1.11%, respectively). The IG x NHS and IG x GNJ poultry showed higher averages of EE of the breast (1.21 and 1.38 %, respectively). The poultry of IG breed and those from the crossing with NHS and GNJ presented meat quality characteristics more desirable by the consumer in relation to physicochemical parameters and centesimal composition, while genders showed no influence on these aspects.

Meat quality in pigs reared in groups kept as a unit during the fattening period and slaughter

1992 ◽  
Vol 54 (3) ◽  
pp. 421-426 ◽  
Author(s):  
A. Karlsson ◽  
K. Lundström
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Fattening Period ◽  
Meat Colour ◽  
Mixed Groups

AbstractMeat quality was studied in pigs reared in groups kept as units during the fattening period and slaughter (unmixed). The results were compared with conventionally reared pigs, which were mixed during the fattening period, at transport to the abattoir and at lairage (mixed). It is concluded that the unmixed pigs in this study had a better meat quality measured as pH,, pHu, weight loss and also fewer skin lacerations compared with the mixed groups (i.e. less development of pale, soft exudative (PSE) and dark, firm dry (DFD) in the unmixed animals). There were no significant differences in meat colour or in lean content between the unmixed and mixed pigs.

scholarly journals Carcass and meat quality of primiparous sows as related to the lactation period of 21 or 28 days and to body weight loss

2012 ◽  
Vol 81 (3) ◽  
pp. 257-262
Author(s):  
Jolanta Kapelanska ◽  
Salomea Grajewska ◽  
Maria Bocian ◽  
Hanna Jankowiak ◽  
Wojciech Kapelanski
Keyword(s):  
Weight Loss ◽  
Body Weight ◽  
Meat Quality ◽  
Body Weight Loss ◽  
Carcass Quality ◽  
Lactation Period ◽  
Weight Losses ◽  
Lower Protein ◽  
Water Holding

The study included 70 primiparous sows nursing piglets for 21 days and 30 sows nursing piglets for 28 days. Body weight of the sows was recorded at mating, farrowing, weaning and slaughter. The assessment covered the degree of sow body weight loss and its influence on carcass and meat quality as related to the lactation period and to the extent of lactation body loss below 5%, from 5 to 10% and over 10% of body weight. Carcass quality as well as physicochemical meat traits were also subjected to evaluation. Extending the nursing period from 21 to 28 days increased the average lactation body weight loss from 7.88 to 8.50% (P ≤ 0.01). This did not influence the carcass quality in any noticeable way; nonetheless, some meat traits did yield less favourable results. These were related to the electric conductivity of the meat as well as its water holding capacity and colour (P ≤ 0.01). The same undesirable tendency was observed in the group of sows with body weight losses exceeding 10%. It resulted in the decrease of backfat thickness (P ≤ 0.01) and reduction of certain meat traits, particularly lower protein content (P ≤ 0.05). Lower carcass fatness of primiparous sows is a beneficial trait in preparation of a heavy pig for slaughter.

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