scholarly journals Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights

2016 ◽  
Vol 36 (3) ◽  
pp. 389-396 ◽  
Author(s):  
Young Min Choi ◽  
Hee Kyung Oh
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Sensory Quality ◽  
Quality Characteristics ◽  
Carcass Performance ◽  
Crossbred Pigs

scholarly journals Associations of Heat-Shock Protein Expression with Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle from Hanwoo Steers Categorized by Warner–Bratzler Shear Force Value

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 638 ◽  
Author(s):  
Eunmi Oh ◽  
Boin Lee ◽  
Young Min Choi
Keyword(s):  
Heat Shock ◽  
Heat Shock Protein ◽  
Meat Quality ◽  
Shear Force ◽  
Sensory Quality ◽  
Ph Value ◽  
Quality Characteristics ◽  
High Group ◽  
Beef Steaks ◽  
Small Hsps

The influence of heat-shock protein (HSP) concentrations at 45 min and 24 h postmortem on meat quality and sensory quality characteristics of longissimus thoracis muscle from highly marbled Hanwoo steers (beef marbling standard grade 6–8) was investigated. Muscle samples were segregated into three groups based on Warner–Bratzler shear force (WBSF) value. The low group exhibited a lower WBSF value compared to the medium and high groups (37.8 vs. 48.9 and 64.3 N, p < 0.001). Muscle pH at 45 min and 24 h postmortem was not different (p > 0.05), and all groups exhibited low ultimate pH value (pH < 5.8). Beef steaks from the low group were significantly easier to pierce and chew, and they left less perceptible residue than the high group (p < 0.05). These differences in tenderness attributes were associated with differences in small HSPs at 45 min postmortem, with the low group exhibiting a lower level of αβ-crystallin and higher levels of HSP20 and HSP27 compared with the high group (p < 0.05). No differences were observed for small HSPs, HSP70, and HSP90 at 24 h postmortem (p > 0.05). Therefore, the expression levels of small HSPs at 45 min postmortem seems to have the potential to be an indicator of tenderness in highly marbled Hanwoo beef with low ultimate pH.

scholarly journals Evaluation of three pig crossbreed types with respect to strategies to improve the meat quality: MHS genotype rather than crossbreed type influences drip loss

2007 ◽  
Vol 50 (6) ◽  
pp. 605-618 ◽  
Author(s):  
D. Mörlein ◽  
G. Link ◽  
E. Murani ◽  
K. Wimmers ◽  
M. Wicke
Keyword(s):  
Electrical Conductivity ◽  
Meat Quality ◽  
Quality Indicators ◽  
Quality Characteristics ◽  
Careful Consideration ◽  
Drip Loss ◽  
Conductivity Measurements ◽  
Quality Program ◽  
Stress Susceptibility ◽  
Crossbred Pigs

Abstract. While focussing on drip loss, the aim of this investigation was to evaluate routine parameters of technological meat quality, conductivity, pH for prediction of drip loss and means to discriminate superior carcasses suitable for premium meat programs at slaughter. Thus, 534 carcasses of three commercially available crossbred pigs were examined and effects of crossbreed type and stress susceptibility type (MHS genotype NN or NP) on carcass traits and meat quality characteristics were evaluated. The animals were produced and slaughtered under commercial conditions. Finally we simulated a meat quality program based on electrical conductivity measurements that aimed at exclusion of inferior carcasses in terms of drip loss. NN carcasses yielded 2 % less drip loss compared to NP carcasses. Comparing the crossbreds, breed S pigs appeared most favourable because of lowest drip. Most probably that is due to the 25 % Duroc proportion of that crossbred compared to 0 % Duroc in the competitive crossbreds. Of all quality indicators obtained, conductivity measured 24 h p.m. (EC24) was closest related to drip loss. Above all breeds, a remarkable decrease of drip can be achieved by application of EC24 measurements and corresponding sorting of the carcasses. Therefore, to establish a meat quality program, careful consideration of crossbred, MHS genotype and discrimination of superior carcasses at slaughter based on EC24 measurements is recommended.

scholarly journals PSII-22 Comparison of the meat quality traits of crossbred pigs and the Large Black pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 241-242
Author(s):  
Yongjie Wang ◽  
Keshari Thakali ◽  
Sarah Shelby ◽  
Jason Apple ◽  
Yan Huang
Keyword(s):  
Meat Quality ◽  
Genomic Diversity ◽  
Longissimus Dorsi ◽  
Rna Seq ◽  
Longissimus Dorsi Muscle ◽  
A Value ◽  
Dorsi Muscle ◽  
Body Weights ◽  
C Value ◽  
Crossbred Pigs

Abstract The purpose of this study was to compare the meat quality and genomic differences between cross-bred commercial pig (CP) and domestic Large Black pig (BP). Seven cross-bred commercial pigs and eight British Large Black pigs were assigned to CP group and BP group, with initial mean body weights of 18.82±1.412 kg for CP group and 23.31±1.935 kg for BP group, P = 0.061, and fed ad libitum. The final BW of the CP at d101 was similar to the BP (130.0±8.16 kg vs. 121.1±2.80 kg, P = 0.132). However, the BP group took 108 days to reach the final BW. The ADG in the CP was higher than BP (1.102±0.0599 kg vs. 0.905±0.0138 kg, P = 0.003). The hot carcass weight of CP was higher (P &lt; 0.01) than BP, but the backfat of BP was higher (P &lt; 0.01) than CP. The a* value of CP was higher (P &lt; 0.05) than BP, and the c* value of CP was tended to be higher (P &lt; 0.10) than BP. However, the h value of BP was higher (P &lt; 0.05) than CP. The longissimus dorsi muscle fat content of BP was higher (P &lt; 0.05) than CP. For the fatty acid composition, the SFA and MUFA of BP were higher (P &lt; 0.05) than CP, but the PUFA of CP was higher (P &lt; 0.05) than BP. The metmyoglobin content of CP was tended to be higher (P &lt; 0.10) than BP. For the meat metabolism, the oxygen consumption of longissimus dorsi muscle of BP was higher (P &lt; 0.01) than CP. The RNA-Seq data showed that the expression of the genes related to lipid metabolism is higher in BP (fold change &gt; 3, P &lt; 0.05). To conclude, BP has higher meat quality, while CP has its advantages in growth performance. And the differences between these two breeds may due to the genomic diversity.

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

Meat quality and carcass characteristics of Norwegian dairy and Holstein-Friesian cattle

2007 ◽  
Vol 2007 ◽  
pp. 110-110
Author(s):  
R.M. Kirkland ◽  
D.C. Patterson ◽  
B.W. Moss ◽  
T.W.J. Keady ◽  
R.W.J. Steen
Keyword(s):  
Meat Quality ◽  
Production Systems ◽  
Carcass Characteristics ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Production Data ◽  
Dairy Traits ◽  
Holstein Friesian ◽  
Friesian Cattle ◽  
Norwegian Dairy

Any evaluation of breeds or production systems for beef must consider effects on production, carcass and meat quality characteristics. Holstein-Friesian (HF) cattle are bred for dairy traits only, while Norwegian dairy cattle (NOR) have been selected with some emphasis on beef characteristics. A comparison of production data from bulls of these two breeds has been presented previously (Kirkland et al., 2005). The objective of the present study was to evaluate specific carcass and meat quality parameters of HF and NOR bulls.

Effects of suckling length (45, 75 and 120 d) and rearing type on cortisol level, carcass and meat quality characteristics in Kivircik lambs

Meat Science ◽  
2012 ◽  
Vol 92 (1) ◽  
pp. 53-61 ◽  
Author(s):  
Bulent Ekiz ◽  
Elif Ergul Ekiz ◽  
Hulya Yalcintan ◽  
Omur Kocak ◽  
Alper Yilmaz
Keyword(s):  
Meat Quality ◽  
Cortisol Level ◽  
Quality Characteristics
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