scholarly journals Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning

2018 ◽  
Vol 38 (6) ◽  
pp. 1286-1293 ◽  
Author(s):  
Allah Bakhsh ◽  
Ishamri Ismail ◽  
Young-Hwa Hwang ◽  
Jung-Gyu Lee ◽  
Seon-Tea Joo
Keyword(s):  
Blood Loss ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Black Goat

Meat Quality Characteristics of the Four Major Muscles from Korean Native Black Goat

2018 ◽  
Vol 52 (1) ◽  
pp. 37-44
Author(s):  
Jung-Gyu Lee ◽  
◽  
Woo-Chul Jeong ◽  
Seon-Tea Joo
Keyword(s):  
Meat Quality ◽  
Quality Characteristics ◽  
Black Goat

scholarly journals Comparison of Meat Quality Characteristics and Aromatic Substances of Korean Native Black Goat Ribs by Different Sex

2020 ◽  
Vol 8 (10) ◽  
pp. 585-590
Author(s):  
Kwan-Woo Kim ◽  
Hye-Jin Kim ◽  
Eun-Do Lee ◽  
Dong-Kyo Kim ◽  
Jinwook Lee ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Characteristics ◽  
Black Goat

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

Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

2018 ◽  
Vol 58 (11) ◽  
pp. 1976 ◽  
Author(s):  
Amalia Simonetti ◽  
Andrea Rando ◽  
Paola Di Gregorio ◽  
Carmelisa Valluzzi ◽  
Annamaria Perna ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Porcine Insulin ◽  
Drip Loss ◽  
Fat Percentage ◽  
Promoter Regions ◽  
Igf2 Gene ◽  
Longissimus Lumborum ◽  
L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

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 Meat Quality Characteristics of Pork Bellies in Relation to Fat Level

2020 ◽  
Author(s):  
Van-Ba Hoa ◽  
Kuk-Hwan Seol ◽  
Hyun-Woo Seo ◽  
Pil-Nam Seong ◽  
Sun-Moon Kang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Characteristics ◽  
Fat Level

scholarly journals Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls

2021 ◽  
Vol 41 (1) ◽  
pp. 34-44
Author(s):  
Muhammad Hayat Jaspal ◽  
Muawuz Ijaz ◽  
Muhammad Junaid Akhtar ◽  
Jamal Nasir ◽  
Sana Ullah ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Bubalus Bubalis ◽  
Quality Characteristics ◽  
Longissimus Lumborum

Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls

Meat Science ◽  
2006 ◽  
Vol 72 (1) ◽  
pp. 9-17 ◽  
Author(s):  
C.B. Li ◽  
Y.J. Chen ◽  
X.L. Xu ◽  
M. Huang ◽  
T.J. Hu ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Low Voltage ◽  
Quality Characteristics
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