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Kaliniak-Dziura A, Domaradzki P, Kowalczyk M, Florek M, Skałecki P, Kędzierska-Matysek M, Stanek P, Dmoch M, Grenda T, Kowalczuk-Vasilev E. Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves. Meat Sci 2022; 192:108881. [PMID: 35709665 DOI: 10.1016/j.meatsci.2022.108881] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/03/2022] [Accepted: 06/04/2022] [Indexed: 11/25/2022]
Abstract
The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide. While the content of vitamin E was significantly lower in the cooked meat, it was retained to the greatest degree in the grilled meat and least in the steamed meat. The TBARS index significantly increased during all cooking methods with the highest level in steamed meat. The sensory analysis revealed a preference for the sous vide and grilled meat, while the steamed meat received the lowest scores. Although veal is commonly assumed to be highly nutritious and palatable, its quality can be significantly influenced by the type of heat treatment.
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Affiliation(s)
- Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Marek Kowalczyk
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Monika Kędzierska-Matysek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Stanek
- Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Małgorzata Dmoch
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Tomasz Grenda
- National Veterinary Research Institute, 57, Partyzantow Avenue 24-100 Pulawy, Poland.
| | - Edyta Kowalczuk-Vasilev
- Institute of Animal Nutrition and Bromathology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls. Trop Anim Health Prod 2021; 53:380. [PMID: 34191160 DOI: 10.1007/s11250-021-02817-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 06/18/2021] [Indexed: 10/21/2022]
Abstract
This research was done to detect some meat quality traits and tissue fatty acid combination of the longissimus dorsi thoracis (LT) muscle of Brown Swiss bulls at the different slaughter weights (SW). The animal material of the study comprised 20 Brown Swiss bulls. In the study, Brown Swiss bulls were divided into two groups according to their SW as low (LSW (n = 10); 431-503 kg) and high (HSW (n = 10); 504-583 kg). In the study, the LSW group showed the lowest final pH value (pHF) (5.44) (P < 0.05). As the SW increase, the L* (lightness) value decreased in the LT muscle of Brown Swiss bulls (P > 0.05). In the research, the differences observed between the SW groups considering a* (redness) and C (chroma) values were found significant (P < 0.05). LT muscle water holding capacity (PL) decreased (P < 0.01) with increasing slaughter weight. In the study, the differences observed between SW groups in terms of drip losses (DL) after 3-day (DRP3) and 7-day (DRP7) storages and cooking losses (CL) determined were found insignificant (P > 0.05). Freeze-thaw loss (FL) and ether extract (PEE) were found 4.35% and 1.01% higher, respectively, in the HSW group than the LSW group (P < 0.05). Cholesterol content was determined as 66.15 and 70.68 mg 100 g-1 meat in LSW and HSW groups, respectively. The ratios of n-6/n-3 (P < 0.05) and PUFA/SFA (P > 0.05) in the LT muscle decreased with the increase of SW. As a result, when LSW and HSW slaughter weight groups were evaluated considering the water losses causing financial losses in meat and fatty acids having beneficial effects on human health, it was seen that the LSW group came to the fore.
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Aksoy Y, Şahin A, Ulutaş Z, Uğurlutepe E. The effect of different slaughter weights on some meat quality traits of musculus longissimus dorsi thoracis of male Anatolian buffaloes. Trop Anim Health Prod 2021; 53:137. [PMID: 33483840 DOI: 10.1007/s11250-021-02571-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Accepted: 01/06/2021] [Indexed: 10/22/2022]
Abstract
This research was performed to examine the effects of different slaughter weights (SWs) on some meat quality traits of Anatolian Buffaloes (n = 20). Weaned 5-month-old Anatolian Buffalo calves with an average live weight of 100 kg were used as the animal material of the study. Experimental calves were randomly divided into four different slaughter weight groups 200 kg (SW-1: n = 5), 250 kg (SW-2: n = 5), 300 kg (SW-3: n = 5), and 350 kg (SW-4: n = 5). Anatolian buffalo calves were fed with 30:70 roughage/concentrate feed ration. Meat quality attributes of musculus longissimus dorsi thoracis (LT) muscle of calves slaughtered at target slaughter weight were investigated. The quality traits included 45th minute pH (pH45min), 24th hour pH (pH24h), 1st and 24th hour color parameters (L* (lightness), a* (redness) and b* (yellowness), water holding capacity (WHC), drip loss (3rd day (DL-3) and 7th day (DL-7)), freeze-thaw loss (FTL), cooking loss (CL), chemical composition), fatty acid, and cholesterol profiles. The differences in LT muscle pH24h, 24th hour a* and b* color parameters and WHC values of SW groups were not found to be significant (P > 0.05). The lowest DL-3 was observed in SW-1 (6.89%) and the greatest in SW-2 (8.96%) groups. Ether extract (EE) ratios increased (P < 0.01) and polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) proportions decreased (P > 0.05) with increasing SWs. The differences in total cholesterol contents of SW groups were not detected to be significant (P > 0.05). Among the SW groups of Anatolian Buffaloes, SW-1 was found to be prominent with high WHC, CP, and PUFA/SFA ratio and the least DL-3 ratio.
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Affiliation(s)
- Yüksel Aksoy
- Faculty of Agriculture, Department of Animal Science, Osmangazi University, 26160, Eskisehir, Turkey
| | - Aziz Şahin
- Faculty of Agriculture, Department of Animal Science, Kırşehir Ahi Evran University, 40100, Kirsehir, Turkey.
| | - Zafer Ulutaş
- Faculty of Agriculture, Department of Animal Science, Ondokuz Mayis University, 55139, Samsun, Turkey
| | - Emre Uğurlutepe
- Faculty of Agriculture, Department of Animal Science, Kırşehir Ahi Evran University, 40100, Kirsehir, Turkey
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4
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Zhang Y, Cheng J, Zheng N, Zhang Y, Jin D. Different milk replacers alter growth performance and rumen bacterial diversity of dairy bull calves. Livest Sci 2020. [DOI: 10.1016/j.livsci.2019.103862] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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5
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The effects of slaughter weight on chemical composition, physical properties, and fatty acid profile of musculus longissimus dorsi in Holstein bulls. Trop Anim Health Prod 2019; 52:159-165. [DOI: 10.1007/s11250-019-01996-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Accepted: 06/27/2019] [Indexed: 10/26/2022]
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Gálvez F, Maggiolino A, Domínguez R, Pateiro M, Gil S, De Palo P, Carballo J, Franco D, Lorenzo JM. Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2947-2956. [PMID: 30471118 DOI: 10.1002/jsfa.9508] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 11/19/2018] [Accepted: 11/20/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Beef is a highly nutritious and valuable food. In order to complete its nutritional information, this study determined the chemical and physicochemical parameters and fatty acid, amino acid and mineral contents in seven primal cuts from veal carcasses (shoulder clod (SC), inside round (IR), eye of round (ER), bottom round (BR), heel of round (HR), knuckle (KK) and tenderloin (TL)). RESULTS The intramuscular fat content was higher and the cholesterol content was lower in TL than in the other cuts. The colour parameters also varied in the different primal cuts. The L* and b* values were highest in ER. Cooking losses were significantly (P < 0.001) affected by the cut of meat ranging from 20.85% in HR to 29.01% in ER. Determination of the shear force values permitted us to establish more tender muscle (TL with shear force 16.45 N cm-2 ) and less tender muscle (IR with shear force 47.27 N cm-2 ). The nutritional indices and fatty acid profile indicated that HR is the healthiest cut. All cuts evaluated provide important levels of dietary amino acids, although the contents of both essential and non-essential amino acids were highest in HR. Finally, K, Zn and Fe were affected by the type of veal cut. CONCLUSIONS All primal cuts of veal provide important nutrients for human diets. The information of this research allows consumers to make healthful food choices, creating diets aimed at trying to correct deficiencies and providing objective data that differentiate between differently priced cuts of veal. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, Italy
| | | | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Sandra Gil
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, Italy
| | - Javier Carballo
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
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Yim DG, Hur SJ. Effects of slaughter age and storage period on quality parameters of loin veal from Korean Holstein bulls. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an16207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The objective of the present study was to assess quality parameters of stored muscle longissimus dorsi from veal of young Holstein bulls of different ages (5, 6, 7 and 8 months). Samples were stored after vacuum packing for 1, 7, 10, 20 or 30 days at 0 ± 1°C, and then subjected to physicochemical analyses. This information is of importance in identifying the age of Holstein bull calves that is optimal for meat consumers in Korea. Fat and protein percentages, water-holding capacity, and Warner–Bratzler shear-force values were higher in the meat from the 8-month-old bulls, and cooking loss was also lower in this group (P < 0.05). There were no significant differences in concentrations of volatile basic nitrogen (protein-degradation values) among the samples during storage. The concentrations of thiobarbituric acid-reactive substances (indicators of lipid oxidation) were higher in the 8-month-old group than in the other groups during storage (P < 0.05). With regard to meat colour, lightness increased with storage in the 6-, 7-, and 8-month-old groups, while redness and yellowness were lower in the 8-month-old group (P < 0.05). These results suggest that the best meat quality in the tested groups, in terms of fat content, water-holding capacity, shearing force and cooking loss, was present in the 8-month-old group. Therefore, 8-month-old Holstein bulls combined with aging are recommended for obtaining good quality of veal suitable for the Korean market.
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8
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Resano H, Olaizola AM, Dominguez-Torreiro M. Exploring the influence of consumer characteristics on veal credence and experience guarantee purchasing motivators. Meat Sci 2018; 141:1-8. [PMID: 29558696 DOI: 10.1016/j.meatsci.2018.03.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 01/19/2018] [Accepted: 03/01/2018] [Indexed: 11/16/2022]
Abstract
In Europe, in the last decades, public administration has encouraged extensive livestock farming systems, usually related to high quality meat and the preservation of endangered local breeds. Nevertheless, its continuity in the near future should be based on adapting it to the market requirements. This paper investigates consumers' preferences heterogeneity towards veal attributes, as well as the linkage between a wide range of consumer traits and attributes that motivate purchasing of veal with unique characteristics. Main method of analysis included a choice experiment method. Findings showed that regional origin and health information play a stronger role than tenderness degree guarantee at the moment of choice. Moreover, regional origin is more relevant when it is linked to a local breed. Nevertheless, heterogeneous preferences have been detected. In contrast to the general trend, one-person households attach greater importance to the presence of a high degree of tenderness guarantee. Furthermore, younger consumers value more this guarantee, while expert consumers do not.
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Affiliation(s)
- H Resano
- Dpt. de CC. Agrarias y del Medio Natural, Universidad de Zaragoza, Spain; Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Spain.
| | - A M Olaizola
- Dpt. de CC. Agrarias y del Medio Natural, Universidad de Zaragoza, Spain; Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Spain.
| | - M Dominguez-Torreiro
- Centro de Investigación y Formación Agrarias (CIFA), Gobierno de Cantabria, Spain; European Commission Joint Research Centre, Ispra, Italy
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Domaradzki P, Stanek P, Litwińczuk Z, Skałecki P, Florek M. Slaughter value and meat quality of suckler calves: A review. Meat Sci 2017; 134:135-149. [PMID: 28783610 DOI: 10.1016/j.meatsci.2017.07.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2017] [Revised: 07/30/2017] [Accepted: 07/31/2017] [Indexed: 10/19/2022]
Abstract
Veal is widely prized by consumers for its excellent nutritional value. Calf meat is generally obtained from young (immature) bovine animals up to 8months of age, or in some cases from older animals, but no older than 12months. Classification of calf carcasses and specification of cuts are quite well regulated in the European market, in contrast with feeding systems and meat characteristics. There are several calf production systems, but in terms of consumer health the most beneficial meat is obtained from animals reared on pasture with natural suckling. In view of the above, this review is limited in scope to Member States of the European Union and focuses on the main factors influencing the carcass quality, proximate composition, intrinsic properties, cholesterol content, fatty acid composition and mineral composition of veal from calves reared on pasture with their mothers.
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Affiliation(s)
- Piotr Domaradzki
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Piotr Stanek
- Sub-department of Organic Production of Food of Animal Origin, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Zygmunt Litwińczuk
- Sub-department of Organic Production of Food of Animal Origin, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Piotr Skałecki
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Mariusz Florek
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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10
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De Palo P, Maggiolino A, Tateo A, Centoducati P. Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2014.3129] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Yim DG, Chung EG, Chung KY. Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves. Korean J Food Sci Anim Resour 2015; 35:731-7. [PMID: 26877632 PMCID: PMC4726952 DOI: 10.5851/kosfa.2015.35.6.731] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 05/28/2015] [Accepted: 06/01/2015] [Indexed: 11/06/2022] Open
Abstract
This study was conducted to compare the meat qualities of loin (m. longissimus dorsi) and top round (m. semimembranosus) from Hanwoo and Holstein veal. Ten Hanwoo and Holstein calves were randomly selected from a local cattle farm and raised. They were slaughtered when they were 8 mon old and weighed. Weight and percentage in primal cuts and slaughter performance of Hanwoo and Holstein veal calves are obtained. Immediately after weighting, slices of loin and top round muscles were sampled. After vacuum packaging, the samples were subjected to proximate composition, physicochemical and microbiological analyses. Dressing weight and percentage were heavier and greater (p<0.05) in the Holstein than in the Hanwoo. Water contents of the top round muscle was higher in the Holstein than in the Hanwoo (p<0.05). Water-holding capacity, protein content and CIE L* (lightness) of both muscles were higher in the Holstein than in the Hanwoo veal, whereas fat content, pH, cooking loss, a* (redness), and b* (yellowness) were higher in the Hanwoo than in the Holstein veal (p<0.05). Thiobarbituric acid and volatile basic nitrogen values of both the muscles were lower in the Hanwoo than in the Holstein veal during the first 10 d of storage (p<0.05).
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Affiliation(s)
- Dong-Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea
| | - Eui-Gang Chung
- Department of Animal Science and Resources, Sangji University, Wonju 26339, Korea
| | - Ku-Young Chung
- Department of Animal Science and Resources, Sangji University, Wonju 26339, Korea
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12
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Yim DG, Park SW, Chung KY. Physicochemical traits of Holstein loin and top round veal from two slaughter age groups. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2015; 57:24. [PMID: 26290744 PMCID: PMC4540311 DOI: 10.1186/s40781-015-0058-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Accepted: 06/02/2015] [Indexed: 11/14/2022]
Abstract
The objective of this study was to investigate the physicochemical and microbial quality of loin (m. longissimus dorsi) and top round (m. Semimembranosus) in Holstein veal produced from two slaughter age groups (5 and 8 months of age). A total of 20 Holstein calves were randomly selected from a local cattle farm. The slaughtered cold carcasses were vacuum-packaged. The samples were analyzed for proximate composition and physicochemical analyses and stored for 1, 7, 10, 20 and 30 days for microbiological analyses. Fat and protein contents of loin for the 8 month group were higher than those for the 5 month groups (p < 0.05). For both loin and top round muscles, the pH, cooking loss and the shear force values for the 5 month group was higher than those for the 8 month group (p < 0.05). On the other hands, the water-holding capacity (WHC) for the 8 month group was higher than those for the 5 month group (p < 0.05). In terms of meat color, CIE L* (lightness) for both muscle were higher in the 5 month group than in the 8 month groups. On the other hands, a* (redness) were higher in the 8 month group than in the 5 month groups (p < 0.05). Total aerobic counts in all samples remained up to 30 days at values less than 7 log CFU/g. However, there was no significant difference for both muscles between the two age groups. The results indicate that Holstein muscles from the 8 month group had desirable quality properties than those from the 5 month group.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju, 660-757 South Korea
| | - Sang-Woon Park
- Department of Animal Science and Resources, Sangji University, Wonju, 220-702 South Korea
| | - Ku-Young Chung
- Department of Animal Science and Resources, Sangji University, Wonju, 220-702 South Korea
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13
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Domingo G, Iglesias A, Monserrat L, Sanchez L, Cantalapiedra J, Lorenzo JM. Effect of crossbreeding with Limousine, Rubia Gallega and Belgium Blue on meat quality and fatty acid profile of Holstein calves. Anim Sci J 2015; 86:913-21. [DOI: 10.1111/asj.12373] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Accepted: 11/18/2014] [Indexed: 11/30/2022]
Affiliation(s)
| | - Antonio Iglesias
- Departamento de Anatomía y Producción Animal; Universidad de Santiago de Compostela; Lugo Spain
| | | | | | | | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia; Parque Tecnológico de Galicia; Ourense Spain
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14
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Campbell CP, Haley J, Swanson KC, Mandell IB. Packing plant differences in meat quality for grain-fed veal. CANADIAN JOURNAL OF ANIMAL SCIENCE 2013. [DOI: 10.4141/cjas2012-147] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Campbell, C. P., Haley, J., Swanson, K. C. and Mandell, I. B. 2013. Packing plant differences in meat quality for grain-fed veal. Can. J. Anim. Sci. 93: 205–215. Packing plant differences in meat quality were investigated in grain-fed veal from three commercial packing plants and a university research facility. Postmortem chilling rates were investigated in three plants including facilities which encased carcass sides in a polyliner bag intended to reduce shrinkage during chilling. Packing plant differences (P ≤ 0.01) in chilling rates were not always accompanied by plant differences in sarcomere length for longissimus or semitendinosus muscles. Drip and cooking losses and shear force for longissimus varied (P≤0.04) across packing plant with lower (P≤0.02) values found in veal slaughtered at the university research facility vs. veal from commercial packing plants. A packing plant by postmortem ageing interaction (P<0.05) for shear force was due to differences in extent of postmortem tenderization with ageing across packing plants. While use of a polyliner to encase the carcass during chilling decreased (P<0.001) rate of chilling and carcass shrinkage, there was no effect (P>0.20) on drip loss, shear force, or cooking losses vs. carcasses chilled uncovered.
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Affiliation(s)
- C. P. Campbell
- Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - J. Haley
- Ontario Veal Association, 449 Laird Road, Guelph, Ontario, Canada N1G 4W1
| | - K. C. Swanson
- North Dakota State University, Fargo, ND, USA 58108-6050
| | - I. B. Mandell
- Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
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15
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Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems. Meat Sci 2013; 93:336-43. [DOI: 10.1016/j.meatsci.2012.09.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2012] [Revised: 09/21/2012] [Accepted: 09/25/2012] [Indexed: 11/23/2022]
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16
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Aldai N, Lavín P, Kramer JK, Jaroso R, Mantecón AR. Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition. Meat Sci 2012; 92:687-96. [DOI: 10.1016/j.meatsci.2012.06.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2012] [Revised: 06/12/2012] [Accepted: 06/13/2012] [Indexed: 11/26/2022]
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17
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Effects of weaning and finishing feeding treatment on fatty acids, especially cis and trans C18:1 isomers, in the Longissimus thoracis muscle of Galician Blond calves. Animal 2011; 5:802-12. [DOI: 10.1017/s1751731110002338] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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18
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Bispo E, Moreno T, Latorre A, González L, Herradón PG, Franco D, Monserrat L. Effect of weaning status on lipids of Galician Blond veal: Total fatty acids and 18:1 cis and trans isomers. Meat Sci 2010; 86:357-63. [DOI: 10.1016/j.meatsci.2010.05.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2009] [Revised: 05/11/2010] [Accepted: 05/12/2010] [Indexed: 10/19/2022]
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19
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Bispo E, Monserrat L, González L, Franco D, Moreno T. Effect of weaning status on animal performance and meat quality of Rubia Gallega calves. Meat Sci 2010; 86:832-8. [PMID: 20692108 PMCID: PMC7158686 DOI: 10.1016/j.meatsci.2010.07.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2010] [Revised: 07/05/2010] [Accepted: 07/07/2010] [Indexed: 12/01/2022]
Abstract
The effect of weaning calves at different ages (NW = not weaned, W5 = 5.5 months old and W2 = weaned after being born and then fed with natural Holstein Friesian milk until 2 months old), on animal performance and carcass and Longissimus thoracis muscle quality, was studied in 36 eight month-old Rubia Gallega calves. Feed ingestions, weight gains, slaughter (SW) and carcass weights (CW), carcass conformation and fat scores, and meat characteristics (24 hours postmortem): colour, pH, water holding capacity, chemical composition and texture (Warner Bratzler (WB) test, sensory panel), were studied. NW calves showed the highest SW and CW (P < 0.001). Yellowness (b*), redness (a*) and chroma (C*) were higher in NW than W2 calves (P < 0.05). Shear firmness was higher in W2 than in NW and W5 veal. W2 veal was less elastic (P < 0.05), tender (P < 0.05) and juicy (P < 0.01) than NW and W5 veal.
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Affiliation(s)
- Esperanza Bispo
- Department of Animal Production, Mabegondo Research Centre (INGACAL), Apdo 10, 15080 A Coruña, Spain
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Lake SL, Scholljegerdes EJ, Weston TR, Rule DC, Hess BW. Postpartum supplemental fat, but not maternal body condition score at parturition, affects plasma and adipose tissue fatty acid profiles of suckling beef calves1. J Anim Sci 2006; 84:1811-9. [PMID: 16775065 DOI: 10.2527/jas.2005-619] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Three-year-old Angus x Gelbvieh beef cows, which were nutritionally managed to achieve a BCS of 4 +/- 0.07 (479 +/- 36 kg of BW) or 6 +/- 0.07 (580 +/- 53 kg of BW) at parturition, were used in a 2-yr experiment (n = 36/yr) to determine the effects of maternal BCS at parturition and postpartum lipid supplementation on fatty acid profile of suckling calf plasma and adipose tissue. Beginning 3 d postpartum, cows within each BCS were assigned randomly to 1 of 3 treatments in which cows were all fed hay and either a low-fat (control) supplement or supplements with either high-linoleate cracked safflower seeds (linoleate) or high-oleate cracked safflower seeds (oleate) until d 61 of lactation. Diets were formulated to be isonitrogenous and isocaloric, and safflower seed supplements were provided to achieve 5% of DMI as fat. Total concentration of fatty acids in plasma did not differ (P = 0.48) due to maternal BCS at parturition. Percentage of 20:5n-3 in plasma tended (P = 0.06) to be greater for calves suckling cows with a BCS of 6 at parturition. No other differences (P = 0.12 to 0.99) were noted in calf plasma fatty acid profile due to maternal BCS at parturition. Likewise, no differences were detected for total fatty acid concentration (P = 0.88) in calf adipose tissue due to maternal BCS at parturition. Weight percentage of 14:1 (P = 0.001) was greatest in adipose tissue of calves suckling cows fed control and oleate; however, the percentages of 14:0, 15:0, 16:0, 16:1, 17:0, and 18:3n-3 were greater (P < 0.001) in adipose tissue from calves suckling cows fed control compared with calves suckling cows fed linoleate or oleate. Percentages of 18:0, 18:1trans-11, 18:2n-6, and cis-9, trans-11 CLA were greater (P < 0.001) in adipose tissue from calves suckling cows fed linoleate compared with calves suckling cows fed control and oleate. Calves suckling cows fed oleate had greater (P < 0.001) percentages of 18:1trans-9, 18:1trans-10, and 18:1cis-9 in adipose tissue than calves suckling cows fed control or linoleate. Calf plasma and adipose tissue fatty acid profiles were reflective of milk fatty acids. Because fatty acids play an important role in metabolic regulatory functions, changes in milk fatty acid profile should be considered when beef cows are fed lipid supplements.
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Affiliation(s)
- S L Lake
- Department of Animal Science, University of Wyoming, Laramie 82071-3684
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