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Liu C, Hou Y, Su R, Luo Y, Dou L, Yang Z, Yao D, Wang B, Zhao L, Su L, Jin Y. Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs. Food Sci Nutr 2022; 10:2646-2658. [PMID: 35959277 PMCID: PMC9361438 DOI: 10.1002/fsn3.2869] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 02/21/2022] [Accepted: 03/22/2022] [Indexed: 12/18/2022] Open
Abstract
This study investigated the effects of probiotics on growth performance, meat quality, muscle fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total of 24 Sunit lambs were randomly allocated into two groups, each consisting of three replicates of four lambs. Throughout the experiment period, the lambs were fed with based diet (CON) and 10 g probiotics/d supplemented diet (PRO). Compared with the CON group, the number of lactic acid bacteria in fecal samples of PRO group was significantly increased (p < .05) and the coliforms were significantly decreased (p < .05). Dietary probiotics supplementation decreased pH24h, L*, and shear force (p < .05). The muscle fibers were switched from type IIB to type I, with a decrease in the mean cross‐sectional area (CSA) (p < .05) of longissimus thoracis (LT) muscle. Also, probiotics altered the composition of meat volatile flavor compounds, such as nonanal, undecanal, 1‐pentanol, 1‐hexanol, and 2,3‐octanedione. In addition, probiotics increased the total antioxidative capacity (T‐AOC) and catalase (CAT) activity of LT muscle, while it decreased superoxide dismutase (SOD) activity (p < .05). Overall, these results indicated that probiotics could be used as an effective feed additive by improving meat tenderness and flavor.
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Affiliation(s)
- Chang Liu
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Yanru Hou
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
- School of Food and Wine Ningxia University Yinchuan China
| | - Rina Su
- Inner Mongolia Vocational college of Chemical Engineering Hohhot China
| | - Yulong Luo
- School of Food and Wine Ningxia University Yinchuan China
| | - Lu Dou
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Zhihao Yang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Duo Yao
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Bohui Wang
- Ordos City Inspection and Testing Center Ordos China
| | - Lihua Zhao
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Lin Su
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Ye Jin
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
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ZHANG L, KONG L, XV D, JIAO Y. Effects of different soaking time and heating methods on the tenderness of mutton. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.16121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Lei ZHANG
- Xinjiang Agricultural University, China
| | | | - Danya XV
- Xinjiang Agricultural University, China
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Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration. Foods 2021; 10:foods10112792. [PMID: 34829073 PMCID: PMC8620043 DOI: 10.3390/foods10112792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculation of odor activity values (OAV > 1) and taste activity values (TAV > 1) analysis, 1-octen-3-ol, (E, E)-2,4-decadienal, nonanal, hexanal, nona-3,5-dien-2-one, 2,3-octanedione, hexanoic acid, 1-nonen-4-ol, aspartate (Asp), Glutamic Acid (Glu), 5′-GMP, 5′-IMP, and 5′-AMP were regarded as differential flavor or taste compounds for raw meat undergone different chilling rates. With a rapid chilling rate at 24 h after slaughter, the contribution of 1-octen-3-ol decreased, but (E, E)-2,4-decadienal increased. Moreover, at 24 h post-mortem, the equivalent umami concentration of Asp, Glu, 5′-GMP, 5′-IMP and 5′-AMP in raw meat were significantly lower at a chilling rate of 1.44 °C/h than 32.4 °C/h (p < 0.05). Conclusively, under the rapid chilling rate, more fatty odor and umami compounds accumulated in 24 h aged meat.
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Hussain M, Nauman K, Asghar B, Iqbal S, Rashid MA. Effect of low voltage electrical stimulation and chilling on microbial safety and quality attributes of Beetal Bucks and Lohi Rams carcass. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2020.106315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Wang X, Dong Y, Wu R, Liu D, Hu F, Wang C, Wu D. A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Xiaodan Wang
- College of Food Science and Engineering Jilin University Changchun China
| | - Yanli Dong
- College of Food Science and Engineering Jilin University Changchun China
| | - Ruijia Wu
- College of Food Science and Engineering Jilin University Changchun China
| | - Dengyong Liu
- College of Food Science and Technology Bohai University Jinzhou China
| | - Feng Hu
- College of Food Science and Engineering Jilin University Changchun China
| | - Cuilian Wang
- College of Food Science and Engineering Jilin University Changchun China
| | - Duo Wu
- College of Food Science and Engineering Jilin University Changchun China
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A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants. Foods 2020; 9:foods9111587. [PMID: 33147731 PMCID: PMC7694041 DOI: 10.3390/foods9111587] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 10/30/2020] [Accepted: 10/30/2020] [Indexed: 11/17/2022] Open
Abstract
The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on the meat quality of small ruminants. A comprehensive search for published studies on meat quality of small ruminants investigating the application of low, medium, and high voltage electrical stimulation, was performed using Google Scholar, ScienceDirect, PubMed, and Scopus databases. Forest plots, funnel plots, and other statistical tools and tests were used in the study to analyze the results. Electrical stimulation significantly reduced ultimate pH (p < 0.001), Warner–Bratzler shear force (WBSF) (p < 0.001), cooking loss (p < 0.05), and purge loss (p < 0.001). In addition, sarcomere length (p < 0.01), myofibrillar-fragmentation index (MFI) (p < 0.001), and color (L*, a*, b*) (p < 0.001) showed higher values in meat subjected to ES as compared with the control group. In conclusion, the meta-analysis revealed statistical proof of beneficial effects of ES on meat quality of small ruminants in terms of ultimate pH, tenderness, enhanced proteolysis, and higher colorimetric values.
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Lang Y, Zhang S, Xie P, Yang X, Sun B, Yang H. Muscle fiber characteristics and postmortem quality of longissimus thoracis, psoas major and semitendinosus from Chinese Simmental bulls. Food Sci Nutr 2020; 8:6083-6094. [PMID: 33282260 PMCID: PMC7684597 DOI: 10.1002/fsn3.1898] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 08/06/2020] [Accepted: 08/31/2020] [Indexed: 11/23/2022] Open
Abstract
Using Chinese Simmental cattle semitendinosus, psoas major, and longissimus thoracis samples, we assessed muscle fiber characteristics and postmortem quality. The type I, IIA, and IIB fiber diameters were greater in semitendinosus and longissimus thoracis relative to psoas major, with psoas major, semitendinosus, and longissimus thoracis having the highest respective percentages of type I, IIB, and IIA fibers. Psoas major had the highest R 248 and R 250 values and lowest R 258 values at 1- and 6-hr postmortem. Psoas major had the lowest Warner-Bratzler shear force (WBSF), hardness, and chewiness values. The trends of WBSF, hardness, and chewiness changes decreased with increasing aging time. Semitendinosus had higher changes in WBSF than psoas major, and the number % type I fibers was correlated negatively with % changes of WBSF. Therefore, muscles with a high proportion of type IIB fibers and a low proportion of type I had lower tenderness and higher tenderization rate. Further research should be done to seek the optimal composition of muscle fiber type in order to improve beef quality, as muscle fiber type has opposite effect of tenderness background and tenderization rate.
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Affiliation(s)
- Yumiao Lang
- Key Laboratory of Public Health Safety of Hebei ProvinceCollege of Public HealthHebei UniversityBaodingChina
| | - Songshan Zhang
- Institute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
| | - Peng Xie
- Institute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
| | - Xiaoxi Yang
- Key Laboratory of Public Health Safety of Hebei ProvinceCollege of Public HealthHebei UniversityBaodingChina
| | - Baozhong Sun
- Institute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
| | - Hongru Yang
- Key Laboratory of Public Health Safety of Hebei ProvinceCollege of Public HealthHebei UniversityBaodingChina
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Chen MY, Tian Y, Yu QL, Han L, Zhao SN, Song RD. Effect of a low-voltage electrical stimulation on yak meat tenderness during postmortem aging. Anim Sci J 2020; 91:e13410. [PMID: 32583539 DOI: 10.1111/asj.13410] [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: 03/29/2017] [Revised: 01/31/2020] [Accepted: 03/10/2020] [Indexed: 11/29/2022]
Abstract
This study evaluates the effect of a low-voltage electrical stimulation (ES) on the tenderness of yak longissimus muscle (LM). Samples from 16 yak bulls were divided into four treatment groups: normal chilling (NC), ES and chilling (ES & C) for 72 s (ES &C 72 s), ES & C for 90 s (ES & C 90 s), and ES & C for 108 s (ES & C 108 s). The temperature, the pH, the glycogen content, the Warner-Bratzler shear force (WBSF), the myofibril fragmentation index (MFI), and the muscle ultrastructure were determined during the course of postmortem aging. ES caused a rapid decrease in the pH to form a high-temperature and low-pH environment. The glycogen content gradually decreased with aging. The WBSF value of the ES & C groups was significantly lower than for the NC group (p < .05). The MFI values of ES & C groups after 24 hr postmortem aging were significantly higher than for the NC group. We concluded that ES improved yak meat tenderness during postmortem aging and that the different duration time by ES indicated different effects, and its affect was remarkable in the ES & C 90 s.
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Affiliation(s)
- Meng-Yin Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yuan Tian
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qun-Li Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Suo-Nan Zhao
- Institute of Animal Science of Haibei Tibetan Autonomous Prefecture, Haibei, China
| | - Ren-De Song
- Institute of Animal Science and Veterinary Science of Yushu Tibetan Autonomous Prefecture, Yushu, China
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Ji X, Luo X, Zhu L, Mao Y, Lu X, Chen X, Hopkins DL, Zhang Y. Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage. Meat Sci 2020; 172:108320. [PMID: 33039751 DOI: 10.1016/j.meatsci.2020.108320] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/19/2020] [Accepted: 09/21/2020] [Indexed: 12/26/2022]
Abstract
The effect of medium voltage electrical stimulation (ES), prior ageing (0-4 °C, 7 days), and their combination on the decrease of shear force in beef during superchilled storage (-4 °C) for 24 weeks was evaluated, in the context of a high shear force obtained under this storage condition. Both ES and prior ageing significantly reduced the initial Warner-Bratzler shear force, and the combination of ES and prior ageing shortened the storage time needed to reach an acceptable shear force of superchilled beef, which is mainly due to increased myofibrillar degradation as indicated by changes in desmin (P < 0.01, r = 0.35). Additionally, ES and prior ageing did not negatively affect lipid oxidation, total volatile basic nitrogen or water loss of superchilled beef. Consequently, ES combined with ageing for 7 days offered an effective approach for decreasing shear force and ensuring good quality superchilled beef.
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Affiliation(s)
- Xianqiu Ji
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu 210000, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiao Lu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
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Zhang Y, Mao Y, Li K, Luo X, Hopkins DL. Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat. Compr Rev Food Sci Food Saf 2019; 18:1676-1704. [PMID: 33336955 DOI: 10.1111/1541-4337.12497] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Revised: 06/17/2019] [Accepted: 07/27/2019] [Indexed: 11/29/2022]
Abstract
Chilling procedures have been widely used in livestock abattoirs since the development of refrigeration systems. The major criteria when applying chilling regimes is not only complying with regulations, but economic concerns, and also meat safety and quality assurance requirements. Given recent developments, an updated review is required to guide the industry to choose the best chilling method and to inspire the development of new approaches to chilling. Thus in this paper, the quality and microbial safety of beef, lamb, pork, venison, and bison resulting from different chilling treatments has been reviewed, as well as the underlying mechanism(s) for the different impacts on meat quality traits as a result of different chilling regimes. The effect of fast chilling on the tenderness of beef and lamb is a focus, as some new findings, have recently been reported, while multistep chilling is highlighted as it incorporates the advantages of fast chilling to reduce carcass weight loss, resulting in similar quality improvements as found with slow chilling. It is, suggested, that if spray chilling can be combined with the second phase of multi-step chilling, it will benefit the meat industry in terms of both meat quality and safety. Future studies should focus on combinations of chilling methods with new technologies, such as medium voltage electrical stimulation, muscle stretching, or ultrasound and so on, to move meat quality and safety to a new level.
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Affiliation(s)
- Yimin Zhang
- Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ., Taian, Shandong, 271018, P. R. China
| | - Yanwei Mao
- Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ., Taian, Shandong, 271018, P. R. China
| | - Ke Li
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou Univ. of Light Industry, Zhengzhou, Henan, 450002, P. R. China
| | - Xin Luo
- Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ., Taian, Shandong, 271018, P. R. China
| | - David L Hopkins
- Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ., Taian, Shandong, 271018, P. R. China.,NSW Dept. of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW, 2794, Australia
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Yang J, Dashdorj D, Hwang I. Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef. Food Sci Anim Resour 2019; 39:474-493. [PMID: 31304475 PMCID: PMC6612794 DOI: 10.5851/kosfa.2019.e43] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 05/28/2019] [Accepted: 05/28/2019] [Indexed: 11/13/2022] Open
Abstract
The aim of the study was to evaluate the effect of an early post-mortem low
voltage electrical stimulation (ES) to localized part of carcasses
[m.longissimus lumborum (LL) and m.biceps femoris (BF)] and determined the tenderness and flavor
compounds of Hanwoo steers (n=16). Carcasses were stimulated within 30
min post-mortem for 60s using 60 volts and muscles aged 2 and 14 d. Degradation
of Troponin-T were accelerated by ES and degraded little faster in BF muscle
than LL. Level of free amino acid content of stimulated and aged muscles was
significantly (p<0.05) greater than control for both muscles. Totally 63
volatile compounds were identified by using SPME-GC. The ES treatment
significantly (p<0.05) affected the level of 20 volatile compounds of LL
as well 15 volatiles in BF muscle along with total amounts of ketones, sulfur
containing, pyrazines and furans. Low voltage ES could be applied to reduce the
aging time and improve volatile flavor development by increasing important
desirable volatile compounds such as 2-methylpyrazine, 2,5-dimethylpyrazines and
2-acetylthiazole etc. due to released free amino acids from protein
degradation.
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Affiliation(s)
- Jieun Yang
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
| | - Dashmaa Dashdorj
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea.,Department of Livestock Production, Mongolian University of Life Sciences, Ulaanbaatar, Mongolia
| | - Inho Hwang
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
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Banach JK, Modzelewska-Kapituła M, Wichman K, Tkacz K, Żywica R. Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13571] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Joanna K. Banach
- Department of Industrial Commodity, Basic of Techniques and Energy Management; Faculty of Economics, University of Warmia and Mazury in Olsztyn
| | - Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
| | - Konrad Wichman
- Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
| | - Katarzyna Tkacz
- Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
| | - Ryszard Żywica
- Department of Industrial Commodity, Basic of Techniques and Energy Management; Faculty of Economics, University of Warmia and Mazury in Olsztyn
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Influence of carcass weight on meat quality of commercial feedlot steers with similar feedlot, slaughter and post-mortem management. Food Res Int 2017; 105:793-800. [PMID: 29433275 DOI: 10.1016/j.foodres.2017.10.073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 10/28/2017] [Accepted: 10/31/2017] [Indexed: 11/23/2022]
Abstract
The effects of beef carcass weight on muscle pH/temperature profile and selected meat quality attributes were evaluated. Twenty-six carcasses from light (≤260kg, n=15) and heavy (≥290kg, n=11) feedlot steers were randomly allocated and stimulated with low voltage electrical stimulation (LVES) for 30s at 7min post-mortem (pm). Quality evaluations were carried out on samples from the Longissimus et lumborum (LL) muscle from the left side of each carcass. Heavier carcasses showed faster pH decline and slower (P<0.05) temperature decline at 45min, 3, 6, 12 and 24h pm. Heavier carcasses passed through the heat shortening window (i.e. at pH6, temperature was >35°C) but there was no sign of sarcomere shortening in any carcass. Significantly lower (P<0.05) shear force values were recorded in the heavier carcasses at 3days pm but at 14days pm, heavier carcasses had numerically lower but not significantly different shear force. Heavier carcasses produced numerically higher but not significant (P>0.05) drip loss at 3 and 14days pm as well as higher L* (meat lightness) (P<0.05) and C* (chroma) (P<0.05) values early (2days) pm. However, at 14days pm, there were no significant differences between the light and heavy carcasses in terms of L* and C*. No significant difference was observed between heavy and light carcasses in terms of H* at 2 and 14days pm. The study showed that heavier carcasses which favor slaughter house pricing can be produced and processed alongside lighter carcasses without significant detrimental effects on meat quality by using low voltage electrical stimulation (LVES).
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Lang Y, Sha K, Zhang R, Xie P, Luo X, Sun B, Li H, Zhang L, Zhang S, Liu X. Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum. Meat Sci 2015; 112:3-8. [PMID: 26496154 DOI: 10.1016/j.meatsci.2015.10.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2014] [Revised: 10/07/2015] [Accepted: 10/13/2015] [Indexed: 11/25/2022]
Abstract
The objective of this study was to evaluate the effects of electrical stimulation (ES) versus non-electrical stimulation (NES) and type of boning (hot versus cold) on the eating quality of Gannan yak longissimus lumborum. Eighteen Gannan yak bulls were randomly divided into two groups: ES and NES. Hot boning (HB) and cold boning (CB) were applied to the left and right side of the carcasses, respectively. All of the four treatments missed the "ideal" pH/temperature window. HB reduced the rate of pH decline, decreased meat tenderness and water holding capacity. ES increased the rate of pH decline and improved yak meat tenderness (P<0.05); however, ES explained only 1% of the variation in WBSF. HB and ES had no significant effects on cooking loss, L* or b* values of yak meat. Postmortem aging increased yak meat tenderness and improved meat color parameters. HB had negative effects on yak meat quality, while ES could not reverse these deleterious effects.
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Affiliation(s)
- Yumiao Lang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Kun Sha
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Rui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Peng Xie
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xin Luo
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Baozhong Sun
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Haipeng Li
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Li Zhang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Songshan Zhang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xuan Liu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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16
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Effect of Repeated Pulsed Electric Field Treatment on the Quality of Cold-Boned Beef Loins and Topsides. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1485-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Liu Y, Mao Y, Zhang Y, Liang R, Wang R, Zhu L, Meng X, Luo X. Pre-rigor temperature control of Chinese yellow cattle carcasses to 12–18°C during chilling improves beef tenderness. Meat Sci 2015; 100:139-44. [DOI: 10.1016/j.meatsci.2014.09.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2014] [Revised: 09/11/2014] [Accepted: 09/15/2014] [Indexed: 11/25/2022]
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18
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Mao Y, Zhang Y, Liang R, Ren L, Zhu H, Li K, Zhu L, Luo X. Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 25:1197-204. [PMID: 25049681 PMCID: PMC4092990 DOI: 10.5713/ajas.2012.12055] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/02/2012] [Revised: 04/04/2012] [Accepted: 03/21/2012] [Indexed: 11/27/2022]
Abstract
The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC) were applied to left and right sides of the carcasses respectively after slaughtering. To determine whether electrical stimulation (ES) treatment can alleviate the potential hazard of RC on meat quality, ES was applied to one group. The effects of RC and ES were determined by meat color, shear force and cytoskeletal protein degradation postmortem (PM). The results showed that RC decreased beef tenderness at 1 d and 3 d postmortem, but had no detrimental effect on meat color. Western blotting showed that RC decreased the degradation rate of desmin and troponin-T, but the effects weakened gradually as postmortem aging extended. Degradation rates of both desmin and troponin-T were accelerated by ES. The combination of RC and ES could improve beef color, accelerate degradation rate of cytoskeletal protein and improve beef tenderness.
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Affiliation(s)
- Yanwei Mao
- Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors
| | - Yimin Zhang
- Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors
| | - Rongrong Liang
- Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors
| | - Lulu Ren
- Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors
| | - He Zhu
- Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors
| | - Ke Li
- Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors
| | - Lixian Zhu
- Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors
| | - Xin Luo
- Yanwei Mao and Yimin Zhang contributed equally to this work as co-first authors
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19
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Jacob RH, Hopkins DL. Techniques to reduce the temperature of beef muscle early in the post mortem period – a review. ANIMAL PRODUCTION SCIENCE 2014. [DOI: 10.1071/an12338] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
A review of the literature was conducted on the effects of high temperature and low pH (HTLP) on meat quality, with a focus on interventions that increase the rate of cooling post slaughter. HTLP can potentially change meat tenderness, water-holding capacity and colour due primarily to protein denaturation during the first 5 h post mortem. Deep muscles in large carcasses are susceptible to HTLP when cooled conventionally. Ante mortem and post mortem solutions that increase the rate of carcass cooling are discussed. Ante mortem solutions include access to feed and water, showering with water and provision of shade. Post mortem solutions included vascular flushing, hot fat trimming, opening seams, hot boning, spray chilling, blast chilling, immersion cooling, and very fast chilling. Accelerating rigor with electrical stimulation before HTLP remains controversial. Combinations of different techniques, that suit the specific requirements of a particular processing plant, is the likely best solution to HTLP, but further development of commercial solutions is suggested.
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20
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Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw. Meat Sci 2012; 92:619-26. [DOI: 10.1016/j.meatsci.2012.06.009] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2011] [Revised: 06/07/2012] [Accepted: 06/08/2012] [Indexed: 11/23/2022]
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21
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Abbasvali M, Shekarforoush SS, Aminlari M, Ebrahimnejad H. Effects of medium-voltage electrical stimulation on postmortem changes in fat-tailed sheep. J Food Sci 2011; 77:S47-53. [PMID: 22122156 DOI: 10.1111/j.1750-3841.2011.02463.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Effects of different medium-voltage electrical stimulation (ES) and ageing on postmortem changes in longissimus dorsi muscle of the fat-tailed sheep were studied. Fifteen male animals were divided into 5 equal groups (n= 3) including: T₁ (control, without ES), T₂ (100 V/30 s), T₃ (100 V/60 s), T₄ (150 V/30 s), and T₅ (150 V/60 s) with fixed frequency of 50 Hz. Five minutes after sticking, the carcasses were stimulated in order of the treatments. After normal processing, they were kept at 6 °C for 14 d. ES accelerated the glycolytic rate resulting in a significant fast fall in pH (P < 0.05) during the 1st 6-h postmortem (PM) with a gradual decline until 24-h PM, and a simultaneous significant reduction in adenosine triphosphate (ATP) content (P < 0.05). There was a significant (P < 0.05) decline in the total calpain activity during the 1st 6-h PM. The muscles from ES carcasses had significantly (P < 0.05) lower water holding capacity (WHC) than those from nonstimulated ones. Ageing revealed a significant (P < 0.05) effect on the reduction of WHC. No significant difference was found for the mean value of the muscle color (L*, a*, and b*) in all treatment groups during ageing (P > 0.05). The results of free amino acid (FAA) content and myofibrillar fragmentation index (MFI) revealed a significant improvement of proteolysis and tenderness by ES and ageing (P < 0.05). In the present study, higher voltage/duration (150 V/60 s) showed greater effects and significantly accelerated glycolysis, pH decline, and ATP depletion and thus decreased the time for rigor completion and improved the tenderness.
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Affiliation(s)
- Maryam Abbasvali
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
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Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bulls. Meat Sci 2011; 88:597-601. [DOI: 10.1016/j.meatsci.2011.02.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2011] [Accepted: 02/06/2011] [Indexed: 11/19/2022]
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23
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Kahraman T, Bayraktaroglu A, Vural A, Issa G, Ergun E. Electron microscopy of contractile bands and quality characteristics in high-voltage electrical stimulation broiler breast meat. Poult Sci 2011; 90:486-90. [DOI: 10.3382/ps.2010-01096] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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24
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Kadim IT, Mahgoub O, Al-Marzooqi W, Khalaf SK, Mansour MH, Al-Sinani SSH, Al-Amri IS. Effects of electrical stimulation on histochemical muscle fiber staining, quality, and composition of camel and cattle Longissimus thoracis muscles. J Food Sci 2009; 74:S44-52. [PMID: 19200120 DOI: 10.1111/j.1750-3841.2008.00992.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The effects of electrical stimulation on muscle fiber type, meat quality, and composition of Longissimus thoracis muscles from one-humped camels and Dofari Omani cattle of a comparable age range were investigated. A low-voltage electrical stimulation with 90 V, 14 Hz (pulse of 7.5-millisecond duration every 70 milliseconds) 20 min postmortem was applied. Samples from the left muscle were collected from 20 (2 to 3 y) camels and 24 cattle (1 to 3 y). For chemical composition, muscle samples were dried in a freeze dryer, and then ground to determine moisture, protein, fat, and ash. Macro- and micro-minerals were determined using an Inductively Coupled Plasma Emission Spectrometer. Quality characteristics of the meat were evaluated using shear force value, pH, sarcomere, myofibrillar fragmentation index, expressed juice, cooking loss percent, and CIE L*, a*, b* color values. Electrical stimulation resulted in a significantly (P < 0.05) more rapid pH fall in the muscle during the first 24 h after slaughter in both species. Muscles from electrically stimulated carcasses had significantly (P < 0.05) lower ultimate pH, longer sarcomere, and lower shear force values than those from nonstimulated carcasses. Lightness (L*), myofibrillar fragmentation, and expressed juice were significantly (P < 0.05) higher for stimulated than for nonstimulated muscles. Muscles of camels had significantly (P < 0.05) higher expressed juice, cooking loss percent, redness color (a*), and lower fat, Mg, K, and P than those from cattle. Electrical stimulation improved quality characteristics of meat from both species. This indicates that meat quality of local camel and cattle can be improved by electrical stimulation and consequently improves their acceptability to consumers and better marketability.
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Affiliation(s)
- I T Kadim
- Dept. of Animal & Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos Univ., Al-Khoud, Muscat, Sultanate of Oman.
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Kadim I, Al-Hosni Y, Mahgoub O, Al-Marzooqi W, Khalaf S, Al-Maqbaly R, Al-Sinawi S, Al-Amri I. Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries). Meat Sci 2009; 82:77-85. [DOI: 10.1016/j.meatsci.2008.12.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2008] [Revised: 12/10/2008] [Accepted: 12/11/2008] [Indexed: 11/27/2022]
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26
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Wiklund E, Finstad G, Johansson L, Aguiar G, Bechtel P. Carcass composition and yield of Alaskan reindeer (Rangifer tarandus tarandus) steers and effects of electrical stimulation applied during field slaughter on meat quality. Meat Sci 2008; 78:185-93. [DOI: 10.1016/j.meatsci.2007.06.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2007] [Revised: 06/01/2007] [Accepted: 06/02/2007] [Indexed: 11/26/2022]
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27
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Zhang CL, Fowler MR, Scott NW, Lawson G, Slater A. A TaqMan real-time PCR system for the identification and quantification of bovine DNA in meats, milks and cheeses. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.07.018] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers. Animal 2007; 1:780-6. [DOI: 10.1017/s1751731107727490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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29
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ZHANG WENHONG, PENG ZENGQI, ZHOU GUANGHONG, XU XINGLIAN, WU JUQING. EFFECTS OF LOW VOLTAGE ELECTRICAL STIMULATION AND CHILLING METHODS ON QUALITY TRAITS OF PORK M. LONGISSIMUS LUMBORUM. ACTA ACUST UNITED AC 2007. [DOI: 10.1111/j.1745-4573.2007.00070.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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