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Jangir A, Kumar Biswas A, Arsalan A, Faslu Rahman CK, Swami S, Agrawal R, Bora B, Kumar Mendiratta S, Talukder S, Chand S, Kumar D, Ahmad T, Ratan Sen A, Naveena BM, Singh Yadav A, Jaywant Rokade J. Development of superoxide dismutase based visual and spectrophotometric method for rapid differentiation of fresh and frozen-thawed buffalo meat. Food Chem 2024; 444:138659. [PMID: 38325091 DOI: 10.1016/j.foodchem.2024.138659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 01/18/2024] [Accepted: 01/31/2024] [Indexed: 02/09/2024]
Abstract
Study aimed to develop biomarker-based assay for rapid detection of fresh and frozen-thawed buffalo meat in the supply chain. The method is based on development of a solvent system and identification of suitable substrate and developer for screening of biomarkers. For the confirmation column chromatography, gel electrophoresis and Western Blotting were carried out. Validation was done by intra- and inter-day validation, storability study, and determination of thermal history. Best results were shown with pH 8.0 Tris-HCl; extraction buffer, 205 µM nicotinamide adenine dinucleotide hydrogen; substrate, 184 µM Nitroblue tetrazolium, and 1.9 µM phenazine methosulfate; developer. The thermal history ranged from 0.14 to 0.17 during storage at -20 °C. The intra- and inter-day assay precision (CV %) ranged from 5.3 to 6.5 %; in chilled and 14.1 - 9.2 % in frozen-thawed samples. The study confirmed SOD as a viable biomarker. Developed method using SOD has significant potential for rapidly differentiating chilled or frozen-thawed meat.
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Affiliation(s)
- Apeksha Jangir
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Ashim Kumar Biswas
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India.
| | - Abdullah Arsalan
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - C K Faslu Rahman
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Shalu Swami
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Ravikant Agrawal
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Bedika Bora
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Sanjod Kumar Mendiratta
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Suman Talukder
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Sagar Chand
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Devendra Kumar
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Tanbir Ahmad
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Arup Ratan Sen
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Basappa M Naveena
- ICAR-National Meat Research Institute, Chengicherla, Boduppal 500 092, A.P., India
| | - Ajit Singh Yadav
- Division of Post-Harvest Technology, ICAR-Central Avian Research Institute, Izatnagar, Bareilly 243 122, U.P., India
| | - Jaydip Jaywant Rokade
- Division of Post-Harvest Technology, ICAR-Central Avian Research Institute, Izatnagar, Bareilly 243 122, U.P., India
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Li J, Liang R, Mao Y, Yang X, Luo X, Qian Z, Zhang Y, Zhu L. Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattle. Meat Sci 2022; 194:108986. [PMID: 36152602 DOI: 10.1016/j.meatsci.2022.108986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 09/12/2022] [Accepted: 09/13/2022] [Indexed: 11/17/2022]
Abstract
In order to investigate the effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattle, a feeding experiment was undertaken. Longissimus lumborum, Psoas major and Semitendinosus muscles were collected 24 h post-mortem from two groups of cattle, which were fed with a total mixed ration (Control - CON) or supplemented with resveratrol (5 g/animal/day, RES) for 120 d before slaughter. The results showed that dietary resveratrol increased the gene expression of MyHC I and enhanced the proportion of type I fibers in three muscles. The cooking loss and Warner-Bratzler shear force of all muscles during aging for 21 days were decreased. However, the increased proportion of type I fibers resulted in a darker initial color, but did improve color stability, as the a* value of RES samples was lower initially but higher in the later stage of aging. This study indicates the supplementation potential of resveratrol for beef cattle for tenderness and color stability.
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Affiliation(s)
- Jiqiang Li
- 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
| | - Rongrong Liang
- 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.
| | - Xiaoyin Yang
- 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.
| | - Zhanyu Qian
- Shangdu Hengchang Co., Ltd., Caoxian, Shandong 274400, PR China
| | - 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.
| | - 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.
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Tuell JR, Nondorf MJ, Brad Kim YH. Post-Harvest Strategies to Improve Tenderness of Underutilized Mature
Beef: A Review. Food Sci Anim Resour 2022; 42:723-743. [PMID: 36133641 PMCID: PMC9478978 DOI: 10.5851/kosfa.2022.e33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 06/19/2022] [Accepted: 06/22/2022] [Indexed: 11/17/2022] Open
Abstract
Beef muscles from mature cows and bulls, especially those originating from the
extremities of the carcass, are considered as underutilized due to
unsatisfactory palatability. However, beef from culled animals comprises a
substantial proportion of the total slaughter in the US and globally. Modern
consumers typically favor cuts suitable for fast, dry-heat cookery, thereby
creating challenges for the industry to market inherently tough muscles. In
general, cull cow beef would be categorized as having a lower extent of
postmortem proteolysis compared to youthful carcasses, coupled with a high
amount of background toughness. The extent of cross-linking and resulting
insolubility of intramuscular connective tissues typically serves as the
limiting factor for tenderness development of mature beef. Thus, numerous
post-harvest strategies have been developed to improve the quality and
palatability attributes, often aimed at overcoming deficiencies in tenderness
through enhancing the degradation of myofibrillar and stromal proteins or
physically disrupting the tissue structure. The aim of this review is to
highlight existing and recent innovations in the field that have been
demonstrated as effective to enhance the tenderness and palatability traits of
mature beef during the chilling and postmortem aging processes, as well as the
use of physical interventions and enhancement.
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Affiliation(s)
- Jacob R. Tuell
- School of Agricultural Sciences, Northwest
Missouri State University, Maryville, MO 64468, USA
| | - Mariah J. Nondorf
- Meat Science and Muscle Biology
Laboratory, Department of Animal Sciences, Purdue University,
West Lafayette, IN 47907, USA
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology
Laboratory, Department of Animal Sciences, Purdue University,
West Lafayette, IN 47907, USA
- Corresponding author: Yuan H.
Brad Kim, Meat Science and Muscle Biology Laboratory, Department of Animal
Sciences, Purdue University, West Lafayette, IN 47907, USA, Tel:
+1-765-496-1631, E-mail:
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Effects of High Concentration Nitrogen Gas Stunning of Pigs on the Quality Traits of Meat and Small Intestine. Animals (Basel) 2022; 12:ani12172249. [PMID: 36077969 PMCID: PMC9454808 DOI: 10.3390/ani12172249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 12/01/2022] Open
Abstract
The objective of present study was to investigate the feasibility of utilizing only high concentration of nitrogen gas in the stunning of pigs and its effects on the quality traits of the meat and small intestine.To conduct this experiment, three treatment groups were compared: (i) electric stunning (T1), (ii) CO2 (80%) gas stunning (T2), and (iii) N2 (98%) gas stunning (T3). A total of 21 standard pigs (Landrace × Yorkshire × Duroc; LYD) were collected from a commercial pig farm, randomly selecting seven pigs for each group (body weight of 104.5 to 120.6 kg). For stunning, each individual pig was separately kept in a gas chamber, after which each specific gas was used to fulfill the desired level in the pit. To obtain the desired level of concentration for each gas (N2 at 98% and CO2 at 80%), approximately 80 min and 35 min were required, respectively. It was observed that after reaching the desired level of concentration, pigs were stunned within a very short time (for CO2, 90 s and for N2, 120 s). For electric stunning, standard quality electric devices were used. After slaughtering, the meat and small intestine of each animal was collected separately and kept in a cool room where temperature was −2 °C. In the meat and small intestine, L* (Lightness) and b* (Yellowness) were high (p < 0.05) in the T1 and T3 groups. The T2 group showed high a* (Redness) (p < 0.05) values in both the meat and small intestine. A proximate composition of meat showed no significant differences except moisture. The water holding capacity (WHC), cooking loss (CL), and Warner-Bratzler shear force (WBSF) of meat were lowest in the T2 group, but not at a notable difference compared to T3. In the small intestine, L* (Lightness), a* (Redness), b* (Yellowness), and thickness significantly differed (p < 0.05) in each group, but WBSF showed no significance between the T2 and T3 groups. It is concluded that a high concentration of N2 gas (98%) may be considered in the stunning of pigs, and its effect on meat and small intestine is favorable.
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Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers. Meat Sci 2022; 188:108800. [DOI: 10.1016/j.meatsci.2022.108800] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 03/04/2022] [Accepted: 03/07/2022] [Indexed: 11/22/2022]
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Setyabrata D, Xue S, Vierck K, Legako J, Ebner P, Zuelly S, Kim YHB. Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.13025] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (m. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42þ mo) were obtained at 5 d postmortem, divided into 4 equal sections, and randomly assigned into 4 aging methods (wet-aging [WA], conventional dry-aging [DA], dry-aging in water-permeable bag [DWA], and ultraviolet light dry-aging [UDA]). The beef sections were aged for 28 d at 2°C, 65% relative humidity, and 0.8 m/s airflow. Following aging, surface crusts and bones were removed, and loin samples were collected for the meat quality, microbiological, and sensory analyses. Results indicated that all dry-aged loins had greater moisture and trimming loss compared with WA (P < 0.05), while DWA had lower loss than DA and UDA (P < 0.05). No differences in shear force, cook loss, or both lipid and protein oxidation across all treatments were observed (P > 0.05). Among all treatments, DWA exhibited the least color stability indicated by rapid discoloration observed in the sample, while UDA had color attributes comparable with WA throughout the whole display. Microbial analysis indicated that UDA had lower microbial concentration on the surface than the other samples (P < 0.05). The consumer panel analysis found that all loins were acceptable, and the trained panel analysis indicated that DA loins decreased sourness and animal fat flavor (P < 0.05) and had a trend of decreasing oxidized flavor (P = 0.07). The results indicate that dry-aging can potentially be utilized as an effective natural process by nullifying some of well-known off-flavor attributes associated with cull cow beef while not compromising other meat quality attrib- utes or microbiological shelf life.
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Affiliation(s)
| | | | - Kelly Vierck
- Texas Tech University Department of Animal and Food Sciences
| | - Jerrad Legako
- Texas Tech University Department of Animal and Food Sciences
| | - Paul Ebner
- Purdue University Department of Animal Sciences
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Álvarez S, Mullen AM, Hamill R, O'Neill E, Álvarez C. Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:97-130. [PMID: 33745517 DOI: 10.1016/bs.afnr.2020.10.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Meat consumers are demanding products of higher and consistent quality, with a distinctive flavor and aroma, able to provide a particular sensorial experience when consuming beef. The impact of all the factors affecting the final eating quality, known as the farm to fork approach, has been extensively studied in the last decades. This includes genetic factors, production system, transport, carcass intervention, aging, packaging and cooking method, among others. Aging is, one of the most important steps in producing high quality tender beef. During this step, flavor is developed and the meat is tenderized. Dry-aging although considered a traditional method, is currently attracting attention from consumers, producers and researchers because of the characteristics of the final products in terms of flavor, aroma and texture. This chapter will describe the series of biochemical changes, which combined with the loss of water, generates a final product that is highly appreciated by niche consumers. This will include the changes that the muscle undergoes to be transformed to meat, the main factors driving the dry-aging process and how the flavor and aroma compounds are generated during this process.
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Affiliation(s)
- Sara Álvarez
- Department of Food Quality and Sensory Analysis, Ashtown Teagasc Food Research Centre, Dublin, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Analysis, Ashtown Teagasc Food Research Centre, Dublin, Ireland
| | - Ruth Hamill
- Department of Food Quality and Sensory Analysis, Ashtown Teagasc Food Research Centre, Dublin, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College, Cork, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Analysis, Ashtown Teagasc Food Research Centre, Dublin, Ireland.
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Dos Santos-Donado PR, Donado-Pestana CM, Ossamu Tanaka FA, Venturini AC, Francisquine Delgado E, Contreras-Castillo CJ. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing. Food Res Int 2021; 143:110226. [PMID: 33992340 DOI: 10.1016/j.foodres.2021.110226] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 01/10/2021] [Accepted: 02/14/2021] [Indexed: 10/22/2022]
Abstract
Nellore (Bos indicus) cows play an important role in Brazilian beef production. Here, we investigated whether modified atmosphere packaging (MAP) technology could contribute to improving the quality of Nellore cow steaks. To verify this, steaks obtained from Longissimus thoracis et lumborum (LTL) were stored at 2 °C for 28 days using different packaging systems, with one being vacuum and the others being three MAP systems: 75% O2/25% CO2 (75%O2-MAP), 60% CO2/0.2% CO/39.8% N2 and 40% CO2/0.4% CO/59.6% N2 (0.2%CO-MAP and 0.4%CO-MAP, respectively). Steaks packaged using the CO-MAP showed improved color stability of fresh meat. In turn, the 75%O2-MAP drastically affected the oxidative stability related to proteins and lipids compared to both anaerobic environments (CO-MAP and vacuum). The CO-MAP increased tenderization and ultrastructural changes when compared to the aerobic MAP without affecting pH, collagen or cooking loss, which were influenced by the storage time. In conclusion, MAP technology may improve the quality and appearance of fresh meat originating from Nellore cows, being a promising alternative for the Brazilian beef industry.
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Affiliation(s)
- Priscila R Dos Santos-Donado
- Department of Agro-industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture - University of São Paulo, Piracicaba, SP, Brazil
| | - Carlos M Donado-Pestana
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences - University of São Paulo, São Paulo, SP, Brazil; Food Research Center FoRC, University of São Paulo, São Paulo, SP, Brazil
| | - Francisco A Ossamu Tanaka
- Department of Plant Pathology and Nematology, "Luiz de Queiroz" College of Agriculture - University of São Paulo, Piracicaba, SP, Brazil
| | - Anna C Venturini
- Department of Pharmaceutical Sciences - Federal University of São Paulo, Diadema, SP, Brazil
| | - Eduardo Francisquine Delgado
- Department of Animal Science, "Luiz de Queiroz" College of Agriculture - University of São Paulo, Piracicaba, SP, Brazil
| | - Carmen J Contreras-Castillo
- Department of Agro-industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture - University of São Paulo, Piracicaba, SP, Brazil.
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Roy BC, Das C, Aalhus JL, Bruce HL. Relationship between meat quality and intramuscular collagen characteristics of muscles from calf-fed, yearling-fed and mature crossbred beef cattle. Meat Sci 2020; 173:108375. [PMID: 33248740 DOI: 10.1016/j.meatsci.2020.108375] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 11/10/2020] [Accepted: 11/13/2020] [Indexed: 11/19/2022]
Abstract
Intramuscular Ehrlich Chromogen (EC) and pyridinoline (Pyr) concentrations in the gluteus medius (GM) and semitendinosus (ST) from crossbred Angus calf- (n = 14) and yearling-fed (n = 14) steer and mature cow (MC, n = 12) carcasses were related to collagen and intramuscular connective tissue (IMCT) thermal stability and peak Warner-Bratzler shear force (WBSF). In both muscles, Pyr density was greater in MC, while EC concentrations were comparable in calf- and yearling-fed steer muscles and lowest in MC muscles. Thermal denaturation temperature and enthalpy of IMCT were highest in both muscles when from MC, although only total collagen was correlated with WBSF in calf fed-yearling fed steer data. Results confirmed that EC concentration contributed to collagen thermal stability in steer muscles, but decreased it in MC muscles, while Pyr was consistently associated with collagen thermal stability.
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Affiliation(s)
- Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Chamali Das
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Jennifer L Aalhus
- Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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Ijaz M, Jaspal MH, Hayat Z, Yar MK, Badar IH, Ullah S, Hussain Z, Ali S, Farid MU, Farooq MZ, Sardar A. Effect of animal age, postmortem chilling rate, and aging time on meat quality attributes of water buffalo and humped cattle bulls. Anim Sci J 2020; 91:e13354. [PMID: 32789990 DOI: 10.1111/asj.13354] [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: 08/14/2018] [Revised: 12/01/2019] [Accepted: 01/19/2020] [Indexed: 11/29/2022]
Abstract
The study was aimed to investigate the influence of animal age, post-slaughter chilling rate, and aging time on meat quality of M. longissimus dorsi (LD) of water buffalo (Bubalus bubalis) and humped cattle (Bos taurus indicus) bulls. After slaughtering, one side of carcasses was subjected to rapid chilling (RC) (0 ± 2°C) and other side was hanged in controlled room temperature (25 ± 2°C) for 3 hr, then allowed to the chiller (0 ± 2°C). The meat quality traits were analyzed at 1, 7, and 14 days of storage. It was noted that rapidly chilled carcasses from the younger animals of both species missed the ideal pH/temperature window, which affects the toughness of the meat. Buffalo meat presented higher shear force, color L* values, and lower b* value as compared to the cattle meat. Moreover, meat shear force values decreased while all color coordinates and cooking loss values increased with lengthening the storage time in both age groups of cattle and buffalo. In conclusion, the tenderness of cattle meat was superior to that of buffalo and RC adversely affect the shear force values of young cattle and both age groups of buffalo bulls.
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Affiliation(s)
- Muawuz Ijaz
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.,Department of Animal Sciences, CVAS-Jhang, University of Veterinary and Animal Sciences, Lahore, Pakistan.,Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, P.R. China
| | - Muhammad H Jaspal
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Zafar Hayat
- Department of Animal Sciences, CVAS-Jhang, University of Veterinary and Animal Sciences, Lahore, Pakistan.,Department of Animal Sciences, College of Agriculture, University of Sargodha, Sargodha, Pakistan
| | - Muhammad K Yar
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Iftikhar H Badar
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Sana Ullah
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, P.R. China
| | - Zubair Hussain
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, P.R. China
| | - Sher Ali
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad U Farid
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.,Department of Animal Sciences, CVAS-Jhang, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Z Farooq
- Department of Animal Sciences, CVAS-Jhang, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Aneeqa Sardar
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
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11
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Mushi DE. Feedlot performance of Tanzanian Shorthorn Zebu finished on local feed resources. Trop Anim Health Prod 2020; 52:3207-3216. [PMID: 32638154 DOI: 10.1007/s11250-020-02346-y] [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: 12/12/2019] [Accepted: 07/02/2020] [Indexed: 11/24/2022]
Abstract
A study was conducted in Hanang District to assess potential for on-farm feedlot finishing of Tanzanian Shorthorn Zebu (TSHZ) in dry season using locally available feed resources. A total of 65 (2-3 years old, 150-250 kg LWT) steers were randomly distributed into two dietary treatments in three villages. The steers were finished either in feedlots using compounded diets or under free grazing in accordance with farmers' practice. Following 90 days of feeding, all steers were slaughtered for detailed carcass and meat quality assessment. Growth performance, carcass and meat quality of experimental animals were assessed to determine feedlot performance of TSHZ. Results show that average daily gain of feedlot-finished animals (620 g/day) was nearly three-fold higher (P = 0.042) than that of grazed steers (223 g/day). Feedlot-finished steers produced 28 kg (P = 0.001) heavier carcasses than grazed ones. Carcasses from feedlot-finished steers cooled slowly as they had higher (P = 0.001) temperatures than that of grazed ones at 45 min (33.1 vs. 30.5 °C) and 6 h (21.0 vs. 19.5 °C) post-mortem. Feedlot-finished steers produced beef with higher (P = 0.003) marbling scores (3.4) than grazed ones (2.4). As a result, beef from the feedlot-finished steers was more tender (P = 0.016) than that from grazed ones, and it required 13 N less force to shear. It is concluded that TSHZ responds positively to improved feeding with significant enhancement on carcass gain and meat quality. Use of diets compounded using agro-processing by-products, instead of whole grain, can lower the cost of finishing TSHZ steers significantly.
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Affiliation(s)
- D E Mushi
- Department of Animal, aquaculture and Range Sciences, Sokoine University of Agriculture, Morogoro, Tanzania.
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12
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Smith ZK, Kim J, Johnson BJ. Feedlot performance and biological responses to coated and non-coated steroidal implants containing trenbolone acetate and estradiol benzoate in finishing beef steers1,2,3. J Anim Sci 2020; 97:4371-4385. [PMID: 31541251 DOI: 10.1093/jas/skz298] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Accepted: 09/13/2019] [Indexed: 01/09/2023] Open
Abstract
Predominately Angus steers (n = 24; initial BW = 435 ± 28.3 kg) were used to evaluate non-coated (NC) and coated implants (CI) containing equal amounts of trenbolone acetate (TBA; 200 mg) and estradiol benzoate (EB; 28 mg) in finishing steers on sera metabolite responses, gene expression, and immunohistochemical analyses of the Longissimus muscle (LM). Performance data were analyzed as a randomized complete block design, and all other data were analyzed as repeated measures for a completely randomized design. Treatments were no implant (NI), NC (Synovex-PLUS; Zoetis, Parsippany, NJ), and CI (Synovex-One Feedlot) implant. There were 2 pen replicates per treatment (n = 4 steers/pen). LM biopsies, blood, and BW were collected before feeding on days 0, 14, 28, 56, 84, 112, and 133, with final BW being captured on day 140. Genes of interest were determined by RT-qPCR using two housekeeping genes. Sera was analyzed for estradiol-17β (E2),17β-trenbolone (TbOH), insulin-like growth factor 1 (IGF-I), NEFA, and urea-N (SUN). An α of 0.10 determined significance for performance and sera data; α of 0.05 was used for gene and histology data. No performance differences (P ≥ 0.10) were detected. An implant × day interaction (P ≤ 0.10) for E2, IGF-I, and SUN was detected; implants elevated (P ≤ 0.10) E2, 17β-TbOH, and IGF-I; and decreased SUN across day of the study, meaning sera metabolites are not altered with time on feed. An implant × day interaction was detected for myogenic factor 5 (MYF-5) positive cells and proportions of MHCIIX. In LM, CI had greater (P < 0.10) IGF-I in LM over NI. CI increased (P < 0.05) G protein-coupled estrogen receptor 1 (GPER1) expression, as well as, GPER1 semi-quantitative scores over NI and NC. An implant × day interaction (P ≤ 0.05) for estrogen and androgen receptor-positive nuclei was detected; implants had increased (P ≤ 0.05) estrogen and androgen receptor-positive nuclei compared to NI. CIs increase genes associated with muscle tissue growth.
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Affiliation(s)
- Zachary K Smith
- Department of Animal Science, South Dakota State University, Brookings, SD
| | - Jongkyoo Kim
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX
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13
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Chang YS, Stromer MH, Chou RGR. Effect of age on calpain changes in postmortem goose muscle. Poult Sci 2019; 98:6131-6137. [DOI: 10.3382/ps/pez263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Accepted: 04/18/2019] [Indexed: 11/20/2022] Open
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14
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Delosière M, Durand D, Bourguet C, Terlouw EMC. Lipid oxidation, pre-slaughter animal stress and meat packaging: Can dietary supplementation of vitamin E and plant extracts come to the rescue? Food Chem 2019; 309:125668. [PMID: 31690510 DOI: 10.1016/j.foodchem.2019.125668] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 09/12/2019] [Accepted: 10/07/2019] [Indexed: 01/13/2023]
Abstract
Normand cull-cows received a diet enriched in n-3 polyunsaturated fatty acids (PUFA), known to enhance nutritional quality, but to decrease beef lipid stability. Half of the cows received a supplementation of vitamin E and plant extracts rich in polyphenols during the finishing period. Half of each feeding group was slaughtered under limited, the others under added stress conditions. Longissimus thoracis (LT) and Semitendinosus (ST) were evaluated after storage under air, or 70% O2/30% CO2 or vacuum conditions. Irrespectively of diet, pre-slaughter stress i) increased post-mortem malondialdehyde (MDA) formation except in vacuum-stored meat, ii) decreased vitamin A levels in the LT, iii) decreased vitamin E levels in meat stored in 70% O2/30% CO2 and total anti-oxidant status in vacuum stored meat. Effects were global; dietary supplementation with vitamin E and plant extracts was associated with lower MDA levels and MetMb percentage and higher levels of vitamin A and E.
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Affiliation(s)
- Mylène Delosière
- INRA, UMR 1213 Herbivores Research Unit, Clermont-Ferrand/Theix, F_63122 Saint-Genès-Champanelle, France.
| | - Denis Durand
- INRA, UMR 1213 Herbivores Research Unit, Clermont-Ferrand/Theix, F_63122 Saint-Genès-Champanelle, France.
| | - Cécile Bourguet
- Bureau E.T.R.E., Etudes & Travaux de Recherches en Ethologie, Clermont-Ferrand/Theix, F_63122 Saint-Genès-Champanelle, France.
| | - E M Claudia Terlouw
- INRA, UMR 1213 Herbivores Research Unit, Clermont-Ferrand/Theix, F_63122 Saint-Genès-Champanelle, France.
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15
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STAHLKE EVR, ROSSA LS, SILVA GM, SOTOMAIOR CS, PEREIRA AJ, LUCIANO FB, BORGES TD, MACEDO REFD. Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.29617] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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16
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Mordenti AL, Brogna N, Canestrari G, Bonfante E, Eusebi S, Mammi LME, Giaretta E, Formigoni A. Effects of breed and different lipid dietary supplements on beef quality. Anim Sci J 2019; 90:619-627. [PMID: 30821084 DOI: 10.1111/asj.13177] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 12/10/2018] [Accepted: 12/21/2018] [Indexed: 11/28/2022]
Abstract
Focus of this study was to evaluate the most suitable breed/crossbred and the appropriate nutritional strategies to increase marbling in beef muscle and to improve its healthy properties, in particular the n-3 fatty acids content. One hundred and seventy-six heifers of three crossbreed commonly reared by Emilia-Romagna farmers: 48 Bleu Belge × Freisian (ITA), 48 Charolais × Aubrac (FRA), and 80 Angus (ANG) were used. Animals of each breed were randomly subdivided in two experimental groups that received two diets, differing for the dietary lipid source. Control group (C) received a basal diet containing protected vegetable fats, whereas treated one (T) received the same basal diet supplemented with 0.9 kg/head/day of extruded flaxseed. After slaughtering, a sample of Longissimus thoracis was collected from each animal for meat quality analysis. Our results demonstrated that, in a shorter fattening period, ANG animals obtained the best dry matter intake, average daily gain and the best fattening scores. ITA and ANG meat presented the highest marbling scores. ANG breed had the highest amount of C18:1, the highest unsaturated/saturated fatty acids ratio and the lowest n-6/n-3 ratio. The T animals, independently from breed, showed the highest amount of α-linolenic acid (ALA). In addition, ANG-T meat presented the highest ALA content.
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Affiliation(s)
- Attilio L Mordenti
- Dipartimento di Scienze Mediche Veterinarie (DIMEVET), Università di Bologna, Ozzano Emilia, Italy
| | - Nico Brogna
- Dipartimento di Scienze Mediche Veterinarie (DIMEVET), Università di Bologna, Ozzano Emilia, Italy
| | - Giorgia Canestrari
- Dipartimento di Scienze Mediche Veterinarie (DIMEVET), Università di Bologna, Ozzano Emilia, Italy
| | - Elena Bonfante
- Dipartimento di Scienze Mediche Veterinarie (DIMEVET), Università di Bologna, Ozzano Emilia, Italy
| | - Stefano Eusebi
- Dipartimento di Scienze Mediche Veterinarie (DIMEVET), Università di Bologna, Ozzano Emilia, Italy
| | - Ludovica M E Mammi
- Dipartimento di Scienze Mediche Veterinarie (DIMEVET), Università di Bologna, Ozzano Emilia, Italy
| | - Elisa Giaretta
- Dipartimento di Scienze Mediche Veterinarie (DIMEVET), Università di Bologna, Ozzano Emilia, Italy
| | - Andrea Formigoni
- Dipartimento di Scienze Mediche Veterinarie (DIMEVET), Università di Bologna, Ozzano Emilia, Italy
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17
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Kim GW, Kim HY. Comparison of Physicochemical Properties between Standard and Sow Pork. Korean J Food Sci Anim Resour 2018; 38:1120-1130. [PMID: 30479517 PMCID: PMC6238034 DOI: 10.5851/kosfa.2018.e45] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 10/04/2018] [Accepted: 10/05/2018] [Indexed: 11/09/2022] Open
Abstract
This study was conducted to investigate the dressing percentage and
physicochemical characteristics, such as fatty acid composition, water holding
capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation,
of experimental pork obtained from a total of 12 standard pigs and sows. The
water content of tenderloin (73.38%) was the highest in standard pork
(p<0.05). A statistically significant difference in crude protein content
was shown between standard pork and sow pork (p<0.05). There were
significant differences between standard pork and sow pork in shear forces of
loin and tenderloin (p<0.01). There was a significant difference in WHC
between standard pork and sow pork in loin, tenderloin, and hind legs
(p<0.05). The CIE L* and CIE b* values of standard loin were
significantly higher than those of sow loin (p<0.05). The CIE a* values
of sow loin were significantly higher than those of standard loin
(p<0.05). The contents of arachidonic acid for standard pork and sow pork
were 0.33% and 0.84%, respectively (p<0.05). However, there was no
difference in the total content of unsaturated fatty acid between the two
groups. There were no significant differences between standard pork and sow pork
after sensory evaluation, except for color and tenderness. The overall
acceptability of standard pork was significantly higher than that of sow pork
(p<0.05).
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Affiliation(s)
- Gye-Woong Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
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18
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Vierck KR, O’Quinn TG, Noel JA, Houser TA, Boyle EAE, Gonzalez JM. Effects of Marbling Texture on Muscle Fiber and Collagen Characteristics. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb2017.10.0054] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to evaluate the effects of marbling texture on muscle fiber morphometrics, adipocyte cross-sectional area, perimysial thickness, collagen solubility, and thermal transition temperature of perimysial collagen of beef strip loin steaks from 3 marbling scores. Beef strip loins (n = 117) were selected from three marbling scores [Top Choice (Modest00 – Moderate100 marbling), Low Choice (Small marbling), and Select (Slight marbling)] to equally represent 3 different marbling texture groups: fine, medium, and coarse, via visual appraisal. There were no marbling texture × marbling score interactions for all traits evaluated. Marbling texture impacted (P < 0.05) adipocyte cross-sectional area, where coarse steaks displayed larger adipocytes in comparison to fine marbled steaks, but medium marbled steaks were similar (P > 0.05) to both coarse and fine marbled steaks for the same trait. However, marbling texture did not impact (P > 0.05) perimysial thickness. Marbling texture did not affect collagen traits, as no differences (P > 0.05) were found among marbling texture treatments for soluble collagen, insoluble collagen, and total collagen concentrations. Furthermore, all marbling texture groups (fine, medium, and coarse) were similar (P > 0.05) for the peak thermal transition phase of the perimysial fraction of collagen. Marbling score affected adipocyte size, as Top Choice and Low Choice possessed larger (P < 0.05) adipocytes than Select steaks. There were no differences (P > 0.05) among marbling scores for fiber type; nor were differences found among marbling textures or marbling scores for fiber cross-sectional area. These results indicate that marbling texture does not contribute to differences in collagen characteristics or fiber cross-sectional area that may impact eating quality of beef strip loin steaks.
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Affiliation(s)
- Kelly R. Vierck
- Kansas State University Department of Animal Sciences and Industry
| | | | - Jere A. Noel
- Kansas State University Department of Animal Sciences and Industry
| | - Terry A. Houser
- Kansas State University Department of Animal Sciences and Industry
| | | | - John M. Gonzalez
- Kansas State University Department of Animal Sciences and Industry
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19
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Luo L, Guo D, Zhou G, Chen K. An investigation on the relationship among marbling features, physiological age and Warner-Bratzler Shear force of steer longissimus dorsi muscle. Journal of Food Science and Technology 2018; 55:1569-1574. [PMID: 29606772 DOI: 10.1007/s13197-018-3038-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/01/2018] [Accepted: 01/08/2018] [Indexed: 12/19/2022]
Abstract
Researchers nowadays have paid much attention to the relationships between tenderness and marbling, or physiological age. While the marbling was mainly evaluated qualitatively with scores or grades, and rarely related with physiological age. Present study was carried out to analyze the marbling features of longissimus dorsi muscle between the 12th and 13th ribs from 18, 36, 54 and 72 months old Simmental steers were quantitatively described with area and perimeter using computer vision technique. Relationship between Warner-Bratzler Shear force (WBSF), physiological age and the marbling features were examined performing regression analysis. The results revealed that WBSF positively correlated with physiological age, but negatively with marbling area and perimeter. Regression analysis showed that the relationship between the shear force and the steers' age was more close to the quadratic curve (R2 = 0.996) and exponential curve (R2 = 0.957). It was observed during study that marbling grew with steers age. Marbling features were in linear correlation with the steers' age, with R2 = 0.927 for marbling area and R2 = 0.935 for marbling perimeter. The industries in future may speculate beef tenderness and physiological age based on the marbling features (area and perimeter), which can be determined through the online image acquisition system and image processing.
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Affiliation(s)
- Lingying Luo
- 1Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.,2College of Engineering, Nanjing Agricultural University, 40 Dianjiangtai Road, Pukou District, Nanjing, 210031 People's Republic of China
| | - Dandan Guo
- 2College of Engineering, Nanjing Agricultural University, 40 Dianjiangtai Road, Pukou District, Nanjing, 210031 People's Republic of China
| | - Guanghong Zhou
- 1Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Kunjie Chen
- 2College of Engineering, Nanjing Agricultural University, 40 Dianjiangtai Road, Pukou District, Nanjing, 210031 People's Republic of China
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20
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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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21
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Oh J, Lee HJ, Kim HC, Kim HJ, Yun YG, Kim KT, Choi YI, Jo C. The effects of dry or wet aging on the quality of the longissimus muscle from 4-year-old Hanwoo cows and 28-month-old Hanwoo steers. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an17104] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
This study was conducted to discover the differences in physicochemical and sensory qualities of beef from 4-year-old Hanwoo cows and 2-year-old Hanwoo steers after undergoing different meat aging methods. Additionally, the possibility of using 4-year-old cows as value-added aged meat was investigated. Loins from eight cows (average 51 months old) and eight steers (average 28 months old) of quality grade 2 were aged for 28 days using dry and wet aging. Analyses were conducted to evaluate meat quality, including moisture content, pH, cooking loss, shear force, nucleotides, free amino acids (FAA), and sensory evaluation. After 28 days of aging, the moisture and shear force for loins from steers and cows were reduced compared with those of non-aged meat (P < 0.05). Cooking loss was reduced by dry aging. Regardless of aging method and gender, aging decreased inosine-5ʹ-monophosphate content but increased FAA content (P < 0.05). Dry aging increased glutamic acid content in meat, and aging the meat of steer increased the content of aspartic acid and glutamic acid (P < 0.05). Before aging, sensory scores for juiciness, tenderness, flavour, and overall acceptance between cow and steer were significantly different (P < 0.05), but the differences disappeared after aging. Therefore, the quality of lower grade meat from 4-year-old cows is comparable to that of meat from 2-year-old steers after aging, regardless of the aging method used.
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22
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Roberts JC, Rodas-González AR, Juarez M, Lopez-Campos O, Larsen IL, Aalhus JL. Muscle profiling of retail characteristics within the Canadian cull cow grades. CANADIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1139/cjas-2017-0001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Jordan Cyril Roberts
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta, Canada, T4L 1W1,
| | - Argenis R. Rodas-González
- University of Manitoba, Animal Science, Winnipeg, Manitoba, Canada,
- University of Manitoba, Department of Animal Science, Winnipeg, Manitoba, Canada
| | - M. Juarez
- Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada, T4L1W1,
| | - Oscar Lopez-Campos
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada, T4L 1W1, ,
| | - Ivy L Larsen
- Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada, T4L1W1
| | - J. L Aalhus
- Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada, T4L 1W1, ,
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23
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Cho SH, Kang G, Seong P, Kang S, Sun C, Jang S, Cheong JH, Park B, Hwang I. Meat quality traits as a function of cow maturity. Anim Sci J 2017; 88:781-789. [PMID: 27677427 DOI: 10.1111/asj.12635] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2015] [Revised: 01/13/2016] [Accepted: 02/10/2016] [Indexed: 12/18/2022]
Abstract
To investigate the physico-chemical and sensory properties of striploin muscles, 90 Hanwoo carcasses (QG 1+ ) were randomly selected within six maturity levels (4 to 9 according to age in months). Results demonstrated that the protein contents at maturity levels 4 and 5 were significantly higher than 9. No significant difference in fat, moisture and collagen contents were found at different maturity levels (P > 0.05). The quantity of collagen type I and ratio of type I to III were observed at higher maturity levels; collagen type III showed significantly high levels (P > 0.05) at low maturity and decreased with increase in maturity levels. Warner-Bratzler shear force (WBSF) was significantly lower in groups 4 to 6, whereas water holding capacity (WHC) was significantly higher than maturity level 8 and 9 groups (P < 0.05). There were no significant differences in cooking loss among the maturity level groups (P > 0.05). Color properties, L* values of striploin muscle from maturity level 4 were significantly different from level 9 (P < 0.05). Sensory evaluation at level 4-6 groups had significantly higher tenderness and overall likeness scores than level 9 (P < 0.05). The maturity levels were significantly correlated with age, fat, protein content, WHC, WBSF, cooking loss, CIE L* values and sensory properties like tenderness, juiciness, flavor-likeness and overall likeness.
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Affiliation(s)
- Soo Hyun Cho
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea
| | - Geunho Kang
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea
| | - Pilnam Seong
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea
| | - Sunmoon Kang
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea
| | - Changwan Sun
- Korea Institute for Animal Products Quality Evaluation, Sejong, Republic of Korea
| | - Sunsik Jang
- Hanwoo Research Center, Pyung Chang Gun, Kwang Wondo, Republic of Korea
| | - Jin Hyung Cheong
- Korea Institute for Animal Products Quality Evaluation, Sejong, Republic of Korea
| | - Beomyoung Park
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea
| | - Inho Hwang
- Department of Animal Science and Biotechnology, Chonbuk National University, Jeonju, Republic of Korea
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24
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Delles RM, True AD, Ao T, Dawson KA, Xiong YL. Fibre type-dependent response of broiler muscles to dietary antioxidant supplementation for oxidative stability enhancement. Br Poult Sci 2016; 57:751-762. [DOI: 10.1080/00071668.2016.1232479] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- R. M. Delles
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USA
| | - A. D. True
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USA
| | - T. Ao
- Center for Animal Nutrigenomics and Applied Animal Nutrition, Alltech, Nicholasville, KY, USA
| | - K. A. Dawson
- Center for Animal Nutrigenomics and Applied Animal Nutrition, Alltech, Nicholasville, KY, USA
| | - Y. L. Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USA
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25
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Łopacka J, Półtorak A, Wierzbicka A. Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits. Meat Sci 2016; 124:1-8. [PMID: 27788369 DOI: 10.1016/j.meatsci.2016.10.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 10/07/2016] [Accepted: 10/10/2016] [Indexed: 12/20/2022]
Abstract
This paper reports the impact of modified atmosphere gas compositions with different concentrations of CO2/O2/N2 on physicochemical traits of beef steaks from M. longissimus lumborum and M. gluteus medius. Samples were stored at +2°C for 12days. The gas compositions were as follows: (i) 50% O2/20% CO2/30% N2 (MAP1), (ii) 65% O2/20% CO2/15% N2 (MAP2) and (iii) 80% O2/20% CO2 (MAP3). Packaging atmosphere did not affect CIEL*a*b* colour coordinates, which were affected by storage time and by muscle type. Lipid oxidation in M. longissimus lumborum was affected by packaging treatment; however packaging treatment×storage time interaction affected lipid oxidation significantly. Results showed that reduction of oxygen from the commercially used 80% to 50% does not negatively impact colour properties and state of myoglobin, but significantly lowers oxidative deterioration of M. longissimus lumborum at the end of storage.
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Affiliation(s)
- Joanna Łopacka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland.
| | - Andrzej Półtorak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland
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26
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Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways. Animal 2016; 11:175-182. [PMID: 27378519 DOI: 10.1017/s1751731116001373] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
The traditional beef production in the South of Portugal is based on a discontinuous growth (DG) system that requires lower external inputs and could enhance meat quality and financial returns to cattle producers. This system allows farmers to take advantage of the bull's compensatory growth when the pasture is abundant and finishes the cattle on concentrates for 2 to 3 months before slaughter. The fast gain rate before slaughter could be a valuable strategy to improve tenderness and to reduce its inconsistency in beef production. Therefore, the aim of this study was to evaluate the effects of production system (continuous growth (CG) v. DG) on longissimus thoracis muscle properties from Alentejana bulls. In total, 40 Alentejana male calves were allocated to two distinct feeding regimes: in the CG system, animals were fed concentrate plus hay and slaughtered at 18 months of age, whereas in the DG system, animals were fed on hay until 15 months of age and then fed the same diet provided to the CG group until 24 months of age. The DG system had a positive impact on meat tenderness (P<0.001) and global acceptability (P<0.001). DG bulls had greater fibre cross-sectional area (CSA) of glycolytic fibres (P<0.05) and relative area of the muscle (RA) occupied by type IIX fibres (P<0.01) and greater levels of α-actinin (P<0.05) and myosin light chain 2 (P<0.01) proteins, and pH24h (P<0.01) than CG bulls. The latter had greater CSA of type I (P<0.05) and type IIA (P<0.01) and greater RA of type IIA (P<0.05) and oxidative (P<0.05) than CG bulls. The compensatory growth production system had a positive impact on meat tenderness and global acceptability, overcoming the negative effects of slaughter of the bulls at a later age. The DG beef system could be a worthwhile strategy of beef production in Mediterranean areas due to the low-quality pasture in summer.
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Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age. Meat Sci 2015; 105:121-5. [DOI: 10.1016/j.meatsci.2015.03.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Revised: 01/20/2015] [Accepted: 03/14/2015] [Indexed: 11/30/2022]
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Cho S, Kang G, Seong PN, Park B, Kang SM. Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beef. Meat Sci 2015; 108:44-9. [PMID: 26025115 DOI: 10.1016/j.meatsci.2015.05.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2014] [Revised: 05/13/2015] [Accepted: 05/19/2015] [Indexed: 11/25/2022]
Abstract
This study investigated the effect of slaughter age on the antioxidant enzyme activity, lipid and protein oxidation, and color stability in striploins (M. longissimus lumborum) from Korean Hanwoo (Bos taurus coreanae) cows of different age groups (1.9 to 3.7, 4.0 to 4.8, 5.0 to 5.7, 6.0 to 6.9, and 7.5 to 11.5yr). Myoglobin content and the activities of catalase, superoxide dismutase, and glutathione peroxidase were significantly (P<0.05) increased in older cow beef. During refrigerated storage, 2-thiobarbituric acid reactive substances and protein carbonyls were significantly (P<0.05) increased in the meat from the older cows. The beef from older cows was darker and had lower color stability. These findings suggest that slaughter age has a negative effect on the color and lipid stability of Hanwoo cow beef.
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Affiliation(s)
- Soohyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, 1500 Kongjwipatjwi-ro, Iseo-myeon, Wanju-gun 565-851, Republic of Korea
| | - Geunho Kang
- Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, 1500 Kongjwipatjwi-ro, Iseo-myeon, Wanju-gun 565-851, Republic of Korea
| | - Pil-Nam Seong
- Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, 1500 Kongjwipatjwi-ro, Iseo-myeon, Wanju-gun 565-851, Republic of Korea
| | - Beomyoung Park
- Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, 1500 Kongjwipatjwi-ro, Iseo-myeon, Wanju-gun 565-851, Republic of Korea
| | - Sun Moon Kang
- Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, 1500 Kongjwipatjwi-ro, Iseo-myeon, Wanju-gun 565-851, Republic of Korea.
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De Palo P, Maggiolino A, Centoducati P, Tateo A. Colour Changes in Meat of Foals as Affected by Slaughtering Age and Post-thawing Time. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 25:1775-9. [PMID: 25049544 PMCID: PMC4094156 DOI: 10.5713/ajas.2012.12361] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/26/2012] [Revised: 09/18/2012] [Accepted: 09/05/2012] [Indexed: 12/02/2022]
Abstract
The aim of the present work was to investigate how colour changes of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for the trial. They were subdivided in three groups according to their slaughtering age (6, 11 and 18 months). Two different surfaces were investigated for each sample: a fresh cut surface (daily renewed cutting surface: DRCS), and not-renewed cutting surface (NRCS). The redness of both investigated surfaces increased with slaughtering age (p<0.01). Moreover, this parameter decreased during post-thawing time (p<0.01) only on the NRCS, probably due to the myoglobin oxidation processes. Colour is an important visual cue denoting perceived quality by consumers. So, by a chromatic perspective the thawed meat of IHDH foals slaughtered at 6 and 11 months proved to be that which best meets the market requirements.
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Carcass quality, physico-chemical parameters, muscle fibre traits and myosin heavy chain composition of m. longissimus lumborum from Puławska and Polish Large White pigs. Meat Sci 2014; 97:395-403. [PMID: 24769095 DOI: 10.1016/j.meatsci.2014.03.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2013] [Revised: 03/11/2014] [Accepted: 03/14/2014] [Indexed: 11/22/2022]
Abstract
In 54 Puławska pigs and 60 Polish Large White pigs (PLW), slaughtered at 30 and 100 kg body weight, carcass and meat quality of m. longissimus lumborum were studied. Analysis revealed that in both examined body weight groups, hot carcass weight, carcass yield percentage, meat content, and weight of ham and carcass ham percentage were significantly lower and backfat thickness higher for Puławska pigs compared to PLW pigs, while PLW pigs exhibited significantly longer carcasses, greater loin eye area, and, in the case of lighter pigs, smaller proportion of loin in the carcass. Muscles of Puławska pigs, in the lighter group, had higher IMF content and a* value, while in the heavier group they exhibited higher pH(45), pH(24) and a* values, lower L*, drip loss, WHC, and thermal loss compared with PLW pigs. PLW pigs had higher WB and hardness values and more glycolytic muscles characterised by higher TNF.
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Obuz E, Akkaya L, Gök V, Dikeman ME. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows. Meat Sci 2014; 96:1227-32. [DOI: 10.1016/j.meatsci.2013.11.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Revised: 11/15/2013] [Accepted: 11/19/2013] [Indexed: 10/26/2022]
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Cho S, Kang S, Kang G, Seong P, Park K, Chang S, Lee S, Cho Y, Park B. Physicochemical Meat Quality, Fatty Acid and Free Amino Acid Composition of Strip loin, Chuck Tender, and Eye of Round Produced by Different Age Groups of Hanwoo Cow. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.6.708] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Joo S, Kim G, Hwang Y, Ryu Y. Control of fresh meat quality through manipulation of muscle fiber characteristics. Meat Sci 2013; 95:828-36. [DOI: 10.1016/j.meatsci.2013.04.044] [Citation(s) in RCA: 241] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 04/14/2013] [Accepted: 04/15/2013] [Indexed: 10/26/2022]
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34
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Maltar-Strmečki N, Ljubić-Beer B, Laškaj R, Aladrović J, Džaja P. Effect of the gamma radiation on histamine production, lipid peroxidation and antioxidant parameters during storage at two different temperatures in sardine (Sardina pilchardus). Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.046] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Bekhit AEDA, Hopkins DL, Fahri FT, Ponnampalam EN. Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies. Compr Rev Food Sci Food Saf 2013; 12:565-597. [DOI: 10.1111/1541-4337.12027] [Citation(s) in RCA: 147] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Accepted: 06/06/2013] [Indexed: 01/12/2023]
Affiliation(s)
| | - David L. Hopkins
- NSW Dept. of Primary Industries; Centre for Red Meat and Sheep Development; PO Box 129; Cowra; NSW; Australia
| | - Fahri T. Fahri
- Australian Meat Processor Corp. Ltd., 460 Pacific Highway; St Leonards; NSW 2065; Australia
| | - Eric N. Ponnampalam
- Future Farming Systems Research Div.; Dept. of Primary Industries; Werribee; Victoria 3030; Australia
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Taylor J, Toohey ES, van de Ven R, Hopkins DL. SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum). Meat Sci 2013; 93:413-9. [DOI: 10.1016/j.meatsci.2012.09.022] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2012] [Revised: 08/30/2012] [Accepted: 09/24/2012] [Indexed: 11/30/2022]
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Kim GD, Jeong JY, Jung EY, Yang HS, Lim HT, Joo ST. The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs. Meat Sci 2013; 94:267-73. [PMID: 23523735 DOI: 10.1016/j.meatsci.2013.02.001] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2011] [Revised: 09/23/2012] [Accepted: 02/03/2013] [Indexed: 10/27/2022]
Abstract
The effects of detailed characteristics such as the size and proportion of type IIB fibers in longissimus thoracis muscle on carcass traits and pork quality were investigated. A total of 96 pigs were classified into four groups by the proportion of different IIB fiber sizes. Group NS (high proportion of both small- and normal-sized IIB fibers) had a higher total number (136.4) and density (231.31) of type IIB fibers, backfat thickness (37.20 mm) and intramuscular fat content (4.77%) than the other groups (P<0.05), whereas Group NS had the lowest values of cross-sectional area (3413.85 μm2) and diameter (60.15 μm) of type IIB fiber among the groups (P<0.05). Pig muscles with higher percentage of large IIB fibers exhibit tougher, lighter and more exudative meat than pig muscles with a higher proportion of small- or normal-sized IIB fibers. Therefore, an increase in the proportion of large IIB fibers causes poor quality of pork.
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Affiliation(s)
- Gap-Don Kim
- Division of Applied Life Science (BK21 Program), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam 660-701, Republic of Korea
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Cho S, Seong P, Kang G, Choi S, Chang S, Kang SM, Park KM, Kim Y, Hong S, Park BY. Effect of Age on Chemical Composition and Meat Quality for Loin and Top Round of Hanwoo Cow Beef. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.6.810] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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40
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The effects of skeletal separation and moisture enhancement for improving the eating quality of cull cow beef. Meat Sci 2012; 92:400-8. [DOI: 10.1016/j.meatsci.2012.05.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2011] [Revised: 05/08/2012] [Accepted: 05/09/2012] [Indexed: 11/17/2022]
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41
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Kim YHB, Bødker S, Rosenvold K. Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb loins. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.04.109] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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42
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Kim JI, Kang SM, Kang GH, Seong PN, Jung SG, Park BY, Kim CJ, Cho SH. Effect of Fattening Period on the Oxidative Stability of Holstein Beef Patties. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.4.491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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43
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Schönfeldt H, Strydom P. Effect of age and cut on tenderness of South African beef. Meat Sci 2011; 87:206-18. [DOI: 10.1016/j.meatsci.2010.10.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2008] [Revised: 10/08/2010] [Accepted: 10/12/2010] [Indexed: 10/18/2022]
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44
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Faustman C, Sun Q, Mancini R, Suman SP. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci 2010; 86:86-94. [DOI: 10.1016/j.meatsci.2010.04.025] [Citation(s) in RCA: 498] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2010] [Revised: 03/15/2010] [Accepted: 04/15/2010] [Indexed: 01/17/2023]
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45
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Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness. Meat Sci 2010; 87:7-11. [PMID: 20855172 DOI: 10.1016/j.meatsci.2010.08.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2010] [Revised: 08/14/2010] [Accepted: 08/19/2010] [Indexed: 11/21/2022]
Abstract
This study analyzed rib steaks (M. longissimus thoracis) of Nellore steers (n=60) for intramuscular moisture and fat content, marbling level, and visual and instrumental color. Carcass sides were classified on the kill floor according to teeth maturity (2, 4 and 6 permanent incisors), and fatness (2 - slight and 3 - average). The cranial end of the boneless cut was aged for 14 days, and frozen. Steaks of 2.5 cm thick were cut and thawed for analysis. Moisture and fat content were determined in minced lean. CIE color was measured with a MiniScan XE™, and visually evaluated by an eight-member panel, which also assessed marbling. In this type of cattle and ranges of maturity and fatness considered, increasing either maturity or fatness causes a slight reduction in moisture and an increment in lipid content. But neither maturity nor fatness seems to affect the visual perception of meat color on display.
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46
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Rose MN, Garmyn AJ, Hilton GG, Morgan JB, VanOverbeke DL. Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals with nonenhanced cow and United States Department of Agriculture Select subprimals. J Anim Sci 2010; 88:3683-92. [PMID: 20656978 DOI: 10.2527/jas.2009-2581] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to determine the effects of enhancing cow subprimals on tenderness, palatability, and retail caselife compared with nonenhanced cow and USDA Select subprimals. Strip loin, top sirloin butt, and ribeye subprimals were selected (n = 60 per subprimal; n = 40 cow, n = 20 USDA Select). At 14 d postmortem, one-half of the cow product was randomly selected for enhancement with phosphate, salt, rosemary, potassium lactate, beef stock, ice, and water using a needle injector. All subprimals were fabricated on d 14 postmortem into ten 2.54-cm steaks. Steaks were assigned to analysis for Warner-Bratzler shear force (WBSF), trained sensory panel evaluation, or simulated retail display and assigned randomly to aging periods of 14, 21, or 28 d postmortem. Warner-Bratzler shear force values of ribeye steaks from the nonenhanced cow over all aging groups were significantly greater (P < 0.05) than enhanced cow and USDA Select ribeyes. Furthermore, top sirloin butts from nonenhanced cow had greater (P < 0.05) WBSF values at 14 and 28 d compared with other treatments. Nonenhanced cow strip loin steaks had greater (P < 0.05) WBSF values (4.58 ± 0.15 kg) and greater (P < 0.05) cook loss (20.70 ± 0.68 kg) than enhanced cow (3.90 ± 0.14 kg; 14.32 ± 0.69 kg) and USDA Select steaks (3.09 ± 0.14 kg; 15.01 ± 0.68 kg). Sensory data revealed that enhanced cow steaks from all subprimals were greater (P < 0.05) for initial juiciness for both aging periods, compared with nonenhanced cow and USDA Select. Sensory tenderness ratings for enhanced cow and USDA Select subprimals were greater (P < 0.05) than nonenhanced subprimals. Nonenhanced subprimals received the largest connective tissue amount score by panelists (P < 0.05). Enhanced cow steaks from all 3 subprimals had a greater intensity (P < 0.05) for salty flavor. Panelists detected a more intense (P < 0.05) soapy flavor in enhanced ribeyes. In ribeye and top sirloin butt steaks, grassy/cowy flavor was more intense (P < 0.05) in nonenhanced cow steaks compared with enhanced and Select. Subjective color scores revealed USDA Select ribeye and strip loin steaks aged 14 d were darker red (P < 0.05) when compared with 21- and 28-d aged steaks. Nonenhanced cow steaks from all 3 subprimals had the greatest amount (P < 0.05) of surface discoloration during display. Enhanced cow strip loins had the least (P < 0.05) L* and b* values over all aging periods, while USDA Select strip loins at 28 d had the least (P < 0.05) a* value. The USDA Select top sirloin butt steaks had the greatest (P < 0.05) b* value over all aging periods. Enhanced cow steaks were comparable with or superior to USDA Select steaks for tenderness and juiciness, but additional research is needed to determine consumer acceptability of additional flavors associated with enhancement of cow product and to improve the effects of enhancement on color of cow product.
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Affiliation(s)
- M N Rose
- Oklahoma State University, Department of Animal Science, Stillwater, 74078, USA
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Lee SH, Joo ST, Ryu YC. Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality. Meat Sci 2010; 86:166-70. [PMID: 20605337 DOI: 10.1016/j.meatsci.2010.04.040] [Citation(s) in RCA: 160] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2010] [Revised: 04/26/2010] [Accepted: 04/29/2010] [Indexed: 11/19/2022]
Abstract
Although numerous studies have reported the relationships among muscle fiber characteristics, lean meat content and meat quality, controversial perspectives still remain. Conventional histochemical classifications may be involved in a high level of error, subjectivity and it could not clearly explain variety of myofibrillar protein isoforms. Therefore, more information is needed on how different factors, such as species, breeds, gender, nutrient conditions, physiological state of animals, and environment factors, affect ultimate meat quality in order to evaluate these uncertainness. Unfortunately, there is little information that completely covers with relationship among the muscle fiber types, myofibrillar proteins and enzymatic proteolysis. In addition to the perspective of postmortem metabolism, protein quality control in skeletal muscle and proteolytic degradation of muscle proteins during postmortem period could help to clarify this relationship. Therefore, the present review will focus on muscle fiber types, typing methods, muscle proteins and meat quality, and will summarize aspects of enzymatic view of proteasome.
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Affiliation(s)
- S H Lee
- College of Life Sciences and Biotechnology, Korea University, Sungbuk-gu, Seoul, South Korea
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48
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Terevinto A, Ramos A, Castroman G, Cabrera M, Saadoun A. Oxidative status, in vitro iron-induced lipid oxidation and superoxide dismutase, catalase and glutathione peroxidase activities in rhea meat. Meat Sci 2010; 84:706-10. [DOI: 10.1016/j.meatsci.2009.11.007] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2009] [Revised: 11/02/2009] [Accepted: 11/09/2009] [Indexed: 10/20/2022]
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49
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Xiong YL, Park D, Ooizumi T. Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:153-9. [PMID: 19061417 DOI: 10.1021/jf8024453] [Citation(s) in RCA: 155] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Myofibrillar protein (MP, 26 mg protein/mL in 0.6 M NaCl, pH 6.0) prepared from pork serratus ventralis muscle was incubated at 4 degrees C for 24 h with three oxidizing systems: (1) an iron-catalyzed oxidizing system (IOS: 10 microM FeCl(3), 0.1 mM ascorbic acid, and 0.05-5.0 mM H(2)O(2)), (2) a linoleic acid-oxidizing system (LOS: 0.05-5.0 mM linoleic acid and 3750 units of lipoxidase/mL), or (3) a H(2)O(2)-activated metmyoglobin-oxidizing system (MOS: 0.05-0.5 mM metmyoglobin/ H(2)O(2)). Oxidation in IOS and MOS promoted extensive, dose-dependent cross-linking and insolublization of MP, notably myosin, while the effect of LOS was minimal. Chymotrypsin digestion indicated that the rod (tail) subfragment of myosin was the preferred target of hydroxyl radicals and ferryl oxygen species, although the s-1 (head) region was also susceptible. Disulfide bonds were responsible for most of the cross-linking, and malonaldehyde appeared to contribute to the cross-linking as well. However, dityrosine was minimally involved. Overall, the systems that generate hydroxyl radicals and ferryl oxygen species were more potent than the system that produces peroxide in the cross-linking and aggregation of MP; such covalent links were implicated in the functionality changes of low-temperature-processed muscle foods.
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Affiliation(s)
- Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, USA.
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50
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Stika J, Suman S, Xiong Y. Frozen storage stability of vacuum-packaged precooked restructured steaks manufactured from mature cow beef. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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