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Uushona T, Chikwanha OC, Katiyatiya CLF, Strydom PE, Mapiye C. Fatty acid and oxidative shelf-life profiles of meat from lambs fed finisher diets containing Acacia mearnsii leaf-meal. Meat Sci 2023; 201:109190. [PMID: 37060878 DOI: 10.1016/j.meatsci.2023.109190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/30/2023] [Accepted: 04/06/2023] [Indexed: 04/17/2023]
Abstract
Five diets containing Acacia mearnsii leaf-meal (AMLM; 0, 50, 100, 150 and 200 g/kg DM) substituted for Triticum aestivum bran were fed to lambs for 42 days. The effect of diet and retail display period on meat fatty acid (FA) composition (day 1); colour, antioxidant activity, myoglobin and lipid oxidation (day 1, 3, 5, 7 and 9); protein oxidation (1, 3 and 7 d) and instrumental tenderness (day 1, 5 and 10) were evaluated. Dietary AMLM linearly decreased (P ≤ 0.05) individual (14:0, 16:0, 18:0) and total saturated FA and increased (P ≤ 0.05) trans(t)-monounsaturated FA (MUFA) mainly t10/t11-18:1, individual and total conjugated linoleic acids, n-3 and n-6 polyunsaturated FA (PUFA) contents. The contents of cis(c)-MUFA, mainly c9-18:1, exhibited a quadratic response reaching a minimum at 50 g/kg AMLM (P ≤ 0.05). Meat antioxidant on day 9 was higher (P ≤ 0.05) for diets containing ≥100 g/kg DM AMLM compared to the other diet × retail display period interactions. Relative to the other interactions, meat redness values were lowest on day 7 and 9 for AMLM diets containing ≥150 g/kg DM (P ≤ 0.05). Dietary addition of AMLM increased (P ≤ 0.05) meat lightness and oxymyoglobin, and reduced (P ≤ 0.05) TBARS and instrumental tenderness values. However, oxymyoglobin values declined (P ≤ 0.05) over the retail display period, while lightness, metmyoglobin, TBARS and carbonyls increased (P ≤ 0.05). Results indicate that AMLM up to 200 g/kg DM in lamb finisher diets, improves meat fatty acid composition, tenderness, and lipid shelf-life.
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Affiliation(s)
- Tulimo Uushona
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa; Department of Animal Production, Agribusiness and Economics, Faculty of Agriculture, Engineering and Natural Sciences, University of Namibia, Private Bag 13188, Windhoek, Namibia
| | - Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Chenaimoyo L F Katiyatiya
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Phillip E Strydom
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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Ngámbi JW, Selapa MJ, Brown D, Manyelo TG. The effect of varying levels of purified condensed tannins on performance, blood profile, meat quality and methane emission in male Bapedi sheep fed grass hay and pellet-based diet. Trop Anim Health Prod 2022; 54:263. [PMID: 35960378 PMCID: PMC9374631 DOI: 10.1007/s11250-022-03268-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Accepted: 07/29/2022] [Indexed: 12/01/2022]
Abstract
This study determined the effect of purified condensed tannin inclusion levels in a diet on production, haematological indices, blood biochemical components, meat quality and methane emission by yearling indigenous male Bapedi sheep on a grass hay and sheep pellet-based diet in a 28-day trial. The diets contained similar (P > 0.05) nutrients but with different (P < 0.05) purified condensed tannin supplementation levels. A complete randomized design was used. Twenty-four yearling male Bapedi sheep were assigned to four dietary treatments having different purified condensed tannin levels of 0 (GH80P20PCT0), 30 (GH80P20PCT30), 40 (GH80P20PCT40) and 50 (GH80P20PCT50) g/kg DM. A quadratic type of equation was also used to determine condensed tannin supplementation levels for optimal performance and methane emission reduction by sheep. Supplementing diets with purified condensed tannins did not affect (P > 0.05) diet intake, digestibility and live weight gain of male Bapedi sheep. Supplementing diets with purified condensed tannins did not affect (P > 0.05) blood components of male Bapedi sheep. Inclusion of condensed tannins in the diets did not affect (P > 0.05) Bapedi sheep meat pH and sensory attributes. However, supplementing diets with purified condensed tannins decreased (P < 0.05) methane emission by 51 to 60%. A 49.08 g supplementation level with purified condensed tannins per kg DM diet was calculated, with the use of quadratic equations, to result in the lowest methane emission by male Bapedi sheep. The meat of male Bapedi rams on diets containing 30, 40 or 50 g of purified condensed tannins per kg DM contained higher (P < 0.05) antioxidant activities than those from rams fed a diet without purified condensed tannins. These results indicate that purified condensed tannin supplementation levels of 0, 30, 40 or 50 g/kg DM diet had no adverse effects on growth performance, blood profiles and meat sensory attributes of male Bapedi sheep. However, supplementation levels of 30, 40 or 50 g of purified condensed tannins per kg DM diet reduced methane emission by 51 to 60%, and increased sheep meat antioxidant activity values. Supplementing diets with purified condensed tannins has the potential to reduce methane production and emission by sheep. However, long-term studies are recommended to ascertain the present findings.
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Affiliation(s)
- J W Ngámbi
- Department of Agricultural Economics and Animal Production, University of Limpopo, Private Bag X1106, Sovenga, Polokwane, 0727, South Africa
| | - M J Selapa
- Department of Agricultural Economics and Animal Production, University of Limpopo, Private Bag X1106, Sovenga, Polokwane, 0727, South Africa
| | - D Brown
- Department of Agricultural Economics and Animal Production, University of Limpopo, Private Bag X1106, Sovenga, Polokwane, 0727, South Africa
| | - T G Manyelo
- Department of Agricultural Economics and Animal Production, University of Limpopo, Private Bag X1106, Sovenga, Polokwane, 0727, South Africa.
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Corino C, Vizzarri F, Ratti S, Pellizzer M, Rossi R. Long Term Dietary Supplementation with Omega-3 Fatty Acids in Charolais Beef Cattle Reared in Italian Intensive Systems: Nutritional Profile and Fatty Acids Composition of Longissimus lumborum Muscle. Animals (Basel) 2022; 12:ani12091123. [PMID: 35565550 PMCID: PMC9105215 DOI: 10.3390/ani12091123] [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: 04/01/2022] [Revised: 04/23/2022] [Accepted: 04/26/2022] [Indexed: 11/28/2022] Open
Abstract
Recently, the quality of beef has received great attention, and health concerns have been focused on fatty acid composition in relation to dietary requirements. The present work aims to evaluate the effect of omega-3 fatty acids (FA) lipid supplement in beef diet on the nutritional characteristics of Longissimus lumborum (LL) muscle. One hundred and eighty Charolais beef were divided in two groups: the control group (CON) received a basal diet and the second one (TR) an isoenergetic diet containing the omega-3 supplement. Dietary treatment did not affect (p > 0.05) growth performances, carcass characteristics and LL colour indices. Cholesterol content resulted lower (p < 0.001) in LL muscle from TR group than CON. The omega-3 FA and conjugated linoleic acid content were higher (p < 0.001) in LL muscle from TR than CON. As expected, LL muscle from TR group showed an increased value of malondialdehyde than CON during refrigerated storage, anyway, remaining within the threshold value of 1 mg/kg meat. In conclusion, the lipid supplement, rich in omega-3 FA improves the fatty acid profile and decreases cholesterol content of LL muscle. This feeding practice is suggested to enhance the nutritional value of meat from beef reared in intensive condition, improving the consumer’s health.
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Affiliation(s)
- Carlo Corino
- Department of Veterinary Medicine and Animal Science, Università degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (C.C.); (S.R.)
| | - Francesco Vizzarri
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy;
| | - Sabrina Ratti
- Department of Veterinary Medicine and Animal Science, Università degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (C.C.); (S.R.)
| | | | - Raffaella Rossi
- Department of Veterinary Medicine and Animal Science, Università degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (C.C.); (S.R.)
- Correspondence:
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Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers. Antioxidants (Basel) 2022; 11:antiox11050827. [PMID: 35624691 PMCID: PMC9137589 DOI: 10.3390/antiox11050827] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/14/2022] [Accepted: 04/22/2022] [Indexed: 12/04/2022] Open
Abstract
The objective of this study is to evaluate the effects of including linseed (L) or linseed plus vitamin E (LE) in the diet of Marchigiana young bulls on the oxidative stability, color measurements, microbiological profile and fatty acid composition (FA) of burgers treated with and without a blend of essential oils (Rosmarinus officinalis and Origanum vulgare var. hirtum) (EOs). For this aim, the burgers were analysed for pH, thiobarbituric-acid-reactive substance (TBARS) content, Ferric Reducing/Antioxidant Power Assay (FRAP), vitamin E and colour measurements (L, a*, b) at 3, 6, 9, 12 days of storage: the TBARs were the highest in group L compared to C and LE after 12 days of storage (0.98, 0.73, and 0.63 mg MDA/kg, respectively). The TBARS content was also influenced by the use of EO compared to burgers not treated with EO (p < 0.05). The vitamin E content was influenced by the diet (p < 0.01), but not by the EO. The meat of the L group showed the lowest value of redness (a*) compared to C and LE (p < 0.01), while the use of EO did not affect colour parameters. The microbiological profile of the burgers showed a lower Pseudomonas count for L and LE at T0 (2.82 ± 0.30 and 2.30 ± 0.52 Log CFU/g, respectively) compared to C (3.90 ± 0.38 Log CFU/g), while the EO did not influence the microbiological profile. The FA composition was analysed at 0 and 12 days. The burgers from the LE group showed the highest value of polyunsaturated FA compared to the L and C groups (p < 0.05). Our findings suggest that the inclusion of vitamin E in a concentrate rich in polyunsaturated fatty acids is useful to limit intramuscular fat oxidation and to preserve the colour stability of burgers from young Marchigiana bulls enriched with healthy fatty acids. Moreover, linseed and vitamin E had a positive effect on microbial loads and growth dynamics, containing microbial development through time.
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Schwartz M, Marais J, Strydom PE, Hoffman LC. Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review. Compr Rev Food Sci Food Saf 2022; 21:2843-2872. [DOI: 10.1111/1541-4337.12948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/01/2022] [Accepted: 03/04/2022] [Indexed: 01/09/2023]
Affiliation(s)
- Marbi Schwartz
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jeannine Marais
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | | | - Louwrens Christiaan Hoffman
- Department of Animal Sciences Stellenbosch University Stellenbosch South Africa
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct Coopers Plains Australia
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Changes on meat fatty acid profile, cholesterol and hepatic metabolism associated with antioxidants and canola oil supplementation for Nellore cattle. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104850] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Maciel ICF, Schweihofer JP, Fenton JI, Hodbod J, McKendree MGS, Cassida K, Rowntree JE. Influence of beef genotypes on animal performance, carcass traits, meat quality, and sensory characteristics in grazing or feedlot-finished steers. Transl Anim Sci 2021; 5:txab214. [PMID: 34888490 PMCID: PMC8651173 DOI: 10.1093/tas/txab214] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Accepted: 11/10/2021] [Indexed: 11/14/2022] Open
Abstract
A 2-yr study was conducted to evaluate the effects of beef genotypes and feeding systems on performance, carcass traits, meat quality, and sensory attributes. A 2×2 factorial experiment was used to randomly allocate 60 steers in year 1 (YR1) and 44 steers in year 2 (YR2). The two beef genotypes evaluated were Red Angus (RA), and RA x Akaushi (AK) crossbreed. The steers were allotted to two finishing feeding systems: grazing, a multi-species forage mixture (GRASS) and feedlot finishing, conventional total mixed ration (GRAIN). All steers were slaughtered on the same day, at 26 and 18 mo of age (GRASS and GRAIN, respectively), and carcass data were collected 48 h postmortem. Growth and slaughter characteristics were significantly impacted by the finishing system (P < 0.01), with the best results presented by GRAIN. Beef genotype affected dressing percent (P < 0.01), ribeye area (P = 0.04), and marbling score (P = 0.01). The AK steers had a tendency (P = 0.09) for lower total gain; however, carcass quality scores were greater compared to RA. There was a genotype by system interaction for USDA yield grade (P < 0.01), where it was lower in GRASS compared to GRAIN in both genotypes, and no difference was observed between the two genotypes for any GRASS or GRAIN systems. There was no difference in meat quality or sensory attributes (P > 0.10) between the two genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Thawing loss and color variables were impacted by the finishing system (P < 0.01). L* (lightness) and hue angle presented greater values while a* (redness), b* (yellowness), and chroma presented lower values in GRAIN compared to GRASS. Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01). There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Within each system, no difference was observed for flavor between RA and AK. Beef from steers in GRASS had greater (P < 0.01) WBSF than those from GRAIN. These results indicate that steers from GRAIN had superior performance and carcass merit and that AK enhanced these traits to a greater degree compared to RA. Furthermore, the beef finishing system had a marked impact on the steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.
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Affiliation(s)
- Isabella C F Maciel
- Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA
| | - J P Schweihofer
- Michigan State University Extension, Port Huron, MI 48060, USA
| | - J I Fenton
- Department of Food Science and Human Nutrition, East Lansing, MI 48824, USA
| | - J Hodbod
- Department of Community Sustainability, Michigan State University, East Lansing, MI 48824, USA
| | - M G S McKendree
- Department of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, MI 48824, USA
| | - K Cassida
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, USA
| | - J E Rowntree
- Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA
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Fusaro I, Cavallini D, Giammarco M, Manetta AC, Martuscelli M, Mammi LME, Lanzoni L, Formigoni A, Vignola G. Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils. Front Vet Sci 2021; 8:662079. [PMID: 34169107 PMCID: PMC8217468 DOI: 10.3389/fvets.2021.662079] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 04/22/2021] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.
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Affiliation(s)
- Isa Fusaro
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
| | | | | | | | - Maria Martuscelli
- Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Teramo, Italy
| | | | - Lydia Lanzoni
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
| | - Andrea Formigoni
- Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna, Bologna, Italy
| | - Giorgio Vignola
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
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Stanford K, Sultana H, He M, Dugan M, McAllister T. Effects of dietary flaxseed and vitamin E on fermentation, nutrient disappearance, fatty acid biohydrogenation, and microbial protein synthesis using a simulated rumen (Rusitec). CANADIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1139/cjas-2019-0148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Two simulated rumens (Rusitecs) were used to assess the effects of flaxseed (FS) and (or) vitamin E (VE) on rumen fermentation, fatty acid (FA) biohydrogenation, and microbial protein synthesis. Ground FS replaced 0% or 15% of barley grain, along with VE at 0 or 1000 IU d−1 in a 2 × 2 factorial experiment. Flaxseed lowered neutral detergent fiber (P = 0.001) and acid detergent fiber (P = 0.01) and increased (P = 0.001) nitrogen (N) disappearance. Flaxseed also increased (P = 0.01) total volatile FA and decreased (P = 0.001) acetate production. When both FS and VE were included, the acetate:propionate ratio decreased (P = 0.04). Biohydrogenation of FA was not influenced by VE, but total FA and C18:0 in effluent were increased (P = 0.001) and C16:0 decreased (P = 0.001) by FS. With VE, total microbial N (MN) was increased (P = 0.001). In the concentrate, production of MN in feed-particle-bound bacteria was increased (P = 0.001) by VE. Vitamin E did not alter FA biohydrogenation but did promote MN production. The stable and relatively high pH in the Rusitec may have prevented the typical shift from C18:1 trans-11 to C18:1 trans-10 with concentrate diets. Future studies simulating subclinical acidosis in the Rusitec may illuminate ruminal mode(s) of action of VE on FA biohydrogenation.
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Affiliation(s)
- K. Stanford
- Department of Biological Sciences, University of Lethbridge, Lethbridge, AB T1K 3M4, Canada
| | - H. Sultana
- Department of Animal Science, University of Florida, Gainesville, FL 32611, USA
| | - M.L. He
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, 5403 1st Avenue South, Lethbridge, AB T1J 4B1, Canada
| | - M. Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1V7, Canada
| | - T.A. McAllister
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, 5403 1st Avenue South, Lethbridge, AB T1J 4B1, Canada
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Phelps KJ, Drouillard JS, O'Quinn TG, Houser TA, Gonzalez JM. Effects of supplementing docosahexaenoic acid-rich microalgae and antioxidants on beef longissimus lumborum steak color stability and sensory characteristics . Transl Anim Sci 2020; 4:txaa135. [PMID: 32775965 PMCID: PMC7399536 DOI: 10.1093/tas/txaa135] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Accepted: 07/13/2020] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to determine the effects of four microalgae and antioxidant feeding regimens on beef longissimus lumborum color stability and palatability. Steers were blocked by weight and randomly assigned to one of four dietary treatments fed during a 45-d feeding period. Treatments (n = 10 per treatment) consisted of a control diet (CON) and control diet plus 100 g∙steer−1∙d−1 microalgae (ALGAE), ALGAE plus antioxidants (103 IU/d vitamin E and Sel-Plex) fed throughout feeding (AOX), and AOX fed for the final 10 d of finishing (LATE). The longissimus lumborum muscle was removed, aged for 14 d, and fabricated into steaks for objective and subjective color and palatability analyses. There were treatment × day of display interactions for a* value and steak surface metmyoglobin percentage (P < 0.01). There were no treatment differences through day 4 of display for a* value (P > 0.16) and day 5 of display for surface metmyoglobin (P > 0.10). By day 10 of display, ALGAE steaks had a smaller a* value than all other treatments (P < 0.01). Steaks from AOX steers had a greater (P < 0.01) a* value than CON steaks, whereas both a* values did not differ from LATE steaks (P > 0.19). By the end of display, ALGAE steaks had more metmyoglobin than the other treatments (P < 0.01). Steaks from AOX steers had less metmyoglobin than CON and LATE steaks (P < 0.04), which did not differ (P > 0.25). Treatment did not affect trained panel ratings (P > 0.15); however, treatment did affect (P < 0.01) off-flavor intensity. Steaks from ALGAE and AOX steers had greater off-flavor ratings than CON steaks (P < 0.03), but did not differ (P = 0.10). Steaks from LATE steers did not differ in off-flavor ratings from the other treatments (P > 0.07). Use of antioxidants improved color stability of steaks from microalgae fed steers; however, panelists still detected off-flavors.
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Affiliation(s)
| | - James S Drouillard
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS
| | - Travis G O'Quinn
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS
| | - Terry A Houser
- Department of Animal Science, Iowa State University, Ames, IA
| | - John M Gonzalez
- Department of Animal and Dairy Science, University of Georgia, Athens, GA
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11
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Gurinovich G, Patrakova I, Seregin S, Gargaeva A, Alekseevnina O, Myshalova O, Patshina M. Biological value of semi-smoked sausages with cedar oil cake. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-30-39] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid profile and lower sodium content. The present research featured semi-smoked sausages with 15% of cedar oilcake and a low-sodium curing mix. The cedar nut oilcake is as a source of highly unsaturated fatty acids and high-grade protein. In addition to the physiological effect, the low-sodium curing mix increases the resistance of the combined fat phase to deterioration during storage.
Study objects and methods. Sausages of control and experimental formulations were made in laboratory conditions. The control formulation included raw second-grade beef, semi-fat pork (30% of fat), and traditional curing ingredients, i.e. sodium chloride and nitrite curing mix. In the experimental formulation, 15% of the semi-fat pork was replaced by cedar oil cake, and 30% of sodium chloride – by magnesium chloride. The samples were tested for fatty and amino acid composition, biological value of the lipid and protein phase, chemical composition, as well as physical, chemical, and sensory properties. Other research data included water activity, as well as acid, peroxide, and thiobarbituric value during storage at a temperature of 4 ± 2°C for 15 days.
Results and discussion. The study of fatty acid composition showed significant differences in the ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA, P ˂ 0.05) in the samples. When 15% of pork was replaced by cedar oilcake, the amount of SFA decreased by 19.8%, while the content of MUFA and PUFA increased by 10.2% and 24.9%, respectively. These changes improved the indices of atherogenicity and thrombogenicity. The quality of the protein component also improved, as the utility coefficient of amino acids increased from 0.83 to 0.87, and the coefficient of comparable redundancy decreased from 7.2 g/100 g of protein to 5.35 g/100 g of protein. The sausages with cedar oil cake and low sodium chloride content received a high consumer evaluation. The hydrolysis of the lipid fraction was the same in both samples. The process of lipid oxidation was inhibited, which can partially be explained by a lower water activity.
Conclusion. The biological value, consumer quality, and storage stability of semi-smoked sausages could be improved by replacing fat-containing meat raw materials with cedar oil cake and reducing sodium chloride content. The new product demonstrated a better nutrition quality and can be recommended for mass production.
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Burnett DD, Legako JF, Phelps KJ, Gonzalez JM. Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat. J Anim Sci 2020; 98:skaa033. [PMID: 31999826 PMCID: PMC7036598 DOI: 10.1093/jas/skaa033] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Accepted: 01/28/2020] [Indexed: 12/20/2022] Open
Abstract
The utility and attractiveness of adipose tissue within meat products vary based on species, cut, and consumer preference. In beef, producers are rewarded for producing carcasses with greater visual marbling at the 12th and 13th rib juncture, while pork producers are either not rewarded or penalized for producing carcasses with too much adipose tissue. Some consumers prefer to purchase leaner meat cuts, while other consumers pay premiums to consume products with elevated fat content. While no clear consumer adipose tissue preference standard exists, advances in beef and swine nutrition have enabled producers to target markets that enable them to maximize profits. One niche market that has increased in popularity over the last decade is manipulating the fatty acid profile, specifically increasing omega-3 fatty acid content, of beef and pork products to increase their appeal in a healthy diet. While much research has documented the ability of preharvest diet to alter the fatty acid profile of beef and pork, the same studies have indicated both the color and palatability of these products were negatively affected if preharvest diets were not managed properly. The following review discusses the biology of adipose tissue and lipid accumulation, altering the omega-3 fatty acid profile of beef and pork, negative fresh meat color and palatability associated with these studies, and strategies to mitigate the negative effects of increased omega-3 fatty acid content.
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Affiliation(s)
- Derris D Burnett
- Department of Animal and Dairy Sciences, Mississippi State University, Starkville
| | - Jerrad F Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock
| | | | - John M Gonzalez
- Department of Animal and Dairy Science, University of Georgia, Athens
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Mordenti AL, Brogna N, Merendi F, Sardi L, Tassinari M, Mammi LME, Giaretta E, Formigoni A. Effect of dietary inclusion of different lipid supplements on performance and carcass quality traits of growing beef heifers. Ital J Food Saf 2019; 8:7683. [PMID: 31218212 PMCID: PMC6554594 DOI: 10.4081/ijfs.2019.7683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Accepted: 02/25/2019] [Indexed: 11/22/2022] Open
Abstract
The aim of this study was to evaluate the impact of dietary extruded flaxseed and/or rumen-protected lipids on growth performance and carcass quality of growing beef heifers. Sixty-three crossbreed heifers (Charolais X Limousine) were distributed into seven experimental groups, balanced in terms of age and live weight. Diets fed to the groups were isoproteic and differed in both, the dietary lipid source (extruded linseed and/or rumen-protected conjugated linoleic acid) and the supplementation length (90 or 180 days before slaughtering), having the same total amount of lipids and vitamin E, during their finishing period. The results obtained in the present study confirm that in low-protein diets, the inclusion of rumen-protected CLA, alone or in combination with flaxseed, did not bring any evident effect on feed intake, performance and carcass quality traits of growing beef heifers.
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Affiliation(s)
- Attilio Luigi Mordenti
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell'Emilia, Italy
| | - Nico Brogna
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell'Emilia, Italy
| | - Flavia Merendi
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell'Emilia, Italy
| | - Luca Sardi
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell'Emilia, Italy
| | - Marco Tassinari
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell'Emilia, Italy
| | | | - Elisa Giaretta
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell'Emilia, Italy
| | - Andrea Formigoni
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell'Emilia, Italy
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14
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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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Renna M, Brugiapaglia A, Zanardi E, Destefanis G, Prandini A, Moschini M, Sigolo S, Lussiana C. Fatty acid profile, meat quality and flavour acceptability of beef from double-muscled Piemontese young bulls fed ground flaxseed. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2018.1530958] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Manuela Renna
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Torino, Grugliasco, TO, Italy
| | - Alberto Brugiapaglia
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Torino, Grugliasco, TO, Italy
| | - Emanuela Zanardi
- Dipartimento di Scienze degli Alimenti e del Farmaco, University of Parma, Parma, Italy
| | - Gianluigi Destefanis
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Torino, Grugliasco, TO, Italy
| | - Aldo Prandini
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti, Catholic University of the Sacred Heart, Piacenza, Italy
| | - Maurizio Moschini
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti, Catholic University of the Sacred Heart, Piacenza, Italy
| | - Samantha Sigolo
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti, Catholic University of the Sacred Heart, Piacenza, Italy
| | - Carola Lussiana
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Torino, Grugliasco, TO, Italy
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Mordenti AL, Brogna N, Merendi F, Formigoni A, Sardi L, Cardenia V, Rodriguez-Estrada MT. Effect of dietary inclusion of different lipid supplements on quality and oxidative susceptibility of beef meat. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2018.1485517] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- A. L. Mordenti
- Department of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy
| | - N. Brogna
- Department of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy
| | - F. Merendi
- Department of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy
| | - A. Formigoni
- Department of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy
| | - L. Sardi
- Department of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy
| | - V. Cardenia
- Department of Agricultural and Food Sciences, Università di Bologna (DISTAL; Viale G. Fanin 40; 40127, Bologna), Italy
| | - M. T. Rodriguez-Estrada
- Department of Agricultural and Food Sciences, Università di Bologna (DISTAL; Viale G. Fanin 40; 40127, Bologna), Italy
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Roberts JC, Rodas-González A, Juárez M, López-Campos Ó, Larsen IL, Aalhus JL. Tenderness and sensory attributes of 11 muscles from carcasses within the Canadian cull cow grades. CANADIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1139/cjas-2017-0105] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The eating quality and shear force of meat from mature beef carcasses graded within the Canadian grading system were compared with youthful carcasses. Eleven muscles were obtained from mature-graded carcasses with >50% ossification (D1, D2, D3, and D4; n = 84) and youthful carcasses with <50% ossification [over 30 mo (OTM); n = 18, and under 30 mo (UTM) of age; n = 18, based on dentition]; muscles were aged 14 d prior to sensory and shear force analysis. Many muscles from mature-graded carcasses were juicier than UTM, however, most were less tender (P < 0.05). Psoas major was tender, particularly in D1 and OTM carcasses where tenderness measures were not significantly different from UTM (P > 0.05). Shear force values from the infraspinatus of D1 and OTM carcasses were not different from UTM. Flavour intensity was higher in several muscles from D1, D2, and D4 carcasses (P < 0.05), whereas flavour intensity was lower in several muscles from D3 (P < 0.05). Changes to eating quality attributes differed among mature grades; therefore, processors could potentially use the information presented here as a guide for utilizing cuts which retain high eating quality and separating those requiring tenderness intervention to reach consumer acceptability.
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Affiliation(s)
- Jordan C. Roberts
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
| | - Argenis Rodas-González
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
- Department of Animal Science, Faculty of Agricultural and Food Science, University of Manitoba, 201-12 Dafoe Road, Winnipeg, MB R3T 2N2, Canada
| | - Manuel Juárez
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
| | - Óscar López-Campos
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
| | - Ivy L. Larsen
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
| | - Jennifer L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
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Yum HW, Seo JK, Jeong JY, Kim GD, Rahman MS, Yang HS. The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil. Korean J Food Sci Anim Resour 2018; 38:123-134. [PMID: 29725230 PMCID: PMC5932965 DOI: 10.5851/kosfa.2018.38.1.123] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 01/10/2018] [Accepted: 01/10/2018] [Indexed: 11/06/2022] Open
Abstract
The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.
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Affiliation(s)
- Hyeon-Woong Yum
- Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea
| | - Jin-Kyu Seo
- Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea
| | - Jin-Yeon Jeong
- Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea
| | - Gap-Don Kim
- Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - M Shafiur Rahman
- Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea
| | - Han-Sul Yang
- Division of Applied Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea.,Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
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Possamai APS, Alcalde CR, Feihrmann AC, Possamai ACS, Rossi RM, Lala B, Claudino-Silva SC, Macedo FDAF. Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin E. Meat Sci 2018; 139:107-112. [DOI: 10.1016/j.meatsci.2018.01.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 11/28/2017] [Accepted: 01/11/2018] [Indexed: 11/30/2022]
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20
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Ferrinho AM, Nassu RT, Aldai N, Bravo-Lamas L, Furlan MLN, Toda BM, Utembergue BL, Rezende RG, Mueller LF, Furlan JJM, Zanata M, Baldi F, Pereira ASC. Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle. Meat Sci 2017; 138:15-22. [PMID: 29289714 DOI: 10.1016/j.meatsci.2017.12.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 08/30/2017] [Accepted: 12/04/2017] [Indexed: 01/13/2023]
Abstract
This study investigated how different finishing periods and the inclusion of whole cottonseed and vitamin E in diets fed to feedlot cattle affect meat lipid composition and sensory traits of fresh beef and hamburgers. Fifty-four Nellore bulls were fed 3 different diets (C: control; WCS: 30% whole cottonseed; WCSE: 30% whole cottonseed plus vitamin E) during finishing periods of 83, 104, and 111days. The inclusion of cottonseed did not affect saturated fatty acid levels (SFA), but increased the levels of certain polyunsaturated fatty acids (PUFA) in meat. The SFA levels and n-6/n-3 ratio increased over the length of finishing period. In general, meat products from animals fed the WCS and WCSE diets were more tender and juicier (P<0.05); however, an off-flavor was detected by the panelists (P<0.05). The sensory difference test results showed that the WCS hamburger flavor was not significantly different for the studied lengths of finishing period. Addition of 30% DM cottonseed in diets for cattle did not promote changes likely to affect human health, and it provided a more tender and juiciness meat, however differences in the off flavor were perceived only by panelist.
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Affiliation(s)
| | | | - Noelia Aldai
- Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain
| | - Leire Bravo-Lamas
- Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain
| | - Maísa L N Furlan
- University of Sao Paulo, USP, Pirassununga, SP 13635-900, Brazil
| | - Beatriz M Toda
- University of Sao Paulo, USP, Pirassununga, SP 13635-900, Brazil
| | | | - Romulo G Rezende
- University of Sao Paulo, USP, Pirassununga, SP 13635-900, Brazil
| | - Lenise F Mueller
- University of Sao Paulo, USP, Pirassununga, SP 13635-900, Brazil
| | - Joyce J M Furlan
- University of Sao Paulo, USP, Pirassununga, SP 13635-900, Brazil
| | - Mariana Zanata
- University of Sao Paulo, USP, Pirassununga, SP 13635-900, Brazil
| | - Fernando Baldi
- Sao Paulo State University, Jaboticabal, SP 14884-000, Brazil
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Morton JD, Pearson RG, Lee HYY, Smithson S, Mason SL, Bickerstaffe R. High pressure processing improves the tenderness and quality of hot-boned beef. Meat Sci 2017. [DOI: 10.1016/j.meatsci.2017.06.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Półtorak A, Moczkowska M, Wyrwisz J, Wierzbicka A. Beef Tenderness Improvement by Dietary Vitamin D 3 Supplementation in the Last Stage of Fattening of Cattle. J Vet Res 2017; 61:59-67. [PMID: 29978056 PMCID: PMC5894400 DOI: 10.1515/jvetres-2017-0008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Accepted: 03/10/2017] [Indexed: 11/24/2022] Open
Abstract
Tenderness is the most important characteristic of meat, determining consumer approval. There are numerous methods of its improvement, although of diverse effectiveness. addition of vitamin D3 to the feed for a short period before slaughter (7–10 days) is one of the natural ways to enhance the tenderness. Vitamin D3 is responsible for Ca2+ mobilisation in serum and increase in activity of proteolytic enzymes belonging to calpains, which results in significant improvement of beef tenderness and reduction of ageing time. The use of vitamin D3 is an application tool determining tenderness improvement of beef with substantial reduction in processing costs. Moreover, shorter post mortem ageing process will exceed the retail display time, which will consequently reduce losses due to unsold meat being returned from shops to the manufacturers. Based on the results of studies conducted over the last 15 years, this paper presents the possibility and the effects of the use of vitamin D3 to improve beef tenderness.
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Affiliation(s)
- Andrzej Półtorak
- Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw Poland
| | - Małgorzata Moczkowska
- Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw Poland
| | - Jarosław Wyrwisz
- Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Warsaw University of Life Science, 02-776 Warsaw Poland
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Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB. Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties? Meat Sci 2017; 130:16-25. [PMID: 28347883 DOI: 10.1016/j.meatsci.2017.03.010] [Citation(s) in RCA: 110] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 03/16/2017] [Accepted: 03/20/2017] [Indexed: 10/19/2022]
Abstract
Burgers subjected to lipid reformulation were made by replacing 50% of the fat component by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic gelation. The microparticles presented high n-3 PUFAs levels and were resistant to the pH and temperature conditions commonly used in burger processing. The lipid reformulation did not affect hardness and improved important technological properties, such as cooking loss and fat retention. In addition to reducing the fat content of burgers by up to 50%, the lipid reformulation led to healthier PUFA/SFA and n-6/n-3 ratios, and lower atherogenicity and thrombogenicity indices. The burgers with CO microparticles showed a higher lipid oxidation and a lower sensory quality compared to the other treatments. However, the substitution of pork back fat by LO microparticles did not impair the sensory quality of burgers. Therefore, the microencapsulation of n-3 PUFA-rich oils by external ionic gelation can be considered an effective strategy to produce healthier burgers.
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Affiliation(s)
- Rosane Teresinha Heck
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | | | | | | | - Juliano Smanioto Barin
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain
| | - Roger Wagner
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
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Albertí P, Campo MM, Beriain MJ, Ripoll G, Sañudo C. Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:753-760. [PMID: 27166711 DOI: 10.1002/jsfa.7792] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Revised: 02/03/2016] [Accepted: 04/29/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Forty-six Pirenaica young bulls, slaughtered at two levels of fatness (3 and 4 mm), were used to evaluate the effect of the inclusion of 50 g kg-1 linseed alone or with 200 IU vitamin E kg-1 in the concentrate and of the meat packaging system (vacuum or modified atmosphere packaging (MAP)) on the beef sensory quality. RESULTS The inclusion of linseed or supplementation with vitamin E in the concentrate induced no significant differences in the main meat sensory scores and overall appraisal except under MAP, where small differences due to concentrate ingredients were found in juiciness and metallic flavor intensity. Extending the display time up to 4 or 8 days in high-oxygen MAP had detrimental effects on sensory attributes. Meat from animals with 4 mm fat cover depth were rated more tender and juicy, less fibrous and with a higher intensity of beef flavor and rancid odor than meat from 3 mm fat cover bulls when both samples were vacuum packaged. CONCLUSION The inclusion of 50 g kg-1 linseed in the concentrate fed to bulls had no detrimental effect on the beef sensory quality. The vacuum-packaged meat of bulls slaughtered at 4 mm fat cover was rated higher on sensory analysis than that at 3 mm fat cover. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Pere Albertí
- Centro de Investigación y Tecnología Agroalimentaria (CITA), Gobierno de Aragón, Avda Montañana 930, E-50059, Zaragoza, Spain
| | - María M Campo
- Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, E-50013, Zaragoza, Spain
| | - María J Beriain
- E.T.S. Ingenieros Agrónomos, Universidad Pública de Navarra, Campus de Arrosadia, E-31006, Pamplona, Spain
| | - Guillermo Ripoll
- Centro de Investigación y Tecnología Agroalimentaria (CITA), Gobierno de Aragón, Avda Montañana 930, E-50059, Zaragoza, Spain
| | - Carlos Sañudo
- Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, E-50013, Zaragoza, Spain
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25
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Pouzo L, Zaritzky N, Pavan E, Rossetti L, Descalzo A. Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed. Meat Sci 2016; 119:7-13. [DOI: 10.1016/j.meatsci.2016.03.027] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 03/26/2016] [Accepted: 03/29/2016] [Indexed: 10/22/2022]
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26
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Effects of enriching goat meat with n − 3 polyunsaturated fatty acids on meat quality and stability. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.01.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Pouzo L, Descalzo A, Zaritzky N, Rossetti L, Pavan E. Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed. Meat Sci 2016; 111:1-8. [DOI: 10.1016/j.meatsci.2015.07.026] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 07/28/2015] [Accepted: 07/29/2015] [Indexed: 10/23/2022]
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28
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Gómez I, Beriain MJ, Mendizabal JA, Realini C, Purroy A. Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation. Food Sci Nutr 2016; 4:67-79. [PMID: 26788312 PMCID: PMC4708635 DOI: 10.1002/fsn3.251] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Revised: 05/04/2015] [Accepted: 05/12/2015] [Indexed: 12/02/2022] Open
Abstract
The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef (control, enriched with omega-3, with CLA, or with omega-3 plus CLA) and the use of GSE (0 and 250 mg GSE/kg product). Fresh beef was ground and mixed with GSE and salt. Treatments of beef were stored at 2 ± 1°C in aerobic packaging for 0, 1, 3, and 6 days under retail display conditions. Oxidation stability (thiobarbituric acid-reactive substances [TBARS]), pH, instrumental color, metmyoglobin formation, and sensory attributes (color and odor) were measured. Omega-3-enriched beef increased the oxidation level at day 6 as determined by TBARS (P < 0.05), but the instrumental color was not affected. The enrichment of CLA improved the coordinates of color (P < 0.05) until day 3 and decreased the oxidation at day 6 (P < 0.05). There were no differences in color and odor values among the types of beef during display, except at day 3, when CLA treatments had the highest scores. Addition of GSE decreased the oxidation level (P < 0.001) and did not affect the instrumental color or the sensory parameters.
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Affiliation(s)
- Inmaculada Gómez
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
| | - María J. Beriain
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
| | - Jose A. Mendizabal
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
| | | | - Antonio Purroy
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
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29
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Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality. Animal 2016; 10:709-17. [DOI: 10.1017/s1751731115002591] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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30
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Realini C, Guàrdia M, Díaz I, García-Regueiro J, Arnau J. Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition. Meat Sci 2015; 99:18-24. [DOI: 10.1016/j.meatsci.2014.08.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2014] [Revised: 08/01/2014] [Accepted: 08/14/2014] [Indexed: 11/24/2022]
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31
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Abuelfatah K, Zakaria MZAB, Meng GY, Sazili AQ. Changes in fatty acid composition and distribution of N-3 fatty acids in goat tissues fed different levels of whole linseed. ScientificWorldJournal 2014; 2014:934154. [PMID: 25478601 PMCID: PMC4244975 DOI: 10.1155/2014/934154] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2014] [Revised: 09/18/2014] [Accepted: 10/03/2014] [Indexed: 02/01/2023] Open
Abstract
The effects of feeding different levels of whole linseed on fatty acid (FA) composition of muscles and adipose tissues of goat were investigated. Twenty-four Crossed Boer bucks were assigned randomly into three treatment diets: L0, L10, or L20, containing 0%, 10%, or 20% whole linseed, respectively. The goats were slaughtered after 110 days of feeding. Samples from the longissimus dorsi, supraspinatus, semitendinosus, and subcutaneous fat (SF) and perirenal fat (PF) were taken for FA analyses. In muscles, the average increments in α-linolenic (ALA) and total n-3 PUFA were 6.48 and 3.4, and 11.48 and 4.78 for L10 and L20, respectively. In the adipose tissues, the increments in ALA and total n-3 PUFA were 3.07- and 6.92-fold and 3.00- and 7.54-fold in SF and PF for L10 and L20, respectively. The n-6 : n-3 ratio of the muscles was decreased from up to 8.86 in L0 to 2 or less in L10 and L20. The PUFA : SFA ratio was increased in all the tissues of L20 compared to L0. It is concluded that both inclusion levels (10% and 20%) of whole linseed in goat diets resulted in producing meat highly enriched with n-3 PUFA with desirable n-6 : n-3 ratio.
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Affiliation(s)
- Kamaleldin Abuelfatah
- Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
- Faculty of Animal Production, University of Khartoum, Shambat, 13314 Khartoum North, Sudan
| | - Md. Zuki Abu Bakar Zakaria
- Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
- Institute of Biosciences, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Goh Yong Meng
- Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
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32
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Suman SP, Hunt MC, Nair MN, Rentfrow G. Improving beef color stability: Practical strategies and underlying mechanisms. Meat Sci 2014; 98:490-504. [DOI: 10.1016/j.meatsci.2014.06.032] [Citation(s) in RCA: 113] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 06/20/2014] [Accepted: 06/21/2014] [Indexed: 01/31/2023]
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33
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Gómez I, Beriain MJ, Sarriés MV, Insausti K, Mendizabal JA. Low-Fat Beef Patties with Augmented Omega-3 Fatty Acid and CLA Levels and Influence of Grape Seed Extract. J Food Sci 2014; 79:S2368-76. [DOI: 10.1111/1750-3841.12682] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Accepted: 09/07/2014] [Indexed: 11/26/2022]
Affiliation(s)
- Inmaculada Gómez
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
| | - María J. Beriain
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
| | - María V. Sarriés
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
| | - Kizkitza Insausti
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
| | - José A. Mendizabal
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
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34
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Pérez-Juan M, Realini CE, Barahona M, Sarriés MV, del Mar Campo M, Beriain MJ, Vitale M, Gil M, Albertí P. Effects of Enrichment with Polyunsaturated Fatty Acids (Omega-3 and Conjugated Linoleic Acid) on Consumer Liking of Beef Aged for 7 or 21 d Evaluated at Different Locations. J Food Sci 2014; 79:S2377-82. [DOI: 10.1111/1750-3841.12667] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Accepted: 08/24/2014] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Marta Barahona
- Dept. of Animal Production and Food Science; Univ. of Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| | | | - Maria del Mar Campo
- Dept. of Animal Production and Food Science; Univ. of Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| | - María José Beriain
- ETSIA; Univ. Pública de Navarra; Campus de Arrosadia 31600 Pamplona Spain
| | - Mauro Vitale
- IRTA-Monells; Finca Camps i Armet 17121 Monells Girona Spain
| | - Marta Gil
- IRTA-Monells; Finca Camps i Armet 17121 Monells Girona Spain
| | - Pere Albertí
- Unidad de Tecnología en Producción Animal; CITA Gobierno de Aragón; Avenida de Montañana 930 50059 Zaragoza Spain
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35
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Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseed. Meat Sci 2014; 98:279-88. [DOI: 10.1016/j.meatsci.2014.06.005] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2013] [Revised: 04/04/2014] [Accepted: 06/03/2014] [Indexed: 12/20/2022]
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36
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Tullio RR, Juárez M, Larsen IL, Basarab JA, Aalhus JL. Short Communication: Influence of some meat quality parameters on beef tenderness. CANADIAN JOURNAL OF ANIMAL SCIENCE 2014. [DOI: 10.4141/cjas2013-157] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Rymer R. Tullio
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
- Embrapa Southeast Livestock, Rodovia Washington Luis km 234, São Carlos, SP, Brazil 13560-970
| | - Manuel Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - Ivy L. Larsen
- Embrapa Southeast Livestock, Rodovia Washington Luis km 234, São Carlos, SP, Brazil 13560-970
| | - John A. Basarab
- Alberta Agriculture and Rural Development, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - Jennifer L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
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37
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Scollan ND, Dannenberger D, Nuernberg K, Richardson I, MacKintosh S, Hocquette JF, Moloney AP. Enhancing the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci 2014; 97:384-94. [DOI: 10.1016/j.meatsci.2014.02.015] [Citation(s) in RCA: 165] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 02/21/2014] [Accepted: 02/25/2014] [Indexed: 01/24/2023]
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38
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Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef color. Meat Sci 2014; 96:1258-65. [DOI: 10.1016/j.meatsci.2013.11.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2013] [Revised: 11/04/2013] [Accepted: 11/05/2013] [Indexed: 01/20/2023]
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39
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He ML, McAllister TA, Hernandez-Calva LM, Aalhus JL, Dugan MER, McKinnon JJ. Effect of dietary inclusion of triticale dried distillers' grain and oilseeds on quality and fatty acid profile of meat from feedlot steers. Meat Sci 2014; 97:76-82. [PMID: 24530992 DOI: 10.1016/j.meatsci.2014.01.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2013] [Revised: 01/10/2014] [Accepted: 01/16/2014] [Indexed: 10/25/2022]
Abstract
This study compared carcass, meat quality and fatty acid profiles of longissimus thoracis (LT) from feedlot cattle fed barley grain with or without oilseed (OS). Six diets containing no oilseed (No-OS), 10% ground flaxseed (FS), 10% high oleate sunflower seeds (SS) with or without 30% triticale dried distiller's grain (DDGS) were prepared. Feeding DDGS increased chroma at 24 and 144 h post mortem. Feeding FS increased weight% of LT PUFA (P<0.05) compared to No-OS or SS. An OS by DDGS interaction occurred for 18:3n-3 (P<0.05) where FS increased weight% of 18:3n-3 (P<0.05), a response accentuated (P<0.05) by DDGS. Feeding DDGS increased weight% of LT 18:2n-6 (P<0.05), but neither OS nor DDGS affected conjugated linoleic acid (CLA, t7,c9 &c9,t11-18:2). Feeding FS increased weight% of n-3 FA, and both FS and SS increased t10-18:1 with no effect on CLA or t11-18:1. Combination feeding of DDGS and FS further increased weight% of n-3 FA and tempered increases in t10-18:1 with no effect on CLA or t11-18:1. The findings suggest a new strategy to increase beef omega-3 fatty acids efficiently through inclusion of a combination of DDGS and FS in feedlot diet.
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Affiliation(s)
- M L He
- Lethbridge Research Centre, Agriculture and Agri-Food Canada, Lethbridge, AB T1J 4B1, Canada; University of Saskatchewan, Saskatoon, SK S7N 5E2, Canada
| | - T A McAllister
- Lethbridge Research Centre, Agriculture and Agri-Food Canada, Lethbridge, AB T1J 4B1, Canada.
| | - L M Hernandez-Calva
- Lethbridge Research Centre, Agriculture and Agri-Food Canada, Lethbridge, AB T1J 4B1, Canada
| | - J L Aalhus
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - M E R Dugan
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - J J McKinnon
- University of Saskatchewan, Saskatoon, SK S7N 5E2, Canada
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40
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Mbiriri DT, Lee DH, Oh SJ, Kim YH, Cho S, Choi NJ. Supplementary Feeding of Economas E®Improves Storage Life of Hanwoo Beef. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2013. [DOI: 10.5187/jast.2013.55.6.531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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41
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The labile lipid fraction of meat: From perceived disease and waste to health and opportunity. Meat Sci 2012; 92:210-20. [DOI: 10.1016/j.meatsci.2012.03.016] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2012] [Revised: 03/29/2012] [Accepted: 03/30/2012] [Indexed: 02/07/2023]
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42
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Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture. Animal 2012; 6:1878-87. [PMID: 23031348 DOI: 10.1017/s1751731112000572] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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