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Changes in eating quality of Chinese braised beef produced from three different muscles. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Gebremariam TT. Meat quality of (Bos indicus) cattle finished on different concentrate feeds. ACTA SCIENTIARUM: ANIMAL SCIENCES 2022. [DOI: 10.4025/actascianimsci.v44i1.54237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The study investigated meat quality of bulls fed concentrate feeds and hay. The treatments were hay ad libitum + dried cafeteria leftover 4 kg DM d-1 (D1); hay ad libitum + wheat bran 4 kg DM d-1 (D2); hay ad libitum + 4 maize grain 4 kg DM d-1 (D3); hay ad libitum + mix 4 kg DM d-1 (1:1, wheat bran to maize grain, respectively (D4)); hay ad libitum + scrambled whole groundnut 4 kg DM d-1 (D5); and hay ad libitum + mix of each ingredient 4 kg DM d-1(D6)). Samples from longissimus lumborum muscle were taken in triplicate. Beef from bulls fed D5 had highest (p < 0.05) protein and fat than those fed other treatments. However, bulls finished in D3 had similar fat to those fed with whole ground nut. Highest meat tenderness (p < 0.05) recorded at 24th followed by 16th d than those aged on other periods. Beef from D6 produced lean meat, which is acceptable to consumer and market demand than D3, produced carcass with highest fat coverage This study confirmed that meat from D6 had an acceptable quality attribute suggesting the breed could serve as a potential source in red meat industry.
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Impact of Kosher Slaughter Methods of Heifers and Young Bulls on Physical and Chemical Properties of Their Meat. Foods 2022; 11:foods11040622. [PMID: 35206098 PMCID: PMC8871367 DOI: 10.3390/foods11040622] [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: 01/06/2022] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 12/03/2022] Open
Abstract
This work aimed to comprehensively analyze the factors (slaughter method, gender, and muscle type) that determine the kosher status of beef and assess their influence on the selected quality characteristics of raw meat. The muscles were obtained from 40 carcasses of heifers and 40 carcasses of young bulls. In the first stage of the experiment, pH values were measured. The water, protein, fat, minerals, and collagen contents were determined. Then, the shear force, forced drip, and thermal drip were measured. The experimental results indicated that all the investigated parameters have an impact on the final quality of beef. Statistically significantly lower pH1 values were noticed in the longissimus thoracic muscle of young bulls obtained through kosher slaughter methods. However, 24 and 48 h after slaughter, higher pH values were observed in the meat of young bulls obtained by the kosher slaughter method, where the meat samples were subjected to kosher treatment. The koshering process (salting and washing) resulted in a significant reduction in both forced and thermal drip values of the meat sample, but this decrease was not affected by gender.
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Rubio Lozano MS, Ngapo TM, Huerta-Leidenz N. Tropical Beef: Is There an Axiomatic Basis to Define the Concept? Foods 2021; 10:foods10051025. [PMID: 34065053 PMCID: PMC8151705 DOI: 10.3390/foods10051025] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 04/23/2021] [Accepted: 04/29/2021] [Indexed: 11/24/2022] Open
Abstract
Cattle production in tropical regions has been estimated to account for just over half of cattle worldwide, yet it has not been demonstrated that sufficient similarities in the cattle exist to describe tropical cattle and, even less so, to characterize the meat from these animals. The aim of this review is to investigate the quality and nutrient composition of meat from cattle raised in the Tropics to determine if there is an axiomatic basis that would allow the definition of a concept of “tropical beef”. Tropical beef is the meat obtained from cattle raised in tropical environments, the population of which remains largely uncharacterized. Production systems in the Tropics are highly diverse but converge on the use of indigenous and Bos indicus breeds or Bos indicus-influenced crossbreeds under pasture feeding regimes. While some systems allow cattle to be slaughtered at ≤2 years of age, most often animals are ≥3 years. These production systems generally produce lean, low-yielding carcasses and tough (>46 N), lean (≤3.6% intramuscular fat) meat with a macronutrient composition otherwise similar to beef from animals raised elsewhere (72–74% moisture and 20–24% protein). Fatty acid profiles depend on the breed and production systems, while mineral content is influenced by the environment. Although lean and tough, tropical beef is highly acceptable to the consumers it serves, is culturally and traditionally relevant and, in many countries, contributes to food security. Consolidating the findings from animal and meat science studies in the Tropics has allowed the demonstration of an axiomatic basis defining “tropical beef” as a concept.
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Affiliation(s)
- Maria Salud Rubio Lozano
- Meat Science Laboratory, Centro de Enseñanza Práctica e Investigación en Producción y Salud Animal, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Cruz Blanca 486, San Miguel Topilejo, Mexico D.F. 14500, Mexico;
| | - Tania M. Ngapo
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Boulevard Casavant Ouest, Saint Hyacinthe, QC J2S 8E3, Canada;
| | - Nelson Huerta-Leidenz
- Department of Animal & Food Sciences, Texas Tech University, Lubbock, TX 79409-2141, USA
- Correspondence:
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Associations of CAST, CAPN1 and MSTN Genes Polymorphism with Slaughter Value and Beef Quality – A Review. ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2020-0006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The slaughter value of cattle and beef quality are influenced by many factors, which can generally be divided into antemortem (breed, sex, age, housing system, diet, pre-slaughter handling) and postmortem (post-slaughter processing, chilling temperature, packaging). Studies of many authors have shown that meat quality traits can be also influenced by the individual genetic background of an animal. Numerous studies have been conducted worldwide to determine the functions of various genes as well as polymorphisms with potential effects on fattening and slaughter value of cattle and on beef quality. This study reviews the most important research done on the associations of polymorphisms in the calpain, calpastatin and myostatin genes with carcass traits and beef quality. Knowledge about the genes and chromosome regions associated with desired meat quality characteristics may prove very helpful when selecting pairs for mating and estimating the breeding value of offspring, mainly because it is difficult to improve meat quality traits based on conventional selection methods due to their low heritability and polygenic regulation. Furthermore, meat quality evaluation is expensive and can only be carried out after slaughter.
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Azhar A, Akmal M, Hambal M, Sabri M, Rosa TS. Effects of polymorphism of myostatin and fatty acid-binding protein 4 genes on the chemical composition of meat in cull female Aceh cattle. Vet World 2020; 13:1334-1343. [PMID: 32848308 PMCID: PMC7429386 DOI: 10.14202/vetworld.2020.1334-1343] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Accepted: 05/14/2020] [Indexed: 11/16/2022] Open
Abstract
Aim: This study aimed to investigate the association of single nucleotide polymorphism of the myostatin (MSTN) and fatty acid-binding protein 4 (FABP4) genes on the total water, ash, fat, protein, and cholesterol contents of sirloin (gluteus medius muscle) and silverside (biceps femoris muscle) meats of cull female Aceh cattle. Materials and Methods: This analysis covered a total of 27 cull female Aceh cattle slaughtered at the Animal Slaughterhouse of Banda Aceh that was purposively selected based on hair color referred to the criteria described in the Decree of Ministry of Agriculture of the Republic of Indonesia. Genomic DNA was extracted from 25 mg of fresh meat using the spin column method before subjected to a polymerase chain reaction amplification using primer sets specific for 1346-bp and 275-bp fragments of MSTN and FABP4, respectively. A 4-h digestion reaction was done separately for the MSTN/HaeIII and FABP4/NlaIII loci genotyping. The total protein, ash, and fat of the meat were measured using the Indonesian National Standard (SNI) methods whereas its cholesterol content was determined using the AOAC method. The association between each polymorphism and the variation in meat chemical parameters was analyzed using the Pearson correlation test. Results: The results showed that the MSTN/HaeIII locus was polymorphic in Aceh cattle, but the FABP4/NlaIII locus was monomorphic. Meat chemical parameters were not influenced by different commercial cuts and MSTNgenotypes, showing that there was no association between different commercial cuts, cattle hair colors, and MSTN/HaeIII and FABP4/NlaIII markers with the meat chemical parameters in Aceh cattle. Conclusion: These results suggest that focusing on the novel effects of MSTN and FABP4 gene polymorphisms on meat production traits might not be useful for marker-assisted selection in Aceh cattle.
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Affiliation(s)
- Al Azhar
- Department of Biochemistry , Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh, Aceh 23111, Indonesia
| | - Muslim Akmal
- Department of Histology , Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh, Aceh 23111, Indonesia
| | - Muhammad Hambal
- Department of Parasitology , Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh, Aceh 23111, Indonesia
| | - Mustafa Sabri
- Department of Anatomy , Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh, Aceh 23111, Indonesia
| | - Teuku Shaddiq Rosa
- Master Program of Veterinary Public Health, Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh, Aceh 23111, Indonesia
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Ngapo TM, Braña Varela D, Rubio Lozano MS. Mexican consumers at the point of meat purchase. Beef choice. Meat Sci 2017; 134:34-43. [PMID: 28750333 DOI: 10.1016/j.meatsci.2017.07.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Revised: 06/20/2017] [Accepted: 07/17/2017] [Indexed: 11/30/2022]
Abstract
Within-consumer preference replication achieved through systematic image manipulation was used in consumer surveys in four cities across Mexico (Mexico City, n=195; Guadalajara, n=100; Hermosillo, n=132; Veracruz, n=61) to study beef preferences. Images of beef steaks controlled for lean and fat colour, fat cover and marbling were presented to consumers to determine the characteristics used in beef choice and the levels of preference of these characteristics. The most important choice criteria were fat cover (62% preferring little fat cover) and marbling (59% preferring non-marbled). Lean colour was also important with 24% and 29% choosing light and dark red beef, respectively. Fat colour was the least important of the four attributes studied (18% and 19% choosing white and yellow, respectively), but was nevertheless important given that 43% of consumers used three or four characteristics to make their choice. Imported and domestic beef in the Mexican marketplace appear to respond to the range of consumers' beef preferences at the point of purchase.
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Affiliation(s)
- T M Ngapo
- Saint Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boul. Casavant Ouest, St-Hyacinthe, Québec J2S 8E3, Canada.
| | - D Braña Varela
- Elanco Animal Health, Av. Americas no. 1592, Guadalajara 44620, Jalisco, Mexico
| | - M S Rubio Lozano
- Meat Science Laboratory, Centro de Enseñanza Práctica e Investigación en Producción y Salud Animal, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Cruz Blanca 486, San Miguel Topilejo, Mexico DF 14500, Mexico
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Moczkowska M, Półtorak A, Wierzbicka A. The effect of ageing on changes in myofibrillar protein in selected muscles in relation to the tenderness of meat obtained from cross-breed heifers. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13436] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Małgorzata Moczkowska
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences-SGGW; Warsaw 02-776 Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences-SGGW; Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences-SGGW; Warsaw 02-776 Poland
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Moon SS, Seong PN, Jeong JY. Evaluation of Meat Color and Physiochemical Characteristics in Forequarter Muscles of Holstein Steers. Korean J Food Sci Anim Resour 2015; 35:646-52. [PMID: 26761893 PMCID: PMC4670894 DOI: 10.5851/kosfa.2015.35.5.646] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Revised: 08/05/2015] [Accepted: 08/20/2015] [Indexed: 11/17/2022] Open
Abstract
The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner-Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner-Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers.
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Affiliation(s)
- Sung Sil Moon
- Department of Animal Science and Biotechnology, Chonbuk National University, Chonju 54896, Korea
| | | | - Jin Young Jeong
- Corresponding author: Jin Young Jeong, Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea. Tel: +82-63-238-7378, Fax: +82-63-238-7397, E-mail:
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De Palo P, Maggiolino A, Centoducati P, Milella P, Calzaretti G, Tateo A. Is meat quality from Longissimus lumborum samples correlated with other cuts in horse meat? Anim Sci J 2015; 87:428-38. [DOI: 10.1111/asj.12433] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Revised: 02/27/2015] [Accepted: 03/03/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Pasquale De Palo
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Aristide Maggiolino
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Pasquale Centoducati
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Paola Milella
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Giovanna Calzaretti
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Alessandra Tateo
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
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Lorenzo JM, Pateiro M, Franco D. Influence of muscle type on physicochemical and sensory properties of foal meat. Meat Sci 2013; 94:77-83. [DOI: 10.1016/j.meatsci.2013.01.001] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2012] [Revised: 12/13/2012] [Accepted: 01/02/2013] [Indexed: 11/28/2022]
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