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Puente J, Samanta S, Bruce H. Bovine M. longissimus thoracis meat quality differences due to Canada quality grade. Meat Sci 2019; 155:43-49. [DOI: 10.1016/j.meatsci.2019.05.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 01/29/2019] [Accepted: 05/01/2019] [Indexed: 10/26/2022]
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2
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Ripoll G, Alcalde MJ, Argüello A, Córdoba MG, Panea B. Consumer visual appraisal and shelf life of leg chops from suckling kids raised with natural milk or milk replacer. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2651-2657. [PMID: 29076213 DOI: 10.1002/jsfa.8758] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Revised: 10/16/2017] [Accepted: 10/18/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The use of milk replacers to feed suckling kids could affect the shelf life and appearance of the meat. Leg chops were evaluated by consumers and the instrumental color was measured. A machine learning algorithm was used to relate them. The aim of this experiment was to study the shelf life of the meat of kids reared with dam's milk or milk replacers and to ascertain which illuminant and instrumental color variables are used by consumers as criteria to evaluate that visual appraisal. RESULTS Meat from kids reared with milk replacers was more valuable and had a longer shelf life than meat from kids reared with natural milk. Consumers used the color of the whole surface of the leg chop to assess the appearance of meat. Lightness and hue angle were the prime cues used to evaluate the appearance of meat. CONCLUSION Illuminant D65 was more useful for relating the visual appraisal with the instrumental color using a machine learning algorithm. The machine learning algorithms showed that the underlying rules used by consumers to evaluate the appearance of suckling kid meat are not at all linear and can be computationally schematized into a simple algorithm. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Guillermo Ripoll
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Zaragoza, Spain
| | - María J Alcalde
- Departamento de Ciencias Agroforestales, Universidad de Sevilla, Sevilla, Spain
| | | | - María G Córdoba
- Nutrición y Bromatología, Instituto Universitario de Investigación de Recursos Agrarios (INURA), Escuela de Ingeniería Agrarias, Universidad de Extremadura, Badajoz, Spain
| | - Begoña Panea
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Zaragoza, Spain
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Bhatt RS, Sahoo A. Effect of feeding complete feed block containing rumen protected protein, non-protein nitrogen and rumen protected fat on improving body condition and carcass traits of cull ewes. J Anim Physiol Anim Nutr (Berl) 2017; 101:1147-1158. [DOI: 10.1111/jpn.12628] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2016] [Accepted: 09/19/2016] [Indexed: 10/20/2022]
Affiliation(s)
- R. S. Bhatt
- Division of Animal Nutrition; Central Sheep and Wool Research Institute; Avikanagar, Jaipur Rajasthan India
| | - A. Sahoo
- Division of Animal Nutrition; Central Sheep and Wool Research Institute; Avikanagar, Jaipur Rajasthan India
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Puente J, Samanta SS, Bruce HL. Instrumental meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades. CANADIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1139/cjas-2015-0131] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Canadian beef is quality graded to characterize the potential eating quality of the cooked product. Instrumental meat quality characteristics of 48 m. longissimus thoracis (LT, rib eye) from four Canadian beef grades (Canada A, AA, AAA, and Prime, n = 12) before and after an additional 14-d aging were compared using a split plot design with grade, aging, and their interaction as fixed sources of variation. Mean percentage intramuscular fat was greatest in Canada Prime muscle and least in Canada A and AA muscles (P < 0.0001), whereas mean percentage drip loss was lower in Canada Prime muscle than in muscle from all other grades (P = 0.0348). Canada Prime and AAA muscles were redder and yellower than muscles from other grades even after aging (P < 0.03), which may be associated with increased fat content and indicative of accelerated myoglobin oxidation and increased myoglobin oxygenation. Shear force was not different among the Canada grades, although the differences between Canada AA cooked beef LT and that of Canada Prime and AAA carcasses approached significance (P = 0.0993). Results indicated that Canada quality grades did not differentiate beef on cooked product tenderness, substantiating that muscle compositional characteristics alone define beef grade advantages.
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Affiliation(s)
- Jose Puente
- Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Building, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Saranyu S. Samanta
- Department of Electrical and Computer Engineering, Electrical and Computer Engineering Research Facility, University of Alberta, Edmonton, AB T6G 2V4, Canada
| | - Heather L. Bruce
- Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Building, University of Alberta, Edmonton, AB T6G 2P5, Canada
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Preziuso G, Russo C. Meat quality traits of longissimus thoracis, semitendinosus and triceps brachii muscles from Chianina beef cattle slaughtered at two different ages. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2004.267] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Claudia Russo
- Dipartimento di Produzioni Animali. Università di Pisa, Italy
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6
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Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems. Meat Sci 2013; 93:336-43. [DOI: 10.1016/j.meatsci.2012.09.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2012] [Revised: 09/21/2012] [Accepted: 09/25/2012] [Indexed: 11/23/2022]
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Martínez-Cerezo S, Sañudo C, Panea B, Medel I, Delfa R, Sierra I, Beltrán JA, Cepero R, Olleta JL. Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat. Meat Sci 2012; 69:325-33. [PMID: 22062825 DOI: 10.1016/j.meatsci.2004.08.002] [Citation(s) in RCA: 95] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2004] [Revised: 08/09/2004] [Accepted: 08/09/2004] [Indexed: 11/26/2022]
Abstract
The effects of breed, slaughter weight and ageing time on the meat quality of the three most important Spanish breeds were considered. Two hundred and twenty-five lambs of Rasa Aragonesa-local meat breed-, Churra-local dairy breed- and Spanish Merino were used. Animals (75 of each breed) were slaughtered at three different live weights (10-12, 20-22 or 30-32 kg), and the meat was aged for 1, 2, 4, 8 or 16 days. The meat pH, colour, amount of haem pigments, intramuscular fat, moisture, hydroxyproline content and sarcomere length were measured at 24 h post-mortem. Meat texture was measured by compression after each ageing time. The pH of the samples ranged from 5.50 to 5.58. Meat colour varied with breed and slaughter weight (P⩽0.01), the M. longissimus thoracis was lighter in the youngest animals and in the Churra breed and redder in Merinos. Intramuscular fat increased and moisture decreased for heavier lambs. Differences in collagen were associated with breed (P⩽0.01); total and insoluble collagen contents were higher in the Churra breed. Sarcomere length was only slightly affected by slaughter weight. Meat from the Churra breed had the highest values at high levels of compression. Suckling lambs (10-12 kg) had greater myofibrillar toughness than heavier lambs and ageing strongly influenced myofibrillar tenderness.
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Affiliation(s)
- S Martínez-Cerezo
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain
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Abstract
This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving animal genetics, ante- and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, packaging, distribution, storage, display, and final preparation for consumption. These factors vary globally, but the variables that affect basic pigment chemistry are reasonably consistent between countries. Essential for maximizing meat color life is an understanding of the combined effects of two fundamental muscle traits, oxygen consumption and metmyoglobin reduction. In the antemortem sector of research, meat color is being related to genomic quantitative loci, numerous pre-harvest nutritional regimens, and housing and harvest environment. Our knowledge of postmortem chilling and pH effects, atmospheres used for packaging, antimicrobial interventions, and quality and safety of cooked color are now more clearly defined. The etiology of bone discoloration is now available. New color measurement methodology, especially digital imaging techniques, and improved modifications to existing methodology are now available. Nevertheless, unanswered questions regarding meat color remain. Meat scientists should continue to develop novel ways of improving muscle color and color stability while also focusing on the basic principles of myoglobin chemistry.
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Affiliation(s)
- R A Mancini
- Department of Animal Sciences and Industry, Kansas State University, 224 Weber Hall, Manhattan, KS 66506-0201, USA
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Ripoll G, Alcalde M, Horcada A, Campo M, Sañudo C, Teixeira A, Panea B. Effect of slaughter weight and breed on instrumental and sensory meat quality of suckling kids. Meat Sci 2012; 92:62-70. [DOI: 10.1016/j.meatsci.2012.04.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2011] [Revised: 04/04/2012] [Accepted: 04/05/2012] [Indexed: 11/30/2022]
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Mitterer-Daltoé ML, Petry FC, Wille DF, Treptow RO, Martins VMV, Queiroz MI. Chemical and sensory characteristics of meat from Nellore and Crioulo Lageano breeds. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03075.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Iqbal Z, Bjorklund RB. Assessment of a mobile phone for use as a spectroscopic analytical tool for foods and beverages. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02766.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Ripoll G, Alcalde M, Horcada A, Panea B. Suckling kid breed and slaughter weight discrimination using muscle colour and visible reflectance. Meat Sci 2011; 87:151-6. [DOI: 10.1016/j.meatsci.2010.10.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2010] [Revised: 10/01/2010] [Accepted: 10/06/2010] [Indexed: 10/18/2022]
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Hernández-Cruz L, Ramírez-Bribiesca J, Guerrero-Legarreta M, Hernández-Mendo O, Crosby-Galvan M, Hernández-Calva L. Effects of crossbreeding on carcass and meat quality of Mexican lambs. ARQ BRAS MED VET ZOO 2009. [DOI: 10.1590/s0102-09352009000200027] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Twenty hair (Pelibuey x Katadin x BlackBelly) and 20 wool (Rambouillet x Criollo) lambs were fattened in an intensive feeding system to reach 40kg body weight at ten months of age. The yield of lamb sides and back fat (51.9%, 2.5mm vs. 47.0%, 2.3mm) were greater in wool lambs. Meat pH was not different between phenotypes but meat temperature was higher during the first hours postmortem in wool lamb sides (27, 23, and 20, vs. 24, 20, and 17ºC). Protein content in meat from the neck (braquicephalic and esternocephalic muscles) and loin (Longissimus lumborum muscle) were higher in hair lambs (21.1 and 20.4 vs. 19.7 and 19.3 %), while moisture of the same muscles was higher in wool lambs (75.6 and 75.9 vs. 73.6 and 74.3%). Ash content was similar in both phenotypes, but palmitoleic acid was greater in hair lambs (2.9 and 2.7 vs. 2.7 and 2.5%). In fresh meat, pH, meat toughness, and water activity (Wa) of loin did not differ; but water holding capacity (WHC) was higher in hair lambs, and the same response was observed for cooked meat toughness from the neck, and in raw and cooked meat from loin. There were differences in the colour of meat from the neck, having values for L*, b* and tonalities greater in wool lambs, and a* greater for hair lambs. Sensorial parameters were similar in both phenotypes.
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Southern Spain lamb types discrimination by using visible spectroscopy and basic physicochemical traits. Meat Sci 2008; 80:1249-53. [DOI: 10.1016/j.meatsci.2008.05.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2007] [Revised: 05/04/2008] [Accepted: 05/26/2008] [Indexed: 11/22/2022]
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Morbidini L, Rossetti E. Statistical analysis of meat and fat colour characteristics in carcasses of “Appenninica” and “Sopravissana” lambs fed diets with different protein source (soybean or faba bean). ITALIAN JOURNAL OF ANIMAL SCIENCE 2007. [DOI: 10.4081/ijas.2007.1s.564] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- L. Morbidini
- Dipartimento di Biologia Vegetale e Biotecnologie Agroambientali e Zootecniche. Università di Perugia, Italy
| | - E. Rossetti
- Dipartimento di Biologia Vegetale e Biotecnologie Agroambientali e Zootecniche. Università di Perugia, Italy
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Garcı́a-Esteban M, Ansorena D, Gimeno O, Astiasarán I. Optimization of instrumental colour analysis in dry-cured ham. Meat Sci 2003; 63:287-92. [DOI: 10.1016/s0309-1740(02)00084-0] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2002] [Revised: 04/03/2002] [Accepted: 04/03/2002] [Indexed: 10/27/2022]
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