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Ponnampalam EN, Jacobs JL, Knight MI, Plozza TE, Butler KL. Understanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meat. Meat Sci 2020; 167:108156. [PMID: 32428808 DOI: 10.1016/j.meatsci.2020.108156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 04/21/2020] [Accepted: 04/21/2020] [Indexed: 11/15/2022]
Abstract
We investigated the association of muscle iron concentration, in addition to ultimate pH (pHU), on dark meat formation in sheep of different breeds fed forage-based diets. At 1 h simulated display, redness of meat (a*-value) increased (P < .0001) by about 3 units as the iron concentration increased from 10 to 22 mg/kg of meat, whereas the a*-value decreased by 2 units as pHU increased from 5.5 to 6.2 in fresh meat (P < .0001). After 90 days storage the corresponding responses were about 2 units increase for iron concentration and about 1 unit decrease for pHU, respectively. The results clearly show that increased muscle iron concentration was strongly associated with reduced dark cutting in fresh and stored meat evaluated at 1 h simulated display. We conclude that it may be desirable to measure iron concentration, along with pHU, for evaluation of the potential for carcasses to produce dark cutting meat, and for the meat to turn brown during display.
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Affiliation(s)
- Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia.
| | - Joe L Jacobs
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Ellinbank, VIC 3821, Australia; Centre for Agricultural Innovation, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, VIC 3010, Australia
| | - Matthew I Knight
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Hamilton, VIC 3300, Australia
| | - Tim E Plozza
- Chemistry, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Macleod, VIC 3085, Australia
| | - Kym L Butler
- Biometrics, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Hamilton, VIC 3300, Australia
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2
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Gonzalez-Rivas PA, Chauhan SS, Ha M, Fegan N, Dunshea FR, Warner RD. Effects of heat stress on animal physiology, metabolism, and meat quality: A review. Meat Sci 2019; 162:108025. [PMID: 31841730 DOI: 10.1016/j.meatsci.2019.108025] [Citation(s) in RCA: 189] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 10/15/2019] [Accepted: 11/26/2019] [Indexed: 12/22/2022]
Abstract
Heat stress is one of the most stressful events in the life of livestock with harmful consequences for animal health, productivity and product quality. Ruminants, pigs and poultry are susceptible to heat stress due to their rapid metabolic rate and growth, high level of production, and species-specific characteristics such as rumen fermentation, sweating impairment, and skin insulation. Acute heat stress immediately before slaughter stimulates muscle glycogenolysis and can result in pale, soft and exudative (PSE) meat characterized by low water holding capacity (WHC). By contrast, animals subjected to chronic heat stress, have reduced muscle glycogen stores resulting in dark, firm and dry (DFD) meat with high ultimate pH and high WHC. Furthermore, heat stress leads to oxidative stress, lipid and protein oxidation, and reduced shelf life and food safety due to bacterial growth and shedding. This review discusses the scientific evidence regarding the effects of heat stress on livestock physiology and metabolism, and their consequences for meat quality and safety.
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Affiliation(s)
- Paula A Gonzalez-Rivas
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Science, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Surinder S Chauhan
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Narelle Fegan
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organization, 39 Kessels Road, Coopers Plains, QLD 4108, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Science, The University of Melbourne, Parkville, VIC 3010, Australia
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Biffin TE, Hopkins DL, Bush RD, Hall E, Smith MA. The effects of season and post-transport rest on alpaca (Vicunga pacos) meat quality. Meat Sci 2019; 159:107935. [PMID: 31505393 DOI: 10.1016/j.meatsci.2019.107935] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 09/02/2019] [Accepted: 09/02/2019] [Indexed: 10/26/2022]
Abstract
The effects of season (summer, autumn, winter and spring) and post-transportation rest on alpaca meat quality were investigated in 160 castrated male alpacas (23 ± 1 month of age) over a 12 month period. Twice per season, animals were randomly allocated to consignment groups of 20, transported 4 h to slaughter and allocated to either of two treatment groups: (1) overnight lairage pre slaughter (Direct) and (2) seven day rest period with access to feed pre slaughter (Rested). At slaughter, blood was collected for the analysis of plasma cortisol and a longissimus core sample obtain pre rigor for glycogen content determination. Alpaca muscle moisture loss increased through summer and spring in the longissimus thoracics. Seasonal differences did not reflect pasture seasonality or muscle glycogen content. Resting alpacas for 7 days pre-slaughter reduced muscle glycogen content and tenderness. Drip loss and purge was greater for rested animals indicating that resting alpacas post transport is not advantageous to alpaca meat quality.
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Affiliation(s)
- Tamara E Biffin
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia.
| | - David L Hopkins
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia
| | - Russell D Bush
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - Evelyn Hall
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - Melanie A Smith
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
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Knight MI, Linden N, Ponnampalam EN, Kerr MG, Brown WG, Hopkins DL, Baud S, Ball AJ, Borggaard C, Wesley I. Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb. Meat Sci 2019; 155:102-108. [PMID: 31102991 DOI: 10.1016/j.meatsci.2019.05.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 05/09/2019] [Accepted: 05/09/2019] [Indexed: 11/30/2022]
Abstract
This study investigated the effectiveness of visible-near-infrared (VISNIR) spectroscopy at classifying Australian lamb for: a) ultimate pH (pH 24), b) meat tenderness (i.e. shear force at day 5 of ageing, SF5) and c) intramuscular fat (IMF) content at 24 h post-slaughter using a custom-made handheld probe coupled with the ASD Labspec Pro instrument. VISNIR predictive regression models were developed. In the loin muscle (M. longissimus thoracis et lumborum), the models classified the predicted pH 24, SF5 and IMF content at above or below a threshold value with 94%, 98% and 88% accuracy, respectively. The observed difference between the actual and predicted value (i.e. the standard error of cross validation, SECV) for ultimate pH and IMF content are approaching accuracies required to attain highly reliable Meat Standards Australia grading standards. However, further development is required to improve the SECV for SF5.
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Affiliation(s)
- Matthew I Knight
- Agriculture Victoria Research, Department of Economic Development, Jobs, Transport and Resources, 915 Mount Napier Road, Hamilton, VIC 3300, Australia.
| | - Nick Linden
- Agriculture Victoria Research, Department of Economic Development, Jobs, Transport and Resources, 124 Chiltern Valley Road, Rutherglen, VIC 3685, Australia
| | - Eric N Ponnampalam
- Agriculture Victoria Research, Department of Economic Development, Jobs, Transport and Resources, 5 Ring Road, Bundoora, VIC 3083, Australia
| | - Matthew G Kerr
- Agriculture Victoria Research, Department of Economic Development, Jobs, Transport and Resources, 5 Ring Road, Bundoora, VIC 3083, Australia
| | - Wayne G Brown
- Agriculture Victoria Research, Department of Economic Development, Jobs, Transport and Resources, 5 Ring Road, Bundoora, VIC 3083, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, PO Box 129, Cowra, NSW 2794, Australia
| | - Stuart Baud
- Baud and Associates Pty. Ltd., Bairnsdale, VIC 3875, Australia
| | - Alex J Ball
- Rural Analytics, 19 Eleanor Close, Armidale, NSW 2350, Australia
| | - Claus Borggaard
- Danish Meat Research Institute, Gregersensvej 9, 2630 Taastrup, Denmark
| | - Ian Wesley
- Australian Export Grains Innovation Centre, PO Box 711, North Ryde BC, NSW 1670, Australia
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An evaluation of environmental, intrinsic and pre- and post-slaughter risk factors associated to dark-cutting beef in a Federal Inspected Type slaughter plant. Meat Sci 2018; 150:85-92. [PMID: 30612067 DOI: 10.1016/j.meatsci.2018.12.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 11/11/2018] [Accepted: 12/15/2018] [Indexed: 11/23/2022]
Abstract
The objective was to determine the risk factors associated to dark-cutting in bovine carcasses. The study was conducted at a Federal Inspection abattoir located in northeastern Mexico. A random sample of 394 animals at slaughter was used. A total of 26 explanatory variables were evaluated; the analysis included environmental, animal-specific, and management factors both at pre- and post- slaughter periods. Only four variables were statistically significant within the final logistic regression model (P < .001). The frequency of dark-cutting carcasses was 13.45%. Lairage time was directly proportional to the percentage of risk for dark-cutting beef. Improper desensitization also increased the frequency of carcasses with this anomaly. Backfat thickness and the 24-h pH differential of the carcasses were inversely proportional to the risk for dark-cutting beef. An interesting finding was that risk factors for DFD meat are present in all stages of the slaughter process and thus to effectively address this problem an integral evaluation is needed throughout the slaughter process.
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Mortimer SI, Hatcher S, Fogarty NM, van der Werf JHJ, Brown DJ, Swan AA, Jacob RH, Geesink GH, Hopkins DL, Edwards JEH, Ponnampalam EN, Warner RD, Pearce KL, Pethick DW. Genetic correlations between wool traits and meat quality traits in Merino sheep. J Anim Sci 2018; 95:4260-4273. [PMID: 29108061 DOI: 10.2527/jas2017.1628] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Genetic correlations between 29 wool production and quality traits and 25 meat quality and nutritional value traits were estimated for Merino sheep from an Information Nucleus (IN). Genetic correlations among the meat quality and nutritional value traits are also reported. The IN comprised 8 flocks linked genetically and managed across a range of sheep production environments in Australia. The wool traits included over 5,000 yearling and 3,700 adult records for fleece weight, fiber diameter, staple length, staple strength, fiber diameter variation, scoured wool color, and visual scores for breech and body wrinkle. The meat quality traits were measured on samples from the and included over 1,200 records from progeny of over 170 sires for intramuscular fat (IMF), shear force of meat aged for 5 d (SF5), 24 h postmortem pH (pHLL; also measured in the , pHST), fresh and retail meat color and meat nutritional value traits such as iron and zinc levels, and long-chain omega-3 and omega-6 polyunsaturated fatty acid levels. Estimated heritabilities for IMF, SF5, pHLL, pHST, retail meat color lightness (), myoglobin, iron, zinc and across the range of long-chain fatty acids were 0.58 ± 0.11, 0.10 ± 0.09, 0.15 ± 0.07, 0.20 ± 0.10, 0.59 ± 0.15, 0.31 ± 0.09, 0.20 ± 0.09, 0.11 ± 0.09, and range of 0.00 (eicosapentaenoic, docosapentaenoic, and arachidonic acids) to 0.14 ± 0.07 (linoleic acid), respectively. The genetic correlations between the wool production and meat quality traits were low to negligible and indicate that wool breeding programs will have little or no effect on meat quality. There were moderately favorable genetic correlations between important yearling wool production traits and the omega-3 fatty acids that were reduced for corresponding adult wool production traits, but these correlations are unlikely to be important in wool/meat breeding programs because they have high SE, and the omega-3 traits have little or no genetic variance. Significant genetic correlations among the meat quality traits included IMF with SF5 (-0.76 ± 0.24), fresh meat color * (0.50 ± 0.18), and zinc (0.41 ± 0.19). Selection to increase IMF will improve meat tenderness and color which may address some of the issues with Merino meat quality. These estimated parameters allow Merino breeders to combine wool and meat objectives without compromising meat quality.
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Warner R, Kearney G, Hopkins D, Jacob R. Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration. Meat Sci 2017; 129:28-37. [DOI: 10.1016/j.meatsci.2017.01.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 10/23/2016] [Accepted: 01/16/2017] [Indexed: 11/29/2022]
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Ponnampalam EN, Hopkins DL, Bruce H, Li D, Baldi G, Bekhit AED. Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review. Compr Rev Food Sci Food Saf 2017; 16:400-430. [DOI: 10.1111/1541-4337.12258] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 01/17/2017] [Accepted: 01/24/2017] [Indexed: 12/16/2022]
Affiliation(s)
- Eric N. Ponnampalam
- Agriculture Research; Agriculture Victoria (DEDJTR); Attwood Victoria Australia
| | | | - Heather Bruce
- Dept. of Agricultural, Food and Nutritional Science; Univ. of Alberta; Edmonton Canada
| | - Duo Li
- Inst. of Nutrition & Health; Qingdao Univ.; Qingdao 266071 China
| | - Gianluca Baldi
- Agriculture Research; Agriculture Victoria (DEDJTR); Attwood Victoria Australia
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