1
|
Holman BWB, Toohey ES, Lamb TA, Hopkins DL. Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats. Meat Sci 2024; 217:109613. [PMID: 39084123 DOI: 10.1016/j.meatsci.2024.109613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 07/13/2024] [Accepted: 07/22/2024] [Indexed: 08/02/2024]
Abstract
Medium voltage electrical stimulation and wet ageing periods effects on the carcasses and meat quality of Australian rangeland goats were investigated. 64 rangeland goats were slaughtered as 2 equal consignments, wherein half were exposed to post-dressing electrical stimulation (300 V, 500 ms pulse width, 45 s) and half were not (control). Carcass and pH decline parameters and glycogen concentration were recorded. At 24 h post-mortem, fresh colour was measured and longissimus lumborum muscles (LL) removed. Within carcass, paired LL were halved and allocated to each of 4 ageing periods (1, 2, 4, or 21 d). There were no significant effects from electric stimulation on LL pH at 18 °C, LL temperature at pH 6, LL pH at 24 h post-mortem, semitendinosus pH at 24 h post-mortem, and LL glycogen concentration. There were no significant interactions between stimulation and ageing period on cooking loss, particle size, purge loss, sarcomere length, shear force, and ultimate pH. Independent to stimulation, shear force, particle size, and cooking values declined as ageing period increased. Purge loss was highest after 21 d of ageing. Colour stability was unaffected by ageing, although all CIE colour coordinates varied across the 74 h total retail display period. There were negative linear relationships found between LL glycogen concentrations and LL temperature at pH 6, ultimate pH, and sarcomere length. These findings suggest there to be little benefit to post-dressing electrical stimulation of rangeland goat carcasses, when applied independent to or in combination with ageing.
Collapse
Affiliation(s)
- Benjamin W B Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia.
| | - Edwina S Toohey
- Australian Meat Processor Corporation, Sydney, New South Wales 2000, Australia; Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - Tracy A Lamb
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | | |
Collapse
|
2
|
Moyes SM, Pethick DW, Gardner GE, Pannier L. Ageing of Australian lamb beyond 14 days does not further improve eating quality. Meat Sci 2024; 217:109620. [PMID: 39126980 DOI: 10.1016/j.meatsci.2024.109620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 07/12/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024]
Abstract
Limited studies are available assessing the impact of extended ageing on lamb eating quality of a wide range of cuts. From lamb (n = 153) and young mutton (n = 40) carcasses, seven cuts (eye of rack, eye of shoulder, knuckle, loin, outside, rump and topside) were collected and aged based on three ageing times (5, 14 or 21 days). Additionally, residual glycogen was determined from the loin at the corresponding ageing time. Untrained consumers assessed samples for tenderness, juiciness, flavour liking and overall liking. Increasing ageing time from 5 to 14 or 21 days significantly improved cut eating quality; however, ageing beyond 14 days showed no additional benefit. The ageing effect reduced when corrected for pH and temperature measurements, confirming ageing can improve eating quality when pH and temperature variation exists. Loin residual glycogen had no impact on eating quality at each ageing time. Our results confirm the importance of establishing optimum ageing times for cuts to ensure the highest consumer acceptability.
Collapse
Affiliation(s)
- S M Moyes
- Murdoch University, School of Agricultural Science, Western Australia 6150, Australia.
| | - D W Pethick
- Murdoch University, School of Agricultural Science, Western Australia 6150, Australia
| | - G E Gardner
- Murdoch University, School of Agricultural Science, Western Australia 6150, Australia
| | - L Pannier
- Murdoch University, School of Agricultural Science, Western Australia 6150, Australia
| |
Collapse
|
3
|
Al‐Hilphy AR, Al‐Asadi MH, Al‐Hmedawy NK, Khalil AA, Roobab U, Ranjha MMAN, Manzoor MF. Effects of electrical field stimulation on the physicochemical and sensory attributes of aged chicken meat. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Asaad R. Al‐Hilphy
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - Majid H. Al‐Asadi
- Department of Animal Production College of Agriculture, University of Basrah Iraq
| | | | - Anees Ahmed Khalil
- Faculty of Allied Health Sciences, University Institute of Diet and Nutritional Sciences The University of Lahore Lahore Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong Province China
| | | | - Muhammad Faisal Manzoor
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu Province China
| |
Collapse
|
4
|
Xiao Y, Shen Q, Gu M, Jiao Y, Liu Y. Changes in transcriptome of goat muscle during frozen, ice‐temperature and chilled storage within 7 days. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yu Xiao
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
| | - Qian Shen
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
| | - Minghui Gu
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
| | - Yang Jiao
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
| |
Collapse
|
5
|
Hussain M, Nauman K, Asghar B, Iqbal S, Rashid MA. Effect of low voltage electrical stimulation and chilling on microbial safety and quality attributes of Beetal Bucks and Lohi Rams carcass. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2020.106315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
6
|
Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats. Meat Sci 2021; 175:108466. [PMID: 33610088 DOI: 10.1016/j.meatsci.2021.108466] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 01/28/2021] [Accepted: 02/03/2021] [Indexed: 12/24/2022]
Abstract
This study investigated the effects of age of animal and days post-mortem (PM) on meat quality of Boer goats. Twenty-four (24) wether Boer goats of two age groups (2YO group: 2 years old and 9MO: 6-9 months, with 12 animals/group) were slaughtered in a commercial processing plant. The pH@Temp18 was estimated to be above 6 in both age groups with higher (P < 0.01) values in 2YO goats. The PM storage for 14 days reduced the shear force in both age groups (P < 0.01). 2YO goat muscles (longissimus and semimembranosus) exhibited higher (P < 0.01) Thiobarbituric acid reactive substance values (TBARS), indicating increased lipid oxidation. Glycogen (P < 0.01) and lactate content (20 min post-slaughter) in longissimus of 9MO were lower compared to 2YO, and total muscle glycogen concentration was lower (P < 0.01) in both age groups below the threshold levels. Hence, as hypothesized, age and days PM proved to play crucial roles on Boer meat quality.
Collapse
|
7
|
Popova T, Tejeda L, Peñarrieta JM, Smith MA, Bush RD, Hopkins DL. Meat of South American camelids - Sensory quality and nutritional composition. Meat Sci 2020; 171:108285. [PMID: 32892087 DOI: 10.1016/j.meatsci.2020.108285] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 08/15/2020] [Accepted: 08/18/2020] [Indexed: 01/30/2023]
Abstract
Meat contains a range of nutrients in a highly bioavailable form and when meat is excluded from the diet, without being replaced with suitable alternatives, nutrient deficiencies may occur. For this reason, it is very important to extend our knowledge of nutrients in alternative red meats, such as that provided from the South American camelids- llama and alpaca. This review summarises the current information on the nutritional and sensory parameters of llama and alpaca meat and factors affecting quality. South American camelids produce lean carcases, with an uneven fat distribution across the carcase. Llama and alpaca meat quality traits are mostly influenced by animal nutrition, animal age and processing methods. A feeding strategy based on pasture and hay supplement of barley and alfalfa, and processing younger animals (18 months) has improved the fatty acid composition respectively in llama and alpaca meat, whereas meat colour and tenderness are influenced by processing treatments including electrical stimulation, tenderstretching and enzymatic infusion.
Collapse
Affiliation(s)
- Teodora Popova
- Agricultural Academy, Institute of Animal Science-Kostinbrod, 2232 Kostinbrod, Bulgaria.
| | - Leslie Tejeda
- School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
| | - J Mauricio Peñarrieta
- School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
| | - Melanie A Smith
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - Russell D Bush
- 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
| |
Collapse
|
8
|
Wassie T, Zeng F, Jiang X, Liu G, Kasimu H, Ling S, Girmay S. Effect of Kisspeptin-54 immunization on performance, carcass characteristics, meat quality and safety of Yiling goats. Meat Sci 2020; 166:108139. [PMID: 32289558 DOI: 10.1016/j.meatsci.2020.108139] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 03/08/2020] [Accepted: 04/04/2020] [Indexed: 02/07/2023]
Abstract
This study aimed to evaluate the effects of kisspeptin-54 immunocastration vaccine on performance, carcass characteristics, meat quality, and safety of Yiling goats. Thirty buck goats were randomly assigned into three groups: PVAX-B2L-Kisspeptin-54-asd immunized (PBK-asd), control, and surgically castrated. PBK-asd immunization significantly stimulated serum anti-kisspeptin antibody production and reduced testosterone hormone compared with the control group (p < .05). Interestingly, PBK-asd plasmid did not integrate into the host genome and had no significant effect on growth hormone, body weight, and average daily gain (ADG). Conversely, surgical castration significantly reduced ADG and carcass weight compared to the control group. Furthermore, PBK-asd immunization did not affect carcass characteristics (dressing percentage, loin area, and fat thickness) and meat quality traits (pH, color, cooking loss, drip loss, and shearing force). These results indicate that the Kisspeptin-54 DNA vaccine is safe and has potential to be used as an alternative to surgical castration for goats without negatively affecting carcass and meat quality.
Collapse
Affiliation(s)
- Teketay Wassie
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Fanmei Zeng
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Xunping Jiang
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China; Laboratory of Sheep and Goat Genetics, Breeding and Reproduction, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
| | - Guiqiong Liu
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China; Laboratory of Sheep and Goat Genetics, Breeding and Reproduction, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Hailati Kasimu
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Sun Ling
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Shishay Girmay
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| |
Collapse
|
9
|
Njisane YZ, Muchenje V. Farm to abattoir conditions, animal factors and their subsequent effects on cattle behavioural responses and beef quality - A review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 30:755-764. [PMID: 27608639 PMCID: PMC5411837 DOI: 10.5713/ajas.16.0037] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Revised: 02/12/2016] [Accepted: 09/05/2016] [Indexed: 11/27/2022]
Abstract
The current review seeks to highlight the concerns that have been raised on pre-slaughter stress, contributing factors and its consequent effects on cattle behavioural responses and the quality of beef; inter-linking the activities involved from birth to slaughter. Such information is crucial in light of the consumer concerns on overall animal welfare, quality of meat and food security. Slaughter animals are exposed to different conditions during production and transportation to abattoirs on a daily basis. However; the majority of studies that have been done previously singled out different environments in the meat production chain, while conclusions have been made that the welfare of slaughter animals and the quality of meat harvested from them is dependent on the whole chain. Behaviour is a critical component used to evaluate the animals' wellbeing and it has been reported to have an effect on product quality. Apart from the influence of on-farm, transportation and abattoir conditions, the genetic background of the animal also affects how it perceives and responds to certain encounters. Stress activates the animals' hypothalamic-pituitary-adrenal activity, triggering release of various stress hormones such as catecholamines and cortisol, thus glycogen depletion prior slaughter, elevated ultimate pH and poor muscle-meat conversion. Pre-slaughter stress sometimes results to cattle attaining bruises, resulting to the affected parts of the carcass being trimmed and condemned for human consumption, downgrading of the carcass and thus profit losses.
Collapse
Affiliation(s)
- Yonela Zifikile Njisane
- Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| | - Voster Muchenje
- Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| |
Collapse
|
10
|
|
11
|
Meat quality characteristics of two South African goat breeds after applying electrical stimulation or delayed chilling of carcasses. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.10.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
12
|
Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle. ScientificWorldJournal 2014; 2014:174253. [PMID: 25197695 PMCID: PMC4147285 DOI: 10.1155/2014/174253] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Revised: 07/15/2014] [Accepted: 07/21/2014] [Indexed: 12/22/2022] Open
Abstract
This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P < 0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but intermediate pHu beef had slower tenderization rate than low pHu beef (P < 0.05). Purge loss, cooking loss, L*, a*, and b* values decreased with increasing pHu during ageing (P < 0.05). Myofibril fragmentation index (MFI) was higher in high pHu beef than intermediate and low pHu beef throughout ageing (P < 0.05). Protein degradation studies found that desmin and troponin-T appeared degraded within 0.5 h postmortem for high and low pHu beef, compared to >2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu.
Collapse
|
13
|
Mombeni EG, Mombeini MG, Figueiredo LC, Siqueira LSJ, Dias DT. Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses. Asian Pac J Trop Biomed 2014; 3:716-9. [PMID: 23998012 DOI: 10.1016/s2221-1691(13)60144-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Accepted: 08/23/2013] [Indexed: 11/19/2022] Open
Abstract
OBJECTIVE To determine the effects of high voltage electrical stimulation (HVES, 800 Voltage) on rapid decreases in pH values and improvements in meat quality. METHODS A total of 50 beef carcasses were applied, divided into two groups, one as a control and another for HVES. Meat quality was evaluated based on M. longissimus dorsi by examining pH and temperature levels at 1, 2, 5, 10 and 24 h, while color stability was examined seven days after slaughter. RESULTS HVES decreased the pH values of the meat and accelerated rigor mortis (P<0.05). HVES caused differences in instrumental color values compared with the control groups across the ageing period at 4 °C. CONCLUSION the HVES had positive effects on meat quality and color stability, in contrast to undesirable consumer preferences.
Collapse
|