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Holdstock J, Aalhus J, Uttaro B, Roy B, Bruce H. Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis. Meat Sci 2023; 195:109003. [DOI: 10.1016/j.meatsci.2022.109003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/30/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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Bruce H, Holdstock J, Uttaro B, Larsen I, Aalhus J. Extent of dark-cutting in beef carcasses graded Canada B4. Meat Sci 2021; 172:108363. [DOI: 10.1016/j.meatsci.2020.108363] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 10/14/2020] [Accepted: 10/28/2020] [Indexed: 12/30/2022]
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Jiu Z, Roy BC, Das C, Wismer WV, Juárez M, Fitzsimmons C, Li C, Plastow G, Aalhus JL, Bruce HL. Meat and sensory quality of major muscles from Angus, Charolais, and Angus crossbred steers with high and low residual feed intake. CANADIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1139/cjas-2019-0012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Effects of residual feed intake (RFI) and genetic group on growth, carcass, and meat quality characteristics of bovine longissimus lumborum (LL), triceps brachii (TB), semimembranosus (SM), and gluteus medius (GM) muscles were investigated using 72 purebred Angus, purebred Charolais, and Angus crossbred steers (n = 24 per genetic group) classified as either high (inefficient) or low (efficient) RFI (n = 12 high and low RFI steers within genetic group). There was no RFI effect (P > 0.05) on growth, carcass, and meat quality measurements except high RFI steers had the highest dry matter intake (P < 0.05), and low RFI TB was rated as having reduced beef flavour intensity and sustained juiciness (P < 0.05). Purebred Angus and Charolais LL and GM had lower shear force values (P < 0.05) than Angus crossbreds and ageing reduced mean shear force values except in TB. For TB, SM, and GM, Angus crossbred steers had the highest mean beef flavour intensity scores, and Charolais SM and TB were less tender than those of Angus crossbred (P < 0.05). Overall, RFI did not influence most meat quality traits; therefore, low RFI animals may contribute to reducing feed costs or environmental impact without compromising meat quality and palatability.
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Affiliation(s)
- Zhiqiang Jiu
- Department of Agricultural, Food and Nutritional Science, 4-10 Agricultural/Forestry, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Bimol C. Roy
- Department of Agricultural, Food and Nutritional Science, 4-10 Agricultural/Forestry, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Chamali Das
- Department of Agricultural, Food and Nutritional Science, 4-10 Agricultural/Forestry, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Wendy V. Wismer
- Department of Agricultural, Food and Nutritional Science, 4-10 Agricultural/Forestry, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Manuel Juárez
- Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
| | - Carolyn Fitzsimmons
- Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
| | - Changxi Li
- Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
| | - Graham Plastow
- Department of Agricultural, Food and Nutritional Science, 4-10 Agricultural/Forestry, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Jennifer L. Aalhus
- Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
| | - Heather L. Bruce
- Department of Agricultural, Food and Nutritional Science, 4-10 Agricultural/Forestry, University of Alberta, Edmonton, AB T6G 2P5, Canada
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Mahmood S, Dixon WT, Bruce HL. Cattle production practices and the incidence of dark cutting beef. Meat Sci 2019; 157:107873. [PMID: 31255898 DOI: 10.1016/j.meatsci.2019.107873] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 06/17/2019] [Accepted: 06/18/2019] [Indexed: 01/27/2023]
Abstract
The effects of cattle sex, production system, growth promotant use, slaughter season, carcass phenotype, and pre-slaughter cattle management on the incidence of beef carcasses grading Canada B4 (dark cutting) were investigated using two data sets (A, n = 2009, and B, n = 86,408) containing data from cattle that produced Canada Prime, AAA, AA, A, and B4 carcasses. The probability of producing a Canada B4 carcass was greater (P < .0001) for heifers than steers in both data sets, with the likelihood of dark cutting decreasing with increased carcass weight in heifers in data set B. The incidence of dark cutting was increased (P < .0001) in Winter-born calf-fed (WC) and Fall-born calf-fed (FC) heifers. Production system and phenotype appear to interact to influence the incidence of dark cutting.
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Affiliation(s)
- S Mahmood
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - W T Dixon
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - H L Bruce
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada.
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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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Mahmood S, Turchinsky N, Paradis F, Dixon WT, Bruce HL. Proteomics of dark cutting longissimus thoracis muscle from heifer and steer carcasses. Meat Sci 2018; 137:47-57. [DOI: 10.1016/j.meatsci.2017.11.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2017] [Revised: 10/27/2017] [Accepted: 11/08/2017] [Indexed: 10/18/2022]
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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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