The Impact of Pre-Slaughter Stress on Beef Eating Quality

Ageing of Australian lamb beyond 14 days does not further improve eating quality

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.

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

Perspectives of economic losses due to condemnation of cattle and buffalo carcasses in the northern region of Brazil

The work aims to study the economical losses of the condemnation of bovine and buffalo carcasses, in order to estimate the losses in animals slaughtered in Santarém-Pará, Brazil, between 2016 and 2018, with data obtained from the Municipal Department of Agriculture and Fisheries. Sex, age, origin, total number of animals slaughtered and causes of condemnation of carcasses were considered. All analyzes were performed in RStudio version 1.1.463. In this study, 71,277 bovine carcasses and 2,016 buffalo carcasses were inspected, of which 300 bovine and 71 buffalo were condemned. The highest prevalence of causes of condemnation in cattle was recorded for brucellosis (0.0020%) and tuberculosis (0.0019%). In buffaloes, tuberculosis (0.0307%) peritonitis (0,0019%) were the main causes of condemnations. Economical losses were more evident in females, for both species. The projection of economical losses related to the condemnation of carcasses showed a sharp growth for the next three years, if the average growth remains constant. The biggest projected loss was for bovine females, with an accumulated projection of $ 5,451.44. The smallest estimated loss was for buffalo males, projected at more than thirty-two thousand reais. The most important causes of condemnation report the diseases brucellosis and tuberculosis, as the ones with the greatest impact. In the buffalo species this was even more accentuated, even though the number of buffaloes slaughtered is more than 35 times smaller than the number of cattle.

Improving animal welfare status and meat quality through assessment of stress biomarkers: A critical review

Stress induces various physiological and biochemical alterations in the animal body, which are used to assess the stress status of animals. Blood profiles, serum hormones, enzymes, and physiological conditions such as body temperature, heart, and breathing rate of animals are the most commonly used stress biomarkers in the livestock sector. Previous exposure, genetics, stress adaptation, intensity, duration, and rearing practices result in wide intra- and inter-animal variations in the expression of various stress biomarkers. The use of meat proteomics by adequately analyzing the expression of various muscle proteins such as heat shock proteins (HSPs), acute phase proteins (APPs), texture, and tenderness biomarkers help predict meat quality and stress in animals before slaughter. Thus, there is a need to identify non-invasive, rapid, and accurate stress biomarkers that can objectively assess stress in animals. The present manuscript critically reviews various aspects of stress biomarkers in animals and their application in mitigating preslaughter stress in meat production.

Investigating the impact of pre-slaughter management factors on meat quality outcomes in cattle raised for beef: A scoping review

Introduction

The pre-slaughter management period is a critical juncture in the beef supply chain, having implications not only for animal welfare and product quality, but also for profitability. During this period, cattle are exposed to many stressors in a short time, many of which have been shown to impact meat quality. Understanding how cattle management during this terminal step in the production chain affects meat quality and economic outcomes is crucial.

Methods

The objective of this study was to investigate, synthesize, and report on research evaluating the impact of management factors during the pre-slaughter period on beef meat quality. A systematic approach was used to search for peer-reviewed and primary studies published in English in CAB Abstracts, PubMed, and Web of Science. A total of 3,217 non-duplicate records were screened for eligibility; articles were deemed eligible for inclusion if they included beef cattle in the pre-slaughter period and reported at least one meat quality outcome. After three screening rounds, 85 articles met all inclusion criteria. Data pertinent to the scoping review’s aims were extracted, including study location, population characteristics, pre-slaughter factors reported, and outcomes of interest.

Results

Europe (35, 41%) and South America (21, 25%) represented approximately two-thirds of the studies. Bulls (37, 43.5%) and steers (34, 40.0%) were the most reported sex classes, with the most frequent breed types reported as predominantly British or Continental and Bos indicus breeds (24, 28.2%; 24, 28.2%, respectively). Transportation (n=46), lairage (n=36), and handling (n=35) practices were the most reported pre-slaughter factors. Overall, 59 studies reported pH as an outcome of interest – almost double that of the next highest outcome, bruising (n=35). Muscle pH was most assessed with predictors at the abattoir (n=37); conversely, the effects of transportation were most evaluated on bruising (n=23).

Discussion

A trend across all the categories was that there were relatively few studies evaluating the impact of pre-transport factors on meat quality. Charting the relevant literature is a critical step towards understanding the relationship between pre-slaughter management and end-product quality; doing so will help industry stakeholders in the beef production chain optimize management practices that improve meat quality and enhance profitability.

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.

How Epigenetics Can Enhance Pig Welfare?

Epigenetics works as an interface between the individual and its environment to provide phenotypic plasticity to increase individual adaptation capabilities. Recently, a wide variety of epi-genetic findings have indicated evidence for its application in the development of putative epi-biomarkers of stress in farm animals. The purpose of this study was to evaluate previously reported stress epi-biomarkers in swine and encourage researchers to investigate potential paths for the development of a robust molecular tool for animal welfare certification. In this literature review, we report on the scientific concerns in the swine production chain, the management carried out on the farms, and the potential implications of these practices for the animals' welfare and their epigenome. To assess reported epi-biomarkers, we identified, from previous studies, potentially stress-related genes surrounding epi-biomarkers. With those genes, we carried out a functional enrichment analysis of differentially methylated regions (DMRs) of the DNA of swine subjected to different stress-related conditions (e.g., heat stress, intrauterine insult, and sanitary challenges). We identified potential epi-biomarkers for target analysis, which could be added to the current guidelines and certification schemes to guarantee and certify animal welfare on farms. We believe that this technology may have the power to increase consumers' trust in animal welfare.

Comparison of Nutritional and Meat Quality Characteristics between Two Primal Cuts from Aceh Cattle in Aceh Province, Indonesia

The Aceh cattle are local Indonesian beef cattle that are farmed in Aceh Province. This type of cattle is one of the sources of meat for the Aceh people. This study aims to analyze the quality of two primal cuts (longissimus lumborum and semitendinosus muscle) from Aceh cattle based on the muscle microstructure characteristics and MSTN gene expression. This study used a sample of longissimus lumborum and semitendinosus muscles from 18 adult male Aceh cattle with the age of 2-2.5 years and a BCS of 3.24. Muscle samples were obtained shortly after the cattle were slaughtered in slaughterhouses in Banda Aceh and Aceh Besar districts. Muscle microstructure analysis was performed using the HE, Masson's trichrome, and immunohistochemistry staining methods, while the MSTN gene expression analysis was performed using the qPCR method. The analysis of the physical quality of meat includes pH, meat color, fat color, cooking loss, water holding capacity, and WBSF value. The results showed that the area of LL muscle fibers was smaller than that of ST with relatively the same diameter. Both muscles were dominated by fast fibers with a percentage of 82.37% (LL muscle) and 91.80% (ST muscle). The area and composition of the type of muscle fibers are the main factors that influence the tenderness of Aceh beef. A higher distribution of collagen was found in ST muscles than in LL muscles. MSTN gene expression in both muscle types was relatively the same. Aceh cattle have large muscle fibers and are dominated by fast fibers with a high percentage, resulting in a low level of the tenderness of Aceh beef. However, the level of tenderness of Aceh beef is still in accordance with the cooking preparation of original and favorite cuisine of Aceh people.

Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security

The increase in the slaughter of pregnant cows (SPCs) for meat (except as may be approved by veterinarians on health grounds to salvage the animal) is unethical. SPCs for meat is also counterproductive, detrimental to food security, and may enhance zoonotic disease transmission. In this context, therefore, this current study examined slaughter conditions and the slaughtering of pregnant cows, and the implications for meat quality, food safety, and food security in Southeast Nigeria. The direct observational method was employed to examine the slaughterhouse activities, from when the cattle arrived at the lairage to the post-slaughter stage. A pre-tested and validated closed-ended-questionnaire was used to elicit information on causes of the SPCs and the method of disposal of eviscerated foetuses. Pregnancy status of cows slaughtered was determined by palpation followed by visual examination of the eviscerated and longitudinal incised uteri. The study lasted for six months during which 851 cows out of 1931 slaughtered cattle were surveyed. Assessment/decision-making protocol of slaughterhouse conditions, welfare conditions of slaughter-cattle, reasons for sale or slaughter of pregnant cows, distribution of pregnant cows slaughtered, method of disposal of eviscerated foetuses, and estimated economic losses of SPCs were delineated. Of the 851 cows examined, 17.4% (148/851) were pregnant while 43.2% (64/148) of the total foetuses recovered were in their third trimester. Major reasons adduced for SPCs by proportion of involved respondents were: ignorance of the animals' pregnancy status (69.7%, 83/119), high demand for beef (61.3%, 73/119), preference for large-sized cattle (47.9%, 57/119), economic hardship (52.1%, 62/119) and diseases conditions (42.9%. 51/119). The conduct of SPCs for meat would not be profitable. This is because within six months, an estimated loss of about 44,000 kg of beef, equivalent to ₦ 70.1 million or $186,400 would be associated with SPCs and the consequential foetal wastages. If losses were to be replicated nationwide across slaughterhouses, 4.3 tons of beef estimated at ₦ 8.6 billion or $23 million would be wasted. Improving slaughter conditions and the welfare of slaughter-cattle in Nigerian slaughterhouses through advocacy, training of slaughterhouse workers, and strict implementation of laws promoting humane slaughter practices is imperative. Preventing SPCs for meat and inhumane slaughter practices at the slaughterhouse would enhance the welfare needs of slaughter cattle, grow the national herd size, and improve meat safety as well as food security.

Effect of feeding forage or concentrate starter diets in early life on life-time growth, carcass traits and meat quality of Wagyu × Friesian cattle

Context Nutrition in early life can affect the long-term performance of livestock. Aims The present study evaluated the effects of rearing Wagyu × Holstein Friesian heifer calves either on a concentrate pelleted starter (CS; 90% DM, 19.3% crude protein (CP), and 13.8 MJ metabolisable energy (ME) per kilogram DM) or a forage starter (FS, ensiled alfalfa, Medicago sativa; 45% DM, 18.5% CP and 9.7 MJ metabolisable energy per kilogram DM) on lifetime growth, blood metabolites, carcass traits and meat quality. Methods Calves (n = 60) were allocated either to CS or FS diets. All calves received their solid feeds ad libitum from Week 1 and were fed milk in group pens (n = 10/pen) at 4 L/calf.day until Week 7, then 2 L/calf.day for 2 weeks. Calves were transferred to pasture 1 week after milk removal, with starter feeds removed by Week 15. All heifers were then managed as one group on a pasture-based diet until slaughter at 26–30 months of age (average of 483 kg liveweight). Key results Calves offered the CS diet were 14 kg heavier than were calves on the FS diet at 15 weeks (P < 0.001). However, liveweight was similar between the groups by the time of slaughter (P > 0.1). All blood parameters studied were similar (P > 0.05) between the treatments at 12 months and at slaughter. Depth of eye muscle and subcutaneous fat, measured using ultrasonography before slaughter, carcass weight and meat pH, marbling, shear force, moisture loss during cooking, total fat and fat and meat colour were also similar between the treatments (P > 0.05). Some potential was found for using blood markers to predict carcass traits and meat quality. Conclusions Solid feed type during rearing had little effect on liveweight or meat characteristics from 12 months of age to slaughter of Wagyu × Friesian heifers. Implications Calves can be reared on FS diets with similar long-term production performance as on CS diets.