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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.
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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
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2
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Wen C, Wang Q, Gu S, Jin J, Yang N. Emerging perspectives in the gut-muscle axis: The gut microbiota and its metabolites as important modulators of meat quality. Microb Biotechnol 2024; 17:e14361. [PMID: 37902307 PMCID: PMC10832551 DOI: 10.1111/1751-7915.14361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/30/2023] [Accepted: 10/11/2023] [Indexed: 10/31/2023] Open
Abstract
Animal breeding has made great genetic progress in increasing carcass weight and meat yield in recent decades. However, these improvements have come at the expense of meat quality. As the demand for meat quantity continues to rise, the meat industry faces the great challenge of maintaining and even increasing product quality. Recent research, including traditional statistical analyses and gut microbiota regulation research, has demonstrated that the gut microbiome exerts a considerable effect on meat quality, which has become increasingly intriguing in farm animals. Microbial metabolites play crucial roles as substrates or signalling factors to distant organs, influencing meat quality either beneficially or detrimentally. Interventions targeting the gut microbiota exhibit excellent potential as natural ways to foster the conversion of myofibres and promote intramuscular fat deposition. Here, we highlight the emerging roles of the gut microbiota in various dimensions of meat quality. We focus particularly on the effects of the gut microbiota and gut-derived molecules on muscle fibre metabolism and intramuscular fat deposition and attempt to summarize the potential underlying mechanisms.
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Affiliation(s)
- Chaoliang Wen
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
- Sanya Institute of China Agricultural UniversityHainanChina
| | - Qunpu Wang
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
| | - Shuang Gu
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
| | - Jiaming Jin
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
| | - Ning Yang
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
- Sanya Institute of China Agricultural UniversityHainanChina
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Corlett MT, Pannier L, Gardner GE, Garmyn AJ, Miller MF, Pethick DW. Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers. Foods 2023; 13:26. [PMID: 38201052 PMCID: PMC10778529 DOI: 10.3390/foods13010026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/13/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Anecdotal suggestions that US consumers perceive Australian sheepmeat as more "gamey" or "stale" compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately pasture-fed grazing systems. This study evaluated the impact of diet and extended storage times on Australian sheepmeat using sensory scores as assessed by US consumers. Meat samples from Australian sheep (n = 80) fed a grass or grain diet were aged in a vacuum at 1-2 °C for 5, 21 or 45 days. Untrained consumers (n = 960) at Texas Tech University (Lubbock, Texas) assessed samples for overall liking, tenderness, juiciness and flavour using a scale from 1 (worst) to 100 (best). In general, US consumers scored grain- and grass-fed samples within the same storage period similarly (p > 0.05). Furthermore, storage from 5 to 21 days improved sensory scores by a maximum of 28.6 for tenderness for grass-fed outside cuts (p < 0.05), while storage for 21 to 45 days did not improve eating quality for most cuts of both diets (p > 0.05). This is an interesting finding for the Australian sheepmeat industry as long storage time has no negative effect on eating quality and US consumers enjoyed grass- and grain-fed sheepmeat equally.
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Affiliation(s)
- Maddison T. Corlett
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
| | - Liselotte Pannier
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
| | - Graham E. Gardner
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
| | - Andrea J. Garmyn
- Department of Food Science and Human Nutrition, College of Agriculture & Natural Resources, Michigan State University, East Lansing, MI 48824-1046, USA;
| | - Mark F. Miller
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA;
| | - David W. Pethick
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
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Huang Y, Zhao M, Zhang X, Wei H, Liu L, Zhang Z, Cheng X, Wang G, Ren C. Indoor feeding combined with restricted grazing time improves body health, slaughter performance, and meat quality in Huang-huai sheep. Anim Biosci 2023; 36:1655-1665. [PMID: 37857341 PMCID: PMC10623047 DOI: 10.5713/ab.23.0252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/09/2023] [Accepted: 10/11/2023] [Indexed: 10/21/2023] Open
Abstract
OBJECTIVE The aim of this study was to evaluate the effects of three feeding systems, i.e., indoor feeding (CON), indoor feeding with 4-h daily access to grazing artificial pasture (ITGP), and indoor feeding with 8-h daily access to grazing artificial pasture (IEGP), on the plasma antioxidant and immunological capacity, slaughter characteristics, meat quality and economic efficiency of Huang-huai lambs. METHODS Thirty-three healthy Huang-huai rams with similar body weight (approximately 5 mo of age, 28.96±1.01 kg) were assigned equally to three experimental groups. When finished fattening, six lambs from each group were collect blood samples for plasma analyses and then slaughtered to determine slaughter characteristics and obtain biceps brachii muscle for further analysis of meat quality and fatty acid profile. RESULTS Compared to CON group, animals submitted to ITGP and IEGP groups resulted in greater contents of serum glutathione peroxidase, immunoglobulins (IgA, IgG, and IgM), polyunsaturated fatty acids (PUFA), n-6 PUFA, and PUFA/saturated fatty acid (FA) ratio and lower palmitic /oleic acid ratio (p<0.05). Moreover, animals in ITGP group exhibited a higher (p<0.05) loin eye area, content of meat crude protein (CP), and eicosetrienoic acid compared to CON group, while slaughter performance was superior (p<0.05) to that of the IEGP group. The economic efficiency of ITGP group was 70.12% higher than that of CON group, while the IEGP group exhibited a decrease of 92.54% in economic efficiency compared to the CON group. CONCLUSION Restricted grazing time combined with indoor feeding was more effective in conferring superior body health, carcass traits and economic efficiency in Huang-huai lambs, as well as higher CP content and healthier FA composition in the resulting meat.
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Affiliation(s)
- Yafeng Huang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan county, Dingyuan 233200,
China
- Yingshang Agricultural Green Development Promotion Center, Yingshang 236200,
China
| | - Mengyu Zhao
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
| | - Xiaoan Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
| | - Huiqing Wei
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
| | - Lumeng Liu
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
| | - Zijun Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan county, Dingyuan 233200,
China
| | - Xiao Cheng
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan county, Dingyuan 233200,
China
| | - Guanjun Wang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Yingshang Agricultural Green Development Promotion Center, Yingshang 236200,
China
| | - Chunhuan Ren
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan county, Dingyuan 233200,
China
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5
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Al-Moadhen H, Lees JC, Pannier L, McGilchrist P. Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles. Foods 2023; 12:3609. [PMID: 37835261 PMCID: PMC10572276 DOI: 10.3390/foods12193609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/26/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles. The Knuckle, Outside flat, and Topside from both legs of 65 mixed-sex lambs from diverse genetic backgrounds were prepared using alternative grill and roast cook methods. Each sample was eaten by 10 consumers and scored for tenderness, juiciness, flavor, and overall liking. All cuts scored higher (p < 0.001) when grilled compared with when roasted for all traits except for Topside tenderness. Grilled Knuckle scored higher than roast Knuckle by 13.6%, 23.9%, 14.4% and 15.8% for tenderness, juiciness, flavor, and overall liking, respectively. The grilled Outside flat scored higher than roast Outside flat by 14.1%, 27.1%, 10.9%, and 14.3% for tenderness, juiciness, flavor, and overall liking, respectively. Finally, grilled Topside scored higher than roast Topside by 21.3%, 7.4%, and 6.6% for juiciness, flavor, and overall liking, respectively. Carcass traits for intramuscular fat and shear force had a significant (p < 0.001) effect on all eating quality traits for both grill and roast cuts. Girth rib fat had a significant effect (p = 0.01) on tenderness and juiciness (p = 0.03) for Outside flat and Topside but had no effect (p > 0.05) on Knuckle for both grill and roast. This study identified that specific cooking methods can improve sensory traits for individual cuts and suggests that a cut-by-cook method eating quality model for sheepmeat can therefore increase consumer satisfaction.
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Affiliation(s)
- Hussein Al-Moadhen
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; (H.A.-M.)
| | - Jarrod C. Lees
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; (H.A.-M.)
- School of Agriculture and Food Sustainability, The University of Queensland, Gatton, QLD 4343, Australia
| | - Liselotte Pannier
- School of Agriculture Sciences, Murdoch University, Murdoch, WA 6150, Australia;
| | - Peter McGilchrist
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; (H.A.-M.)
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Zhu H, Zhu D, Sun J. Application of GC-IMS coupled with chemometric analysis for the classification and authentication of geographical indication agricultural products and food. Front Nutr 2023; 10:1247695. [PMID: 37727631 PMCID: PMC10506265 DOI: 10.3389/fnut.2023.1247695] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Accepted: 08/21/2023] [Indexed: 09/21/2023] Open
Abstract
Geographical indications (GI) are used to protect the brand value of agricultural products, foodstuffs, and wine and promote the sustainable development of the agricultural and food industries. Despite the necessity for the traceability and recognition of GI product characteristics, no rapid, non-destructive approaches currently exist to identify, classify, and predict these properties. The application of gas chromatography-ion mobility spectrometry (GC-IMS) has increased exponentially due to instrument robustness and simplicity. This paper provided a detailed overview of recent GC-IMS applications in China for the quality evaluation of GI products and food, including agricultural products, as well as traditional Chinese food and liquor. The general workflow of GC-IMS coupled with chemometric analysis is presented, including sample collection, model construction and interpretation, and data acquisition, processing, and fusion. Several conclusions are drawn to increase partial least squares-discriminant analysis (PLS-DA) model precision, a chemometric technique frequently combined with GC-IMS.
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Affiliation(s)
| | | | - Junmao Sun
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
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7
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Effects of dietary oat supplementation on carcass traits, muscle metabolites, amino acid profiles, and its association with meat quality of Small-tail Han sheep. Food Chem 2023; 411:135456. [PMID: 36669340 DOI: 10.1016/j.foodchem.2023.135456] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 11/04/2022] [Accepted: 01/08/2023] [Indexed: 01/12/2023]
Abstract
Oat supplementation of the ruminant diet can improve growth performance and meat quality traits, but the role of muscle metabolites has not been evaluated. This study aimed to establish whether oat grass supplementation (OS) of Small-tail Han sheep improved growth performance and muscle tissue metabolites that are associated with better meat quality and flavor. After 90-day, OS fed sheep had higher live-weight and carcass-weight, and lower carcass fat. Muscle metabolomics analysis showed that OS fed sheep had higher levels of taurine, l-carnitine, inosine-5'-monophospgate, cholic acid, and taurocholic acid, which are primarily involved in taurine and hypotaurine metabolism, purine metabolism, and bile acid biosynthesis and secretion, decreased fat accumulation and they promote functional or flavor metabolites. OS also increased muscle levels of amino acids that are attributed to better quality and flavorsome mutton. These findings provided further evidence for supplementing sheep with oat grass to improve growth performance and meat quality.
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8
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Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method. Foods 2023; 12:foods12051109. [PMID: 36900626 PMCID: PMC10001282 DOI: 10.3390/foods12051109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 02/23/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109 yearlings were scored on tenderness, juiciness, flavour and overall liking with linear mixed effects models used to analyse the influence of muscle type and animal factors on these scores. On average, shoulder cuts were more palatable than legs cuts for all sensory traits (p < 0.01) and lambs compared to yearlings (p < 0.05). Intramuscular fat and muscularity were identified as strong drivers of eating quality (p < 0.05), with greater palatability for both cuts as intramuscular fat increased (range 2.5 to 7.5%), and muscularity decreased (as measured through loin weight adjusted for hot carcase weight). Consumers were unable to detect differences between animal sire type and sex in sheepmeat hotpot. These findings suggest shoulder and leg cuts performed comparatively well in hotpot compared to previously tested sheepmeat cooking methods and emphasise the importance of balanced selection for quality and yield traits to ensure that consumer satisfaction is maintained.
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9
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Álvarez C, Koolman L, Whelan M, Moloney A. Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status. Foods 2022; 11:foods11020181. [PMID: 35053913 PMCID: PMC8775201 DOI: 10.3390/foods11020181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/20/2021] [Indexed: 01/14/2023] Open
Abstract
Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.
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Affiliation(s)
- Carlos Álvarez
- Teagasc Food Research Centre, Department of Food Quality and Sensory Science, D15 DY05 Dublin, Ireland
- Correspondence:
| | - Leonard Koolman
- Teagasc Food Research Centre, Department of Food Safety, D15 DY05 Dublin, Ireland;
- UCD-Centre of Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Michael Whelan
- Teagasc Food Research Centre, Meat Technology Ireland, D15 KN3K Dublin, Ireland;
| | - Aidan Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, C15 PW93 Meath, Ireland;
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10
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Payne CE, Anderson F, Pannier L, Pethick DW, Gardner GE. Bone mineral concentration predicted by dual energy X-ray absorptiometry and its relationship with lamb eating quality. Meat Sci 2021; 186:108725. [PMID: 35078013 DOI: 10.1016/j.meatsci.2021.108725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 12/09/2021] [Accepted: 12/15/2021] [Indexed: 11/29/2022]
Abstract
Lumbar bone mineral concentration, as predicted by dual energy x-ray absorptiometry (DEXA), may reflect changes in lamb maturity and eating quality. New season (n = 60) and old season (n = 60) lambs were slaughtered and DEXA scanned at a commercial abattoir across 2 kill groups. The second lumbar vertebra was isolated from the spine for determination of calcium, phosphorus, and magnesium concentration (mg/g). The loin and rack cuts were collected for consumer sensory grilling and roasting analyses. Mineral concentration was significantly higher in old season lambs within kill group 1 (P < 0.05). DEXA was a positive predictor of phosphorus and calcium concentration, but only when DEXA lean % (P < 0.05) was included in the model. Calcium and phosphorus were significant positive predictors of overall liking scores (P < 0.05), but only for the rack roast. These effects became insignificant when DEXA lean % was included. These results suggest that DEXA values likely reflect changes in both DEXA lean % and bone minerals, and that DEXA lean % was the driver of eating quality, rather than maturity.
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Affiliation(s)
- C E Payne
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia; Department of Primary Industries and Regional Development, Western Australia 6151, Australia.
| | - F Anderson
- Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia
| | - L Pannier
- Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia
| | - D W Pethick
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia
| | - G E Gardner
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia
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11
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Anderson F, Payne C, Pannier L, Pethick D, Gardner G. The potential for dual energy X-ray absorptiometry to predict lamb eating quality. Meat Sci 2021; 181:108434. [DOI: 10.1016/j.meatsci.2021.108434] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 11/25/2022]
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12
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Villatoro KM, Yang F, Duarte T, Phillips CR, Woerner DR, Chao MD, Yang X. Quality, proximate composition, and sensory characteristics of Dorper, domestic commercial crossbred, and Australian sheep meat: a comparative study. Transl Anim Sci 2021; 5:txab024. [PMID: 33748687 PMCID: PMC7963029 DOI: 10.1093/tas/txab024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Accepted: 02/12/2021] [Indexed: 11/24/2022] Open
Abstract
The objective of this study was to compare the proximate, quality, and sensory attributes of Dorper sheep meat (Dorper), domestic commercial crossbred (DCC) and Australian commercial crossbred (ACC). A total of 60 untrimmed loins from the three sheep sources were purchased (20 sheep loins/source) and processed. The objective color, objective tenderness [Warner–Bratzler Shear Force (WBSF)], and proximate composition of the sheep meat were evaluated. A consumer panel and a trained sensory panel were also conducted to evaluate the sensory attributes. Dorper had greater (P = 0.04) carbohydrate content compared to DCC, but was not (P = 0.86) different from ACC. In addition, Dorper had the greatest WBSF value, followed by DCC, with ACC having the least WBSF out of the three (P < 0.0001). For the consumer panel, Dorper was rated to be less tender than ACC (P = 0.01), but was not different from DCC (P = 0.76). Dorper was also rated with lower flavor acceptability compared to DCC (P = 0.02), but was not different from ACC (P = 0.86). In addition, Dorper had the lowest overall acceptance rating by the consumers (P = 0.01). Trained sensory panel results followed the same trend as the consumer panel results which rated Dorper to be less tender than ACC (P = 0.002), but was not different from DCC (P = 0.10). Dorper was also rated with greater off-flavor intensity compared to DCC (P = 0.009), but was not different from ACC (P = 0.53). Finally, no differences were found for all other attributes evaluated among the sheep sources. The results indicated that consumers did not prefer Dorper over ACC and DCC. However, additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper.
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Affiliation(s)
- K M Villatoro
- Department of Animal Science, University of California, Davis, USA
| | - F Yang
- Department of Animal Science, University of California, Davis, USA
| | - T Duarte
- Department of Animal Science, University of California, Davis, USA
| | - C R Phillips
- College of Agriculture, California State University, Chico, USA
| | - D R Woerner
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, USA
| | - M D Chao
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, USA
| | - X Yang
- Department of Animal Science, University of California, Davis, USA
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13
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Wang F, Gao Y, Wang H, Xi B, He X, Yang X, Li W. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS). Meat Sci 2021; 175:108449. [PMID: 33550158 DOI: 10.1016/j.meatsci.2021.108449] [Citation(s) in RCA: 70] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 01/19/2021] [Accepted: 01/20/2021] [Indexed: 12/30/2022]
Abstract
In this study, gas chromatography coupled to an ion mobility spectrometry (GC-IMS) was used for analyzing some volatile components and flavor fingerprint in samples from Jingyuan lambs of different ages (2, 6, and 12 months). The data obtained from ion mobility were processed using laboratory analysis view processing software for fingerprint recognition, and the principal component analysis (PCA) was performed. GC-IMS provided information on the characteristics and strength of 66 volatile flavor compounds (monomers and dimers). The differences in flavoring substances between lambs of different ages were observed. The compounds with higher intensity peaks in the lamb meat samples were alcohols (1-octen-3-ol, ethanol, (E)-2-hexen-1-ol, 1-pentanol, and 2-propanol), ketones (2-pentanone, 2-heptanone, 3-hydroxy-2-butanone, 2-hexanone, 2-butanone, 2-propanone, and 4-methyl-2-pentanone), aldehydes (n-nonanal, octanal, heptanal, 3-methylbutanal, hexanal, pentanal, 2-methylbutanal, (E)-2-octenal, (E)-2-nonenal, methional, and phenylacetaldehyde), esters (methyl benzoate), furan (2-pentylfuran), and thiazole (trimethylthiazole). The results showed that the flavor fingerprint in samples from Jingyuan lambs of different ages (2, 6, and 12 months) can be established by GC-IMS and PCA based on the identified volatile compounds. This method might be used for the rapid and comprehensive analysis of volatile components in lamb meat.
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Affiliation(s)
- Fang Wang
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Yaqin Gao
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China.
| | - Hongbo Wang
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Bin Xi
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Xiaona He
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Xiaoling Yang
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Weihong Li
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
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14
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Marimuthu J, Loudon KMW, Gardner GE. Prediction of lamb carcase C-site fat depth and GR tissue depth using a non-invasive portable microwave system. Meat Sci 2020; 181:108398. [PMID: 33451872 DOI: 10.1016/j.meatsci.2020.108398] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 10/20/2020] [Accepted: 11/30/2020] [Indexed: 10/22/2022]
Abstract
The experiment evaluated the ability of portable ultra-wide band microwave coupled with a Vivaldi patch antenna to predict carcase C-site fat and GR tissue depth. For C-site, 1070 lambs, across 8 slaughter groups were scanned and for GR, 286 lambs across 2 slaughter groups. Prediction equations for reflected microwave signals were constructed with a partial least squares regression two-components model and a machine learning Ensemble Stacking technique. Models were trained and validated using cross validation methods in actual datasets and then in datasets balanced for tissue depth. The precision and accuracy indicators of microwave predicted C-site fat depth across pooled and balanced datasets were RMSEP 1.53 mm, R2 0.54, and bias of 0.03 mm. The precision and accuracy for GR tissue depth across pooled and balanced datasets were RMSEP 2.57 mm, R2 0.79 and bias of 0.33 mm. Using the AUS-MEAT fat score accreditation framework this device was able to accurately predict GR 92.7% of the time.
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Affiliation(s)
- J Marimuthu
- School of Veterinary and Life Sciences, Murdoch University, WA 6150, Australia; Advanced Livestock Measurement Technologies project, Meat and Livestock Australia, NSW 2060, Australia
| | - K M W Loudon
- School of Veterinary and Life Sciences, Murdoch University, WA 6150, Australia; Advanced Livestock Measurement Technologies project, Meat and Livestock Australia, NSW 2060, Australia.
| | - G E Gardner
- School of Veterinary and Life Sciences, Murdoch University, WA 6150, Australia; Advanced Livestock Measurement Technologies project, Meat and Livestock Australia, NSW 2060, Australia
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15
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Consumer Preferences and Acceptance of Meat Products. Foods 2020; 9:foods9060708. [PMID: 32492854 PMCID: PMC7353645 DOI: 10.3390/foods9060708] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 11/16/2022] Open
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16
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Garcia-Galicia IA, Arras-Acosta JA, Huerta-Jimenez M, Rentería-Monterrubio AL, Loya-Olguin JL, Carrillo-Lopez LM, Tirado-Gallegos JM, Alarcon-Rojo AD. Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality. Antibiotics (Basel) 2020; 9:E248. [PMID: 32408670 PMCID: PMC7277732 DOI: 10.3390/antibiotics9050248] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 04/27/2020] [Accepted: 05/03/2020] [Indexed: 12/25/2022] Open
Abstract
A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200® 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat.
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Affiliation(s)
- Ivan A. Garcia-Galicia
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| | - Jose A. Arras-Acosta
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| | - Mariana Huerta-Jimenez
- Catedrático CONACYT-UACH, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (M.H.-J.); (L.M.C.-L.)
| | - Ana L. Rentería-Monterrubio
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| | - Jose L. Loya-Olguin
- Posgrado en Ciencias Biológico Agropecuarias/Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Compostela 63700, Mexico;
| | - Luis M. Carrillo-Lopez
- Catedrático CONACYT-UACH, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (M.H.-J.); (L.M.C.-L.)
| | - Juan M. Tirado-Gallegos
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| | - Alma D. Alarcon-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
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