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Uttaro B, Zawadski S, Juárez M. A new manual method for pork belly firmness measurement. MethodsX 2024; 12:102577. [PMID: 38313695 PMCID: PMC10837089 DOI: 10.1016/j.mex.2024.102577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Accepted: 01/18/2024] [Indexed: 02/06/2024] Open
Abstract
A new objective and standardized method for early determination of firmness of the intact pork belly in a research environment is described, and compared to the existing bar-bend method. The belly characteristics that contribute to the outcome of each method, and the relationship between the two methods are identified. •Original method requires a ribbed pork belly, and several minutes relaxation time.•New method provides an immediate measurement on an intact belly.•Advantages include early, rather than late, application in the fabrication process; rapid measurement; standardization; measurements minimally affected by animal length or belly length.
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Affiliation(s)
- B Uttaro
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
| | - S Zawadski
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
| | - M Juárez
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
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Leighton PLA, López-Campos Ó, Zawadski S, Aalhus JL, Prieto N. Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks. Meat Sci 2024; 213:109508. [PMID: 38593728 DOI: 10.1016/j.meatsci.2024.109508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 03/01/2024] [Accepted: 04/04/2024] [Indexed: 04/11/2024]
Abstract
This study investigated the effects of a novel steak fabrication method, involving removal of both subcutaneous and intermuscular fats between the longissimus thoracis (LT) and spinalis dorsi (SD) muscles before cooking, on beef ribeye steak palatability and calorie content. Canada AA (n = 10) and AAA (n = 10) ribeyes were fabricated into steaks either with (fat-on) or without (fat-off) subcutaneous and intermuscular fats. Fat-on steaks had shorter cooking times and lower cooking losses than fat-off steaks (P < 0.001), regardless of quality grade. There were treatment × quality grade interactions for initial (P < 0.01) and sustainable juiciness (P < 0.05) of the LT samples and initial juiciness (P < 0.05) of the SD samples, with the fat-on AA samples being more juicy than the fat-off AA samples, but the AAA treatments were not different from each other. Regardless of quality grade, fewer panelist responses indicated livery flavour (P < 0.05) for fat-on compared to fat-off LT samples. Regardless of fat-on/fat-off treatment, AA compared to AAA samples had more responses for bloody/serumy (P < 0.01) and unidentified off-flavours (P < 0.05) in LT samples. However, AAA samples had more responses for metallic off-flavour in LT (P = 0.059) and SD (P < 0.05). There were no differences in calorie content between fat-on compared to fat-off steaks (P > 0.1) regardless of quality grade and muscle type, or between AA and AAA steaks regardless of cooking with fat-on or off (P > 0.1). Maintaining the subcutaneous and intermuscular fats while cooking will improve ribeye steak palatability without increasing calorie content, especially for leaner steaks.
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Affiliation(s)
- P L A Leighton
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Ó López-Campos
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - S Zawadski
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - J L Aalhus
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - N Prieto
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
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Leighton PLA, López-Campos Ó, Chabot B, Scott HR, Zawadski S, Barragán-Hernández W, Aalhus JL, Prieto N. Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers. Meat Sci 2023; 205:109297. [PMID: 37544261 DOI: 10.1016/j.meatsci.2023.109297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/08/2023]
Abstract
This study evaluated the effects of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on the quality and palatability of the longissimus thoracis et lumborum (LTL) from yearling-finished steers. The experiment used a total of 46 Angus cross steers, which were either non-implanted (n = 20) or implanted with trenbolone acetate and estradiol benzoate (n = 26). The CCES was applied to one side of each carcass during the slaughter process, whereas the other side remained unstimulated. Regardless of the application of HGP implants, the CCES reduced pH at 3 and 72 h post-mortem and shear force at all ageing times (P < 0.05), improved colour at 72 h post-mortem and during the retail display (P < 0.05), increased initial and overall tenderness (P < 0.01), and decreased the amount of perceived connective tissue and the proportion of trained panelists detecting spongy texture (P < 0.05) compared to meat from unstimulated carcass sides. Although CCES increased meat purge losses and reduced moisture content (P < 0.05), this did not affect meat juiciness (P > 0.10). CCES interacted with HGP to prevent increase in drip loss (P > 0.10), increase frequency of panelists detecting bloody/serumy flavour and typical texture, and reduce the proportion of panelists detecting rubbery texture in meat (P < 0.05). Regardless of stimulation treatment, meat from implanted animals had a more pronounced pH decline at 72 h post-mortem (P < 0.05) and a higher proportion of panelists finding no off-flavours (P < 0.05) or bloody/serumy flavour (P < 0.01) than non-implanted cattle. The CCES system tested in this study improved LTL quality and palatability of heavier beef carcasses.
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Affiliation(s)
- P L A Leighton
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Ó López-Campos
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - B Chabot
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - H R Scott
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - S Zawadski
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - W Barragán-Hernández
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), El Nus Research Centre, San Roque, Antioquía, Colombia
| | - J L Aalhus
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - N Prieto
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
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López-Campos Ó, Chabot B, Segura J, Leighton P, Scott H, Zawadski S, Barragán-Hernández W, Prieto N. Effect of a novel amperage-based electrical stimulation system on meat quality characteristics of finished steers. Meat Sci 2022. [DOI: 10.1016/j.meatsci.2022.108915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Uttaro B, Zawadski S, Juárez M. An approach for objective and automated identification of pork belly firmness. Meat Sci 2020; 169:108221. [PMID: 32586694 DOI: 10.1016/j.meatsci.2020.108221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 01/28/2020] [Accepted: 06/09/2020] [Indexed: 10/24/2022]
Abstract
A series of studies was performed to develop and test a method adaptable for early automated sorting of pork bellies based on firmness. Flattened and non-flattened, bone-in, skin-on primal bellies were fed skin-down, caudal end foremost on to a horizontal (0°) or raised (30°) conveyor with an adjustable nosebar (ø = 14 mm). The drop angle, after 24 cm of belly had passed the nosebar, was strongly correlated with subjective floppiness (r = 0.77-0.82; P ≤ .0001) and moderately correlated with fat thicknesses (r = 0.47-0.67; P ≤ .0001). On a 0° conveyor, drop angle relationships were generally weakest for non-flattened bellies, but moderate and similar for flattened bellies at 0°, as well as for both flattened and non-flattened bellies at 30°. The method appears to show promise for commercial production use. Further work is required on the impact of belt speed, firmness categorization, and the relationship to the current bar bend research method.
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Affiliation(s)
- B Uttaro
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta T4L 1W1, Canada.
| | - S Zawadski
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta T4L 1W1, Canada
| | - M Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta T4L 1W1, Canada
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Soladoye OP, Uttaro B, Zawadski S, Dugan MER, Gariépy C, Aalhus JL, Shand P, Juárez M. Compositional and dimensional factors influencing pork belly firmness. Meat Sci 2017; 129:54-61. [PMID: 28254695 DOI: 10.1016/j.meatsci.2017.02.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 02/03/2017] [Accepted: 02/06/2017] [Indexed: 10/20/2022]
Abstract
We explored various dimensional and compositional factors that can influence the perception of pork belly firmness. Bellies from 198 pigs of three different genotypes, two sexes, two slaughter weights and three different diets were recovered and belly firmness was assessed using the belly-flop angle and a 5-point scale subjective measurement. Dimensional and compositional factors were recorded on intact and sheet-ribbed bellies. Subjective belly score was negatively correlated with belly-flop angle (r=-0.89). Regression analysis accounted for 77 and 83% of the variability in subjective belly firmness and belly-flop angle measurement, respectively. Belly length, weight and width influenced both measures of belly firmness, but these effects were more important for the belly-flop angle. After correcting flop angle using belly length, the effect of belly weight disappeared and the effect of other traits was more like those observed for subjective scoring. Hence, undue effect of belly length should be corrected for if this set-up is to be implemented in commercial plants.
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Affiliation(s)
- O P Soladoye
- University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
| | - B Uttaro
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - S Zawadski
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - M E R Dugan
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - C Gariépy
- Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - J L Aalhus
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - P Shand
- University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - M Juárez
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
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Soladoye OP, Uttaro B, Zawadski S, Gariépy C, Aalhus J, Shand P, Juárez M. Compositional and Physical Factors Associated with Pork Belly Softness and Overall Impacts on Bacon Yield. Meat and Muscle Biology 2017. [DOI: 10.22175/rmc2016.095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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López-Campos Ó, Zawadski S, Landry S, Aalhus J, Uttaro B. Packaging for retail appearance improvement of dark cutting beef. Meat Sci 2014. [DOI: 10.1016/j.meatsci.2013.05.051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Uttaro B, Badoni M, Zawadski S, Gill C. Effects of the pressure, flow rate and delivered volume of brine on the distributions of brine and bacteria in brine-injected meat. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.06.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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