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Meat Quality (meat + quality)
Terms modified by Meat Quality Selected AbstractsEFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)JOURNAL OF FOOD QUALITY, Issue 3 2009S.J. HUR ABSTRACT Three kinds of Hanwoo (Korean native cattle) muscles (Loin, strip loin and inside round) were obtained from a local farm and then divided into two storage temperatures (0 and 5C), respectively. In meat color, redness (a*) was significantly higher in 5C storage samples compared with 0C storage samples in all muscle samples after 7 days of storage. Loin had significantly lower purge loss than other muscle samples, whereas inside round was significantly higher in purge loss. Strip loin showed lower shear force values compared with those of other muscle samples. 5C storage samples had significantly higher thiobarbituric acid reactive substances value than 0C storage samples in all muscle samples. In sensory evaluation, overall acceptability was significantly higher at 14 or 21 days of storage in all muscle samples, and 5C storage samples showed higher overall acceptability compared with 0C storage samples. PRACTICAL APPLICATIONS This result will obtain information to help understand the meat quality in Hanwoo for the foreign scientists. The results of the present study showed that meat qualities of Hanwoo were much higher in 5C storage sample compared with 0C samples in all muscle samples until 35 days of storage, and loin sample showed higher sensory score than strip loin and inside round samples. [source] DATA ANALYTICAL METHODOLOGIES IN THE DEVELOPMENT OF A VOCABULARY FOR EVALUATION OF MEAT QUALITYJOURNAL OF SENSORY STUDIES, Issue 6 2002M.G. O'SULLIVAN ABSTRACT Pork patties from M. longissimus dorsi and M. psoas major were used by a sensory panel to develop a descriptive vocabulary to describe warmed-over flavor development. The patties were made from meat from animals supplemented with one of four dietary treatments, (I) control diet, (II) supplemental iron (7 g iron (II) sulfate/kg feed), (III) supplemental vitamin E (200 mg dl-,-tocopherol acetate/kg of feed) and (IV) supplemental vitamin E + supplemental iron. The sample set used for training reflected the variation in muscle type and degree of warmed-over flavor development (day 1 and 5). The sensory terms selected had to be relevant to the samples, discriminate between the samples, have cognitive clarity and be nonredundant. Based on these selection criteria an initial training list of 36 sensory terms consisting of odors, flavors, basic tastes and aftertastes was developed in a pretrial using experts with product knowledge. This list constituted the start of training the panel. Principle Component Analysis (PCA) and assessor suggestions were used for reducing the number of terms and after 5 days of training this list was reduced to 21 sensory terms. The discriminative ability of the sensory panel improved over the course of sensory training and was quantified by using the mean assessor signal to noise ratios (S/N) for the sensory terms for each training session. This signal to noise ratio is essentially the total initial variance divided by the residual cross-validated variance. Subsequent detailed multivariate analysis found that the bilinear descriptor leverage was a particularly efficient method for term reduction. [source] Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High-Voltage Electrostatic FieldJOURNAL OF FOOD SCIENCE, Issue 4 2010Chang-Wei Hsieh ABSTRACT:, One of the most popular issues in electrostatic biology is the effects of a high-voltage electrostatic field (HVEF) on the thawing of chicken thigh meat. In this study, chicken thigh meat was treated with HVEF (E-group), and compared to samples stored in a common refrigerator (R-group), to investigate how HVEF affects chicken thigh meat quality after thawing at low temperature storage (,3 and 4 °C). The results showed that there were no significant differences in biochemical and microorganism indices at ,3 °C. However, the HVEF can significantly shorten thawing time for frozen chicken thigh meat at ,3 °C. After thawing chicken thigh meat and storing at 4 °C, the total viable counts reached the Intl. Commission on Microbiological Specification for Foods limit of 107 CFU/g on the 6 and 8 d for the R- and E-group, respectively. On the 8th d, the volatile basic nitrogen had increased from 11.24 mg/100 g to 21.9 mg/100 g for the E-group and 39.9 mg/100 g for the R-group, respectively. The biochemical and microorganism indices also indicated that the E-group treatment yielded better results on thawing than the R-group treatment. The application of this model has the potential to keep products fresh. [source] EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)JOURNAL OF FOOD QUALITY, Issue 3 2009S.J. HUR ABSTRACT Three kinds of Hanwoo (Korean native cattle) muscles (Loin, strip loin and inside round) were obtained from a local farm and then divided into two storage temperatures (0 and 5C), respectively. In meat color, redness (a*) was significantly higher in 5C storage samples compared with 0C storage samples in all muscle samples after 7 days of storage. Loin had significantly lower purge loss than other muscle samples, whereas inside round was significantly higher in purge loss. Strip loin showed lower shear force values compared with those of other muscle samples. 5C storage samples had significantly higher thiobarbituric acid reactive substances value than 0C storage samples in all muscle samples. In sensory evaluation, overall acceptability was significantly higher at 14 or 21 days of storage in all muscle samples, and 5C storage samples showed higher overall acceptability compared with 0C storage samples. PRACTICAL APPLICATIONS This result will obtain information to help understand the meat quality in Hanwoo for the foreign scientists. The results of the present study showed that meat qualities of Hanwoo were much higher in 5C storage sample compared with 0C samples in all muscle samples until 35 days of storage, and loin sample showed higher sensory score than strip loin and inside round samples. [source] The distribution of QTL additive and dominance effects in porcine F2 crossesJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 3 2010J. Bennewitz Summary The present study used published quantitative trait loci (QTL) mapping data from three F2 crosses in pigs for 34 meat quality and carcass traits to derive the distribution of additive QTL effects as well as dominance coefficients. Dominance coefficients were calculated as the observed QTL dominance deviation divided by the absolute value of the observed QTL additive effect. The error variance of this ratio was approximated using the delta method. Mixtures of normal distributions (mixtures of normals) were fitted to the dominance coefficient using a modified EM-algorithm that considered the heterogeneous error variances of the data points. The results suggested clearly to fit one component which means that the dominance coefficients are normally distributed with an estimated mean (standard deviation) of 0.193 (0.312). For the additive effects mixtures of normals and a truncated exponential distribution were fitted. Two components were fitted by the mixtures of normals. The mixtures of normals did not predict enough QTL with small effects compared to the exponential distribution and to literature reports. The estimated rate parameter of the exponential distribution was 5.81 resulting in a mean effect of 0.172. [source] Mapping QTL for porcine muscle fibre traits in a White Duroc × Erhualian F2 resource populationJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 6 2009W.B. Li Summary Muscle fibre traits are related with meat quality in meat animals. In this study, a whole-genome scan with 183 microsatellite markers covering the pig genome was performed to identify quantitative trait loci (QTL) for cross-sectional area, numerical percentage and relative area of type I, IIA and IIB myofibres, fibre number per square centimetre and total fibre number in the longissimus muscle by using 120 F2 animals in a White Duroc × Erhualian intercross. In total, 20 QTL were mapped on pig chromosomes (SSC) 1, 2, 7, 8, 9, 11, 15, 16 and X, of which eight reached genome-wide significance levels and explained large proportions (6.53,34.63%) of phenotypic variance. Five QTL detected in this study confirmed the previous QTL reports and the others were detected for the first time. Chinese Erhualian alleles are generally associated with muscle fibre traits favourable for meat quality. [source] Genetic aspects concerning drip loss and water-holding capacity of porcine meatJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 2007D. G. J. Jennen Summary The amount and distribution of water inside the meat has a considerable influence on its properties. High losses of fluid in the form of drip may affect financial output, nutritional value, consumer appeal and/or technological properties of porcine meat. Therefore, a deeper insight into the traits water-holding capacity (WHC) and drip is favourable on behalf of producers, industry and consumers. Similar to most meat quality traits, WHC and drip loss (DRIP) are moderately heritable. The genetic correlation between these two traits is high. Correlation to other meat quality traits, such as pH value, cooking loss, reflectance, etc. is existent as predictable. Two major genes are known, RYR1 on chromosome 6 and RN on chromosome 15, to influence meat quality in general and WHC in particular. Furthermore, a number of candidate genes exist, e.g. phosphoglycerate mutase 2. Within the variety of quantitative trait loci (QTL) experiments, a number of QTL have been identified. QTL for DRIP and/or WHC have been found on chromosome 1, 2, 4, 5, 6, 11, 13, 14, 15, 18; for cooking loss on 7, 14 and18, and for pH value on nearly all chromosomes. Recently, a QTL study for meat quality and body composition traits in a Duroc,Pietrain (DUPI) resource population has been conducted at the University of Bonn, Germany. Four QTL for DRIP were identified on chromosomes 2, 3, 5 and 18. The QTL regions are in agreement with previously published QTL for this and other related traits. Further research and finemapping has begun and candidate genes located within the QTL regions are currently under investigation. Combination and comparison of results should lead to deeper insights in the genetic background of meat quality and DRIP. [source] SNP discovery, expression and association analysis for the SDHD gene in pigsJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 4 2007S.E.F. Guimaraes Summary The SDHD gene was examined for single nucleotide polymorphisms (SNP) as well as for expression changes in the Longissimus dorsi muscle of commercial pigs with different potential for growth. Three SNPs, including one previously described in the coding region and two new ones in the 3,-UTR, were found. The normalized expression of SDHD was correlated with growth, meat quality and sensory traits (p < 0.05). For the commercial pigs used in this study, as well as a Berkshire × Yorkshire resource population, the SNPs have been associated (p < 0.05) with: growth, carcass composition, meat quality and sensory traits. Despite the fact that the described SNPs were not significantly associated with the normalized expression values, the SDHD SNPs and expression were associated with growth and meat quality traits in pigs. [source] Molecular cloning and characterization of bovine PRKAG3 gene: structure, expression and single nucleotide polymorphism detectionJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 5 2005S.L. Yu Summary The protein kinase adenosine monophosphate-activated ,3-subunit (PRKAG3) gene encodes a muscle-specific isoform of the regulatory gamma-subunit of adenosine monophosphate-activated protein kinase, which plays a key role in regulating energy homeostasis in eucaryotes. It is well known that mutations in the PRKAG3 gene affect high glycogen content in the porcine skeletal muscle and, consequently, meat quality. The genomic structure and sequence of the bovine PRKAG3 were analysed from a Korean cattle BAC clone. The bovine PRKAG3 gene comprises 13 exons and spans approximately 6.8 kb on BTA2. From 5, and 3,-rapid amplification of cDNA ends experiments, the full-length cDNA of bovine PRKAG3 has been identified, encoding a deduced protein of 465 amino acids. Two splice isoforms, generated by the alternative splicing of exon 2, were also identified. Northern blot analysis demonstrated that, similar to other species, the bovine PRKAG3 transcript was only expressed in skeletal muscle. Seven single nucleotide polymorphisms, including two previously identified variants, were detected in four Bos taurus cattle breeds. The bovine PRKAG3 gene described in this study may be involved in muscle-related genetic diseases or meat quality traits in cattle. [source] Frequency distribution of a Cys430Ser polymorphism in peroxisome proliferator-activated receptor-gamma coactivator-1 (PPARGC1) gene sequence in Chinese and Western pig breedsJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 1 2005T. Kunej Summary Identification of major genes, that genetically impact fat tissue formation is important for successful selection of lean animals with good meat quality. Because of its central role in fat cell differentiation and muscle fibre type determination, PPARGC1 is a potential candidate gene affecting fattening traits and pig meat quality. In this study, a T/A substitution at position 1378 (GenBank accession no. AY346131) in the porcine PPARGC1 gene causing a Cys430Ser amino acid substitution at position 430 was genotyped on a total of 239 animals, including 101 from seven Chinese and 138 from six Western pig breeds. Bayesian analysis revealed that the mean frequency of allele T (Cys) was 92.64 ± 4.82% in Chinese pigs, and 45.99 ± 4.13% in Western pigs. The 95% interval of the posterior mean frequency of allele T was 0.82,1.00 in Chinese pigs and 0.38,0.54 in Western pigs, indicating these two groups of pigs diverged at this locus during genetic evolution of the breed. Because marked differences in fat and lean tissue deposition exist between Western and Chinese pig breeds, this Cys430Ser exchange in the PPARGC1 gene deserves further evaluation to determine its phenotypic effect on fattening and carcass traits in commercial pig populations. [source] Genome-wide linkage and QTL mapping in porcine F2 families generated from Pietrain, Meishan and Wild Boar crossesJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 6 2003H. Geldermann Summary Three informative pig F2 families based on European Wild Boar (W), Meishan (M) and Pietrain (P) crosses have been used for genome-wide linkage and quantitative trait loci (QTL) analysis. Altogether 129 microsatellites, 56 type I loci and 46 trait definitions (specific to growth, fattening, fat deposition, muscling, meat quality, stress resistance and body conformation) were included in the study. In the linkage maps of M × P, W × P and W × M families, average spacing of markers were 18.4, 19.7 and 18.8 cM, the numbers of informative meioses were 582, 534 and 625, and the total lengths of autosomes measured were 27.3, 26.0 and 26.2 Morgan units, respectively. Maternal maps were on average 1.3 times longer than paternal maps. QTLs contributing more than 3% of F2 phenotypic variance could be identified at p < 0.05 chromosome-wide level. Differences in the numbers and positions of QTLs were observed between families. Genome-wide significant QTL effects were mapped for growth and fattening traits on eight chromosomes (1, 2, 4, 13, 14, 17, 18 and X), for fat deposition traits on seven chromosomes (1, 2, 3, 4, 6, 7 and X), for muscling traits on 11 chromosomes (1, 2, 3, 4, 6, 7, 8, 12, 14, 15 and X), for meat quality and stress resistance traits on seven chromosomes (2, 3, 6, 13, 16, 18 and X), and QTLs for body-conformation traits were detected on 14 chromosomes. Closely correlated traits showed similar QTL profiles within families. Major QTL effects for meat quality and stress resistance traits were found on SSC6 in the interval RYR1-A1BG in the W × P and M × P families, and could be attributed to segregation of the RYR1 allele T derived from Pietrain, whereas no effect in the corresponding SSC6 interval was found in family W × M, where Wild Boar and Meishan both contributed the RYR1 allele C. QTL positions were mostly similar in two of the three families for body conformation traits and for growth, fattening, fat deposition and muscling traits, especially on SSC4 (interval SW1073-NGFB). QTLs with large effects were also mapped on SSC7 in the major histocompatibility complex (MHC) (interval CYP21A2-S0102) and affected body length, weight of head and many other traits. The identification of DNA variants in genes causative for the QTLs requires further fine mapping of QTL intervals and a positional cloning. However, for these subsequent steps, the genome-wide QTL mapping in F2 families represents an essential starting point and is therefore significant for animal breeding. Zusammenfassung Drei informative F2 -Familien, die aus Kreuzungen von Europäischem Wildschwein (W), Meishan (M) und Pietrain (P) erstellt worden waren, wurden für eine genomweite Kopplungs- und QTL-Analyse benutzt. Insgesamt wurden 129 Mikrosatellitenloci, 56 Type-I-Loci und 46 Merkmalsdefinitionen (für Wachstum, Mastleistung, Fettansatz, Bemuskelung, Fleischqualität, Stressresistenz und Körperform) in die Untersuchungen einbezogen. In den Kopplungskarten der Familien M × P, W × P und W × M wurden durchschnittliche Markerabstände von 18.4, 19.7 bzw. 18.8 cM erreicht und 582, 534 bzw. 625 informative Meiosen beobachtet. Für die Gesamtlängen der Autosomen wurden in den drei Familien 27.3, 26.0 bzw. 26.2 Morgan-Einheiten gemessen. Die maternalen Kopplungskarten waren durchschnittlich 1.3-fach länger als die paternalen. QTLs, die mehr als 3% der phänotypischen Varianz in der F2 -Generation erklärten, konnten mit p < 0.05 chromosomenweitem Signifikanzniveau nachgewiesen werden. Zwischen den Familien wurden Differenzen in den Anzahlen und Positionen der QTLs beobachtet. Genomweit signifikante QTL-Effekte wurden für Wachstum und Fettansatz auf acht Chromosomen (1, 2, 4, 13, 14, 17, 18 und X) kartiert, für Fettansatz auf sieben Chromosomen (1, 2, 3, 4, 6, 7 und X), für Bemuskelung auf elf Chromosomen (1, 2, 3, 4, 6, 7, 8, 12, 14, 15 und X), für Fleischqualität/Stressresistenz auf sieben Chromosomen (2, 3, 6, 13, 16, 18 und X), und QTLs für die Körperform wurden auf 14 Chromosomen kartiert. Eng korrelierte Merkmale zeigten ähnliche QTL-Profile innerhalb Familien. Die bedeutsamsten QTL-Effekte wurden für Fleischqualitäts- und Stressresistenzmerkmale auf Chromosom 6, Intervall RYR1-A1BG, in den Familien W × P und M × P gefunden, während in diesem Chromosomenintervall in der Familie W × M, in der der RYR1 -Locus keine segregierenden Exon-Allele aufwies, kein QTL zu erkennen war. Mehrere der QTL-Positionen waren für die Körperform wie auch für Wachstum, Mastleistung, Fettansatz und Bemuskelung in zwei von drei Familien ähnlich. Dies galt besonders für Chromosom 4 (Intervall SW1073-NGFB). QTLs mit großen Effekten wurden auf Chromosom 7 im MHC (Intervall CYP21A2-S0102) kartiert; sie beeinflussten Körperlänge, Kopfgewicht, aber auch viele weitere Merkmale. Zur Identifizierung der DNA-Varianten, die einem QTL zugrunde liegen, ist eine Feinkartierung von QTLs und positionale Klonierung erforderlich. Für diese nachfolgenden Untersuchungsmethoden ist jedoch die genomweite QTL-Kartierung in F2 -Familien ein entscheidender Ausgangspunkt; sie ist deshalb bedeutungsvoll für die Tierzüchtung. [source] THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY AND SHELF LIFE OF FRANKFURTER TYPE-SAUSAGESJOURNAL OF FOOD QUALITY, Issue 2010NALAN GOKOGLU ABSTRACT The effects of modified atmosphere packaging on the quality and shelf life of frankfurter-type sausages, prepared exclusively from beef meat, were investigated. Sausages were packed under varying modified atmosphere conditions (30% CO2/70% N2; 70% CO2/30% N2; 100% CO2; 80% CO2/20% O2) and vacuum, and stored at 4C for 28 days. Lower pH values were observed in the samples packed under modified atmospheres compared to vacuum. Inhibition effect of carbon dioxide concentration on the oxidation was seen. Carbon dioxide caused microbial inhibition. The lowest total viable count was found in the samples packed under 100% CO2. It was concluded that modified atmosphere packaging had significant effect on the quality and shelf life of frankfurter-type sausages compared to vacuum packaging. The most suitable atmosphere among the tested atmospheres was that with 70% CO2, 30% N2 atmosphere. The shelf life of sausages under this atmosphere was 28 days. PRACTICAL APPLICATIONS Meat and meat products are susceptible to spoilage. Several preservation techniques are used to extend their shelf life. Packaging of fresh meat is a common application to protect its quality. Modified atmosphere packaging (MAP) means to replace the air in a package of food with some different mixture of gases. The success in MAP is to choose the suitable gas combination, packaging system, package application and the package material. Proper gas combination to keep meat quality should be provided. Several studies have been performed to extent shelf life of pork sausages and local-type sausages using modified atmosphere packaging technique. However there is no data on beef sausages. The results of this research will form the basis for further studies and also will be beneficial for industry. [source] EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)JOURNAL OF FOOD QUALITY, Issue 3 2009S.J. HUR ABSTRACT Three kinds of Hanwoo (Korean native cattle) muscles (Loin, strip loin and inside round) were obtained from a local farm and then divided into two storage temperatures (0 and 5C), respectively. In meat color, redness (a*) was significantly higher in 5C storage samples compared with 0C storage samples in all muscle samples after 7 days of storage. Loin had significantly lower purge loss than other muscle samples, whereas inside round was significantly higher in purge loss. Strip loin showed lower shear force values compared with those of other muscle samples. 5C storage samples had significantly higher thiobarbituric acid reactive substances value than 0C storage samples in all muscle samples. In sensory evaluation, overall acceptability was significantly higher at 14 or 21 days of storage in all muscle samples, and 5C storage samples showed higher overall acceptability compared with 0C storage samples. PRACTICAL APPLICATIONS This result will obtain information to help understand the meat quality in Hanwoo for the foreign scientists. The results of the present study showed that meat qualities of Hanwoo were much higher in 5C storage sample compared with 0C samples in all muscle samples until 35 days of storage, and loin sample showed higher sensory score than strip loin and inside round samples. [source] Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High-Voltage Electrostatic FieldJOURNAL OF FOOD SCIENCE, Issue 4 2010Chang-Wei Hsieh ABSTRACT:, One of the most popular issues in electrostatic biology is the effects of a high-voltage electrostatic field (HVEF) on the thawing of chicken thigh meat. In this study, chicken thigh meat was treated with HVEF (E-group), and compared to samples stored in a common refrigerator (R-group), to investigate how HVEF affects chicken thigh meat quality after thawing at low temperature storage (,3 and 4 °C). The results showed that there were no significant differences in biochemical and microorganism indices at ,3 °C. However, the HVEF can significantly shorten thawing time for frozen chicken thigh meat at ,3 °C. After thawing chicken thigh meat and storing at 4 °C, the total viable counts reached the Intl. Commission on Microbiological Specification for Foods limit of 107 CFU/g on the 6 and 8 d for the R- and E-group, respectively. On the 8th d, the volatile basic nitrogen had increased from 11.24 mg/100 g to 21.9 mg/100 g for the E-group and 39.9 mg/100 g for the R-group, respectively. The biochemical and microorganism indices also indicated that the E-group treatment yielded better results on thawing than the R-group treatment. The application of this model has the potential to keep products fresh. [source] Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxideJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2008David Mantilla Abstract BACKGROUND: Color of muscle foods plays a major role in consumer perception of meat quality. Carbon monoxide (CO) has been successfully used for improving color of packaged meat and fish products. In this study, we wanted to investigate pre-mortem treatment of live tilapia using 100% CO for its ability to improve the color of frozen whole tilapia. We compared untreated and CO-treated whole, gutted tilapia, frozen for 2 and 4 months at , 20 °C. Frozen tilapia samples were thawed overnight at 4 °C, filleted and analyzed for their color, heme peak wavelength and CO concentration. RESULTS: Euthanasia using CO significantly increased redness (a* value) and lightness (L* value) of tilapia white and red muscle. Frozen storage significantly (P < 0.05) decreased redness of both CO-treated and untreated tilapia. However, even after 4 months of frozen storage, a*-value of CO-treated tilapia was similar to fresh untreated tilapia fillets. Heme peak wavelengths of CO-euthanized tilapia were higher than in untreated tilapia and there was no significant (P > 0.05) decrease in heme peak wavelengths of CO-treated tilapia white and red muscle during frozen storage. The CO content of frozen euthanized tilapia fillets was significantly (P > 0.05) higher than in untreated fillets. In general, red muscle tissue of euthanized tilapia had a higher concentration of CO than white muscle. CONCLUSION: Color stability of tilapia fillets was significantly improved by pre-mortem CO treatment. The color of CO-treated fillets was retained during frozen storage compared to untreated fillets. Hence, pre-mortem CO treatment could be used as a new method for improving color of tilapia. Copyright © 2008 Society of Chemical Industry [source] Effect of dietary supplementation with vitamin E on characteristics of vacuum-packed lambJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2007Jesús de la Fuente Abstract The effect of dietary vitamin E supplementation on lamb during vacuum-packed storage was studied. Thirty-six weaned male Manchego breed lambs were offered four dietary treatments (20, 270, 520 and 1020 mg vitamin E kg,1 feed). Lambs were fed the vitamin E-supplemented diet from 13 until 26 kg live weight. Pieces of M. longissimus dorsi were stored under vacuum at 2 ± 1 °C in the dark and meat quality was assessed after 5, 14 and 28 days of storage. Dietary supplementation significantly increased the ,-tocopherol concentration in the muscle (P < 0.001). Initially, lipid oxidation, meat colour and bacterial load were similar in all groups. In meat of non-supplemented lambs the thiobarbituric acid reactive substance value increased throughout storage, whereas in meat of supplemented lambs it did not increase. Meat pigments and discolouration proportion were significantly affected by storage time (P < 0.001). The bacterial load was low initially, but after 28 days of storage it was close to 7 log10 colony-forming units (cfu) cm,2 and Enterobacteriaceae surpassed the limit of acceptability of 2.5 log10 cfu cm,2, making the lamb unsuitable for human consumption. Meat of supplemented lambs displayed less lipid oxidation than that of their non-supplemented counterparts, while meat colour and bacterial load were not affected by supplementation. Copyright © 2007 Society of Chemical Industry [source] Factors affecting the meat quality of vealJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2006Tania M Ngapo Abstract Over the last 50 years the veal industry has seen a number of changes, in particularly in production systems with the introduction and acceptance of grain-fed and heavier calves and the progressive move from individual pens to group housing. Reasons for the changes are multi-faceted of which two important players are the well-being of the animal and the public perception of the industry. Regardless of the reasons for the changes, breeders strive to attain veal conforming to the rigorous standards reflecting consumer demands. Consequently a multitude of publications exists on production factors in veal farming. However, many of these reports stop at the ,farm gate', or more correctly, the slaughterhouse, where carcass characteristics in particular are assessed. Changes in production systems generally aim to improve feed efficiency and weight gains, but often overlook meat quality aspects which ultimately dictate financial gains. This review aims to summarise the existing and available literature on factors affecting the quality of veal meat. The topics covered include the effects of breed, sex, weight or age, diet composition and dietary treatments, environment and pre-slaughter handling, and processing factors such as stunning, electrical stimulation, ageing and packaging. Copyright © 2006 Crown in the right of Canada. Published by John Wiley & Sons, Ltd. [source] Welfare, performance and meat quality of fattening pigs in alternative housing and management systems: a reviewJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2005Sam Millet Abstract Conventional husbandry systems for pork production are scrutinized by members of the general public as well as the scientific community. As a response, alternative forms of pig production, such as outdoor housing, organic farming and environmental enrichment are gaining interest. The question arises whether these production systems are indeed able to improve the welfare and health status of the animals, and whether these production systems alter production characteristics and meat or carcass traits. Measures of poor welfare have been described, but evaluating overall welfare is difficult. Certain parameters of alternative housing will improve welfare in some ways but, simultaneously, other welfare problems are inflated, and the weighting of each of these problems is very subjective. Alternative housing systems allow pigs to display species-specific behaviour and decrease the occurrence of abnormal behaviours by acting on several parameters: indoor versus outdoor housing, floor space/density, floor type, and provision of bedding or other types of environmental enrichment. Evaluating alternative housing systems should be done by looking at all the welfare-improving factors and the cost of alleviating welfare-decreasing problems in a given production system. Data in the literature on growth, meat and carcass traits in alternative production systems, are inconsistent, indicating that other factors can play an important role. However, as equal, or in some cases even better, performance can be attained in certain production systems that meet concerns of animal welfare scientists and members of the general public, alternative production forms may be considered preferable. Copyright © 2005 Society of Chemical Industry [source] Influence of the season on the relationships between NMR transverse relaxation data and water-holding capacity of turkey breast meatJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2004Maurizio Bianchi Abstract In the last few years the poultry industry has seen a significant deterioration in meat quality properties during the summer season. The objective of this study was to evaluate the seasonal effect (summer and winter) on turkey meat quality assessed by both conventional and low-resolution nuclear magnetic resonance (LR-NMR) analysis. Eighty-eight breast muscle samples (35 winter and 53 summer) from BUT-Big 6 turkeys belonging to 16 different flocks, were randomly collected from a commercial processing plant. The samples were analysed for transverse relaxation times (T2) by LR-NMR and for initial pH (15 min post mortem), ultimate pH (24 h post mortem) and pH after cooking, temperature at 15 min post mortem, water-holding capacity (WHC, drip loss, filter paper press wetness and cooking loss) at 24 h post mortem, colour of raw and cooked meat and chemical composition (moisture, lipids and proteins). The results indicate that, during the summer season, turkey breast meat undergoes a relevant WHC decrease. Cluster analysis of the raw LR-NMR data evidenced the presence of two groups corresponding to samples harvested in each different season. Correlations between the LR-NMR signal and the conventional parameters measuring WHC were obtained by a recently proposed type of principal component regression (PCR) termed relative standard deviation PCR. Copyright © 2004 Society of Chemical Industry [source] Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beefPACKAGING TECHNOLOGY AND SCIENCE, Issue 2 2009Ina Clausen Abstract The objective of this study was to evaluate the effects of different modified atmosphere packaging (MAP) systems applied during ageing and retail display on the quality of beef longissimus dorsi. The quality of the steaks was measured by sensory analysis, thiobarbituric acid-reactive substances (TBARS), myofibrillar fragmentation index (MFI), protein oxidation, weight loss, cooking loss and vitamin E content. The study included 11 different packaging systems investigated in two separate trials, using O2, CO2, N2 gas and vacuum in combination or alone during ageing and retail display. In some systems, loins were sliced into steaks before packaging, and in other systems, loins were vacuum packed and aged for 14,18 days, and thereafter were sliced and repacked in different atmospheres. Systems including high O2 MAP resulted in a large increase in warmed-over flavour and in TBARS as well as a decrease in juiciness, tenderness and vitamin E content, compared to anaerobic systems. Also, MFI was lower in high O2 MAP steaks, and an increase in protein oxidation was seen, suggesting that the decrease in meat tenderness was due to reduced proteolysis and/or protein oxidation. In addition, the cooked steaks of high O2 MAP looked well done, although the internal temperature was only 62°C, indicating premature browning. Ageing of steaks in N2 did not affect any measured parameter compared to vacuum thermoforming packed muscle. Steaks stored in vacuum skin pack for 20 days were less tender than steaks stored in 100% N2 for 18 days followed by 2 days in atmospheric air. In conclusion, packaging in high O2 concentrations compromises several aspects of meat quality. Copyright © 2008 John Wiley & Sons, Ltd. [source] Proteome analysis of early post-mortem changes in two bovine muscle types: M. longissimus dorsi and M. semitendinosisPROTEINS: STRUCTURE, FUNCTION AND BIOINFORMATICS, Issue 3 2006Xiaohong Jia Abstract To study early post-mortem changes in muscle tissues from bull calves, cytosole proteins from two muscles: M. longissimus dorsi (LD) and M. semitendinosis (ST) at 0 and 24,h after slaughter were analysed by 2-DE. Principal component analysis (PCA) and rotation testing were used to analyse the protein patterns in the two muscles in order to select protein spots that were significantly different at the two time-points. Selected proteins were identified by MALDI-TOF/TOF. Five proteins, namely cofilin, lactoylglutathione lyase, substrate protein of mitochondrial ATP-dependent proteinase SP-22, HSP 27 and HSP20, were changed in both LD and ST muscles during post-mortem storage. Fifteen additional protein changes were observed in either LD or ST muscles, and some of these changes have not previously been observed to change during post-mortem storage of bovine muscles. Further studies will reveal the relevance of these biomarkers for meat quality. [source] Relationship of Birth Weight with the Size, Number and Proportion of Fibres in the Pig Semitendinosus MuscleANATOMIA, HISTOLOGIA, EMBRYOLOGIA, Issue 4 2009F. Tristán Summary The objective of this study was to determine the relationship between body weight and the size, number and proportion of muscle fibre types in the pig semitendinosus muscle at birth. Based on weight at birth, 68 specimens selected from 21 different litters from the same farm were allotted in two equal groups (G1 and G2). G1 included 34 piglets ,1.1 kg and G2 34 pigs ,2 kg. Fifteen piglets per group were killed at birth and the remaining 19 piglets in each group were reared until weaning (21 days) and post-weaning (67 days). The weight and total cross-sectional area of the semitendinosus muscle were recorded at birth. Then, type I and type II fibres from the superficial portion of the muscle were identified according to histochemistry and immunohistochemistry techniques and percentages, average size of each fibre type, and the total number of muscle fibres were estimated by morphometry. Birth weight in G1 was 54.74% lower than that in G2. Correspondingly, the total cross-sectional area of the semitendinosus, as well as the size and number of muscle fibres, was significantly lower in G1 (P < 0.001). Weight at birth still influenced weights at weaning and post-weaning, hence it was 43.17% and 28.38% lower respectively in G1. It is concluded that pig weight at birth is associated with muscle cellularity of the semitendinosus muscle of pig, which may influence the postnatal muscle growth and final size of muscle fibres and meat quality. [source] Breed difference and regulation of the porcine adipose triglyceride lipase and hormone sensitive lipase by TNF,ANIMAL GENETICS, Issue 6 2009T. Shan Summary Adipose triglyceride lipase (ATGL) and hormone sensitive lipase (HSL) are major novel triglyceride lipases in animals. The aim of this study was to determine if there are differences in the porcine ATGL (pATGL) and HSL genes between Jinhua pigs (a fatty breed) and Landrace pigs (a leaner breed). In addition, the effect of TNF, and pATGL-specific siRNA (pATGL-siRNA) on the expression of pATGL and HSL in porcine adipocytes was also examined. Compared with Landrace pigs, the body weight (BW) of Jinhua pigs was lower (P < 0.01), while intramuscular fat content (in the longissimus dorsi muscle), as well as the back fat thickness and body fat content were higher (P < 0.01). The expression of pATGL and HSL mRNA in Jinhua pigs was lower (P < 0.01) in subcutaneous adipose tissue, and greater (P < 0.01) in longissimus dorsi muscle compared with Landrace pigs. In vitro treatment of porcine adipocytes with TNF, decreased (P < 0.01) the glycerol release and the gene expression of pATGL, HSL and PPAR, in porcine adipocytes. Furthermore, transfection with pATGL-siRNA significantly decreased (P < 0.01) the expression of pATGL, while it had no effect on the expression of HSL. Treatment with 25 ng/ml TNF, in conjunction with pATGL-siRNA significantly decreased (P < 0.01) the expression of pATGL and HSL in cultured porcine adipocytes. These results provide useful information to further the understanding of the function of pATGL and HSL in porcine lipid metabolism, which should be applicable to the regulation of fat deposition and improvement of meat quality. [source] Genome-wide identification of quantitative trait loci for carcass composition and meat quality in a large-scale White Duroc × Chinese Erhualian resource populationANIMAL GENETICS, Issue 5 2009J. Ma Summary Carcass and meat quality traits are economically important in pigs. In this study, 17 carcass composition traits and 23 meat quality traits were recorded in 1028 F2 animals from a White Duroc × Erhualian resource population. All pigs in this experimental population were genotyped for 194 informative markers covering the entire porcine genome. Seventy-seven genome-wide significant quantitative trait loci (QTL) for carcass traits and 68 for meat quality were mapped to 34 genomic regions. These results not only confirmed many previously reported QTL but also revealed novel regions associated with the measured traits. For carcass traits, the most prominent QTL was identified for carcass length and head weight at 57 cM on SSC7, which explained up to 50% of the phenotypic variance and had a 95% confidence interval of only 3 cM. Moreover, QTL for kidney and spleen weight and lengths of cervical vertebrae were reported for the first time in pigs. For meat quality traits, two significant QTL on SSC5 and X were identified for both intramuscular fat content and marbling score in the longissimus muscle, while three significant QTL on SSC1 and SSC9 were found exclusively for IMF. Both LM and the semimembranous muscle showed common QTL for colour score on SSC4, 5, 7, 8, 13 and X and discordant QTL on other chromosomes. White Duroc alleles at a majority of QTL detected were favourable for carcass composition, while favourable QTL alleles for meat quality originated from both White Duroc and Erhualian. [source] Genes located on a SSC17 meat quality QTL region are associated with growth in outbred pig populationsANIMAL GENETICS, Issue 5 2009A. M. Ramos Summary The objective of this study was to evaluate the effect of markers developed in eight genes, located in a previously detected meat quality QTL region on SSC17, on growth, fat and meat quality traits collected in commercial pig populations of different genetic backgrounds. The genes had been previously mapped to SSC17 as part of a fine-mapping effort. Association analyses were conducted between each marker and the available phenotypic traits. Results showed that three genes (CTSZ, CSTF1 and C20orf43) were significantly associated with the growth traits. In addition, CTSZ also impacted on meat colour, with the less favourable genotype for growth being associated with darker meat. The differences observed between genotypes were substantial and may be of economic importance to pig producers. These markers may be useful for selecting for faster growth or improved meat quality. [source] Discovery, characterization and validation of single nucleotide polymorphisms within 206 bovine genes that may be considered as candidate genes for beef production and qualityANIMAL GENETICS, Issue 4 2009J. L. Williams Summary A large number of putative single nucleotide polymorphisms (SNPs) have been identified from the bovine genome-sequencing project. However, few of these have been validated and many will turn out to be sequencing artefacts or have low minor allele frequencies. In addition, there is little information available on SNPs within coding regions, which are likely to be responsible for phenotypic variation. Therefore, additional SNP discovery is necessary to identify and validate polymorphisms both in specific genes and genome-wide. Sequence-tagged sites within 286 genes were resequenced from a panel of animals representing a wide range of European cattle breeds. For 80 genes, no polymorphisms were identified, and 672 putative SNPs were identified within 206 genes. Fifteen European cattle breeds (436 individuals plus available parents) were genotyped with these putative SNPs, and 389 SNPs were confirmed to have minor allele frequencies above 10%. The genes containing SNPs were localized on chromosomes by radiation hybrid mapping and on the bovine genome sequence by Blast. Flanking microsatellite loci were identified, to facilitate the alignment of the genes containing the SNPs in relation to mapped quantitative trait loci. Of the 672 putative SNPs discovered in this work, only 11 were found among the validated SNPs and 100 were found among the approximately 2.3 million putative SNPs currently in dbSNP. The genes studied in this work could be considered as candidates for traits associated with beef production and the SNPs reported will help to assess the role of the genes in the genetic control of muscle development and meat quality. The allele frequency data presented allows the general utility of the SNPs to be assessed. [source] Expression of the porcine adrenergic receptor beta 2 gene in longissimus dorsi muscle is affected by cis -regulatory DNA variationANIMAL GENETICS, Issue 1 2009E. Muráni Summary The beta-2 adrenergic receptor (AR) mediates metabolic actions of catecholamines, including glycogenolysis, lipolysis and proteolysis, in muscle and adipose tissue. Factors influencing the density of beta-2 ARs thus might affect carcass composition and meat quality. One such factor might represent cis -regulatory DNA variation affecting mRNA expression of the adrenergic receptor beta 2 (ADRB2) gene in relevant tissues. To identify potential cis -regulatory DNA variation of porcine ADRB2, we comparatively sequenced part of the 5, flanking region and identified 10 single nucleotide polymorphisms (SNPs). The SNP at position g.673C>T (AF000134) resides in an evolutionarily conserved region (ECR) in an in silico predicted androgen response element. Quantification of total transcript levels and allelic expression imbalance (AEI) revealed significant variability in mRNA expression of ADRB2 in longissimus dorsi muscle of slaughter pigs, partly attributable to cis -regulatory DNA variation. However, the g.673C>T SNP has, in the given temporo-spatial context, no significant effect but is apparently in linkage disequilibrium with the causal cis -regulatory DNA variant. We used the g.673C>T SNP as a marker to study the association of ADRB2 variation with carcass and meat quality in four commercial lines. We found association with the pH of loin at 45 min and 24 h postmortem (p.m.) and with the pH of ham at 24 h p.m. Supporting evidence for ADRB2 as a candidate gene for pork quality is provided by our assignment of the gene to the telomeric end of the q arm of porcine chromosome 2, where several quantitative trait loci for meat quality were reported. [source] Isolation of porcine expressed sequence tags for the construction of a first genomic transcript map of the skeletal muscle in pigANIMAL GENETICS, Issue 1 2002R. Davoli To identify genes with effects on meat quality and production traits we developed an adult porcine skeletal muscle cDNA library. After pre-screening this library with seven genes highly expressed in skeletal muscle, 385 non-hybridizing clones were sequenced from both ends to yield 510 expressed sequence tags (ESTs). Together with those ESTs previously generated from this library, we have produced 701 porcine skeletal muscle ESTs. These ESTs were grouped into 306 different cDNA species and compared with the human skeletal muscle transcriptional profiles obtained from different databases. Furthermore we mapped 107 of these cDNAs using a somatic cell hybrid panel with genes mapping over all the autosomes (except on chromosome 11) and on chromosome X. The mapping of these cDNAs contributed to the construction of a first genomic transcript map of the skeletal muscle tissue in pig. [source] Effects of transportation during the hot season, breed and electrical stimulation on histochemical and meat quality characteristics of goat longissimus muscleANIMAL SCIENCE JOURNAL, Issue 3 2010Isam T. KADIM ABSTRACT The effects of transportation and electrical stimulation (90 V) on physiological, histochemical and meat quality characteristics of two breeds of Omani goats were assessed. Twenty 1-year-old male goats from each breed (Batina and Dhofari) were divided into two groups: 3 h transported during the hot season (42°C day time temperature) and non-transported. Animals were blood-sampled before loading and prior to slaughter. Electrical stimulation was applied 20 min postmortem to 50% randomly selected carcasses of both breeds. Temperature and pH decline of the Longissimus was monitored. Ultimate pH, shear force, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss and colour were measured from samples of Longissimus dorsi muscles. Electrical stimulation and transportation had a significant effect on most biochemical and meat quality characteristics of Longissimus dorsi. The transported goats had higher plasma cortisol (P < 0.01), adrenaline, nor-adrenaline and dopamine concentrations (P < 0.05) than non-transported goats. Electrical stimulation resulted in a significantly (P < 0.05) more rapid muscle pH fall during the first 12 h after slaughter. Muscles from electrically-stimulated carcasses had significantly (P < 0.05) longer sarcomeres, lower shear force value, a lighter colour (higher L* value), higher expressed juice and myofibrillar fragmentation index than those from non-stimulated ones. Meat from transported goats had significantly higher pH, expressed juice and shear force, but contained significantly lower sarcomere length and L* values than non-transported goats. The proportion of the myosin ATPase staining did not change as a function of stimulation, transportation or breed. These results indicated that subjecting goats to transportation for 3 h under high ambient temperatures can generate major physiological and muscle metabolism responses. Electrical stimulation improved quality characteristics of meat from both groups. This indicates that electrical stimulation may reduce detrimental effects of transportation on meat quality of Omani goats. [source] Effects of crossbreeding indigenous Hair Goat with Saanen on carcass measurements and meat quality of kids under an intensive production systemANIMAL SCIENCE JOURNAL, Issue 4 2009Alper YILMAZ ABSTRACT The aim of study was to investigate the effect of genotype on carcass measurements and meat quality characteristics of purebred Hair Goat, Saanen × Hair Goat (F1 and B1) kids under an intensive production system. In total, 24 kids were slaughtered at the age of approximately 133 days. Kids were fattened for 56 days immediately after weaning. Hot carcass weights were 6.78, 7.61 and 7.02 kg and dressing percentages were 49.71, 49.27 and 48.78%, respectively (P > 0.05). Differences between genotypes for carcass measurements and indexes were not significant. Effect of genotype on pH measurements, drip loss, water holding capacity, cooking loss and Warner Bratzler shear force values were not significant. Meat lightness values at 0 h, 1 h and 1 day after cutting were higher in crossbred kids than Hair Goat kids (P < 0.05). Redness value was significantly higher in meat samples of Hair goat kids at 0 h, 1 h and 1 day measurements (P < 0.05). Kid genotype had no significant effect on meat sensory characteristics, except tenderness. Panelists gave lower scores for meat tenderness to F1 and B1 crosses compared to purebred Hair Goat kids. In conclusion, higher meat lightness values of crossbred kids, at particularly B1 level, might have a positive effect on the consumer choices. [source] | |||||||||||||