1
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Ozdemir VF, Kocyigit R, Yanar M, Aydin R, Diler A, Palangi V, Lackner M. An investigation of slaughter weight and muscle type effects on carcass fatty acid profiles and meat textural characteristics of young Holstein Friesian bulls. Heliyon 2024; 10:e27316. [PMID: 38509920 PMCID: PMC10950803 DOI: 10.1016/j.heliyon.2024.e27316] [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: 08/02/2023] [Revised: 02/18/2024] [Accepted: 02/27/2024] [Indexed: 03/22/2024] Open
Abstract
Study objectives included the assessment of carcass fatty acid composition and meat texture characteristics of younger Holstein Friesian bulls. Three experimental groups were formed based on the weights of the 23 young bulls at slaughter: lighter, medium, and heavier. Samples were taken from the Gluteus medius (GM) and Longissimus thoracis muscles 24 h after slaughter. Fatty acid composition, Warner-Bratzler Meat Shear (WBS) measurements, as well as textural profile analysis (TPA) and sensory analysis of the muscle samples were conducted. The fatty acid composition was determined using Thin Layer Chromatography (HPTLC). Polyunsaturated fatty acids and dietary fatty acids give a neutral hypocholesterolemic effect in direct fluorescent antibody (DFA) contents, DFA/OFA (C14:0+C16:0) ratio, hardness, Warner-Bratzler Shear force and also the chews number - which is desirable - before swallowing (NCBS) the meat were significantly decreased with the increasing slaughter weight. Higher slaughter weight resulted in a larger amount of beef with a better panel tenderness score; however, the meat obtained from the LSW group was less healthy considering the fatty acid profile. Additionally, internal fat contained the highest saturated fatty acids concentrations, while subcutaneous fat contained the highest amount of monounsaturated fatty acids. Furthermore, intramuscular fat levels were highest in PUFA and PUFA/SFA ratio. As a result, this study strongly suggests that slaughter weight and anatomical location of fat samples contribute significantly to meat texture characteristics and fatty acid profiles in Holstein Friesian bulls.
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Affiliation(s)
- Veysel Fatih Ozdemir
- Department of Animal Science, College of Agriculture, Ataturk University, 25240, Erzurum, Türkiye
| | - Ridvan Kocyigit
- Department of Animal Science, College of Agriculture, Ataturk University, 25240, Erzurum, Türkiye
| | - Mete Yanar
- Department of Animal Science, College of Agriculture, Ataturk University, 25240, Erzurum, Türkiye
| | - Recep Aydin
- Department of Animal Science, College of Agriculture, Ataturk University, 25240, Erzurum, Türkiye
| | - Abdulkerim Diler
- Department of Plant and Animal Sciences, Vocational School of Technical Sciences, Ataturk University, 25240, Erzurum, Türkiye
| | - Valiollah Palangi
- Department of Animal Science, Faculty of Agriculture, Ege University, 35100, Izmir, Türkiye
| | - Maximilian Lackner
- Department of Industrial Engineering, University of Applied Sciences Technikum Wien, Hoechstaedtplatz 6, 1200, Vienna, Austria
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2
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Soulat J, Picard B, Monteils V. Influence of cattle category and slaughter age on Charolais-breed carcase and meat traits. ITALIAN JOURNAL OF ANIMAL SCIENCE 2023. [DOI: 10.1080/1828051x.2023.2182720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Affiliation(s)
- Julien Soulat
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Brigitte Picard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Valérie Monteils
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
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3
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Coleman LW, Schreurs NM, Kenyon PR, Morris ST, Hickson RE. Growth, carcass and meat quality characteristics of Charolais-sired steers and heifers born to Angus-cross-dairy and Angus breeding cows. Meat Sci 2023; 201:109178. [PMID: 37031668 DOI: 10.1016/j.meatsci.2023.109178] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 03/22/2023] [Accepted: 03/30/2023] [Indexed: 04/04/2023]
Abstract
Charolais-sired heifers and steers from Angus, Angus × Holstein-Friesian, Angus × Holstein-Friesian-Jersey and Angus × Jersey cows were measured for growth, carcass, and meat quality characteristics. Despite differences in weaning weight and growth rate, the progeny of different breed-crosses did not differ in final live weight or carcass weight (P > 0.05). Carcass and meat quality characteristics did not differ among breed-crosses (P > 0.05), except for fat that was more yellow in progeny from Angus and Angus-cross-Jersey dams. Steers were slaughtered older and had heavier carcasses with greater fat depth and intramuscular fat than heifers. Meat quality differed between the sex classes, with steers having greater pH and shear force, redder meat, and yellower fat than heifers. Angus-cross-dairy cows when crossed with a beef breed sire such as the Charolais will provide progeny for meat production which are competitive to beef breeds for beef finishing and meat production and therefore, a useful mechanism to utilize surplus animals from the dairy industry.
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4
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Diler A, Yanar M, Özdemir VF, Aydin R, Kaynar Ö, Palangi V, Lackner M, Koçyigit R. Effects of Slaughter Age of Holstein Friesian Bulls on Meat Quality: Chemical Composition, Textural Characteristics, Sensory Attributes and Fatty Acid Profile. Foods 2022; 12:foods12010158. [PMID: 36613371 PMCID: PMC9818432 DOI: 10.3390/foods12010158] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/16/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
This study aimed to investigate the effects of slaughter age (young vs. old), muscle type (Longissimus dorsi (LD), Gluteus medius (GM)) and fat deposits (kidney knob and channel fat, subcutaneous fat, intramuscular fat) on chemical, organoleptic, textural characteristics and fatty acid composition of Holstein Friesian bull meat. For this purpose, the carcasses of 26 Holstein Friesian bulls that had been fattened on the same private farm were assigned to two experimental groups based on their age at slaughter: a young group (YG) (average age: 17.0 ± 1.0 months old) and an old group (OG) (average age: 22.0 ± 1.0 months old). The percentage of crude protein, panel tenderness score, polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) content, the PUFA/SFA ratio and the hypocholesterolemic fatty acid (DFA)/hypercholesterolemic fatty acid (OFA) ratio of the bull carcasses decreased significantly with increasing slaughter age. By contrast, the OFA content of the carcasses significantly increased (p < 0.05) with increasing slaughter age. Advanced slaughter age resulted in lower panel tenderness scores. Additionally, the meat of the bulls in the OG was considered to be less healthy because of the less desirable fatty acid composition and nutritional indices, such as the PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, compared to the meat from the bulls in the YG. Furthermore, the intramuscular fat and internal fat contained high percentages of PUFA and SFA and high PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios. Interestingly, the percentage of OFA content in the internal and intramuscular fat tissues decreased with increasing slaughter age. In conclusion, this study provided evidence that slaughter age and muscle and fat type are essential sources of variations in the textural characteristics, sensory panel attributes and fatty acid profile of meat from Holstein Friesian bulls.
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Affiliation(s)
- Abdulkerim Diler
- Department of Plant and Animal Sciences, Vocational School of Technical Sciences, Ataturk University, 25240 Erzurum, Turkey
| | - Mete Yanar
- Department of Animal Science, College of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Veysel Fatih Özdemir
- Department of Animal Science, College of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Recep Aydin
- Department of Animal Science, College of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Özgür Kaynar
- Department of Biochemistry, Faculty of Veterinary Medicine, Kastamonu University, 37150 Kastamonu, Turkey
| | - Valiollah Palangi
- Department of Animal Science, Agricultural Faculty, Ataturk University, 25240 Erzurum, Turkey
| | - Maximilian Lackner
- Department of Industrial Engineering, University of Applied Sciences Technikum Wien, Hoechstaedtplatz 6, 1200 Vienna, Austria
- Correspondence: (M.L.); (R.K.)
| | - Rıdvan Koçyigit
- Department of Animal Science, College of Agriculture, Ataturk University, 25240 Erzurum, Turkey
- Correspondence: (M.L.); (R.K.)
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5
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Improving flesh quality of grass carp ( Ctenopharyngodon idellus) by completely replacing dietary soybean meal with yellow mealworm ( Tenebrio molitor). ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2022; 12:375-387. [PMID: 36733784 PMCID: PMC9883186 DOI: 10.1016/j.aninu.2022.12.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 11/16/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
In order to find viable alternative protein sources for aquaculture, we evaluated the effect of partial or complete replacement of dietary soybean meal with yellow mealworm (TM) on the flesh quality of grass carp. In this study, 180 grass carp (511.85 ± 0.25 g) were fed 3 experimental diets in which 0% (CN), 30% (YM30) and 100% (YM100) dietary soybean meal was replaced by TM for 90 d. The results showed that growth performance, biological parameters and serum antioxidant capacity of grass carp were not affected by dietary TM (P > 0.05). Both muscle and whole body crude protein were obviously promoted with the increase of dietary TM (P < 0.05), and the concentration of heavy metal in muscle was not influenced (P > 0.05), indicating that food safety was not influenced by TM. Dietary TM improved muscle textural characteristics by elevating adhesiveness, springiness and chewiness in YM100 (P < 0.05). In addition, the muscle tenderness was significantly increased by declining the shear force (P < 0.05). The muscle fiber density in YM30 &YM100 and length of dark bands and sarcomeres in YM100 were obviously increased (P < 0.05). The expression of myf5, myog and myhc exhibited a significant upward trend with the increase of dietary TM (P < 0.05), which promoted fiber density, length of sarcomere and texture of grass carp muscle. According to the results of metabolomics, the arachidonate (ARA) and eicosapentaenoic acid (EPA) were notably elevated in YM30 and YM100, which indicated that the improvement of flesh quality of grass carp may contribute to the dietary TM influence on muscle lipid metabolism, especially the polyunsaturated fatty acids. In conclusion, TM can completely replace dietary soybean meal and improve the nutritional value of grass carp.
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6
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Zurbriggen G, Maglietti C, Pouzo L, Testa M, Riffel S, Elizalde J, Pavan E. Extending the feeding period beyond 8.0 mm of subcutaneous
fat reduces feed efficiency without improving meat colour and
tenderness of non-implanted feedlot steers. JOURNAL OF ANIMAL AND FEED SCIENCES 2022. [DOI: 10.22358/jafs/151153/2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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Tuell JR, Nondorf MJ, Brad Kim YH. Post-Harvest Strategies to Improve Tenderness of Underutilized Mature
Beef: A Review. Food Sci Anim Resour 2022; 42:723-743. [PMID: 36133641 PMCID: PMC9478978 DOI: 10.5851/kosfa.2022.e33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 06/19/2022] [Accepted: 06/22/2022] [Indexed: 11/17/2022] Open
Abstract
Beef muscles from mature cows and bulls, especially those originating from the
extremities of the carcass, are considered as underutilized due to
unsatisfactory palatability. However, beef from culled animals comprises a
substantial proportion of the total slaughter in the US and globally. Modern
consumers typically favor cuts suitable for fast, dry-heat cookery, thereby
creating challenges for the industry to market inherently tough muscles. In
general, cull cow beef would be categorized as having a lower extent of
postmortem proteolysis compared to youthful carcasses, coupled with a high
amount of background toughness. The extent of cross-linking and resulting
insolubility of intramuscular connective tissues typically serves as the
limiting factor for tenderness development of mature beef. Thus, numerous
post-harvest strategies have been developed to improve the quality and
palatability attributes, often aimed at overcoming deficiencies in tenderness
through enhancing the degradation of myofibrillar and stromal proteins or
physically disrupting the tissue structure. The aim of this review is to
highlight existing and recent innovations in the field that have been
demonstrated as effective to enhance the tenderness and palatability traits of
mature beef during the chilling and postmortem aging processes, as well as the
use of physical interventions and enhancement.
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Affiliation(s)
- Jacob R. Tuell
- School of Agricultural Sciences, Northwest
Missouri State University, Maryville, MO 64468, USA
| | - Mariah J. Nondorf
- Meat Science and Muscle Biology
Laboratory, Department of Animal Sciences, Purdue University,
West Lafayette, IN 47907, USA
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology
Laboratory, Department of Animal Sciences, Purdue University,
West Lafayette, IN 47907, USA
- Corresponding author: Yuan H.
Brad Kim, Meat Science and Muscle Biology Laboratory, Department of Animal
Sciences, Purdue University, West Lafayette, IN 47907, USA, Tel:
+1-765-496-1631, E-mail:
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8
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Nondorf MJ, Romanyk M, Lemenager RP, Koranne V, Malshe A, Brad Kim YH. Application of Fresh Beef Tumbling to Enhance Tenderness and Proteolysis of Cull Cow Beef Loins (
M. longissimus lumborum
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mariah J. Nondorf
- Department of Animal Sciences Purdue University West Lafayette 47907 IN USA
| | - Madison Romanyk
- Department of Animal Sciences Purdue University West Lafayette 47907 IN USA
| | | | - Vishvesh Koranne
- Department of Mechanical Engineering Purdue University West Lafayette 47907 IN USA
| | - Ajay Malshe
- Department of Mechanical Engineering Purdue University West Lafayette 47907 IN USA
| | - Yuan H. Brad Kim
- Department of Animal Sciences Purdue University West Lafayette 47907 IN USA
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9
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Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers. Meat Sci 2022; 188:108800. [DOI: 10.1016/j.meatsci.2022.108800] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 03/04/2022] [Accepted: 03/07/2022] [Indexed: 11/22/2022]
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10
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Zhang R, Yoo MJ, Ross AB, Farouk MM. Mechanisms and strategies to tailor dry-aged meat flavour. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.023] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Pietrasik Z, Shand PJ. Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses. Transl Anim Sci 2021; 5:txab139. [PMID: 34604709 PMCID: PMC8482306 DOI: 10.1093/tas/txab139] [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: 06/04/2021] [Accepted: 08/30/2021] [Indexed: 11/23/2022] Open
Abstract
Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating quality of mature beef muscles. The current study was undertaken to investigate the impact of processing strategies (blade tenderization [BT], pretumbling [PT], and moisture enhancement [ME]), alone and in combination, on processing yield and eating quality-related parameters of selected loin and hip muscles (gluteus medius [GM], longissimus lumborum [LL], semimembranosus [SM], and biceps femoris [BF]) from youthful and mature beef cattle. Results indicate that muscles from mature beef were inherently less tender (P < 0.05), but some tenderization procedures produced meat that was similar in tenderness to that of youthful cattle. Of the different tenderization strategies evaluated, BT followed by ME (injection of a salt/phosphate solution) was the most effective strategy for improving (P < 0.05) tenderness of tougher muscle cuts such as BF and SM. Moisture enhancement alone improved tenderness (P < 0.05) and juiciness (P < 0.01) of SM, GM and LL, but with the exception of samples tenderized prior to injection, was not effective (P > 0.05) in BF muscles. No additional tenderization of GM and LL samples was observed (P > 0.05) by combining PT or BT with ME. Combining PT or BT with ME; however, was effective (P < 0.05) to control the increased purge loss observed following ME treatment in SM and LL muscles. Pretumbling as a single treatment was ineffective (P > 0.05) in all of the muscles, and only treatments that included BT were sufficient to effect an increase (P < 0.05) in tenderness of BF.
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Affiliation(s)
- Zeb Pietrasik
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Phyllis J Shand
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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12
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Briggs RK, Christensen RC, Quarnberg SM, Legako JF, Raymond RC, MacNeil MD, Thornton KJ. Relationship Between Meat Quality, Carcass Characteristics, and Protein Abundance of HSPβ1, HSPA, and DJ1 in Beef Longissimus thoracis Pre-Rigor or After 14 Days’ Aging. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study evaluated associations of heat shock proteins (HSP) and an oxidative stress protein, protein deglycase (DJ1), with beef quality and tenderness. Samples from the longissimus thoracis (N = 99) were collected pre-rigor (day 0) and after 14-d aging. Warner-Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), and a trained sensory panel were used to determine meat quality. Protein abundance of DJ1 and 2 HSP—HSPβ1 and HSPA—were assessed. Regression analyses demonstrated that DJ1 abundance after 14 d of aging is a predictor of WBSF (P < 0.001), MFI (P = 0.02), and sensory panel tenderness (P < 0.001). Abundance of HSPβ1 after 14 d of aging is also a predictor of MFI (P = 0.03). Additionally, abundance of both HSPβ1 and DJ1 pre-rigor are predictors of juiciness (P < 0.05). Abundance of HSPβ1 pre-rigor was correlated with WBSF (R = 0.67), sensory panel tenderness (R = −0.44), juiciness (R = −0.30), and umami (R = −0.20). Abundance of DJ1 pre-rigor was also correlated with WBSF (R = 0.72), sensory panel tenderness (R = −0.44), juiciness (R = − 0.24), and umami (R = −0.31). After 14-d aging, HSP β 1 abundance was cor- related with WBSF (R = 0.66), sensory panel tenderness (R = −0.34), juiciness (R = −0.34), umami (R = −0.33), and brown/ roasted (R = −0.30). Abundance of DJ1 after 14-d aging was also correlated with WBSF (R = 0.68), sensory panel tenderness (R = −0.41), juiciness (R = −0.21), and umami (R = −0.28). These results demonstrate that abundance of HSPβ1 and DJ1 both pre-rigor and after 14 d of aging are correlated with meat tenderness and end-product quality as assessed by a trained sensory panel. Regression analyses further reveal that abundance of DJ1 and HSPβ1 after 14 d of aging is causative in development of beef tenderness and juiciness, respectively. Taken together, these results suggest that abundance of DJ1 is a predictor of tenderness, whereas abundance of HSPβ1 is related to meat quality but cannot be used to predict tenderness.
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Affiliation(s)
- Reganne K. Briggs
- Utah State University Department of Animal, Dairy and Veterinary Sciences
| | | | | | | | | | | | - Kara J. Thornton
- Utah State University Department of Animal, Dairy and Veterinary Sciences
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13
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Alvarenga TIRC, Palendeng M, Thennadil S, McGilchrist P, Cafe LM, Almeida AK, Hopkins DL. Is meat from cull cows tougher? Meat Sci 2021; 177:108498. [PMID: 33773185 DOI: 10.1016/j.meatsci.2021.108498] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/11/2021] [Accepted: 03/14/2021] [Indexed: 11/29/2022]
Abstract
Meat from cull cows is traditionally sold in Australia for mincemeat, but this study examined whether there is potential to add value by identifying meat of higher quality from older cattle. Dentition and ossification score were recorded for 173 Angus cattle of known age, ranging from 26 months to 12.6 years. Longissimus and semitendinosus muscles were sampled to assess the effect of chronological age on shear force and connective tissue. Age explained variation in shear force of the semitendinosus better than in the longissimus muscle, but had little effect on shear force values per se. At 2 days postmortem, 18% of the longissimus muscles were classified as tender reaching 65% as ageing extended to 14 days. Soluble collagen was a better predictor of age than total collagen. This study shows that the current practice of routinely selling meat from culled cows as mincemeat overlooks a valuable opportunity to grade and sell a significant proportion at higher price as prime cuts.
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Affiliation(s)
- Tharcilla I R C Alvarenga
- NSW Department of Primary Industries, Livestock Industries Centre, University of New England, Armidale, NSW 2351, Australia.
| | | | | | | | - Linda M Cafe
- NSW Department of Primary Industries, Livestock Industries Centre, University of New England, Armidale, NSW 2351, Australia
| | | | - David L Hopkins
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia
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14
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Effects backgrounding-finishing programs of different age/weight at harvest of feedlot steers. Meat Sci 2021; 177:108493. [PMID: 33751983 DOI: 10.1016/j.meatsci.2021.108493] [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: 09/14/2020] [Revised: 02/16/2021] [Accepted: 03/10/2021] [Indexed: 11/22/2022]
Abstract
Four ages at harvest (HA: A15, A18, A24 and A30 for 15, 18, 24 and 30 months, respectively) were compared in performance, carcass and meat traits of feedlot finished steers over a 123-day period. Three meat aging periods (postmortem days: 2, 7 and 14) were imposed on a longissimus thoracis muscle (LM) section of each left carcass. Feed efficiency (FE) was greater (P ≤ 0.02) for A15 and A18. Treatment A30 had the lowest FE (P ≤ 0.02). The LM area was largest for A30, but no different (P = 0.15) from A24. Intramuscular fat was lowest (P < 0.01) for A15. No differences were detected (P ≥ 0.11) among the A18, A24 and A30. Treatment A30 had the highest rib fat thickness (P ≤ 0.02) and WBsf values. No differences were detected (P ≥ 0.25) in WBSf between A15, A18 and A24 after any aging period. Results suggested A24 as a threshold for carcass and meat traits.
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15
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Nikolaou K, Koutsouli P, Bizelis I. Evaluation of Greek Cattle Carcass Characteristics (Carcass Weight and Age of Slaughter) Based on SEUROP Classification System. Foods 2020; 9:foods9121764. [PMID: 33260518 PMCID: PMC7760875 DOI: 10.3390/foods9121764] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/25/2020] [Accepted: 11/26/2020] [Indexed: 11/16/2022] Open
Abstract
In Greece, all cattle carcasses produced from a variety of breed types are classified according to the SEUROP system. The objective of this study was to evaluate Greek carcass characteristics such as carcass weight and age of slaughter based on SEUROP classification system (muscle conformation and fat deposit classes) and to describe the effect of main factors such as breed, gender, year of slaughter, farm's geographical region and month of slaughter on these carcass parameters. It is the first study that evaluates local breeds, revealing the wide diversity of the Greek cattle breeding conditions. The analyzed records consisted of 323,046 carcasses from 2011 to 2017. All the examined factors significantly affected the mean carcass weight (298.9 ± 0.2 kg) and the mean slaughter age (559.1 ± 0.3 days). Carcasses from beef meat breeds had on average higher mean carcass weight while the local breeds had lower. The mean slaughter age and carcass weight were higher in winter than in summer. The local and the dairy breeds were classified in similar muscle conformation classes. Finally, Greek cattle carcasses from almost all regions were satisfactory for their quality carcass traits with good muscle conformation (R, O and U class) and low-fat deposit (class 1 to 3).
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Affiliation(s)
- Kostoula Nikolaou
- Department of Bovine Sector and Equity, Directorate General of Agriculture, Directorate of Animal Husbandry Systems, Hellenic Ministry of Rural Development and Food, Veranzerou 46, 10176 Athens, Greece;
| | - Panagiota Koutsouli
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Faculty of Animal Biosciences, Agricultural University of Athens, 11855 Athens, Greece;
- Correspondence: ; Tel.: +30-210-5292-4440
| | - Iosif Bizelis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Faculty of Animal Biosciences, Agricultural University of Athens, 11855 Athens, Greece;
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16
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Popova T, Tejeda L, Peñarrieta JM, Smith MA, Bush RD, Hopkins DL. Meat of South American camelids - Sensory quality and nutritional composition. Meat Sci 2020; 171:108285. [PMID: 32892087 DOI: 10.1016/j.meatsci.2020.108285] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 08/15/2020] [Accepted: 08/18/2020] [Indexed: 01/30/2023]
Abstract
Meat contains a range of nutrients in a highly bioavailable form and when meat is excluded from the diet, without being replaced with suitable alternatives, nutrient deficiencies may occur. For this reason, it is very important to extend our knowledge of nutrients in alternative red meats, such as that provided from the South American camelids- llama and alpaca. This review summarises the current information on the nutritional and sensory parameters of llama and alpaca meat and factors affecting quality. South American camelids produce lean carcases, with an uneven fat distribution across the carcase. Llama and alpaca meat quality traits are mostly influenced by animal nutrition, animal age and processing methods. A feeding strategy based on pasture and hay supplement of barley and alfalfa, and processing younger animals (18 months) has improved the fatty acid composition respectively in llama and alpaca meat, whereas meat colour and tenderness are influenced by processing treatments including electrical stimulation, tenderstretching and enzymatic infusion.
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Affiliation(s)
- Teodora Popova
- Agricultural Academy, Institute of Animal Science-Kostinbrod, 2232 Kostinbrod, Bulgaria.
| | - Leslie Tejeda
- School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
| | - J Mauricio Peñarrieta
- School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
| | - Melanie A Smith
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - Russell D Bush
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - David L Hopkins
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia
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17
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Barahona M, Hachemi MA, Olleta JL, González MDM, Campo MDM. Feeding, Muscle and Packaging Effects on Meat Quality and Consumer Acceptability of Avileña-Negra Ibérica Beef. Foods 2020; 9:foods9070853. [PMID: 32629947 PMCID: PMC7404783 DOI: 10.3390/foods9070853] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/26/2020] [Accepted: 06/26/2020] [Indexed: 02/01/2023] Open
Abstract
In order to achieve an attractive and differentiated product for the consumer and to optimize and to maximize profitability for the farmers within the EU Protected Geographical Indication "Carne de Ávila", 24 yearling males of Avileña-Negra Ibérica breed were used to evaluate the effect of 2 feeding systems, concentrate (CON) and maize silage (SIL), and 2 packaging systems, vacuum (VAC) and modified atmosphere (MAP), on fatty acid composition, proximate analysis, water holding capacity and consumer acceptability of meat in 2 muscles: Longissimus thoracis (LT) and Semitendinosus (ST). Animals fed with concentrate showed higher carcass weight. However, feeding did not affect the proximate analysis of the meat. The use of maize silage improved the amount of conjugated linoleic acid and n-3 polyunsaturated fatty acids (PUFA) and the relation n-6 PUFA/n-3 PUFA. In LT muscle, feeding influenced texture, samples from SIL being more tender. The VAC packaging showed higher cooking losses than MAP in both muscles. Aging increased tenderness and cooking losses but decreased thawing losses. LT samples from SIL feeding were better accepted by consumers and VAC packaging showed higher scores than MAP. We can conclude that the use of maize silage could be an alternative feeding for this type of animals improving some aspects of the quality of the meat.
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Affiliation(s)
- Marta Barahona
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (M.A.H.); (J.L.O.); (M.d.M.C.)
- Correspondence:
| | - Mohamed Amine Hachemi
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (M.A.H.); (J.L.O.); (M.d.M.C.)
| | - José Luis Olleta
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (M.A.H.); (J.L.O.); (M.d.M.C.)
| | - María del Mar González
- Asociación Española de Raza Avileña-Negra Ibérica, Padre Tenaguillo 8, 05004 Ávila, Spain;
| | - María del Mar Campo
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain; (M.A.H.); (J.L.O.); (M.d.M.C.)
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18
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López-Pedrouso M, Rodríguez-Vázquez R, Purriños L, Oliván M, García-Torres S, Sentandreu MÁ, Lorenzo JM, Zapata C, Franco D. Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions and Ageing Time. Foods 2020; 9:E176. [PMID: 32054070 PMCID: PMC7074555 DOI: 10.3390/foods9020176] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 01/25/2020] [Accepted: 02/06/2020] [Indexed: 12/15/2022] Open
Abstract
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.
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Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain; (M.L.-P.); (R.R.-V.); (C.Z.)
| | - Raquel Rodríguez-Vázquez
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain; (M.L.-P.); (R.R.-V.); (C.Z.)
| | - Laura Purriños
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (L.P.); (J.M.L.)
| | - Mamen Oliván
- Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Apdo. 13, 33300 Villaviciosa, Spain;
- ISPA, Avda Roma s/n, 33011 Oviedo, Spain
| | - Susana García-Torres
- CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Junta de Extremadura. Ctra. A-V, Km372, 06187 Guadajira, Spain;
| | - Miguel Ángel Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Agustín Escardino, 7, Paterna, 46980 Valencia, Spain;
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (L.P.); (J.M.L.)
| | - Carlos Zapata
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain; (M.L.-P.); (R.R.-V.); (C.Z.)
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (L.P.); (J.M.L.)
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19
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Sales F, Bravo-Lamas L, Realini CE, Lira R, Aldai N, Morales R. Grain supplementation of calves as an alternative beef production system to pasture-finished steers in Chilean Patagonia: meat quality and fatty acid composition. Transl Anim Sci 2020; 4:352-362. [PMID: 32704995 PMCID: PMC6993922 DOI: 10.1093/tas/txz188] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Accepted: 12/20/2019] [Indexed: 12/02/2022] Open
Abstract
Beef production in Chilean Patagonia is based on steer finishing on pastures with low nutritive value. Grain supplementation for finishing calves on pasture arises as an attractive alternative to shorten the finishing phase and improve the production efficiency of the traditional system. The aim of this study was to compare meat quality and fatty acid (FA) composition of beef from steers and calves. Forty Angus cross steers were raised on pasture and slaughtered at 18 to 20 mo of age (448 ± 31.7 kg body weight). An additional group of 10 calves from similar genetics was weaned at 9 mo of age (303 ± 8.0 kg) and subsequently supplemented with 2.5 kg corn plus 1.0 kg commercial concentrate daily while on pasture during 47 d, until they reached slaughter weight (316 ± 13.9 kg). All animals were slaughtered on the same day and the Longissimus thoracis muscle was removed from each carcass for meat quality and FA profile analysis. Hot carcass weight from calves was lighter than steers (174 ± 7.9 vs. 224 ± 17.5 kg, P ≤ 0.001). Meat from calves was lighter (higher L*) and less red (lower a*). In addition, meat from calves showed lower level of yellow pigments in subcutaneous fat (lower b*) compared with meat from steers (P ≤ 0.001). Meat from calves was more tender than meat from steers (P ≤ 0.05), although both shear force values were low and within recommendations for high consumer acceptability. Meat from both production systems showed fat content and FA profiles within dietary recommendations for a healthy diet. However, meat from calves was leaner (1.10 ± 0.29 vs. 2.00 ± 0.72% fat, P ≤ 0.001). Meat from calves showed lower percentages of saturated (P ≤ 0.05) and monounsaturated (P ≤ 0.001) FAs and higher percentages of polyunsaturated and n-3 (P ≤ 0.001) FAs and conjugated linoleic acid (total and 9c,11t-18:2 isomer, P ≤ 0.001) than meat from steers. Grain supplementation of calves on pasture can reduce the finishing period by 8 to 10 mo at the expense of lighter carcasses with similar or improved meat quality characteristics compared with the traditional finishing of steers on pasture. Implementation of the alternative production system will depend mainly on feed costs and target carcass weights for specific markets.
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Affiliation(s)
- Francisco Sales
- Instituto de Investigaciones Agropecuarias, INIA Kampenaike, Punta Arenas, Chile
| | - Leire Bravo-Lamas
- Grupo de Investigación Lactiker, Departamento de Farmacia y Ciencias de los Alimentos, Universidad del País Vasco (UPV/EHU), Vitoria-Gasteiz, Spain
| | | | - Raúl Lira
- Instituto de Investigaciones Agropecuarias, INIA Kampenaike, Punta Arenas, Chile
| | - Noelia Aldai
- Grupo de Investigación Lactiker, Departamento de Farmacia y Ciencias de los Alimentos, Universidad del País Vasco (UPV/EHU), Vitoria-Gasteiz, Spain
| | - Rodrigo Morales
- Instituto de Investigaciones Agropecuarias, INIA Remehue, Osorno, Chile
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20
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Soulat J, Picard B, Léger S, Ellies-Oury MP, Monteils V. Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers' Whole Life on Carcass and Flank Steak Quality. Foods 2018; 7:foods7100160. [PMID: 30275429 PMCID: PMC6210484 DOI: 10.3390/foods7100160] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 09/22/2018] [Accepted: 09/25/2018] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to investigate the impact of rearing managements applied during a heifers’ whole life on the carcass and flank steak (rectus abdominis) meat traits. For this study, rearing managements applied on 96 heifers were identified by conducting surveys in farms. A heifers’ whole life was divided into three key periods: Pre-weaning, growth, and fattening. The combination of the rearing factors applied during the heifers’ whole life allowed us to characterize several rearing managements. Among them, four have been studied in depth. The main results displayed that the carcass traits were more sensitive to the rearing managements than the flank steak traits. The different managements considered had an impact on the weight, the dressing percentage and the conformation score of the carcass. Whereas, they had no impact on the sensory descriptors, the sheer force and the color of the flank steak. This study showed that the variations observed for carcass and meat traits could not be explained by the variation of only one rearing factor but could be explained by many rearing factors characterizing the rearing management applied. Finally, this study demonstrated that it was possible to improve carcass traits without deteriorating meat traits.
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Affiliation(s)
- Julien Soulat
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
| | - Brigitte Picard
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
| | - Stéphanie Léger
- Université de Clermont Auvergne, Université Blaise Pascal, Laboratoire de Mathématiques, BP 10448, F-63000 Clermont-Ferrand, France.
- CNRS, UMR 6620, Laboratoire de Mathématiques, F-63171 Aubière, France.
| | - Marie-Pierre Ellies-Oury
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
- Bordeaux Science Agro, 1 Cours du Général de Gaulle, CS 40201, F-33175 Gradignan, France.
| | - Valérie Monteils
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
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21
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Żywica R, Modzelewska-Kapituła M, Banach JK, Tkacz K. Linear correlation between pH value of stimulated beef and electrical current intensity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1439956] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Ryszard Żywica
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Joanna K. Banach
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Katarzyna Tkacz
- Department of Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
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22
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Meat and fat quality traits of grazing steers supplemented with corn grain and increasing amounts of flaxseed. Livest Sci 2018. [DOI: 10.1016/j.livsci.2017.12.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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Moczkowska M, Półtorak A, Wierzbicka A. The effect of ageing on changes in myofibrillar protein in selected muscles in relation to the tenderness of meat obtained from cross-breed heifers. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13436] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Małgorzata Moczkowska
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences-SGGW; Warsaw 02-776 Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences-SGGW; Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences-SGGW; Warsaw 02-776 Poland
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24
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Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers. Animal 2017; 11:720-727. [DOI: 10.1017/s1751731116001907] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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25
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Liao CC, Chang YS, Yang SY, Chou RG. Post-mortemproteolysis and tenderisation are more rapid and extensive in female duck breast muscle. Br Poult Sci 2016; 57:734-739. [DOI: 10.1080/00071668.2016.1209736] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- C.-C. Liao
- Department of Animal Science, National Chiayi University, Chiayi City, Taiwan
| | - Y.-S. Chang
- Department of Animal Science, National Chiayi University, Chiayi City, Taiwan
| | - S.-Y. Yang
- Department of Animal Science, National Chiayi University, Chiayi City, Taiwan
| | - R.-G.R. Chou
- Department of Animal Science, National Chiayi University, Chiayi City, Taiwan
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26
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Wyrwisz J, Moczkowska M, Kurek M, Stelmasiak A, Półtorak A, Wierzbicka A. Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus. Meat Sci 2016; 122:48-54. [PMID: 27479793 DOI: 10.1016/j.meatsci.2016.07.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 07/21/2016] [Accepted: 07/24/2016] [Indexed: 01/09/2023]
Abstract
Changes of color, proportions of myoglobin forms, pH, Warner-Bratzler shear force (WBSF) of beef m. semimembranosus (SM) were examined during 21days of vacuum-aging. Significant changes in lightness, redness, yellowness, chroma, and hue angle (p≤0.05) of SM during aging were found. Proportions of myoglobin forms changed on the 7th day of aging. Aging decreased WBSF in general, but a significant decrease (p≤0.05) from 67.86N to 55.3N was observed after day 14 of aging. The color parameters (L*, a*, C, ΔE) and O2Mb in 21-day aged SM were stabilized faster during blooming. Beef SM that had faster stabilization of bright red color during blooming were more tender (correlation of O2Mb with WBSF r=-0.87; p≤0.001). This could be important information for the producers, since the best quality traits could be achieved after sufficient blooming and aging time.
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Affiliation(s)
- Jarosław Wyrwisz
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland.
| | - Małgorzata Moczkowska
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Marcin Kurek
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Adrian Stelmasiak
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Andrzej Półtorak
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Agnieszka Wierzbicka
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
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27
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Nogalski Z, Sobczuk-Szul M, Pogorzelska-Przybyłek P, Wielgosz-Groth Z, Purwin C, Modzelewska-Kapituła M. Comparison of slaughter value for once-calved heifers and heifers of Polish Holstein-Friesian×Limousine crossbreds. Meat Sci 2016; 117:1-6. [DOI: 10.1016/j.meatsci.2016.02.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Revised: 01/28/2016] [Accepted: 02/09/2016] [Indexed: 11/27/2022]
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28
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Soulat J, Picard B, Léger S, Monteils V. Prediction of beef carcass and meat traits from rearing factors in young bulls and cull cows. J Anim Sci 2016; 94:1712-26. [DOI: 10.2527/jas.2015-0164] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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29
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Modzelewska-Kapituła M, Nogalski Z, Kwiatkowska A. The influence of crossbreeding on collagen solubility and tenderness of Infraspinatus and Semimembranosus muscles of semi-intensively reared young bulls. Anim Sci J 2016; 87:1312-1321. [DOI: 10.1111/asj.12581] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2015] [Revised: 09/18/2015] [Accepted: 10/29/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Monika Modzelewska-Kapituła
- Department of Industrial Commodity, Basics of Techniques and Energy Management, Faculty of Food Sciences; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Zenon Nogalski
- Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Aleksandra Kwiatkowska
- Department of Meat Technology and Chemistry, Faculty of Food Sciences; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
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30
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Araujo JP, Lorenzo JM, Cerqueira J, Vazquez JA, Pires P, Cantalapiedra J, Franco D. Minhota breed cattle: carcass characterisation and meat quality affected by sex and slaughter age. ANIMAL PRODUCTION SCIENCE 2016. [DOI: 10.1071/an14989] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
This work focuses on the effect of slaughter age (6 and 9 months) and sex on carcass characteristics and meat quality of the Minhota cattle breed. In this study, data from 52 cattle (34 entire males and 18 females) were used for the carcass and meat characterisation. Regarding carcass characteristics, entire male carcasses (158 kg and 223 kg for animals of 6 and 9 months, respectively), were heavier than female carcasses (130 kg and 161 kg for animals of 6 and 9 months, respectively), with better dressing percentages, increased lengths, thicknesses and depths and compactness indexes. The quality of meat from carcasses of both entire males and females had strong luminosity (L*), a pale pink tone (lower a*-value) and high yellowness. Mean tenderness of Longissimus thoracis, expressed as shear force, was below 5.5 kg/cm2, without significant differences (P > 0.05) between either the slaughter age or sex.
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