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Differences in Meat Quality of Six Muscles Obtained from Southern African Large-Frame Indigenous Veld Goat and Boer Goat Wethers and Bucks. Animals (Basel) 2022; 12:ani12030382. [PMID: 35158705 PMCID: PMC8833510 DOI: 10.3390/ani12030382] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/20/2021] [Accepted: 12/22/2021] [Indexed: 02/05/2023] Open
Abstract
Various meat quality characteristics of six muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris (BF), Supraspinatus (SS), Infraspinatus (IS), Semitendinosus (ST)) from large-frame Boer Goats (BG) and Indigenous Veld Goats (IVG: Cape Speckled and the Cape Lob Ear) were studied. Weaner male BG (n = 18; 10 bucks and 8 wethers) and IVG (n = 19; 9 bucks and 10 wethers) were raised on hay and natural grass, and on a commercial pelleted diet to a live weight of 30–35 kg. All goats were slaughtered at a commercial abattoir and the dressed carcasses were chilled at 4 °C within 1 h post mortem. The muscles were dissected from both sides 24 h post mortem and aged for 1 d and 4 d. Variations in meat characteristics such as ultimate pH, water holding capacity (WHC), % purge, myofibril fragment length (MFL), intramuscular fat (IMF), connective tissue characteristics, and Warner-Bratzler shear force (WBSF) were recorded across muscles. Bucks had higher lightness (L*) and hue-angle values, whereas wethers had increased redness (a*) and chroma values. The muscle baseline data will allow informed decisions to support muscle-specific marketing strategies, which may be used to improve consumer acceptability of chevon.
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Stenberg E, Arvidsson-Segerkvist K, Karlsson AH, Ólafsdóttir A, Hilmarsson ÓÞ, Gudjónsdóttir M, Thorkelsson G. A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes. Animals (Basel) 2021; 11:ani11102935. [PMID: 34679956 PMCID: PMC8532808 DOI: 10.3390/ani11102935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/28/2021] [Accepted: 09/29/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Slaughter systems for lambs can differ in many ways, as they are optimised to meet site-specific conditions, and may affect carcasses differently. It is therefore important to assess whether different slaughter systems affect meat quality parameters such as colour and tenderness, which are important meat quality factors from a consumer perspective when buying a meat product. This study investigated whether two slaughter systems differing in stunning method, electrical stimulation of carcasses and chilling regime resulted in differences in quality attributes in meat from intact male lambs. It also examined whether breeding for carcasses with a higher incidence of lean muscle and less fat content has affected tenderness scores for Icelandic lambs over time. The results showed that the two slaughter systems tested did not affect meat quality parameters to any large extent. Further analysis showed an increase in mechanical tenderness values in meat samples from the Icelandic lamb population over time, which could be due to selective breeding for carcasses with higher muscle and less fat content. Abstract Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (large-scale) used electrical stimulation and fast chilling of carcasses, while the other system (small-scale) did not use electrical stimulation and applied slower chilling, with carcass temperature decreasing over a longer period after slaughter. Ten pairs of ram lamb twins were selected, and one of each pair was slaughtered at the large-scale abattoir and the other at the small-scale abattoir. Carcass weight, conformation, fatness, pH and temperature were recorded. Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, Warner–Bratzler shear force and sensory attributes. For meat quality attributes, the only differences were found in meat colour L* (lightness; p = 0.0073), sensory attribute “appearance colour” (p = 0.0089) and “fatty flavour” (p = 0.0554). Meat from the small-scale abattoir was darker in colour and had a more fatty flavour than the meat from the large-scale abattoir. For sensory attributes (apart from colour), no significant differences were found between the two abattoir systems.
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Affiliation(s)
- Elin Stenberg
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, Sweden; (K.A.-S.); (A.H.K.)
- Correspondence:
| | - Katarina Arvidsson-Segerkvist
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, Sweden; (K.A.-S.); (A.H.K.)
| | - Anders H. Karlsson
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, Sweden; (K.A.-S.); (A.H.K.)
| | | | - Óli Þór Hilmarsson
- Matís OHF, Vínlandsleið 12, 113 Reykjavík, Iceland; (A.Ó.); (Ó.Þ.H.); (M.G.); (G.T.)
| | - María Gudjónsdóttir
- Matís OHF, Vínlandsleið 12, 113 Reykjavík, Iceland; (A.Ó.); (Ó.Þ.H.); (M.G.); (G.T.)
- Faculty of Food Science and Nutrition, University of Iceland, Aragata 14, 101 Reykjavík, Iceland
| | - Guðjón Thorkelsson
- Matís OHF, Vínlandsleið 12, 113 Reykjavík, Iceland; (A.Ó.); (Ó.Þ.H.); (M.G.); (G.T.)
- Faculty of Food Science and Nutrition, University of Iceland, Aragata 14, 101 Reykjavík, Iceland
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3
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Agbeniga B, Webb EC. Color Attributes and Glycolytic Energy Metabolites of Meat From Light and Heavy Bovine Feedlot Carcasses Stimulated With Low-Voltage Electricity. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.9493] [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 investigates the influence of timing and duration of low-voltage electrical stimulation (ES) as well as carcass weight, which are important factors affecting muscle glycolysis and meat color attributes. Longissimus samples from 147 cattle, representative of typical South African feedlot cattle, were assigned to 10 treatment groups according to the combination of carcass weight (small or heavy), time of ES (early [7 min] or late [45 min] postmortem), and duration of ES (30 or 60 s). Early ES and longer ES duration (60 s) produced the highest (P < 0.05) meat lightness (L*). The combination of early ES and heavier carcasses produced the highest (P < 0.05) chroma (C*) 2 d postmortem (butchery period). These results were corroborated by the energy metabolites, such that early stimulation produced the highest amount (P < 0.05) of muscle lactate, glucose, and glucose-6-phosphate, as well as the lowest glycogen, creatine phosphate, and adenosine triphosphate early postmortem. This shows that the application of low-voltage ES on heavier carcass is advantageous in terms of meat color, but the advantages diminish as ageing progressed from 2 to 14 d postmortem.
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Affiliation(s)
- Babatunde Agbeniga
- University of Pretoria Department of Animal Sciences, Production Animal Physiology and Meat Sciences
| | - Edward C. Webb
- University of Pretoria Department of Animal Sciences, Production Animal Physiology and Meat Sciences
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4
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Effects of Feeding Increasing Levels of Yerba Mate on Lamb Meat Quality and Antioxidant Activity. Animals (Basel) 2020; 10:ani10091458. [PMID: 32825237 PMCID: PMC7552698 DOI: 10.3390/ani10091458] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/12/2020] [Accepted: 08/14/2020] [Indexed: 12/19/2022] Open
Abstract
Simple Summary The population’s growing concern for health and the increased consumption of natural products have led to the study of the use of bioactive compounds in animal feed, especially those containing antioxidants. An example of this is yerba mate (Ilex paraguariensis), a plant highly consumed in South America due to its antioxidant properties, which benefit human health and can reduce the incidence of cardiovascular diseases. However, the effects of yerba mate on animal feed as well as the composition and preservation of meat products are unknown. Therefore, the objective of the current study was to evaluate the effects of the inclusion level of yerba mate extract in the lamb’s diet on meat quality traits, antioxidant activity, and shelf-life. Our results showed that the use of the extract in lamb feed did not negatively affect the characteristics of lamb meat nor increase lipoperoxidation during a six-day storage period. The inclusion of 4% yerba mate extract (YME) resulted in a higher value in the yellow colour of the meat. Abstract The present study investigated the inclusion of yerba mate extract (YME) in the lamb’s diet on meat quality traits, antioxidant activity, and shelf-life. Thirty–six lambs were distributed according to a block design with the following groups: control group without YME (0%) and three treatment groups with 1, 2, and 4% YME inclusion in the dry matter. The animals were fed these diets for 53 days. Samples were collected from the Longissimusthoracis (LT) muscle to analyze antioxidant activity and meat quality. Samples were placed on a counter display simulating a retail environment for 0, 3, and 6 days at 4 ± 2 °C. All data were analyzed using a MIXED model with orthogonal contrasts. Inclusion of 1 and 4% YME in the diet changed the yellow (b*) and the chroma (C*) of the meat (p ≤ 0.05). The pH, colour, thiobarbituric acid reactive substances, and carbonyl values were influenced by the retail display time for all the evaluated treatments (p ≤ 0.03). However, neither diet nor the retail display time influenced the oxidation of proteins or the antioxidant enzyme activities of catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPX) and glutathione activity (GSH) in meat. Therefore, the inclusion of 4% YME showed positive results in the yellow and colour stability parameters of the meat without increasing the lipid peroxidation values or altering the normal meat quality parameters in lambs.
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5
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Nkosi BD, Seshoka ML, Fourie PJ, Kanengoni AT, Malebana IMM, Thomas RS. Dietary enzyme addition on the growth performance and carcass characteristics of pigs fed diets containing avocado oil cake silage. Trop Anim Health Prod 2020; 52:2945-2953. [PMID: 32488695 DOI: 10.1007/s11250-020-02312-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Accepted: 05/22/2020] [Indexed: 11/28/2022]
Abstract
Avocado oil cake (AOC) was mixed with dried grape pomace and sugarcane molasses and ensiled for 90 days. A total mixed ration containing 5% AOC silage was formulated and top dressed with Axtra® XB enzyme at 0, 2.5 and 5%. The experimental diets were fed to 24 (8 pigs/diet) Large White × Landrace (LW × LR) cross pigs (± 22-kg live weight). Growth performance data was recorded for 60 days, after which the pigs were adapted to chromic oxide mixed diet for 3 days, whereby faeces were collected for 5 days after to determine nutrient digestion. Following nutrient digestion, pigs were fasted for 12 h, weighed and slaughtered. Carcass samples were collected and analysed for meat quality. Dietary addition of enzyme increased (P < 0.05) dry matter intake and nutrient digestibility, but did not affected (P > 0.05) feed conversion ratio and average daily gain. Carcass characteristics were not affected (P > 0.05); however, small and large intestine weight and length were increased (P < 0.05) with enzyme inclusion in feed. Dietary treatments did not affect (P > 0.05) the colour and cooking quality of the meat. Enzyme addition was worth in the growth performance and nutrient digestion but did not affect the carcass characteristics and meat quality of pigs.
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Affiliation(s)
- B D Nkosi
- Division for Animal Nutrition, Animal Production Institute, Private Bag X 2, Irene, 0062, South Africa. .,Centre for Sustainable Agriculture and Rural Development, University of Free State, Bloemfontein, South Africa.
| | - M L Seshoka
- Division for Animal Nutrition, Animal Production Institute, Private Bag X 2, Irene, 0062, South Africa.,Central University of Technology (CUT), Private Bag X 20539, Bloemfontein, 9300, South Africa
| | - P J Fourie
- Central University of Technology (CUT), Private Bag X 20539, Bloemfontein, 9300, South Africa
| | - A T Kanengoni
- Veterinary Services and Research Development, Johannesburg Zoo, Private Bag X 13, Parkview, 2122, South Africa
| | - I M M Malebana
- Division for Animal Nutrition, Animal Production Institute, Private Bag X 2, Irene, 0062, South Africa
| | - R S Thomas
- Division for Animal Nutrition, Animal Production Institute, Private Bag X 2, Irene, 0062, South Africa
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Jacob R. Implications of the variation in bloom properties of red meat: A review. Meat Sci 2019; 162:108040. [PMID: 31927436 DOI: 10.1016/j.meatsci.2019.108040] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/19/2019] [Accepted: 12/20/2019] [Indexed: 01/11/2023]
Abstract
This review aimed to examine the literature about blooming to determine any practical implications for meat colour and colour stability. Blooming is critical to surface colour in addition to pigment and achromatic factors and causes meat to become lighter (higher L*) and redder (higher a*) due to the formation of oxymyoglobin (OMb). Bloom depth of red meat varies in the range of about 1-12 mm due to a range of extrinsic factors notably oxygen partial pressure, temperature and time post slicing. A range of intrinsic factors also affect bloom acting via the oxygen consumption rate of mitochondria and metmyoglobin (MMb) reductase activity post mortem, such as post mortem age, muscle type, rigor temperature, ultimate pH (pHu), genotype and vitamin E status. These sources of variation have implications for measurement protocols and commercial applications for colour and colour stability. Development of a rapid method to measure bloom depth would enable assessment of bloom independently of surface colour.
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Affiliation(s)
- Robin Jacob
- Department of Primary Industry and Regional Development, Baron Hay Court, South Perth, Western Australia 6151, Australia.
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7
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Hughes JM, Clarke FM, Purslow PP, Warner RD. Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle. Compr Rev Food Sci Food Saf 2019; 19:44-63. [PMID: 33319522 DOI: 10.1111/1541-4337.12509] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 09/05/2019] [Accepted: 10/07/2019] [Indexed: 11/30/2022]
Abstract
Meat color is important for consumer acceptability, with excessively dark meat often associated with consumer rejection. It is determined chromatically by pigment content (measured by hue and chroma) and achromatically by scattering of light by the microstructure (measured by lightness), the latter of which has received minimal research focus. This review discusses the individual components of the meat microstructure that cause differences in achromatic contributions to color. Differences in achromatic light scattering between light and dark extremes of meat color are most likely explained by structural attributes within the muscle cell. These differences are proposed to arise from variations in (a) transverse shrinkage of the structural lattice of the myofilaments, myofibrils, and muscles fibers, (b) longitudinal shrinkage of the sarcomere, and (c) different protein composition of the surrounding medium (sarcoplasm and extracellular space). These are discussed at a mechanistic level, in relation to six parameters of the muscle cell: (a) protein surface charge altering the myofilament spacing, (b) protein solubility, (c) sarcoplasmic protein binding to myofilaments and myofibrils, (d) integrity of the cytoskeleton and cell adhesion proteins, (e) sarcomere integrity and myofibrillar proteins, and (f) myosin denaturation and rigor bond modification. New data are presented to support the proposed role of structural elements in muscle causing achromatic light scattering and their contribution to the surface color of meat. In addition, the relationships between lightness and water holding capacity and pH are explored and the economic impact of dark meat for the meat industry is discussed.
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Affiliation(s)
- Joanne M Hughes
- Agriculture and Food, CSIRO, Coopers Plains, Brisbane, QLD, 4108, Australia
| | - Frank M Clarke
- School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia
| | - Peter P Purslow
- Faculty of Veterinary Sciences, Food Science and Technology Department, National University of the Center of Buenos Aires Province, Tandil, B7000, Argentina
| | - Robyn D Warner
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC, 3010, Australia
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8
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A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system. Meat Sci 2018; 139:65-73. [DOI: 10.1016/j.meatsci.2018.01.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 12/22/2017] [Accepted: 01/10/2018] [Indexed: 11/21/2022]
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9
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Delosière M, Parafita E, Habeanu M, Gruffat D, Durand D. Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich Meat. ACTA ACUST UNITED AC 2018. [DOI: 10.4236/as.2018.91003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Influence of carcass weight on meat quality of commercial feedlot steers with similar feedlot, slaughter and post-mortem management. Food Res Int 2017; 105:793-800. [PMID: 29433275 DOI: 10.1016/j.foodres.2017.10.073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 10/28/2017] [Accepted: 10/31/2017] [Indexed: 11/23/2022]
Abstract
The effects of beef carcass weight on muscle pH/temperature profile and selected meat quality attributes were evaluated. Twenty-six carcasses from light (≤260kg, n=15) and heavy (≥290kg, n=11) feedlot steers were randomly allocated and stimulated with low voltage electrical stimulation (LVES) for 30s at 7min post-mortem (pm). Quality evaluations were carried out on samples from the Longissimus et lumborum (LL) muscle from the left side of each carcass. Heavier carcasses showed faster pH decline and slower (P<0.05) temperature decline at 45min, 3, 6, 12 and 24h pm. Heavier carcasses passed through the heat shortening window (i.e. at pH6, temperature was >35°C) but there was no sign of sarcomere shortening in any carcass. Significantly lower (P<0.05) shear force values were recorded in the heavier carcasses at 3days pm but at 14days pm, heavier carcasses had numerically lower but not significantly different shear force. Heavier carcasses produced numerically higher but not significant (P>0.05) drip loss at 3 and 14days pm as well as higher L* (meat lightness) (P<0.05) and C* (chroma) (P<0.05) values early (2days) pm. However, at 14days pm, there were no significant differences between the light and heavy carcasses in terms of L* and C*. No significant difference was observed between heavy and light carcasses in terms of H* at 2 and 14days pm. The study showed that heavier carcasses which favor slaughter house pricing can be produced and processed alongside lighter carcasses without significant detrimental effects on meat quality by using low voltage electrical stimulation (LVES).
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11
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Li X, Zhang Y, Li Z, Li M, Liu Y, Zhang D. The effect of temperature in the range of -0.8 to 4°C on lamb meat color stability. Meat Sci 2017; 134:28-33. [PMID: 28750332 DOI: 10.1016/j.meatsci.2017.07.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2016] [Revised: 06/07/2017] [Accepted: 07/13/2017] [Indexed: 10/19/2022]
Abstract
This study investigated effects of controlled freezing point storage (CFPS, -0.8°C) on lamb color stability compared with storage at 4°C (control). The muscle samples (n=5) of longissimus thoracis et lumborum from both carcass sides were assigned randomly to the two storage treatments and stored for 10days. The a⁎, b⁎, R630/580 and Chroma values of samples stored in CFPS were significantly higher than that of samples in control from day 2 to day 10 (P<0.05). Higher relative content of oxymyoglobin but lower relative content of metmyoglobin were observed in samples stored in CFPS treatment than those in control over 10days of storage (P<0.05). Meat samples stored in CFPS group had a significantly higher NADH content and metmyoglobin reductase activity than that in control group. In conclusion, ovine muscle stored in CFPS treatment for 10days demonstrated better color stability in comparison with those in 4°C storage.
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Affiliation(s)
- Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Yan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shanxi Xian 710119, PR China
| | - Zheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Meng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shanxi Xian 710119, PR China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
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12
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Ponnampalam EN, Hopkins DL, Bruce H, Li D, Baldi G, Bekhit AED. Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review. Compr Rev Food Sci Food Saf 2017; 16:400-430. [DOI: 10.1111/1541-4337.12258] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 01/17/2017] [Accepted: 01/24/2017] [Indexed: 12/16/2022]
Affiliation(s)
- Eric N. Ponnampalam
- Agriculture Research; Agriculture Victoria (DEDJTR); Attwood Victoria Australia
| | | | - Heather Bruce
- Dept. of Agricultural, Food and Nutritional Science; Univ. of Alberta; Edmonton Canada
| | - Duo Li
- Inst. of Nutrition & Health; Qingdao Univ.; Qingdao 266071 China
| | - Gianluca Baldi
- Agriculture Research; Agriculture Victoria (DEDJTR); Attwood Victoria Australia
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13
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Sikes AL, Jacob R, D'Arcy B, Warner R. Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin. Food Res Int 2017; 93:75-86. [DOI: 10.1016/j.foodres.2016.12.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 12/11/2016] [Accepted: 12/24/2016] [Indexed: 11/16/2022]
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14
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Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter procedures. Meat Sci 2017; 127:6-12. [PMID: 28088037 DOI: 10.1016/j.meatsci.2016.12.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2016] [Revised: 12/28/2016] [Accepted: 12/29/2016] [Indexed: 11/20/2022]
Abstract
A total of fifteen male and fifteen female lambs were allocated to three groups of ten animals and subjected to: traditional Halal slaughter without stunning (TNS); slaughter following electric head-only stunning (EHOS) or; post-cut electric head-only stun (PCEHOS) and their meat quality was determined. Instrumental and sensory analyses were carried out on two muscles; M. longissimus thoracis et lumborum (LTL) and M. triceps brachii (TB). Additionally, the effects of sex and muscle type were also assessed. No differences were found among slaughter methods for pH, drip loss and shear force. TB had a higher pHu and was more tender than LTL. Muscles from EHOS and PCEHOS lambs discoloured more quickly than TNS muscles. There were no differences in the measured sensory attributes, with the exception of EHOS meat being tougher than PCEHOS and TNS meat. This study showed that the three slaughter methods had no substantial effect on lamb meat quality.
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De Palo P, Maggiolino A, Centoducati N, Tateo A. Effects of different milk replacers on carcass traits, meat quality, meat color and fatty acids profile of dairy goat kids. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2015.09.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.06.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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17
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Emami A, Nasri MHF, Ganjkhanlou M, Zali A, Rashidi L. Effects of dietary pomegranate seed pulp on oxidative stability of kid meat. Meat Sci 2015; 104:14-9. [PMID: 25681560 DOI: 10.1016/j.meatsci.2015.01.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2014] [Revised: 01/29/2015] [Accepted: 01/30/2015] [Indexed: 11/25/2022]
Abstract
This study was conducted to evaluate the effects of dietary pomegranate seed pulp (PSP) on meat color and lipid stability of kids. Thirty-two Mahabadi male kids were randomly assigned to one of four diets with different levels of PSP: 1 - diet without PSP (Control), 2 - diet containing 5% PSP (PSP5), 3 - diet containing 10% PSP (PSP10), and 4 - diet containing 15% PSP (PSP15). The kids were slaughtered at the end of the study and m. longissimus lumborum (LL) was sampled. The TBARS values of both raw and cooked meat were decreased (P<0.0001) by increasing levels of PSP in the diet. The meat of kids fed PSP15 showed higher a* and C* values (P<0.01) and lower H* and b* values (P<0.001), than kids fed with Control diet. The results of this experiment indicated that replacing barley and corn grains with PSP in the diet may improve the color and lipid stability of kid meat.
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Affiliation(s)
- A Emami
- Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand 97175-331, Iran.
| | - M H Fathi Nasri
- Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand 97175-331, Iran
| | - M Ganjkhanlou
- Department of Animal Sciences, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj 3158711167-4111, Iran
| | - A Zali
- Department of Animal Sciences, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj 3158711167-4111, Iran
| | - L Rashidi
- Institute of Standards and Industrial Research, Agri-Food Research Center, Fat and Oils Laboratory, Karaj 31585-163, Iran
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18
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Mancini R, Ramanathan R. Effects of postmortem storage time on color and mitochondria in beef. Meat Sci 2014; 98:65-70. [DOI: 10.1016/j.meatsci.2014.04.007] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 04/22/2014] [Accepted: 04/28/2014] [Indexed: 11/30/2022]
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Inserra L, Priolo A, Biondi L, Lanza M, Bognanno M, Gravador R, Luciano G. Dietary citrus pulp reduces lipid oxidation in lamb meat. Meat Sci 2014; 96:1489-93. [DOI: 10.1016/j.meatsci.2013.12.014] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2013] [Revised: 12/17/2013] [Accepted: 12/20/2013] [Indexed: 11/15/2022]
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20
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Hughes JM, Kearney G, Warner RD. Improving beef meat colour scores at carcass grading. ANIMAL PRODUCTION SCIENCE 2014. [DOI: 10.1071/an13454] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Unacceptable meat colour scores at the time of carcass grading are associated with reduced meat quality and consumer rejection. We hypothesised that the meat colour at carcass grading would be influenced by the pH and temperature decline post slaughter, as these would be determined by animal and processing factors. Beef carcasses (n = 1512) at seven Australian processing plants were assessed, at grading, for the meat colour of the M. longissimus thoracis. Statistical modelling determined the animal, carcass and processing factors contributing to the meat colour score at carcass grading. The occurrence of unacceptably dark meat dropped from 8 to 3% when the time of grading was increased from 14 to 31 h post slaughter (P < 0.01). A high temperature at pH 6 (rigor temperature), high final pH (pHF), pasture feeding and older animals were associated with dark M. longissimus thoracis at carcass grading (P < 0.05 for all). Less than 30% of carcasses with non-compliant pHF displayed a dark non-compliant meat colour >3, indicative of an opportunity to determine the mechanism behind this pH-induced colour development and thus reduce the incidence of non-compliance. It is recommended that when there is a high occurrence of carcasses with a dark meat colour >3 that the time from slaughter to grading is checked to ensure carcasses are in full rigor at the grading point. This will assist in minimising economic penalties due to dark-coloured carcasses. Finally, animal factors, such as maturity and feeding regime also had a considerable impact on the meat colour at carcass grading.
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21
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Kim YHB, Warner RD, Rosenvold K. Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review. ANIMAL PRODUCTION SCIENCE 2014. [DOI: 10.1071/an13329] [Citation(s) in RCA: 131] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The impacts of accelerated pH decline combined with high muscle temperature on post-mortem muscle metabolism and subsequent meat quality attributes have been extensively studied. Traditionally, this phenomenon has been observed in pork muscles, primarily due to the relatively fast post-mortem glycolysis rate and its relationships to stress susceptibility of pigs before slaughter. However, the protein-denaturing condition of high temperature/rapid pH fall and subsequent PSE (pale, soft and exudative)-like abnormal meat quality characteristics have been observed in muscles from other species such as beef, lamb, venison and even poultry. Various pre-rigor conditions including the application of electrical stimulation, hot-boning, and/or pre-rigor carcass chilling temperatures in various muscles, in conjunction with carcass stretching/hanging methods, can also contribute to muscle-protein denaturation pre-rigor. This review considers the influence of a faster than normal pH fall at a higher than normal pre-rigor temperature on glycolysis, post-mortem muscle proteins and subsequently meat quality attributes. Gaps in current knowledge are identified and recommendations made for additional research.
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22
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Dai Y, Miao J, Yuan SZ, Liu Y, Li XM, Dai RT. Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking. Meat Sci 2013; 93:898-905. [DOI: 10.1016/j.meatsci.2012.11.044] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 11/20/2012] [Accepted: 11/21/2012] [Indexed: 11/17/2022]
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23
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Limbo S, Uboldi E, Adobati A, Iametti S, Bonomi F, Mascheroni E, Santagostino S, Powers T, Franzetti L, Piergiovanni L. Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging. Meat Sci 2013; 93:477-84. [DOI: 10.1016/j.meatsci.2012.10.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2012] [Revised: 10/14/2012] [Accepted: 10/25/2012] [Indexed: 11/15/2022]
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24
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Phung V, Khatri M, Liland K, Slinde E, Sørheim O, Almøy T, Saarem K, Egelandsdal B. Mitochondrial oxygen consumption in permeabilized fibers and its link to colour changes in bovine M. semimembranosus muscle. Meat Sci 2013; 93:128-37. [DOI: 10.1016/j.meatsci.2012.08.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2011] [Revised: 08/19/2012] [Accepted: 08/21/2012] [Indexed: 11/25/2022]
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25
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Frylinck L, Strydom PE, Webb EC, du Toit E. Effect of South African beef production systems on post-mortem muscle energy status and meat quality. Meat Sci 2012; 93:827-37. [PMID: 23305833 DOI: 10.1016/j.meatsci.2012.11.047] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2012] [Revised: 11/13/2012] [Accepted: 11/22/2012] [Indexed: 10/27/2022]
Abstract
Post-slaughter muscle energy metabolism meat colour of South African production systems were compared; steers (n=182) of Nguni, Simmental Brahman crossbreds were reared on pasture until A-, AB-, or B-age, in feedlot until A-AB-age. After exsanguination carcasses were electrically stimulated (400 V for 15 s). M. longissimus dorsi muscle energy samples were taken at 1, 2, 4 and 20 h. Post-mortem samples for meat quality studies were taken at 1, 7 and 14 days post-mortem. Production systems affected muscle glycogen, glucose, glucose-6-P, lactic acid, ATP, creatine-P glycolytic potential (P<0.05), with the muscles of feedlot carcasses having a faster glycolysis rate than pasture carcasses. Energy metabolites correlated (0.4<r<0.9) with meat colour (CIE, L*a*b*), (0.3<r>0.5) water holding capacity, drip loss, and Warner Bratzler shear force. Muscle energy only affected muscle contraction of the A-age-pasture system (shortest sarcomere length of 1.66 μm vs 1.75 μm highest WBS of 6 kg vs 5 kg 7 days post-mortem).
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Affiliation(s)
- L Frylinck
- Animal Production Institute, Agricultural Research Council of South Africa, Private Bag X2, Irene 0062, South Africa.
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26
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Luciano G, Biondi L, Pagano R, Scerra M, Vasta V, López-Andrés P, Valenti B, Lanza M, Priolo A, Avondo M. The restriction of grazing duration does not compromise lamb meat colour and oxidative stability. Meat Sci 2012; 92:30-5. [DOI: 10.1016/j.meatsci.2012.03.017] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2011] [Revised: 03/18/2012] [Accepted: 03/31/2012] [Indexed: 11/28/2022]
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27
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Melucci LM, Panarace M, Feula P, Villarreal EL, Grigioni G, Carduza F, Soria LA, Mezzadra CA, Arceo ME, Papaleo Mazzucco J, Corva PM, Irurueta M, Rogberg-Muñoz A, Miquel MC. Genetic and management factors affecting beef quality in grazing Hereford steers. Meat Sci 2012; 92:768-74. [PMID: 22818350 DOI: 10.1016/j.meatsci.2012.06.036] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2011] [Revised: 06/22/2012] [Accepted: 06/25/2012] [Indexed: 11/17/2022]
Abstract
Attributes contributing to differences in beef quality of 206 Hereford steers finished on pasture were assessed. Beef quality traits evaluated were: Warner-Bratzler meat tenderness and muscle and fat color at one and seven days after slaughter and trained sensory panel traits (tenderness, juiciness, flavor, and marbling) at seven days. Molecular markers were CAPN1 316 and an SNP in exon 2 on the leptin gene (E2FB). Average daily live weight gain, ultrasound monthly backfat thickness gain and rib-eye area gain were estimated. Molecular markers effects on meat quality traits were analyzed by mixed models. Association of meat quality with post weaning growth traits was analyzed by canonical correlations. Muscle color and marbling were affected by CAPN1 316 and E2FB and Warner-Bratzler meat tenderness by the former. The results confirm that marker assisted selection for tenderness is advisable only when beef aging is a common practice. The most important sources of variation in tenderness and color of meat remained unaccounted for.
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Affiliation(s)
- L M Melucci
- Área de Investigación en Producción Animal, Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, Ruta Nac. 226 km 73.5, (7620) Balcarce, Buenos Aires, Argentina
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28
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Jacob R, Thomson K. The importance of chill rate when characterising colour change of lamb meat during retail display. Meat Sci 2012; 90:478-84. [DOI: 10.1016/j.meatsci.2011.09.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2011] [Revised: 09/14/2011] [Accepted: 09/14/2011] [Indexed: 11/26/2022]
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29
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Kasapidou E, Wood JD, Richardson RI, Sinclair LA, Wilkinson RG, Enser M. Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs. Meat Sci 2011; 90:908-16. [PMID: 22177553 DOI: 10.1016/j.meatsci.2011.11.031] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2011] [Revised: 11/10/2011] [Accepted: 11/18/2011] [Indexed: 11/19/2022]
Abstract
Groups of 8 lambs were allocated to one of five concentrate diets supplemented with all-rac-α-tocopheryl acetate containing 30 (C30), 60 (C60), 120 (C120), 250 (C250) and 500 (C500) mg/kg dry matter. Two other groups were fed grass silage and 400 g/day concentrate with 60 (S60) or 500 (S500) mg α-tocopheryl acetate/kg dry matter. Within diet, vitamin E level did not affect growth performance or carcass characteristics. Basal diet did not affect final live weight, conformation and fatness scores. M. semimembranosus from S lambs contained more α-tocopherol than that of C lambs on the same intake and by day 6 in MAP (75%O2/25%CO2) chroma and a* were below acceptable levels in C30 lambs. TBARS were higher in C30 and C60 muscle than in other treatments (P<0.001) after 3 and 6 days display. Muscle fatty acid composition varied with basal diet but lipid oxidation depended more on vitamin E concentration with an initial concentration of 1.9 μg/g muscle preventing significant lipid oxidation.
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Affiliation(s)
- E Kasapidou
- School of Veterinary Science, University of Bristol, Langford, Bristol, UK
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30
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Li C, Li J, Li X, Hviid M, Lundström K. Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle. Meat Sci 2011; 88:559-65. [DOI: 10.1016/j.meatsci.2011.02.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2010] [Revised: 02/10/2011] [Accepted: 02/11/2011] [Indexed: 10/18/2022]
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31
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Teixeira A, Pereira E, Rodrigues E. Goat meat quality. Effects of salting, air-drying and ageing processes. Small Rumin Res 2011. [DOI: 10.1016/j.smallrumres.2011.03.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Singh P, Wani AA, Saengerlaub S, Langowski HC. Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A Review. Crit Rev Food Sci Nutr 2011; 51:146-77. [DOI: 10.1080/10408390903531384] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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ÖNENÇ ALPER. THE EFFECT OF POST-TRANSPORT ELECTROLYTE-GLUCOSE SOLUTION WHILE IN LAIRAGE ON CARCASS AND MEAT QUALITY OF YOUNG BULLS. ACTA ACUST UNITED AC 2010. [DOI: 10.1111/j.1745-4573.2009.00181.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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LI C, WU J, ZHANG N, ZHANG S, LIU J, LI J, LI H, FENG X, HAN Y, ZHU Z, XU X, ZHOU G. Effects of boning method and postmortem aging on meat quality characteristics of pork loin. Anim Sci J 2009; 80:591-6. [DOI: 10.1111/j.1740-0929.2009.00677.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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35
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Lipid and colour stability of meat from lambs fed fresh herbage or concentrate. Meat Sci 2009; 82:193-9. [PMID: 20416762 DOI: 10.1016/j.meatsci.2009.01.010] [Citation(s) in RCA: 100] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2008] [Revised: 12/22/2008] [Accepted: 01/07/2009] [Indexed: 11/20/2022]
Abstract
Fourteen male Comisana lambs were divided into two groups at 45days of age and were individually penned for 105days. Over this period, seven lambs were fed a concentrate-based diet (C), whereas the remaining animals received vetch (Vicia sativa; H) harvested daily and given fresh to the animals. Lipid oxidation was measured in both minced cooked meat (semimembranosus muscle, SM) over 4days of aerobic refrigerated storage and on minced raw meat stored over 14days in a high oxygen atmosphere. Colour descriptors, haem pigment concentration, and metmyoglobin percentages were also determined during storage duration on the minced raw meat. Lipid oxidation increased over time in cooked and raw meat (P<0.0005), but lower TBARS values were found in both cooked and minced meat from lambs fed vetch compared to those given concentrates (P=0.001; P=0.006, respectively). Higher a* values, lower b* values and lower hue angle values were observed in meat from H-fed animals as compared to meat from C-fed lambs (P=0.006; P=0.02; P=0.005, respectively). Metmyoglobin formation increased over time (P<0.0005), but the H diet resulted in lower metmyoglobin percentages than the C diet (P=0.006). Haem pigment concentration decreased over the 14days of storage (P<0.0005). We conclude that, under conditions that promote oxidative stress in meat, a herbage-based diet can improve the oxidative stability of meat compared to a concentrate-based diet.
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36
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Luciano G, Monahan F, Vasta V, Biondi L, Lanza M, Priolo A. Dietary tannins improve lamb meat colour stability. Meat Sci 2009; 81:120-5. [DOI: 10.1016/j.meatsci.2008.07.006] [Citation(s) in RCA: 123] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2008] [Revised: 07/03/2008] [Accepted: 07/10/2008] [Indexed: 11/27/2022]
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37
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Yu L, Lim D, Jeong S, In T, Kim J, Ahn C, Kim C, Park B. Effects of temperature conditioning on postmortem changes in physico-chemical properties in Korean native cattle (Hanwoo). Meat Sci 2008; 79:64-70. [DOI: 10.1016/j.meatsci.2007.07.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2007] [Revised: 07/27/2007] [Accepted: 07/27/2007] [Indexed: 10/23/2022]
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38
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Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Sci 2007; 75:628-39. [DOI: 10.1016/j.meatsci.2006.09.010] [Citation(s) in RCA: 170] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2006] [Accepted: 09/19/2006] [Indexed: 11/13/2022]
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39
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Bekhit A, Farouk M, Cassidy L, Gilbert K. Effects of rigor temperature and electrical stimulation on venison quality. Meat Sci 2007; 75:564-74. [DOI: 10.1016/j.meatsci.2006.09.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2006] [Revised: 09/11/2006] [Accepted: 09/11/2006] [Indexed: 11/26/2022]
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40
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BEGGAN M, ALLEN P, BUTLER F. THE USE OF MICRO-PERFORATED LIDDING FILM IN LOW-OXYGEN STORAGE OF BEEF STEAKS. ACTA ACUST UNITED AC 2005. [DOI: 10.1111/j.1745-4573.2005.07704.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Citrus pulp as an ingredient in ostrich diet: effects on meat quality. Meat Sci 2004; 68:269-75. [DOI: 10.1016/j.meatsci.2004.03.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2003] [Revised: 10/16/2003] [Accepted: 03/15/2004] [Indexed: 11/18/2022]
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42
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Determination of potential inherent variability when measuring beef quality. Meat Sci 2004; 66:765-70. [DOI: 10.1016/s0309-1740(03)00037-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2002] [Revised: 10/09/2002] [Accepted: 01/29/2003] [Indexed: 11/20/2022]
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43
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Braggins TJ, Agnew MP, Frost DA, Podmore C, Cummings TL, Young OA. The Effects of Extended Chilled Storage on the Odor and Flavor of Sheepmeat. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2004; 542:51-99. [PMID: 15174572 DOI: 10.1007/978-1-4419-9090-7_4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Terry J Braggins
- AgResearch Ltd., MIRINZ Centre, Private Bag 3123, Hamilton, New Zealand
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44
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Effect of grass or concentrate feeding systems on lamb carcass and meat quality. Meat Sci 2002; 62:179-85. [DOI: 10.1016/s0309-1740(01)00244-3] [Citation(s) in RCA: 205] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2001] [Revised: 11/18/2001] [Accepted: 11/27/2001] [Indexed: 11/20/2022]
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45
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46
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Abril M, Campo M, Önenç A, Sañudo C, Albertı́ P, Negueruela A. Beef colour evolution as a function of ultimate pH. Meat Sci 2001; 58:69-78. [DOI: 10.1016/s0309-1740(00)00133-9] [Citation(s) in RCA: 130] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2000] [Revised: 10/01/2000] [Accepted: 10/09/2000] [Indexed: 11/26/2022]
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47
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Bekhit A, Geesink G, Morton J, Bickerstaffe R. Metmyoglobin reducing activity and colour stability of ovine longissimus muscle. Meat Sci 2001; 57:427-35. [DOI: 10.1016/s0309-1740(00)00121-2] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2000] [Revised: 09/14/2000] [Accepted: 09/14/2000] [Indexed: 10/18/2022]
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48
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Initial chilling rate of pre-rigor beef muscles as an indicator of colour of thawed meat. Meat Sci 2000; 56:139-44. [DOI: 10.1016/s0309-1740(00)00031-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/1999] [Revised: 02/22/2000] [Accepted: 02/22/2000] [Indexed: 11/17/2022]
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