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Ogun S, Viola I, Obertino M, Manenti I, Ala U, Brugiapaglia A, Battaglini L, Perona G, Baratta M. Using sensors to detect individual responses of lambs during transport and pre-slaughter handling and their relationship with meat quality. Anim Welf 2022. [DOI: 10.7120/09627286.31.4.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Rapid analysis of animal welfare is a crucial component of the assessment of the meat quality supply chain, ensuring management procedures confer optimum standards of welfare. Further, there is increasing interest in monitoring the welfare state of each individual animal. This study
looked at transport and pre-slaughter management in terms of meat quality evaluated in two breeds (Biellese and Sambucana) across two different farming systems. Precision Livestock Farming (PLF) technologies were implemented, including accelerometer and rumination activity ear-tag sensors,
as potential welfare indicators during transportation and pre-slaughter. Significant correlations were found between sensors' parameters, such as total activity and rumination and physical and chemical meat quality characteristics such as drip loss. Lambs with lower rumination and/or lower
total activity were found to have lower drip loss indicating reduced meat quality. Sensors have the potential to help detect those animals particularly sensitive to stressors during transport and pre-slaughter handling and may allow real-time measurement of the impact of transport and handling
in abattoirs, enabling better animal management via specific customised strategies.
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Affiliation(s)
- S Ogun
- Department of Veterinary Science, University of Turin, Grugliasco (TO), Italy
| | - I Viola
- Department of Veterinary Science, University of Turin, Grugliasco (TO), Italy
| | - M Obertino
- Department of Veterinary Science, University of Turin, Grugliasco (TO), Italy
| | - I Manenti
- Department of Veterinary Science, University of Turin, Grugliasco (TO), Italy
| | - U Ala
- Department of Veterinary Science, University of Turin, Grugliasco (TO), Italy
| | | | - L Battaglini
- DISAFA, University of Turin, Grugliasco (TO), Italy
| | - G Perona
- ;Department of Veterinary Science, University of Turin, Grugliasco (TO), Italy
| | - M Baratta
- Department of Veterinary Science, University of Turin, Grugliasco (TO), Italy
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2
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Chan SS, Roth B, Jessen F, Jakobsen AN, Lerfall J. Water holding properties of Atlantic salmon. Compr Rev Food Sci Food Saf 2021; 21:477-498. [PMID: 34873820 DOI: 10.1111/1541-4337.12871] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 10/08/2021] [Accepted: 10/21/2021] [Indexed: 11/27/2022]
Abstract
With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water holding capacity (WHC), are important parameters in determining fish quality as they affect functional properties of muscles such as juiciness and texture. This review focuses on the water holding properties of Atlantic salmon and evaluates the methods used to measure them. The pre- and postmortem factors and how processing and preservation methods influence water holding properties and their correlations to other quality parameters are reviewed. In addition, the possibility of using modelling is explained. Several methods are available to measure WHC. The most prevalent method is the centrifugation method, but other non-invasive and cost-effective approaches are increasingly preferred. The advantages and disadvantages of these methods and future trends are evaluated. Due to the diversity of methods, results from previous research are relative and cannot be directly compared unless the same method is used with the same conditions.
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Affiliation(s)
- Sherry Stephanie Chan
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Bjørn Roth
- Department of Processing Technology, Nofima AS, Stavanger, Norway
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
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3
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Yu J, Liu G, Zhang J, Zhang C, Fan N, Xu Y, Guo J, Yuan J. Correlation among serum biochemical indices and slaughter traits, texture characteristics and water-holding capacity of Tan sheep. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1943014] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Jiangyong Yu
- School of Food & Wine, Ningxia University, Yinchuan, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan, China
| | - Jingjing Zhang
- School of Food & Wine, Ningxia University, Yinchuan, China
| | - Chong Zhang
- School of Food & Wine, Ningxia University, Yinchuan, China
| | - Naiyun Fan
- School of Food & Wine, Ningxia University, Yinchuan, China
| | - Yuqian Xu
- School of Food & Wine, Ningxia University, Yinchuan, China
| | - Jiajun Guo
- School of Food & Wine, Ningxia University, Yinchuan, China
| | - Jiangtao Yuan
- School of Food & Wine, Ningxia University, Yinchuan, China
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4
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Nawaz AH, Amoah K, Leng QY, Zheng JH, Zhang WL, Zhang L. Poultry Response to Heat Stress: Its Physiological, Metabolic, and Genetic Implications on Meat Production and Quality Including Strategies to Improve Broiler Production in a Warming World. Front Vet Sci 2021; 8:699081. [PMID: 34368284 PMCID: PMC8342923 DOI: 10.3389/fvets.2021.699081] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Accepted: 06/24/2021] [Indexed: 12/21/2022] Open
Abstract
The continuous increase in poultry production over the last decades to meet the high growing demand and provide food security has attracted much concern due to the recent negative impacts of the most challenging environmental stressor, heat stress (HS), on birds. The poultry industry has responded by adopting different environmental strategies such as the use of environmentally controlled sheds and modern ventilation systems. However, such strategies are not long-term solutions and it cost so much for farmers to practice. The detrimental effects of HS include the reduction in growth, deterioration of meat quality as it reduces water-holding capacity, pH and increases drip loss in meat consequently changing the normal color, taste and texture of chicken meat. HS causes poor meat quality by impairing protein synthesis and augmenting undesirable fat in meat. Studies previously conducted show that HS negatively affects the skeletal muscle growth and development by changing its effects on myogenic regulatory factors, insulin growth factor-1, and heat-shock proteins. The focus of this article is in 3-fold: (1) to identify the mechanism of heat stress that causes meat production and quality loss in chicken; (2) to discuss the physiological, metabolic and genetic changes triggered by HS causing setback to the world poultry industry; (3) to identify the research gaps to be addressed in future studies.
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Affiliation(s)
- Ali H Nawaz
- College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang, China
| | - Kwaku Amoah
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang, China
| | - Qi Y Leng
- College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang, China
| | - Jia H Zheng
- College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang, China
| | - Wei L Zhang
- College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang, China
| | - Li Zhang
- College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang, China
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5
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Oswell NJ, Gilstrap OP, Pegg RB. Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research. Meat Sci 2021; 178:108510. [PMID: 33895433 DOI: 10.1016/j.meatsci.2021.108510] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 12/20/2020] [Accepted: 03/31/2021] [Indexed: 10/21/2022]
Abstract
Studies examining meat quality variation, possibly resulting from animal physiology, processing, or ingredient additions, are likely to include at least one measure of water holding capacity (WHC). Methods for evaluating WHC can be classified as direct or indirect. Direct methods either gauge natural release of fluids from muscle or require the application of force to express water. The indirect methods do not actually measure WHC. They attempt to separate meat into two or three categories based on predictions of direct method results: the extreme of high and low WHC and an optional 'normal' group. Considerable statistical analyses are required to generate these predictive models. Presently, there are inconsistent terms (e.g., water holding, WHC, water binding, water binding potential/capacity) used to describe WHC and no standardized techniques recommended to evaluate it. To ensure that results can be compared across different laboratories, a better consensus must be reached in how these terms are employed and how this critical parameter is determined.
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Affiliation(s)
- Natalie J Oswell
- Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
| | - Olivia P Gilstrap
- College of Agriculture + Food Science, Florida Agricultural and Mechanical University, Perry-Paige Building, 1740 S Martin Luther King Boulevard, Tallahassee, FL 32307, USA
| | - Ronald B Pegg
- Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA.
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6
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Berri C, Picard B, Lebret B, Andueza D, Lefèvre F, Le Bihan-Duval E, Beauclercq S, Chartrin P, Vautier A, Legrand I, Hocquette JF. Predicting the Quality of Meat: Myth or Reality? Foods 2019; 8:E436. [PMID: 31554284 PMCID: PMC6836130 DOI: 10.3390/foods8100436] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 09/16/2019] [Accepted: 09/20/2019] [Indexed: 01/19/2023] Open
Abstract
This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic or phenotypic) or physical (spectroscopy) markers are discussed. Through the various examples, it appears that although biological markers have been identified, quality parameters go through a complex determinism process. This makes the development of generic molecular tests even more difficult. However, in recent years, progress in the development of predictive tools has benefited from technological breakthroughs in genomics, proteomics, and metabolomics. Concerning spectroscopy, the most significant progress was achieved using near-infrared spectroscopy (NIRS) to predict the composition and nutritional value of meats. However, predicting the functional properties of meats using this method-mainly, the sensorial quality-is more difficult. Finally, the example of the MSA (Meat Standards Australia) phenotypic model, which predicts the eating quality of beef based on a combination of upstream and downstream data, is described. Its benefit for the beef industry has been extensively demonstrated in Australia, and its generic performance has already been proven in several countries.
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Affiliation(s)
- Cécile Berri
- UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Brigitte Picard
- UMR Herbivores, INRA, VetAgro Sup, Theix, 63122 Saint-Genès Champanelle, France.
| | - Bénédicte Lebret
- UMR Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Élevage, INRA, AgroCampus Ouest, 35590 Saint-Gilles, France.
| | - Donato Andueza
- UMR Herbivores, INRA, VetAgro Sup, Theix, 63122 Saint-Genès Champanelle, France.
| | - Florence Lefèvre
- Laboratoire de Physiologie et Génomique des poissons, INRA, 35000 Rennes, France.
| | | | - Stéphane Beauclercq
- UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Pascal Chartrin
- UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Antoine Vautier
- Institut du porc, La motte au Vicomte, 35651 Le Rheu, CEDEX, France.
| | - Isabelle Legrand
- Institut de l'Elevage, Maison Régionale de l'Agriculture-Nouvelle Aquitaine, 87000 Limoges, France.
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7
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Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review. Crit Rev Food Sci Nutr 2017; 58:2925-2938. [DOI: 10.1080/10408398.2017.1345854] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Analyzing pH-induced changes in a myofibril model system with vibrational and fluorescence spectroscopy. Meat Sci 2017; 125:1-9. [DOI: 10.1016/j.meatsci.2016.11.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 09/30/2016] [Accepted: 11/10/2016] [Indexed: 01/16/2023]
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9
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Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances. J FOOD QUALITY 2017. [DOI: 10.1155/2017/6370739] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.
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10
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Zhu H, O'Farrell M, Bouquet G, Lunde K, Egelandsdal B, Alvseike O, Berg P, Gjerlaug-Enger E, Hansen EW. Evaluating nuclear magnetic resonance (NMR) as a robust reference method for online spectroscopic measurement of water holding capacity (WHC). J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.12.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Li B, Liu K, Weng Q, Li P, Wei W, Li Q, Chen J, Huang R, Wu W, Liu H. RNA-seq analysis reveals new candidate genes for drip loss in a Pietrain × Duroc × Landrace × Yorkshire population. Anim Genet 2016; 47:192-9. [DOI: 10.1111/age.12401] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/22/2015] [Indexed: 12/29/2022]
Affiliation(s)
- Bojiang Li
- Department of Animal Genetics, Breeding and Reproduction; College of Animal Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Kaiqing Liu
- Department of Animal Genetics, Breeding and Reproduction; College of Animal Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Qiannan Weng
- Department of Animal Genetics, Breeding and Reproduction; College of Animal Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Pinghua Li
- Department of Animal Genetics, Breeding and Reproduction; College of Animal Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Wei Wei
- Department of Animal Genetics, Breeding and Reproduction; College of Animal Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Qifa Li
- Department of Animal Genetics, Breeding and Reproduction; College of Animal Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Jie Chen
- Department of Animal Genetics, Breeding and Reproduction; College of Animal Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Ruihua Huang
- Department of Animal Genetics, Breeding and Reproduction; College of Animal Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Wangjun Wu
- Department of Animal Genetics, Breeding and Reproduction; College of Animal Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Honglin Liu
- Department of Animal Genetics, Breeding and Reproduction; College of Animal Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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12
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Scheier R, Scheeder M, Schmidt H. Prediction of pork quality at the slaughter line using a portable Raman device. Meat Sci 2015; 103:96-103. [DOI: 10.1016/j.meatsci.2015.01.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Revised: 01/13/2015] [Accepted: 01/19/2015] [Indexed: 10/24/2022]
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13
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Raman spectroscopy to assess water holding capacity in muscle from fast and slow growing broilers. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Damez JL, Clerjon S. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview. Meat Sci 2013; 95:879-96. [DOI: 10.1016/j.meatsci.2013.04.037] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Revised: 04/11/2013] [Accepted: 04/12/2013] [Indexed: 10/26/2022]
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15
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Rijpkema WA, Rossi R, van der Vorst JG. Process redesign for effective use of product quality information in meat chains. INTERNATIONAL JOURNAL OF LOGISTICS-RESEARCH AND APPLICATIONS 2012. [DOI: 10.1080/13675567.2012.745840] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Willem A. Rijpkema
- a Department of Logistics, Decision and Information Sciences , Wageningen University , 6706 KN , Wageningen , The Netherlands
| | - Roberto Rossi
- a Department of Logistics, Decision and Information Sciences , Wageningen University , 6706 KN , Wageningen , The Netherlands
- b Department of Management Science and Business Economics , University of Edinburgh , EH8 9JS , Edinburgh , UK
| | - Jack G.A.J. van der Vorst
- a Department of Logistics, Decision and Information Sciences , Wageningen University , 6706 KN , Wageningen , The Netherlands
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16
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Prediction of pork quality with near infrared spectroscopy (NIRS). Meat Sci 2012; 91:294-9. [DOI: 10.1016/j.meatsci.2012.02.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2011] [Revised: 02/03/2012] [Accepted: 02/05/2012] [Indexed: 11/18/2022]
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17
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Kapper C, Klont R, Verdonk J, Williams P, Urlings H. Prediction of pork quality with near infrared spectroscopy (NIRS) 2. Feasibility and robustness of NIRS measurements under production plant conditions. Meat Sci 2012; 91:300-5. [DOI: 10.1016/j.meatsci.2012.02.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2011] [Revised: 02/03/2012] [Accepted: 02/05/2012] [Indexed: 10/14/2022]
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18
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Barbin DF, ElMasry G, Sun DW, Allen P. Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging. Anal Chim Acta 2012; 719:30-42. [DOI: 10.1016/j.aca.2012.01.004] [Citation(s) in RCA: 199] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2011] [Revised: 12/30/2011] [Accepted: 01/04/2012] [Indexed: 11/27/2022]
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19
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Bodnár M, Nagy J, Popelka P, Koréneková B, Mačanga J, Nagyová A. Effect of quantum therapy on pork quality. J Zhejiang Univ Sci B 2011; 12:892-9. [PMID: 22042653 DOI: 10.1631/jzus.b1000319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study the impact of quantum therapy on meat quality of slaughtered pigs was investigated. For this purpose the pigs were treated with different doses of magnet-infrared-laser (MIL) radiation. Animals were divided into four groups according to radiation doses (4096, 512, and 64 Hz, and control without application), which were applied in the lumbar area of musculus longissimus dorsi (loin) at various time intervals prior to the slaughter (14 d, 24 h, and 1 h). Animals were slaughtered and the meat quality was evaluated by determining of pH value (1, 3, and 24 h post slaughter), drip loss, colour, and lactic acid and phosphoric acid amounts. MIL therapy can be used in various fields of veterinary medicine as are surgery and orthopaedics, internal medicine, dentistry, pulmonology, gastroenterology, gynaecology, urology, nephrology, and dermatology. The results achieved showed that MIL radiation used in a short period before slaughter (1 h) can cause a change in the meat quality, as reflected by the non-standard development of pH values, increases in drip loss, and changes of meat colour.
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Affiliation(s)
- Martin Bodnár
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, the Slovak Republic.
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20
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Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.05.001] [Citation(s) in RCA: 219] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Cecchinato A, De Marchi M, Penasa M, Albera A, Bittante G. Near-infrared reflectance spectroscopy predictions as indicator traits in breeding programs for enhanced beef quality1. J Anim Sci 2011; 89:2687-95. [DOI: 10.2527/jas.2010-3740] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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22
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King DA, Shackelford SD, Wheeler TL. Use of visible and near-infrared spectroscopy to predict pork longissimus lean color stability. J Anim Sci 2011; 89:4195-206. [PMID: 21821803 DOI: 10.2527/jas.2011-4132] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study evaluated the use of visible and near-infrared (VISNIR) spectroscopy to predict lean color stability in pork loin chops. Spectra were collected immediately after and approximately 1 h after rib removal on 1,208 loins. Loins were aged for 14 d before a 2.54-cm chop was placed in simulated retail display. Spectra were collected on aged loins immediately after removal from the vacuum package and on chops 10 min after cutting. Instrumental color measurements [L*, a*, b*, hue angle, chroma, and E (overall color change)] were determined on d 0, 1, 7, 11, and 14 of display. Principal components analysis of display d 0 and 14 values of these traits identified a factor (first principal component; PC1) explaining 67% of the variance that was related to color change. Partial least squares regression was used to develop 3 models to predict PC1 values by using VISNIR spectra collected in the plant, on aged loins, and on chops. Loins with predicted PC1 values less than 0 were classified as having a stable color, whereas values greater than 0 were classified as having a labile lean color. Loins classified as stable by the in-plant model had smaller (P < 0.05) L* values than those classified as labile. Hue angle and ΔE values were less (P < 0.05) and a* and chroma values were greater (P < 0.05) after d 7 of display in loins predicted to have a stable color than in loins predicted to have a labile lean color. Similarly, chops from loins classified as stable using the aged loin model had smaller (P < 0.05) L* values than those from loins classified as labile. Furthermore, loins predicted to be stable had smaller (P < 0.05) hue angle and ΔE values and greater (P < 0.05) a* and chroma values after d 7 of display than did loins predicted to be labile. Results for the chop model were similar to those from the 2 loin models. Chops predicted to have a stable lean color had smaller (P < 0.05) L* values than did those predicted to have a labile lean color. Chops classified as stable had smaller (P < 0.05) hue angle and ΔE values and greater (P < 0.05) a* and chroma values after d 7 of display compared with chops classified as labile. All 3 models effectively segregated chops based on color stability, particularly with regard to redness. Regardless of the model being used, d 14 display values for a*, hue angle, and ΔE in loins classified as stable were similar to the d 7 values of loins classified as labile. Thus, these results suggest that VISNIR spectroscopy would be an effective technology for sorting pork loins with regard to lean color stability.
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Affiliation(s)
- D A King
- USDA-ARS, Roman L. Hruska US Meat Animal Research Center, Clay Center, NE 68933-0166, USA.
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23
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Cai J, Chen Q, Wan X, Zhao J. Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.098] [Citation(s) in RCA: 147] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Samuel D, Park B, Sohn M, Wicker L. Visible–near-infrared spectroscopy to predict water-holding capacity in normal and pale broiler breast meat. Poult Sci 2011; 90:914-21. [DOI: 10.3382/ps.2010-01116] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Lomiwes D, Reis M, Wiklund E, Young O, North M. Near infrared spectroscopy as an on-line method to quantitatively determine glycogen and predict ultimate pH in pre rigor bovine M. longissimus dorsi. Meat Sci 2010; 86:999-1004. [DOI: 10.1016/j.meatsci.2010.08.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2010] [Revised: 08/10/2010] [Accepted: 08/11/2010] [Indexed: 11/29/2022]
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26
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Predicting pork water-holding capacity with NIR spectroscopy in relation to different reference methods. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.11.022] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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27
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Castro-Giráldez M, Botella P, Toldrá F, Fito P. Low-frequency dielectric spectrum to determine pork meat quality. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.01.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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An attempt to predict pork drip loss from pH and colour measurements or near infrared spectra using artificial neural networks. Meat Sci 2009; 83:405-11. [DOI: 10.1016/j.meatsci.2009.06.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2008] [Revised: 06/06/2009] [Accepted: 06/08/2009] [Indexed: 11/22/2022]
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29
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Prieto N, Roehe R, Lavín P, Batten G, Andrés S. Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review. Meat Sci 2009; 83:175-86. [DOI: 10.1016/j.meatsci.2009.04.016] [Citation(s) in RCA: 349] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2008] [Revised: 04/25/2009] [Accepted: 04/28/2009] [Indexed: 11/24/2022]
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30
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Rius-Vilarrasa E, Bünger L, Maltin C, Matthews K, Roehe R. Evaluation of Video Image Analysis (VIA) technology to predict meat yield of sheep carcasses on-line under UK abattoir conditions. Meat Sci 2009; 82:94-100. [DOI: 10.1016/j.meatsci.2008.12.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2008] [Revised: 11/06/2008] [Accepted: 12/15/2008] [Indexed: 11/17/2022]
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31
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Ripoll G, Albertí P, Panea B, Olleta J, Sañudo C. Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef. Meat Sci 2008; 80:697-702. [DOI: 10.1016/j.meatsci.2008.03.009] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2007] [Revised: 02/14/2008] [Accepted: 03/10/2008] [Indexed: 10/22/2022]
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32
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Ponsuksili S, Jonas E, Murani E, Phatsara C, Srikanchai T, Walz C, Schwerin M, Schellander K, Wimmers K. Trait correlated expression combined with expression QTL analysis reveals biological pathways and candidate genes affecting water holding capacity of muscle. BMC Genomics 2008; 9:367. [PMID: 18671879 PMCID: PMC2529315 DOI: 10.1186/1471-2164-9-367] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2008] [Accepted: 07/31/2008] [Indexed: 11/30/2022] Open
Abstract
Background Leakage of water and ions and soluble proteins from muscle cells occurs during prolonged exercise due to ischemia causing muscle damage. Also post mortem anoxia during conversion of muscle to meat is marked by loss of water and soluble components from the muscle cell. There is considerable variation in the water holding capacity of meat affecting economy of meat production. Water holding capacity depends on numerous genetic and environmental factors relevant to structural and biochemical muscle fibre properties a well as ante and post slaughter metabolic processes. Results Expression microarray analysis of M. longissimus dorsi RNAs of 74 F2 animals of a resource population showed 1,279 transcripts with trait correlated expression to water holding capacity. Negatively correlated transcripts were enriched in functional categories and pathways like extracellular matrix receptor interaction and calcium signalling. Transcripts with positive correlation dominantly represented biochemical processes including oxidative phosphorylation, mitochondrial pathways, as well as transporter activity. A linkage analysis of abundance of trait correlated transcripts revealed 897 expression QTL (eQTL) with 104 eQTL coinciding with QTL regions for water holding capacity; 96 transcripts had trans acting and 8 had cis acting regulation. Conclusion The complex relationships between biological processes taking place in live skeletal muscle and meat quality are driven on the one hand by the energy reserves and their utilisation in the muscle and on the other hand by the muscle structure itself and calcium signalling. Holistic expression profiling was integrated with QTL analysis for the trait of interest and for gene expression levels for creation of a priority list of genes out of the orchestra of genes of biological networks relevant to the liability to develop elevated drip loss.
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Affiliation(s)
- Siriluck Ponsuksili
- Research Institute for the Biology of Farm Animals (FBN), Research Group Functional Genomics, Wilhelm-Stahl-Allee 2, 18196 Dummerstorf, Germany.
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Damez JL, Clerjon S. Meat quality assessment using biophysical methods related to meat structure. Meat Sci 2008; 80:132-49. [PMID: 22063178 DOI: 10.1016/j.meatsci.2008.05.039] [Citation(s) in RCA: 143] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2008] [Revised: 05/21/2008] [Accepted: 05/26/2008] [Indexed: 01/10/2023]
Abstract
This paper overviews the biophysical methods developed to gain access to meat structure information. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Fast and non-invasive sensors will shortly be deployed, based on the development of biophysical methods for assessing meat structure. Reliable meat quality information (tenderness, flavour, juiciness, colour) can be provided by a number of different meat structure assessment either by means of mechanical (i.e., Warner-Bratzler shear force), optical (colour measurements, fluorescence) electrical probing or using ultrasonic measurements, electromagnetic waves, NMR, NIR, and so on. These measurements are often used to construct meat structure images that are fusioned and then processed via multi-image analysis, which needs appropriate processing methods. Quality traits related to mechanical properties are often better assessed by methods that take into account the natural anisotropy of meat due to its relatively linear myofibrillar structure. Biophysical methods of assessment can either measure meat component properties directly, or calculate them indirectly by using obvious correlations between one or several biophysical measurements and meat component properties. Taking these calculations and modelling the main relevant biophysical properties involved can help to improve our understanding of meat properties and thus of eating quality.
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34
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Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.07.026] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Qiao J, Wang N, Ngadi M, Gunenc A, Monroy M, Gariépy C, Prasher S. Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique. Meat Sci 2007; 76:1-8. [DOI: 10.1016/j.meatsci.2006.06.031] [Citation(s) in RCA: 85] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2006] [Revised: 06/24/2006] [Accepted: 06/26/2006] [Indexed: 10/23/2022]
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36
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Warriss P, Brown S, Paściak P. The colour of the adductor muscle as a predictor of pork quality in the loin. Meat Sci 2006; 73:565-9. [DOI: 10.1016/j.meatsci.2006.02.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2005] [Accepted: 02/06/2006] [Indexed: 11/29/2022]
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37
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Prediction of pork quality using visible/near-infrared reflectance spectroscopy. Meat Sci 2006; 73:181-4. [DOI: 10.1016/j.meatsci.2005.11.006] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2005] [Revised: 09/30/2005] [Accepted: 11/08/2005] [Indexed: 11/15/2022]
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38
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Ortiz MC, Sarabia L, García-Rey R, de Castro MDL. Sensitivity and specificity of PLS-class modelling for five sensory characteristics of dry-cured ham using visible and near infrared spectroscopy. Anal Chim Acta 2006. [DOI: 10.1016/j.aca.2005.11.038] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Stahl CA, Heymann H, Adhikari K, Berg EP. Pork quality attributes associated with bilateral carcass variation. J Anim Sci 2006; 84:456-62. [PMID: 16424274 DOI: 10.2527/2006.842456x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to identify bilateral differences in pork carcass quality as influenced by single leg shackling and suspension of electrically stunned pigs. Fifty-six Genepacker x EB market barrows (118 kg) were rendered unconscious and insensible to pain via electrical stimulation. Pigs were then shackled and suspended by the right hind leg before exsanguination and remained suspended until scalding. Initial (45-min) pH values of the LM at the 10th to 11th rib interface were different (P = 0.016); shackled side loins possessed a greater i.m. pH than those loins associated with the free side of the carcass (6.26 vs. 6.10). At 24 h postmortem, loins from the shackled side had lower (P < 0.001) L* values than loins from the free side in both the sirloin (53.08 vs. 57.61) and blade (54.61 vs. 57.09) regions. Additionally, b* values were greater (P < 0.001) for loins from the shackled side than loins from the free side in the center (13.81 vs. 13.01) and blade (14.72 vs. 13.68) regions, and in the blade region, a* values were greater (P < 0.001) in the LM from the shackled side than loins from the free side (7.37 vs. 6.26). Moreover, LM chops of loins from the shackled side that were aged 21 d were rated less (P < 0.05) tough (2.74 vs. 3.95) and more (P < 0.05) juicy (4.24 vs. 3.19) than chops from the free-hanging side. However, these differences were not evident after 41 d aging. From the results of this study, it can be concluded that bilateral differences exist within the LM of a pork carcass and that these differences are likely associated with the single-leg shackling and suspension of electrically stunned pigs.
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Affiliation(s)
- C A Stahl
- Department of Animal Sciences, University of Missouri, Columbia, 65211, USA
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40
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Geverink NA, Foury A, Plastow GS, Gil M, Gispert M, Hortós M, Font i Furnols M, Gort G, Moisan MP, Mormède P. Cortisol-binding globulin and meat quality in five European lines of pigs1. J Anim Sci 2006; 84:204-11. [PMID: 16361508 DOI: 10.2527/2006.841204x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The gene (Cbg) encoding cortisol-binding globulin (CBG) has been proposed as a candidate gene to explain genetic variation in cortisol secretion and carcass composition in pigs. The objective of this study was to evaluate the association between CBG and pork quality in 5 European breeding lines, Piétrain, Large White (LW), and Landrace purebred lines, a Duroc synthetic line, and a Meishan (MS) x LW advanced intercross. Cortisol-binding globulin maximum binding capacity (CBG-Bmax) was twice as high (P < 0.05) in MS x LW pigs compared with the other lines. There was no (P > or = 0.364) association between CBG-Bmax and carcass quality traits in Piétrain gilts, but CBG-Bmax was associated with increased loin yields in LW (P = 0.010) and Landrace (P = 0.103) gilts, decreased ham yields (P = 0.082) in Duroc gilts, and increased fat depth (P = 0.064) and leaf fat (P = 0.001) in MS x LW gilts. There was no association between CBG-Bmax and pork quality traits in Piétrain (P > or = 0.269) and Duroc (P > or = 0.114) gilts. Conversely, CBG-Bmax was associated with lighter (higher L* values; P < 0.05) pork in Land-race gilts, as well as lower (P < or = 0.055) ultimate pH in the LM and semimembranosus, and a tendency for lower (P = 0.095) L* values of pork from LW gilts. Within MS x LW pigs, CBG-Bmax was associated with increased drip loss (P = 0.001) and decreased i.m. fat in the semimembranosus (P = 0.005). Because drip loss is an economically important pork quality trait, results of this study could be used in the selection of improved water-holding capacity of pork from synthetic lines involving the MS breed.
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Affiliation(s)
- N A Geverink
- Laboratoire de Neurogénétique et Stress, INRA Institut François Magendie, 33077 Bordeaux cedex, France
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Micklander E, Christine Bertram H, Marnø H, Søvad Bak L, Jørgen Andersen H, Balling Engelsen S, Nørgaard L. Early post-mortem discrimination of water-holding capacity in pig longissimus muscle using new ultrasound method. Lebensm Wiss Technol 2005. [DOI: 10.1016/j.lwt.2004.07.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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42
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Prediction of texture and colour of dry-cured ham by visible and near infrared spectroscopy using a fiber optic probe. Meat Sci 2005; 70:357-63. [DOI: 10.1016/j.meatsci.2005.02.001] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2004] [Revised: 01/10/2005] [Accepted: 02/03/2005] [Indexed: 11/20/2022]
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43
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Hoving-Bolink A, Vedder H, Merks J, de Klein W, Reimert H, Frankhuizen R, van den Broek W, Lambooij EE. Perspective of NIRS measurements early post mortem for prediction of pork quality. Meat Sci 2005; 69:417-23. [DOI: 10.1016/j.meatsci.2004.08.012] [Citation(s) in RCA: 86] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2003] [Revised: 08/18/2004] [Accepted: 08/30/2004] [Indexed: 10/26/2022]
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44
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Absorbance of light by mitochondria in pork muscle fibres differing in myoglobin content. Meat Sci 2004; 67:371-5. [DOI: 10.1016/j.meatsci.2003.11.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2003] [Revised: 11/03/2003] [Accepted: 11/06/2003] [Indexed: 11/22/2022]
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45
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Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams. Meat Sci 2004; 66:289-94. [DOI: 10.1016/s0309-1740(03)00101-3] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2002] [Revised: 04/24/2003] [Accepted: 04/24/2003] [Indexed: 11/22/2022]
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46
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Py—a parameter for meat quality. Meat Sci 2003; 65:1429-37. [DOI: 10.1016/s0309-1740(03)00066-4] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2002] [Revised: 02/20/2003] [Accepted: 03/01/2003] [Indexed: 11/21/2022]
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47
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Pedersen DK, Morel S, Andersen HJ, Balling Engelsen S. Early prediction of water-holding capacity in meat by multivariate vibrational spectroscopy. Meat Sci 2003; 65:581-92. [DOI: 10.1016/s0309-1740(02)00251-6] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2002] [Revised: 08/26/2002] [Accepted: 09/09/2002] [Indexed: 10/27/2022]
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48
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Geesink G, Schreutelkamp F, Frankhuizen R, Vedder H, Faber N, Kranen R, Gerritzen M. Prediction of pork quality attributes from near infrared reflectance spectra. Meat Sci 2003; 65:661-8. [DOI: 10.1016/s0309-1740(02)00269-3] [Citation(s) in RCA: 91] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2002] [Revised: 09/23/2002] [Accepted: 09/25/2002] [Indexed: 10/27/2022]
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49
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Cavitt LC, Sams AR. Evaluation of physical dimension changes as nondestructive measurements for monitoring rigor mortis development in broiler muscles. Poult Sci 2003; 82:1198-204. [PMID: 12872980 DOI: 10.1093/ps/82.7.1198] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Studies were conducted to develop a non-destructive method for monitoring the rate of rigor mortis development in poultry and to evaluate the effectiveness of electrical stimulation (ES). In the first study, 36 male broilers in each of two trials were processed at 7 wk of age. After being bled, half of the birds received electrical stimulation (400 to 450 V, 400 to 450 mA, for seven pulses of 2 s on and 1 s off), and the other half were designated as controls. At 0.25 and 1.5 h postmortem (PM), carcasses were evaluated for the angles of the shoulder, elbow, and wing tip and the distance between the elbows. Breast fillets were harvested at 1.5 h PM (after chilling) from all carcasses. Fillet samples were excised and frozen for later measurement of pH and R-value, and the remainder of each fillet was held on ice until 24 h postmortem. Shear value and pH means were significantly lower, but R-value means were higher (P < 0.05) for the ES fillets compared to the controls, suggesting acceleration of rigor mortis by ES. The physical dimensions of the shoulder and elbow changed (P < 0.05) during rigor mortis development and with ES. These results indicate that physical measurements of the wings maybe useful as a nondestructive indicator of rigor development and for monitoring the effectiveness of ES. In the second study, 60 male broilers in each of two trials were processed at 7 wk of age. At 0.25, 1.5, 3.0, and 6.0 h PM, carcasses were evaluated for the distance between the elbows. At each time point, breast fillets were harvested from each carcass. Fillet samples were excised and frozen for later measurement of pH and sacromere length, whereas the remainder of each fillet was held on ice until 24 h PM. Shear value and pH means (P < 0.05) decreased, whereas sarcomere length means (P < 0.05) increased over time, indicating rigor mortis development. Elbow distance decreased (P < 0.05) with rigor development and was correlated (P < 0.01) with shear value (r = 0.2581), sarcomere length (r = -0.3079), and pH (r = 0.6303). These results suggest that elbow distance could be used in conjunction with other detection methods for optically automating measurement of rigor mortis development in broiler carcasses.
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Affiliation(s)
- L C Cavitt
- Department of Poultry Science, Texas A&M University, College Station, Texas 77843-2472, USA
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50
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Christensen LB. Drip loss sampling in porcine m. longissimus dorsi. Meat Sci 2003; 63:469-77. [DOI: 10.1016/s0309-1740(02)00106-7] [Citation(s) in RCA: 114] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2001] [Revised: 04/08/2002] [Accepted: 05/03/2002] [Indexed: 11/26/2022]
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