Four muscles from New Zealand-raised Angus steers were evaluated (musculus semitendinosus, m. longissimus thoracis et lumborum, m. psoas major and m.
View Article and Find Full Text PDFThe aim of this experiment was to use metabolomic techniques to investigate the energy metabolism in lamb M. longissimus thoracis et lumborum subjected to very fast chilling (VFC) post-mortem. The tissue was prepared by 2 different operators and subjected to very fast chilling (less than 0°C within 1.
View Article and Find Full Text PDFPrediction of ultimate pH (measured 48 h post mortem; pH(u)) in beef from Visible-near infrared (VIS-NIR) spectra collected 20 to 40 min post mortem was assessed. Spectra were collected from carcasses (cows: n = 86, bulls: n = 170, steers: n = 363, and heifers: n = 38) in a commercial hot boning abattoir under routine conditions. Partial Least Squares (PLS) models showed limited accuracy with RMSE for validation equal to 0.
View Article and Find Full Text PDFForty eight lamb carcasses with temperature and pH monitored were obtained from two commercial plants. At 24h post mortem both loins (M. longissimus) from each carcass were randomly allocated to a) unaged frozen at -18°C, (b) aged at -1.
View Article and Find Full Text PDFA study was undertaken to determine whether variations within the defined temperature-by-time profile for very fast chilling (VFC), might explain variations in tenderness found with VFC. Loins from 32 lambs were subjected to one of five cooling regimes; defined by the average temperature between the meat surface and centre reached at a specific time post mortem. These were: -0.
View Article and Find Full Text PDFTwo simultaneous trials were conducted to determine the effects of electrical input [electrical stunning and stimulation (ES)], wrapping, pre rigor temperature (15 °C and 38 °C) and different post rigor chilling rates on beef quality using M. longissimus lumborum (n=100). The high pre rigor temperature induced a faster pH decline than ES.
View Article and Find Full Text PDFThe objective of this study was to determine the impact of lamb age and packaging types on meat quality. Paired loins (M. longissimus dorsi) were obtained from 36 carcasses that included 4-month-old (New season; NS) and 11-month-old lambs (Old season; OS).
View Article and Find Full Text PDFThis paper reviews current knowledge on the distribution and mobility of water in muscle (myowater) ante- and post mortem and factors affecting these in relation to fresh meat quality parameters; water-holding capacity (WHC), tenderness and juiciness. NMR transverse relaxometry (T(2)) using bench-top Low-Field Nuclear Magnetic Resonance (LF-NMR) has characterised myowater distribution and mobility as well as structural features in meat which directly affect WHC. The current literature demonstrates that WHC is correlated to the water located outside the myofibrillar network (extra-myofibrillar).
View Article and Find Full Text PDFThe effect of different ageing periods (0, 2 and 3 weeks at -1.5°C) of lamb loins (n=24) prior to freezing (9, 7 and 6 weeks at -18°C, respectively) compared to the aged-only (never frozen) lamb for 9 weeks postmortem on colour stability during display was assessed under high-oxygen modified atmosphere (HiOx-MAP; 80% O(2)) and oxygen permeable overwrap packaging conditions. The aged/frozen loins and aged-only loins in HiOx-MAP had similar (P>0.
View Article and Find Full Text PDFThis study explored the impact of i) processing conditions (electrical stimulation and pre rigor temperatures), and ii) storage temperature prior to retail display on the colour stability of lamb which had been vacuum-packaged for seven weeks before retail packaging in high-oxygen modified atmosphere (80% O(2)/20% CO(2)). A high pre rigor temperature (42°C) reduced colour stability while differences in colour stability between pre rigor temperatures of 5°C, 15°C and 25°C were limited. It was not affected by electrical stimulation, and did not interact with pre rigor temperature.
View Article and Find Full Text PDFThis study included simultaneously measured pre and post-rigor meat quality indicators and attributes, using near infrared (NIR) spectroscopy and reference methods, to understand the temporal, biochemical and structural factors that influence beef quality and use this knowledge to build calibrations for measurement of meat quality using NIR. Eighty beef M. longissimus lumborum (LL) were measured from early pre-rigor (pH, glycogen concentration, and temperature) through to completion of post-rigor ageing (pH, shear force, and water holding capacity (WHC)).
View Article and Find Full Text PDFA three factorial experimental design involving electrical stimulation (ES/NES), wrapping (wrapped/unwrapped) and pre rigor temperature (15°C or 35°C) was applied to 70 beef M. longissimus lumborum muscles to obtain a wide variation in shear force and drip loss. The shear force of all treatment groups decreased during ageing.
View Article and Find Full Text PDFHeterocyclic aromatic amines (HAA) have been shown to induce tumours at various organ sites in experimental animal studies and high levels of dietary intake of HAA have been associated with increased cancer risk in humans. These HAA are formed in meat upon heating from precursors such as amino acids, reducing sugars and creatine or creatinine. Groups of ten Duroc and ten Landrace pigs received feed supplemented with creatine monohydrate (CMH) for five days prior to slaughter at dose levels of 12.
View Article and Find Full Text PDFThe present study investigates the combined effects of feed-induced increase in polyunsaturated fatty acids (PUFA) content and/or alpha-tocopherol content in pig muscles and preslaughter stress on cell integrity. Cell integrity was determined by plasma lactate dehydrogenase (LDH) activity, and antioxidative status of muscle was measured by activities of the antioxidative enzymes catalase, superoxide dismutase, and glutathione peroxidase. Preslaughter stress increased LDH activity, reflecting loss in cell membrane integrity independent of increased content of PUFA and/or alpha-tocopherol.
View Article and Find Full Text PDFThe post mortem changes in water mobility and distribution were followed in porcine muscle (M. longissimus dorsi) samples using continuous low-field NMR relaxation measurements and simultaneous measurement of changes in muscle impedance as an indirect measure of membrane integrity as well as muscle contraction measurements using a rigormeter instrument. Distributed exponential fitting analysis of NMR T(2) relaxation data revealed the presence of three distinct water populations (T(20), T(21), T(22)) within the muscle during its conversion to meat.
View Article and Find Full Text PDFProteome analysis was used to investigate the relation between changes in postmortem proteome of porcine muscle and tenderness development. Muscle samples were taken at slaughter and 72 h postmortem, and the registered changes in the proteome were related to Warner-Bratzler shear force. One hundred and three protein spots were found to change significantly (P < 0.
View Article and Find Full Text PDFPolyunsaturated fatty acids (PUFAs) and exercise-induced stress are known to increase the oxidative susceptibility of lipids in muscle tissue. In contrast, antioxidative enzymes, e.g.
View Article and Find Full Text PDFThis paper reviews current knowledge about factors of importance for pork quality with special emphasis on technological quality attributes. It is evident that production and slaughter factors can be used to control technological quality traits. However, most of the present knowledge is based on studies investigating the influence of a single or at the most two factors.
View Article and Find Full Text PDFThe influence of pre-slaughter stress and a diet known to affect post mortem muscle metabolism or a standard diet (control pigs) on colour and colour stability of m. longissimus dorsi, m. biceps femoris and m.
View Article and Find Full Text PDFIn this short communication we show important factors concerning pH measurements in pork. The purpose of the study was to investigate the effect of the calibration temperature of pH-buffer and of the pH-electrode on pH measured 1-120 min post mortem in pork, and to evaluate its significance for prediction of meat quality. The calibration temperature of pH-electrodes as well as the sample temperature is essential for pH measurements, as pH measurements are highly temperature-dependent.
View Article and Find Full Text PDFEarly post mortem metabolism and structural changes from 3 to 24 h, together with pH, temperature and impedance Py development were investigated in 37 Duroc×Landrace×Large White (DLY) pigs covering a range of drip loss from 2.2 to 12.6%.
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