Exploring the relationship of colour categorization with pork colour standards under different subjective and objective conditions.

The impact of using incorrect lighting while subjectively scoring pork colour with subjective standards (Japanese, Canadian, and Kodak grey) was explored. Lightness was more important than a good colour match between standards and meat. Subjective and image-based automated scoring with Canadian standards were correlated at 0.

Effect of different electrical stimulation systems on beef quality and palatability: Constant current compared to constant voltage.

This study examined the effects of constant current electrical stimulation (CCES) compared to constant voltage electrical stimulation (CVES), when applied within the same beef carcass (n = 79), on longissimus thoracis et lumborum (LTL) quality and palatability. There was a stimulation method × time interaction for pH, with CCES reducing the 3 h post-mortem pH, but increasing the 72 h post-mortem pH compared to CVES (P < 0.001).

Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks.

This study investigated the effects of a novel steak fabrication method, involving removal of both subcutaneous and intermuscular fats between the longissimus thoracis (LT) and spinalis dorsi (SD) muscles before cooking, on beef ribeye steak palatability and calorie content. Canada AA (n = 10) and AAA (n = 10) ribeyes were fabricated into steaks either with (fat-on) or without (fat-off) subcutaneous and intermuscular fats. Fat-on steaks had shorter cooking times and lower cooking losses than fat-off steaks (P < 0.

A new manual method for pork belly firmness measurement.

A new objective and standardized method for early determination of firmness of the intact pork belly in a research environment is described, and compared to the existing bar-bend method. The belly characteristics that contribute to the outcome of each method, and the relationship between the two methods are identified. •Original method requires a ribbed pork belly, and several minutes relaxation time.

Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers.

This study evaluated the effects of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on the quality and palatability of the longissimus thoracis et lumborum (LTL) from yearling-finished steers. The experiment used a total of 46 Angus cross steers, which were either non-implanted (n = 20) or implanted with trenbolone acetate and estradiol benzoate (n = 26). The CCES was applied to one side of each carcass during the slaughter process, whereas the other side remained unstimulated.