The effect of the sampling position is investigated when measuring drip loss in porcine longissimus dorsi muscle. Measuring in biological tissue often includes an assumption of homogeneity of the muscle under investigation, an assumption that only applies to a certain extent. However, this assumption is particularly critical when measuring drip loss. In the present experiment two different methods for measuring drip loss were applied. The two methods use a considerably different sample size and thus a difference in sensitivity to the heterogeneity of the object to be measured may be expected. In other words, when measuring drip loss a large sample size may blur information about biological variations in the parameter under investigation. The influence of the sampling position on the drip loss measurement 34 pigs were selected from a random group of 204 pigs. The right and the left longissimus dorsi were excised and used as objects for measuring drip loss with two different methods. Each longissimus dorsi muscle was sliced in 11-15 slices of 2.5 cm thickness. The left longissimus dorsi was sampled in three positions for each slice and the drip loss was measured in each position applying the EZ-DripLoss method. The longissimus dorsi from the right side of the carcasses was measured with the bag method. Our measurements showed a substantial variation in the influence of the sampling position on the result of determination of drip loss. The influence is calculated as the standard deviation (SD) between measurements performed in different positions in transverse and longitudinal direction along the longissimus dorsi muscle. Our work showed that the optimum position of sampling for drip loss determination was 5 cm cranial to the start of the fourth lumbar vertebra, where we found a SD between neighbouring sampling positions of less than 0.74%. We found a high correlation (0.85) between the methods applied even though this value included differences between the right and the left side of the carcass. From one single measurement of drip loss performed on the left longissimus dorsi with the EZ-DripLoss method, we were able to predict the average drip loss of the right longissimus dorsi with a very high correlation (>0.9). We are still searching for an explanation for the 1.2% offset between the two methods employed in this experiment.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/s0309-1740(02)00106-7 | DOI Listing |
Animals (Basel)
January 2025
Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.
Coffee cherry pulp (CCP) is a by-product of coffee bean production. CCP contains amounts of phenolic compounds that are beneficial for animals. This study evaluated the impact of coffee cherry pulp extract (CCPE) supplementation on growth performance, meat quality, carcass characteristics, serum biochemistry, cecum microbial population, intestinal morphology, and immune and antioxidant responses of broilers.
View Article and Find Full Text PDFFoods
January 2025
Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
The quality of frozen crayfish () is challenged by freeze-thaw (FT) cycles during storage. The effect of freezing methods on the quality of crayfish during FT cycles was investigated by comparing physicochemical properties, microstructure, and myofibrillar protein (MPs) properties. Three methods were used for crayfish freezing, including air convective freezing (AF) at -20 °C and -50 °C, as well as liquid nitrogen freezing (LNF) at -80 °C.
View Article and Find Full Text PDFPoult Sci
January 2025
CAS Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China. Electronic address:
This study was aimed to identify the targets of 1% ultra-fine Chinese medicine formula (UCMF, 0.5% Salvia miltiorrhiza Bge. + 0.
View Article and Find Full Text PDFInt J Food Microbiol
January 2025
Unit of Food Hygiene and Technology, Centre for Food Science and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria.
The increasing popularity of sous-vide (SV) cooking necessitates research into the microbiological quality, sensory changes, and shelf life of SV products. Studies show that SV cooking significantly reduces the levels of meat microbiota and pathogens, positively affecting the shelf life and safety of SV products. However, the meat spoilage organism Clostridium estertheticum can survive SV cooking as it can produce heat-tolerant spores.
View Article and Find Full Text PDFVet Med Sci
January 2025
Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Background: Today, customers pay more attention to the feed composition and carcasses of poultry, and the interest in using natural and safe compounds such as medicinal plants and their extracts in animal feed is increasing.
Objectives: The present experiment was conducted to assess the effect of green tea (Camellia sinensis) and mulberry (Morus alba) leaves powder on the meat quality, intestinal microbiology and serum biochemical parameters in broilers.
Methods: The experiment was conducted with 648 one-day-old Ross 308 broiler male chicks with a factorial arrangement including three levels of green tea powder (GTP) and three levels of mulberry leaf powder (MLP), with nine treatments and six replications in a completely randomized design for 42 days.
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!