This study characterized, for the first time, the rearing managements (from birth to slaughter) applied throughout the cull cows' life and observed the effect of these managements on the carcass and meat properties. From the individual data of 371 Charolais cull cows, three rearing managements were defined and characterized with 60 rearing factors. The results showed that the rearing managements had low effects on the carcass and meat properties. For the carcass traits, only the carcass weight, and fat and longissimus (LM) colors at the level of the sixth rib were impacted. Concerning the meat, only the red color intensity, the fat aroma, the flavor intensity and persistence were affected. According to our results, this study confirmed that it is possible to produce carcass or meat with similar properties; consequently, it is difficult to favor a rearing management. However, to manage jointly both carcass and meat qualities, trade-offs are needed.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498361 | PMC |
| http://dx.doi.org/10.3390/foods11182889 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effect of dietary microalgae on growth performance and health in meat-type quails.
Poult Sci
December 2024
Department of Veterinary Medicine, University of Bari Aldo Moro, S.P. per Casamassima km 3, Valenzano, BA 70010, Italy.
The purpose of this work was to ascertain the impact of dietary inclusion of Dunaliella salina (Ds) and Arthrospira platensis (Ap) mixture as growth promoters on growth performance, carcass traits, liver and renal function, lipid profile, immunology and economics in quail chicks. 240 Un -sexed seven-day quail chicks were separated into four treatment groups with six replicates of ten chicks per group. The treatment groups are: control: basal diet; DsAp0.
View Article and Find Full Text PDFAllometric Growth of Non-Carcass Components, Carcass Cuts and Hind Limb Tissues in Kivircik Lambs Finished Under Concentrate- and Pasture-Based Systems.
Vet Med Sci
January 2025
Department of Animal Breeding and Husbandry, Istanbul University-Cerrahpasa, Istanbul, Türkiye.
Background: Obtaining information about the growth rates of animals' organs and tissues can help understand their meat production potential and determine the ideal slaughter weight (SW).
Objectives: This study aimed to determine the effects of production system and SW on the allometric growth of the non-carcass components, carcass cuts, and hind limb tissues of Kivircik lambs.
Methods: A total of 54 single-born male lambs were randomly allocated into production systems (concentrate- and pasture-based) and SW groups: 25-26 kg (LOW), 30-31 kg (MEDIUM), and 35-36 kg (HIGH).
Evaluation of rapid evaporative ionization mass spectrometry (REIMS) for the prediction of slice shear force and quality grades in beef longissimus lumborum steaks.
Meat Sci
January 2025
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA. Electronic address:
Steak samples were collected from the longissimus lumborum muscles of beef carcasses (Canada AA, n = 1505; Canada AAA, n = 1363) over a 3-year period. Steaks were aged for 14 d, and tenderness was determined by slice shear force (SSF). Metabolomic profiling of beef samples was performed using rapid evaporative ionization mass spectrometry (REIMS) (N = 2853).
View Article and Find Full Text PDFInfluence of carcass chilling time on the progression of rigor mortis, carcass characteristics and physicochemical properties related to the colour and tenderness of longissimus thoracis et lumborum and biceps femoris muscles in Botucatu rabbits.
Meat Sci
January 2025
Department of Agricultural and Environmental Biotechnology, Faculty of Agriculture and Veterinary Sciences, São Paulo State University, 14884-900 Jaboticabal, Brazil.
The objective of this study was to characterize the progression of rigor mortis and evaluate the influence of chilling time on carcass characteristics, colour, and tenderness of Botucatu rabbit meat in both males and females. The muscles analyzed were the longissimus thoracis et lumborum (LTL) and biceps femoris (BF). As chilling time progressed, weight loss due to chilling increased (P < 0.
View Article and Find Full Text PDFComparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats.
Foods
December 2024
Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Genetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler chicken (BC). The composite meat samples, which comprise minced breast and thigh without skin from 20 chicken carcasses in a 1:1 (/) ratio, were randomly selected for analysis using the completely randomized design (CRD).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!