Meat quality characteristics of springbok (Antidorcas marsupialis). 1: Physical meat attributes as influenced by age, gender and production region

Springbok is the most extensively cropped game species in South Africa. The effects of age (adult, sub-adult, lamb), gender and production region on the physical attributes (pH₂₄, cooking and drip loss, Warner Bratzler shear force and colour) were determined using samples of the M. longissimus dorsi (LD) muscles of 166 springbok. Stressed animals had a higher (P < 0.05) pH₂₄ (6.3 ± 0.07), as observed in the meat originating from the Caledon region. This meat had lower (P < 0.05) cooking loss (27.2 ± 0.62%) and drip loss (1.8 ± 0.08%) values in comparison to meat originating from the other regions. Inverse correlations were noted between pH₂₄ and drip loss (r = −0.26, P < 0.01) and cooking loss (r = −0.42, P < 0.001). Shear force values (kg/1.27 cm diameter) correlated positively (r = 0.25, P < 0.01) with pH₂₄. Age-related effects on tenderness were small in comparison with pH₂₄ effects. CIELab colorimetric values were typical of game meat and venison (L^* < 40, high a^* and low b^* values). It was noted that pH₂₄ correlated negatively (r = −0.51, P < 0.001) and positively (r = 0.33, P < 0.001) with the hue-angle and the chroma value of colour, respectively. Springbok originating from Caledon had a significantly (P < 0.05) higher a^* value, indicating meat to be more red with higher colour saturation.     

Meat quality characteristics of springbok (Antidorcas marsupialis). 4: Sensory meat evaluation as influenced by age, gender and production region

The effects of age, gender and production region on the sensory characteristics of springbok M. longissimus dorsi (LD) were investigated in 19 springbok, which originated from two Nature Reserves in the Free State Province of South Africa and were divided into age (adult, sub-adult) and gender categories. The sensory characteristics evaluated were game meat aroma, juiciness, residual tissue, tenderness and game meat flavour. Age, gender and production region had an effect (P < 0.05) on different sensory ratings of the meat. Whereas production region influenced (P < 0.05) the game meat aroma, initial juiciness, sustained juiciness and residual tissue ratings of the meat, gender and age had a significant effect on only the residual tissue rating of the meat. An interaction (P < 0.01) between age, gender and production region was observed for the tenderness attribute where the males from the Gariep Nature Reserve were the only gender that showed a significantly higher tenderness rating in the sub-adult than in the adult category. Sensory ratings were linearly correlated with certain physical and chemical attributes. Warner–Bratzler shear force (kg/1.27 cm diameter) values were inversely correlated with the sensory attributes of tenderness (r = −0.70, P < 0.01), residual tissue (r = −0.68, P < 0.01) and sustained juiciness (r = −0.43; P < 0.05). Age-related effects on perceived tenderness were minor in comparison with pH effects. As the pH₂₄ of the meat increased, tenderness (r = −0.46, P < 0.05) and sustained juiciness (r = −0.54, P < 0.05) decreased significantly. No significant linear correlations were observed between the intramuscular fat (IMF) content and the sustained juiciness ratings of the meat. It can be concluded that production region had some influence on sensory characteristics of springbok meat, whilst the influence of age and gender were negligible.     

Effect of different stunning systems on meat quality of light lamb

The present study was proposed to compare the effect that different types of stunning (TS) had on the quality of refrigerated meat from light lambs of the Spanish Manchega breed at 24 h and 7 days post-mortem. Lambs were electrically stunned (ESL; n = 10), using CO₂ (GSL; n = 10) or slaughtered without previous stunning (USL; n = 10). Measurements on meat quality were carried out by evaluating pH, colour coordinates (L^*, a^*, b^*), water holding capacity (WHC), cooking loss (CL), shear force (SF) and drip loss (DL). At 24 h post-mortem, no significant differences were found in any of the variables studied. However, at 7 days post-mortem, meat quality was affected by the different TS: pH, CL and DL were lower (P < 0.001) in the USL group and GSL obtained the lowest a^* (redness) and b^* (yellowness) values (P < 0.01) than in the other groups. Ageing of meat affected SF in the ESL group (P < 0.01), although there were no significant differences due to treatments at any of the ageing times.     

Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna

Cold-deboning is currently practiced in South African ostrich abattoirs. However, the advantages of hot-deboning include the reduction of costs and time, but there is always the risk of cold-shortening. The effects of hot-deboning of ostrich M. gastrocnemius, pars interna on meat sensory attributes were investigated. The data showed that the hot-deboned muscles’ pH₄₈ (6.57 ± 0.18) was significantly negatively correlated (r = −0.7813; P < 0.038) to the mean Warner–Bratzler shear force values (71.28 ± 18.62 N, 12.7 mm⁻¹ diameter) and positively correlated (r = 0.789; P < 0.035) to the mean scores for taste panel tenderness (66.39 ± 15.45). After storage for 48 h post-mortem, the hot-deboned muscles were found to be less juicy (P < 0.004) and, according to both sensory tenderness scores and Warner–Bratzler shear force values, tougher (P < 0.0001) than the cold-deboned muscles.     

Design, fabrication, and testing of a returnable, insulated, nitrogen-refrigerated shipping container for distribution of fresh red meat under controlled CO2 atmosphere

In today's market, fresh red meat is cut and packaged at both the wholesale and retail level. Greater economies could result if the wholesaler prepared all consumer cuts centrally, but the short storage life of meat limits distribution. Use of CO₂-controlled atmosphere, master packaging, and strict temperature control (−1.5±0.5°C) can enhance storage life and, therefore, distribution ease. An insulated shipping and storage container was designed and tested for its suitability to distribute master-packaged meat. Shelves in the container supported 36 master trays (508 × 381 × 60 mm), with the source of refrigeration being injected liquid nitrogen (N₂). Electric fans dispersed the N₂ gas throughout the container. To reduce costs, 36 saline water bags (10% w/v NaCl) were used to thermally simulate the meat. Temperatures of 20 bags were recorded during storage experiments. The container was tested at outside temperatures of 15, 0 and −15°C with 4 internal fans and at 30°C with 2, 4 and 6 fans. In all instances, bags cooled from 10°C to an equilibrium temperature of −1.5°C within 5.5 h. Minimum equilibrium temperatures during any 8 h trial were −2.6, −2.0 and −2.0°C for 2, 4 and 6 fans, respectively. Correspondingly, maximum temperatures were −0.2, −0.7 and −0.3°C. Initial chilling of the product required, on average, 19 kg of N₂, while equilibrium was maintained at a N₂ consumption rate of 5.5, 4.0, 2.6 and 0.93 kg/h at outside temperatures of 30, 15 0 and −15°C, respectively, with 4 fans. The N₂ use for 2 and 6 fans was 5 and 6.3 kg/h, respectively, at an outside temperature of 30°C. During simulated power failure or when the N₂-tank ‘ran dry', temperatures in the container rose 0.9 and 2.0°C/h, respectively. When the door to the container was opened long enough to remove three trays, temperature was restored within 5 min. Convective heat transfer coefficients between saline water bags and circulating N₂ were in the range of 80–100, 115–135, and 140–155 W/(m²·K) for 2, 4 and 6 fans, respectively. Heat transfer to meat will be limited by conduction in master packaged meat if similar convection coefficients prevail.     

Variation in post-mortem rate of glycolyis does not necessarily affect drip loss of non-stimulated veal

In this study the effect of the rate of post mortem pH fall on the water-holding capacity of meat from moderately chilled veal carcasses was investigated. Also the relationship between muscle protein denaturation and drip loss of veal was examined. Three groups of 10 Friesian Holstein male veal calves each were selected on the basis of their pH in M. longissimus thoracis et lumborum (LTL) at 3 hr post mortem (pH₃): (1) fast pH-fall, pH₃ < 6.2; (2) intermediate pH-fall, 6.5 < pH₃ < 6.6; (3) slow pH-fall, pH₃ > 6.7. After 48 hr of chilling the LTL was excised from the carcass and sampled for determination of drip loss, filter paper wetness, sarcomere length, protein solubility and transmission value. Differences in pH₃ were not associated with differences in drip loss, filter paper wetness or differences in protein denaturation. It is suggested that at the relatively high veal carcass chilling rate the effect of rate of pH-fall on protein denaturation and thus on drip loss is negligible. Drip loss of veal was highly correlated with both solubility of sarcoplasmic (r = −0.67; p < 0.001) and total muscle protein (r = −0.54; p < 0.01) and with transmission values (r = 0.66; p < 0.001). These results indicate that protein denaturation measurements may be a good predictor for drip loss of veal.     

The effect of journey time and stocking density during transport on carcass and meat quality in rabbits

Four hundred and fifty hybrid commercial rabbits (half males and half females) at the end of their productive cycle (82 days old) were transported in cages (98 × 52 × 24 cm, length × width × height) at high or low density (75.5 or 49.0 kg/m² – 15 or 10 animals per cage) on an uncovered truck for 1, 2 or 4 h. Live weight before and after transport as well as slaughter data were recorded for each rabbit. A subset of 180 carcasses were evaluated for meat quality on the basis of meat pH, colour (CIELab system), cooking loss, drip loss and shear force. As a representative of the whole carcass muscle/bone ratio, the left hind leg was separated, dissected and its meat analysed in order to determine its water, protein, ash and lipid content. It was found that a longer journey significantly increases the live weight losses (3.3% vs. 2.0% vs. 1.6% for 4, 2 or 1 h, respectively; P < 0.001), as a result not only of urine and fecal losses, but also of a decrease in carcass weight (P < 0.01) during transport. Ultimate pH (pH_u) was higher and pH drop lower in rabbits transported for 4 h compared to those transported for 2 h (P < 0.05). Moreover, the meat from animals that had undergone the longest journey was more purple-red (P < 0.05), darker (P < 0.0001), and firmer when raw and showed less cooking loss than meat from those that underwent shorter journeys. Transport density did not influence any of the considered parameters and there was no interaction between transport time and density.     

The effect of feed withdrawal during lairage on meat quality characteristics in ostriches

Commercially reared ostriches (n = 84) were randomly allocated to one of two groups. The first group (stressed: n = 38) was deprived of food for a period of 2.5 days prior to slaughter, to simulate the stress experienced by slaughter ostriches held in holding pens (lairage) at a commercial ostrich abattoir over a weekend. The second group (control: n = 46) was fed normally until 24 h prior to slaughter. Initial live weight as well as hot and cold drumstick weight were independent (P > 0.05) of treatment. Stressed birds lost on average (±SE) approximately three times more weight than control birds over the experimental period (−3.2 ± 0.6 vs. −1.0 ± 0.5 kg, respectively). Full stomach and alimentary tract weights did not differ between treatments although there was a tendency for that derived from stressed birds to have lower stomach contents. The intra-muscular (Muscularis iliofibularis) pH_f of stressed birds was 0.22 units higher (P < 0.01) than that of contemporaries in the control group 1 h post-slaughter (6.03 ± 0.06 vs. 5.81 ± 0.05, respectively). After 26.5 h in a refrigerated room, this difference still remained at 0.25 units (6.46 ± 0.07 vs. 6.21 ± 0.07, respectively; P < 0.05). Post-slaughter changes in intra-muscular pH followed approximately the same trend in stressed and control birds. Intra-muscular temperature was largely independent of treatment, although there was a suggestion of a slightly higher (P = 0.18) temperature in stressed birds immediately post-slaughter. Cooking loss, drip loss and shearing values were not affected (P > 0.05) by the withholding of food for 2.5 days. It can thus be concluded that withholding feed from ostriches on lairage over a period of 2.5 days does not have any negative influence on the meat yield or physical quality traits thereof.     

Lipid oxidation in lamb meat: Effect of the weight, handling previous slaughter and modified atmospheres

This study examined the effect of pre-slaughter handling (electrical, gas (CO₂) or non-stunning) on lipid oxidation (as thiobarbituric acid reactive substances, TBARS; in the unit of mg malondialdehyde/kg⁻¹ of meat) of Spanish Manchega breed lamb meat, at 24 h and at 7 days post-mortem. Lambs were slaughtered at two different weights (light (L), 25 kg, vs. suckling (S), 12.8 kg). In general gas-stunned lambs had lower lipid oxidation (P < 0.001), and it was higher (P < 0.001) in light lambs compared to suckling lambs. In both groups (S and L), malondialdehyde level increased with time (P < 0.001), although this increase was lower (P < 0.05) in gas-stunned suckling lambs.

In addition, we evaluated the effect of stunning methods (TS: electrical vs. gas) and the weight (L vs. S) on lipid oxidation values in samples packed in different types of modified atmosphere (MA: A: 70%O₂ + 30%CO₂; B: 69.3%N₂ + 30%CO₂ + 0.7%CO; C: 60%N₂ + 40%CO₂) at 7, 14 and 21 days post-packing. Values were higher in samples with MA-type A and lower in B and C types (P < 0.05). A significant interaction (P < 0.001) weight × TS was observed and the lowest rates of TBARS were found in the samples of light lambs stunned with gas and packed under anaerobic conditions (MA-B and C).     

Identification of halothane genotypes by calcium accumulation and their meat quality using live pigs

The three halothane genotypes (NN, Nn, and nm) were identified by measuring the capacity for Ca²⁺ accumulation by sarcoplasmic reticulum in whole muscle homogenate preparations of M. longissimus dorsi with a Ca²⁺ specific electrode at 35°C. Significant differences (P < 0·001) in deterioration (%) of Ca²⁺ accumulation, 12% for NN, 35% for Nn, and 81% for nn pigs, were observed after ageing the whole muscle homogenate preparations for 24 h in ice.

Predictions of meat quality in live pigs (n = 34) based on the values for water-holding capacity, assessed as fluid (g/0·5 g wet wt LD), and pH (fluid) by using small biopsy LD samples (Cheah et al. 1993) were performed on all the halothane genotypes. The halothane genotype NN (n = 11) showed a fluid value of 0·37 ± 0·01 and a pH (fluid) value of 6·62 ± 0·03 as compared with 0·61 ± 0·02 and 5·84 ± 0·04, respectively, for the halothane genotype nn (n = 13). The Nn pigs (n = 10) showed fluid (0·49 ± 0·03) and pH (fluid) (6·19 ± 0·11) values between those values observed for the two homozygotes (NN and nn). Predictions of meat quality in live pigs from biopsy LD muscles were confirmed from assessments on post-mortem LD muscles based on pH₁ and fibre optic probe (FOP) measurements.

The extent of deterioration (%) in Ca²⁺ accumulation showed high correlations with fluid (r = −0·861) and pH (fluid) (r = −0·831) in the biopsy LD samples, and with pH₁ (r = 0·663), FOP (r = −0·812), and drip (%) loss (r = −0·777) in the post-mortem LD samples.     

Sodium chloride levels in comminuted chicken muscle in relation to processing characteristics and Fresnel reflectance detected with a polarimetric probe

Increasing NaCl from 0 to 2% in comminuted samples of chicken breast meat increased the resistance to compression of cooked samples (r=0.98, p < 0.001), increased water-holding capacity (r=0.95, p < 0.001), decreased cooking losses (r=−0.97, p < 0.001) and decreased paleness (L^*) before and after cooking (r = −0.96 and r=−0.99, respectively, p < 0.001). The decrease in paleness caused by NaCl was associated with an increase in the relative amount of reflected light maintaining its original plane of polarisation, so that NaCl% was correlated with an extinction coefficient for polarised light, r=0.91, p < 0.001. A possible explanation is that myofibrillar proteins may have been dissolved at high levels of NaCl, thus reducing light scattering by myofibrils and allowing more Fresnel reflectance to be detected.     

A method for simultaneous fluorometry and rheology of connective tissue in bulk meat

A probe tipped with optical fibres was mounted on the load cell of a compression tester and pushed into well-aged beef rib roasts (Canada Grade AAA, n = 6, 33 ± 3.6 days post-mortem). Fluorescence (F; excitation 365 nm, emission >420 nm) and reflectance (R; 365 nm) were measured through single optical fibres. Diffuse R was measured using different fibres for illumination and detection, thus responding to tissue between the two fibres. Replication was by a matrix pattern of penetrations on single roasts. For example, in a typical roast, F was correlated with the force of penetration (mean r = 0.86 ± 0.06, n = 20, all P < 0.001). R was less (P < 0.001) strongly correlated with penetration force (mean r = 0.46 ± 0.10, n = 20, all P < 0.001). F signals from connective tissue contained less peaks than R signals from both connective and adipose tissue (respectively, 2.75 ± 0.43 versus 5.57 ± 0.67 peaks cm⁻¹, P < 0.001, n = 20 pairs) and F peaks were wider than R peaks (respectively, 3.54 ± 0.88 versus 1.38 ± 0.19 mm, P < 0.001, n = 20 pairs). For the spinales dorsi aponeurosis, the depth at which peak force was reached was strongly correlated with the depths at which both peak F and peak R were reached (r = 0.98, P < 0.001, n = 20 for both). Diffuse R was only weakly correlated with penetration force (mean r = 0.29 ± 0.12 with only 5/10 correlations significant P < 0.001). This new method showed the primary resistance to dorso-ventral penetrometry of well-aged beef rib roasts originated from connective tissue.     

Irradiation effect on fatty acid composition and conjugated linoleic acid isomers in frozen lamb meat

The effect of gamma radiation processing on the lipid content, fatty acid composition and conjugated linoleic acid (CLA) profile in frozen lamb meat was investigated. Samples of longissimus thoracis muscle from lambs fed lucerne basal diets either unsupplemented or supplemented with polyunsaturated vegetable oils were irradiated (7 kGy) and analysed. CLA contents in lamb meat did not affect (P > 0.05) the levels of lipid oxidation induced by the irradiation. No significant differences (P > 0.05) were observed for fatty acid composition, related nutritional indexes (n − 6/n − 3 and PUFA/SFA), as well as for total lipid and CLA contents, between non-irradiated (control) and irradiated meat samples. In contrast, meat irradiation affected the relative proportions of total trans, trans and cis/trans CLA isomers (P < 0.001), in addition to the percentage of some minor individual CLA isomers (t11, t13 and t9, t11, with P < 0.05 and P < 0.001, respectively). The percentage of total cis/trans CLA isomers slightly decreased in irradiated samples, while the relative proportion of total trans, trans isomers slightly increased. This observation may be explained by the higher susceptibility to autoxidation of the cis double bond relative to the trans configuration.     

Identification and characterization of pigs prone to producing 'RSE' (reddish-pink, soft and exudative) meat in normal pigs

RSE (reddish-pink, soft and exudative) meat was investigated using pigs of three different halothane genotypes. A significantly lower pH_1h, value was observed in RSE compared with that of RFN (red, firm and non-exudative) -meat, both of which have values higher than 6.0 at 1 hr post-mortem. Drip loss (%) in RSE-meat was ≥7%, which was twice that of RFN-meat. Normal values for fibre optic probe and Minolta L and a were observed for RSE-meat. RSE-meat could be derived from NN and Nn pigs, and its formation could be induced from RFN-prone pigs by poor post-slaughter management. Pigs expected to produce RSE-meat were identified using small biopsy samples of M. longissimus dorsi (LD). Predicted RSE-meat in live pigs was confirmed by post-mortem assessments of meat quality using LD muscle. With NN Landrace-Yorkshire × Duroc pigs, 15.6% were identified to be RSE-prone in live pigs, and a further 6.7% RSE was induced after slaughter from RFN pigs. The rate of glycolysis determined from biopsy LD samples and at 1 hr post-mortem (pH_1h) were significantly (p < 0.001) faster in RSE than in RFN-prone pigs, but significantly slower than those of PSE-prone pigs. Good correlations (p < 0.001) were observed between biopsy fluid (F) values, an indicator of water-holding capacity (WHC), and drip loss (r = 0.652) from post-mortem LD muscle, and between biopsy pH (F), an indicator for the rate of glycolysis, and F (r = −0.828). These results show that the skeletal muscle test using biopsy LD muscle could be employed to reduce the incidence of RSE-meat.     

Infant formula iron dialysability related to other nutrients

The dialysable iron in relation to total iron, to protein sources, to calcium, magnesium, copper, zinc, and vitamin C of 17 infant formulas, from four different multinational companies were analyzed. Total iron, calcium, magnesium, copper, and zinc were determined by atomic absorption spectrophotometry. The dialysable iron was determined. The considered vitamin C concentration was that declared on the labels. There was no significant statistical relationship between total iron and dialysable iron (P = 0.54, r = 0.09) when considered separately. When analyzed considering protein sources, this relationship was shown to be inversely proportional to protein hydrolysate (P = 0.03, r = −0.72), and soy protein (P = 0.02, r = −0.93). The percentage of dialysable iron was significantly greater from the protein hydrolysate (P < 0.01). The dialysable iron showed a negative correlation with calcium (P < 0.05, r = −0.61). In conclusion, the infant formulas whose protein sources are casein and casein plus whey protein should present Ca:Fe and Fe:vitamin C ratios that allow considerable iron dialysability.     

Evaluation of lean meat quality in pigs using two electronic probes

The Danish Fat-O-Meater grading probe (FOM) and the Fibre Optic Probe (FOP) developed at IFR, Bristol, were evaluated for their potential ability to predict lean meat quality in a sample of 76 pig carcasses showing a wide range of quality in the M. longissimus dorsi. When probings were made after chilling at about 20 h post mortem the correlations between probe value (FOP_u and FOM_u) and reflectance (EEL value), drip loss during storage and subjective assessment score for colour-structure were high (FOP_u and reflectance, r = 0·89; drip loss, r = 0·78; subjective assessment, r = 0·90. FOM_u and reflectance, r = 0·88; drip loss, r = 0·73; subjective assessment r = 0·81). Nevertheless, probe values could not be used to unambiguously group samples into normal, pale, soft, exudative (PSE) or dark, firm, dry (DFD) classes. Correlations between probe values at 45 min post mortem and measures of ultimate meat quality were much lower. Neither probe could potentially differentiate between normal and DFD meat at this time and differentiation between normal and PSE meat was also poorer.     

Influence of dietary inclusion level of manganese on pork quality during retail display

Boneless pork loins (n = 112) were used to test the influence of dietary manganese (Mn) inclusion level on pork quality traits during retail display. Crossbred barrows and gilts were fed diets formulated with 0, 20, 40, 80, 160, or 320 ppm Mn from Availa^®Mn (AvMn; a Mn–amino acid complex) from 23.8 to 106.8 kg live weight. At approximately 48 h postmortem, boneless pork loins were fabricated into longissimus thoracis et lumborum (LM) chops, which were subsequently placed in open-topped, coffin-chest display cases (2.6 °C) under continuous warm-white, fluorescent lighting (1600 lx) for 7 days. Dietary Mn level had no effect on LM pH (P = 0.47), purge volume (P = 0.60) and loss (P = 0.53), or moisture loss (P = 0.95) during retail display. Chops from pigs fed 80 ppm Mn received higher (P < 0.05) American and Japanese color scores than pigs fed 0 and 40 ppm Mn. Even though the LM from pigs fed 80, 160, and 320 ppm Mn tended to be darker (lower L^* values; P = 0.07) than chops from pigs fed 40 ppm Mn, a^* (redness) and b^* (yellowness) values, as well as hue angle and chroma, were not (P  0.19) affected by dietary Mn. On days 0 and 1, the reflectance ratio of 630 nm/580 nm was similar (P > 0.05) among dietary Mn supplementation levels; yet, by day 4 of retail display, chops from pigs fed 80 ppm Mn had higher (P < 0.05) reflectance ratios than chops from pigs fed 0, 20, 40, and 160 ppm, whereas LM chops from pigs fed 40 ppm Mn had lower (P < 0.05) reflectance ratios than all other dietary treatments on day 7 (Mn supplementation level × display day; P = 0.04). Although TBARS were greater (P < 0.001) on day 7 than 0 of retail display, TBARS values did not (P = 0.43) differ among dietary Mn levels. Results indicate that supplementing swine diets with 80 ppm Mn may improve pork color during retail display without increasing the likelihood of lipid oxidation.     

Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs

Samples of the M. longissimus dorsi of 776 pigs from three commercial lines were used to compare two methods for measuring drip loss, referred to as the EZ-DripLoss and bag methods. Furthermore, relationships between drip loss and other meat quality and carcass traits were analysed. The bag method used a slice of M. longissimus dorsi of approximately 120 g hung in an airtight container whereas the EZ-DripLoss method used two samples of approximately 10 g placed in drip loss containers. In the bag method, samples taken at 24 h post-mortem were measured 24 and 48 h after sampling and average drip loss was 1.94% and 3.33% at 24 and 48 h, respectively. Correlation between these consecutive measurements was high (r=0.98). Using the EZ-DripLoss method, drip loss of samples taken at 24 h post-mortem was measured 48 h after sampling and showed an average value of 4.97%. Correlation between the drip loss obtained using EZ-DripLoss and bag methods was high (r=0.86). Relationships between drip loss and other meat quality traits were similar for both methods. Highest correlations were observed between drip loss and pH(45) (r=-0.52 and -0.48 using EZ-DripLoss method(48) and bag method(48), respectively) and the lowest to Minolta a (?) value (r=0.11 and 0.09, respectively). Correlations among several carcass traits, such as lean content, and drip loss were low or not significant. Low associations between loin eye area (cm(2)) and drip loss were obtained regardless of the method used to determine drip loss (r=0.21 and 0.18 using EZ-DripLoss method(48) and bag method(48), respectively). For routine measurements, the EZ-DripLoss method is recommended because it showed a high correlation with the bag method but is easier to perform and is more standardised.     

Improved use of oxygen scavengers to stabilize the colour of retail-ready meat cuts stored in modified atmospheres

A series of three experiments were conducted to develop a retail packaging system suitable for use in centralized meat processing and packaging operations using modified atmosphere master packaging (MAP) of display-ready beef and pork cuts. It was shown that oxygen (O₂) scavengers were needed inside retail trays, lidded or over-wrapped trays could be used with equal success but inclusion of a grid inside the retail tray was not required. It was established that a minimum of eight O₂ scavengers with an O₂ absorption rate high enough to achieve an O₂ half-life of 0.6–0.7 h in the pack atmosphere were needed where the O₂ concentration could otherwise remain ≤500 ppm at any time during storage. Composite results from these experiments clearly showed that the best performance resulted from use of hard plastic retail trays containing eight O₂ scavengers, with high O₂ absorption rate, when placed underneath an absorbent pad and over-wrapped with an O₂ permeable film. Small holes in two corners of the O₂ permeable film to permit free exchange of atmospheres within the retail packages facilitated O₂ reduction during MAP storage.     

Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times

The present study aimed to investigate the effect of crossbreeding with Limousine sires on fatty acid profile, physical and sensory properties of meat produced by Podolian young bulls. Polyunsaturated fatty acid content was influenced by crossbreeding (P < 0.01) with Podolian bulls (P) producing beef characterised by a higher level of unsaturation in comparison with crossbred animals (LP). As a consequence, P/S ratio was significantly higher in meat produced by P animals than LP (P < 0.01). P animals had higher linoleic (P < 0.05), linolenic (P < 0.05), EPA (P < 0.05) and DHA acids (P < 0.001) levels than LP subjects. No breed effect was observed for the ratio n − 6/n − 3 (P > 0.05). WBS force of LD was significantly lower in meat from crossbred subjects (P < 0.05). Both crossbreeding with Limousine and extension of ageing from 2 to 7 days improved LD tenderness as assessed by panel taste (P < 0.001).