Consumer evaluation of venison sensory quality: Effects of sex,body condition score and carcase suspension method

Intact fallow bucks (n = 20) and non-pregnant fallow does (n = 24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n = 26) (Cervus elaphus) of the same BCS range (2–4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on consumer perception of venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (p < 0.001). Consumers also noted a difference in colour between sexes in fallow deer venison, with venison from 36 month-old does being darker (p = 0.015), and preferred venison from does over 18–24 month-old bucks. There was a significant difference in the consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p = 0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.     

Effect of pelvic suspension on the instrumental meat quality characteristics of red deer (Cervus elaphus) and fallow deer (Dama dama) venison

The effect of pelvic and Achilles tendon suspension of red and fallow deer carcasses on meat quality parameters were compared. Venison was evaluated from red deer stags (n = 14), bucks (n = 14) and fallow deer does (n = 10) between 12 and 36 months old. Immediately after slaughter, carcasses were split down the dorsal midline and assigned to one of the two hanging methods and pH and core body temperature measured. Twenty-four hours post-slaughter muscles were excised. Venison from fallow deer and red deer stags pelvic-suspended had significantly lower (P < 0.001) cooked shear force values than Achilles hung carcasses. There was no significant difference between hanging technique for other characteristics measured. These data indicated that pelvic suspension should be adopted by the deer industry to increase tenderness of venison.     

Palatability of venison from farmed and feral red deer

Venison from feral red deer has been exported from New Zealand for many years but the farming of red deer as a commercial enterprise is a recent development. Two independent evaluations, one at the Invermay Agricultural Research Centre and the other at the Meat Industry Research Institute of New Zealand, were carried out to compare the eating qualities of venison from the two sources. Venison from young male red deer raised in three environments (feral, grassfed and feedlot) was analysed for palatability differences. A significant variation (P <0.05) between venison from animals on the same feed was noted. Nevertheless, there was a significant difference (P < 0.05) between venison from feral and grassfed (farmed) deer in the oldest group of animals (27 months) when triangle tests were used. No striking differences between the three venisons in tenderness, juiciness, flavour fullness, flavour acceptability and general acceptability were detected with rating tests although highly significant differences between panelists were found.     

Comparison of wheat- versus corn-based dried distillers’ grains with solubles on meat quality of feedlot cattle

A considerable amount of information has been generated on the feeding value and impact of corn dried distillers’ grains with solubles (DDGS) on meat quality, whereas little is known about the effects of wheat DDGS on meat quality, and no direct comparison of these two sources of DDGS has been completed. The current study was conducted to examine the objective and subjective carcass and meat quality traits of cattle fed diets containing corn or wheat (20% or 40%) DDGS (DM basis) as compared to a standard barley-based finishing diet (control). In general, meat obtained from animals fed the barley-based control diet was slightly darker in colour (lower chroma and hue at 24 h, P < 0.01) and less tender (highest proportion of tough shears at 2 d and lowest proportion of tender shears at 20 d). Meat from corn DDGS was rated as more tender and palatable than control samples (P < 0.05), and 20% corn samples were rated better for beef flavour intensity (P < 0.01) and desirability (P < 0.05) than 40% corn DDGS samples. In contrast, meat from steers fed wheat DDGS showed intermediate characteristics between steers fed control and corn DDGS diets. Hence, feeding wheat DDGS had no negative effects, and feeding corn DDGS had some positive effects on meat quality characteristics of beef.     

Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

In order to investigate the effects of increasing beef n-3 fatty acid content and the protective effects of vitamin E antioxidant activity on meat quality characteristics, 80 feedlot steers were fed 4 different diets (control, high vitamin E, 10% ground flaxseed or high vitamin E-10% ground flaxseed). While dietary treatments had no effect (P > 0.05) on meat composition or tenderness values, the increase in oxidation products was lower (P = 0.046) in meat from vitamin E supplemented steers and higher (P = 0.006) in meat from flaxseed fed animals. The increase in α-tocopherol tissue levels (P < 0.001) in meat from animals fed flaxseed and increased dietary vitamin E resulted in the lowest drip loss values (P = 0.013). As expected, display time had a large effect on retail traits in both steaks and patties (P < 0.001). While retail traits of steaks were not affected by the dietary treatments (P > 0.05), feeding flaxseed decreased (P < 0.05) ground beef retail scores, which were not corrected by higher levels of dietary vitamin E. Finally, although no effect (P > 0.05) was observed among treatments for sensory attributes in steaks, the correlations of a combined n-3:α-tocopherol ratio against retail and sensory attributes (P < 0.05) suggest that increased n-3 fatty acids levels require increased dietary antioxidants, such as vitamin E to avoid negative effects on meat quality from a loss in oxidative stability.     

Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage

Fatty acid content and sensory characteristics of meat from light lambs fed three diets supplemented with different sources of n−3 fatty acids (fish oil, extruded linseed and extruded linseed plus microalgae) and a control diet during refrigerated storage have been studied. The meat from lambs fed linseed diets had the highest levels of C18:3 n−3, while animals fed fish oil had the highest long-chain n−3 polyunsaturated fatty acids (PUFA). Thus, 100 g of meat from lamb fed the fish oil diet provided 183 mg of long-chain n−3 PUFA, representing 40% of the daily recommended intake. The levels of n−3, n−6 and long-chain n−3 PUFA decreased during a 7-day storage period. The meat from lambs fed the fish oil diet had high scores of fish odour and flavour and rancid odour and flavour and the lowest overall liking. Rancid odour and flavour increased after storage, mainly in supplemented groups.     

Carcass measurements and meat quality characteristics of dairy suckling kids compared to an indigenous genotype

Effects of genotype on carcass measurements and meat quality were investigated by using 24 suckling kids from Turkish Saanen, Gokceada and Maltese breeds. Carcass quality characteristics of indigenous kids (Gokceada) were lower than those of dairy type (Turkish Saanen and Maltese) kids. Breed effect on ultimate meat pH, cooking loss, drip loss and Warner Bratzler shear force values were not significant. Meat samples from Turkish Saanen kids had higher redness (at 0, 1 and 24 h) and yellowness (at 24 h) values than Gokceada kids (P < 0.05). Breed had no significant effect on sensory characteristics except flavour intensity. Flavour intensity scores given to meat samples of Maltese kids were higher than those of Turkish Saanen and Gokceada kids (P < 0.01). In conclusion, dairy type breeds should be considered for meat production as well, with meat from Maltese kids potentially offering better colour and flavour intensity than that of Turkish Saanen kids.     

Animal performance and fatty acid composition of lambs fed with different vegetable oils

Twenty-seven lambs were used to investigate the effects of the inclusion of 4% hydrogenated palm oil (HPO) or sunflower oil (SFO) in the concentrate on animal performance, carcass and meat quality and fat characteristics and fatty acid composition. Animals (16.2 ± 0.27 kg initial weight) were fed concentrate (Control, HPO or SFO) and barley straw ad libitum and slaughtered at 25 kg. SFO lambs tended to eat less concentrate than HPO animals (P < 0.10). Neither HPO nor SFO affected any of the carcass characteristics studied, meat pH and meat and fat colour (P > 0.05). SFO decreased proportions of C16:0, C18:1 cis-11 and C18:3 (P < 0.05) and increased C18:1 trans (P < 0.001) and C18:2/C18:3 ratio (P < 0.05). Atherogenicity index was lower (P < 0.05) when SFO was included in the concentrate. HPO did not affected and SFO improved fatty acid composition of fattening lambs without affecting animal performance.     

Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production,quality and fatty acid composition

Yearling steers were fed 70:30 forage:concentrate diets for 205 d, with either grass hay (GH) or red clover silage (RC) as the forage source, and concentrates containing either sunflower-seed (SS) or flaxseed (FS), each providing 5.4% oil to diets. Feeding diets containing SS versus FS significantly improved growth and carcass attributes (P < 0.05), significantly reduced meat off-flavor intensity (P < 0.05), and significantly increased intramuscular proportions of vaccenic (t11-18:1), rumenic (c9,t11-CLA) and n − 6 fatty acids (FA, P < 0.05). Feeding diets containing FS versus SS produced significantly darker and redder meat with greater proportions of atypical dienes (P < 0.05). A significant forage × oilseed type interaction (P < 0.05) was found for n − 3 FA, α-linolenic acid, and conjugated linolenic acid, with their greatest intramuscular proportions found when feeding the RC-FS diet. Feeding GH versus RC also significantly improved growth and carcass attributes, sensory tenderness (P < 0.05) and significantly influenced intramuscular FA composition (P < 0.05), but overall, forage effects on FA profiles were limited compared to effects of oilseed.     

Dietary citrus pulp reduces lipid oxidation in lamb meat

This study investigated the effect of replacing cereal concentrates with high levels of dried citrus pulp in the diet on lamb meat oxidative stability. Over 56 days, lambs were fed a barley-based concentrate (Control) or concentrates in which 24% and 35% dried citrus pulp were included to partially replace barley (Citrus 24% and Citrus 35%, respectively). Meat was aged under vacuum for 4 days and subsequently stored aerobically at 4 °C. The Control diet increased the redness, yellowness and saturation of meat after blooming (P < 0.01). Regardless of the level of supplementation, dietary dried citrus pulp strongly reduced meat lipid oxidation over 6 days of aerobic storage (P < 0.001), while colour parameters did not change noticeably over storage and their variation rate was not affected by the diet. In conclusion, replacing cereals with dried citrus pulp in concentrate-based diets might represent a feasible strategy to naturally improve meat oxidative stability and to promote the exploitation of this by-product.     

Crude glycerine inclusion in Limousin bull diets: Animal performance,carcass characteristics and meat quality

Three hundred and six Limousin young bulls (7 ± 1 months of age, initial body weight 273 ± 43 kg) were used to evaluate the effect of crude glycerine supplementation on animal performance, carcass characteristics and meat quality. Animals were assigned to three different diets: Control (0% of crude glycerine), G2 and G4 (2 and 4% of crude glycerine, respectively). The diets were administrated ad libitum for 240 days (final body weight 644 ± 24 kg). Average daily weight gain, average daily feed intake, the gain:feed ratio, ultrasound measures in vivo, carcass characteristics, pH, water holding capacity, drip losses, and cooking losses were not affected (P > 0.05) by diets. Diet decreased C16:0 (P < 0.01) and C16:1 (P < 0.05) contents in meat. The G4 meat showed lower C12:0, C14:0, C17:0, C18:0, C18:1, C18:2, C18:3, c9,t11-c18:2, C20:0 and C20:4 levels (P < 0.05) than control. Glycerine increased desirable fatty acid percentages (P < 0.05) in intramuscular fat.     

Effects of dietary digestible energy concentration on growth, meat quality, and PPARγ gene expression in muscle and adipose tissues of Rongchang piglets

This study investigated the effects of dietary digestible energy (DE) concentration (3.20, 3.40, 3.60 & 3.80 Mcal/kg) on growth, meat quality, and PPARγ gene expression in muscle and adipose tissues of Rongchang piglets. There was a quadratic increase in average daily gain and a linear decrease in the ratio of feed intake and gain as dietary DE increased (P < 0.05). Increasing dietary DE resulted in a linear increase of back fat thickness and intramuscular fat content (P < 0.05). A significant linear or quadratic effect (P < 0.01) was detected for shearing force. Increasing dietary DE linearly enhanced the expression of PPARγ in adipose tissues (P < 0.01). These data suggest that dietary DE had an impact on carcass and meat quality of Rongchang piglets. This could be partly due to the increased gene expression of PPARγ in adipose tissues, which may regulate the fat deposition of whole body.     

Mitochondrial respiratory activity in porcine longissimus muscle fibers of different pig genetics in relation to their meat quality

The pig genetics of Duroc, Pietrain (MHS homozygote negative, PiNN), Pietrain (MHS homozygote positive, PiPP) and a F2-Duroc-Pietrain cross-breed were analyzed. The animals had comparable (P > 0.05) carcass weights, but the PiPP pigs had higher carcass yield and lean meat values (P < 0.05). Considering the meat quality characteristics, the PiPP showed a faster pH drop and higher electrical conductivity, drip loss, shear force as well as lightness and redness values (P < 0.05). The PiPP animals had less slow-twitch-oxidative (STO) and more fast-twitch-glycolytic (FTG) muscle fibers, whereas the results of the Duroc animals were converse (P < 0.05). The STO and FTG fibers of the PiPP animals were larger than those of the other genetics (P < 0.05). The analysis of the mitochondrial respiratory activity (MRA) using permeabilized longissimus muscle fibers resulted in no differences between the pig genetics before and immediately after slaughter. During chilling the MRA decreased in all pigs but to a higher extent in the PiPP pigs (P < 0.05).     

The effects of method of castration,rearing condition and diet on sensory quality of pork assessed by a trained panel

Beside surgical castration possible alternatives helping to reduce the incidence of boar taint in cooked pork are rearing conditions, immunocastration and feeding strategies for entire males known to lower the skatole levels. The goal of this study was to assess the effects of these alternatives on the sensory acceptability of pork. In experiment 1, carcasses from barrows, entire males (EM) and entire males fed raw potato starch (EM+) 7 d before slaughter were selected based on the androstenone (≤ 2 µg/g) and skatole (≤ 0.32 µg/g) levels. In experiment 2, carcasses from barrows, immunocastrates (IC), entire males either group-penned (EMG) or individually penned (EMP) were selected based on the aforementioned criteria. Boar odour and boar flavour intensities of longissimus dorsi (LD) and neck chops were evaluated by trained panellists. Boar odour and flavour scores were higher (P < 0.01) in neck than LD chops. Although skatole tissue levels in barrows and EM+ were similar (P > 0.05), boar odour and flavour scores were greater (P < 0.05) in EM+ than barrows. In experiment 2, scores for boar odour and flavour were lower (P < 0.05) in pork from barrows and IC than EMP, with intermediate values for EMG. In conclusion, we observed a discrepancy between the known boar taint compounds androstenone and skatole and sensory acceptability, which indicates that other factors influenced the perception of boar taint. Thus, surgical castration with or without anesthesia or immunocastration are still the safest methods to avoid boar taint.     

Fatty acid composition and sensory properties of Italian Simmental beef as affected by gene frequency of Montbéliarde origin

The aim of this study was to investigate the effect of Montbéliarde (Mb) gene frequency on fatty acid composition and sensory properties of Italian Simmental (IS) steaks (longissimus thoracis m.). Twenty-seven bulls belonging to three strains with different percentages of Mb genes: traditional (ISt), without Mb ascendants (ISt = 0% Mb genes), cross-strain (ISmt = 37.5–50% Mb genes), Montbéliarde strain (ISm = 87.5–100% Mb genes) and balanced for stearoyl Co-A desaturase genotype were considered. ISt has the highest C20:4 n−6 (P < 0.01), C22:4 n−6 (P < 0.05) and total PUFA n−3 level (P < 0.01), while ISt and ISmt have higher C18:3 n−3 (P < 0.05) and slightly lower MUFA (P = 0.08) than ISm. Sensory tests indicated that the three experimental groups can be differentiated; moreover, ISmt meat is perceived as less hard (P < 0.01), less chewable (P < 0.01) and less fibrous (P < 0.05) than ISt meat.     

Effects of pregnancy and feeding level on carcass and meat quality traits of Nellore cows

Carcass and meat quality traits of 16 pregnant and 5 non-pregnant cows fed at 1.2 times maintenance and 16 pregnant and 6 non-pregnant fed ad libitum were evaluated. Pregnancy did not affect final body weight (FBW; P = 0.0923), cold carcass yield (CCY; P = 0.0513), longissimus muscle area (LMA; P = 0.8260), rib fat thickness (RFT; P = 0.1873) and shear force (WBSF; P = 0.9707). A lower FBW (P = 0.0028), LMA (P = 0.0048) and RFT (P = 0.0001) were observed in feed restricted cows. However, no differences were found for CCY (P = 0.7243) and WBSF (P = 0.0759) among feeding level groups. These data suggests that carcass and meat quality traits are not affected by pregnancy status in Nellore cows. Moreover, although cows experiencing feed restriction did have reduced deposition of subcutaneous fat and lean tissue, there were no major impacts on meat quality traits.     

Meat quality,proximate composition and muscle fatty acid profile of young llamas (Lama glama) supplemented with hay or concentrate during the dry season

Thirty llamas were used to study the effect of a 90 day feed supplementation on meat quality, chemical composition and muscle fatty acid profile. Treatments were: GR = llama on native pasture until slaughter; GR + SH = like GR, but with overnight free access to barley/alfalfa hay; and GR + SC = like GR, but with overnight free access to a wheat bran/sorghum grain concentrate. The supplementation had no effect on postmortem pH and temperature decline in the Longissimus lumborum muscle (LLM), cooking losses nor Warner–Bratzler shear force values (P > 0.05). Meat from GR + SC llama had higher fat content in LLM (P < 0.05) compared to GR and GR + SH llama. Intramuscular fat from GR + SH llama showed higher (P < 0.01) proportions of polyunsaturated fatty acids, higher (P < 0.05) polyunsaturated fatty acids/saturated fatty acids and desirable fatty acids ratio, lower (P < 0.05) omega-6/omega-3 (n − 6/n − 3) ratio, and higher (P < 0.01) conjugated linoleic acid.     

Enhanced water-holding capacity of meat was associated with increased Sepw1 gene expression in pigs fed selenium-enriched yeast

To study the effect of selenium-enriched yeast (SeY) level on selenoprotein genes expression and the relation between gene expression and antioxidant status and meat quality, 30 selenium (Se)-depleted pigs (7-week old, 10.30 ± 0.68 kg) were randomly divided into 3 groups and fed a basal diet plus 0, 0.3 and 3.0 mg Se/kg as SeY for 8 weeks. Results showed that dietary SeY supplementation improved the antioxidant status in muscle. The increased levels of SeY decreased (P < 0.05) the drip loss and the concentration of thiobarbituric acid reactive substances in the muscle and meat. However, increased dietary SeY intake quadratically increased (P < 0.01) the mRNA level of Sepw1 gene among the 12 selenoprotein genes examined in muscle. Statistical analysis showed drip loss was negatively correlated with the mRNA level of Sepw1 gene. These suggested that the enhanced water-holding capacity of meat was associated with the increased expression of Sepw1 gene.