Prediction of lean and fat composition in swine carcasses from ham area measurements with image analysis

Video images of ham cross-sections were recorded from 71 pork carcasses (ranging in weight from 72 to 119 kg). Three sets of prediction equations were developed to estimate pork carcass lean and fat composition from video image analysis (VIA) of ham cross-sectional area measurements, 10th rib back fat depth (TENFAT) and hot carcass weight (HCKg). Carcass data of dissected lean and fat in the four primal cuts (ham, loin, Boston button and picnic shoulder) were used as dependent variables in establishing regression equations. The first set of equations combined VIA ham measurements and total ham weight (HTKg). Regression models containing the single variable HTKg times ham percentage lean area (Vol. 1) or HTKg times ham percentage fat area (Vol. 2) accounted for 88% and 68% of the variation in total carcass lean weight (CLKg) and total carcass fat weight (CFKg) from the right side of each carcass, respectively. The second set of equations combined VIA ham measurements and TENFAT (cm). Multiple regression models involving TENFAT, Vol. 1, and Vol. 2 accounted for 91% and 90% of the variation in CLKg and CFKg. The third set of equations used VIA ham measurements, TENFAT and HCKg. Carcass lean weight was best predicted by HCKg, TENFAT, and ham lean area (HLA) (R² = .92). Carcass fat weight was best predicted by HCKg, TENFAT, and Vol. 2 (R² = .91). Overall correlations showed a high association between Vol. 1 and CLKg (r = .94, P < .0001) and Vol. 2 and CFKg (r = .83, P < .0001). Ham lean area was related to CLKg (r = .74, P < .0001) and ham fat area to CFKg (r = .81, P < .0001). The results of this study indicated video image analysis of ham cross-section slices combined with backfat depth at the 10th rib can be used for accurate estimation of total carcass lean or fat composition.     

Effect of sugarcane diets and a high fibre commercial diet on fresh meat and dry-cured ham quality in local Caribbean pigs

The effects sugar cane (SC) diets and a milling by product diet on meat quality characteristics of fresh meat and dry-cured ham were studied on a total of 48 Creole (CR) pigs. Pigs were fed with a control soya-bean meal corn diet (C1), a soya-bean meal wheat diet (C2), a SC fresh juice diet (SC-J), or a ground cane diet (SC-G). Average BW gain was 657, 530, 546, and 200 g/d for diets C1, C2, SC-J and SC-G, respectively. Lean cuts (i.e., ham and loin) were significantly higher in SC-G than in C1 pigs (472 vs. 424 g/kg; P < 0.01); intermediate values were found for C2 and SC-J pigs (427 and 412 g/kg, respectively). The ultimate pH in LD muscle was lower in SC-J than the other groups (5.44 vs. 5.65; P < 0.01). The intra muscular fat (IMF) content in LD was significantly higher in SC-J diet and lower in SC-G diet (1.9% and 1.0%, respectively); intermediates values were found for C1 and C2 diets (1.4% on average). Ham weight losses during 6 months drying period were lower for SC-G fed pigs (9.7% vs. 12.4%; P < 0.05) whereas weight losses during the 12 months drying period were not affected by diet. The TBA value in dry-cured ham was not affected by diet (P > 0.05) whereas the fatty acids profiles of subcutaneous fat in SC-J and SC-G pigs contained more mono-unsaturated and less polyunsaturated fatty acids than in C1 and C2 groups. Significant effects of dietary treatment were found for dry-cured ham sensory quality parameters.     

Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams

Carcass and ham quality characteristics of pig populations divided by harvest weights — HW (130 and 160 kg) were evaluated to determine the effects of gender (barrows and gilts) and distinct genetic groups — purebred (DUDU) and crossbred Duroc (DULA, DUWI and DULL) as well as purebred Large White (WIWI) on the suitability for use in dry-cured ham production. At 130 kg, DUDU pigs yielded the highest fat thickness of the ham (P < 0.01) and an intramuscular fat content (IMF) of 3.15% in Semimembranosus muscle (SM). DUDU pigs also had a SM pH_u of 5.7. This genetic group met the specifications for dry-cured ham production. No differences could be found in meat quality characteristics between genetic groups harvested at 160 kg. However at this HW, gilts produced significantly (P < 0.05) heavier and leaner hams compared to barrows.     

Effect of ractopamine–HCl supplementation for 28 days on carcass characteristics,muscle fiber morphometrics,and whole muscle yields of six distinct muscles of the loin and round

This study evaluated the effects of ractopamine–HCl (RAC) supplementation on carcass characteristics, muscle fiber morphometrics, and tenderness. Thirty-four steers (2 groups, 4 replicates) were fed RAC or carrier for 28 days prior to harvest. Seventy-two hours postmortem, the Longissimus lumborum (LL), Gracilis (GRA), Vastus lateralis (VL), Rectus femoris (RF), Semimembranosus (SM), and Adductor (ADD) were dissected from each carcass. Commodity weight, denuded weight, and muscle dimensions were collected. RAC supplementation tended to affect dressing percentage (P = 0.15) and muscle firmness (P < 0.15), and significantly affected lean maturity (P < 0.05) and marbling score (P < 0.05). With the exception of the LL and GRA (P < 0.05), RAC had no effect on muscle dimensions. RAC did not influence the tenderness of vacuum-packaged, aged steaks as measured by Warner–Bratzler shear force. Muscle fiber size within the six muscles was unchanged (P > 0.05) by RAC. Thus, RAC improves carcass parameters without a negative impact on tenderness.     

The effect of corn distiller's dried grains with solubles, ractopamine, and conjugated linoleic acid on the carcass performance, meat quality, and shelf-life characteristics of fresh pork following three different storage methods

The objective of this study was to evaluate dietary corn distiller's dried grains with solubles (DDGS), ractopamine hydrochloride (RAC), and conjugated linoleic acid (CLA) on growth performance, carcass and fat quality, and shelf-life of fresh pork from finishing pigs. Barrows (n = 72) were fed one of eight treatments consisting of two diet sources (corn-soy and corn-soy + 20% DDGS), two levels of RAC (0 and 7.4 ppm), and two levels of CLA (0 and 0.6%) for 28 days. Loins were portioned (n = 3) into one of three storage conditions (fresh, cold, frozen); each followed with seven days of retail display. Feeding RAC improved ADG and G:F (P < 0.05), whereas DDGS decreased belly fat firmness (P < 0.05). Dietary DDGS increased total polyunsaturated fatty acids in jowl and belly samples and increased Iodine Value (IV) (P < 0.05), but addition of CLA decreased IV. Dietary DDGS, RAC, or CLA had minimal impact on pork quality following varied storage methods.     

Qualitative effects of fresh and dried plum ingredients on vacuum-packaged,sliced hams

Boneless ham muscles (Semimembranosus + Adductor) were injected (20% w/w) with a curing brine containing no plum ingredient (control), fresh plum juice concentrate (FP), dried plum juice concentrate (DP), or spray dried plum powder (PP) at 2.5% or 5%. Hams were cooked, vacuum-packaged, stored at <4 °C and evaluated at 2-week intervals over 10 week. Evaluations were performed on sliced product to determine cook loss, vacuum-package purge, Allo–Kramer shear force, 2-thiobarbituric acid-reactive substances (TBARS), proximate analysis, objective color, sensory panel color and sensory attributes. FP, DP and 2.5% PP increased (P < 0.05) cook loss by 2% to 7% depending on treatment and level, but the highest cook loss (17.7%) was observed in hams with 5% PP. Shear force values increased as the level of plum ingredient increased (P < 0.05) from 2.5% to 5%, and the highest shear values were observed in hams containing 5% FP. There were no differences (P > 0.05) in lipid oxidation among treatments as determined by TBARS and sensory evaluation. FP and PP ham color was similar to the control, but DP had a more intense atypical color of cured ham. Minimal changes in physical, chemical and sensory properties were observed during storage of all treatments.     

Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham

Dry-cured Iberian ham slices were stored under vacuum and under four different modified atmospheres (60/40 = 60%N₂ + 40%CO₂; 70/30 = 70%N₂ + 30%CO₂; 80/20 = 80%N₂ + 20%CO₂; argon = 70%argon + 30%CO₂) at 4 ± 1 °C during 120 days. Gas composition, moisture content, pH, colour, pigment content, and lipid stability were measured, as well as sensory and microbial analysis were carried out throughout storage. A loss of intensity of red colour (a^*-values) was observed during storage in ham slices (P < 0.05). Consistently, MbFe(II)NO content also decreased throughout storage (P > 0.05). Slices of ham packed in 40%CO₂ (60/40) and 30%CO₂ (70/30) showed lower a^*-values than the rest of the batches after 60 days (P < 0.05), though differences were not evident after 120 days (P > 0.05). TBARs values showed an upward trend during the storage of packaged slices (P < 0.05). Vacuum-packed slices showed the lowest TBARs values and those packed with 40%CO_2, the highest. Sensory attributes did not vary significantly (P > 0.05) throughout storage under refrigeration and packed either in vacuum or in modified atmospheres. No safety problems were detected in relation to the microbial quality in any case.     

Bio-nutritional evaluations of three tropical leaf vegetables (Telfairia occidentalis, Amaranthus cruentus and Talinum triangulare) as sole dietary protein sources in rat assay

The bio-nutritional potentials of three tropical vegetable leaf meals (Telfairia occidentalis leaf meal, TOLM; Talinum triangulare leaf meal, TTLM and Amaranthus cruentus leaf meal, ACLM) were investigated using albino rat as the test animal. Some protein quality evaluation indices were measured when the three vegetable leaf meals (VLMs) were used as sole protein sources in diets fed to the experimental animals and results were compared with data obtained for a basal nitrogen free diet (diet 1) and another reference diet (diet 2) in which the protein was solely supplied by nutritional casein (pure protein). The weight gain value recorded over a 10 day experimental period for the test animals on the reference (casein) diet 2 was consistently higher (P < 0.05) than the weight gain value obtained for the animals on the 3 VLMs diets (diets 3–5). Feed intake values recorded for the rats on the VLMs were similar (P > 0.05) and significantly higher (P < 0.05) than the value obtained for rats on the reference (casein) diet. Nitrogen excreted in faeces (feacal nitrogen) was lowest (P < 0.05) for the animals in reference diet 2. However, the nitrogen excreted in urine (urinary nitrogen) was highest (P < 0.05) for the animals on reference diet 2 and lowest for animals on diet 3 (TOLM diet) (P < 0.05). The nitrogen retention (NR) value obtained for the test animals on the reference diet 2 was similar (P > 0.05) to the value obtained for animals on diet 3 (TOLM). These values were significantly higher (P > 0.05) than NR values obtained for animals on diets 4 (TTLM) and 5 (ACLM). Expectedly, the apparent nitrogen digestibility (AND), protein efficiency ratio (PER), net protein ratio (NPR), true digestibility (TD), biological value (BV) and net protein utilization (NPU) all indicated higher and better values (P < 0.05) than the corresponding values obtained for the 3 VLMs diets (diets 3–5).     

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.     

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.     

Dietary CLA alters intramuscular fat and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue

The present study was conducted to determinate the responsiveness of different levels of dietary conjugated linoleic acid (CLA) on intramuscular fat (IMF) and fatty acid composition of skeletal muscle and fat in pigs fed from 59.5 to 133.5 kg. Forty female Large White × (Large White × Landrace) pigs were used. Four levels (0%, 0.5%, 1% and 2%) of a commercial enriched CLA oil supplementation (60% of CLA isomers, 30% cis-9, trans-11 and 30% trans-10, cis-12) were fed to pigs. Carcass, ham, foreleg and loin weights were recorded. Dietary CLA enrichment increased the loin weight (P < 0.01) and the combined weights of hams + forelegs + loins (P < 0.02). IMF content in Longissimus dorsi was also increased by dietary CLA treatment (P < 0.001) and a linear response was observed. Dietary CLA increased saturated fatty acids (SFA) and decreased monounsaturated fatty acids (MUFA) in muscle and adipose tissue (P < 0.001). Feeding 1% CLA to finishing swine increases IMF in heavy pigs slaughtered at an average weight of 133.5 kg.     

Effects of ovariectomization and ractopamine hydrochloride inclusion on heifer feedlot performance,meat yield,and tenderness of select muscles

Forty-eight British cross heifers were used to examine the effects of ovariectomization (OVX v. intact; INT) and ractopamine-HCl inclusion (0 or 0.41 mg/kg of BW day^− 1; NORAC or RAC) for the final 31 days on performance, meat yield, and tenderness of select muscles. Ractopamine supplemented heifers had heavier BW (P ≤ 0.05) and greater dressing percent than NORAC. Dressing percent was also greater (P < 0.01) for INT v. OVX. LM area tended to be larger for RAC (P = 0.07) and was larger for INT (P = 0.05). Neither ractopamine inclusion nor sex class affected (P > 0.08) organ weights or percent intramuscular fat. Ractopamine inclusion increased (P ≤ 0.05) subprimal weight for the shoulder clod and bottom round. However, ractopamine inclusion and sex class had minimal effects on subprimal yields or slice shear force. Heifers receiving ractopamine had increased BW, DP, carcass weight and select subprimal weights without impacting meat quality. Ovariectomization did not influence the affects of ractopamine supplementation.     

Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage

The effect of modified atmosphere packaging (MAP) on the quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with or without green tea extract (1 g/L; GTE) in combination with or without ascorbic acid (0.05 g/L; AA) during refrigerated storage of 10 days was investigated. Shrimp without treatment stored under MAP had lowered psychrotrophic bacteria, enterobacteriaceae and H₂S-producing bacteria count (P < 0.05) but similar lactic acid bacteria count (P > 0.05), in comparison with shrimp stored in air (control). The coincidental lowered rate of increase in pH, total volatile base (TVB) content and thiobarbituric acid reactive substances (TBARS) were obtained in shrimp stored under MAP (P < 0.05). However, MAP slightly lowered melanosis formation and improved likeness score to some extent. When shrimp were treated with GTE and stored under MAP, the lower microbiological and chemical changes as well as the lowest melanosis formation were observed, compared to shrimp kept under MAP without treatment and the control (P < 0.05). GTE treatment in combination with MAP could retard chemical changes and melanosis formation, regardless of AA incorporation (P > 0.05). Nevertheless, GTE in combination with AA had higher inhibition on microbial growth and yielded the shrimp with higher likeness, compared with the other treatments (P < 0.05). Therefore, shrimp treated with GTE in combination with AA prior to MAP had the lowest losses in quality during refrigerated storage.     

Sulfuryl fluoride fumigation effects on the safety,volatile composition,and sensory quality of dry cured ham

A randomized complete block design with three replications was utilized to evaluate the effects (P < 0.05) of various fumigation concentrations of sulfuryl fluoride (SF) (0, 12, 24, 36 and 72 mg/L) on the fluoride, sulfuryl fluoride, and volatile flavor compound concentrations in dry cured ham. Fluoride and SF concentrations increased (P < 0.05) in dry cured hams as SF fumigation concentration increased, but all samples contained fluoride and SF concentrations below the legal limits of 20 and 0.01 ppm, respectively. Minimal differences existed (P > 0.05) in the presence and concentration of aroma active compounds, but oxidation compounds were slightly more prevalent (P < 0.05) in the 72 mg/ml treatment when compared to the control. A triangle test (n = 54) indicated that consumers could not discern (P > 0.75) between hams that were fumigated with SF at 0 and 36 mg/ml. This study revealed that there were minimal aroma/flavor differences among the ham treatments between 0 and 36 mg/ml, and that dry cured ham that was fumigated with SF was safe and met legal requirements for consumption.     

Quality characteristics of chunked and formed hams from pale,average and dark muscles were improved using an ammonium hydroxide curing solution

Cooking yield, cooked pH, purge loss, moisture, lipid oxidation, external and internal color, break strength and elongation distance were assessed for pale (PALE), average (AVG) and dark (DARK) inside hams injected with either a control cure solution (CON) or BPI-processing technology cure solution (BPT). Following enhancement, muscles were chunked, vacuum tumbled, smoked and cooked to 66 °C. Cooked ham pH was 6.49 for DARK, 6.40 for AVG, and 6.30 for PALE, respectively (P < 0.0001). Cooked pH was higher (P < .0001) for BPT than CON. Cooked ham moisture content was higher (P < 0.0001) for BPT hams than CON hams (74.83 vs. 74.11%) but BPT did not significantly influence cooking yield or lipid oxidation. Consumers (n = 150) of diverse demographics rated hams for appearance and taste. Results indicated that BPI-processing technology improved visual appearance of hams made from pale, average, and dark muscles and improved the eating quality of hams made from pale muscles.     

The effect of replacing dietary fish oil with canola oil on fatty acid composition and expression of desaturase and elongase genes in Jade Tiger hybrid abalone

This study investigates the effect of graded substitution of dietary fish oil (FO) with canola oil (CO) on fatty acid composition and expression of Δ-6 desaturase and elongase 2 genes in the muscle of Jade Tiger hybrid abalone. The control diet contained 1.5% FO supplement (0% CO). Four other diets contained FO/CO in ratios of 3:1 (CO 25%), 1:1 (CO 50%), 1:3 (CO 75%) and 100% CO. The result demonstrated that abalone fed the diets supplemented with 25% and 50% CO showed similarly high levels of total omega-3 polyunsaturated fatty acid (n-3 PUFA), eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) (P < 0.05) as the 0% CO group. The highest levels of total PUFA and total monounsaturated fatty acids were found in the 100% CO group (P < 0.05). The results also showed that Δ-6 desaturase and elongase 2 gene expression was increased in a graded manner by increasing dietary CO (P < 0.05). It was concluded that replacement of FO by CO at the levels of 25-50% can improve the contents of health-benefiting EPA and DHA in abalone.     

Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham

In separate experiments, randomized complete block designs with three replications were utilized to evaluate the effects of phosphine (PH₃) (0, 200 and 1000 ppm for 48 h) and methyl bromide (MB) (0, 4, 8, 16, and 32 mg/L for 48 h) fumigation concentration on the volatile flavor compound concentrations in dry cured ham. Minimal differences existed (P > 0.05) in the presence and concentration of aroma active compounds in both PH₃ and MB fumigated hams but sulfur and oxidation compounds were more prevalent (P < 0.05) in the fumigated treatments when compared to the control. As phosphine fumigation concentration increased, the residual concentration of phosphine also increased in the hams (P < 0.05), but all samples contained levels that are lower than the legal limit of phosphine allowed in stored food products (0.01 ppm) in the United States. A triangle test (n = 56) indicated that consumers could not discriminate (P > 0.75) between the control hams and those that were fumigated with PH₃. Minimal aroma/flavor differences existed among MB, PH3 and control hams, and dry cured ham that was fumigated with PH₃ was safe for consumption based on residual phosphine concentrations in the meat tissue.     

Potential use of antioxidative mungbean protein hydrolysate as an anticancer asiatic acid carrier

This study investigated the potential use of mungbean (Vigna radiata (L.) Wilczek) protein hydrolysate (MPH) prepared from tryptic hydrolysis as an antioxidative hydrolysate and as a carrier for anticancer asiatic acid (AA). The antioxidant capacity of MPH was 0.67 and 0.46 ??mol Trolox equivalent (TE)/mg protein, as measured by oxygen radical absorbance capacity-fluorescein (ORAC_FL) and Trolox equivalent antioxidant capacity (TEAC) assays, respectively. Freeze-drying in lactose excipient reduced the antioxidant capacity of MPH to 0.48 ??mol TE/mg protein in ORAC_FL assay (P < 0.05) but did not alter antioxidant capacity determined by TEAC assay (P ≥ 0.05). The genotoxicity of H₂O₂ (50 ??M, 30 min) on hepatoblastoma HepG2 could be alleviated after HepG2 cells had taken up MPH after H₂O₂ exposure (P < 0.05). Moreover, the inhibition concentration (IC₅₀) of AA in HepG2 was lowered from 58.5 ??g mL^− 1 of AA alone to 38.5 ??g mL^− 1 when AA was freeze-dried with MPH in lactose excipient (P < 0.05). This study suggested that the efficacy of anticancer pentacyclic triterpene AA against hepatoblastoma HepG2 could be increased by co-drying with antioxidative mungbean protein hydrolysate in lactose excipient.     

Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties

This study evaluates the effect of replacing fat with surimi-like material (SLM) made from the porcine longissimus dorsi muscle on the physicochemical and sensory characteristics of pork patties. Pork patties were produced with different levels of fat and SLM using a commercial method. Pork patties produced with 20% SLM had the lowest fat content (1.76%, P < 0.001), and had a higher cooking yield (87.41 vs. 78.57%, P < 0.05) and less shrinkage (4.01 vs. 9.02%, P < 0.001) than patties produced with 20% back-fat (control). Moreover, patties produced with SLM exhibited more acceptable organoleptic characteristics, including tenderness (P < 0.01) and overall acceptability (P < 0.001), than full-fat control patties. These results indicated that SLM cannot only be used as a fat replacer, but that it also improves the physicochemical and sensory characteristics of low-fat pork patties.     

A note on the relationships between cured-cooked and dry-cured ham processing yields

Right and left hams from 353 pigs slaughtered at around 100 kg body weight were processed into cured-cooked hams and dry-cured hams, respectively. Weights and yields at various stages of each process, carcass lean content and fresh meat quality traits were registered. Technological yield of cured-cooked processing (saleable cooked ham weight/defatted–deboned fresh ham weight) was more closely correlated to ultimate pH (r = 0.51, p < 0.001) than to carcass leanness (r = −0.13, p < 0.05) whereas the reverse situation – r = 0.15 (p < 0.01) and r = −0.62 (p < 0.001), respectively – was found for technological yield of dry-cured processing (saleable dry ham weight/trimmed fresh ham weight). The correlation between the two technological yields was significantly positive but of fairly moderate magnitude (r = 0.36). The correlation between the overall yields (saleable processed ham weight/entire fresh ham weight) of the two processes revealed to be very close to zero (r = −0.01).