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1.
The effects of rearing system on tissue composition of a sample joint and on chemical-physical traits of meat and subcutaneous fat were studied in an Italian local pig breed. Forty-six Cinta Senese pigs were used; 17 pigs were reared on wood pasture, 29 pigs were reared in pens and fed commercial mixtures. Weight at slaughter was 136.2 and 127.7 kg for indoor and outdoor-pigs respectively. For sample joint composition outdoor-pigs showed a lower percentage of Longissimus lumborum (Ll) (46% vs. 48%) and higher percentages of intermuscular fat (7.2% vs. 4.7%) and bone (20.9% vs. 19.2%). In Ll outdoor-pigs showed higher percentages of intramuscular fat (4.04% vs. 3.29%) and crude protein (23.5% vs. 22.8%), lower drip and cooking losses by oven (0.66% vs. 2.14% and 28.6% vs. 32.3% respectively) and higher cooking loss by water-bath (30.3% vs. 26.6%). Lower values of L* (45.8 vs. 50.1) and higher values of a* (14.9 vs. 11.8) and chroma (15.9 vs. 12.8) were recorded on Ll of outdoor-pigs. Subcutaneous fat of outdoor-pigs showed higher percentages of MUFA (55.1% vs. 53.3%) and PUFA (13.2% vs. 10.4%). Outdoor-pigs had higher PUFA/SFA ratio (0.43 vs. 0.29).  相似文献   

2.
The influence of adding 2% CLA to the morning feed of a group of 20 crossbred fatteners from 70 to 130 kg on meat quality, eating quality and dietetic value of m. longissimus dorsi was evaluated compared with a group of 20 controls. Addition of 2% CLA in feed did not influence fattening and slaughter results and also some traits of meat and eating quality. The only significant differences were observed in dry matter content, in meat flavour and L*, b*, and hue angle value. Meat from fatteners from the experimental group had a statistically significant higher content of CLA (P0.01) and lower content of unsaturated fatty acids especially C18: 2, C18: 1 and C20: 4, PUFA fatty acids (P0.01) and a reduction in the ratio of n-6: n-3 PUFA (P0.01). No statistically significant influence of CLA on the content of cholesterol was observed. The results of the current histochemical study showed that dietary CLA supplementation significantly increased both the number and diameter of white fibres, and correspondingly reduced the number and diameter of red fibres. The percentage and diameter of intermediate fibres was unaffected by CLA.  相似文献   

3.
Technological, chemical and physical traits of cured ham from Cinta Senese and Large White pigs, and their crosses were investigated. Hams were obtained from 29 Cinta Senese (CS), 29 Large White × Cinta Senese (LW × CS) and 12 Large White (LW) pigs, fed a commercial mixture. Sensory and chemical–physical analysis was performed on a sample-slice and on muscles (Biceps femoris – BF; Semimembranosus – SM; Semitendinosus – ST) and subcutaneous fat. CS showed the highest trimming loss and the lowest salting loss. Hams of CS pigs scored higher for fatness than those of LW pigs, LW × CS showing intermediate values. On sample-slice, CS exhibited higher firmness, redness and marbling of lean, and greater fat extension than LW, with crosses having intermediate scores. Muscle moisture was lowest in CS, while both SM and BF from LW had the highest percentage of protein and the lowest of ash. CS showed higher intramuscular fat content than LW × CS and LW. Shear force of BF was higher in CS than in LW × CS and LW. With respect to LW, CS had lower values of L* in muscles, and higher values of a* in subcutaneous fat. Subcutaneous fat of CS contained less SFA and more MUFA than LW × CS and LW.  相似文献   

4.
The present study evaluated the physico-chemical characteristics of muscle biceps femoris and back-fat from purebred Iberian (PBI) pigs and reciprocal crossbred Iberian × Duroc pigs (IB × D pigs: Iberian dams × Duroc sires; D × IB pigs: Duroc dams × Iberian sires). Muscles from PBI pigs contained significantly higher amounts of IMF, heme pigments and iron than those from crossbred pigs. In addition, muscles from PBI pigs were darker (lower L*-values) and redder (higher a*-values) and exhibited a more intense colour (higher chroma value) which was closer to the true red axis (lower hue value) than muscles from crossbred pigs. Back-fat from PBI pigs had significantly higher percentages of monounsaturated fatty acids (MUFA) and significantly smaller percentages of polyunsaturated fatty acids (PUFA) than those from crossbred pigs. Regarding the fatty acid profiles of the muscle lipid fractions, the genetic background particularly affected the composition of the polar lipid (PL) fraction. PL in muscles from PBI pigs contained significantly higher proportions of oleic acid and total MUFA and significantly lower amounts of arachidonic acid, certain long-chain PUFA (ω-6 and ω-3 fatty acids) and total amount of PUFA than PL in muscles from crossbred pigs. The results obtained indicate that tissues from PBI pigs would be more suitable for the production of dry-cured meats than those from cross-bred pigs. The position of the dam or the sire in reciprocal Iberian × Duroc crosses had no clear effects on meat quality.  相似文献   

5.
The use of conventional concentrates in the supplementation of grass-based fed lambs may induce improvements in growth performance and/or carcass quality but may be disadvantageous in fatty acid profile of tissues, with a negative impact in some nutritional indexes. The objective of this trial was to evaluate the effects on growth performance, carcass and meat quality of using unprotected, unsaturated fat as a supplement for grass-fed based lambs. Twenty-four Merino Branco ram lambs raised on pasture, were supplemented with corn whole grain plus sunflower meal or corn whole grain plus expanded sunflower seed, from 20 to 30 kg live weight. The supplement had no effects on growth performance, carcass quality traits, or meat pH, colour estimates (L*, a*, b*), water-holding capacity, shear force and sensorial attributes. However, lambs supplemented with expanded sunflower seed showed higher proportions of cis-9, trans-11 octadecadienoic acid and trans-vaccenic acid in intramuscular and subcutaneous fat, showing that the inclusion of unprotected lipids in lambs diet was effective in preventing the reduction of rumenic acid (C18:2 cis-9, trans-11) that occurs when conventional concentrates are used as a supplement.  相似文献   

6.
Estévez M  Cava R 《Meat science》2004,68(4):551-558
In the present work, lipid and protein oxidation, increase of non-heme iron (NHI) content and colour changes occurring during refrigerated storage (90 days/4 °C) of liver pâtés from Iberian and white pigs were studied. Iberian pigs were reared outdoors and fed on natural resources (grass, acorns) while white pigs were intensively reared and fed on a mixed diet. Lipid and protein oxidation were, respectively, measured by determining TBA reactive substances (TBARS) and protein carbonyl groups. Pâtés from Iberian pigs had better oxidative stability at all stages of storage, having lower amounts of TBARS and carbonyls compared to those from white pigs (p<0.05). NHI increased during refrigerated storage of liver pâtés, with those from white pigs having a higher amount of NHI at all stages of storage (p<0.05). During refrigerated storage, L*-values tended to increase while the evolution of a* and b* depended on the group and did not seem to be related to the oxidative processes.  相似文献   

7.
The aim of this study was to determine the effects of age on chemical composition and quality characteristics of the Arabian one-humped camel’s meat. Samples of longissimus thoracis (between the 10th and the 13th rib of the left side) were randomly collected from 21 Omani intact male camels of three different age groups: group 1 (1–3 years), group 2 (3–5 years) and group 3 (6–8 years). Samples were chilled (1–3 °C) for 48 h. Moisture, crude protein, fat and ash were determined on freeze dried ground muscle. Mineral contents were determined using an Inductively coupled plasma emission spectrometer (ICP). Meat quality including ultimate muscle pH, Warner–Bratzler shear force, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss percent, and colour L*, a*, b* were measured using standard methods.

The moisture, protein, fat and ash ranged from 64.4% to 76.7%; 18.6% to 25.0%, 1.1% to 10.5% and 1.0% to 1.4% on dry matter basis, respectively. The Ca, Mg, Na, K, P, Cad, Cr, Ni, Pb, Co, Mo, Be and V ranged from, 9.2 to 46.6, 24.7 to 57.3, 104.7 to 257.0, 471.4 to 1053.0, 249.9 to 584.0, 0.005 to 0.024, 0.020 to 0.410, 0.016 to 0.187, 0.010 to 0.299, 0.010 to 0.018, 0.050 to 0.470, 0.005 to 0.030 and 0.013 to 0.141 mg/100 g on dry matter basis, respectively. The percentage of protein decreased and that of fat increased with increasing camel age. The ultimate pH, shear force, sarcomere length, fragmentation index, expressed juice, cooking loss, lightness (L*), redness (a*) and yellowness (b*) ranged from 5.46 to 6.64, 4.25 to 17.82, 0.96 to 2.50, 55.91 to 94.81,19.50 to 33.63, 13.18 to 29.88, 27.86 to 43.21, 10.46 to 22.81, and 4.63 to 10.11, respectively. Muscles of younger camels (group 1) had significantly (P < 0.05) lower shear force value, ultimate pH and higher sarcomere length, fragmentation index, expressed juice, cooking loss, and lightness color (L*) by 48%, 3.4%, 43%, 25%, 28%, 14%, and 16% than those collected from older camels (group 3), respectively. Values of middle age camels (group 2) camels were in-between. This study confirmed that camel meat is healthy and nutritious as it contains low fat as well as being a good source of minerals. Age is an important factor in determining meat quality and composition.  相似文献   


8.
Forty-eight bulls were transported by road in groups of eight for approximately 30 min, 3 or 6 h in two replicates. After slaughter, steaks from the longissimus dorsi thoracis of all transported animals were analysed in terms of pH, water-holding capacity, myoglobin concentration, texture at 7 and 14 days of ageing (compression and Warner-Bratzler analyses) and colour of the same surface of meat cut at 24 h post-mortem and allowed to bloom for 24 h and 7 d (L*a*b*, chroma and hue). The myofibrillar resistance of the meat from animals transported 30 min was significantly greater at 20% compression (P<0.05). The maximum load and a*b* and chroma were all lower for meat aged 14 days.  相似文献   

9.
Kim NK  Lim JH  Song MJ  Kim OH  Park BY  Kim MJ  Hwang IH  Lee CS 《Meat science》2008,78(4):455-460
We compared differentially expressed genes and muscle fiber types in the longissimus muscles of Korean native pigs (KNP) and the western meat-producing breeds Landrace and Yorkshire. The KNP breed exhibited a higher muscle fat content and more red meat color as determined by the a* (redness) value (P < 0.01) and b* (yellowness) value (P < 0.05) compared to the western breeds. Using differential display RT-PCR, we detected two genes that were differentially expressed in skeletal muscle among the pig breeds. These genes were identified as NADH dehydrogenase subunit 1 and ATPase subunit 6 by cloning and sequencing analysis. Both of these genes are involved oxidative phosphorylation and therefore energy metabolism. The genes were more highly expressed in the KNP breed than in the other breeds, indicating that KNPs exhibit more oxidative metabolism than do the western breeds. We also analyzed the mRNA levels of myosin heavy-chain isoforms such as type I (oxidative), type IIb (glycolytic), and types IIa and IIx (intermediate) fibers using real-time RT-PCR. The mRNA levels of oxidative and intermediate fibers were elevated in the KNP breed, whereas the glycolytic fibers were more highly expressed in the Landrace and Yorkshire pigs. These results suggest that the elevated expression of the oxidation-related metabolism genes NADH dehydrogenase and ATPase is related to meat quality as indicated by a higher content of oxidative fibers and muscle fat, as well as redder meat color.  相似文献   

10.
The effects of oxygenation and thermal treatment (internal temperature, Ti: 45, 60, 75°C) on the colour and some colour related physical and biochemical properties of beef longissimus dorsi (LD) muscle, both normal (pHu5.6) and DFD (pHu>6.6), were studied. The colour components (L*, a*, b* values) for the raw and heated LD, both before and after oxygenation, were instrumentally and sensorily evaluated. The colour of raw and heated (60°C) DFD beef before and after oxygenation differed significantly from the normal meat and contained more native muscle pigment (TMP). pH also influenced the depth of the oxygenated layer, specific activity of cytochrome c oxidase (SACCO) and the amount of oxygen consumed. An increase in internal temperature was usually accompanied by a lower SACCO and a significant decrease of TMP, as well as a change of all colour parameters. Oxygenation of the raw and heated slices (except at 75°C) of both types of meat led to higher L*, a* and b* values.  相似文献   

11.
Kim YS  Yoon SK  Song YH  Lee SK 《Meat science》2003,63(4):509-513
A total of 1278 head of Hanwoo (Korean native cattle) slaughtered over four seasons were used to evaluate the effect of season on color characteristics of beef longissimus dorsi (LD) muscle. CIE L*, a*, b*, C* values and hue angle were significantly lower (P<0.05) in cattle slaughtered in the winter season. Meat color was darker in the winter than in the spring and autumn seasons. The L* values among three average daily temperature (Ta) categories were different (P<0.05) in order of: [5 °CTa<25 °C] > [Ta25 °C] > [Ta<5 °C], indicating that the meat color of cattle slaughtered at Ta<5 °C was darker. The a*, b*, C* values and hue angle were significantly lower (P<0.05) in cattle slaughtered at Ta<5 °C. Season at slaughter is of great importance for meat color. Namely, meat color of Hanwoo beef was influenced by environmental temperature. Overall, cattle slaughtered in the winter season of Ta<5 °C produced beef with more undesirable meat color properties.  相似文献   

12.
The objective of this study was to compare the carcass and meat quality of pigs of two sire lines (A vs B) reared in either a spacious or crowded environment. A total of 128 pigs (barrows and gilts) were used in the study. Animals were slaughtered at 120 kg live weight. Dressing percentage was greater for line A in the spacious but not the crowded environment and line A had a greater loin eye area than line B. Compared to line B, the longissimus from line A had lower pH, higher L* and b* values, and was judged to be paler and softer with a lower marbling fat content. Longissimus L* values were lower for pigs reared in the crowded compared to the spacious environment. Longissimus drip loss was greater for line A compared to line B in the spacious but not the crowded environment. This study highlights genetic differences in pork quality and suggests rearing environment effects that warrant further study.  相似文献   

13.
The effects of different proportions (0%, 10%, 20%, 30%, 40%) of washed mechanically deboned chicken meat (WM) as a substitute for hand deboned chicken meat, on the physicochemical and sensory characteristics of chicken nuggets were evaluated. The addition of WM increased fat content, but it was only significant (P < 0.05) when 40% of WM was added, whereas the protein content was significantly (P < 0.05) reduced as from 20%. Significant differences (P < 0.05) were found in L*, a* and b* values with different proportions of WM, however, these differences were evidently not discerned as shown by the no significant differences (P > 0.05) in ΔE* color scores. The addition of WM did not affect (P > 0.05) sensory attributes of chicken nuggets. From a technical viewpoint, up to 40% WM could be incorporated into nugget formulation instead of hand deboned chicken meat without affecting sensory attributes of the product. Minor changes in composition were observed but they were probably not detrimental to the product.  相似文献   

14.
Sixty Pirenaica yearling intact bulls were raised and slaughtered at 519±50kg live weight and 371±18 days of age. Fatty acid composition of intramuscular lipids in longissimus dorsi muscle and subcutaneous fat were determined by capillary gas chromatography. Carcass conformation and fatness, carcass weight, ether extractable intramuscular fat percentage, marbling, dorsal fat thickness, and ultrasonic parameters were recorded to study the relationship between these traits and fatty acid profile. Lipids of subcutaneous adipose tissue had higher monounsaturated fatty acids (MUFA) percentage (49% vs. 33%) but lower saturated fatty acids (SFA) (51% vs. 46%) and polyunsaturated fatty acids (PUFA) (16% vs. 5%) percentages than intramuscular fat depots (p<0.001). Fatter carcasses had higher MUFA percentage and lower PUFA percentage (p<0.01) in intramuscular fat. Carcass weight and conformation would contribute to explain the fatty acid profile of subcutaneous fat (p<0.05). Ultrasound readings reflected the effect of fatness on fat composition.  相似文献   

15.
Ramírez R  Cava R 《Meat science》2007,75(3):388-396
Carcass composition and meat quality of Longissimus dorsi (LD) and Biceps femoris (BF) muscles from three different Iberian×Duroc genotype pigs were studied: GEN1: ♂ Iberian×♀ Duroc1; GEN2: ♂ Duroc1×♀ Iberian; GEN3: ♂ Duroc2×♀ Iberian. Duroc1 (DU1) were selected for the manufacture of dry-cured meat products while Duroc2 (DU2) were pigs selected for meat production, with high percentages of meat cuts and low carcass fat. Genotype had a significant effect on the differences found while sex had not. GEN2 showed the highest weights at days 180 and 238 of weaning and the highest slaughter weights (day 316) followed by GEN3, while the lowest weights were found in GEN1. GEN3 had well conformed carcasses in comparison with GEN1 and GEN2, since GEN3 showed the highest percentages of ham and loin and the highest weight of loin as well as the lowest back and ham fat thickness. However, the use of DU2 pigs in the cross with Iberian had negative effects on meat quality, as GEN3 gave the worst meat quality in both muscles, postmortem pH, cook and drip loss, and colour and the lowest percentages of intramuscular fat (IMF). In subcutaneous fat (SCF), GEN3 had higher percentages of polyunsaturated fatty acids (PUFA) than GEN2, while GEN2 had higher saturated fatty acids (SFA) levels. In LD, IMF from GEN3 showed the highest percentage of MUFA and PUFA; while the fatty acid profile of GEN2 was more saturated. BF muscle showed similar trends, but not significantly so. On the other hand, few differences were found between reciprocal crosses (GEN1 vs. GEN2). GEN2 showed higher IMF in LD than GEN1, agreeing with their carcass weight. As a result, GEN1 had a fatty acid profile of IMF in the LD that was more unsaturated.  相似文献   

16.
The effect of five goat genotypes, Boer×Angora (BA), Boer×Saanen (BS), Feral×Feral (FF), Saanen x Angora (SA) and Saanen x Feral (SF) on the meat quality of Capretto and Chevon carcasses obtained from 50 buck kids, was assessed. Genotype had an influence on cooking loss and longissimus thoracis muscle colour coordinates (CIE L*, a*, b* values). BS kids from the Capretto group had paler muscle colour compared to other genotypes; pale muscle colour being required for Capretto carcasses. Total pigment concentration, fat colour, shear force values and sensory scores for flavour, tenderness, juiciness and overall acceptability did not differ significantly between genotypes. Muscle colour became darker and fat colour became more yellow with increasing animal age. Tenderness decreased with animal age as indicated by higher shear force values. Age had no significant influence on cooking loss and sensory scores.  相似文献   

17.
Longissimus dorsi muscles from three lines of Iberian pig and those from commercial pigs were analysed in order to evaluate their quality for fresh consumption. Iberian pigs were reared in a natural outdoor production system with access to grass, while m. Longissimus dorsi from commercial pigs were procured from a local slaughterhouse. Iberian pigs’ Longissimus dorsi showed a higher fat (P<0.05) and lower phospholipid contents (g PL/g fat; P<0.05) than Longissimus dorsi from commercial pigs. Iberian pigs’ Longissimus dorsi muscles had a higher content of haem iron (P<0.05) than those from commercial pigs and consequently m. Longissimus dorsi exhibited a redder colour (higher a*-value) that diverged less from the true red axis (lower hue value; P<0.05) than those from commercial pigs which resulted paler (higher L*-value; P<0.05). Total fat and neutral lipid fatty acid profiles showed higher percentages of palmitic, oleic, total saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) m. Longissimus dorsi of Iberian pigs than in the commercial ones (P<0.05). m. Longissimus dorsi from the commercial pigs contained higher proportions of polyunsaturated fatty acids and a higher n-6/n-3 ratio value (P<0.05).  相似文献   

18.
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.  相似文献   

19.
Renaudeau D  Mourot J 《Meat science》2007,76(1):165-171
The effect of breed in combination with sex (gilts or barrows) on carcass composition and meat quality characteristics were studied in two replicates involving a total of 40 Creole (CR) and 40 Large White (LW). This trial was conducted in the experimental facilities of INRA in Guadeloupe (French West Indies, 16° Lat. N. and 61° Long. W). All the pigs were slaughtered at about 90kg BW. No interaction between breeds and sex was found for all criteria studied. Carcass dressing weight was higher in CR than in LW (832 vs. 810g/kg, P<0.001) in connection with their lower internal organs weight (34.0 vs. 41g/kg; P<0.001). Fat cuts weight (i.e., back and leaf fat) was higher in CR than in LW (192 vs. 90g/kg; P<0.001). Creole pigs showed higher intramuscular fat percentage (IMF), higher percentage of monounsaturated fatty acids (MUFA) and lower percentage of polyunsaturated fatty acids (PUFA) in Longissimus dorsi (LD) muscle than LW pigs (4.72% vs. 2.29%, 50.2% vs. 45.0% and 7.9% vs. 13.8%, respectively). Whatever the muscle considered the ultimate pH was higher (P<0.05) in CR than in LW pigs. The drip and cooking losses of LD muscle were lower in CR than in LW (8.2% vs. 9.7% and 28.9% vs. 30.1%, respectively; P<0.05). Whatever the breed, the females were leaner than barrows (P<0.01) but the effect of sex was significant only on a few parameters.  相似文献   

20.
The surface decontamination of meat by steaming and by lactic acid prolongs its shelf life. Possible changes of colour were evaluated by reflectance spectrophotometry and video image analysis (VIA). Reflectance spectra were measured using a D65 source and CIELab values L*, a* and b* were calculated together with ratios of the different myoglobin forms (red, oxy, met). The same samples were evaluated by video image analysis (software LUCIA). Steaming and spraying with lactic acid increased slightly the lightness (L*) of the meat surface. Coordinate a* (redness) decreased slightly after the decontamination treatment. This was confirmed by VIA; brightness increased and red-ratio r decreased. Both methods, i.e. reflectance spectrophotometry and VIA, reflect the colour changes in a similar way. The main advantage of reflectance spectrophotometry was its higher sensitivity and the possibility of direct calculation of the ratio of the haem pigment forms. However, video image analysis allows analysing of different particles in the image and this method is therefore a suitable tool for monitoring the changes of the surface appearance.  相似文献   

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