The use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes

Visible and near infrared reflectance spectroscopy was used to predict pH at 24 h (pH24) post-mortem, sarcomere length (SL), cooking loss (CL), Warner–Bratzler Shear Force (WBSF) and colour parameters (L^∗, a^∗, b^∗) in beef cattle samples. Samples from M. longissimus thoracis et lumborum from 30 bulls were aged at 4 °C for 1, 3, 7 and 14 days and analysed for pH, SL, CL, WBSF and colour. NIRS calibrations for pH24, luminosity at 0 (L^∗t0) and 60 min (L^∗t60) showed good predictability (R² = 0.97, 0.85 and 0.82; SECV = 0.10, 1.16, 1.36, respectively), whereas those related to the rest of the parameters were poorer.     

Predicting Longissimusdorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index

Sixty young bulls of the Pirenaica breed, representative of the beef production and marketing system in northern Spain, were used. The carcass grading and weight, pH at 24 h post-mortem, and objective colour measurements (CIE L^∗a^∗b^∗) were recorded on the Latissimus dorsi, Rectus abdominis and Longissimus dorsi in order to find indicators and predictors of beef colour stability (Longissimus dorsi metmyoglobin percentage on ageing for 3, 7 and 14 days) by means of early post-mortem measurements on the carcass.     

Effect of vitamin A restriction on performance and meat quality in finishing Holstein bulls and steers

Twenty-four Holstein steers and 23 Holstein bulls (initial body weight = 252 ± 3.5 kg and age = 187 ± 7.5 d) were randomly allocated to 4 treatments arranged in a 2 × 2 factorial design with gender (bulls vs steers) and vitamin A supplementation (either restricted at 1.3 × 1000 IU/kg, VAR, or supplemented at 4.6 × 1000 IU/kg, CTR) to evaluate the effect of vitamin A restriction on performance, carcass and meat quality traits of Holstein steers and bulls. Intramuscular fat was less (P < 0.01) in bulls than in steers, and tended (P = 0.09) to be greater in VAR than in CTR animals. Oxidative stability tended (P = 0.09) to be greater in meat from VAR than from CTR animals at 21 d of ageing. Vitamin A restriction in Holstein bulls does not achieve the same intramuscular fat levels obtained with castration.     

Ability of near infrared reflectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young cattle meat samples

The potential of NIRS-based models to predict several physical parameters of oxen and young cattle beef protected by a quality mark was evaluated. Fifty-three and 67 samples of Longissimus thoracis muscle corresponding to oxen and young cattle reared in extensive conditions were analyzed for pH, colour (L^∗, a^∗, b^∗), water holding capacity (WHC) and Warner–Braztler shear force (WBSF), according to the conventional methods. Several factors which might have jeopardized the prediction of pH, a^∗, WHC and WBSF by NIRS are considered in the discussion section. However, the best NIR calibrations, tested by full cross-validation, were for L^∗ (R² = 0.869; SE_CV = 1.56) and b^∗ (R² = 0.901; SE_CV = 1.08) colour parameters in meat samples from young cattle. It can be concluded that NIRS could be a useful tool for estimating the colour of young cattle meat samples, primary consideration for consumers when making purchasing decisions.     

Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet

Fall-born Angus-cross steers (n = 30) from 1 of 2 sires, were randomly assigned to either an 85% corn, 7.5% cotton-seed hulls, and 7.5% vitamin/mineral/urea supplement diet (GRAIN), 100% ryegrass grazing (RG), or ryegrass grazing then the GRAIN diet for 94 d (RG/GRAIN). USDA Yield Grade of steers finished on either the GRAIN or RG/GRAIN regimens were higher (P < 0.02) compared to those finished on RG. Marbling score and USDA Quality Grade did not differ (P = 0.21 and 0.12, respectively) among the three finishing regimens. Yellowness (b^∗) values of the subcutaneous fat from both strip loins (SL) and ribeye (RE) rolls was lowest (P < 0.05) in cuts taken from steers finished on GRAIN. Subcutaneous fat of both SL and RE had lower L^∗ and hue angle values, and higher a^∗ and b^∗ values before trimming than after the fat was trimmed to 0.3 cm. Initial and sustained tenderness scores of SL from steers finished on GRAIN were higher when compared to RG/GRAIN or RG regimens (P < 0.05). Flavor intensity and beef flavor scores were higher (P < 0.05) for SL from GRAIN- or RG/GRAIN-finished steers compared to RG-finished steers. GRAIN SL had lower (P < 0.05) WBSF values than RG, but similar (P > 0.05) to RG/GRAIN. Trained sensory tenderness and flavor scores and WBSF values for RE were not affected by finishing regimen (P > 0.05). GRAIN steaks had a higher consumer overall acceptability score, average price/kg, and rank (P < 0.05). While carcass, fat, and sensory disadvantages were present in RG cattle, the overall magnitude of the differences compared to GRAIN cattle was fairly small.     

Evaluating the effects of a single copy of a mutation in the myostatin gene (c.*1232G>A) on carcass traits in crossbred lambs

Twenty-four Holstein steers and 23 Holstein bulls (initial body weight= 252 ± 3.5 kg and age= 187 ± 7.5d) were randomly allocated to 4 treatments arranged in a 2 × 2 factorial design with gender (bulls vs steers) and vitamin A supplementation (either restricted at 1.3 × 1000 IU/kg, VAR, or supplemented at 4.6 × 1000 IU/kg, CTR) to evaluate the effect of vitamin A restriction on performance, carcass and meat quality traits of Holstein steers and bulls. Intramuscular fat was less (P<0.01) in bulls than in steers, and tended (P=0.09) to be greater in VAR than in CTR animals. Oxidative stability tended (P=0.09) to be greater in meat from VAR than from CTR animals at 21 d of ageing. Vitamin A restriction in Holstein bulls does not achieve the same intramuscular fat levels obtained with castration.     

Carcass and meat quality characteristics of Brahman cross bulls and steers finished on tropical pastures in Costa Rica

Forty-eight male calves (3/4 Brahman × 1/4 Charolais) were used to determine carcass cutability and meat tenderness of Longissimus lumborum (LL), Gluteus medius (GM), Semitendinosus (ST) and Psoas major (PM) steaks from lighter weight carcasses of bulls and steers castrated at 3, 7, or 12 mo of age grown under tropical pasture conditions. Steaks from steers had lower (more tender) LL Warner–Bratzler shear force (WBSF) values than those from bulls. Steaks from steers castrated at 3 mo had lower GM WBSF than those from bulls. For PM steaks, those aged 28 d had lower WBSF than those aged 2 d. Steaks aged 28 d had the lowest LL and GM WBSF and steaks aged 2 d had the highest LL, GM, and ST WBSF. Castration at younger ages is recommended because it provides improvement in LL and GM tenderness over bulls with no differences in carcass traits or subprimal yields.     

Meat quality of Nguni, Bonsmara and Aberdeen Angus steers raised on natural pasture in the Eastern Cape, South Africa

The current study compared meat quality of Nguni, Bonsmara and Angus steers raised on natural pasture. Fifteen seven-month-old weaners of each breed were kept at the University of Fort Hare Farm for 12 months till slaughter. Monthly weights of the steers were recorded. Carcasses were electrically stimulated. The m. longissimus thoracis et lumborum was sampled for the measurement of meat colour, pH, drip loss, sarcomere length, myofibrillar fragmentation length and Warner Bratzler (WB) shear force. The Nguni had the highest (P < 0.05) average daily gain. Bonsmara and Angus steers had higher (P < 0.05) carcass weight and dressing percentage than the Nguni steers. Meat quality characteristics were similar among all the breeds except that Nguni meat was darker (L^∗) (P < 0.05) than meat from the other two breeds. The respective L^∗ values for Nguni, Bonsmara and Angus steers were 36.5, 38.6 and 39.9. There were significant (P < 0.05) correlations among some meat quality traits. There were significant (P < 0.05) correlations between WB values of meat aged for 2 and 21 days in Nguni and Bonsmara, but not in Angus. Meat quality from Nguni compares favourably with that from established breeds, when raised on natural pasture.     

Effect of stunning systems on meat quality of Manchego suckling lamb packed under modified atmospheres

The effects of the type of stunning (TS) [electrically vs. gas] and packing in modified atmospheres (MA) [MA-A: 30% CO₂/70% O₂; MA-B: 30% CO₂/69.3% N₂/0.7% CO; MA-C: 40% CO₂/60% N₂] on meat quality (pH), drip losses (DL), water holding capacity (WHC), shear force (SF) and instrumental colour (L^∗, and C^∗chroma) of suckling lamb of the Spanish Manchego breed at 7, 14 and 21 d post-packing was studied. Acceptance of meat samples (on the basis of colour and odour) was determined. In general neither the TS nor the MA affected the pH values. Meat from the gas stunned lambs had the lowest DL (P < 0.001 at 14 d post-packing), but lower WHC (more water expelled; P < 0.01 at 14 and 21 d post-packing), was more tender (P < 0.01) and had higher L^∗ (P < 0.001 at 14 d post-packing) and C^∗ values (P < 0.001) than the electrically stunned group. Similar values of WHC and SF were observed for all MA types but the use of CO in the packs (MA-B) caused less DL, gave the highest C^∗ values, acceptability and colour stability with time of storage.     

Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display

Buffalo meat steaks dipped in either (1) distilled water (control), (2) lactic acid (LA), (3) LA + clove oil (clove), or (4) LA + clove + vitamin C (Vit C) were displayed at 4 ± 1 °C, illuminated by a standard fluorescent lamp. The pH, 2-thiobarbituric acid reactive substances (TBARS), instrumental colour (CIE L^∗, a^∗, b^∗), aerobic plate counts (APC), psychrotrophic counts (PPC), coliform counts and sensory colour and odour were determined up to 12th day of display at 3 days interval. Results showed that, all the treatments have significantly (P < 0.05) reduced the TBARS values compared to control. Among treatments, use of LA + clove has exhibited significantly (P < 0.05) lowest TBARS values throughout display period than others. Buffalo meat steaks treated with either LA + clove or LA + clove + Vit C had significantly (P < 0.05) lower APC, PPC and coliform counts than control or LA treated samples. LA + clove + Vit C treated samples maintained significantly (P < 0.05) higher a^∗ and b^∗ values during display as well as improvement in sensory colour and odour than others. Treatment with either LA + clove or LA + clove + Vit C extended the display life of buffalo meat steaks at 4 ± 1 °C. There appears to be a significant advantage to using LA + clove or LA + clove + Vit C over LA alone.     

Effects of packaging atmospheres on shelf-life quality of ground ostrich meat

Fresh ground ostrich meat was packaged under high oxygen (O2), high nitrogen (N2), vacuum (VAC) and ambient air (AIR) atmospheres, stored at 4 ± 1 °C and displayed under 1700 ± 100 lux of fluorescent lighting for 9 days. The meat was evaluated for changes in typical shelf-life characteristics consisting of pH, color properties (CIE L^∗, a^∗, b^∗, and total color difference, ΔE), oxidative changes (thiobarbituric acid value and hexanal content) and bacterial counts (total viable cell, coliform, lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp.) Initial meat pH was 6.16 and declined slightly during storage. TBA values and hexanal content were highest in O2 and lowest (P ? 0.05) in VAC and N2 atmospheres. Surface lightness (L^∗) and redness (a^∗) were highest in O2 packaging initially, decreasing (P ? 0.05) by day 9. ΔE of the ground ostrich increased during storage in only O₂ and AIR packaging. All packaging methods had generally similar effects on microbial outgrowth. Total aerobic bacteria attained >10⁶ CFU/g meat between day 3 and day 6. Ground ostrich meat was below saleable quality in less than 6 days based on all of the meat attributes. For O2 packaging however, quality based on lipid oxidation and color properties indicated a shelf-life of less than 3 days. Oxidation is likely the limiting factor for shelf-life of ground ostrich meat.     

The influence of creatine and a high glycemic carbohydrate on the growth performance and meat quality of market hogs fed ractopamine hydrochloride

Crossbred barrows (n = 128; 85 ± 0.91 kg) were randomly allotted to one of four dietary treatments. A pelleted corn-soybean diet containing 5 ppm Paylean^® (PAY) was tested against a negative control (NCON) diet formulated to meet or exceed the National Research Council’s requirements for the growing pig, a pelleted corn-soybean diet containing 0.92% creatine and 2.75% dextrose (COMBO), and a pelleted corn-soybean diet containing a combination of 5 ppm Paylean^®, 0.92% creatine, and 2.75% dextrose (PAYPLUS). No treatment differences were noted when comparing ADG (P = 0.66) and hot carcass weight (P = 0.75). Over the 27 d test, barrows fed PAY and PAYPLUS produced loins with a larger (P < 0.01) loin muscle area (LMA) than those fed NCON or COMBO diets. Barrows fed the NCON diet were fatter at the 10th-rib (P < 0.01) than those animals fed the remaining dietary treatments. Dietary treatment did not affect the ultimate pH (P = 0.87), Japanese color score (P = 0.25) or Minolta L^∗ (P = 0.61) and b^∗ (P = 0.56) values of the loin. Loin chops from NCON, COMBO and PAYPLUS tended (P = 0.07) to contain a higher intramuscular fat content than those from barrows fed PAY. Additionally, loin chops from the NCON and COMBO fed animals were more red (higher a^∗-value) than those chops coming from animals fed the PAY diet (P < 0.01).     

Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets

The meat quality of Corriedale lambs (40 kg live weight) produced in the Mesopotamia region (Argentina) was assessed. These lambs had different finishing diets: only native grass pasture, ground alfalfa and alfalfa-linseed pellet (70/30). Carcass yield, longissimus dorsi area, backfat thickness, marbling, pH, meat and subcutaneous fat color, cooking loss, Warner-Bratzler shear force, fat, protein and moisture content were determined. Lambs finished on alfalfa-linseed pellet had the highest carcasses yield and backfat thickness and their meat had a lighter color (higher L^∗ value), higher marbling and tenderness than meat from lambs reared on native grass pasture. Grass-based finishing can lead to the production of leaner meat, with a more reddish color (higher a^∗ value). The ground alfalfa finishing diet seems to be intermediate between native grass pasture and alfalfa-linseed pellet with respect to carcass yield, backfat and meat color. In addition, the animals fed on ground alfalfa showed the highest muscle area.     

The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bulls

The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics and the fatty acid profile of muscle were studied. Samples from 16 yearling bulls from “Asturiana de los Valles” (AV, n = 12) and “Asturiana de la Montaña” (AM, n = 4) were collected. AV animals were classified into three groups according to the presence of the gene causing double-muscling (AV double-muscled (mh/mh), n = 4; AV heterozygous (mh/+), n = 4; AV normal (+/+), n = 4). Double-muscled animals displayed better carcass traits, lower total fat (comprised of subcutaneous (SC), intermuscular (IT) and intramuscular (IM) deposits), higher lean, moisture and drip loss, and lighter meat than AV normal animals. Heterozygous animals showed intermediate characteristics. AM animals, being a more rustic and smaller breed, showed lower conformation, higher total fat (SC, IT and IM), lower moisture and darker meat. According to the intramuscular fatty acid profile, mh/mh animals showed a lower proportion of SFA and MUFA, and a higher proportion of PUFA with an equal proportion of CLA in total fatty acid content. The P/S ratio increased with increasing number of mh alleles (or double-muscling character), while no differences between animal groups were found for the n − 6/n − 3 ratio.     

Effects on performance and carcass and meat quality attributes following immunocastration with the gonadotropin releasing factor vaccine Bopriva or surgical castration of Bos indicus bulls raised on pasture in Brazil

Bos indicus bulls 20 months of age grazed on pasture in Minas Gerais, Brazil either received 2 doses of the GnRF vaccine Bopriva at d0 and d91 (group IC, n = 144) or were surgically castrated on d91 (group SC, n = 144). Slaughter on d280, was 27 weeks after castration. Adverse safety issues in 8% of group SC bulls following surgery contrasted with 0% in group IC bulls. At d105 testosterone levels were suppressed to similar levels in both groups. Importantly, group IC bulls had higher live weight, hot carcass weight, ADG (P < 0.005) and dressing percentage (P < 0.0001) compared to group SC animals. There were no negative effects on carcass or meat quality traits, thus immunocastration was concluded to offer a safe and effective method that provides production gains, and improves animal welfare in Bos indicus beef bulls without impacting meat and carcass quality.     

Influence of vacuum-aging period on bloom development of the beef gluteus medius from top sirloin butts

The gluteus medius (GM) from USDA Select beef carcasses was used to test the effect of aging period on bloom development. Top sirloin butts (IMPS #184) were randomly allocated to 0, 7, 14, 21, 28, and 35 d vacuum-aging at 2 °C (n = 10/aging period). Each week, aged top sirloin butts were faced before two 2.5-cm-thick, non-adjacent steaks were cut and instrumental color (L^∗, a^∗, and b^∗) of the GM was measured at 10-min intervals for 2 h after cutting. Steaks aged for 7 and 14 d were a more vivid (greater chroma values; P < 0.05), redder (greater a^∗ values; P < 0.05), and more yellow (greater b^∗ values; P < 0.05) color than steaks from the other aging periods. Change in total color (ΔE) was greater (P < 0.05) for steaks from top sirloin butts aged 7, 14, and 21 d than steaks from top butts aged 28 and 35 d, whereas oxymyoglobin percentages for steaks from top butts aged 7 and 14 days were greater (P < 0.05) than those from top sirloin butts aged 28 and 35 d. As much as 90% of the total increase (P < 0.05) in a^∗, b^∗, and chroma values, as well as hue angles and oxymyoglobin percentages, was achieved during the first 60 min after cutting.     

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

The possibilities of using breaking strength (BS) and energy to fracture (EF) for monitoring textural properties of some cooked meat sausages (chopped, mortadella and galantines) were studied. Texture profile analysis (TPA), folding test and physico-chemical measurements were also performed. Principal component analysis enabled these meat products to be grouped into three textural profiles which showed significant (p < 0.05) differences mainly for BS, hardness, adhesiveness and cohesiveness. Multivariate analysis indicated that BS, EF and TPA parameters were correlated (p < 0.05) for every individual meat product (chopped, mortadella and galantines) and all products together. On the basis of these results, TPA parameters could be used for constructing regression models to predict BS. The resulting regression model for all cooked meat products was BS = −0.160 + 6.600 ∗ cohesiveness − 1.255 ∗ adhesiveness + 0.048 ∗ hardness − 506.31 ∗ springiness (R² = 0.745, p < 0.00005). Simple linear regression analysis showed significant coefficients of determination between BS (R² = 0.586, p < 0.0001) versus folding test grade (FG) and EF versus FG (R² = 0.564, p < 0.0001).     

Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage

This study was conducted to determine the effect of the addition of kimchi powder on the quality characteristics of meat batter and breakfast sausage. Breakfast sausages were supplemented with freeze dried kimchi powder (FKP) or hot air dried kimchi powder (HKP) at levels of 1% (FKP-1 and HKP-1) or 2% (FKP-2 and HKP-2). The emulsion stability, cooking yield, and apparent viscosity in meat batters improved with increments of kimchi powder (p < 0.05). Increased levels of kimchi powder in breakfast sausage decreased the L^∗ value, pH, and springiness, and increased the a^∗ value, b^∗ value, hardness, chewiness, and gumminess (p < 0.05). Sensory evaluations indicated that a higher overall acceptability was attained when the kimchi powder was added to breakfast sausage at a level of 2%.     

Suitability of Norwegian short-tail lambs, Norwegian dairy goats and Cashmere goats for meat production - Carcass, meat, chemical and sensory characteristics

Six female Norwegian lambs (29 kg body weight, 8 months old), six castrated Norwegian goats (27 kg body weight, 10 months old) and six castrated Cashmere goats (20 kg body weight, 8 months old) were used to study the relative potential of Norwegian lambs, Norwegian goats and Cashmere goats for meat production. Animals were fattened on silage and commercial concentrate before slaughter. Lamb meat had 4 % lower (P < 0.05) proteins and 13% higher (P < 0.05) fat content than goat meats. Moreover, m. longissimus dorsi samples from lambs were less red (a^∗) (P < 0.05) and had lower colour intensity (C) and wider hue angle (H) than that from goats. Meat from lambs and Cashmere goats had higher proportions of saturated fatty acids (SFA) (P < 0.001), especially stearic acid and lower ones for total unsaturated fatty acids (TUFA) and monounsaturated fatty acids (MUFA) than the meat from Norwegian goats. Sensory panellists scored lamb meat fattier, juicier and more tender than goat meats. Meat from Cashmere goats scored highest (P < 0.05) in whiteness, and lowest (P < 0.05) in both colour tone and colour intensity. It is concluded that, since C18:0 was the main contributor of SFA in meat from Norwegian lamb and Cashmere goats, meats from them are nutritionally comparable to that from Norwegian goats. However, the higher proportion of SFA in Norwegian lambs and Cashmere goats may increase hardness of fat and being easily solidified upon cooling, may influence meat palatability.     

Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles

Steaks from five bovine muscles [psoas major (PM), longissimus lumborum (LL), deep semimembranosus (DSM), superficial semimembranosus (SSM), and semitendinosus (ST)] were packaged in atmospheres containing 20% or 80% oxygen, with and without 0.4% carbon monoxide. Steaks were evaluated on d 0, 4, and 7 of retail display for instrumental (CIE L^∗, a^∗, and b^∗) and visual colour, total- and metmyoglobin-reducing activity, and oxygen consumption rate. Combining carbon monoxide with either oxygen level had no effect (P > 0.05) on any measured attribute. Using higher oxygen levels increased colour stability and reduced variability (P < 0.05) among muscles for all measured attributes. In general, colour stability and reducing activity for the muscles were LL > ST > SSM > PM > DSM. Including 0.4% carbon monoxide with 20% or 80% oxygen may not have impacted colour, due to preferential formation of oxymyoglobin, rather than carboxymyoglobin, at these oxygen levels.