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BACKGROUND The abnormal ultimate pH (pHu ) in postmortem muscles affect the meat quality and results in substantial economic losses. Dark, firm, and dry (DFD) meat linked with the higher postmortem pHu values and exhibited many quality issues such as dark color, tough texture and shorter shelf life. This research aimed to investigate the effect of protein phosphorylation on variations in beef pHu in order to explore the possible mechanisms underlying DFD meat formation. RESULTS Glycogen and lactate contents were higher, while L* and a* were lower in high pHu beef. Shear force was higher in intermediate pHu group. Global phosphorylation of sarcoplasmic proteins was higher in low pHu samples on day 1 and of myofibrillar proteins was higher in intermediate pHu meat on days 1 and 2 postmortem. Sarcoplasmic protein bands with different phosphorylation levels were identified as containing some glycometabolism and stress response proteins and phosphorylated myofibrillar protein bands were identified sarcomeric and metabolic proteins. CONCLUSIONS Phosphorylation of multiple proteins of glycolytic pathway and contractile machinery may play critical roles in development of DFD beef. © 2021 Society of Chemical Industry.

This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH24 h and cooking loss between the groups (p>0.05); however, quality grade 1 of Hanwoo steers (HA1) showed a darker muscle surface compared to grade 1 of Holstein steers (HO1) (30.9 vs. 33.9, p0.05). This difference in tenderness attributes between the breeds within the quality grade was associated with morphological traits of muscle bundle, and Hanwoo steers had smaller bundle area (0.37 vs. 0.50 mm2, p

Context In the belief that feed costs and use of cereal grains are reduced, production systems based on grazed and conserved forage in which cattle are slaughtered at 30 to 36 months of age are increasingly advocated. Aims As there is a scarcity of information concerning meat quality traits of beef from such extended rearing systems, three finishing systems of different lengths (Short, 14–16 months; Medium, 20–24 months; Long, 31–34 months) were compared in which cattle were slaughtered at similar conformation and fat classification scores. Methods The experiment comprised a three (system) × two (gender) design with 24 Limousin cross-bred cattle (12 steers and 12 heifers) assigned to each system. Characteristics of the rib section (between and inclusive of the 5th and 10th ribs) and sensory properties of M. longissimus thoracis samples were then assessed. Key results Older (Long system) cattle had greater rib section and L. thoracis weights. L. thoracis was tougher in older (Long system) cattle when assessed by a trained sensory panel. Heifers had lower rib section weights than steers but neither rib section composition or meat toughness differed between genders. Gristle (visible connective tissue) in the rib section increased with system length and was associated with an increased perception of gristle on eating. Conclusions Overall meat quality was considered commercially acceptable regardless of system. Implications The likely increased greenhouse gas emissions but reduced utilisation of food resources from the Long system need to be considered in conjunction with the meat quality characteristics of the system.

Made available in DSpace on 2021-06-26T04:31:03Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The objective of this research was to evaluate the impact of the different shading densities on performance, carcass and meat quality of Angus-Nellore heifers finished in a conventional system (CS) and integrated livestock forest (ILF) system with two different densities of eucalyptus trees (ILF-1: 187 and ILF-2: 446 trees/ha). Seventy-two heifers were randomly assigned to three groups, and the animal performance was evaluated during the finishing phase. Forty-eight samples of the longissimus thoracis muscle were collected for the analysis of carcass and meat quality. No differences were found between treatments for final live weight and average daily gain (P > 0.05). The weight gain per ha and carcass weight gain per ha was lower in ILF-2 system in comparison to CS system, which did not differ from ILF-1. However, the stocking rate was higher in CS in comparison to that of the ILF-1 and ILF-2 systems (P < 0.05). Microclimatic variables and thermal comfort indices were better in ILF-1 and ILF-2 systems, except for the wind speed that was higher in CS due to the absence of trees (P < 0.05). Carcass and meat quality did not differ between the evaluated systems (P > 0.05). Only the pH and protein content showed a difference (P < 0.05), but both were within the appropriate range warranting the meat good quality. It is thus concluded that the system with lower tree density does not interfere with the performance and carcass characteristics of heifers. In addition, the systems with trees provide better comfort to the animals and do not affect the quality of their carcass and meat. State Univ UNESP, Coll Agr & Technol Sci, Comandante Joao Ribeiro Barros Rd Km 651, BR-17900000 Dracena, Brazil Sao Paulo State Agribusiness Technol Agcy, Nemeziao de Souza Pereira Rd Km 6, BR-16900000 Andradina, Brazil State Univ UNESP, Coll Agr & Technol Sci, Comandante Joao Ribeiro Barros Rd Km 651, BR-17900000 Dracena, Brazil

The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus thoracis (LT) muscles with same quality grade (1+ grade) collected from left sides of the steer and cow carcasses were used for analyses of technological quality traits, free amino acids (FAAs), metabolites, nucleotides, fatty acids and sensory attributes. there were no differences occurring in the chemical composition (fat, protein, moisture and collagen) and technological quality traits (cooking loss, water holding capacity, shear force and color) between the two beef types (p>0.05). The cow meat exhibited significantly higher amounts of some FAAs associated with umami (e.g., glutamic acid and lysine), sweetness (e.g., proline and glutamic acid) and saltiness (e.g., histidine and glutamic acid) compared to the steer meat (p 0.05). A total of 27 metabolites were identified, however, only some compounds (e.g., acetate, creatine, creatinine, glucose and inosine, etc.) showed their significantly higher amounts in the cow meat compared with those in the steer meat (p 0.05). Overall, excepts some variations in tastes-active compounds, there were no differences in the quality characteristics in general and eating quality in particular between the cow and steer meats when they were in the same quality grade.

The influence of muscle architecture on muscle fiber characteristics and meat quality has not been fully elucidated. In the present study, muscle fiber characteristics on the chop surface of pork loin (M. longissimus thoracis et lumborum, LTL), pennation angle degree, and meat quality were evaluated to understand the pork LTL architecture and its relationship with the loin chop quality. Muscle fiber pennation degree ranged from 51.33° to 69.00°, resulting in an ellipse-shaped muscle fiber on the surface of pork loin chop. The cross-sectional area (CSA) on the sections cut vertical to the muscle length (M-Vertical) was considerably larger (p0.05). These observations might help us in better understanding pork loin architecture and the relationship between the pennation angle, muscle fiber characteristics, and meat quality of pork loin chop.

Background The use of bulls rather than steers from the dairy herd offers a more profitable and environmentally friendly option; however, the beef eating quality from bulls is an issue of concern. This study assessed the effect of two tenderization techniques - pelvic suspension and ageing - on three different muscles of Holstein Friesian males from two different production systems. Results The results indicate that a production system based on steers slaughtered at 24 months (S24) produced beef with better eating quality than from bulls slaughtered at 19 months (B19) when tenderization techniques were not applied. Instrumental texture of longissimus thoracis and gluteus medius muscles was improved with ageing and/or pelvic suspension, with both tenderization techniques exerting greater impact on B19 meat. No differences were found in semitendinosus muscle due to suspension method, whereas ageing for longer than 14 days decreased its instrumental tenderness. Sensory results indicate that, after 14 days of ageing, panellists still preferred meat from S24, and they could differentiate between pelvic and traditional suspension. Conclusion Tenderization methodologies should be optimized for each production system and muscle; however, both panel and instrumental texture results indicate that eating quality of beef from either production systems is acceptable after 14 days of ageing, or even earlier if the suspension method is applied. © 2020 Society of Chemical Industry.

This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness). The 1+ grade Hanwoo LT muscles were measured for marbling fleck morphology at the 13th thoracic vertebrae location by using computerized image analysis. Results reveal that both marbling groups had similar proximate composition (protein, fat, moisture and collagen), color and technological quality traits (p>0.05). However, the coarse marbling group presented greater C18:2n6 and polyunsaturated fatty acids contents compared to the fine marbling group (p

Nutritive and sensory characteristics of the lamb meat depend not only on breeding conditions and systems but also on cooking procedures. The aim of this study was to evaluate the effect of two cooking methods on the nutri-tional and sensory quality of L. thoracis meat from lambs reared in two Alge-rian systems. The lambs grazed either in a highland pasture with a hay sup-plementation, or in a steppe pasture with concentrate supplemention. After three months of grazing, all the lambs from both rearing systems were slaughtered, and eviscerated in a local commercial slaughterhouse. The dis-sected muscles were trimmed, minced in a meat grinder and analysed. Grill-ing and broth cooking were respectively performed at 250°C and 100°C for 30 min. The obtained results indicated that cooking methods had a signifi-cant effect (p

Objective This study examined the effects of feeding essential oils, benzoic acid, or both, as a replacement for monensin and tylosin, on finishing cattle growth performance, carcass characteristics, meat quality, and sensory properties. Materials and Methods Crossbred steers (n = 68; BW = 539 ± 36 kg) were fed 1 of 5 dietary treatments: (1) control (CON; no antibiotics fed); (2) monensin and tylosin (M/T; monensin supplemented at 33 mg/kg on a DM basis; tylosin supplemented at 11 mg/kg on a DM basis); (3) essential oils (EO; supplemented at 1.0 g/steer per day); (4) benzoic acid (BA; supplemented at 0.5% on a DM basis); and (5) combination (COMBO; essential oils supplemented at 1.0 g/steer per day and benzoic acid supplemented at 0.5% on a DM basis). Steers were fed their designated diets for the last 98 d of the finishing period using an Insentec feeding system (Insentec B.V., Marknesse, the Netherlands). Results and Discussion A tendency for improved G:F (P = 0.07) was observed; specifically, M/T steers tended to have greater feed efficiency compared with CON, EO, and COMBO steers. Dietary treatment affected (P ≤ 0.05) lipid content in the longissimus thoracis and the following trained sensory attributes: tenderness, chewiness, juiciness, and beef flavor. Specifically, longissimus thoracis steaks from CON steers had less lipid content, whereas longissimus thoracis steaks from CON and COMBO steers were tougher, chewier, and less juicy compared with other treatments. Implications and Applications Results from this study suggest that growth performance was similar for steers supplemented with essential oils, benzoic acid, or both versus CON steers, and beef quality from alternative treatments was not compromised.

Near-infrared (NIR) spectroscopy was used to distinguish between game meat from six different species, i.e. three medium-sized (impala, blesbok and springbok) and three large-sized (eland, black wildebeest and zebra) that were harvested (collected and slaughtered) from different farms across South Africa. Longissimus thoracis et lumborum (LTL) muscle steaks were removed and scanned with a handheld NIR spectrophotometer in the spectral range of 908 to 1700 nm. Spectra were treated with two different pre-processing combinations: (1) smoothing, standard normal variate and de-trending (SNV-Detrend), and (2) SNV-Detrend and Savitzky-Golay 2nd derivative. Data were explored with principal component analysis (PCA) and classified with linear discriminant analysis (LDA), soft independent modelling by class analogy (SIMCA) and partial least squares discriminant analysis (PLS-DA). For discrimination and classification, models were developed within each of the medium- and large-sized groups. LDA resulted in good classification accuracies ranging from 68 to 100%, irrespective of the pre-processing combination used. PLS-DA performed well (classification accuracies ranging from 70 to 96%) when spectra were treated with SNV-Detrend and Savitzky-Golay 2nd derivative. The prediction results obtained with SIMCA, pre-processed with smoothing and SNV-Detrend, ranged from 67% (springbok) to 100% (impala and eland). Although accurate models were obtained, they could still be improved by extending the sample set with meat samples from each species to cover variation in terms of season, geographical location, age and sex.

This study analysed carcass features and the chemical composition of semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles from farmed-raised fallow deer (Dama dama L.) bucks (n = 8). Mineral contents and fatty acid composition were also determined in the muscles and the fulfilment of the demand for minerals was calculated for adults. Dressing percentage was 55.2%, whereas the proportions of round, shoulder and loin were 38.4%, 15.5% and 14.4%, respectively. The highest content of meat tissue was found in round, followed by loin. There were no differences in moisture, fat, protein or ash contents between SM and LTL muscles, however differences in mineral contents and fatty acid composition were noted and affected the concentration of nutrients. Meat from farmed-raised fallow deer is a good source of iron and copper in the human diet and may be recommended as a part of a healthy diet.

Objective The objective of this study was to compare the quality of dry-aged beef from cull Hanwoo cows slaughtered at 60 or 80 months old. Methods A total of eight cull Hanwoo carcasses with a quality grade of 3 (low-grade) were selected and divided into two age groups: 63.5±2.5 months old (n = 4) and 87.8±4.5 months old (n = 4). Whole longissimus thoracis et lumborum from the 11th rib to the last lumbar vertebrae, including the back fat, was removed from the carcass at 24 h postmortem and aged for 50 days in darkness at a temperature of 2°C±1°C, a relative humidity of 85% and an air flow of 2 m/s. The sampling was performed aseptically after 0, 20, 24, 40, and 50 days of aging. Results Regardless of the aging period, aging increased the lightness (p

The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1+ and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p

Meat Science, 187, ISSN:0309-1740

International audience; The aim of this study was to evaluate the ability of a miniaturized near-infrared spectrometer to predict chemical parameters, technological and quality traits, fatty acids and minerals in intact Longissimus thoracis and Trapezius obtained from the ribs of 40 Charolais cattle. Modified partial least squares regression analysis to correlate spectra information to reference values, and several scatter correction and mathematical treatments have been tested. Leave-one-out cross-validation results showed that the handheld instrument could be used to obtain a good prediction of moisture and an approximate quantitative prediction of fat or protein contents, a*, b*, shear force and purge loss with coefficients of determination above 0.66. Moreover, prediction models were satisfactory for proportions of MUFA, PUFA, oleic and palmitic acids, for Fe and Cu contents. Overall, results exhibited the usefulness of the on-line miniaturized tool to predict some beef quality traits and the possibility to use it with commercial cuts without sampling, carcass deterioration nor grinding and consequent meat products' loss.

The effects of different starch sources (ground corn (CO), ground cassava (CA) and pineapple stem starch (PI)) and ageing period (14 and 21 days) on meat characteristics of Holstein steers were investigated. Starch sources had no effect on meat characteristics, while meat aged for 14 days had less thawing loss than that aged for 21 days. Meat from steers fed PI had higher levels of inosine monophosphate (IMP) than the others (p &lt, 0.05). With increasing duration of ageing, the content of IMP and guanosine monophosphate in the meat decreased, while the content of hypoxanthine increased (p &lt, 0.05). Meat from steers fed CO had the highest oleic acid but the lowest erucic acid (p &lt, 0.05) in contrast to meat from steers fed PI, which had the lowest oleic acid but the highest erucic acid. Steers fed CO appeared to produce healthier meat as this was positively associated with monounsaturated fatty acid content. Meat from steers fed PI had higher levels of IMP, which may be associated with good taste.

8 Pág. Departamento de ​Mejora Genética Animal, Near infrared spectroscopy (NIRS) can be useful in order to determine meat quality traits as a rapid and non-destructive technique. The aim of the present study is to assess the accuracy of NIRS technique to determine meat quality traits on Longissimus thoracis et lumborum muscle of open-air free-range Iberian pig (n = 287) both in intact and minced samples. Traits were measured by instrumental-chemical techniques: colour (L*, a* and b*), myoglobin content, centrifuge force water loss and texture: shear force and texture profile analysis (TPA: hardness, cohesiveness, springiness, chewiness). Calibration models between instrumental-chemical measures and NIRS spectral data were developed employing partial least square regressions (PLS). The samples were split in two random datasets (80 % in training set, 20 % in external validation set). An internal full cross-validation method was applied. Results were evaluated in terms of coefficient of determination (R2), root-mean-square error (RMSE), residual prediction deviation (RPD) and range error ratio (RER). Full spectral range was used to develop mathematical equations. As regard external validation procedure, the highest coefficients of determination (R2p) in intact loin samples were achieved for hardness, redness (a*) and yellowness (b*) (0.70.7. The models developed suggest the ability of NIRS for quantitative prediction of shear force and for a rough classification of colour parameters L*, a*, b* in minced samples as well as hardness in intact samples., This work was financially supported by CON15-078, CON17-125 (INIA-SRC) and IDI- 20171141 (CDTI) grants. Miguel Ángel Fernández-Barroso was funded by FPI Ph.D. grant from the INIA institution.

International audience; In the beef sector, one of the major challenges is to early predict carcass and meat quality and to jointly satisfy the multiple expectations of the various stakeholders. Thus, the objective of this study was to determine if the relationships among carcass, nutritional and sensory qualities established previously by Ellies-Oury et al. (2016) might be generalized to different type of animals.The Longissimus thoracis muscles of 32 young Charolais bulls were analyzed in terms of sensory and nutritional quality (lipid content and fatty acid composition). These parameters of interest were linked together and to animal performances by using a clustering of variables.Longissimus thoracis sensory and nutritional qualities appear sometimes antagonistic. Indeed, some “positive” sensory descriptors (juiciness, overall appreciation, overall flavor and overall odor) are negatively related to PUFA proportions. PUFA proportions are positively associated with carcass weight but in the same time with rancid/fish flavors. Moreover, CLA and trans MUFA proportions are positively associated with the “negative” descriptors of greasy feel and residues. To finish, carcass weight and ADG are negatively associated with some “positive” sensory descriptors except tenderness.It can be concluded from this work that these relationships, that were already established in previous works, are robust between experiments.In order to highlight robust and generalizable relationships in different contexts, it is now appropriate to apply this method to a larger database containing different traits and various characteristics of breed, slaughter ages, animal types, fattening practices.

Background: This study aimed to investigate the effect of biologically active compounds (BAC) of Coleus amboinicus Lour. (CAL) herb fed to growing lambs on ruminal methane production, ruminal biohydrogenation of unsaturated fatty acids and meat characteristics. An in vitro trial (Experiment 1) comprising of control and three experimental diets (CAL constituting 10%, 15%, and 20% of the total diet) was conducted to determine an effective dose for in vivo experiments. After the in vitro trial, two in vivo experiments were conducted on six growing, rumen-cannulated lambs (Experiment 2) and 16 growing lambs (Experiment 3), which were assigned into the control (CON) and one experimental diet (20% of CAL). Several parameters were examined in vitro (pH, ammonia and VFA concentrations, protozoa, methanogens and select bacteria populations) and in vivo (methane production, digestibility, ruminal microorganism populations, meat quality, fatty acids profiles in rumen fluid and meat, transcript expression of 5 genes in meat). Results: The CAL lowered in vitro methane production by 51%. In the in vivo experiments, lambs fed CAL decreased methane production by 20% compared with the CON animals (Experiment 3), which corresponded to the reduced total methanogens counts in all experiments up to 28%, notably Methanobacteriales. In Experiment 3, CAL increased or tended to increase the numbers of Ruminococcus albus, Megasphaeraelsdenii, Butyrivibrioproteoclasticus, and Butyrivibriofibrisolvens. Dietary CAL suppressed the Holotricha population, but increased or tended to increase Entodiniomorpha population in Experiments 2 and 3. An increase in the polyunsaturated fatty acid (PUFA) proportion in the rumen of lambs was noted in response to the CAL diet, which was mainly attributable to the increase in C18:3 cis-9 cis-12 cis-15 (LNA) proportion. The CAL reduced the mRNA expressions of four investigated genes in meat (fatty acid synthase, stearoyl-CoA desaturase, lipoprotein lipase, and fatty acid desaturase 1). Conclusions:Summarizing, polyphenols of CAL (20% in diet) origin can mitigate ruminal methane production by inhibiting the methanogens communities. Supplementation of CAL also provides favorable conditions in the rumen by modulating ruminal bacteria involved in fermentation and biohydrogenation of fatty acids. CAL elevated the LNA concentration, which led to improved meat quality through increased deposition of n-3 PUFA.

The objective of this study was to investigate if ultrasonication of bovine longissimus thoracis et lumborum (LTL) steaks increases calpain-1 and caspase-3 activities, and if so, to explore the underlying mechanisms that trigger their activation. Post-rigor bovine LTL steaks were subjected to ultrasonication at 40 kHz and 12 W/cm2 for 40 min and subsequently aged for 14 d at 4 °C. Ultrasonication improved beef tenderness (P 0.05). Improved tenderness in the ultrasonicated steaks was associated with greater degradation of titin, desmin, troponin-T, and calpastatin and increased calpain-1 autolysis and caspase-3 activity (P

Made available in DSpace on 2021-06-25T10:49:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-06-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical Warner–Bratzler (WBSF) as the standard instrument versus digital texturometer (CT3) and penetrometer (FHT) devices. Thirty-six cross-breed heifers (Bos indicus) with initial body weight 330 ± 40 kg, 20–24 months of age, were slaughtered after 100 days on feed. Subsequently, 48 h post-slaughter, Longissimus thoracis (LT) samples were collected between the 10th and 13th ribs. Six LT samples from each animal were used to evaluate tenderness and cooking losses through analysis of variance and regression analyses. No interaction between device × temperature was observed (p = 0.57). Shear force values were greater (p < 0.05) as endpoint cooking increased and the results from CT3 were close to the ones using the WBSF (R2 = 0.76; p < 0.0001). In conclusion, the digital CT3 can replace the mechanical WBSF because these devices were strongly correlated (r = 0.85; p < 0.00). However, the results from FHT were underestimated (R2 = 0.19; p < 0.006), indicating that FHT device should not be used for the evaluation of meat tenderness. UNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences São Paulo State University (UNESP), Walter Maurício Correa, s/nº UNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences São Paulo State University (UNESP), Walter Maurício Correa, s/nº FAPESP: 2018/00981-5

Made available in DSpace on 2022-04-29T08:29:38Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-06-01 A total of 1,936 pigs were transported through 8 trips (8.4 ± 0.5 hr) from 2 grow-to-finish farms to a commercial slaughter plant, all located in Southern Brazil. On each trip, a sub-sample of each load (36 barrows/load, weighing 118.9 ± 9.8 kg) was randomly allocated into one of the following loading densities during transport: 200 kg/m2 (D200), 235 kg/m2 (D235), and 270 kg/m2 (D270). Behavioral recordings of postures and activities were made during transportation and lairage using video-cameras. At slaughter, blood samples were collected to assess the concentrations of creatine kinase (CK) and lactate. Carcass weights and skin lesion scores were assessed on-line, and meat quality was evaluated in the longissimus thoracis (LT) muscle by assessing pH, color, and drip loss. During transportation, the proportion of animals lying down was higher (P < 0.05) in D200 and D235 groups compared with D270. The proportion of sitting animals during transportation was higher (P < 0.01) in D270 compared with D200. In lairage, D200 and D235 pigs stood more compared with D270 (P = 0.01), while the proportion of lying pigs was higher (P = 0.02) for D270 pigs compared with D200 and D235. The frequency of drinking bouts in lairage was higher (P < 0.05) for D200 group compared with D235 and D270. The levels of CK were lower (P < 0.05) in D200 pigs transported compared with D270. Lesion scores tended to be higher (P = 0.06) in D270 carcasses compared with D200 and D235. A tendency for lower (P = 0.10) pH1 values in the LT muscle of D270 pigs compared with D200 pigs was also found. Based on the results of this study, the application of lower loading densities (≤235 kg/m2) in the truck allows pigs to have sufficient space to rest, travel more comfortably and arrive less fatigued at the slaughter plant. Departamento de Zootecnia Faculdade de Ciências Agrárias e Veterinárias Universidade Estadual Paulista Departamento de Zootecnia Universidade Estadual de Londrina PR Department of Production Animal Health University of Calgary Sherbrooke Research and Development Centre Agriculture and Agri-Food Canada Departamento de Zootecnia Faculdade de Ciências Agrárias e Veterinárias Universidade Estadual Paulista

In this work, we proposed the use of differential scanning calorimetry (DSC) as a rapid tool for the discrimination of meat samples coming from free-ranged and caged rabbits. Fatty acid composition, colour, and texture were also provided to fully characterize meat quality of the different samples. A total of 36, thirty-seven days old California × New Zealand White male rabbits were divided into 2 groups, housed in open air cages and in ground free-range, respectively. After 62 days of farming, 12 rabbits per group were slaughtered and the skinned carcasses were chilled for 24 h at 4 °C prior to be dissected. The Longissimus thoracis et lumborum muscle was analysed. The overall fatty acid profile was not affected by the farming system, while free-range rabbits show a significant lower L* value (49.59) than the open-air ones (53.54). Nor a* and b* were altered. Texture measurements revealed that there was no effect of housing system on shear force. More interestingly, the deconvolution of DSC signals in the range 30–90 °C revealed that free-range rearing lead to an increase of myosin amount in meat, being its peak percentage equal to 8.5 ± 1.9 against 4.3 ± 2.2 in meat from caged rabbits.

Differences in meat quality characteristics between the four Canada beef quality grades (Canada Prime, AAA, AA, and A) at days 4 and 18 post mortem were investigated using 48 (n = 12/grade) bovine M. longissimus thoracis (LT, rib eye). There was no difference in intramuscular fat content between Canada A and AA LT, and Canada AA LT had a higher mean Warner-Bratzler shear force (WBSF) than LT from all other grades (P = 0.0009) at day 18 post mortem. Canada Prime muscles were lighter and yellower than muscle from all other grades, and their increased lightness persisted with ageing. Mean cooking loss was lowest in Canada Prime LT and correlated with intramuscular fat content (r = −0.41 and − 0.29, days 4 and 18, respectively). Results confirmed differences in cooked product toughness can exist between the grades, with the potential for reduced tenderization in Canada AA LT.

This study investigated the effectiveness of visible-near-infrared (VISNIR) spectroscopy at classifying Australian lamb for: a) ultimate pH (pH 24), b) meat tenderness (i.e. shear force at day 5 of ageing, SF5) and c) intramuscular fat (IMF) content at 24 h post-slaughter using a custom-made handheld probe coupled with the ASD Labspec Pro instrument. VISNIR predictive regression models were developed. In the loin muscle (M. longissimus thoracis et lumborum), the models classified the predicted pH 24, SF5 and IMF content at above or below a threshold value with 94%, 98% and 88% accuracy, respectively. The observed difference between the actual and predicted value (i.e. the standard error of cross validation, SECV) for ultimate pH and IMF content are approaching accuracies required to attain highly reliable Meat Standards Australia grading standards. However, further development is required to improve the SECV for SF5.

The objective of this study was to investigate early postmortem (0.5 h) gene expression in beef Longissimus thoracis (LT) muscles from carcasses with NORMAL ( 5.9) ultimate pH (pHu). A total of 53 transcripts were differentially expressed (P-value

To investigate the potential of eland for meat production, the yield, physical quality and chemical composition of seven muscles were characterized from both male (n = 6) and female (n = 6) carcasses. Although carcass weights did not differ, cows had greater biceps femoris (BF), semitendinosus (ST) and supraspinatus (SS) muscle yields. The semimembranosus (SM) from cows had the greatest drip loss and were more yellow (b*) than all muscles evaluated from both sexes. Shear force measurements showed no effect of sex but large variations between muscles existed (65.5 to 97.6 N). Moisture content was greater within the BF, SS, ST and infraspinatus (IS) than the longissimus thoracis et lumborum (LTL) and SM. The LTL and IS had the lowest intramuscular fat content, while the LTL and SM muscle had the highest crude protein content. Sex had little effect on eland meat composition, showing potential for the meat of both sexes to be marketed as a lean meat source.

The longissimus thoracis et lumborum (LL), and adductor femoris (AF) muscles from 39 castrated, 23 (±1) month old huacaya alpacas were used to determine vitamin E content and the impact on lipid oxidation levels. At 24 h post death the LL and AF muscles were removed and sampled for meat quality analysis and subjected to simulated retail display. Vitamin E content of either muscle had no significant impact on colour stability or oxidation traits during retail display. This is thought to be due to the high levels of vitamin E (5.4 mg/kg) in both muscles. Lipid oxidation levels were 0.2 mg MDA/kg higher in both muscles post retail display. However, overall differences in TBARS levels detected pre and post display were very low (1.19 mg MDA/kg) and well below sheep threshold values of3 mg MDA/kg. The mechanism behind why alpaca meat has such high vitamin E levels compared to other species requires further investigation.

Beef colour is essential to consumer acceptability with dark muscle colours being problematic. Dark meat has less light scattering but the mechanisms are unknown. We hypothesise that three mechanisms are responsible for decreased light scattering in dark meat, namely (i) larger lateral separation of myofilaments, (ii) decreased optical protein density in the I-band and (iii) decreased denaturation of sarcoplasmic proteins. Nineteen beef longissimus thoracis muscles, divided into 'light', 'medium' and 'dark' colour groups, were assessed for light scattering by reflectance confocal microscopy, sarcomere length, and myofilament lattice spacing by small-angle X-ray diffraction. Dark muscles had a longer lattice spacing, shorter sarcomeres and wider muscle fibre diameters compared to lighter colour groups, indicating that the transverse spacing of muscle fibres that occurs post-mortem, with pH decline, is central to light scattering development. Dark muscles also had more degradation of the Z-disc and higher sarcoplasmic protein activities, which could impact on the optical density and contribute to lower light scattering.

To determine the protein profile of rabbit meat, the protein composition in meat of rabbits with different breeds and ages was investigated. In this article, M. Longissimus thoracis et lumborum (LTL) samples were obtained from six groups (ten rabbits in each group) of 60 female rabbits (Ira and Sichuan white; 35, 70, and 105 days old). Their nutritional characteristics, amino acid profile, protein quantity, and protein profile were analysed. The results showed that rabbit meat contained high content of essential amino acids, especially for Lys (2.26%). The analysis of amino acid profile in rabbit meat indicated that it varied significantly with rabbit breeds and ages. The proportion of stromal protein to total protein in rabbit meat was significantly influenced by age (p .05), 69 and 35 unique proteins were identified in Ira and Sichuan white, respectively. In conclusion, both breed and age can affect the protein profile of rabbit meat, and the difference in protein profile may be the reason for the quality variation of different rabbit meat samples.Highlights Comparing the differences between two rabbit breeds from the perspective of proteome. Elucidate proteome in rabbit muscle during its growth. The outcome means that a total of 835 proteins were identified from the samples using shotgun proteomics, and the highest number of unique proteins was observed in meat of 35-day-old rabbit.

The aim was to study biophysical and chemical changes during low-temperature long-time (LTLT) heat treatment of pork by measuring cathepsin B+L activity, surface hydrophobicity of myofibrils, particle size of myofibrils and effect on meat toughness as indicated by Allo-Kramer shear force. Longissimus thoracis et lumborum muscles were divided into large pieces, vacuum packaged and cooked in water baths at 53, 58, 63, 68 and 73 °C for 1, 8 and 24 h. The results showed that the meat toughness was markedly lower at temperatures of 53 °C and 58 °C and decreased with increasing holding time. Myofibrillar surface hydrophobicity increased with temperature, but not with time, indicating aggregation and/or gelation phenomena took place. Treatments with the lowest shear force values generally had smaller particles and were associated with high cathepsin B+L activity. A mechanism by which these cathepsins might affect the aggregation dynamics and change the mechanical properties of meat is proposed.

Objective: The aim of this study was to evaluate the effect of ageing and feeding strategies on the calpain protease system and meat quality traits in Braford steers. Methods: Thirty Braford steers were employed; 15 animals were supplemented with corn silage during finishing and 15 were kept only on pasture. Meat quality traits and calpain system protein activity were evaluated in longissimus thoracis et lumborum (LTL) steaks aged for 2, 7, 14, and 21 days. Results: Aged meat showed higher pH and calcium content, while Warner Bratzler shear force (WBSF) decreased to day 21. No interaction between ageing and diet was seen for quality traits. Steers finished with corn silage showed higher values of water holding capacity, WBSF and free calcium, and lower values of pH and cooking loss. Calpain and calpastatin activities decreased with ageing. Finishing steers on pasture produced higher values of calpains and lower values of calpastatin activities. The higher values of calpain 1 activity were observed in muscles aged 2 days from pasture finished animals, and the lower activity of the inhibitor in the 21 days aged samples of the same group. Conclusion: These results suggest a diet by ageing interaction in calpains and calpastatin and this interaction impact in Warner Bratzler Shear Force in Braford LTL muscle. Resumen: Objetivo: El objetivo de este estudio fue evaluar el efecto del envejecimiento y las estrategias de alimentación sobre el sistema de calpaína proteasa y los rasgos de calidad de la carne en novillos Braford. Métodos: Se emplearon 30 novillos Braford; 15 animales fueron suplementados con maíz ensilaje durante el acabado y 15 se mantuvieron solo en pasto. Características de la calidad de la carne y calpaína Se evaluó la actividad de la proteína del sistema en filetes longissimus thoracis et lumborum (LTL) envejecido durante 2, 7, 14 y 21 días. Resultados: La carne añejada mostró mayor pH y contenido de calcio, mientras que la carne cortada Warner Bratzler (WBSF) disminuyó hasta el día 21. No se observó interacción entre el envejecimiento y la dieta para rasgos de calidad. Los novillos terminados con ensilaje de maíz presentaron mayores valores de capacidad de retención de agua, WBSF y calcio libre, y menores valores de pH y mermas por cocción. Calpaína y calpastatina actividades disminuyeron con el envejecimiento. El engorde de novillos en pasto produjo valores más altos de calpaínas y valores más bajos de actividades de calpastatina. Los valores más altos de actividad de calpaína 1 se observaron en músculos de 2 días de edad de animales terminados en pasto, y la menor actividad del inhibidor en las muestras de 21 días de edad del mismo grupo. Conclusión: Estos resultados sugieren una interacción dieta por envejecimiento en calpaínas y calpastatina y esta interacción impacta en Warner Bratzler Shear Force en el músculo Braford LTL. Instituto de Investigación de Tecnología de Alimentos (ITA) Fil: Coria, María Sumampa. Instituto de Bionanotecnología del NOA (INBIONATEC). Laboratorio de Producción y Reproducción Animal; Argentina. Fil: Coria, María Sumampa. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Desarrollo Agropecuario del Semiárido (INDEAS); Argentina. Fil: Coria, María Sumampa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Pighin, Darío Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Pighin, Darío Gabriel. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Pighin, Darío Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina; Argentina. Fil: Pighin, Darío Gabriel. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Fil: Grigioni, Gabriela María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Grigioni, Gabriela María. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (ICyTeSAS). UEDD INTA CONICET; Argentina. Fil: Grigioni, Gabriela María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Grigioni, Gabriela María. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Fil: Palma, Gustavo Adolfo. Instituto de Bionanotecnología del NOA (INBIONATEC). Laboratorio de Producción y Reproducción Animal; Argentina. Fil: Palma, Gustavo Adolfo. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Desarrollo Agropecuario del Semiárido (INDEAS); Argentina. Fil: Palma, Gustavo Adolfo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.

Microstructural factors associated with surface iridescence in cooked, cured pork products were investigated. Meat iridescence is a commonly observed physical phenomenon in raw meat and meat products that consist of intact muscle tissue. Since the purchase decision of consumers is mainly driven by the first impression of meat color and appearance, products showing colorful iridescence may be rejected. Four different muscles (RF: M. rectus femoris, BF: M. biceps femoris, ST: M. semitendinosus, and LD: M. longissimus thoracis et lumborum) were brine-injected, cooked, sliced, and iridescence was evaluated by digital image analysis and sensory analysis. Sarcomere lengths, fiber diameters, and surface microstructure were analyzed in iridescent and noniridescent sections. Highest iridescence extent by image analysis was found in LD (37.3 ± 16.4%), and highest overall iridescence score (extent and intensity, 6.11 ± 1.78) was observed in BF. Sarcomere lengths did not differ significantly between iridescent (1.05 ± 0.09 µm LD) and noniridescent areas (1.08 ± 0.94 µm LD) within muscles (p > 0.05). Iridescent sections showed smooth and ordered surface structures with cross-sectioned myofibers, whereas in noniridescent sections, surfaces were more unstructured and myofibers obliquely cut. The results of the study indicate that the sarcomere length and fiber diameters may thus be only of minor importance for the explanation of meat iridescence in cooked meat products and are rather related to multiple scattering and absorption effects on smaller structural entities such as the myofilament lattice or larger entities such as fiber bundles. PRACTICAL APPLICATION: Iridescence can be a problem for the meat industry due to consumers concerns about green-iridescent colors in meat. The underlying mechanisms and structures have not yet been fully clarified, and thus no practical solutions to eliminate iridescence have been found so far. This research presents new insights into the structural attributes that are interrelated with meat iridescence and shows that iridescence is rather influenced by cutting angle of muscle fibers and surface homogeneity than by muscle fiber diameters or sarcomere lengths. This should be considered by the industry when seeking for ways to reduce the potential problem of iridescence.

International audience; Over the last two decades, proteomics have been employed to decipher the underlying factors contributing to variation in the quality of muscle foods, including beef tenderness. One such approach is the application of high throughput protein analytical platforms in the identification of meat quality biomarkers. To broaden our understanding about the biological mechanisms underpinning meat tenderization across a large number of studies, an integromics study was performed to review the current status of protein biomarker discovery targeting beef tenderness. This meta-analysis is the first to gather and propose a comprehensive list of 124 putative protein biomarkers derived from 28 independent proteomics-based experiments, from which 33 robust candidates were identified worthy of evaluation using targeted or untargeted data-independent acquisition proteomic methods. We further provide an overview of the interconnectedness of the main biological pathways impacting tenderness determination after multistep analyses including Gene Ontology annotations, pathway and process enrichment and literature mining, and specifically discuss the major proteins and pathways most often reported in proteomics research.

The influence of various animal slaughter age and of pre-cure freezing times on the quality traits of dry-cured loins from Iberian × Duroc (IBxD) crossbreed animals was assessed. Three animal batches (n = 15) were selected (IBxD8, IBxD10 and IBxD12) to be slaughtered at the age of 8, 10 and 12 months, respectively. Following slaughter, longissimus thoracis et lumborum muscles were extracted and submitted to curing (T0) or freezing storage during three (T3) or six (T6) months prior to curing. The dry-cured loins from IBxD12 yielded lower intramuscular fat and lightness, a less saturated fatty acid profile and the highest hardness and shear force (P ≤ 0.05). The pre-cure freezing process increased weight loss, saturated fatty acids, lipid oxidation, and most of the textural parameters (P ≤ 0.05). So, both slaughter age and pre-cure freezing should be taken into account in order to obtain quality and productive performance.

Made available in DSpace on 2021-06-25T11:17:54Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-05-01 Dental classification of carcasses is used as a parameter of cattle maturity at slaughter, and it can influence carcass and meat quality traits. Brazilian beef-packing companies use the number of permanent incisor (PI) teeth as a parameter for bonus and certification of carcasses with superior quality. However, when non-castrated male such as F1 Angus-Nellore (Bos taurus×Bos indicus) are slaughtered, only animals without PI teeth are subsidized by the breed association. We evaluated these animals finished in feedlot for 180 days with zero versus two PI teeth on the carcass and meat quality traits. At the time of slaughter, 88 carcasses were selected, forming two treatments according to dental carcass maturity (0 versus 2 PI teeth; 44 animals per category). It was demonstrated that the number of PI teeth (0 versus 2 PI) did not influence (p>0.05) carcass (weights, yield, cooling loss, ribeye area and the backfat thickness) and meat quality traits (Longissimus thoracis chemical composition, color, cooking losses, shear force and pH). Thus, dental carcass maturity (zero versus two PI teeth) does not influence non-castrated male F1 Angus-Nellore finished in feedlot for 180 days. This is the first study to demonstrate that carcasses of non-castrated male F1 Angus-Nellore with two PI teeth should be subsidized in a similar way to those with zero PI teeth. Moreover, Brazilian beef-packing companies could produce heavier and leaner carcasses of acceptable quality though the use of crossbred cattle such as non-castrated F1 Angus Nellore. School of Agricultural and Veterinarian Sciences São Paulo State University (FCAV UNESP) College of Veterinary Medicine and Animal Science São Paulo State University (FMVZ UNESP) School of Agricultural and Veterinarian Sciences São Paulo State University (FCAV UNESP) College of Veterinary Medicine and Animal Science São Paulo State University (FMVZ UNESP)

The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its 'ingredients' and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability. This research was funded by Interreg V SUDOE, through the OPEN2PRESERVE project, Grant No. SOE2/P5/E0804. Acknowledgements to the Universidad Pública de Navarra for granting A.C. with a predoctoral scholarship (Resolution 787/2019). Thanks to GAIN (Axencia Galega de Innovación) for supporting this study (grant number IN607A2019/01).

The effects on tenderness of extended ageing of longissimus thoracis (LT, striploin) muscle that differed in structure and composition were examined. Spring-born Angus × Holstein-Friesian heifers (n = 48) and Belgian Blue × Holstein-Friesian heifers (n = 48) were slaughtered, within sire breed, at 20 or 25 mo of age. Approximately 48 h post-mortem, LT steaks (2.5 cm) were removed, and either stored at −20°C for chemical analysis or vacuum-packed, stored at 2°C for 7, 14 or 28 d post-mortem and then at −20°C pending Warner–Bratzler shear force (WBSF) analysis. Muscle from Angus-sired heifers had higher (P < 0.001) intramuscular fat (IMF) concentration, lower (P < 0.001) proportion of type IIX muscle fibres and higher (P < 0.001) proportion of type IIA and type I muscle fibres compared to muscle from Belgian Blue-sired heifers. Collagen characteristics did not differ between sire breeds. Later slaughter increased (P < 0.001) IMF concentration and decreased (P < 0.001) total and insoluble concentrations and collagen solubility. There were no interactions between the main effects for WBSF and no difference between sire breeds. Later slaughter and increasing the duration of ageing decreased (P < 0.05) WBSF. Based on threshold WBSF values in the literature, all samples would be considered tender (

This study aims to improve knowledge on donkey meat and the vacuum aging effect on the Volatile Organic Compounds (VOCs), oxidative profile and status and the sensory characteristics. Ten 18-month old Martina Franca donkeys&rsquo, male foals were involved in the trial. Longissimus thoracis (LT) muscle was extracted from each left half carcass, between the fourth and the ninth rib. Each muscle was divided into five sections, vacuum packaged, stored at 2 &deg, C, and randomly assigned to one of the different aging time (1, 3, 6, 9, and 14 days of aging). Volatile compounds, oxidation parameters, and antioxidant enzymes were analysed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p &lt, 0.05. Aldehydes are the most produced VOCs, but no changes were observed during vacuum aging (p &gt, 0.05). Nitrogen compounds increased during aging (p &lt, 0.01). TBARs and hydroperoxides did not change during the storage, whereas the protein carbonyls increased (p &lt, 0.05). Vacuum aging slowed down lipid oxidation and put in evidence the presence of protein oxidation and degradation, influencing the VOCs productions and sensory evaluation.

The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system, the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from Longissimus thoracis were stored at 2&ndash, 4 &plusmn, 1 &deg, C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality.

We aimed to investigate differences in the synthesis and metabolism of intramuscular collagen in the Longissimus thoracis (LT) muscle between heifers and cull-cows fed high-energy diet. Ten cull-cows, (74.9 ± 3.2 months age, weighing 536 ± 14.55 kg) and ten heifers (18.4 ± 3.2 months age, weighting 310.5 ± 14.5 kg) were fed with high-energy diets for 150 days. The total collagen content did not differ between treatments. Greater collagen solubility was observed in heifers than cull-cows, although no differences in lysyl oxidase activity were observed between treatments. No differences were observed for mRNA expression of CO1A1, MMP2, MMP9 and TIMP2 between treatments. However, cull-cows presented greater mRNA expression of COL3A1, TIMP1 and TIMP3 than heifers. Our data give no indication that feeding a high-energy diet to cull-cows decreases the concentration of intramuscular collagen in the LT muscle or increases its solubility in respect to the collagen solubility in LT muscles from heifers on the same diet.

Dielectric properties (DPs) of fresh rabbit meat in the microwave range (0.5 to 20 GHz) were determined. Three different muscles (Biceps femoris, Tensor fasciae latae, and Longissimus thoracis) from California rabbits (male and female) were measured with the open-ended coaxial probe method at temperatures of 20, 40, and 60 °C. To assess the possible effect of age, females of 100 and 180 days old were analyzed. DPs were affected by frequency, muscle type, age, gender, and temperature (p

Nellore (Bos indicus) cows play an important role in Brazilian beef production. Here, we investigated whether modified atmosphere packaging (MAP) technology could contribute to improving the quality of Nellore cow steaks. To verify this, steaks obtained from Longissimus thoracis et lumborum (LTL) were stored at 2 °C for 28 days using different packaging systems, with one being vacuum and the others being three MAP systems: 75% O2/25% CO2 (75%O2-MAP), 60% CO2/0.2% CO/39.8% N2 and 40% CO2/0.4% CO/59.6% N2 (0.2%CO-MAP and 0.4%CO-MAP, respectively). Steaks packaged using the CO-MAP showed improved color stability of fresh meat. In turn, the 75%O2-MAP drastically affected the oxidative stability related to proteins and lipids compared to both anaerobic environments (CO-MAP and vacuum). The CO-MAP increased tenderization and ultrastructural changes when compared to the aerobic MAP without affecting pH, collagen or cooking loss, which were influenced by the storage time. In conclusion, MAP technology may improve the quality and appearance of fresh meat originating from Nellore cows, being a promising alternative for the Brazilian beef industry.

The bioelectrical impedance analysis (BIA) is a non-destructive technique that has been successfully used to assess the body and carcass composition of farm species. This study aimed to predict intramuscular fat (IMF) and physicochemical traits in the longissimus thoracis et lumborum muscle (LM) of beef, using BIA. These traits were evaluated in LM samples of 52 crossbred heifer carcasses. The BIA was performed in LM, using a 50 Hz frequency high precision impedance converter system. A correlation analysis of the studied variables was performed. Then a stepwise with a k-folds cross validation procedure was used to modelling the prediction of IMF and physicochemical traits from BIA parameters (24.5% &le, CV &le, 47.3%). Wide variation was found for IMF and BIA parameters. In general, correlations of BIA parameters with IMF and physicochemical traits were moderate to high and were similar for all BIA parameters (&minus, 0.50 &le, r &le, 0.50 only for total pigments, a* and pH48). It was possible to predict IMF and physicochemical traits from BIA. The best fit explained 79.3% of the variation in IMF, while for physicochemical traits the best fits were for sarcomere length and shear force (64.4% and 60.5%, respectively). The results confirmed the potential of BIA for objective measurement of meat quality.

The common warthog (Phacochoerus africanus) has historically been hunted and consumed by rural communities throughout its distribution range in Africa. This study aims to develop a processed product from warthog meat in the form of back bacon (Longissimus thoracis et lumborum) as a healthy alternative meat product and to determine its chemical and sensory characteristics derived from adult and juvenile boars and sows. The highest scored attributes included typical bacon and smoky aroma and flavor, and salty flavor, as well as tenderness and juiciness. Neither sex nor age influenced the bacon&rsquo, s chemical composition, the bacon was high in protein (~29%) and low in total fat (&lt, 2%). Palmitic (C16:0), stearic (C18:0), linoleic (C18:2&omega, 6), oleic (C18:1&omega, 9c), and arachidonic (C20:4&omega, 6) were the dominant fatty acids. There was an interaction between sex and age for the PUFA:SFA ratio (p = 0.01). The differences between sex and age class are considered negligible regarding the overall profile and healthiness of the bacon.

This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinjiang brown cattle, a total of 252 samples from semitendinosus (ST), longissimus thoracis (LT), rhomboideus (RH), gastrocnemius (GN), infraspinatus (IN), psoas major (PM), and biceps femoris (BF) muscles were collected, portioned, and assigned to six aging periods (1, 3, 7, 9, 11, and 14 day/s) and 42 samples were used per storage period. IN muscle showed the highest pH (p &lt, 0.05) from 1 to 14 days and the lowest TPS (p &lt, 0.01) from 9 to 14 days with respect to the other muscles. Moreover, the changes in IN were further supported by transmission electron microscopy due to the destruction of the myofibril structure. The highest value of MFI was tested in ST muscle from 7 to 14 days. The total protein solubility in PM, RH, and GN muscles were not affected (p &gt, 0.05) as the aging period increased. The lowest TPS was found in the RH muscle on day 1, 3, and 7 and in the IN muscle on day 9, 11, and 14. The pH showed negative correlations with the MFI, TPS, and MPS (p &lt, 0.01). The results suggest that changes in protein solubility and muscle fiber structure are related to muscle location in the carcass during aging. These results provide new insights to optimize the processing and storage of different beef muscles and enhance our understanding of the biological characteristics of Xinjiang brown cattle muscles.

Yak represents the main meat source for Tibetan people. This work aimed to investigate the metabolome of raw meat from Jiulong yaks, focusing on specimens farmed and harvested locally through traditional procedures. Untargeted nuclear magnetic resonance spectroscopy (1H-NMR) was selected as the analytical platform. Samples from longissimus thoracis, trapezius, triceps brachii and biceps femoris muscles, with different prevalences of red and white fibers, were selected. Among the fifty-three metabolites quantified in each of them, carnitine, carnosine, creatine and taurine are known for their bioactive properties. Twelve molecules were found to be differently concentrated in relation to muscle type. Longissimus thoracis, compared to biceps femoris, had higher concentrations of carnosine and formate and lower concentrations of mannose, inosine, threonine, IMP, alanine, valine, isoleucine, tyrosine, phenylalanine and leucine. A metabolic pathway analysis suggested that the main pathways differing among the muscles were connected to the turnover of amino acids. These results contribute to a deeper understanding of yak raw meat metabolism and muscle type differences, which can be used as an initial reference for the meat industry to set up muscle-specific investigations. The possibility of simultaneously quantifying several bioactive compounds suggests that these investigations could revolve around meat&rsquo, s nutritional value.