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106. An exploratory study of Muslim consumers' halal meat purchasing intentions in Norway.

Author

Bhatti, Muhammad Azher, Godfrey, Sosheel Solomon, Ip, Ryan H. L., Gaarder, Mari Øvrum, Aslam, Shakar, Steinheim, Geir, Wynn, Peter, Hopkins, David L., Horneland, Reinert, Eik, Lars Olav, and Ådnøy, Tormod

Subjects
HALAL food, MUSLIMS, MEAT markets, LAMB (Meat), MEAT, CONSUMPTION (Economics)
Abstract

Although Norway is the largest sheep meat producer in Scandinavia and Norwegian Muslims are expected to double in population in the next decade, the overall local per capita red meat consumption is still low. Meanwhile, Norwegian Muslims' purchasing preferences on lamb meat products have not been investigated. This paper presents the results of a choice-based conjoint survey which would help stakeholders to understand the niche Muslim immigrant halal meat market and potentially increase meat consumption. Post-hoc market segmentation was performed using latent class analysis, and factors affecting consumers' purchase intentions were studied within each segment. Results show that purchasing halal meat from a butcher was the top preference while there was a higher willingness to purchase from national supermarkets among younger second-generation Pakistanis. In order to benefit from niche halal meat market, Norwegian supermarkets are recommended to adapt some of the services that halal butchers are offering to their consumers. [ABSTRACT FROM AUTHOR]

Published
2021
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107. Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep

Author

Mortimer, Suzanne I, Fogarty, Neal M, van der Werf, Julius H J, Brown, Daniel J, Swan, Andrew A, Jacob, Robin H, Geesink, Geert H, Hopkins, David L, Hocking Edwards, Janelle E, Ponnampalam, Eric N, Warner, Robyn D, Pearce, Kelly L, and Pethick, David W

Subjects
Male, Meat, Sheep, Iron, Muscles, Animal Genetics and Genomics, Australia, Color, Breeding, Weight Gain, Phenotype, Fatty Acids, Omega-3, Body Composition, Animals, Female, Nutritive Value, Oxidation-Reduction, Sheep, Domestic
Abstract

Genetic correlations between 16 meat quality and nutritional value traits and live weight at various ages, live ultrasound fat and muscle depth, carcass measures, and carcass dissection traits were estimated for Merino sheep in the Information Nucleus (IN). Genetic correlations between live weight at various ages and the carcass traits are also reported. The IN comprised 8 genetically linked flocks managed across a range of Australian sheep environments. Meat quality traits included between 1,200 and 1,300 records for progeny from over 170 sires for intramuscular fat (IMF), lean meat yield (LMY), shear force (SF5), pH, meat color, and meat nutritional value traits including iron and zinc levels and long-chain omega-3 and omega-6 polyunsaturated fatty acid levels. The genetic correlations indicated that selection of Merino sheep to either reduce fat or increase muscle using ultrasound assessments will result in little change in IMF and SF5. Myoglobin levels would tend to be reduced following selection for reduced ultrasound fat depth (0.35 ± 0.21, 0.43 ± 0.14), whereas increases in myoglobin levels would occur due to selection for increased ultrasound muscle depth (0.25 ± 0.24, 0.38 ± 0.15). Selection for increased live weight will result in favorable correlated responses in hot carcass weight (0.76 to 0.97), dressing percentage (0.13 to 0.47), and carcass muscle (0.37 to 0.95), but unfavorable responses of increases in carcass fatness (0.13 to 0.65) and possible small reductions in muscle oxidative activity (-0.13 ± 0.14 to -0.73 ± 0.33) and iron content (-0.14 ± 0.15 to -0.38 ± 0.16), and a possible deterioration of shear force from selection at later ages (0.15 ± 0.26, 0.27 ± 0.24). Negligible changes are generally expected for LMY and meat color traits following selection for increased live weight (most genetic correlations less than 0.20 in size). Selection for increased LMY would tend to result in unfavorable changes in several aspects of meat quality, including reduced IMF (-0.27 ± 0.18), meat tenderness (0.53 ± 0.26), and meat redness (-0.69 ± 0.40), as well as reduced iron levels (-0.25 ± 0.22). These genetic correlations are a first step in assisting the development of breeding values for new traits to be incorporated into genetic evaluation programs to improve meat production from Merino sheep and other dual-purpose sheep breeds.

Published
2018

120. Cover Image, Volume 99, Issue 3

Author

Xu, Chenchen, primary, Qu, Yanghua, additional, Hopkins, David L, additional, Liu, Ce, additional, Wang, Bo, additional, Gao, Yuefeng, additional, and Luo, Hailing, additional

Published
2019
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129. Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation.

Author

Silva, Douglas R. G., Moura, Ana Paula R., Haddad, Gabriela B. S., Souza, Poliana M., Ramos, Alcinéia L. S., Hopkins, David L., and Ramos, Eduardo M.

Subjects
GAMMA rays, LISTERIA monocytogenes, HAM, NITRITES, FOOD safety, SODIUM nitrites
Abstract

This study evaluated the effects of low doses of gamma radiation (up to 2.0 kGy) on the survival and growth of Listeria monocytogenes and on technological characteristics of RTE cooked hams, formulated without and with 50 and 150 mg/kg of sodium nitrite, after 30 days of cold (4°C) storage. The radiation reduced from 0.33 kGy in uncured and RTE50 to 0.25 kGy in RTE150 and after storage, a reduction (p >.05) in the Listeria growth in the cured samples. Irradiation had no effect (p >.05) on the pH, water activity, residual nitrite, lipid oxidation, or CIELCH color indices of RTE hams, regardless of the nitrite content. Higher TBARS values, chroma, and hue angle were observed (p <.05) in uncured samples than in cured ones. The RTE50 with irradiation by 1.0 to 2.0 kGy can be used to ensure the Listeria safety. Practical applications: Meat RTE products post‐thermal manipulation, like in slicing operations, may result in an enhanced microbial risk, especially regard to Listeria postprocessing contamination. Therefore, post‐lethality treatments like gamma irradiation are of interest to the industry to ensure food safety. Combining the lower doses of irradiation with low nitrite content in RTE meats could be used to guarantee microbial safety, minimizing irradiation‐induced quality changes, and contributing to the sensory and technological characteristics of the products. [ABSTRACT FROM AUTHOR]

Published
2021
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130. Investigation of muscle-specific beef color stability at different ultimate pHs.

Author

Shuang Wu, Jina Han, Rongrong Liang, Pengcheng Dong, Lixian Zhu, Hopkins, David L., Yimin Zhang, and Xin Luo

Subjects
ERECTOR spinae muscles, PSOAS muscles, OXYGEN consumption, BEEF
Abstract

Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4°C. Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a*, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L*) and yellowness (b*). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL. Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime. [ABSTRACT FROM AUTHOR]

Published
2020
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131. The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs

Author

De Brito, Gerlane F., Ponnampalam, Eric N., Hopkins, David L., São Paulo State Uni, NSW Dept. Primary Industries, and Transport and Resources)

Subjects
sheep, supplementation, forage, production system, meat quality
Abstract

Made available in DSpace on 2022-04-28T19:04:57Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-01-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) This review aims to summarize the relevant published information about the effects of extensive feeding systems on the carcass and meat quality characteristics of lambs. Lambs finished in a feedlot or with supplementation under extensive systems exhibit faster growth rates, achieve target weights quicker, and produce heavier carcass weights when compared to grazing lambs. However, the literature also shows that finishing lambs on high-quality pasture can produce satisfactory growth rates without compromising carcass and meat quality traits. Lately, the consumer demand for products perceived as “healthy” and that are produced where animal welfare is optimal under systems which do not impact negatively on the environment, has heightened the interest in lamb production under extensive systems. Lambs raised on pasture can meet many of these specifications. Also, lambs fed higher quality green pasture can produce meat with greater amounts of health-claimable omega-3 fatty acids such as eicosapentaenoic acid plus docosahexaenoic acid than feeding systems based on feedlot pellets, grain, or dry pasture/straw. It is apparent that in some previous published research, the number of animals allocated for each treatment, and the lack of replicates, makes it difficult to formulate a correct understanding of the effect of forages on lamb carcass and meat quality. Future research should concentrate on the effect of legume, improved pasture, and specialized forage finishing systems on growth rate, carcass traits, and nutritional value of meat using well-designed experiments with an adequate number of lambs and appropriate paddock replicates per treatment. Faculty of Veterinary and Agricultural Sciences São Paulo State Uni Centre for Red Meat and Sheep Development NSW Dept. Primary Industries Agriculture Research Agriculture Victoria (Dept. of Economic Development Jobs Transport and Resources) CAPES: 15/2014 CAPES: 3337/15-4

Published
2017

132. Red meat (beef and sheep) products for an ageing population: a review.

Author

Holman, Benjamin W.B., Fowler, Stephanie M., and Hopkins, David L.

Subjects
POPULATION aging, OLDER people, MEAT, BEEF, SHEEP, BEEF products, NUTRITION, SHEEP breeding
Abstract

Summary: The global population is becoming older, and still, this cohort considers red meat (beef and sheep meat) as an important staple in their diet. It is understood that the requirements from these red meats will vary as a person ages, often because of associated physiological changes; nutrition and health concerns; and reduced sensorial capacities. This creates an imperative to develop red meat products that appeal and satisfy the demands of elderly people. Here, we have reviewed current literature with the aim to comprehend the elderly consumer market, their demands for nutritive and quality traits, and their requirements for safe and convenient red meat (beef and sheep) products. Based on these studies, it was apparent that these specifications may be delivered using available knowledge of intrinsic and extrinsic influences on red meat if considered within the context of elderly customers, that is, to deliver upon elderly people's requirements for conventional red meat products which are inexpensive, of consistent and perceivable high quality, and quell any associated health concerns for the consumer. [ABSTRACT FROM AUTHOR]

Published
2020
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136. Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1

Author

Mortimer, Suzanne I, primary, Fogarty, Neal M, additional, van der Werf, Julius H J, additional, Brown, Daniel J, additional, Swan, Andrew A, additional, Jacob, Robin H, additional, Geesink, Geert H, additional, Hopkins, David L, additional, Hocking Edwards, Janelle E, additional, Ponnampalam, Eric N, additional, Warner, Robyn D, additional, Pearce, Kelly L, additional, and Pethick, David W, additional

Published
2018
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