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This study aimed to evaluate the physical and microbiological quality as well as the oxidative stability of meat stored frozen (30, 60, 90, 180, and 360 days) and obtained from Angus-Nelore heifers kept in a conventional system (CS; no shade available) and Integrated Livestock-Forest (ILF-1L and ILF-3L). Forty-eight ½ Nellore ½ Angus heifers with an average initial weight of approximately 276.70 ± 20.1 kg and an average age of nine months were distributed across a randomized block design with three treatments and four replicates. After slaughter, the Longissimus thoracis muscle was collected from each carcass for pH, lipid oxidation, meat color, and microbiological analyses. The physical and microbiological quality and oxidative stability of the meat were not affected by the tree component present in the pasture. Regarding the duration of frozen storage, it was found that the pH, meat color (a*, b*, C*, H*, O/M), and lipid oxidation increased as the period of storage increased (P

Simple Summary: This study aims to investigate the effects of GAA on carcass traits, plasma biochemical parameters, tissue antioxidant capacity, and tissue amino acid contents in finishing pigs. The results of this study indicate that GAA enhanced the plasma biochemical parameters, oxidative status, and amino acid profiles of the heart and longissimus thoracis muscle in finishing pigs. This study aims to investigate the effects of guanidine acetic acid (GAA) on carcass traits, plasma biochemical parameters, tissue antioxidant capacity, and tissue-bound amino acid contents in finishing pigs. Seventy-two 140-day-old (body weight 86.59 ± 1.16 kg) crossbred pigs (Duroc × Landrace × Large White) were randomly assigned into four treatments with six replicate pens and three pigs per pen, which were fed the basal diets supplemented with 0, 0.05%, 0.10%, or 0.15% GAA, respectively. The plasma glucose concentration decreased, and creatine kinase activity and levels of GAA and creatine increased with the dietary GAA concentration. GAA linearly improved creatine content in the longissimus thoracis muscle (LM) and heart. The activities of superoxide dismutase, total antioxidant capacity, and glutathione peroxidase increased linearly in tissue or/and plasma, while the contents of malondialdehyde and protein carbonyl decreased linearly. GAA improved the contents of multiple-bound amino acids (such as proline or isoleucine) in the myocardium and LM. In conclusion, GAA enhanced the plasma biochemical parameters, oxidative status, and bound amino acid profiles of the heart and LM in finishing pigs. [ABSTRACT FROM AUTHOR]

Fatty acid (FA) composition contributes greatly to the quality and nutritional value of lamb meat. In the present study, FA was measured in longissimus thoracis (LT) muscles of 1,085 Hu sheep using gas chromatography. Comparative transcriptomic analysis was conducted in LT muscles to identify differentially expressed genes (DEGs) between six individuals with high polyunsaturated fatty acids (H-PUFA, 15.27% ± 0.42%) and six with low PUFA (L-PUFA, 5.22% ± 0.25%). Subsequently, the single nucleotide polymorphisms (SNPs) in a candidate gene PLIN2 were correlated with FA traits. The results showed a total of 29 FA compositions and 8 FA groups were identified, with the highest content of monounsaturated fatty acids (MUFA, 46.54%, mainly C18:1n9c), followed by saturated fatty acids (SFA, 44.32%, mainly C16:0), and PUFA (8.72%, mainly C18:2n6c), and significant correlations were observed among the most of FA traits. Transcriptomic analyses identified 110 upregulated and 302 downregulated DEGs between H-PUFA and L-PUFA groups. The functional enrichment analysis revealed three significant Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways and 17 gene ontology (GO) terms, in which regulation of lipolysis in adipocytes, the AMPK signaling pathway, and the PPAR signaling pathway may play important roles in FA metabolism and biosynthesis. In addition, weighted gene co-expression network analysis (WGCNA) identified 37 module genes associated with PUFA-related traits. In general, PLIN1, LIPE, FABP4, LEP, ACACA, ADIPOQ, SCD, PCK2, FASN, PLIN2, LPL, FABP3, THRSP , and ACADVL may have a great impact on PUFA metabolism and lipid deposition. Four SNPs within PLIN2 were significantly associated with FA. Of those, SNP1 (g.287 G>A) was significantly associated with C18:1n9c and MUFA, and SNP4 (g.7807 T>C) was significantly correlated with PUFA (C18:3n3). In addition, the combined genotype of SNP1 (g.287 G>A), SNP3 (g.7664 T>C), and SNP4 (g.7807 T>C) were significantly correlated with C16:1, C17:0, C18:1C6, PUFA (C18:3n3, C22:6n3), and n-6/n-3 PUFA. These results contribute to the knowledge of the biological mechanisms and genetic markers involved in the composition of FA in Hu sheep. [ABSTRACT FROM AUTHOR]

Simple Summary: The modern consumer is increasingly attentive to the characteristics of products, including meat, both from an organoleptic point of view and from that of food safety. At the same time, the need to reduce costs associated with product storage is increasingly pressing. In this framework, it is therefore important to study the qualitative response of the meat product subjected to different ageing times using the wet method. Finding the right time to age meat will allow the obtention of higher meat quality for consumers while also reducing storage costs. Therefore, this study tries to analyze the influence of the storage technique on the meat quality, taking into consideration other fundamental factors present in the marketed meat, such as, first of all, the breed, age and the potential animal stress. Fresh samples of Longissimus thoracis of Charolais (n = 12), Romagnola (n = 15), Limousine (n = 77), and crossbreed (n = 62) animals were evaluated with different storage periods (0, 4, 9, and 14 days). Proximate analysis (i.e., pH, humidity, color, free water content, and physical parameters) was performed for each sample. The data obtained were evaluated with a mixed model, setting 5 fixed effects (breed, storage time, animals age, EUROP conformation, number of animal transports) and the animal as random. The results demonstrated that meat quality was affected mainly by the wet ageing period and that the visual and tactile parameters were also found to be susceptible to the storage time. The conservation entailed a decrease in meat humidity and an increase in L* and b* traits; it also led to a decrease in the hardness of the sample, in turn affecting the other texture profile analysis parameters considered. Fixed effects affected in different ways the traits analyzed i.e., pH and humidity changed with breed, as well as with EUROP classification, animals' age for some TPA parameters, and the number of animal transports for both visual and tactile parameters. Wet ageing influenced the meat quality, often improving it, confirming how important further research would be to identify precise storage times in relation to the parameters studied. [ABSTRACT FROM AUTHOR]

The handheld fiber-optic near-infrared (NIR) spectrometer with special probe, which is widely used for Wagyu beef carcass in all Japan, was determined to predict the chemical composition in pork. Since intramuscular fat (IMF) is related to eating quality and the relationships among chemical compositions were examined. The intact longissimus dorsi muscles collected from meat markets in Japan (N = 914) were scanned at three sites in the same cut, and analyzed chemically. The data were used for calibration (N = 553 out of 605), prediction (N = 300) and repeatability (N = 9). One-point increase in IMF resulted in linear decreases in moisture and crude protein at approximate rate of 0.7- and 0.3- points, respectively (N = 905). The spectrometer had high repeatability, and the optical values had interaction between the individual pork and the measurement site. The coefficients of determination in the prediction were 0.81, 0.91 and 0.66 for moisture, IMF and crude protein, respectively. The agreements between chemical and optical methods was strong for IMF (intraclass correlation coefficients 0.92) and moisture (0.81), and moderate for crude protein (0.64). These results showed that the handheld fiber-optic NIR spectrometer can quickly evaluate chemical composition for intact pork. [Display omitted] • Increased fat of 1 % in pork is linearly reduced by 0.7 moisture and 0.3 crude protein. • A handheld fiber-optic spectrometer can evaluate chemical composition in intact pork. • Optical measurements for prediction are required at three sites in muscle cut. [ABSTRACT FROM AUTHOR]

This study aims to investigate the effects of guanidine acetic acid (GAA) on carcass traits, plasma biochemical parameters, tissue antioxidant capacity, and tissue-bound amino acid contents in finishing pigs. Seventy-two 140-day-old (body weight 86.59 ± 1.16 kg) crossbred pigs (Duroc × Landrace × Large White) were randomly assigned into four treatments with six replicate pens and three pigs per pen, which were fed the basal diets supplemented with 0, 0.05%, 0.10%, or 0.15% GAA, respectively. The plasma glucose concentration decreased, and creatine kinase activity and levels of GAA and creatine increased with the dietary GAA concentration. GAA linearly improved creatine content in the longissimus thoracis muscle (LM) and heart. The activities of superoxide dismutase, total antioxidant capacity, and glutathione peroxidase increased linearly in tissue or/and plasma, while the contents of malondialdehyde and protein carbonyl decreased linearly. GAA improved the contents of multiple-bound amino acids (such as proline or isoleucine) in the myocardium and LM. In conclusion, GAA enhanced the plasma biochemical parameters, oxidative status, and bound amino acid profiles of the heart and LM in finishing pigs.

There is a requirement in some beef markets to slaughter bulls at under 16 months of age. This requires high levels of concentrate feeding. Increasing the slaughter age of bulls to 19 months facilitates the inclusion of a grazing period, thereby decreasing the cost of production. Recent data indicate few quality differences in longissimus thoracis (LT) muscle from conventionally reared 16-month bulls and 19-month-old bulls that had a grazing period prior to finishing on concentrates. The aim of the present study was to expand this observation to additional commercially important muscles/cuts. The production systems selected were concentrates offered ad libitum and slaughter at under 16 months of age (16-C) or at 19 months of age (19-CC) to examine the effect of age per se, and the cheaper alternative for 19-month bulls described above (19-GC). The results indicate that muscles from 19-CC were more red, had more intramuscular fat and higher cook loss than those from 16-C. No differences in muscle objective texture or sensory texture and acceptability were found between treatments. The expected differences in composition and quality between the muscles were generally consistent across the production systems examined. Therefore, for the type of animal and range of ages investigated, the effect of the production system on LT quality was generally representative of the effect on the other muscles analysed. In addition, the data do not support the under 16- month age restriction, based on meat acceptability, in commercial suckler bull production.

Fresh samples of Longissimus thoracis of Charolais (n = 12), Romagnola (n = 15), Limousine (n = 77), and crossbreed (n = 62) animals were evaluated with different storage periods (0, 4, 9, and 14 days). Proximate analysis (i.e., pH, humidity, color, free water content, and physical parameters) was performed for each sample. The data obtained were evaluated with a mixed model, setting 5 fixed effects (breed, storage time, animals age, EUROP conformation, number of animal transports) and the animal as random. The results demonstrated that meat quality was affected mainly by the wet ageing period and that the visual and tactile parameters were also found to be susceptible to the storage time. The conservation entailed a decrease in meat humidity and an increase in L* and b* traits; it also led to a decrease in the hardness of the sample, in turn affecting the other texture profile analysis parameters considered. Fixed effects affected in different ways the traits analyzed i.e., pH and humidity changed with breed, as well as with EUROP classification, animals’ age for some TPA parameters, and the number of animal transports for both visual and tactile parameters. Wet ageing influenced the meat quality, often improving it, confirming how important further research would be to identify precise storage times in relation to the parameters studied.

The effects of different dietary energy levels on the ruminal bacterial population, selected meat quality indices, and their relationship in yak longissimus thoracis (LT) muscle were assessed in this study. A total of 15 castrated yaks were randomly assigned to three groups with low- (NEg: 5.5 MJ/Kg, LE), medium- (NEg: 6.2 MJ/Kg, ME), and high- (NEg: 6.9 MJ/Kg, HE) dietary energy levels and occurred in the cold season (March to May). All yaks from each treatment group were humanely slaughtered and sampled on the day of completion of their feeding treatment. The results showed that the water content and crude fat levels of the LT muscle were markedly elevated in the HE group (P < 0.05), while the shear force was drastically reduced (P = 0.001). Methionine, aspartic acid, and glycine levels in the LT muscle were higher in the LE group compared with the ME and HE groups (P < 0.05). The glutamic acid level in the ME group was greater in comparison to the LE and HE groups (P < 0.05), while the histidine level in the ME group was higher than that in the HE group (P < 0.05). Additionally, the HE diet significantly elevated (P < 0.05) the abundance of carbohydrate metabolism-associated bacteria including Prevotella_1, Lachnospiraceae_NK4A136_group, U29_B03, Ruminiclostridium_6, and Ruminococcaceae_UCG_013 in the rumen. The results of the Spearman's rank correlation analysis showed that the abundance of uncultured_bacterium_f_vadinBE97 and uncultured_bacterium_f_Lachnospiraceae showed a significant influence on the indicator of IMF and SF. In conclusion, a high dietary energy level improved the meat quality in the LT muscle of yak mainly by increasing the relative abundance of ruminal amylolytic bacteria to provide substrates for fatty acid synthesis.

There have been few studies realized that evaluate the effects of adoptingdifferent nutritional systems in more than one phase of cattle production oncarcass and meat characteristics. This study was realized to evaluate carcassand meat characteristics from bulls submitted to different nutritional systemsduring two production phases. The experiment was conducted atFigueira’s farm during two production phases: I (cow–calf)– 80 calves (99.6±2.72 days of age and109.7±2.99 kg of BW) with their mothers were randomly assigned intotwo supplemental diets: cow–calf mineral supplement(n=40) or cow–calf creep-feeding(n=40); II (stocker) – the same 80calves (201.2±2.11 days of age and 190.2±3.37 kg of BW)were redistributed into two production systems: stocker pasture(n=40) or stocker feedlot (SF;n=40). After, all 80 animals were kept on a pasturesystem (III) for 290 days, and then finished in a feedlot system (IV) for more33 days. Then, they were slaughtered at an average 764.2±3.06 days ofage and at 499.2±3.33 kg of final BW. After slaughter, the averagedaily gain was calculated, and the carcass and meat characteristics weremeasured. The statistical model design used was completely randomized in a2×2 factorial arrangement (two treatment groups oncow–calf phase and two treatment groups on stocker phase). The singleeffects between the groups in each phase and the interactions between bothphases (cow–calf v. stocker) were analyzed. Theresults were compared by Fisher’s test, using the R statisticalsoftware. A cow–calf by stocker phases interaction occurred forcarcass conformation and fiber diameter. For single effects, the greatestinfluences observed were in the stocker phase. The feedlot group was slaughtered17 days earlier, with greater final BW (3.8%), hot carcass weight(5.7%), average daily gain (6.9%), dressing percentage(1.8%), carcass length (1.8%), carcass width(1.5%), longissimus muscle area (4.8%)and muscle depth (2.3%) than pasture group. The SF group also hadinfluence on fat color; showing higher L* and lowerb* values. These results reveal that bullsreared in feedlot at the stocker phase have higher muscle development and thatthe stocker phase has the greatest potential to influence carcasscharacteristics and meat quality.

The effects of seasonal temperature and humidity on meat quality characteristics of sheep (12 months of age) and beef cattle (24 months of age) were investigated. Samples of longissimus thoracis (500 g) muscle were randomly collected from 96 sheep and 48 beef cattle between November 2018 and October 2019. All the meat samples were kept in the chiller at 4-5ºC for 48 h. The samples were collected over a 12-month period and this period was divided into two seasons based on ambient temperature and relative humidity in Basrah region. Theses seasons were named: Cool Season (November to March with average temperature of 23.0±1.54ºC and 59.0±1.75% relative humidity) and Hot Season (April to October with average temperature of 40.5±1.77ºC and 53.5±5.98 relative humidity). The ultimate pH (pHu), expressed juice, cooking losses, shear force, sarcomere length, myofibrillar fragmentation index and colour lightness (L*), redness (a*), and yellowness (b*) parameters were determined. The effect of the season on meat quality characteristics of the Longissimus thoracis muscle from both species was found to be significant (P<0.05). The hot season muscle samples had significantly (P<0.05) higher pHu values, longer sarcomere length, higher myofibrillar fragmentation index with significantly (P<0.05) lower shear force values than the muscle samples collected during the cool season. Sheep and beef longissimus thoracis muscles from the hot season group had significantly (P<0.05) darker meat than that those of the cold season group, based on L*, a* and b* colour measurements. The present findings indicated that hot temperature (>40ºC) leads to heat stress in sheep and cattle, which increased the muscle pHu and influenced other related meat properties. These findings will assist meat producers to improve meat quality parameters by slaughtering livestock at early hours of the day. Hot temperature has also an impact on animal welfare. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The two breeds, Mashen (MS; a northern China breed) and Large White (LW; a western lean breed) pigs, show important phenotypic differences in growth, adaptability, intramuscular fat (IMF) content, and energy metabolism since early developmental stage. The main aim of this study was the evaluation of longissimus thoracis muscle transcriptome profile of both genetic types to identify genes, pathways responsible for their differentiated phenotype. Longissimus thoracis of MS and LW pigs were sampled at 0 day (early stage), 90 days (middle stage), and 180 days (later stage) after birth. A total of 3,487 differentially expressed genes (DEGs) were identified at the three time points. Sample clustering analysis revealed the slower growth rate of MS than LW pigs. Gene expression pattern analysis revealed that multicellular organism growth genes (GHSR, EZR, FOXS1, DRD2, SH3PXD2B, CSF1, and TSHR) were involved in the fast growth rate of LW pigs at early stage. Furthermore, DEGs (ACACA, ACSF3, OXSM, CBR4, and HSD17B8) functionally related to fatty acid synthesis revealed that IMF accumulation occurred around 90 and up to 180 days. These DEGs provided valuable resource to study the phenotypic difference in longissimus thoracis muscle between MS and LW pigs.

The two breeds, Mashen (MS; a northern China breed) and Large White (LW; a western lean breed) pigs, show important phenotypic differences in growth, adaptability, intramuscular fat (IMF) content, and energy metabolism since early developmental stage. The main aim of this study was the evaluation of longissimus thoracis muscle transcriptome profile of both genetic types to identify genes, pathways responsible for their differentiated phenotype. Longissimus thoracis of MS and LW pigs were sampled at 0 day (early stage), 90 days (middle stage), and 180 days (later stage) after birth. A total of 3,487 differentially expressed genes (DEGs) were identified at the three time points. Sample clustering analysis revealed the slower growth rate of MS than LW pigs. Gene expression pattern analysis revealed that multicellular organism growth genes (GHSR , EZR , FOXS1 , DRD2 , SH3PXD2B , CSF1 , and TSHR) were involved in the fast growth rate of LW pigs at early stage. Furthermore, DEGs (ACACA , ACSF3 , OXSM , CBR4 , and HSD17B8) functionally related to fatty acid synthesis revealed that IMF accumulation occurred around 90 and up to 180 days. These DEGs provided valuable resource to study the phenotypic difference in longissimus thoracis muscle between MS and LW pigs. [ABSTRACT FROM AUTHOR]

There is a requirement in some beef markets to slaughter bulls at under 16 months of age. This requires high levels of concentrate feeding. Increasing the slaughter age of bulls to 19 months facilitates the inclusion of a grazing period, thereby decreasing the cost of production. Recent data indicate few quality differences in longissimus thoracis (LT) muscle from conventionally reared 16-month bulls and 19-month-old bulls that had a grazing period prior to finishing on concentrates. The aim of the present study was to expand this observation to additional commercially important muscles/cuts. The production systems selected were concentrates offered ad libitum and slaughter at under 16 months of age (16-C) or at 19 months of age (19-CC) to examine the effect of age per se, and the cheaper alternative for 19-month bulls described above (19-GC). The results indicate that muscles from 19-CC were more red, had more intramuscular fat and higher cook loss than those from 16-C. No differences in muscle objective texture or sensory texture and acceptability were found between treatments. The expected differences in composition and quality between the muscles were generally consistent across the production systems examined. Therefore, for the type of animal and range of ages investigated, the effect of the production system on LT quality was generally representative of the effect on the other muscles analysed. In addition, the data do not support the under 16- month age restriction, based on meat acceptability, in commercial suckler bull production. [ABSTRACT FROM AUTHOR]

The myofibrillar fragmentation index (MFI) is an indicative trait for meat tenderness. Longissimus thoracis muscle samples from the 20 most extreme bulls (out of 80 bulls set) for MFI (high (n = 10) and low (n = 10) groups) trait were used to perform transcriptomic analysis, using RNA Sequencing (RNA-Seq). An average of 24.616 genes was expressed in the Nellore muscle transcriptome analysis. A total of 96 genes were differentially expressed (p value ≤ 0.001) between the two groups of divergent bulls for MFI. The HEBP2 and BDH1 genes were overexpressed in animals with high MFI. The MYBPH and MYL6, myosin encoders, were identified. The differentially expressed genes were related to increase mitochondria efficiency, especially in cells under oxidative stress conditions, and these also were related to zinc and calcium binding, membrane transport, and muscle constituent proteins, such as actin and myosin. Most of those genes were involved in metabolic pathways of oxidation-reduction, transport of lactate in the plasma membrane, and muscle contraction. This is the first study applying MFI phenotypes in transcriptomic studies to identify and understand differentially expressed genes for beef tenderness. These results suggest that differences detected in gene expression between high and low MFI animals are related to reactive mechanisms and structural components of oxidative fibers under the condition of cellular stress. Some genes may be selected as positional candidate genes to beef tenderness, MYL6, MYBPH, TRIM63, TRIM55, TRIOBP, and CHRNG genes. The use of MFI phenotypes could enhance results of meat tenderness studies. [ABSTRACT FROM AUTHOR]

Two production systems and several ages at slaughter were used: 12, 14 and 16 months for outdoor rearing (with the final finishing phase in the Montanera system, in which fed was based on natural resources, mainly acorns and grass) and 8, 10 and 12 months for animals reared indoors (intensive system: with feed based on commercial fodder) to evaluate their effect on the muscle fibre population and size of the Longissimus thoracis, (LT) muscle, as well as fresh loin quality traits. Animals that were older at slaughter revealed increased fibre sizes of the LT muscles in the pigs reared in the Montanera system. The LT muscles of the animals reared in intensive systems had a lower percentage of type I fibres and higher size of type IIB than those reared in the Montanera system. The approximate composition and instrumental colour of Montanera fresh loins were affected by the animal slaughter age. In the case of the intensive system, the effect of animal slaughter age had an impact on the approximate composition, instrumental colour, water loss and textural properties. Therefore, different ages at slaughter of Iberian pigs showed variations in some quality parameters in the fresh loins in both the Montanera and Intensive systems, thus proving to be a factor of variability and homogeneity of the Iberian products. The meat from Iberian pigs reared in an intensive system and slaughtered at a younger age proved to be more tender. The production system affected all the above quality traits, with the exception of water loss.

Background/Objectives: The purpose of this study was to investigate the activity of the spinal muscles according to the pelvic tilt angle and to identify the muscles affecting the posture. Methods/Statistical analysis: Thirty healthy young adults participated in this study. The muscle activity and pelvic tilting of the erector spinea were measured using electromyography and inertial sensor. One-way repeated ANOVA was used to compare muscle activity of each muscle according to pelvic tilting angle. Findings: The muscle activity of the three muscles of the spine showed a significant difference between posterior tilting and anterior tilting of the pelvic (p<0.05). In other words, it showed higher muscle activity in anterior tiling. Iliocostalis lumborum showed lower muscle activity in the sitting position, although the range of motion of the pelvic was larger in the sitting position than in the standing position. Improvements/Applications: Appropriate muscle activity of the iliocostalis lumborum in the sitting position should be considered for weight-bearing reduction of the lumbar spine and prevention of musculoskeletal disorders of the spine. [ABSTRACT FROM AUTHOR]

The objective of the present experiment was to evaluate the effects of encapsuled active principles (eugenol, thymol and vanillin blend), and clove and rosemary essential oils inclusion into the finishing diets of Nellore heifers on chemical composition, collagen content, fatty acid profile and structural traits (fibers types, type I and III collagen and sarcomere length) of longissimus muscle. Treatments had no effect (P >.05) on type of fiber, the meat chemical composition or in the muscle fatty acid profile. However, the diet with clove and rosemary essential oil and the active principle blend led to an increase in sarcomere length, higher soluble collagen content and a lower amount of type III collagen (P <.05). The mixture of both active principles and essential oils clove and cinnamon essential oil, have a potential use in animal feed, favoring a greater sarcomere length, that is directly related to the increase of the meat tenderness, without altering the meat chemical composition or fatty acid profile. • Encapsulated active principle and clove and rosemary essential oils led to a longer sarcomere length than the control diet. • Encapsulated active principle and clove and rosemary increased soluble collagen and reduced collagen type III. • The chemical composition and meat fatty acid profile were not altered with essential oils use. [ABSTRACT FROM AUTHOR]

In the present study, the effects of feeding 450 g/day of rumen-protected fish oil (FO) compared to sunflower oil (SO) to Angus heifers (60 g/kg total intake) were quantified. Animal performance was not affected whereas the physico-chemical meat quality, assessed in three muscles, was slightly affected by diet. The oxidative shelf life of the perirenal fat declined with FO compared to SO. Despite the formerly shown increased n –3 fatty acid proportions of meat due to FO supplementation, a trained sensory panel identified an only slightly more intense fishy flavour in grilled steaks and beef patties from the FO compared to the SO group. In FO compared to SO patties, flavour intensity was more pronounced. The perception of off-flavours was negligible and differences between muscles were larger than between diets. In conclusion, supplementing ruminants with FO containing nutritionally beneficial n –3 fatty acids results in few side-effects on meat quality, restricted to quite faint off-flavours and a shorter fat shelf life. • Exchange of rumen-protected sunflower oil for fish oil was tested in beef heifers. • Effects on performance and physico-chemical quality of the beef were small. • The use of fish oil reduced the oxidative stability of the body fat by one third. • Grilled steaks and beef patties were perceived slightly more fishy with fish oil. • Sensory attributes differed more between muscles than between oil types. [ABSTRACT FROM AUTHOR]

There have been few studies realized that evaluate the effects of adopting different nutritional systems in more than one phase of cattle production on carcass and meat characteristics. This study was realized to evaluate carcass and meat characteristics from bulls submitted to different nutritional systems during two production phases. The experiment was conducted at Figueira's farm during two production phases: I (cow–calf) – 80 calves (99.6±2.72 days of age and 109.7±2.99 kg of BW) with their mothers were randomly assigned into two supplemental diets: cow–calf mineral supplement (n =40) or cow–calf creep-feeding (n =40); II (stocker) – the same 80 calves (201.2±2.11 days of age and 190.2±3.37 kg of BW) were redistributed into two production systems: stocker pasture (n =40) or stocker feedlot (SF; n =40). After, all 80 animals were kept on a pasture system (III) for 290 days, and then finished in a feedlot system (IV) for more 33 days. Then, they were slaughtered at an average 764.2±3.06 days of age and at 499.2±3.33 kg of final BW. After slaughter, the average daily gain was calculated, and the carcass and meat characteristics were measured. The statistical model design used was completely randomized in a 2×2 factorial arrangement (two treatment groups on cow–calf phase and two treatment groups on stocker phase). The single effects between the groups in each phase and the interactions between both phases (cow–calf v. stocker) were analyzed. The results were compared by Fisher's test, using the R statistical software. A cow–calf by stocker phases interaction occurred for carcass conformation and fiber diameter. For single effects, the greatest influences observed were in the stocker phase. The feedlot group was slaughtered 17 days earlier, with greater final BW (3.8%), hot carcass weight (5.7%), average daily gain (6.9%), dressing percentage (1.8%), carcass length (1.8%), carcass width (1.5%), longissimus muscle area (4.8%) and muscle depth (2.3%) than pasture group. The SF group also had influence on fat color; showing higher L * and lower b * values. These results reveal that bulls reared in feedlot at the stocker phase have higher muscle development and that the stocker phase has the greatest potential to influence carcass characteristics and meat quality. [ABSTRACT FROM AUTHOR]

Highlights • The carcass characteristics of Nellore cattle are not influenced by the different ICLS. • Trees present in the pasture does not interfere in the physical composition of the meat. • The microbiology of the meat was not influenced by the different ICLS. • ICLS with and without the presence of trees can be recommended for Nellore cattle. Abstract Integrated crop-livestock systems (ICLS) are strategy to increase productivity and income for the farmers while simultaneously achieving sustainability. However, its effects on the carcass and meat quality of the animals produced in it need to be elucidated. Thus, the objective of this study was to evaluate carcass and meat characteristics of Nellore cattle finished in ICLS without shade availability (integrated crop-livestock: ICL) and with two tree densities (integrated crop-livestock-forest, ICLF, at 196 trees/ha and 448 trees/ha). The experimental design was in complete blocks, with three treatments (ICL, ICLF-1L and ICLF-3L) and four replicates per treatment, totaling 12 experimental plots. Sixty castrated Nellore cattle of approximately 28 ± 2.81 months of age and mean weight at 385.71 ± 27.17 kg were used. After the slaughter of the animals, 48 samples of the longissimus thoracis muscle were collected for carcass and meat quality analyzes. There were no differences (P > 0.05) between the treatments for the final live weight, contributing to the absence of difference in weight and yield of the hot carcass, forequarter, hindquarter and flank (P > 0.05). Similarly, no differences were found (P > 0.05) between treatments for initial and final ribeye area, initial and final backfat thickness, marbling, pH and glycogen, both measured at 2 h and 24 h post mortem. The proximate composition, cholesterol, pH, cooking loss, shear force, collagen, meat color and microbiological analysis presented no differences (P > 0.05) among the evaluated treatments. In relation to the fatty acids of the meat and the nutritional quality index (NQI), no was observed difference between treatments (P >0.05), but the ω6:ω3 ratio, of the meat of the animals presented values considered healthy for human consumption in all evaluated treatments, characteristic of meat from animals to pasture. Thus, the study concludes that the integration systems that use the tree component do not benefit the quality of the final product, the meat of Nellore cattle, but should be recommended because they do not interfere in quality of the same. [ABSTRACT FROM AUTHOR]

Abstract The influence of extending the vaccination-to-slaughter interval of immunocastrated lambs on carcass cutting yield and meat quality of the Longissimus thoracis (LT) muscle was investigated in forty Dohne Merino lambs (8.5 months old; 53.7 ± 4.8 kg). Immunocastration booster vaccination intervals of six (IC6; n = 10) and four (IC4; n = 10) weeks prior to the slaughter age were used, with two weeks between primary and secondary vaccinations. A further 10 lambs were Burdizzo-castrated at 6.5 months old (B). The control treatment remained intact (R; n = 10). Prime cutting yields, LT muscle area, LT subcutaneous fat thickness and instrumental meat quality were accessed. Both castration methods increased LT fat thickness and decreased meat CIE a* (redness) values. Extending the vaccination-to-slaughter interval of immunocastrates increased the gastrointestinal tract fat and decreased meat redness. Immunocastration of male lambs can thus be used to manipulate backfat without negatively influencing carcass weight, cutting yield or meat quality. Highlights • Castration at 6.5 months did not influence prime cut yields in pubertal male lambs. • Meat from all castrated lambs was less red than intact rams. • The six-week vaccination-to-slaughter immunocastrates had the least red meat. • Increasing the vaccination-to-slaughter interval increases visceral fat deposition. • Immunocastration increased subcutaneous fat deposition compared with rams. [ABSTRACT FROM AUTHOR]

Abstract Intramuscular fat (IMF) plays an important role in pork quality. However, differences in the adipogenic regulation of IMF content between pig longissimus thoracis (LT) and semitendinosus (ST) remain unclear. Here, we found that IMF content of 180-day-old pig LT was greater than that of pig ST. Furthermore, lipid accumulation was earlier and greater in LT intramuscular preadipocytes (L-IMA) than in ST intramuscular preadipocytes (S-IMA) during differentiation. Interestingly, glucose consumption was lower in L-IMA than in S-IMA. Moreover, monounsaturated fatty acid content was greater in L-IMA than in S-IMA, whereas polyunsaturated fatty acid content was lower. Levels of the expression of key adipogenic genes were higher in L-IMA than S-IMA. Compared with S-IMA, adipogenic signals were more activated in L-IMA after adipogenic induction. In conclusion, IMF deposition differences between pig LT and ST were due to different glucose consumption, fatty acid composition, expression of key adipogenic genes and level of activating adipogenic signals between S-IMA and L-IMA during adipogenesis. Highlights • The IMF content of 180-day-old pig LT was significantly greater than that of ST. • Adipogenesis in L-IMA was earlier and greater than in S-IMA. • Glucose consumption was much higher in S-IMA than in L-IMA. • MUFA content in L-IMA was markedly greater, whereas PUFA content was much lower. • AKT, ERK and mTOR signals were significantly activated during L-IMA adipogenesis. [ABSTRACT FROM AUTHOR]

Objective: This study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thoracis (LT) among Korean cattle (KC), Holstein (HO), and Angus (AN) steers. Methods: Twelve LT samples (about 500 g each) of KC with an average age of 31±0.42 months, an average carcass weight of 431±12.5 kg, and a quality grade (QG) of 1+ were obtained from the joint livestock products market. Twelve LT samples of HO cattle with an average age of 24±0.54 months, an average carcass weight of 402±7.81 kg, and a QG of 2 were also obtained from the same market. Twelve LT samples of AN steers with an average age of about 20 months and a QG of choice were purchased from a beef delivery company. After slaughter, samples were kept at 4°C for 42 days and prepared for immediate analysis or stored at appropriate conditions. The chemical composition, color, pH, shear force, collagen content, reducing sugars, sensory evaluation, FA composition, and volatile compound content for each LT sample were analyzed. Results: The LT of KC had the highest (p<0.05) fat content, the highest reducing sugar content, and the highest scores in the sensory evaluation (flavor, tenderness, juiciness, and overall acceptance). All the sensory traits were positively correlated (p<0.001) with intramuscular fat and reducing sugar content. Several FAs and volatile compound profiles varied among the breeds. KC LT had the highest (p<0.05) concentrations of acetaldehyde, 3-methyl butanal, and 3-hydroxy-2-butanone, and these volatile compounds were positively correlated (p<0.05) with all the sensory traits. Conclusion: Variations in fat content and reducing sugar contents and FA and volatile compound profiles may contribute to differences in the sensory quality of LT among breeds. [ABSTRACT FROM AUTHOR]

In this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the results showed that only shear force and temperature were affected by the gender (p

In this study, effect of gender, muscle type (biceps femoris (BF) and longissimus thoracis (LT)) and storage time (14 days) on the proteolytic pattern of camel meat myofibrillar proteins was investigated using SDS-PAGE. Heavy chain myosin (MHC) and actin changed little during postmortem aging of muscles. Proteolysis intensity of MHC in female camels was significantly more than male ones (PPPPoC. Also, muscle type was a main factor at proteolysis of desmin cytoskeletal protein and some regulating proteins (α-actinin and Troponin-T).

The objective of this study was to identify the S-nitrosylated proteins in aging samples of pork longissimus thoracis muscle (aged 0 and 3 d) and to study the effects of exogenous S-nitrosoglutathione (GSNO, concentration at 10 and 100 μM) treatments of aged 0 d sample. After validating modified biotin switch method, the samples were labeled with tandem mass tags (TMT126-129) for the LC-MS/MS analysis. A total of 366 peptides were identified to be S-nitrosylated corresponding to 339 proteins. Comparison of total intensity and individual S-nitrosylated sites between aging samples revealed that S-nitrosylation did occur in pork muscle during postmortem aging through possible pathways of denitrosylation and transnitrosylation. GSNO treatment groups showed a considerable number of potential cysteines could be modified with high thiol-reactivity. It was deduced that S-nitrosylation could be involved in the postmortem metabolic process possibly through the regulation of activity or function of glycolytic enzymes, calcium release, heat shock proteins, antioxidant enzymes and myofibrillar proteins. [ABSTRACT FROM AUTHOR]

High pressure processing (HPP) of pre- rigor longissimus thoracis (strip loin) from prime and bull animals substantially decreased the shear force and improved consumer eating attributes of the final meat product. The improved tenderness in both prime and bull meat was associated with a lower myofibrillar fragmentation index and reduced calpain 1 activity which indicated the mechanism of tenderisation was different from that which occurred in chill aged meat. Light microscopy showed disruption to the fibre packing within the muscle and electron microscopy confirmed significant disruption of the Z discs and M lines and disappearance of the A lines. Thus, HPP is associated with a reduction in the structural integrity and strength of the sarcomeres. These effects were consistent in strip loins sourced from prime and bull stock. HPP also led to the movement of glycogen phosphorylase from the sarcoplasmic fraction to the insoluble myofibrillar fraction in all animals and this was associated with a higher pH at 24 h. [ABSTRACT FROM AUTHOR]

This study investigates dietary fortification of heifer feeds with cholecalciferol and ergocalciferol sources and effects on beef total vitamin D activity, vitamer, respective 25-hydroxymetabolite contents, and meat quality. Thirty heifers were allocated to one of three dietary treatments [(1) basal diet + 4000 IU of vitamin D 3 (Vit D 3 ); (2) basal diet + 4000 IU of vitamin D 2 (Vit D 2 ); and (3) basal diet + 4000 IU of vitamin D 2 -enriched mushrooms (Mushroom D 2 )] for a 30 day pre-slaughter period. Supplementation of heifer diets with Vit D 3 yielded higher ( p <  0.001) Longissimus thoracis (LT) total vitamin D activity (by 38–56%; p <  0.05) and serum 25-OH-D concentration (by 20–36%; p <  0.05), compared to that from Vit D 2 and Mushroom D 2 supplemented animals. Irrespective of vitamin D source, carcass characteristics, sensory and meat quality parameter were unaffected ( p >  0.05) by the dietary treatments. In conclusion, vitamin D 3 biofortification of cattle diets is the most efficacious way to enhance total beef vitamin D activity. [ABSTRACT FROM AUTHOR]

Intramuscular connective tissue plays an important role in determining meat tenderness. The objective of the research was to compare the collagen/hydroxyproline content and X-ray Computed Tomographic (CT) connective tissue proportion of longissimus thoracis (LT) muscle in Hungarian Simmental bulls and cows. Animals (n=24) were slaughtered at similar live weight (bulls: 530.6+44.7 kg, cows: 527.3+53.5 kg) under standard commercial conditions in Hungary. After 24 h chilling, LT samples were taken from the right half carcass at the 12th rib. CT examinations were carried out with a 16-slice CT system (slice thickness: 5 mm). Samples were scanned at different user-selectable tube voltages e.g. low: 80 kV and high: 140 kV. CT value at LT muscle area of each mixed scan (80 and 140 kV) was determined. Volumetric connective tissue content was measured (above 200 CT value) as well. Following CT, the hydroxyproline/collagen content and intramuscular fat content of LT were determined. Cows had lower carcass weight (247 kg vs 295 kg), EU conformation score (3.5 vs 5.5), and fatness score (4.2 vs 5.9) than bulls (P<0.01). Bulls had higher LT area, but intramuscular fat content was similar for bulls (2.8±1.9) and cows (2.7±2.0). On the other hand, bulls had lower CT intramuscular connective tissue proportion in LT compared to cows (0.4±0.2% vs 0.7±0.3% P<0.01). The same tendency could be observed for the collagen content (0.5±0.2% vs 0.7±0.1% P<0.01). Correlation between the CT connective tissue proportion of LT and collagen content was r=0.8 (P=0.000). There was a weak positive correlation between slaughter age and CT connective tissue as well as collagen content of LT (r=0.3-0.4, P<0.05). In conclusion, intramuscular connective tissue proportion in LT increased with slaughter age, and older cows had higher collagen and connective tissue proportion than bulls. Mixed CT scans can be used for the analysis of intramuscular connective tissue content. [ABSTRACT FROM AUTHOR]

Bioavailability of polyunsaturated fatty acids (PUFA) in ruminants is enhanced by their protection from ruminal biohydrogenation. Both n –3 and n –6 PUFA fulfil important physiological functions. We investigated potentially different incorporation patterns of these functional PUFA into three beef muscles with different activity characteristics. We supplemented 33 Angus heifers with rumen-protected oils characterized either by mainly C18:2 n –6 (linoleic acid (LA) in sunflower oil) or by C20:5 (eicosapentaenoic acid (EPA)) and C22:6 (docosahexaenoic acid (DHA)), both prevalent n –3 PUFA in fish oil. Contents and proportions of n –3 and n –6 PUFA of total fatty acids were elevated in the muscles of the respective diet group but they were partitioned differently into the muscles. For EPA and DHA, but not for LA, the diet effect was more distinct in the extensor carpi radialis compared to longissimus thoracis and biceps femoris. Partitioning of PUFA in metabolism could be related to muscle function. This has to be confirmed in other muscles, adipose tissues and organs. • Novel sources of rumen-protected fish oil and sunflower oil were tested in heifers. • Fatty acids were compared in three muscles with different physiological function. • The proportionate incorporation of n –3 and n –6 fatty acids differed. • Muscle-diet interactions were found for very long-chain n –3 fatty acids. • There was no muscle-diet interaction for linoleic acid (n –6 fatty acid). [ABSTRACT FROM AUTHOR]

This study was performed to compare expression of genes for extracellular matrix (ECM) components, ECM degrading factors, and integrin subunits in the longissimus thoracis (LT) between bulls and steers. Steers had lower ( P < 0.05) ECM component collagen type 1 α1 and collagen type 3 α1 mRNA levels than did bulls, but they had higher ( P < 0.05) thrombospondin 1 mRNA and protein levels. Steers had higher ( P < 0.01) matrix metalloproteinase (MMP) 9 mRNA levels than did bulls. Steers had higher ( P < 0.05) integrin α5 mRNA levels but lower ( P < 0.05) integrin β6 mRNA and protein levels; however, expression levels of several other integrin subunits were not different between steers and bulls. MMP9 mRNA levels were positively correlated ( P < 0.05) with intramuscular fat content in bull group. In conclusion, these results demonstrate that castration has moderate effects on expression of ECM components, ECM degrading factors, and integrin subunit genes in the LT. [ABSTRACT FROM AUTHOR]

Our objectives were to assess quality parameters and chemical composition, and to evaluate the effects of sex, muscle and aging time on the quality of meats from Wagyu · Angus cross cattle reared under tropical conditions· Analyses were performed on the longissimus thoracis, semitendinosus and triceps brachii muscles obtained from chilled carcasses of a total of 30, 24-month-old, male (immunocastrated) and female animals (15 each sex)· An effect of sex (P ≤0·05) was observed for subcutaneous fat thickness, marbling score, and ribeye area· The longissimus thoracis muscle from males was less (P < 0·0001) marbled than that from females, but males had greater subcutaneous fat thickness (P = 0·0001) and greater ribeye area (P = 0·0411) compared with females· No effect of sex (P ≥ 0·05) was observed for fat colour measures· An interaction effect of sex and muscle (P < 0·03) was detected for cooking loss, yellow intensity (b*), ash, and fat· Main effect of sex was not observed (P > 0·07) only for the ultimate pH and water-holding capacity· Greater shear force and moisture values were observed (P < 0·01) in meat from males than that from females, but a greater value of luminance (L*), red intensity (a*), chroma (C), hue (Ho), dry matter and protein was observed (P < 0·001) in meat from females than that from males· Main effect of muscle was not observed only for water-holding capacity (P = 0·13)· Ultimate pH and shear force values were lesser (P < 0·001) in the longissimus thoracis muscle compared with other muscles· The triceps brachii muscle had the least (P ≤0·001) L* and Ho values among muscles, whereas the semitendinosus muscle had the greatest values of a* and C (P < 0·001)· The semitendinosus muscle presented the greatest (P < 0·01) protein content compared with other muscles, although not differing in moisture and dry matter content from the triceps brachii muscle· An interaction effect of seaging time was observed for ultimate pH (P = 0·0110), meat colour parameters (except for Ho; P ≤0·01), and fat L* (P = 0·0025)· Greater cooking loss, shear force, and fat a* values were observed (P < 0·01) in meat from males than that from females, but greater values of meat Ho, fat a* and Ho, dry matter, and protein were observed (P ≤0·03) in meat from females than that from males· Meat aging of longissimus thoracis reduced shear force· Based on these findings, we recommend that meat from Wagyu · Angus cross cattle should be aged during 7 days because, although differences between 7 and 14 days were observed in either aging times, meat subjected to this process is considered as very tender, based on shear force values· In addition, aging in a shorter period of time can reflect on costs by reducing particularly those related with energy, due to less refrigeration time. [ABSTRACT FROM AUTHOR]

This study investigated the potential of using the image of the rib end to assess pork marbling scores along Longissimus thoracis . Previous studies have shown the success of hyperspectral imaging in marbling score assessment of individual pork chops. In this research, hyperspectral imaging methods were employed to study the possibility of pork marbling assessment along longissimus thoracis using the NIR image of the rib end. Pattern analysis algorithms were used to extract efficient features from the rib end of the pork loin. Multiple linear regression (MLR) and leave-one-out cross validation were applied to build prediction models using the extracted features. Experiments showed that the prediction models performed well with correlation coefficients of calibration ( Rc ) ≥ 0.94, correlation coefficients of cross validation ( Rcv ) ≥ 0.88, correlation coefficients of prediction ( Rp ) ≥ 0.89. The promising results indicated the potential of using NIR images of rib ends for the assessment of marbling score along longissimus thoracis. [ABSTRACT FROM AUTHOR]

This study investigated the effects of cholecalciferol (vitamin D₃) supplementation on beef vitamin D activity, beef tenderness and sensory attributes. Thirty heifers were randomly allocated to one of three finishing dietary treatments [(T1) basal diet + 0 IU vitamin D₃; (T2) basal diet + 2000 IU vitamin D₃; and (T3) basal diet + 4000 IU vitamin D₃] for a 30 day period pre-slaughter. Vitamin D₃ supplementation linearly increased serum 25-hydroxyvitamin D₃ (25-OH-D 3 ) concentrations (R 2 = 0.48), Longissimus thoracis (LT) total vitamin D activity (R 2 = 0.78) as well as individually vitamin D₃ (R 2 = 0.84) and 25-OH-D₃ (R 2 = 0.75). The highest vitamin D₃ inclusion diet (T3) had a 42% increase ( P < 0.001) in LT vitamin D activity compared to the intermediate diet (T2) and a 145% increase over the lowest level diet (T1). Vitamin D₃ supplementation decreased LT shear ( P < 0.05) force values after 14 days chilling. Sensory parameters were not affected ( P > 0.05). In conclusion, through short-term vitamin D₃ supplementation of cattle diets, beef vitamin D activity can successfully be enhanced. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of different aging times on the meat characteristics from young Murrah buffaloes slaughtered at 20–24 months of age (experiment I; n=10) and Murrah buffalo heifers slaughtered at 32-36 months of age (experiment II; n=10), with the purpose of determining the best aging time to tenderize meat from both experiments. Samples of the longissimus thoracis muscle from buffaloes slaughtered at each age were aged for 7, 14, and 21 days (0±1°C). After this period, analysis of cholesterol, pH, cooking loss, shear force, myofibrillar fragmentation index, meat color, and fatty acid profile was performed. Aging greatly improved the tenderness (p < 0.05) but caused a change in color (p < 0.05), which, even without difference between the treatments for subjective perception of the color (ΔE; p > 0.05), was considered very noticeable to the human eye. Furthermore, aging reduced the polyunsaturated fatty acids (p 0.05) in the meat of young buffalo and buffalo heifers of advanced age. Based on the evaluated meat characteristics, concludes that seven days of aging are sufficient for older buffalo heifers, but 21 days of aging are required for the younger male group.

In this study, physicochemical and quality properties of longissimus thoracis (LT) and biceps femoris (BF) muscles of Iranian one-humped camel were determined and compared with each other. The mean pH of BF muscle (6.03) was greater than that of LT one (5.96) during 14 days of storage at 4 oC (PL*) of LT was higher and a* of LT was lower than those of BF (Pb* between the two muscles (P>0.05). During 14 days of storage, L* and b* of the muscles increased and a* decreased. The value of expressed moisture (EM) and cooking loss (CL) of BF were significantly greater than those of LT. There was no significant difference in drip loss values of the muscles. During 14 days of storage, EM of both muscles decreased, CL increased up to 7 days and then decreased, and drip loss increased continuously. Warner-Blatzler shear force (WBSF) of BF was higher than that of LT and Myofibrillar fragmentation index (MFI) of LT was greater than that of BF. In both muscles WBSF decreased and MFI increased during 14 days. Sarcomer length of LT was superior to that of BF and the highest decrease in sarcomer length occurred in the first 24 h of postmortem.