Meat quality attributes and oxidation stability of loin chops from finishing gilts and cull sows.
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ABSTRACT:
SUBMITTER: Song DH
PROVIDER: S-EPMC7316933 | biostudies-literature |
REPOSITORIES: biostudies-literature
Similar Datasets
Project description:Meta-analyses techniques using 11 independent datasets were used to determine correlations between pork loin quality evaluated at 1-d postmortem and quality evaluated at 12- to 28-d postmortem. Datasets encompassed approximately 3,957 loins. The effects of aging on ventral loin surface quality were determined using a paired-T test. Ventral loin surfaces become 8% lighter (P < 0.0001), 44.5% redder (P < 0.0001), and 46% more yellow (P < 0.0001) during the aging period. Therefore, it is apparent that loin quality changes during postmortem aging. Because of this, it becomes necessary to determine the correlation between early and aged pork quality parameters. Pearson correlation coefficients within original datasets were calculated, and then sample-weighted mean correlations r¯ and variances [Var(r)] were calculated across datasets. Early postmortem ventral instrumental lightness (L*) was moderately correlated with aged ventral L* r¯ = 0.50), aged ventral visual color r¯ = -0.38), aged chop face (freshly cut) L* r¯ = 0.44), and aged chop face visual color r¯ = -0.38). Early postmortem ventral instrumental redness (a*) was moderately correlated with aged ventral a* r¯ = 0.49) and aged chop face a* r¯ = 0.46). Early postmortem ventral visual color was moderately correlated with aged ventral L* r¯ = -0.51), aged ventral color (r¯ = 0.50), aged chop face L* r¯ = -0.43), and aged chop face visual color r¯ = 0.43). However, no instrumental or visual color parameters were moderately or strongly correlated with instrumental tenderness or sensory panel ratings of tenderness and juiciness (|r¯| ? 0.36). Early postmortem ventral visual marbling was moderately correlated with aged ventral marbling r¯ = 0.63) and aged chop face visual marbling r¯ = 0.56). Visual marbling was not (|r¯| ? 0.12) correlated with instrumental tenderness or sensory panel ratings of tenderness and juiciness. Stepwise regression, using a holo-analysis approach, was used to determine the predictive ability of early postmortem ventral color, marbling, firmness, and pH on sensory panels ratings of tenderness (R2 = 0.13), juiciness (R2 = 0.09), and flavor (R2 = 0.28). Early postmortem color and marbling are important pork quality traits in consumers purchasing decisions, but are poorly related to traits associated with eating experience. Still, they may be predicative of traits associated with purchasing intent.
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Project description:This study was conducted to investigate the physicochemical properties of hams obtained from loin and tenderloin cuts from standard pigs and sows. pH levels of loin ham before cooking, standard pig was significantly lower than that of sow (p<0.001). The lightness (L*) and yellowness (b*) values of loin ham from standard pigs were significantly higher than those of sow loin ham (p<0.001). The water-holding capacity (WHC) and curing yield of sow loin was significantly higher than standard loin (p<0.01). The cooking loss of standard pig loin ham was significantly higher than that of sow loin ham (p<0.01). Differences in sensory quality evaluation, except in the case of tenderness, for the two loin hams were not significant. pH levels of tenderloin ham before cooking, standard pig was significantly lower than that of sow (p<0.001). Redness (a*) values of before and after cooking tenderloin ham of sow was higher than that of standard pig (p<0.001). L* values of tenderloin ham of standard pig was significantly higher than that of sow (p<0.001). WHC and curing yield of tenderloin ham from sow was significantly higher than that from a standard pig (p<0.001, p<0.05). The cooking losses of sow and standard pig tenderloin ham were 26.06% and 28.31%, respectively (p<0.001). Differences in sensory quality evaluation, except in the case of tenderness and color, for the two tenderloin hams were not significant. In conclusion, sow pigs loin and tenderloin is suitable for ham product more than standard pigs loin and tenderloin.
| S-EPMC7207085 | biostudies-literature
Project description:The objective of this study was to investigate the influence of increasing carcass weight (CW) on meat quality traits including meat color, water-holding capacity (WHC), tenderness, backfat thickness and intramuscular fat (IMF) content of pork loin. A total of 96 pork carcasses (48 LYD [Landrace × Yorkshire × Duroc] barrows and gilts) were selected at a commercial slaughterhouse. Each gender had commercial CW (? 90 kg), heavy CW (91-100 kg) and very heavy CW (> 100 kg) (16 carcasses from each CW group). Loin cuts (Longissimus lumborum) were excised to investigate meat color (CIE L*a*b*), drip loss, cooking loss, released water, Warner-Bratzler shear force (WBSF), and IMF content. Backfat thickness and IMF content of pork loin samples were significantly (p < 0.05) increased with increasing CW, although there was no significant difference in ultimate pH (pHu). CIE a* increased significantly (p < 0.05) with increasing CW, while there were no significant differences in CIE L* or CIE b* among CW groups. Although all WHC measures showed no significant differences among CW groups, WBSF increased significantly (p < 0.01) with increasing CW. Sensory flavor score was significantly increased while panel score for tenderness was decreased significantly (p < 0.001) with increasing CW. Consequently, CW had a positive correlation with flavor but negative correlation with tenderness. These results indicate that the increased IMF content improves flavor, juiciness and palatability, although tenderness deteriorates with increasing CW.
| S-EPMC7553834 | biostudies-literature
Project description:BackgroundClostridium butyricum (CB) is a probiotic that can regulate intestinal microbial composition and improve meat quality. Rumen protected fat (RPF) has been shown to increase the dietary energy density and provide essential fatty acids. However, it is still unknown whether dietary supplementation with CB and RPF exerts beneficial effects on growth performance and nutritional value of goat meat. This study aimed to investigate the effects of dietary CB and RPF supplementation on growth performance, meat quality, oxidative stability, and meat nutritional value of finishing goats. Thirty-two goats (initial body weight, 20.5 ± 0.82 kg) were used in a completely randomized block design with a 2 RPF supplementation (0 vs. 30 g/d) × 2 CB supplementation (0 vs. 1.0 g/d) factorial treatment arrangement. The experiment included a 14-d adaptation and 70-d data and sample collection period. The goats were fed a diet consisted of 400 g/kg peanut seedling and 600 g/kg corn-based concentrate (dry matter basis).ResultInteraction between CB and RPF was rarely observed on the variables measured, except that shear force was reduced (P < 0.05) by adding CB or RPF alone or their combination; the increased intramuscular fat (IMF) content with adding RPF was more pronounced (P < 0.05) with CB than without CB addition. The pH24h (P = 0.009), a* values (P = 0.007), total antioxidant capacity (P = 0.050), glutathione peroxidase activities (P = 0.006), concentrations of 18:3 (P < 0.001), 20:5 (P = 0.003) and total polyunsaturated fatty acids (P = 0.048) were increased, whereas the L* values (P < 0.001), shear force (P = 0.050) and malondialdehyde content (P = 0.044) were decreased by adding CB. Furthermore, CB supplementation increased essential amino acid (P = 0.027), flavor amino acid (P = 0.010) and total amino acid contents (P = 0.024) as well as upregulated the expression of lipoprotein lipase (P = 0.034) and peroxisome proliferator-activated receptor γ (PPARγ) (P = 0.012), and downregulated the expression of stearoyl-CoA desaturase (SCD) (P = 0.034). The RPF supplementation increased dry matter intake (P = 0.005), averaged daily gain (trend, P = 0.058), hot carcass weight (P = 0.046), backfat thickness (P = 0.006), concentrations of 16:0 (P < 0.001) and c9-18:1 (P = 0.002), and decreased the shear force (P < 0.001), isoleucine (P = 0.049) and lysine content (P = 0.003) of meat. In addition, the expressions of acetyl-CoA carboxylase (P = 0.003), fatty acid synthase (P = 0.038), SCD (P < 0.001) and PPARγ (P = 0.022) were upregulated due to RPF supplementation, resulting in higher (P < 0.001) content of IMF.ConclusionsCB and RPF could be fed to goats for improving the growth performance, carcass traits and meat quality, and promote fat deposition by upregulating the expression of lipogenic genes of Longissimus thoracis muscle.
| S-EPMC10789026 | biostudies-literature
Project description:OBJECTIVE:Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. METHODS:Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. RESULTS:The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. CONCLUSION:The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.
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Project description:The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged sheepmeat products, an innovation process aligned with design thinking principles was initiated. The objective was to understand optimal dry aged sheepmeat product formats from chef, butcher, producer and consumer perspectives, and use these findings to develop "highly liked" and "premium" dry aged cull ewe meat dishes. The methodology used and the results of stakeholder engagement, perceptual mapping, and quantitative consumer assessments are reported. Stakeholder engagement showed the importance of how novel products are introduced to the consumer and to the chef. Perceptual mapping highlighted that chef-perceived product "premiumness" was driven by eating quality and complexity of the dish. Consumer assessment validated these findings with increases in dish liking associated with increased premiumness and complexity in dish presentation. Overall, the described approach was successful; eight highly liked dry aged cull ewe meat dishes were developed (all scored > 7.69 on a 9-point hedonic scale for liking), and four of the eight dishes were rated "at the level of a very premium food".
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Project description:Extenders for boar semen contain antibiotics, which may induce antimicrobial resistance (AMR) in inseminated females. The objective was to investigate AMR of bacteria isolated from the cervix of sows and gilts in standing heat, representing females previously exposed to antibiotics in the semen extender and non-exposed females, respectively. Cervical swabs were taken from 30 multiparous sows and 30 gilts prior to their first insemination. After culturing on agar plates, bacterial isolates were identified by Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry and antimicrobial minimum inhibitory concentrations (MIC) were determined. Differences in antibiotic resistance between sows and gilts were analyzed by Chi-squared or Fisher's exact test. Bacteria isolated were mostly Staphylococcus spp., Streptococcus spp. and Corynebacterium spp. Higher MICs were observed for isolates from sows than from gilts. Most (>80%) Corynebacterium spp. were resistant to clindamycin; small numbers (<20%) were resistant to gentamicin, penicillin, vancomycin, ciprofloxacin and rifampicin, with no differences between gilts and sows. Corynebacterium from gilts were more often resistant to tetracycline than those from sows (25% vs. 4.17%; p = 0.04). In conclusion, bacteria from the porcine cervix showed low resistance to most antibiotics except for clindamycin, but antibacterial resistance may increase with increasing parity.
| S-EPMC8749660 | biostudies-literature
Project description:Abstract Objectives of this research were to compare carcass characteristics, carcass cutting yields, and meat quality for market barrows and market gilts. Commercially-sourced carcasses from 168 market barrows and 175 market gilts weighing an average of 107.44 ± 7.37 kg were selected from 17 different slaughter groups representing approximately 3,950 carcasses. Each group was sorted into percentiles based on hot carcass weight with an equal number of barrows and gilts selected from each quartile so that weight minimally confounded parameters of interest. Carcass lean yield was determined for carcasses following fabrication (i.e. dissection of lean, fat, and bone tissue components) and meat quality measurements were evaluated at the time of fabrication (24 to 72 h postmortem) and following 14-d of postmortem storage. Data were analyzed as a randomized complete block design with carcass serving as the experimental unit, sex (barrow or gilt), the three hot carcass weight quantiles (light [<104 kg]; average [104 to 110 kg]; heavy [>110 kg]), and the interaction between sex and hot carcass weight quantile serving as fixed effects, and producer nested within slaughter event serving as a random effect. Results from the study demonstrated that gilt carcasses were leaner (3 mm less backfat thickness; 3.5 cm2 greater loin muscle area, 1.52% greater merchandized-cut yield, and 2.92% greater dissected carcass lean yield; P < 0.01) than barrow carcasses, while loins from barrows were higher quality (0.43% more intramuscular fat and slightly less shear force; P < 0.01) than loins from gilts. While this study confirms the well-known biological principle that barrow carcasses have greater levels of fat deposition and lower levels of carcass leanness when compared with gilt carcasses, this study provides a much-needed quantification of these differences for the commercial industry that will undoubtedly be useful as new technologies emerge in upcoming years.
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Project description:With increasing demand for high-quality pork, development of green and healthy feed for finishing pigs is urgently needed. In this study, the effects and mechanisms of mulberry and paper mulberry silages on growth performance, meat quality, and intestinal health of finishing pigs were explored. Intestinal microbiota were profiled, and microbially produced short-chain fatty acids (SCFAs) were measured. The average daily gain (ADG) and feed conversion rate (FCR) with mulberry and paper mulberry silages were not significantly different from those of the control. Meat quality as measured by pork marbling and fatty acids in the longissimus dorsi was better with mulberry silage. The highest concentration of SCFAs was also with mulberry silage. According to 16S rRNA sequencing, Clostridium_sensu_stricto_1, Terrisporobacter, and Lachnospiraceae, which are important in SCFA production, were biomarkers of mulberry silage. PICRUSt functional analysis of intestinal microbes indicated that galactose metabolism, starch and sucrose metabolism, and carbohydrate digestion and absorption decreased significantly in silage treatments but increased in the control. Correlations between intestinal microbes and SCFAs and fatty acids indicated Clostridium_sensu_stricto_1, Terrisporobacter, and Lachnospiraceae were closely associated with SCFA and fatty acid contents. The results indicated that mulberry silage could increase SCFA content through shaping intestinal microbes to affect the deposition of fatty acids, which laid a solid theoretical foundation for improving pork quality. IMPORTANCE To avoid competition between people and animals for food, it is essential to develop nontraditional feeds. In this study, the effects of the silages of the unconventional feed resources mulberry and paper mulberry on meat quality of finishing pigs were examined. With mulberry silage in the diet, meat quality improved as indicated by meat color, marbling score, and beneficial fatty acids in the longissimus dorsi muscle. Pigs fed mulberry silage had the highest concentrations of short-chain fatty acids (SCFAs), and 16S rRNA sequencing identified Clostridium_sensu_stricto_1, Terrisporobacter, and Lachnospiraceae as biomarkers, which are important in SCFA production. Functions of intestinal microbes in the two silage groups primarily involved amino acid metabolism and SCFA production. Correlations between intestinal microbes and SCFAs and fatty acids indicated that Clostridium_sensu_stricto-1, Terrisporobacter, and Lachnospiraceae were closely associated with SCFA contents in the intestine and fatty acids in the longissimus dorsi.
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Project description:The present study compared certain quality features and sensory attributes of the meat obtained from three different chicken genotypes: two endangered slow-growing indigenous breeds (Padovana: PAD, Polverara: POL) and a commercial broiler (Hybrid). Chickens (n = 42/genotype) were slaughtered at their commercial slaughter age: 183 days for PAD and POL chickens, and 35 days for the Hybrid. Breast and leg meat were dissected and used for qualitative evaluations. Results highlighted that genotype significantly affected final breast weight, with Hybrid showing higher values than both indigenous chickens. Conversely, PAD and POL meat was instrumentally tougher and richer in haem iron compared to the Hybrid. The sensory analysis conducted by a trained panel showed that the textural aspects and metallic flavor perception of PAD and POL meat differed from that of the Hybrid. These aspects were probably responsible for the lower overall acceptability of the PAD and POL meat compared to the Hybrid, as expressed by the consumer panel. A key step in making PAD and POL meat acceptable to consumers and stimulating its market seems thus the development of appropriate marketing strategies to transform product peculiarities in strength points.
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