The aim of this study was to evaluate the meat quality of double muscled Marchigiana young bulls characterized by different genotypes for the hypertrophy: normal and mutated (heterozygous). Calpain and calpastatin activities were determined to verify the state of aging meat on a sample of Longissimus thoracis muscle (XIII thoracic rib) taken at slaughtering (0h) and after 24 hours (24h). After 14 days of aging, another sample of muscle was taken to evaluate physical and chemical parameters of meat quality. The results showed a better meat quality of mutated animals respect normal animals. Another interesting result was the correlation between the biochemical parameters and some physical parameters, such as WBS (Warner Bratzler Shear Force), CL (Cooking loss). These results showed the relationship between the proteolytic activity of calpain system and meat tenderness
The effects of dietary vitamin E supplementation on the susceptibility to lipid oxidation and colour of the Longissimus thoracis (LT) muscle aged in vacuum packaged conditions for 3 or 14 days were studied. For this purpose, Charolais cattle were fed on a diet providing daily 60 mg (control) or 5500 mg of vitamin E per animal (supplemented) for 30 and 60 days before slaughter. Dietary vitamin E supplementation increased the liver vitamin E content, but not in the LT muscle of treated animals. The vitamin supplementation for 30 and 60 days has shown non-consistent effects in reducing cholesterol oxidation products of vacuum-packed aged meat. However, the vitamin E supplementation for 60 days was effective on Lightness stability in LT muscle during vacuum-packed ageing. Overall, from the practical standpoint, this study suggests that supranutritional supplementation up to 60 days may not increase the vitamin E content of Charolais LT muscle giving little, if any, benefits on meat colour and cholesterol oxidation. However, the present study suggests that it would be interesting to determine in which extent specific oxysterols are related to the meat colour and whether colour parameters can be useful for predicting the formation of cholesterol oxidation products along the industrial meat production chain
The aim was to investigate the effect of two different diets on buffalo meat aging. The trial was carried out on 14 male buffaloes subdivided in two groups. During the finishing period the first group was fed mainly on alfalfa hay (AH), while the second group on maize silage (MS). The animals were slaughtered at 16 months of age and at 3 hours from slaughter the longissimus thoracis muscle was removed and stored at 2+1 °C until 14 days, to evaluate the effect of aging times on meat quality. The animals fed on maize silage, because of thicker fat layer, showed slower temperature fall and faster pH fall (5.53 vs 5.56 respectively for MS vs AH on 48 hours). Shear force value was higher for the animals fed on alfalfa hay during whole aging period (from 5.78 kg to 3.32 kg for AH and from 4.70 kg to 2.63 kg for MS) and their meat showed lower lightness particularly at 48 hours from slaughter (39.0 vs 41.2) and higher percentage of oxymyoglobin. Diet affect on aging performances, particularly for tenderness and also if the MS meat showed lower shear force it appeared more degraded and not very bright
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