This study was undertaken to assess the effect of various levels of intramuscular fat (
IMF
: <0.5%, 0.5–0.99%, 1.0–1.49%, 1.5–1.99%, 2.0–2.49%, and >2.5%) on the physical meat quality of partridge. Physical characteristics such as moisture, pH, shear force, water-holding capacity (
WHC
), and color, along with IMF, were measured on 414 partridges (pectoral muscle). In this study, partridge meat was described as a kind of tender and moderately juicy meat with a nice color. Additionally, tenderness was significantly different between IMF < 0.5% and IMF > 0.5% levels (
P
< 0.01). IMF >0.5% also obtained higher value of WHC than IMF <0.5% although the difference was statistically nonsignificant. IMF levels did not affect pH or color. The results showed that IMF content was not significantly correlated with physical meat quality. However, in terms of eating experience, the minimum IMF level for better meat quality for consumer was 0.5%.
Pearson correlation coefficients indicated that IMF content had significant negative correlations with moisture content but not with pH (
r
= −0.066), shear force (
r
= −0.072), WHC (
r
= 0.085), or color (L*(
r
= −0.049), a*(
r
= −0.028) and b*(
r
= 0.045)). Besides, meat pH had significant negative correlations with WHC (
r
= −0.036;
P
< 0.01) and lightness (L*) (
r
= −0.292;
P
< 0.01). Consequently, we consider pH to be one of the most important factors in evaluating meat quality of partridge.
In this study, nine non linear growth curve models were used to determine the goodness of fit by the body weight measurements of the total number of 178 partridges(Alectoris chukar), 93 females, and 85 males, respectively. The R 2 (coefficients of determination) values for the total partridges, females and males in Brody,
Estimated liveweights, carcass characteristics, the proximate composition and amino-acid composition of the whole rib cut of the 10th/12th thoracic vertebrae have been determined for Jiulong-yak. The animal grows rapidly up to puberty at 2-3 years of age. At those ages, females reached 143.0±34.7 kg and 184.0±30.8 kg (SD) respectively, which was 60 to 80% of their mature weight at 6 to 7 yr old, then the rate of growth significantly slowed down. Males continued to rapidly increase body weight until an older age possibly due to the selection procedures. Animals included 20 males aged from 2.5 to 6.5 yr, seven females aged of 4.5 yr and 11 steers aged of 4.5-5.5 yr were slaughtered for carcass determination and chemical analysis of meat samples. Dressing-out percentage and ribeye area ranged from 48.53-55.04% and 48.02-68.56 cm 2 respectively, both of which differed by age and sex. Yak meat is scarlet in color and intramuscular marbling is poor. The 10th/12th rib-cut contained 24.99-31.93% dry matter; 19.98-22.58% protein; 2.52-10.86% fat and 0.93-1.00% ash. Meat from females and steers contained a higher percentage of fat than those from bulls. The pH of M. Longissimus dorsi measured at 24 h post-mortem ranged from 5.84-6.11. Amino acid composition was similar to that for other red meat, except for a lower content of methionine (1.26 g/100 g meat). The results indicated that yak meat can make a valuable contribution to the diets for the highlanders.
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