Assessment of beef production from Brahman×Thai native and Charolais×Thai native crossbred bulls slaughtered at different weights. II: Meat quality

Waritthitham, A.; Lambertz, Christian; Langholz, H.-J.; Wicke, Michael; Gauly, Matthias

doi:10.1016/j.meatsci.2009.12.025

Cited by 43 publications

(49 citation statements)

References 31 publications

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“…Significant differences in pH were found among breeds (Crawford et al, 2010;Waritthitham, Lambertz, Langholz, Wicke, & Gauly, 2010) and different muscles (Kadim, Mahgoub, Al-Kindi, Al-Marzooqi, & Al-Saqri, 2006), and were similar to that found in the present study for fresh meat (Table 1). Xinjiang Merino had a higher pH (P < 0.001) than Bashbay sheep, and M. supraspinatus had a higher pH (P < 0.001) compared to the M. gluteus and M. longissimus dorsi.…”

Section: Chemical Composition and Ph Of Musclessupporting

confidence: 90%

Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

Ablikim

Liu

Kerim

et al. 2015

CyTA - Journal of Food

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Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness, CyTA -Journal of Food, 14:1, 109-116, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 The effects of breed, muscle types, and frozen storage time on the physico-chemical characteristics of the two most important China breeds were considered. Twenty-four lambs of Bashbay and Xinjiang Merino sheep of 7-9 months old were slaughtered, respectively, and frozen for 1, 7, 15, or 30 days. The meat pH, water holding capacity (WHC), intramuscular fat, cooking loss, myofibrillar fragmentation index (MFI), moisture, shear force (SF), and connective tissue were measured at 24 h postmortem. These physico-chemical characteristics varied with breed and muscle types. Xinjiang Merino had a higher pH (P < 0.001) than Bashbay. M. supraspinatus had a higher pH (P < 0.001) compared to the M. gluteus and M. longissimus dorsi. The total and insoluble collagen and intramuscular fat were higher in Xinjiang Merino. As the time of frozen storage increased from 1 to 15 days, the intramuscular fat, cooking loss, WHC, and MFI in Xinjiang Merino increased gradually. SF and tenderness were improved.Keywords: lamb; muscle; freezing; meat quality; tenderness Los efectos de la raza, los tipos de músculos y el tiempo de almacenamiento congelado sobre las características fisicoquímicas de las dos razas más importantes de China fueron considerados. Veinte cuatro corderos de Bashbay y Xinjiang Merino fueron utilizados respectivamente. Los animales fueron sacrificados a una edad aproximada de 7 a 9 meses de edad y la carne fue congelada durante 1,7, 15 o 30 días. El pH de carne, capacidad de retención de agua (WHC), grasa intramuscular, Las perdidas al cocinar, índice de fragmentación miofibrilar (IFM), humedad, fuerza de corte (SF) y tejido conjuntivo fueron medidos en 24 horas post-mortem. Estas características fisicoquímicas variaron con raza y tipos musculares. Xinjiang Merino tuvo un pH mayor (P < 0,001) que bashbay ovejas. M supraspinatus tenía un pH mayor (P < 0,001) en comparación a la M glúteo y M longissimus dorsi. El colágeno total e insoluble y grasa intramuscular fueron superiores en Xinjiang Merino. Como el tiempo de almacenamiento congelado aumentó de 1 dia para 15 dias, la grasa intramuscular, Las perdidas al cocinar, la capacidad de retención de agua y la MFI en Xinjiang Merino aumentaron gradualmente. Fuerza de corte y ternura fue mejorado. Palabras

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Section: Chemical Composition and Ph Of Musclessupporting

confidence: 90%

Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

Ablikim

Liu

Kerim

et al. 2015

CyTA - Journal of Food

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“…Chemical composition parameters were similar for HF and JEX bull beef and for the two first-season treatments (P > 0.05; Table 3). Mean IMF content in all groups ranged from 2.02% to 4.04%, which was within the range from 0.45% to 6.65% indicated in Waritthitham et al (2010) for IMF content among beef breeds. The average IMF content of LT muscle observed here was low (< 5%) and this finding is in agreement with other reports (O'Neill et al, 2004;Riley et al, 2005;Serra et al, 2008).…”

Section: Evaluation By the Trained Sensory Panelsupporting

confidence: 58%

“…Likewise, the greater hue angle in HF after both 2 h (P < 0.001) and 24 h (P < 0.01) of blooming compared to JEX beef indicates a less pure red colour in HF. This is possibly due to the higher WHC of JEX beef, resulting in more myoglobin remaining after chilling for 24 h (Waritthitham et al, 2010). The metmyoglobin reducing activity, or the amount of its essential cofactor reduced nicotinamide adenine dinucleotide (NADH), can also cause differences in redness development in meat between breeds (Bekhit and Faustman, 2005).…”

Section: Chemical Compositionmentioning

confidence: 99%

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Nian

Kerry

Prendiville

et al. 2017

Irish Journal of Agricultural and Food Research

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Expansion of the Irish dairy herd has led to more dairy breed male calves being available for beef production. This study investigated the physico-chemical and sensory characteristics of beef from Holstein-Friesian (HF) and Jersey × HF (JEX) young bulls fed pasture grass only or pasture grass plus 2 kg concentrate during their first grazing season and slaughtered at 15, 19 or 22 mo of age. Longissimus thoracis (LT) muscles were collected from 67 carcasses. Postmortem pH, ultimate pH (pHu), meat colour, chemical composition, collagen content and solubility were evaluated. After ageing for 21 d, Warner-Bratzler shear force and cooking loss were determined, and assessments by a trained sensory panel were conducted. Meat from older animals was darker. The pHu, moisture and ash contents decreased, while residual roast beef flavour length increased with age. However, increasing age to slaughter did not negatively influence tenderness. JEX beef had lower cooking loss, was darker and redder, in addition to having higher sensory scores for initial tenderness and fattiness than HF beef. Warner-Bratzler variables were positively correlated with cooking loss and chewiness and were negatively correlated with intramuscular fat (IMF) content, soluble collagen and initial tenderness. In summary, most young dairy bull beef samples were acceptably tender after 21 d of ageing and half of them had acceptable IMF content. Slaughter age affected beef colour, pHu, chemical composition and flavour length. The eating quality of meat from the JEX breed type was considered to be superior to that of the HF breed type. Diet during the first season had no effect on meat quality traits.

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“…As in the current meta-analyses in young bulls and cows, insoluble collagen content in the Longissimus muscle was similar among different breeds of bulls slaughtered at various slaughter points in previous studies Waritthitham et al, 2010). However, no information was available for slaughter weight or age.…”

Section: Discussionmentioning

confidence: 50%

Impact of animal and management factors on collagen characteristics in beef: a meta-analysis approach

Alibés

Jurie²,

Micol³

et al. 2013

Animal

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The aim of this paper was to identify pre-slaughter factors that modify total and insoluble collagen contents in bovine muscle to construct a model of collagen dynamics. The meta-analyses were performed with primary data of total (n 5 1165) and insoluble (n 5 1145) collagen contents from INRA experiments obtained from different muscles in young bulls, cows and steers. According to both the bibliography and meta-analyses, total collagen content and solubility were greatly affected by the muscle (type). Moreover, the pattern of the evolution of collagen characteristics was similar among Longissimus, Semitendinosus and Triceps brachii muscles in young bulls. In cows, collagen contents in the Triceps brachii muscle had delayed dynamics compared with the other muscles. Collagen characteristics differed among breeds because of variation in the maturity of the breed. Similarly, according to the meta-analyses, total and insoluble collagen content evolutions with the degree of maturity (DOM; proportion of adult weight reached at slaughter) were different in dairy and rustic breeds from those of beef breeds, especially in bulls. Although the relationships between collagen content and DOM were quantified in different muscles and sexes, the precision of the fitted equations was not sufficient for prediction. Consequently, relying on the hypotheses raised by the meta-analysis and the literature, an approach to further develop a dynamic mechanistic model of soluble and insoluble collagen content is proposed.Keywords: total collagen, insoluble collagen, muscle, beef, meta-analysis ImplicationsThe meta-analyses of collagen characteristics identified and quantified the effect of muscle, DOM, breed and type of animal. However, the great variability of data made it difficult to use the fitted equations for the purpose of prediction. Hence, a model was constructed relying on the meta-analysis results and on physiological mechanisms. The model was constructed for total and insoluble collagen content for each type of muscle linked to an existing model for animal performance. This model will complement an existing model of other meat characteristics to construct a model to predict meat tenderness, according to animal management.

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Assessment of beef production from Brahman×Thai native and Charolais×Thai native crossbred bulls slaughtered at different weights. II: Meat quality

Cited by 43 publications

References 31 publications

Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Impact of animal and management factors on collagen characteristics in beef: a meta-analysis approach

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