Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Strydom, P.E.; Luhl, Juljane; Kahl, Cornelia Erika Iris; Hoffman, Louwrens C.

doi:10.4314/sajas.v46i4.2

Cited by 17 publications

(16 citation statements)

References 46 publications

(49 reference statements)

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“…However, meat from Ross had the highest cooking loss value (31.21), followed by Anak (30.93) and least in Aboaca (27.49). The amount of water retained in meat after cooking has been reported to influence the juiciness, palatability and saleable weight of the products (Strydom et al 2016). Water is usually lost in meat during cooking through evaporation and drip loss (Strydom et al 2016).…”

Section: Resultsmentioning

confidence: 99%

Effect of strain, sex and slaughter weight on growth performance, carcass yield and quality of broiler meat

et al. 2020

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This study examined strain, sex and slaughter weight effect on performance, meat quality and yield of broiler chicken. One hundred and fifty-day-old chicks (broilers) were distributed randomly in a 3 × 2 × 4 factorial experiment, with 50 birds per strain (Ross, Aboaca and Anak) and 25 birds per sex. After trial, 32 birds per strain and 16 per sex were slaughtered at 4 different body weights (1,000, 1,500, 2,000, and 2,500 g) to determine carcass yield and meat quality. The results revealed significant strain and sex effect (P < 0.05) on growth performance of the broiler chicken. Ross strain had the highest feed intake (4883.25 g) and final body weight (2440.25 g) compared to Aboaca and Anak strains. Female broiler having heavier body weight (2431.66 g) and feed intake (4864.83 g) than the males for all strains. Aboaca birds had the highest carcass yields for all slaughter weight than Anak and Ross. The slaughter weight, irrespective sex and strains significantly influenced the carcass yield (P < 0.001) with birds slaughtered at 2,500 g having (P < 0.001) highest values compared to other slaughtered weights. As slaughter weight increases, cooking loss and thermal shortening decreases while water holding capacity and shear force values increases. Overall, Aboaca strain was considered to have best performances for production.

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Section: Resultsmentioning

confidence: 99%

Effect of strain, sex and slaughter weight on growth performance, carcass yield and quality of broiler meat

et al. 2020

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“…The content of connective tissue, sarcoma length and myofibrilar breakdown are sources of meat tenderness variation (Strydom, Lühl, Kahl, & Hoffman, 2016). Meat tenderness also might be influenced by genetics, slaughter age and stress before slaughter.…”

Section: Shear Forcementioning

confidence: 99%

Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers

et al. 2017

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Forty Nellore heifers were fed (73days) with different diets: with or without essential oils (clove and/or rosemary essential oil) and/or active principle blend (eugenol, thymol and vanillin). The pH, fat thickness, marbling, muscle area and water losses (thawing and drip) were evaluated 24h post mortem on the Longissimus thoracis, and the effects of aging (14days) was evaluated on the meat cooking losses, color, texture and lipid oxidation. Antioxidant activity was also evaluated. Treatments had no effect (P>0.05) on pH, fat thickness, marbling, muscle area, thawing and drip losses. However, treatments affected (P<0.05) cooking losses, color, texture and lipid oxidation. The diets with essential oil and the active principle blend reduced the lipid oxidation and reduced the color losses in relation to control diet. Aging affected (P<0.05) texture and lipid oxidation. The essential oil and active principles or its blend have potential use in animal feed aiming to maintain/improve meat quality during shelf-life.

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“…Drip loss is as assessment of the loss of fluid from beef cuts due to the shrinkage of muscle proteins (actin and myosin) in the form of drip. Several factors influence it, such as the breed [ 49 , 50 , 51 ] and the production system [ 44 , 52 ]. The results of water loss measured as CL ( Table 1 ) showed differences due to the production system effect.…”

Section: Resultsmentioning

confidence: 99%

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

García-Torres

López-Gajardo

Tejerina

et al. 2020

Foods

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The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from Longissimus thoracis were stored at 2–4 ± 1 °C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality.

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Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Cited by 17 publications

References 46 publications

Effect of strain, sex and slaughter weight on growth performance, carcass yield and quality of broiler meat

Effect of strain, sex and slaughter weight on growth performance, carcass yield and quality of broiler meat

Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

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