Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi

Hou, Xu; Liang, Rongrong; Mao, Yanwei; Zhang, Yimin; Niu, Lebao; Wang, Renhuan; Liu, Chenglong; Liu, Yuqing; Luo, Xin

doi:10.1016/j.meatsci.2013.08.026

Cited by 40 publications

(33 citation statements)

References 31 publications

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“…Moreover, L* values measured at 1 h and 24 h after cutting increased with the prolonged ageing. These results were in agreement with reports by Hou et al (2014), who found increased L* and a* values and decreased WBSF value with increasing ageing time in Qinchuan × Angus cattle.…”

Section: Carcass Qualitysupporting

confidence: 93%

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Ekiz

Yılmaz

Yalçıntan

et al. 2018

Annals of Animal Science

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Carcass and meat quality of male and female Anatolian Water Buffalos were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% higher in males compared to females. Meat from male water buffalos had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21-day had lower values for expressed juice, cooking loss and Warner Bratzler shear force compared with those of 7-day aged ones. Meat samples aged for 21-day had higher L* value at 1 h and 24 h after cutting, a* value at 1 h after cutting compared with those of 7-day aged meat samples. Gender had no effect on meat sensory characteristics. Meat from male water buffalos had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and ∑n-3 fatty acids and lower ∑n-6/∑n-3 ratio compared with female water buffalos.

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Section: Carcass Qualitysupporting

confidence: 93%

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Ekiz

Yılmaz

Yalçıntan

et al. 2018

Annals of Animal Science

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“…It is attributed to various factors including the amount of intramuscular connective tissue, intramuscular fat, and the length of the sarcomere (Kemp et al 2010). Hou et al (2014) found that pelvic suspension increased sarcomere length. In addition, ageing time had a significant effect on pH, meat colour, WBSF, and myofibril fragmentation index of LL muscle.…”

Section: Warner-bratzler Shear Forcementioning

confidence: 99%

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1°C. The obtained beefsteaks were packaged in high oxygen (Hi-O 2 ) with active packaging (AP) during 13-21 days at 1 ± 1°C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O 2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.

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“…The ante mortem factor comprises animal species, sex, age, muscle groups, gene regulation and nutritional status (Hou et al . ), while post mortem factors basically involve the refrigerated storage of meat, often termed aging (Atanassova et al . ).…”

Section: Introductionmentioning

confidence: 99%

Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat

et al. 2016

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Examined was the effect of post mortem refrigerated storage on microbial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST) muscles were excised and subjected to 13 days post mortem refrigerated storage. The pH, lipid and protein oxidation, tenderness, color and drip loss were determined in LL while microbiological analysis was performed on ST. Bacterial counts generally increased with increasing aging time and the limit for fresh meat was reached at day 14 post mortem. Significant differences were observed in malondialdehyde (MDA) content at day 7 of storage. The thiol concentration significantly reduced as aging time increased. The band intensities of myosin heavy chain (MHC) and troponin-T significantly decreased as storage progressed, while actin remained relatively stable. After 14 days of aging, tenderness showed significant improvement while muscle pH and drip loss reduced with increase in storage time. Samples aged for 14 days had higher lightness (P < 0.05) and lower (P < 0.05) yellowness and redness. Post mortem refrigerated storage influenced oxidative and microbial stability and physico-chemical properties of goat meat.

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Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi

Cited by 40 publications

References 31 publications

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat

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