Engineering Assessment and Critique of Instruments Used for Meat Tenderness Evaluation*

Voisey, Peter W.

doi:10.1111/j.1745-4603.1976.tb01380.x

Cited by 94 publications

(50 citation statements)

References 95 publications

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“…Embora a FoCi esteja padronizada para bovinos, diversos pesquisadores têm realizado adaptações da técnica, principalmente na etapa do cozimento, para determinação das características da carne no mús-culo LL de ovinos (Voisey, 1976;Honikel, 1998). Assim, Hoffman et al (2003), utilizando a mesma técnica adotada nesta pesquisa, constataram efeito para o genótipo, mas com grande variação entre as raças (6,7 a 10,7 kgf) …”

Section: Resultsunclassified

Qualidade da carne de cordeiros castrados e não-castrados confinados sob dois fotoperíodos

2006

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RESUMO -Objetivou-se avaliar a qualidade da carne por meio da determinação da composição centesimal e das características físicas da paleta e do lombo de 20 cordeiros mestiços Ideal, não-castrados (NC) e castrados (C), submetidos a fotoperíodos curto, de 12 horas (FC), e longo, de 18 horas (FL). Os animais foram divididos ao acaso em esquema fatorial 2 x 2 (condição sexual x fotoperíodo), em quatro tratamentos (NC em FC; C em FC; NC em FL; e C em FL), com cinco repetições, sendo terminados em confinamento individual até que atingissem 37 kg de PV. A qualidade da carne foi determinada em amostras da paleta e do músculo Longissimus lumborum (LL). Os mais baixos teores de umidade e os mais altos de EE, tanto na paleta como no lombo, foram determinados na carne dos animais castrados. O fotoperíodo longo influenciou significativamente os teores de EE e proteína total do músculo LL. A capacidade de retenção de água foi afetada pelo FL, no qual foram encontrados percentuais mais baixos. Não houve efeito do fotoperíodo nem da condição sexual sobre a capacidade de absorção de água e a perda de peso por cozimento do músculo LL. Os valores de força de cisalhamento (FoCi) na carne de cordeiros NC e dos submetidos ao FL foram superiores aos da carne dos animais castrados ou expostos ao FC.Palavras-chave: castração, luminosidade, ovino, propriedades da carne Meat quality of feedlot castrated or intact male lambs exposed to two photoperiod lengthsABSTRACT -The objective of this study was to evaluate muscle composition and physical-chemical characteristics of 20 intact and castrated crossbred Ideal male lambs exposed to either a short photoperiod (SP) of 12 h or to a long photoperiod (LP) of 18 h. Animals were randomly assigned to four treatments (T) in a 2 x 2 factorial arrangement with five repetitions as follows: intact lambs exposed to a SP; castrated lambs exposed to a SP; intact lambs exposed to a LP or castrated lambs exposed to a LP. Animals were maintained in individual pens until they reached 37 kg of body weight. Meat quality was determined in meat samples from the blade and from the Longissimus lumborum muscle (loin). The lowest contents of moisture and the greatest contents of fat in both the blade and loin were observed on the meat of castrated lambs. The LP significantly affected the contents of fat and protein of the loin. The water-holding capacity of the loin was lowest when animals were exposed to a LP while no significant differences were observed for water-biding capacity and cooking losses. Meat from intact lambs had significantly higher shear force (SF) than from that of castrated lambs. In addition, exposition to a LP also significantly increased the SF compared to SP exposition.

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Section: Resultsunclassified

Qualidade da carne de cordeiros castrados e não-castrados confinados sob dois fotoperíodos

2006

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“…To determine Warner-Bratzler shear force (WBS) values, five 12.7 mm diameter cores were cut perpendicular to the longitudinal axis of the muscle fibres at a crosshead speed of 299 mm/min (Voisey, 1976) from the same samples used to determine cooking loss. The mean for the WBS-values of the five cores was calculated.…”

Section: Methodsmentioning

confidence: 99%

Effect of slaughter age and breed on the carcass traits and meat quality of beef steers finished on natural pastures in the arid subtropics of South Africa

Plessis¹,

Hoffman²

2007

SA J. An. Sci.

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Simmentaler cross (SX), Bonsmara cross (BX) and Nguni (NG) steers were raised on natural sweet veld pastures and slaughtered at 18 or 30 months of age. Slaughtering occurred at the end of the wet summer season. Live weight and carcass traits were significantly influenced by breed and slaughter age. The amount as well as percentage kidney and omental fat differed significantly between the respective slaughtering ages, but only between breeds at 30 months of age. Breed and slaughter age affected back-fat thickness. All fat parameters were lower at 18 months than at 30 months of age. Breed did not have a large influence on meat quality attributes, but age did. Drip loss was similar for the breeds and slaughter age groups. The meat was darker and more red at 30 months than at 18 months of age. The pH 24 of the longissimus muscle was 5.51 and 5.67 at 18 and 30 months of age, respectively. No breed differences were detected for sensory panel attributes or Warner-Bratzler shear force values. Sensory panel tenderness and Warner-Bratzler shear force values indicated tougher meat from 30-month old steers than from 18-month old steers. Differences in meat quality were probably due to the combined effects of fatness, pH and collagen characteristics. It is concluded that in sweet veld areas steers from small-to medium-framed breeds can be raised successfully and slaughtered at 30 months of age without supplementation of natural pastures. Slaughtering steers at younger ages may require supplementary feeding or feedlot finishing.

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“…Weights of the cooked samples were determined after decanting the liquid phase, and the cooking loss calculated as total fluid lost, expressed as a percentage of the fresh (uncooked) sample. Five 1.27 cm diameter samples (from the centre of each M. longissimus thoracis sample) were removed at random for determining Warner-Bratzler shear force values (Voisey, 1976). The samples were cut parallel to the muscle fibre direction in order to measure the influence of the myofibrillar proteins on shear force.…”

Section: Methodsmentioning

confidence: 99%

Meat quality attributes of night-cropped Impala (Aepyceros melampus)

Hoffman¹

2000

SA J. An. Sci.

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The aim of this experiment was to determine the effect of using a heavy or a light calibre rifle for night cropping of impala (Aepyceros melampus) on meat quality (pH, colour, cooking and drip loss, tenderness). The effect of gender on these parameters was also tested. Eight male and eight female impala were shot at night using either a heavy or a light calibre rifle. Sex and rifle calibre had an effect on some of the parameters tested. An exponential function (y = a + b e (ct) ) was fitted to the rate of pH decline with time. Constants for females were: a = 5.667 ± 0.0142, b = 2.097 ± 0.1777 and c = -0.451 ± 0.0541, and constants for males were: a = 5.792 ± 0.0142, b = 3.055 ± 0.1777 and c = -0.711 ± 0.0541. These constants differed (P < 0.05) between sexes. The impala showed a mean pH 45 of 7.17 ± 0.0674 and a mean pH f of 5.70 ± 0.068. Mean drip and cooking loses were 2.55 ± 0.300%, 23.98 ± 0.367%, respectively, whilst a mean shear value of 3.65 ± 0.293 kg / 1.27 cm diameter was also noted. The darker colour of venison was reflected in the CIELAB values of the M. longissimus thoracis (L* = 29.22 ± 0.590, a* = 11.26 ± 0.319, b* = 7.36 ± 0.266). One of the animals was stressed prior to and during killing, and showed attributes associated with ante-mortem stress: higher pH f , lower drip loss and darker meat. The results indicate that the present method of cropping ungulates does not have a negative effect on the meat quality parameters tested.

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Engineering Assessment and Critique of Instruments Used for Meat Tenderness Evaluation*

Cited by 94 publications

References 95 publications

Qualidade da carne de cordeiros castrados e não-castrados confinados sob dois fotoperíodos

Qualidade da carne de cordeiros castrados e não-castrados confinados sob dois fotoperíodos

Effect of slaughter age and breed on the carcass traits and meat quality of beef steers finished on natural pastures in the arid subtropics of South Africa

Meat quality attributes of night-cropped Impala (Aepyceros melampus)

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