Growth performance, carcass traits and meat quality of heavy lambs reared in a warm or cold environment during winter

Pouliot, Emmanuelle; Gariépy, C.; Thériault, M.; Avezard, C.; Fortin, J.; Castonguay, F.

doi:10.4141/cjas08101

Cited by 15 publications

(10 citation statements)

References 60 publications

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“…Cooked LT sections were weighed to determine cooking loss. WarnerÁBratzler shear force (WBSF) measurements were made on 1-cm 2 meat sticks following the procedure described by Pouliot et al (2009) using a texturometer (TA-XT2i Texture Analyser, Stable Micro Systems, Godalming, UK).…”

Section: Laboratory Analysesmentioning

confidence: 99%

Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

et al. 2014

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W. 2014. Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs. Can. J. Anim. Sci. 94: xxxÁxxx. The aim of this study was to determine if electrical stimulation and chilling can modulate pre-rigor pHÁtemperature dynamics in order to enhance meat tenderness of heavy lambs produced in Quebec and determine if there is an optimum carcass temperature window to reach pH 6.0. A total of 128 heavy lambs (fasted body weight between 38 and 52 kg) were selected at the abattoir over 8 slaughter days (16 lambs d Á1 ) and assigned to four processing treatments in a 2 )2 factorial design: electrical stimulation (ES) or not (NES) and normal (NC) or slow (SC) chilling. Slow-chilled carcasses stayed warmer during the first 12 h postmortem (PB0.001), but reached the same temperature as NC ones thereafter. They also had a lower pH between 2 and 12 h (PB0.05). Stimulated carcasses had a lower pH than NES throughout the first 24 h postmortem (PB0.001), while ultimate pH was similar (P00.738). Shear force values were improved (PB0.001) by both ES and aging as expected, although chilling had no effect (P 00.400). Stimulation )aging interactions for shear force values (P 00.019) and myofibrillar fragmentation index (P 00.097) indicate that aging began earlier following ES. Sarcomeres were longer for ES compared with NES carcasses (P B0.001) indicating that the latter were subject to cold shortening. Meat from NES carcasses was more prone to be tough, although an important part of NES carcasses provided tender meat. This illustrates the importance of individual variations on tenderness and the multiplicity of factors involved in its development. No optimal window was observed for temperature at pH 6.0.

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Section: Laboratory Analysesmentioning

confidence: 99%

Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

et al. 2014

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“…Samples used for cooking loss and shear force were thawed at 2°C for 48 h. Cooking and texture measurement protocol were the same as described in Pouliot et al (2009). Briefly, meat samples were weighed and then individually placed in plastic bags and cooked under 73°C running water (Autoclave Pilot Rotor 900, Hermann Stock Maschinenfabrik GmbH, Neumunster, Germany).…”

Section: Physicochemical Meat Qualitymentioning

confidence: 99%

Meat quality, organoleptic characteristics and fatty acid composition of Dorset lambs fed different forage to concentrate ratio or fresh grass

Jacques¹,

Chouinard²,

Gariépy³

et al. 2016

Can. J. Anim. Sci.

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A total of forty 24 kg male Dorset weaning lambs were allocated in four dietary treatment groups: ad libitum concentrates (C), restricted concentrates (RC), zero grazing (ZGR), and grazing (GR). Lambs were slaughtered at 47 kg. Meat from grass-fed lambs (ZGR and GR) had a lower ultimate pH (P = 0.04) and L* value (P = 0.03) compared with that from C-fed lambs. However, a*, b*, hue angle, chroma values, shear force, myofibrillar fragmentation index, sarcomere length, as well as fat, protein, and collagen contents were not affected by dietary treatments (P > 0.05). No difference was found in juiciness and tenderness, but typical lamb flavour was more pronounced in C-fed lambs than in GR-fed lambs (P = 0.03). Grazing and ZGR increased the percentage of cis-9, trans-11 C18:2 (P < 0.0001), and total n-3 polyunsaturated fatty acids (PUFA; P < 0.01) and decreased the ratio of n-6/n-3 PUFA (P < 0.0001) in the longissimus dorsi (LD) muscle, whereas C-fed lambs had higher proportion of trans-10 C18:1 (P < 0.0001) and lower proportion of trans-11 C18:1 (P < 0.0001) than the other treatments, which may indicate an altered rumen biohydrogenation. Dietary treatments had minimal effect on meat eating quality but affected meat fatty acid profile.

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“…The LD sections were cooked to an internal temperature of 688C using an autoclave (Autoclave Pilot Rotor 900, Herman Stock Maschinenfabrik Gmbh, Neumunster, Germany) according to the method described by Pouliot et al (2009). LD sections were weighted before and after cooking to determine cooking loss.…”

Section: Cooking Loss and Shear Forcementioning

confidence: 99%

“…LD sections were weighted before and after cooking to determine cooking loss. Warner-Bratzler shear force (WBSF) measurements were made for each aging time on 1-cm 2 meat sticks following the procedure described in Pouliot et al (2009) …”

Section: Cooking Loss and Shear Forcementioning

confidence: 99%

Effects of low-voltage electrical stimulation and aging on lamb meat quality

et al. 2012

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W. 2012. Effects of low-voltage electrical stimulation and aging on lamb meat quality. Can. J. Anim. Sci. 92: 59Á66. The aim of this study was to evaluate the effect of electrical stimulation (ES) and aging time on meat quality of heavy lamb as produced in Quebec. Seventy-six Suffolk-sired crossbred male lambs were slaughtered at a target weight of 5092 kg. Half of them were electrically stimulated (ES vs. control) at 5Á10 min postmortem (21 V; 0.25 A; 60 s). Postmortem pH decline and temperature were monitored. After carcass cutting, longissimus dorsi sections were assigned to aging periods of 1, 3 or 8 d. Temperature decline was the same for both treatments (P00.749). However, ES carcasses always had a lower pH value than controls during the first 24 h (P B0.001) while the ultimate pH was equivalent (P 00.803). Tenderness, as assessed by either Warner-Bratzler shear force (39 carcasses) or sensory evaluation (35 carcasses) was enhanced by both ES (P B0.001) and aging (PB0.001). At each aging time, tenderness was greater for ES meat. In addition, only 3 d of aging were necessary for ES meat to achieve the tenderness level attained by the controls after 8 d. Sarcomeres were longer (PB0.001) in ES meat than in controls while myofibrillar fragmentation index was not affected by ES treatment (P 0 0.743). Electrical stimulation also had small effects on color parameters (a*, b* and L*; PB0.01) and flavor (P00.04). These results provide the first evidence that tenderness of the meat from heavy lambs produced and processed in Quebec could be enhanced by ES, mostly through cold shortening reduction.

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Growth performance, carcass traits and meat quality of heavy lambs reared in a warm or cold environment during winter

Cited by 15 publications

References 60 publications

Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

Meat quality, organoleptic characteristics and fatty acid composition of Dorset lambs fed different forage to concentrate ratio or fresh grass

Effects of low-voltage electrical stimulation and aging on lamb meat quality

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