Manifestation of living and post-slaughter traits of productivity in inbred and outbred bull calves of Ukrainian meat cattle breed

Self Cite

Microstructural changes in meat that occur during refrigerated storage depend on the hygiene of slaughtering and primary processing of animal carcasses, their cooling conditions, storage period, and microbial contamination and reflect the processes of meat maturation and spoilage. To extend the shelf life of pork in half-carcasses in a chilled state, 20 heads of 6-month-old large white pigs were used, which were delivered to the meat processing enterprise for slaughter. All half carcasses were cooled in a refrigerating chamber using showering, 1 hour later they were divided into 2 groups: control (without treatment) and experimental with the final treatment with a suspension of lactic acid bacteria of the SafePro® B-2 strain (Lactobacillus sakei). It has been found that cooling of pork half-carcasses in a refrigerating chamber with stiving and final processing by a culture suspension of lactic-acid microorganisms of strain SafePro® B-2 (Lactobacillus sakei) on the 4th day of storage had a positive effect on the microscopic structure of the pork neck and was characterized by a uniform color distribution when histologic specimens of muscular tissue are colored with hematoxylin and eosin, and minor cracks in the sarcoplasm, preservation of transverse and longitudinal striation of muscular fibers in comparison with that of the unprocessed pork half-carcasses with cultures of lactic-acid microorganisms. The microscopic structure of the muscular tissue of the pork half-carcass neck after cooling with stiving and final processing by a culture of lactic-acid microorganisms of strain SafePro® B-2 for 7 days of storage had a more distinct histoarchitecture in comparison with that of the unprocessed pork half-carcasses, as well as was characterized by insignificant areas of muscular fibers with transverse cracks, suspended development period of autolysis processes, partial preservation of transverse and longitudinal striation of muscle fibers. This points to a positive effect of lactic acid bacteria of strain SafePro® B-2 (Lactobacillus sakei) on the quality of the pork meat and contributes to the extension of its shelf life under chilled vintage.

Section: Volume 17 762 2023mentioning

confidence: 99%

The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei

Vovkotrub,

Iakubchak,

Horalskyi

et al. 2023

Self Cite

“…1, 2, 3, and 4 were characterized by a high level of proteolysis, in the medium, there was an increase in the content of acyclic amino acids and an intensive decrease in cyclic amino acids, respectively, by 4.2-29.7% and 3.5 to 26.1%. Undoubtedly, antagonistic activity against opportunistic and pathogenic microorganisms is a desirable trait for the selection of cultures for the fermentation of meat raw materials [39], [40]. L. plantarum synthesizes some compounds: 3-hydroxy-fatty acids, antifungal cyclic peptides, phenyl-lactic acid, and a mixture of substances with a low molecular weight similar to lactic acid.…”

Section: Antagonistic Activity Of Compositionsmentioning

confidence: 99%

Justification and microbiota compositions development for the fermentation of raw meat

Danylenko

Naumenko

Yemtcev

et al. 2023

In the production of fermented meat products, microorganisms of various taxonomic groups play an extremely important role, namely in the formation of specific taste, aroma, colour, and consistency. Both fermentative and spontaneous microflora take part in the components' transformation of meat raw materials during the maturation of such products, and the course of this process depends on the metabolic activity of the strains. In accordance, this article's purpose is to select microbiota compositions (lactic acid bacteria and coagulase-negative cocci) for the fermentation of meat raw materials. So, as a result of the research, 4 compositions were selected, two of which are lactic acid bacteria with micrococci (No. 2, 3) and two lactic acid bacteria with staphylococci (No. 1, 6). They were characterized by the high productivity of each of the components of the leavening composition, in particular, it was established that the number of MKB increased – by 4.3-6.5 times, and micrococci and staphylococci – by 7.7-28.6 times, respectively. For these compositions, mutual stimulation of the components was observed, contributing to the active microorganisms' development and their biochemical activity. Fermentation compositions No. 1, 6, 4, and 6 had the highest nitrite-reducing activity, and a high level of proteolysis characterized compositions No. 1, 2, 3, and 4. According to the results of determining the antagonistic activity against opportunistic and pathogenic microorganisms, it was established that the investigated compositions exhibit antagonistic activity against both gram-negative and gram-positive microorganisms.

“…The degree of meat shape development is affected by the development of adipose tissue under the skin and between the muscles and inbreeding [1]. The covering of adipose tissue on the carcass is related to the beef quality by protecting the muscles from drying out during the cooling of the carcass in the refrigerating chamber, which can lead to their stiffness.…”

Section: Introductionmentioning

confidence: 99%

The expressiveness of meat forms of cattle depending on the content of adipose tissue under the skin and between the muscles

Ugnivenko

Kruk²,

Nosevych

et al. 2023

Self Cite

The paper covers the peculiarities of the degree of meat shapes in the bulls of the Ukrainian meat breed, depending on the adipose tissue content under the skin and between the muscles. They were evaluated according to their productivity from 8 to 18, 21, and 23 months. Bulls with better development of meat shapes are characterized by fat deposition in the carcass and between the muscles earlier and more intensively. They have from 15.1 to 44.7% more fatty tissue in the carcass, including under the skin – from 3.8 to 44.1%. With a different degree of meat shapes, subcutaneous fat is deposited more than between muscles. The content of adipose tissue under the skin relative to its total amount in the body of animals tends to decrease by 6.5 points with age for a better degree of meat shapes, and on the contrary, to increase by 2.6 points for a worse degree. If the fat under the bull skin at 18 months in the best shapes is 72.1% of the fat in the carcass, and in the worst – 72.3%, then at 23 months, its amount decreases by 13.6 and 4.4 points, respectively. The fat between the muscles, on the contrary, increases from 27.9 and 27.7% by the same amounts, respectively. With a greater degree of meat shapes and subcutaneous fat thickness on the carcasses of 18-month-old bulls, intramuscular fat (marbling) content is lower by 75.0%. 18-month-old bulls with better-developed meat shapes have fat cuts off from the carcass by 15.2% more than animals with less developed shapes, 23 – by 11.3%. A large amount of produced waste in the body of animals in the best meat shape leads to excessive (from 0.9 to 14.5%) feed consumption (feed unit) for the increase in live weight. The subcutaneous fat content and the number of cuts off from 16 to 24 months positively correlate with the degree of meat shapes in bulls at 15 months and have correlation coefficients of 0.26 and 0.17, respectively.