Meat quality defined based on pH and colour depending on cattle category and slaughter season

Węglarz, A.

doi:10.17221/2520-cjas

Cited by 95 publications

(31 citation statements)

References 22 publications

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“…The higher pH observed in the meat of continental bulls may result from the fact that bulls are more sensitive to different stress factors and sexual activity . These findings agree with the study conducted by Węglarz, who reported a higher pH value of 6.1 for summer season young bulls (24 months old) and bulls (above 24 months) suggested to be because male cattle had a higher sensitivity to high temperature. The pHu of cows was significantly higher than in continental steers, possibly due to the older slaughter age of cows, ranging between 35 months and 188 months.…”

Section: Resultssupporting

confidence: 90%

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

et al. 2019

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BACKGROUND: This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers.RESULTS: Warner-Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified four groups of clusters, which were described as 'easily pleased', 'bull beef liker', 'tender beef liker' and 'fastidious' consumers. Cluster group 2 awarded a higher score for bulls and located in a separate region on the external preference map. CONCLUSION: External preference mapping showed the association between consumer liking of beef and sensory attributes.

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Section: Resultssupporting

confidence: 90%

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

et al. 2019

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“…In the present study, pH 24 value was significantly influenced by the gender, but all mean pH 24 values fell in a very narrow range with 5.44 (heifers) to 5.50 (bulls) which was in accordance with the results obtained by Pilarcyk [45] for Simmental bulls (pH 24 5.52). Meat of high quality has pH at the range of 5.4–5.6, but meat of a higher pH value can be characterized by gummy structure, increased water-holding capacity, and decreased specific taste [4]. We found that an interaction effect between the group and gender was found for all instrumental color parameters ( p < 0.001).…”

Section: Resultsmentioning

confidence: 91%

“…The bulls grow faster and more efficiently, had a higher slaughtering proportion, and produce leaner carcasses with a higher proportion of total meat than heifers. Therefore, the meat from heifers compared to bulls have more dry matter and intramuscular fat, and is more tender and acceptable [3,4]. Many studies showed that different rearing factors applied during the fattening period have an impact on carcass or meat properties [4,5,6].…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the meat from heifers compared to bulls have more dry matter and intramuscular fat, and is more tender and acceptable [3,4]. Many studies showed that different rearing factors applied during the fattening period have an impact on carcass or meat properties [4,5,6]. Further, it has been shown that rearing management before the fattening period could impact both carcass [7,8,9] and meat quality traits.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Farm Management for Calves on Growth Performance and Meat Quality Traits Duration Fattening of Simmental Bulls and Heifers

Kučević

Papović

Tomović

et al. 2019

Animals

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Simple SummaryCattle have been selected for their adaptation to a specific environment and productive system, in which they show, in theory, their best economical results. With appropriate nutrition, the calf’s performance enhances during early life and improve the production limit providing distinctive opportunities to optimize feeding strategies and increase the profitability of beef production. There is considerable variation in fattening protocols as well as in farm conditions. Meat quality parameters and carcass traits are the main objectives of most research carried out in the beef production area. Optimizing meat quality parameters and carcass traits are important for farmer profits and consumer satisfaction. According to that, at the phenotypic level, growth performance and traits could be observed. Rearing practices are known to have an impact on cattle carcasses and meat characteristics. The rearing practices applied after calving have an influence on the animal’s performance at the growth period and can involve different animal properties at the beginning of the fattening period.AbstractThis study assessed the effects of farm management during rearing practices in the first months of a calf’s life on growth performance and meat quality traits during the fattening period. A total of 48 Simmental calves were divided into two groups at a commercial cattle feedlot. In the first group were calves from the same farm and herd (n = 12 male and n = 12 female). The second group included calves from several different herds and farms (n = 12 male and n= 12 female). Calves were transferred to a feedlot and fed with a commercial feedlot ration at three to four months of age. The aim was to determine if identical fattening conditions at feedlot can reduce initial calf rearing differences between cattle during the fattening period. Bulls grew faster than heifers reaching higher total gain and showed significantly higher slaughter weight than heifers. Meat samples of heifers from the same herd had the highest intramuscular fat content and reddest color with significant differences among cattle groups. The most abundant fatty acid was oleic acid (C18:1), followed by palmitic (C16:0), stearic (C18:0), linoleic (C18:2), and myristic acid (C14:0). Meat samples of heifers from different herds were darkest with highest content of iron (Fe) with significant differences among cattle groups.

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“…As these physicochemical properties are interconnected and could affect the meat quality. For processing and storage of meat, meat color and pH of meat is an important trait of meat quality, and these both traits together should be considered for meat quality evaluation [74]. Above mention traits are closely linked to water holding capacity of meat, it is another significant characteristic of meat.…”

Section: Probiotics Effects On Chicken Meat Traitsmentioning

confidence: 99%

Probiotic Supplementation in Poultry Production as an Alternative to Antibiotic Feed Additive

Birmani¹,

Nawab²,

Ghani³

et al. 2019

Animal Review

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Provision of safe and healthy poultry products to the human being is the prime objective of the poultry industry, but one should keep in mind the welfare of animals and reverence for the environment. Meat and eggs demand also increasing with the increase in world human population. To meet this increasing demand for meat and eggs, antibiotics growth promoters were used world widely. After the ban on antibiotics growth promoters due to its residual effects on human health, nutritionists are focusing on novel growth promoters those without causing productivity loss, or product quality has augmented. Therefore, probiotics are a safe alternative to antibiotics and its beneficial effects proven from many decades. Live microorganisms are used to deliver health benefits to chicken, usually by reestablishing or improving the intestinal microbiota. Probiotics have a beneficial effect on weight gain, immunity, meat traits and somewhat impact on gut health of poultry. The subject of review paper will be worthwhile meant for researchers and poultry nutritionists to advance their understanding of alternatives to antibiotics in poultry production without affecting performance and the welfare of chicken. Contribution/Originality: This study is important in regards to antibiotic resistance in human being coming from animal products. Antibiotic resistance is one of the biggest public health challenges of our time. Each year so many people get an antibiotic-resistant infection, and many people die. Fighting this threat is a public health priority that requires a collaborative global approach across sectors. So, this study will give direction to researchers and food producers to avoid from antibiotics harmful effects to animals and as well as human being. 1. INTRODUCTION Poultry business recognized as one of the rapidly growing section among different agriculture sectors. Consumption of meat and eggs is increasing due to easy availability, comparatively reasonable price and also rich in entire important nutrients which could cover the deficiencies of essential food amino acids, minerals, and vitamins Dhama, et al. [1]; Ajit, et al. [2]. Rinttilä and Apajalahti [3] reported that poultry intestinal health has been investigated and studied extensively for the higher production performance of chicken, as the intestine is an important site where nutrient absorption takes place. While the gut is the main organ which exposed more to pathogens microorganisms after skin [4]. For this purpose, since 1940 antibiotics were used in animal feed as Animal Review

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Meat quality defined based on pH and colour depending on cattle category and slaughter season

Cited by 95 publications

References 22 publications

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

Influence of Farm Management for Calves on Growth Performance and Meat Quality Traits Duration Fattening of Simmental Bulls and Heifers

Probiotic Supplementation in Poultry Production as an Alternative to Antibiotic Feed Additive

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