The influence of seasonal temperatures on meat quality characteristics of hot-boned, m. psoas major and minor, from goats and sheep

Kadim, Isam T.; Mahgoub, O.; Al-Marzooqi, W.; Rahman, Shafeeq; Al-Maqbali, R.S.; Al-Lawati, S.M.H.

doi:10.1016/j.meatsci.2007.11.022

Cited by 52 publications

(64 citation statements)

References 28 publications

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“…This result is consistent with the findings of Kadim et al (2008) in heavier sheep (30-38 kg carcass weight), who found higher expressed juice in animals slaughtered in cold than in hot season. An explanation of the lack of differences in cooking losses despite the differences in terms of pressed juice could be due to the more aggressive cooking treatment releases both bound and immobilized water, which may have minimized the effect of transport season.…”

Section: Water Holding Capacity Texture and Lipid Oxidation Parameterssupporting

confidence: 92%

“…In our study, the ultimate pH in M. semitendinosus was affected by season with higher values in lambs transported in winter compared to those transported in summer; however ultimate pH in M. psoas major or M. longissimus were similar for both seasons. In contrast, Kadim et al (2008) in lambs of 30-38 kg LW, found higher ultimate pH values in psoas major and minor muscles from animals transported during the warmer season due to a combination of high temperatures and stress prior to slaughter. Nevertheless, these authors, as in our work, noted that those differences in pH between seasons were reduced as the time post mortem progressed, being higher in initial pH than in final pH.…”

Section: Ph Evolutionmentioning

confidence: 67%

“…Similarly, Kadim et al (2008) observed, in goat and sheep, that animals slaughtered in the hot season had higher initial pH than those slaughtered in the cool season (average 6.82 vs. 6.65). Our results indicated that the rate of glycogen metabolism was accelerated (Warris, 1990) in the lambs transported in winter.…”

Section: Ph Evolutionmentioning

confidence: 68%

“…In this respect, Richardson (2002) recommends reducing the SD for sheep transport at high temperatures. Previous authors (Dalla Costa et al, 2007;Kadim et al, 2008;De la Fuente et al, 2010) have studied the transportbased factors, such as SD and season, on welfare and carcass and meat quality in different species. However, little information about these aspects is available on suckling lambs.…”

mentioning

confidence: 99%

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Effect of season and stocking density during transport on carcass and meat quality of suckling lambs

Sanchez-Sanchez

Vieira-Aller

De-La-Fuente-Vazquez

et al. 2013

Span. j. agric. res.

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Many factors related to transport to abattoir affects meat quality, but scarce information is available in suckling lambs. Thus, the aim of this work was to evaluate the effects of season and stocking density on carcass and meat quality of suckling lambs during commercial transport to the abattoir. A factorial design (2 × 3) was used: two seasons (winter and summer) and three stocking densities (SD; 0.08, 0.12 and 0.20 m2 animal-1). Meat quality variables were measured in the M. longissimus at 24 h post-mortem and after 5 days of refrigerated storage. Lambs transported in summer showed lower liver weight (p<0.001), h* (p<0.05), deoxymyoglobin content (p<0.001), pressed juice (p<0.01), shear force (p<0.001) and firmness (p<0.001), and higher initial pH (p<0.001), L*, b*, C* (p<0.001) and a* (p<0.01), as well as metmyoglobin and oxymyoglobin content (p<0.001), than those transported in winter. The effect of season was dependent on storage time, being colour changes more evident at 24 h than after 5 days of storage, whereas lipid oxidation was only observed in stored meat, which may be explain because the natural antioxidative system decreases with time after slaughter. Scarce effect of SD was found on the carcass and meat quality parameters, thus under our experimental conditions the three SD studied appear to be suitable for suckling lambs transport. However, both carcass and meat quality were within the normal commercial range.

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Section: Water Holding Capacity Texture and Lipid Oxidation Parameterssupporting

confidence: 92%

Section: Ph Evolutionmentioning

confidence: 67%

Section: Ph Evolutionmentioning

confidence: 68%

mentioning

confidence: 99%

See 2 more Smart Citations

Effect of season and stocking density during transport on carcass and meat quality of suckling lambs

Sanchez-Sanchez

Vieira-Aller

De-La-Fuente-Vazquez

et al. 2013

Span. j. agric. res.

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show abstract

“…Extensive studies have been reported about the effect of slaughter season on meat quality in different species such as rabbit (María et al, 2006), chicken (Bianchi et al, 2007), goat (Kadim et al, 2008b), beef (Węglarz, 2010), lamb (Chulayo and Muchenje, 2013;D'Alessandro et al, 2013;Sanchez-Sanchez et al, 2013) and pig (Correa et al, 2014). However, these aspects were not common for camels.…”

Section: Effect Of Slaughter Season On Postmortem Metabolic Charactermentioning

confidence: 99%

Effect of slaughter season on postmortem metabolic characteristics of muscle in the dromedary camel (Camelus dromedarius)

Hamad

Beddada²,

Faye

2018

Emir J Food Agric

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The aim of this study was to determine the effect of slaughter season on the postmortem metabolic characteristics of dromedary camel longissimus thoracis (LT) muscle. A total number of thirty male camels (5-7 years old) were included in this work. Ten camels were slaughtered according to season of the year (winter, spring and summer). The samples were analyzed for muscle pH, muscle temperature, electrical conductivity, drip loss (DL), cooking loss(CL) and thawing loss (TL). No significant (p> 0.05) effect of slaughter season on muscle pH and cooking loss was observed. However, slaughter season significantly (p< 0.05) influenced the electrical conductivity, muscle temperature, drip loss and thawing loss. All of these parameters were higher (p< 0.05) during summer as compared to winter and / or spring seasons. Moreover, several correlations between different studied parameters were reported. In conclusion, these findings indicated that slaughter season had a significant (p< 0.05) effect on several postmortem metabolic parameters of camels. Therefore, this study demonstrated that the electrical conductivity late postmortem measurement can be used as a suitable method for the evaluation of camel's meat quality.

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Climate Change Impact on Sheep Production: Growth, Milk, Wool, and Meat

Gowane

Gadekar

Prakash

et al. 2017

Sheep Production Adapting to Climate Change

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The influence of seasonal temperatures on meat quality characteristics of hot-boned, m. psoas major and minor, from goats and sheep

Cited by 52 publications

References 28 publications

Effect of season and stocking density during transport on carcass and meat quality of suckling lambs

Effect of season and stocking density during transport on carcass and meat quality of suckling lambs

Effect of slaughter season on postmortem metabolic characteristics of muscle in the dromedary camel (Camelus dromedarius)

Climate Change Impact on Sheep Production: Growth, Milk, Wool, and Meat

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