The study of "muscle eye" in bulls of Ukrainian black-spotted dairy-meat breed as a factor in improving the properties of meat products

Nosevych, Dmytro; Getya, Andriy; Antoniuk, T.A.; Kruk, Olha; Slobodyanyuk, Nataliia; Ivaniuta, Anastasiia; Omelian, Alina; Gryshchenko, Sergii; Israelian, Valentyna

doi:10.5219/1762

Cited by 7 publications

(5 citation statements)

References 35 publications

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“…The cooling rate of pork carcasses impacts the meat's sensory properties [25], [26]. The rapid decrease of the core temperature of the meat determines the intensity of post-slaughter metabolism [27] and the formation of volatile and non-volatile compounds in it, which create the aroma of the final product and its appeal to the consumer [28].…”

Section: Resultsmentioning

confidence: 99%

Quality and safety of pork meat after cooling and treatment with lactic starters

Vovkotrub,

Iakubchak,

Vovkotrub

et al. 2024

Potr. S. J. F. Sci.

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Cooling the pork half-carcasses in a refrigerating chamber with showering had no significant impact on their surface temperature. Still, it reduced the core temperature of the meat in 1 hour after cooling compared with air-cooling. pH-value of all pork half-carcasses that were subjected to cooling with the showering method, as well as the final processing of the pork with suspensions of Lactobacillus sakei and Leuconostoc carnosum in 1 hour and on the 4th day of storage in a chilled condition was within the limits typical for fresh and high-quality meat. The greatest weight loss of the pork half-carcasses occurred during the first 24 hours when they were being cooled. The weight loss of the pork half-carcasses in a chilled condition during 1 day when they were being cooled in a refrigerating chamber without the use of showering was 2.27%, when they were being cooled with the use of showering – 1.65%, when they were being cooled with the use of showering and final processing with SafePro® В-SF-43 (Leuconostoc carnosum) – 1.61% and SafePro® В-2 (Lactobacillus sakei) – 1.25% in comparison with the output of a hot carcass. Microorganism cultures of strains SafePro® B-SF-43 and SafePro® B-2, when they are applied at a dose of 106/cm2, had contributed to a colonization of the meat with the lactic-acid microorganisms and a significant decrease in the number of QMAFAnM in the neck and spine areas in 1 hour after cooling. S. aureus, Salmonella spp., and L. monocytogenes were not detected in the meat of the pork half-carcasses in all processing options during 4 days of storage in a chilled condition.

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Section: Resultsmentioning

confidence: 99%

Quality and safety of pork meat after cooling and treatment with lactic starters

Vovkotrub,

Iakubchak,

Vovkotrub

et al. 2024

Potr. S. J. F. Sci.

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“…According to the research of A. Ugnivenko et al (2022), carried out in Ukrainian meat and black-and-white dairy breeds, the largest cross-sectional area m. Longisimus dorsi in the area between the 12 th and 13 th ribs is manifested when the live weight of bull-calves is from 451 to 500 kg (Fig. 1).…”

Section: Resultsmentioning

confidence: 99%

Technological solutions for effective production on beef cattle breeding farms in the conditions of Ukraine

Bondarenko,

Nosevych,

Kruk

et al. 2023

Animal Science and Food Technology

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Beef cattle breeding in Ukraine is considered to be a promising and socially important livestock sector, which is experiencing a systemic decline in production. The purpose of the study was to find the most effective options for organizing production in beef cattle breeding. The analysis was based on the production data of an agricultural enterprise with more than 4.5 thousand heads of meat cattle, including more than 1.7 thousand cows. Taking into account the company's development strategy, which provided for the expanded reproduction and sale of bull-calves and culled breeding stock, the production indicators of the farm's operation under the cow-calf system and the complete cycle with the rearing of young animals to slaughter conditions were analysed. The analysis of these production options was carried out for the conditions of using year-round and seasonal (from February to April) calving on the farm. It was found that when calving throughout the year, the number of cattle places in the premises and pens will be relatively constant. In the case of seasonal calving, the structure of the herd changes significantly during the year. Sales of finished products during seasonal calving should take place in relatively short periods of time and in large groups. In particular, the monthly sales of bull-calves for fattening in the cow-calf system during seasonal calving will be on average 11 times higher than during year-round reproduction in the herd. With a full breeding cycle, the batches of bull-calves for slaughter will differ less, but will occur only in the spring months. Seasonal calving during the complete production cycle resulted in a 1% reduction in silage and 3% reduction in hay consumption and a 10% increase in pasture grass consumption. The full cycle of raising bull-calves for meat makes it possible to increase the total live weight of cattle sold by 59%, increase sales revenue by 54% and reduce total feed costs per 1 tonne of live weight by 20%. The practical significance of this study is to obtain results that can be used in the Ukrainian beef cattle industry to plan efficient production organization

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“…The features of quantitative and qualitative characteristics of meat from cattle with different areas of the "muscle eye" are not sufficiently disclosed. The area of the "muscle eye" significantly depends on the direction of breed productivity [8] and the breed of animals [9]. Thus, in 22-month-old bulls of the Ukrainian beef breed, the size is 133.5 cm 2 , which is 30% more (p >0.999) than in their peers of the Ukrainian Black-and-White dairy breed [8].…”

Section: Introductionmentioning

confidence: 99%

“…The area of the "muscle eye" significantly depends on the direction of breed productivity [8] and the breed of animals [9]. Thus, in 22-month-old bulls of the Ukrainian beef breed, the size is 133.5 cm 2 , which is 30% more (p >0.999) than in their peers of the Ukrainian Black-and-White dairy breed [8]. In 30-month-old Hanvoo bulls, the average area of the "muscle eye" is 87.4 cm 2 [10].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi

Kruk,

Ugnivenko,

Antoniuk

et al. 2024

Potr. S. J. F. Sci.

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In Japan, Korea, the USA, and Australia, the area of the “muscle eye” (cross-section of the M. longissimus dorsi during the division of the half-carcass between the 12th and 13th rib into the front and rear parts) is used to assess the quality of cattle carcasses. The correlation between this feature and the slaughter and quality characteristics of carcasses in 20-22-month-old crossbred bulls (Ukrainian Black-and-White Dairy × Holstein) has been studied. The area of the “muscle eye” in bulls was determined before slaughter by an ultrasound analyzer Emperor 860. After slaughter, it was calculated by the length and depth of the "muscle eye". The colour of muscle and adipose tissue, carcass conformation, development, and subcutaneous fat thickness have been examined. The correlation between the size of the "muscle eye" and carcasses' quantitative and qualitative characteristics has been determined. The area of the "muscle eye" has a positive relationship (r = 0.612; p >0.999) with live weight after fasting, carcass weight (r = 0.598; p >0.999), flesh weight (r = 0.498; p >0.99), including the highest (r = 0.745; p >0.999), and first grade (r = 0.662; p >0.99), the amount of adipose tissue (r = 0.491; p >0.99) and tendons and ligaments (r = 0.435; p >0.99). With its increase, there is a tendency to an inverse relationship with the content of second-grade flesh in the carcass (r = 0.303), carcass conformation (r = 0.147), fat-irrigation thickness (r = 0.125), and marbling (r = 0.340). The area of the "muscle eye" is inversely correlated with the development of subcutaneous fat (r = -0.389; p >0.95) and the saturated colour of muscle tissue (r = -0.309). The correlation coefficients between the area of the "muscle eye" determined by ultrasound and quantitative and qualitative characteristics of carcasses are significantly higher than those obtained by post-slaughter calculation of the area of the muscle eye by measuring the length and depth. The data's practical significance is obtaining knowledge that allows beef to be sorted based on the correlation between the muscle eye area and the quality of carcasses and beef.

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The study of "muscle eye" in bulls of Ukrainian black-spotted dairy-meat breed as a factor in improving the properties of meat products

Cited by 7 publications

References 35 publications

Quality and safety of pork meat after cooling and treatment with lactic starters

Quality and safety of pork meat after cooling and treatment with lactic starters

Technological solutions for effective production on beef cattle breeding farms in the conditions of Ukraine

Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi

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