Effect of weaning status and storage time under vacuum upon physical characteristics of meat of the Rubia Gallega breed

Oliete, Bonastre; Carballo, J.; Varela, A.; Moreno, T.; Monserrat, Lorenzo; Sánchez, L.

doi:10.1016/j.meatsci.2005.11.004

Cited by 36 publications

(26 citation statements)

References 18 publications

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“…() and Oliete et al . () for bovine muscles ( longissimus dorsi , semimembranosus ). It appeared that PEF treatment had no additional significant impact on the mean shear force values ( P > 0.05), while ageing resulted in a decrease ( P < 0.001) in shear force values of the loins regardless of treatments as shown in Table S3.…”

Section: Resultsmentioning

confidence: 97%

Impact of pulsed electric fields and post‐mortem vacuum ageing on beef longissimus thoracis muscles

Faridnia

Bekhit

Niven

et al. 2014

Int J of Food Sci Tech

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The impact of pulsed electric field (PEF) processing (0.2-0.6 kV cm À1 , 1-50 Hz, 20 ls) followed by vacuum ageing (1 and 3 days) on the quality traits of beef longissimus thoracis (LT) was assessed. The results show that pH, colour stability (L*, a* and R630/580 values) and cooking loss were unaffected by PEF treatments, whilst moisture content significantly (P < 0.05) decreased by 0.7-3.6%. No significant (P > 0.05) difference was found in shear force between PEF treated and untreated samples. However, the shear force values significantly reduced in response to ageing times regardless of the PEF treatments. After 3 days post-treatment ageing, the shear force decreased by 20-22% compared to 1 day ageing for all samples. Furthermore, Cryo-SEM results suggest that PEF treatments have led to more porous tissue structure leading to more water loss. Protein profile was unchanged by PEF treatments applied.Effect of PEF on beef quality traits F. Faridnia et al.

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Section: Resultsmentioning

confidence: 97%

Impact of pulsed electric fields and post‐mortem vacuum ageing on beef longissimus thoracis muscles

Faridnia

Bekhit

Niven

et al. 2014

Int J of Food Sci Tech

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“…Generalnie wraz z wydłużeniem okresu dojrzewania obserwowano spadek instrumentalnej siły i energii cięcia. Podobne zależności obserwowano w wielu innych badaniach, wskazując na istotny wpływ procesu dojrzewania na wzrost kruchości mięsa (spadek WBSF) (5,38,44,48,60,63).…”

Section: Wyniki I Omówienieunclassified

Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

Domaradzki¹,

Litwińczuk²,

Florek³

et al. 2017

Medycyna Weterynaryjna

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SummaryRecent years have seen increasing interest in the conservation and use of native breeds of livestock raised in traditional farming systems. The experience of many European countries shows that promotion of raw materials and products derived from these breeds through a labelling system has a beneficial effect on the sustainable development of rural areas, contributes to preservation of the cultural heritage of the countryside, and increases the population of the breeds. As yet no beef produced in Poland has been included on the European list of traditional and regional products. 5 N and 59.1 N). On the last, 14 th day of ageing, the instrumental WBSF shear force for the breeds evaluated was definitely more homogeneous and did not differ significantly (shear force in the range of 56.3-65.7 N; P > 0.05). Compared to the muscle of native breeds, that of the Polish Holstein-Friesians showed significantly lower haem pigments (on average 35 ppm less; P < 0.01) and a lower proportion of redness (a*) (P < 0.01) on the 2 nd and 7 th days post mortem. The MLL muscle of young bulls of the Polish Red breed had the lowest (P < 0.01) percentage content of yellowness (b*) during the whole ageing period. Significantly (P < 0.01) lower oxidative stability (higher TBARS value) was found in the meat from young bulls of the Polish Holstein-Friesian breed (on the 2 nd and 7 th days post mortem) and the White-Backed breed (on the 14 th day) compared to all other breeds analysed. In general, the ageing time had a positive influence on the muscle quality, as the determinants of the visual and sensory attractiveness of the meat, which are also important in the meat industry, remained stable (pH), improved (colour and water-holding capacity G-H) or became more similar among the breeds (tenderness assessed on the basis of shear force, cooking loss).

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“…Previous studies have reported that late-or not-weaning, results in significantly higher growth rates (Bispo et al, 2010) and fatter carcasses Vieira, García, Cerdeño, & Mantecón, 2005) in ruminants. Meat quality is also affected by the weaning management (Blanco, Villalba, Ripoll, Sauerwein, & Casasús, 2009;Oliete et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of weaning status on animal performance and meat quality of Rubia Gallega calves

et al. 2010

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The effect of weaning calves at different ages (NW=not weaned, W5=5.5 months old and W2=weaned after being born and then fed with natural Holstein Friesian milk until 2 months old), on animal performance and carcass and Longissimus thoracis muscle quality, was studied in 36 eight month-old Rubia Gallega calves. Feed ingestions, weight gains, slaughter (SW) and carcass weights (CW), carcass conformation and fat scores, and meat characteristics (24 hours postmortem): colour, pH, water holding capacity, chemical composition and texture (Warner Bratzler (WB) test, sensory panel), were studied. NW calves showed the highest SW and CW (P<0.001). Yellowness (b*), redness (a*) and chroma (C*) were higher in NW than W2 calves (P<0.05). Shear firmness was higher in W2 than in NW and W5 veal. W2 veal was less elastic (P<0.05), tender (P<0.05) and juicy (P<0.01) than NW and W5 veal.

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Effect of weaning status and storage time under vacuum upon physical characteristics of meat of the Rubia Gallega breed

Cited by 36 publications

References 18 publications

Impact of pulsed electric fields and post‐mortem vacuum ageing on beef longissimus thoracis muscles

Impact of pulsed electric fields and post‐mortem vacuum ageing on beef longissimus thoracis muscles

Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

Effect of weaning status on animal performance and meat quality of Rubia Gallega calves

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