Effects of slaughter age and muscle type on meat  quality characteristics of Eastern Anatolian Red bulls

Kopuzlu, Sinan; Esenbuğa, Nurinisa; Önenç, Alper; Macit, Muhlis; Yanar, Mete; Yüksel, Sadrettin; Özlütürk, Abdülkadir; Ünlü, Necdet

doi:10.5194/aab-61-497-2018

Cited by 24 publications

(19 citation statements)

References 29 publications

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“…Overall acceptability increased with the increasing of age. Tenderness, juiciness, flavor intensity and overall acceptability increased until 19 months of age (Kopuzlu et al, 2018) which was similar to the present study. Pethick et al (2005) reported that there was no difference in the result of the tenderness and consumer tenderness on 12 months old lambs and 22 months old yearlings of Merino breeds.…”

Section: Effect Of Different Slaughter Ages On Sensory Attributes Of ...supporting

confidence: 91%

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Optimization of Slaughter Age of Jamuna Basin Lamb Based on Carcass Traits and Meat Quality

Hossain¹,

Rahman²,

Rahman³

et al. 2022

SAARC J Agric

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The aim of this study was to identify optimum slaughter age on carcass traits and meat quality of Jamuna basin lambs. Thirty lambs were divided into three age groups like T1 (6 months), T2 (9 months) and T3 (12 months) having ten lambs of each treatment. Parameters studied were carcass traits, proximate component (DM, CP, EE, and Ash), physicochemical (Ultimate pH, cooked pH, cooking loss, drip loss, water holding capacity-WHC), sensory attributes (color, flavor, tenderness, juiciness, overall acceptability) and instrumental color values (L*, a* and b*). Hot carcass weight and dressing% were found significantly (p<0.001) higher in T3 than T1 and T2 treatments. Edible by products namely viscera, head, leg, pluck, neck, shoulder, rack, loin, kidney, heart, liver, lungs and shank from three treatments were found significant effect (p<0.001). Inedible by products viz. blood, skin and spleen were found significantly higher (p<0.001) with the advancement of age. Dry matter (DM) of T2 and T3 were found significantly lower (p<0.001) than T1 treatment. Crude protein (CP) and ether extract (EE) were significantly increased (p<0.001) of advancement of age of lambs. Drip loss of T2 was found significantly lower and WHC of T2 was significantly (p<0.001) higher than other two treatments. Cooking loss and ultimate pH of T3 were significantly (p<0.001) lower than other two treatments. Color, tenderness, juiciness and overall acceptability were significantly differed (p<0.001) and flavor was significantly differed (p<0.001). The instrumental color values L* decreased whereas a* and b* and chroma values were significantly (p<0.05) increased with the advancement of age of lambs. The saturation index was significantly (p<0.001) higher in 6- and 12-months age than 9 months of age. It is revealed from the study that 12 months of slaughter age showed better in terms of productive and meat quality traits. Therefore, 12 months of age may be recommended as optimum slaughter age for Jamuna basin lambs. SAARC J. Agric., 19(2): 257-270 (2021)

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Section: Effect Of Different Slaughter Ages On Sensory Attributes Of ...supporting

confidence: 91%

“…The 12 months lambs had significantly higher (p<0.001) saturation index (SI) value than that of 6 and 9 months aged lambs which indicates more color intensity. This result was similar to Kopuzlu et al (2018) where they stated that SI value increased with the increasing of age…”

Section: Effect Of Different Slaughter Ages On Instrumental Color Val...supporting

confidence: 88%

Optimization of Slaughter Age of Jamuna Basin Lamb Based on Carcass Traits and Meat Quality

Hossain¹,

Rahman²,

Rahman³

et al. 2022

SAARC J Agric

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“…However, the results obtained by these authors indicated a greater value of shear force in the gluteus medius muscle than in the longissimus lumborum. The differences in the shear force depending on the type of muscles were recorded in lamb meat also by Esenbuga et al (2009) and by Kopuzlu et al (2018) in beef. According to Abdullah et al (2011), the variation in shear force values between muscles may result from differences in sarcomere length, muscle fiber types and their diameters.…”

Section: Physical Characteristics Of Meatsupporting

confidence: 52%

“…Mammalian muscles are composed of fibers of different morphological, metabolic and functional characteristics (Sazili et al, 2005). The development of various fiber types of muscle affects not only the overall muscle mass in carcasses of slaughter animals but also the quality traits of meat (Lee et al, 2010). The diversity of muscles, due to various proportions of each fiber type in them, may be related to intramuscular fat and connective tissue content, and also has an impact on meat color and water-holding capacity (Picard et al, 2002;Purslow, 2005;Yancey et al, 2005;Ryu and Kim, 2006).…”

Section: Introductionmentioning

confidence: 99%

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

et al. 2019

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The research carried out on meat from 45 ram lambs of the Polish merino breed allowed to determine the effect of meat aging and muscle type on physicochemical characteristics and oxidative stability of lipids. Analysis of physicochemical traits (pH, meat color, expressed juice, cooking loss, shear force, moisture, protein, fat and total collagen content) was performed on fresh and meat aged for 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles. The meat aging determined all physicochemical characteristics except protein and fat content. More changes in pH and meat color parameters were defined in the GM muscle compared to the LL muscle. The increase in the tenderness of meat expressed as a reduction (P<0.05) of shear force values was observed in both muscles aged for 14 d. A lower value (P<0.05) of the shear force, despite the higher content of collagen, was determined in the GM muscle compared to LL. The investigated muscles differed in the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS) in both fresh and aged meat. The TBARS value was lower (P<0.05) in the LL muscle than in GM. In the longissimus lumborum muscle, the significantly lower content of polyunsaturated fatty acids (PUFAs) and PUFA n-6 has been recorded. The oxidation stability was not influenced by the meat aging.

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“…The palatability of meat is influenced by tenderness and fat content, which are in turn affected by nutrition, muscle characteristics, post mortem events, genetics and the age of the animal 2 . Several studies have evaluated the impact of age on the tenderness and fatty acid profile of muscles in various species 3 , 4 . The dynamic synergy of genes and pathways in muscles in relation to age of the animal has also been explored in several species 5 – 7 .…”

Section: Introductionmentioning

confidence: 99%

Muscle transcriptome provides the first insight into the dynamics of gene expression with progression of age in sheep

Arora

Siddaraju

Manjunatha

et al. 2021

Sci Rep

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The dynamic synergy of genes and pathways in muscles in relation to age affects the muscle characteristics. Investigating the temporal changes in gene expression will help illustrate the molecular mechanisms underlying muscle development. Here we report the gene expression changes in skeletal muscles through successive age groups in Bandur, a meat type sheep of India. RNA sequencing data was generated from the longissimus thoracis muscles from four age groups, ranging from lamb to adult. Analysis of 20 highest expressed genes common across the groups revealed muscle protein, phosphorylation, acetylation, metal binding and transport as significant functions. Maximum differentiation was observed after 2.5–3 years on transition from lambs to adult. Transcriptional regulation by the TFAP2 transcription factors, IL-6 signaling and PI3K/AKT signaling pathways were enriched in younger animals. The gene-protein network demarcated key interactive genes involved in muscle development and proliferation that can be used as candidates for future research on improvement of muscle characteristics.

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Effects of slaughter age and muscle type on meat quality characteristics of Eastern Anatolian Red bulls

Cited by 24 publications

References 29 publications

Optimization of Slaughter Age of Jamuna Basin Lamb Based on Carcass Traits and Meat Quality

Optimization of Slaughter Age of Jamuna Basin Lamb Based on Carcass Traits and Meat Quality

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

Muscle transcriptome provides the first insight into the dynamics of gene expression with progression of age in sheep

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