Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls

Şahin, Aziz; Aksoy, Yüksel; Uğurlutepe, Emre; Kul, Ertuğrul; Ulutaş, Zafer

doi:10.1007/s11250-021-02817-w

Cited by 6 publications

(6 citation statements)

References 35 publications

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“…Although the effects of slaughter weight on the content of palmitoleic and oleic acid were statistically insignificant in the current research, the highest percentages of these fatty acids were obtained from the LSW group. The results were in harmony with the results of Şahin et al [ 5 ], Hollo et al [ 25 ] and Filipčík et al [ 8 ] also stated a decrease in the C16:1 content with increased slaughter weight in Holstein and Charolaise cattle. However, Nogalski et al [ 26 ] stated that oleic acid levels raised with the increasing of the slaughter weight.…”

Section: Discussionsupporting

confidence: 89%

“…PUFA content of the Holstein bulls in LSW group was significantly ( P < 0.05) higher than the cattle in other groups, and PUFA percentage decreased as a consequence of raising slaughter weight. Furhermore, Nogalski et al [ 1 ], Moreno et al [ 4 ] and Şahin et al [ 5 ] stated that increasing slaughter weight resulted in a reduction in the percentage of PUFA.…”

Section: Discussionmentioning

confidence: 99%

“…It is possible for carcasses to have different intramuscular fat, internal fat, and subcutaneous fat profiles depending on their slaughter weights, with consequent changes in composition, i.e. ratio of monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and saturated fatty acids (SFAs) [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

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An investigation of slaughter weight and muscle type effects on carcass fatty acid profiles and meat textural characteristics of young Holstein Friesian bulls

Ozdemir,

Kocyigit,

Yanar

et al. 2024

Heliyon

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 99%

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An investigation of slaughter weight and muscle type effects on carcass fatty acid profiles and meat textural characteristics of young Holstein Friesian bulls

Ozdemir,

Kocyigit,

Yanar

et al. 2024

Heliyon

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“…C18:2n6c and C18:3n3 are essential fatty acids in the body; they must be obtained through food and have neuroprotective and anti-aging functions [ 36 ]. SFA and MUFA proportions increase and PUFAs decrease as body weight increases [ 37 , 38 ]. Compared with the HH group, the NH and SH groups had higher body weights, but their MUFA contents were inconsistent with previous findings.…”

Section: Discussionmentioning

confidence: 99%

Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F1 Crossbred Lambs

Yuan

Shi³

et al. 2022

Foods

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Crossbreeding significantly improves meat production performance in sheep; however, whether hybridization changes the meat quality characteristics of lambs is uncertain. We analyzed the effects of three different hybrid sires on muscle fiber characteristics (MFCs), fatty acid composition (FAC), and volatile flavor compounds (VFCs) in lambs under identical feeding conditions. Compared with those of purebred lambs, the muscle fiber diameter and cross-sectional areas of the crossbred lambs were significantly decreased (p < 0.05), and the collagen fiber content was significantly increased (p < 0.05). The numbers and area ratios of the fast and slow muscle fibers did not significantly differ between the purebred and crossbred lambs, but the expressions of four MyHC gene types differed significantly (p < 0.05). Twenty-three fatty acids were identified in both the purebred and crossbred lambs, of which thirteen were differentially expressed (p < 0.05). Saturated fatty acid (SFA) contents in the crossbred lambs were significantly increased (p < 0.05), whereas the monounsaturated fatty acid content was significantly decreased (p < 0.05). Polyunsaturated fatty acid/SFA and n-6/n-3 ratios were significantly lower in the crossbred lambs than in the purebred lambs (p < 0.05). Twenty-five VFCs were identified among the three hybrids, and aldehydes were the main VFCs. Eleven VFCs were differentially expressed in the crossbred lambs (p < 0.05). Hybrid sires affected the MFCs, FAC, and VFCs of the F1 lambs, thus providing a reference for high-quality mutton production.

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“…In meat from animals heavier than 504 kg, the decrease was 4.35% greater than in the group up to 503 kg. Loss values were generally higher than in this study due to differences in methodology and meat used [ 35 ]. In 2020, Sales et al found that beef meat in this experiment had a loss of about 7% after thawing, which is 3% higher than in this study [ 27 ].…”

Section: Resultsmentioning

confidence: 60%

The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing

et al. 2022

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Freezing is one of the oldest and most-often-used traditional methods to prolong the shelf life of meat. However, the negative phenomenon of this process is the weight loss of water that occurs after the meat is thawed. Together with the water that escapes from the meat during thawing, there are large weight losses in this valuable raw material. Another negative aspect is that mineral and extractive substances, vitamins, etc. also leave the meat, resulting in irreversible nutritional losses of nutrients in the meat, which are subsequently missing for use by the consumer of the meat. The main goal of this work is to reduce these losses by using gelatin coatings. Gelatin was prepared from chicken paws according to a patented biotechnological procedure, which uses the very gentle principle of obtaining gelatin with the usage of enzymes. This unique method is friendly to the environment and innocuous for the product itself. At the same time, it ensures that the required principles achieve a circular economy with the use of the so far very-little-used slaughter byproducts, which in most parts of the world end up in uneconomic disposal by burning or landfilling without using this unique potential source of nutrients. Gelatin coatings on the surface of the beef steak were created by immersing the meat in a solution based on gelatin of different composition. A coating containing 3%, 5% or 8% gelatin with 10% or 20% glycerol (by weight of gelatin) and 1% glutaraldehyde crosslinker (by weight of gelatin) has proved to be effective. The amount of glutaraldehyde added to the coating is guaranteed not to exceed the permitted EU/U.S. legislative limits. In addition to weight loss, meat pH, color and texture were also measured. Freezing was done in two ways; some samples were frozen at a normal freezing temperature of −18 °C and the other part of the experiment at deep (shock) freezing at −80 °C. Defrosting took place in two ways, in the refrigerator and in the microwave oven, in order to use the common defrosting methods used in gastronomy. A positive effect of this coating on weight loss was observed for each group of samples. The most pronounced effect of coating was found for the least gentle method of freezing (−18 °C) and thawing (microwave), with the average weight loss of the coated samples differing by more than 2% from that of the uncoated sample. No negative effect of the coating was observed for other meat properties tested, such as pH, Warner-Bratzler Shear Force (WBSF) or color. Gelatin-based coating has a positive effect on reducing the weight loss of meat after thawing. Chicken gelatin prepared by a biotechnological process has a new application in improving the quality of meat due to the retention of water and nutrients in frozen and subsequently thawed beef, which can contribute to the better quality of the subsequently gastronomically prepared dish, while maintaining the weight and nutritional quality. This also results in economic savings in the preparation of highly-valued parts of beef.

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Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls

Cited by 6 publications

References 35 publications

An investigation of slaughter weight and muscle type effects on carcass fatty acid profiles and meat textural characteristics of young Holstein Friesian bulls

An investigation of slaughter weight and muscle type effects on carcass fatty acid profiles and meat textural characteristics of young Holstein Friesian bulls

Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F1 Crossbred Lambs

The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing

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