Interrelationships amongst carcass and meat quality characteristics of sheep

Okeudo, N. J.; Moss, B.W.

doi:10.1016/j.meatsci.2004.04.011

Cited by 60 publications

(32 citation statements)

References 45 publications

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“…Zhao et al (2007) reported that an increase of IMF resulted in a significant decrease of shear values in chickens. A negative correlation between IMF and shear values has also been found in pigs (Van Laack et al, 2001) and sheep (Okeudo and Moss, 2005). However, for capons, this association is not statistically confirmed in the literature, as in the present study.…”

Section: Discussioncontrasting

confidence: 77%

Effects of caponization on growth performance, carcass composition and meat quality of males of a layer line

Symeon

Mantis

Bizelis

et al. 2012

Animal

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The present experiment was conducted in order to evaluate the effects of caponization on growth, carcass composition and meat quality of males of a layer line reared until the 34th week of age. Two hundred and fifty males of a layer line were purchased and randomly divided in two equal groups: intact males and capons. Caponization was conducted at 45 days of age. Three slaughters were performed at the ages of 26, 30 and 34 weeks of age. Caponization did not affect feed intake and final live weight. Capons had a heavier breast and lighter leg than intact males. Lipid accumulation was enhanced by the caponization and fat was stored mainly at the fat pad and the skin of the commercial parts excluding the drumstick. The Pectoralis major muscle of capons had higher intramuscular fat content, lightness ( L) and yellowness ( b*) values and lower redness values (a*). In conclusion, caponization could be applied to a layer genotype in order to produce commercial chicken meat.

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Section: Discussioncontrasting

confidence: 77%

Effects of caponization on growth performance, carcass composition and meat quality of males of a layer line

Symeon

Mantis

Bizelis

et al. 2012

Animal

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“…Both carcass traits and meat quality are classified as quantitative traits, being influenced by genetic and environmental factors (Okeudo and Moss, 2005). The genotype influence study is important to improve productivity since the environment can be controlled to some extent.…”

Section: Introductionmentioning

confidence: 99%

Genotype effect on carcass and meat quality of lambs finished in irrigated pastures in the semiarid Northeastern Brazil

Júnior

Lôbo

Madruga

et al. 2013

Arq. Bras. Med. Vet. Zootec.

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, and for the carcass compactness index (CCI) it was 0.17±0.01kg/cm, 0.17±0.01kg/cm, 0.11±0.01kg/cm and 0.16±0,01kg/cm, for SI, SB, MN and F1, respectively. There were no significant differences between SI, BS and F1 regarding REA and CCI. Although, in general, the MN presented a relatively lower performance than the other genotypes, this breed had similar carcass yields and fat thickness when compared to SI and F1 and similar conformation and REA in comparison to the BS. Regarding meat quality, no differences were observed between genotypes, except for redness and cooking losses. It is concluded that no one group had a higher or lower performance in all traits analyzed. Moreover, for the management conditions employed in this study, there was evidence of greater specialization in meat production for genotypes SI, BS and F1 when compared to MN, although there are no substantial differences between the four groups regarding meat quality.

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“…Regression analysis confirmed that moisture content, cooking losses and fibre diameter accounted for 99.1% of total variation of WBSF (Table 4). Okeudo and Moss (2005) also showed a highly positive correlation between cooking losses and WBSF.…”

Section: Resultsmentioning

confidence: 81%

Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers

Zhou

et al. 2007

Animal

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This work was designed to study the effects of carcass maturity on meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle from Chinese native Yellow steers. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at 4 days post mortem. In raw meat, intramuscular fat, collagen solubility, mechanical strength and transition temperature of intramuscular connective tissue increased (P , 0.05) with carcass maturity before body maturation, whilst moisture, total collagen, fibre diameter decreased after body maturation. Warner-Bratzlar shear force (WBSF) of cooked meat increased with maturity before body maturation due to the muscle atrophy, and thus the decline of moisture content and the increase of cooking losses. After body maturation, the increase of WBSF was neutralised by the increase of intramuscular fat, the decrease of total collagen and the elongation of sarcomere length.

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Interrelationships amongst carcass and meat quality characteristics of sheep

Cited by 60 publications

References 45 publications

Effects of caponization on growth performance, carcass composition and meat quality of males of a layer line

Effects of caponization on growth performance, carcass composition and meat quality of males of a layer line

Genotype effect on carcass and meat quality of lambs finished in irrigated pastures in the semiarid Northeastern Brazil

Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers

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