Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments

Abstract

The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in an uncontrolled environment, the latter provided with a shallow pool. Twenty castrated male pigs of the Topigs line were randomly allotted to two treatments: a controlled environment, with constant temperature (22 °C) and relative humidity (70%); and an uncontrolled environment in a conventional shed for rearing pigs equipped with a shallow pool, where pigs were subject to climatic variations. Meat from pigs kept in the controlled environment showed a greater capacity to retain intracellular water, higher tenderness, and lower cholesterol levels than meat from pigs reared in the uncontrolled environment, but displayed higher lipid oxidation and a lower concentration of DHA. Treatments had no effect on color, pH, chemical composition, or fatty acid profile (except DHA concentration). Rearing pigs in sheds equipped with a shallow pool minimizes the effects of environmental heat on meat quality, allowing the production of high-quality meat in warm climate regions without expensive investments. Animals reared in an uncontrolled environment equipped with a shallow pool are able to produce meat with characteristics within the quality standards and with similar quality to that of meat from animals raised in controlled environment.

Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy

“…The weight of hamburgers before being frozen was determined on an analytical scale. Subsequently, the products were subjected to the cooking process on an preheated electric grill (George Foreman GBZ80, Lake City, FL, USA) according to Mello et al [15] still frozen for 10 min (five minutes on each side), enough time for the sample to reach the internal temperature of 76 • C, according to the electric grill manual. Samples were cooled at room temperature, the excess fat from the hamburgers was removed with a paper towel so that its mass was again determined for evaluation of cooking weight loss (CWL), whose results were obtained by the difference between the initial and final weights and expressed as percentage.…”

Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

“…Before cooking, the samples were weighed on an analytical scale. Subsequently, they were cooked on a preheated (10 min) grill (George Foreman GBZ80, Orlando, FL, USA) until the inner temperature of the samples reached 85 °C (temperature controlled by stainless steel thermocouples that were inserted individually into each sample; FE-MUX, Flyever Indústria e Comércio de Equipamentos Eletrônicos Ltd., São Carlos-SP, Brazil), according to the method proposed by [20]. After cooling at room temperature, the samples were weighed again to determine cooking weight losses (CWL).…”

Características fisicoquímicas asociadas a calidad de carne en ovinos de pelo del sureste de México

“…El contenido nutricional (promedio ± desviación estándar) de la dieta fue determinado: 14.02±0.56% proteína cruda (PC), 41.48±2.01% Fibra detergente neutro (FDN), 25.64±1.03% de Fibra detergente Acido (FDA), 2.40±0. 16 Mcal de Energía Metabolizable (EM) y 78.60±3.90% de Digestibilidad de la materia seca (DMS).…”

“…El contenido de colesterol expresado en mg/ 100 g, se determinó a través del ensayo colorimétrico descrito por de Mello et al (16).…”