Relationships between post-mortem pH changes and some traits of sensory quality in veal

Guignot, Florence; Touraille, Christian; Ouali, Ahmed; Renerre, Michel; Monin, Gabriel

doi:10.1016/0309-1740(94)90049-3

Cited by 66 publications

(43 citation statements)

References 25 publications

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“…The pH value of the meat is known to be an important physical factor in the postmortem stage. Because it indicates meat color, cooking loss, and meat sensory quality (Ahn and Maurer, 1990;Guignot et al, 1994). In this study, the pH value of both leg and breast meat was numerically lower in dietary vit.…”

Section: Discussionmentioning

confidence: 57%

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

Yoo

Koo

et al. 2016

R. Bras. Zootec.

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-This study was conducted to examine the effect of alpha-lipoic acid with vitamin C and E on growth performance, intestinal morphology, and meat quality in broiler chickens under tropical conditions. A total of 288 one-day-old male ROSS 308 chicks (40±0.1 g) were used in a completely randomized design and allotted to one of six dietary treatments to form sixe replicates per treatment (eight birds per cage). The six dietary treatments were: a corn-soybean meal-based diet (NC; no antimicrobial compounds added) with 8 ppm alpha-lipoic acid (ALA); 150 ppm vitamin C and 75 ppm vitamin E (E-75); E-75 plus ALA (E-75-ALA); 150 ppm vitamin C and 50 ppm vitamin E (E-50) plus ALA (E-50-ALA); and 150 ppm vitamin C and 25 ppm vitamin E (E-25) plus ALA (E-25-ALA). All dietary treatments were continuously provided in liquid form, dissolved in water. Birds were housed in a battery cage (n = 36), and were offered dietary treatments on an ad libitum basis. The ambient temperature was maintained at 32±1 ºC for the first three weeks and reduced gradually to 28 ºC by the end of the experiment (day 35) to induce moderate tropical condition. One bird per pen (n = 6), and another bird per pen (n = 6) were euthanized via cervical dislocation to obtain terminal ileum to measure villus height and crypt depth at day 21, and to harvest breast meat and drumsticks to evaluate meat quality traits at day 35, respectively. Dietary treatment E-75-ALA improved body weight and average daily gain compared with birds fed other dietary treatments from day 1 to day 35. Birds fed dietary treatment E-75-ALA and E-50-ALA had higher villus height than those fed the other dietary treatments at day 21. Dietary treatments E-75-ALA and E-50-ALA reduced thiobarbituric acid reactive substance (TBARS) in drumsticks compared with other dietary treatments, but only treatment E-75-ALA decreased TBARS in breast meat at day 35. Liquid form of antioxidant compounds such as E-75-ALA can improve growth performance, histology of terminal ileum, and meat quality traits in broiler chickens under moderate tropical condition for 35 days.

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Section: Discussionmentioning

confidence: 57%

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

Yoo

Koo

et al. 2016

R. Bras. Zootec.

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“…Guignot et al (1994) described that juiciness is related with meat pH, which increases with the ageing time due to the proteolysis process that decreases with the age of the animal (Lo´pez and Casp 2003).…”

Section: Resultsmentioning

confidence: 99%

Sensory analysis as a tool to compare imported and local meat in outermost regions of Europe

Hernández-Castellano

Morales-delaNuez

Moreno-Indias

et al. 2013

Journal of Applied Animal Research

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Within the outermost regions of Europe, meat is obtained from two sources: importation and local production. Transportation time is the critical factor that affects imported meat (IM) and carcass quality, whereas local meat (LM) is frequently obtained from regional breeds. The aim of this study, therefore, was to evaluate sensorial differences between IM and LM using the Canary Islands as an example of an outermost region of Europe. Two kinds of sensory analyses were performed: a triangular test with 31 untrained consumers and a descriptive test with a trained 12-member tasting panel. In the triangular test 46.7% of consumers were able to discriminate between the two kinds of meat, and there was higher preference for LM than IM (63.6% vs. 36.4%, respectively). Several sensorial differences between LM and IM were found in aspects such as lamb smell or hardness by trained panel. For this reason this study can be taken as a model to promote LM breeds in order to make them more competitive in markets. However, further studies are needed to analyse carcass and meat quality in order to standardise LM.

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“…The higher conformation values are usually associated with more highly developed white muscle fibre content, which are less pigmented and it could account for the decrease in a* and C* (Jurie et al, 1995). Besides, the lower colour coordinates in those carcasses with high conformation grade would be linked to a higher final pH value (Guignot et al, 1994;Wulf et al, 1997).…”

Section: Differences Among Conformation Gradesmentioning

confidence: 99%

Colour differences among carcasses graded with similar score for conformation and fatness

Induráin

Goñi

Horcada

et al. 2008

Animal

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In a population of 268 yearling bulls, those carcasses graded as U 2 , U 0 or U 1 for beef carcass conformation (n 5 240) and those graded as 2 2 , 2 0 or 2 1 for beef carcass fatness (n 5 213) were selected to study the efficiency of carcass weight, carcass dimensions and instrumental colour of latissimus dorsi, rectus abdominis and subcutaneous fat, to discriminate among these carcass grades, in a population of high-muscled and very lean carcasses from young bulls. The increase in conformation grade meant an increase in carcass weight and perimeter of the leg. Classifiers use attributes characterizing muscular development and carcass profiles from a general impression of the whole carcass. There were no significant differences for carcass weight or carcass dimensions, among the carcasses classified according to the three fat classes. The a* and b* coordinate values for the latissimus dorsi muscle were observed to decrease significantly as the carcass conformation score increased (P , 0.05). However, muscle and subcutaneous fat of fatter carcasses showed higher a*, b* colour coordinates and chroma (C*) values than leaner carcasses. The CIE (Commission International de l'É clairage) L*, a* and b* colour coordinate measurements taken on the carcasses 45 min post mortem varied significantly from the readings taken after hanging for 24 h (P , 0,001). The higher a* and b* values on the carcasses chilled for 24 h could be caused by oxygenation of both subcutaneous fat, and latissimus dorsi and rectus abdominis muscles in the time elapsing after slaughter and after carcass exposition to circulating air in the cooler for 24 h. Lightness of the latissimus dorsi muscle underwent a decrease, compared with an increase in the rectus abdominis muscle. Hardening of the subcutaneous fat during cold storage may exert an influence on the decrease in lightness observed. These differences in carcass colour during chilling storage would suggest that the relationship between carcass colour and conformation grades was higher shortly after slaughter. Both L* colour coordinate of fat colour (P , 0.01) and a*, b* and C* colour coordinates of latissimus dorsi muscle (P , 0.05) were related to conformation classification. Colour was more efficient to differentiate conformation than fat cover classes. Sixty-two percent of carcasses were correctly classified for conformation by colour differences but only 37% of carcasses were correctly classified for fatness by colour.

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Relationships between post-mortem pH changes and some traits of sensory quality in veal

Cited by 66 publications

References 25 publications

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

Sensory analysis as a tool to compare imported and local meat in outermost regions of Europe

Colour differences among carcasses graded with similar score for conformation and fatness

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