Some effects of diet on beef meat and fat attributes

Daly, C. C.; Young, O.A.; Graafhuis, A.E.; Moorhead, S.M.; Easton, H. S.

doi:10.1080/00288233.1999.9513377

Cited by 54 publications

(34 citation statements)

References 30 publications

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“…The glycogen values registered in red deer samples in the present study are in good agreement with the previously mentioned deer studies. The present results for glycolytic potential and lactic acid concentration in the red deer and fallow deer samples fell into the ranges earlier reported for beef (Daly et al, 1999;Immonen & Puolanne, 2000). Immonen & Puolanne (2000) described a curvilinear relationship between ultimate pH and residual carbohydrate (glycogen + glucose at 48 h post slaughter) concentration in beef Mm.…”

Section: Discussionsupporting

confidence: 89%

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

Wiklund

Manley

Littlejohn

2004

Ran

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Abstract:The ultimate pH value of meat (measured at approx. 24 hours post slaughter) gives information about the technological quality, i.e. shelf life, colour, water-holding properties and tenderness and is a direct consequence of muscle glycogen (energy) levels at slaughter. It may therefore also indicate whether or not the animal has been exposed to stressful energy depleting events prior to slaughter. In the present study, 141 animals (130 red deer (Cervus elaphus) and 11 fallow deer (Dama dama) were included to investigate the relationship between ultimate pH and residual glycogen concentration in red deer and fallow deer M. longissimus. In addition, the muscle glycogen content and ultimate pH values in three red deer muscles (Mm. triceps brachii, longissimus and biceps femoris) were studied. M. triceps brachii had higher ultimate pH and lower glycogen content compared with the other two studied muscles. The frequency of intermediate DFD (5.8≤ pH<6.2) was 5.4% in red deer M. longissimus, compared with 9.1% in fallow deer, while the frequency of DFD (pH≥ 6.2) was much lower in red deer (3.8%) than in fallow deer (54.5%). A curvilinear relationship between ultimate pH and total glucose concentration (glycogen and glucose) 30 min post slaughter in red deer and fallow deer M. longissimus was found. The relationship between muscle pH and lactic acid concentration however, was indicated to be linear. A significant variation in total glucose concentration at ultimate pH below 5.80 was observed, including values in the range from 18 to 123 mmol/kg wet tissue. It was concluded that further studies are needed to further explore the relationship between muscle glycogen content and technological and sensory quality attributes of meat from different deer species.

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Section: Discussionsupporting

confidence: 89%

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

Wiklund

Manley

Littlejohn

2004

Ran

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“…Pasture-raised beef animals may have an insufficient energy intake leading to elevated meat pH (Daly et al, 1999). The higher pH in pasture-raised animals could also be attributed to the differences associated with the production systems.…”

Section: Feeding Managementmentioning

confidence: 99%

“…Beef cattle reared on extensive pasture systems have minimal human contact and handling in comparison to feedlot animals. Thus, pasture-raised animals could be more susceptible to pre-slaughter stress, which in turn could lead to a decrease in pre-slaughter muscle glycogen content and high pH in the meat (Daly et al, 1999). Furthermore, feeding systems can also influence fat color particularly the subcutaneous fat, with pasturebased diets resulting in prominent yellow fat compared to grain-based diets.…”

Section: Feeding Managementmentioning

confidence: 99%

“…The effect of vitamin E on color stability was species-specific, with the antioxidant improving color stability in beef (Faustman et al, 1989;Arnold et al, 1992) and lamb (Strohecker et al, 1997), but not in pork (Cannon et al, 1996;Houben et al, 1998;Phillips et al, 2001). In addition, diet can influence the concentration of rumen volatile fatty acids, which could influence the glycogen deposition in the muscle and subsequently the pH and color of the meat (Daly et al, 1999;Priolo et al, 2001). …”

Section: Feeding Managementmentioning

confidence: 99%

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Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

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“…Pasture contains high levels of β-carotene (Knight et al 1996) relative to concentrates and thus can result in higher deposition of β-carotene and more intense yellow colour in beef fat (Schaake et al 1993;Simonne et al 1996;Daly et al 1999;Sapp et al 1999). This has a negative effect on visual acceptability of beef.…”

Section: Meat Quality and Sensory Characteristicsmentioning

confidence: 99%

Meat quality and fatty acid composition of pasture-finished beef steers fed barley and soybeans

Duynisveld¹,

Charmley²,

Mir³

2006

Can. J. Anim. Sci.

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Duynisveld, J. L., Charmley, E. and Mir, P. 2006. Meat quality and fatty acid composition of pasture-finished beef steers fed barley and soybeans. Can. J. Anim. Sci. 86: 535-545. The effect of supplemention on the performance, carcass characteristics, meat quality, and fatty acid composition of pasture-finished cattle was studied. Thirty-two steers were assigned to four treatments in a randomized block design. Treatments were: totally mixed ration (TMR) [confinement-fed total mixed ration (60% grass silage, 40% rolled barley], pasture only (rotationally grazed temperate mixed pasture); pasture plus barley (the same pasture plus 4.5 kg DM hd -1 d -1 rolled barley) and pasture plus soybeans (the same pasture plus 1.8 kg DM hd -1 d -1 whole roasted soybeans). Steers were slaughtered after 105 d on test. Tissue samples were collected at slaughter for analysis of meat quality and fatty acid content. Dry matter (DM) intakes were greater for TMR-fed cattle (P < 0.05). Among the pasture-fed cattle those fed barley (P < 0.05) consumed more total DM than those given pasture alone. Rates of BW gain were higher for TMR-fed steers than those fed pasture only (P < 0.05). Carcass weights and dressing percentage were similar across all treatments. Feeding barley or soybeans on pasture increased backfat thickness (P < 0.05), but the pasture-only cattle had greater loin eye area (P < 0.05). Pasture-only beef had more thaw drip loss (P < 0.05) and less cooking drip loss (P < 0.05) than TMR-fed beef. Evaporative cooking losses were greater in beef from unsupplemented pasture than from barley-or soybean-supplemented pasture (P < 0.05). Pasture-only beef had 25% more polyunsaturated fatty acids and 37% greater cis-9, trans-11 conjugated linoleic acid (CLA) concentrations in longisimus thoracis (l. thoracis) tissue than TMR-fed beef (P < 0.05). Among pasture-fed cattle, soybean supplementation increased C18:2 concentration by 34% (P < 0.05), while barley reduced C18:3 concentration by 8% (P < 0.05) in l. thoracis tissue. Soybean supplementation increased cis-9, trans-11 CLA concentration by 30% (P < 0.05) in l. thoracis tissue over pasture only. Beef finished on pasture has higher levels of beneficial fatty acids than TMR-fed beef, with few differences in meat quality. Supplementation on pasture improves animal performance, but barley has some negative effects on beneficial fatty acids in meat. Les auteurs se sont intéressés à l'incidence des suppléments sur la performance, les paramètres de la carcasse, la qualité de la viande et la composition des acides gras des bovins finis au pâturage. Pour cela, ils ont réparti 32 bouvillons entre quatre traitements selon un dispositif en blocs aléatoires. Les traitements étaient les suivants :TMR (ration mixte totale fournie en claustration -60 % d'ensilage d'herbe, 40 % de flocons d'orge); paissance (pâturage mixte de région tempérée en rotation); paissance plus orge (même pâturage plus 1,8 kg de matière sèche par tête et par jour sous forme de flocons d'orge); paissance plus soja (même pâtura...

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Some effects of diet on beef meat and fat attributes

Cited by 54 publications

References 30 publications

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Meat quality and fatty acid composition of pasture-finished beef steers fed barley and soybeans

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