The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females

Moon, Sung‐Sil; Yang, Han-Sul; Park, G.B.; Joo, Seon-Tea

doi:10.1016/j.meatsci.2006.04.027

Cited by 79 publications

(75 citation statements)

References 15 publications

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“…The lack of variation in marbling by the dietary crude glycerin levels is another factor that explains the similar characteristics of meat obtained from the experimental diets (Table 7). Marbling is correlated with variation in the chemical composition (especially the fat content), succulence, loss of liquids during thawing and cooking, tenderness, and texture (MOON et al, 2006). In the present study, marbling was classified as "traces," and the only characteristic evaluated that does not have a direct relationship with pH.…”

Section: Resultsmentioning

confidence: 61%

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Moreira

Miotto

Restle

et al. 2016

SCA

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Assessment of carcass and meat characteristics of Nellore young bulls finished in feedlot with crude glycerin levels (0, 60, 120, and 240 g kg -1 dry matter) in millet-based diets. Twenty-eight young bulls with mean age of 18 months and average weight of 357 ± 23.56 kg were used. The animals were distributed in a completely randomized design with four treatments and seven replicates. It was observed that the physical composition and edible portion of the carcass were not affected by crude glycerin levels in the diets. However, the increased dietary crude glycerin level raised the weights of the forequarters (kg and % of cold carcass weight), but not that of the pistol cut and short ribs. Among the commercial cuts prepared to marketing of the pistol cut, only the weight of the rump cap (% cold carcass weight) was changed, decreasing linearly with increasing dietary crude glycerin levels. Additionally, meat characteristics remained unaltered by the increased levels of crude glycerin. It was concluded that inclusion of up to 240 g kg -1 of crude glycerin in millet grain-based diets for Nellore young bulls finished in feedlot does not alter the main carcass and meat characteristics or affect their economic value. Key words: Byproduct. Color. Glycerol. Marbling. Rump cap. Shear force. ResumoO objetivo do presente estudo foi avaliar as características de carcaça e carne de tourinhos Nelore terminados em confinamento com níveis de glicerina bruta (0, 60, 120 e 240 g kg -1 da matéria seca) em dietas a base de grão de milheto. Vinte e oito tourinhos com idade média de 18 meses e peso corporal médio de 357 ± 23,56 kg foram utilizados. O delineamento experimental utilizado foi o inteiramente casualizado com quatro tratamentos e sete repetições. A composição física e a porção comestível da carcaça não foram alteradas pelos níveis de glicerina bruta da deita. A elevação do nível de glicerina bruta das dietas elevou o peso (kg e % do peso de carcaça fria) do dianteiro, mas não alterou os pesos (kg e % do peso de carcaça fria) do traseiro especial e da ponta de agulha. Dentre os cortes comerciais preparados para comercialização do traseiro especial apenas o peso da picanha (% peso de carcaça fria) foi alterado com o avanço do nível de glicerina bruta das dietas, diminuindo linearmente. As características da carne não foram alteradas pelo aumento do nível de glicerina bruta das deitas. A inclusão de até 240 g kg -1 de glicerina bruta em dietas a base de grão de milheto não altera as principais características de carcaça e carne com importância econômica. Palavras-chave: Cor. Força ao cisalhamento. Glicerol. Marmoreio. Picanha. Subproduto.

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Section: Resultsmentioning

confidence: 61%

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Moreira

Miotto

Restle

et al. 2016

SCA

View full text Add to dashboard Cite

show abstract

“…Muscles from older animals are well known to exhibit darker coloured meat (Page et al 2001;Mlynek and Gulinski 2007;McGilchrist et al 2012). This reduction in lightness is most likely to be caused by an increase in myoglobin concentration and lower numbers of large 'white' fast glycolytic fibres and more 'red' slow oxidative fibres (Moon et al 2006;Mlynek and Gulinski 2007). Together, this age-induced transition to a slower, more oxidative condition of the muscle could be contributory to the darker meat colour observed.…”

Section: Animal Factorsmentioning

confidence: 99%

Improving beef meat colour scores at carcass grading

Hughes

Kearney²,

Warner

2014

Anim. Prod. Sci.

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Abstract. Unacceptable meat colour scores at the time of carcass grading are associated with reduced meat quality and consumer rejection. We hypothesised that the meat colour at carcass grading would be influenced by the pH and temperature decline post slaughter, as these would be determined by animal and processing factors. Beef carcasses (n = 1512) at seven Australian processing plants were assessed, at grading, for the meat colour of the M. longissimus thoracis. Statistical modelling determined the animal, carcass and processing factors contributing to the meat colour score at carcass grading. The occurrence of unacceptably dark meat dropped from 8 to 3% when the time of grading was increased from 14 to 31 h post slaughter (P < 0.01). A high temperature at pH 6 (rigor temperature), high final pH (pH F ), pasture feeding and older animals were associated with dark M. longissimus thoracis at carcass grading (P < 0.05 for all). Less than 30% of carcasses with noncompliant pH F displayed a dark non-compliant meat colour >3, indicative of an opportunity to determine the mechanism behind this pH-induced colour development and thus reduce the incidence of non-compliance. It is recommended that when there is a high occurrence of carcasses with a dark meat colour >3 that the time from slaughter to grading is checked to ensure carcasses are in full rigor at the grading point. This will assist in minimising economic penalties due to dark-coloured carcasses. Finally, animal factors, such as maturity and feeding regime also had a considerable impact on the meat colour at carcass grading.

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“…Muscle and fat color and chemical composition including moisture, protein, and fat of the loin were determined by the CIE (1978) L* (lightness), a* (redness) and b* (yellowness) standards and by the AOAC (1990) procedures, respectively. The 24-h pH, drip loss and water-holding capacity of fresh loin as well as sensory characteristics and shear force for fresh and cooked loin were analyzed and evaluated as previously described (Lee et al, 2002;Moon et al, 2006;Yang et al, 2006).…”

Section: Physicochemical Analysis and Sensory Evaluation For The Longmentioning

confidence: 99%

Effects of Dietary Energy Level on Growth Efficiency and Carcass Quality Traits of Finishing Pigs

Ha¹,

Kim²,

Han³

et al. 2010

Journal of Animal Science and Technology

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A total of 96 non-lean-type (Yorkshire × Landrace) × Duroc gilts and barrows weighing approximately 80 kg were randomly allocated to 24 pens under a 2 (sex) × 3 [diet; 3.4, 3.2, and 3.0 Mcal DE/kg {'high'-, 'medium'-, and 'low'-energy diets (HE, ME, and LE), respectively}] factorial arrangement of treatments. All animals were slaughtered approximately at 115 kg, after which carcass quality traits and grades and physicochemical and sensory characteristics of the loin related to meat quality were analyzed. The ADG and gain:feed were not affected by the sex or dietary treatment, whereas ADFI was greater in the ME vs HE group. Backfat thickness was greater in barrows vs gilts and also in ME and HE vs LE only in barrows. Enumerated carcass marbling and quality grade, which were highly correlated (r=0.56; P<0.01), were greater in barrows vs gilts. Physicochemical characteristics including the color, pH, drip loss and contents of moisture, protein, and fat of fresh loin, as well as sensory characteristics of fresh and cooked loin, were not affected by the sex or dietary treatment, except for shear force for cooked loin which was greater (P<0.05) in LE and ME vs HE. In conclusion, it is thought that ME is comparable to HE in terms of the effect on growth and carcass quality of finishing pigs, but that the relative effect of LE vs ME needs to be further studied.

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The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females

Cited by 79 publications

References 15 publications

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Improving beef meat colour scores at carcass grading

Effects of Dietary Energy Level on Growth Efficiency and Carcass Quality Traits of Finishing Pigs

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