Intramuscular Fat Content In Meat Research Articles

Luminance surface distribution measurements applied to assessing intramuscular fat content in meat

Measurements of surface luminance distribution have been applied as an innovative method for assessing intramuscular fat content in pork. A dedicated experimental setup has been developed to perform measurements with an LMK matrix luminance meter, based on a Canon camera and Sigma Gold lenses. A SINGLEPIC ALGORITHM incorporated into the meter has allowed us to convert RAW format images into luminance distribution images. Analysing the data obtained with a dedicated LMK LabSoft software, adapted to meet our research goals, allowed us to determine fat content with the luminance method. The Soxhlet chemical method has served as a reference. The experimental material consisted of 68 longissimus thoracis muscle samples. Under a comparative study the average intramuscular fat content in the tested samples was determined as 1.67% and 1.68% for the Soxhlet and luminance method, respectively. The correlation factor between both methods was equal to ρ = 0.79,p < 0.001. The experimental results have met our expectations, and the luminance measurement method has been proven to be a reliable experimental tool for assessing intramuscular fat content, providing an alternative to the conventional Soxhlet approach.

Towards real time assessment of intramuscular fat content in meat using optical fiber-based optical coherence tomography

We consider the use of optical coherence tomography (OCT) imaging to predict the quality of meat. We find that intramuscular fat (IMF) absorbs infrared light about nine times stronger than muscle, which enables us to estimate fat content in intact meat samples. The method is made very efficient by extracting relevant information from the three-dimensional high-resolution images generated by OCT using principal component analysis (PCA). The principal components are then used as regressors into a support vector regression (SVR) prediction model. The SVR model is found to predict IMF content stably and accurately, with an R2 value of 0.94. Our study paves the way for automated, contact-less, non-destructive, real time classification of the quality of meat samples.

Multivariate genome-wide association studies on tenderness of Berkshire and Duroc pig breeds.

Genome-wide association studies (GWAS) have been steadily used for identification of genomic links to disease and various economical traits. Of those traits, a tenderness of pork is one of the most important factors in quality evaluation of consumers. In this study, we use two pig breed populations; Berkshire is known for its excellent meat quality and Duroc which is known for its high intramuscular fat content in meat. Multivariate genome-wide association studies (MV-GWAS) was executed to compare SNPs of two pigs to find out what genetic variants occur the tenderness of pork. Through MV-GWAS, we have identified candidate genes and the association of biological pathways involved in the tenderness of pork. From these direct and indirect associations, we displayed the usefulness of simple statistical models and their potential contribution to improving the meat quality of pork. We identified a candidate gene related to the tenderness in only Berkshire. Furthermore, several of the biological pathways involved in tenderness in both Berkshire and Duroc were found. The candidate genes identified in this study will be helpful to use them in breeding programs for improving pork quality.

Porovnanie fyzik�lno-chemick�ch ukazovatelov kvality Musculus longissimus dorsi mangalice a jej kr�encov

In recent years, there has been a current trend in the market of pork to create products based on traditional, regional specialities, where is used technology such as drying, smoking and fermentation of products. These products require a specific quality of meat from pure-bred indigenous breeds or their crossbreeds with emphasis on dry matter content, intramuscular fat content in meat and fatty acid composition with higher share of unsaturated fatty acids and essential fatty acids. Due to this fact, indigenous breed such as the Mangalitsa has received attention from the aspect of high meat quality and meat products compared to pig meat breeds. The aim of study was to compare the meat quality of Musculus longissimus dorsi from Mangalitsa breed, the crossbreeds Mangalitsa x Duroc and the pig meat breed Slovak Large White. The experimental material comprised of 28 pcs of pigs, which were reared in the same intensive conditions and they were fed ad libitum by complete feed mixtures for fatteners. The fattening period lasted from 30 kg to 100 kg of body weight. In the presented study was found that the crossbreeds Mangalitsa x Duroc had lighter colour of meat and the Mangalitsa had darker colour than Slovak Large White (P < 0.01). From the point of texture of meat, it was found stiffer meat from Slovak Large White and more tender meat from crossbreeds Mangalitsa x Duroc compared to meat of Mangalitsa (P < 0.01). The crossbreeds Mangalitsa x Duroc had the highest intramuscular fat content and cholesterol content in meat (P < 0.01). The intramuscular fat content and cholesterol content was the lowest in Slovak Large White (P < 0.01). The results indicate that utilization of Mangalitsa breed for crossing with pig meat breeds can improve quality meat traits in their crossbreeds, which are requiring for production of special meat products.

Effect of reduced dietary protein and supplementation with a docosahexaenoic acid product on broiler performance and meat quality

1. Chicken breast meat is a lean meat due to its low content of intramuscular fat (IMF) resulting in an overall lower acceptability by consumers due to a decrease in juiciness, flavour and increased chewiness. Recently, studies performed in pigs suggested the possibility of increasing IMF by decreasing dietary crude protein (CP) content, an effect possibly mediated through an increased lipogenesis.2. Dietary supplementation with lipids rich in omega 3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) may modulate an increase in the content of these fatty acids in meat from monogastric animals and, thus, promote the daily intake of n-3 LC-PUFA by humans.3. LC-PUFA are very susceptible to oxidation, resulting in off-flavours that affect meat quality and consumers’ acceptability.4. This trial was conducted to assess the effect of reducing dietary CP, from 21% to 17%, on chicken’s meat IMF content and, simultaneously, to evaluate if a complementary supplementation with a proprietary n-3 LC-PUFA source (DHA Gold™) could improve meat quality. These effects were assessed by measuring productive performance and meat quality, oxidative stability, sensory traits and fatty acid profile.5. A reduction in CP content of broiler diets, from 21% to 17%, balanced for lysine, improved performance while it was not sufficient to increase IMF content in chicken meat. In contrast, DHA Gold™ supplementation had a positive impact both in broiler productive parameters and in meat fatty acid profile.6. In addition, incorporation of 7.4% of DHA Gold™ in the diet promoted carcass yield but negatively affected chicken meat acceptability by consumers, due to a decrease of meat oxidative stability.7. Overall the data suggest that neither a dietary supplementation with DHA Gold™ nor a reduction in CP have a direct positive effect in the levels of IMF present in broiler meat.

The effect of boars and sows on meat quality and calorific values in the progeny

In this article analysis data about boars and sows influence on progeny meat quality and calorific value are represented. In order to assess boar and sow influence on meat quality of their offspring, 144 animals were selected and investigated. For assay Large White, Yorkshire, Landrace and Lithuanian White pigs were selected. Six boars of each breed were selected. For analysis of each boar offspring of 3 sows was used. For each sow litter were evaluated by 2 offspring. The samples were taken from the musculus longissimus dorsi between twelve and last rib. For samples 500 - 550 g size of muscle was taken. The meat quality was evaluated 48 hours after slaughtering. The chemical composition, physical and technological properties of meat were estimated by using common accepted methods. Caloric value of meat was counted according Watt, Mersil (1975) formula. Experiments have shown that in offspring from analyzed pig breeds the highest correlation coefficients determined between calorific value of meat and dry matter, and protein content (p&lt;0001). Between calorific value of meat and meat intramuscular fat content strong significant positive link was established only in the Landrace breed offspring (r = 0.56, p&lt;0001). Dispersive analysis (ANOVA) showed, that the sows and boars had a major influence on offspring meat quality. The biggest statistically significant influence of boar estimated for offspring meat intramuscular fat percentage - 52.1 percentage (p ? 0001), and of sow for offspring meat redness (a *) - 37.7 percentage (p&lt;0.05). And from all genetic factors only boar statistically significant influenced meat calorific value 21.9 percentage (p&lt;0.05). Meanwhile, the offspring sex statistically significant had influence on the meat shear force kg/cm2 (p&lt;0001), drip loss percentage 2.2 percentage (p&lt;0.05) and water holding capacity 1.6 percentage (p&lt;0.05). It is important to clarify the best combinations of boars and sows, because these combinations can ensure increase of high-quality pork in the country. .