Lower Shear Force Values Research Articles

Proteome Basis of Pale, Soft, and Exudative Broiler Breast (Pectoralis Major) Meat

ObjectivesPale, Soft, and Exudative (PSE) broiler breast meat has poor protein functionality, which leads to quality problems and economic loss in the poultry industry. Proteomics has been applied to characterize the biochemical mechanisms governing tenderness, color, and water holding capacity in meat. However, the proteome basis of PSE has not yet been characterized for broiler breast meat. Therefore, this study was conducted to determine the differences in meat quality (cooking loss and shear force), descriptive sensory characteristics, consumer acceptance, and whole muscle proteome between normal and PSE broiler breast meat. Materials and MethodsMale Hubbard × Cobb 500 birds (n = 1050) were raised in commercial houses. Short-term stressed broilers (n = 900) were hand caught, released to a lighted poultry house at 38°C for 2 h whereas control broilers (n = 150) were hand caught, placed in live haul crates at 21°C for 2 h, and then slaughtered. Broilers were electrically stunned by placing their heads in a saturated saline batch, similar to industry standards. Whole carcasses were stored in metal containers in ice water for 4 h postmortem to mimic the commercial chilling process, and then hand deboned. Broiler breast (Pectoralis major) meat was collected and characterized by pH₂₄ and L*₂₄ as normal (pH₂₄ 5.8 to 6.2, L*₂₄ 45 to 55) or PSE (pH₂₄ 5.4 to 5.7, L*₂₄ 55 to 65) samples. For proteomic analysis, the whole muscle proteome with separated using 2 dimensional electrophoresis and proteins were identified using an LTQ-Orbitrap mass spectrometer. Trained panelists with more than 100 h experience in muscle food sensory evaluation were trained for 20 h for descriptive analysis of broiler breast samples. In addition, consumer acceptability testing of normal and PSE broiler breast samples was conducted (panelists = 55 to 60 per replication; replications = 2) using a 9 point hedonic scale. ResultsNormal broiler breast meat had lower shear force values than PSE meat (P < 0.05). Based on sensory descriptive analysis, normal cooked chicken breast meat was more tender and juicier than PSE breast meat (P < 0.05). Consumer sensory analysis results indicated that 81% of consumer panelists liked normal breast meat whereas 62% of the panelists liked PSE breast meat. Whole muscle proteome profiling identified fifteen differentially abundant proteins in normal and PSE broiler breast samples. Actin α, myosin heavy chain, phosphoglycerate kinase, creatine kinase M type, β-enolase, carbonic anhydrase 2, proteasome subunit α, pyruvate kinase, and malate dehydrogenase were over-abundant (P < 0.05) in PSE broiler breast whereas phosphoglycerate mutase-1, α-enolase, ATP-dependent 6-phosphofructokinase, and fructose 1, 6-bisphosphatase were over-abundant (P < 0.05) in normal meat. ConclusionResults indicate that the over-abundance of proteins involved in glycolytic, muscle contraction, proteolytic, ATP regeneration, energy metabolism and CO₂ hydration in PSE-like breast meat may be related to the meat quality differences between normal and PSE-like breast meat. Based on the protein markers identified in the present study, future studies should focus on identifying the genes responsible for differences in protein abundance and their relationship to poultry meat quality.

Benchmarking Venezuelan Quality Grades for Grass-Fed Cattle Carcasses

The current Venezuelan beef carcass classification and grading system provide a mean for sorting carcasses into 5 quality grades, designated as AA, A, B, C, and D, in a descending order of expected eating quality. Brahman cull heifers and cows (n = 21 and 18, respectively) and entire males (bulls; n = 17) were finished on native savannah grass, slaughtered and graded by the official standards to compare carcass traits, cutability, cookery traits, and palatability characteristics between graded (A, B, or C) female classes and bulls. The B-graded bulls dressed heavier carcasses, with a more convex leg muscle profile and larger ribeye area (P &lt; 0.05) followed by C-graded cows in carcass weight and ribeye area (P &lt; 0.05). Marbling score described as “Slight” did not differ among carcass grades (P &gt; 0.05). The B-graded bulls had the highest proportion of total bone-in and boneless cuts (P &lt; 0.05); however, carcasses from females surpassed (P &lt; 0.05) or did not differ (P &gt; 0.05) from bull carcasses in fabrication yield values for 16 of 18 individual cuts. Cooking loss (%) did not vary with carcass grades (P &gt; 0.05). Cooked meats from A/B-graded heifers and C-graded cows had lower shear force values, were rated as more tender and flavorful (P &lt; 0.05), and exhibited a higher proportion of tender steaks (with shear force &lt; 4.09 kg) than B-graded bull counterparts (P &lt; 0.05). Advantageous palatability traits of C-graded cows and A/B-graded heifers fattened on pasture can be used in developing and marketing new value-added products.

Effect of Sex and Muscle on the Fiber-Type Composition and Cross-Sectional Area of Springbok (Antidorcas marsupialis) Muscle

This study aimed to compare the fiber-type composition and fiber cross-sectional area (CSA) of male and female springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Frozen samples from 4 male and 3 female springbok were fiber-typed immunohistochemically using the primary antibodies A4.74, BA-D5 and BF-35. The CSA of the fibers was determined using the software Image J. Type IIX fibers accounted for 64 to 77% of the fibers in all samples, with type IIA (12.7 to 19.1%), type IIAX (6.4 to 9.3%) and type I (2.4 to 8.5%) making smaller (P &lt; 0.001) contributions. Female springboks’ muscles contained more type IIX fibers than males’ (P = 0.004) and the BF contained more type I fibers and fewer type IIA and IIAX fibers than the LTL (P &lt; 0.001). CSA values did not differ between sexes or muscles; however, they increased with apparent fiber glycolytic capacity (I &lt; IIA &lt; IIAX &lt; IIX; P &lt; 0.001). The glycolytic nature suggested by the fiber-type composition of springbok muscle found in this study is in contrast with previous reports on the physicochemical nature of springbok meat. This casts doubt on the application of standard associations between fiber-type and meat quality to this species. However, it may provide some explanation for the low shear force values found for springbok meat in previous studies.

Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat

Pale, Soft, and Exudative (PSE) broiler breast meat has poor protein functionality, which leads to quality problems and economic loss in the poultry industry. Proteomics has been applied to characterize the biochemical mechanisms governing tenderness, color, and water-holding capacity in meat. However, the proteome basis of PSE has not yet been characterized for broiler breast meat. Therefore, this study was conducted to determine the differences in meat quality (cooking loss and shear force), descriptive sensory characteristics, consumer acceptance, and whole muscle proteome between normal and PSE-like broiler breast meat. Male Hubbard × Cobb 500 birds (n = 1,050) were raised in commercial houses. Prior to harvest, a sample of the broilers (n = 900) were subjected to short-term stress (38°C for 2h), and the remaining broilers (n = 150) were maintained at control conditions (21°C for 2h). Broiler breast (Pectoralis major) meat was collected and characterized by pH24 and L*24 as normal (pH24 5.8 to 6.2, L*24 45 to 55) or PSE-like (pH24 5.4 to 5.7, L*24 55 to 65) samples. Normal broiler breast meat had lower shear force values than PSE-like meat (P <0.05). Based on sensory descriptive analysis, normal cooked chicken breast meat was more tender and juicier than PSE-like breast meat (P <0.05). Consumer sensory analysis results indicated that 81% of consumer panelists liked normal breast meat whereas 62% of the panelists liked PSE-like breast meat. Whole muscle proteome profiling identified fifteen differentially abundant proteins in normal and PSE-like broiler breast samples. Actin alpha, myosin heavy chain, phosphoglycerate kinase, creatine kinase M type, beta-enolase, carbonic anhydrase 2, proteasome subunit alpha, pyruvate kinase, and malate dehydrogenase were over-abundant (P <0.05) in PSE-like broiler breast whereas phosphoglycerate mutase-1, alpha-enolase, ATP-dependent 6-phosphofructokinase, and fructose 1,6-bisphosphatase were over-abundant (P <0.05) in normal meat. Thus, results indicated that differences in proteome abundance could be related to the meat quality differences between normal and PSE-like broiler breast meat.

Effects of replacing timothy silage by alsike clover silage on performance, carcass traits and meat quality of finishing Aberdeen Angus and Nordic Red bulls

AbstractThe objective of the study was to determine the effects of silage plant species and cattle breed on performance and meat quality of finishing bulls. A feeding experiment was conducted using thirty Aberdeen Angus (AA) and thirty Nordic Red (NR) bulls. Both breeds were randomly allotted to three experimental diets. The composition (g kg−1 dry matter) of the diets was as follows: (i) timothy silage (TS) (650) and barley (350); (ii) TS (325), alsike clover silage (AS) (325) and barley (350); and (iii) AS (650) and barley (350). The bulls were fed a total mixed ration ad libitum. Replacing TS by AS did not affect dry‐matter intake, growth, carcass conformation or meat quality traits of the bulls, but carcass fat score tended to decrease when replacing TS by AS (P = 0·07). The AA bulls grew faster and had better feed conversion and superior carcass conformation compared with the NR bulls (P &lt; 0·001). The loin of the AA bulls had lower shear force value and was given higher scores in sensory analyses compared with the NR bulls (P &lt; 0·01). The experiment demonstrated that replacing TS by AS in the diet of finishing bulls had minor effects on performance or meat quality.

Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle

Effects of marbling and chilled ageing on technological quality traits, volatile compounds and sensory characteristics of Hanwoo beef were investigated. Three marbling groups of longissimus dorsi muscles (n = 10 each), namely, high marbling (HM), moderate marbling (MM) and slight marbling (SM), classified according to the Korean carcass-grading system, were used. Each longissimus dorsi muscle from each marbling group was divided into two equal portions, vaccum-packaged and then assigned to 1- and 7-day ageing groups. The ageing was conducted in a chilling room at 4°C. Marbling level was significantly correlated with intramuscular fat content, shear force, cooking loss, tenderness and flavour. Particularly, the HM group had a lower shear force value, and higher fat content, lightness, tenderness, flavour and overall-liking scores than did MM and SM groups. Ageing significantly reduced the shear force value and increased tenderness, flavour and overall-liking scores for the HM group. Twenty-four volatile compounds were significantly influenced by marbling and/or ageing. The SM group had the highest concentration of benzaldehyde, while HM group had the highest concentrations of octanal, nonanal and dimethyl sulfide. In conclusion, our results demonstrated that a high marbling positively affected some technological quality traits and eating quality of beef, and ageing for 7 days reduced the shear force and improved eating quality of samples in the HM group, suggesting that the highly marbled beef responds to the ageing at a faster rate.

Effect Age and Cooking on Quality Characteristics and Nutritive Value of Camel (Camelus Dromedaries) Longissimus Thoraces Muscle

1 Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, PO Box 34, Muscat, Sultanate of Oman 2 College of Veterinary Medicine, Basrah University, Basrah, Republic of Iraq, 3 Department of Animal Production, College of Agriculture, Basrah University, Basrah, Iraq * Corresponding Author Isam T. Kadim Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, PO Box 34, Muscat, Sultanate of Oman Tel. +968 2441 5232: E-Mail address: isam@squ.edu.om Abstract The aim of this study was to determine the effect of age and cooking temperature on quality and nutritional values of dromedary camel Longissimus thoraces muscle (between the 10 th and the 13 th of the left side). Longissimus thoraces muscle samples were randomly collected from 30 dromedary male camels of three ) for 48 hrs. Moisture, protein, fat and ash were determined on freeze dried ground muscle samples. Mineral contents were determined using an Inductively Coupled Plasma Emission Spectrometer. Meat quality (ultimate pH, Warner-Bratzler shear force, sarcomere length, Myofibrillar Fragmentation Index, expressed juice, cooking loss and colour) and nutritive value (fatty acid composition and amino acid profile) were measured using standard procedures. Muscle samples were divided into two equal portions. The first portion was kept raw while the second one was cooked at 70 o C for 90 minutes. Longissimus thoraces from 2-4 year old camels had significantly lower shear force value, expressed juice and lighter colour than those from 12-15 year-old. The muscle protein% decreased and fat% increased with increasing age of camels. Values of middle age camels (group 2) were in between. Cooked samples had significantly higher dry matter, protein and fat, but lower ash than the raw ones. Cooking had significantly decreased total and heme iron contents. This study confirmed that the ’ A k temperatures are important factors in determining meat quality and composition of the dromedary camel.

Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses.

To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.

Carcass cut-out value and eating quality of longisssimus muscle from serially harvested savannah-raised Brahman-influenced cattle and water buffaloes in Venezuela

Males (n = 132) of riverine water buffalo (Buffalo) and Brahman-influenced cattle (Brahman) were reared alike and serially harvested at four different ages (7, 17, 19 and 24 months) to compare cutting yield (%), eating quality and consumer acceptability of cube-roll steaks at 19 and 24 months of age (MOA), and to examine post-weaning castration effects. Brahman bulls outperformed Brahman steers and Buffalo male classes in the proportion of chuck-roll, medium-value and total valuable cuts (P &lt; 0.05). At all harvest ages, Buffalo carcasses yielded higher (P &lt; 0.05) percentages of trimmed fat, which resulted in a sustained decline of the proportion of total lean, edible cuts. Buffalo meat had a lower shear-force value and a higher proportion of tender steaks than did Brahman at 7 and 24 MOA (P &lt; 0.05). Whereas trained panellists detected differences in sensorial attributes only at 7 months [when Buffalo steaks were rated as more tender and flavourful (P &lt; 0.05) than Brahman steaks], consumer acceptability ratings for Buffalo meat trended to be higher when harvested at 19 and 24 MOA (P &lt; 0.1). The increasing proportion of boneless lean cuts with age gives Brahman a clear, commercial advantage over Buffalo; however, Buffalo produces meat as juicy and flavourful as that of Brahman and exhibits superior eating quality if harvested at 7 or 24 MOA.

Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky.

The aim of this study was to evaluate the potential of natural humectants such as honey and rice syrup to replace sorbitol in the production of restructured duck jerky. Each humectant was mixed at 3%, 6%, and 10% (wt/wt) concentrations with the marinating solution. The values of water activity and the moisture-to-protein ratio of all of the samples were maintained below 0.75. Jerky samples treated with honey retained more moisture than those exposed to other treatments. Among all samples, those treated with 10% sorbitol produced the highest processing yield and the lowest shear force values. The highest L* value and the lowest b* value were observed for the sorbitol-treated sample, followed by the rice syrup- and honey-treated samples. Duck jerky samples treated with 10% honey showed the highest scores for the sensory parameters evaluated. The overall acceptability scores of samples treated with rice syrup were comparable with those of samples treated with sorbitol. Microscopic observation of restructured duck jerky samples treated with honey showed stable forms and smaller pores when compared with other treatments.

Tenderization of Bovine Longissimus Dorsi Muscle using Aqueous Extract from Sarcodon aspratus.

The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm3) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4℃. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p<0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.

Quality changes of chicken meat jerky with different sweeteners during storage.

Chicken meat jerky with high sugar content is popular intermediate-moisture meat product in Asia. Different types of sugar, sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were evaluated to improve the quality of product. Quality changes of chicken meat jerky stored in vacuum and aerobic (33 and 75%relative humidity, %RH) conditions were studied for suitable condition to extend shelf-life of product. The samples were determined the physical and chemical characteristics, as well as sensory evaluation during storage at room temperature. The moisture content and water activity (aw) of samples stored in 33%RH conditions was continuously diminished during storage that related to harder texture and unacceptable quality in sensory evaluation. All samples stored in vacuum and 75%RH condition demonstrated the lower shear force value than that stored in 33%RH condition (p<0.05). Samples stored in vacuum condition had the lowest lipid oxidation (p<0.05.) which corresponding to the highest scores in less rancidity and overall acceptance attributes. All samples stored in vacuum condition also had the highest acceptability in all sensory attributes (taste, rancidity, color and overall acceptance) followed by 75%RH storage condition (p<0.05). Samples prepared with mixed sugar could improve color and retard rancidity in chicken jerky meat product. Sample prepared with mixed sugar kept in vacuum condition had the lowest lipid oxidation and highest sensory score in overall acceptance attributes along the extended storage.

Evaluation of Physical and Chemical Characteristics of Major Camel Muscles

An experiment was performed to assess physical and chemical properties of ten major muscles of Arabian one‐humped camel. Eight young (8‐10 months) Saudi Najdi camels were used for this purpose. The animals were raised under similar feeding regimen and husbandry practices for 60 days. After that, they were slaughtered, dressed and kept for 24 hrs at 4º C. Then, each carcass was split into two halves and twelve major muscles were removed from the right side of the carcass. These are Semitendinosus, Rectus femoris, Biceps femoris, Infraspinatus, Gluteus medius, Semimembranosus, Supraspinatus, Psoas major, Longissimus lumborum and Longissimus thoracis. The separated muscles were cut into steaks of 2.5 cm, packaged under vacuum and stored at – 10º C for later analysis. These included pH, color, cooking loss (CL), shear force (SF), and myofibril fragmentation index (MFI). The results showed that Psoas major and Supraspinatus had the lowest SF values (P&lt; 0.05), while Semitendonosus had the highest value. Gluteus medius and Longissimus thoracis obtained the highest MFI values (P&lt; 0.05), contrary, Rectus femoris had the lowest value. It is observed that Semitendonosus and Longissimus thoracis had the highest lightness value (L*), whereas Infraspinatus had the lowest. On the other hand, Semitendonosus and Supraspinatus had the highest numerical redness value (a*), while Rectus femoris had the lowest value. The results obtained out of this study shed light on the variation in some chemical and physical properties of camel muscles which in turn lay a basis for further investigations to improve quality characteristics of camel meat.Physical and chemical characteristics of ten major camel muscles Muscle SF (kg) MFI CL% pH L* a* b* Semitendinosus 5.4a 34.52bcd 42.61a 5.23cd 37.48a 16.67ab 5.45a Rectus femoris 5.06ab 26.14d 34.53bc 5.42a 35.03bcd 4.32cd 4.32cd Gluteun medius 4.88ab 56.40ac 40.45ab 4.26ac 32.96ef 15.90abc 5.03bc Biceps femoris 4.81ab 41.50abcd 36.03abc 5.19c 33.11def 14.39cd 4.88bcd Longissimus lumborum 4.77ab 36.72bcd 36.49abc 5.26bc 35.78ab 14.48cd 4.66bed Longissimus thoracis 4.67abc 51.10ab 41.26ab 5.22cd 36.23ab 14.15cd 4.48cd Infraspinatus 4.3c 44.62abcd 39.72abc 5.45ab 32.16f 15.41bd 4.55cd Semimembranosus 3.81cd 37.5abcd 33.69bc 5.35ab 34.41bcde 14.16cd 5.32b Supraspinatus 3.56d 46.52abc 38.81abc 5.43a 33.33cdef 17.52a 5.03bc Psoas major 3.41d 48.77abc 37.13abc 5.22cd 35.19bd 15.58bc 4.96bed abcdef Means in the same column followed by different subscripts are significantly different at P &lt; 0.05

The use of blood lactate concentration as an indicator of temperament and its impact on growth rate and tenderness of steaks from Simmental × Angus steers

The objective of this study was to evaluate the use of blood lactate concentration as an objective measure of beef cattle temperament and determine if the temperament of steers affected growth rate and tenderness of beef steaks. Angus×Simmental steers (n=154) were evaluated for blood lactate (BL), exit velocity (EV) and chute score (CS), and humanely harvested. Carcass characteristics were assessed and loin samples were obtained for tenderness evaluation. All measures of the temperament were significantly correlated to each other (r=0.14–0.47; P≤0.04). Steaks from steers in the medium BL classification were significantly more tender than steaks from steers from the high BL classification. The steers with faster EV tended to result in steaks with higher shear force values (P=0.07). The steers classified as fast growing resulted in steaks with lower shear force values (P=0.02) compared to steaks from steers classified as slow growing. Results suggest that the temperament contributes to variations in growth rate, blood lactate, and tenderness.

Structure and Quality of Low Value Carabeef Sausages at Frozen Storage

The objective of this study was to assess the effect of different binders like wheat flour, soy flour), whole egg and liquid whey under packaging methods like Aerobic and Vacuum packaging on the structure, physico-chemical, microbial and sensory qualities of low value meat incorporated buffalo meat sausages under frozen storage (−18°C). Sausages incorporated with LW had better organoleptic qualities and good shelf life However, those incorporated with WF had the best structural properties and acceptability even under ordinary packaging method. With respect to packaging methods, aerobically packed sausages revealed lowest shear force values, total viable count and anaerobic count. Sausages packed under vacuum recorded the highest pH, odour, appearance, juiciness, tenderness and overall acceptability scores, lowest Thiobarbituric Acid Number and yeast and mould count.

Effect of Breed on Microstructure and Tenderness of Porcine Semimembranosus Muscle

Abstract The objective of the study was to analyse the effect of breed on characteristics of muscle fibres, parameters of intramuscular connective tissue, collagen content, intramuscular fat (IMF) content and tenderness of semimembranosus muscle in pigs. The study was conducted with 16 Złotnicka Spotted (ZS) and 23 Polish Landrace (PL) fattening pigs slaughtered at 210 days of age. The current study showed that compared to the PL breed, the semimembranosus muscle from the local breed of ZS pigs was characterized by a greater percentage of type I fibres, a smaller percentage of type IIB fibres and a smaller diameter of all the three muscle fibre types analysed, while the muscles of PL pigs had significantly thinner endomysium and perimysium and a more compact arrangement of collagen fibres, with a significantly lower percentage of collagen in the muscle and a lower content of total and soluble collagen compared to the muscles of ZS pigs. Furthermore, meat from ZS pigs was more tender (lower shear force value) and had a significantly higher IMF content compared to meat from PL pigs.

Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade.

The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG 1++ showed higher L* and b* color values, higher cooking loss, and lower shear force values, compared with the other groups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for premium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine monophosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ had higher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucleotides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined by the current grading system was not significantly different in terms of functional components; the only significant difference was in intramuscular fat content.

Effect of intermetallic compound thickness on shear strength of 25 μm diameter Cu-pillars

The chip-to-chip bonding technique using Cu-pillars bump is widely applied in 3D chip stacking technology. The excessive growth of intermetallic compounds (IMC) is expected to increase the propensity to brittle failure. Typically, the thickness of the IMC layer is used to indicate the risk of failure of solder joints. This study investigates the effects of Cu6Sn5 and Cu3Sn compounds on the single-joint shear strength of Cu-pillar bumps 25 μm in diameter joined with Sn–3.5 wt%Ag–0.7 wt%Cu (SAC 357) alloy. The influence of heat treatment on the shear strength of the Cu-pillar structures is studied by applying two types of heat treatment: (i) a standard conveyor furnace process and (ii) isothermal holding at 240 °C for holding times up to 30 min. The change in mechanical strength was then established as a function of total IMC thickness through shear test experiments. Shear strength was measured with different displacement rates of 70, 130 and 500 μm s−1. The shear height, from the tip of the shear tool to Cu pad substrate, varied from 11 μm to 16 μm in 1 μm steps. The variation in shear force values through the interfacial system, from pure Cu-pillar to solder ball, are discussed in relation to the failure shape observations. For low shearing heights (11–12 μm), mainly Cu material is probed and high shear force values are measured. For high shearing heights (15–16 μm), the probed materials are Cu6Sn5 and Sn and low shear force values are measured. For intermediate shearing heights (13–14 μm) the probed materials are Cu3Sn and Cu6Sn5 and the Cu/Cu3Sn interface seems to be as strong as the Cu3Sn/Cu6Sn5 interface, despite the fact that almost all the Kirkendall voids are located in Cu/Cu3Sn interface.

Influence of Kosher (Shechita) and conventional slaughter techniques on shear force, drip and cooking loss of beef

The objective of this study was to evaluate the effects of Kosher (Shechita) and conventional slaughter methods on shear force, drip and cooking losses of beef (m. longissimus dorsi samples) from South African feedlot cattle. Results revealed significantly lower shear force values for meat samples from cattle slaughtered by the Kosher method compared to those from cattle slaughtered by the conventional slaughter method. Cooking loss was significantly higher for meat samples from cattle slaughtered in the conventional way compared to those from cattle slaughtered by Kosher method. However, no significant difference was observed for drip loss between slaughter methods. These findings suggest that captive bolt stunning before sticking resulted in higher cooking losses and yielded less tender meat compared to the Kosher slaughter method.Keywords: Sticking, stunning, tenderness, water holding capacity, yield

Effects of the transportation during hot season and electrical stimulation on meat quality characteristics of goat Longissimus dorsi muscle

A factorial experimental design was used to study the effects of transportation during the hot season and low voltage electrical stimulation (90V) on physiological, and meat quality characteristics of goats. Twenty male Dhofari goats (12-month old) were divided into two treatment groups: transported for 6h during hot season (42°C day time temperature) or non-transported. Goats were blood-sampled before loading for transportation and prior to slaughter. Five carcasses from each group were randomly electrically stimulated for 60s, nearly 20min postmortem using V1.3-R3B stimulator (7.5ms duration positive pulses only and an output of 90–95V, AgResearch, New Zealand). Ultimate pH, shear force, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss and CIE L*, a* and b* color were measured on samples from Longissimus dorsi muscles. The transported goats had higher plasma cortisol (P<0.01), adrenaline, nor-adrenaline and dopamine concentrations (P<0.05) than non-transported goats. Transportation and electrical stimulation for 6h had a significant effect on quality characteristics of meat. Muscles from electrically stimulated carcasses had significantly (P<0.05) lower ultimate pH values (5.68 vs. 5.84), longer sarcomeres (1.67μm vs. 1.46μm), lower shear force values (5.05kg vs. 8.35kg), higher expressed juice (39.5 vs. 37.45) and myofibrillar fragmentation index (MFI) (77.25 vs. 71.45) than those from non-stimulated ones. Electrically stimulated meat had significantly (P<0.05) lighter color than non-stimulated meat based on L* value. Meat from transported goats had significantly higher ultimate pH (5.84 vs. 5.67), expressed juice (40.2 vs. 36.8), shear force (7.85kg vs. 5.55kg), but significantly lower sarcomere length (1.53μm vs. 1.60μm). This study indicated that transporting goats for 6h during hot season can cause physiological responses and deteriorate meat quality characteristics. Applying low voltage electrical stimulation may reduce negative effects of transportation on meat quality characteristics of goats.