Meat Cuts Research Articles

Misogyny and Misery on the Menu

Misogyny and Misery on the Menu

Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat

Characteristic off-flavours may occur in uncastrated male pigs depending on the accumulation of androstenone and skatole. Feasible processing of strongly tainted carcasses is challenging but gains in importance due to the European ban on piglet castration in 2018. This paper investigates consumers' acceptability of two sausage types: (a) emulsion-type (BOILED) and (b) smoked raw-fermented (FERM). Liking (9 point scales) and flavour perception (check-all-that-apply with both, typical and negatively connoted sensory terms) were evaluated by 120 consumers (within-subject design). Proportion of tainted boar meat (0, 50, 100%) affected overall liking of BOILED, F (2, 238)=23.22, P<.001, but not of FERM sausages, F (2, 238)=0.89, P=.414. Consumers described the flavour of BOILED-100 as strong and sweaty. In conclusion, FERM products seem promising for processing of tainted carcasses whereas formulations must be optimized for BOILED in order to eliminate perceptible off-flavours. Boar taint rejection thresholds may be higher for processed than those suggested for unprocessed meat cuts.

The “Criollo Negro de la Costa Ecuatoriana” pigs: effect of sex and rearing system on performance, carcass and meat traits

The objective of this study was to evaluate the effect of rearing system (confinement, C vs semi-confinement, SC) and sex (barrows vs females) on growth performance, carcass traits and meat quality of “Criollo negro de la costa ecuatoriana” pigs. A total of 32 pigs, 16 barrows and 16 gilts were used. The average daily gain (0.30 kg/day vs 0.22 kg/day), slaughter weight (51.4 kg vs 43.1 kg), morphometric parameters and weights for the most valuable meat cuts were higher in C pigs than in SC pigs, whereas hot and cold carcass yields were higher in SC pigs than in C pigs. The loin and sirloin percentages from C pigs were lower and higher compared with those SC pigs, respectively. Carcass of C pigs showed higher percentage of fat and lower percentage of lean and bone that SC pigs. The rearing system had scarce effects on meat quality traits and mineral composition. Meat from C pigs showed lower scores for color, brightness, and unctuousness, and higher for metallist taste, juiciness and persistence of flavor than SC pigs. Few sensory attributes of cooking chops were affected by sex. Metallist taste was higher in barrows, while brightness and lard flavor were higher in females. It can be concluded that the rearing system had a significant effect on most of the productive and carcass traits, whereas its effect was limited on the meat traits. Sex had little influence on most of the traits studied.

Performance and meat chemical composition of quails fed with different sorghum levels instead of corn

ABSTRACT: The objective of this study was to evaluate the effect of replacing corn with sorghum in feed on performance, carcass yield, and composition of specialized meat cuts in quails. A total of 1200, 1-day-old female quails were raised up to 42 days of age. The completely randomized design consisted of four treatments with six replicates each and with 50 quails in each cage. Treatments consisted of four levels of sorghum replacement in the diet (0, 40, 60, and 100% sorghum). All birds were weighed to assess the weight gain. Feed conversion was calculated as the relationship between feed intake and weight gain. Mortality was reported daily and calculated at the end of each week. At 42 days, the birds were slaughtered and the carcass, thigh and drumstick, and breast yields were assessed. Mineral matter, ether extract, and crude protein analyses were performed using breast cuts and thigh + drumstick cuts. No significant differences were noted in cut performance, yield, or composition. Thus, it can be concluded that the ground grain sorghum can entirely replace corn in quail feed, as it does not negatively affect carcass performance, yield, and nutritional quality.

Influence of cutting and deboning operations on the microbiological quality and shelf life of buffalo meat

Considering the specific biochemical composition of buffalo (Bubalus bubalis) meat (high iron content, high biological value proteins and essential fatty acids, low amounts of fat and cholesterol), we evaluated the influence of cutting and deboning operations on the microbiological quality and shelf-life of vacuum-packed buffalo meat stored under refrigeration. On the processing day, samples were collected from carcass, deboning room surfaces and meat cuts. Samples from meat cuts were evaluated weekly for two months. On the processing day, higher counts of Pseudomonas spp. were observed in samples from meat cuts compared with the hindquarters and the processing surfaces. For thermotolerant coliform scores, the averages were −0.5log MPN·cm−2, −0.4log MPN·cm−2 and 0.9log MPN·g−1, respectively. Higher counts of Pseudomonas spp. and LAB in meat cuts were observed on the processing day and after the first week of storage, respectively, remaining constant during shelf life. Listeria grayi was identified in two samples of hindquarters and meat cuts during storage. Listeria innocua was identified in one meat cut. In conclusion, cutting and deboning operations influence the microbiological quality and shelf life of vacuum-packed buffalo meat stored under refrigeration.

Bases ósseas e musculares do corte comercial de pescoço de jacaré-do-pantanal (Caimanyacare Daudin, 1802)

Resumo: O jacaré-do-pantanal (Caiman yacare) é uma espécie abundante no ecossistema do Pantanal. Sua exploração comercial está regulamentada desde 1990 e se tornou um agronegócio em expansão. Para atender essa demanda, uma unidade processadora instalada em Mato Grosso, vem comercializando carne de jacaré em diferentes cortes, entre os quais o filé de dorso, oriundo do pescoço, nos últimos quatro anos. O objetivo desta pesquisa foi descrever os músculos e correspondentes bases ósseas desse corte. Para a descrição de ossos, utilizaram-se seis carcaças desossadas de exemplares juvenis de jacaré-do-pantanal, além de um exemplar adulto obtido após morte do animal, por doação, do Zoológico da UFMT. Os ossos foram macerados em água corrente, clareados com solução de água oxigenada a 10 volumes, e seus detalhes anatômicos foram descritos. Para descrever o músculo, 24 exemplares juvenis foram obtidos após abate e esfola, conservados em freezer e descongelados quando utilizados, sem qualquer fixação. Após a evisceração, foram dissecados em ambos os antímeros, para verificação de simetria de ocorrência, fixações musculares, relacões de sintopia, forma e arquitetura muscular. Verificou-se que a coluna cervical em C. yacare apresenta nove vértebras cervicais (VC), associadas com as respectivas costelas, que servem de base principal ao filé de dorso, que é constituído pela musculatura cervical, exceto os músculos intertransversais cervicais e intercostais cervicais externos.

Comportamento mecânico e estrutural de diferentes cortes cárneos em teste de determinação da força de cisalhamento

Resumo Neste trabalho, foram avaliados os comportamentos mecânico e estrutural de diferentes cortes cárneos em testes de determinação da força de cisalhamento, com o objetivo de identificar possíveis diferenças que podem interferir negativamente na mensuração da maciez objetiva. Seis cortes cárneos: Contrafilé (Longissimus dorsi), Maminha (Tensor fasciae latae), Lagarto (Semitendinosus), Filé-mignon (Psoas major) e Picanha (Biceps femoris) bovinos, e Lombo suíno (Longissimus dorsi) foram analisados de acordo com o método Warner-Bratzler, usando um texturômetro equipado com lâmina de 1 mm de espessura. As superfícies cisalhadas foram analisadas por microscopia eletrônica de varredura e as curvas mecânicas geradas durante os testes foram estudadas. Diferentes comportamentos foram observados nas curvas mecânicas e na microestrutura dos cortes cárneos em estudo. Alguns cortes apresentaram picos máximos bem definidos, enquanto outros apresentaram curvas mais abertas com maior distribuição da força durante os testes. Os cortes também apresentaram diferenças quanto à altura dos picos, que variou entre diferentes cortes e até em um mesmo corte. Nas microestruturas, foram observados diferentes comportamentos como: fibras deformadas por tracionamento, fibras aglomeradas devido a forte compressão e irregularidades na espessura e formato de fibras. Assim, concluiu-se que o teste de determinação da força de cisalhamento utilizado envolve outros princípios, como compressão e elongação, dependendo do corte cárneo estudado.

Desempenho e características de carcaça de cordeiros alimentados com diferentes silagens

Objetivando determinar a influência de diferentes silagens no desempenho e características de carcaça de cordeiros confinados, foram utilizados 15 cordeiros da raça Santa Inês não castrados com idade média de três meses e peso vivo médio inicial de 18,7 ± 2,5 kg. Os animais foram distribuídos aleatoriamente nos seguintes tratamentos: silagem de milho; silagem de capim-elefante com 15% de fubá de milho; silagem da parte aérea da batata doce com 15% de fubá de milho (SPAB), com cinco repetições por tratamento, sendo que o volumoso compunha 50% da matéria seca da dieta. Não houve diferença (P&gt;0,05) para as características da carcaça e nem para cortes comerciais, provavelmente devido à composição química das dietas e o consumo de matéria seca pelos animais ter sido semelhante entre os tratamentos. As silagens da parte aérea da batata doce e do capim-elefante não afetam o desempenho, características de carcaça e cortes cárneos, sendo recomendadas, com base na avaliação nutricional, para alimentação de cordeiros confinados.

Evaluating socioeconomic status using Sus scrofa food utility indices in historical faunal assemblages

A number of researchers have inferred socioeconomic status using zooarchaeological data in contexts suggested by artifacts to reflect a particular status level. Cuts of meat that are of relatively high yield (utility) should be more economically valuable than low-yield parts. A model of carcass-part utility assumes that people of high socioeconomic status will preferentially acquire greater relative frequencies of high-yield parts than people of low status. The model is applied to the Roman villa at San Giovanni di Ruoti, Italy, using a food utility index for pig (Sus scrofa). Results indicate that for the early phases of the villa, as predicted, there are relatively more high-yield parts, reflecting high status, while the last phase contains relatively more low-yield parts. This supports conclusions of the original excavators that during later phases, the site was operating as a commercial farm. This test of the model demonstrates that food utility indices in conjunction with other contextual data can be used to identify socioeconomic status and interpret deviations from expectations of skeletal part frequencies.

Slaughter weights on animal performance, carcass commercial cuts and meat characteristics of cull cows

This study aimed to evaluate the effect of slaughter weight on animal performance, carcass commercial cuts and meat characteristics of Purunã cows feedlot finished. We used 28 cull cows with 68.02±17.36 months of age slaughtered at different weights (461, 476, 434 and 522 kg). The experimental design was completely randomized with four treatments (slaughter weight) and seven replicates (animals). The dry matter intake, expressed as kg d-1 and % of body weight, presented quadratic variation with increasing slaughter weight, with the highest values observed for slaughter weight of 461 kg. The average daily gain decreased linearly, whereas the absolute weight of forequarter, short ribs, and pistol cut linearly increased by the advance of slaughter weight. In relative terms only the short ribs was changed by increase slaughter weight, increasing linearly. Between the proportions of meat cuts prepared for commercialization, linear increases were observed for the chuck and striploin. Increasing slaughter weight promoted linear increases in the scores of color, marbling and palatability, but did not alter the score of tenderness of the meat. The increase of slaughter weight of cull cows of the Purunã breed reduces animal performance, increasing the losses by trimming fat, with important benefits only for the meat palatability.

Teores de óleo de linhaça para bovinos confinados: medidas corporais, carcaça e cortes cárneos

RESUMO Os objetivos foram avaliar dietas contendo teores de óleo de linhaça in natura (1,0; 3,8 e 5,2% da MS da dieta) sobre as características da carcaça e cortes cárneos, e correlacionar esses resultados com medidas corporaisin vivo de 14 fêmeas e 15 machos castrados Nelore x Canchim. Os animais foram confinados individualmente recebendo 20% de cana-de-açúcar como volumoso e 80% de concentrado, em um delineamento de blocos ao acaso (teores de óleo x condição sexual). Todos os animais de cada bloco foram abatidos quando o peso corporal médio atingiu 500 kg. Não foram observadas interações entre os fatores estudados. Acrescentar até 5,2% de óleo de linhaçain natura da dieta de bovinos cruzados aumenta o peso dos principais cortes cárneos da carcaça, reduz as perdas no resfriamento e não altera o teor de gordura renal-pélvica-inguinal. Fêmeas e machos castrados Nelore x Canchim produzem quantidades similares de carne do traseiro especial, em peso e rendimento. Juntamente com o peso corporal, a medida do contorno pelviano é a mais indicada para auxiliar na formação de lotes homogêneos para o abate ou experimentação, por apresentar as melhores correlações com as características utilizadas na comercialização brasileira de carne, como peso e rendimento da carcaça.

Quantitative risk assessment of the likeihood of introducing porcine reproductive and respiratory syndrome virus into New Zealand through the importation of pig meat.

A quantitative model was developed to estimate the likelihood of an incursion of porcine reproductive and respiratory syndrome virus (PRRSV) into New Zealand through the importation of fresh consumer-ready cuts of pig meat. A sensitivity analysis of all the inputs used in this model illustrated the importance of correctly modelling the available 'dose-response' data, and a mechanistic Beta-Poisson model was shown to be the most appropriate method for this in the authors' assessment. The output of this model predicts an average of approximately 1,200 years between PRRSV introductions resulting in primary infections in New Zealand. Given the uncertainties in the model, there is 95% confidence that this time period ranges from 52 to 6,200 years. The values chosen in this model are considered to provide a conservative estimate of the likelihood of introducing PRRSV into New Zealand via the importation of fresh pork.

Visible spectroscopy as a tool for the assessment of storage conditions of fresh pork packaged in modified atmosphere

The storage conditions of fresh meat are known to impact its colour and microbial shelf life. In the present study, visible spectroscopy was evaluated as a method to assess meat storage conditions and its optimisation. Fresh pork steaks (longissimus thoracis et lumborum and semimembranosus) were placed in modified atmosphere packaging using gas mixtures containing 0, 40, 50, and 80% oxygen, and stored with or without light for up to 9days. Principal component analysis of visible reflectance spectra (400–700nm) showed that the colour of the different meat cuts was affected by presence of oxygen, illumination, and storage time. Differences in the oxygen levels did not contribute to the observed variance. Predictive models based on partial least squares regression–discriminant analysis exhibited high potency in the classification of the storage parameters of meat cuts packaged in modified atmosphere. The study demonstrates the applicability of visible spectroscopy as a tool to assess the storage conditions of meat cuts packaged in modified atmosphere.

Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts

Meat with an abundance of connective tissue presents a certain challenge to cooks who want to make it more tender while still properly eliminating pathogens that cause foodborne illness. Sous vide cookery provides precise temperature control and tenderness improvement with minimal supervision throughout cooking as well as consistent, almost perfect reproducibility. This 4-page fact sheet introduces the reader to the sous vide method and covers its advantages and necessary equipment. The piece also offers tips on cooking, chilling, storing, and reheating large cuts of meat. Written by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João Neto, and published by the UF Department of Animal Sciences, September 2015.&#x0D; AN320/AN320: Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts (ufl.edu)

Mislabelling of beef and poultry products sold in Malaysia

Meat species specification is important for consumer protection and increases concern in food labelling regulations enforcement. Although regulations exist for processed meat products, information on the prevalence of meat products mislabelling and regulatory compliance in Malaysia is lacking. In this study, 143 prepacked (beef and poultry) meat products (sausages, cold cut meats, cooked whole muscle meats, breaded products, meatballs and ground meats) were purchased from several national and international supermarket chains in Malaysia. These samples were analysed for the presence of common meat species (buffalo, cattle, chicken, goat, sheep, duck and goose) and meats prohibited by Islamic laws (“Haram”) (cat, dog, monkey, pig and rat) using species-specific primers. The results showed that 112 (78.3%) samples were mislabelled, attributed by the false declaration of species and/or presence of undeclared meat species. The mislabelled products consisted of 17/28, 3/4, 6/8, 19/25, 48/56, and 19/22 of sausage, cold cuts, cooked whole muscle meat, breaded product, ground meat, and meatball samples, respectively. Buffalo DNA was detected in 40 out of the 58 samples labelled as beef. The presence of undeclared chicken and buffalo DNA were detected in 33/58 and 62/84 of beef and chicken products, respectively. The five “Haram” meat sources, however, were not detected in all meat products tested. The presence of chicken or buffalo DNA in these products could be attributed to unintentional cross contamination from food processing equipment, especially meat grinder, and lack of proper cleaning or inadequate hygiene. In conclusion, this study shows that majority of the samples are not legally compliant, signifying that substitution and mislabelling of meat products are commonplace in Malaysia. Strict implementation of the Malaysia Food Regulations 1985 alongside with regular surveillance and monitoring programmes are compulsory to alleviate and deter mislabelling issues.

US – COOL (Article 21.5 – Canada and Mexico), DS384/DS386

These compliance proceedings under Article 21.5 of the DSU concerned measures adopted by the United States to comply with the Dispute Settlement Body (DSB) recommendations and rulings inUS – COOL. InUS – COOL, the DSB found that a certain US country-of-origin labelling (COOL) measure regarding muscle cuts of meat (the Original COOL Measure), and the administration of that measure, were inconsistent with certain aspects of the TBT Agreement and the GATT 1994. The United States' measure taken to comply with the recommendations and rulings of the DSB consisted of an amendment to the Original COOL Measure (the 2013 Final Rule). In these compliance proceedings, the Panel and Appellate Body referred to the 2013 Final Rule, together with the Original COOL Measure, as the Amended COOL Measure. The Amended COOL Measure was the focus of these compliance proceedings.

Using the animal to the last bit: Consumer preferences for different beef cuts

Meat is expensive to produce, making it is essential to understand the importance consumers pay to different meat cuts. Previous research on consumers' meat choices has mainly focused on meat species, while consumer preferences for meat cuts has so far only received limited interest. The aim of this study is to shed some light into this relatively unexplored area by answering four research questions. First, this study intends to show the relative importance meat cuts play in relation to other extrinsic product attributes. Secondly, this paper looks into differences in choice criteria between regular and special occasions. Third, consumer segments that differ in their preferences and beef purchase are identified, and, finally, the meat purchase portfolios of these segments are revealed. A stated preference methodology of a discrete choice experiment with cut-specific prices covering several meat cuts simultaneously is proposed to answer the research questions. The sample consists of 1500 respondents representative of the Italian population in terms of age, gender and geographic location The results shows that meat cut is the most important factor when choosing bovine meat followed by quality certification (origin), production technique, the type of breed and price. In terms of consumption occasions, we observe significantly lower price sensitivity for marbled steaks and cutlets for special occasions compared to normal occasions. Segmentation analysis shows that while the choices of two segments (comprising about 40% of the sample) are mostly driven by extrinsic product attributes, the remaining segments are mostly driven by meat cuts. These varying preferences are also reflected in the purchase portfolios of the different segments, while less variability is detected from a socio-demographic perspective.

Investigation of biochemical changes of the ovine calpain 3 exon-10 polymorphism

Calpain 3 (CAPN3) is a tissue specific calpain, and its mRNA is the most expressed calpain isoform in skeletal muscles. Many mutations and polymorphisms within the human CAPN3 gene have been reported and related to limb-girdle muscular dystrophy. Several reports link CAPN3 polymorphisms and meat quality. An association between three allele variants in exon-10 of ovine CAPN3 and the yield of fat trimmed meat cuts has been reported. This research investigated the biochemical significance of polymorphic variation in CAPN3. CAPN3 mRNA sequences were obtained from muscle samples collected from lambs which were homozygous for each of the three alleles. Four single base substitutions were found besides those in exon-10, but none of them, including the variations within exon-10, caused a change in amino acid sequence. The expression of CAPN3 mRNA and the amounts of CAPN3 protein were also compared among genotypes, and no significant differences were found. These results suggest that the reported association of specific allele variants within CAPN3 exon-10 to phenotype variations were not direct effects of CAPN3 polymorphisms. Interspecies analyses of the CAPN3 sequences indicated that the sequence reported here is more likely to be the correct common ovine CAPN3 sequence than the reference sequence.

Age-related changes in the tissue composition of carcass parts and in the distribution of lean meat, fat with skin and bones in turkey carcasses

Summary Consumers show a preference for retail and market-ready cuts of turkey meat rather than entire carcasses. Carcass tissue composition changes as the bird grows, and tissue growth rates vary across the carcass. The objective of this study was to determine age-related changes in the tissue composition of carcass parts and in the distribution of lean meat, fat with skin and bones in turkey carcasses. The experimental materials comprised B.U.T. Big 6 turkeys: males between 2 and 20 weeks of age and females between 2 and 16 weeks of age.

Jejum alimentar e qualidade da carne de frango de corte tipo caipira

ResumoObjetivou-se avaliar as características de qualidade da carne de frango de corte tipo caipira em diferentes tempos de jejum alimentar. Aves, machos, da linhagem “pesadão vermelho”, criadas até 85 dias de idade em sistema semiextensivo, foram submetidas aos tempos de zero, três, seis, nove e 12 horas de jejum alimentar. Obteve-se o peso vivo, peso da carcaça, o rendimento de carcaça fria, o peso do trato gastrintestinal das aves. Foram avaliados o pH24h, a luminosidade (L*), o teor de vermelho (a*), o teor de amarelo (b*), a capacidade de retenção de água, a perda de peso por cocção e a força de cisalhamento na carne do peito, da coxa e da sobrecoxa. Menor valor de rendimento de carcaça foi observado no tempo zero hora (74,54%), e o maior (82,43%) às nove horas de jejum alimentar. Maior peso para o trato gastrintestinal (540,8g) foi observado no tempo zero e o menor (229,33g) às 12 horas de jejum alimentar. Não foi observado efeito dos diferentes tempos de jejum alimentar nas características de qualidade da carne das aves. Houve diferença no pH24h, na luminosidade (L*), no teor de vermelho (a*), no teor de amarelo (b*) e na capacidade de retenção de água quando se comparou os cortes da carne do peito, da coxa e da sobrecoxa das aves de corte tipo caipira. Recomendam-se os períodos de jejum de nove ou 12 horas, nos quais houve maior rendimento de carcaça fria.