Muscle Color Research Articles

The capability of alfalfa grazing- and concentrate-based feeding systems to produce homogeneous carcass quality in light lambs over time

The effects of grazing on the carcasses and meat of light lambs are unclear, mainly due to variations in weather conditions and pasture production, which affect the growth of lambs and the quality of their carcasses. The aim of this study was to evaluate the effect of feeding systems, which varied in intensification due to the use of concentrate, on the growth and carcass traits of light lambs and the capability of these feeding systems to produce homogeneous lamb carcasses over the course of several years. The average daily weight gain of grazing lambs, but not lambs fed indoors was affected over years. The colour of the Rectus abdominis muscle and the amount of fat were more variable in grazing lambs (from 2.7 to 6.3) than indoor lambs (from 4.5 to 5.1). Grazing feeding systems without concentrate supplementation are more dependent than indoor feeding systems on the year. This climatologic dependence could lead to slaughter of older grazing lambs (77 days) to achieve the target slaughter weight when temperatures are low or the rainfall great. All feeding systems evaluated produced light lambs carcasses with a conformation score from O to R- that is required by the market. Even the potential change in fat colour found in both grazing treatments was not enough to change the subjective evaluation of fat colour.

Comparison of the Effect of Sterilization Pretreatment Using Four Different Bacteriostatic Agents on the Quality of <i>Penaeus vannamei</i>

Four different bacteriostatic agents H2O2, NaClO, ClO2, and ozone water (O3) were used to the sterilization pretreatment of fresh muscle ofpenaeus vannamei. The bactericidal effect of these bacteriostatic agents were evaluated by aerobic bacterial count method, sensory evaluation and chromatic aberration analysis. The results showed that the optimum pretreatment concentrations of sterilization pretreatment by H2O2, NaClO, ClO2and ozone water (O3) were 3.0 g/kg, 50 mg/kg, 150 mg/kg and 1.0 mg/kg respectively. The optimum pretreatment time of sterilization pretreatment by H2O2, NaClO, ClO2and ozone water (O3) were 60 s, 300 s, 300 s and 300 s respectively. Furthermore, the bactericidal coefficients of sterilization pretreatment by H2O2, NaClO, ClO2and ozone water (O3) were 91.6%, 95.1%, 92.3% and 99.6% respectively. The effects of color and flavor of fresh muscle treated by these four bacteriostatic agents were compared. The results showed that the color and flavor of fresh muscle was less effected by ozone water (O3) method used for sterilization pretreatment method than other three methods. The total number of bacterial colony of sample treated 600 s by 1.0 mg/kg of ozone water (O3) method was reduced to 3.4 lgCFU/g, and the advantages of this method are significant sterilization effect as well as the low influences of color and sensory quality.

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

A trial was conducted to examine the effect of cinnamon essential oil supplementation on lamb growth performance and meat quality. Sixteen male lambs were randomly assigned to two groups. The first group served as control and was given a basal diet, and the second group was given the same diet supplemented with cinnamon oil (1 ml/kg of concentrated feed) for 35 days. Incorporation of cinnamon oil did not affect growth performance (P>0.05). Meat pH, colour, water-holding capacity, shear force, intramuscular fat and lipid oxidation values of longissimus thoracis muscle were not significantly influenced by cinnamon oil supplementation (P>0.05). The post-inoculation counts of Salmonella enteritidis and Listeria monocytogenes on raw meat during refrigerated storage for 6 days did not differ (P>0.05) between the two groups. The results show that cinnamon oil supplementation may not have the potential to improve lamb growth performance and meat quality characteristics.

Influence of crossing Polish and foreign pig breeds on physicochemical traits of longissimus lumborum muscle

The aim of this study was an assessment of physicochemical traits characterizing the longissimus lumborum muscle in fatteners originating from an application of various variants of commodity crossbreeding with a contribution of 2 Polish and 2 foreign breeds. The research material was collected from the right half-carcass from 180 crossbred fatteners selected randomly from a technological group (60 heads in each), with a division of gilts and hogs. The meat was subjected to laboratory examinations according to the procedures and requirements of the Association of Official Agricultural Chemists International. Pig breeds used in the crossbreeding affected the values of the examined physicochemical traits significantly from a culinary and technological point of view. Crossbred fatteners from the backcrossing, compared to 4-breed single crossing, were characterized by statistically significantly higher dry matter content in the longissimus lumborum muscle and higher water-holding capacity. In terms of fat and collagen content in the muscle, the crossbred fatteners from the backcrossing demonstrated poorer parameters compared to 4-breed crossbreds. Statistically significant differences in the range of muscle color determinants were noted between the groups of fatteners. The most profitable parameters were observed in crossbred fatteners ¾ PLW ¼ PL and ¾ PL ¼ PLW.

Genetic variations in the leptin gene associated with growth and carcass traits in Nellore cattle

The aim of the study was to detect polymorphisms in the leptin gene and to determine the association of these polymorphisms with growth and carcass traits in Nellore cattle. The single nucleotide polymorphisms (SNPs) -1457 (AJ571671:g.-1457A>G) and A59V (AF536174.1:g. 321C>T), as well as the microsatellite BM1500 (3.9 kb downstream), were genotyped. The measures of body weight and ultrasound examinations (rib eye area, back, and rump fat thickness) were performed in 3 different periods of animal management. During the first period, the animals were fed with grass and mineralized salt ad libitum. In the second period, they received grass and concentrate, and in the third, only concentrate. After the slaughter of animals, data were collected for classification and typification of carcasses. No significant association was found between the variables assessed and SNP -1457. Conversely, SNP A59V was associated with rump fat thickness and muscle color post-slaughter. BM1500 was associated with rump fat thickness in the first period (pre-slaughter), subcutaneous fat thickness in the second, weight of the animals in the third, and length of the carcass after slaughter. These results suggest that SNP A59V and the microsatellite BM1500 might be useful for marker-assisted selection in Nellore cattle.

Effects of dietary supplementation of red ginseng marc and α-tocopherol on the growth performance and meat quality of broiler chicken

This study aimed to determine the effect of supplementation of broiler diets with red ginseng marc and α-tocopherol on the growth performance and meat quality during a 35-day feeding period. A total of 225 Hubbard male broiler chicks were fed diets supplemented with 0%, 1%, 2% and 3% red ginseng marc, or 2% red ginseng marc + 200 IU α-tocopherol kg(-1) and randomly allocated to five dietary groups (15 floor pens), so that each group had three replicates and 15 broilers per pen (0.09 m(2) per bird). There were no differences among the treated groups with regard to growth performance and proximate composition, except for mortality and crude fat in broilers. Serum cholesterol levels were lower in the chickens receiving diets supplemented with red ginseng marc and α-tocopherol than those in the control. With the exception of water-holding capacity or shear force values, increasing levels of red ginseng marc and a combination of red ginseng marc and α-tocopherol affected chicken thigh meat quality by decreasing the pH and thiobarbituric acid reactive substance and increasing the total phenol and DPPH-radical scavenging compared with those in the control. Broiler diets with increasing levels of red ginseng marc and the combination of red ginseng marc and α-tocopherol did not affect the color of thigh muscle, but the treatment significantly increased a* values. Supplementation of poultry diets with 3% red ginseng marc markedly reduced mortality and serum cholesterol levels and remarkably improved meat quality in broilers.

The effect of season, sex, and portion on the carcass characteristics, pH, color, and proximate composition of Egyptian Goose (Alopochen aegyptiacus) meat

The carcass yield, physical characteristics, and proximate composition of Egyptian geese (Alopochen aegyptiacus), a southern African gamebird species, have been studied. A total of 69 geese were harvested during 2 seasons: summer (n = 36) and winter (n = 33). This total group of geese consisted of 27 female birds and 42 male birds. Sex alone affected (P ≤ 0.05) the live and carcass weights, and the average muscle weight (g) of each portion was higher for the male fowl. The data does not indicate differences between the meat's physical characteristics on account of sex; however, the meat from the female birds did have a higher intramuscular fat content. Season (winter vs. summer) did not influence the average muscle weights (g) of the breast, thigh, and drumstick portions, but the intramuscular fat content content of the birds hunted in winter was higher. Muscle color and pH differed as a result of season with the summer meat having a higher pH and more vivid red color compared with winter. The physical characteristics and the proximate composition of the breast, thigh, and drumstick portions varied considerably. This is essentially connected to a difference in physical activity of the muscles in the portions. Overall, this study revealed that to ensure a consistent eating quality the harvesting periods of Egyptian geese should be considered.

Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows

The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.13N while C steaks had WBSF of 41.46N (P=0.09). Aging decreased WBSF. Blade tenderized steaks had higher cook loss than C steaks. Aging, W-aging, and BT×W-aging improved myofibrillar (sensory) tenderness scores. Aging and/or BT improves sensory panel tenderness cull cow Longissimus lumborum steaks. Aging and blade tenderization combined can increase tenderness and value of Longissimus steaks from cull Holstein cows.

Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef color

The effect of varying concentrate composition to include 5% linseed and 200IU of vitamin E on the growth performance, fatty acid composition, and muscle color during shelf life was assessed in 46 young Pirenaica bulls finished to two fatness levels. Adding 5% linseed lowered the dressing rate without altering daily gain or carcass classification. It likewise did not alter the total saturated, monounsaturated, or polyunsaturated fatty acids in the intramuscular fat, though the percentage of α-linolenic acid and n−3 fatty acids increased significantly while the n−6 fatty acid to n−3 fatty acid ratio decreased. Higher subcutaneous fat cover depth at slaughter increased the total percentage of oleic acid and monounsaturated fatty acids without affecting the percentage of saturated or polyunsaturated fatty acids. Adding 200IU of vitamin E in addition to linseed did not alter the color of film-wrapped fresh meat during storage in darkness.

Intoxicação espontânea e experimental por nitrato/nitrito em bovinos alimentados com Avena sativa (aveia) e/ou Lolium spp. (azevém)

Descrevem-se os dados epidemiológicos, sinais clínicos e lesões da intoxicação espontânea e experimental por nitrato e nitrito em bovinos alimentados com pastagens de Avena sativa (aveia) e/ou Lolium spp (azevém). A enfermidade ocorre em diferentes regiões do Estado de Santa Catarina, quando as pastagens tem crescimento exuberante, após receberem quantidades excessivas de adubo químico e/ou orgânico, principalmente quando ocorrem condições climáticas de seca e posteriormente chuva. Os animais em contato com essas pastagens desenvolvem rapidamente mucosas de coloração marrom, taquipnéia, andar cambaleante, micção frequente, timpanismo, decúbito lateral e morte em poucos minutos, ou recuperação algumas horas após. Na necropsia de quatro animais que adoeceram espontaneamente, as principais alterações encontradas foram a coloração marrom das mucosas, a cor escura do sangue (cor de chocolate) e a coloração vermelho intensa da musculatura esquelética e do miocárdio esquerdo. A reprodução experimental da doença foi realizada em sete bovinos, com pastagens de quatro propriedades onde ocorreu adoença. Aveia e/ou azevém verdes e sob a forma de feno foram administradas aos bovinos. Destes bovinos quatro morreram, dois adoeceram e se recuperam, um naturalmente e outro com a aplicação de azul de metileno a 1%, na dose de 2mg/kg/peso vivo, e um bovino não apresentou alterações. Os sinais clínicos observados e as lesões nos animais que adoeceram e morreram foram idênticos aos casos naturais. Alterações microscópicas não foram observadas nos casos naturais e experimentais. O teste da difenilamina nas amostras de pastagens onde ocorreram os surtos resultou positivo em todas as propriedades. A análise bromatológica realizada em amostras coletadas de várias propriedades em que ocorreram surtos revelou de 0,30 a 3,36% de nitrato na matéria seca. A enfermidade caracterizou-se principalmente por respiração ofegante, sangue de coloração escura, mucosas de coloração marrom e morte rápida dos bovinos e está relacionada á ingestão de pastagens de aveia e/ou azevém super adubados, que acumularam alto teor de nitrato, após um período de chuvas precedido de seca.

Muscle colour and chemical and fatty acid composition of “Agnello di Sardegna” PGI suckling lamb

The aim of this study was to characterize “Agnello di Sardegna” PGI (Protected Geographical Indication) meat in terms of its physico-chemical and nutritional properties.Seventy-six Sarda suckling lambs from herds associated with the “Agnello di Sardegna” PGI Consortium were purchased from two regional slaughterhouses. Colour parameters, pH, chemical parameters and fatty acid composition were determined from Psoas major muscle samples.“Agnello di Sardegna” PGI meat has quality traits and nutritional characteristics specific to suckling lambs fed mainly with maternal milk, related in particular to the Sardinian ewe feeding system based mainly on grazing. Psoas muscle from “Agnello di Sardegna” PGI lambs showed a mean ω6/ω3 ratio (2.40) and P/S value (0.53) in agreement with nutritional recommendations (Department of Health, 1994).

Association of the Leptin Gene with Carcass Characteristics in Nellore Cattle

Advances in DNA technology have created biotechnological tools that can be used in animal selection and new strategies for increasing herd productivity and quality. The objective of the present work was to associate the genotypes of leptin gene exon 2 polymorphisms with productive traits in Nellore cattle. Blood was collected from Nellore males and PCR-RFLP reactions were performed with the restriction enzymes ClaI and Kpn2I. The gene frequencies resulting from digestion by ClaI were 0.60 and 0.40 for allele A and T, respectively; the genotypic frequencies were AA = 0.20 and AT = 0.80. The gene frequencies from digestion by Kpn2I were 0.81 for allele C and 0.194 for allele T; the genotypic frequencies were CC = 0.62 and CT = 0.38. The populations in both cases were not in Hardy-Weinberg equilibrium (p > 0.05), and the TT genotype was not found. Significant associations were noted between leptin gene exon 2 polymorphisms and five productive traits in Nellore cattle: carcass fat distribution, the intensity of red muscle coloration, pH, marbling, and post-slaughter fat thickness.

Quality Assessment of Commercially Processed Carbon Monoxide‐Treated Tilapia Fillets

Carbon monoxide (CO) has been used to stabilize the color of fish muscle during frozen storage and distribution. This study compared changes in the quality profiles of CO-treated and untreated (UT) tilapia fillets stored at 21 to 22 °C (room temperature), 4 to 5 °C (refrigerated), and 0 °C (iced). Samples (n = 3) were analyzed at different time intervals for chemical, lipid oxidation, microbiological, color, and expert sensory profiles. CO samples contained greater (P < 0.05) apparent ammonia and total volatile base nitrogen (TVB-N) at day 0, with greater (P < 0.05) TVB-N throughout refrigerated and iced storage. At time 0, peroxide values (POV) and thiobarbituric-acid-reactive substances were lower (P < 0.05) for CO samples and continued to have lower trends throughout all storage temperatures. Microbiological analysis at time 0 did not show any differences between UT and CO samples. Redness (a*) color values were greater (P < 0.05) in CO tilapia at time 0; however, treated product showed a more rapid decline in a* throughout all storage temperatures. While expert sensory evaluation showed no statistical differences between UT and CO tilapia at time 0, CO product failed sensory assessment sooner than UT product when stored refrigerated and in ice.

Colour of fat, and colour, fatty acid composition and sensory characteristics of muscle from heifers offered alternative forages to grass silage in a finishing ration

The effect of type of silage offered to beef heifers during the finishing period on aspects of beef quality was determined. In two experiments, a diet based on grass silage (GS) was compared with a diet based on maize silage (MS) or whole-crop wheat silage (WCW). Compared to the GS-based diet, increasing the amount of MS linearly increased fat whiteness while the increase in fat whiteness due to WCW was dependent on the stage of crop maturity at harvesting. There was no effect of diet on muscle colour or on muscle pH measured at 48h post-mortem, drip loss, taste panel traits after 14days ageing or shear force values at 2, 7 or 14days ageing. The alternative silages decreased the n−3 polyunsaturated fatty acid proportion and increased the linoleic:linolenic acid ratio in intramuscular lipid. It is concluded that type of silage affects fat colour and fatty acid composition of muscle but not the other muscle characteristics examined.

The relationship between colour and pH in cold-stored quail breast muscle / Zależność między barwą a pH w mięśniach piersiowych przepiórek przechowywanych w warunkach chłodniczych

Abstract The purpose of this study was to analyse the colour of the breast muscles of Japanese Pharaoh quail on the first day after slaughter and again after further six days of cold storage, in relation to their muscle pH. The material for the study consisted of 40 breast muscles taken from the carcasses of six-week-old Japanese Pharaoh quail. Based on pH results, the muscles were divided into three groups: I (pH = 5.51-5.70), II (pH = 5.71-5.90) and III (pH = 5.91-6.10). After this the muscles were stored for a further 6 days at 4°C. It was found that the pH of freshly dissected quail breast muscle is a good indicator of the colour stability of muscles cold-stored at 4°C for six days. The lowest degree of colour stability was observed in the pH range 5.51-5.70. In the sensory evaluation muscles displaying this degree of colour instability were considered unacceptable or barely acceptable. In contrast, muscles in the pH ranges 5.71-5.90 and 5.91-6.10 displayed a high degree of colour stability and were considered acceptable in the sensory evaluation. The colour changes that occurred during storage of the muscles were due to changes in the values of all of the colour parameters (L*, a*, b*, C* and hº); however, the greatest changes were found in the case of redness (a*) and the hue angle (hº). The changes were caused both by alterations in the amount of pigment reached by light, and by changes in the relative amounts of the chemical forms of myoglobin.

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small50 marbling) and Select); and two cooked end-point temperatures (62.8°C and 71.1°C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner–Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8°C were juicier (P<0.05) than those cooked to 71.1°C. Neither D nor SB aging had advantages over W aging.

Characteristics of fat and muscle from beef heifers offered a grass silage or concentrate-based finishing ration

The effect of the diet offered to heifer progeny of a grassland-based spring calving suckler beef production system during the finishing period on the colour of carcass fat and the colour and sensory characteristics of longissimus thoracis et lumborum muscle was determined in the context of suitability for one sector of the Italian beef market. A diet based on grass silage plus concentrate was compared with a diet based on concentrates and wheat straw. Compared to animals offered the concentrate-based diet both the kidney/channel fat and subcutaneous fat from animals offered the grass silage based diet was more yellow and a greater proportion (33 v 0%) were deemed unacceptable for this market on the basis of fat colour. There was no effect of diet on muscle colour or on muscle pH, drip loss, taste panel traits or shear force values or on market acceptability based on muscle colour. The maximum level of dietary inclusion of grass silage to avoid inadequate fat colour remains to be determined.

Novel method for improving the antioxidative properties of fish meat by direct injection of sodium l-ascorbate into the blood vessels of live fish

The color of the red muscle of pelagic fish is used as an indicator of freshness, and sustaining a bright red color is important for maintaining the commercial value of pelagic fish. Feeding fish with antioxidant compounds can delay metmyoglobin (metMb) formation, but the process requires long-term feeding. Live cultured Japanese horse mackerel Trachurus japonicus were used in this study. After anesthetization, 2 ml of blood was drawn from blood vessels, and a parenteral solution including an antioxidant compound was injected. Browning, metMb formation, and lipid oxidation of dark muscle during chilled storage were delayed by injecting sodium l-ascorbate as an antioxidant compound in the blood vessels of live fish.

Association of the leptin gene E2-169T > C and E3-299T > A mutations with carcass and meat quality traits of the Chinese Simmental-cross steers

Leptin is a hormone affecting the regulation of body composition, energy balance, and meat quality in mammals. The objective of this study was to evaluate the association of novel single nucleotide polymorphisms in coding region for leptin gene with carcass and meat quality traits of Chinese Simmental-cross steers. Two SNPs (E2-169 T>C and E3-299 T>A) were genotyped on 135 crossbred bulls. The 45 traits being measured included dressing percentage, dressed weight, marbling score, muscle color score, backfat thickness, fatty acid content, etc. Statistical analysis revealed that two SNPs in the exon of leptin gene were associated with the carcass and meat quality traits. The C-bearing genotypes (CC or TC) of E2-169 T>C (C57R) showed higher dressed weight, thickness of loin, MCS, FCS, intramuscular fat content, and polyunsaturated fatty acid content (P<0.05). E3-299 >A(S100T) also showed a significant association with the carcass traits (dressing percentage, living QIB) and fatty acid content in Simmental-cross steers(P<0.05). Our findings suggested that polymorphisms in leptin might be one of the important genetic factors that influence carcass yield and meat quality in beef cattle, and it may be a useful marker for meat quality traits in future marker-assisted selection programs in beef cattle breeding and production.

Recuperação da condição corporal, estimulação elétrica da carcaça e maturação da carne como fatores de melhoria nas características do lombo de ovelhas santa inês descartadas por idade

Effects of body condition (BC) recovery, carcass electrical stimulation (ES) and meat aging time (AT) were studied on the carcass and loin in Santa Ines ewes culled by age and slaughtered immediately after pup weaning or after BC recovery period. Carcass characteristics, shear force (SF), cooking loss (CL), meat color (L*, a*, b*) and sensory characteristics of Longissimus muscle were evaluated. It was concluded that BC recovery improved carcass characteristics and meat color brightness, however did not affect the tenderness. The ES and AT improved tenderness, reducing SF in 44 - 45% and in 51 - 59%, respectively, for 7 or 14 days of aging and 32 - 33% in non aged meat. ES affected the color parameters, clearing the meat. AT darkened and accentuated the brownish red color of meat and increased the cooking losses, from 15.2% (non aged) to 19.6% and 23.1%, respectively, for 7 and 14 days of AT. The sensory evaluation for tenderness corroborated the findings of the instrumental evaluation, which confirmed the effectiveness of ES in improving meat tenderness.