Primal Cuts Research Articles

Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts.

Nutrient composition data that accurately represent available beef products are critical to understanding beef's role in healthy dietary patterns. The quality of beef products has changed over the past several decades, and updated nutrient data are warranted as USDA Prime beef cuts become more available. In an effort to provide a complete nutrient profile for frequently purchased USDA Prime beef cuts, five USDA Prime cuts; strip loin steak, tenderloin steak, ribeye steak, top sirloin steak, and rib roast were collected from retail stores in six geographical locations over three collections for macro- and micronutrient analysis in both the raw and cooked state. The separable lean portion of all analyzed USDA Prime cuts qualified as a good or excellent source, providing 10-19% or at least 20% of the daily value, respectively, for protein, niacin, vitamin B12, selenium, phosphorus, and zinc per FDA labeling claim standards. There was not a significant difference in cholesterol content between any of the cuts, raw or cooked (p ≥ 0.44 and 0.34, respectively). The percent lipid in raw, separable lean portions of the rib roast and strip loin steak was significantly greater than the lipid portion in tenderloin and top sirloin steaks (p ≤ 0.01). Per USDA standards, the separable lean portions of tenderloin steak and top sirloin steak qualify as lean beef, containing less than 10 g total fat, less than 4.5 g saturated fat, and less than or equal to 95 mg cholesterol. The current study provides the most up-to-date nutrient analysis for USDA Prime beef cuts, helping consumers and health professionals better identify the role of high-quality beef cuts in healthy dietary patterns.

New management grading for pig farms: management grading system using pig carcass weight, back fat thickness and k-means algorithm.

This study categorized farm management levels to improve the productivity and uniformity of pork from pigs shipped from farms. A total of 48,298 pigs were grouped (A, B, C, D group) using the k-means algorithm, carcass weight and backfat thickness. The results of the grouping were used to classify farm management grades (A, B, C, D grade). The proportion of primal cuts in pigs, according to the new classification method, increased from group A to group D for shoulder blade, shoulder picnic, and ham, but decreased for loin and belly. In the regression analysis of the five primal cuts (shoulder blade, shoulder picnic, loin, belly, and ham) production (kg) for each group, all regression equations showed low errors (MAE<0.7), indicating that the model can predict the production of primal cuts by group. As the farm management grade decreased, the proportion of pigs in the group with large differences from the mean of carcass weight and backfat thickness of the whole pig increased. The results of this study confirmed the differences in primal cut traits by pig grouping and created a method to classify farms who ship non-uniform pigs. This is expected to provide indicators for improvement and supplementation to farms that ship uneven pigs, helping to enhance the production of standardized pigs at the farm level.

Does the quality grading system matter? Chinese consumer response to pork quality grading labels and the impact of information

PurposeA meat quality grading system is essential to meet consumers' increasingly diversified demand for food quality in the global market. This study aims to determine the effectiveness of the upcoming Chinese quality grading labels and examine the information effect of labeling standards on pork consumption choices.Design/methodology/approachUsing an online survey with choice experiments, this study estimates consumer valuation for the fat thickness of different pork primal cuts by simulating three scenarios. Generalized mixed logit models in WTP space are used to analyze the choice experiment data.FindingsChinese consumers prefer lean pork to fatty pork and this preference does not vary significantly between primal cuts. Consumer valuation for ungraded high-quality (lean) pork increases after the implementation of the quality grading. Meanwhile, they are willing to pay high premiums for labeled pork (including level 1, 2, 3), and there are higher premiums for pork with higher levels. Besides, incomplete information on labeling standards could achieve more premiums for pork than relatively complete information.Originality/valueThis study pays attention to essential but few-noticed pork quality grading. The findings provide references for pork industry practices and policy-making of the meat quality grading system in China and globally by examining incomplete and relatively complete information effects on consumer choices.

Correlation analysis of primal cuts weight, fat contents, and auction prices in Landrace × Yorkshire × Duroc pig carcasses by VCS2000.

Currently, in pork auctions in Korea, only carcass weight and backfat thickness provide information on meat quantity, while the production volume of primal cuts and fat contents remains largely unknown. This study aims to predict the production of primal cuts in pigs and investigate how these carcass traits affect pricing. Using the VCS2000, the production of shoulder blade, loin, belly, shoulder picnic, and ham was measured for gilts (17,257 pigs) and barrows (16,365 pigs) of LYD (Landrace × Yorkshire × Duroc) pigs. Single and multiple regression analysis were conducted to analyze the relationship between the primal cuts and carcass weight. The study also examined the correlation between each primal cut, backfat thickness (1st thoracic vertebra backfat thickness, grading backfat thickness, and Multi-brached muscle middle backfat thickness), pork belly fat percentage, total fat yield, and auction price. A multiple regression analysis was conducted between the carcass traits that showed a high correlation and the auction price. After conducting a single regression analysis on the primal cuts of gilt and barrow, all coefficients of determination (R2) were 0.77 or higher. In the multiple regression analysis, the R2 value was 0.98 or higher. The correlation coefficient between the carcass weights and the auction price exceeded 0.70, while the correlation coefficients between the primal cuts and the auction prices were above 0.65. In terms of fat content, the backfat thickness of gilt exhibited a correlation coefficient of 0.70, and all other items had a correlation coefficient of 0.47 or higher. The correlation coefficients between the Forequarter, Middle, and Hindquarter and the auction price were 0.62 or higher. The R2 values of the multiple regression analysis between carcass traits and auction price were 0.5 or higher for gilts and 0.4 or higher for barrows. The regression equations between carcass weight and primal cuts derived in this study exhibited high determination coefficients, suggesting that they could serve as reliable means to predict primal cut production from pig carcasses. Elucidating the correlation between primal cuts, fat contents and auction prices can provide economic indicators for pork and assist in guiding the direction of pig farming.

Carcass Characteristics of Male Peking Ducks with Fermented Yeast (Saccharomyces cereviceae) Culture Pineapple Peel Feed

The male Peking duck is a type of meat duck that has great potential to be developed as a producer of carcasses and primal carcass cuts. The research was carried out with the aim of finding out the best level of addition of pineapple peel fermented yeast (Saccharomyces cereviceae) culture to the percentage of carcasses and carcass primal cuts of male Peking ducks. The material used in this research was 240 male Peking ducks with an initial weight of 343.90 ± 0.90 g. The ration used contains 16% crude protein, with a metabolic energy (ME) of 2.900 kcal/kg. The cage system used is a battery colony cage measuring 200 cm x 60 cm x 50 cm with 30 plots. Each plot contained eight male Peking ducks which were kept until 8 weeks of age. The research data were analyzed using One Way Anova based on a Completely Randomized Design with a unidirectional pattern and followed by the Duncan Multiple Range Test (DMRT) using the SPSS version 16 program. The research results showed that the treatment with the addition of 10% fermented pineapple peel in the ration (P2) could produce a male Peking duck carcass percentage of 55.52% higher than the P0 treatment (54.94%); P1 (54.11%); P3 (53.85%); P4 (53.61%) and P5 (52.07%), while in primal carcass cuts the highest percentage was found in the chest at 37.17%, followed by the back (22.67%), wings (13.96%), lower thighs (13.72%) and upper thighs (12.43%). Conclusion: The addition of yeast (Saccharomyces cereviceae) culture fermented pineapple peel at a level of 10% in the ration can produce a higher percentage of carcasses and carcass primal cuts of male Peking ducks compared to other treatments.

Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria.

Dry-aged meat is gaining popularity among food business operators and private consumers. The process is carried out in aerobic conditions by hanging beef carcasses or placing subprimal or primal cuts in a dedicated cabinet for several weeks or even months while controlling the environment through the management of process parameters such as temperature, relative humidity, and airflow. In this review, we present a critical evaluation of the literature to evaluate tools to manage the process to guarantee food safety and identify critical control points, as well as good hygiene and manufacturing practices. In controlled aging conditions, only Listeria monocytogenes and Yersinia enterocolitica can multiply, while a reduction in the number of Salmonella spp. and Escherichia coli O157:H7 is generally reported. Enterobacteriaceae usually decrease on the surface of the meat during maturation; thus, for the purpose of the hygiene evaluation of the production process, a count no higher than that of unmatured meat is expected. Besides, various studies report that the total bacterial count and the spoilage microorganisms significantly increase on the surface of the meat, up to 5-6 Log10 CFU/g in the absence of visible spoilage. Bacteria of the Pseudomonas genus tend to progressively replace other microorganisms during maturation; thus, the total mesophilic or psychrophilic bacterial load is not a good indicator of process hygiene for matured meat. Critical parameters for the control of the process are temperature, relative humidity, and ventilation, which should be monitored during the process. For this reason, equipment designed and certified for dry-aging must be used, and the manufacturer must validate the process. Food business operators must apply general good manufacturing practices (GMP) and good hygiene practices (GHP) for meat processing and some GMP and GHP specific for dry-aging. Several research needs were identified, among them the evolution of the populations of L. monocytogenes and Y. enterocolitica and the microbiology of the inner parts of the dry-aged meat.

Evaluation of clove powder as a feed additive on the performance, carcass traits, and internal organ weights of broiler chickens

This study investigated clove powder as a feed additive on the performance, carcass traits, and internal organ weights of broiler chickens. A total of 160-day-old (Arbo acre) broiler chickens were utilized for the study. Four diets, designated as T1, T2, T3 and T4, were formulated. T1 served as the control with no clove powder, while T2, T3 and T4 had clove powder included at 100 g, 200 g, and 300 g/100 kg of feed, respectively. The birds were distributed into 4 treatment groups, each comprising 4 replicates of ten birds each. Each treatment was randomly assigned one of the treatment diets in a completely randomized design. Significant differences (P&lt;0.05) were observed in the final weight, weight gain, and feed intake of the birds at the starter phase. Birds in the T4 group recorded the highest values (P&lt;0.05) for the three parameters assessed. T1 had the lowest values for the parameters. There was no significant difference in the feed conversion ratio of the birds across treatments. T4 had the lowest but non-significant feed conversion ratio. In the finisher phase, the result of the performance of the birds followed the same trend. Final weight, weight gain, and feed intake values were observed to be highest (P&lt;0.05) in birds fed a T4-based diet. The feed conversion ratio also indicated no significant (P&gt;0.05) difference across treatments. Live weight, dressed weight, dressing percentage, primal cuts (thigh, breast, drumstick, back, and wing) and abdominal fat indicated significant differences (P&lt;0.05) across treatments. No significant differences (P&gt;0.05) were observed in the internal organs of the chickens. It was concluded that incorporating clove powder up to 300 g in the broiler chicken diet improved growth performance and carcass traits without adverse effects on the internal organs of the chickens.

53 Evaluation of the impact of high doses of phytase and marketing strategy on performance and carcass characteristics of late finishing pigs in commercial settings

Abstract As late finishing pigs reach market weight, space allowance per unit of body weight (BW) is reduced, which negatively impacts growth performance. Supplementing high doses of phytase results in the near complete destruction of phytic acid resulting in increased levels of lower inositol esters and inositol, which have been associated with a decreased stress response as well as having insulin-like effects. This study evaluated the impacts of high doses of phytase and two marketing strategies on growth performance and carcass characteristics of late finishing pigs. Pigs (n = 2,200; initial BW = 89.64 ± 3.08 kg) were randomly distributed to 96 pens using two commercial research barns, with 18 to 24 pigs per pen, balanced for gilts and barrows. Two phytase supplementation doses (super-dosing control of 2,250 FTU/kg and hyper-dosing at 4,500 FTU/kg) and two marketing strategies (Standard or Late) were combined to create 4 treatments in a 2×2 factorial arrangement. The first marketing event occurred at an average BW of 123.3 kg on d 22 for the Standard group and at 145.3 kg on d 44 for the Late group, marketing the heaviest 1 to 5 pigs per pen (13.2% of pigs). The second group (15.4% of pigs; BW of 147.3 and 144.8 kg for Standard and Late marketing) was marketed on d 50 and marketing of all remaining pigs occurred on d 63 for both treatments. Finisher diets contained 0.74% SID lysine, 0.60% Ca, and 0.37% available P. Regardless of the dose, phytase was given the same matrix values for nutrients and metabolizable energy. No interactions were observed between marketing strategy and phytase supplementation (P &amp;gt; 0.22), and no effect of phytase was observed (P &amp;gt; 0.09). Average BW of all pigs marketed was greater (P &amp;lt; 0.001) for the Late compared with the Standard marketing strategy (143.8 vs. 141.7 kg/d). Days to market was greater for Late marketing (59.7 vs. 56.8 d) as a result of the extra 22 d before the first marketing compared with the Standard strategy. Thus, average daily gain (ADG), average daily feed intake (ADFI), and gain to feed ratio were not impacted (P ≥ 0.486) by marketing treatments. Hot carcass weight (103.83 vs. 101.44 kg) and yield (78.10 vs. 77.73%) were greater (P &amp;lt; 0.001) for Late marketing. Fat cover was greater and percent lean was less (P &amp;lt; 0.05) for the Late marketing treatment, but loin depth and marbling were not different (P &amp;gt; 0.09). All primal cuts were heavier (P &amp;lt; 0.001), resulting in a total primal weight of 89.44 and 87.54 kg (P &amp;lt; 0.001) for Late and Standard marketing, respectively. Results suggest that delaying the first marketing improved final BW, yield, and weight of primal cuts and that supplementing phytase above super-dosing levels in late finishing pigs did not improve growth performance or carcass value, regardless of marketing strategy.

Impact of Agro-Byproduct Supplementation on Carcass Traits and Meat Quality of Hair Sheep and Wool × Hair Crossbreds Grazing on Fescue Pasture.

The effects of breed type (purebred or crossbred) and supplementation of agro-byproducts on the growth, carcass characteristics, and meat quality of landrace hair (Barbados Blackbelly; BB and St. Croix; SX) lambs was evaluated. Thirty-six 7.5-month-old purebred hair (BB and SX; body weight = 24.1 ± 4.26 kg) and terminal sire (Dorset; DO) crossbred lambs (DO × BB and DO × SX; body weight = 31.4 ± 3.50 kg) rotationally grazed predominantly on Jesup tall fescue pasture during spring with or without agro-byproduct supplementation (soyhull or corn gluten feed at 2% of BW). Following a 77d grazing period, the lambs were harvested, and their carcass characteristics and meat composition were evaluated. Both supplementation and crossbreeding significantly increased their carcass weight and primal cuts, whereas only supplementation increased (p < 0.01) the dressing percentage, and crossbreeding increased the shear force (p < 0.01). Regardless of breed type, supplementing agro-byproducts improved the lipid oxidation stability and texture properties of the fresh lamb, whereas the pasture-only lambs had healthier fatty acid profiles compared with the supplemented lambs. The results indicate that both terminal sire crossbreeding and byproduct supplementation can be used to affect the carcass characteristics and meat composition of landrace hair sheep lambs.

Evaluation of Pork Quality and Carcass Attributes in Growing Pigs Fed Processed Avocado (Persea americana) Seed Meal

With the escalating prices of conventional feed ingredients, there is an urgent requirement to investigate sustainable alternatives that have the potential to improve performance, carcass yield, and meat quality. Twenty-four growing pigs (mixed sexes) were utilized to assess the carcass and sensory attributes of pork derived from pigs fed a diet incorporating processed Avocado (Persea americana) seed meal. The pigs were divided into four groups of six, and further replicated thrice with two pigs each, following a completely randomized design. The feeding trial spanned 70 days, during which the pigs were randomly allocated to one of the four dietary treatments containing 0 %, 2.5 %, 5 %, and 7.5 %, and designated as T1, T2, T3, and T4 respectively. At the end of the study, eight pigs (two per treatment) were randomly selected for carcass assessment. The results revealed a noteworthy increase in carcass yield with significant differences (p&lt;0.05) between pigs in treatment 3, followed by treatments 2 and 4, which did not exhibit significant differences (p&gt;0.05), whereas pigs in treatment 1 displayed the lowest carcass yield. Significant differences (p&lt;0.05) were observed in primal cuts (except for the chump chop), with treatment 3 yielding the highest values, followed by treatments 2, 1, and 4, respectively. Organ weights showed no significant differences (p&gt;0.05), suggesting that the inclusion of Avocado seed meal did not adversely affect the organs. There was a decrease in abdominal fat with increasing levels of Avocado seed meal, while the meat-to-bone ratio increased in treatment 3, followed by treatment 2, with treatment 1 exhibiting the least increase. The sensory evaluation revealed notable differences (p&lt;0.05) in all assessed parameters, except for colour. Treatment 3 displayed significantly higher values across all parameters. Overall acceptability scores positioned treatment 3 as the highest, followed by treatment 2, while treatments 4 and 1 received the lowest scores. In conclusion, incorporating processed avocado seed meal at a 5% dietary inclusion level improved both the carcass attributes and sensory quality of pork.

Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption.

This research aims to explore the nutritional and bioactive peptide properties of goat meat taken from various primal cuts, including the breast, shoulder, rib, loin, and leg, to produce these bioactive peptides during in vitro gastrointestinal (GI) digestion and absorption. The goat meat from various primal cuts was obtained from Boer goats with an average carcass weight of 30±2 kg. The meat was collected within 3 h after slaughter and was stored at -80°C until analysis. A comprehensive assessment encompassed various aspects, including the chemical composition, cooking properties, in vitro GI digestion, bioactive characteristics, and the bioavailability of the resulting peptides. The findings indicate that the loin muscles contain the highest protein and essential amino acid composition. When the meats were cooked at 70°C for 30 min, they exhibited distinct protein compositions and quantities in the sodium dodecyl sulfate-polyacrylamide gel electrophoresis profile, suggesting they served as different protein substrates during GI digestion. Subsequent in vitro simulated GI digestion revealed that the cooked shoulder and loin underwent the most significant hydrolysis during the intestinal phase, resulting in the strongest angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) inhibition. Following in vitro GI peptide absorption using a Caco-2 cell monolayer, the GI peptide derived from the cooked loin demonstrated greater bioavailability and a higher degree of ACE and DPP-IV inhibition than the shoulder peptide. This study highlights the potential of goat meat, particularly cooked loin, as a functional meat source for protein, essential amino acids, and bioactive peptides during GI digestion and absorption. These peptides promise to play a role in preventing and treating metabolic diseases due to their dual inhibitory effects on ACE and DPP-IV.

Effects of Early Weaning on Performance and Carcass Quality of Nellore Young Bulls.

This study compared early weaning (EW; 150 days) with conventional weaning (CW; 240 days) in Nellore young bulls, evaluating performance, carcass characteristics, and meat quality. A total of 74 non-castrated male calves were divided into two weaning strategies: EW (n = 37) and CW (n = 37). During the growth phase, which lasted 454 ± 14 d for EW calves and 359 ± 16 d for CW calves, animals received a protein-energy supplement at a ratio of 5 g per kg of body weight while grazing Brachiaria brizantha cv. Marandu. The animals were managed for an 87d finishing phase in three collective feedlot pens, with a 3-week adaptation protocol, starting with corn silage to a concentrate ratio of 55:45 and reaching a ratio of 30:70 in the final diet. Body weight, average daily gain (ADG), dry matter intake (DMI), feed efficiency (FE), carcass characteristics, and meat quality were evaluated. The EW group was approximately 44 kg lighter than the CW at the time of conventional weaning (p < 0.001). However, this weight difference did not influence ADG, DMI, and FE in the finishing phase. No significant differences were observed in carcass characteristics such as yield percentage, loin area, subcutaneous fat thickness, and meat quality, except for the weight of primal cuts, which was greater in the CW group (p < 0.001). Thus, although calves weaned early are lighter throughout subsequent production phases than those weaned conventionally, performance, efficiency, carcass yield, and meat quality are not affected.

Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes.

The lipid and volatile profiles of goat primal cuts (shoulder, rib, loin, breast, and leg), as well as their potential impact on nutritional and flavor/taste attributes, were investigated. The breast cuts had the lowest protein but the highest fat content. Triacylglycerol was the predominant lipid in all cuts (82.22-88.01%), while the breast cuts had the lowest triacylglycerol and the highest diacylglycerol and free fatty acids. Also, the highest unsaturated fatty acid (UFA), both monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), was obtained in the breast cuts. These findings correlated well with the highest peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) value. The volatile profiles of the various grilled cuts indicated that the breast and leg cuts had similar volatiles, with higher amounts of alcohol, aldehyde, ketone, and ester than others, which could explain the flavor oxidation by lipid and off-flavors in spoiled meat. While the shoulder, rib, and loin cuts had higher amounts of nitrogen-containing compounds. The highest sulfur-containing and hydrocarbon compounds were also observed in the shoulder cuts, which are mainly formed during the Maillard reaction and responsible for the cooked meat flavor. This investigation revealed that each cut of goat meat has a varied composition, especially in lipids and volatile compounds. Thus, meat quality differs in terms of nutritional aspects and flavor/taste characteristics, enabling consumers to select nutritious or proper cuts for their cooking to achieve the most satisfaction from goat meat consumption.

Carcass yield and primal cuts of lambs fed on different diets in the humid tropics

In the humid tropics of Mexico, sheep production is an important economic activity, mainly focused on the sale of barbacoa and barbacoa tacos; however, no primal cuts of lambs are offered.&#x0D; Objective: To assess carcass yield and primal cuts of lambs fed on different diets in Loma Bonita, Oaxaca, Mexico.&#x0D; Design/Methodology/Approach: Five diets were assessed to measure carcass yield and primal lamb cuts: corn stover, corn silage, Chinese hibiscus (locally known as tulipán), cracked corn, and grazing. A completely randomized experimental design was used. The following variables were measured: hot and cold carcass weight, hot and cold carcass yield, neck weight, leg weight, shoulder weight, loin weight, rib weight, rib eye area determination, and fat thickness.&#x0D; Results: Lambs fed on cracked corn achieved a higher carcass yield (44.2%) than the other treatments (P≤0.05), a leg weight of 3.87 kg, and loins 2.57 kg heavier than the other treatments, in average (P≤0.05).&#x0D; Study Limitations/Implications: It was difficult to obtain homogeneous groups of lambs in terms of age and weight.&#x0D; Findings/Conclusions: Lambs fed on cracked corn recorded higher carcass yields and better leg and loin primal cuts than lambs fed on the other diets.

Cortes primários e secundários da carcaça de cordeiros de três diferentes grupos genéticos terminados em confinamento

ABSTRACT The objective of this study was to evaluate the yield, morphometric traits, and the primal and sub primal cuts of Santa Inês lamb carcasses and their crossbreds with Dorper rams finished in feedlot. Thirty uncastrated lambs of the following genetic groups were used: 10 Santa Inês, 10 ½Dorper + ½Santa Inês and 10 –Dorper + ¼Santa Inês at 115 days of age averaging 20kg of live body weight. The experiment period was 53 days, preceded by seven days for adaptation. The carcasses of the Dorper crossbred lambs had higher carcass weight and yield, as well as larger thorax and rump width, and larger thorax, rump, and leg perimeter. The carcasses of the Dorper crossbred lambs also showed greater weight for all primal and sub primal carcass cuts, except for the neck. The lamb carcasses of Santa Inês had higher yields of shoulder and neck primal cuts and the carcasses of Dorper crossbred lambs showed higher loin yield. The carcasses of the crossbred lambs had higher yield of sirloin, rump steak, and frenched rack cap. The genetic group influences the linear and circular measures of the lamb carcasses and the weight of primal and sub primal cuts.

Planos nutricionais e temperatura ambiente nas curvas de crescimento de codornas japonesas

ABSTRACT: This study estimated the growth of body, carcass, primal cuts, edible offal, and feathers of Japanese quail reared in two thermal environments, receiving three nutritional plans, from one to 39 days of age. A total of 576 one-day-old female chicks (Coturnix japonica) with an average initial weight of 7.51±0.75g/bird were evaluated in a completely randomized design with a 3 × 2 factorial arrangement (three nutritional plans × two temperatures). The animals were housed in two climatic chambers, at 25 ºC and 35 ºC, using 12 replications with eight birds per experimental unit. Nutritional plans (NP) were as follows: NP1: one diet from 1-21days and another from 22-39 days; NP2: one diet from 1-14 days and another from 15-39 days; and NP3: a single diet from 1-39 days. The growth curves and growth rates of body, carcass, primal cuts, feathers, and edible offal were evaluated using the Gompertz mathematical model. Quail fed NP3 showed higher growth curves and rates for body, carcass, drumstick +thigh, and feather. There was an effect on maturity rate, which was lowest in quail housed at 35 ºC. Among the animals kept at 25 ºC, the group fed NP3 exhibited the highest growth rate and breast weight. The nutritional plan consisting of a single diet offered from 1 to 39 days, formulated based on the tables for Japanese and European quail, is the most suitable for estimating the growth curves (Gompertz model) of Japanese quail housed at 25 ºC or 35 ºC.

Effect of Protein Levels and Castration Management on Primal Cuts, Meat Quality and Non-Carcass Components of Male Desert Goats

Effect of Protein Levels and Castration Management on Primal Cuts, Meat Quality and Non-Carcass Components of Male Desert Goats

3D model based adaptive cutting system for the meat factory cell: Overcoming natural variability

This article presents a comprehensive framework for executing primal cuts on pigs within a Meat Factory Cell (MFC) context, with potential applications for small and medium-sized producers. The framework begins by creating a 3D model from CT-scans, which is then aligned with a 3D point cloud acquired from an Intel© Realsense™ camera using an initial coarse estimate, and refined through Bayesian Coherent Point Drift. Cutting trajectories are generated based on a custom 3D model of the cutting surface, designed with consideration of the pig's skeletal structure and the cutting properties of the knife tool attached to the robot. A qualitative evaluation of the cuts performed by a professional butcher reveals promising results, while also identifying areas for improvement. The article underscores the potential of integrating CT-scans, 3D point clouds, and cutting models to automate primal cuts in the meat industry, addressing the inherent anatomical variability among animals.

Carcass and meat quality characteristics of purebred (hair) and crossbred (wool × hair) sheep lambs grazing fescue pasture as influenced by breed type, sex, and supplementation

ABSTRACT The influence of breed type (purebred vs. crossbred), sex (short-scrotum ram vs. ewe lamb), and supplementation (pasture-only vs. pasture plus 2% soy hull) on carcass and meat quality of landrace hair (Barbados Blackbelly; BB and St. Croix; SX) and wool (Dorset; DO) × hair sheep lambs was evaluated. Forty-eight, mixed sex 5-mo old purebred hair (body weight (BW) = 17.9 ± 1.95 kg) and crossbred (wool × hair) sheep lambs (BW = 21.7 ± 2.56 kg) rationally grazed predominantly tall fescue pasture during summer with or without soy hull supplementation at 2% of BW. At the end of a 90-d grazing trial, lambs were harvested using the USDA standard procedures and their carcasses were evaluated. After 24 h chilling storge (2°C), longissimus muscle (LM) pH was measured, and carcasses were fabricated into primal cuts. Loin chops and fat depots were collected to analyse meat quality parameters. Supplementation rather than crossbreeding had more significant effect on carcass quality under the conditions of this experiment. Regardless of breed type, soy hull supplementation improved colour, lipid oxidation stability and texture properties of fresh lamb, whereas pasture-only lambs had healthier fatty acid profiles compared with those from supplemented lambs.

Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process.

Beef dry-aging consists of a selection of unpackaged prime cuts placed in a controlled environment cold room for several weeks. The goals are to concentrate flavors like nutty and beefy and to improve tenderness. The aim of this study was to verify the microbiological and physicochemical behavior and sensory perception of meat during a sample process example of meat dry-aging. Twelve beef loins were selected for 90 days of dry aging and placed in a cold room with average temperature, relative humidity and forced air 3.2 ± 0.7 °C, 60.7 ± 4.2% and 0.5-2 m/s, respectively. Samples of crust and lean meat were collected on days 1, 14, 21, 35, 60 and 90 of the dry aging process for microbiological, physicochemical (pH, aw, color L*a*b*) and sensory analysis. During drying, no pathogenic bacteria were detected, and the average counts were higher for the crust. The average values for water activity (aw) and pH were 0.98 ± 0.02 and 5.77 ± 0.015, respectively. A slight decrease in aw and an increase in pH were observed over the aging period (p < 0.05). The lower microbial counts on the lean meat and the overall assessment of freshness confirm the importance of good manufacturing and storage practices during dry aging.