Sensory Characteristics Of Meat Research Articles

Exploring the effects of ageing on instrumental and sensory characteristics of meat from Lidia breed females: A comparative study of two commercial types

The aim of this study was to assess the influence of ageing on instrumental and sensory qualities in Longissimus thoracis et lumborum (LTL) from heifers (n = 200) and cows (n = 100) of Lidia breed. The animals were slaughtered as heifers (24–48 months) or cull cows (> 48 months). For instrumental analysis, pars Thoracis aged at 7, 14 and 28 days was used; for sensory analysis, pars Lumborum aged at 14 and 28 days was evaluated. Heifers showed redder and yellower meat (P < 0.05) and cows showed slightly higher Water Holding Capacity (WHC): Thawing Loss (TL) = P < 0.05; Drip Loss (DL) = P < 0.01; Pressure Loss (PL) = P < 0.01; Cooking Loss (CL) = P < 0.05. Ageing generated changes in meat colour, with increases in lightness (L*, linear pattern, P < 0.001) and oscillations in a* and b* (quadratic patterns; P < 0.05 and P < 0.001, respectively). Ageing affected TL (increasing, P < 0.001) and PL (decreasing, P < 0.05), and generated a significant improvement in Warner Bratzler Shear Force (WBSF) values (P < 0.001). Commercial type revealed changes in consumer panel ratings for flavour (P < 0.05), juiciness (P < 0.01), tenderness (P < 0.001) and overall acceptability (P < 0.001), with better results in these parameters for cull cows. In contrast to the usual, ageing did not affect the sensory traits. There was no significant interaction between commercial type and ageing time, except for beef flavour, which worsened with ageing (P < 0.05).

Effects of dietary Silybum marianum powder on growth performance, egg and carcass characteristics, immune response, intestinal microbial population, haemato-biochemical parameters and sensory meat quality of laying quails

The study aimed to assess the effects of different dietary Silybum marianum (SM, milk thistle) powder levels on growth performance, productivity, immunity, small intestine, haemato-biochemical parameters, meat quality, and egg and carcass characteristics of laying quails. The experimental subjects consisted of one hundred and eight 43-day-old quails divided into 3 treatments (0, 0.75, and 1.50% SM) with 4 replicates each. The egg characteristics and growth performance of the quails were evaluated. Quails were euthanized for evaluation of carcasses, microbiota, and sensory characteristics of meat. Blood samples were analyzed for haematology and biochemical profile. SM at 0.75% and 1.50% significantly (P < 0.05) increased feed intake, enhanced egg characteristics (number, weight, width, length, volume, weight of egg yolk, and eggshell thickness), jejunum and ileum length, spleen weight, lactobacillus population, sensory characteristics of meat, red blood cell (RBC), hemoglobin, erythrocytic indices, concentration of albumin, globulin and thyroid stimulating hormone (TSH). SM at 0.75% and 1.50% decreased (P < 0.05) carcass weight (abdominal fat, heart, neck, and pancreas), feed conversion ratio (FCR) based on eggs produced, percentages of heterophils and lymphocytes, concentration of lactate dehydrogenase, population of coliforms clostridia, and Escherichia coli. Aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, and creatine kinase were not significantly (P > 0.05) altered by 0.75% and 1.50% SM. SM at both levels (0.75% and 1.50%) may improve growth, egg characteristics, immune response, intestinal morphology and microbiota, meat quality and erythropoiesis, and also lead to decreased cholesterol in laying quails. Economics can be improved, too. The authors recommend adding 1.0% of SM to quail diet.

Alternative and Sustainable Protein Sources in Pig Diet: A Review.

The search for alternative protein sources to soybean meal (SBM) in animal feeding is a strategic objective to reduce production costs and contribute to sustainable animal production. Spirulina, due to the high protein content, has emerged as a potential cost-effective, sustainable, viable, and high-nutritional-value food resource for many animal species. Insect larvae (Tenebrio molitor and Hermetia illucens) are also considered potential alternatives to SBM, given their high edible percentage of almost 100%, as well as a protein value higher than that of vegetable proteins. Rapeseed meal and grain legumes, such as fava beans, peas, lupins, and chickpea, can also be used as locally producible protein ingredients. This study reviews the nutritional value of these potential alternatives to SBM in pig diets, and their effects on animal performance, digestion, immune system, and the physicochemical and sensorial characteristics of meat, including processed pork products. The limits on their use in pig feeding are also reviewed to indicate gaps to be filled in future research on the supplementation level of these potential alternative protein sources in pig diets.

Sensory characteristics of meat from rabbits fed concentrate diets containing Brassica oleracea outer leaves and Musa paradisiaca leaves

Two separate experiments were conducted to investigate the effect of incorporating levels of Brassica oleracea outer leaves and Musa paradisiaca leaves on sensory characteristics of rabbit meat. In each experiment, forty-eight (48) eight-week-old rabbits were randomly allotted to four treatments of concentrate diets with 0, 10, 20 and 30% inclusion levels of Brassica oleracea outer leaves and Musa paradisiaca leaves. Six rabbits were randomly selected from each treatment group and used for sensory evaluation at the end of a 12-week feeding period. Muscle samples were collected from the longissimus dorsi of the carcasses, pan-fried using 300 ml of Frytol® vegetable oil at 170ºC for 10 minutes. Thirty evaluators conducted the sensory evaluation according to the consumer acceptance and preference testing technique on a nine-point hedonic scale comprising appearance, flavour, colour, mouth-feel, taste, texture and overall acceptability. Generally, the sensory characteristic scores for the meat samples support the evaluators’ acceptability of the meat from rabbits fed the various diets. However, in specific terms, meat from rabbits fed diets containing 10 and 30% Brassica oleracea outer leaves and 20% Musa paradisiaca leaves tended to have higher sensory scores over meat from rabbits fed diets of the other inclusion levels of the leaves in the sensory attributes measured. The results of the study also suggest that feeding concentrate diets containing Brassica oleracea outer leaves and Musa paradisiaca leaves at 30% inclusion level resulted in the production of rabbit meat at a lower cost than feeding concentrate diets alone and acceptable to consumers.

Effects of Feeding Housefly (Musca domestica) Larvae on the Butchery Skills and Meat Sensory Characteristics of Local Chickens in Niger.

Simple SummaryLocal chicken is the most accessible animal protein source for poor people. Feeding chicken with insect larvae is sustainable, as insects are a natural feed for poultry and its production process is remarkably simple. It is also known that a novel feed can alter meat cutout’s yield and sensory characteristics. So, we investigate the effects of housefly larvae on local chicken carcass cutout’s yield and the meat sensory characteristics. We found that housefly larvae, in fresh and dried form, can substitute fishmeal up to 50% in chicken feed without an effect on growth performance. Housefly larvae did not deteriorate meat aptitude for three days’ storage at 4 °C and cooking. It was found that housefly larvae can improve juiciness and meat coloration, such as yellowness and redness. So, we conclude that housefly can be used by producers for sustainable and safe chicken meat production. However, particular consideration should be given to the increase in liver and spleen percentages of chickens fed dried larvae diets.The purpose of this work was to study the effects of substitution of fishmeal by housefly larvae at different rates and different physical states in the diet of local chickens. Five diets consisted of LFD, 25DL, 50DL, 25FL and 50FL, respectively, larval-free, 25%-dried-larvae, 50%-dried-larvae, 25%-fresh-larvae and 50%-fresh-larvae diet, in which 0, 25 and 50% of fishmeal was replaced by dried and fresh larvae, was formulated. A total of 165 local chickens of three weeks old, divided into 15 boxes in batches of 11 animals were raised. The experiment consists of three replications of five treatments. At 14 weeks of age, sixty chickens were slaughtered. Butchery skills and sensory characteristics were evaluated. Thus, a small variation of the ultimate pH from 5.63 to 5.55 between the different types of meat, and a carcass yield around 66%, was recorded. Any effects of substitution rate and physical state of housefly larvae on growth performance was not observed. Feet and proventriculus percentages increased in chickens fed 25% substitution. Liver and spleen percentage, and redder breast meat, increased in chicken fed dried larvae. Yellowness of the breast, thigh-and-drumstick meat and juiciness increased with 50% substitution. There is need of an investigation for liver and spleen enlargement and housefly larvae containing pigments. Thus, housefly larvae up to 50% substitution can be a suitable alternative to fishmeal in local chicken diets.

Are Vegan Alternatives to Meat Products Healthy? A Study on Nutrients and Main Ingredients of Products Commercialized in Brazil.

Proteins are essential components in human nutrition, and animal products are usually the primary sources of human ingestion. However, the number of adherents to vegetarian and vegan diets has grown significantly, highlighting the need for alternatives to replace animal proteins. Meat substitutes aim to mimic the nutritional value and sensory characteristics of meat. However, studies suggest differences in their composition. This study is the first to evaluate Brazilian meat substitutes' nutritional quality and ingredients. A quantitative cross-sectional survey was performed in three steps: (i) Sample mapping of products commercialized nationwide; (ii) Ingredients and nutritional data collection and classification; (iii) Statistical analysis. One hundred twenty-five meat substitutes were included and described. The primary protein sources were soy, gluten, and pea protein ingredients. Vegan meat substitutes presented similar energy and protein values, with few exceptions among samples, with vegan canned fish alternatives presenting less protein than their counterparts. Overall vegan products did not differ regarding sodium levels but showed high amounts to compose a lunch or dinner meal. Vegan meat substitutes showed higher carbohydrates, dietary fiber concentrations, and few differences regarding total and saturated fat. Vegan meat substitutes may contribute to the adherence and maintenance of vegan and vegetarian diets. However, future studies about the implemented ingredients are needed.

Evaluation of growth, carcass and meat sensory characteristics of West African Dwarf bucks fed dietary Enterolobium cyclocarpum leaves

The leaves of Enterolobium cyclocarpum contain secondary metabolites which have beneficial and detrimental effects on the animals consuming them. This experiment was thus designed to investigate these effects on the growth performance, carcass, and meat sensory characteristics of WAD bucks fed concentrate diets containing varying levels of Enterolobium cyclocarpum leaves. Harvested leaves of Enterolobium cyclocarpum (EC) were wilted for 12 to 36 hours, shredded, and incorporated into concentrate diets. Diet 1 contained no EC (0%), while Diets 2, 3 and 4 contained 7.50, 15.00 and 22.50% EC leave, respectively. The crude protein content of the diets ranged from 16.45 to 17.50% and differed significantly (p&lt;0.05). The concentration of tannin (24.02, 28.93 and 29.71 mg/100g) and oxalate (113.15, 96.64 and 142.55 mg/100g) in diets 2 to 4 differed significantly (p&lt;0.05) across dietary treatments. Bucks fed dietary 15% EC leaves (Diet 3) had the highest final live weight of 8.83kg which was statistically similar (p&gt;0.05) to the final weight of bucks fed the control diet (7.73kg; Diet 1), 7.50% EC leave diet (7.33kg; Diet 2) but higher than (p&lt;0.05) 22.50% EC leaves diet (5.65kg; Diet 4). Some internal organs (kidney, heart, and diaphragm) had significant changes in their relative weight across the treatments with diet 3 (15% EC leaves) recording the lowest values. The kidney weight of bucks fed diet 3 (0.64%) compared favourably with the control (0.61%), while the heart and diaphragm weight of bucks fed diet 3 (0.99 and 0.61%) were quite lower than those fed the control diet (1.05 and 0.67). Similarly, meat from bucks fed diet 3 was significantly (p&lt;0.05) adjudged the most preferred, possessing the best aroma, flavor, juiciness, and tenderness. Thus, dietary EC leaves for WAD goats should not exceed 15% for better growth performance, carcass yield, and sensory characteristics.

Effect of subcryoscopic storage temperature on shelf life of chilled broiler meat

Limited shelf life of chilled poultry meat hinders its transportation over long distances to remote areas of consumption. In this regard, it is necessary to develop a storage technology for chilled poultry meat with prolonged shelf life. The study was carried out on meat samples of broiler chickens produced in accordance with GOST 31962-2013 and cooled by water evaporation. An IS 203.4 temperature recorder was used to measure meat temperature, and a TESTO 205 device was used to measure pH. The microbiological, physicochemical, and sensory characteristics of meat were determined according to standard methods. The shelf life of chilled meat was determined in accordance with MUK 4.2.1847-04 Sanitary and epidemiological assessment of justification for the shelf life and storage conditions of food products. The study showed that meat stored at −2.0 ± 1.0 °C remains fresh for 20 days in terms of microbiological, physicochemical and organoleptic characteristics. It was found that meat can be transferred from a supercooled state to a chilled one in order to increase the shelf life to 15 days at a storage temperature of -2.0 ± 1.0 °C.

Changes on the physicochemical and fatty acid profile of meat induced by inclusion of biscuit bran in lamb diet.

The animal feed science is in constant search for new products that bring economic return, without harming the quality of the final product. This study aimed to evaluate the effect of increasing levels of substitution of corn by biscuit bran in lamb diet upon the fatty acid profile of its meat and its physicochemical and sensory characteristics. Twenty-four male lambs divided in four treatments were used. The treatments consisted in increasing levels (0, 15, 30, and 45%) of substitution of corn by biscuit bran in lamb diet. The significance of the treatments was determined by ANOVA and the adjusted means were compared by Tukey test at 5%. The effects were determined by linear and quadratic responses. The use of up to 45% biscuit bran sweet type did not modify the physical and sensory characteristics of meat, just as it did not affect nutrient and dry matter intakes and animal performance. A replacement of 45%, reduces the cholesterol (P = 0.03) and the total content of saturated fatty acid (P = 0.002), not modifying other physicochemical characteristics. The replacement of corn by biscuit bran sweet type in the feeding represents an alternative nutritional strategy for sheep meat production with desirable organoleptic and quality characteristics.

Live Weight and Sex Effects on Sensory Quality of Rubia de El Molar Autochthonous Ovine Breed Meat.

Simple SummaryRubia de El Molar is in danger of extinction, and this work is part of a research project funded by the Regional Government of Madrid that aims to know its productive characteristics to prevent its disappearance. The aim of this work is to study the effect of weight and sex on suckling lamb meat sensory characteristics of Rubia de El Molar breed. According to sensory characteristics, two weight groups of animals were detected: light carcasses (10 and 15 kg) and heavy carcasses (20 and 25 kg). Heavy carcasses’ meat was tougher, more elastic, and received lower pleasantness scores than light animals. Sex had a lower effect on meat sensory parameters than weight, and meat from male lambs showed higher flavour intensity and also higher pleasantness scores than female meat.Fifty-six Rubia de El Molar ovine breed lamb carcasses were divided into 8 groups (n = 7 per group) according to weight (10, 15, 20 and 25 kg) and sex (male and female) to study the effect of these factors on meat sensory characteristics, assessed by means of a trained panel. Heavier animals showed a more-springy meat and also received lower scores for pleasantness. Assessors gave lower scores for flavour and pleasantness in female meat. A high correlation was detected between hardness and springiness, number of chews, and pleasantness. Juiciness, greasiness, and flavour were also sensory variates highly correlated. Pleasantness was only correlated to hardness. Changes from 10 to 25 kg did not affect juiciness, greasiness, flavour, and number of chews. There are no significant differences in the sensory quality of lambs slaughtered at 10 and 15 kg live weight, and also between 20 and 25 kg groups. Heavy carcasses (20 and 25 kg) showed a more hard and springy meat than light carcasses (10 and 15 kg). Besides, the 10 and 15 kg animals group received higher scores for pleasantness. This work showed differences in suckling lambs’ meat sensory parameters between Rubia de El Molar and other ovine breeds.

Изменение сенсорных характеристик мяса хряков при хранении в замороженном состоянии

Изменение сенсорных характеристик мяса хряков при хранении в замороженном состоянии

Impacts of dietary supplementation of pyocyanin powder on growth performance, carcase traits, blood chemistry, meat quality and gut microbial activity of broilers

Natural antioxidants play an important role in maintaining and improving poultry’s well-being, survival and productive and reproductive performance. Pyocyanin, a secondary blue redox-active metabolite, is one of these natural antioxidants that exert several biological activities to improve birds’ performance. This study estimated the effect of dietary supplementation with pyocyanin powder (PP) on broiler’s growth, carcase and serum properties, meat quality and microbial load activity. A total of 180 1-week-old unsexed chicks were randomly allocated into three groups. The first group served as a control (C) and fed the basal diet, while the second and third groups (P75 and P150) were fed the basal diet supplemented with 75.0 and 150.0 mg PP/kg, respectively. Results showed that overall body weight gain (BWG) was improved (p<.05) in P75 compared to P150 and control groups. Feed intake and feed conversion ratio (FCR) of chicks fed the diet containing PP levels were not altered during all experimental periods compared to the control. Dietary treatments did not affect all carcase traits, blood biochemical parameters and meat sensory characteristics at five weeks of age. Antioxidative status was improved by pyocyanin supplementation as serum malondialdehyde (MDA) was reduced while GST and GSH levels were elevated in P75 and P150 compared to the control. Dietary PP supplements increased (p<.05) the pH, lightness and redness of pectoralis major muscle and reduced (p<.05) the yellowness of the muscle and its contents of thiobarbituric acid and total volatile basic nitrogen. The PP addition showed antibacterial and antifungal activities against several pathogenic bacteria and mycotoxigenic fungi. It could be concluded that pyocyanin can be introduced as a natural, functional and phytogenic feed additive to boost broiler’s growth, improve their meat quality, produce nutritious meat products and reduce pathogenic bacteria without adverse impacts on their productivity. Highlights This work investigated the effect of pyocyanin powder on broiler chickens. The addition of pyocyanin at 75.0 mg/kg diet improved Body weight gain (BWG) and meat quality characteristics. Pyocyanin exerted antibacterial and antifungal activity against several pathogenic bacteria. Pyocyanin could be used as a natural and functional additive to poultry diets.

Fermented Feed Modulates Meat Quality and Promotes the Growth of Longissimus Thoracis of Late-Finishing Pigs.

Simple SummaryLittle is known about the effect of fermented feed on lean mass production of finishing pigs and the underlying mechanism. This study aimed to investigate the effect of fermented diet on growth performance, carcass traits, meat quality and growth of longissimus thoracis (LT) of finishing pigs. Our results found that fermented diet significantly increased loin eye area and lean mass percentage, decreased backfat thickness and improved meat quality of LT by decreasing shear force and drip loss at 48 h post slaughter and improving meat sensory characteristics compared with control diet. Fermented diet also increased the abundance of insulin, insulin receptor, myoblast determination protein (MyoD) and myosin heavy chain-I (MyHC-I) transcripts, and the phosphorylation levels of protein kinase B (AKT), mammalian target of rapamycin (mTORC1), initiation factor 4E-binding protein 1 (4EBP1) and S6 kinase 1 (S6K1) in LT, while decreasing the expression of muscle atrophy F-box (MAFbx) and forkhead Box O1 (Foxo1) mRNA transcripts. Our results indicated that fermented diet improved meat quality and enhanced LT growth of finishing pigs by increasing insulin/AKT/mTORC1 protein synthesis cascade and activating Foxo1/MAFbx pathway, along with the regulation of ribosomal protein and proteins involved in muscle contraction and muscle hypertrophy. This study investigated the effect of fermented diet on growth performance, carcass traits, meat quality and growth of longissimus thoracis (LT) of finishing pigs. A total of 48 finishing pigs [Duroc × (Landrace × Large White), male, 126 ± 5-d-old] weighing 98.76 ± 1.27 kg were randomly assigned to two treatments (eight pens per treatment and three pigs per pen) for a 28-d feeding trial, including control diet and fermented diet. Fermented diet significantly increased the loin eye area and lean mass percentage, decreased backfat thickness and improved meat quality of LT by decreasing the shear force and drip loss at 48 h post slaughter and improving meat sensory characteristics compared with control diet. A fermented diet also significantly increased the abundance of insulin, insulin receptor (IR), myoblast determination protein (MyoD) and myosin heavy chain-I (MyHC-I) transcripts, and the phosphorylation levels of AKT, mTORC1, 4EBP1 and S6K1 in LT, while decreasing the expression of muscle atrophy F-box (MAFbx) and forkhead Box O1 (Foxo1) mRNA transcripts. Moreover, proteomic analysis revealed that differentially expressed proteins predominantly involved in protein synthesis and muscle development were modulated by fermented diet. Our results indicated that a fermented diet improved meat quality and enhanced LT growth of finishing pigs by increasing insulin/AKT/mTORC1 protein synthesis cascade and activating the Foxo1/MAFbx pathway, along with the regulation of ribosomal protein and proteins involved in muscle contraction and muscle hypertrophy.

Growth Performance and Meat Quality of Purebred Bulls Reared under Intensive Production Systems

Background: Growth ability and meat performance are of great economic importance in beef cattle. Therefore, breed comparison experiments are needed to provide valuable information on the suitability of different beef breeds for different production conditions. The aim of the present study was to compare the growth performance and meat quality of young Red Angus, Salers and Limousin bulls. Methods: The material comprised 30 bulls of Red Angus (RA), Salers (SL) and Limousin (LM) breeds. The parameters studied were 210-d bodyweight and daily gains from birth to weaning and to finishing, as well as from weaning to finishing. The finished bulls were slaughtered after 12-hour fasting and post-slaughter evaluation was carried out. The compositions of the samples of meat from the longest dorsal muscle (m. longissimus dorsi) were subjected to basic chemical analysis and sensory analysis. Result: The best results in the period of maternal nursing were obtained by the SL bulls and during intensive fattening, by the LM bulls. The differences existed in the chemical composition and sensory characteristics of meat from the bulls of the studied breeds. The RA breed demonstrated the highest content of intramuscular fat in the longissimus dorsi muscle and received higher scores for sensory characteristics.

Meat quality characteristics of Beltsville Small White broiler and spent hen turkeys (Meleagris gallopavo)

A study was conducted to assess the physico - chemical, proximate and sensory characteristics of meat from Beltsville Small White turkey (Meleagris gallopavo) broilers and turkey spent hens. Significantly (P< 0.05) higher pH, water holding capacity and moisture content values were observed in Beltsville Small White turkey broiler meat as compared to Beltsville Small White turkey spent hen meat. However, cooking loss, drip loss, shear force value, fragmentation index and collagen, protein and fat content values were significantly (P< 0.05) lower in Beltsville Small White turkey broiler meat then Beltsville Small White turkey spent hen meat. Sensory attributes scores for appearance and colour, flavour, juiciness, tenderness, oiliness and overall acceptability scores were significantly (P

Estresse térmico e qualidade da carne ovina – uma revisão

O clima e as condições às quais os animais são expostos no período que antecede o abate impactam de maneira marcante na qualidade da carne, aspecto que adquire maior importância devido às recentes mudanças climáticas e às previsões de aumento no aquecimento global. Neste contexto, a presente revisão tem como objetivo abordar as principais características qualitativas da carcaça e da carne ovina, buscando relacioná-las com os efeitos do clima e do estresse térmico no pré-abate. Dentre as variáveis climáticas, temperatura e umidade do ar elevadas, em especial, apresentam efeitos marcantes na qualidade da carne. Essas condições climáticas, quando em graus elevados, ocasionam um desequilíbrio fisiológico que tem efeito direto sobre as reservas de glicogênio muscular, responsável pelas reações bioquímicas post mortem, afetando as características físicas, químicas e sensoriais da carne. É necessário adequar práticas de manejo e instalações almejando, a priori, a obtenção de melhores condições de bem-estar dos animais frente às condições climáticas estressantes, favorecendo assim, a obtenção de carcaças e de carnes com atributos sensoriais favoráveis do ponto de vista dos consumidores.

Effects of dietary ferulic acid on growth performance, carcass traits and meat quality of heifers

Ferulic acid is a natural occurring compound with antioxidant and antimicrobial bioactive properties, and recently was proposed as a new alternative growth promoter in meat-producing animals without changing meat quality parameters. The present study aimed to evaluate the impact of two doses of ferulic acid (FA) on the feedlot performance, carcass traits, and physicochemical and sensory characteristics of meat quality in commercial heifers. Ninety heifers (3/4 Bos taurus; n = 270; body weight = 480 ± 10 kg) were randomly assigned to one of the following treatments (30 days): Control, fed with a basal diet; FA250 or FA500 offered the same diet further supplemented with FA at 250 or 500 mg kg-1 feed, respectively. Feedlot performance, carcass traits, and physicochemical and meat sensory characteristics were evaluated. FA supplementation increased average daily gain (ADG) by 21%, hot carcass weight by 1.8% and cold carcass weight by 1.6% with respect to the control (P < 0.05). FA500 treatment caused a decrease (P < 0.05) in some carcass traits. However, carcass characteristics of economic importance, such as cold carcass dressing and LT muscle area, were improved by FA250 supplementation (P < 0.05), causing a possible growth promoter effect. Physicochemical and sensory parameters of meat were not altered by FA supplementation (P > 0.05). Ferulic acid has the potential for use as a growth promoter additive in finishing heifers without negatively affecting the meat quality, as occurs with some synthetic growth promotants compounds used in animal production. © 2020 Society of Chemical Industry.

Replacement of corn silage with spineless cactus in sheep diet: carcass and meat sensory characteristics

This study evaluated the effect of replacing corn silage with spineless cactus, in combination with Tifton 85 hay or sugarcane bagasse, on the carcass measurements and sensory properties of the meat of lambs finished in feedlot. Twenty-one, intact, Santa Inês males, with an initial body weight of 22.86 ± 2.87 kg and an average age of 150 days, were individually confined for 74 days and fed at will three treatments diets: Corn silage (CS); Spineless cactus + Tifton 85 hay (CT) and Spineless cactus + sugarcane bagasse (CB). Lambs fed CT had a wider croup (p &lt; 0.05) compared to animals fed CS. The replacement of corn silage with CT or CB did not influence (p &gt; 0.05) the body length, withers height or chest circumference of the lambs. Values of carcass length and compactness index were similar (p &gt; 0.05) between treatments. There was a high and positive correlation (p &lt; 0.05) between chest width (0.82) and chest circumference (0.81) of animals with cold carcass weight. The odor and taste of sheep meat fed CT or CB was more accepted when compared to the meat of animals fed corn silage. The replacement of corn silage with spineless cactus in combination with Tifton 85 hay or sugarcane bagasse improves the sensory quality of sheep meat, but does not interfere with carcass measurements.

Elaboración y caracterización de harina de oca proveniente de tres variedades, (zapallo, pauccar y mestiza), para uso en productos cárnicos

Se elaboró la harina de oca proveniente de tres variedades (Mestiza (V1), Pauccar, (V2) y Zapallo (V3)) para su uso en productos cárnicos de pasta fina, se evaluó las características físicas, químicas, microbiológicas, funcionales y sensoriales. Se analizó las características físicas aplicando las normas NTE INEN 0154 para tamices de ensayo y NTE INEN 0517 determinación de tamaño de partículas, para los químicos se usó el método de la Asociación de Químicos Analíticos Oficiales, para los análisis microbiológicos se empleó la norma NTE INEN 616 requisitos para harina de trigo, en los funcionales se aplicó la técnica de Anderson, para los análisis sensoriales se manejó un modelo descriptivo. La investigación se distribuyó bajo un diseño completamente al alzar, con 5 repeticiones y una unidad experimental de 500 gramos, empleando la prueba de tukey (P≤0,05). La composición nutricional determinó valores promedios de las tres variedades como: Humedad: 8,60 %; Grasa: 1,73 %; Fibra: 6,76 %; Proteína: 6,32 %; Cenizas: 5,18 %; Carbohidratos: 71,42 %. Se obtuvo un rendimiento promedio de 28 % para las tres variedades y en la granulometría la Variedad Mestiza obtuvo el 89,08 % que atravesó el tamiz con diámetro de 250 micras. Los análisis microbiológicos indicaron que los mohos, levaduras y coliformes presentaron niveles muy bajos que cumplen con los requerimientos establecidos en la norma INEN 616 (2015).Los parámetros estudiados en las propiedades funcionales presentaron diferencias significativas alcanzando valores como: Absorción: 3,54 mL/g; Capacidad de Retención: 7,81 mL/g; Solubilidad: 4,06 % y Poder de Hinchamiento: 3,59 g. Se demostró que la Variedad Mestiza (V1) fue la más aceptada, presentando los mejores atributos sensoriales con un 100 % de aceptabilidad. Se concluye que las harinas de oca de las tres variedades pueden utilizarse en la preparación de productos cárnicos de pasta fina (mortadelas, salchicha vienesa, salchicha Frankfurt).

Carcass, physicochemical and sensory characteristics of meat from genetic reserve ducks after two reproductive seasons

The aim of the study was to compare carcass composition and meat quality of i) Pekin ducks of French origin (P9), ii) crosses of wild mallard and Pekin duck (K2), and iii) crosses of Khaki Campbell drakes and Orpington Fauve ducks (KhO1). Twenty carcasses from 110-week-old ducks of each genetic group were used. Carcass weight of P9 was significantly higher than that of K2 and KhO1. Carcasses of K2 ducks had a significantly lower percentage of neck and leg muscles and giblet weight compared with P9 and KhO1 ducks, while carcasses of KhO1 ducks had a significantly higher percentage of wing meat compared with K2 and P9, and a significantly lower percentage of breast muscles compared with P9 ducks. Breast and leg muscles of P9 contained significantly more water than those of K2 and KhO1, and the breast muscles of P9 ducks had more protein and less fat than those of KhO1 birds. The leg muscles of KhO1 contained significantly more protein, and those of K2 had significantly more fat than the other duck groups. Breast muscles of P9 and KhO1 ducks had significantly more collagen but had less in leg muscles compared with K2. Breast fillets from P9 ducks showed higher L*, a*, and b* colour values and shear force than K2 and KhO1 ducks.&#x0D; Keywords: carcass composition, conservation flocks, meat quality, spent duck