Shear Force Analysis Research Articles

Muscle-Specific Effects of Genotype, Animal Age, and Wet Aging Duration on Beef Color, Tenderness, and Sensory Characteristics.

This study investigated the effects of genotype, animal age, muscle type, and aging duration on meat quality characteristics of Psoas major (PM), Longissimus thoracis (LT), Longissimus lumborum (LL), and Gluteus Medius (GM) muscles. The PM, LT, LL, and GM muscles were sourced from a total of 32 bulls, consisting of 16 humped (Bos indicus) and 16 humpless (Bos indicus × Bos taurus) bulls aged 21 ± 2 and 30 ± 3 months. The muscles underwent aging durations of 0, 7, and 14 days. Meat pH, color, drip loss, cooking loss, instrumental shear force, lipid oxidation (thiobarbituric acid reactive substances/TBARS), and sensory analysis were performed. Our results indicated that humped bulls had superior color, while humpless bulls exhibited better sensory characteristics. The 30 ± 3 months of age bulls showed improved color and sensory characteristics with higher TBARs values than the 21 ± 2 months of age bulls. The color, tenderness, and sensory characteristics improved in PM and LT at 7 days, whereas in LL and GM they improved at 14 days. PM showed better tenderness and overall acceptability among different muscles, while LL showed better color and oxidative stability. This study suggested the necessity of muscle-specific aging strategies to enhance the meat quality characteristics of humped and humpless bulls. Further research could explore additional aging durations and other muscle types to better understand their impact on meat quality characteristics.

Comparative Analysis of Myofiber Characteristics, Shear Force, and Amino Acid Contents in Slow- and Fast-Growing Broilers.

Skeletal muscle fiber characteristics are pivotal in assessing meat quality. However, there is currently a lack of research precisely quantifying the total number of myofibers (TNM) of skeletal muscles. This study used Arbor Acres (AA) broilers and Wenchang (WC) chickens to determine the TNM of several skeletal muscles and the meat quality of the pectoralis major muscle (PM). The results showed that the TNMs of the PM in AA males and females were 935,363.64 ± 92,529.28 and 873,983.72 ± 84,511.28, respectively, significantly higher than those in WC (511,468.97 ± 73,460.81 and 475,371.93 ± 70,187.83) at 7 days of age (p < 0.01). In terms of gastrocnemius medialis in AA males and females, we recorded values of 207,551.43 ± 31,639.97 and 177,203.23 ± 28,764.01, showing a significant difference compared to the values observed in WC (146,313.03 ± 29,633.21 and 124,238.9 ± 20,136.95) (p < 0.01). Similarly, the levels of gastrocnemius lateralis exhibited a significant difference between AA and WC (p < 0.01). Furthermore, the essential, umami, and sweet amino acids were found to be significantly higher in WC compared to AA (p < 0.01). These findings offer valuable data and insights for accurately quantifying the TNM in livestock and for the development of further genetic breeding strategies for meat quality.

STAAD Based G+2 Single-Column Residential Analysis

The principle cause of this study is to layout a whole building relaxation on a single column. The rapid increase in population and scarcity of land tends to the development of construction technology and high- rise commercial structures. The building plays a vital role in improving various activities in the late world. The Aim of present study “Analysis and design of high rise building by staad pro is to define proper technique for creating Geometry, cross sections for column and beam etc, developing specification and supports conditions, types of Loads and load combinations. In this study a 30- storey high rise structure is analyzed for seismic and wind load combination using staad pro and comparison is drawn. Currently, there are four mosques on Java Island recognized as Saka Tunggal Mosques, which employ a single wooden column as the main column, placed at the center of the prayer hall to support the roof. This unique structural system, when compared to the traditional four-column system, is remarkable even if its style is exceptional for mosques on Java Island. This study aims to provide scientific data and promote the local government's understanding about the importance of the Saka Tunggal Mosques by focusing on the one in Banyumas, which is placed at a cultural heritage site, founded in 1871. The rapid increase in population and scarcity of land tends to the development of construction technology and high-rise commercial structures. Building plays a vital role for improving the various activities. In the late world, prompt to action of peoples from one place to another is of great extent mainly for earnings. In building more facilities like financing section, computer section, administration section, design section and drawing section are provided. The aim of the project is to analyse and design of multi-storey building resting on the single column by using different code provisions. A lay out plan of the proposed building is drawn by using AUTO CADD. The structure consists of ground floor plus five floors, each floor having the one house. Staircase must be provided separately. The planning is done as per Indian standard code provisions. The building frames are analyzed using the various text books. Using this so many standard books analysis of bending moment, shear force, deflection, end moments and foundation reactions are calculated. Detailed structural drawings for critical and typical R.C.C. members are also drawn. Recent studies regarding progressive collapse resistance of buildings considered only single critical column removal scenario. However, limited investigations have been conducted so far to assess multi-column removal scenarios. Hence this study is made to compare progressive collapse resistance of a multi-story building under both single and multi-column removal scenarios. An eight-storey reinforced concrete building was analyzed by using linear static analysis procedure and DCR values of the members are calculated to investigate the potential of progressive collapse as per GSA guideline.

Effects of drinking saline water on carcass traits and meat quality of growing and mature Blackhead Ogaden sheep and Somali goats.

Water salinity has a significant impact on water quality, posing challenges for livestock production and productivity, particularly in arid regions where climate change affects freshwater availability. This study aimed to determine the effect of drinking saline water on the carcass and meat quality traits of sheep and goats in Ethiopia. A total of 100 males with an average initial body weight of growing (18.17 ± 0.51) and mature (22.22 ± 0.52kg) Blackhead Ogaden sheep and growing (17.99 ± 0.50) and mature (21.99 ± 0.54) kg) Somali goats were used. The design of the experiment was a three-way factorial RCBD with three-factor combinations (5 treatment levels, 2 species, and 2 age groups).Water treatments were natural water (Lake Basaka water (control), low saline water (L-SW), moderate saline water (M-SW), high saline water (H-SW), and very high saline water (VH-SW); that is, NaCl was added to natural water at concentrations of 7.95, 11.93, 15.90, and 19.88g TDS/L, respectively. The finding showed that increasing salinity levels in drinking water reduced slaughter body weight (SBW), carcass weight (CW), dressing percentage (DP), rib eye area (RAE), total edible components (TEC), and increased total non-edible components (TNEC) (P < 0.05). Similarly, sheep and mature animals had higher (P < 0.001) SBW, CW, DP, RAE, and TEC than goats and growing animals. Sensory evaluation, shear force, and proximate analysis were affected by water salinity, species, and age groups (P < 0.05). Overall, the study revealed that consuming saline water above 11g TDS/L affected carcass traits and meat quality in Somali goats and Blackhead Ogaden sheep.

PSVII-21 Impact of low voltage electrical stimulation applied to longissimus thoracis et lumborum and semitendinosus on meat quality and palatability

Abstract Low voltage electrical stimulation (LVES, 20-120V) is safer and more cost-effective than high voltage electrical stimulation (HVES). Despite some studies showing positive effects of LVES on meat quality, no studies have evaluated the effects of LVES on meat flavor profile. The objective of this study was to examine the effects of LVES applied directly to the longissimus thoracis et lumborum (LTL) and semitendinosus (ST) muscles on meat quality and flavor profile. Steers [n = 32; 689.2 ± 29.66 kg body weight (BW)] were used. After carcass splitting and randomizing by carcass side, the LTL and ST of one carcass side were stimulated individually with 45 VRMS at 49.83 ± 2.32 min post-mortem using a commercial stimulator. The other carcass side remained unstimulated. The LTL and ST pH were measured at 45 min, 3 h, 3 d and 6 d. At 3 d post-mortem, LT objective color (Minolta L*, a*, b*, hue, chroma) was measured and one steak from LT and ST were collected for cooking losses and shear force analyses. The remaining muscle was weighed, vacuum-packaged, aged until 6 d post-mortem and, subsequently, unpackaged and re-weighed to calculate purge losses. One steak from each muscle was placed in a retail display and objective color at 0 and 4 d (6 and 10 d post-mortem) and drip losses were assessed. Cooking losses and shear force of 6- and 12-d aged steaks from each muscle were measured. Trained panelists evaluated sensory attributes of frozen-thawed 6-d aged longissimus lumborum (LL) and ST steaks. There were stimulation × ageing time interactions for pH in both muscles, as LVES reduced the pH at 3 h but did not affect pH at 3 and 6 d post-mortem (P &amp;lt; 0.001 Figure 1). The LVES did not significantly affect the LT color values at 3 d post-mortem (P &amp;gt; 0.05) or in retail display (P &amp;gt; 0.1, Table 1). In the ST, however, there were stimulation × ageing time interactions for a*, b* and chroma measured in retail display, with stimulation increasing all these values at 0 d, whereas there was no effect on a* and chroma and a lesser increase in b* after 4 d (P &amp;lt; 0.001, Table 1). Regardless of ageing time, LVES increased ST L* (P &amp;lt; 0.05) and hue (P &amp;lt; 0.001) in retail display (Table 1). The LVES did not affect LT and ST drip losses (P &amp;gt; 0.1, Table 1), shear force, descriptive sensory attributes and LT purge losses (P &amp;gt; 0.1), but increased ST purge losses (P &amp;lt; 0.05). The LVES increased burnt aroma (P &amp;lt; 0.05) and umami (P &amp;lt; 0.01) and salty (P = 0.075) tastes and decreased bitter taste (P &amp;lt; 0.01) and green-hay flavor (P &amp;lt; 0.05) in the LL, but did not affect ST flavor (P &amp;gt; 0.1; Table 2). Overall, LVES had muscle-specific effects with improvements in ST retail color and LL flavor profile.

Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness.

The complex composition of braised pork, including lean meat, pigskin, and fat, makes it difficult for sensory evaluation of its texture properties. This study investigated the correlation between sensory texture attributes and physicochemical properties to achieve an objective and comprehensive evaluation of the texture of braised pork. Sensory analysis demonstrated that the overall texture acceptability of braised pork was significantly and negatively influenced by sensory texture attributes (including sensory hardness, chewiness, and toughness), while it was positively impacted by sensory adhesiveness, softness, and juiciness. Shear force and texture profile analysis (TPA) variables, reflecting mastication behavior, were used to characterize the textural properties of braised pork. They were closely related to water distribution, with a higher proportion of immobilized water (P21), indicating a higher water holding capacity and a more tender texture. Correlation analysis between sensory texture attributes and physicochemical properties through partial least squares regression further revealed significant associations between shear force, TPA variables, and sensory texture attributes. Moreover, the proportion of immobilized water (P21) significantly and negatively affected sensory hardness and chewiness, whereas the proportion of free water (P22) significantly influenced sensory toughness. Sensory texture attributes could be well predicted by the physicochemical properties by projecting test samples onto calibration models established by known samples. Therefore, a combination of sensory and instrumental measures can reliably reflect the texture properties of braised pork. PRACTICAL APPLICATION: The combination of sensory and instrumental methods is an effective strategy to accurately and objectively evaluate the texture properties of braised pork, which overcomes the limitations caused by the complexity of the composition and texture traits of braised pork. The accurate evaluation and standardization of texture properties is an important premise for the repeatable and stable cooking of traditional braised pork. Furthermore, this research method and findings can also be applied to guide the procedural optimization of smart appliances (e.g., induction cookers) for cooking braised pork.

Effects of maternal inflammation on growth performance, carcass characteristics, and meat quality of offspring pigs.

The objective of this research was to determine the effects of mid-gestational maternal inflammation on performance, carcass characteristics, and meat quality of offspring. Pregnant gilts were administered either lipopolysaccharide (LPS; n=7) or saline (CON, n=7) from d 70-84 of gestation. Gilts assigned to the LPS treatment were administered an intravenous injection of reconstituted LPS every other day with a beginning does of 10 μg LPS/kg BW and subsequent doses increasing by 12%, while CON gilts received intravenous injections of comparable volumes of saline. Gilts farrowed naturally, and at d 66 of age a total of 59 pigs, both barrows and gilts began a 3-phase feeding regimen designed to meet or exceed nutrient requirements for growing-finishing pigs. Pigs were weighed on d 0, 35, 70, and 105 of the finishing trial to determine ADG, ADFI, and G:F. On d 106, pigs were slaughtered under supervision of the United States department of Agriculture Food Safety Inspection Service (USDA-FSIS). Ending live weight (ELW), hot carcass weight (HCW), and dressing percentage were determined. Left side of carcasses were weighed and fabricated to determine carcass cutting yields. The semitendinosus was collected for histological samples. Fresh belly characteristics and loin quality were measured. Two chops were collected for Warner-Bratzler shear force (WBSF) and proximate analysis. No differences (P ≥ 0.13) between LPS and CON pigs were observed for growth performance in phases 1, 2, 3, or overall (d 0-105) performance with the exception of overall G:F reduced in CON pigs compared with LPS pigs (P = 0.03). There was a tendency for carcass yield to be reduced (P = 0.06; 0.82% units) in LPS pigs compared with CON pigs. Additionally, longissimus muscle area (LMA) tended to be reduced (P = 0.10) 2.27cm2 in LPS compared with CON pigs. Loin chop quality traits including instrumental color, subjective color, marbling, firmness, pH, and drip loss were not different (P ≥ 0.09) between LPS and CON pigs. Fresh belly characteristics were not different (P ≥ 0.22) between LPS and CON pigs. There were no differences in primal and subprimal weights, except for LPS pigs tended to have a reduction (P ≥ 0.07) in tenderloin and Canadian back weights compared with CON pigs. Furthermore, LPS pigs had no differences (P ≥ 0.25) in muscle fiber composition or size, however LPS pigs tended (P = 0.10) to have a 13% reduction in estimated muscle fibers number compared with CON pigs. In summary, mid gestational inflammation did not result in reduced meat quality, growth performance, or carcass yields of offspring.

Effect of breed and sex on the body weight, slaughter traits, meat quality and meat texture parameters of rabbits

The purpose of the study was to determine the influence of breed on the growth, slaughter traits, quality traits and parameters of texture of meat obtained from Blanc de Termonde and Flemish Giant rabbits. Young animals were weaned on the 35th day of their life. The weight of animals was recorded from birth to the 84th day of life at 7-day intervals. The rabbits were slaughtered between 85th and 90th day of live. Hot carcass weight, chilled carcass weight and giblets weight (liver, lung and heart, kidneys) were recorded. The pH and the colour of the longissimus lumborum and biceps femoris muscles was measured in 45th minute and at 24 hours after slaughter. Shear force and texture parameters were measured. Flemish Giant achieve higher final body weight but lower dressing out percentage than Blanc de Termonde rabbits. Carcasses of Blanc de Termonde characterized with higher loin weight and fat content in carcass. The effect of breed fount to be significant for some components of meat colour like yellowness (b*) in 45th minute and lightness after 24 hours post mortem. The effect of sex found to be significant for acidity of meat and b* component in 45th minute after slaughter and on redness (a*) after 24 hours post mortem. Statistically significant differences between Flemish Giant and Blanc de Termonde rabbits in shear force and texture profile analysis (TPA) were stated. The sex of animals effected only on chewiness parameter for TPA of rabbit meat.

National Beef Tenderness Survey—2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice

Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated by consumer sensory evaluations and Warner-Bratzler shear (WBS) force analyses. The retail tenderloin had the lowest (P&amp;lt;0.05) WBS force value compared to other retail cuts. The retail steak with the greatest (P&amp;lt;0.05) WBS force value was the top sirloin. Foodservice ribeye and top loin steaks had greater (P&amp;lt;0.05) WBS force values compared to the tenderloin. All retail top blade, bone-in ribeye, Porterhouse, and tenderloin steaks were categorized as“very tender” (&amp;lt;31.4 N). There were no (P&amp;gt;0.05) differences in WBS force values among USDA quality grade groups for foodservice steaks. Retail tenderloin steaks received the highest (P&amp;lt;0.05) consumer rating for overall like/dislike, tenderness like/dislike,tenderness level, flavor like/dislike, and juiciness like/dislike compared to all other retail cuts. There were no (P&amp;gt;0.05)differences among the 4 foodservice cuts for consumer sensory ratings of overall like/dislike, tenderness like/dislike, tenderness level, flavor like/dislike, and juiciness like/dislike. There were no (P&amp;gt;0.05) USDA quality grade differences for ribeye, top loin, top sirloin, and tenderloin foodservice steaks for overall like/dislike, tenderness like/dislike, tenderness level, flavor like/dislike, and juiciness like/dislike. Regardless of source (foodservice or retail), USDA grade group, or beef cut, measures of tenderness in this survey reveal ratings and values that should meet most consumer expectations in the marketplace.

Muscle, season, sex, and carcass weight affected pork texture, collagen characteristics, and intramuscular fat content.

In this study, pigs from 3 supply chains were slaughtered in an Australian summer and winter (n = 20 for each supply chain). The pigs were from 2 sexes (female and castrated male) and 2 carcass weight groups (high: 95.0 to 100.0kg and low: 75.0 to 80.0kg). From each carcass, the Biceps femoris (BF), Longissimus thoracis et lumborum (LTL), and Triceps brachii (TB) were excised at 24h postmortem, vacuum packed, frozen at 24-48h and transported to the lab. Cooking loss, Warner-Bratzler shear force (WBSF) and texture profile analysis (adhesiveness, chewiness, cohesiveness, hardness, resilience, and springiness) were measured in LTL and BF. pH, collagen content, and solubility and intramuscular fat (IMF) content were determined for all muscles. Results showed that BF was tougher than LTL, and winter samples were tougher than summer ones (P < 0.05). The TB had higher pH, collagen, and IMF content than BF and LTL (P < 0.05). Collagen solubility was higher in castrated male and winter samples. pH, collagen solubility, and IMF content were significantly (P < 0.05) related to chewiness and hardness in pork BF and LTL. pH and IMF were also related to cooking loss, while collagen solubility and IMF were related to WBSF (P < 0.05). The relationships of pH and IMF with pork texture were predominantly driven by the LTL, while the relationships between collagen solubility and texture were predominantly driven by the BF. Collagen solubility and IMF of pork BF and TB were related to those of LTL, but the correlations were not strong enough for prediction. Pork texture and chemical components were affected by muscle, seasons, sex and carcass weight. pH, collagen solubility, and IMF-affected pork texture.

Avionics Rack Structure Strength Analysis during Emergency Landing on CN-XXX Aircraft

The aviation industry is currently developing rapidly. The Avionics rack is one of the most important parts of an aircraft which functions to place various electronic devices to support the aircraft during flight. As explained in CASR 25 point 25.561, of course, the avionics rack itself is specially designed so that the rack structure can withstand various flight conditions, one of which is when the aircraft experiences an emergency landing. Emergency landings that are generally experienced by aircraft will experience a G-Force of 9G forward, 6G downward, 3G upward, 3G sideward, and 1.5G rearward. This research aims to measure how strong the structure and materials used are to support the devices stored on the avionics rack. Through the Finite Element Analysis method using software, hand calculations in calculating the Margin of Safety, as well as shear force analysis and bending moment diagrams, results can be obtained that the analysis carried out on the identified structure is declared safe if something crucial occurs such as an emergency landing.

Meat quality of pigs fed grape pomace in different production systems.

The main objective of this study was to evaluate the effects of supplementation the diet of pigs with grape pomace preserved in silage form (GPS) and its interaction with indoor and outdoor production systems, with and without access to vegetation, on the attributes of meat quality produced. Analyzes of proximal composition, cholesterol content, fatty acid profile, shear force, texture profile and sensory analysis were performed. During cold storage, oxidative stability and objective color were analyzed. Statistical analysis was performed in a 3x2 factorial design (production systems (S) x GPS-feed (F)) and the interaction between them (S*F). The results showed that there was no interaction between the production system and GPS feeding for the attributes evaluated. The proximate composition and fatty acid profile of the muscle remained unchanged. Additionally, it provides higher subjective and objective tenderness, higher red color intensity, and reduces lipid oxidation under refrigeration. The supplementation of pig feed with GPS improve the quality of the meat and constitute a sustainable alternative for the winemaking residue.

Effect of Structure to Promote Organic Residue Removal during Cu Post-Chemical Mechanical Planarization (p-CMP) Cleaning

The extension of Moore’s law remains a focal point as semiconductor manufacturers drive to advance Integrated Circuit (IC) technology by implementing new materials. Chemical Mechanical Planarization (CMP) has emerged as a critical processing step in device fabrication to keep up with these demands. However, one drawback to this process is the generation of killer defects that result from residual contamination (i.e., organic residues, abrasive particles, pad remnants, etc.) that are reliant on post-CMP (p-CMP) cleaning methods. Current Cu p-CMP cleaning methods implement the use of an industry standard polymer brush coupled with cleaning chemistries to remove residual contamination. It has been well established that shear and compressive forces coupled with surface active cleaning chemistries have proven to be efficient albeit with the potential for secondary defectivity (i.e., pitting, etching, scratching). Additionally, current cleaning formulations rely on additives that promote aggressive redox conditions to remove residues through an undercutting mechanism, which leads to the propagation of the aforementioned defect modes. This work focuses on the development of a “softer” approach to Cu p-CMP cleaning by surveying various additives (i.e., -unsaturated carboxylic acids, carboxylic acids, and unsaturated benzaldehydes) to exploit an “overcutting” mode of organic residue removal. By implementing additional modes of interaction (i.e., p-stacking, H-bonding, conformational relationships, etc.), the mode of residue removal can be finely tuned to achieve desired surface-active conditions. This work employs a suite of techniques (i.e., Tafel analysis, OCP vs. time, time-resolved contact angle, shear force analysis) to correlate structure-activity to organic residue removal efficiency and the effects on the coefficient of friction (COF), particle removal efficiency, and the generation of secondary defectivity. Initial results have shown that implementing an “overcutting” mechanism will decrease the overall shear force and significantly reduce the proliferation of p-CMP cleaning defects. Furthermore, adding ancillary structure activity aids in additional modes of residue interaction to alter removal at the liquid-brush interface. Additionally, increased structure-activity has promoted residue-chemistry interactions to form a second passivation layer. Moreover, conformational changes that result in limited accessibility to the a,b-unsaturated double bond promote an “undercutting” mode of removal to become the predominant mode of organic residue mediation.

Evaluation of Beef Palatability Following Extended Storage at Low Temperature

Extending the shelf life of fresh meat without having an adverse effect on its quality attributes is critical to the meat industry to reduce waste, stabilize supply, and facilitate export. Low temperature (LT) storage of beef muscles at or slightly above their freezing point slows down microbiological spoilage while maintaining the product’s fresh status.This study evaluated the impact of 60, 75, or 90 d of LT storage (−2.7°C±0.3°C) on the palatability characteristics of steaks from inside rounds (IR), bone-in ribeyes, and striploins (SL) from 10 (n=10) upper two-thirds Choice beef carcasses. Two steaks fabricated from each subprimal were vacuum-packaged, wet-aged for 21 d (3°C), and frozen (−20°C) for Warner-Bratzler shear force (WBSF) and sensory analyses. These steaks served as the control with regard to storage condition and time. The remainder of each subprimal was fabricated into 3 portions, vacuum packaged, and randomly allocated to an LT storage time (60, 75, or 90 d). After each storage time, subprimals were fabricated into steaks, vacuum-packaged, and stored (−20°C) for WBSF and consumer sensory analyses. Consumers (N=238) evaluated cooked samples for juiciness, tenderness, flavor liking, and overall liking. Data were analyzed using a mixed model with storage time as the fixed effect and individual carcasses as the random blocking factor. The WBSF values decreased (P&amp;lt;0.05) with increased storage time for all the cuts. Similarly, consumer tenderness rating scores increased with the LT storage time, particularly in IR and SL steaks. However, storage time did not influence (P≥0.05) the juiciness, flavor, and overall liking of any of the cuts.The results of this study suggest it would be feasible to extend the storage time of beef while preserving or improving the sensory quality when held at optimal conditions above the freezing temperature.

Effect of seat back angle on preferred seat pan inclination for the development of highly automated vehicles

Recent studies on occupants’ safety in reclined positions suggest that a more inclined seat pan could be needed to reduce the occurrence of submarining. This study aimed to investigate whether a more inclined seat pan would also be comfortable for occupants. Eighteen volunteers participated in the experiment. They were asked to self-select seat pan inclination for seat back angles from 20 to 60 degrees using a reconfigurable experimental seat from two initial seat pan angles (10 and 40 degrees from the horizontal). On average, preferred seat pan angle varied from 11.3(±2.1, standard deviation) to 29.9(±6.8), 12.5(±3.8) to 37.4(±3.7), and 12.8(±4.8) to 38.6(±2.7) degrees for seat pan angles of 20, 40, and 60 degrees respectively. The shear force analysis suggests that the seat pan inclination might be self-selected to reduce the forward shear, while a high inclination angle with a noticeable backward shear was also preferred. Practitioner summary: Preferred range of seat pan inclination for different seat back angles studied for the development of highly automated vehicles. The present work provides quantitative guidelines for specifying comfortable seating in a reclined position.

Spray-chilling system in the initial cooling process of swine half carcasses

This research was carried out with the objective of evaluating the effects of using a chilling water sprinkler system during the cooling process of swine carcasses on the quantitative and qualitative parameters of carcass and meat. A total of 220 swine carcasses were divided in a completely randomized experiment and two treatments: (1) CONTROL, no water spraying; (2) SPRAY, with water spraying during cooling. Surface and internal temperature of carcasses throughout the cooling process, initial and final pH, and microbiological analyses of carcass surface were evaluated. Samples of the Longissimus lumborum (LL) were collected for analysis of color, cooking loss (CL), shear force (SF), and drip loss (DL). Data were submitted to analysis of variance through the SAS MIXED procedure adopting the most adequate model with treatments as fixed effects and pertinent random effects for each data set. The use of spray-chilling in the initial cooling process accelerates the surface and internal temperature decrease of swine carcasses, which may be a viable technological resource in swine industry.

Effects of protected complex of biofactors and antioxidants on growth performance, serum biochemistry, meat quality, and intestinal antioxidant and immunomodulatory-related gene expressions of broiler chickens

One-day-old male broiler chickens (Ross 308) were assigned to 3 dietary treatments in a completely randomized design with 8 replicates per treatment, and 4 birds per replicate. The control group was fed a basal control diet, and the 2 test groups were fed the basal control diet supplemented with 150 and 300 mg/kg of protected complex of biofactors and antioxidants [P(BF+AOX)], respectively. The P(BF+AOx) is a combination of vitamins, L-tryptophan and biofactors such as fermentation extracts (Jefo Nutrition Inc., Saint-Hyacinthe, QC, Canada). Dietary P(BF+AOX) did not affect growth performance and breast meat quality (water holding capacity, cooking loss, shear force, and texture profile analysis), but the addition of 150 mg/kg of P(BF+AOX) decreased the relative weight of liver, heart, and spleen (P < 0.05). The addition of 150 mg/kg of P(BF+AOX) tended to increase (P=0.051) the cold carcass yield. The addition of 150 and 300 mg/kg of P(BF+AOX) decreased (P=0.002) the cooler carcass shrink, but the relative weight of fat pad increased (P=0.032) in chickens fed 300 mg/kg P(BF+AOx) than in those of birds fed the control diet. On the other hand, the addition of 300 mg/kg of P(BF+AOX) decreased (P=0.041) the serum level of uric acid compared with those of birds fed the basal diet. Broiler chickens fed diets supplemented with 150 mg/kg of diet had higher (P < 0.05) mRNA expressions of jejunal SOD1 and interleukins 6 and 10 (IL-6, IL-10). The findings suggest that P(BF+AOX) could be considered as a functional nutrient in broiler diets up to a concentration of 150 mg/kg because of its favorable effects on maintaining intestinal barrier function as well as carcass traits, while excess levels (300 mg/kg) had exhibited superior effect on the serum level of uric acid compared with those of birds fed the control diet.

Prediction of tenderness in bovine longissimus thoracis et lumborum muscles using Raman spectroscopy.

This study was conducted to evaluate Raman spectroscopy technique as a noninvasive tool to predict meat quality traits on Braford longissimus thoracis et lumborum muscle. Thirty samples of muscle from Braford steers were analyzed by classical meat quality techniques and by Raman spectroscopy with 785 nm laser excitation. Water holding capacity (WHC), intramuscular fat content (IMF), cooking loss (CL), and texture profile analysis recording hardness, cohesiveness, and chewiness were determined, along with fiber diameter and sarcomere length by scanning electron microscopy. Warner-Bratzler shear force (WBSF) analysis was used to differentiate tender and tough meat groups. Higher values of cohesiveness and CL, together with lower values of WHC, IMF, and shorter sarcomere were obtained for tender meat samples than for the tougher ones. Raman spectra analysis allows tender and tough sample differentiation. The correlation between the quality attributes predicted by Raman and the physical measurements resulted in values of R2 = 0.69 for hardness and 0,58 for WBSF. Pearson's correlation coefficient of hardness (r = 0.84) and WBSF (r = 0.79) parameters with the phenylalanine Raman signal at 1,003 cm-1, suggests that the content of this amino acid could explain the differences between samples. Raman spectroscopy with 785 nm laser excitation is a suitable and accurate technique to identify beef with different quality attributes.

Improving the efficiency of crossbred Pradu Hang Dam chicken production for meat consumption using cold plasma technology on eggs

The Pradu Hang Dam chicken, a Thai Native Chicken (TNCs) breed, plays an important role in many regions of Thailand because of its chewiness. However, there are some challenges with Thai Native Chicken, such as low production and slow growth rates. Therefore, this research investigates the efficiency of cold plasma technology in enhancing the production and growth rates of TNCs. First, this paper presents the embryonic development and hatch of fertile (HoF) values of treated fertilized eggs. Chicken performance indices, such as feed intake, average daily gain (ADG), feed conversion ratio (FCR), and serum growth hormone measurement, were calculated to assess chicken development. Furthermore, the potential of cost reduction was evaluated by calculating return over feed cost (ROFC). Finally, the quality aspects of chicken breast meat, including color, pH value, weight loss, cooking loss, shear force, and texture profile analysis, were investigated to evaluate cold plasma technology's impact on chicken meat. The results demonstrated that the production rate of male Pradu Hang Dam chickens (53.20%) was higher than females (46.80%). Moreover, cold plasma technology did not significantly affect chicken meat quality. According to the average return over feed cost calculation, the livestock industry could reduce feeding costs by approximately 17.42% in male chickens. Therefore, cold plasma technology is beneficial to the poultry industry to improve production and growth rates and reduce costs while being safe and environmentally friendly.

Effects of the F94L myostatin gene mutation in beef × dairy crossed cattle on strip loin steak dimensionality, shear force, and sensory attributes.

Carcasses (n = 115) from steers resulting from the mating of four Limousin × Angus sires heterozygous for the F94L myostatin mutation to Jersey, Jersey × Holstein, and Holstein dams were utilized to evaluate the effects of one copy of the F94L allele on strip loin dimensionality, Warner-Bratzler shear force and slice shear force, and sensory panel ratings. In Phase I of a two-phase study, 57 carcasses from two sires were utilized to obtain samples of longissimus dorsi (LD), psoas major (PM), gluteus medius (GM), semitendinosus (ST), serratus ventralis (SV), triceps brachii (TB), and biceps femoris (BF) muscles, which were vacuum packaged, aged until 10 days postmortem, and frozen. Frozen strip loins were cut into 14 2.5-cm-thick steaks each, and individual strip loin steaks were imaged at a fixed height on a gridded background and processed through image analysis software. In Phase II, to obtain a greater power of test for LD palatability attributes, 58 additional carcasses from 3 sires were utilized to obtain LD samples only for sensory panel and shear force analysis. Cooked steak sensory attributes evaluated by trained panelists were tenderness, juiciness, beef flavor, browned flavor, roasted flavor, umami flavor, metallic flavor, fat-like flavor, buttery flavor, sour flavor, oxidized flavor, and liver-like flavor. In strip loin steaks from carcasses with one F94L allele, LD muscle area was larger in steaks 4, 5, 7, 8, and 9, and steaks 1, 6, 7, and 9 were less angular than those from carcasses with no F94L allele (P < 0.05). Of the seven muscles observed, there were no shear force differences between F94L genotypes (P > 0.20). F94L genotype did not affect sensory panel ratings of LD and GM steaks (P > 0.07). Cooked ST steaks from carcasses with one F94L rated lower in fat-like flavor compared to those from carcasses with no F94L allele (P = 0.035). Cooked PM steaks from carcasses with one F94L allele rated lower in juiciness, fat-like flavor, buttery flavor, and umami flavor compared to those with no copies of the F94L (P < 0.04). In summary, one copy of the F94L allele utilized in beef × dairy cross steers improved strip loin steak dimensionality, did not affect cooked steak tenderness across seven muscles, and decreased fat-associated flavors in the PM and ST. Use of F94L homozygous terminal beef sires would be an easily implemented strategy for dairy producers to improve steak portion size and shape in carcasses from non-replacement calves.