Shear Force Values Research Articles

Effect of beta-agonist type and timing of Experior feeding on calculated cumulative ammonia gas emissions, live growth performance, and carcass outcomes, and objective tenderness outcomes of feedlot steers

Abstract Our objective was to compare beta-agonist feeding strategies and evaluate Experior (EXP) with added days on feed (DOF) for live growth performance and carcass outcomes. Steers (n = 2,517; initial BW = 336 ± 23 kg) were allocated to 36 pens in a randomized, complete-block design and assigned to 1 of 6 treatments. Treatments were negative control (no beta-ligand; CON), Optaflexx (ractopamine hydrochloride, 300 mg·head-1·day-1 for 35 d; OPT), and Experior (lubabegron fumarate, 36 mg·head-1·day-1 for 56 d + 4 d removal; 0EXP) with all three treatments fed for 198 d. Remaining treatments were fed EXP for same duration as 0EXP, but total DOF were adjusted by -14 d (-14EXP), +14 d (+14EXP) and +28 d (+28EXP). Statistical analyses were conducted using mixed models; treatment was the fixed effect, block was a random effect, means were separated with the Tukey-Kramer adjustment, and contrasts were calculated to test linear or quadratic effects of EXP across DOF. No treatment differences (P ≥ 0.72) were observed for daily dry matter intake. Calculated cumulative ammonia (NH3) gas emissions (CCAGE) expressed either as total NH3 emitted (g) or NH3 emitted per kg of BW or HCW was reduced (P < 0.01) by 5.6 – 8.5%, 5.1 – 10.7%, and 6.3 – 13.6%, respectively for 0EXP, +14EXP and +28EXP compared to CON. Carcass ADG of 0EXP steers was 6.8% greater (P < 0.01) than CON, which had similar (P ≥ 0.10) ADG to OPT, +14EXP, and +28EXP steers. Carcass G:F of 0EXP steers was improved 5.0% compared to CON (P = 0.01) and was not different (P ≥ 0.10) from OPT, -14EXP or +14EXP steers. Hot carcass weight of 0EXP, +14EXP, or +28EXP steers was 14 to 37 kg heavier (P < 0.01) than CON, which did not differ (P = 0.81) from OPT. Steers fed EXP had 1.15 to 2.5 percentage point increase (P < 0.01) in dressed yields. Longissimus muscle area was 4.03 to 6.23 cm2 larger (P < 0.01) in steers fed EXP compared to CON, which tended to differ (P = 0.08) from OPT. Marbling score was 31 to 39 points lower (P ≤ 0.02) for -14EXP compared to CON and OPT, whereas 0EXP tended (P = 0.09) to differ from CON and +14EXP and +28EXP were similar (P ≥ 0.28) to CON and OPT. Slice shear force values were 20.1% greater (P < 0.02) for +14EXP compared to CON, whereas 0EXP tended (P = 0.09) to be greater and +28EXP, -14EXP and OPT were similar (P ≥ 0.28) to CON. This study illustrates EXP decreased CCAGE and increased HCW with minimal quality changes when fed the last 56 d on feed.

Metabolomics-based study on the effect of low-voltage electrostatic field treatment on the storage quality of postharvest square bamboo shoots.

Low-voltage electrostatic field (LP) enhances the freezing quality of food by increasing water supercooling and improving ice crystal morphology. This study explored the effects of LP treatment on the storage quality of square bamboo shoots using physicochemical, gas chromatography-mass spectrometry, and metabolomics methods. Results showed that with prolonged storage, the LP-treated group had lower activities of peroxidase, phenylalanine ammonia-lyase, and lower levels of malondialdehyde, cellulose, and lignin compared to the control group, while superoxide dismutase and catalase activities and shear force values were higher. LP treatment also increased the levels of hexanol, (E)-2-hexenal, and azelaic acid, promoted the production of 2-nonanol and (Z)-2-heptenal, and inhibited the reduction of DL-malic acid, methionine, and the increase of L-phenylalanine and 4-coumaric acid. These changes were closely related to fatty acid metabolism, TCA cycle, and phenylalanine metabolism pathways. Overall, LP treatment can effectively improve the storage quality of square bamboo shoots.

The Effects of Artificial vs. Natural Rearing on Growth Performance, Thyroid Hormone Levels, Locomotor Activity, Carcass Traits and Meat Quality Characteristics in Chios Lambs

Artificial rearing (AR) of lambs is nowadays a common practice in Mediterranean dairy sheep production systems to enhance the milk available for cheese or yoghurt manufacturing. The sufficient growth of lambs in an AR system is vital for the economic success of dairy sheep farms. However, AR is often associated with negative impacts on the performance and physiology of lambs. Greece is one of the major producers of ovine milk; nevertheless, data concerning the effects of artificial rearing in lambs of Greek autochthonous breeds are not available. Therefore, the present study aimed to examine the influence of artificial rearing on growth performance, thyroid hormone levels, locomotor activity, carcass traits and meat quality characteristics in lambs of the Chios breed, which is one of the most well-known Greek dairy sheep breeds. Twenty-one singleton male lambs were assigned into two feeding regimes; natural rearing NR (n = 11) and AR (n = 10). The lambs’ behavior was continuously videotaped until weaning, and their standing percentage was recorded as an activity index. Blood samples were collected from the jugular vein of lambs on days 3, 10, 17 and 40 after birth to assess thyroid hormone levels. The body weight of lambs was also recorded weekly. At the age of 45 days, lambs were fasted for 12 h, weighed and slaughtered. The weights of the carcass and internal organs were measured, while samples of the longissimus dorsi muscle were used for the determination of meat pH, color, water holding capacity, shear force and oxidative stability values. As indicated, body weight (kg) at birth was greater in NR vs. AR group and this difference was maintained till day 35 (p < 0.05), although body gain (kg) was generally not significantly different between NR and AR lambs, with the exception of the first week, when NR showed a greater value compared with the AR lambs (p < 0.001). On day 42, no significant differences between lamb groups for body weight were observed. Levels for triiodothyronine (T3), thyroxine (T4) and the free form of T3 (FT3) were greater, whereas the standing percentage was lower in NR compared with AR lambs (p < 0.05). The feeding regime of lambs did not affect carcass traits, internal organ and fat tissue weights, except for cold carcass yield which was greater in AR vs. NR lambs. No significant differences were observed between the two lamb groups in meat quality characteristics, such as pH, color, water holding capacity and shear force values, although MDA content was decreased in AR lambs indicating an improved oxidative stability. In conclusion, artificial rearing appears to be a feasible strategy for Chios lamb meat production, since it does not negatively influence carcass traits and meat quality characteristics, while a positive effect in meat oxidative stability is observed.

Replace part of regenerative rice silage feed with whole cottonseed enhances growth performance and nutrient digestibility via regulating gH/IGF axis in beef cattle

This work was designed to assess the impacts of whole cottonseed (WCs) on growth performance, nutrient digestion, GH /IGF-1 axis, and meat quality in beef cattle. Twenty-four healthy male simmental cattle (18 months old and 370.5 ± 12.5 kg) were arbitrarily classified into two groups (n=12 per group): Control group (without WCs) and WCs replaced group (part of regenerative rice silage was replaced with WCs). The dry matter intake (DMI) was declined(P < 0.01), while the average daily gain (ADG) was increased(P < 0.05), therefore the feed conversion ratio (FCR) was lower (P < 0.05) in WCs replaced group. Beef cattle consuming WCs had a higher digestibility of total gastrointestinal nutrients (P < 0.01 or P < 0.05). The growth hormone receptor (GHR), insulin-like growth factor 1 (IGF-1), and insulin-like growth factor 1 receptor (IGF-1R) mRNA amounts were all enhanced (P < 0.05) in liver, longissimus dorsi muscle, and semitendinosus muscle of beef cattle after feeding WCs relative to control group. The mRNA amounts of phosphoinositide 3-kinase (PI3K), protein kinase B (Akt), mammalian target of rapamycin (mTOR), and ribosomal protein S6 kinase beta-1 (S6K1) and the protein phosphorylation levels of Akt、mTOR, and S6K1 were all markedly enhanced (P < 0.05 or P < 0.01) in liver, longissimus dorsi muscle, and semitendinosus muscle for WCs replacement. The shear force and cooking loss values having somewhat raised(P < 0.05) for WCs replacement. Altogether, WCs improves the growth performance and nutrient digestibility via regulating GH/IGF axis in beef cattle, and has negative effects on meat quality.

Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat.

Previous research on the impact of various heat treatment methods on meat has primarily focused on conventional meats from common livestock animals, with limited studies on the effects of different heat treatments on foal meat. The aim of this study was to evaluate how different heat treatments, including sous-vide, affect the sensory, textural, and physicochemical characteristics of foal meat. This allowed for the identification of the most effective heat treatment method to preserve the optimal quality attributes of foal meat while enhancing sensory and textural qualities preferred by consumers. Samples of m. longissimus thoracis were subjected to traditional cooking in two variants: in water at 100 °C in a foil bag for 1.5 h, and cooked to a core temperature of 85 °C (16 half-carcasses × 2 traditional heat treatment methods = 32 samples). Additionally, m. longissimus thoracis was subjected to sous-vide at 55 °C and 65 °C for 4 and 24 h (16 half-carcasses × 2 temperature settings × 2 time settings = 64 samples). Chemical composition, physicochemical properties, color parameters, hem pigment levels, texture characteristics, and sensory properties were analyzed. Compared to sous-vide samples, traditionally cooked foal meat exhibited higher weight loss (p = 0.002), higher fat content (p = 0.003), and lower water content (p = 0.03). Significant improvements in tenderness were observed in sous-vide samples, with the lowest shear force values (52.86 N/cm2 at 55 °C and 48.39 N/cm2 at 65 °C; p = 0.001) and meat hardness (102.44 N and 101.27 N, respectively; p = 0.015) after 24 h of thermal processing. Moreover, sous-vide cooking significantly improved sensory properties of foal meat, particularly juiciness (p = 0.002), tenderness (p = 0.002), and flavor desirability (p = 0.03), which were highly rated by consumers.

Mimicking Mechanics: A Comparison of Meat and Meat Analogs.

The texture of meat is one of the most important features to mimic when developing meat analogs. Both protein source and processing method impact the texture of the final product. We can distinguish three types of mechanical tests to quantify the textural differences between meat and meat analogs: puncture type, rheological torsion tests, and classical mechanical tests of tension, compression, and bending. Here, we compile the shear force and stiffness values of whole and comminuted meats and meat analogs from the two most popular tests for meat, the Warner-Bratzler shear test and the double-compression texture profile analysis. Our results suggest that, with the right fine-tuning, today's meat analogs are well capable of mimicking the mechanics of real meat. While Warner-Bratzler shear tests and texture profile analysis provide valuable information about the tenderness and sensory perception of meat, both tests suffer from a lack of standardization, which limits cross-study comparisons. Here, we provide guidelines to standardize meat testing and report meat stiffness as the single most informative mechanical parameter. Collecting big standardized data and sharing them with the community at large could empower researchers to harness the power of generative artificial intelligence to inform the systematic development of meat analogs with desired mechanical properties and functions, taste, and sensory perception.

Dietary Tributyrin Improves Growth Performance, Meat Quality, Muscle Oxidative Status, and Gut Microbiota in Taihe Silky Fowls under Cyclic Heat Stress.

Heat stress adversely affects poultry production and meat quality, leading to economic losses. This study aimed to investigate the effects of adding tributyrin on growth performance, meat quality, muscle oxidative status, and gut microbiota of Taihe silky fowls under cyclic heat stress (CHS) conditions. In this study, 120-day-old Taihe silky fowls (male) were randomly divided into six dietary treatments. These treatments included a normal control treatment (NC, fed a basal diet), a heat stress control treatment (HS, fed a basal diet), and HS control treatments supplemented with 0.04%, 0.08%, 0.16%, and 0.32% tributyrin, respectively. The NC treatment group was kept at 24 ± 1 °C, while the HS treatment birds were exposed to 34 ± 1 °C for 8 h/d for 4 weeks. Results showed that CHS decreased growth performance and compromised the meat quality of broilers (p < 0.05). However, tributyrin supplementation improved ADG and FCR in broilers exposed to CHS (p < 0.05). Additionally, tributyrin supplementation resulted in increased shear force value and GSH-Px activity, as well as a decrease in drip loss, ether extract content, and MDA content of the breast muscle in broilers under CHS (p < 0.05). Furthermore, tributyrin supplementation up-regulated the mRNA expressions of Nrf2, NQO1, HO-1, SOD, and GSH-Px of the breast muscle in broilers exposed to CHS (p < 0.05). Based on these positive effects, the study delved deeper to investigate the impact of 0.16% tributyrin supplementation (HS + 0.16%T) on the cecum microbiota. The HS + 0.16%T treatment showed an increase in the relative abundance of Rikenellaceae_RC9_gut_group (p < 0.05) and a trend towards an increase in Lactobacillus (p = 0.096) compared to the HS treatment. The results indicate that supplementation successfully improved the growth performance and meat quality of Taihe silky fowls. Furthermore, tributyrin supplementation, particularly at levels of 0.16%, improved meat quality by enhancing muscle antioxidant capacity, which is believed to be associated with activation of the Nrf2 signaling pathway.

Determination of Some Physico-Mechanical Properties and Critical Velocity of Opium Poppy Plant (Papaver somniferum L.) 'Ofis 1' (Blue)

In this study, it was aimed to determine some physico-mechanical properties of the stalk and capsule of Ofis 1 (Blue) poppy plant, which has a significant production size in our country. According to the evaluated research findings, on the basis of average values, poppy capsule height was 37.99 mm, width was 35.82 mm, mass was 5.86 g, volume was 300.73 mm3, horizontal projection area was 18.66 cm², vertical projection area was 17.91 cm², critical velocity was 10.22 m s-1, natural angle of repose was 22.8o, and shell ratio was 43.93%. In the study, the poppy stalk was divided into three parts: upper, middle and lower regions. During the harvest period, the wet basis moisture value of the upper region was 7.69%, the moisture value of the middle region was 7.56%, the moisture value of the lower region was 8.03%, and the average moisture value of the poppy stalk was calculated as 7.76%. The average moisture value of poppy capsule at harvest time was determined as 7.69%. The number of plants per unit area in the poppy field was 30.8 pieces m-2, the number of capsules was 55.2 pieces m-2 and the capsule/plant ratio was 1.8. Average plant height was 119.7 cm. These values are the data that should be taken into consideration for table height and finger spacing in poppy harvesting machine designs. The majority of the plants per unit area (55.9%) are single capsule. As a result of mechanical tests, poppy stem shear force values were determined between 31.14 N-74.06 N and these values vary according to the thickness of the poppy plant stem. The average compression-crushing forces of poppy capsule were determined as 159.39 N and 110.46 N for vertical and horizontal positions, respectively. As a result of the research, Ofis 1 (Blue) poppy plant physico-mechanical properties and a resource that can be useful for the studies to be carried out in machine design studies for the cultivation and harvesting of poppy plants have been put forward.

The correlation between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem aging of Oula Tibetan sheep meat

Oula Tibetan sheep meat has rich nutritional value but relatively poor tenderness. Recently, apoptosis of muscle cells has gradually become a research hotspot for improving meat tenderness during postmortem aging. Smac can promote the decrease of IAPs expression in tumor cells, thereby inducing mitochondrial apoptosis. However, the relationship between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem meat aging is still unclear. Thus, the aim of this work was to explore the relationship between Smac, IAPs and mitochondrial apoptosis as well as muscle tenderness during postmortem meat aging. Smac concentration, IAPs concentration, pH value, ATP content, SDH activity, MPTP opening degree, MMP, caspase-3/9 activity, apoptotic rate, MFI and shear force value of Oula Tibetan sheep meat were measured at different aging times and correlation analysis was performed. Correlation analysis revealed that Smac, IAPs were markedly related to mitochondrial apoptosis and muscle tenderness during postmortem aging of Tibetan sheep meat. The results suggest that Smac may regulate IAPs to promote mitochondrial apoptosis and muscle tenderization in Oula Tibetan sheep meat during postmortem aging.

Quality Variation of Pork Bellies by Cutting Manner and Quality Grade

In the meat industry, the quality grading system is commonly applied to classify carcasses based on quality and value. Presently, to facilitate consumer convenience, pork bellies are prepared into slices and retailed in supermarkets and butchers. The objective of this study was to assess the effect of quality grade (QG) and retail cutting manner on the quality properties of pork bellies. Thirty-two bellies with different QGs: QG1+, 1, 2, and off-grade (n = 8 each) randomly collected from a commercial slaughterhouse were used. Each belly was cut into 3 portions: A (5–10th rib, cranial edge), B (11–15th rib), and C (without rib, caudal edge) according to the commonly used retail cutting manner. Samples were subjected to chemical composition, quality traits, and aroma analysis. Fat content was highest in QG1+ and lowest in off-grade and distributed at a higher level in portions A and B than in portion C in all QGs (p &lt; 0.05). Off-grade was associated with higher shear force and chewiness values and lower levels of palmitic and stearic acids, regardless of the cutting portion. The bellies used in this study exhibited variations in chemical composition and quality properties not only among the QGs but also across the cutting portions within each QG.

Meat tenderness in Australian lamb: Data editing, environmental variation and their effects in genetic parameter estimation

Breeding for meat quality increases the value of lambs and requires reliable genetic parameters to achieve balanced genetic progress. Meat tenderness, accomplished by selecting for lower shear force, is an important eating quality trait because of its relationship with consumer satisfaction. Factors influencing shear force, include the pH and temperature decline post-mortem which can contribute towards higher shear force values and increased variation across contemporary groups. This study explored if genetic parameters for shear force change when post slaughter covariates and heterogeneous variance are corrected for, using data from 32,223 animals from different sheep breeds. Results showed that removing extreme individuals and contemporary groups with high mean shear force values reduced residual variance, followed by a smaller reduction in additive genetic variance and little effect on heritability. Results show that edited data performed better at predicting progeny performance and reduced potential bias introduced in the genetic evaluation due to data quality. The effect of including post-slaughter covariates in the genetic analysis was tested by estimating different model predictability through regression of estimated breeding values against offspring performance, showing that the model including hot carcass weight performed better followed by the one including both carcass weight and C-site fat depth. Our results highlight that historic and current in-plant recording practices do not provide the capacity to account for non-genetic factors associated with abattoir environment that might be impacting the ability to accurately calculate shear force breeding values. In that sense, genetic evaluation can be improved by applying more rigorous data editing.

Dietary metabolizable energy and crude protein levels affect Taihe silky fowl growth performance, meat quality, and cecal microbiota during fattening

The effects of dietary metabolizable energy (ME) and crude protein (CP) on the growth performance, meat quality, and cecal microbiota of Taihe Silky Fowl (TSF) during fattening were investigated. In total, 900 twelve-week-old female fowl were randomly allocated to 9 treatments (5 replicates per group, 20 fowl per replicate), and were fed a 3 × 3 factorial arrangement of treatments diets (ME: 11.30, 11.93, or 12.56 MJ/kg; CP: 15%, 16%, or 17%). As ME increased, the average daily feed intake (ADFI, P<0.001), feed conversion ratio (FCR, P<0.001), pectoral and thigh shear forces (P<0.05), pectoral and thigh muscle fiber diameter (P<0.001) decreased significantly, while muscle fiber density increased (P<0.001). Pectoral muscle fiber diameter was lower and muscle fiber density higher at 16% CP than 15% or 17%. As ME increased, pectoral crude fat content increased significantly (P = 0.007). Pectoral crude protein, total amino acid (TAA), and essential amino acid (EAA) content were higher at 15% dietary CP than 16% or 17%. As ME increased, pectoral inosine monophosphate (IMP, P = 0.006), uridylic monophosphate (UMP, P = 0.003), guanylic monophosphate (GMP, P = 0.009), and adenosine monophosphate (AMP, P <0.001) decreased significantly, while hypoxanthine riboside (HxR, P = 0.045) increased. As dietary CP increased, IMP (P = 0.019), AMP (P <0.001), and HxR (P = 0.024) increased significantly. Cecal microbiota composition varied with dietary ME: 12.56 MJ/kg ME increased the abundance of Bifidobacteriaceae, and 15% CP increased that of Paraprevotella. These findings suggest that 12.56 MJ/kg dietary ME and 15% CP can enhance growth performance, improve meat quality by reducing shear force, enhancing flavor and nutritional value, and benefit for intestinal microbiota in fattening TSF.

PSVII-20 Effect of starch content in the concentrate of finishing bison on meat nutritional composition, quality, and palatability

Abstract According to the Saskatchewan Bison Association, in the last few years producers have not been able to fill the increasing demand for bison meat. Indeed, one of the main challenges faced by the bison industry is their ability to produce a consistent product in a relatively short period of time. Hence, it is necessary to optimize the productivity and profitability of feeding bison calves while ensuring the quality of the end product. This study aimed to evaluate the effects of different starch contents in the concentrate of finishing bison on meat nutritional composition, quality, and palatability. Yearling bison bulls [n = 48; commercial Wood × Plains, 435 ± 13.4 kg body weight (BW)] were homogenously distributed into 12 pens (4 bulls/pen) based on BW, and each pen randomly assigned (n = 6) to receive either a high- [51.4% dry matter basis (DM); n = 24 bison bulls) or moderate-starch (25.8% DM; n = 24 bison bulls) concentrate, alongside free access to water and grass hay bales. After 156 d of feeding, bison bulls were slaughtered in a commercial abattoir in AB, Canada. At 3 d postmortem, color values were measured at the ribeye between the 11 and 12th ribs. Subsequently, striploins from the left carcass sides were collected, weighed, vacuum packaged, and transported under refrigeration conditions to the AAFC-Lacombe Research and Development Centre, AB, Canada. On d 6 of ageing, striploins were unpacked and weighed to measure purge losses, and pH was collected. Subsequently, six 2.5-cm thick steaks were obtained for further nutritional analyses (minerals, cholesterol, vitamin B3, protein, fat, moisture, and fatty acids), shear force, color in retail display for 4 d, and descriptive sensory and flavor profile analyses performed by trained panelists. The dietary starch content did not affect the nutritional composition as well as the pH, 3-d color values, moisture losses, and shear force value of the bison meat (P &amp;gt; 0.1). However, the high-starch concentrate increased the meat luminosity (L*) after 4 d in retail display (P &amp;lt; 0.05) and initial and overall tenderness (P &amp;lt; 0.001), and decreased the amount of perceived connective tissue (P &amp;lt; 0.001). Additionally, spongy and rubbery textures were less frequently found by trained panelists in meat from bison fed a high-starch than a moderate-starch concentrate (P &amp;lt; 0.01 and 0.05, respectively). Regarding meat flavor, the high-starch concentrate decreased salty taste (P &amp;lt; 0.05) and burnt and livery aromas (P = 0.071 and 0.069, respectively) but increased metallic flavor (P &amp;lt; 0.01) and bitter taste (P = 0.076). In conclusion, the starch content in the concentrate of finishing bison did not affect the meat nutritional value. However, some positive effects on meat color and palatability were found when feeding bison a high-starch concentrate.

76 Camera vision grading and objective tenderness outcomes of steers fed lubabegron fumarate for the final 56 d of the feeding period

Abstract Limited research has compared no beta-agonist, ractopamine and lubabegron in feedlot cattle. We evaluated carcass quality and yield variables using a camera grading instrument and also examined objective tenderness outcomes. Treatments were negative control (no beta-ligand; CON), Optaflexx (ractopamine hydrochloride, 300 mg·steer-1·d-1 for 35 d; OPT), and Experior (lubabegron fumarate, 36 mg·steer-1·d-1 for 56 d + 4 d removal; 0EXP) fed for 198 d. Additional EXP treatments investigated total days on feed (DOF) of 184 d (-14EXP), 212 d (+14EXP) and 226 d (+28EXP). Carcasses (n = 2,517) were instrument graded 24 h post-mortem. Longissimus tenderness and lipid content were evaluated in a subset (n = 361) of carcasses via slice shear force and ether extract. Statistical analyses were conducted using mixed models; pen was the experimental unit, treatment was the fixed effect, block was a random effect, and means were separated with the Tukey-Kramer adjustment. Longissimus muscle area (LMA) was 4.0 to 6.2 cm2 larger (P &amp;lt; 0.01) for steers fed EXP compared with CON, which did not differ from OPT. Weight corrected LMA (LMA:HCW) was 1.3 cm2/100 kg larger (P &amp;lt; 0.01) for -14EXP compared with CON. Marbling score was 31 to 39 points lower (P &amp;lt; 0.01) for -14EXP compared with CON and OPT, whereas 0EXP, +14EXP and +28EXP were similar to CON and OPT. Total number of fat pieces within the longissimus did not differ (P = 0.11) across treatments, however number of fat pieces in the lateral one-half of the longissimus decreased (P ≤ 0.03) for -14EXP and +28EXP, whereas +14EXP tended (P = 0.09) to decrease compared with CON. Total meat area was 3.7 percentage points greater (P &amp;lt; 0.01) for -14EXP compared with CON; +14EXP and +28EXP tended (P = 0.07) to be greater than CON. Total fat area was 1.6 to 1.8 percentage points less (P ≤ 0.02) for 0EXP, +14EXP, and +28EXP when compared with CON. Compared with CON, dorsal-ventral longissimus distance increased (P &amp;lt; 0.01) by 3.3 to 5.4% for -14EXP, 0EXP, +14EXP and +28EXP. Medial-lateral longissimus distance increased 1.9 to 2.5 % (P &amp;lt; 0.01) for +14EXP and +28EXP compared with CON, whereas -14EXP tended (P = 0.08) to increase. Percentage intramuscular fat (IMF) was similar (P ≥ 0.44) for +14EXP, +28EXP, and OPT compared with CON, whereas 0EXP tended (P = 0.09) to be less. Marbling score and IMF were moderately correlated (r = 0.66). Slice shear force values were 20.1% greater (P &amp;lt; 0.02) for +14EXP compared with CON, whereas 0EXP tended (P = 0.09) to be greater and +28EXP, -14EXP and OPT were similar (P ≥ 0.28) to CON. These findings illustrate the effect of EXP on carcass traits and tenderness in feedlot cattle.

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).

Influence of Long-Term Freezing of Carcasses in Pre- and Post-Rigor Mortis Stages on the Technological and Nutritional Parameters of the Longissimus lumborum Muscle of Botucatu Rabbits.

The aim was to assess the impact of long-term storage on the quality of Botucatu rabbit meat frozen in pre- and post-rigor stages. The stability of the technological and nutritional parameters of Longissimus lumborum (LL) muscle was analyzed over 12 months. In the post-rigor phase, the dorsal LL surface showed a higher level (p < 0.05) of redness and saturation, while the ventral surface showed a higher level (p < 0.05) of yellowness compared to the pre-rigor LL muscle. During storage, the redness and saturation in the LL muscle decreased (p < 0.05), while the yellowness increased (p < 0.05) on both dorsal and ventral surfaces. In the first six months, the pre-rigor meat had a higher pH (p < 0.05) compared to the post-rigor meat. The fresh meat showed higher (p < 0.05) shear force values in the post-rigor stage. Over the 12-month study period, the lipid oxidation, myofibrillar fragmentation index, gross energy, and levels of protein, fat, and carbohydrates increased (p < 0.05), while the shear force, mineral content, and moisture decreased (p < 0.05). Thus, rigor mortis affects meat color in Botucatu rabbits. Fresh meat in the pre-rigor stage is softer, moister, and less acidic than post-rigor meat after 24 h of chilling. Long-term freezing enhances tenderness, regardless of the rigor phase at freezing, preserving its physical, chemical, and nutritional quality, with minor changes in color, lipid oxidation, and chemical composition.

Dynamic Performance Analysis of Precast Segment Column Reinforced with CFRP Subject to Vehicle Collision

With the extensive use of a precast segment column in the field of engineering, impact resistance performance has gradually attracted attention, as many accidents have caused huge economic losses and casualties. This study explored the dynamic response and failure modes of a prefabricated segment column both with and without Carbon Fiber-Reinforced Polymers (CFRPs). Firstly, numerical models of a precast segment column and CFRP-wrapped steel column under impact loads were developed, and the modeling method’s accuracy was fully verified. Then, numerical models of a bridge precast segment column with and without CFRPs under vehicle collision were established, and the differences in the dynamic performances between the precast segment column with and without CFRPs are explored. Finally, the effects of impact velocity, concrete strength, and CFRP thickness on the dynamic performance of a precast segment column are considered. The results indicate that in the case of a vehicle collision, multiple cross-sectional positions form highly complex stress states. At 100 km/h, the differences in bending moment and shear force values between reinforced and unreinforced precast segment columns at the impact section are 7.6% and 7.1%, respectively. At this velocity, the peak impact force also increases by 15.8% as the local stiffness of the precast segment column increases after reinforcement with a CFRP. The bottom segment of the precast segment column with a CFRP is crushed, and the precast segment column experiences shear failure under vehicle collision.

Effect of Age, Deboning Time of Carcass, and Different Cooking Conditions on the Woody Breast Myopathies in Chicken: A Meta-Analysis.

This meta-analysis review undertakes a comprehensive examination of various approaches for identifying myopathic fillets and meticulously evaluates the effects of bird age, deboning time, and different cooking and storage conditions on woody breast (WB) myopathic conditions in broiler deboned fillets. The data, meticulously collected from 20 articles based on predefined inclusion criteria sourced from various databases and online resources, reveal significant insights. For instance, the analysis uncovers that deboning time significantly affects Meullenet-Owens Razor Shear (MORS), Blunt Meullenet-Owens Razor Shear (BMORS), and descriptive analysis values (p < 0.001). Instrumentation techniques, such as compression force and shear force, along with different cooking conditions, strongly impact BMORS shear force values (R2 = 86.80%), with significance levels ranging from 0.01 to 0.001. Deboning time also substantially impacts MORS shear force values (R = 64.03%). In contrast, the effects of deboning time, bird age, and cooking conditions on descriptive sensory evaluation are minimal when compared to woody breast fillets (age of birds: R2 = 26.53%; cooking conditions: R2 = 32.57%; deboning time: R2 = 10.06%). The overall effect of bird age on chicken breast meat quality shows significant differences for the evaluated parameters (Hedges' g [95% CI] = -0.72 [0.17, 1.26], I2 = 93%, p < 0.01). The sous vide cooking method significantly affects shear force energies and sensory descriptive evaluation for woody breast fillets (Hedges' g [95% CI] = 5.30 [-50.30, 83.40], I2 = 98%, p < 0.01). These findings, with their significant implications, provide valuable insights for optimizing processing conditions in the poultry industry to reduce woody breast occurrences and enhance meat quality, instilling confidence in the robustness of the research.

Investigation of the Overall Damage Assessment Method Used for Unmanned Aerial Vehicles Subjected to Blast Waves

With the aim of investigating the assessment methodology for the overall damage effects on an unmanned aerial vehicle (UAV) subjected to a blast wave, the failure criteria for the typical UAV was formulated through an analysis of the structural strength design standards. Specifically, the shear force associated with wing failure can serve as a critical parameter for assessing the overall damage inflicted on the UAV by blast waves. According to the design load criterion of the aircraft, the shear force value corresponding to the overall failure of the typical UAV was calculated. Numerical simulations were conducted to investigate the mechanical response of UAV structures under blast wave loading generated by a 500 g explosive. Combining the critical shear force values obtained from theoretical calculations with the numerical simulation results, two distances between the explosives and the UAV that could produce different damage effects were estimated, namely 1 m and 2.5 m. Subsequently, static explosion experiments with equivalent explosive charges were performed, revealing different damage effects on a typical UAV at two specific distances. The numerical simulation results were highly consistent with the experimental observations, further validating the scientific and rational basis for using shear force as a primary parameter in assessing overall structural damage to fixed-wing UAVs.

Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds.

This study assessed and compared meat quality and fiber characteristics of longissimus lumborum (LL), psoas major (PM), and semimembranosus muscles among Hanwoo (HW), Jeju black (BL), and their crossbred (BH) cattle. Twelve carcasses from each breed (36 in total) were used in this study. BL and BH had higher moisture and crude ash contents and lower crude fat and protein contents than HW, regardless of the muscle type. BL had higher CIE a*, cooking loss, and shear force values than did the other breeds for all muscle types. The muscle fiber size (cross-sectional area) of BL and BH was larger than that of HW for all muscle types. Type IIX was the dominant muscle fiber type in both BL and BH, regardless of muscle type; however, HW had the highest composition of type I compared to the other types (IIA, IIAX, and IIX) in PM. Higher total fiber density was observed in the LL and PM muscles of HW than in those of BL and BH. Meat quality and muscle fiber characteristics of BL and BH were distinct from those of HW.