Shoulder Cuts Research Articles

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

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

Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method

Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109 yearlings were scored on tenderness, juiciness, flavour and overall liking with linear mixed effects models used to analyse the influence of muscle type and animal factors on these scores. On average, shoulder cuts were more palatable than legs cuts for all sensory traits (p < 0.01) and lambs compared to yearlings (p < 0.05). Intramuscular fat and muscularity were identified as strong drivers of eating quality (p < 0.05), with greater palatability for both cuts as intramuscular fat increased (range 2.5 to 7.5%), and muscularity decreased (as measured through loin weight adjusted for hot carcase weight). Consumers were unable to detect differences between animal sire type and sex in sheepmeat hotpot. These findings suggest shoulder and leg cuts performed comparatively well in hotpot compared to previously tested sheepmeat cooking methods and emphasise the importance of balanced selection for quality and yield traits to ensure that consumer satisfaction is maintained.

Effects of carcass weight, sex and breed composition on meat cuts and carcass trait in finishing pigs

Pork cutting is a very important processing in promoting economic appreciation across the swine business chain. The goal of this research is to determine the proportion and weight of meat cuts, as well as to analyze the effects of carcass weight, sex and breed composition on meat cuts. Simultaneously, we investigate the correlation between meat cuts, carcass traits and meat quality traits. To assess 17 meat cut traits, 12 carcass traits and 6 meat quality traits, we sample 2 012 pigs from four breeds, including Landrace (LD), Yorkshire (YK), Landrace Yorkshire (LY), and Duroc Landrace Yorkshire (DLY). The results showed that carcass weight, sex and breed composition have significant effects on the weight and proportion of most meat cuts. The proportion of cuts for muscle and bone decrease as carcass weight grows, whereas the proportion of cuts for fat increases. Moreover, the thickness of four-point backfat was significantly increasing (P<0.001) with increase of carcass weights, indicating that large amount of intaking energy in the late finishing stage was used for fat deposition. Besides, the proportion of Shoulder cut (SC) and Back fat (BF) in barrows was significantly higher (P<0.001) than that in sows, whereas the Leg cut (LC) showed the opposite trend. The Loin (LO) proportion and Loin muscle area (LMA) of barrows were significantly lower (P<0.001), but the proportion of fat areas in the image (PFAI) and visual marbling score (VMS) were significantly higher (P<0.001) than those of sows, respectively. In terms of breeds, LD had the longest straight carcass length, significantly longer (P<0.001) than the other three breeds, which partially explains why LD had the largest proportion of the Middle cut (MC). Moreover, the proportion of SC in DLY was the highest. Last but not least, the correlations between the proportions of most meat cuts, and also between meat cuts and meat quality or carcass traits were low or not significant (P>0.05). The effects of carcass weight, sex and breed composition on the meat cuts, meat quality and carcass traits are breed and growth stage dependent. It also reflects the asynchrony of the growth curve between different sexes. Our results laid an important foundation for breeding pig carcass cuts and composition.

АНАЛІЗ АЛГОРИТМІВ ПОБУДОВИ НАГРУДНОЇ ВИТОЧКИ В ЖІНОЧОМУ ПЛЕЧОВОМУ ОДЯЗІ

Development of algorithms for designing a bust prominence dart in the construction base (СВ) of the top garments through the construction methodologies using the Julivi CAD means. Methodology: usage of the possibilities provided by the CAD program “Design-development of the basic constructions” by Julivi to prepare basic constructions of the women’s top garments through designing of the separate node using the visual programming method following diff erent construction methodologies. Peculiarities of bust prominence dart design for the construction basis in the women’s top garment using the module “Design-development of basic constructions” by CAD Julivi were studied. Algorithms of bust prominence dart design following diff erent design methodologies for CB of the women’s top garment in CAD Julivi program were provided. Sequence of bust prominence dart design (in accordance with two construction methodologies) using the instruments of visual programming is presented in the form of a table and the description of the construction element building procedure recorded by the CAD Julivi was also provided. Parametric reproduction of the panel front was performed to defi ne the construction quality of the separate element in the basic construction and the quality of schematic drawing areas matching for diff erent construction methodologies was illustrated. Algorithms for more reasonable node building using the instruments from the module “Design-development of basic constructions” by CAD Julivi were off ered.Scientifi c novelty: Created algorithm for reasonable execution of the separate construction mode in the women’s top garment using the CAD program instruments. Process sequence of the bust prominence dart design following diff erent methodologies and using software instruments was analyzed. The practical signifi cance: developed methodological provisioning for the usage of the “Design-development of basic constructions” module by CAD Julivi within the design of the construction sequence for the separate elements of the basic constructions of the women’s top garment and off ered algorithm s for bust prominence dart design using CAD without the processes of the further shoulder cut matching.

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts.

This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.

Topographic-Anatomical Validation of a New Method for Minimally-Invasive Extra-Cortical Osteosynthesis Using Plastinated Transverse Shoulder Cuts

The aim of the studywas to assess capability and benefits of this method, its technical feasibility and safety regarding a damage of the most essential anatomical structures.Material and methods.The study involved 15 natural humeral bones; their parameters - the length and shape of the plates – were measured for osteosynthesis. Bone osteosynthesis was further performed on 14 intact upper limbs taken from 7 non-fixed corpses of people died at the age of 63–77 using the discussed method; after that, the operated limbs were studied using preparating technique. Furthermore, after plate application on two shoulder sections, 12 transverse cuts with their epoxy plastination were made at three levels according to the original technology; this was followed by the preparation of histotopographic sections.Results.The results obtained have demonstrated that for the new method of bone osteosynthesis it is advisable to use metal plates 220–260 mm long with spiral twisting clockwise for the right humerus and counterclockwise for the left. Average distances from the fixed plate to the humerus, tendon of the long head of the biceps of the shoulder muscle, large blood vessels and peripheral nerves were determined using precision preparation and measurements; the measurements were also performed on transparent plate-shaped shoulder cuts. All the above validates safety of the discussed method regarding a damage of the most essential anatomical structures and allow to successfully use it in the clinical practice.Conclusion.The discussed technique of plastinated transverse shoulder cuts with further experimental fixation of metal implants for osteosynthesis ensures safety of the initial topographic and anatomical relationships of these structures with anatomical structures. In addition, high transparency of the tissues created by epoxy plastination allows determining distances between implants and important anatomical structures with high precision, the fact being of great significance in applied anatomical studies.

Body mass index, energy reserves, and tissue composition of cuts of Corriedale lambs

Abstract: The objective of this work was to identify relationships of the body mass index (BMI) with the body energy reserves and tissue composition of shoulder and leg cuts of Corriedale lambs. Twenty-two sheep with average age of 18 months were used. Linear regressions were determined between the studied characteristics. The mean body mass, body condition score (BCS), and BMI were 49.09±7.8 kg, 2.69±0.81, and 10.66±0.99, respectively. The BMI was correlated with the BCS (r = 0.51) and internal fat (r = 0.81). Multiple linear equations, involving BMI and BCS, yielded correlation coefficients between 0.50 and 0.76, with significant values for all studied characteristics. The body mass index allows estimating the body energy reserves of Corriedale sheep.

Products from rabbit meat for a healthy diet: the creation of assortment lines, nutritional and biological value

The results of studies on the rational use of various anatomical sites of the rabbit carcass are presented. The current state of rabbit breeding on a global scale is considered. The data on the composition of tissues of various anatomical sites of rabbit carcasses are presented. It is proved that the meat of various parts of rabbit carcasses corresponds to the formula of a balanced diet in terms of amino acids, including essential ones. Recommendations on the allocation of cuts, as well as their use for the production of healthy foods. The improved schemes of cutting rabbit carcasses for the preparation of second courses, various types of baked, smoked and boiled and smoked products are presented. The technologies of production of hams rabbit " Holiday "of the hip and shoulder cuts, medallions of the longest back muscles, cutlets" Voronezh " of the hip, as well as smoked ribs and ribs in sauce for the second course. presented of the formulation emulsified and minced meat products mechanically separated meat. Indicators of quality of finished products, their amino acid composition, digestibility are defined. It is proved that the rational and purposeful use of different parts of rabbit carcasses in deep cutting allows to satisfy the needs of customers of all social strata. The absence of products from rabbit meat of deep cutting with a wide range of such products from pork and beef is shown in Russia. Noted that meat of different anatomic sites of the carcasses of rabbits covers more than 50% of the daily norm of consumption of animal protein, which can be attributed to the products of rabbit meat products of functional purpose without adding additional raw material sources.

Pre-weaning growth performance and carcass traits of Awassi and Chios-Awassi lambs

One hundred and three lambs (26 Chios-Awassi (CA) and 77 Awassi (AA)) were used to evaluate the effect of crossbreeding on growth performance, body dimensions and carcass characteristics. At weaning, 8 CA and 8 AA male lambs were randomly selected to examine carcass traits. Crossbred CA lambs were heavier at birth than their AA counterparts, while average daily gain (ADG) and weaning weights were not affected by genotype. CA lamb genotype had greater diagonal body length, hip height and heart girth than AA lambs. Hot and cold carcass weight, dressing percentage, body length, leg length, maximum shoulder width, and width behind shoulder were greater in CA lambs compared with AA lambs. AA lambs had significantly heavier fat tail and leg cut weights, while shoulder cut weights were heavier in the CA lambs. CA lambs had greater rib fat depth and tissue depth thickness than AA lambs. Longissimus muscle area was significantly greater in CA than in AA lambs. In conclusion, CA lambs had greater birth weights, body dimensions and dressing percentage than AA lambs. Additionally, aside from the tail and leg cuts, carcass components were heavier in CA crossbred lambs. Keywords: Carcass characteristics; crossbreeding; weaning weight

Nutrient Composition of Three Mangulica Pork Cuts from Serbia.

The purpose of this study was to analyze and evaluate the levels of essential elements (Mn, Fe, Cu, Zn, and Se) and proximate composition (moisture, protein, fat, and ash) of three pork cuts (loin, hind leg, and shoulder) from free-range Mangulica pigs from Serbia. Essential elements were determined by inductively coupled plasma mass spectrometry (ICP-MS). Shoulder contained the highest levels of essential elements (Mn, 0.192mgkg-1; Fe, 19.550mgkg-1; Cu, 1.490mgkg-1; Zn, 44.470mgkg-1; and Se, 0.130mgkg-1). The shoulder and hind leg cut differed significantly from the loin in Mn, Fe, Cu, and Zn levels. This study showed that Mangulica pork is a rich source of Fe and Zn, and these elements showed significant correlations for a range of tissue combinations. The highest levels of protein (21.15g/100g) and fat (10.60g/100g) were established in loin, and the highest moisture level occurred in shoulder (72.02g/100g). Statistically, significant differences were established only between loin and shoulder in protein and fat contents.

Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigs

This study investigated the effects of ageing period (2 or 7days), endpoint temperature (70 or 75°C), cut type (loin (M. longissimus thoracis et lumborum), silverside (M. biceps femoris), blade (M. triceps brachii) and chuck tender (M. supraspinatus)), cooking method (roast and stir fry (all cuts) and steak (loin only)) on eating quality attributes of pork from entire and immunocastrated male pigs. Higher intramuscular fat levels were found in all cuts from immunocastrated males compared with entire males. Of the seven cut type×cooking method combinations evaluated, shoulder cuts had the lowest fail rate (P<0.001) and loin steak and silverside cuts scored lowest (P<0.001) for tenderness, juiciness, overall liking, quality grade and re-purchase intention. Although no differences in sensory scores due to gender were observed, boar taint was identified in 10% of entire males. Minimising adverse risks in eating quality due to boar taint in males remains a key industry issue to ensure consistent delivery of high quality pork.

Potency of Culled Saanen Crossbred Goat in Supplying Raw Meat for Traditional Thai Butchery

Potency of culled Saanen crossbred goat meat to replace the supply of yearling Boer crossbred goat meat was evaluated. Selected muscles from leg and shoulder cuts were analysed for their nutritional (proximate composition, collagen, amino acids, fatty acids), physicochemical (pH, myoglobin, drip loss, cook loss, shear force, lightness (L*) redness (a*) yellowness (b*), microstructure), and sensory (triangle test, hedonic test) evaluations. Meat samples from culled Saanen crossbred goat exhibited higher values in protein, collagen, and MUFA (P<0.05) than those from Boer crossbred goat, while lower values in ash, soluble collagen, and SFA were obtained (P<0.05). Meat from culled Saanen crossbred goat revealed higher cook loss, shear force, and redness compared to those from a yearling Boer crossbred goat (P<0.05). In addition, thicker perimysium in meat of Saanen crossbred goat was obtained particularly that could be seen on leg part. In sensory evaluation result, the panels could detect the differences between raw meat characteristics of these goat breeds (P<0.05) within the same muscle. However, the panels could not distinguish the difference between breeds in leg meat after being cooked. Shoulder meat of Saanen crossbred goat had less acceptance level compared to the other samples (P<0.05) particularly on its texture and taste quality. In summary, shoulder cut of culled Saanen crossbred goat exhibited a well-intentioned potency to substitute the supply of meat from yearling Boer crossbred goat. Nevertheless, pre-treatment might be applied to leg cut of Saanen crossbred goat to solve the less acceptance level of its textural and taste characteristics.

EFFECT OF HYBRID BOARS OF IMPORT SELECTION ON MEAT PERFORMANCE OF PIGS

EFFECT OF HYBRID BOARS OF IMPORT SELECTION ON MEAT PERFORMANCE OF PIGS

Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method

The effect of gender (entire male, female and castrate), ageing period (2 or 7days) and endpoint temperature (70 or 75°C) on consumer perceptions of cuts from the loin (Musculuslongissimus thoracis et lumborum), silverside (Musculus biceps femoris) and shoulder (Musculus triceps brachii (roast) and Musculus supraspinatus (stir fry)) when roasted or stir fried (all primals) or grilled as steaks (loin only) was investigated. Higher scores for juiciness (P=0.035), flavour (P=0.017), overall liking (P=0.018), quality grade (P=0.026) were obtained from castrates than entire males, with females intermediate. Neither ageing period nor endpoint temperature, as main effects, influenced sensory scores. Loin steaks and silverside roasts obtained lower (P<0.001) scores for all sensory traits except aroma; scores for shoulder cuts were highest (P<0.001). Cooking to 70°C improved (P<0.05) juiciness, flavor and overall liking scores of loin steaks compared with 75°C. Different pathway interventions are required to optimize eating quality of different pork cuts and the cooking methods used to prepare them.

Evaluation of Columbia, USMARC-Composite, Suffolk, and Texel rams as terminal sires in an extensive rangeland production system: IV. Postfabrication carcass component weights12

Postfabrication carcass component weights of 517 crossbred wether lambs were analyzed to evaluate 4 terminal-sire breeds. Wethers were produced over 3 yr from single-sire matings of 22 Columbia, 22 USMARC-Composite (Composite), 21 Suffolk, and 17 Texel rams to adult Rambouillet ewes. Lambs were reared to weaning in an extensive western rangeland production system and finished in a feedlot on a high-energy finishing diet. When wethers reached a mean BW of 54.4, 61.2, or 68.0 kg, they were transported to The Ohio State University abattoir for harvest. After refrigeration for approximately 24 h, chilled carcass weight (CCW) was measured, carcasses were fabricated according to Style A of Institutional Meat Purchase Specifications, and postfabrication weights were recorded. At comparable numbers of days on feed, Suffolk-sired lambs had heavier (P < 0.04) neck, breast, shoulder, foreshank, rack, loin, leg, sirloin, roast-ready rack, trimmed loin, and boneless leg cuts than progeny of the other sire breeds. Boneless sirloins were heavier (P < 0.01) for Suffolk-sired than Composite-sired lambs but did not differ from those for Columbia- or Texel-sired lambs. Columbia- and Suffolk-sired lambs had heavier (P < 0.01) hindshanks than Texel-sired lambs. Suffolk-sired lambs had heavier (P < 0.01) high-value cuts (rack, loin, leg, and sirloin) and trimmed high-value cuts than progeny of the other sire breeds. Cutting loss (CCW - wholesale cut weights) and high-value trimming loss were greatest (P < 0.02) for Suffolk-sired lambs and least for Texel- and Composite-sired lambs. Sire breed did not affect (P > 0.06) flank weight. Data adjusted to comparable CCW reduced the number of significant sire-breed effects and changed sire-breed rankings of carcass component weights, for which sire breeds differed. After adjusting, Suffolk-sired lambs had lighter (P < 0.05) loins than Columbia- and Composite-sired lambs, Composite-sired lambs had heavier (P < 0.05) high-value cuts than Suffolk-sired lambs, and Suffolk- and Columbia-sired lambs had heavier (P < 0.05) necks than Texel-sired lambs. At predicted backfat thickness of 6.6 mm, Composite-sired lambs had a greater (P < 0.05) percentage of high-value cuts than Suffolk-sired lambs before but not after trimming. Producers can use these results to select terminal-sire breeds that will complement their production system and improve lamb value.

The nutrient composition of three cuts obtained from P-class South African pork carcasses

The shoulder, loin and leg from P-class pork carcasses were used to determine the nutrient composition of both raw and cooked cuts. Significantly lower fat content were observed in the current study for the leg (5.21g/100g) and loin (6.99g/100g) compared to the shoulder cut (10.32g/100g). The overall percentage fat for all three cuts was less than 10% which is recommended by the South African Heart Mark. The cooked loin cut contained the most protein (27.50g/100g) of the three cooked cuts. When compared to other meat products (beef, mutton and chicken) it is clear that pork is a good source of B vitamins, especially vitamin B3. The cooked loin cut contained the least vitamin B1 (0.22mg/100g), B2 (0.02mg/100g) but the most vitamin B3 (7.09mg/100g), of the three cooked cuts. The 100g cooked shoulder, loin and leg cuts provide on average 40.11% protein, 5.19% magnesium, 3.37% calcium, 24.29% phosphorus, 18.22% zinc, 22.33% iron and 22.50% vitamin B1, 2.57% vitamin B2 and 42.6% vitamin B3 of Recommended Daily Allowances for males, age 25–50. Energy from a 100g portion provides 5.81% of the Recommended Daily Allowances. To conclude, the pork cuts are undoubtedly a good source of nutrients that is required for good health because it is high in protein, have a low fat content and are a nutrient-packed choice for the family and compares favourably with the fat, energy, and cholesterol content of many other meats and poultry.

Effect of sodium bentonite and vegetable oil blend supplementation on growth, carcass quality and intramuscular fatty acid composition of lambs

Abstract The effect of dietary sodium bentonite and a blend of sunflower and linseed oils at 1:2 (v/v) on growth, carcass and meat quality and fatty acid (FA) composition of longissimus dorsi muscle of lambs was studied. Thirty-two Merino Branco lambs with initial live weights (LW) of 16.2 ± 2.93 kg were divided according to a completely randomized experimental design within a 2 × 2 factorial arrangement of treatments in order to evaluate effects of the vegetable oil blend supplementation (0 g/kg versus 60 g/kg DM) and sodium bentonite inclusion in diets (0 g/kg versus 20 g/kg DM). The basal diet consisted of pellets with 750 g dehydrated lucerne/kg DM and 250 g manioc/kg DM. The experimental period was 6 weeks. Bentonite affected neither daily LW gain, dry matter (DM) intake, nor carcass composition. However, bentonite decreased the a* meat colour parameter (redness; P =0.004). Oil supplementation affected neither daily LW gain, nor DM intake. However, it increased fat proportion in chump and shoulder cuts ( P P P P P =0.007), mostly by increasing proportions of n -3 PUFA and biohydrogenation derived PUFA. Oil supplementation decreased n -6 long chain PUFA ( P n -3 long chain PUFA was not affected by oil supplementation, so the increase in n -3 PUFA from 1.99 g/100 g of total FA to 4.23 g/100 g of total FA ( P P n -3 long chain PUFA concentration from 20 to 31 mg ( P cis -11 18:1 which decreased, and cis -13 18:1 and trans -8, cis -10 18:2 which were unchanged. Conjugated linoleic acid increased with oil supplementation from 0.50 to 1.72 g/100 g of total FA ( P trans -11 18:1, but prevented the increase of trans -10 18:1 in meat from oil supplemented lambs ( P Trans -11, cis -15 18:2, cis -9, cis -15 18:2 and cis -9, trans -11, cis -15 18:3 increased with dietary bentonite inclusion.

Substituição do milho por casca de soja: consumo, rendimento e características de carcaça e rendimento da buchada de caprinos

Thirty-two Anglo-Nubian crossbred castrated male goats were utilized in a completely randomized design to evaluate the effect of replacing corn with soybean hull in diets based on cactus forage (Nopalea cochenilifera Salm Dyck) at levels of 0, 33, 66 and 100%, measured for intake and carcass yield. The rise in soybean hull levels increased neutral detergent fiber intake linearly (p < 0.05) and reduced the intake of non-fiber carbohydrates. However, live slaughter weight, empty body weight, freezing losses, hot carcass weight and yield, cold carcass and “buchada” (gut) were not influenced. Fasting losses presented quadratic behavior (p < 0.05) while true and freezing yields increased linearly (p < 0.05). The carcass compactness index, the cuts and their respective yields were not influenced by the replacement of corn with soybean hull level, except for the shoulder cut, which presented quadratic behavior (p < 0.05). Total replacement of corn reduced feeding costs by 15.4%. Soybean hull can represent an alternative in the feeding of goats in confinement fed a cactus forage-based diet.

Genetic type, sex, age at slaughter and feeding system effects on carcass and cut composition in lambs

The aim of this research was to estimate the effects of grading up of Gentile di Puglia with Ile de France on carcass traits and the composition of cuts in lambs slaughtered at 35 and 54 days of age. Data was collected on 223 lambs of both sexes, single birth, belonging to the genetic types Ile de France (IF), Gentile di Puglia (GP) and the result of grading up of the latter with Ile de France rams (F1 and F2). About half of the subjects were fed with maternal milk (natural feeding) while the others were fed on a milk replacer (artificial feeding). The lambs of both groups were randomly allocated in two slaughter age subgroups: 35 and 56 days. The results of statistical analysis showed that the considered factors of variation significantly influences the weight of the carcass, the percentage of cuts and their composition. Most of the variation was due to the age and to the feeding system. The F2 lambs on average had the heaviest carcass and sides, the GP had the highest percentage of fore quarter while the IF had the highest percentage of back quarter. Furthermore F1 lambs did not show any heterotic effect compared with both parental breeds, while F2 breeds showed better performance. The carcass of the males resulted heavier than the females, with a lower percentage of dissectible fat at the neck, brisket, shoulder and leg and a higher percentage of meat in the shoulder cut. The lambs slaughtered at 35 days of age showed a higher incidence of kidney, shoulder and leg weight, while at 56 days furnished a higher percentage of kidney fat, brisket and loin weight. The artificially fed lambs furnished a lighter carcass and neck and shoulder cuts than naturally fed lambs, less kidney fat and a higher percentage of kidney, rib and loin weight. The employment of artificial feeding permitted a higher percentage of lean and less dissectible fat as well as a higher lean/bone ratio. These results show that Ile de France rams crossbreed with Gentile di Puglia determine good productive performance if the lambs derive from the F2 crossbreed and are artificially fed and slaughtered at 56 days of age.

Studies on tenderization and preparation of enrobed pork chunks in microwave oven

This study was conducted to develop technology for tenderization and production of enrobed pork chunks in a microwave oven. Meat chunks from shoulder cuts of pork were cured in a solution containing salt, sodium tripolyphosphate and sugar for 48 h at 4 ± 1 °C, enrobed with cream based batter and cooked in a microwave oven at 900 MHz. These enrobed chunks (control) were compared with tenderized (treated) enrobed chunks, for which 7.5% cucumis extract, 9% ginger extract and 0.50% papain powder were incorporated in the standard curing solution. Ginger and papain treatments caused significant ( P < 0.01) increases in the moisture content and pH of the cooked products compared to the control and cucumis treated samples. Shear force values were significantly ( P < 0.01) lower and overall acceptability scores were significantly ( P < 0.01) higher in all treated samples compared to the control. During storage at 4 ± 1 °C, the moisture contents and sensory qualities decreased, but TBARS values and microbial counts increased significantly ( P < 0.01). Although all products were acceptable up to 15 days of storage, the ginger treated samples had significantly ( P < 0.01) lower TBARS and microbial loads and higher sensory attributes than the control, cucumis and papain treated samples. The magnitude of the storage changes were less and acceptability ranking was higher for the ginger treated samples compared with the others. The results indicated that microwaves could be used for the preparation of enrobed pork chunks. The overall acceptability and shelf life of microwave cooked enrobed pork chunk can be further improved using ginger extract in the curing solution.