Meat Science (MEAT SCI)

Publications in this journal

• Article: Effects of pregnancy and feeding level on carcass and meat quality traits of Nellore cows

  MS Duarte, MP Gionbelli, PVR Paulino, NVL Serao, LHP Silva, R Mezzomo, MV Dodson, M Du, JR Busboom, SEF Guimaraes, SC Valadares Filho
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  ABSTRACT: Carcass and meat quality traits of 16 pregnant and 5 non-pregnant cows fed at 1.2 times maintenance and 16 pregnant and 6 non-pregnant fed ad libitum were evaluated. Pregnancy did not affect final body weight (FBW; P = 0.0923), cold carcass yield (CCY; P = 0.0513), longissimus muscle area (LMA; P = 0.8260), rib fat thickness (RFT; P = 0.1873) and shear force (WBSF; P = 0.9707). A lower FBW (P = 0.0028), LMA (P = 0.0048) and RFT (P = 0.0001) were observed in feed restricted cows. However, no differences were found for CCY (P = 0.7243) and WBSF (P = 0.0759) among feeding level groups. These data suggests that carcass and meat quality traits are not affected by pregnancy status in Nellore cows. Moreover, although cows experiencing feed restriction did have reduced deposition of subcutaneous fat and lean tissue, there were no major impacts on meat quality traits.
  Meat Science 02/2013; 94(1):139-144.
• Article: Influence of level of barley supplementationInfluence of level of barley supplementation on plasma carotenoid content and fat spectrocolorimetric characteristics in lambs fed a carotenoid-rich diet on plasma carotenoid content and fat spectrocolorimetric characteristics in lambs fed a carotenoid-rich diet

  Fernando Zawadzki, Ivanor Nunes do Prado, Sophie Prache
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  ABSTRACT: This study investigated changes in plasma carotenoid concentration and fat reflectance spectrum characteristics and color in lambs fed a carotenoid-rich diet with low-level (L, 100 g/lamb/day) or high-level (H, 400 g/lamb/day) of barley supplementation for 75 days before slaughter. Each treatment used 24 Romane male lambs that were individually penned indoors. Plasma carotenoid concentration at slaughter was 16% lower in H lambs than L lambs. H lambs had heavier and fatter carcasses than L lambs. Yellowness and redness of perirenal fat were slightly lower in H lambs than in L lambs. The absolute value of the mean integral (AVMI) calculated from the reflectance spectrum of the fat in the 450–510 nm band was not affected by the treatment. Yellowness, chroma and AVMI of subcutaneous fat were not affected by the treatment but decreased with initial animal’s liveweight.
  Meat Science 01/2013;
• Article: Genotypic characterization of Brochothrix thermosphacta isolated duringstorage of minced pork under aerobic or modified atmosphere packagingconditions

  Olga S. Papadopoulou, Agapi I. Doulgeraki, Cristian Botta, Luca Cocolin, George-John E. Nychas
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  ABSTRACT: A total of 306 colonies were isolated from the selective medium for Brochothrix spp., during the spoilage of minced pork stored at 0, 5, 10 and 15 °C and packed aerobically and under MAP. Brochothrix biodiversity was assessed by Pulsed Field Gel Electrophoresis (PFGE), and representative strains were further analysed by Rep-PCR using primer (GTG)5 and Sau- PCR with primers SAG1and SAG2. Although, different results were obtained from the different methods, a significant diversity among isolates recovered from aerobic conditions was observed. On the contrary, isolates from MAP showed a lower degree of heterogeneity. The storage conditions affected the Brochothrix diversity, the strains isolated in the initial stage being different from the ones present at the final stage of storage at chill temperatures. A representative number of isolates, based on the results of the clustering by molecular methods, was subjected to 16S rRNA gene sequencing, revealing that all belonged to Brochothrix thermosphacta
  Meat Science 01/2012;
• Article: The effect of diet and DHA addition on the sensory quality of goat kid meat

  Moreno-Indias, Sánchez-Macías, Martínez-de la Puente, Morales-delaNuez, Hernández-Castellano, Castro, N. y Argüello
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  ABSTRACT: To enhance the nutritional quality of meat, dietary strategies have been developed to manipulate the fatty acid profiles of muscle tissue. Fatty acids affect meat attributes, including hardness, colour and lipid stability, and flavour. Little research has been done, however, on the effects of dietary omega-3 polyunsaturated fatty acid (PUFA) supplementation on the sensory characteristics of meat. To address this issue, six diets were fed to goat kids: goat's milk, powdered whole cow's milk, powdered whole cow's milk plus docosahexaenoic acid (DHA) (low dose), milk replacer, milk replacer plus DHA (low dose), and milk replacer plus DHA (high dose). A descriptive, semi-trained sensory evaluation and a consumer triangular test were performed to analyse the resulting meat. High doses of omega-3 PUFA produced meat with unusual odours, unpleasant flavours, and low overall appreciation scores. Low doses of DHA maintained a positive sensory perception
  Meat Science 01/2012; 90(393):397.
• Article: Identification and characterization of potential autochthonous starter cultures from a Croatian “brand” product “Slavonski kulen”

  I. Babić, K. Markov, D. Kovačević, A. Trontel, A. Slavica, J. Đugum, D. Čvek, I.K. Svetec, S. Posavec, J. Frece
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  ABSTRACT: The microbial population of a traditional Croatian fermented sausage “Slavonski kulen” was isolated, identified and subjected to technological and functional characterization in order to select potential autochthonous functional starter cultures. Dominant microflora were lactic acid bacteria (LAB), followed by staphylococci. Identification of isolated lactobacilli showed domination of Leuconostoc mesenteroides and Lactobacillus acidophilus while Staphylococcus xylosus and Staphylococcus warneri outnumbered the staphylococcal microbiota. Most of the isolated LAB and Staphylococcus species displayed good growth in the presence of 5 % of NaCl and at 12, 18 and 22 ºC. All LAB and most of the staphylococci possess proteolytic activity and only Staphylococcus xylosus had lipolytic activity. All lactobacilli and staphylococci isolates produced significant concentrations of lactic acid (as determined by HPLC) and showed antimicrobial activity against pathogenic test microorganisms. Dominant LAB and Staphylococcus species displayed growth in the presence of 1 % bile. Most of the staphylococci and all of lactobacilli showed sensitivity to all antibiotics tested.
  Meat Science 01/2011; 88(0309-1740):517.
• Article: Response to Letter to the Editor: Advantages of electrical stimulation.

  Nicola Simmons
  Meat Science 11/2009; 83(3):586-7.
• Source

  Available from: usda.gov

  Article: Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals.

  D A King, S D Shackelford, T L Wheeler, K D Pfeiffer, J M Mehaffey, M F Miller, R Nickelson, M Koohmaraie
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  ABSTRACT: Beef knuckles (n=150) and center-cut top sirloin butts (n=150) were used to determine portion-controlled steak cutting yields, palatability characteristics, and consumer acceptance of rectus femoris (RF), vastus lateralis (VL), and gluteus medius (GM) steaks. Steak yields were higher (P<0.05) for top sirloins than knuckles. Trained sensory panel ratings for overall tenderness, juiciness, and flavor were similar between RF and GM. Consumer panel ratings for tenderness and juiciness were higher (P<0.05) for GM than RF; however, consumer perceptions of overall like and flavor were similar for GM and RF. Vastus lateralis received lower (P<0.05) trained panel and consumer ratings for all traits than either RF or GM. Palatability of VL will need improvement to be a viable foodservice offering. Yet, these data suggest that RF would amply substitute for GM in foodservice settings, and that knuckle steak yields would be adequate for foodservice applications.
  Meat Science 08/2009; 83(4):782-7.
• Article: Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): The effect of gender and age on the fatty acid profile, cholesterol content and sensory characteristics of kudu and impala meat.

  L C Hoffman, A C Mostert, L L Laubscher
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  ABSTRACT: Game meat has distinct sensory characteristics and favourable fatty acid profiles which differ between species. The SFA's percentage was found to be higher in impala meat (51.12%) than kudu meat (34.87%) whilst the total PUFA was higher in kudu (38.88%) than impala (34.06%). Stearic acid (22.67%) was the major fatty acid in impala and oleic acid in kudu (24.35). Linoleic acid, C20:3n-6 and C22:6n-3 were higher in kudu while C20:4n-6, C20:5n-3 and C22:5n-3 were higher in impala. The PUFA:SFA ratio for kudu (1.22) was higher than for impala (0.73) while impala had a higher n-6 PUFA's to n-3 PUFA ratio (3.76) than kudu (2.20). Kudu was higher in cholesterol (71.42±2.61mg/100gmuscle) than impala (52.54±2.73mg/100gmuscle). Sensory evaluation showed impala had a more intense game aroma and flavour while the initial juiciness of cooked samples of kudu was higher. The results show kudu and impala can be marketed for their unique flavours and aromas as well as being a healthy substitute for other red meats.
  Meat Science 08/2009; 83(4):737-43.
• Article: Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics.

  Y J Nam, Y M Choi, S H Lee, J H Choe, D W Jeong, Y Y Kim, B C Kim
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  ABSTRACT: The objective of this study was to investigate sensory evaluations and their relationships with meat quality measurements and histochemical characteristics in both fresh and cooked pork. Based on the results, postmortem meat quality traits were closely related to almost all the evaluated sensory attributes. With regard to histochemical characteristics, muscle fiber area was related to both fresh- (r=0.18, P<0.05) and cooked-meat color (r=-0.24, P<0.01) as well as abnormal flavor intensity (r=0.25, P<0.01), and muscle fiber composition was associated with fresh pork color and taste acceptability after cooking. There were no significant relationships (P>0.05) between type IIa muscle fiber content and the evaluated sensory attributes; however, good meat sensory quality was partially explained by the percentage of type I fiber.
  Meat Science 08/2009; 83(4):731-6.
• Article: Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life.

  D D Boler, S R Gabriel, H Yang, R Balsbaugh, D C Mahan, M S Brewer, F K McKeith, J Killefer
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  ABSTRACT: Improving pork quality and shelf life is important in today's swine industry because higher levels of DDGS are incorporated into pig diets. Relatively high level of poly-unsaturated fatty acids (PUFA) in DDGS may increase pork susceptibility to lipid oxidation and thus reduce pork shelf life. Antioxidants such as vitamin E may delay the onset of pork lipid oxidation when used as an ingredient in the diet. This experiment examined carcass characteristics, meat quality, shelf life, and color stability in pork from pigs (n=150) fed five levels of a natural vitamin E (Nova-E) and one level of synthetic vitamin E. Natural vitamin E and synthetic vitamin E had no effect on carcass characteristics or meat quality. Increasing dietary natural vitamin E from 10 to 200mg/kg decreased lipid oxidation. Lipid oxidation of pork chops and ground pork was similar between pigs fed 40mg/kg and higher levels of natural vitamin E, indicating no additional benefits from supplementing beyond 40mg/kg natural vitamin E. Supplementing 200mg/kg synthetic vitamin E decreased pork lipid oxidation when compared to supplementing 10mg/kg natural vitamin E. High levels of natural vitamin E or synthetic vitamin E, however, did not prevent discoloration of loin chops. These data indicate that natural vitamin E was effective to help reduce lipid oxidation and the effective minimal level of dietary supplementation appeared to be 40mg/kg.
  Meat Science 08/2009; 83(4):723-30.
• Article: Effects of dietary roughage levels on the expression of adipogenic transcription factors in Wagyu steers.

  T Yamada, S-I Kawakami, N Nakanishi
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  ABSTRACT: We hypothesized that dietary roughage level would alter the expression levels of adipogenic transcription factors in adipose tissue of Japanese black (Wagyu) steers. Steers were fed whole crop rice silage at three levels: (1) high-roughage feeding group, fed 8kg silage and 5kg concentrate (HR); (2) middle roughage feeding group, fed 5kg silage and 6kg concentrate (MR); and (3) low roughage feeding group, fed 2kg silage and 7kg concentrate (LR) from 22 to 30months of age. In subcutaneous adipose tissue, there were no significant differences in the expression of the adipogenic transcription factors and adipocyte size among feeding groups. In mesenteric adipose tissue, the expression of C/EBPα in the LR and MR groups was significantly higher than that in the HR group. Adipocyte size in the mesenteric adipose tissue of the LR group was significantly larger than that of the HR group. In intermuscular adipose tissue, the expression of C/EBPβ-LAP in the LR group was significantly higher than that in the HR group, and the expression of C/EBPβ-LIP in the LR and MR groups was significantly higher than that in the HR group. Adipocyte size in the intermuscular adipose tissue of the LR and MR groups was significantly smaller than that of the HR group. These results suggest that dietary roughage revel affects the adipose tissue depot-specific differences in C/EBP family expression pattern and adipocyte cellularity in Wagyu steers.
  Meat Science 08/2009; 83(4):775-81.
• Article: Impact of transglutaminase on the textural, physicochemical, and structural properties of chicken skeletal, smooth, and cardiac muscles.

  Abdulatef M Ahhmed, Tetsuo Nasu, Michio Muguruma
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  ABSTRACT: This study examined the effects of microbial transglutaminase (MTG; 3.1mg/ml) on chicken skeletal, smooth, and cardiac muscles; the meat containing the different muscle types was shaped into sausages and treated at 40°C and/or 78°C for 30min. Although the three muscle types were obtained from the same bird, the effects of MTG addition were not uniform. All the muscle types showed a significant increase in the breaking strength (P<0.01), but skeletal muscle exhibited the maximum increase. All samples showed a decrease in the fluorescence intensity and a significant reduction in the concentration of proteins that were extracted in a high ionic strength solution (P<0.05). Scanning electron microscopy images and histological studies revealed that different muscle types had different physical structures and frameworks after MTG treatment, which is a reflection of the differences in the reaction specificity of MTG with different muscle proteins. Histological studies revealed that the reactions of MTG with meat proteins are both exogenous and endogenous. Cooking loss data suggested that MTG did not have any negative effect on water retention during cooking. MTG appears to be a functional and contributive substance since the results suggest that MTG can function on all muscle types that are mechanically processed for different industrial applications. MTG aggregates muscle proteins in different ways that improve their organoleptic properties such as texture, appearance, and water retention.
  Meat Science 08/2009; 83(4):759-67.