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Klemen Potocnik - One of the best experts on this subject based on the ideXlab platform.
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physicochemical properties of horse meat as affected by breed sex Age muscle type and aging period
Animal Production Science, 2018Co-Authors: Ana Kaic, Silvester žgur, Barbara Lustrek, Klemen PotocnikAbstract:The effects of breed, sex, Age, muscle type (longissimus thoracis; LT vs semitendinosus; ST) and post mortem aging period (14 vs 28 days) on the physicochemical properties of horse meat were investigated. A total of 53 horses (21 females and 32 males) categorised into three groups (cold-blooded, CB; Posavje, P; crossbred, CS) were involved in this study. ST muscles showed a higher pH value, a greater intensity of lightness (L*) and yellowness, higher cooking losses and shear force values, and lower thawing losses than LT muscles. The breed affected only muscle redness, whereas sex had a minor effect on drip loss. An extended aging period was associated with higher thawing and cooking losses. An increase of Age was followed by a decrease in pH value and L* value, and an increase in cooking loss and Warner–Bratzler shear force. An investigation of the interaction between muscle and aging showed that ST muscle with an aging period of 14 days had the lowest thawing losses. Among the numerous factors that can influence horse meat quality, the most important ones are Age at Slaughter and muscle type; these factors must be considered in the routine Slaughtering practice and in further research.
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the effect of sex and Age at Slaughter on some carcass and meat quality traits of boer kids
Acta Veterinaria-beograd, 2013Co-Authors: Ana Kaic, Angela Cividini, Klemen PotocnikAbstract:This study investigated some carcass and meat quality traits of Boer kids (17 male and 17 female) at two different averAge Slaughter Ages (83 and 139 days). Jointed cuts of half carcasses arranged from the greatest to the smallest were: hind leg (28.5%), rib and flank (21.2%), shoulder (19.3%), back (8.5%), loin (7.9%), neck (7.6%) and chuck (3.4%). Male kids had significantly higher percentAge of the neck cuts (p≤0.001) while females had significantly higher percentAge of rib and flank cuts (p≤0.05). at higher Slaughter Ages neck (p≤0.05) and chuck (p≤0.001) percentAges significantly decreased and rib and flank (p≤0.001) percentAge significantly increased. On averAge, hind leg had 72.2 % of muscle, 8.6 % of fat and 18.8 % of bone. Female kids had higher muscle and lower bone hind leg content than males (p≤0.01). Hind leg bone content significantly decreased at higher Slaughter Age (p≤0.01). Meat from male kids displayed significantly higher cie L*(p≤0.001) and b*(p≤0.05) values than females. at higher Slaughter Age L* values significantly decreased (p≤0.01) while a* and b* values significantly increased (p≤0.001; p≤0.01).
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influence of sex and Age at Slaughter on growth performance and carcass traits of boer kids
Acta Agriculturae Slovenica, 2012Co-Authors: Ana Kaic, Angela Cividini, Klemen PotocnikAbstract:The aim of the study was to evaluate growth performance and carcass traits of the Boer kids. A total of thirty-four kids were used. The animals were divided into two groups based on sex (17 male and 17 female) and Slaughter Age (85 ± 10.14 days (Group 1) and 139 ± 17.55 days (Group 2)). In comparison to female kids, male kids had significantly higher averAge birth weight (3.3 kg : 3.7 kg) and significantly higher averAge daily gain (163 g : 203 g). Due to greater birth weight and averAge daily gain, male kids reached higher Slaughter weight than female kids. Although mean values of dressing percentAge between sexes were not significant (p > 0.05), females (47.1 %) had slightly higher values than male kids (45.2 %). The increased Slaughter weight accompanied the feeding period from 83 to 139 days and, although not significant (p > 0.05), showed slight increase in dressing percentAge between groups. Age had positive and significant (p ≤ 0.001) influence on deposition of subcutaneous fatness. Male kids had more developed carcasses than females. Carcass length, hind leg width and shoulder width differed significantly and increased with Slaughter Age. Sex did not significantly affected proportions of liver, lungs, head and skin. Female kids had higher proportion of hearth (p ≤ 0.05) and spleen (p ≤ 0.001). Proportions of heart, spleen and skin at two different Ages at Slaughter were not significant.
Dag Ekeberg - One of the best experts on this subject based on the ideXlab platform.
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effects of breed and Age at Slaughter on degradation of muscle lipids during processing of dry cured hams
International Journal of Food Science and Technology, 2015Co-Authors: Linda Storrustløkken, Hanne Devle, Bjørg Egelandsdal, Ole Alvseike, Lars Erik Gangsei, Carl Fredrik Naessandresen, Dag EkebergAbstract:Summary Hams from Landrace, Duroc and Hampshire pigs Slaughtered at Ages 6, 7.5 and 9 months were processed to generate Norwegian Parma-style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than Age. Dry-cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry-cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n-6 fatty acids relative to C18:1 n-9. Dry-cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).
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Original article Effects of breed and Age at Slaughter on degradation of muscle lipids during processing of dry-cured hams
2015Co-Authors: Linda Storrustløkken, Hanne Devle, Bjørg Egelandsdal, Carl Fredrik Naess-andresen, Ole Alvseike, Lars Erik Gangsei, Dag EkebergAbstract:Summary Hams from Landrace, Duroc and Hampshire pigs Slaughtered at Ages 6, 7.5 and 9 months were processedto generate Norwegian Parma-style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA,ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differ-ences in lipid degradation and composition of the classes were revealed. However, significant sensory dif-ferences related to lipids were observed. Breed was more important than Age. Dry-cured Hampshire hamsgave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpect-edly, these hams also demonstrated high juiciness and tenderness, which could be related to the meltingcharacteristics of the fat. Dry-cured Duroc hams showed a higher susceptibility towards rancidity, presum-ably associated with preferential oxidation of n-6 fatty acids relative to C18:1 n-9. Dry-cured Landracehams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).Keywords
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effect of intramuscular fat breed and Age at Slaughter on fatty acid composition in green hams
Journal of Food Science, 2014Co-Authors: Linda Storrustløkken, Bjørg Egelandsdal, Dag Ekeberg, T T Haseth, Ole AlvseikeAbstract:UNLABELLED The evolution of fatty acid classes (ΣSFA, ΣMUFA, and ΣPUFA) in neutral lipids (NL) and phospholipids (PL) in pigs were studied. The M. biceps femoris in green hams from Norwegian breeds Landrace (LR), Duroc (DU), and Hampshire (HS) Slaughtered at 6, 7.5, and 9 mo of Age were examined. The parameters were analyzed for Age and breed effects with and without adjustment for NL or PL content. The fatty acid class contents of NL were not significantly different between the Age groups. However, when NL content was adjusted, deposition of ΣSFA and ΣMUFA in NL significantly increased and deposition of ΣPUFA in NL significantly decreased with Age. Duroc had consistently higher fatty acid class contents, but after adjusting for NL content, only the deposition of ΣSFA proved to be genetically different. The nonlinear relationship between NL content and ΣMUFA and ΣPUFA, together with the genetic potential of HS to deposit less ΣSFA than LR, gave significantly different fatty acid class compositions between the breeds. The content and proportion of ΣMUFA in PL increased with Age. Specific ratios were also determined. The fat firmness index, C18:0/C18:2n - 6 in NL, increased with Age and was lowest in HS due to genetics and highest in DU due to its high NL content. The sensory rancidity index C18:1n - 9/Σn - 6 increased in NL and decreased in PL between 7.5 and 9 mo. The C18:1n - 9/Σn - 6 in NL was highest in DU due to higher NL content. The Σn - 6/Σn - 3 in NL and PL increased between 7.5 and 9 mo. PRACTICAL APPLICatION Knowledge of Age-related changes and breed differences in fat content and composition would be helpful in determining the optimal breed and Slaughter time in terms of raw ham quality.
H L Bruce - One of the best experts on this subject based on the ideXlab platform.
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meat science and muscle biology symposium biological influencers of meat palatability production factors affecting the contribution of collAgen to beef toughness1 2
Journal of Animal Science, 2019Co-Authors: H L Bruce, Bimol C RoyAbstract:Intramuscular collAgen may affect the value of meat by limiting its tenderness and cooking convenience. Production factors such as Age of animal at Slaughter, the use of steroids and beta-adrenergic agonists as growth promotants, and cattle breed may affect the contribution of collAgen to beef quality. Recent research has indicated that concentrations of the mature collAgen cross-link pyridinoline (PYR) are positively correlated with Warner-Bratzler shear force (WBSF) and animal Age at Slaughter, while contribution of the concentration of a second mature collAgen cross-link Ehrlich's Chromogen (EC) to beef toughness declines with cattle Age. Cattle breed influences total collAgen content of muscle due to differing rates of maturation among breeds. Growth promoting technologies do not appear to affect collAgen solubility, but do influence PYR and EC densities and concentrations in some beef muscles. Concentrations of PYR and EC do not account for all the variation in collAgen heat solubility in beef muscles, nor do advanced glycation end products given the relative immaturity of cattle at Slaughter. In light of this, other collAgen cross-links such as heat-stable divalent cross-links may warrant reconsideration with regard to their contribution to cooked beef toughness.
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modification of mature non reducible collAgen cross link concentrations in bovine m gluteus medius and semitendinosus with steer Age at Slaughter breed cross and growth promotants
Meat Science, 2015Co-Authors: Bimol C Roy, J A Basarab, J L Aalhus, G Sedgewick, H L BruceAbstract:Abstract Increased meat toughness with animal Age has been attributed to mature trivalent collAgen cross-link formation. Intramuscular trivalent collAgen cross-link content may be decreased by reducing animal Age at Slaughter and/or inducing muscle re-modeling with growth promotants. This hypothesis was tested in m. gluteus medius (GM) and m. semitendinosus (ST) from 112 beef steers finished at either 12 to 13 (rapid growth) or 18 to 20 (slow growth) months of Age. Hereford–Aberdeen Angus (HAA) or Charolais–Red Angus (CRA) steers were randomly assigned to receive implants (IMP), ractopamine (RAC), both IMP and RAC, or none (control). RAC decreased pyridinoline (mol/mol collAgen) and IMP increased Ehrlich chromogen (EC) (mol/mol collAgen) in the GM. In the ST, RAC increased EC (mol/mol collAgen) but decreased EC (nmol/g raw muscle) in slow growing CRA steers. Also, IMP increased ST pyridinoline (nmol/g raw muscle) of slow-growing HAA steers. Results indicated alteration of perimysium collAgen cross-links content in muscle in response to growth promotants.
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modification of muscle inherent properties through Age at Slaughter growth promotants and breed crosses
Canadian Journal of Plant Science, 2011Co-Authors: I Girard, J L Aalhus, J A Basarab, I L Larsen, H L BruceAbstract:Girard, I., Aalhus, J. L., Basarab, J. A., Larsen, I. L. and Bruce, H. L. 2011. Modification of muscle inherent properties through Age at Slaughter, growth promotants and breed crosses. Can. J. Anim. Sci. 91: 635–648. A 2⁴ factorial experiment tested the interactions of Slaughter Age (12–13 or 18–20 mo), growth hormone use, β-adrenergic agonist (β-AA) use and breed cross [Hereford–Aberdeen Angus (HAA) or Charolais–Red Angus (CRA)] on the composition, fibre types, and connective tissue characteristics of m. semitendinosus (ST) and m. gluteus medius (GM) from 112 crossbred steers. Muscle weights increased with Slaughter Age, implantation and CRA genetics (P 0.10).Animal Age increased fast glycolytic (FG) and decreased fast oxidative glycolytic (FOG) fibre percentAges by 7.2 and 6.6%, respectively, in the ST and increased slow oxidative (SO) and FOG fibre areas in both muscles (P<0.05). Cross-sectional areas of all fibre types were increased in the ST with implantation. In the GM, implantation increased SO (3.1%) and reduced FOG (3.2%) fibre percentAges, while RAC reduced the SO (3.8%) and increased the FG (6.1%) fibre percentAges (P<0.05).Only GM total collAgen content increased with Slaughter Age (P<0.05),but collAgen solubility decreased with Slaughter Age for both muscles (P<0.05). CRA genetics increased FG percentAge in the GM of yearling-fed steers and increased moisture and protein and reduced fat contents of both muscles (P<0.05). In the muscles studied, IMP, Slaughter Age and animal genetics induced greater changes in muscle inherent properties than RAC.
Linda Storrustløkken - One of the best experts on this subject based on the ideXlab platform.
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effects of breed and Age at Slaughter on degradation of muscle lipids during processing of dry cured hams
International Journal of Food Science and Technology, 2015Co-Authors: Linda Storrustløkken, Hanne Devle, Bjørg Egelandsdal, Ole Alvseike, Lars Erik Gangsei, Carl Fredrik Naessandresen, Dag EkebergAbstract:Summary Hams from Landrace, Duroc and Hampshire pigs Slaughtered at Ages 6, 7.5 and 9 months were processed to generate Norwegian Parma-style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than Age. Dry-cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry-cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n-6 fatty acids relative to C18:1 n-9. Dry-cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).
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Original article Effects of breed and Age at Slaughter on degradation of muscle lipids during processing of dry-cured hams
2015Co-Authors: Linda Storrustløkken, Hanne Devle, Bjørg Egelandsdal, Carl Fredrik Naess-andresen, Ole Alvseike, Lars Erik Gangsei, Dag EkebergAbstract:Summary Hams from Landrace, Duroc and Hampshire pigs Slaughtered at Ages 6, 7.5 and 9 months were processedto generate Norwegian Parma-style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA,ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differ-ences in lipid degradation and composition of the classes were revealed. However, significant sensory dif-ferences related to lipids were observed. Breed was more important than Age. Dry-cured Hampshire hamsgave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpect-edly, these hams also demonstrated high juiciness and tenderness, which could be related to the meltingcharacteristics of the fat. Dry-cured Duroc hams showed a higher susceptibility towards rancidity, presum-ably associated with preferential oxidation of n-6 fatty acids relative to C18:1 n-9. Dry-cured Landracehams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).Keywords
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effect of intramuscular fat breed and Age at Slaughter on fatty acid composition in green hams
Journal of Food Science, 2014Co-Authors: Linda Storrustløkken, Bjørg Egelandsdal, Dag Ekeberg, T T Haseth, Ole AlvseikeAbstract:UNLABELLED The evolution of fatty acid classes (ΣSFA, ΣMUFA, and ΣPUFA) in neutral lipids (NL) and phospholipids (PL) in pigs were studied. The M. biceps femoris in green hams from Norwegian breeds Landrace (LR), Duroc (DU), and Hampshire (HS) Slaughtered at 6, 7.5, and 9 mo of Age were examined. The parameters were analyzed for Age and breed effects with and without adjustment for NL or PL content. The fatty acid class contents of NL were not significantly different between the Age groups. However, when NL content was adjusted, deposition of ΣSFA and ΣMUFA in NL significantly increased and deposition of ΣPUFA in NL significantly decreased with Age. Duroc had consistently higher fatty acid class contents, but after adjusting for NL content, only the deposition of ΣSFA proved to be genetically different. The nonlinear relationship between NL content and ΣMUFA and ΣPUFA, together with the genetic potential of HS to deposit less ΣSFA than LR, gave significantly different fatty acid class compositions between the breeds. The content and proportion of ΣMUFA in PL increased with Age. Specific ratios were also determined. The fat firmness index, C18:0/C18:2n - 6 in NL, increased with Age and was lowest in HS due to genetics and highest in DU due to its high NL content. The sensory rancidity index C18:1n - 9/Σn - 6 increased in NL and decreased in PL between 7.5 and 9 mo. The C18:1n - 9/Σn - 6 in NL was highest in DU due to higher NL content. The Σn - 6/Σn - 3 in NL and PL increased between 7.5 and 9 mo. PRACTICAL APPLICatION Knowledge of Age-related changes and breed differences in fat content and composition would be helpful in determining the optimal breed and Slaughter time in terms of raw ham quality.
Ana Kaic - One of the best experts on this subject based on the ideXlab platform.
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physicochemical properties of horse meat as affected by breed sex Age muscle type and aging period
Animal Production Science, 2018Co-Authors: Ana Kaic, Silvester žgur, Barbara Lustrek, Klemen PotocnikAbstract:The effects of breed, sex, Age, muscle type (longissimus thoracis; LT vs semitendinosus; ST) and post mortem aging period (14 vs 28 days) on the physicochemical properties of horse meat were investigated. A total of 53 horses (21 females and 32 males) categorised into three groups (cold-blooded, CB; Posavje, P; crossbred, CS) were involved in this study. ST muscles showed a higher pH value, a greater intensity of lightness (L*) and yellowness, higher cooking losses and shear force values, and lower thawing losses than LT muscles. The breed affected only muscle redness, whereas sex had a minor effect on drip loss. An extended aging period was associated with higher thawing and cooking losses. An increase of Age was followed by a decrease in pH value and L* value, and an increase in cooking loss and Warner–Bratzler shear force. An investigation of the interaction between muscle and aging showed that ST muscle with an aging period of 14 days had the lowest thawing losses. Among the numerous factors that can influence horse meat quality, the most important ones are Age at Slaughter and muscle type; these factors must be considered in the routine Slaughtering practice and in further research.
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the effect of sex and Age at Slaughter on some carcass and meat quality traits of boer kids
Acta Veterinaria-beograd, 2013Co-Authors: Ana Kaic, Angela Cividini, Klemen PotocnikAbstract:This study investigated some carcass and meat quality traits of Boer kids (17 male and 17 female) at two different averAge Slaughter Ages (83 and 139 days). Jointed cuts of half carcasses arranged from the greatest to the smallest were: hind leg (28.5%), rib and flank (21.2%), shoulder (19.3%), back (8.5%), loin (7.9%), neck (7.6%) and chuck (3.4%). Male kids had significantly higher percentAge of the neck cuts (p≤0.001) while females had significantly higher percentAge of rib and flank cuts (p≤0.05). at higher Slaughter Ages neck (p≤0.05) and chuck (p≤0.001) percentAges significantly decreased and rib and flank (p≤0.001) percentAge significantly increased. On averAge, hind leg had 72.2 % of muscle, 8.6 % of fat and 18.8 % of bone. Female kids had higher muscle and lower bone hind leg content than males (p≤0.01). Hind leg bone content significantly decreased at higher Slaughter Age (p≤0.01). Meat from male kids displayed significantly higher cie L*(p≤0.001) and b*(p≤0.05) values than females. at higher Slaughter Age L* values significantly decreased (p≤0.01) while a* and b* values significantly increased (p≤0.001; p≤0.01).
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influence of sex and Age at Slaughter on growth performance and carcass traits of boer kids
Acta Agriculturae Slovenica, 2012Co-Authors: Ana Kaic, Angela Cividini, Klemen PotocnikAbstract:The aim of the study was to evaluate growth performance and carcass traits of the Boer kids. A total of thirty-four kids were used. The animals were divided into two groups based on sex (17 male and 17 female) and Slaughter Age (85 ± 10.14 days (Group 1) and 139 ± 17.55 days (Group 2)). In comparison to female kids, male kids had significantly higher averAge birth weight (3.3 kg : 3.7 kg) and significantly higher averAge daily gain (163 g : 203 g). Due to greater birth weight and averAge daily gain, male kids reached higher Slaughter weight than female kids. Although mean values of dressing percentAge between sexes were not significant (p > 0.05), females (47.1 %) had slightly higher values than male kids (45.2 %). The increased Slaughter weight accompanied the feeding period from 83 to 139 days and, although not significant (p > 0.05), showed slight increase in dressing percentAge between groups. Age had positive and significant (p ≤ 0.001) influence on deposition of subcutaneous fatness. Male kids had more developed carcasses than females. Carcass length, hind leg width and shoulder width differed significantly and increased with Slaughter Age. Sex did not significantly affected proportions of liver, lungs, head and skin. Female kids had higher proportion of hearth (p ≤ 0.05) and spleen (p ≤ 0.001). Proportions of heart, spleen and skin at two different Ages at Slaughter were not significant.