Meat Quality

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Claudio Cavani - One of the best experts on this subject based on the ideXlab platform.

  • Advances in research on poultry and rabbit Meat Quality
    Italian Journal of Animal Science, 2016
    Co-Authors: Claudio Cavani, Massimiliano Petracci, Angela Trocino, Gerolamo Xiccato
    Abstract:

    Main force and weakness points of poultry and rabbit production chains are presented and Meat Quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit Meat Quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing) is provided. Most recent research advancements are presen- ted in view of the consumer’s demand for healthy and safe products obtained respecting animal welfare.

  • muscle growth and poultry Meat Quality issues
    Nutrients, 2011
    Co-Authors: Massimiliano Petracci, Claudio Cavani
    Abstract:

    Over the past 50 years the worldwide growing demand of poultry Meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry Meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some Meat Quality traits. The most current poultry Meat Quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the Meat’s poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and Meat Quality issues in poultry.

Massimiliano Petracci - One of the best experts on this subject based on the ideXlab platform.

  • Muscle metabolism and Meat Quality abnormalities
    2017
    Co-Authors: Cécile Berri, Massimiliano Petracci, Francesca Soglia
    Abstract:

    Muscle metabolism and Meat Quality abnormalities

  • Advances in research on poultry and rabbit Meat Quality
    Italian Journal of Animal Science, 2016
    Co-Authors: Claudio Cavani, Massimiliano Petracci, Angela Trocino, Gerolamo Xiccato
    Abstract:

    Main force and weakness points of poultry and rabbit production chains are presented and Meat Quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit Meat Quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing) is provided. Most recent research advancements are presen- ted in view of the consumer’s demand for healthy and safe products obtained respecting animal welfare.

  • muscle growth and poultry Meat Quality issues
    Nutrients, 2011
    Co-Authors: Massimiliano Petracci, Claudio Cavani
    Abstract:

    Over the past 50 years the worldwide growing demand of poultry Meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry Meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some Meat Quality traits. The most current poultry Meat Quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the Meat’s poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and Meat Quality issues in poultry.

José Luis Olleta - One of the best experts on this subject based on the ideXlab platform.

  • Effect of lairage duration on rabbit welfare and Meat Quality
    Meat Science, 2008
    Co-Authors: G. Liste, Carlos Sañudo, José Luis Olleta, Morris Villarroel, G. Chacón, S. García-belenguer, S. Alierta, Gustavo A. María
    Abstract:

    This study determined whether short (2 h) or long (8 h) lairage at an abattoir had an effect on plasma stress indicators (haematocrit, glucose, lactate, creatine phosphokinase and corticosterone), instrumental Meat Quality (pH24, water holding capacity, colour, raw and cooked texture) and sensory Meat Quality (using a trained sensory panel) in rabbits. The effect of the position of the animals on a multifloor rolling cage stand during lairage was also assessed. Lairage time had a significant effect on blood stress indicators, but only a slight effect on Meat Quality traits. A lairage duration of 6–8 h is recommended.

  • Effects of transport time and season on aspects of rabbit Meat Quality.
    Meat Science, 2005
    Co-Authors: Gustavo A. María, Carlos Sañudo, G. Liste, Morris Villarroel, T. Buil, José Luis Olleta
    Abstract:

    Abstract The aim of this study was to determine whether transport times of up to 7 h can have a significant effect on instrumental Meat Quality traits in rabbits. Spain has very hot summers and cold winters; therefore, we performed replicates in two seasons. To evaluate the effect of transport time and season on rabbit Meat Quality, we assessed four Meat Quality parameters: pH, water holding capacity (WHC), texture (compression and Warner–Bratzler analyses), and colour (CIEL*a*b*). We also considered the effect of the position of the animals on the transport vehicle. After slaughter, we analysed steaks of Longissimus dorsi from all transported animals (n = 216). Average pH at 24 h and WHC did not differ significantly between transport time treatments. Position on the vehicle did not influence the measures of Meat Quality. Transport time had a significant effect on all the Meat texture parameters measured by compression, but did not affect shear force or toughness. Transport time influenced a* but not L* or b*. Transport time had much less of an effect on Meat Quality than time of year; therefore the effect of season appeared to be independent of transport time. Position on the vehicle had no effect on Meat Quality. Based on our results, we conclude that the transport process can affect instrumental Meat Quality.

  • Breed effect on carcase and Meat Quality of suckling lambs
    Meat Science, 1997
    Co-Authors: Carlos Sañudo, María Del Mar Campo, I. Sierra, Gustavo A. María, José Luis Olleta, Pilar Santolaria
    Abstract:

    The influence of breed on carcase and Meat Quality traits was studied in 48 suckling lambs (approximately 1 month old) from the Churra, Castellana and Manchega Spanish breeds and Awassi crosses. Carcase Quality traits were determined by visual assessment and objective measurements. Meat Quality was assessed by instrumental and sensory analysis. Breed effect was significant for fatness, carcase conformation and fat colour (visual indicators); dressing %, carcase weight, carcase length, buttock and chest measurements, and lean and fat proportions in the left half of the carcase. A significant breed effect was observed for some instrumental measurements of Meat Quality (Meat colour and cooking losses), and for some sensorial attributes (tenderness and juiciness). These results suggest that there is a measurable effect of breed on both carcase and Meat Quality traits in this type of young suckling lamb, owing to differences in precocity and inherent productive capabilities.

V Shukla - One of the best experts on this subject based on the ideXlab platform.

  • Determinants of broiler chicken Meat Quality and factors affecting them: a review
    Journal of Food Science and Technology, 2017
    Co-Authors: Nasir Akbar Mir, Faneshwar Kumar, Aasima Rafiq, Vijay Singh, V Shukla
    Abstract:

    Broiler production at mass level has already been achieved and now emphasis is being laid on increasing Meat Quality by altering various characteristics of broiler Meat. Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible Meat features that influence the initial and final Quality judgment by consumers before and after purchasing a Meat product. The quantifiable properties of Meat such as water holding capacity, shear force, drip loss, cook loss, pH, shelf life, collagen content, protein solubility, cohesiveness, and fat binding capacity are indispensable for processors involved in the manufacture of value added Meat products. Nutrition of birds has a significant impact on poultry Meat Quality and safety. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. Management of poultry Meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of Meat. After slaughter, biochemical changes, causing the conversion of muscle to Meat, determine final Meat Quality. Postmortem carcass temperature has profound effect on rigor mortis and the physicochemical changes observed in PSE muscles are attributed to postmortem glycolysis, temperature, and pH. Primary processing and further processing have become a matter of concern with respect to nutritional Quality of broiler Meat. Genetic variation among birds could contribute to large differences in the rate of rigor mortis completion and Meat Quality. Heritability estimates for Meat Quality traits in broilers are amazingly high (0.35-0.81), making genetic selection a best tool for improvement of broiler Meat Quality.

Cécile Berri - One of the best experts on this subject based on the ideXlab platform.

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