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Pork belly quality indicators are economically relevant in the pork industry. Near-infrared (NIR) spectroscopy of the pork shoulder outer subcutaneous fat layer, belly flop angle, and subjective softness scores of the pork belly were measured (N = 144) to determine the accuracy of pork shoulder NIR spectroscopy as a predictor of pork belly softness. The NIR spectra hot carcass estimates explained over 80.0% variability in pork belly softness (80.5%–90.8%), with low prediction error, suggesting that NIR spectroscopy measured in the pork shoulder is an efficient and accurate indicator of pork belly softness to classify pork bellies for specific market demands.

This study explored effects of different cooking methods, pork fat addition and food additives on physicochemical and nutritional attributes of beef meatballs fortified, or not, with 3% sugarcane fibre. TPA hardness of meatballs with fibre, cooked in boiling water, was lower compared to oven-baked and pan-fried (47.11, 56.24 and 59.22 N, respectively). Hardness also decreased with increasing fat content (5%, 10%, 15% and 20% fat; 62.07, 56.96, 54.02 and 45.51 N, respectively). Tetrasodium pyrophosphate and sodium tripolyphosphate provided similar results for all parameters except ash content where cooked meatballs with the latter were higher (1.98% and 2.22%, respectively). Cooking loss of 20% fat meatballs with fibre was lower (17.14%) compared to without fibre (20.28%). Loss of nutrients after cooking was lower for oven-baked compared to boiling. Using different ingredients to manipulate quality traits of meatballs is an alternative to manufacture suitable products for different market requirements, for example for elderly consumers.

Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating quality of mature beef muscles. The current study was undertaken to investigate the impact of processing strategies (blade tenderization [BT], pretumbling [PT], and moisture enhancement [ME]), alone and in combination, on processing yield and eating quality-related parameters of selected loin and hip muscles (gluteus medius [GM], longissimus lumborum [LL], semimembranosus [SM], and biceps femoris [BF]) from youthful and mature beef cattle. Results indicate that muscles from mature beef were inherently less tender (P < 0.05), but some tenderization procedures produced meat that was similar in tenderness to that of youthful cattle. Of the different tenderization strategies evaluated, BT followed by ME (injection of a salt/phosphate solution) was the most effective strategy for improving (P < 0.05) tenderness of tougher muscle cuts such as BF and SM. Moisture enhancement alone improved tenderness (P < 0.05) and juiciness (P < 0.01) of SM, GM and LL, but with the exception of samples tenderized prior to injection, was not effective (P > 0.05) in BF muscles. No additional tenderization of GM and LL samples was observed (P > 0.05) by combining PT or BT with ME. Combining PT or BT with ME; however, was effective (P < 0.05) to control the increased purge loss observed following ME treatment in SM and LL muscles. Pretumbling as a single treatment was ineffective (P > 0.05) in all of the muscles, and only treatments that included BT were sufficient to effect an increase (P < 0.05) in tenderness of BF.

In contrast to other pulses, chickpea has a relatively high fat content (3%–10%). This study was designed to investigate direct‐expanded chickpea–sorghum extruded snacks (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) with respect to: their oxidative stability and sensory properties during accelerated (55°C) and room temperature (25°C) storage; correlations between chemical markers (peroxide value and p‐anisidine value) and sensory data during accelerated storage; and the shelf‐life of snacks extruded at the optimal expansion point as determined by a rotatable central composite design. Peroxide values and p‐anisidine values were in the range of 0–2.5 mEq/Kg and 5–30, respectively, for both accelerated and room temperature storage, and increased during storage (p, The study investigated direct‐expanded chickpea–sorghum snacks (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) with respect to oxidative stability during accelerated (55°C) and room temperature (25°C) storage as chickpea contains 3%–10% fat content on a dry weight basis. Both chemical and sensory analyses indicated that oxidative stability decreased as the percentage of chickpea in the blend increased. Therefore, in terms of shelf‐life, a 50:50 chickpea–sorghum blend is preferable.

This study investigated the effect of microclimate temperature during preslaughter transportation on chicken meat quality. Ninety broilers per load of 2,900 were monitored individually during 3 to 4 h of preslaughter transport in an actively ventilated trailer. Six transport test runs were conducted at average ambient temperatures of -27, -22, -17, -5, +4, and +11 degrees C. Birds were classified into 4 groups based upon the temperatures recorded in their immediate surroundings as follows: -16 to 0, 0 to 10, 10 to 20, and 20 to 30 degrees C. Internal body temperatures of the birds were recorded using Thermocron DS1922L iButtons. Birds were slaughtered in a commercial facility and meat quality of the chilled carcasses was evaluated by determination of pH, color, drip loss, thaw loss, cook loss, shear force, water-binding capacity, and pellet cook yield of the pectoralis major muscle. The breast meat from birds exposed to temperatures below 0 degrees C showed a significantly higher (P < 0.05) ultimate pH. Breast meat from birds exposed to temperatures below 0 degrees C showed significantly higher (P < 0.05) ultimate pH, a* value, water-binding capacity, and pellet cook yield and a significantly lower L* compared with breast meat of birds exposed to temperatures above 0 degrees C. The average core body temperatures were significantly lower (P < 0.05) during transport for birds exposed to temperatures below 0 degrees C compared with those exposed to temperatures between 0 and 10 degrees C. The latter birds had significantly lower (P < 0.05) core body temperatures compared with those exposed to temperatures above 10 degrees C. Thaw loss was significantly higher (P < 0.05) for breast meat of birds exposed to temperatures above 20 degrees C during transportation. There was no significant trend for b* value, drip loss, cook loss, or shear values based on environment temperature immediately surrounding the birds. Exposure to temperatures below 0 degrees C increased the incidence of dark, firm, and dry breast meat and decreased the incidence of pale, soft, and exudative breast meat. These results demonstrate that preslaughter transport may influence breast meat quality characteristics of broiler chicken.

Five hundred thirty-six finishing pigs were placed on experiment for an average of 26 d prior to slaughter, to determine the effects of 5 mg ractopamine hydrochloride (RAC) per kg of diet on growth performance, carcass composition and the eating quality of pork. Treatments included a control diet similar to a western Canadian commercial finishing diet and a treatment diet containing 5 mg RAC kg-1 with elevated amino acids, vitamins and minerals. The experiment started when average animal weight was 86 kg; pigs were marketed at an average liveweight of 118 kg. Two pigs were selected from each of 32 pens in week 4 of the experiment, for detailed carcass and meat quality evaluation, providing 16 pigs per gender per treatment. RAC-fed pigs reached market weight 4 d sooner (P < 0.05), grew 13 % faster (P < 0.05) and had 13% better feed efficiency (P < 0.05) than the controls. RAC-fed pigs also had 1 mm less backfat and 2.5 mm thicker loins (P < 0.05). Ultimate pH, purge loss and visual colour scores were unaffected by treatment but RAC-fed pigs had lower CIE a* and b* measurements (P < 0.05). RAC had no effect on juiciness, flavour, saltiness or overall acceptability (P > 0.10), but increased Warner-Bratzler shear force and reduced taste panel tenderness slightly (P < 0.05). The inclusion of 5 mg RAC kg-1 in a commercial finishing diet will increase the rate and efficiency of gain and improve carcass composition. Minimal impact on pork quality can also be expected with the use of RAC fed at this level. Key words: Ractopamine, swine, carcass composition, pork quality, beta-adrenergic agonist

The combined effect of incorporation of four non-muscle proteins, NMP (blood plasma, BP; sodium caseinate, SC; soy protein isolate, SPI; gelatin, G) at 2 g/100 g levels on hydration and textural characteristics of pork gels processed without or with 0.6 g/100 g microbial transglutaminase preparation (MTG) was investigated. Addition of SC and BP most favourably affected hydration properties and thermal stability, yielding lower cooking loss and expressible moisture for pork gels. Interactions between NMP and MTG were observed. Improvement of gel strength by addition of transglutaminase was observed for treatments containing SC and BP but not G nor soy isolate. Of the four proteins tested SC was found to be a superior substrate for MTG in enhancing textural properties of a gelled meat system. None of the tested ingredients was able to yield gel cohesiveness equivalent to the control containing 8% muscle proteins. Results of this study indicate a potential for using MTG to improve or modify the functional and textural properties of investigated food proteins (SC and BP in particular) in comminuted meat products.

Defining cellular responses at the level of global cellular kinase (kinome) activity is a powerful approach to deciphering complex biology and identifying biomarkers. Here we report on the development of a chicken-specific peptide array and its application to characterizing kinome responses within the breast (pectoralis major) and thigh (iliotibialis) muscles of poultry subject to temperature stress to mimic conditions experienced by birds during commercial transport. Breast and thigh muscles exhibited unique kinome profiles, highlighting the distinct nature of these tissues. Against these distinct backgrounds, tissue- and temperature-specific kinome responses were observed. In breast, both cold and hot stresses activated calcium-dependent metabolic adaptations. Also within breast, but specific to cold stress, was the activation of ErbB signaling as well as dynamic patterns of phosphorylation of AMPK, a key regulatory enzyme of metabolism. In thigh, cold stress induced responses suggestive of the occurrence of tissue damage, including activation of innate immune signaling pathways and tissue repair pathways (TGF-β). In contrast, heat stress in thigh activated pathways associated with protein and fat metabolism through adipocytokine and mammalian target of rapamycin (mTOR) signaling. Defining the responses of these tissues to these stresses through conventional markers of pH, glycolytic potential, and meat quality offered a similar conclusion of the tissue- and stressor-specific responses, validating the kinome results. Collectively, the results of this study highlight the unique cellular responses of breast and thigh tissues to heat and cold stresses and may offer insight into the unique susceptibilities, as well as functional consequences, of these tissues to thermal stress.

In light of palatability concerns with beef semitendinosus (ST), its resistance to tenderization by more conventional methods, and its large content of elastin, investigation into the efficacy of enzyme injection was undertaken. Pancreatin, an enzyme cocktail for cheese making, was chosen for its content of elastase, amongst other enzymes, making it a suitable choice for use in the ST. To compare with uninjected controls, samples were prepared to contain a conservative level (0.01% delivered) of pancreatin, salt/phosphate brine, or a combination of enzyme with brine, injected to 105 or 110% green weight. Injection treatment significantly affected several meat quality attributes, while injection level did not. Where water alone was used as the enzyme carrier for injection, an excessive amount of drip loss was observed, with no improvement in tenderness. Salt/phosphate improved brine retention, increased pH, and resulted in darker meat colour. A significant reduction in shear was observed following injection with the enzyme/brine combination, results indicating that ST tenderness can be improved by 9–15% with the modest level of pancreatin used in this injection treatment. Further investigation is recommended to evaluate the tenderization potential using higher enzyme levels, and to examine the safety and sensory aspects of pancreatin use. Key words: Enzyme, moisture enhancement, phosphate injection, elastase, beef semitendinosus

The bulk of the world's goat population is found in South-East Asia and Africa, where goats are the major source of meat production. Unfortunately, lack of an organized goat meat industry and marketing structure in developing countries is primarily responsible for their poor export earnings compared to those in developed countries such as Australia and New Zealand. Goat meat is leaner than meat from other domestic red meat species as well as being comparable in terms of its nutritional constituents. Furthermore, there are few, if any, religious or cultural taboos limiting the consumption of goat meat. Development of a carcass grading system and a suitable infrastructure in developing countries are some of the key requirements needed to establish a sustainable goat meat industry in the world. With an increase in demand by consumers for low-fat red meat alternatives, the future of the goat meat industry looks promising.

Cured meats such as ham can undergo premature spoilage on account of the proliferation of lactic acid bacteria. This spoilage is generally evident from a milkiness in the purge of vacuum-packaged sliced ham. Although cured, most hams are at more risk of spoilage than other types of processed meat products because they contain considerably higher concentrations of carbohydrates, approximately 2 to 7%, usually in the form of dextrose and corn syrup solids. Unfortunately, the meat industry is restricted with respect to the choice of preservatives and bactericidal agents. An alternative approach from these chemical compounds would be to use novel carbohydrate sources that are unrecognizable to spoilage bacteria. L-Glucose and D-tagatose are two such potential sugars, and in a series of tests in vitro, the ability of bacteria to utilize each as an energy source was compared to that of D-glucose. Results showed that both L-glucose and D-tagatose are not easily catabolized by a variety of lactic bacteria and not at all by pathogenic bacteria such as Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus, and Yersinia enterocolitica. In a separate study, D-glucose, L-glucose, and D-tagatose were added to a chopped and formed ham formulation and the rate of bacterial growth was monitored. Analysis of data by a general linear model revealed that the growth rates of total aerobic and lactic acid bacteria were significantly (P < 0.05) slower for the formulation containing D-tagatose than those containing L- or D-glucose. Levels of Enterobacteriaceae were initially low and these bacteria did not significantly (P < 0.20) change in the presence of any of the sugars used in the meat formulations. Compared to the control sample containing D-glucose, the shelf life of the chopped and formed ham containing D-tagatose at 10 degrees C was extended by 7 to 10 days. These results indicate that D-tagatose could deter the growth of microorganisms and inhibit the rate of spoilage in a meat product containing carbohydrates.

Effects of rapid postmortem metabolism and delayed chilling on turkey breast meat quality were assessed using color measurements, protein extractability, and gelation characteristics. Based on 15 min postmortem breast muscle pH, tom turkey carcasses were classified as rapid glycolyzing (RG), pH5.80, or normal glycolyzing (NG), pH6.00. Two carcasses per group with similar ultimate pH values were selected on four occasions for a total of 16 carcasses. One half of each carcass was immersion-chilled at 20 min postmortem, the other half was maintained at body temperature for 110 min and then chilled. Breast meat from RG carcasses had higher carcass temperature (15 min) and lower protein (sarcoplasmic and myofibrillar) extractability than breast meat from NG carcasses. Delayed chilling increased all breast meat color values (L*, a*, b*), and decreased protein extractability and cook yield compared to breast meat from immediately chilled carcass halves. The true strain of cooked gels was reduced for RG carcasses. Delayed chilling reduced both true strain and stress of meat gels. There were no interactions between the rate of postmortem pH decline and initiation of chilling, indicating that reductions in meat quality due to delayed chilling were independent of the carcass classification for rate of postmortem glycolysis. Results indicate that factors that affect both rate of postmortem glycolysis and carcass temperature decline are important to turkey breast meat quality.

The eating quality of beef from steers fed either conventional, brewers' grain or wheat-based distillers' grain rations during backgrounding and finishing was assessed. Carcass traits, raw proximate composition and fatty acid composition of the longissimus muscle were generally unaffected (P

During the winter in Western Canada, broilers are routinely transported in ambient temperatures ranging from 0°C to -40°C, yet there is little research in this area. This study examined the physiology and behavior of broilers undergoing simulated transport at typical Western Canadian winter temperatures. Groups of 15 broilers aged 32 to 33 d were exposed to an air stream regulated to -5, -10, or -15°C. Birds were placed into a typical transport drawer. Following baseline observations, the drawer was placed into a test chamber where cold air was drawn past the birds for 3 h. Three replications were conducted at each temperature. The birds adjusted their position within the drawer based upon the temperature distribution within the drawer. In comparison to the baseline period, exposing the birds to a cold air stream caused them to avoid the front plane (P = 0.003) which was the coldest area within the drawer. The birds did not adjust their usage of the middle (P = 0.308) and rear (P = 0.640) planes, because these were the warmer areas within the drawer. The total amount of space the birds occupied within the drawer did not decrease when exposed to the test chamber (P = 0.669). The core body temperature (CBT) did not vary and was within the known normal range during the normal (P = 0.528), pre-chamber (P = 0.060), and post-chamber (P = 0.285) periods. The CBT of the birds significantly decreased during the in-chamber period (P0.001) and then increased during the lairage period (P0.001). The shrink loss (P = 0.981) and amount of time to resume feed consumption (P = 0.357) were not affected by exposing the birds to temperatures of -5°C and colder. Exposing birds to temperatures of -5°C and colder had a negative effect on the CBT of the birds. However, the birds demonstrated behaviors which mitigated the negative effect that cold exposure could have on their CBT.

To ensure broiler welfare during winter transport, it is necessary to manage heat and moisture accumulation within the transport vehicles. Hence, it is necessary to determine heat production (HP) and moisture production (MP) rates under representative conditions. An environmental chamber containing a standard transport drawer was used. Cold air was drawn from outside the building, warmed to the desired temperature, and passed through the drawer at 0.35 m(3)/s. Broilers were fasted for 7 h, placed into the drawer, and exposed to test conditions within the chamber for 3 h. Air temperature and RH were measured upstream and downstream of the insulated bird compartment at 1-min intervals. Differences in the paired temperature and RH values were used to calculate sensible HP and MP for each 1 min of confinement. Effects of temperatures between -8 and -18°C and a control (+20°C) were measured for birds in 2 conditions. In condition A, there were 15 birds/drawer. Birds were 32 to 33 d old and weighed 1.8 kg. Packing density was approximately 27 kg/drawer (31 kg/m(2)). In condition B, there were 19 or 22 birds/drawer. The drawers with 19 birds contained birds that were 39 to 40 d old that weighed 2.68 kg. In the drawers with 22 birds, the birds were 35 to 36 d old and weighed 2.29 kg. In either case, the packing density was approximately 50 kg/drawer (59 kg/m(2)). Thus, the birds in condition B were bigger, more numerous, and more tightly packed than the birds in condition A. Drawers were balanced for sex. At +20°C, HP and MP rates were similar to other published values. However, for both conditions, HP and MP rates increased with decreasing exposure temperatures. In condition A, HP was 6.08 ± 0.43 W/kg and MP was 4.46 g/h per kg at 20°C compared with 87.5 ± 10.3 W/kg and 22.08 ± 5.05 g/h per kg at -15°C. In condition B, HP was 8.12 ± 1.24 W/kg and MP was 5.53 ± 1.68 g/h per kg at 20°C compared with 45.92 ± 1.95 W/kg and 12.33 ± 0.22 g/h per kg at -18°C.