Search

On the other hand, improving the fatty acids (FA) profile, by increasing unsaturated FA and reducing the n-6/n-3 polyunsaturated FA (PUFA) ratio [[8]], may be a strategy to improve the acceptability of cull dairy cow meat relative to consumers and, thus, its commercial value. Keywords: hempseed cake; Cannabis sativa L.; cull cows; fat acids profile; carcass traits EN hempseed cake Cannabis sativa L. cull cows fat acids profile carcass traits N.PAG N.PAG 12 04/26/22 20220415 NES 220415 1. [Extracted from the article]

The aim of this trial was to compare some meat physical quality traits and the expression of some tenderness-related genes between Goudali (G, Bos indicus) breed and Italian Simmental × Goudali (SimGoud, SG, Bos taurus x Bos indicus) crossbreed. Ten G and 12 SG bulls, aged 31 ± 0.49 months, bred in the same farm and conditions in Western Highland Plateau Savannah of Cameroon were considered. Physical quality traits of longissimus thoracis (LT) muscle such as water losses, colour parameters and rheological properties were determined together with ultimate pH (pHu). The mRNA early post-mortem abundance of calpain-1 (Capn1), calpain-2 (Capn2), calpastatin (Cast), caspase 3 (Casp3), caspase 9 (Casp9), αB-crystallin (Cryab), heat shock proteins 27 (Hsp27), 40 (Hsp40) and 70 (Hsp70) was detected by qPCR. The Capn1, Cast, Hsp27 and Hsp70, early post-mortem protein content was determined by ELISA. The meat of G bulls had greater values of lightness (p < .05) and cooking loss (p < .05) than SG. The expression of Hsp70 in G was greater at mRNA (p < .05) level than SG. None of the other variables considered was significantly different between G and SG breeds. Whereas crossbreeding with Italian Simmental breed changed the colour and ameliorated the water retention capacity of G meat, tenderness and the expression of tenderness-related genes, both at mRNA and at protein level, were not significantly different between the pure local breed and the crossbreed. In comparison with pure Goudali, crossbreeding Goudali with Italian Simmental breed has a limited impact on meat traits in tropical conditions. [ABSTRACT FROM AUTHOR]

The experiment aimed at defining a grading scheme for Italian Simmental (IS) beef linked to objective measure of eating quality. Four experts developed a meat quality grid based on the assessment of the steak between the 8th and 9th ribs (reference steak). The grid was tested on the reference steak of 29 IS young-bulls. Rib-eye dimension, meat colour, marbling, meat firmness and fat cover highly contributed to overall quality. Two classes of IS beef quality were identified: standard and high. The results were associated with the sensory profile of Longissimus thoracis muscle from the reference steaks performed by a trained panel. The differences in quality highlighted by experts in raw steak accounted for most of the relevant information regarding the sensory properties of cooked beef. The accuracy of predictive model was 96.6%. The developed scheme is a helpful tool for valuing the eating quality of beef. [ABSTRACT FROM AUTHOR]

The objective of this work was to compare consumer’s liking and perception of meat quality attributes as a function of their familiarity and involvement with fresh meat. Ninety-three meat consumers were classified on the basis of their familiarity with fresh meats. Socio-demographic differences between the clusters were found to relate to gender and age, and high familiarity (HF) consumers showed higher involvement with meat. HF consumers enjoyed consuming meat, and they associated a symbolic value to it. In addition, their liking ratings were higher than those of low familiarity (LF) consumers for both appearance and taste of three specific types of fresh meat over the course of product shelf-life. The perceived risks associated with meat consumption and product choice were similar between groups. Both consumer segments reported that the most important driver of fresh meat purchase is its appearance, while the role of extrinsic cues differed among the groups. The HF group needed more information when choosing meat. Regardless of familiarity level, liking was consistent with beef appearance as affected by storage, but the prediction of experienced sensory quality lacked consistency when the perceived intrinsic cue variation was not associated with meat freshness. [ABSTRACT FROM AUTHOR]

Abstract: The aim was to investigate the physicochemical, microbiological and sensory properties of Pitina, a typical fermented meat product and evaluate the effect of two levels of pork lard content (Low Fat, LF, 10% vs. High Fat, HF, 30%) on its attributes. HF attained lower pH than LF Pitina, which reached lower water activity. LAB comprised the major flora with substantial counts of micrococci, enterococci and mould and yeast. Gram negative Enterobacteria were recovered as coliforms and faecal coliforms. Listeria monocytogenes was also isolated. The lard level influenced the count of micrococci and some sensory attributes. LF attained higher scores for both hardness and cohesiveness and differed from HF in having a more marked odour of ewe and smoke and sweeter taste. HF had a more pronounced odour and taste of garlic and mould than LF. [Copyright &y& Elsevier]