Effect of Cattle-Specific Diseases on Carcass Inspection and Meat Quality

There are severe cattle-specific viral (foot and mouth, vesicular stomatitis, rinderpest, rift valley fever, malignant catarrhal fever, lumpy skin, rabies, bovine leukosis, bovine viral diarrhea, and bovine spongiform encephalopathy), bacterial (tuberculosis, black quarter, botulism, malignant oedema, leptospirosis, brucellosis, anthrax, hemogenic septicemia, actinomycosis, actinobacillosis, mastitis, and metritis), parasitic (lungworm, fasciolosis, cysticercosis, hydatid disease, and onchocercosis), and protozoal (trypanosomiasis, theileriosis, anaplasmosis, babesiosis, and sarcosporidiosis) diseases that affect the carcass judgment and meat quality. These diseases adversely affect cattle health, welfare, and red meat production. This chapter aims to describe the etiology, mode of transmission, ante-mortem and post-mortem findings, carcass and meat quality judgment, and differential diagnosis of these diseases

Diagnosis and Identification of Zoonotic Diseases Associated with Cattle at Abattoirs: Current Trends and Future Prospectus

Zoonoses are illnesses and infections that spread spontaneously from animals to people. They account for over 70% of recently developing infectious illnesses. Meat from cattle is one of the main sources of red meat and essential element of human diet. Meat inspection (MI) is an important aspect to ensure the safety during handling and consuming of meat and meat by-products. Abattoir or modern slaughterhouse is the place where infections are acquired by the workers or veterinary professional as zoonoses. Bacterial zoonotic diseases such as erysipelothricosis, brucella, listeria, and anthrax and viral zoonotic diseases like cow pox, foot and mouth disease, and rift valley fever are causing great economic losses and are important in terms of zoonoses. These zoonotic diseases are mostly diagnosed at abattoir levels using conventional approaches; however, diagnosis and identification of these diseases using latest methods is an important aspect for ensuring meat safety and hygiene. This chapter will discuss the current trends and future prospects about diagnosis and identification of these zoonotic diseases

Effect of on- and off-Farm Factors on Animal Stress and Meat Quality Characteristics

Animal handling is a growing issue of concern in many countries around the world. Developed countries in particular show keen interest in the way animals are produced for processing. In such countries, animal welfare is increasingly becoming a primary matter in the process of keeping animals either as pets or for food and at homes or on farms. Not only are they protecting the rights of these animals but compromised handling of animal has negative effects on the carcass and overall meat quality characteristics. Poor quality animal and meat will have poor processing properties, functional quality, eating quality, and more likely to be unaccepted by consumers. Lesser attention has been paid by most developing countries on this issue. By this book chapter, it is expected that developing countries also take interest in proper on-farm and pre-slaughter handling of animals due to their beneficial effect on meat and carcass qualities

Evaluation of Chinese Prickly Ash and Cinnamon to Mitigate Heterocyclic Aromatic Amines in Superheated Steam-Light Wave Roasted Lamb Meat Patties Using QuEChERS Method Coupled with UPLC-MS/MS

Chinese prickly ash and cinnamon contain many antioxidants, which scavenge free radicals and can reduce many harmful compounds, such as heterocyclic aromatic amines (HAAs). Modern technologies used for cooking, such as the use of superheated steam roasting, are beneficial in decreasing the development of HAAs. The current study was based on the use of these two spices in roasted lamb patties to mitigate the formation of HAAs in superheated steam roasted patties. Results exhibited significant differences (p −1, and non-polar HAAs were reduced from 21.34 to 15.47 ng g−1. In Chinese prickly ash patties, polar and non-polar HAAs were 43.60 ng g−1 and 35.74 ng g−1, respectively. Similarly, cinnamon-treated patties showed a significantly higher (p −1) than non-polar (16.08 to 9.51 ng g−1) at concentrations of 0.5–1.5%, respectively, as compared to the control, with 45.81 ng g−1 polar and 35.09 ng g−1 non-polar HAAs. The polar HAAs tested were PhIP, DMIP, IQx, and 8-MeIQx, while the non-polar were harman and norharman. Both spices and superheated steam controlled HAAs to a significant level in lamb meat patties

Effect of chilling rate on heat shock proteins abundance, myofibrils degradation and caspase-3 activity in postmortem muscles

peer reviewedThe objective of this study was to investigate the effect of chilling rate on heat shock proteins (HSP) abundance, myofibrillar proteins degradation and caspase-3 activity of lamb muscle in postmortem. Eighteen longissimus dorsi (LD) muscles from lamb were treated under three different chilling rates—very fast chilling I (VFC-I, 22.2 °C h−1), very fast chilling II (VFC-II, 32.4 °C h−1) and control (1.44 °C h−1)—and stored at −1 °C, −1 °C and 4 °C for 120 h postmortem, respectively. The results showed that myofibril fragmentation index (MFI), the abundance of αβ-crystallin and HSP20, as well as the degradation of HSP27, HSP70, troponin-T and desmin under the VFC-I and VFC-II groups were higher than control. Notably, HSP90 abundance may not be affected by the chilling rate in the late postmortem aging. Additionally, with increasing of chilling rate for postmortem muscle could inhibit caspase-3 activity. Overall, results indicated that chilling rate may affect the process of meat tenderization by changing the abundance levels of heat shock proteins, myofibrillar degradation and apoptotic pathway