Effects of postmortem calcium chloride injection on meat palatability traits of strip loin steaks from cattle supplemented with or without zilpaterol hydrochloride

An experiment was conducted to determine the effects of zilpaterol hydrochloride mM supplementation (ZH; 8.3 mg/kg on a DM basis for 20 d) and calcium chloride injection [CaCl2, 200 at 5% (wt/wt) at 72 h postmortem] on palatability traits of beef (Bos taurus) strip loin steaks. Select (USDA) strip loins were obtained from control (no ZH = 19) and ZH-supplemented carcasses (n = 20). Right and left sides were selected alternatively to serve as a control (no INJ) or CaCl2-injected (INJ) and stored at 4 degrees C Before injecting the subprimals (72 h postmortem), 2 steaks were cut for proximate, sarcomere length, and myofibrillar fragmentation index (MFI) analyses. At 7 d postmortem each strip loin was portioned into steaks, vacuum packaged, and aged for the appropriate period for Warner-Bratzler shear force (WBSF; 7, 14, 21, and 28 d postmortem), trained sensory analysis (14 and 21 d postmortem), purge loss (7 d), and MFI (3, 7, 14, 21, and 28 d postmortem). Results indicated steaks from both ZH supplementation and INJ had reduced WBSF values as days of postmortem aging increased. The WBSF values of ZH steaks were greater (P 0.05) due to ZH at 14, 21, or 28 d or due to INJ at any aging period. Trained panelists rated tenderness less in ZH steaks than steaks with no ZH at 14 d and 21 d. However, INJ improved (P < 0.05) the tenderness ratings and flavor intensity of the trained panelists, compared with their non-injected cohorts at 21 d. Zilpaterol hydrochloride supplementation reduced (P < 0.05) MFI values, but INJ resulted in greater (P < 0.05) MFI values compared with no INJ. Subprimals from ZH and INJ showed greater purge loss (P < 0.05). Although no interactions were found with ZH and CaCl2, injecting USDA Select strip loins from ZH-fed cattle can help reduce the normal WBSF variation as it does in steaks from non-ZH-fed cattle.90103584359

Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks

We evaluated the effects of chilling rate and the use of a spray-chilling system on the weight loss by evaporation on carcasses. We also evaluated the effects on meat purge in vacuum package, cooking losses, and on parameters related to the tenderness of strip loin steaks (M. longissimus lumborum). Forty non-castrated males of approximately 12 months old, finished in feed-lot were harvested in 16 Montana cattle (a composite breed), and 24 Simmental x Nellore crossbred cattle. After bleeding, the bodies were electrically stimulated and assigned to one of the four treatments: conventional air-chilling (CAC), conventional spray-chilling (CSC). slow air-chilling (SAC), and slow spray-chilling (SSC). Strip loin steaks (M. longissimus lumborum) of approximately 2.5 cm thick were removed, vacuum packed and aged for 7, 14, 30 or 60 days. Samples were analyzed for sarcomere length, myofibrillar fragmentation index, Warner-Bratzler shear force, and weight losses by purge and cooking. Spraying was efficient in reducing weight loss by evaporation (P<0.05). Effects of treatments and aging period on purge losses were observed, where samples from sprayed carcasses or aged cuts showed higher losses. Cooking losses were not affected either by spraying or aging. The slow chilling, with or without spraying, was more efficient in producing strip loin steaks with lower average shear force and longer sarcomere. The myofibrillar fragmentation index increased with aging time, but was not affected by carcasses spraying. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.86243043

Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)This study analyzed rib steaks (M longissimus thoracis) of Nellore steers (n = 60) for intramuscular moisture and fat content marbling level and visual and instrumental color Carcass sides were classified on the kill floor according to teeth maturity (2 4 and 6 permanent incisors) and fatness (2 - slight and 3 - average) The cranial end of the boneless cut was aged for 14 days and frozen Steaks of 2 5 cm thick were cut and thawed for analysis Moisture and fat content were determined in minced lean CIE color was measured with a MiniScan XE (TM) and visually evaluated by an eight-member panel which also assessed marbling In this type of cattle and ranges of maturity and fatness considered increasing either maturity or fatness causes a slight reduction in moisture and an Increment in lipid content But neither maturity nor fatness seems to affect the visual perception of meat color on display (C) 2010 The American Meat Science Association Published by Elsevier Ltd All rights reserved871711Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Performance, carcass and cut yields of crossbred Marchigiana x Nellore animals, bulls and heifers, finished in feedlots

The objective of this work was to comparatively evaluate the performance, carcass and cut yields and economic estimates of animals, bulls and heifers, crossbred Marchigiana (M) x Nellore (N) animals, and the use of the heifers as a final product. Thirty-four animals with 17 months of averaging age were allotted, in three groups. 1. 12 1/2 MN bulls, 2. 10 1/2 MN heifers and 3. 12 3/4 MN heifers, to a completely randomized experimental design. Contrasts between the mean responses of 1/2 MN bull group versus 1/2 MN and 3/4 MN groups and within 1/2 and 3/4 MN heifers groups, were made in the different feedlot periods. The means of cold carcass weights (CCW) and yields were, respectively, 321.31 kg and 58.94% for 1/2 MN bulls, that were superior of the 1/2 and 3/4 MN heifers; with values of 263.64 kg and 56.82%; and 289.56 kg and 57.94%, respectively. The economic results (%LW) of the carcass and cut yields, were higher for the 1/2 MN bulls than for the 1/2 and 3/4 MN heifers. However, based on that, the CCW differences between bulls and heifers were minimal, and that the hindquarter cut yields (rump, cap of rump, tenderloin and striploin) were higher than that for bulls and that 1/2 heifers (striploin) higher than the 3/4 MN heifers. The fattening of the heifers as a final product is justified. The economic devaluation of the heifers, as occurred in the Brazilian meat market did not justify, based on the results of this work.2761199120

alpha- and gamma-tocopherol levels in Nelore steer blood plasma after a single oral treatment of soybean oil deodorizer distillate (SODD)

The paper presents a study on the effect of a treatment of steers with a single oral dose of soybean oil deodorizer distillate (SODD) on the alpha- and gamma-tocopherol blood plasma concentrations. SODD containing 1.95% of alpha-tocopherol and 8.45% of gamma-tocopherol in doses of 0.75, 1.50 or 2.25g/kg live weight was used on nine 2-year-old Nelore (Bos indicus) steers to promote increases in the plasma concentration of vitamin E. Tocopherol analyses were performed by HPLC on a C18 column, using a UV detector. The results showed that a single oral treatment of steers with SODD produces significant increases in plasma alpha- and gamma-tocopherol levels. The vitamin E content was increased up to four times the initial content, showing the high capacity of SODD as a source of vitamin E for bovines in a single oral dose with the objective of increasing vitamin E blood plasma concentrations and, consequently, the levels in the tissues, as well. (C) 2002 Elsevier Science Ltd. All rights reserved.61330130

Chemical and microbial analyses of squid muscle (Loligo plei) during storage in ice

Chemical and microbial changes in squid muscle (Loligo plei) and the efficiency of chemical indices for freshness evaluation were investigated during storage in contact ice (CI) and non-contact ice (NC). Psychrotrophic bacterial counts and non-protein nitrogen, free amino acids, trimethylamine, volatile basic nitrogen (VBN), urea and free tryptophan contents were periodically determined in squid muscle. No difference (P < 0.05) was detected between treatments regarding the increase of psychrotrophic bacterial counts in squid muscle during storage. The leaching of soluble compounds in Cl treatment drastically affected the efficiency of the chemical indices for freshness. Trimethylamine and VBN contents in squid muscle increased only after day 9 and no increase was observed in free tryptophan and urea contents in Cl treatment. In the NC treatment the contents of VBN and trimethylamine slowly increased during the first days of storage whereas free tryptophan and urea contents markedly increased during the whole storage. Free tryptophan and urea can be useful freshness indices for L. plei in storage conditions wherein leaching have been minimized. (C) 2004 Elsevier Ltd. All rights reserved.91347748

Physical and chemical characterisation of spent hens mechanically separated meat (MSHM) from the Brazilian production

The objective Of this Study was to characterise and compare the quality of the MSMs obtained from carcasses from breeding and laying hens to provide useful information for the processing industry. The composition of the mechanically separated meat (MSM) varied between the two groups. Laying hens contained the most crude protein (P < 0.05) and high ash content (P < 0.05). Calcium concentrations and bone contents were higher (P < 0.05) for laying (448 mg/100 g and 1.25%, respectively) than for breeding hens (299 mg/100 g and 0.78%, respectively). Levels of unsaturated fatty acids for laying and breeding liens (75.89 and 72.82%, respectively) and cholesterol concentrations (73 and 61 mg/100 g, respectively) were higher (P < 0.05) for laying hens than for breeding ones.37228329

Sensory, colour and psychrotrophic bacterial analyses of squids (Loligo plei) during storage in ice

The after catch quality decrease of squid, Loligo plei, was evaluated, comparing two storage treatments: contact and non-contact with ice. he squids were evaluated for their sensory, inistrumental colour and psychrotrophic bacterial count changes. A principal component analysis of the sensory data indicated that the squid quality markedly decreased after 7 days of storage, in both treatments. The instrumental colour analysis showed that the red and yellow colours of the squid skin increased with time in both treatments, while in the muscle, the intensify of the red and yellow colours increased more in the non-contact than in the contact with ice treatment. The results of the sensory and instrumental colour analyses were highly correlated, both being adequate for squid quality evaluation. The storage methods did not affect the development of bacterial counts, which in both treatments were below 10(6) cfu/g of muscle after 16 days of storage. The results showed that in both treatments the end of the shefl-life of L, plei squid was determined by the loss of its sensory quality. The packaging of the squids resulted in more intense changes in the characteristic colour of the squid muscle, and did not promote a significant reduction in microbial growth. Thus the non-contact ice storage method presented no advantages when compared with the contact ice storage method with respect to the quality preservation of L. plei tinder laboratory conditions. (C) 2002 Elsevier Science Ltd.351212