Search Results (62)

We hypothesized that maternal overfeeding and restricted feeding during gestation would alter the collagen content, muscle fiber cross-sectional area (CSA), and meat tenderness in offspring. Pregnant ewes were fed 100% (CON), 60% (RES), or 140% (OVER) of their requirements from day 30 of gestation until parturition. Male offspring were necropsied at 282 ± 1.8 days of age. Gene expression and CSA were quantified in the longissimus (LM) and semitendinosus (STN) muscles. The Warner–Bratzler shear force (WBSF) was quantified in LM. Data were analyzed by one-way ANOVA, with diet as a fixed effect. Differences were considered significant at p ≤ 0.05 or a tendency at p ≤ 0.10. Semitendinosus CSA was smaller in OVER and RES than CON rams (p = 0.02). Longissimus CSA was larger in RES than OVER and CON rams (p = 0.002). OVER LM had reduced WBSF compared with CON rams (p = 0.03). Myogenic genes bone morphogenic protein 1 (BMP1) and paired box 7 were greater in RES LM than OVER (p ≤ 0.02). Maternal diet altered the fibrogenic genes fibronectin 1 (p = 0.07), lysyl oxidase (p = 0.07), and collagen 1A1 (COL1A1; p = 0.08) in the LM and COL1A1, COL3A1, and BMP1 (p ≤ 0.09) in the STN. Poor maternal diet during gestation alters muscle and meat characteristics that may impact meat quality. Full article

This study investigated single-nucleotide polymorphisms (SNPs) within the CAPN1 316, CAPN1 4751, and CAST 2959 markers using high-resolution melting (HRM) analysis to predict meat tenderness in crossbred beef cattle. Tenderness was assessed using the Warner–Bratzler shear force (WBSF) test, with results expressed in grams (g), representing the force required to shear muscle fibers. Significant differences in phenotypic data were observed among the genotypic groups. The finding showed that polymorphisms at CAPN1 316, CAPN1 4751, and CAST 2959 exert interactive effects on meat quality traits. Notably, the TT genotype at CAPN1 4751 increased the adjusted WBSF (aWBSF) by approximately 792 g, indicating that TT was an unfavorable variant for tenderness. These results support the use of marker-assisted selection strategies in which the TT genotype is managed to minimize its frequency while other relevant markers are concurrently monitored, thereby enhancing genetic progress in meat tenderness across commercial cattle populations. This study demonstrated that CAPN1 4751 could serve as an effective marker for genetic selection in crossbred beef cattle and confirmed the efficiency of HRM analysis as a molecular tool for SNP genotyping. In conclusion, the findings provided an alternative approach for SNP detection in livestock breeding programs and represented an important step toward improving meat quality, meeting consumer expectations, and supporting the long-term sustainability of Thailand’s beef industry. The results highlighted the polygenic nature of meat tenderness and emphasized the importance of integrating multiple SNP markers to accurately assess the genetic potential for meat quality traits in cattle. Full article

The increasing trend in the consumption of milk and dairy products, as well as meat and meat-derived products, may be one of the factors contributing to the growing popularity of cheese-added frankfurters, which combine these two product categories. The aim of this study was to compare the textural, colour, and sensory properties of commercially available cheese-containing frankfurters using instrumental measurements and descriptive sensory analysis. The study focused on ready-to-eat products with naturally varying formulations to identify measurable differences in quality attributes and explore potential associations between composition and product characteristics. Instrumental methods were applied, including texture profile analysis (TPA), the Warner–Bratzler shear force test (WBSF), and CIE L*a*b* colour measurement, along with quantitative descriptive analysis. The results confirmed significant differences between the samples in terms of texture and flavour. Notably, Sample B showed the highest shear force (2.91 N), while Sample C exhibited the lowest (1.82 N). Samples A and D, both containing 12% processed cheddar cheese, had the highest b* values (30.1 and 22.4, respectively), which corresponded to their more intense yellow colour and higher scores for cheese flavour. The addition of cheese had a beneficial effect on product acceptability; however, the final outcome depended on the form and amount of cheese, as well as other ingredients. These findings suggest that cheese may serve as a valuable additive to homogenised meat products, enhancing sensory appeal without compromising technological quality. Future studies will compare different cheese types and concentrations and include consumer testing on a larger sample. Full article

Beef from dairy breeds such as Holstein–Friesian (HO) often shows high variability in tenderness, particularly in locomotive muscles such as semimembranosus (SM). This study evaluated whether sous-vide (SV) cooking at 60 °C for different times could standardise eating quality across raw material of divergent initial tenderness. SM muscles (2.5–3.0 kg) from HO bulls (n = 22) were vacuum-packed and cooked for 3, 4 or 6 h. Proximate composition, pH, water-holding capacity, colour, Warner–Bratzler shear force (WBSF) and sensory attributes were determined. Raw meat showed uniform chemical composition; however, there were considerable differences in WBSF values (from 30 N to 80 N) in meat cooked using the conventional water-bath cooking method. SV significantly improved tenderness, with cooking losses increasing moderately with time. In line with our hypothesis, sous-vide processing unified the heterogeneous SM muscles in terms of tenderness, with all samples reaching WBSF values below the 42.87 N threshold, and the time of 4 h proved to be the optimal duration. Extending cooking to 6 h provided no additional sensory benefits and increased cooking loss. Colour changes reflected myoglobin oxidation (lower a* and C*, higher h°), whereas juiciness remained stable. These findings indicate that SV for 4 h at 60 °C is the optimal combination, delivering consistent tenderness in SM from HO bulls which can serve as a practical strategy for improving the culinary value of beef from dairy breeds. Full article

The development of a fibrous-structured meat alternative that can perfectly mimic the tribology of the meat is considered to be extremely challenging. In this study, a bottom-up technique, wet spinning, was used to produce a fiber-like structure similar to muscle fiber. Different protein concentrations (0% to 16%) of wheat protein, pea protein isolates, and sodium alginate (2%) were used as an emulsifier and compared with the conventional meat (longissimus dorsi muscle) from a barrow in terms of physicochemical (pH, color, moisture content, cooking loss), textural (Texture profile and Warner–Bratzler Shear Force), and sensory parameters. The results from the study showed that the ratio of protein concentration significantly affected the solution behavior, leading to change in the spinnability of solution. The combined protein formulations displayed by a greater range of physicochemical and textural properties, especially hardness and WBSF, ranged from 22 N to 32.20 N and 4.26 to 4.71 kg/cm² in comparison to each other (p < 0.05). However, principal component analysis has shown that the overall profiling was significantly different than that of conventional meat (p < 0.05). The overall results suggested that the blend of wheat protein and pea protein isolate shows great potential for preparing a variety of structured meat alternatives by optimizing the concentration based on the desired product profiling. Full article

The inclusion of meat quality traits in breeding programs is a promising strategy to improve beef by selecting animals based on both growth and meat quality. This study aimed to estimate genetic parameters for average daily gain (ADG) and Warner–Bratzler shear force (WBSF), as well as to perform genome-wide association studies (GWAS) to identify genomic regions and transcription factor (TF) binding sites associated with both traits in Nelore cattle. Genetic parameters were estimated using a bi-trait Bayesian model, and GWAS identified key SNPs explaining over 1% of variance in genomic estimated breeding values. Candidate genes near these SNPs were annotated, TF binding sites predicted, and gene–TF networks constructed. Genetic estimates indicated moderate heritability for ADG, low heritability for WBSF, and a small negative genetic correlation between traits. Genomic regions contained 116 and 151 candidate genes for ADG and WBSF, respectively, with 35 shared between traits. Functional analyses highlighted MYBPC1 and PENK for WBSF, and GHRS and NPY for ADG. TF analysis identified 25 TFs, with 3 key ones highlighted. Gene–TF networks revealed candidates including CAPN1 and LTBP3 for WBSF, and CARM1 and GH1 for ADG. Shared candidate genes identified in the combined network provide valuable insights into the genetic architecture of growth and tenderness in Nelore cattle. Full article

This study aimed to investigate the impact of various low-temperature heat treatments, namely sous vide (SV), dynamic temperature roasting (ΔT), and slow roasting (R), on the quality of bovine semitendinosus (ST) muscle. The effects on textural and color properties, myoglobin denaturation cooking loss, and consumer acceptance were examined. The samples treated with the SV cooking methods at 55 °C (SV55) and 65 °C (SV65) showed the lowest WBSF values (p ≤ 0.05). Sous vide at lower temperatures (SV55 and SV65) preserved the highest levels of redness a* (p ≤ 0.05) and exhibited the smallest color differences ΔE (p ≤ 0.05) between the perimeter and center cross-sections. Dynamic temperature roasting with a constant temperature difference between the product core and the oven interior of 40 °C (ΔT40) and 20 °C (ΔT20) and roasting at 75 °C (R75) led to lower color differences in the cross-sections compared to the SV methods (p ≤ 0.05). Among all methods, slow cooking, particularly sous vide, resulted in the highest product quality, with higher consumer acceptance scores for juiciness, tenderness, and color. However, it was comparable to ΔT20 samples in terms of WBSF, tenderness, color acceptance, and overall quality. These results suggest that ΔT20 roasting can serve as an alternative to the SV method, achieving a similar quality of ST muscle product in a significantly shorter time. Full article

The storage duration of fresh meat products is a contributing factor leading to increased waste and loss at the retail counter. Losses of fresh pork can be linked to packaging methods that do not protect the attributes of color, taste, and odors consumers use in determining wholesome meat. Boneless pork loins (N = 63) were fabricated into 2.54-cm-thick chops and assigned to one of three vacuum treatments (VacA, VacB, VacC) or a fourth polyvinyl chloride overwrap (PVC) treatment to assess objective fresh color, cook loss, Warner–Bratzler shear force (WBSF), and lipid oxidation. Pork chops (n = 882) were evaluated at 5-day intervals (D 0, 5, 10, 15) in a randomized complete block design. Pork chop surface color was lighter (L*; p < 0.0001) when stored in a vacuum compared to PVC-packaged loin chops, regardless of storage duration. Redness (a*) values were greater (p < 0.0001) for loin chops stored in PVC than all other vacuum packaging treatments throughout the entire 15-day display period. Relative values for chroma on PVC-packaged loin chops were greater (p < 0.0001) throughout the simulated retail display period. An interaction of day and packaging treatment (p < 0.0343) occurred for WBSF. Lipid oxidation for pork chops packaged using PVC was significantly greater (p < 0.0001) from Day 10 through the completion of the storage period. Results indicate that vacuum packaging limits the deterioration of fresh pork loin chops, whereas traditional overwrapping expedites the color and lipid oxidation during refrigerated storage. Full article

This study evaluated the impact of supplementing ZH in combination with D3 on the growth performance, energy efficiency, carcass traits, and meat quality of feedlot lambs. Thirty-two Dorper × Katahdin cross lambs (37.3 ± 5.72 kg) were utilized in a 29 d experiment in a completely randomized block design with a 2 × 2 factorial structure consisting of two levels of ZH for 26 d (0 and 0.20 mg/kg PV⁻¹) and two levels of D3 for 7 d (0 and 1.5 × 10⁶ IU/d⁻¹). ZH improved (p ≤ 0.05) the average daily gain (ADG) and feed efficiency by 9.9% and 17.8%, respectively, as well as hot carcass weight (HCW) and dressing carcass by 4.3% and 2.6%, respectively. (p ≤ 0.03). However, ZH increased (p < 0.01) muscle pH and Warner–Bratzler shear force (WBSF) (2.5 and 23.0%, respectively). D3 supplementation negatively affected (p ≤ 0.02) dry matter intake (DMI) (last 7 d) and ADG by 15.7% and 18.1%. On the other hand, D3 improved the pH of the longissimus thoracis muscle by 1.7% (p = 0.03) without affecting WBSF. When D3 was supplemented in combination with ZH, it was observed that meat quality was improved by reducing muscle pH compared to lambs treated only with ZH. However, D3 did not improve the meat tenderness negatively affected by ZH supplementation. Full article

The aim of this study was to assess the carcass and meat quality of female Lidia cattle slaughtered at different ages, in order to deepen our understanding of the breed’s unique characteristics. The effect of slaughter age on carcass traits and meat quality attributes of m. Longissimus was investigated in Lidia heifers (n = 200) and cows (n = 100) reared and finished in an extensive system. The animals were slaughtered at 24–36 months (Heifer I), 36–48 months (Heifer II) or >48 months (Cull cow). The carcasses (~120 kg) presented poor conformation (O, O+) and medium fatness (2, 2+). The dissection of the 6th rib yielded mean values of 58.6%, 14.3% and 24.8% for lean, fat and bone, respectively. The cows had a higher proportion of dissectible fat (p < 0.05). Subcutaneous fat was classified as dark and yellowish, and meat (aged for 21 days) as dark (L* = 25.5), reddish (a* = 14.4) and moderately yellowish (b* = 12.9), with acceptable water-holding capacity (TL = 5.34%; DL = 0.97%; PL = 8.9%; CL = 22.1%) and intermediate tenderness (WBSF = 4.6 kg/cm²). The b* value of meat was higher (p < 0.05) in cull cows. The meat of cull cows was more yellowish (p < 0.05) and obtained higher scores for flavor (p < 0.05), juiciness p < 0.01), overall tenderness (p < 0.001) and overall acceptance (p < 0.001). Full article

The FOXO3 gene, a prominent member of the FOXO family, has been identified as a potential quantitative trait locus for muscle atrophy and lipid metabolism in livestock. It is also considered a promising candidate gene for meat quality traits such as Warner–Bratzler shear force (WBSF) and water holding capacity (WHC). The aim of this study was to identify sequence mutations in the FOXO3 gene of yaks and to analyze the association of genotypes and haplotypes with meat traits such as WBSF and WHC. Quantitative reverse-transcriptase PCR (RT-qPCR) was applied to determine the expression levels of FOXO3 in yak tissues, with the results revealing a high expression in the yak longissimus dorsi muscle. Exons of the FOXO3 gene were then sequenced in 572 yaks using hybrid pool sequencing. Five single nucleotide polymorphisms were identified. Additionally, four effective haplotypes and four combined haplotypes were constructed. Two mutations of the FOXO3 gene, namely C>G at exon g.636 and A>G at exon g.1296, were associated with cooked meat percentage (CMP) (p < 0.05) and WBSF (p < 0.05), respectively. Furthermore, the WBSF of the H2H3 haplotype combination was significantly lower than that of other combinations (p < 0.05). The findings of this study suggest that genetic variations in FOXO3 could be a promising biomarker for improving yak meat traits. Full article

This study researched the effects of two commercially available zilpaterol hydrochloride (ZH) β-adrenergic agonists, denoted as ZH-A and ZH-B, on the meat quality characteristics of typical South African feedlot bulls (taurine × indicus composites), over extended aging periods of up to 120 days. The effects of ZH were studied to address concerns about the possible adverse effects of ZH on beef quality following extended aging, which typically occurs during the exportation of beef by boat. The completely randomized control study consisted of 3 homogenous experimental groups, with 3 replicates per treatment and 50 bulls per replicate = 450 animals. Treatments were a negative control (CT) with no ZH supplementation added to the basal diet or a basal diet supplemented with either zilpaterol hydrochloride A (ZH-A) or zilpaterol hydrochloride B (ZH-B), both at 105 g ZH/ton, fed from the first day of the finishing period (D₀) for 30 days. Subsamples were collected from 38 random carcasses from each treatment for proximate analysis and meat quality analysis using Longissimus dorsi samples. ZH supplementation decreased meat tenderness (Warner–Bratzler shear force values (WBSF)) of bulls fed ZH-A or ZH-B, compared to those fed the CT diet (p < 0.05; η² = 0.24). The WBSF values of both ZH treatments were about 0.5–0.8 kg higher during the aging periods compared to the CT, but ZH did not affect post-mortem meat aging or meat quality characteristics differently compared to the CT. Post-mortem aging per se influenced all meat quality characteristics investigated (p < 0.001; η² > 0.30), showing improvements in WBSF, a decrease in meat colour and an increase in drip and cooking losses. L*-values increased from 3 to 56 days of aging and then decreased to day 120 (p < 0.001; η² = 032). Chroma values decreased from day 3 to day 120 (p < 0.001; η² = 0.50). Hue° decreased from day 3 to day 7 and stabilized until day 120 (p < 0.001; η² = 0.40). Moisture and cooking loss (CL) increased to 56 days and then decreased to 120 days. Full article

This study investigated the effect of localized electrical stimulation on Hanwoo beef quality. It focused on the chemical and physical properties of the Longissimus thoracis (LT) and Biceps femoris (BF) muscles, and it explored the implications of carbon dioxide (CO₂) reduction achieved by accelerating tenderization via localized electrical stimulation. The results show that the application of localized electrical stimulation (45 V) had no significant impact on the TBARS (thiobarbituric acid reactive substances) of either the LT muscle or the BF muscle. Localized electrical stimulation and aging treatments had a significant effect on meat tenderness in the LT and BF muscles, but there was no interactive effect. In particular, the WBsf (Warnar–Bratzler shear force) at 2 days of aging of the electrically stimulated BF muscle was 5.35 kg, which was lower than that of the control group (5.58 kg) after 14 days of aging; however, the effect of WBsf reduction due to aging in the LT muscle was higher than the localized electrical stimulation effect. Estimating CO₂ mitigation from a shorter feeding period for Hanwoo steers from 31 months to 26 months may reduce 1.04 kg of CO₂-eq emissions associated with the production of a single kilogram of trimmed beef. In conclusion, localized electrical stimulation improved the tenderness of Hanwoo beef and reduced CO₂ emissions. Full article

Hormone-sensitive lipase (HSL) is involved in the breakdown of triacylglycerols in adipose tissue, which influences muscle tenderness and juiciness by affecting the intramuscular fat content (IMF). This study analyzed the association between different genotypes and haplotypes of the yak HSL gene and carcass and meat quality traits. We used hybridization pool sequencing to detect exon 2, exon 8, and intron 3 variants of the yak HSL gene and genotyped 525 Gannan yaks via KASP to analyze the effects of the HSL gene variants on the carcass and meat quality traits in yaks. According to the results, the HSL gene is highly expressed in yak adipose tissue. Three single nucleotide polymorphisms (SNPs) were identified, with 2 of them located in the coding region and one in the intron region. Variants in the 2 coding regions resulted in amino acid changes. The population had 3 genotypes of GG, AG, and AA, and individuals with the AA genotype had lower WBSF values (p < 0.05). The H3H3 haplotype combinations could improve meat tenderness by reducing the WBSF values and the cooking loss rate (CLR) (p < 0.05). H1H1 haplotype combinations were associated with the increased drip loss rate (DLR) (p < 0.05). The presence of the H1 haplotype was associated the increased CLR in yaks, while that of the H2 haplotype was associated with the decreased DLR in yaks (p < 0.05). These results demonstrated that the HSL gene may influence the meat quality traits in yaks by affecting the IMF content in muscle tissues. Consequently, the HSL gene can possibly be used as a biomarker for improving the meat quality traits in yaks in the future. Full article

Distiller grains (DG), which are the by-product from the bioethanol industry, represent an interesting alternative as animal feedstock. To our knowledge, little information is available on the inclusion of DG on the quality of meat from pasture-fed heifers. Thus, the aim of the present study was to evaluate the effect of DG inclusion in pasture-based systems on the main meat quality attributes of Charolais x Aberdeen Angus heifers. For this purpose, meat from heifers fed with a pasture-based diet without supplementation (P) or with 0.75% of live weight DG supplementation (PDG; DG plus dry-rolled corn, 50:50) or with 0.75% of live weight dry-rolled corn supplementation (PRC) was evaluated. Physical (pH, WHC, color, texture), sensory and nutritional (fat content, fatty acid, and amino acid profile) attributes were evaluated in beef samples. No effect of supplementation was observed on meat pH or color (p > 0.05). Meat from PDG heifers showed higher values of WBSF than meat from P heifers (p = 0.039). However, the overall tenderness evaluated by trained panelists showed no differences due to supplementation (p > 0.05). Our results indicate that the inclusion of DG as a partial corn-replacement supplementation for heifers under grazing represents a strategic tool not only related to meat quality, but also as an alternative to reduce food–feed competition. Full article