Relationship between carcass traits, prime cuts and carcass grading from foals slaughtered at the age of 13 and 26 months and supplemented with standard and linseed-rich feed.

In order to improve foal carcass quality, it is necessary in particular to improve the carcass dressing percentage and tissue composition. Thus, it is important to establish relationships between grading systems and these parameters. This research was conducted to study the effect of slaughter age (13 v. 26 months) and finishing feed (standard v. linseed feed) on carcass characteristics such as subcutaneous fat colour plus classification of foals for the degree of fatness and conformation. For this study, 46 foals of crossbred genotype (Galician Mountain×Burguete) were used. Finishing feed did not affect any parameter, whereas slaughter age influenced all parameters (P<0.05). The oldest foals had higher carcass measurements, 13% more of meat, 4% more of bone, 12% more of fat, and 4% and 9% bigger fore- and hindquarter, respectively. Consequently, bigger valuable prime cuts were obtained. Nevertheless, the meat : bone ratio was very similar for both 13- and 26-month-old foals (2.88). Most of 26-month-old foals were classified in 'E' (Extra) and '5' (Complete fat cover) categories of conformation and degree of fatness. Most of the carcasses showed subcutaneous fat described as yellowish-white irrespective of age or diet. A regression model found that conformation (36%) and degree of fatness (33%) in live animals was positively linked with carcass tissue composition. It is therefore suggested that producers aim for older slaughter ages than 13 months and that the foal meat industry establishes grading systems to predict carcass quality. Further studies should be necessary to find the optimal slaughter age to obtain carcasses in the best categories of degree of fatness and conformation. New studies should be recommended to improve the meat : bone ratio of foal carcasses as it estimates the aptitude for meat production.

Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef color.

The effect of varying concentrate composition to include 5% linseed and 200 IU of vitamin E on the growth performance, fatty acid composition, and muscle color during shelf life was assessed in 46 young Pirenaica bulls finished to two fatness levels. Adding 5% linseed lowered the dressing rate without altering daily gain or carcass classification. It likewise did not alter the total saturated, monounsaturated, or polyunsaturated fatty acids in the intramuscular fat, though the percentage of α-linolenic acid and n-3 fatty acids increased significantly while the n-6 fatty acid to n-3 fatty acid ratio decreased. Higher subcutaneous fat cover depth at slaughter increased the total percentage of oleic acid and monounsaturated fatty acids without affecting the percentage of saturated or polyunsaturated fatty acids. Adding 200 IU of vitamin E in addition to linseed did not alter the color of film-wrapped fresh meat during storage in darkness.

Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bulls.

Forty-eight young Holstein bulls (slaughtered at 458.6±9.79 kg body weight) were used to evaluate the effect of whole linseed and conjugated linoleic acid (CLA) supplementation on animal performance, adipose tissue development, and carcass characteristics. The animals were fed with one of four isoenergetic and isoproteic diets: control (0% linseed, 0% CLA), linseed (10% linseed, 0% CLA), CLA (0% linseed, 2% CLA), and linseed plus CLA (10% linseed, 2% CLA). Animal performance and carcass characteristics were unaffected by diet composition. Adding linseed or CLA to the concentrate diet did not result in significant differences in adipocyte size and number or lipogenic enzyme activity. However, while the frequency distribution of subcutaneous adipocyte diameters followed a normal distribution, the frequency distribution of intramuscular adipocyte diameters was not normal in any dietary group (skewness coefficients: 0.8, 1.2, 0.9, 0.8 for control, linseed, CLA, and linseed plus CLA, respectively; P<0.05), indicative of adipocyte proliferation in the intramuscular adipose tissue.

The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.

This paper examines variations in the quality of low-salt, inulin enriched Pamplona-style chorizo, in which some of the pork back fat was replaced with olive oil. Four different sausage formulations were prepared in which 50% of the pork back fat was replaced with olive oil emulsified with alginate and 58% of the sodium chloride was replaced with 20% potassium chloride and 38% calcium chloride. Four lots were prepared, three with 3%, 6% and 10% proportions of added inulin were labeled O-I 3%, O-I 6% and O-I 10%, respectively; while one, lot O, was without inulin. These four formulations were compared with a control manufactured according to the traditional formula using pork back fat. The various lots were tested for proximate analysis, pH, processing loss, water activity, lactic acid bacteria, Salmonella and Listeria monocytogenes, physico-chemical composition, instrumental colour (CIE L*a*b*), texture profile and fatty acid composition during mixing and at days 3, 10, 17, 24 and 31 of the drying process. A sensory evaluation was also performed by a seven-member trained panel, to obtain a descriptive analysis of the taste, texture and appearance of the product. The addition of olive oil alginate emulsion and inulin, O-I 6%, resulted in a low-salt, reduced-fat product (20% less fat than traditional sausage), richer in monounsaturated fatty acids (10%), while retaining sensory notes similar to those of the traditional chorizo used as a control and achieved a good acceptability rating.

The effect of a modified meat product on nutritional status in institutionalized elderly people.

OBJECTIVE: To determine whether the inclusion of a new modified meat product as a dietary supplement has a positive influence on the nutritional status and blood lipid profile of institutionalized elderly subjects. METHOD: A sample population of elderly people living in institutions (9 men and 29 women aged 68-97 years) completed a crossover study with two dietary supplements. Nutritionally complete diets differed only in food supplementation, first, with a standard meat product and, subsequently, with a modified meat product. Venous blood samples were taken prior to each of the three phases of the study: the basal phase, during which participants followed their normal, controlled diet; a control phase (3 days per week for 3 weeks), during which the subjects' normal diet was supplemented with 50 g of the standard product; and an experimental phase (3 days per week for 3 weeks), when the normal diet was supplemented with 50 g of the modified product. RESULTS: Nutritional intervention did not influence hematological parameters or serum lipids. The modified meat product altered blood concentrations of urea, creatinine, GOT, transferrin, iron, and retinol-binding protein. CONCLUSIONS: Consumption of both the standard and the modified products contributes to maintaining the individuals' nutritional status and equalizes nutritional status across the study population with no effect on blood lipid profiles. Despite the limitations of the experiment, the introduction of dietary supplements in meat products significantly increased plasma iron levels in this elderly sample.

Effect of weight at slaughter and breed on beef intramuscular lipid classes and fatty acid profile.

The effect of slaughter weight and breed on the composition of intramuscular fat (IMF) of seven Spanish cattle breeds was studied. Lipid classes and fatty acids were evaluated in young bulls of seven local Spanish cattle breeds, Asturiana, Avileña, Morucha, Parda Alpina, Pirenaica, Retinta and Rubia Gallega, slaughtered at a live weight of 320 kg (veal type) and 550 kg (yearling bull type). Higher slaughter weight and early maturating breeds produced higher IMF content in the longissimus muscle (P < 0.001), which was linked to a reduction in phospholipids, monoglycerides, diglycerides, cholesterol and free-fatty acids content, but an increase in triacylglycerols. Besides, heavier animals displayed a higher percentage of saturated and monounsaturated fatty acids (MUFA), but a lower polyunsaturated fatty acids (PUFA) percentage (P < 0.001). The increase in triglycerides (TG), saturated fatty acids (SFA) and MUFA illustrates the increasing importance of lipid storage as fattening proceeds and the acquisition of ruminal functionality. The feeding system based on cereals had a strong influence on the fatty acid profile, giving the studied beef a relatively high PUFA/SFA and n-6/n-3 ratios.

A comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios.

Tests were performed to identify variation across consumer evaluation ratings for 2 types of beef (Spanish yearling bull beef and US Choice and Prime beef), using 3 information levels (blind scores; muscle fat content + production conditions; and all production data including geographical origin) and 3 consumer evaluation ratings (hedonic rating, willingness to pay, and purchase intention). Further testing was carried out to assess the extent to which expert evaluations converged with those of untrained consumers. Taste panel tests involving 290 consumers were conducted in Navarra, a region in northern Spain. The beef samples were 20 loins of Pyrenean breed yearling bulls that had been born and raised on private farms located in this Spanish region and 20 strip loins from high quality US beef that ranged from high Choice to average Prime US quality grades. The Spanish beef were slaughtered at 507 +/- 51 kg of BW and 366 +/- 23 d of age. The US beef proved more acceptable to consumers and received greater ratings from the trained panel, with greater scores for juiciness (3.33), tenderness (3.33), flavor (3.46), and fat content (5.83) than for Spanish beef (2.77, 2.70, 3.14, 1.17). The differences in sensory variable rating were more pronounced for the Spanish beef than for the US beef, always increasing with the level of information. The variation in the ratings across different information levels was statistically significant in the case of the Spanish beef, whereas the variation observed in the ratings of the US beef was highly significant in the willingness of consumers to pay a premium. Consumers who appreciated greater quality were also more willing to pay for the additional level of quality.

The relationship of carcass measurements to carcass composition and intramuscular fat in Spanish beef.

Forty beef carcasses were classified for conformation and fatness. Besides, carcass weight, fat thickness (FT), carcass dimension, marbling by computer image analysis and ultrasound readings was recorded to complement grading. For predicting intramuscular fat (IMF) content, FT, number of intramuscular flecks and conformation increased R(2)-value from 0.19 to 0.64 compared to conformation alone. For visual marbling, ultrasound readings and thoracic depth (TD) increased the R(2)-value from 0.24 to 0.57 compared to fatness score (FS). The best variables for predicting weight of fabricated subprimals were carcass weight or compactness which is a function of carcass weight (R(2) between 0.94 and 0.63). Fatness score was poorer than FT for predicting yield of subprimals cuts from round (R(2)=0.16 vs. 0.50) and ultrasound readings for less valuable subprimals (R(2)=0.31 vs. 0.39). These results showed that other variables could be used in combination with carcass fatness or conformation to achieve a more accurate estimation of fat and carcass yield.

The effect of cooking on the fatty acid composition of longissimus muscle from beef heifers fed rations designed to increase the concentration of conjugated linoleic acid in tissue.

Longissimus dorsi (LD) muscle from 60 Charolais crossbred heifers, aged for 14 days was used to investigate the effect of cooking on the content of PUFA and CLA fatty acids. Animals were offered a control diet of grass silage and concentrates (CO) or rations designed to enhance the concentration of CLA in tissue, i.e. unsupplemented grazed pasture (G), sunflower-oil supplemented grazing (SFG) or linseed-oil oil supplemented grazing (LSG). The SFG diet was the most effective for increasing the concentration of CLA but also caused the highest n-6/n-3 fatty acid ratio. There were no changes in the relative distribution of fatty acids upon cooking (140°C for 30min) and this procedure can be recommended because it preserves the nutritional value of the meat. It is concluded that irrespective of the change in the fatty acid composition of LD due to alteration in the diet of the cattle, cooking did not cause thermal degradation of PUFA, or thermal degradation or oxidative synthesis of CLA.

Predicting Longissimusdorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index.

Sixty young bulls of the Pirenaica breed, representative of the beef production and marketing system in northern Spain, were used. The carcass grading and weight, pH at 24h post-mortem, and objective colour measurements (CIE L(∗)a(∗)b(∗)) were recorded on the Latissimus dorsi, Rectus abdominis and Longissimus dorsi in order to find indicators and predictors of beef colour stability (Longissimus dorsi metmyoglobin percentage on ageing for 3, 7 and 14days) by means of early post-mortem measurements on the carcass. Neither the conformation nor the degree of fattening, under the current EU beef carcass classification system, displayed any statistically significant relationship with colour stability of beef aged 3, 7 and 14days. However, there was a relationship between the instrumental colour measured on the carcass and the colour stability of the beef. This relationship allowed prediction of colour stability (Longissimus dorsi MMb percentage) after 3, 7 and 14days of ageing and 48h blooming using colour coordinates measured on the carcass.

Colour differences among carcasses graded with similar score for conformation and fatness.

In a population of 268 yearling bulls, those carcasses graded as U-, U0 or U+ for beef carcass conformation (n = 240) and those graded as 2-, 20 or 2+ for beef carcass fatness (n = 213) were selected to study the efficiency of carcass weight, carcass dimensions and instrumental colour of latissimus dorsi, rectus abdominis and subcutaneous fat, to discriminate among these carcass grades, in a population of high-muscled and very lean carcasses from young bulls. The increase in conformation grade meant an increase in carcass weight and perimeter of the leg. Classifiers use attributes characterizing muscular development and carcass profiles from a general impression of the whole carcass. There were no significant differences for carcass weight or carcass dimensions, among the carcasses classified according to the three fat classes. The a* and b* coordinate values for the latissimus dorsi muscle were observed to decrease significantly as the carcass conformation score increased (P < 0.05). However, muscle and subcutaneous fat of fatter carcasses showed higher a*, b* colour coordinates and chroma (C*) values than leaner carcasses. The CIE (Commission International de l'Éclairage) L*, a* and b* colour coordinate measurements taken on the carcasses 45 min post mortem varied significantly from the readings taken after hanging for 24 h (P < 0,001). The higher a* and b* values on the carcasses chilled for 24 h could be caused by oxygenation of both subcutaneous fat, and latissimus dorsi and rectus abdominis muscles in the time elapsing after slaughter and after carcass exposition to circulating air in the cooler for 24 h. Lightness of the latissimus dorsi muscle underwent a decrease, compared with an increase in the rectus abdominis muscle. Hardening of the subcutaneous fat during cold storage may exert an influence on the decrease in lightness observed. These differences in carcass colour during chilling storage would suggest that the relationship between carcass colour and conformation grades was higher shortly after slaughter. Both L* colour coordinate of fat colour (P < 0.01) and a*, b* and C* colour coordinates of latissimus dorsi muscle (P < 0.05) were related to conformation classification. Colour was more efficient to differentiate conformation than fat cover classes. Sixty-two percent of carcasses were correctly classified for conformation by colour differences but only 37% of carcasses were correctly classified for fatness by colour.

Multivariate study of different beef quality traits from local Spanish cattle breeds.

Different raw beef quality traits from four local Spanish cattle breeds were studied using correlation, factorial, discriminant and multiple regression analysis. The following variables were studied after 0, 5, 10 and 15 days of storage under 60% O2, 30% CO2 and 10% N2 modified atmosphere packaging (MAP): colour physical variables, meat pigments, sensory degradation of odour and colour, microbial counts, thiobarbituric acid (TBA), pH, drip loss, lipid composition and volatile compounds. The degradation of raw beef quality was related to the increase in 2,3,3-trimethylpentane, 2,2,5-trimethylhexane, 3-methyl-2-heptene, 2-octene, 3-octene, 2-propanone, Enterobacteriaceae and aerobial plate counts (APC), metmyoglobin (MMb), lightness (L*), yellowness (b*), drip loss and TBA. Among these variables, TBA, b* and MMb may be useful in evaluating raw beef quality. No variables related to fat, except for TBA, including pH were limiting factors of the colour and odour shelf-life of raw beef under MAP. Each breed had some characteristics that were unique and these differences may influence the stability of meat to oxidation depending on myoglobin concentration and the polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) ratio.

Predicting longissimus dorsi texture characteristics in beef based on early post-mortem colour measurements.

Sixty young bulls of Pirenaica breed that were representative of the beef production and marketing systems in Northern Spain were studied. The following parameters were determined with the aim of predicting beef texture characteristics of the longissimus dorsi based on the objective measurements taken on the carcass at the early post-mortem period: colour measurement (CIE L(∗)a(∗)b(∗)) readings were taken on the latissimus dorsi (LTD), rectus abdominis (RA), and longissimus dorsi (LD) muscles. In this study, it was observed that more information on beef tenderness is obtained with colour measurements taken on the carcass LTD and RA, and LD at 24h post-mortem. However, the regression analysis showed that beef TI from Pireanica young bulls can be predicted quite accurately by C(∗) measured on the RA muscle just 45min after slaughter.

Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals.

This study characterised the lipid classes of Longissimus dorsi (LD) muscle and the fatty acid profiles of the LD intramuscular fat and subcutaneous (SC) adipose tissue of male and female foal mixed populations. Two animal groups were studied based on slaughter ages of 16 and 24 months. The sex of the animals had no statistical significance in the lipid fractions of the LD muscle or in the intramuscular fatty acids (p⩾0.05). In contrast, there was a significant effect of sex on the fatty acid profile of the SC adipose tissue. Furthermore, the livestock production system showed difference in both lipid class and fatty acid profiles from the LD and SC adipose tissues. The LD of 24-month old foals had lower phospholipids content (p⩽0.001), displayed little difference in saturated fatty acids (SFA) (p⩽0.1), exhibited higher levels of monounsaturated fatty acids (MUFA) (p⩽0.05) and lower levels of polyunsaturated fatty acids (PUFA) (p⩽0.05) compared with that of the 16-month old foals. Furthermore, the fatty acid profile of the SC adipose tissue of the 24-month old foals had higher SFA (p⩽0.05) and PUFA (p⩽0.01) with lower amounts of MUFA (p⩽0.001) relative to the 16-month old foals.

Composition and estimation of intramuscular and subcutaneous fatty acid composition in Spanish young bulls.

Sixty Pirenaica yearling intact bulls were raised and slaughtered at 519±50kg live weight and 371±18 days of age. Fatty acid composition of intramuscular lipids in longissimus dorsi muscle and subcutaneous fat were determined by capillary gas chromatography. Carcass conformation and fatness, carcass weight, ether extractable intramuscular fat percentage, marbling, dorsal fat thickness, and ultrasonic parameters were recorded to study the relationship between these traits and fatty acid profile. Lipids of subcutaneous adipose tissue had higher monounsaturated fatty acids (MUFA) percentage (49% vs. 33%) but lower saturated fatty acids (SFA) (51% vs. 46%) and polyunsaturated fatty acids (PUFA) (16% vs. 5%) percentages than intramuscular fat depots (p<0.001). Fatter carcasses had higher MUFA percentage and lower PUFA percentage (p<0.01) in intramuscular fat. Carcass weight and conformation would contribute to explain the fatty acid profile of subcutaneous fat (p<0.05). Ultrasound readings reflected the effect of fatness on fat composition.

Colour and texture characteristics in meat of male and female foals.

The effect of livestock production system and sex was studied on the colour and on the texture profile of the longissimus dorsi muscle (LD) from 16- and 24-month-old foals aged 4 days. Besides, the effect of ageing time was also studied on the texture profile between 4 and 8 days. Females from the 16-months group were darker than their counterparts and the 4-day aged steaks of the 24-month-old foals were lighter, redder and yellower. LD muscle of the 24-month-old foals was tougher after 4 and 8 days ageing than that of the younger foals besides in the 24-month-old foals the toughness may have been accentuated by lower growth rate prior to slaughter. Ageing improved tenderness but the rate of tenderisation was different according to age. The colour coordinates a(∗) and b(∗) could differentiate the 4-day aged steaks of the foal samples according to production system to a higher degree than did the compression or WBSF values being b(∗) values the most important colour coordinate which could discriminate the origin of the animals.

Occurrence of conjugated linoleic acid in longissimus dorsi muscle of water buffalo (Bubalus bubalis) and zebu-type cattle raised under savannah conditions.

Lipid extracts from longissimus dorsi muscles of 64 water buffaloes and 68 zebu-type cattle were used to quantify the amount (mg/g of lipids) of total conjugated linoleic acid (CLA), CLA isomers c9, t11 and t10, c12 and linoleic acid (LA), according to species (buffaloes and cattle), age (slaughter groups at 7, 17, 19 or 24 months of age) and gender (bulls and steers). The effects of gender and age were significant (P<0.05) but marginal. Comparisons of lipid extracts from buffaloes vs. cattle showed that total CLA (1.83 vs. 1.47 mg/g), CLA c9, t11 (1.27 vs. 1.01 mg/g) and CLA t10, c12 (0.56 vs. 0.47 mg/g) isomers as well as the CLA/LA ratio (0.10 vs. 0.07) were higher (P<0.05) in buffalo lipids. Considering the sparingly low lipid concentrations (<2 g/100 g of fresh muscle) none of the meat species should be considered a significant source of CLA.

Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds.

The volatile compounds in cooked beef from the local Spanish cattle breeds, Asturiana, Avileña, Parda Alpina, Pirenaica, Retinta, Rubia Gallega, and Morucha, were studied. Bulls were slaughtered at a live weight of 300 and 550kg and the beef was aged for seven days before cooking. Differences in volatile composition among the breeds were considerable and may contribute to the perception of flavour differences in the cooked beef. Peak area values for dimethyl sulfide, which could be related to cauliflower notes, were highest for the meat from the Pirenaica breed. Levels of the detected volatiles, especially sulfur compounds, in the beef from the Asturiana breed were low-intermediate and were potentially related to blood and liver notes and unpleasant flavours. Avileña stood out among the rustic breeds because of its high values for 1-octene, methylcyclohexane, tetradecane and carbon disulfide, while Retinta displayed high 2,3,4-trimethylpentane levels. The effect of weight at slaughter was influenced by breed, because, except for octane, all the volatile compounds behaved differently according to the breed. Ethanol was characteristic of animals with a high percentage intramuscular fat content, and carbon disulfide was characteristic of animals slaughtered at the lower of the two live weights considered.

Carcass characteristics and meat quality of male and female foals.

This research was conducted to characterize the carcass traits and meat quality of 16-month and 24-month old foals (33 males and 23 females) reared in two different livestock production systems. The carcass parameters assessed were conformation, degree of fatness, morphology, weight and carcass meat colour. The physicochemical characteristics and sensory profile of the M. longissimus dorsi (LD) were determined at 4 days of ageing. The carcass parameters and meat quality traits differed little between colts and fillies. There were significant differences between production systems. Carcasses were characterized by B conformation, 3 of fatness and high dressing percentages (>63%). Foal meat had a high myoglobin content and there were differences between the production systems in the flavour, juiciness, flourness and greasiness of the LD.

Lipid composition of the intramuscular fat of beef from Spanish cattle breeds stored under modified atmosphere.

The lipid composition of intramuscular fat from 30 young bulls of 5 Spanish cattle breeds (Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica and Retinta) was studied. Steaks from each shortloin were packaged in 60% O(2), 30% CO(2) and 10% N(2) and aged for 0, 5, 10 and 15 days. Lipid classes obtained by thin layer chromatography and total fatty acids obtained by gas chromatography were evaluated. Meat from Asturiana de los Valles had high PL and C contents, and low TG contents that reflected its low intramuscular percentage content. This breed showed high FFA content that likely originated from lipolysis of PL. The main breed effect was due to the low intramuscular fat content observed in the Asturiana de los Valles. After 5 days, FFA decreased because they were probably transformed into other compounds. The Morucha breed may have a genetic predisposition for depositing MUFA, and the high MUFA and C14:0 values observed in the Morucha breed were likely due to its high intramuscular fat percentage. Regarding fatty acid composition, no "days of storage" effect was observed for any of the studied fatty acids, except for C18:3ω6 that increased during the first 5 days of storage in Asturiana de los Valles. Concerning the fatty acid composition, Asturiana de los Valles had the highest PUFA/SFA ratio, while Parda Alpina and Morucha possessed low ω6/ω3 ratios but high C22:6ω3 contents. Finally, the presence of C22:6ω3 and 15-CH(3)-C16:0 may be related to higher intramuscular fat contents.