The polyunsaturated fatty acid composition of beef and lamb liver.

The effect on liver fatty acids of two typical beef production systems, steers fed grass (grazing) and bulls fed concentrates, was investigated. Liver fatty acids were also studied in lambs grazing grass. Total fatty acid content of liver in the beef animals was not affected by production system, being 3.5% for grass and 3.7% for concentrates although carcasses of the latter animals were leaner. The percentages of the major non polyunsaturated fatty acids (PUFA) were also similar: (concentrates in parentheses) 18:0, 25.2% (25.1%); 16:0, 13.3% (14.5%); 18:1 12.6% (14.0%). Total liver PUFA contents were similar for the two production systems and much higher than in muscle from the same animals. All n-3 PUFA were present in greater amounts in liver from grass fed animals and n-6 PUFA were higher in concentrate fed animals: mg/100g liver, 18:3n-3 92 (32); 20:5 n-3, 151 (17); 22:5 n-3, 283 (108); 22:6 n-3, 83 (32); 18:2 n-6, 172 (444); 20:4 n-6, 194 (270). The P:S ratios were 0.20 (grass) and 0.32 (concentrates) and the n-6:n-3 ratios were 0.71 and 4.8, respectively. Livers from grass-fed lamb had a higher fat content, 4.9%, than the beef livers and a lower percentage of 18:0, (21%); but more 16:0, (16%) and 18:1 (21 %). Total PUFA content of lamb's liver resembled that of beef liver and the composition was similar to that of the steers fed grass. However the concentrations of 18:3 n-3 and 22:6 n-3 were higher in lamb and contributed to a lower n-6: n-3 ratio of 0.46 although the P:S ratio of 0.18 was similar to that in beef liver. Ruminant liver is potentially a good source of C20 and C22 PUFA in the human diet particularly from grass fed animals, with a highly desirable n-6:n-3 ratio and this may be more important nutritionally than the low P:S ratio since people can offset this elsewhere in the diet.

Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition.

Although ruminant meats normally have a low ratio of polyunsaturated fatty acids (PUFA) to saturated fatty acids (P:S ratio), the muscle contains a range of C(20) and C(22) PUFA of both the n-6 and n-3 series of potential significance in human nutrition. However, information on the amounts of these fatty acids in muscle and how they are modified by production system is limited In this study, the content and composition of fatty acids was determined in several muscles from beef steers fed grass (grazed) and bulls fed cereal concentrates. These are the two main types of beef production in the UK and Europe. Muscle fatty acids were also determined in lambs fed grass (grazed on pasture). The total fatty acid content of all muscles studied was less than 35 g kg(-1). The percentages in total fatty acids of all n-3 PUFA were higher in muscles from steers fed grass than from bulls fed concentrates whereas all n-6 PUFA were higher in the latter. The gluteobiceps muscle contained the largest amounts of fatty acids including PUFA and the m. longissimus dorsi the least amounts of PUFA in beef and lamb, and m. longissimus contained the lowest percentages of PUFA. Arachidonic acid was the major fatty acid in the C(20) + C(22) PUFA in beef from both production systems with twice as much in muscles from bulls fed concentrates. The P:S ratios were higher in the latter animals, range 0.21-0.34 compared with 0.08-0.13 in the steers fed grass. However, the n6:n-3 ratio was much less desirable in the bulls, 15.6-20.1 compared with 2.0-2.3 in the steers fed grass. These effects of production system in ruminants are larger than previously reported. Lamb muscle P:S ratios resembled those in grass-fed beef but the n-6:n-3 ratios were lower. The percentage of trans unsaturated 18:1 fatty acids was similar in both cattle production systems but lamb muscles contained twice as much as beef. Although the concentrations of the C(20) and C(22) PUFA are much lower than in fish, maintaining high n-3 levels in ruminant meats through grass feeding may be advantageous in human nutrition since meat is more widely consumed.

Factors affecting the ultrasonic properties of equine digital flexor tendons.

The velocity, attenuation and apparent backscattering coefficient of 6-11-MHz ultrasound were measured in three orthogonal directions in equine deep digital flexor (DDF) and superficial digital flexor (SDF) tendons at 0 degree C. Ultrasonic measurements were examined for correlation with tendon water, collagen, DNA and glycosaminoglycans contents, determined by chemical analyses and with structure observed by scanning electron microscopy. The SDF tendon contained more water, more DNA (i.e., more cells), less collagen and less glycosaminoglycans and exhibited lower velocities and attenuations than the DDF tendon. Velocities were governed primarily by the adiabatic bulk modulus and density, perturbed by a highly direction-dependent rigidity. Ultrasound propagating across tendon generated frequency-independent backscattering which appeared to derive from the large interfaces between the fascicles, while along the fibres backscattering varied as f3.62 +/- 0.88 and appeared to derive from small structures such as collagen fibres. The mechanisms by which ultrasound is attenuated by tendon remain unknown.

Fatty acid content and composition of english beef, lamb and pork at retail.

We have determined the fatty acid content and composition of retail samples of meat and assessed them with respect to UK dietary recommendations. Fifty beef sirloin steaks, pork chops and lamb chops were purchased from four supermarkets on separate occasions. The percentage of muscle (boneless basis) in the samples was 84.4 ± 4.3, 69.8 ± 7.7 and 78.9 ± 7.1 for beef, lamb and pork, respectively, with fatty acid contents of 3.84 ± 1.3, 4.73 ± 1.66 and 2.26 ± 0.7 g per 100 g muscle, respectively. Adipose tissue fatty acid contents were 70.0 ± 8.2, 70.6 ± 8.6 and 65.3 ± 9.4 g per 100 g tissue. A range of C20 and C22 polyunsaturated fatty acids (PUFA) was present in the muscle of all three species and pork adipose tissue but their concentrations in lamb and beef adipose tissue were too low to measure. The mean P:S ratios for beef, lamb and pork muscle were (adipose tissue values in parentheses): 0.11 (0.05); 0.15 (0.09) and 0.58 (0.61), and the n-6:n-3 ratios were 2.1 (2.3), 1.3 (1.4) and 7.2 (7.6). We conclude that the muscles of red meat species are a valuable source of PUFA, particularly the C20 and C22 n-3 fatty acids, in the human diet and that, considered as part of a varied diet, the low P:S ratio of the ruminant muscle, the high n-6:n-3 ratio of pork and the total fatty acid contents do not detract significantly from the nutritional value of lean meat.

The effect of cooking conditions on the eating quality of pork.

Two experiments were conducted to examine the effects of cooking parameters, including final internal temperature (65, 72·5 or 80°C), on the eating quality of pork. Assessments were made by a 10-member trained taste panel. In Experiment 1 on loin steaks (m. longissimus) from 28 carcasses weighing 66 ± 1·9 (SD) kg, increasing the final internal temperature from 65 to 80°C had the following effects on mean scores (1-8): tenderness -1·0; juiciness -1·5, pork flavour +0·6 and abnormal flavour -0·5. The medium temperature of 72·5°C was suggested as ideal. In Experiment 2 on leg roasts (m. gluteobiceps) from 96 carcasses weighing 65 + 2·7 (SD) kg, increasing the final internal temperature from 65 to 80°C had the following effects on mean scores (1-8): tenderness -0·2 (not significant), juiciness -0·6, pork flavour +0·3 and abnormal flavour -0·5. The effects of final internal temperature were therefore smaller in roasts and temperatures towards the upper end of the range would be recommended for ideal eating quality, balancing small losses in tenderness and juiciness against gains in flavour scores. Although the experiments were not designed to examine source and sex effects there was evidence that tenderness can be improved through the use of Duroc genes and pelvic suspension of carcasses and no evidence of differences in eating quality between entire males and females.

Estimation of lamb carcass composition from measurements of the speed of ultrasound in the soft tissues of live animals and carcasses.

The application of the velocity of sound (VOS) technique to lamb carcasses in a previous study (Fisher & Page, 1986) measured composition at a hind limb and neck site but was not as precise as fat scores in predicting lean proportion. This study examines VOS measurements made at sites in the hind limbs and along the vertebral column in live sheep and carcasses. A group (A) comprising five breeds of males and females (n = 61) and a sub-group (B) of Scottish Blackface castrated males (n = 34) were studied, and the reciprocal velocity of ultrasound (RV) was measured on the live sheep immediately behind the shoulder and over the last rib using a fixed-distance transducer assembly operating at 5 MHz, and in the hind limbs at 2·25 MHz using the apparatus described by Miles et al. (1984). Corresponding measurements were made on the carcasses which were classified by a Meat and Livestock Commission fatstock officer and then dissected. Standard deviations of lean proportion were 4·48% (A) and 3·39% (B). The residual standard deviations (rsds) for groups A and B respectively were obtained using the following predictors: live mass (LM) 4·27% and 2·96%; LM + breed (B) 3·08% (group A only); LM + mean RV 2·36% and 2·07%; LM + B + mean RV 1·99% (group A only). Using carcass measurements: carcass mass (CM) 4·25% and 2·90%; CM + MLC fat score 2·99% and 2·12%; CM + RV last rib 2·89% and 2·02%. These data show that VOS measurements through dorsal sites of live sheep provide encouragingly precise estimates of carcass lean proportion. For carcasses, dorsal sites provide a less precise estimate of carcass lean but when carcass mass is included in multiple regression the precision of the correlation is comparable with that of multiple regression of fat score with carcass mass.

Progress towards using the speed of ultrasound for beef leanness classification.

Following the observation of a high correlation between the reciprocal of the speed of ultrasound and lean proportion in beef carcasses, commercial equipment (VOSI) was developed and its performance alongside a smaller assembly (Mini G) is reported. The speed of ultrasound was measured through six sites on beef carcasses within 1 h of stunning: three sites with VOSI and three sites with Mini G. Sides were also scored for fatness and conformation using the EAAP system, and subcutaneous fat depth was measured at 25,50 and 75% of the width of M. longissimus thoracis from the midline at the last rib. All sides were dissected into subcutaneous fat, intermuscular fat, muscle and bone. The reciprocal speed averaged over the three VOSI sites (RV346) was the best single predictor of the proportion of lean in the side. Multiple regression analyses, in predicting per cent lean, showed that addition of conformation score improved the precision of fat score and fat depth for a group of 26 sides. It did not provide a significant improvement over RV346. However, in another group of 50 sides showing more variation in side mass and conformation, conformation score did significantly improve RV346. The best prediction of per cent lean, involving RV346 and tissue thicknesses, gave a residual standard deviation of 1·35%, and conformation score did not significantly improve this regression.

Estimating beef carcass composition using the speed of ultrasound.

The reciprocal of the speed of 2·25 MHz (nominal) ultrasound (RV) was measured at selected sites through the soft tissues of 72 beef carcasses from Friesian. Hereford and Hereford × Friesian bulls and steers at or within 1 h of stunning. The measurement sites were: through M. adductor horizontal to the caudal edge of the symphysis pubis (S2), through M. scalenus just cranial to the first rib (S3) and through M. longissimus thoracis between the tenth and eleventh ribs, approximately 6 cm from the midline (S4). The thickness of extractable lipid (d(f)) at each site was defined as the product ßd, where ß was the volume fraction of extractable lipid and d was the tissue thickness. The thickness of lipid-free tissue (d(ff)) was defined as (d-d(f)) and ß was calculated from the ultrasonic measurements using an empirical linear relation between ß and RV. When cold, the intact sides were scored independently for fatness and conformation by two experienced judges according to the EAAP system and their mean scores determined. Sides were split at the level of the last rib and the depth of subcutaneous fat measured at 25%, 50% and 75% of the width of M. longissimus thoracis from the midline. The three ultrasonic characteristics (RV, d(f) and d(ff)) at each site, the mean fat depth and the mean fat and conformation scores were examined for correlation with % fat and % lean in the sides determined by complete physical dissection. The best predictors of % fat were mean d(f) at S3 and S4, mean d(f) at S2, S3 and S4 and mean EAAP fat score which were all of comparable precision (rsd, respectively, 2·07, 2·06 and 2·08). The best predictors of % muscle were mean d(f) at S3 and S4, mean d(f) at S2, S3 and S4 and mean RV at S2, S3 and S4 (rsd, respectively, 1·79, 1·79 and 1·90). The corresponding residual standard deviations for mean EAAP fat score and mean fat depth were 2·18 and 2·20.