Browsing by Subject "Muscle position"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Publication
    Influence of transport distance, animal weight, and muscle position on the quality factors of meat of young bulls during the summer months
    (2024) Poveda-Arteaga, Alejandro; Bobe, Alexander; Krell, Johannes; Heinz, Volker; Terjung, Nino; Tomasevic, Igor; Gibis, Monika
    This study investigated the potential effects of transport distance, animal weight, and muscle position on meat quality in young bulls under commercial conditions across four slaughtering weeks during the summer months (May to September). Data on transport distance, lairage time, and ambient temperature during slaughtering days were collected from 80 young bulls from North German farms. Meat quality parameters, including pH, temperature, and meat color were also recorded at several post-mortem times from two different carcass locations (shoulder clod and silverside). Meat texture was evaluated both by sensory and instrumental analysis, and their values were compared to find possible correlations between them. All of the aforementioned main factors (transport distance, animal weight, and muscle position), as well as the interaction between animal weight and transport distance, significantly influenced (p < 0.01) meat quality traits. The results of the assessment of the meat texture from the cooked meat patties suggested that silverside cuts were consistently harder than shoulder clod cuts, despite having lower pH48 values.
  • Thumbnail Image
    Publication
    Intrinsic and extrinsic factors affecting the color of fresh beef meat - comprehensive review
    (2023) Poveda-Arteaga, Alejandro; Krell, Johannes; Gibis, Monika; Heinz, Volker; Terjung, Nino; Tomasevic, Igor
    Meat color research from the last two decades suggests that a combination of different intrinsic (ultimate pH, age of the animals, muscle position, breed, slaughter weight, and sex) and extrinsic factors (production systems and feeding, pre-mortem stress, slaughter season, and chilling rates) might have a deep impact in the color of beef muscle and influence consumers’ acceptance of fresh meat. Ultimate pH and muscle position were perceived as the most determinant intrinsic factors, whereas production systems, feeding, and ante-mortem stress were the extrinsic factors that more strongly influenced beef color attributes. From an industrial perspective, the extrinsic factors can be improved through the technological process at a higher ratio than the intrinsic ones. This review aims to evaluate the effect of each of those factors on myoglobin oxidation and beef color traits from a comprehensive standpoint. All the information discussed in this manuscript focuses on an industrial environment and offers possible solutions and recommendations for the global meat industry.