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Stress is the inevitable consequence of the process of transferring animals from farm to slaughter. The effects of chronic stress on muscle glycogen depletion and the consequent dark cutting condition have been well documented. However, there has been little examination of the consequences of acute stress immediately pre-slaughter on ruminant meat quality.(More)
The relationship between post-mortem traits of muscle proteins and water loss traits was investigated using 84 pork loins representing the four quality traits of PSE, RSE (reddishpink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD. Protein solubility measurements (sarcoplasmic, myofibrillar and total) were lower and myosin denaturation(More)
A number of technologies that increase feed efficiency and lean tissue deposition while decreasing fat deposition have been developed in an effort to improve profitability of animal production. In general, the mode of action of these metabolic modifiers is to increase muscle deposition while often simultaneously reducing fat deposition. However, there have(More)
In order for livestock industries to consistently produce high quality meat, there must be an understanding of the factors that cause quality to vary, as well as the contribution of genetics. A brief overview of meat tenderness is presented to understand how genotype and environment may interact to influence this trait. Essentially, meat tenderness is(More)
Exercise has been shown previously to reduce the water holding capacity (WHC) of meat in lamb. The consequence of changes in the distribution of ions pre- and post-rigor and proteolysis on WHC is relatively unknown. Twelve crossbred lambs were used to investigate the effect of exercise on the meat quality traits of the Longissimus thoracis et lumborum (LTL)(More)
The effects of carbon dioxide stunning on carcass and pork quality attributes were compared with the effects of manual electrical stunning using either head-only or head-to-brisket electrodes. A total of 30 Large White×Landrace boars (homozygous dominant for the halothane gene) were randomly allocated immediately prior to slaughter to one of three stunning(More)
The influence of the rate of pH decline post slaughter on the rate of ageing of pork m. longissimus thoracis et lomborum was investigated. The rate of pH decline on 24 finisher pigs was manipulated by altering the method of stunning (carbon dioxide or electrical head to heart) and by the use of electrical stimulation (none or low voltage electrical(More)
Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate(More)
The effect of calcium chloride infusion at either 0.5 or 6 h post slaughter on tenderness, ageing rate and meat quality of pork longissimus muscle that had been boned at rigor or had undergone accelerated processing and conditioning at either 0 °C or 14 °C was investigated. The time of calcium infusion had no effect on the initial WBSF values or the aging(More)
A comparison has been made on the application of SPME and SDE for the extraction of volatile compounds from heated beef and sheep fats with separation and measurement by gas chromatography-mass spectrometry. As far as we know, this report represents the first time that such a comparison has been made for the measurement of volatile compounds in heated sheep(More)