Meat science.
Publisher:
Applied Science Publishers. 200?- : Oxford : Elsevier
Frequency: Monthly, 1996-
Country: England
Language: English
Author(s):
American Meat Science Association.
Start Year:1977 -
ISSN:
0309-1740 (Print)
1873-4138 (Electronic)
0309-1740 (Linking)
1873-4138 (Electronic)
0309-1740 (Linking)
Impact Factor
7.1
2022
| NLM ID: | 101160862 |
| (OCoLC): | 02954367 |
| Coden: | MESCDN |
| LCCN: | sn 84012440 |
| Classification: | W1 ME105C |
Comparative transcriptome analysis of slow-twitch and fast-twitch muscles in Kazakh horses. This study conducted a thorough analysis of the myofiber type composition in the extensor digitorum longus muscle (EDL) and soleus muscle (SOL) of Kazakh horses, across different genders (male and female). The results showed significant differences in myofiber type composition between EDL and SOL, with a higher proportion of Type I fibers in SOL muscles and a greater prevalence of Type II fibers in EDL muscles. Additionally, the myofiber diameter in Kazakh horses was relatively small, potentially related to the tenderness and edible quality of their muscles. Using high-throughput sequencing te...
Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”. This study aimed to evaluate the effect of the total or partial replacement of NaCl by a commercial low-salt mixture Pansalt® (T1) or Kombu (L. ochroleuca) seaweed powder (T2), respectively, on the quality properties of dry-cured foal "cecina". Salt reformulation unaffected fat percentages, decreased (P < 0.001) moisture and ash contents, while protein amounts increased (P < 0.001) in the T2 batch. Considering the physicochemical variables, any significant differences were observed among batches, except for a*, water activity, and springiness values. T1 and T2 samples presented a si...
Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging. The study investigates the changes in meat organoleptic characteristics and sarcoplasmic proteins of 3 horse muscles during aging. Longissimus lumborum (LL), semimembranosus (SM) and semitendinosus (ST) muscles, were removed from 12 Italian Heavy Draft Horse carcasses and aged for 1, 3, 6, 9 and 14 days. The lowest values of hardness and chewiness were found in LL muscle. During aging, a decrease of hardness was observed in ST muscle reaching the lowest value at 14 days. 2DE revealed a decrease of 15 sarcoplasmic protein spots in all muscles. Muscle-differences were found at 14 days. An inc...
Horse welfare at slaughter: A novel approach to analyse bruised carcasses based on severity, damage patterns and their association with pre-slaughter risk factors. The study presents a novel veterinary forensic approach to analyse the bruising of horse carcasses, based on the nature of the bruises and how they are grouped in certain anatomical areas. Data on pre-slaughter logistics was obtained for 113 journeys with horses that travelled from Mexico and the USA to a Mexican abattoir. We found that carcass bruising was a highly prevalent problem (79% of carcasses had bruising) and was especially problematic in journeys lasting longer than 12 h, independently of the animal's country of origin, sex, age, lairage time or vehicle type. Multivariable logistic...
Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles. The aim of this study was to evaluate the effect of post-mortem aging on tenderness development and proteolysis of myofibrillar proteins in 3 different horse muscles. Warner-Bratzler shear force decreased during aging in all muscles, showing the lowest values in longissimus lumborum (LL) in all sampling points. Myofibril fragmentation index significantly increased in LL and semimembranosus (SM) muscles throughout aging time whereas in semitendinosus (ST) it increased after 14 days of aging. Proteomics analysis revealed the major content of intact myofibrillar proteins with high molecular wei...
Pathophysiology of free-bullet slaughter of horses and ponies. Forty-six equines were observed during routine commercial slaughter in an abattoir. The animals were shot once with a .22 calibre long rifle with hollow point rounds. Indicators of sensibility/insensibility were evaluated immediately after the shot (prior to exsanguination) and the resulting pathophysiology of free-bullet injury was assessed. All animals were rendered immediately insensible, with only one pony showing signs of a shallow depth of concussion, with an intermittently positive palpebral reflex but no other signs of brainstem function. All animals (100%) had some degree of damage to...
Horse-meat for human consumption – Current research and future opportunities. The consumption of horse-meat is currently not popular in most countries, but because of its availability and recognized nutritional value consumption is slowly increasing in several western European countries based on claims that it could be an alternative red meat. In this review, horse-meat production, trade and supply values have been summarized. In addition, the advantage of horse production is noted because of its lower methane emissions and increased uptake, particularly of n-3 polyunsaturated fatty acids (PUFAs), which is based on its digestive physiology. Of particular interest in thi...
Species-specific effects on non-enzymatic metmyoglobin reduction in vitro. Our objectives were to determine the non-enzymatic metmyoglobin reduction properties of bovine, porcine, and equine myoglobins and to characterize the effects of pre-incubation of 4-hydroxy-2-nonenal (HNE) with myoglobins on non-enzymatic metmyoglobin reduction in vitro. Purified bovine, porcine, and equine metmyoglobins (0.05 mM) were reduced at pH 5.6 and 7.4 in the presence or absence of HNE. Rates of metmyoglobin reduction were monitored by spectrophotometry, and myoglobin adducts were characterized by high-resolution mass-spectrometry. Results showed that the species origins of individual...
Carcass characteristics, meat quality and nutritional value of horsemeat: a review. Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The aim of the present review was to shed light on the nutritional composition of horsemeat and their benefits for human health. One of the reasons for such interest was the occurrence, in Europe several years ago, of dioxin, Bovine Encephalopathy and foot-and-mouth disease problems in farm animals. Therefore, consumers began to look for alternative red meats from other non-traditional species. There is no carcass classification system on horses ...
Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”. The changes in the physico-chemical and textural properties, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina" were studied. The pH increased during the last stages of processing but gradually declined over the curing period. TBARS values, hardness and chewiness increased with processing time from 0.14, 2.74 and 0.83 to 3.49 mg malonaldehyde/kg, 20.33 kg and 5.05 kg∗mm, respectively. Ripening time also affected the colour parameters: lightness (L*), redness (a*) and yellowness (b*) (P<0.001). The total average content of free fatty acid (FFA) increased signif...
Influence of fat content on physico-chemical and oxidative stability of foal liver pâté. The effect of fat content on physico-chemical properties and lipid and protein stability of foal liver pâté was studied. For this purpose, two batches (10 units per batch) of foal liver pâté with different pork back fat content [30% (30F) and 40% (40F)] were manufactured. 30F foal liver pâté was darker (lower L* value, P>0.05), redder (higher a*, P<0.001) and harder (higher hardness value; P<0.001) compared to those with 40F. Fat level was closely related to the calorific value of foal liver pâté, being more calorific in those with higher fat contents (352 kcal/100 g; P<0.001). Regardi...
Reduction of the olfactory cognitive ability in horses during preslaughter: stress-related hormones evaluation. As horses may perceive several odour signals of danger at slaughter, application of mentholated ointment to their nostrils may limit their perception of danger. To assess the effect of the application of a mentholated ointment to horse nostrils on the stress response during pre-slaughter handling, plasma levels were evaluated for cortisol, beta-endorphin, epinephrine and norepinephrine prior to and after stunning. Twenty draught-type horses were divided into control (n=10) and treated (n=10) groups and a mentholated ointment applied to the nostrils of the treated horses following blood samplin...
Intramuscular fatty acid composition of “Galician Mountain” foals breed. Effect of sex, slaughtered age and livestock production system. The effects of sex, slaughtered age (9 vs. 12 months) and livestock production system (freedom extensive system vs. semi extensive system) of "Galician Mountain" foals breed on the fatty acid composition were studied. The sex and slaughtered age of the animals had no statistical significance in the intramuscular fatty acids. Furthermore, the livestock production system showed differences in the fatty acid profiles from the Longissimus dorsi. The feeding system showed significant differences in PUFA content (P<0.001) higher in freedom extensive production system that semi extensive system, wher...
Mass spectrometric investigations on lactate adduction to equine myoglobin. Research focused on determining the fundamental mechanisms by which lactate influences color stability has not considered a direct effect of lactate on myoglobin. Thus, the objective of this study was to use Matrix Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry to examine lactate adduction to myoglobin. Equine oxymyoglobin and equine carboxymyoglobin (0.15mM) were incubated with sodium lactate (200mM) at 4 degrees C, pH 5.6 in 50mM sodium citrate buffer or at 37 degrees C, pH 7.4 in 50mM sodium phosphate buffer, simulating typical meat storage and physiological condition...
Stress-related hormones in horses before and after stunning by captive bolt gun. In this work the slaughter-linked plasma modifications of some stress-related hormones in horses subject to standardized butchering procedures were investigated in order to highlight the compromised animal welfare during pre-slaughter handling. During pre-slaughter, animals show strong hardship behavioural patterns, probably due to being under life-threatening conditions. Blood samples from 12 male horses, ageing from 3 to 5 years, were collected before slaughtering in lairage, and during exsanguination after stunning. Catecholamines, cortisol and beta-endorphin concentrations were assessed in...
Sodium lactate influences myoglobin redox stability in vitro. Injection-enhancement of beef with lactate improves color stability; however, the mechanism is unclear. Thus, our objectives were to assess the effects of sodium lactate on equine myoglobin redox stability in vitro. Oxymyoglobin at pH 5.6 (50mM sodium citrate) and pH 7.4 (50mM sodium phosphate) was incubated at 4°C with lactate (0, 5, 10, 100, or 200mM) and myoglobin redox form was determined using absorbance spectra. Metmyoglobin formation at pH 5.6 and 7.4 was significantly (P<0.05) decreased by lactate at concentrations of 100 and 200mM. In general, increasing lactate concentration from...
Differentiation of meat from horse, donkey and their hybrids (mule/hinny) by electrophoretic separation of albumin. Meat from the species horse, donkey and their hybrids, mule/hinny, can be reliably identified by determination of genetic variants of serum albumin by starch gel electrophoresis of meat extracts. Staining of the starch gel for carboxylesterase activity permits differentiation of most horses from donkeys while mules/hinnies cannot be distinguished from horses by their esterase activity alone.