The objective of this study was to evaluate the effects photoperiod on meat quality, oxidative stability, and metabolites broiler fillet (M. Pectoralis major) muscles. A total 432 broilers split among 4 treatments [hours light(L):dark(D)]: 20L:4D, 18L:6D, 16L:8D, 12L:12D. At 42 days, a 48 (12 broilers/treatment) randomly selected harvested. 1 day postmortem, muscles were dissected displayed for 7 days. No considerable impacts photoperiods general carcass quality attributes, such as weight,...

Long photoperiods are used in the broiler industry to maximize animal performance, though impact on meat quality remains poorly understood. The current study evaluated of photoperiod functional/physicochemical properties and oxidative stability through processing. Ross 308 broilers (n = 432) were randomly assigned 4 treatments (hours L light, D dark): 20L:4D, 18L:6D, 16L:8D, or 12L:12D with 6 pens per treatment. At 42 age, 2 pen 12 treatment) harvested under standard conditions. Broiler...

Tenderness is an important sensory attribute to the overall eating experience of beef. Identifying novel methods ensure consistent tenderness, especially in inherently tough cuts, critical for industry. This study investigated if tumbling without brine inclusion could be effective method improve quality and palatability attributes beef longissimus lumborum (LL) semitendinosus (ST) steaks. Furthermore, interactions with postmortem aging were evaluated determine how might affect protein...

This study evaluated the impacts of in utero heat stress (IUHS) on carcass and meat quality traits offspring when market weight was reached. Twenty-four F1 Landrace × Large White gilts were blocked by body allocated among thermoneutral (IUTN) or IUHS treatments from d 6 to 59 gestation. The raised under identical conditions, (n = 10/treatment) at (117.3 ± 1.7 kg) harvested. At 24 h postmortem, loins (M. longissimus lumborum) obtained, sections 1 7 aging 2 °C. Carcasses pigs had lower head...

The objective of this study was to determine the effect different aging/freezing sequences combined with freezing rates on quality attributes beef loins (M. longissimus lumborum). Loins from 1 side 8 carcasses (USDA Low Choice grade) were obtained at 2 d postmortem, cut into 10 steaks (2.54 cm), and randomly assigned 5 treatments, where factorial combinations (aging first then freezing/thawing [AFT] thawing/aging [FTA]) (fast [FF] slow [SF]) used compared an aged only (AO) treatment as a...

Tumbling of intact muscle foods has been widely applied toprocessed meats using brine solution. However, the use tumbling withoutbrine on fresh beef muscles not fully examined. Therefore, this studyaimed to evaluate meat quality and proteolytic featuresof loin (longissimus lumborum)muscles. Moreover, interactions with duration postmortem aging wereinvestigated. Loins (n=9) at 7d were sectioned allocated among twotumbling (T) treatment groups 60 (T60) or 90 (T90) minutes, as well a...

This study aimed to determine what effects in utero heat stress (IUHS) pigs may have on quality of processed pork products. In two experiments, patties and emulsion sausages were prepared from lean fat subjected IUHS or thermoneutral (IUTN) conditions. Patties formulated contain 25% added had altered textural properties compared those without additional fat, as shown by lower hardness, cohesiveness, springiness, chewiness values (p < 0.05), which was not affected treatment. Neither content...

The objective of this study was to determine the effect different aging/freezing sequences combined with freezing rates on quality attributes beef loins (M. longissimus lumborum). Loins from 1 side 8 carcasses (USDA Low Choice grade) were obtained at 2 d postmortem, cut into 10 steaks (2.54 cm), and randomly assigned 5 treatments, where factorial combinations (aging first then freezing/thawing [AFT] thawing/aging [FTA]) (fast [FF] slow [SF]) used compared an aged only (AO) treatment as a...

ObjectivesIn the broiler industry, high photoperiod (the duration of light exposure per day) regimes have traditionally been utilized to increase yield breast meat, as well maximize feed intake and growth rate in growing period. However, recent literature reports this practice may adverse effects on welfare, resulting impaired mobility increased incidence leg abnormalities. little information available current regarding meat quality attributes oxidative stability meat. Thus, objective study...

This study assessed how fresh beef tumbling without brine inclusion combined with aging would affect quality, biochemical attributes, and descriptive sensory scores of sirloin muscles. Paired gluteus medius (GM), biceps femoris (BF), tensor fasciae latae (TFL) muscles from carcasses ( n = 16) at 5 days postmortem were assigned to 0 or 120 min tumbling, after which sections aged 10 days. Tumbled GM p &lt; 0.001) TFL 0.01) had increased objective tenderness compared respective controls....

ObjectivesSupplementation of ruminal bypass amino acids, such as arginine (Arg) and lysine (Lys), in beef cattle rations has been suggested to improve growth performance, feed efficiency carcass composition. However, its impacts on meat quality characteristics have not fully investigated. Previous studies indicated supplementation Arg may an antioxidative effect skeletal muscle. Postmortem aging is widely practiced the industry eating characteristics, but extended period shown adversely...

ObjectivesProlonged photoperiod (light) is a common practice in the broiler industry to maximize feed intake, growth and yield. Several studies, however, have found negative impacts of extended on animal welfare-related characteristics (e.g., leg abnormalities). While previous research has primarily focused growth/welfare aspects, effect functional properties quality attributes meat not been evaluated. Thus, this study was aimed determine properties, physicochemical oxidative stability...