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Carcass and Meat Quality in Ruminants

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A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal System and Management".

Deadline for manuscript submissions: closed (30 May 2022) | Viewed by 26374

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Dr. Guillermo Ripoll

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Animal Science Department, Center for Research and Food Technology of Aragon (CITA), Zaragoza, Spain
Interests: animal science; animal production; meat quality; meat products; acceptability of meat and meat products; the shelf-life of meat and meat products; ruminant production systems; ultrasound; immunocastration; animal science; cattle; consumers; near-infrared spectroscopy (NIRS); carcass quality
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Dr. Begoña Panea

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Guest Editor

1. Animal Production and Health Department, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Avda. Montañana 930, 50059 Zaragoza, Spain
2. Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Avda. Montañana 930, 50059 Zaragoza, Spain
Interests: animal science; animal production; meat quality; meat products; meat science; shelf-life; color; texture; sensory analysis; consumer tests
Special Issues, Collections and Topics in MDPI journals

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Dear Colleagues,

Ruminant production systems are very important in many areas of the world and a key aspect of the economy and culture. Small ruminants, such as goats and sheep, play an important role in low-income areas because they can graze marginal pastures that other species cannot use. Moreover, these systems fix the population to unfavorable rural areas and even can prevent forest fires.

Food quality is a complex term that includes, in addition to safety, such intrinsic characteristics as appearance, color, texture, and flavor, which are modified by both pre- and post-mortem factors. For this Special Issue, we are interested in studies on any of these factors or preservation methods for improving the quality and shelf-life of meat. We also welcome manuscripts on carcass development, quality, and valorization. We invite the submission of original research and review articles; however, manuscripts related to extrinsic characteristics (origin, quality labels, price, etc.) of a carcass or meat do not fall into the scope of this Special Issue. We are also interested in applied research and the interaction between pre- and post-mortem factors, e.g., nutrition and preservation methods for improving the quality and conservation of a carcass and meat, and methods for assessing carcass quality (ultrasound, image analysis, etc.).

Dr. Guillermo Ripoll
Dr. Begoña Panea
Guest Editors

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Keywords

lamb
beef
veal
goat
color
texture
nutrition
management
shelf-life
pre-mortem
post-mortem
meat proximal composition
carcass characteristics
morphometric measurements.

Published Papers (12 papers)

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Editorial

Jump to: Research, Review

6 pages, 217 KiB

Open AccessEditorial

A New Insight on Carcass and Meat Quality in Ruminants

by Guillermo Ripoll and Begoña Panea

Animals 2022, 12(22), 3153; https://doi.org/10.3390/ani12223153 - 15 Nov 2022

Viewed by 1092

Abstract

Ruminant production systems are very important in many areas of the world and a key aspect of the economy and culture [...] Full article

(This article belongs to the Special Issue Carcass and Meat Quality in Ruminants)

Research

Jump to: Editorial, Review

15 pages, 1739 KiB

Open AccessArticle

Characterization of Three Different Mediterranean Beef Fattening Systems: Performance, Behavior, and Carcass and Meat Quality

by Denise Sánchez, Sònia Marti, Marçal Verdú, Joel González, Maria Font-i-Furnols and Maria Devant

Animals 2022, 12(15), 1960; https://doi.org/10.3390/ani12151960 - 02 Aug 2022

Cited by 4 | Viewed by 1463

Abstract

The aim of this study was to characterize three different commercial dairy beef fattening systems for intensive Mediterranean fattening programs differing in gender, breed, nutrition, and days of feed in order to describe their performance, behavior, and carcass and meat quality when they were raised simultaneously under the same housing and care conditions. Treatments were three different production systems: (1) crossbred Holstein x beef breeds such as Charolais or Limousine heifers, slaughtered at 10 months of age (CBH10, n = 41); (2) Holstein bulls, slaughtered at 11 months of age (HB11, n = 42); and (3) crossbred Holstein x Angus bulls, slaughtered at 12 months of age (CAB12, n = 37). According to our results, moving from a production system based on Holstein bulls to the crossbred Angus production system has no technical support as no large production and meat quality improvements were observed, and only marketing strategies for meat differentiation and consumer trends could favor this decision. Full article

(This article belongs to the Special Issue Carcass and Meat Quality in Ruminants)

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11 pages, 867 KiB

Open AccessArticle

Sainfoin in the Dams’ Diet as a Source of Proanthocyanidins: Effect on the Growth, Carcass and Meat Quality of Their Suckling Lambs

by Clàudia Baila, Sandra Lobón, Mireia Blanco, Isabel Casasús, Guillermo Ripoll and Margalida Joy

Animals 2022, 12(4), 408; https://doi.org/10.3390/ani12040408 - 09 Feb 2022

Cited by 6 | Viewed by 1503

Abstract

Sainfoin (Onobrychis viciifolia) is a forage legume with a medium content of proanthocyanidins (PAC), which may affect animal performance and product quality. The objective of the present study was to assess the effect of PAC from sainfoin fed to dams, using polyethylene glycol (PEG) as a blocking agent, on the performance and carcass and meat quality of their suckling male lambs. After lambing, twenty lactating dams were fed fresh sainfoin ad libitum plus 200 g per day of barley; ten were orally dosed with water (Sainfoin), and ten were dosed orally with a water dilution of 100 g PEG (Sainfoin + PEG). Their lambs (4.1 ± 0.64 kg at birth) suckled ad libitum until they reached the target slaughter weight of 10–12 kg. The presence of PAC in the dams’ diet did not affect the growth, blood metabolites and carcass weight and fatness of the suckling lambs but decreased the lightness of caudal fat (p < 0.05) and increased the weight of the digestive compartments (p < 0.05). Regarding the meat characteristics, PAC only decreased polyphenols content (p < 0.05). In conclusion, the presence of PAC in the dams’ diet had not significant effects on the performance and product quality of their suckling lambs. Full article

(This article belongs to the Special Issue Carcass and Meat Quality in Ruminants)

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18 pages, 978 KiB

Open AccessArticle

Differences in Meat Quality of Six Muscles Obtained from Southern African Large-Frame Indigenous Veld Goat and Boer Goat Wethers and Bucks

by Gertruida L. van Wyk, Louwrens C. Hoffman, Phillip E. Strydom and Lorinda Frylinck

Animals 2022, 12(3), 382; https://doi.org/10.3390/ani12030382 - 04 Feb 2022

Cited by 12 | Viewed by 2591

Abstract

Various meat quality characteristics of six muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris (BF), Supraspinatus (SS), Infraspinatus (IS), Semitendinosus (ST)) from large-frame Boer Goats (BG) and Indigenous Veld Goats (IVG: Cape Speckled and the Cape Lob Ear) were studied. Weaner male BG (n = 18; 10 bucks and 8 wethers) and IVG (n = 19; 9 bucks and 10 wethers) were raised on hay and natural grass, and on a commercial pelleted diet to a live weight of 30–35 kg. All goats were slaughtered at a commercial abattoir and the dressed carcasses were chilled at 4 °C within 1 h post mortem. The muscles were dissected from both sides 24 h post mortem and aged for 1 d and 4 d. Variations in meat characteristics such as ultimate pH, water holding capacity (WHC), % purge, myofibril fragment length (MFL), intramuscular fat (IMF), connective tissue characteristics, and Warner-Bratzler shear force (WBSF) were recorded across muscles. Bucks had higher lightness (L*) and hue-angle values, whereas wethers had increased redness (a*) and chroma values. The muscle baseline data will allow informed decisions to support muscle-specific marketing strategies, which may be used to improve consumer acceptability of chevon. Full article

(This article belongs to the Special Issue Carcass and Meat Quality in Ruminants)

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12 pages, 577 KiB

Open AccessArticle

Effects of Dietary Protein Concentration on Lipid Metabolism Gene Expression and Fatty Acid Composition in 18–23-Month-Old Hanwoo Steers

by Rajaraman Bharanidharan, Krishnaraj Thirugnanasambantham, Ridha Ibidhi, Geumhwi Bang, Sun Sik Jang, Youl Chang Baek, Kyoung Hoon Kim and Yea Hwang Moon

Animals 2021, 11(12), 3378; https://doi.org/10.3390/ani11123378 - 25 Nov 2021

Cited by 4 | Viewed by 2006

Abstract

The present study evaluated the influence of dietary protein level on growth performance, fatty acid composition, and the expression of lipid metabolic genes in intramuscular adipose tissues from 18- to 23-month-old Hanwoo steers, representing the switching point of the lean-to-fat ratio. Forty steers with an initial live weight of 486 ± 37 kg were assigned to one of two treatment groups fed either a concentrate diet with 14.5% CP and or with 17% CP for 6 months. Biopsy samples of intramuscular tissue were collected to analyze the fatty acid composition and gene expression at 23 months of age. Throughout the entire experimental period, all steers were restrained twice daily to allow individual feeding. Growth performance, blood metabolites, and carcass traits, according to ultrasonic measurements, were not affected by the experimental diets. The high-protein diet significantly increased the expression of intramuscular PPARα (p < 0.1) and LPL (p < 0.05) but did not affect genes involved in fatty acid uptake (CD36 and FABP4) nor lipogenesis (ACACA, FASN, and SCD). In addition, it downregulated intramuscular VLCAD (p < 0.01) related to lipogenesis but also GPAT1 (p = 0.001), DGAT2 (p = 0.016), and SNAP23 (p = 0.057), which are involved in fatty acid esterification and adipocyte size. Hanwoo steers fed a high-protein diet at 18–23 months of age resulted in a relatively lower lipid turnover rate than steers fed a low-protein diet, which could be responsible for shortening the feeding period. Full article

(This article belongs to the Special Issue Carcass and Meat Quality in Ruminants)

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10 pages, 902 KiB

Open AccessArticle

Influence of the Use of Milk Replacers on Carcass Characteristics of Suckling Kids from Eight Spanish Goat Breeds

by Guillermo Ripoll, María Jesús Alcalde, Anastasio Argüello, María Guía Córdoba and Begoña Panea

Animals 2021, 11(11), 3300; https://doi.org/10.3390/ani11113300 - 18 Nov 2021

Cited by 1 | Viewed by 1371

Abstract

Since goat milk has a higher value than kid meat in Europe, some farmers rear kids with milk replacers, although some studies have stated that kids raised on natural milk yield higher-quality carcasses. Our previous studies showed some interactions between breed and rearing system on carcass and meat quality. This study evaluated the influence of the use of milk replacers on several carcass characteristics of suckling kids from eight Spanish goat breeds (Florida, Cabra del Guadarrama, Majorera, Palmera, Payoya, Retinta, Tinerfeña, and Verata). A total of 246 kids fed milk replacer (MR) or natural milk (NM) were evaluated. Carcass, head, viscera, and kidney fat weights, as well as several carcass measurements (round perimeter, forelimb width, carcass length, forelimb length, and carcass compactness index), were registered. Forelimbs were dissected to study tissue composition. For all studied variables, interactions were found between rearing system and breed. In general, the MR rearing system increased the head and visceral weights, as well as the length measurements and muscle percentages. Conversely, the NM rearing system increased carcass compactness and resulted in higher fat contents, independent of the deposit. The choice of one or another rearing system should be made according to the needs of the target market. Full article

(This article belongs to the Special Issue Carcass and Meat Quality in Ruminants)

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20 pages, 346 KiB

Open AccessArticle

Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability

by Amirul Faiz Mohd Azmi, Fhaisol Mat Amin, Hafandi Ahmad, Norhariani Mohd Nor, Goh Yong Meng, Mohd Zamri Saad, Md Zuki Abu Bakar, Punimin Abdullah, Agung Irawan, Anuraga Jayanegara and Hasliza Abu Hassim

Animals 2021, 11(11), 3042; https://doi.org/10.3390/ani11113042 - 24 Oct 2021

Cited by 3 | Viewed by 2254

Abstract

The deposition and distribution of buffalo body fats play a vital role in the quality of the buffalo carcass and are of great commercial value, since the carcass quality influences the profitability and consumer acceptability of ruminant meat. The current study examined the effect a mixture of 4% bypass fat and 26% concentrate supplementations in buffalo basal diet had on both the carcass characteristics and the proximate and fatty acid composition in longissimus thoracis et lumborum (LTL), supraspinatus (SS) and semitendinosus (ST) muscles of Murrah cross and swamp buffaloes. In addition, profit and loss analyses were performed to determine the profitability. This study employed a completely randomized 2 × 2 factorial arrangement with two diets, two breeds and four replicates per treatment. A total of sixteen buffaloes (eight buffaloes per breed, bodyweight 98.64 ± 1.93 kg) were randomly assigned into two dietary groups. The first group was given Diet A, which consisted of 70% Brachiaria decumbens + 30% concentrate, whereas the second group was given Diet B, which consisted of 70% Brachiaria decumbens + 26% concentrate + 4% bypass fat. The buffaloes were fed for 730 days before slaughter. The results showed that supplemented bypass fat significantly (p < 0.05) increased the pre-slaughter weight, hot and cold carcass weights, meat:fat ratio, pH at 24 h, moisture and crude protein of LTL, ST and SS, the ether extract of LTL and ST and the meat fatty acid of C16:0, C16:1, C18:1, PUFA n-6/n-3 and total MUFA. The carcass yield and carcass fat percentages, the ash content in ST, the EE in the SS muscle and the meat fatty acid of C18:3, total PUFA n-3, UFA/SFA and PUFA/SFA were significantly (p < 0.05) decreased. Furthermore, Murrah cross showed a significantly (p < 0.05) higher pre-slaughter weight, hot and cold carcass weights, carcass bone percentage and total fatty acid, but a lower (p < 0.05) meat:bone ratio, ash of LTL and CP of LTL and ST when compared to swamp buffaloes. No significant changes were found in the proximate composition of different types of muscle, but the ST muscle revealed significantly high C14:0, C16:0 and C18:1, and the SS muscle had high C18:2 and total fatty acid (p < 0.05). Supplementing using bypass fat increased the cost of buffalo feeding but resulted in a higher revenue and net profit. In conclusion, the concentrate and bypass fat supplementations in the buffalo diet could alter the nutrient compositions of buffalo meat without a detrimental effect on carcass characteristics, leading to a higher profit. Full article

(This article belongs to the Special Issue Carcass and Meat Quality in Ruminants)

9 pages, 913 KiB

Open AccessArticle

Predicting Beef Carcass Fatness Using an Image Analysis System

by José A. Mendizabal, Guillerno Ripoll, Olaia Urrutia, Kizkitza Insausti, Beatriz Soret and Ana Arana

Animals 2021, 11(10), 2897; https://doi.org/10.3390/ani11102897 - 05 Oct 2021

Cited by 4 | Viewed by 1985

Abstract

The amount and distribution of subcutaneous fat is an important factor affecting beef carcass quality. The degree of fatness is determined by visual assessments scored on a scale of five fatness levels (the SEUROP system). New technologies such as the image analysis method have been developed and applied in an effort to enhance the accuracy and objectivity of this classification system. In this study, 50 young bulls were slaughtered (570 ± 52.5 kg) and after slaughter the carcasses were weighed (360 ± 33.1 kg) and a SEUROP system fatness score assigned. A digital picture of the outer surface of the left side of the carcass was taken and the area of fat cover (fat area) was measured using an image analysis system. Commercial cutting of the carcasses was performed 24 h post-mortem. The fat trimmed away on cutting (cutting fat) was weighed. A regression analysis was carried out for the carcass cutting fat (y-axis) on the carcass fat area (x-axis) to establish the accuracy of the image analysis system. A greater accuracy was obtained by the image analysis (R² = 0.72; p < 0.001) than from the visual fatness scores (R² = 0.66; p < 0.001). These results show the image analysis to be more accurate than the visual assessment system for predicting beef carcass fatness. Full article

(This article belongs to the Special Issue Carcass and Meat Quality in Ruminants)

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12 pages, 587 KiB

Open AccessArticle

The Inclusion of Pea in Concentrates Had Minor Effects on the Meat Quality of Light Lambs

by Mireia Blanco, Guillermo Ripoll, Sandra Lobón, Juan Ramón Bertolín, Isabel Casasús and Margalida Joy

Animals 2021, 11(8), 2385; https://doi.org/10.3390/ani11082385 - 12 Aug 2021

Cited by 3 | Viewed by 2223

Abstract

The use of pea (Pisum sativum) has been recommended to replace soybean meal in the diet of ruminants, but it may affect meat quality. The aim of this study was to evaluate the effect of the proportion of pea (0%, 10%, 20% and 30%) in fattening concentrates fed to light lambs for 41 days on carcass colour and on the meat quality. Pea inclusion affected neither the colour of the lamb carcasses nor affected most of the parameters of the meat quality. However, the inclusion of pea affected the cholesterol content, and the 20%pea concentrate yielded meat with greater cholesterol contents than the 30%pea concentrate did (p < 0.05). The inclusion of pea had minor effects on individual FAs but affected the total saturated fatty acids (p < 0.01) and the thrombogenicity index (p < 0.05). A greater total saturated fatty acid content was recorded for the 20%pea concentrate than for the rest of the concentrates, and a greater thrombogenicity index was recorded for the 20% concentrate than for the 10%pea concentrate. The results indicated the viability of the inclusion of pea in the fattening concentrate of light lambs without impairing meat quality, with the 30%pea concentrate being the most suitable to reduce the soya-dependency. Full article

(This article belongs to the Special Issue Carcass and Meat Quality in Ruminants)

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13 pages, 522 KiB

Open AccessArticle

Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle

by Marco Alabiso, Giuseppe Maniaci, Cristina Giosuè, Antonino Di Grigoli and Adriana Bonanno

Animals 2021, 11(4), 1060; https://doi.org/10.3390/ani11041060 - 08 Apr 2021

Cited by 2 | Viewed by 1677

Abstract

In autochthonous dairy cattle farms, the production of salami could represent an alternative commercial opportunity. Therefore, a study was carried out to investigate the fatty acid (FA) composition of salami made using the meat from grazing (GB) or housed (HB) young bulls and grazing adult cows (AC) of Cinisara breed. The products were manufactured by adding 20% of pork lard. Animal category influenced the FA composition, although the addition of lard mitigated the differences found in fresh meat. The salami from GB showed higher polyunsaturated FA content (p ≤ 0.01) and, in particular, a higher level of linoleic acid (p ≤ 0.05), than from other animal categories. Salami made from AC meat showed lower polyunsaturated/saturated FA ratio (p ≤ 0.05), but a better n-6/n-3 ratio compared to HB (p ≤ 0.05), due to the lower content of linoleic acid. Multivariate analysis showed an important influence of animal category on FA composition due to age, feeding system and meat fat content of animals, despite the addition of lard. Full article

(This article belongs to the Special Issue Carcass and Meat Quality in Ruminants)

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12 pages, 869 KiB

Open AccessArticle

Carcass Traits and Meat Quality of Fat-Tailed Lambs Fed Rosemary Residues as a Part of Concentrate

by Yathreb Yagoubi, Samir Smeti, Samia Ben Saïd, Houssem Srihi, Ilyes Mekki, Mokhtar Mahouachi and Naziha Atti

Animals 2021, 11(3), 655; https://doi.org/10.3390/ani11030655 - 01 Mar 2021

Cited by 12 | Viewed by 2100

Abstract

Facing climate change implications on feeds unavailability, unconventional resources are being considered with a growing interest such as aromatic plant distillation residues with a two-fold object, enhancing meat quality by increasing the antioxidant properties and reducing feed prices which are often imported though expensive. Hence, this study aims to assess the effects of rosemary distillation residues (RR) incorporation in concentrate associated to two nitrogen sources as a substitute for standard concentrate on lamb’s growth, carcass traits and meat quality. For this, 24 Barbarine male lambs (3 months old, 17.83 ± 2.6 kg body weight) were divided into three groups. All lambs received individually 600 g of oat hay as roughage and 600 g of standard concentrate for control group, 600 g of concentrate based on RR and soybean meal for RRS group and 600 g of concentrate based on RR and faba bean for RRF group. After 65 days of experiment, all lambs were slaughtered. Phenolic and tocopherol intakes were significantly higher for both RR groups compared to control (p < 0.05). Growth, carcass weights, dressing percentages and non-carcass component weights were unaffected by the diet (p > 0.05). Moreover, regional and tissular compositions and meat physical properties were similar irrespective of the diet (p > 0.05). All color parameters were similar among groups (p > 0.05). However, meat produced by lambs receiving RR-based concentrate was richer on vitamin E and polyphenol contents than control lambs (p < 0.05). Rosemary by-products may substitute the standard concentrate resulting in similar lamb’s growth and carcass traits, while improving meat quality by increasing vitamin E content, which could improve its antioxidant power. Full article

(This article belongs to the Special Issue Carcass and Meat Quality in Ruminants)

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Review

Jump to: Editorial, Research

21 pages, 767 KiB

Open AccessReview

Preharvest Management and Postharvest Intervention Strategies to Reduce Escherichia coli Contamination in Goat Meat: A Review

by Govind Kannan, Ajit K. Mahapatra and Hema L. Degala

Animals 2021, 11(10), 2943; https://doi.org/10.3390/ani11102943 - 12 Oct 2021

Cited by 7 | Viewed by 3109

Abstract

Goat meat is the main source of animal protein in developing countries, particularly in Asia and Africa. Goat meat consumption has also increased in the US in the recent years due to the growing ethnic population. The digestive tract of goat is a natural habitat for Escherichia coli organisms. While researchers have long focused on postharvest intervention strategies to control E. coli outbreaks, recent works have also included preharvest methodologies. In goats, these include minimizing animal stress, manipulating diet a few weeks prior to processing, feeding diets high in tannins, controlling feed deprivation times while preparing for processing, and spray washing goats prior to slaughter. Postharvest intervention methods studied in small ruminant meats have included spray washing using water, organic acids, ozonated water, and electrolyzed water, and the use of ultraviolet (UV) light, pulsed UV-light, sonication, low-voltage electricity, organic oils, and hurdle technologies. These intervention methods show a strong antimicrobial activity and are considered environmentally friendly. However, cost-effectiveness, ease of application, and possible negative effects on meat quality characteristics must be carefully considered before adopting any intervention strategy for a given meat processing operation. As discussed in this review paper, novel pre- and post-harvest intervention methods show significant potential for future applications in goat farms and processing plants. Full article

(This article belongs to the Special Issue Carcass and Meat Quality in Ruminants)

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