Skip to main navigation menu Skip to main content Skip to site footer
JASBB Baner text

Vol. 36 No. 1 (2018)

Articles

Comparison of physicochemical properties of meat from lambs and calves

DOI: https://doi.org/10.24326/jasbbx.2018.1.3
Submitted: January 29, 2019
Published: 2018-07-04

Abstract

The objective of this study was to compare the physicochemical properties of musculus semimembranosus of lambs and calves from mass farming during postmortem ageing under vacuum. The research material consisted of 24 lambs aged between 120 and 130 days (12 ewes and 12 rams), and 17 calves aged between 55 and 65 days (9 heifers and 8 bullocks). The meat pH, electrical conductivity, CIE L*a*b* colour coordinates, water holding capacity, shear force and energy, and Tbars value were determined considering postmortem time (up to 7 day). Moreover, Pearson correlations for physicochemical properties per species were calculated. On the one hand, it was found that species significantly influenced the meat colour; on the other, postmortem ageing significantly improved tenderness. There was no effect of sex on meat quality indices. Postmortem ageing of meat under vacuum up to 7 day is able to provide final product, classified as tender (veal) or very tender (lamb). The greatest number of relationships between physicochemical properties were found for redness (a*) and chroma (C*) in the case of lamb, and for lightness (L*) and yellowness (b*) in the case of veal.

References

  1. Abdullah A.Y., Qudsieh R.I., 2009. Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs. Meat Sci. 82, 309–316.
  2. Bekhit A.E.D., Hopkins D.L., Fahri F.T., Ponnampalam E.N., 2013. Oxidative processes in muscle systems and fresh meat: sources, markers, and remedies. Compr. Rev. Food Sci. F. 12, 565–597.
  3. Belew J.B., Brooks J.C., Mckenna D.R., Savell J.W., 2003. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci. 64, 507–512.
  4. Bendall J.R., 1979. Relations between muscle pH and important biochemical parameters during the post-mortem changes in mammalian muscles. Meat Sci. 3, 143–157.
  5. Cabrera M.C., Saadoun A., 2014. An overview of the nutritional value of beef and lamb meat from South America. Meat Sci. 98, 435–444.
  6. Campbell C.P., Haley J., Swanson K.C., Mandell I.B., 2013. Packing plant differences in meat quality for grain-fed veal. Can. J. Anim. Sci. 93(2), 205–215.
  7. CIE, 2004. Colorimetry. (3rd ed.). Commission International de l’Eclairage. Vienna, Austria, 16–20.
  8. Dell Inc., 2016. Dell Statistica (data analysis software system), version 13, software.dell.com.
  9. Destefanis G., Brugiapaglia A., Barge M.T., Dal Molin E., 2008. Relationship between beef con-sumer tenderness perception and Warner-Bratzler shear force. Meat Sci. 78, 153–156.
  10. Domaradzki P., Litwińczuk Z., Florek M., Litwińczuk A., 2016. Zmiany właściwości fizykochemicznych i sensorycznych mięsa wołowego w zależności od warunków jego dojrzewania. Żywn. Nauka Technol. Jakość 3(106), 35–53.
  11. Domaradzki P., Stanek P., Litwińczuk Z., Skałecki P., Florek M., 2017. Slaughter value and meat quality of suckler calves: A review. Meat Sci. 134C, 135–149.
  12. EC, 2017. Short-term outlook for EU agricultural markets in 2017 and 2018. Summer 2017, Euro-pean Commission, Directorate General for Agriculture and Rural Development. Short Term Outlook 18, 31–32.
  13. Farouk M.M., Mustafa N.M., Wu G., Krsinic G., 2012. The “sponge effect” hypothesis: An alterna-tive explanation of the improvement in the waterholding capacity of meat with ageing. Meat Sci. 90, 670–677.
  14. Faustman C., Cassens R.G., 1990. The biochemical basis for discoloration in fresh meat: A review. J. Muscle Foods 1, 217–243.
  15. Florek M., Domaradzki P., Litwińczuk Z., 2016a. Teorie dotyczące naturalnych procesów kruszenia mięsa po uboju. Żywn. Nauka Technol. Jakość 2(105), 34–48.
  16. Florek M., Junkuszew A., Bojar W., Skałecki P., Greguła-Kania M., Litwińczuk A., Gruszecki T.M., 2016b. Effect of vacuum ageing on instrumental and sensory textural properties of meat from Uhruska lambs. Ann. Anim. Sci. 16(2), 601–609.
  17. Florek M., Junkuszew A., Skałecki P., Domaradzki P., Bojar W., Litwińczuk Z., Gruszecki T.M., 2017. Porównanie wartości rzeźnej tusz i jakości żywieniowej mięsa jagniąt i cieląt rzeźnych. J. Anim. Sci. Biol. Bioecon. 35(4), 7–15.
  18. Florek M., Litwińczuk Z., Skałecki P., 2009a. Influence of slaughter season of calves and ageing time on meat quality. Pol. J. Food Nutr. Sci. 59(4), 309–314.
  19. Florek M., Litwińczuk Z., Skałecki P., Grodzicki T., 2009b. Colour of carcass and meat of calves slaughtered at different body weights. Fleischwirtschaft Int. 24(4), 59–62.
  20. Grau R., Hamm R., 1953. Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel. Naturwissenschaften 40, 29.
  21. Gruszecki T., Litwińczuk A., Lipecka Cz., Florek M., Junkuszew A., Skałecki P., 2001. Evaluation of carcass and muscle tissue quality of two- and three-breed hybrid lambs. Pol. J. Food Nutr. Sci. 10/51, 3(S), 116–118.
  22. Guignot F., Quilichini F., Renerre M., Lacourt A., Monin G., 1992. Relationship between muscle type and some traits influencing veal colour. J. Sci. Food Agric. 58, 523–529.
  23. Hornsey H.C., 1956. The colour of cooked cured pork I. Estimation of the nitric oxide-haem pigments. J. Sci. Food Agric. 7, 534–540.
  24. Jandasek J., Milerski M., Lichovnikova M., 2014. Effect of sire breed on physico-chemical and sensory characteristics of lamb meat. Meat Sci. 96, 88–93.
  25. Jaud D., Weisse K., Gehlen K.H., Fischer A., 1992. pH and conductivity comparative measurements on pig carcasses and their relationship to drip loss. Fleischwirtschaft 72, 1416–1418.
  26. Lawrie R.A., 1991. Meat Science. 5th ed., Pergamon Press, Oxford.
  27. Lindahl G., Lundstrom K., Tornberg E., 2001. Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs. Meat Sci. 59(2), 141–151.
  28. Litwińczuk Z., Florek M., Kędzierska-Matysek M., Skałecki P., 2009. Blood haematological profile and meat colour of calves slaughtered in summer and autumn season. Pol. J. Vet. Sci. 12, 4, 557–562.
  29. Luciano G., Biondi L., Oagno R. I., Scerra M., Vasta V., López-Andrés P., Valenti B., Lanza M., Priolo A., Avondo M., 2012. The restriction of grazing duration does not compromise lamb meat colour and oxidative stability. Meat Sci. 92, 30–35.
  30. Mancini R.A., Hunt M.C., 2005. Current research in meat color. Meat Sci. 71, 100–121.
  31. Mandell I. B., MacLaurin T., Buttenham S., 2001. Effects of carcass weight class and postmortem ageing on carcass characteristics and sensory attributes in grain-fed veal. J. Food Sci. 66, 762–769.
  32. Min B., Nam K.C., Cordray J., Ahn D.U., 2008. Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats. J. Food Sci. 73, C439–C446.
  33. Moreno T., Pérez N., Oliete B., Carballo J.A., Franco D., Monserrat L., 2007. Effects on quality attributes of commercial veal pieces under different ageing treatments. Int. J. Food Sci. Technol. 42, 373–379.
  34. Mottram D.S., 1998. Flavor formation in meat and meat products: a review. Food Chem. 62, 415–424.
  35. Pliquett F., Pliquett U., Robekamp W., 1990. Beurteilung der reifung des M. long. dorsi und M. semitendinosus durch impulsimpedanzenmessungen. Fleischwirtschaft 70, 1468–1470.
  36. Rhee K.S., Anderson L.M., Sams A.R., 1996. Lipid oxidation potential of beef, chicken, and pork. J. Food Sci. 61, 8–12.
  37. Ripoll G., González-Calvo L., Molino F., Calvo J. H., Joy M., 2013. Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambs. Meat Sci. 93, 906–913.
  38. Rudy M., Roch A., Stanisławczyk R., Duma P., 2014. Wpływ rasy bydła na wybrane cechy jako-ściowe cielęciny przechowywanej w warunkach chłodniczych. Rocz. Nauk. Pol. Tow. Zoot. 10, 1, 45–53.
  39. Shackelford S.D., Morgan J.B., Cross H.R., Savell J.W., 1991. Identification of threshold levels for Warner-Bratzler shear force in beef top loin steaks. J. Muscle Foods 2, 289–296.
  40. Świetlik K., 2017. Ceny detaliczne i spożycie mięsa. Rynek Mięsa 53, 57–67.
  41. Tschirhart-Hoelscher T.E., Baird B.E., King D.A., Mckenna D.R., Savell J.W., 2006. Physical, chemical, and histological characteristics of 18 lamb muscles. Meat Sci. 73, 48–54.
  42. Witte V.C., Krause G.F., Bailey M.E., 1970. A New extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582–585.
  43. Zawadzka D., 2017. Aktualny i przewidywany stan rynku baraniny. Rynek Mięsa 53, 44–47.

Downloads

Download data is not yet available.

Most read articles by the same author(s)

1 2 > >> 

Similar Articles

<< < 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.