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At least 271 records · Page 15Linked to original sources
PubMed1978

[Meat quality in swine. 5. Relationships between blood parameters and meat quality].

The responses of haemoglobin, haematocrit, glucose, and lactate to natural strain and their relationships to pork quality were studied in several experiments with 155 animals. Stress associated with blood-taking following snout-loop fixation, evacuation, transport, and stunning led to excessive excitation which, in turn, caused deflection of the above parameters. Their correlations with criteria of pork quality are unimportant. Assessment of individual strainability of the neuromuscular system on the basis of the above stresses and blood parameters, therefore, does not seem to be promising at all. This result has been confirmed by repeated testing of the above criteria between evacuation and bleeding. The animals tested responded quite variably. Their pork qualities were both "normal" and "impaired".

Acidosis↗
PubMed1977

[Studies on the muscle meat quality of swine. 3. Significance of meat temperature with special reference to transport forms].

Pork temperatures of M. longissimus were recorded from 1,010 pigs transported in different ways 45 minutes post mortem, with the following results having been obtained: 1. Following conventional transport, pork values were significantly higher than they had been following container transport (37.8 degrees C or 36.8 degrees C). 2. Pork values were clearly influenced by driving into the slaughterhouse, high ambient temperatures, and additional environment-borne effects prevalent on the day of slaughter. Genetic configurations, transport, and rest periods, on the other hand, proved of minor importance. 3. Pork temperature was found to be unsuitable for any characterisation of pork quality, since only unimportant correlations existed with juice retention and colour brightness, and secured relationships were found to exist merely with the pH-value. 4. Changes in rectal temperature and respiratory frequency following conventional transport were slightly stronger than those following container transport. Both of them were normalised after one or two hours and are well suitable for an assessment of preceding transport stress.

Abattoirs↗
PubMed1998

Meat quality of broiler breast meat following post-mortem electrical stimulation at the neck.

This experiment was conducted to evaluate the effects of electrical stimulation (ES) on breast fillets harvested at 1 h post-mortem and individually quick frozen (IQF) or aged on ice (ICE). Twelve birds were electrically stimulated (450 V, 750 mA, 2 s on/1 s off for 15 s) at the neck in a saline bath. Twenty-four unstimulated birds were used as controls. Breast fillets were harvested at 1 h post-mortem from ES and control carcasses or at 4 h post-mortem from control carcasses and were either IQF or ICE until 24 h post-mortem. Fillets were then analyzed for shear value, pH, R value, and color. Electrical stimulation significantly reduced shear values compared to the 1 h controls for both IQF and ICE treatments. The ICE fillets deboned at 1 h from ES-treated carcasses had shear values similar to those of ICE fillets deboned from the 4 h controls. Electrical stimulation increased the percentage of shear values at or below 8 kg/g for the fillets from ES-treated carcasses compared to the 1 h controls. Electrical stimulation accelerated the normal post-mortem decline in pH and increase in R value. There was no significant difference in L* or a* values between the fillets held for 1 or 24 h. The results suggest that by electrically stimulating carcasses at the neck using a saline bath, the aging period could be eliminated by removing fillets immediately after chilling at 1 h, decreasing the costs associated with aging whole carcasses or front halves.

Animals↗
PubMed2006

Eat the meat or feed the meat: protein turnover in remodeling muscle.

PURPOSE OF REVIEW: The present review outlines the role of muscle protein turnover in muscle remodeling, with emphasis on the effects of nutrition and exercise. RECENT FINDINGS: Progress in our understanding of the pathways signaling and regulating protein synthesis and degradation, and thus protein turnover, in skeletal muscle has been substantial over the past decade. Protein synthesis and degradation jointly allow the active remodeling of skeletal muscle to adapt to changes in mechanical and metabolic demand. Nutrition and exercise are potent ways to stimulate protein turnover. This occurs in an amino acid and exercise-type (resistance versus endurance) and mode (lengthening and shortening)-specific manner. SUMMARY: For optimal muscle remodeling, the timing and type of feeding and exercise appear to be crucial.

Dietary Proteins↗
PubMed1991

[Estrus and ovulation synchronization in Merino meat sheep. 1. Effect of Gonavet "Berlin Chemie" after estrus synchronization with prostaglandin F2 alpha in Merino meat sheep].

Oestrus synchronisation by means of PGF2 alpha analogues was followed by injection of Gonavet "Berlin-Chemie" which triggered off an LH peak, 2 to 3 hours from injection. Injection of Gonavet "Berlin-Chemie", 44 hours after PGF2 alpha application, caused synchronisation of all LH peaks. The interval between injection of Gonavet "Berlin-Chemie" and onset of ovulation amounted to 22 hours. The length of ovulation was not accurately determinable. Ovulation was successfully induced to all sheep by application of Gonavet "Berlin-Chemie", 44 or 48 hours after PGF2 alpha injection. Ovulation rates were 1.75 or 1.54. Luteolytic action on sheep of Cloprostenol "Jenapharm", a PGF2 alpha analogue, proved to be just as good as that of Oestrophan (SPOFA).

Animals↗