Factors affecting the australian meat industry the meat site. Pdf the impact of the ante and postmortem factors on. Aug 28, 2017 the main factors affecting poultry meat colour are the state of the haem pigments, preslaughter factors genetics, feed, handling, stress, heat and cold stress, gaseous environment, slaughter, chilling and processing conditions stunning techniques, presence of nitrates, additives and ph, final cook temperature, reducing conditions. Shortening of muscle fibers due to freezing meat prior to rigor and it is then thawed how does the shortening occur with cold shortening. In broad terms, it can be viewed as the decomposition of proteins, and the eventual breakdown of the cohesiveness between tissues, and the liquefaction of most organs. Many factors affecting beef market prices and volatility. Postmortem aging of beef with a special reference to the. Mahabub alam ms student in animal science department of animal science and nutrition chittagong veterinary and animal sciences university, khulshi, chittagong 4202 cvasu 1 2. Muscle temperature heat is generated by metabolism rapid glycolysis produces more heat also affected by.
Affecting factors the time taken for a body to decompose can vary greatly due to a wide range of factors that can affect the process. Factors affecting the palatability of poultry with emphasis. Common postmortem changes, some of which are useful in estimating the time of death in. The transformation of muscle in meat is a control point in the determinism of meat quality. For many years before mechanical refrigeration was available, meat processors had to process meat the same day of slaughter. Unlike other key aspects of texture, juiciness remains a uniquely subjective property. Early postmortem changes and stages of decomposition in exposed cadavers. The main factors affecting poultry meat colour are the state of the haem pigments, preslaughter factors genetics, feed, handling, stress, heat and cold stress, gaseous environment, slaughter, chilling and processing conditions stunning techniques, presence of nitrates, additives and ph, final cook temperature, reducing conditions.
The last factor is closely related with the postmortem changes in poultry. Institute in hamilton have found that this increases the rate of post mortem glycolysis and thus helps to prevent cold induced toughening. Muscle size and location fat insulation fiber type scalding and singeing ambient temperature the amazing race ph vs. Determination of physiological factors affecting the post. Dawson, ellen bouwkamp skip to main content we use cookies to distinguish you from other users and to provide you with a better experience on our websites. Nutritional influences on pork quality hogs, pigs, and pork. Factors affecting flavor of poultry meat and eggs volume 25 issue 4 l.
Conversion of chicken muscle to meat and factors affecting. Meat juiciness is an important contributor to eating quality and also plays a key role in meat texture szczesniak, 1963. This process references the breaking down of a body of an animal such as a human post mortem meaning after death. Factors affecting postmortem changes and meat quality. Recent research on factors influencing the quality of.
Beef shows a range of colour from first being cut to the end of its shelf life about three days. Means of retarding these changes will be considered before these changes are discussed. Postmortem change an overview sciencedirect topics. Meat cooked before the onset of rigor is said to be tender. Meat colour the post mortem colour development of meat varies greatly from one species to another, with variations in fresh beef being very prominent. Rigor mortis can be used to help estimate the time of death. Under processing practices information is lacking for many factors that may affect the palatability of poultry, particularly for a long frozen storage life.
Juiciness its importance and some contributing factors. Learn vocabulary, terms, and more with flashcards, games, and other study tools. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre and postslaughter factors, including breed, diet, postmortem ageing, and method of cooking. A general description has been provided by the eec in the guidelines for quality assessment of fish as shown in table 5. But rigor develops quickly so that this period is short.
Immobilization and exsanguination immobilization is where the animal is rendered unconscious prior to bleeding and exsanguination is where blood is removed from the animal. Meat science disciplines animal sciences and industry. The ante mortem factors are linked with the procedure at the lairage, the slaughtering factors, such as the method of stunning, and the post mortem factors, including processing of meat carcasses. Factors affecting poultry meat quality the poultry site. Postmortem changes and ageing of meat these includes. Postmortem changes in fish food and agriculture organization. Mitochondria from dark cutting meat are more functional and remain active for longer during the post mortem period than those from normal meat ashmore et al. Hutchings and lillford, 1988, contributing between 10% and 40% to its variability. Research is dedicated to improving consumers centeroftheplate experiences through quality, safety, and value added processes. Abstract chicken meat results from overall biochemical and mechanical changes of the muscles after slaughtering process. In this way the postmortem changes are nearly inhibited.
In broad terms, it can be viewed as the decomposition of proteins, and the eventual breakdown of the cohesiveness. They soon learned that prerigor muscle was more functional than postrigor meat, thus processing time became an important control factor. Cattle stress and handling factors that impact beef quality ami. Pss occurred due to a number of exogenous and endogenous factors that affects the post mortem biochemical changes that may cause the conversion of muscle into meat. Retention of heat or increase in heat for the first two hours after death. Factors affecting the palatability of poultry with. Temperature difference between body and the environmentmedium. Some preslaughtering factors affecting meat quality in m. Factors affecting the australian meat industry 26 august 2009 drought, domestic and foreign meat demand, exchange rate fluctuations and global trade barriers are all drivers that are affecting the australian red meat indsutry according to a report from abare. Principles of meat science 5th edition, chapter 5, pages 97 to 122. Flavour, one of the most important factors affecting consumers meatbuying behaviour and preferences, comprises mainly of taste and aroma.
Oct, 2015 postmortem changes begin soon after death and progress along a timeline. Chemistry in the meat industry nz institute of chemistry. Beef production is at a seasonal peak in june with weekly beef production since late may estimated to be nearly 7 percent above year ago levels. In addition, the export value of us beef and pork production. Numerous studies have indicated that any individual stressors or combination of these stressors can result in changes in the. Cattle stress and handling factors that impact beef. Chicken meat results from overall biochemical and mechanical changes of the muscles after slaughtering process. Many factors affecting beef market prices and volatility a wide variety of internal and external factors are impacting beef and cattle price levels and volatility. Pss has adversative effect on the quality of meat that leads to dry, firm, and darker dfd meat in cattle. This high quality protein source is not only part of a healthy well balanced diet, but it is also the protein of choice around the world, representing a significant value to us producers. The onset of rigor mortis may range from 10 minutes to several hours, depending on factors including temperature rapid cooling of a body can inhibit rigor mortis, but it occurs upon thawing. Factors affecting palatability of poultry 205 for the convenience of discussing factors influencing quality, the type of bird, the breed, the feed, the degree of finish, the distribution of fat in the carcass, the percentage edible meat, and the age or maturity in relation to quality or palatability are discussed under production. Implications of the variation in bloom properties of red meat.
Postmortem ph decline animals that produce higher than normal levels of glycogen can also be result of something speeding up glycolysis such as stress. Variation in the rate andor the extent of post mortem glycolysis is responsible for a major proportion of the variation in meat whc and color. Depending on the postmortem interval before autopsy, the manner of death, body temperature and ambient conditions, and other factors, postmortem changes in tissues and organs can obscure lesions or be misinterpreted as lesions. Initially, in the prerigor state, the muscles are very tender and, if beef is cooked rapidly within an hour. Sentient personality unable to be aware of environment unable to appreciate any sensory stimuli unable to initiate any voluntary movement reflexes may still be present, respiratory may still persist with help of artificial support cells and. Pork and beef comprise fifty percent of the total per capita consumption of meat in the united states. Pdf the impact of the ante and postmortem factors on the. Factors affecting the colour of lamb meat from the. Ruminant meat flavor influenced by different factors with.
The characteristic sensory changes in fish post mortem vary considerably depending on fish species and storage method. Postmortem changes the postmortem changes that take place when muscle is converted into meat have a marked effect on the quality of the meat. The antemortem factors are linked with the procedure at the lairage, the slaughtering factors, such as the method of stunning, and the postmortem factors, including processing of meat carcasses. Factors influencing meat quality world ostrich association. The meat science faculty at kansas state university conduct research in many areas from the living animal to postmortem changes. This is a difficult task, because quality is in the eye of the. Postmortemchangesinmuscle ultrastructure bovineskeletalmuscle 45minutespostexsanguination bovineskeletalmuscle 24hourspostexsanguination tayloretal.
Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. Cattle stress and handling factors that impact beef quality. Physique of the deceased fatty, emaciated environment of the body air, water, earth. Start a free trial of quizlet plus by thanksgiving lock in 50% off all year try it free. Ultimately, meat quality is a key driving force behind the demand, both domestically and internationally, for us beef and pork. After slaughter the glycogen in the muscle is converted into lactic acid causing a fall in ph from an initial value of ph 6. Mortem ibr i l r american meat science association.
Acidification of the muscle after animal the animal is killed the development of rigor mortis the resolution of rigor and the tenderization of meat due to ageing 49 50. Warner have we underestimated the impact of preslaughter stress on meat quality in ruminants. Initially, in the prerigor state, the muscles are very tender and, if. Therefore, genotype, age, sex, type of muscle, structure of muscle fiber, production system, feeding, feed and water. Aug 28, 20 pse meat in stress susceptible animals ph falls to 5. Dr muhammad fadhil bin shamsudin forensic department hospital kulim 2. Sponsoring institution national institute of food and agriculture.
Changes in meat ph result from post mortem metabolism glycolysis and the conversion of glycogen into lactic acid. The eating qualities of meat, like tenderness, have a direct impact on demand. Postmortem aging of beef with a special reference to the dry. Low ph and high temperature conditions affect mitochondrial integrity and functionality causing them to become swollen and to have decreased matrix density. When poultry is deboned early 0 to 2 hours postmortem, 50 to 80 percent of the meat will be tough figure 2. Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products. Aug 28, 2019 the influence of preslaughter oral loading of acid or base on post mortem changes in longissimus dorsi muscle of pork. From the farm to abattoir, various stressors, such as environmental stress, nutritional stress, preslaughter handling stress, and other stress factors, affect the meat quality. Wh i taker the changes in tenderness of beef and poultry muscle as a function of time post mortem are well documented. The objective of this document is to provide basic information on the different factors that influence meat quality as guidelines for the industry.
Some preslaughtering factors affecting meat quality in. Goals objectives the goal of the proposed research is to explore the impact of environmental and physiological ante and postmortem factors on muscle during the postmortem conversion of muscle to meat and ultimate meat quality. Although many modifications are used, the methods may be divided into two classes, brine and drysalt cures. Unconsciousness loss of all reflexes pain stimuli, cornea reflex, gag reflex, light reflex muscle flaccidity rarely, there may be post mortem coordinated muscle group activity up to 1 hour after death cessation of heart and respiratory movement 8. This process references the breaking down of a body of an animal such as a human postmortem meaning after death. Investigateof the biochemical changes that control and impact the post mortem conversion of muscle to meat.
Furthermore post mortem mitochondrial activity has been linked to retail colour as this in. There are many factors that affecting the whc of the meat such as during premortem time duration likes grow time, diet and stresses and also post mortem time duration likes chilling, ageing and. Meat may be cooked during any of these stages and heat denaturation causes characteristic changes which are part of the postmortem changes. Several and complex factors can affect poultry meat quality properties. Factors affecting the water holding capacity of red meat. Meat gets to cold too quick and sr ca pump fails, releasing large amounts of calcium. Post mortem proteol ytlc changes affecting myof ibr i i l a r proteins john r.
Determinants of broiler chicken meat quality and factors. We have defined very simply the different areas and factors that influence meat quality. On the other hand, if the processor waits 6 hours before deboning, 70 to 80 per cent of the poultry meat will be tender. Rigor temperature, defined as the temperature at the time when the ph of a loin muscle reaches 6 during the post slaughter period warner, 2010, influences ocr and again this interaction depends on postmortem time. Putrefaction is the fifth stage of death, following pallor mortis, algor mortis, rigor mortis, and livor mortis. Explore the changes in the protein profile in muscle before, during, and after the. The risk of incidence of defective meat is a result of the combination of ante mortem and post mortem factors. Variation between animals in the oxidative capacity of a muscle could bein. The influence of preslaughter oral loading of acid or base on postmortem changes in longissimus dorsi muscle of pork. Examples of extrinsic factors affecting whc of processed meats.
These include the manner of killing, thoroughness of bleeding, and the glycogen content of the muscles. Putrefaction involves the action of bacteria on the tissues of the body. Perhaps the most significant factor in the rate of decomposition is temperature and environment. When poultry is deboned early 0 to 2 hours post mortem, 50 to 80 per cent of the meat will be tough figure 2. Implications of the variation in bloom properties of red. Meat is a high quality protein source and the ultimate product of animal production. The suggested scale is numbered from 0 to 3, where 3 is the best quality. Factors affecting the tenderness of meat as has already been noted, ph, temperature and time are all of crucial importance in. Preharvest factors affecting beef tenderness in heifers.
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