Factors influencing the flavour of game meat: A review.

Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

https://www.iastatedigitalpress.com/mmb/article/9436/galley/9624/download/

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review.

Selection of finishing beef cattle for slaughter and evaluation of performance is currently achieved through visual assessment and/or by weighing through a crush. ThusConsequently, large numbers of cattle are not meeting target specification at the abattoir. Video imaging analysis (VIA) is increasingly used in abattoirs to grade carcasses with high accuracy. There is potential for three-dimensional (3D) imaging to be used on farm to predict carcass characteristics of live animals and to optimise slaughter selections. The objectives of this study were to predict liveweight (LW) and carcass characteristics of live animals using 3D imaging technology and machine learning algorithms (artificial neural networks). Three dimensional images and LW’s were passively collected from finishing steer and heifer beef cattle of a variety of breeds and sexes pre slaughter (either on farm or after entry to the abattoir lairage) using an automated camera system. Sixty potential predictor variables were automatically extracted from the live animal 3D images using bespoke algorithms; these variables included lengths, heights, widths, areas, volumes and ratios and were used to develop predictive models for liveweight and carcass characteristics. Cold carcass weights (CCW) for each animal were provided by the abattoir. Saleable meat yield (SMY) and EUROP fat and conformation grades were also determined for each individual by VIA of half of the carcass. From the 3D images, 60 potential predictor variables were automatically extracted using bespoke algorithms; these variables included lengths, heights, widths, areas, volumes and ratios. Performance of prediction models was assessed using R2 and RMSE parameters following regression of predicted and actual variables for LW (R2 = 0.7, RMSE = 42), CCW (R2 = 0.88, RMSE = 14) and SMY (R2 = 0.72, RMSE = 14). The models predicted EUROP fat and conformation grades with 54% and 55% accuracy (R2), respectively. This study demonstrated that 3D imaging coupled with machine learning analytics can be used to predict LW, SMY and traditional carcass characteristics of live animals. This system presents an opportunity to reduce a considerable inefficiency in beef production enterprises through autonomous monitoring of finishing cattle on the farm and marketing of animals at the optimal time.

/pdf/using-3d-imaging-and-machine-learning-to-predict-liveweight-4cqetbiqwr.pdf

Using 3D Imaging and Machine Learning to Predict Liveweight and Carcass Characteristics of Live Finishing Beef Cattle

A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.)

The effect of gender on the quality of roe deer (Capreolus capreolus L.) meat

The objective of this study was to determine the effect of body weight (BW) at slaughter and fattening intensity on carcass fatness and meat fatty acid profile in young Holstein- Friesian bulls. One-hundred bulls fattened on two levels of intensity a semi-intensive (SI) and an intensive (I) were used. Fattening was carried out to BW of 500, 550, 600, 650 and 700 kg. Live ultrasound measurements were performed to determine back fat thickness. Carcass dressing percentage, carcass conformation and fatness, intramuscular fat content of m. longissimus dorsi and fatty acid profile (by gas chromatography) were determined after slaughter. Intensively fattened bulls were characterised by a greater carcass dressing percentage – by 1.17% on average, greater carcass conformation scores, greater external fat thickness and a greater intramuscular fat content than bulls SI fattened. Fat from intensively fattened bulls contained higher levels of polyunsaturated fatty acids (PUFAs) – by 0.96/100 g on average. Semi-intensive fattening contributed to a decrease in the n-6/n-3 PUFA ratio and to a significant increase in the concentrations of C18:2 and C20:4 fatty acids. Regardless of the fattening intensity, the n- 6/n-3 ratio was greater in heavier animals. The best results were achieved when young Holstein-Friesian bulls were fattened intensively to BW of 650 kg.

The effect of slaughter weight and fattening intensity on changes in carcass fatness in young Holstein-Friesian bulls

http://www.pttz.org/zyw/wyd/czas/2014,%204(95)/12_Wajda.pdf

Wydajność rzeźna i jakość mięsa tusz buhajków zakwalifikowanych w systemie EUROP do różnych klas uformowania

This paper determined the impact of gender and feeding intensity on the profile of fatty acids in different types of fat deposits. The studies were conducted with 20 young bulls and 20 steers, which were Polish Holstein-Friesian and Hereford crossbreds fattened intensively – grass silage ad libitum and concentrate covered 50% of the net energy requirement in fattened cattle or semi-intensively – concentrate covered 30% of the net energy. The fatty acid profile in intramuscular, intermuscular, external and internal fat was determined. The content of intramuscular fat was lower (P < 0.001) in the longissimus muscle in the bulls (1.74%) than in the steers (3.71%). In fat of steers, the proportion of monounsaturated fatty acids was higher whereas in fat of bulls, the content of polyunsaturated fatty acids was higher. Generally the impact of the location of fat depots on the profile of fatty acids was statistically significant (P < 0.001) but there was no effect of feeding intensity.

Fatty acid profiles of intramuscular, intermuscular, external and internal fat in Polish Holstein-Friesian Hereford bulls and steers fed grass silage-based diets supplemented with concentrates

Rafał Winarski

Papers

A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.)

The effect of gender on the quality of roe deer (Capreolus capreolus L.) meat

The effect of slaughter weight and fattening intensity on changes in carcass fatness in young Holstein-Friesian bulls

Wydajność rzeźna i jakość mięsa tusz buhajków zakwalifikowanych w systemie EUROP do różnych klas uformowania

Fatty acid profiles of intramuscular, intermuscular, external and internal fat in Polish Holstein-Friesian Hereford bulls and steers fed grass silage-based diets supplemented with concentrates