Effect of Carcass Management on Horse Meat Quality
Notice bibliographique
Résumé
ObjectivesCanada is one of the largest exporters of horse meat. To remain competitive, it is necessary to ensure the highest quality of horse meat. Hence, the objective of the current study was to characterize the meat quality of horse meat aged under vacuum for up to 90 d to ensure the highest quality of horse meat.Materials and MethodsTwelve Semimembranosus (SM) muscles were collected over 4 consecutive visits from an Alberta abattoir, with 3 muscles collected at each visit. Visits were performed over a 3 wk interval. At each visit, at 17 h post mortem the SM muscles were separated from the right side of 3 randomly selected carcasses. The collected SM muscles were cut into 5 equal portions, with each portion consisting of 2 steaks. Portions were randomly distributed to either 3, 30, 60, and 90 d ageing (at 0 ± 0.5°C) with the exception of the third and middle portion, which was frozen and stored at –18°C on d 3 for intramuscular connective tissue analysis. The steaks within the remaining portions were packaged individually under vacuum for ageing. After each ageing period, 1 steak within each portion was assessed for purge loss, cooking loss, Warner Bratzler Shear force (WBSF) while the other steak was cubed and freeze dried for proximate (protein, fat, moisture) analysis. Prior to these analyses, the color (L*, a*, b*; Commission Internationale ĹEclairage) and pH were measured in both steaks at 3 different places in each steak. Data were analyzed by R (version 3.3.1) using the package nlme as a mixed model, where ageing was a fixed effect, visit a random effect, and carcass weight a covariate. Differences between least square means (p < 0.05) were determined by Tukey’s multiple comparison and Pearson correlations were used to identify significant linear relationships.ResultsThere was no effect of ageing on horse meat cooking loss and intramuscular fat (IMF) content. However, the meat color as indicated by L* and b* changed (p < 0.05) throughout the ageing period. The L* gradually decreased as ageing time increased, with mean L* value highest and lowest on d 3 and d 60 post mortem, respectively. The highest value of b*, however, was observed on d 30 and the lowest value at d 3 post mortem. Muscle pH increased with length of ageing, with the mean pH value for d 3 being less than that at d 30 and 60. Similarly, mean purge loss gradually increased with length of ageing, with the highest purge losses observed at d 60 and the lowest at d 3. WBSF decreased with length of ageing period, with the highest and lowest mean WBSF values observed at d 3 and 60, respectively. Besides ageing period, WBSF at d 3 appeared influenced by muscle pH and IMF content, as there was a positive correlation between muscle pH and WBSF (r = 0.69, p = 0.013) and a negative correlation between WBSF and IMF content (r = –0.64, p = 0.025).ConclusionThese preliminary results suggested that meat color and WBSF did not differ between d 30 and d 60; therefore, horse meat quality appeared to be optimal at d 30 post mortem as it exhibited minimum purge loss while still having the best technological quality.
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,001 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».