Post-thawing colour changes in meat of foals as affected by feeding level and post-thawing time

Abstract. The aim of the present work was to investigate how chromatic properties of foal meat can vary after thawing out in relation to the feeding level of 11 months old horses and to the post-thawing time. Thirty-six Italian Heavy Draught Horse foals were used for the trial. They were subdivided in three groups according feeding level: FL150=150 %, FL180=180 % and FL200=200 % of the energy maintenance requirements. Two different surfaces were investigated for each sample: daily renewed cutting surface and not renewed cutting surface. Lightness fell on both surfaces with the increasing of the feeding level (P

[1]  A. Maggiolino,et al.  Application of Wood's model to lactation curve of Italian Heavy Draft horse mares. , 2012, Journal of dairy science.

[2]  R. Jacob,et al.  The importance of chill rate when characterising colour change of lamb meat during retail display. , 2012, Meat science.

[3]  B. C. Kim,et al.  The relation of blood glucose level to muscle fiber characteristics and pork quality traits. , 2009, Meat science.

[4]  Carmine Landi,et al.  Meat quality and intramuscular fatty acid composition of Sanfratellano and Haflinger foals. , 2009, Meat science.

[5]  M. Madruga,et al.  Meat quality of Moxotó and Canindé goats as affected by two levels of feeding. , 2008, Meat science.

[6]  P. De Palo,et al.  Physicochemical properties of meat of Italian Heavy Draft horses slaughtered at the age of eleven months. , 2008, Journal of animal science.

[7]  R. Cava,et al.  The crossbreeding of different Duroc lines with the Iberian pig affects colour and oxidative stability of meat during storage. , 2007, Meat science.

[8]  Jie Chen,et al.  Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages. , 2007, Meat science.

[9]  N. Quaglia,et al.  Some qualitative and chromatic aspects of thawed buffalo (Bubalus bubalis) meat. , 2007, Meat science.

[10]  M. Beriáin,et al.  Colour and texture characteristics in meat of male and female foals. , 2006, Meat science.

[11]  M. Hunt,et al.  The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation. , 2006, Meat science.

[12]  Jens Petter Wold,et al.  Detection of rancidity in freeze stored turkey meat using a commercial gas-sensor array system , 2006 .

[13]  A. Anjaneyulu,et al.  Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4±1°C). , 2006, Meat science.

[14]  G. Kannan,et al.  Meat quality in goats as influenced by dietary protein and energy levels, and postmortem aging , 2006 .

[15]  H. J. Andersen,et al.  Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities. , 2006, Meat science.

[16]  R. Stanisławczyk,et al.  EFFECT OF MATURING PROCESS ON CHANGES IN PHYSICOCHEMICAL PROPERTIES OF COLT MEAT , 2005 .

[17]  C. Gill.  Safety and storage stability of horse meat for human consumption. , 2005, Meat science.

[18]  H. Paik,et al.  Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles. , 2005, Meat science.

[19]  M. Hunt,et al.  Current research in meat color. , 2005, Meat science.

[20]  M. Beriáin,et al.  Carcass characteristics and meat quality of male and female foals. , 2005, Meat science.

[21]  P. De Palo,et al.  Quality of carcasses in I.H.D.H. foals reared in the province of Bari (Italy) , 2005 .

[22]  K. Hachmeister,et al.  Ascorbic acid minimizes lumbar vertebrae discoloration. , 2004, Meat science.

[23]  F. Schwarz,et al.  Effects of feeding intensity and time on feed on performance, carcass characteristics and meat quality of Simmental bulls. , 2004, Meat science.

[24]  M. Rizza,et al.  Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. , 2004, Meat science.

[25]  C. Barone,et al.  Effect of dietary energy content on the intramuscular fat depots and triglyceride composition of river buffalo meat. , 2003, Meat science.

[26]  Russell A. Gordon,et al.  Off on a Tangent , 2003 .

[27]  F. Pohlman,et al.  Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display. , 2002, Meat science.

[28]  R. Thaler,et al.  Effects of high-protein/low-carbohydrate swine diets during the final finishing phase on pork muscle quality. , 2002, Journal of animal science.

[29]  G. Kannan,et al.  Color changes reflecting myoglobin and lipid oxidation in chevon cuts during refrigerated display , 2001 .

[30]  K Osoro,et al.  The effect of breed-production systems on the myosin heavy chain 1, the biochemical characteristics and the colour variables of Longissimus thoracis from seven Spanish beef cattle breeds. , 2001, Meat science.

[31]  M. S. Brewer,et al.  Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters. , 2001, Meat science.

[32]  P. French,et al.  Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets. , 2000, Meat science.

[33]  E. Decker,et al.  Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality , 2000 .

[34]  H. R. Andersen,et al.  Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness. , 2000, Meat science.

[35]  Keith E. Belk,et al.  Economic implications of improved color stability in beef. , 2000 .

[36]  B. Cottyn,et al.  Effect of amount and degradability of dietary starch on animal performance and meat quality in beef bulls , 1999 .

[37]  D. Wulf,et al.  Measuring muscle color on beef carcasses using the L*a*b* color space. , 1999, Journal of animal science.

[38]  J. Andrieu,et al.  The French horse feed evaluation systems and recommended allowances for energy and protein , 1994 .

[39]  L. D. Yates,et al.  Effects of time on feed on beef nutrient composition. , 1993, Journal of animal science.

[40]  H. Cross,et al.  Comparison of the fatty acid composition of subcutaneous adipose tissue from mature Brahman and Hereford cows. , 1993, Journal of animal science.

[41]  F. Toldrá,et al.  Muscle lipolysis phenomena in the processing of dry-cured ham , 1993 .

[42]  E. Rossier,et al.  La viande de cheval : des qualités indiscutables et pourtant méconnues , 1988 .

[43]  Ronald P. Cody,et al.  Applied Statistics and the SAS Programming Language , 1986 .

[44]  W. Caughey,et al.  Mechanism of autooxidation for hemoglobins and myoglobins. Promotion of superoxide production by protons and anions. , 1982, The Journal of biological chemistry.

[45]  Š. Páleník.  Chemical composition and quality of the meat of cold- and warm-blooded foals , 1980 .

[46]  H. Hornsey.  The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments , 1956 .