C. Gariépy

Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique.

Many subjective grading methods with poor repeatability and tedious procedures are still widely used in meat industry. In this study, a hyperspectral-imaging-based technique was investigated to evaluate its potentials for objective determination of pork quality attributes. The system extracted spectral and spatial characteristics simultaneously to determinate the quality attributes, drip loss, pH, and color, of pork meat. Six feature band images were selected for predicting the drip loss (459, 618, 655, 685, 755 and 953nm), pH (494, 571,637, 669, 703 and 978nm) and color (434, 494, 561, 637, 669 and 703nm), respectively. Two intensity indices of the band images were used as inputs to establish neural network models to predict the quality attributes. The results showed that with the hyperspectral-imaging system, the drip loss, pH, and color of pork meat could be predicted with correlation coefficients of 0.77, 0.55 and 0.86, respectively. Pork meat could be classified based on their exudative characteristics and color successfully.

Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates.

Three hundred and forty (340) Duroc×(Landrace×Yorkshire) crossbred piglets were allotted to a 2×2×3 factorial design experiment. The independent variables were the growth rate (fast: around -10 days at 100kg and slow: around +2 days at 100kg), based on two different EBVs (estimated breeding value) of the sire-line for age, the sex (barrows and gilts) and the live weight at slaughter (107, 115 and 125kg). A sub-population of 119 pigs (10 carcasses per treatment) was selected for the carcass and meat quality evaluation trials. As live weight increased there were significant increases in hot carcass weight and dressing percentage (P<0.05). Lean, fat and bone proportions were not affected by weight. Gilts had higher lean proportion (P<0.05) than barrows. Furthermore, carcasses of fast growing pigs were fatter (P<0.05) than those of slower growing ones. Loin muscle pH, drip loss and reflectance values did not vary significantly with any of the treatments. Intramuscular fat was higher in barrows (P<0.05) than in gilts and soluble collagen content decreased with increasing weight (P<0.05). Muscle protein (%) increased (P<0.05) from 107 to 115kg and gilts had a higher (P<0.05) content than castrates. No evidence was found that increasing slaughter weight detracts from carcass characteristics or meat quality.

Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model.

The inhibitory effect of Microgard 100, Microgard 300, nisin, Alta 2002, Perlac 1902, sodium lactate and essential oil of mustard on microorganisms experimentally inoculated was screened in an acidified chicken meat model (pH = 5.0) and stored for 2 weeks at a none restrictive growth temperature of 22 degrees C. All antimicrobials tested were used at the highest concentration recommended by their manufacturer. Sausage batter made with mechanically deboned chicken was inoculated with a mixed culture of Escherichia coli ATCC 25922, Brochothrix thermosphacta CRDAV452, and a protective culture Lactobacillus alimentarius BJ33 (FloraCan L-2). A final cell concentration of 3-4 log CFU g (-1) was targeted after cooking at a core temperature of 55 degrees C for each microorganism in order to assess cell count variation effectively. Composition, water activity (a(w)), pH and redox potential of the sausage model was also evaluated. The E. coli population decreased steadily during storage and was close or below detection level (< 1 log CFU g (-1)) for all treatments, including the control, after 14 days. Sodium lactate was most effective against B. thermosphacta; population was 4 log lower than the control after 14 days of storage. When essential oil of mustard was used, aerobic mesophilic bacteria and lactic acid bacteria were significantly lower than the control after 2 days of storage (P < or = 0.05). The other antimicrobial agents tested had no significant effect on the aerobic mesophilic bacteria, E. coli, B. thermosphacta and lactic acid bacteria counts, when compared to the control.

Application of computer image analysis to measure pork marbling characteristics

Sixty longissimus (L) muscle chops were selected according to marbling score in order to develop a technique for the quantitative description of marbling fat by means of computer image analysis (CIA) and study its relationship with intramuscular fat content and shear force variation in pork. L muscle samples were taken from gilts belonging to three genetic lines differing in carcass leanness, namely Large White (LW), Meishan-derived dam line (M) and Synthetic Genex 3000 (SG). SG gilts had leaner loins (P<0.001) than LW and M. However, the SG loins were more marbled (P<0.001) and had higher IMF content. In addition, CIA analysis showed that marbling fat was finer and better distributed in the SG line. CIA marbling characteristics were significantly correlated with both IMF content (P<0.001) and shear force values (P<0.05) demonstrating the reliability of this technique to assess the contribution of marbling characteristics to variations in pork eating quality.

Review of microbiological and biochemical effects of skatole on animal production

Skatole, a compound formed by the bacterial degradation of tryptophan, has harmful consequences for the beef and pork industries. Skatole causes acute bovine pulmonary edema and emphysema (ABPE) in cattle and is responsible for boar taint in pigs. Many ruminants are susceptible to ABPE, a disease in which skatole acts as a very selective pneumotoxin that causes the degeneration of certain lung tissues. Skatole passes through the rumen, is absorbed into the blood, and is then bioactivated by cytochrome p450s of the MFO (mixed-function oxidase) system or the PHS (prostaglandin H synthetase) system to form a toxic intermediate. Skatole also affects the production of serotonin and, in high concentrations, can hemolyze bovine erythrocytes. Pigs are not afflicted by skatole, but the off-odor (boar taint) given off by their meat on cooking is offensive to consumers. Skatole is produced in the intestine by bacterial degradation and absorbed into the blood. If it passes through the liver without being metabolized, it accumulates in adipose tissue, the liver and the kidneys. Several factors are known to influence skatole deposition rates in fat, but one of the most important is believed to be genetic. Skatole is also toxic to many microorganisms. It has a fairly broad bacteriostatic effect and is toxic to rumen ciliated protozoa and to Tetrahymena. The fermentation of tryptophan may produce various compounds, including indole, indoleacetic acid and 3-methylindole (skatole), and may be influenced by chemical factors and the physiological and psychological status of the host. The bacterium responsible for the production of skatole is Lactobacillus sp. strain 11201. It is not pathogenic and is an integral part of the normal intestinal flora. Skatole production is not a constitutive function of this bacterial strain. The enzyme responsible for skatole formation is not thought to be cytosolic; it may be bound to the cell wall, exist as an aggregate enzyme or be a particulate enzyme. Skatole acts as a non-competitive inhibitor of the enzyme responsible for its formation.

Effects of growth rate, sex and slaughter weight on fat characteristics of pork bellies

A total of 119 Duroc×(Landrace×Yorkshire) commercial pigs were used to investigate the effect of growth rate (fast vs slow), sex (barrows vs gilts) and slaughter liveweight (107, 115 and 125kg) on the fat characteristics of bellies. Backfat thickness increased with weight (P<0.01). Fat firmness score was only affected by sex (P<0.05), with gilts showing softer bellies than barrows. Fat from gilts and slow growing pigs showed a lower proportion of saturated fatty acids (SFA; P<0.001 and P<0.01, respectively), a higher proportion of linoleic fatty acid (C18:2 n-6; P<0.01), a higher proportion of total polyunsaturated fatty acids (PUFA; P<0.001 and P<0.01, respectively), and an increased iodine value (P<0.001). Consequently, the fat from these bellies had higher PUFA:SFA ratios (P<0.001) and n-6:n-3 ratios (P<0.01 and P<0.001, respectively) than that from the bellies of barrows and fast growing pigs. The belly fat from barrows and fast growing pigs had higher stearic fatty acid (C18:0; P<0.01) and SFA proportions (P<0.001 and P<0.01, respectively) than that from gilts and slow growing pigs. The belly fat from gilts and slow growing pigs would better meet the health requirements of consumers, but it is more prone to rancidity during storage leading to a potentially reduced bacon shelf-life.

Comparative study of bovine, porcine and avian collagens for the production of a tissue engineered dermis

Combining bovine collagen with chitosan followed by freeze-drying has been shown to produce porous scaffolds suitable for skin and connective tissue engineering applications. In this study collagen extracted from porcine and avian skin was compared with bovine collagen for the production of tissue engineered scaffolds. A similar purity of the collagen extracts was shown by electrophoresis, confirming the reliability of the extraction process. Collagen was solubilized, cross-linked by adding chitosan to the solution and freeze-dried to generate a porous structure suitable for tissue engineering applications. Scaffold porosity and pore morphology were shown to be source dependant, with bovine collagen and avian collagen resulting into the smallest and largest pores, respectively. Scaffolds were seeded with dermal fibroblasts and cultured for 35 days to evaluate the suitability of the different collagen-chitosan scaffolds for long-term tissue engineered dermal substitute maturation in vitro. Cell proliferation and scaffold biocompatibility were found to be similar for all the collagen-chitosan scaffolds, demonstrating their capability to support long-term cell adhesion and growth. The scaffolds contents was assessed by immunohistochemistry and showed increased deposition of extracellular matrix by the cells as a function of time. These results correlate with measurements of the mechanical properties of the scaffolds, since both the ultimate tensile strength and tensile modulus of the cell seeded scaffolds had increased by the end of the culture period. This experiment demonstrates that porcine and avian collagen could be used as an alternative to bovine collagen in the production of collagen-chitosan scaffolding materials.

Factors Affecting the Eating Quality of Pork

In the last decade studies with the specific objective of improving the sensory quality of pork have come to the forefront of meat research, likely a result of consumer complaints of blandness levelled against modern lean meat and the frequent reference to the more strongly flavored meat that was available years ago. Regardless of the lack of scientific evidence to substantiate or refute these claims, the consumer perception of deteriorated quality is real and presents a challenge for the pork industry. Hence, this review has been undertaken with the aim of providing insight into potential sources of amelioration of the eating quality of fresh pork. Existing works are collated, encompassing animal effects, such as, species, breed, muscle type, fat, and ultimate pH, as well as environmental influences, including pre-slaughter conditions of and housing and exercise, and post-slaughter parameters, such as, electrical stimulation, chilling, and cooking.

Distribution of intramuscular fat content and marbling within the longissimus muscle of pigs

A better knowledge of intramuscular fat (IMF) content distribution would allow the identification of a predictive site on the longissimus muscle to assess the total IMF content. For this purpose, 50 commercial crossbred pigs of both genders were selected live with ultrasound equipment at the 3rd/4th last rib in order to provide backfat differences varying from 10 to 34.7 mm. Left longissimus muscles were deboned and sliced every 2 cm from the posterior (3rd last lumbar vertebra) to the anterior (5th thoracic rib) end. In all, 14 locations on the longissimus muscle were established and labeled as T5-T14 (thoracic region) and L1-L4 (lumbar region). The slices were used for subjective marbling evaluation and for intramuscular fat content (IMF) measurement. The results showed that total IMF content and marbling scores were correlated (r = 0.86) and followed a similar pattern, with highest values being obtained in the middle section of the thoracic region and in the middle-caudal section of the lumbar area. In...

Pork Quality Classification Using a Hyperspectral Imaging System and Neural Network

Pork quality is usually determined subjectively as PSE, PFN, RFN, RSE and DFD based on color, texture and exudation of the meat. In this study, a hyperspectral-imaging-based technique was developed to achieve rapid, accurate and objective assessment of pork quality. The principal component analysis (PCA) and stepwise operation methods were used to select feature waveband from the entire spectral wavelengths (430 to 980 nm). Then the feature waveband images were extracted at the selected feature wavebands from raw hyperspectral images, and the average reflectance (R) was calculated within the whole loin-eye area. Artificial neural network was used to classify these groups. Results showed that PCA analysis had a better performance than that of stepwise operation for feature waveband images selection. The 1st derivative data gave a better result than that of mean reflectance spectra data. The best classified result was 87.5% correction. The error frequency showed that RSE samples were easier to classify. The PFN and PSE samples were difficult to separate from each other.