33. Intravital effects on meat quality - genetics, animal species, breed, sex, age, way of breeding, influence of nutrition, specific active substances, foreign substances, diseases

Question 1

What are genetic factors that can have an intravital effects on meat quality?

Answer 1

There’s individual differences -> multifactorial!

Differences in;
- metabolism
- behavior
- rank
- sensitivity to stress
- way of birth
- genetic differences

Question 2

What are species differences that can have an intravital effects on meat quality?

Answer 2

Meat quality and characteristics (Q29)

Differ in meat color, location of fat, fibrous / tender, flavor / smell

Question 3

What are breed differences that can have an intravital effects on meat quality?

Answer 3

Difference in intramuscular fat, H2O holding capacity, color, tenderness, muscularity.

Question 4

How can the sex have an intravital effects on meat quality?

Answer 4

Between the two genders there’s mainly a difference in amount and deposition of fat.
Female - early development, tender, juicy
Male - nest best option, more firm.
Gender influences meat pH and color

Question 5

How does the age have an intravital effects on meat quality?

Answer 5

As they age, weight increases.
Young / light animal - less internal fat.
Heavy / older animal - darker meat

Question 6

In what ways may way of breeding have an intravital effects on meat quality?

Answer 6

Determines stress, bruises and physical injuries -> hierarchy!

• Feedlot systems: competition for resources -> stress and fights

Resources as shade, feeding spaces, overcrowding/comfortable laying places can cause competition as well.

Question 7

How can nutrition influence have an intravital effects on meat quality?

Answer 7

Affects dressing yield, protein:fat ratio, FA composition, energy value, color, physico-chemical and processing properties, shelf-life

• Pasture feed: slower growth, grassy flavor, leaner, darker or yellow fat due to B-carotene. Increased
  vit E
• Concentrate – younger slaughter, heavier, fattier, less muscle, juicer, cherry red, white fat.
  Decreased vit E = cause faster spoilage of meat
• Hormones, growth promoters: forbidden in EU e.g., ATB
• Selenium: decrease risk of oxidation
• Palm oil: tenderness

Question 8

How can diseases influence have an intravital effects on meat quality? What are some examples of diseases?

Answer 8

Cause both internal and external changes.
- PSS
- Swine dysentery (low muscle/final weight)
- John’s disease (emaciation - AMI)
- Trichinellosis (encapsulated in skeletal muscles of Eq/swine)
- Salmonella (poultry)
- Taenia saginata/solium (cysts in muscles/liver/lung/brain -> whole carcass can be classified as unfit for human consumption if endogenous/exogenous budding)
- Ascaris suum (liver, milky grey spots with larvae)
- TBC (tubercles in organs)