National Meat Case Study 2004: Product labeling information, branding, and packaging trends

Fresh meat retail cases in 104 supermarkets across 5 regions of the United States were audited for the use of packaging types and materials, branding, and cooking/nutritional information. Frequency means were separated for species of beef, ground beef, pork, chicken, turkey, lamb, and veal. Traditional polyvinyl chloride overwrap was used on 47.0% of packages in the fresh meat case nationwide and was the most frequent packaging type for beef, ground beef, pork, lamb, and veal. The use of modified atmosphere packaging was greatest (P < 0.001) in ground beef (33.2%) and turkey (45.1%) products. The 3 most common tray colors in the fresh meat retail case on a national level were white (39.6%), yellow (22.4%), and black (11.5%). Foam trays were used in 72.6% of all packages in the retail meat case. In 2004, 60.2% of all packages were case-ready. Chicken (94.8%) and turkey (95.6%) products utilized case-ready packaging systems more (P < 0.001) than any other species. On a national level, 50.1% of all products carried a national brand, 12.2% carried a store brand, and the remaining 37.7% of products in the fresh meat case in 2004 were not branded. Chicken was most (P < 0.001) likely to carry a natural brand label. Labels with cooking instructions were found most (P < 0.001) on pork (37.3%) and turkey products (48.1%). Chicken (20.4%) and turkey products (20.7%) were most (P < 0.001) likely to have the cooking instructions printed on the packaging material compared with all other species. Labels with nutritional information were most (P < 0.001) likely to be found on turkey products (55.7%) in the fresh meat case compared with any other species. On the national level, 6.1% of all packages reported in the fresh meat case in 2004 were value-added.     

真空包装延长牦牛鲜肉货架期的研究

用正交试验探讨了真空包装技术对延长牦牛鲜肉货架期的效果。结果表明,在真空包装条件下延长牦牛鲜肉货架期的最佳参数为：真空度-0．075MPa,抽真空时间60s,牦牛肉块大小200g,保存温度5℃。     

冷却肉的市场前景及保鲜包装技术概述

冷却肉又称冷鲜肉、冰鲜肉,是近几年出现在我国北京、上海、广州、深圳、天津、成都、重庆等各大中城市的一种新型肉类品种.     

嘉峪关城市公园绿地的空间分布与服务范围分析

采用综合评价法对嘉峪关市的公园绿地进行评价,以遥感影像为基础,分析公园绿地面积变化和空间位置变化;利用缓冲区的方法分析公园绿地空间配置的合理性。结果表明:(1)自2004~2014年,城市公园绿地发展势头良好,2014年提升至"优"水平,政府公共财政投入的加大对城市公园绿地建设有巨大的推动作用;(2)地处内陆干旱地区的嘉峪关市十分重视公园绿地的建设,公园绿地作为公共服务用地的主要组成部分,在城市公共服务用地中所占比重始终保持在50%;(3)公园绿地在空间位置上呈现依居住区沿街道分布的特点,但部分公园绿地存在服务范围重叠,未能使城市公园绿地资源的服务功能最大化,在未来的城市建设中需考虑到公园绿地的服务范围,使其空间分布更加合理。     

Response of barrows to space allocation and ractopamine

An experiment using 264 crossbred barrows was conducted to examine the interaction between space allocation and dietary ractopamine addition on pig performance and carcass characteristics using a 2 x 2 factorial arrangement of treatments. Treatments were 0.55 (19 pigs per pen) or 0.74 (14 pigs per pen) m2/pig from start (29.7 +/- 0.1 kg BW) to slaughter (108 kg BW) in a fully slatted facility and 0 or 10 ppm (as-fed basis) ractopamine for 28 d before slaughter. There were few treatment interactions. Pigs given 0.55 m2/pig had a lower ADG (P = 0.010), ADFI (P = 0.088), 10th-rib backfat depth on d 86 (P = 0.010), and carcass loin muscle depth (P = 0.011) than pigs given 0.74 m2/pig. There was no difference in feed conversion (P = 0.210) as a result of space allocation. Pigs fed diets containing 10 ppm ractopamine had decreased (P = 0.004) ADFI and improved (P = 0.001) feed conversion efficiencies for the 28-d feeding period, along with greater loin depth (P = 0.005) and carcass lean percent (P = 0.001). The improvements in 28-d carcass lean growth associated with feeding 10 ppm ractopamine resulted in an improvement in overall daily fat-free lean gain (P = 0.046). Under these experimental conditions, the response to dietary ractopamine was similar for crowded and uncrowded pigs.     

T-RFLP快速鉴定生鲜肉中牛羊成分的研究

试验旨在建立快速检测生鲜肉中牛、羊成分的定性分析方法。通过T-RFLP法,上游引物的5′端用6-FAM进行荧光标记,下游引物5′端用ROX进行荧光标记,PCR结束后选择限制性内切酶HinfⅠ、BlnⅠ进行酶切消化,在测序仪上通过毛细管电泳即可检测荧光标记的两个末端的限制性片段。利用不同物种产生的不同峰谱达到对物种快速定性的目的。该法能够对生鲜肉中牛、羊肉进行定性鉴定分析,不同物种产生不同峰谱,限制性内切酶HinfⅠ酶切牛肉样品所产生的限制性末端片段长度为46和373 bp,限制性内切酶BlnⅠ酶切羊肉样品所产生的限制性末端片段长度为203和515 bp。     

真空条件下山梨酸钾和抗坏血酸延长牦牛鲜肉货架期的研究

采用裂区设计探讨了真空包装、山梨酸钾,抗坏血酸以及真空包装条件下使用山梨酸钾（有机防腐剂）和抗坏血酸（抗氧剂）延长新鲜牦牛肉货架期的效果.结果表明：真空包装、山梨酸钾及抗坏血酸对延长牦牛肉的货架期是有效的,但真空包装与使用山梨酸钾及抗坏血酸的交互作用不明显.     

Carcass traits and retail display-life of chops from different goat breed types

Four groups of goats, Boer x Spanish, straightbred Spanish, Spanish x Angora, and straightbred Angora were slaughtered at a constant age according to accepted industry procedures. At 24 h postmortem, various carcass yield and quality measurements were taken. At 48 h postmortem, one side from each carcass was fabricated into major wholesale cuts for dissection into percentage lean, bone, and fat. Rib chops from the opposite side were fabricated, packaged, and displayed in a retail case. Trained panelists evaluated the rib chops over 4 d of retail display for lean color, surface discoloration, and overall appearance; packages were opened and analyzed for off-odor on d 4. When slaughtered at constant ages, Angora goats had lighter (P < .05) live and hot carcass weights than all other breed types, and Boer x Spanish goats had heavier (P < .05) live and carcass weights than Spanish goats. Live and carcass weights for Boer x Spanish and Spanish x Angora goats did not differ (P > .05). Carcasses from Angora goats had considerably smaller (P < .05) longissimus muscle areas than all other breed types. Carcasses from Spanish goats had lower (P < .05) carcass conformation scores than carcasses from Boer x Spanish goats but did not differ (P > .05) from carcasses of the other two breed types. Carcasses from Angora goats had smaller (P < .05) leg circumferences than the carcasses from Boer x Spanish and Spanish x Angora breed types. In general, carcasses from Boer x Spanish and Spanish goats possessed higher (P < .05) percentages of lean and lower (P < .05) percentages of fat for the side than did carcasses from Spanish x Angora and Angora goats. When the Spanish x Angora carcasses were compared to the Angora carcasses, it seemed that the addition of the Spanish breeding tended to increase lean and decrease fatness for most side or primal comparisons. There were no (P > .05) breed type or breed type x day effects for lean color, surface discoloration, overall appearance or off-odor; however, day of display did influence (P < .05) these traits. Crossing Spanish with Angora goats may be an option to improve carcass characteristics over that of straightbred Angora.     

The effect of space allocation on barrow and gilt performance

Two experiments were conducted to determine the variation in response to space allocation between barrows and gilts and to examine an alternative allocation regimen for barrows and gilts. Experimental space allocations in both experiments were achieved by varying the number of pigs per pen in a fully slatted facility. In Exp. 1, barrows were given 0.58 and 0.65 m2/pig (nine and eight pigs per pen, respectively) and gilts were given 0.65 and 0.74 m2/pig (eight and seven pigs per pen, respectively). In addition, barrows at 0.58 m2/pig were fed diets formulated for barrows or diets formulated for gilts. Barrows grew 4.8% slower (P = 0.031) and ate 3.1% less feed daily (P = 0.062) at 0.58 vs. 0.65 m2/pig from 22 to 115 kg BW, with no difference in feed conversion, daily lean gain, carcass lean percent, or variation in weight within the pen at time of first pig removal to slaughter. There was no improvement in daily gain, feed intake, feed efficiency, lean gain, or carcass lean percent when gilts were given 0.74 vs. 0.65 m2/pig from 22 to 115 kg BW. There was no difference in performance between the population that consisted of barrows and gilts at 0.65 m2/pig vs. the population of barrows at 0.58 m2/pig and gilts at 0.74 m2/pig. There was no difference in performance by barrows at 0.58 m2/pig when fed either barrow or gilt diets, except for a slight increase (P = 0.078) in within-pen weight variation when the first pig was removed for slaughter for the barrows fed gilt diets. In Exp. 2, barrows and gilts were given 0.58 m2/pig or 0.74 m2/pig (18 vs. 14 pigs per pen) from weaning (mean age 17 d) to slaughter on d 168 postweaning. There were no interactions between space allocation and gender. Daily gain and feed intake were decreased by 2.8% (P = 0.037) and 2.9% (P = 0.084), respectively, with no effect on feed conversion or standardized fat-free lean daily gain for the 0.58 vs. the 0.74 m2/pig treatment, whereas total live weight gain per pen was increased 20.8% (P < 0.001). Results of Exp. 1 suggest that space allocation can be used to achieve similar growth rates between barrows and gilts, and results of Exp. 2 suggest that the response to space allocation is similar for barrows and gilts. The difference in magnitude of response to space allocation between experiments may be due in part to when the social group was formed, with a smaller difference in performance in Exp. 2 associated with a stable social group from weaning to slaughter.     

Prediction of retail product weight and percentage using ultrasound and carcass measurements in beef cattle

Data from 534 steers representing six sire breed groups were used to develop live animal ultrasound prediction equations for weight and percentage of retail product. Steers were ultrasonically measured for 12th-rib fat thickness (UFAT), rump fat thickness (URPFAT), longissimus muscle area (ULMA), and body wall thickness (UBDWALL) within 5 d before slaughter. Carcass measurements included in USDA yield grade (YG) and quality grade calculations were obtained. Carcasses were fabricated into boneless, totally trimmed retail products. Regression equations to predict weight and percentage of retail product were developed using either live animal or carcass traits as independent variables. Most of the variation in weight of retail product was accounted for by live weight (FWT) and carcass weight with R2 values of 0.66 and 0.69, respectively. Fat measurements accounted for the largest portion of the variation in percentage of retail product when used as single predictors (R2 = 0.54, 0.44, 0.23, and 0.54 for UFAT, URPFAT, UBDWALL, and carcass fat, respectively). Final models (P < 0.10) using live animal variables included FWT, UFAT, ULMA, and URPFAT for retail product weight (R2 = 0.84) and UFAT, URPFAT, ULMA, UBDWALL, and FWT for retail product percentage (R2 = 0.61). Comparatively, equations using YG variables resulted in R2 values of 0.86 and 0.65 for weight and percentage of retail product, respectively. Results indicate that live animal equations using ultrasound measurements are similar in accuracy to carcass measurements for predicting beef carcass composition, and alternative ultrasound measurements of rump fat and body wall thickness enhance the predictive capability of live animal-based equations for retail yield.     

一例肉鸽念珠菌病的诊疗

柳州市郊某养鸽户2007年3月12日购入60日龄肉鸽150对,4月15日后陆续出现发病死亡,曾用环丙沙星混水饮用和庆大霉素注射治疗,无明显效果,前来求诊。笔者根据流行病学、临床症状、病理剖检变化及实验室检查结果综合分析,确诊为白色念珠菌感染,经采用消毒鸽舍、口服制霉菌素、饮用1∶2000硫酸铜等综合措施1周后,控制了病情,现将诊治情况报告如下。1发病情况与临床症状养鸽户3月12日购入60日龄肉鸽150对,用稍加改造的旧屋地面平养,采用玉米粒、绿豆饲喂。4月15日鸽子开始发病:精神委顿,双目无神,羽毛松乱、干燥、无光泽,肛门周围羽毛粘有稀粪,采…     

Evaluation of carcass, live, and real-time ultrasound measures in feedlot cattle: II. Effects of different age end points on the accuracy of predicting the percentage of retail product, retail product weight, and hot carcass weight

Data from 970 feedlot steers and bulls were used to evaluate effects of different age end points on the accuracy of prediction models for percentage of retail product, retail product weight, and hot carcass weight. Cattle were ultrasonically scanned three to five times for fat thickness, longissimus muscle area, and percentage of intramuscular fat. Live animal measures of body weight and hip height were also taken during some of the scan sessions. Before development of prediction equations, live and ultrasound data were adjusted to four age end points using individual animal regressions. Age end points represented mean age at slaughter (448 d), mean age at the second-to-last scan before slaughter (414 d), mean age at the third-to-last scan before slaughter (382 d), and an age end point of 365 d. Ultrasound and live animal measures accounted for a large proportion of the variation in the dependent variables regardless of the age end point considered. For all three traits, final models based on independent variables adjusted to earlier ages of 365 and 382 d showed better or at least similar model R2 and root mean square errors than those based on independent variables adjusted to a mean slaughter age of 448 d. Validation of the models using independent data from 282 steers resulted in a mean across-age rank correlation coefficient of .78, .88, and .83 between actual and predicted values of the percentage of retail product, hot carcass weight, and retail product weight, respectively. Mean across-age rank correlation of breeding values for the corresponding traits were .92, .89, and .82. The results of this study suggest that live and ultrasound traits measured as early as 365 d could be used to predict end product traits as accurately as similar measures made before slaughter at age 448 d.     

不同硒源对肥育猪鲜肉肉色和滴水损失的影响

选用108头体重60kg左右的杜×长×大三元杂交肥育猪,按饲养试验要求分成3组,对照组不添加硒(基础日粮中Se的实测值为0.045mg/kg),亚硒酸钠和硒代蛋氨酸试验组均添加0.30mg/kg硒,进行为期40d的饲养试验,然后屠宰并取样测定,研究不同硒源对肥育猪鲜肉肉色和滴水损失的影响及机理。结果表明:(1)硒代蛋氨酸使猪宰后第0.75、8、16小时肉色Huntera值显著升高(P<0.05),而亚硒酸钠仅使第0.75小时肉色Huntera值明显提高(P<0.05);(2)硒代蛋氨酸使猪宰后第8、16小时鲜肉的滴水损失显著减少(P<0.01),而亚硒酸钠有这一作用趋势,但效果不明显(P>0.05);(3)硒代蛋氨酸和亚硒酸钠均使血清和组织中硒含量增加(P<0.01),使肝脏、肌肉中谷胱甘肽过氧化物酶活力增强(P<0.01),丙二醛含量降低(P<0.01),但硒代蛋氨酸的这一作用较亚硒酸钠明显。     

安格斯牛和荷斯坦牛热鲜牛肉、冷鲜牛肉和冷冻牛肉的品质测定分析

[方法]以安格斯牛和中国荷斯坦奶牛为研究对象,比较分析同一品种内热鲜肉、冷鲜肉、冷冻肉3种形态牛肉的营养品质、理化特性和微观结构。[结果]结果表明,3种形态牛肉的营养成分和肉品质存在一定差异。冷冻肉水分和蛋白质含量最低(P<0.05);安格斯牛热鲜肉和冷鲜肉的甜味和芳香味氨基酸含量最高(P<0.05),荷斯坦牛热鲜肉的苦味氨基酸含量最高(P<0.05);荷斯坦牛热鲜肉、冷鲜肉的十三碳酸、花生四烯酸含量最高(P<0.05),热鲜肉、冷冻肉的花生二烯酸和二十碳三烯酸含量最高(P<0.05)。热鲜肉肉色深红,冷鲜肉和冷冻肉色泽稍亮偏黄(P<0.05)。安格斯牛热鲜肉最嫩,荷斯坦牛冷鲜肉最嫩(P<0.05);冷冻肉保水性最差(P<0.05)。热鲜肉肌肉横断面排列紧密,冷鲜肉和冷冻肉排列疏松呈蜂窝状,冷鲜肉肌节长度最大(P<0.05),冷冻肉肌纤维呈蜂窝状。[结论]本研究显示,同一品种不同形态牛肉的品质存在一定的差异,热鲜肉和冷鲜肉营养成分保存较完整、食用品质较好,可为牛肉产品的消费选择和优质生鲜肉加工提供理论参考。     

肌红蛋白影响畜禽活体肌肉和宰后鲜肉肉色的研究进展

肉色是影响消费者购买肉产品的最主要因素,因为消费者通过肉色对肉产品新鲜度和卫生状况产生第一印象。肉色的化学本质是肌红蛋白分子,本文综述了4个肌红蛋白分子(脱氧肌红蛋白、氧合肌红蛋白、高铁肌红蛋白、碳氧肌红蛋白)的结构及其相互转化反应和对畜禽活体肌肉和宰后鲜肉肉色的影响。     

Accuracy of predicting weight and percentage of beef carcass retail product using ultrasound and live animal measures

Five hundred thirty-four steers were evaluated over a 2-yr period to develop and validate prediction equations for estimating carcass composition from live animal ultrasound measurements and to compare these equations with those developed from carcass measurements. Within 5 d before slaughter, steers were ultrasonically measured for 12th-rib fat thickness (UFAT), longissimus area (ULMA), rump fat thickness (URPFAT), and body wall thickness (UBDWALL). Carcasses were fabricated to determine weight (KGRPRD) and percentage (PRPRD) of boneless, totally trimmed retail product. Data from steers born in Year 1 (n = 282) were used to develop prediction equations using stepwise regression. Final models using live animal variables included live weight (FWT), UFAT, ULMA, and URPFAT for KGRPRD (R2 = 0.83) and UFAT, URPFAT, ULMA, FWT, and UBDWALL for PRPRD (R2 = 0.67). Equations developed from USDA yield grade variables resulted in R2 values of 0.87 and 0.68 for KGRPRD and PRPRD, respectively. When these equations were applied to steers born in Year 2 (n = 252), correlations between values predicted from live animal models and actual carcass values were 0.92 for KGRPRD, and ranged from 0.73 to 0.76 for PRPRD. Similar correlations were found for equations developed from carcass measures (r = 0.94 for KGRPRD and 0.81 for PRPRD). Both live animal and carcass equations overestimated (P < 0.01) actual KGRPRD and PRPRD. Regression of actual values on predicted values revealed a similar fit for equations developed from live animal and carcass measures. Results indicate that composition prediction equations developed from live animal and ultrasound measurements can be useful to estimate carcass composition.     

吉林白鹅肉用品系生长发育及产肉性能研究

试验选择同日龄吉林白鹅和吉林本地健康鹅各100只,对体重和体尺指标进行了测定及相关分析,并进行了10周龄屠宰性能的测定.结果表明:吉林白鹅肉用品系早期生长快,其中1～3周龄生长强度较大;4～10周龄体重增加迅速,10周龄体重可达4.8 kg;10周龄后相对生长速度减慢.吉林白鹅肉用品系体重与体长、胸宽和胸骨长的相关系数较大.10周龄吉林白鹅肉用品系屠宰体重比吉林本地鹅高1.33 kg,全净膛率和半净膛率分别达到78.1%和84.2%(P<0.01),料重比显著降低(P<0.05).     

京海黄鸡及其杂交配套组合肉用性能和肉品质的研究

以112日龄京海黄鸡(J×J)、70日龄京海黄鸡杂交配套组合(B×J)、70日龄B×B 3个鸡群体为试验素材,测定其屠宰性能、常规肉品质和化学指标。结果表明:3个鸡群体中,屠宰率为88.39%～92.31%,全净膛率为65.63%～70.01%;肌肉肉色(OD值)为0.43～2.46,且胸肌肉色均较腿肌浅;嫩度在性别间差异不显著,但胸肌的嫩度均比腿肌好;胸肌中的校正肌苷酸(IMPc)含量均极显著高于腿肌(P<0.01),B×B群体公鸡胸肌中校正肌苷酸含量显著高于J×J及B×J群体(P<0.05)。B×B公母鸡混合群体胸肌中水分含量极显著高于B×J群体(P<0.01),J×J公母鸡混合群体胸肌中粗灰分含量显著高于B×J群体(P<0.05);3个公母鸡混合群体肌肉中粗脂肪、粗蛋白和校正肌苷酸含量差异均不显著。     

饲粮添加大蒜对肥育猪肌肉抗氧化性能及肉质特性的影响

为了研究饲粮中添加新鲜大蒜对生长肥育猪肌肉抗氧化性能及肉质特性的影响,选用长大二元去势小公猪24头,随机分为2组,每组12头,大蒜组饲粮是在基础饲粮中额外添加5％鲜大蒜,两组猪由25kg饲喂至100kg体重结束,每组随机屠宰6头。研究结果表明：①猪宰后肌肉随贮存时间的延长（1—5d）,肌肉超氧化物歧化酶（SOD）活性逐渐下降,丙二醛（MDA）含量逐渐上升,各保存期肌肉SOD活性始终是大蒜组高于对照组,MDA含量则是大蒜组低于对照组,大蒜组平均SOD活性比对照组高8．99％（P〈0．05）,平均MDA含量比对照组低30．51％（P〈0．01）;大蒜组与对照组肌肉过氧化氢酶（CAT）、谷胱甘肽过氧化物酶（GPX）活性的变化差异不显著。②在肉质特性方面,与对照组相比,大蒜组肌肉肉色、大理石纹、系水率、拿破率、干物质、肌内脂肪和粗蛋白质含量高于对照组,而肌肉的滴水损失、烹饪损失、剪切值则显著低于对照组。结果说明,饲粮中添加大蒜,能够明显提高猪宰后肌肉的抗氧化性能,降低肌肉中过氧化产物的形成,并能明显改善肉的颜色和嫩度,提高肌肉的保水性能以及干物质、肌内脂肪和粗蛋白质含量,从而改善肉品的食用营养品质特性。     

Buffalo Meat Production: Performance infra vitam and Quality of Meat

Veterinary Research Communications -