Color stability of semitendinosus,semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere

The objectives of this study were to evaluate visual and chemical attributes of beefsteaks from various USDA quality grades and muscles packaged in high-oxygen (80% O2/20% CO2) modified-atmosphere packaging (MAP). A total of nine carcasses were selected to represent Select (n = 3), low Choice (n = 3), and high Choice (n = 3) USDA quality grades. The semimembranosus (SM), semitendinosus (ST), and biceps femoris (BF) muscles were removed from each carcass and allotted to two packaging types (MAP or polyvinyl chloride over-wrap) and were displayed for up to 10 d, with evaluation on d 1, 3, 5, 7, and 10. Fifty-four steaks were evaluated on each day by a five-member trained panel for visual color (lean color and discoloration) and were also analyzed with a Minolta Chroma Meter CR-310 for L* and a* values (lightness and redness, respectively). Chemical properties measured included percentage of metmyoglobin formation and fat content. Visual color scores did not differ (P > 0.05) at d 1 and 3 with respect to all quality grades, but decreased after d 3, with a greater reduction (P < 0.05) in high Choice steaks for both lean color and discoloration. The low Choice steaks packaged in MAP displayedhigher (P < 0.05) lean color scores and less (P < 0.05) discoloration at d 7 and 10 than did Select and high Choice steaks. Redness (a*) values also decreased (P < 0.05) after d 3, whereas (lightness) L* values declined (P < 0.05) from d 1 to 5. The high Choice steaks had higher (P < 0.05) metmyoglobin content than low Choice and Select steaks, but packaging had no effect (P > 0.05) on metmyoglobin content. Muscle type did affect metmyoglobin content; however, the metmyoglobin content of the SM was greatest (P < 0.05), followed by the BF, with the ST having the lowest (P < 0.05) metmyoglobin formation. Results indicate that low Choice steaks react the best in MAP, and the ST maintained greater storage characteristics regardless of quality grade or packaging.     

Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color

Fresh meat color is a major factor influencing the purchase of meat products by consumers, whereas tenderness is the primary trait determining overall eating satisfaction of consumers. The objectives of this research were to determine the effects of packaging atmosphere on fresh beef color stability, cooked color, and tenderness. Longissimus lumborum muscles (n = 14 pairs) from USDA Select, A-maturity carcasses were assigned to either 14-d tenderness measurement or to display and then to 18-d [80% O(2), 20% CO(2) (HiO(2)) modified atmosphere packaging (MAP)] or 28-d [vacuum package (VP) and ultra low (ULO(2)) plus CO MAP blends] tenderness measurement. Loins were then fabricated on d 7 postmortem into 2.54-cm-thick steaks. Steaks 8 to 10 caudal to the first 7 steaks were bisected, assigned to a packaging treatment, and used for internal cooked color. One full steak was used for initial tenderness. Packaging treatments were as follows: vacuum-packaging (VP); 80% O(2), 20% CO(2) (HiO(2)); 0.4% CO, 35% CO(2), 64.6%N(2) (ULO(2)CO); 0.4% CO, 99.6% CO(2) (ULO(2)COCO(2)); 0.4% CO, 99.6% N(2) (ULO(2)CON(2)); or 0.4% CO, 99.6% Ar (ULO(2)COAr). Steaks packaged in HiO(2) MAP were in dark storage (2 degrees C) for 4 d, and all other steaks were in dark storage for 14 d. Steaks were displayed under fluorescent lighting (2,153 lx; 3,000 K) for 7 d, with instrumental color measured on d 0 and 7 of display. Trained color panelists (n = 10) assigned color scores. Steaks for Warner-Bratzler shear force and cooked color were cooked to 70 degrees C. Steaks packaged in the 4 ULO(2) MAP blends with CO had no change (P > 0.05) or increased (P < 0.05) a* values for fresh color. Steaks packaged in VP or the 4 ULO(2) MAP blends with CO had little or no surface discoloration. Steaks packaged in HiO(2) MAP discolored faster (P < 0.05) and 56% more (P < 0.05) than those in any other packaging treatment. There were no differences (P > 0.05) in Warner-Bratzler shear force on d 14 postmortem. Steaks packaged in HiO(2) MAP were less tender (P < 0.05) than the other treatments at the end of display but had 10 d less aging due to a shorter dark storage period. Steaks packaged in HiO(2) had the lowest (P < 0.05) a* values for internal cooked color of all packaging treatments. Steaks packaged in ULO(2)COCO(2) and VP had intermediate a* values, whereas those packaged in ULO(2)COAr, ULO(2)CO, and ULO(2)CON(2) had the greatest (P < 0.05) a* values for internal cooked color. Ultra-low oxygen packaging treatments had longer fresh color stability than steaks packaged in HiO(2) MAP and equal or better tenderness. Packaging atmospheres altered the internal cooked color, with steaks packaged in HiO(2) MAP exhibiting premature browning.     

Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide

The objective of this study was to determine the retail shelf stability of beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide. A split plot design was used for each of 3 muscles [triceps brachii (TB), biceps femoris (BF), and rectus femoris (RF)] with 2 treatments (0 and 20% pump), 3 dark storage periods (1, 2, and 3 wk), and 3 replications in the whole plot and retail display period as the split plot. There were a total of 12 subprimals per treatment per dark storage period (n = 72 each). Individual steaks were cut to a thickness of 2.54 cm and packaged in a modified-atmosphere package (MAP). The TB was packaged in a high-oxygen MAP (80% oxygen, 20% carbon dioxide). The BF and RF were packaged in a low-oxygen MAP (100% carbon dioxide). At the completion of each dark storage period, steaks were subjected to 7 d of simulated retail display. Steaks were used for objective and subjective color measurements, total plate counts, and determination of retail purge and oxidation. For all muscles, total plate counts were always numerically greater in injected steaks. Triceps brachii steaks held in dark storage for 3 wk and displayed at retail for 4 or more days all exceeded 10(7) log of cfu/cm(2) for aerobic plate count. Biceps femoris and RF steaks packaged in a low-oxygen MAP had much lower bacterial counts, with levels below 4.2 log of cfu/cm(2), even after 7 d of retail display. Oxidation values for the TB were extremely high (ranging from 12.3 to 26.6), whereas the BF and RF had values that were much lower (< or =1.0 mg of malonaldehyde/kg of muscle), likely due to the oxidation occurring in a high-oxygen MAP for the TB. Enhanced TB steaks proved to have greater color stability (less discoloration) than nonenhanced TB steaks. In addition, the BF and RF (low-oxygen MAP) steaks had better color stability (more stable redness values) than TB (high-oxygen MAP) steaks, although TB steaks initially exhibited a brighter red color. Retail display life was enhanced by packaging in 100% carbon dioxide, and enhanced steaks exhibited greater color stability in retail display than control steaks.     

Effects of vitamin E on color stability and palatability of strip loin steaks from cattle fed distillers grains

The objective of this study was to determine the effect of preslaughter antioxidant supplementation to cattle fed wet distillers grains on carcass yield and quality grade, and on the color stability and consumer acceptability of steaks. Two hundred five crossbred steers were fed 35% wet distillers grains with the supplementation of 4 different levels of α-tocopheryl acetate: 0, 125, 250, and 500 IU?animal(-1)?d(-1) for 97 d. Chuck rolls (n = 69) and strip loins (n = 185) were collected and processed at 4 and 7 d postslaughter, respectively. Chucks were ground and separated into 0.23-kg samples. Strip loins were faced and cut into 2.54-cm steaks and packaged in a polyvinyl chloride overwrapped (PVC) package, a vacuum package, or modified atmosphere packages (MAP) for further color, α-tocopherol, objective tenderness, palatability, and proximate analysis. Color was measured objectively using a HunterLab Miniscan XE spectrophotometer (HunterLab Associates Inc., Reston, VA) and subjectively by a trained color panel, and a consumer panel was used to indicate which treatments affected retail acceptability and purchase decisions. Warner-Bratzler shear force measurements were used for objective tenderness, and a trained panel assessed subjective palatability characteristics. Instrumental color measurements revealed little difference for ground beef in both PVC and MAP packages, but diets with 500 and 250 IU?animal(-1)?d(-1) of vitamin E had a longer (P < 0.05) retention of redness and yellowness in steaks as compared with steaks from animals receiving less vitamin E. Subjective color evaluation for strip steaks indicated that greater vitamin E was more likely (P < 0.05) to maintain color stability, overall acceptability, and consumer purchase preference while decreasing percentage of discoloration. No significant differences (P > 0.10) were observed for objective tenderness and sensory attributes of strip steaks, and no differences (P > 0.10) were observed in protein, fat, and moisture percentages of ground beef. Lipid oxidation analysis indicated that steaks packaged in PVC for 7 d and MAP for 1, 3, and 7 d, and ground beef packaged in MAP and PVC for 0 and 7 d of retail display required greater inclusion of vitamin E (500 and 250 IU?animal(-1)?d(-1)) to remain below the 2.28 mg of malonaldehyde/kg threshold. Ultimately, 500 IU?animal(-1)?d(-1) of vitamin E should be supplemented to cattle fed wet distillers grain-based diets when products are packaged in MAP to maximize retail shelf life.     

Lesions of bone and bone marrow in myeloid leukosis occurring naturally in adult broiler breeders

Lesions of bone and bone marrow in myeloid leukosis (ML) occurring naturally in adult broiler breeders were investigated pathologically. During gross examination, nodules and protrusions were commonly observed on the surface of the sternum, ribs, vertebrae, and synsacrum. The bone marrow of all the bones of the body was pale in color. Histologically, granulated myelocytes proliferated in the bone marrow of various bones and in the periosteum of the sternum, ribs, vertebrae, and synsacrum. The first proliferation of tumor cells occurred in the bone marrow of epiphysis. The myelocytes invaded through haversian and Volkmann's canals from the bone marrow to periosteal areas. Hematopoiesis was suppressed by marked proliferation of tumor cells in the bone marrow of the whole bone. Atrophy was also seen in the bones, including medullary bones of the chickens suffering from ML. Proliferation of myelocytes was seen in the bone marrow and periosteum of ossified cartilaginous rings of the trachea and larynx. Marked proliferation of myelocytes was seen in the dura mater of spinal cords, and it subsequently depressed the spinal cords. Bone formation with cartilage was seen in the periosteum of the sternum having marked proliferation of myelocytes in the bone marrow and periosteum. Ultrastructurally, tumor cells showed large nuclei and cytoplasm with large round electron-dense lysosomes. The virus particles were rarely detected in the cytoplasm of tumor cells. The polymerase chain reaction test of tumor samples showed positive for subgroup J avian leukosis virus. This study indicates that the myelocytes can invade through the compact bones to the periosteum in the sternum, ribs, vertebrae, synsarcum, and ossified cartilage of trachea and larynx having thinner compact bones. In addition, the periosteal osteogenesis with cartilage in the sternum may be reactive change against the bone atrophy because of the marked proliferation of myelocytes.     

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2 degrees C) under vacuum and modified atmosphere (MA) conditions (40% CO2/60% N2 and 60% CO2/40% N2). After 21 days of storage, meat packaged in a MA with 40% CO2 had higher (P < or = 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO2. The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO2 were increasing for the first 7 days of storage, and then they decreased (P < or = 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P < or = 0.05) cooking loss. During meat storage, a significant increase (P < or = 0.05) in total microbial counts and psychrotrophic bacteria was observed.     

Zilpaterol hydrochloride supplementation has no effect on the shelf life of ground beef

The objective of this study was to determine the effect of feeding zilpaterol hydrochloride (ZH) on the shelf life and stability of ground beef. Beef knuckles and plates were obtained from USDA Select beef heifer carcasses from control (CON) animals or those supplemented with ZH (8.33 mg/kg of dietary DM basis) for the last 20 d of the finishing period. Subprimals were coarsely ground and blended to produce an 80% lean product. The mixture was vacuum-stuffed into chubs and placed in dark storage at 2 to 4°C for 7, 14, or 21 d before fine grinding. Each week, the finely ground samples were packaged on expanded polystyrene trays overwrapped with polyvinyl chloride film and placed in refrigerated retail cases (0 to 2°C) under continuous fluorescent lighting to simulate retail display. Samples were subjected to a variety of analyses at different time intervals (h) during simulated display, including composition analysis, thiobarbituric acid-reacting substance analysis (TBA), sensory color, instrumental color, and aerobic plate count. Data analysis revealed trained sensory color and discoloration scores were similar between CON and ZH-treated samples. Instrumental L* and b* values for CON and ZH-treated samples did not differ (P = 0.13 and 0.19, respectively). Instrumental a* values declined (P < 0.05) over the display period for CON and ZH ground beef. However, a* values for ZH ground beef stored for 7 d were greater (P < 0.05) than CON values at 18 through 72 h of display. There was a treatment × storage day interaction (P < 0.001) for TBA values with ZH having smaller TBA values than CON after 7 d of dark storage. There was no difference (P = 0.21) in aerobic plate count between ZH and CON ground beef samples. Overall, ground beef from cattle supplemented with ZH was equal to or better than CON for sensory color and discoloration, instrumental color, and stability variables, including TBA reactive substances and aerobic plate counts.     

Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen

1. The aim of this work was to evaluate the shelf life of turkey meat from different colour categories (Pale, Soft and Exudative (PSE)-like), intermediate and dark), packaged under aerobic or modified atmosphere (MAP) conditions; also to establish a relationship between microbial quality and total volatile basic nitrogen (TVB-N), evaluating its capacity for shelf life determination. 2. Breasts were selected according to luminance (L*) and pH(24): L >/= 51 and pH < 5.8 for light colour, 43 < L < 51 for intermediate colour, L 5.8 for dark colour. Sliced meat was packaged under aerobic or MAP conditions with 50% N(2) and 50% CO(2), then stored in the dark at 0 +/- 1 degrees C for periods of 12 or 25 d. Meat under aerobic conditions was evaluated for microbiological characteristics and TVB-N on d 0, 5 and 12. This evaluation was extended to include d 19 and 25 when samples were under MAP conditions. 3. The dark meat group after 12 d of storage in aerobiosis presented significantly higher plate counts of aerobic mesophilic, psychrotrophic micro-organisms and higher TVB-N than other meat colour categories. The shelf life of turkey meat under MAP was one week longer for intermediate and light colour meat (20 d) than for dark meat. TVB-N values of 20 to 30 mg NH(3)/100 g turkey meat correspond to advanced spoilage stages. We proposed 14 mg NH(3)/100 g as the limit of freshness acceptability for turkey meat. 4. TVB-N was an indicator of turkey meat microbial spoilage but was not a suitable early predictor for microbial spoilage and in particular for turkey meat stored under MAP conditions because counts of micro-organisms were moderately correlated (Pseudomonas spp. and Enterobacteriaceae) with this index, as they were inhibited by MAP gas mixture and storage temperature used in the present study.     

Influence of concentrate composition and forage type on retail packaged beef quality

The objective of this study was to determine the effect of type of conserved forage and concentrate composition on the quality of beef held in overwrapped (aerobic) or modified atmosphere packaging under simulated retail display for 17 d. Friesian steers (n = 45) were assigned randomly to one of five dietary treatments: 1) extensively fermented grass silage plus silage concentrate (EFS); 2) restricted fermented grass silage plus silage concentrate (RFS); 3) starch-based concentrate plus wheat straw (SC); 4) nonstarch-based concentrate plus wheat straw (NSC); or 5) zero-grazed perennial ryegrass plus grass concentrate (RYE). Meat quality was determined by measuring color, lipid oxidation (TBARS), alpha-tocopherol concentrations, and fatty acid composition. In aerobically packaged beef, there was a display x diet interactive effect (P < 0.001) on Hunter a* values, with steaks from the EFS group having higher (P < 0.05) a* values than all other dietary groups from d 6 through d 17. Moreover, during the last 12 d of display, beef from the EFS group had the lowest (P < 0.01) proportion of metmyoglobin (display day x diet; P < 0.001). Under aerobic packaging, the SC and NSC groups produced steaks with higher (P < 0.05) TBARS values than RFS, EFS, and RYE groups, which did not differ from each other (display day x diet; P < 0.01). The SC and NSC groups had higher (P < 0.05) oxidation levels than RFS, EFS, and RYE groups, which did not differ from each other. Beef from the EFS group had (P < 0.05) higher concentrations of alpha-tocopherol than from the SC, NSC, and RYE groups. Beef from EFS-fed steers had a higher (P < 0.05) proportion of saturated fatty acids than the SC and NSC groups. It was concluded that the method of grass conservation influenced beef color, whereas concentrate composition did not. Color of aerobically packaged beef was improved by feeding animals silage that had undergone extensive fermentation. Conversely, oxidative stability was decreased by feeding animals starch- and nonstarch-based concentrate diets.     

Effects of modified tall oil and vitamin E on growth performance,carcass characteristics,and meat quality of growing-finishing pigs

Crossbred barrows (n = 72) were used to evaluate effects of diet supplementation with modified tall oil (MTO; 0.0 or 0.50%) and vitamin E (0, 22, or 110 IU/kg) on growth performance, carcass traits, and longissimus muscle (LM) quality traits of finishing pigs. Pigs were blocked by ancestry and initial BW and allotted randomly to treatments in a 2 x 3 factorial. Corn-soybean meal-based diets were fed in two phases: 45.5 to 81.6 (1.00% lysine) and 81.6 to 114.6 (0.75% lysine) kg BW with no added fat. From 45.5 to 81.6 kg, pigs fed MTO had greater ADG (P = 0.03) regardless of added vitamin E; otherwise, treatment did not affect growth performance. Carcasses from pigs fed MTO had reduced (P < 0.05) average backfat (2.76 vs 2.92 cm) and firmer bellies compared to those fed no MTO. Boneless loins were cut into 2.54-cm chops at 7 d postmortem and evaluated for display color, thiobarbituric acid-reactive substance (TBARS), Warner-Bratzler shear force (WBSF), and sensory panel ratings. Visual color was similar (P > 0.05) among treatments at 0 and 1 d of display. At 4 and 6 d of display chops from pigs fed MTO with 110 IU vitamin E/kg had less deterioration (P < 0.05) than chops from pigs fed MTO with 0 IU vitamin E/kg and 0.0% MTO with 22 or 110 IU vitamin E/kg. The CIE L*, a*, b* and spectral values also suggested a delay in color deterioration for chops from pigs fed MTO with 110 IU vitamin E/kg. At 6 and 8 d of display, chops from pigs fed 110 IU vitamin E/kg had lower (P < 0.05) L* values than those from pigs fed 0 or 22 IU vitamin E/kg, and higher (P < 0.05) a* values than those from pigs fed 0 IU vitamin E/kg feed. A higher (P < 0.05) %R630/%R580 (indicator of more oxymyoglobin) was observed for chops from pigs fed MTO with 110 IU vitamin E/kg than those from pigs fed 0.0% MTO with 22 or 110 IU vitamin E/kg and MTO with 0 IU vitamin E/kg. Chops from pigs fed MTO with 110 IU vitamin E/kg had lower (P < 0.05) TBARS values than those from pigs fed MTO with 0 IU vitamin E/kg. No differences (P > 0.05) were detected among treatments for WBSF or sensory evaluations. The addition of MTO in swine diets improved belly firmness and reduced backfat, and feeding MTO with high levels of vitamin E extended display life without affecting palatability of LM chops.     

Multifocal idiopathic pyogranulomatous bone disease in a dog

Disseminated, multifocal idiopathic pyogranulomatous bone disease in a five-year-old neutered female crossbred cattle dog is described. The dog was presented for neck pain and reluctance to exercise. Radiography demonstrated polyostotic bone disease, the predominant change consisting of a mottled pattern of osteosclerosis interspersed with punctate foci of osteolysis. Numerous bones of the axial and appendicular skeleton were affected including cervical vertebrae, ribs, scapulae and humeri. Biopsy revealed sterile pyogranulomatous osteomyelitis. This was confirmed at necropsy which showed that lesions were restricted to bone. Idiopathic granulomatous or pyogranulomatous conditions have been described in the dog in relation to skin but not bone. In people, idiopathic granulomatous bone disease is one of a group of conditions collectively called histiocytosis X, which are thought to be immunoregulatory disorders related to Tlymphocyte suppressor cell deficiency and Langerhans' cell proliferation.     

Gross morphological features of the lung and air sac in the Japanese quail

This study was conducted to reveal the morphological characteristics of the lung and air sacs in Coturnix coturnix japonica (Japanese quails). Ten quails were allocated into two groups. Tracheas of 5 quails with neoprene latex and 5 quails with methylmetacrylate were injected to fill the trachea and air sacs. Latex embalmed animals were stored in 10% formaldehyde solution for two months. Animals given methylmetacrylate were maserated in 30% potassium hydroxide at 40 degrees C for two days. Lungs were located in the dorsal part of the thorax and very close to the thoracic vertebrae and ribs. Shorter than the dorsal border, the ventral border lied between the 3rd and 6th ribs. Cervical, clavicular, cranial thoracic, caudal thoracic and abdominal sacs were identified. These sacs had connection with the 3rd, 4th and 5th lateroventral and 4th mediolateral bronchi. Saccus cervicalis was located on the left and right portions of the vertebrae cervicales et thoraricae with a pronounced communication ventromedially. However, the cervical sac aeration of only all cervical vertebrae was present in this study. Humerus was a non-aerated bone. Pneumatic foramen was absent and did not aerate the sternum. Cranial thoracic sac connected to the 1st, 2nd and 4th medioventral bronchi and gave no diverticulum for aeration. Cranial thoracic sac received air through the 4th medioventral and the 1st and 2nd lateroventral bronchi. Left and right abdominal air sacs paramedially produced diverticulum femorale, but this diverticulum did not enter the femur.     

Effects of supplemental manganese on performance of growing-finishing pigs and pork quality during retail display

Crossbred barrows and gilts (n = 168) were used to test the effects of supplemental Mn during the growing-finishing period on performance, pork carcass characteristics, and pork quality during 7 d of retail display. Pigs were blocked by BW and allotted within blocks to pens (5 pigs/pen in blocks 1, 2, 5, and 6, and 4 pigs/pen in blocks 3 and 4). A total of 36 pens was randomly assigned to 1 of 6 dietary treatments, where the basal diets were formulated with (PC) or without (NC) Mn in the mineral premix, and supplemented with 0 or 350 ppm (as-fed basis) of Mn from MnSO4 or a Mn-AA complex (AvMn). Pigs were slaughtered at a commercial pork packing plant when the lightest block of pigs averaged 113.6 kg. During fabrication, boneless pork loins were collected and transported to Oklahoma State University, where 2.5-cm-thick LM chops were packaged in a modified atmosphere (80% O2 and 20% CO2) and subsequently placed in display cases (2 to 4 degrees C) under continuous fluorescent lighting (1,600 lx) for 7 d. Pig performance was not (P > or = 0.44) affected by supplemental Mn; however, during the grower-II phase, pigs fed the basal diets including Mn consumed less (P < 0.02) feed and tended to be more efficient (P < 0.09) than pigs fed the basal diets devoid of Mn. Throughout the entire feeding trial, neither dietary nor supplemental Mn altered (P > or = 0.22) ADG, ADFI, or G:F. Chops from pigs fed the diets supplemented with MnSO4 received greater (P < or = 0.05) lean color scores and had a redder (greater a* and hue angle values), more vivid color than chops from pigs fed the diets supplemented with AvMn. Additionally, LM chops from pigs fed the PC diets supplemented with MnSO4 were darker (lower L* values; P < 0.05) than chops from pigs fed the NC diets or PC diets supplemented with 0 or 350 ppm of AvMn. Even though discoloration scores were similar during the first 4 d of display, chops from pigs fed the PC diets supplemented with MnSO4 were less (P < 0.05) discolored on d 6 and 7 of retail display than chops from pigs fed the PC or NC diets and diets supplemented with AvMn (dietary treatment x display time, P = 0.04). Results of this study indicate that feeding an additional 350 ppm of Mn from MnSO4 above the maintenance requirements of growing-finishing pigs does not beneficially affect live pig performance but may improve pork color and delay discoloration of pork during retail display.     

Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles

Two experiments were conducted to examine the effects of hot boning, modified atmosphere packaging, and injection enhancement on the oxidative and sensory properties of beef round muscles. The beef knuckle (quadriceps muscles) was partially hot boned within 1.5 h postmortem from one randomly selected side of each beef carcass (n = 14), whereas the quadriceps on the opposite side remained intact throughout a 48-h chilling period. At 5 d postmortem, biceps femoris, semimembranosus, vastus lateralis, and rectus femoris muscles from both hot- and cold-boned sides were injected with an enhancement solution consisting of water, salt, phosphate, and natural flavorings (rosemary) at either 6 (Exp. 1) or 10% (Exp. 2) of fresh muscle weight. Enhanced muscles were then processed into 2.54-cm-thick steaks, which were allotted randomly to high-oxygen (HiOx; 80% O2:20% CO2) or ultra-low oxygen (LoOx; 80% N2:20% CO2) modified atmosphere packaging. Regardless of hot boning or enhancement, steaks packaged in LoOx had lower thiobarbituric acid-reactive substances values (P < 0.05), more beef flavor intensity (P < 0.05), fewer off flavors (P < 0.05), and were more tender (P < 0.05) than steaks packaged in HiOx. Hot boning the knuckle had no effect on oxidative (P > or = 0.99) and sensory properties (P > or = 0.85). Increasing the level of injection enhancement from 6 to 10% introduced more rosemary and phosphate into the muscles, thereby decreasing the extent of oxidation, but also imparting a nontypical beef flavor. Packaging in LoOx atmosphere offered the optimal result of decreased oxidation and improved tenderness, without detriment to flavor. Injection enhancement (both 6 and 10%) created off-flavors attributable to the enhancement solution; however, the 10% injection seemed to offer more resistance to lipid oxidation.     

Pathophysiology of humeral fractures in a sample of dairy heifers

AIMS: To investigate the pathophysiology of humeral fractures in first-lactation dairy heifers in the North Island of New Zealand.

METHODS: Ten 2-year-old dairy heifers with humeral fractures were subject to euthanasia and the fractured and non-fractured contralateral humeri were collected. Humeri were also collected from 10 unaffected 2-year-old dairy heifers sent for slaughter. Humeri from heifers with and without fractures were examined using computed tomography (CT), and four slices of the diaphysis and lower metaphysis (D1–4) were analysed using the Bone J plug-in for Image J. The humeri were sectioned sagittally and 5?mm bone slabs were processed for histopathology.

RESULTS: There were no differences in bone length between the humeri from heifers with or without fractures (p=0.31). Median cortical bone mineral density at D1 was increased in humeri from affected compared with unaffected heifers (810 vs. 783?mg/cm³; p=0.03), cortical area at D1 was reduced (816 vs. 1,037?mm²; p=0.04), the median stress strain index, a calculated theoretical measure of bone strength, at D1 was decreased (7,288 vs. 9,072?mm³; p<0.01), and the median ratio of overall bone volume (BV) to total volume (TV) was decreased (0.32 vs. 0.38; p<0.01). The median periosteal circumference at D1 was also reduced in humeri from affected compared with unaffected heifers (151 vs. 173?mm; p<0.01). Using a binary logistic regression model, BV/TV was the only variable associated with humeral fractures (p=0.03).In nine of 10 fractured humeri the fracture appeared to have started just distal to the head of the humerus and spiralled distally down the diaphysis to end just above the humeral condyles. Histopathological findings included a reduction in the number, and thickness, of trabeculae in the metaphysis; metaphyseal growth arrest lines, and osteoclastic resorption in fractured humeri. Concentrations of copper in serum from four of five animals with fractures were within, and one was below, normal reference ranges, while concentration of copper in the livers of three heifers with fractures were below adequate ranges.

CONCLUSIONS: The CT and histological findings were consistent with a diagnosis of osteoporosis. We propose that humeral fractures in dairy heifers are associated with osteoporosis, possibly as a result of insufficient deposition of bone during growth because of protein-calorie malnutrition. Increased osteoclastic resorption of bone associated with calcium mobilisation for lactation, and periods of copper deficiency may contribute to bone weakening.     

Radiographic anatomy of the cockatiel (Nymphicus hollandicus) axial and appendicular skeleton

Cockatiels are popular pets. Still, despite medical and surgical relevance, the radiographic anatomy of the cockatiel (Nymphicus hollandicus) skeleton, like that of different wild and exotic bird species, has seldom been described. This study set out to describe the radiographic anatomy of the cockatiel skeleton. Twelve adult male and nine adult female specimens were radiographed using a digital X-ray system and different views. The radiographic anatomy of these birds was similar to that of other Psittacidae. However, some particularities inherent to the target species were detected, such as the presence of four flexion zones in the skull (craniofacial, nasal, jugal arch and palatine), complete bony orbit comprising a suborbital arch, 34–38 vertebrae (10 or 11 cervical, 8 or 9 thoracic, 9 or 10 lumbosacral, 5 or 6 caudal vertebrae and a pygostyle comprising 2 fused vertebrae), eight or nine pairs of ribs and a notarium made up of fused T2–T6 vertebrae. Poor radiopacity of the notarium, ribs and respective uncinate processes, and synsacral vertebrae made demarcation of these structures difficult. The appendicular skeleton of the cockatiel was very similar to that of other Psittacidae, and there were no gender-related differences.     

Hypertrophic osteopathy associated with disseminated metastases of renal cell carcinoma in the dog: a case report

A 6-year-old, mixed breed, intact male dog showed signs of left carpal joint swelling and weakness of the forelimbs one month before presentation. The symptoms gradually progressed to bilateral carpal and tarsal joint swelling and tetraparalysis. There were a number of radiographically identified lytic-proliferative bone lesions noted on the axial skeleton. Hypertrophic osteopathy of the metacarpi and all distal long bones was also evident. Because of the deteriorating quality of life and guarded prognosis, the patient was euthanized and a complete necropsy was performed. Renal cell carcinoma, with metastasis to the lung, thoracic vertebrae, ribs, and the right adrenal gland, was diagnosed. To our knowledge, renal cell carcinoma with bone metastases and hypertrophic osteopathy has not been reported in dogs.     

Multiple cartilaginous exostoses in a dog

A case of multiple cartilaginous exostoses (osteochondromatosis) in a 9-month-old Kelpie cross dog is described. This uncommon dyschondroplasia, which resembled multiple cartilaginous exostoses in man, involved the radius, the femur, a metacarpal and metatarsal bone, the phalanges of three extremities, the pelvis, the ribs and cervical, thoracic and coccygeal vertebrae.     

ATYPICAL LYTIC PROLIFERATIVE SKELETAL LESIONS ASSOCIATED WITH PLASMA CELL MYELOMA IN A DOG

A 10-year-old female Labrador Retriever with intermittent lameness, lethargy, pancytopenia, hyper-calcemia, and severe hyperproteinemia was diagnosed as having plasma cell myeloma. Diagnosis was confirmed by finding a monoclonal gammopathy, extensive plasmacytic bone marrow infiltration, and radiographic evidence of skeletal disease. Survey radiography revealed atypical lytic proliferative osseous lesions involving the spinous process of the third thoracic vertebrae, left third rib, and both left and right fifth ribs. Nutritional support and specific chemotherapy with Melphalan have resulted in long-term clinical remission. This report describes the radiographic and clinicopathologic features of plasma cell myeloma in the dog. A discussion of the previously reported radiographic features of this neoplasm is also included.