Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality

The purpose of the present study was to investigate the variations in histochemical characteristics of muscle samples segregated according to metabolic rates (MR) and pork quality attributes. A total of 231 crossbred Duroc x (Yorkshire x Landrace) pigs was evaluated. Samples of the LM were taken to evaluate histochemical characteristics, postmortem MR, and meat quality. Samples were classified into fast, normal, and slow MR groups based on muscle pH at 45 min and R-value. Drip loss and lightness (L*) were used to assign samples to 1 of 4 quality classes. Pale, soft, and exudative pork belonging in the fast group had the greatest (P < 0.05) percentage of type IIb fibers, and RSE (reddish-pink, soft, and exudative) pork belonging in the fast group had a similar tendency. Additionally, RFN (reddish-pink, firm, and nonexudative) pork belonging in the normal group showed a lower (P < 0.05) percentage of type IIb fibers than PSE or RSE, regardless of MR, and DFD pork had the lowest (P < 0.05) percentage of type IIb fibers. In general, the fast-glycolyzing PSE pork with the lowest pH at both 45 min and 24 h had greater percentages of type IIb fibers than the fast-glycolyzing RFN pork. There were more fiber-type composition differences between quality classes in pork undergoing a fast rate of metabolism compared with pork undergoing a normal rate of metabolism. It can be concluded that muscle histochemical characteristics are associated with early postmortem MR, the extent of glycolysis, and, thereby, pork quality; however, these effects are limited to the pigs exhibiting a fast glycolytic rate.     

Structural weakening of intramuscular connective tissue during postmortem aging of pork

We studied structural changes in the endomysium and perimysium during postmortem aging of pork using the cell‐maceration/scanning electron microscope method. Immediately post mortem, endomysia sheaths that house individual muscle fibers displayed a honeycomb‐like structure. The sheaths of the endomysium consisted of tightly arranged collagen fibrils in a random network. The perimysium comprised several layers of wavy sheets made up of tightly bundled collagen fibers. While the structure of the intramuscular connective tissues remained almost unchanged up to five days post mortem, the endomysium had resolved into individual collagen fibrils, and the thick sheets of the perimysium had separated into collagen fibers and fibrils at 8 days post mortem. These results provide direct evidence for structural weakening of the endomysium and perimysium during postmortem aging of pork. The shear‐force value of raw pork decreased rapidly within six days post mortem and then decreased slowly until 14 days post mortem. Since the rapid increase in tenderness is mainly due to structural weakening of myofibrils, we conclude that the disintegration of the endomysium and perimysium contributes to tenderization of pork during extended postmortem aging.     

Microscopic postmortem changes in adrenal glands of the domestic fowl

Eighty-four male white leghorn chickens were killed by CO2 gas to determine the type, rate, and sequence of microscopic postmortem changes in the adrenal glands of dry and wet intact carcasses. They were held at 29 or 18 C with 50% relative humidity for different times postmortem. The sequence of microscopic postmortem changes was similar in all chickens except at 18 C, when karyorrhexis of cortical and medullary cells was observed. Cellular changes occurred earlier at 29 C than at 18 C and in dry chickens but not in chickens wet with detergent solution before storage, although slight quantitative and qualitative differences between wet and dry chickens were noted. Medullary cells underwent postmortem changes earlier than cortical cells. Nuclei of medullary cells decreased in size, with chromatin clumping leading to pyknosis, followed by cytoplasmic vacuolation, cellular shrinkage, and finally karyolysis and cell dissociation. Cortical cells had nuclear chromatin marginated, nuclei reduced in size initially, and some nuclear fading, followed by pyknosis and karyolysis. Karyorrhexis was not a prominent feature of cortical and medullary cells, although it occasionally occurred before pyknosis. Cytoplasm of cortical cells remained eosinophilic, granular, and vacuolated, but vacuoles became finer later. Pyknotic medullary cells with vacuolated cytoplasm were observed as early as 3 hr postmortem, regardless of the temperature. Diffuse pyknosis of medullary cells was noted at 18 hr in chickens held at 29 C and at 48 hr in chickens held at 18 C. Marked cortical pyknosis was noted only at 36 hr in wet chickens held at 29 C, when bacterial invasion started. Dry chickens held 36 hr at 29 C had diffuse cellular dissociation, karyolysis and cytoplasmic acidophilia, and marked bacterial invasion. Erythrocytes were pyknotic and had cytoplasmolysis. It was concluded that adrenal glands may still be useful for histopathological examination before 18 hr at 29 C and before 48 hr at 18 C.     

Duplication of the pale, soft, and exudative condition starting with normal postmortem pork

The objective of the current study was to create an in vitro model that duplicated the development of PSE pork. Postrigor pork chops with various pH values and normal color were vacuum-packaged, and heated at approximately 42 degrees C for various times (0, 15, 30, 60, 120, or 240 min), or heated to temperatures that occur early postmortem (34, 37, 39, or 42 degrees C for 60 or 120 min) in a water bath. Chops were cooled and allowed to bloom, after which changes in Minolta and Hunter color values were assessed, and purge loss was determined. Warming postrigor pork with normal color and pH to early postmortem body temperature for various times successfully duplicated the characteristics of PSE pork. After 60 to 120 min at 42 degrees C or above, chops with pH < 5.8 lightened until L values were similar to those typical of PSE pork (Minolta L = 61.0). Change in chop color depended on length of time the samples were warmed, as well as on pH. Below 34 degrees C, temperature had no (P > or = 0.28) effect on color (Minolta L, a, b, and Hunter L*, a*, b*); however, at higher temperatures, color change depended on pH and warming time. A comparison of the time and temperature relationships for changes in lightness and purge suggested that the mechanisms of the two processes are not identical. The similarities in the dynamic range of color change, change in absolute color values, and time frame for changes in vitro and in vivo suggest similarity of the processes creating PSE in a carcass and in the in vitro model.     

Effects of fasting and transportation on pork quality development and extent of postmortem metabolism

One hundred seventy-seven pigs were used to determine the interaction effects of fasting and length of transport prior to harvest on pork muscle quality. The study design was a 2 x 2 x 3 factorial, which involved two genetic sources, fasting (F) or no fasting (N) of pigs 48-h prior to harvest, and three transport times (0.5, 2.5, or 8.0 h) on a semitrailer to the packing plant. Genetic source was a significant source of variation (P < 0.05) for most composition and muscle quality variables. Fasting reduced hot carcass weight 3.6% (P < 0.05), but length of transport did not affect hot carcass weight (P > 0.05). There were no differences (P > 0.05) in percent lean among fasting and transport treatments. Fasted pigs had higher longissimus dorsi (LD) ultimate pH (pHu), darker lean color, higher marbling score and lower 7-d purge loss, 24-h drip loss, and cooking loss (P < 0.05) than nonfasted pigs. Meat from pigs that were transported 8.0 h had lower glycolytic potential (GP), higher LD and semimembranosus (SM) pHu, darker lean color, and lower L*, 7-d purge loss, 24-h drip loss, cooking loss, and shear force values than meat from pigs transported 0.5 h (P < 0.05). Meat from pigs transported 2.5 h had higher LD and SM pHu and lower L*, 7-d purge loss, 24-h drip loss, and cooking loss than meat from pigs transported 0.5 h (P < 0.05). Meat from pigs transported 8.0 h had higher LD pHu and color scores and lower L* and cooking loss than meat from pigs transported 2.5 h (P < 0.05). The fasting x transport interaction was significant for SM pHu, L*, color score, and drip loss. Fasting improved SM pHu, L*, color score, and drip loss for pigs that were transported 0.5 h (P < 0.05), but when pigs were transported for 2.5 h or 8.0 h, fasting had little or no effect on these muscle quality traits. Fasting lowered GP and increased LD pHu for pigs from the genetic source with the higher initial pork quality (P < 0.05), while fasting had no effect on pork quality for pigs from the genetic source with the lower initial pork quality (P > 0.05). Longer transport times resulted in lower GP and higher LD pHu regardless of genetic source. Fasting and length of transport each had positive effects on pork quality, but length of transport effects was greater in magnitude. When pigs were transported for 0.5 h, fasting for 48 h prior to harvest improved pork quality, but when pigs were transported 2.5 or 8.0 h, fasting had little effect on pork quality.     

Effects of boning method and postmortem aging on meat quality characteristics of pork loin

This work investigated the effects of boning method and postmortem aging on pork loin color, shearing value and sensory attributes. Two experiments were assigned. In Experiment I, 30 Chinese native black pigs were slaughtered and their carcasses were divided into three groups: (i) hot-boning: carcasses were fabricated within 45 min postmortem just after dressing; (ii) cold boning at 24 h: carcasses were fabricated after chilling at 0°C for 24 h; (iii) cold boning at 36 h: carcasses were fabricated after chilling at 0°C for 36 h. In Experiment II, right sides of the second group in Experiment I were used and primal cuts were vacuum packed and aged for 1 day, 8 days and 16 days. Pork loins ( Longissimus lumborum ) were used for color measurement, shearing test, and sensory evaluation. Among three boning methods, cold-boning at 36 h postmortem had the advantages of giving muscles a better color, the lowest cooking loss and cooked shearing value, and the highest sensory tenderness, juiciness, flavor and overall liking. Postmortem aging could improve pork quality characteristics, but it is not the fact that the longer aging time is, the better pork quality would be. Eight days may be enough to obtain an acceptable sensory attribute. These results are meaningful for pork processing and pork consumption.     

Ultrastructural postmortem changes in chicken kidneys at 27 C

Ultrastructural postmortem changes of glomeruli, proximal tubules (PT), distal tubules (DT), and cortical collecting ducts (CD) were studied in adult chickens held at 27 C for 0, 1, 5, 10, 30, 60, or 360 minutes. There were marked ultrastructural alterations in tissues considered normal by light microscopy. The earliest changes, evident in immediately fixed samples, consisted of apical cell swelling of PT and DT epithelium and formation of smaller projections from glomerular capillary endothelium. Swelling increased with time, and gaps in cell membranes of tubular cytoplasmic blebs were evident by 10 minutes postmortem. The urinary space also contained cellular debris in immediately fixed samples and was filled by swollen epithelial cells by 10 minutes postmortem. Organelle changes were pronounced by 5 minutes in PT epithelium and by 10 minutes in DT epithelium. These initial changes consisted of dilation of mitochondrial and endoplasmic reticulum. Flocculent mitochondrial matrix densities were present by 5 minutes in PT epithelium and enlarged and appeared in other tubular segments as the time postmortem increased. Nuclear chromatin margination occurred first in 10-minute samples of PT and DT, and it was present by 30 minutes in glomerular epithelial cells. Chromatin clumping was present in PT and DT epithelium at 30 minutes and was followed by pyknosis and karyorrhexis at 360 minutes. These latter nuclear changes were not found in glomerular cells during the study. Nuclei of CD showed little change during the periods studied. The glomerular basement membrane appeared as a single hyaline membrane by 30 minutes postmortem, but this membrane and podocyte foot processes showed little further change by 360 minutes postmortem.     

The effects of microwave-irradiated fixation for postmortem changes of the kidney

In the present study, we evaluated the advantages of microwave-irradiated fixation for postmortem autolysis of the kidney. Mouse kidneys, sampled at 0, 1, 3, 5, 10, 15, 20 and 25 hr after death, were fixed with 10% neutral formalin by microwave irradiation (MWI; 20 sec/500 W) and by conventional immersion. They were then examined with light and electron microscopy, morphometrics and immunohistochemicals. Light microscopic and morphometric observations showed that structural preservation effect of MWI was limited to the proximal convoluted tubules at 25 hr. Contrary, mild ultrastructural damage by MWI was found in the glomeruli at 0 and 15 hr. Immunohistochemistry for renin and alpha-smooth muscle actin showed no apparent differences between MWI and the immersion.     

Effect of wavelength on spatial measurements of light scattering for the measurement of pork quality.

White light from a xenon arc was focused onto the upper surface of 25-mm-thick transverse sections of pork longissimus muscle. A servo motor moved an optical fiber across the lower surface of the muscle to collect transmitted light, which then was passed through a grating monochromator and onto a photomultiplier for spatial measurements of scattering (SMS) and transmittance spectra. The SMS were calculated as the slope of the logarithm of transmittance relative to path length through the sample (which was calculated trigonometrically). Pale, soft, exudative (PSE) pork was measured with an index that included a subjective evaluation of meat color and objective measurements of reflectance, drip loss, and centrifugation fluid loss. The strongest correlation of SMS with PSE was at 610 nm (r = .86, P less than .005) and the strongest correlation of transmittance with PSE was at 650 nm (r = -.95, P less than .005). This supports the use of a red laser at 633 nm for the detection of PSE pork.     

Rapid quantification of avian eggshell microstructure and crystallographic-texture using two-dimensional X-ray diffraction

1. It is important to quantify eggshell microstructure because it may influence eggshell mechanical properties and could be of importance for eggshell quality assessment. It also provides information about changes in eggshell associated with different hen physiological conditions. 2. This paper describes an alternative methodology which, based on 2D X-ray diffraction, allows eggshell microstructure quantification (for example, crystal size and orientation) much more efficiently than using traditional techniques (optical or scanning electron microscopy and conventional X-ray diffraction). 3. For such analyses, an X-ray diffractometer equipped with an area detector is used. Such equipment collects the diffraction pattern of the sample in one single exposure (taking a few tens of seconds), thus considerably reducing data acquisition time. 4. The two-dimensional diffraction patterns obtained contain detailed information about size and crystallographic orientation of crystals forming the eggshell. This information can be automatically extracted using specially designed software. 5. Access to the software is available on a website, the address of which is given in the Materials and Methods section. 6. In this paper, specific examples of how these analyses are applied are set out and recommendations for obtaining different types of microstructure information are given. In addition, the limitations of the technique are discussed.     

Relationship between bone strength and dual-energy X-ray absorptiometry measurements in pigs

Computed tomography and a 3-point bending test were performed on the metacarpal bones of adult production pigs to test the hypothesis that bone strength is strongly correlated with areal bone mineral density (BMD) in this population. The aim of the study was to subject material from adult production pigs grouped by BMD to 3-point bending, to test this hypothesis and determine any correlations. In all, 168 individual computed tomography scans and mechanical tests were performed on the collected material. For evaluation purposes, the material was divided into the categories low, medium, and high BMD (<1, 1 to 1.4, and >1.4 g/cm(2), respectively). The results showed a difference in the maximum load, in the stress at maximum load, and stiffness among each BMD group (P < 0.001) and in elastic modulus between the low BMD group and the 2 other groups (P < 0.001). A correlation between both intrinsic and extrinsic measures of bone strength and BMD was thus demonstrated. The projected change in each of the variables reported, for a 0.1 g/cm(2) alteration in BMD (within the BMD range evaluated in this study), is as follows: maximum load, 708 N; stress at maximum load, 50 N/mm(2); stiffness, 391.6 N/mm; and elastic modulus, 108 N/mm(2) (P < 0.001). The results confirm the relationship between BMD and bone strength and indicate that BMD screening can be used in fracture risk assessments in production pigs.     

Effect of litter size and birth weight on growth, carcass and pork quality, and their relationship to postmortem proteolysis

The objective of the study was to test the hypothesis that birth weight (BtW) influences growth, carcass characteristics, meat quality, and postmortem (pm) proteolysis differently when pigs originate from small (S) or large (L) litters. Swiss Large White barrows (60) used in this study originated from 20 litters with either less than 10 (S) or more than 14 (L) piglets born per litter. Within each of the S and L litters, 3 barrows were selected at birth: the lightest (L-BtW), the heaviest (H-BtW), and the one with a BtW nearest to the average BtW of the litter (M-BtW). The BW and total feed intake of the individually penned pigs were determined weekly. At slaughter, carcass characteristics were assessed. Meat quality traits were determined in the LM and dark portion of semitendinosus muscle. Titin, nebulin, desmin, and integrin proteolysis were evaluated by SDS-PAGE and Western blot technique, and mu - and m-calpain activities were monitored using casein zymography. Litter size affected BtW of L-BtW and M-BtW but not of H-BtW barrows (BtW x litter size interaction; P = 0.07). From weaning to slaughter, L-BtW barrows grew slower (P < 0.01), ingested less feed (P < 0.01), and were less efficient (P < 0.01) than H-BtW and M-BtW barrows. The carcass yields were greater (P < 0.01), and livers and kidneys were lighter (P 相似文献   

Identification of calcium oxalate monohydrate crystals by X-ray diffraction in urine of ethylene glycol-intoxicated dogs

Urine sediments of dogs with experimentally induced ethylene glycol poisoning were examined by light microscopy and X-ray diffraction. Massive calcium oxalate crystalluria was observed in all poisoned dogs. By light microscopy, the frequency with which six-sided hippurate-like prisms and envelope forms of calcium oxalate dihydrate occurred was approximately equal. The hippurate-like crystals were shown to be calcium oxalate monohydrate by X-ray diffractometry.     

Technical note: use of laser diffraction for particle size distribution measurements in duodenal digesta

Duodenal samples from three lactating cows were used to measure the particle size distribution by wet sieving and by laser diffraction (LD). The median particle size was calculated in the size range where the methods overlapped, and the median particle size was not different between the methods (P = 0.98). The particle size data were also fitted to a log normal distribution function. The logarithmic mean particle size (log10mean) tended to be larger for wet sieving (P = 0.06), and the logarithmic standard deviation (log10SD) was similar for the two methods (P = 0.32). In addition, duodenal samples from the same three animals were fractionated into five different size classes by wet sieving. Particle size distributions were measured by LD and by microscopic image analysis (MIA) for each of the size classes. The log10mean particle size calculated by LD was inside the sieve size range of the four smallest size classes. Log10mean particle size calculated by LD was smaller than log10mean calculated by MIA for two size classes (106 to 300 microm and 300 to 600 microm), and LD gave generally broader particle size distributions than MIA. This study showed that duodenal particle size distributions measured by LD and wet sieving were similar and LD is therefore an alternative method for particle size distribution measurements in postruminal digesta.     

Technical note: Sampling methodology for relating sarcomere length,collagen concentration,and the extent of postmortem proteolysis to beef and pork longissimus tenderness

The objective of this study was to determine the effect of sampling methodology on the relationship between longissimus tenderness and measures of biochemical meat traits. Sampling methodology included measurements of sarcomere length, collagen concentration, and postmortem desmin proteolysis on raw samples and measurements of these same traits on the same cooked meat used for shear force measurement. Twenty crossbred steers and 20 crossbred barrows were used for these studies. The beef longissimus thoracis were vacuum-packaged, stored at 2 degrees C until 14 d postmortem, then frozen and stored at -30 degrees C. The pork longissimus thoracis et lumborum were vacuum-packaged, stored at 2 degrees C until 7 d postmortem, then frozen and stored at -30 degrees C. Trained sensory panel tenderness rating ranged from 3.1 to 7.6 for beef and 4.1 to 7.4 for pork. The coefficient of variation was lower for sarcomere length than for all other traits. Simple correlation coefficients between measurements on raw and cooked samples were 0.58 (beef) and 0.11 (pork) for sarcomere length, 0.66 (beef) and 0.59 (pork) for collagen, and 0.74 (beef) and 0.76 (pork) for desmin degradation. Simple correlation coefficients between biochemical traits and measures of tenderness (Warner-Bratzler shear force and trained sensory tenderness rating) were higher or not different for cooked compared to raw samples. Correlation coefficients between biochemical traits and tenderness rating were 0.38 (raw) and 0.22 (cooked) for sarcomere length, -0.12 (raw) and -0.45 (cooked) for collagen, and 0.48 (raw) and 0.80 (cooked) for desmin degradation in beef longissimus and 0.14 (raw) and 0.15 (cooked) for sarcomere length, -0.38 (raw) and -0.33 (cooked) for collagen, and 0.53 (raw) and 0.67 (cooked) for desmin degradation in pork longissimus. The coefficients of determination for explaining variation in tenderness rating using sarcomere length, collagen concentration, and desmin degradation for raw and cooked samples were 0.43 and 0.73 (beef) and 0.48 and 0.57 (pork), respectively. This study indicates that measurements of biochemical traits on the same cooked meat as used for shear force determination account for more of the variation in measures of tenderness than biochemical measurements made on a separate raw sample.     

Commercial adaptation of ultrasonography to predict pork carcass composition from live animal and carcass measurements.

Live animal and carcass data were collected from market barrows and gilts (n = 120) slaughtered at a regional commercial slaughter facility to develop and test prediction equations to estimate carcass composition from live animal and carcass ultrasonic measurements. Data from 60 animals were used to develop these equations. Best results were obtained in predicting weight and percentage of boneless cuts (ham, loin, and shoulder) and less accuracy was obtained for predicting weight and ratio of trimmed, bone-in cuts. Independent variables analyzed for the live models were live weight, sex, ultrasonic fat at first rib, last rib, and last lumbar vertebra, and muscle depth at last rib. Independent variables for the carcass models included hot carcass weight, sex of carcass, and carcass ultrasonic measurements for fat at the first rib, last rib, last lumbar vertebra, and muscle depth at last rib. Equations were tested against an independent set of experimental animals (n = 60). Equations for predicting weight of lean cuts, boneless lean cuts, fat-standardized lean, and percentage of fat-standardized lean were most accurate from both live animal and carcass measurements with R2 values between .75 and .88. The results from this study, under commercial conditions, suggest that although live animal or carcass weight and sex were the greatest contributors to variation in carcass composition, ultrasonography can be a noninvasive means of differentiating value, especially for fat-standardized lean and weight of boneless cuts.