Related Experiment Video
Updated: May 27, 2026
07:46
Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
Published on: July 12, 2024
The influence of elevated temperature conditioning on bison (Bison bison bison) meat quality
J A Janz1, J L Aalhus, M A Price
1Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada T6G 2P5.
Meat Science
|November 9, 2011
Summary
Elevated temperature conditioning (ETC) improved bison meat quality by preventing cold-induced defects. This method enhanced tenderness and color while avoiding significant weight loss during cooling.
Area of Science:
- Meat Science
- Animal Science
- Food Technology
Background:
- Conventional chilling of bison carcasses (0-2°C for 24 h) risks cold-induced meat quality defects.
- Maintaining carcass temperature is crucial for meat quality and preventing economic losses from weight reduction.
Purpose of the Study:
- To evaluate the effectiveness of Elevated Temperature Conditioning (ETC) for cooling bison carcasses.
- To assess the impact of ETC on meat quality attributes, including temperature, pH, color, and tenderness.
Main Methods:
- Bison carcasses underwent Elevated Temperature Conditioning (ETC) at 10°C for 10 hours post mortem.
- Internal temperatures of M. Longissimus lumborum and M. Semimembranosus were monitored.
- Meat quality parameters including pH, color, evaporative loss, and tenderness were analyzed and compared to conventional chilling.
Main Results:
- ETC maintained internal carcass temperatures above 10°C within the first 10 hours post mortem.
- No significant evaporative weight loss was observed with ETC.
- ETC accelerated post-mortem glycolysis and pH decline, leading to lighter, redder meat color.
- Significant improvements in initial tenderness and aging tenderization were achieved with ETC.
Conclusions:
- Elevated Temperature Conditioning (ETC) is an effective method for cooling bison carcasses, mitigating cold-induced defects.
- ETC positively impacts bison meat quality, enhancing tenderness and color without significant economic loss from dehydration.
- This conditioning method offers a promising alternative to conventional chilling for improved bison meat production.
Related Concept Videos
01:27Factors Influencing Microbial Growth: Temperature
Microorganisms display remarkable adaptations, enabling them to thrive in diverse ecological niches across a wide range of temperatures. Temperature profoundly influences microbial growth by affecting enzymatic activity, membrane fluidity, and other cellular processes.Each microorganism operates within a specific temperature range defined by three cardinal points: minimum, optimum, and maximum. Below the minimum temperature, membranes lose fluidity, halting transport processes. Above the...
01:25Increased Body Temperature
A body temperature above 38°C (100.4 °F) is known as fever or pyrexia, and a person with fever is termed 'febrile.' Typically, the hypothalamus, a part of the brain that acts as the body's thermostat, regulates body temperature through a thermoregulatory setpoint. It receives signals from cold and warm thermal receptors throughout the body and adjusts the body's temperature accordingly. Fever occurs when this hypothalamic setpoint is altered, usually in response to an infection or illness.
02:27Background and Environment Affect Phenotype
Although the genetic makeup of an organism plays a major role in determining the phenotype, there are also several environmental factors, such as temperature, oxygen availability, presence of mutagens, that can alter an organism’s phenotype.
An example of how genetic background affects phenotype can be seen in horses. The Extension gene in horses is responsible for their coat color. A wild-type gene (EE) produces black pigment in the coat, while a mutant gene (ee) produces red pigment. A...
An example of how genetic background affects phenotype can be seen in horses. The Extension gene in horses is responsible for their coat color. A wild-type gene (EE) produces black pigment in the coat, while a mutant gene (ee) produces red pigment. A...
01:28Factors Affecting Body Temperature
As a nurse, it is vital to understand the factors affecting body temperature to monitor variations and effectively evaluate deviations from regular.
Factors may include:
Factors may include:
01:26Derivatives: Problem Solving
Temperature-Dependent Growth of Brook TroutThe growth of brook trout is closely influenced by water temperature. Experimental data demonstrate how trout weight changes over a 24-day period in response to varying water temperatures. At lower temperatures, such as 15.5 degrees Celsius, brook trout show significant weight gain. However, as the temperature increases, the amount of weight gained steadily decreases. At the highest temperature measured, 24.4 degrees Celsius, trout experience a net...
01:23Physical Methods for Controlling Microbial Growth: Temperature
Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...