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Sample records for improves meat quality

  1. GENETICS AND MOLECULAR BIOLOGY AND PIG MEAT QUALITY IMPROVEMENT

    Directory of Open Access Journals (Sweden)

    J. BULLA

    2007-05-01

    Full Text Available The main goals in pig breeding have for many years been to improve growth rate, feedconversion and carcass composition. There have been less efforts to improve meat qualityparameters (WHC, pH, tenderness, colour etc. but the main contribution has been areduction of stress susceptibility and PSE meat. Unfortunately, the quantitative geneticapproach has yielded few clues regarding the fundamental genetic changes that accompaniedthe selection of animal for superior carcass attributes. While mapping efforts are makingsignificant major effects on carcass and his quality composition DNA test would be availableto detect some positive or negative alleles. There are clear breed effects on meat quality,which in some cases are fully related to the presence of a single gene with major effect (RYR1,MYF4, H-FABP, LEPR, IGF2. Molecular biology methods provides excellent opportunitiesto improve meat quality in selection schemes within breeds and lines. Selection on majorgenes will not only increase average levels of quality but also decrease variability (ei increaseuniformity. The aim of this paper is to discuss there genetic and non-genetic opportunities.

  2. GENETICS AND MOLECULAR BIOLOGY AND PIG MEAT QUALITY IMPROVEMENT

    Directory of Open Access Journals (Sweden)

    BULLA, J.

    2007-01-01

    Full Text Available The main goals in pig breeding have for many years been to improve growth rate, feedconversion and carcass composition. There have been less efforts to improve meat qualityparameters (WHC, pH, tenderness, colour etc. but the main contribution has been areduction of stress susceptibility and PSE meat. Unfortunately, the quantitative geneticapproach has yielded few clues regarding the fundamental genetic changes that accompaniedthe selection of animal for superior carcass attributes. While mapping efforts are makingsignificant major effects on carcass and his quality composition DNA test would be availableto detect some positive or negative alleles. There are clear breed effects on meat quality,which in some cases are fully related to the presence of a single gene with major effect (RYR1,MYF4, H-FABP, LEPR, IGF2. Molecular biology methods provides excellent opportunitiesto improve meat quality in selection schemes within breeds and lines. Selection on majorgenes will not only increase average levels of quality but also decrease variability (ei increaseuniformity. The aim of this paper is to discuss there genetic and non-genetic opportunities.

  3. Improving meat quality through cattle feed enriched with mate extract

    DEFF Research Database (Denmark)

    Zawadzki, Andressa

    The use of plant extracts in animal feeding trials has been considered as a potential alternative to improve the redox stability of meat. Bioactive compounds from plant extracts can provide the antioxidative mechanisms required to improve animal health and welfare and, to protect meat against...... oxidation. Pharmacological properties and antioxidant effects have been associated to the extract of hops and to the extracts of yerba mate. However, the effects of hops and yerba mate as dietary supplement for animal feeding on the metabolic profile and the redox stability of meat have not been reported...... yet. Addition of extract of mate to a standard maize/soy feed at a level of 0.5, 1.0 or 1.5% to the diet of feedlot for cattle resulted in an increased level of inosine monophosphate, creatine, carnosine and of conjugated linoleic acid in the fresh meat. The tendency to radical formation in meat...

  4. Can we improve the nutritional quality of meat?

    Science.gov (United States)

    Scollan, Nigel D; Price, Eleri M; Morgan, Sarah A; Huws, Sharon A; Shingfield, Kevin J

    2017-11-01

    The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA and trans fatty acid (TFA) content and enrichment of n-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

  5. Combination of irradiation with other treatments to improve the shelf-life and quality of meat and meat products

    International Nuclear Information System (INIS)

    Paul, P.; Chawla, S.P.; Kanatt, S.R.

    1998-01-01

    The effects were studied of low dose gamma irradiation in combination with other treatments (acetic acid and a sodium tripolyphosphate dip for buffalo meat; a hot water dip for lamb meat; ascorbic acid for chicken and curing for meat products) on the shelf-life of prepacked meats at chilled and ambient temperatures in terms of the microbiological, chemical and sensory qualities. Meats irradiated at 2.5 kGy had a shelf-life of 4 weeks at 0-3 deg. C, 2 weeks at 7-10 deg. C and 42 h at 28-30 deg. C, and showed a remarkable improvement in the microbiological quality. irradiation resulted in the reduction/elimination of microorganisms of public health significance, e.g. Enterobacteriaceae, Salmonella, staphylococci and faecal coliforms. In contrast, the corresponding control samples had a shelf-life of less than 2 weeks at 0-3 deg. C, 1 week at 7-10 deg. C and 18 h at ambient temperature (28-30 deg. C). A high level of microorganisms such as Enterobacteriaceae, staphylococci, Salmonella and sulphite reducing Clostridia were detected in the control samples during storage. A combination of acetic acid/hot water pretreatment and irradiation further improved the microbiological quality of the meats, while a pretreatment of sodium tripolyphosphate enhanced the retention of colour and the juiciness of the meat samples. The effects were observed at all the storage temperatures. For the meat products, a low dose of irradiation reduced the total viable counts by 1-2 log cycles, and also eliminated Enterobacteriaceae, staphylococci and Salmonella throughout the storage period. The irradiated meat products had a shelf-life of 2 weeks at 0-3 deg. C and 24 h at 28-30 deg. C, while the non-irradiated meat products had a shelf-life of 1 week at 0-3 deg. C and 18 h at 28-30 deg. C. (author)

  6. Carcass treatments for improved meat quality (In Swedish with Summary in English

    Directory of Open Access Journals (Sweden)

    Eva Wiklund

    2005-04-01

    Full Text Available Meat quality is a term that includes many different aspects like e.g. safety, ethics, nutrition, taste and functionality. What is regarded as most important is mainly related to where a person is placed in the chain from production to consumption. Along this chain are also many factors that influence the quality of meat. By measuring the pH value of meat it is possible to get good information about shelf life, tenderness, colour and water-holding capacity. Meat pH also gives an indication to whether the animals have been exposed to stress prior to slaughter or not. Good pastures and supplementary feeding using grain-based feed mixtures have been demonstrated to increase the energy stores in the animals' muscles and therefore have a positive effect on pH values in venison. What the animals had been eating prior to slaughter also affected the fat composition and meat flavour. Meat from animals grazing pasture had more polyunsaturated fatty acids and a "wild" flavour compared with meat from animals fed grain-based pellets. It is possible to change the fat composition in a commercial grain-based feed mixture, without altering the protein or energy content, so that the fat composition mimic that of a natural pasture. Pelvic suspension of a carcass will stretch the muscles in valuable cuts and improve the tenderness of the meat. In fallow deer carcasses the tenderness was improved in several meat cuts and in addition the water-holding capacity of the meat increased after pelvic suspension. Electrical stimulation of the carcass quickly empties the energy stores in the muscles and accelerates the onset of rigor mortis. In red deer venison electrical stimulation accelerated the rate of meat tenderisation, but this benefit was lost after approx. 3 weeks of ageing (-1.5 °C. A study from Alaska demonstrated no effects of electrical stimulation of reindeer carcasses on meat tenderness or water-holding capacity. We recommend further studies of pelvic

  7. Animal breeding strategies can improve meat quality attributes within entire populations.

    Science.gov (United States)

    Berry, D P; Conroy, S; Pabiou, T; Cromie, A R

    2017-10-01

    The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Breeding for meat quality in pigs

    NARCIS (Netherlands)

    Hovenier, R.

    1993-01-01

    The aim of this study was to investigate the possibilities of improving pig meat quality by selection. Therefore, literature is reviewed to determine the meat quality traits to be used and genetic parameters of those meat quality traits are calculated. A method is described to obtain

  9. Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat.

    Science.gov (United States)

    Rupsankar, Chakrabarti

    2010-10-01

    High moisture content (89%) along with high enzymatic and bacteriological activity in Bombay duck (Harpodon nehereus) meat are responsible for short shelf life and disintegration of meat in cooking. Minimum solubility was at pH 5 (iso-electric point) of muscle protein. Citric acid- sodium citrate buffer (pH 5) with 0.2% potassium sorbate was very effective in reducing moisture in dressed fish and in increasing shelf life up to 4 days at ambient temperature (25-28 °C). Reduction in moisture in meat improved its cooking quality and gel formation capacity with increased protein content. Fish meat contained 1.0-1.5% NaCl and produced stronger gel by using 2% NaCl than conventionally prepared gel with 4% NaCl. Washing fish mince with cold water followed by pressing at pH 5, gave fish cake with more salt soluble protein and better gel strength (>500 gcm) than the same operation done at ambient temperature.

  10. Improving functional value of meat products.

    Science.gov (United States)

    Zhang, Wangang; Xiao, Shan; Samaraweera, Himali; Lee, Eun Joo; Ahn, Dong U

    2010-09-01

    In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

  11. Improvement of broiler meat quality due to dietary inclusion of soybean oligosaccharide derived from soybean meal extract

    Science.gov (United States)

    Suthama, N.; Pramono, Y. B.; Sukamto, B.

    2018-01-01

    Dietary inclusion of antibiotics as growth promoters (AGPs) in poultry production has been applied for decades worldwide, but recently AGPs have been banned due to the negative consequences for health and food safety. Soybean oligosccharide (SOS) derived from soybean meal extract is one of natural compound without carrying-over the residue to product and is consumer’s health friendly. The purpose of the present study was to evaluate dietary inclusion of SOS on broiler meat quality. A total of 120 broilers of 7-day-old were allocated into 3 treatments with 4 replications (10 birds each) in completely randomized design. Treatments applied were D1: diet without SOS, D2: D1 plus 0.15% SOS, and D3: D1 plus 0.30% SOS. Intestinal lactic acid bacteria (LAB), protein digestibility, meat protein and fat depositions, and meat cholesterol were the parameters observed. Data were statistically tested using analysis of variance and Duncan test. Dietary SOS inclusion at 0.30% (D3) significantly (P<0.05) increased LAB population (7.21x104 cfu/g), protein digestibility (72.80%), and meat protein deposition (90.83 g/bird), but it decreased meat fat (8.27 g/bird) and meat cholesterol (37.28 mg/100 g). In conclusion, dietary SOS inclusion at 0.30% improves meat quality of broiler based on the increase in meat protein deposition with lower fat and cholesterol.

  12. Improving meat quality through natural antioxidants Mejoramiento de la calidad de carne utilizando antioxidantes naturales

    Directory of Open Access Journals (Sweden)

    Valeria Velasco

    2011-06-01

    Full Text Available Nowadays, consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. Natural antioxidants have been used instead of synthetic antioxidants to retard lipid oxidation in foods to improve their quality and nutritional value. This review discusses some aspects of recent research on antioxidant activity of plant extracts and natural compounds to improve meat quality. Many herbs, spices, and their extracts have been reported as having high antioxidant capacity, such as some plants of the Lamiaceae family, e.g., oregano (Origanum vulgare L., rosemary (Rosmarinus officinalis L., and sage (Salvia officinalis L.. The antioxidant activity of these plants is attributed to their phenolic compound content, which includes volatile compounds also known as essential oils. Several factors that cause some differences on the antioxidant activity of plant extracts include: type of solvent used during extraction, measurement method, and number of samples. Some studies have demonstrated that shelf-life and meat quality can be improved by using natural antioxidants in some stages of meat production. The main effects of these compounds are reducing microbial growth and lipid oxidation during storage. Nevertheless, more research is needed to determine antimicrobial activity of natural antioxidants in meat during storage, identify the main metabolic pathway of these compounds, and its effect on other meat quality parameters.Actualmente los consumidores están demandando alimentos más naturales, lo cual ha causado el interés de la industria de incluir antioxidantes naturales en los alimentos para retardar la oxidación de los lípidos, mejorar su calidad y valor nutricional, reemplazando los antioxidantes sintéticos. En esta revisión se discuten algunos aspectos de las investigaciones más recientes acerca de la actividad antioxidante de extractos vegetales y compuestos naturales y su uso para mejorar la calidad de carne

  13. Improvement of organic meat products nutrition

    OpenAIRE

    Žilytė, Eglė

    2016-01-01

    The aim of the research: to improve the food value indicators of cold-smoked organic meat and implement the quality requirements, which are raised for a national meat products of the company X. To answer the purpose it has been created a new recipe for cold-smoked sausage and cold-smoked minced sausage by using the produced meat in the farm X. It has been evaluated the compliance of the national products quality with the index of food value of improved cold-smoked meat products. It has bee...

  14. Crossbreeding locally adapted hair sheep to improve productivity and meat quality

    Directory of Open Access Journals (Sweden)

    Juliano Issakowicz

    Full Text Available ABSTRACT: The use of lambs from crossing of local with specialized sheep breeds for meat production may lead to higher meat deposition and a smaller fat amount in the carcass, with a more adequate nutritional profile for human consumption. This study investigated the performance, carcass and meat characteristics of lambs from the Morada Nova and Santa Inês locally adapted hair breeds and crosses between Dorper × Morada Nova and Dorper × Santa Inês slaughtered at approximately 35 kg. Morada Nova lambs showed lower (p < 0.05 performance compared to the other genetic groups resulting in a higher age at slaughter (p < 0.05. Crossbred Dorper × Santa Inês and Dorper × Morada Nova lambs showed better characteristics for meat production with better (p < 0.05 conformation as well as leg and carcass compacteness index. Dorper × Santa Inês have a fatty acid profile that is more suitable for human consumption than Dorper × Morada Nova lambs do (p < 0.05; however, both had lower (p < 0.05 intramuscular lipid content (as measured by ether extract levels from Longíssimus lumborum compared with purebred lambs. Therefore, when the objective is to obtain lean meat, with improved nutritional profile to reduce risks of cardiovascular disease, the use of breeds and crosses that reduce animal slaughter age, such as the ½ Dorper × ½ Santa Inês crossbred, is an interesting alternative.

  15. Polysaccharide-Based Edible Coatings Containing Cellulase for Improved Preservation of Meat Quality during Storage.

    Science.gov (United States)

    Zimoch-Korzycka, Anna; Jarmoluk, Andrzej

    2017-03-02

    The objectives of this study were to optimize the composition of edible food coatings and to extend the shelf-life of pork meat. Initially, nine meat samples were coated with solutions containing chitosan and hydroxypropyl methylcellulose at various cellulase concentrations: 0%, 0.05%, and 0.1%, stored for 0, 7, and 14 days. Uncoated meat served as the controls. The samples were tested for pH, water activity (a w ), total number of microorganisms (TNM), psychrotrophs (P), number of yeast and molds (NYM), colour, and thiobarbituric acid-reactive substances (TBARS). The pH and a w values varied from 5.42 to 5.54 and 0.919 to 0.926, respectively. The reductions in the TNM, P, and NYM after 14 days of storage were approximately 2.71 log cycles, 1.46 log cycles, and 0.78 log cycles, respectively. The enzyme addition improved the stability of the red colour. Significant reduction in TBARS was noted with the inclusion of cellulase in the coating material. Overall, this study provides a promising alternative method for the preservation of pork meat in industry.

  16. Polysaccharide-Based Edible Coatings Containing Cellulase for Improved Preservation of Meat Quality during Storage

    Directory of Open Access Journals (Sweden)

    Anna Zimoch-Korzycka

    2017-03-01

    Full Text Available The objectives of this study were to optimize the composition of edible food coatings and to extend the shelf-life of pork meat. Initially, nine meat samples were coated with solutions containing chitosan and hydroxypropyl methylcellulose at various cellulase concentrations: 0%, 0.05%, and 0.1%, stored for 0, 7, and 14 days. Uncoated meat served as the controls. The samples were tested for pH, water activity (aw, total number of microorganisms (TNM, psychrotrophs (P, number of yeast and molds (NYM, colour, and thiobarbituric acid-reactive substances (TBARS. The pH and aw values varied from 5.42 to 5.54 and 0.919 to 0.926, respectively. The reductions in the TNM, P, and NYM after 14 days of storage were approximately 2.71 log cycles, 1.46 log cycles, and 0.78 log cycles, respectively. The enzyme addition improved the stability of the red colour. Significant reduction in TBARS was noted with the inclusion of cellulase in the coating material. Overall, this study provides a promising alternative method for the preservation of pork meat in industry.

  17. THE USE OF Pomacea canaliculata SNAILS IN FEED TO IMPROVE QUALITY OF ALABIO DUCK (Anas plathyrinchos Borneo MEAT

    Directory of Open Access Journals (Sweden)

    A. Subhan

    2016-03-01

    Full Text Available This research was aimed to improve the physical and chemical quality of Alabio ducks which was fed with Pomacea canaliculata snails. Those ducks were raised intensively. There were nine treatments  included R0 (control feed, R1 (control feed + 2.5% Pomacea canaliculata snails from swampy area, R2 (control feed + 5% Pomacea canaliculata snails from swampy area, R3 (control feed + 7.5% Pomacea canaliculata snails from swampy area R4 (control feed + 10% Pomacea canaliculata snails from swampy area R5 (control feed + 2.5% Pomacea canaliculata snails from tidal swampy area, R6 (control feed + 5% Pomacea canaliculata snails from tidal swampy area, R7 (control feed + 7.5% Pomacea canaliculata snails from tidal swampy area, and R8 (control feed + 10% Pomacea canaliculata snails from tidal swampy area. The variables observed included meat chemical and physical quality. A Completely Randomized Design was used in this study. Analysis of variance and Duncan’s multiple range test were used to analyze data. The research results revealed that using Pomacea canaliculata snails in duck feed had a significant effect (P<0.05 towards the physical characteristics (water holding capacity, cooking loss, and tenderness, and chemical characteristics of Alabio duck meat (water, protein, collagen, fat, and cholesterol content. However, there was no significant effect towards meat pH. It can be concluded that using 5% Pomacea canaliculata snails in a mixture of Alabio duck feed decreased cooking loss and meat cholesterol content.

  18. Application of Carnobacterium maltaromaticum as a feed additive for weaned rabbits to improve meat microbial quality and safety.

    Science.gov (United States)

    Koné, Amenan Prisca; Zea, Juliana Maria Velez; Gagné, Dominic; Cinq-Mars, Dany; Guay, Frédéric; Saucier, Linda

    2018-01-01

    This study addresses the improvement of meat microbial quality by enriching the diet of farm animals with a protective culture. Weaned Grimaud rabbits were divided into two experimental groups: a control and a diet supplemented with Micocin® (Carnobacterium maltaromaticum CB1; 8Log 10 CFU/kg of feed). Overall, meat quality was not affected substantially by the treatment. Total Aerobic Mesophilic (TAM), Escherichia coli and other coliforms, Enterobacteriaceae, Staphylococcus aureus, Pseudomonas spp., Listeria spp. and presumptive lactic acid bacteria counts were evaluated on whole thighs stored under aerobic (0, 3, 6, 8days) and anaerobic (0, 5, 10, 15, 20days) conditions at 4°C. The results demonstrated that the microflora on refrigerated thighs was modulated by the addition of Micocin® (Pmeat stored under anaerobic conditions at 4°C with a 2 Log difference at the end of a 15-day storage (P=0.025). Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle.

    Science.gov (United States)

    Mateescu, R G; Oltenacu, P A; Garmyn, A J; Mafi, G G; VanOverbeke, D L

    2016-05-01

    Product quality is a high priority for the beef industry because of its importance as a major driver of consumer demand for beef and the ability of the industry to improve it. A 2-prong approach based on implementation of a genetic program to improve eating quality and a system to communicate eating quality and increase the probability that consumers' eating quality expectations are met is outlined. The objectives of this study were 1) to identify the best carcass and meat composition traits to be used in a selection program to improve eating quality and 2) to develop a relatively small number of classes that reflect real and perceptible differences in eating quality that can be communicated to consumers and identify a subset of carcass and meat composition traits with the highest predictive accuracy across all eating quality classes. Carcass traits, meat composition, including Warner-Bratzler shear force (WBSF), intramuscular fat content (IMFC), trained sensory panel scores, and mineral composition traits of 1,666 Angus cattle were used in this study. Three eating quality indexes, EATQ1, EATQ2, and EATQ3, were generated by using different weights for the sensory traits (emphasis on tenderness, flavor, and juiciness, respectively). The best model for predicting eating quality explained 37%, 9%, and 19% of the variability of EATQ1, EATQ2, and EATQ3, and 2 traits, WBSF and IMFC, accounted for most of the variability explained by the best models. EATQ1 combines tenderness, juiciness, and flavor assessed by trained panels with 0.60, 0.15, and 0.25 weights, best describes North American consumers, and has a moderate heritability (0.18 ± 0.06). A selection index (I= -0.5[WBSF] + 0.3[IMFC]) based on phenotypic and genetic variances and covariances can be used to improve eating quality as a correlated trait. The 3 indexes (EATQ1, EATQ2, and EATQ3) were used to generate 3 equal (33.3%) low, medium, and high eating quality classes, and linear combinations of traits that

  20. Farming and processing factors for improving quality properties of poultry and rabbit meat

    OpenAIRE

    Mudalal, Samer

    2015-01-01

    Recently, global meat market is facing several dramatic changes due to shifting in diet and life style, consumer demands, and economical considerations. Firstly, there was a tremendous increase in the poultry meat demand. Furthermore, current forecast and projection studies pointed out that the expansion of the poultry market will continue in future. In response to this demand, there was a great success to increase growth rate of meat-type chickens in the last few decades in order to optimize...

  1. Improving the nutritional quality and shelf life of broiler meat by feeding diets supplemented with fermented pomegranate (Punica granatum L.) by-products.

    Science.gov (United States)

    Ahmed, S T; Ko, S-Y; Yang, C-J

    2017-12-01

    1. Four experimental diets containing 0, 0.5, 1.0 and 2.0% fermented pomegranate by-products (FPB) were supplied to 320d-old broilers to evaluate the effects of FPB on growth performance, nutritional composition, fatty acid profile and oxidative stability of meat. 2. Dietary supplementation of FPB linearly increased the weight gain and feed intake of broilers with linear reduction in feed conversion ratio. 3. The crude protein, iron, magnesium, and sodium content were linearly higher, whereas cholesterol was linearly lower in the breast meat of FPB-supplemented broilers. In thigh meat, linearly lower ether extract and cholesterol with higher moisture was noted in response to increasing levels of FPB. 4. The proportion of saturated fatty acids was both linearly and quadratically lower in breast and thigh meat, whereas those of monounsaturated fatty acids of breast (linear and quadratic) and n-3 fatty acids of breast and thigh (linear) meat was higher in the FPB-supplemented broilers. The n-6/n-3 ratio of breast meat was linearly lower in response to FPB supplementation. The hypocholesterolaemic to hypercholesterolaemic ratio of thigh meat was higher in the FPB-supplemented groups. 5. The thiobarbituric acid reactive substances and pH value were lower in the breast and thigh meat of FPB-supplemented broilers. 6. Thus, additive supplementation of the diet with up to 2% FPB improved the nutritional quality, fatty acid profile and shelf life of broiler meat.

  2. Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae.

    Science.gov (United States)

    Rossi, Raffaella; Ratti, Sabrina; Pastorelli, Grazia; Maghin, Federica; Martemucci, Giovanni; Casamassima, Donato; D'Alessandro, Angela Gabriella; Corino, Carlo

    2017-11-01

    Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited. The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P meat and to affect the sensory attributes of Equidae meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  3. Studies on the quality of duck meat sausages during refrigeration

    OpenAIRE

    Naveen, Z.; Naik, B. R.; Subramanyam, B. V.; Reddy, P. M.

    2016-01-01

    Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7???1??C). ...

  4. Muscle growth and poultry meat quality issues.

    Science.gov (United States)

    Petracci, Massimiliano; Cavani, Claudio

    2012-01-01

    Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat's poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry.

  5. Effects of electrical stimulation on meat quality of lamb and goat meat.

    Science.gov (United States)

    Cetin, Omer; Bingol, Enver Baris; Colak, Hilal; Hampikyan, Hamparsun

    2012-01-01

    Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3-5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P goat meat, and tenderness was improved depending on voltage range used (P goat meat compared with the control groups (P meat quality of lamb and goat, in contrast to undesirable consumer preferences.

  6. Quality tracing in meat supply chains.

    Science.gov (United States)

    Mack, Miriam; Dittmer, Patrick; Veigt, Marius; Kus, Mehmet; Nehmiz, Ulfert; Kreyenschmidt, Judith

    2014-06-13

    The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production.

  7. Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products.

    Science.gov (United States)

    Kęska, Paulina; Stadnik, Joanna; Zielińska, Dorota; Kołożyn-Krajewska, Danuta

    2017-01-01

    Meat and meat products are an important component of the daily diet. Nevertheless, they are perishable goods and are prone to microbial contamination, which leads to an increased risk to the health of consumers as well as economic losses in the meat industry. Fermentation has been used for thousands of years to preserve meat. As a result of extensive biochemical reactions occurring in meat during fermentation and ripening, the condi- tions inhibiting the growth of pathogenic and spoilage bacteria are formed. These changes are catalyzed by endogenous meat enzymes and exogenous enzymes derived from natural contaminating bacteria or starter cultures applied. In dry-cured and fermented meat products they are represented mainly by lactic acid bacte- ria (LAB) that produce a wide range of compounds, such as bacteriocins, directed against other microorgan- isms. The use of bactericidal peptides does not affect the sensory quality of foodstuffs, so that they attract attention as alternative means of preserving the stability and safety of dry-cured products.

  8. Improving the quality of ready-to-eat meals by gamma irradiation, cooked meat balls and mashed potatoes

    International Nuclear Information System (INIS)

    Rady, A.H.; Badr, H.M.; Abdel-Daiem, M.H.

    2005-01-01

    The possibilty of using gamma irradiation for improving the quality of ready-to-eat cooked meat balts and mashed potatoes were subjected to gamma irradiation at doses of 0, 1, 5, 3 and 4.5 KGy followed by cold storage (4± 1degree C). The effects of irradiation and cold storage on the microbiological aspects, chemical and organoleptic properties of samples were studied. The results showed that irradiation of the prepared meal components decreased their microbial counts (total bacteria, total psychrophilic bacteria and total yeast and molds), proportionally to the applied dose and prolonged their refrigerated shelf-life. Moreover, irradiation at 1.5 KGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Enterococcus faecalis, while 3 KGy dose completely eliminated the presence of Enterobacteriaceae and Staphylococcus aureus and greatly reduced the counts of Enterococcus faecalis in samples. Salmonells was not detected in all irradiated and non-irraiated samples. On the other hand, gamma irradiation had no effects on the chemical composition and ph of meal components but increased the thiobarbituric acid (TBA) values of cooked meat balls

  9. Muscle Growth and Poultry Meat Quality Issues

    Directory of Open Access Journals (Sweden)

    Massimiliano Petracci

    2011-12-01

    Full Text Available Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat’s poor ability to hold water during processing and storage (PSE-like condition as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry.

  10. Studies on the quality of duck meat sausages during refrigeration.

    Science.gov (United States)

    Naveen, Z; Naik, B R; Subramanyam, B V; Reddy, P M

    2016-01-01

    Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7 ± 1 °C). Duck meat sausages were prepared by utilizing raw and partially cooked duck meat with addition of soy flour at 10% level as a binder. Different quality characteristics like physical and chemical characteristics, proximate composition, and organoleptic characteristics were evaluated. Cooking loss of partially cooked meat sausages was lower than raw duck meat sausages, whereas emulsion stability and 2-thiobarbituric acid (TBA) values of raw duck meat sausages were lesser than partially cooked meat sausages. Cooking loss and emulsion stability decreased in both types of meat sausages, while, 2-TBA values increased as refrigerated storage progressed for 14 days. Percent moisture content of raw duck meat sausages was higher than partially cooked meat sausages, which decreased in both types of meat sausages as refrigerated storage progressed for 14 days. Percent crude protein (CP) and percent ether extract (EE) content of partially cooked duck meat sausages were higher than raw duck meat sausages. Regardless of type of meat used, refrigerated storage of sausages increased CP and EE up to 10th day but decreased upon further storage up to 14th day. Organoleptic scores for raw duck meat sausages were higher than partially cooked duck meat sausages and all the scores decreased with an increase in the storage period. However the scores were within the acceptable limits. The findings prove that, duck meat can be effectively acclaimed as an alternative avenue to meet the escalating

  11. The use of probiotic in the diet to improve carcass characteristics and meat quality of sheep

    Directory of Open Access Journals (Sweden)

    Budi Haryanto

    2000-12-01

    Full Text Available An experiment has been carried out to investigate the effect of probiotic and ruminally less-degradable protein supplementation on the growth and efficiency of feed utilization in sheep. Thirty two male sheep with an average liveweight of 23 kg were divided into 4 groups of 8 individuals to test four dietary treatments. The dietary treatments were a basal concentrate diet, b basal concentrate diet supplemented with ruminally less degradable protein in proportion of 90:10%, c basal concentrate supplemented with probiotic at 0.5%, and d basal concentrate diet supplemented with ruminally less degradable protein and probiotic in proportion of 89.5:10:0.5% consequtively. The concentrate was fed at 1.5% of the liveweight, and adjusted every week after weighing the individuals. Napier grass was fed ad libitum after being chopped into 5 cm length. Drinking water was available adequately. The animals were individually caged. The experiment was carried out for 7-day adaptation to the dietary treatments and 42-day period of feeding trials. The parameters being observed include weekly liveweight changes, slaughter weight, carcass weight and carcass characteristics. The results indicated that the liveweight changes were relatively the same for all treatment groups, which ranged from 89 to 94 g/d. However, the dry matter intakes ranged from 856 to 925 g/d. The slaughter weight ranged from 26.9 to 27.3 kg with carcass weight ranged from 12.0 to 12.8 kg indicating that the carcass percentage were in the range from 55.8 to 57.1% of the empty body weight. Probiotic supplement resulted in reduction of fat content in the meat from these observation, it is reasonable to assume that the use of probiotic in the diet reduced the carcass fat without affecting the daily weight gain.

  12. CARCASS AND MEAT QUALITY CONSUMER AND RESEARCH ...

    African Journals Online (AJOL)

    Meat Research is concerned with measuring meat quality and quantity and investigating how production methods, processing, storage and transport, display for sale and methods of cooking influence quality. Quality must be defined as the requirements of the consumer, the market place and the processor. Take for example ...

  13. [The significance of meat quality in marketing].

    Science.gov (United States)

    Kallweit, E

    1994-07-01

    Food quality in general and meat quality in particular are not only evaluated by means of objective quality traits but the entire production process is gaining more attention by the modern consumer. Due to this development quality programs were developed to define the majority of the processes in all production and marketing steps which are again linked by contracts. Not all of these items are quality relevant, but are concessions to ethic principles (animal welfare etc.). This is demonstrated by the example of Scharrel-pork production. The price differentiation at the pork market is still influenced predominantly by quantitative carcass traits. On the European market quality programs still are of minor significance. Premiums which are paid for high quality standards are more or less compensated by higher production costs and lower lean meat percentages, which must be expected in stress susceptible strains. The high efforts to establish quality programs, however, help to improve the quality level in general, and secure the market shares for local producers.

  14. Use of tannins to improve fatty acids profile of meat and milk quality in ruminants: A review

    Directory of Open Access Journals (Sweden)

    Rodrigo Morales

    2015-06-01

    Full Text Available This paper reviews how tannins, through their effects on rumen lipid metabolism, can affect the composition of ruminants' meat and milk fat. Tannins are a heterogeneous group of plant secondary compounds known for both beneficial and detrimental effects on animals' digestive physiology. Tannins supplementation of ruminants' diets alters both in vivo and in vitro unsaturated fatty acids biohydrogenation and hence the profile of fatty acids outflowing the rumen, which can influence milk and meat content of beneficial fatty acids such as linolenic acid (c9,c12,c15-18:3, vaccenic acid (ti 1-18:1 and rumenic acid (c9,t11-18:2, among others. Published information indicates that tannins could inhibit biohydrogenation though affecting ruminal microorganisms. Some studies found increments in linolenic, rumenic and/or vaccenic acids in meat and milk fat using different sources of tannins; however, the effects of tannins supplementation on milk and meat fatty acid profile are not consistent, and there are contradictory results published in the literature. Effects of tannin supplementation on fatty acids biohydrogenation are affected by the chemical type of tannins, the complexity of their interactions with dietary components, and the potential microbial adaptation to tannins. In addition, the duration of the tannins-feeding period may also affect milk and meat fatty acid profile. Characterizing the effects of each specific tannic compound on different biohydrogenation steps and on the microbial species conducting them, as well as the interaction between specific tannin compounds and other dietary components can help to take greater advantage of tannins potential to contribute to improve human health through promoting beneficial fatty acids in ruminants products.

  15. Improvement of meat quality evaluation by ultrasound in Carpathian goat breed

    Directory of Open Access Journals (Sweden)

    Cristina Lazar

    2017-05-01

    Full Text Available In goat, the evaluation of carcass quality was mainly done by using the classical method of animal slaughtering. This paper proposes a non-invasive method for goat carcass estimation, very efficient and easy to use, without sacrificing and able to keep the animals for reproduction: ultrasound method. In the present study, the following parameters were measured by ultrasound method: fat layer, muscle depth, eye muscle area, eye muscle perimeter in Longissimus Dorssi, between two measurements point (12th rib and between 3rd and 4th lumbar vertebra. Young goats (33.65kg, BW, 9 months of age, and adult female goats (35.99 kg BW, were used. In young goat, fat layer (1.86, 1.94 mm, muscle depth (18.97, 17.34 mm, eye muscle area (8.18, 8.25 cm2 and eye muscle perimeter (123.93, 125.06 mm was similar with those founded in other goat breeds. Very high correlations were found between body weight and ultrasound parameters for muscle depth (0.81, 0.61 and eye muscle area (0.74, 0.67 in young goats. In adults, the ultrasound measurements showed 1.99, 2.04 mm for fat, 19.96, 19.26 mm for muscle depth and 9.02 and 9.17 cm2 for eye muscle area. High correlations were found also for adult goats for the same parameters, body weight and ultrasound for muscle depth (0.61, 0.63 and eye muscle area (0.45, 0.41. In the second phase of this study correlations with carcass derived from slaughtered animals will be carried out.

  16. Consumer perception of meat quality and safety

    DEFF Research Database (Denmark)

    Brunsø, Karen; Grunert, Klaus G.; Bredahl, Lone

    2003-01-01

    The evaluation of meat quality and safety is not an easy task for consumers. In this article, the Total Food Quality Model will be introduced as a framework for understanding how consumers perceive meat quality, and results from a Danish study dealing with consumer perception and experience of beef...... will be presented. Consumers form expectations about the eating quality of meat at the point of purchase, based on prior experience and information available in the shopping environment, while the eating quality is experienced in the home during and after meal preparation. Results show that consumers have...... difficulty in evaluating meat quality, resulting in uncertainty and dissatisfaction, and reveal a need for educating consumers about evaluating eating quality during shopping....

  17. The animal fat paradox and meat quality.

    Science.gov (United States)

    Webb, E C; O'Neill, H A

    2008-09-01

    The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been studying carcass characteristics for many years and although the factors that influence the accumulation, distribution and composition of carcass fat in livestock have been extensively researched, the role, value and perceptions of animal fats in meat quality differ significantly in importance between producers, abattoirs, butchers, retailers and consumers. Fat and long-chain fatty acids, whether in adipose tissue or muscle, contribute to important aspects of meat quality and are central to the nutritional and sensory values of meat. In this review the nutritional value of fat, as well as the importance of fat in terms of carcass and meat quality will be highlighted. The 'quality' of meat depends greatly on the socio-demographic backgrounds of the consumer. The aim is to focus on the global importance of fat in the carcass to the producer, processor and consumer. There is currently no clear cut definition for fat quality because the acceptability and perceived quality of fat varies significantly in terms of quantity, colour, consistency and chemical composition in different species of livestock around the world. The association between animal fats and human health is critical and recommendations by health professionals range from excluding fats altogether to a moderate consumption of fats due to their essential role in the body. Recently the emphasis has shifted away from fat quantity to fat quality. Despite these recommendations and years of bad publicity in terms of the adverse affects of animal fats in human health, the livestock industry seems reluctant to shift its focus to fat quality rather than quantity. This approach may adversely affect future meat consumption by consumers who are becoming increasingly critical about the food they eat.

  18. [Update on microbiological quality assurance meat and meat products in Morocco].

    Science.gov (United States)

    Rachidi, H; Latrache, H

    2018-03-01

    Food safety has become an absolute necessity in all countries. As a result, Morocco has taken several measures and actions to develop food safety and food-borne disease control. This study aimed to highlight the level of improvement in the quality assurance of meat and meat products in Morocco. It is based on a non-exhaustive review of the regulatory texts governing food safety in the country, as well as a statistical study on establishments of meat and meat products adopting a self-checking system and approved by the National Office of Sanitary Safety of Food. Morocco has introduced several laws and regulations requiring sanitary control of food products. Also, the number of establishments of meat and meat products adopting a system of self-control and approved by the National Office of Sanitary Safety of Food has improved significantly. It has increased from 58 in 2007 to 273 in 2016. The adoption of self-monitoring systems allows better access to international markets, improved quality of food products and a considerable reduction in microbial contamination. Copyright © 2018 Elsevier Masson SAS. All rights reserved.

  19. INFLUENCE OF RACTOPAMINE IN MEAT QUALITY OF PIGS

    OpenAIRE

    Priscila Furtado Campos; Bruno Andreatta Scottá; Bárbara Lopes de Oliveira

    2013-01-01

    Ractopamine is a -adrenergic agonists widely used in diets for finishing pigs by providing a redirection of nutrients, reducing fat and increasing lean meat deposition in the carcass. It has been shown that ractopamine promotes improved in performance and carcass characteristics of pigs. Some older studies demonstrate that the agonist does not have significant impact on the quality of the meat, but recent studies show the influence of agonist in the colorand fatty acid compositio...

  20. MEAT QUALITY OF LOCAL AND HYBRID RABBITS

    Directory of Open Access Journals (Sweden)

    G. Paci

    2012-08-01

    Full Text Available pH, colour and oxidative status were evaluated to study the effect of rabbit genotype on meat quality. Commercial Hybrids, selected for high growth rate and a local population, characterized by slow growing, were used. Meat quality characteristics of L. lumborum and B. femoris muscles showed significant differences between genotypes. Local population had higher pHu values but lower pH fall values than Hybrids. Hybrids showed higher lightness values and TBARS contents than local population. Meat quality parameters were influenced by genotype. The differences between genotypes could be related to the different degree of maturity because the rabbits, in relation to the different growth rate, were slaughtered at the same weight but at different age.

  1. Meat consumption: trends and quality matters.

    Science.gov (United States)

    Henchion, Maeve; McCarthy, Mary; Resconi, Virginia C; Troy, Declan

    2014-11-01

    This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future. Growth is largely driven by white meats, with poultry in particular of increasing importance globally. The influence of factors such as income and price is likely decline over time so that other factors, such as quality, will become more important. Quality is complex and consumers' quality expectations may not align with experienced quality due to misconception of certain intrinsic cues. Establishing relevant and effective cues, based on extrinsic and credence attributes, could offer advantage on the marketplace. The use of extrinsic cues can help convey quality characteristics for eating quality, but also for more abstract attributes that reflect individual consumer concerns e.g. health/nutrition, and collective concerns, e.g. sustainability. However, attributes are not of equal value to all consumers. Thus consumer segmentation and production differentiation is needed. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Longissimus muscle transcriptome profiles related to carcass and meat quality traits in fresh meat Pietrain carcasses

    NARCIS (Netherlands)

    Pas, te M.F.W.; Keuning, E.; Hulsegge, B.; Hoving-Bolink, A.H.; Evans, G.; Mulder, H.A.

    2010-01-01

    High quality pork is consumed as fresh meat while other carcasses are used in the processing industry. Meat quality is determined measuring technical muscle parameters. The objective of this research was to investigate the molecular regulatory mechanisms underlying meat quality differences of pork

  3. Quality, functionality, and shelf life of fermented meat and meat products: A review.

    Science.gov (United States)

    Kumar, Pavan; Chatli, M K; Verma, Akhilesh K; Mehta, Nitin; Malav, O P; Kumar, Devendra; Sharma, Neelesh

    2017-09-02

    Fermentation of meat is a traditional preservation method used widely for improving quality and shelf life of fermented meat products. Fermentation of meat causes a number of physical, biochemical, and microbial changes, which eventually impart functional properties, sensory characteristics, and nutritional aspects to these products and inhibit the growth of various pathogenic and spoilage microorganisms. These changes include acidification (carbohydrate catabolism), solubilization and gelation of myofibrillar and sarcoplasmic proteins of muscle, degradation of proteins and lipids, reduction of nitrate into nitrite, formation of nitrosomyoglobin, and dehydration. Dry-fermented sausages are increasingly being used as carrier of probiotics. The production of biogenic amines during fermentation can be controlled by selecting proper starter cultures and other preventive measures such as quality of raw materials, hygienic measures, temperature, etc.

  4. Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat

    Directory of Open Access Journals (Sweden)

    Omer Cetin

    2012-01-01

    Full Text Available Effect of various voltage of electrical stimulation (ES on meat quality of lamb and goat was investigated by using a total of 36 animals at 3–5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (<0.05. Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (<0.001. ES caused difference in instrumental colour (CIE ∗, ∗, ∗ values of lamb and goat meat compared with the control groups (<0.05 during aging period at 4°C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences.

  5. The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement

    Directory of Open Access Journals (Sweden)

    Grazina Juodeikiene

    2015-01-01

    Full Text Available In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g during 24 h of fermentation; however, higher acidity (pH=4.1 was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %. Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 % of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.

  6. Quality and Acceptability of Meat Nuggets with Fresh Gel

    Directory of Open Access Journals (Sweden)

    V. Rajkumar

    2016-05-01

    Full Text Available Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05 decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

  7. Meat and nutritional quality comparison of purebred and crossbred pigs.

    Science.gov (United States)

    Zhang, Jie; Chai, Jie; Luo, Zonggang; He, Hang; Chen, Lei; Liu, Xueqin; Zhou, Qinfei

    2018-01-01

    Crossbreeding is an effective method of improving the efficiency and profit of production in commercial pig operations. To understand the effect of crossbreeding on meat and nutrient quality, a combination including three purebred (Duroc, D; Landrace, L; Yorkshire, Y) and two crossbred pig lines (Landrace × Yorkshire, LY; Duroc × (Landrace × Yorkshire), DLY) frequently used internationally were studied. The results showed that meat from the LY and DLY crosses had lower values for lightness L24h∗, shear force and epinephrine and higher values for drip loss, C18:1, insulin, glucagon and monounsaturated fatty acids than D, L and Y pigs. Moreover, LY had higher values for post mortem pH and lower values for a* and b* than the purebreds. In contrast, DLY had lower values for pH and higher values for a* and b* than the purebreds. Meat quality-related gene analysis showed that the CAST, IGF2 and MC4R gene expression levels in the LY and DLY pigs were significantly higher than those in the D, L and Y pigs. These results indicate that crossbreeding can alter the meat quality, nutritive value, energy metabolism and gene expression of pigs. Future research should focus on microRNA expression and DNA methylation that regulate gene expression and thus affect the meat quality. © 2017 Japanese Society of Animal Science.

  8. Physicochemical and microbiological meat quality, growth ...

    African Journals Online (AJOL)

    Beatriz

    2015-05-15

    May 15, 2015 ... and microbiological quality of sheep and goat meat and compares the .... of Rio Verde, GO and supervised by the Municipal Inspection Service (Serviço de ... blood, skin, guts, internal organs, feet (severed at the level of the.

  9. An investigation of the quality of meat sold in Lesotho

    Directory of Open Access Journals (Sweden)

    T.M. Seeiso

    2009-05-01

    Full Text Available Since the closure of the Lesotho abattoir in 2003, only imported meat can be legally sold. However, it was estimated in 2007 that 80 % of the meat sold at butcheries comes from informal slaughter. The aim of this study was to investigate the situation. The number and location of informal butcheries in Lesotho (n = 143 were recorded and mapped using Geographical Information Systems. Observations (photographs of informal slaughter indicated a lack of hygiene, unskilled slaughtermen and illegal disposal of offal with possible environmental pollution. In addition, a cross-sectional study was undertaken to determine the microbiological quality of meat from randomly selected carcasses (n = 237 of cattle, sheep and pigs from a sample of 44 butcheries, 4 of which were associated with registered supermarkets. As a control, samples for microbiological assay were taken from imported meat originating from carcasses (n = 20 slaughtered at a registered abattoir in South Africa. Of the 44 butcheries investigated only the 4 commercial butcheries associated with supermarkets sold imported meat only; 3 butcheries sold meat inspected at government slaughter slabs (n = 3, while the rest (n = 37 sold both imported and informally slaughtered meat. In terms of Lesotho legislation, informally slaughtered meat is only for home consumption. The bacteriological counts from all samples showed a total bacterial plate count exceeding 30 organisms per mℓ in contrast with the controls which all showed a count less than 5 colonies per mℓ. This was found for both imported and informally slaughtered meat sold in Lesotho. In addition, meat samples from butcheries showed the presence of the potential pathogens Salmonella (n = 2, Staphylococcus aureus (n = 12 and Escherichia coli (n=15. During the study, anthrax was confirmed in 9 human patients, 5 of whom died, after consumption of informally slaughtered livestock. Although no cases of animal abuse were detected, it was

  10. The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content.

    Science.gov (United States)

    Duffy, Sarah K; Kelly, Alan K; Rajauria, Gaurav; Jakobsen, Jette; Clarke, Louise C; Monahan, Frank J; Dowling, Kirsten G; Hull, George; Galvin, Karen; Cashman, Kevin D; Hayes, Aoife; O'Doherty, John V

    2018-09-01

    This study investigated the effects of synthetic and natural sources of vitamin D biofortification in pig diets on pork vitamin D activity and pork quality. One hundred and twenty pigs (60 male, 60 female) were assigned to one of four dietary treatments for a 55 d feeding period. The dietary treatments were (1)50 μg vitamin D₃/kg of feed; (2)50 μg of 25-hydroxvitamin D₃/kg of feed (25-OH-D₃); (3)50 μg vitamin D₂/kg of feed; (4)50 μg vitamin D₂-enriched mushrooms/kg of feed (Mushroom D₂). The pigs offered the 25-OH-D₃ diet exhibited the highest (P D concentration and subsequently exhibited the highest (P D activity. Mushroom D 2 and 25-OH-D 3 supplementation increased pork antioxidant status. The vitamin D₂-enriched mushrooms improved (P D₃ is the most successful source for increasing pork vitamin D activity, while Mushroom D 2 may be a new avenue to improve animal performance and pork quality. Copyright © 2018 Elsevier Ltd. All rights reserved.

  11. Improving the quality of ready-to-eat meals by gamma irrdiation, Baked de-boned chicken meat with potatoe slices or baked fish and cooked rice

    International Nuclear Information System (INIS)

    Badr, H.M.; Rady, A.H.; Abdel-Daiem, M.H.; Khalaf, H.

    2005-01-01

    The present investigation was carried out to study the possibility of using gamma irradiation for improving the quality of ready-to-eat meals. The prepared meals (included baked chicken meat with potato slices or baked fish and cooked rice) were subjected to gamma irradiation at doses of O, 1.5, 3 and 4.5 KGy followed by cold storage (4 C). The effects of irradiation and cold storage on the microbiological aspects, chemical and organoleptic properties of samples were studied. The results showed that irradiation of the prepared meals decreased the initial total bacterial count, total psychrophilic bacteria and total yeast and molds, proportionally to the applied dose, hence prolonged their refrigerated shelf-life. Moreover, irradiation at dose of 1.5 KGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Enterococcus faecalis, while 3 KGy dose completely eliminated these bacteria in all samples. Salmonella was not detected in all irradiated and non-irradiated meals and Vibrio sp. were absent in irradiated and non-irradiated baked fish. On the other hand, gamma irradiation had no remarkable effects neither on the chemical composition of the main component of meals nor on their ph, while it increased the thiobarbituric acid (TEA) value for baked chicken and fish meat. However, cold storage gradually increased the values of TEA and gradually decreased the ph value for irradiated and non-irradiated samples. Finally, irradiation treatments had no effects on the sensory properties (appearance, odor and taste) of all meals and extended their time of sensory preference

  12. Reducing GHG emissions while improving diet quality: exploring the potential of reduced meat, cheese and alcoholic and soft drinks consumption at specific moments during the day.

    Science.gov (United States)

    van de Kamp, Mirjam E; Seves, S Marije; Temme, Elisabeth H M

    2018-02-20

    The typical Western diet is associated with high levels of greenhouse gas (GHG) emissions and with obesity and other diet-related diseases. This study aims to determine the impact of adjustments to the current diet at specific moments of food consumption, to lower GHG emissions and improve diet quality. Food consumption in the Netherlands was assessed by two non-consecutive 24-h recalls for adults aged 19-69 years (n = 2102). GHG emission of food consumption was evaluated with the use of life cycle assessments. The population was stratified by gender and according to tertiles of dietary GHG emission. Scenarios were developed to lower GHG emissions of people in the highest tertile of dietary GHG emission; 1) reducing red and processed meat consumed during dinner by 50% and 75%, 2) replacing 50% and 100% of alcoholic and soft drinks (including fruit and vegetable juice and mineral water) by tap water, 3) replacing cheese consumed in between meals by plant-based alternatives and 4) two combinations of these scenarios. Effects on GHG emission as well as nutrient content of the diet were assessed. The mean habitual daily dietary GHG emission in the highest tertile of dietary GHG emission was 6.7 kg CO 2 -equivalents for men and 5.1 kg CO 2 -equivalents for women. The scenarios with reduced meat consumption and/or replacement of all alcoholic and soft drinks were most successful in reducing dietary GHG emissions (ranging from - 15% to - 34%) and also reduced saturated fatty acid intake and/or sugar intake. Both types of scenarios lead to reduced energy and iron intakes. Protein intake remained adequate. Reducing the consumption of red and processed meat during dinner and of soft and alcoholic drinks throughout the day leads to significantly lower dietary GHG emissions of people in the Netherlands in the highest tertile of dietary GHG emissions, while also having health benefits. For subgroups of the population not meeting energy or iron requirements as a

  13. Reducing GHG emissions while improving diet quality: exploring the potential of reduced meat, cheese and alcoholic and soft drinks consumption at specific moments during the day

    Directory of Open Access Journals (Sweden)

    Mirjam E. van de Kamp

    2018-02-01

    Full Text Available Abstract Background The typical Western diet is associated with high levels of greenhouse gas (GHG emissions and with obesity and other diet-related diseases. This study aims to determine the impact of adjustments to the current diet at specific moments of food consumption, to lower GHG emissions and improve diet quality. Methods Food consumption in the Netherlands was assessed by two non-consecutive 24-h recalls for adults aged 19–69 years (n = 2102. GHG emission of food consumption was evaluated with the use of life cycle assessments. The population was stratified by gender and according to tertiles of dietary GHG emission. Scenarios were developed to lower GHG emissions of people in the highest tertile of dietary GHG emission; 1 reducing red and processed meat consumed during dinner by 50% and 75%, 2 replacing 50% and 100% of alcoholic and soft drinks (including fruit and vegetable juice and mineral water by tap water, 3 replacing cheese consumed in between meals by plant-based alternatives and 4 two combinations of these scenarios. Effects on GHG emission as well as nutrient content of the diet were assessed. Results The mean habitual daily dietary GHG emission in the highest tertile of dietary GHG emission was 6.7 kg CO2-equivalents for men and 5.1 kg CO2-equivalents for women. The scenarios with reduced meat consumption and/or replacement of all alcoholic and soft drinks were most successful in reducing dietary GHG emissions (ranging from − 15% to − 34% and also reduced saturated fatty acid intake and/or sugar intake. Both types of scenarios lead to reduced energy and iron intakes. Protein intake remained adequate. Conclusions Reducing the consumption of red and processed meat during dinner and of soft and alcoholic drinks throughout the day leads to significantly lower dietary GHG emissions of people in the Netherlands in the highest tertile of dietary GHG emissions, while also having health benefits. For subgroups of the

  14. Broiler meat quality: Proteins and lipids of muscle tissue ...

    African Journals Online (AJOL)

    Proteins and lipids of muscle tissue are important meat quality parameters. They contribute substantially to the nutritional characteristics of meat. A number of studies has been conducted on the effect of different factors on the protein and lipid content of broiler meat. Given the above, the subject matter of the present paper ...

  15. The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content

    DEFF Research Database (Denmark)

    Duffy, Sarah K.; Kelly, Alan K.; Rajauria, Gaurav

    2018-01-01

    This study investigated the effects of synthetic and natural sources of vitamin D biofortification in pig diets on pork vitamin D activity and pork quality. One hundred and twenty pigs (60 male, 60 female) were assigned to one of four dietary treatments for a 55 d feeding period. The dietary trea...

  16. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.

    Science.gov (United States)

    Ahn, Dong U; Kim, Il Suk; Lee, Eun Joo

    2013-02-01

    Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and

  17. Ostrich (Struthio camellus carcass yield and meat quality parameters

    Directory of Open Access Journals (Sweden)

    A Balog

    2007-12-01

    Full Text Available This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There are important dietary effects, particularly those caused by dietary protein to energy ratio. Rigor mortis follow-up studies showed that there are no losses in meat quality when carcasses are hot-deboned. Age at slaughter influences some meat quality traits, such as tenderness and lipid content. Few effects of gender have been observed, and at the same age at slaughter, both male and female present the same meat quality traits.

  18. Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano ( L. Powder

    Directory of Open Access Journals (Sweden)

    J. H. Park

    2015-01-01

    Full Text Available One-day-old Cherry valley meat-strain ducks were used to investigate the effect of supplemental dried oregano powder (DOP in feed on the productivity, antioxidant enzyme activity, and breast meat quality. One hundred sixty five ducks were assigned to 5 dietary treatments for 42 days. The dietary treatment groups were control group (CON; no antibiotic, no DOP, antibiotic group (ANT; CON+0.1% Patrol, 0.1% DOP (CON+0.1% DOP, 0.5% DOP (CON+0.5% DOP, and 1.0% DOP (CON+1.0% DOP. Upon feeding, 1,1-diphenyl-2-picryl-hydrazyl (DPPH radical scavenging activity of oregano extracts was higher than that of tocopherol, although it was less than that of ascorbic acid. As a result of in vivo study, DOP in the diet showed no effects on final body weight, feed intake, or feed conversion ratio. However, dietary 0.5% and 1% DOP supplementation caused a significant increase in the serum enzyme activity of superoxide dismutase (SOD compared with CON and ANT, while glutathione peroxidase (GPx in tissue was increased as compared to ANT (p<0.05. Cooking loss from ducks fed with DOP decreased compared with the control ducks. Thiobarbituric acid reactive substance (TBARS values of duck breast meat at 5 d post slaughter was found to be significantly reduced in ducks whose diets were supplemented with 0.5% and 1% DOP (p<0.05. These results suggest that diets containing 0.5% and 1% DOP may beneficially affect antioxidant enzyme activity of GPx and SOD, improve meat cooking loss, and reduce TBARS values in breast meat at 5 d of storage in ducks.

  19. Associations of the variation in the porcine myogenin gene with muscle fibre characteristics, lean meat production and meat quality traits.

    Science.gov (United States)

    Kim, J M; Choi, B D; Kim, B C; Park, S S; Hong, K C

    2009-04-01

    Pig breeding is aimed at improving lean meat production ability as well as meat quality, and muscle fibre characteristics may be important for enhancing these traits. Therefore, new molecular markers have been demanded for selecting lean meat production ability and meat quality in live animals. Myogenin belongs to the MyoD gene family, and is a candidate gene responsible for muscle fibre characteristics. We identified a new single nucleotide polymorphism (SNP) site in the 5' upstream region of the myogenin gene (nucleotides C and T). A total of 252 pigs of three breeds were genotyped by polymerase chain reaction-restriction fragment length polymorphism using BspCNI. Additionally, they were genotyped for the previously detected MspI site in the 3'-flanking region (alleles A and B). The CCBB diplotype had the highest frequency over breeds, followed by TCBB and CCAB. The other diplotypes were not found in studied pigs. Association analysis performed for the markers found that the TCBB diplotype has desirable effects on the total number of fibres (p lean meat production ability with good meat quality.

  20. Genetic correlations between wool traits and meat quality traits in Merino sheep.

    Science.gov (United States)

    Mortimer, S I; Hatcher, S; Fogarty, N M; van der Werf, J H J; Brown, D J; Swan, A A; Jacob, R H; Geesink, G H; Hopkins, D L; Edwards, J E Hocking; Ponnampalam, E N; Warner, R D; Pearce, K L; Pethick, D W

    2017-10-01

    correlations among the meat quality traits included IMF with SF5 (-0.76 ± 0.24), fresh meat color * (0.50 ± 0.18), and zinc (0.41 ± 0.19). Selection to increase IMF will improve meat tenderness and color which may address some of the issues with Merino meat quality. These estimated parameters allow Merino breeders to combine wool and meat objectives without compromising meat quality.

  1. Proteomic approach to characterize biochemistry of meat quality defects.

    Science.gov (United States)

    Schilling, M W; Suman, S P; Zhang, X; Nair, M N; Desai, M A; Cai, K; Ciaramella, M A; Allen, P J

    2017-10-01

    Proteomics can be used to characterize quality defects including pale, soft, and exudative (PSE) meat (pork and poultry), woody broiler breast meat, reddish catfish fillets, meat toughness, and beef myoglobin oxidation. PSE broiler meat was characterized by 15 proteins that differed in abundance in comparison to normal broiler breast meat, and eight proteins were differentially expressed in woody breast meat in comparison to normal breast meat. Hemoglobin was the only protein that was differentially expressed between red and normal catfish fillets. However, inducing low oxygen and/or heat stress conditions to catfish fillets did not lead to the production of red fillets. Proteomic data provided information pertaining to the protein differences that exist in meat quality defects. However, these data need to be evaluated in conjunction with information pertaining to genetics, nutrition, environment of the live animal, muscle to meat conversion, meat quality analyses and sensory attributes to understand causality, protein biomarkers, and ultimately how to prevent quality defects. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. The effect of transport on the quality of rabbit meat.

    Science.gov (United States)

    Składanowska-Baryza, Joanna; Ludwiczak, Agnieszka; Pruszyńska-Oszmałek, Ewa; Kołodziejski, Paweł; Bykowska, Marta; Stanisz, Marek

    2018-04-01

    The analyzed material included 40 hybrid rabbits slaughtered at the age of 90 days. The control group was transported directly after weaning, while the transport group was transported directly prior to slaughter. The experiment was designed to assess the transport stress, carcass and meat quality implications, taking into account the muscle type and sex. The transported animals were characterized by a higher level of blood cortisol, glucose and triglycerides (P meat were affected by the transport (P meat from the control group was characterized by greater plasticity compared to the transport group (P = 0.003). The chemical composition of rabbit meat was not changed by the effect of transport (P = 0.643-0.979). To conclude, the quality traits of meat from the transported hybrid rabbits clearly indicated the development of dark firm and dry-like lower quality of meat. © 2018 Japanese Society of Animal Science.

  3. Meat goat kids finished on alfalfa, red clover, or orchardgrass pastures: Carcass merit and meat quality

    Science.gov (United States)

    This experiment was conducted in 2005-2007 to evaluate carcass and meat quality parameters when meat goat kids were finished on alfalfa (Medicago sativa L; ALF); red clover (Trifolium pretense L.; RCG); or orchardgrass (Dactylis glomerata L; OGR) pastures. Final shrunk body weights were similar whe...

  4. QUALITY CONTROL OF SOME TRADITIONAL MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    S. DOBRINAS

    2014-03-01

    Full Text Available In this paper, we present the characterization of six traditional meat products: smoked file, smoked bacon, pork sausages, sausage prepared from swine’s entrails, pork pastrami, sheep sausages. Organoleptic tests (the aspect and shape, the aspect of freshly cut in the section, smell, taste and consistency, physico-chemical and microbiological determinations (NTG, Salmonella, Listeria monocytogenes and Escherichia coli were performed. These analyzes are a part of quality control that must be done in order to obtain a certificate from the Ministry of Agriculture for a traditional product. After identification of H2S and starch and according to fat oxidation degree it was concluded that analyzed samples didn’t contain counterfeiters and all parameters analyzed are within the maximum limits allowed by law. Considering all the procedures for manufacturing, characteristics of raw and auxiliary materials, organoleptic properties of final products analyzed in this study, it can be concluded that analyzed meat specialties meet the requirements of Ministry Order no. 690/28.09.2004 for the traditional products certification.

  5. Influence of YEA-SACC 1026 Probiotic on Meat Quality in Chicken Broilers

    Directory of Open Access Journals (Sweden)

    Ionel TOADER

    2017-05-01

    Full Text Available The use of probiotics, as fodder supplement for chickens, could stimulate meat quality that is a very important criterion especially for human consumption markets. The study had in view the effects of powdery YEA-SACC 1026 probiotic on meat quality in chicken broilers. There were studied 75 meat chickens of Ross-308 hybrid grouped on three lots of 25 capita/lot during an experimental period of 42 days. In the mixed fodder of experimental lots was added powdery YEA-SACC 1026 probiotic in proportion of 0.1% in lot L1(E and in proportion of 0.25% in lot L2(E. In the experiment end, were effected control slaughtering of 5 chickens per each lot, to establish the meat quality by trenching and meat chemical composition. After YEA-SACC 1026 probiotic administration, as fodder supplement, the chicken meat quality was improved by increasing the weight of superior quality meat in carcass. The obtained results confirm the favourable effects of probiotics on chicken meat production and its quality

  6. Influence of electrical stimulation on carcass and meat quality of ...

    African Journals Online (AJOL)

    In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and ...

  7. The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review

    OpenAIRE

    Tomasevic, Igor; Rajkovic, Andreja

    2015-01-01

    The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes ...

  8. Comparison of quality attributes of buffalo meat curry at different storage temperature.

    Science.gov (United States)

    Kandeepan, Gurunathan; Anjaneyulu, Anne Seet Ram; Kondaiah, Napa; Mendiratta, Sanjod Kumar

    2011-01-01

    The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional buffalo meat curry from different groups of buffaloes is not available. This study was undertaken to develop processed curry from different buffalo groups and to compare its quality during storage at ambient and refrigeration temperature. The meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of buffaloes slaughtered according to the traditional halal method. Buffalo meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life. To evaluate the effect of different groups of meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of meat curry from young buffaloes was significantly lower than the meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage. Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored buffalo meat curry. Buffalo meat curry from young male group showed better product characteristics and overall acceptability scores than spent buffalo group.

  9. Meat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during display.

    Science.gov (United States)

    Muela, E; Monge, P; Sañudo, C; Campo, M M; Beltrán, J A

    2015-04-01

    The study analysed the effect of frozen storage duration (FSD: 0, 1, 9, 15 or 21 months) and display duration (DD: 0-24 h post-slaughter-, 3 and 6 days) in modified atmosphere packaging (MAP) on lamb quality. pH, colour, lipid oxidation, water holding capacity and instrumental texture were performed on Longissimus muscle in displayed fresh and thawed meat. FSD affected all the variables showing lower differences between fresh and 1 month storage than among them and longer FSD. Only cooking losses were not affected by DD in thawed meats. It was observed a general decrease in quality (lower redness and water holding capacity; higher yellowness and lipid oxidation) as FSD or DD increased and only texture was improved over DD being thawed meat more tender. In conclusion, lamb storage at -18°C should not exceed 1 month if thawed meat would be later displayed in MAP while meat would have an acceptable quality up to 21 months without subsequent display. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Effect of Gamma Radiation on Quality of Imitation Crab Meat

    International Nuclear Information System (INIS)

    Charoen, Saovapong; Sajjabut, Surasak

    2007-08-01

    Full text: Irradiation at 0.5, 1.0 and 1.5 kGy of some commercial imitation crab meats with non-vacuum packaging reduced the total viable count by 1-2 log cycles, while coliform and Staphylococcus aureus were eliminated by 1.5 kGy gamma radiation. Although TBA number of 1 and 1.5 kGy irradiated samples increased significantly, but the sensory evaluation did not show any significant differences compared with the controls. Radiation dosage of 1.5 kGy appeared to be sufficient for improving bacterial quality and eliminating coliform and Staphylococcus aureus

  11. Meat goat kids finished on alfalfa, red clover or orchardgrass pastures: carcass merit and meat quality.

    Science.gov (United States)

    Turner, K E; Cassida, K A; Zerby, H N

    2014-12-01

    This experiment was conducted in 2005-2007 to evaluate carcass and chevon (goat meat) quality parameters when meat-goat kids (n=72) were finished on alfalfa (Medicago sativa L; ALF); red clover (Trifolium pratense L.; RCG); or orchardgrass (Dactylis glomerata L.; OGR) pastures. Carcass conformation score was greater (P=0.08) when meat-goat kids were finished on ALF compared to OGR with RCG intermediate. Chevon meat samples from goats finished on the three pasture treatments did not differ in ash, intramuscular fat, or crude protein content or in concentrations of omega6 and omega3 fatty acids, or the omega6 to omega3 ratio. Goats finished on OGR had higher (Pmeat-goat kids finished on ALF, RCG, or ORG produced desirable carcass weights for most niche markets in the USA. Chevon is a low-fat meat option with high desirable fatty acids for human diets. Published by Elsevier Ltd.

  12. Effect of sex on meat quality characteristics of Qinchuan cattle

    African Journals Online (AJOL)

    USER

    2010-07-12

    Jul 12, 2010 ... LDM: the IM group had higher shear value, pH, drip and cooking losses, and ... source of differences in meat quality of Qinchuan cattle because the castration and the meat .... Lightness, Chroma and Hue were determined using a WSC-S ... gas chromatograph (Hitachi) and flame ionization detectors fitted.

  13. Production, performance, slaughter characteristics, and meat quality of Ziwuling wild crossbred pigs.

    Science.gov (United States)

    Chen, Guoshun; Sui, Yanan

    2018-02-01

    Wild boars, because of their large size and ability to survive adverse conditions, are usually used to cross with domestic breeds to improve the quality of domesticated pigs. This study aimed to investigate the growth performance, slaughter performance, and meat quality of Ziwuling crossbred pigs. Crossbred pigs in four groups (n = 8 per group, 4 boars and 4 sows, all aged 100 days), F 1 [wild × B (Bamei)], F 1  × B, F 1  × Y (Yorkshire), and F 1  × F 1 , were selected at a commercial pig farm. Growth performance, slaughter performance, and meat quality of these crossbred pigs were determined. Characteristics of fatty acids, amino acids, and longissimus muscle fiber in relation to growth, carcass, and meat quality traits were also investigated. Pigs in F 1 and F 1  × F 1 groups had lower average daily weight gain, water and storage loss rates, larger meat color score, higher muscle amino acid levels, larger muscle fiber diameter, and higher ratio of flavor amino acids to unsaturated fatty acids compared to other groups. Crossbred pigs with higher rate of wild boar's consanguinity could improve production performance, slaughter performance, and meat quality. Thus, crossbreeding wild pig with domestic breeds might be an effective method to improve meat quality and flavor.

  14. Carcass and Meat Quality Pelung Sentul Kampung Broiler Crossbreed Chicken

    Science.gov (United States)

    Darwati, S.; Afnan, R.; Prabowo, S.; Nurcahya, H.

    2018-01-01

    Crossbreed chicken of pelung sentul kampung broiler (PSKR) has good growth and ready to slaughter at the age of 10 weeks. So, it has potential as a local chicken for meat producers. Potential of PSKR crossbreed chicken need to know about the percentage of carcass and the physical quality of meat for holistic information. This study aimed to evaluate the carcass and the quality of the physical meat of pelung sentul kampung broiler chicken (PSKR). Material of 12 chickens PSKR 12 weeks unsexing were used and observed for the percentage of carcass in the chest, upper and lower thighs and physical quality of breast meat included pH, water-binding power, cooking impurities, and tenderness. Chickens fed 100% commercial feed for broiler chicken phase starter until age 3 weeks, then gradually added rice bran and age > 5 weeks fed 60% commercial feed plus 40% rice bran. Chicken is slaughter at 12 weeks of age. The data obtained are presented descriptively. Percentage of PSKR carcass was 68%, chest was 27.17%, upper thigh was 17.12%, lower thigh was 16.64% respectively. Physical quality of breast meat has a pH performance of 5.30,% mgH2O of 28.08%, cooking loss of 29.13%, and tenderness of 2.63 respectively. PSKR chicken had potential for meat producers based on carcass percentage with chest meat was very tender because the genetic of broiler in PSKR as much as 25%.

  15. Advances in research on poultry and rabbit meat quality

    Directory of Open Access Journals (Sweden)

    Gerolamo Xiccato

    2010-01-01

    Full Text Available Main force and weakness points of poultry and rabbit production chains are presented and meat quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit meat quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing is provided. Most recent research advancements are presen- ted in view of the consumer’s demand for healthy and safe products obtained respecting animal welfare.

  16. Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

    Directory of Open Access Journals (Sweden)

    DOMINIKA GUZEK

    2016-06-01

    Full Text Available Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related.

  17. Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits.

    Science.gov (United States)

    Guzek, Dominika; Głąbska, Dominika; Głąbski, Krzysztof; Wierzbicka, Agnieszka

    2016-05-31

    Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related.

  18. Meat quality of goat and sheep sausages

    OpenAIRE

    Teixeira, A.; Pereira, Etelvina; Rodrigues, Sandra

    2012-01-01

    The main objective of this work was to contribute to the characterization of a new product, based on goat and sheep meat with a strategy, which gives value-added to meat from culled goats and sheep, which have a very low commercial price. Carcasses from animals weighing more than the body weight allowed by PDO label specifications were used to produce fresh sausages. Sheep and goats sausages were produced in a traditional industry, in Northeast Portugal. The following character...

  19. Authentic sheep meat in the European Union: Factors influencing and validating its unique meat quality.

    Science.gov (United States)

    Erasmus, Sara W; Muller, Magdalena; Hoffman, Louwrens C

    2017-05-01

    Authentic meat products are gaining attention through their unique quality characteristics linked to their origin. Various factors are known to influence the quality of fresh meat. This review describes the different Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) lamb types and discusses the factors which influences its unique sensory and chemical characteristics. Flavour, aroma, texture and colour play an integral part in the sensory quality of denomination of origin fresh meat products. For authentic fresh sheep meat the sensory (as well as chemical) quality is largely influenced by diet followed by breed, age and gender. However, diet forms the link with the geographical area of origin, which together with the traditional production system and sheep breeds used, lends the product its authentic nature. This review shows how diet linked to origin can affect the quality of the meat and furthermore how other factors such as breed can also have an effect. Research relating to the authentic lamb types were evaluated and the shortcomings highlighted in order to assist with the development of PDO and PGI specifications in the future. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  20. Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review

    Science.gov (United States)

    Adeyemi, Kazeem Dauda; Sazili, Awis Qurni

    2014-01-01

    The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and physiological changes in the postmortem muscle. Electrical stimulation hastens the onset and resolution of rigor mortis thereby reducing processing time and labor and plays a vital role in improving meat tenderness and other meat quality traits. However, ES may have negative impacts on some meat quality traits such as color stability and water holding capacity in some animals. Electrical stimulation is not an end in itself. In order to achieve the desired benefits from its application, the technique must be properly used in conjunction with various intricate antemortem, perimortem and postmortem management practices. Despite extensive research on ES, the fundamental mechanisms and the appropriate commercial applications remained obscured. In addition, muscles differ in their response to ES. Thus, elementary knowledge of the various alterations with respect to muscle type is needed in order to optimize the effectiveness of ES in the improvement of meat quality. PMID:25049973

  1. Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review

    Directory of Open Access Journals (Sweden)

    Kazeem Dauda Adeyemi

    2014-03-01

    Full Text Available The use of electrical stimulation (ES as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and physiological changes in the postmortem muscle. Electrical stimulation hastens the onset and resolution of rigor mortis thereby reducing processing time and labor and plays a vital role in improving meat tenderness and other meat quality traits. However, ES may have negative impacts on some meat quality traits such as color stability and water holding capacity in some animals. Electrical stimulation is not an end in itself. In order to achieve the desired benefits from its application, the technique must be properly used in conjunction with various intricate antemortem, perimortem and postmortem management practices. Despite extensive research on ES, the fundamental mechanisms and the appropriate commercial applications remained obscured. In addition, muscles differ in their response to ES. Thus, elementary knowledge of the various alterations with respect to muscle type is needed in order to optimize the effectiveness of ES in the improvement of meat quality.

  2. PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS

    Directory of Open Access Journals (Sweden)

    A. B. Lisitsyn

    2016-01-01

    Full Text Available Abstract Use of the prediction technologies is one of the directions of the research work carried out both in Russia and abroad. Meat processing is accompanied by the complex physico-chemical, biochemical and mechanical processes. To predict the behavior of meat raw material during the technological processing, a complex of physico-technological and structural-mechanical indicators, which objectively reflects its quality, is used. Among these indicators are pH value, water binding and fat holding capacities, water activity, adhesiveness, viscosity, plasticity and so on. The paper demonstrates the influence of animal proteins (beef and pork on the physico-chemical and functional properties before and after thermal treatment of minced meat made from meat raw material with different content of the connective and fat tissues. On the basis of the experimental data, the model (stochastic dependence parameters linking the quantitative resultant and factor variables were obtained using the regression analysis, and the degree of the correlation with the experimental data was assessed. The maximum allowable levels of meat raw material replacement with animal proteins (beef and pork were established by the methods of mathematical programming. Use of the information technologies will significantly reduce the costs of the experimental search and substantiation of the optimal level of replacement of meat raw material with animal proteins (beef, pork, and will also allow establishing a relationship of product quality indicators with quantity and quality of minced meat ingredients.

  3. Chicken meat quality: genetic variability and relationship with growth and muscle characteristics

    Directory of Open Access Journals (Sweden)

    Santé-Lhoutellier Véronique

    2008-08-01

    Full Text Available Abstract Background The qualitative properties of the meat are of major importance for poultry breeding, since meat is now widely consumed as cuts or as processed products. The aim of this study was to evaluate the genetic parameters of several breast meat quality traits and their genetic relationships with muscle characteristics in a heavy commercial line of broilers. Results Significant levels of heritability (averaging 0.3 were obtained for breast meat quality traits such as pH at 15 min post-slaughter, ultimate pH (pHu, color assessed by lightness L*, redness a* and yellowness b*, drip loss, thawing-cooking loss and shear-force. The rate of decrease in pH early post-mortem and the final pH of the meat were shown to be key factors of chicken meat quality. In particular, a decrease in the final pH led to paler, more exudative and tougher breast meat. The level of glycogen stored in breast muscle estimated by the Glycolytic Potential (GP at slaughter time was shown to be highly heritable (h2 0.43. There was a very strong negative genetic correlation (rg with ultimate meat pH (rg -0.97, suggesting a common genetic control for GP and pHu. While breast muscle weight was genetically positively correlated with fiber size (rg 0.76, it was negatively correlated with the level of glycogen stored in the muscle (rg -0.58, and as a consequence it was positively correlated with the final pH of the meat (rg 0.84. Conclusion This genetic study confirmed that selection should be useful to improve meat characteristics of meat-type chickens without impairing profitability because no genetic conflict was detected between meat quality and meat quantity. Moreover, the results suggested relevant selection criteria such as ultimate pH, which is strongly related to color, water-holding capacity and texture of the meat in this heavy chicken line.

  4. Study on Influence of Different Types of Meat on the Quality of Meat Products

    Directory of Open Access Journals (Sweden)

    Melinda Nagy

    2015-11-01

    Full Text Available Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat products. Formulation of healthier meat products based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. The main objective of the study was to characterize different type of meat and to use that to obtain a meat product-smoked sausage. The physico-chemical analyses highlighted the moisture content (drying-oven at 105 ºC, protein (Kjeldahl method and fat (Soxhlet method content and sodium chloride content (Mohr method of the meat and the final product. Sensory analyses of the samples as well as control sample were evaluated by 17 untrained panellists using a 9 point hedonic scale. Following this study, it was noted an improvement of organoleptic characteristics (texture and appearance as well as physico-chemical and sensorial properties of the new product compared with the limits stipulated.

  5. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overview.

    Science.gov (United States)

    Damez, Jean-Louis; Clerjon, Sylvie

    2013-12-01

    The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Besides laboratory researches, food scientists often try to adapt their tools to industrial conditions and easy handling devices useable on-line and in slaughterhouses already exist. This paper overviews the recently developed approaches and latest research efforts related to assessing the quality of different meat products by electromagnetic waves and examines the potential for their deployment. The main meat quality traits that can be assessed using electromagnetic waves are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of techniques, from low frequency, high frequency impedance measurement, microwaves, NMR, IR and UV light, to X-ray interaction, involves a wide range of physical interactions between the electromagnetic wave and the sample. Some of these techniques are now in a period of transition between experimental and applied utilization and several sensors and instruments are reviewed. Copyright © 2013 Elsevier Ltd. All rights reserved.

  6. Technology for meat-grinding systems to improve removal of hard particles from ground meat.

    Science.gov (United States)

    Zhao, Y; Sebranek, J G

    1997-03-01

    With increased consumption of ground meat, especially ground beef, quality issues for these products have become more important to industry and consumers alike. Ground meats are usually obtained from relatively low-value cuts and trimmings, and may on occasion contain undesirable hard particles. Hard particles in coarse-ground meat products may include bone chips or fragments, cartilage and dense connective tissue; all of which are considered undesirable defects and which can be reduced by utilizing hard-particle removal systems during grinding operations. This review discusses the principles of hard-particle separation from ground meat, the factors which influence performance of particle separation and some commercially available particle removal systems. Product and processing parameters such as initial bone and connective tissue content, fat content, temperature, pre-grinding size and grinder knife design are considered important for removing hard particles effectively. Pressure gradient on the grinder knife/plate interface was found to play a significant role in particle separation from soft (fat and lean) tissue. Various commercial systems, which are classified as central removal and periphery removal systems, are also discussed. Finally, the authors suggest some processing considerations for meat grinding to help achieve the best quality ground meat for consumers' satisfaction.

  7. Network Analysis Reveals Putative Genes Affecting Meat Quality in Angus Cattle.

    Science.gov (United States)

    Mateescu, Raluca G; Garrick, Dorian J; Reecy, James M

    2017-01-01

    Improvements in eating satisfaction will benefit consumers and should increase beef demand which is of interest to the beef industry. Tenderness, juiciness, and flavor are major determinants of the palatability of beef and are often used to reflect eating satisfaction. Carcass qualities are used as indicator traits for meat quality, with higher quality grade carcasses expected to relate to more tender and palatable meat. However, meat quality is a complex concept determined by many component traits making interpretation of genome-wide association studies (GWAS) on any one component challenging to interpret. Recent approaches combining traditional GWAS with gene network interactions theory could be more efficient in dissecting the genetic architecture of complex traits. Phenotypic measures of 23 traits reflecting carcass characteristics, components of meat quality, along with mineral and peptide concentrations were used along with Illumina 54k bovine SNP genotypes to derive an annotated gene network associated with meat quality in 2,110 Angus beef cattle. The efficient mixed model association (EMMAX) approach in combination with a genomic relationship matrix was used to directly estimate the associations between 54k SNP genotypes and each of the 23 component traits. Genomic correlated regions were identified by partial correlations which were further used along with an information theory algorithm to derive gene network clusters. Correlated SNP across 23 component traits were subjected to network scoring and visualization software to identify significant SNP. Significant pathways implicated in the meat quality complex through GO term enrichment analysis included angiogenesis, inflammation, transmembrane transporter activity, and receptor activity. These results suggest that network analysis using partial correlations and annotation of significant SNP can reveal the genetic architecture of complex traits and provide novel information regarding biological mechanisms

  8. Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system.

    Science.gov (United States)

    Franco, Daniel; Rodríguez, Eva; Purriños, Laura; Crecente, Santiago; Bermúdez, Roberto; Lorenzo, José M

    2011-06-01

    The effects of sex, slaughter age (9 vs. 12 months) and livestock production system (freedom extensive system (FES) vs. semi extensive system (SES)) of "Galician Mountain" foals breed on meat quality from the Longissimus dorsi (LD) muscle were investigated. Forty-two foals had been used for this study, 19 (11 females and 8 males) were reared in a semi extensive system and weaned three months prior to slaughtering (8 and 11 were slaughtered at 9 and 12 months, respectively) while the other 23 (11 females and 12 males) were reared together with its mothers in a system in freedom and were slaughtered at the age of 9 months. The obtained results showed that there were no significant differences between the sexes and the slaughter age whereas the livestock production system was a significant variation source on intramuscular fat content and meat tenderness because SES foals showed 51.6% more of IMF and the improved meat tenderness achieved a shear force of lean meat (20.5%) and heme-iron (1.62 mg/100g meat) comparable to veal meat. Furthermore, the meat samples showed a higher luminosity (L*>40), a very good water holding capacity, measured by cooking losses (<18.3%), and a tenderness less than 4 kg. Thus, it can be classified as "very tender" meat. Copyright © 2011 Elsevier Ltd. All rights reserved.

  9. Halal and kosher slaughter methods and meat quality: a review.

    Science.gov (United States)

    Farouk, M M; Al-Mazeedi, H M; Sabow, A B; Bekhit, A E D; Adeyemi, K D; Sazili, A Q; Ghani, A

    2014-11-01

    There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the "spiritual quality" of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review. Copyright © 2014 Elsevier Ltd. All rights reserved.

  10. Influence of low dose irradiation on the quality of fresh buffalo meat stored at 0-3 degrees C

    International Nuclear Information System (INIS)

    Naik, G.N.; Pushpa Paul; Chawla, S.P.; Sherikar, A.T.; Nair, P.M.

    1994-01-01

    The effect of low dose irradiation on the microbiological, chemical and sensory qualities of fresh buffalo meat stored at 0-3-degrees-C was studied. Meat slices packed in polyethylene bags subjected to 2.5 kGydose had a shelf-life of 4 weeks with acceptable sensory score, low total volatile basic nitrogen values and remarkable improvement in microbiological quality. Irradiated meat was completely free of Pseudomonas spp. and Enterobacteriaceae throughout storage. In contrast, the unirradiated control meat spoiled within 2 weeks

  11. The Effect of Immunocastration on Some Meat Quality Characteristics

    Directory of Open Access Journals (Sweden)

    Ioana Andronie

    2015-05-01

    Full Text Available Surgical castration of male pigs has become increasingly less accepted at present due to the fact that it is a direct animal welfare concern. UE welfare conditions demand that this method be dropped starting 2018 in order to eliminate the stress and associated pain it induces. Immunocastration is one of the alternatives to surgical castration that ensures male pig welfare and eliminates the boar smell of the meat. The objective of this research has been to identify the immunocastration effects on meat quality, compared with the meat from surgically castrated pigs. The animals assessed during research were fattening PIC pigs, grouped into two lots: surgically castrated pigs (SC and immunocastrated pigs (IC. Pig immunization was achieved by means of ImprovacTM. The results have shown that immunocastrated pigs recorded a 60.2% carcass meat compared to the 59.69% carcass meat achieved in surgically castrated pigs, thus displaying statistically insignificant differences (p≥0.05. Fat layer thickness was significantly lower in immunocastrated pigs compared to the marker lot (p≤0.05. Mycoplasma hyopneumoniae lung lesions recorded were lower in immunocastrated pigs compared to the surgically castrated animals (p≥0.05. Despite the fact that differences have been statistically insignificant, we are able to confirm that immunocastrated pigs display a lower incidence of respiratory disease compared to surgically castrated pigs.  In this study there were not significant differences in meat quality between surgically castrated pigs and immunocastrated pigs.

  12. Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

    Directory of Open Access Journals (Sweden)

    Grāmatiņa Ilze

    2017-12-01

    Full Text Available Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L., lovage (Levisticum officinale L., oregano (Origanum vulgare, and horseradish (Armoracia rusticana L. were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v. Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05 were observed for microbiological indices between pork samples with herbal extracts and the control sample.

  13. Dietary energy source affecting fat deposition mechanism, muscle fiber metabolic and overall meat quality

    Directory of Open Access Journals (Sweden)

    M. Al-Hijazeen

    2017-03-01

    Full Text Available A study was conducted to investigate the effect of two dietary energy sources, soy bean oil, and sucrose on regulatory mechanisms of meat preservation. Twenty one day-old Hubbard commercial broilers were randomly allocated into two dietary treatment groups with six replicates per treatment, and four broilers per replicate. All birds were coded for the influence of energy source: fat based diet (FD, and sugar based diet (SD. Formulated grower diets were isonitrogenous and isocaloric. The chickens were slaughtered and then boneless, skinless ground chicken tight meat was prepared. Both raw and cooked meats were analyzed for lipid and protein oxidation, and sensory panel evaluation. In addition, meat from the small muscles of the raw thigh was used to evaluate other meat quality characteristics. Proximate analyses showed no significant differences between both dietary treatments on protein, ash and moisture percentage values. Meat samples of the group that was fed FD showed higher significant values of both TBARS and total carbonyl at day 7 of storage time. However, samples of the second group (Fed SD showed lower values of both ultimate pH and water separation % using raw thigh meat. The effect of FD treatment on the meat composition appeared clearly especially on fat percentage content. In addition, meat samples obtained from chickens fed SD showed better significant values of the overall acceptability attribute. According to the current findings, sucrose could be an excellent alternative to oil in dietary broilers which improved the meat preservation bio-system, and post-mortem storage stability.

  14. Carcass merit and meat quality in Suffolk lambs, Katahdin lambs, and meat-goat kids finished on a grass-legume pasture with and without supplementation.

    Science.gov (United States)

    Turner, K E; Belesky, D P; Cassida, K A; Zerby, H N

    2014-10-01

    The experiment evaluated traditional U.S. sheep (Suffolk), hair sheep (Katahdin), and meat goat (Boer crossbred; Goat) carcass and meat quality parameters when finished on pasture with and without supplemental whole cottonseed (Gossypium hirsutum L.). Supplemented animals had greater ribeye area (PGoat. Goat LM had less (Pgoats would be acceptable for most ethnic markets in the USA. Omega6:Omega3 ratios in chevon and lamb were within the guidelines for meats that can improve human diets and health. Published by Elsevier Ltd.

  15. Qualitative improvement of low meat beef burger using Aloe vera.

    Science.gov (United States)

    Soltanizadeh, Nafiseh; Ghiasi-Esfahani, Hossein

    2015-01-01

    Low meat beef burgers have found their niche in the food markets in developing countries because of their lower price. However, these burgers still lack an acceptable quality. This study investigates the effects of different concentrations of Aloe vera on the quality of this food product. For this purpose, beef burgers were produced with 0%, 1%, 3%, and 5% Aloe vera and the changes in their cooking parameters, lipid oxidation, texture, and appeal to consumers over 7days of refrigerated storage were evaluated. Results indicate that Aloe vera contributed to some extent to decreased cooking loss and diameter reduction in the burgers. Increased concentrations of Aloe vera led to improvements in the water absorption and texture of the burgers as well as their lipid stability. However, a concentration level of 3% led to the most acceptability of the product to the panelists. Finally, it was found that Aloe vera acts as a hydrocolloid and improves the quality of burgers. Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. Consumer perception of meat quality and implications for product development in the meat sector

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Bredahl, Lone; Brunsø, Karen

    2004-01-01

    of purchase, based on own experience and informational cues available in the shopping environment, is described, as well as the way in which quality is experienced in the home during and after meal preparation. The relationship between quality expectations and quality experience and its implications...... for consumer satisfaction and repeat purchase intent is addressed. In the second part of the paper, and building on the insights obtained on subjective quality perception, possibilities for consumer-oriented product development in the meat sector are addressed. Issues dealt with here are branding...

  17. Consumer perception of meat quality and implications for product development in the meat sector

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Bredahl, Lone; Brunsø, Karen

    of purchase, based on own experience and informational cues available in the shopping environment, is described, as well as the way in which quality is experienced in the home during and after meal preparation. The relationship between quality expectations and quality experience and its implications...... for consumer satisfaction and repeat purchase intent is addressed. In the second part of the paper, and building on the insights obtained on subjective quality perception, possibilities for consumer-oriented product development in the meat sector are addressed. Issues dealt with here are branding...

  18. Quantitative trait loci analysis of swine meat quality traits

    DEFF Research Database (Denmark)

    Li, H D; Lund, M S; Christensen, O F

    2010-01-01

    loss, and the Minolta color measurements L*, a*, and b* representing meat lightness, redness, and yellowness, respectively. The families consist of 3,883 progenies of 12 Duroc boars that were evaluated to identify the QTL. The linkage map consists of 462 SNP markers on 18 porcine autosomes...... were estimated from a posterior distribution of the QTL position. In total, 31 QTL for the 6 meat quality traits were found to be significant at the 5% chromosome-wide level, among which 11 QTL were significant at the 5% genome-wide level and 5 of these were significant at the 0.1% genome-wide level...... will be helpful for fine mapping and identifying genes affecting meat quality traits, and tightly linked markers may be incorporated into marker-assisted selection programs...

  19. Effect of goat breed on the meat quality

    Directory of Open Access Journals (Sweden)

    Ivanović Snežana D.

    2014-01-01

    Full Text Available The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian White goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,, pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P <0.05 in relation to: live weight (kg, water (%, fat (%, protein (%, ash (%, among 11 of 15 tested fatty acids, amino acid leucin, sensory examination of fresh meat for the palpatory evaluated firmness and in the content of copper and zinc. Statistically significant differences between the groups did not existed regarding the pH value, fatty acids eicosenoic, cis-heptadecenoic, t-elaidic, t-linolelaidic and amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine. Also there was no statistically significant difference in instrumental testing of the meat color, sensory evaluation of surface color, visual evaluated structure, olfactory evaluated odor and iron and manganese. These results suggest that the race of animal has an impact on meat quality. [Projekat Ministarstva nauke Republike Srbije, br. TR 31053: Implementation of new biotechnological solutions in breeding of cattle, sheep and goats for the purpose of obtaining biologically valuable and safe food

  20. Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs

    OpenAIRE

    Subramaniyan, Sivakumar Allur; Kang, Da Rae; Belal, Shah Ahmed; Cho, Eun-So-Ri; Jung, Jong-Hyun; Jung, Young-Chul; Choi, Yang-Il; Shim, Kwan-Seob

    2016-01-01

    In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) ? Yorkshire (white color) ? Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, were compared. Meat from Berkshire pigs had deeper meat color (redness), higher pH, and lower drip los...

  1. Effects of variation in porcine MYOD1 gene on muscle fiber characteristics, lean meat production, and meat quality traits.

    Science.gov (United States)

    Lee, E A; Kim, J M; Lim, K S; Ryu, Y C; Jeon, W M; Hong, K C

    2012-09-01

    Three single nucleotide polymorphisms (SNPs) in the porcine MYOD1 gene were used for association analysis and haplotype construction to evaluate the effects of their substitution. Four hundred and three pigs of Yorkshire and Berkshire breeds were used. The mRNA expression levels of MYOD1 were examined. The g.489C>T and g.1264C>A SNPs were significantly associated with several muscle fiber characteristics, the loin eye area, and lightness. Particularly, animals having hetero-genotypes of both sites showed good performance both in lean meat production and meat quality traits. The results of haplotype substitution were similar to the associations of individual SNPs. Moreover, the 2 SNPs had significant effects on mRNA expression. Therefore, the g.489C>T and g.1264C>A SNPs in MYOD1 may be meaningful DNA markers that can be used for improving important porcine economic traits. Copyright © 2012 Elsevier Ltd. All rights reserved.

  2. The rabbit meat quality after different feeding

    Directory of Open Access Journals (Sweden)

    Adriana Pavelková

    2017-01-01

    Full Text Available The goal of this present work was to evaluation the effect of feeding on selected chemical and physical parameters rabbit meat. For testing was used rabbits incurred by the crossing of two breeds: the mother - Nitriansky králik and father - Nemecký obrovitý strakoš. Rabbits came from domestic breeding and were 8 weeks old separated from the mother. We created two groups: group A was fed by feed wheat and group B was fed by granulated fodder Králik gold forte. During all the time of fattening, rabbits were fed with hay, respectively green fodder. Rabbits were slaughtered at the age of 19 weeks. After slaughtering was dissection obtained fresh rabbit meat for analysis. From chemical parameters were determined: dry matter, fat, protein, ash, energy value and biogenic amines as putrescine, cadaverine, tyramine, spermidine and spermine. From physical parameter was measured pH of meat. The initial value of pH in group A was 6.12 and after 48 hours was 6.38 and in group B was 7.32 and 6.40, respectively.Dry matter in group A was 24.86 g.100 g-1 and in group B was 24.70 g.100 g-1, content of fat was 1.44 g.100g-1 and 1.33 g.100 g-1, protein was 20.94 g.100 g-1 and 21.12 g.100 g-1, ash was 1.18 g.100 g-1 and 1.25 g.100 g-1, energy value was 461.89 kJ.100 g-1 and 440.27 kJ.100 g-1, respectively. Statistical evaluation of all results we found statistically significant differences (p <0.05 only between the groups A and B only in biogenic amine - spermidine. Experiment was shown a high correlation between biogenic amines putrescine and tyramine, putrescine and spermine, cadaverine and tyramine. Normal 0 21 false false false EN-GB X-NONE X-NONE

  3. Microbiological quality of poultry meat: a review

    Directory of Open Access Journals (Sweden)

    GC Mead

    2004-09-01

    Full Text Available Poultry meat can be contaminated with a variety of microorganisms, including those capable of spoiling the product during chill storage, and certain foodborne pathogens. Human illness may follow from handling of raw meat, undercooking or mishandling of the cooked product. While Salmonella and Campylobacter spp. remain the organisms of greatest global concern in this respect, others present include the more recently reported Arcobacter and Helicobacter spp. and, occasionally, verotoxigenic Escherichia coli. Also considered here is the growing problem of antimicrobial resistance among poultry-associated pathogens. Because of the need for a systematic and universally applicable approach to food safety control, the Hazard Analysis Critical Control Point (HACCP concept is increasingly being introduced into the Poultry Industry, and Quantitative Risk Assessment (QRA is being applied to microbial hazards. Among a number of completed and on-going studies on QRA are those undertaken by FAO/WHO on Salmonella and Campylobacter in broilers. In the case of Campylobacter, however, any QRA must assume at present that all strains have the same pathogenic potential for humans and comparable survival capabilities, even though this is unlikely to be the case. Implementation of the HACCP system in poultry processing plants addresses zoonotic agents that are not detectable by conventional meat inspection procedures and can help to control contamination of carcasses with spoilage organisms. The system brings obvious benefits in optimising plant hygiene, ensuring compliance with legislation and providing evidence of 'due diligence' on the part of the processor. It is now being applied globally in two different situations: in one, such as that occurring in the USA, carcass contamination is clearly reduced as carcasses pass through the process and are finally chilled in super-chlorinated water. There is also the option to use a chemical-rinse treatment for further

  4. Carcass characteristics and meat quality of broilers fed with different levels of Saccharomyces cerevisiae fermentation product.

    Science.gov (United States)

    Aristides, L G A; Venancio, E J; Alfieri, A A; Otonel, R A A; Frank, W J; Oba, A

    2018-05-16

    Fermented products and components of Saccharomyces cerevisiae have been widely used in animal nutrition to promote the development and quality of broilers. This study aims to evaluate different levels of inclusion (0, 250, 750, 1,500 g/t) of S. cerevisiae fermentation product (SCFP) in broiler feed to gauge its effect on carcass characteristics and cuts beyond the quality of breast meat. For analyses of carcass yield, cuts, and meat quality, 16 broilers per treatment were slaughtered. The meat quality analyses were performed 24 h after slaughter and evaluated color, pH, water holding capacity, cooking loss, and shear force. Lipid oxidation was determined in frozen breast samples stored at -20°C for 45 d. The results indicate that different levels of inclusion of SCFP provided no changes in carcass yield, color, water holding capacity, cooking loss, and shear force; however, inclusion of 1,500 g/t of SCFP increased leg yield and reduced pH. The inclusion of 750 g/t of SCFP decreased the lipid oxidation of breast meat (P improve leg yield and the lipid oxidation of breast meat.

  5. Effect of Natto on Meat Quality and Skatole Content in TOPIGS Pigs

    Directory of Open Access Journals (Sweden)

    Q. K. Sheng

    2016-05-01

    Full Text Available This study investigated the effect of Bacillus subtilis (B. subtilis natto on meat quality and skatole in TOPIGS pigs. Sixty TOPIGS pigs were randomly assigned to 3 groups (including 5 pens per group, with 4 pigs in each pen and fed with basic diet (control group, basic diet plus 0.1% B. subtilis natto (B group, and basic diet plus 0.1% B. subtilis natto plus 0.1% B. coagulans (BB group, respectively. All pigs were sacrificed at 100 kg. Growth performance, meat quality, serum parameters and oxidation status in the three groups were assessed and compared. Most parameters regarding growth performance and meat quality were not significantly different among the three groups. However, compared with the control group, meat pH24, fat and feces skatole and the content of Escherichia coli (E. Coli, Clostridium, NH3-N were significantly reduced in the B and BB groups, while serum total cholesterol, high density lipoprotein, the levels of liver P450, CYP2A6, and CYP2E1, total antioxidant capability (T-AOC and glutathione peroxidase and Lactobacilli in feces were significantly increased in the B and BB groups. Further, the combined supplementation of B. subtilis natto and B. coagulans showed more significant effects on the parameters above compared with B. subtilis, and Clostridium, and NH3-N. Our results indicate that the supplementation of pig feed with B. subtilis natto significantly improves meat quality and flavor, while its combination with B. coagulans enhanced these effects.

  6. Variation of meat quality traits among five genotypes of chicken.

    Science.gov (United States)

    Tang, H; Gong, Y Z; Wu, C X; Jiang, J; Wang, Y; Li, K

    2009-10-01

    The main objective of this study was to examine the diversity of meat quality traits among 5 chicken genotypes. The genotypes included 2 Chinese native breeds (Wenchang,WCH, and Xianju), 1 commercial broiler line (Avian, AV), 1 commercial layer line (Hy-Line Brown, HLB), and 1 Chinese commercial broiler line (Lingnanhuang, LNH) synthesized by exotic and native breeds, which were slaughtered at their market ages: 16, 7, 16, and 8 wk, respectively. The effects of genotype, muscle type, and sex on meat quality traits were examined. Birds from slow-growing genotypes (WCH, Xianju, and HLB) exhibited higher shear value, inosine-5'-monophosphate concentration, lower cook loss, and more fat than those from fast-growing genotypes (AV and LNH). Chickens from WCH possessed the lowest expressible moisture, cook loss, and the highest lipid (%) among the 3 slow-growing genotypes. The HLB birds were intermediate in expressible moisture and cook loss and lowest in lipid among all genotypes. The LNH cross birds were similar to AV broilers in most meat quality parameters, although they had a lower shear force value and higher fat content than AV broilers. Breast muscle had higher expressible moisture, shear force, protein (%), inosine-5'-monophosphate content, lower cook loss, and lipid (%) than leg muscle. Muscles from male chickens had higher expressible moisture than those from the females. Variability of meat quality characteristics is mainly related to genotype and muscle type differences.

  7. Carcass characteristics and meat quality of rabbit litters from rabbit ...

    African Journals Online (AJOL)

    The effect of restricted feeding and realimentation during pregnancy was studied to know the carryover effect on carcass characteristics and meat quality of rabbit litters.Young does fed ad libitum diets often show parturition problems (Dystokia and abnormal presentation) with the subsequent reduction of number of kits, ...

  8. Meat quality characteristics of sexed broiler chickens reared on ...

    African Journals Online (AJOL)

    This study determined meat quality characteristics of 300 sexed Arbor Acre broiler chickens reared on deep-litter and deep-litter with a run housing systems. After brooding for 2 weeks, a total of 75 male and female chicks, respectively were confined on deep litter and on deep litter with a run having three replications of 25 ...

  9. Analysis of troponin I gene polymorphisms and meat quality in ...

    African Journals Online (AJOL)

    Troponin I is one of myofibrillar proteins required for the calcium regulation of skeletal muscle contraction. The expression of both genes, TNNI1 and TNNI2, in troponin is muscle fibre specific and may affect meat quality traits. In this study, the PCR-RFLP method was applied to genotype 120 Mongcai pigs at three ...

  10. Influence of electrical stimulation on carcass and meat quality of ...

    African Journals Online (AJOL)

    Agbeniga

    2014-08-24

    Aug 24, 2014 ... meat and carcass quality attributes of cattle, based on the way cattle were slaughtered. ... the release of Ca2+ at higher temperatures (Savell et al., 1981). ... pH of carcasses after slaughter, stress before or at slaughter could ...

  11. Evaluation of Technological Quality of Meat Produced from Nsukka ...

    African Journals Online (AJOL)

    The technological quality of raw meat from Nsukka local abattoir was evaluated by analyzing the proximate composition, water holding capacity, pH, Napole yield and sensory colour and texture of longissimus dorsi [LD] and psoas major [PM] of beef and pork. Results show that moisture [71.36 – 72.76%], protein [21.37 ...

  12. Polymorphisms of candidate genes associated with meat quality and ...

    African Journals Online (AJOL)

    Hung Nguyen

    Abstract. The objectives of this study were to analyse genotype distribution and sequence variations of candidate genes putatively associated with meat quality and disease resistance in exotic and indigenous. Vietnamese pig breeds. For this purpose, 340 pigs from four indigenous and two exotic breeds were included.

  13. Polymorphisms of candidate genes associated with meat quality and ...

    African Journals Online (AJOL)

    The objectives of this study were to analyse genotype distribution and sequence variations of candidate genes putatively associated with meat quality and disease resistance in exotic and indigenous Vietnamese pig breeds. For this purpose, 340 pigs from four indigenous and two exotic breeds were included in the analysis ...

  14. Effects of Storage Time on the Quality of Local Chicken Meat

    African Journals Online (AJOL)

    Addressing factors that affect meat quality ... pH values were measured for each sample followed by storage at -20oC to arrest further changes in meat. .... nutritional value in addition to other physical .... Meat and meat products in human.

  15. Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat.

    Science.gov (United States)

    Chumngoen, Wanwisa; Chen, Chih-Feng; Tan, Fa-Jui

    2018-01-01

    This study investigates the effects of moist- (water-cooking; WC) and dry-heat (oven-cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher cooking time, cooking loss, and shear force values and lower L* values. Protein solubility decreased after cooking in both cooking methods; however, no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P cooking, and fibril shrinkage was noticeable in OC meat (P cooking methods to optimize native chicken meat quality. © 2017 Japanese Society of Animal Science.

  16. Genetic Parameters of Reproductive and Meat Quality Traits in Korean Berkshire Pigs

    Directory of Open Access Journals (Sweden)

    Joon-Ho Lee

    2015-10-01

    Full Text Available Genetic parameters of Berkshire pigs for reproduction, carcass and meat quality traits were estimated using the records from a breeding farm in Korea. For reproduction traits, 2,457 records of the total number of piglets born (TNB and the number of piglets born alive (NBA from 781 sows and 53 sires were used. For two carcass traits which are carcass weight (CW and backfat thickness (BF and for 10 meat quality traits which are pH value after 45 minutes (pH45m, pH value after 24 hours (pH24h, lightness in meat color (LMC, redness in meat color (RMC, yellowness in meat color (YMC, moisture holding capacity (MHC, drip loss (DL, cooking loss (CL, fat content (FC, and shear force value (SH, 1,942 pig records were used to estimate genetic parameters. The genetic parameters for each trait were estimated using VCE program with animal model. Heritability estimates for reproduction traits TNB and NBA were 0.07 and 0.06, respectively, for carcass traits CW and BF were 0.37 and 0.57, respectively and for meat traits pH45m, pH24h, LMC, RMC, YMC, MHC, DL, CL, FC, and SH were 0.48, 0.15, 0.19, 0.36, 0.28, 0.21, 0.33, 0.45, 0.43, and 0.39, respectively. The estimate for genetic correlation coefficient between CW and BF was 0.27. The Genetic correlation between pH24h and meat color traits were in the range of −0.51 to −0.33 and between pH24h and DL and SH were −0.41 and −0.32, respectively. The estimates for genetic correlation coefficients between reproductive and meat quality traits were very low or zero. However, the estimates for genetic correlation coefficients between reproductive traits and drip and cooking loss were in the range of 0.12 to 0.17 and −0.14 to −0.12, respectively. As the estimated heritability of meat quality traits showed medium to high heritability, these traits may be applicable for the genetic improvement by continuous measurement. However, since some of the meat quality traits showed negative genetic correlations with

  17. Genetic correlations between ewe reproduction and carcass and meat quality traits in Merino sheep.

    Science.gov (United States)

    Safari, E; Fogarty, N M; Hopkins, D L; Greeff, J C; Brien, F D; Atkins, K D; Mortimer, S I; Taylor, P J; van der Werf, J H J

    2008-12-01

    Genetic correlations between reproduction traits in ewes and carcass and meat quality traits in Merino rams were obtained using restricted maximum likelihood procedures. The carcass data were from 5870 Merino rams slaughtered at approximately 18 months of age that were the progeny of 543 sires from three research resource flocks over 7 years. The carcass traits included ultrasound scan fat and eye muscle depth (EMDUS) measured on live animals, dressing percentage and carcass tissue depth (at the GR site FATGR and C site FATC), eye muscle depth, width and area and the meat quality indicator traits of muscle final pH and colour (L*, a*, b*). The reproduction data consisted of 13 464 ewe joining records for number of lambs born and weaned and 9015 records for LS. The genetic correlations between reproduction and fat measurements were negative (range -0.06 +/- 0.12 to -0.37 +/- 0.12), with smaller correlations for live measurement than carcass traits. There were small favourable genetic correlations between reproduction traits and muscle depth in live rams (EMDUS, 0.10 +/- 0.12 to 0.20 +/- 0.12), although those with carcass muscle traits were close to zero. The reproduction traits were independent of meat colour L* (relative brightness), but tended to be favourably correlated with meat colour a* (relative redness, 0.12 +/- 0.17 to 0.19 +/- 0.16). There was a tendency for meat final pH to have small negative favourable genetic correlations with reproduction traits (0.05 +/- 0.11 to -0.17 +/- 0.12). This study indicates that there is no antagonism between reproduction traits and carcass and meat quality indicator traits, with scope for joint improvement of reproduction, carcass and meat quality traits in Merino sheep.

  18. Meat Quality of Chicken Breast Subjected to Different Thawing Methods

    Directory of Open Access Journals (Sweden)

    MR Oliveira

    2015-06-01

    Full Text Available Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (-36 °C for 2 hours and thawed by five different methods (under refrigeration, in a microwave, in a oven with air circulation, placed in cold water, or at room temperature. After thawing, the following parameters were evaluated: moisture content, drip loss (syneresis, water activity (aw, and shear force. Samples were also histologically evaluated by light microscopy. The results indicated that, despite being submitted to fast freezing, thawing affected (p <0.05 most of the physicochemical and structural properties of the meat, except for aw. Thawing in cold water (packed in low-density polyethylene bags and placed in cold water at approximately 10 °C for 2 hours and 15 minutes presented the best results due to lesser damage to the cell structure, as shown by the lower drip loss, higher moisture content, and greater tenderness of the samples compared to those thawed using the other methods. Histological examination showed that muscle fiber structural features and organization were maintained. Thawing at low temperatures seems to cause less damage to the meat structure and allows maintaining of its properties. It was concluded that the meat quality is not related only with the freezing method, but also with the method and conditions used in thawing.

  19. Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage

    Directory of Open Access Journals (Sweden)

    J. Uriyapongson

    2010-02-01

    Full Text Available A comparison of chemical and physical properties of beef and buffalo meat, and eight treatments of their ground meat patties was undertaken. Low-fat patties from both meat were prepared using two types of starches; corn and modified tapioca starch as binding ingredients in the ground meat, and methylcellulose (MC in the batter for patty coating. The patties were stored at -18ºC for 1, 15, 30 and 45 days, then deep fried and analyzed for color, % decrease in diameter and % gain in height, % oil absorption and texture. The results suggested that MC improved outside and inside color of patties (p≤0.05. There was no significant difference of cooking yield between beef and buffalo meat patties. Addition of modified starches and MC provided less % decrease in diameter after frying for frozen buffalo meat patties. Modified starch significantly improved % oil absorption in frozen beef and buffalo patties. Modified starch and MC gave both beef and buffalo meat patties more stable in hardness, chewiness and gumminess during the frozen storage. MC improved texture quality of frozen buffalo meat patties. Fried meat patties had high calories at 15 days of frozen storage.

  20. Carcass and meat quality traits of rabbits under heat stress.

    Science.gov (United States)

    Zeferino, C P; Komiyama, C M; Fernandes, S; Sartori, J R; Teixeira, P S S; Moura, A S A M T

    2013-03-01

    Rabbits are very sensitive to heat stress because they have difficulty eliminating excess body heat. The objective of the current study was to evaluate the effects of heat stress on slaughter weight, dressing percentage and carcass and meat quality traits of rabbits from two genetic groups. Ninety-six weaned rabbits were used: half were from the Botucatu genetic group and half were crossbreds between New Zealand White sires and Botucatu does. They were assigned to a completely randomized design in a 2 × 3 factorial arrangement (two genetic groups and three ambient temperatures: 18°C, 25°C and 30°C) and kept under controlled conditions in three environmental chambers from 5 to 10 weeks of age. Slaughter took place at 10 weeks, on 2 consecutive days. Meat quality measurements were made in the longissimus muscle. Actual average ambient temperature and relative humidity in the three chambers were 18.4°C and 63.9%, 24.4°C and 80.2% and 29.6°C and 75.9%, respectively. Purebred rabbits were heavier at slaughter and had heavier commercial and reference carcasses than crossbreds at 30°C; however, no differences between genetic groups for these traits were found at lower temperatures. No genetic group × ambient temperature interaction was detected for any other carcass or meat quality traits. The percentages of distal parts of legs, skin and carcass forepart were higher in crossbred rabbits, indicating a lower degree of maturity at slaughter in this group. The percentage of thoracic viscera was higher in the purebreds. Lightness of the longissimus muscle was higher in the purebreds, whereas redness was higher in the crossbreds. Slaughter, commercial and reference carcass weights and the percentages of thoracic viscera, liver and kidneys were negatively related with ambient temperature. Commercial and reference carcass yields, and the percentage of distal parts of legs, on the other hand, had a positive linear relationship with ambient temperature. Meat redness and

  1. Meat quality of Kuruma prawn (Marsupenaeus japonicus: preliminary evaluation

    Directory of Open Access Journals (Sweden)

    G. Vonghia

    2010-01-01

    Full Text Available Among the peneids, Marsupenaeus japonicus, a cold-temperate species, carnivorous, is the mostly cultured prawn in Italy and in the Mediterranean Sea basin, thanks to the good adaptability to the temperature and salinity variations, to the good resistance to the manipulations (better resistance out of water, to its appreciate nourishing qualities and to the good growth rate (Lumare, 1998.Whereas the literature on cultured fish fillet is rich (Gjedrem, 1997; Lanari et al., 1999; Parisi et al., 2003, few are the information about the shrimp meat quality traits.Therefore, the present work aimed at typifying the variations of the meat quality characteristics in shrimps from semi-intensive (supplemented with an artificial diet or extensive rearing systems.

  2. The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat.

    Science.gov (United States)

    Radomyski, T; Niewiarowicz, A

    1987-03-01

    A quality evaluation was made of frankfurter-type sausages made from hand and mechanically deboned meat from various parts of turkey carcasses. The results led to the conclusions that despite some differences in objective measurements of the sausage quality, mechanically deboned turkey meat can be considered as an exclusive meat raw material for the production of frankfurter-type sausages. The quality of sausages from mechanically deboned turkey meat from wings and frames with skin was the least satisfactory.

  3. Danish initiatives to improve the safety of meat products

    DEFF Research Database (Denmark)

    Wegener, Henrik Caspar

    2010-01-01

    and Campylobacter, and to a lesser extent Yersinia, Escherichia coli O157 and Listeria. Danish initiatives to improve the safety of meat products have focused on the entire production chain from the farm to the consumer, with a special emphasis on the pre-harvest stage of production. The control of bacterial......During the last two decades the major food safety problems in Denmark, as determined by the number of human patients, has been associated with bacterial infections stemming from meat products and eggs. The bacterial pathogens causing the majority of human infections has been Salmonella...

  4. Carcass and meat quality traits in Nellore and F1 Nellore-Araguaia crosses.

    Science.gov (United States)

    Costa, N V; Aboujaoude, C; Vieira, G S; Paiva, V V; Moraes Neto, R A; Gondim, V S; Alves, L R; Torres, M C L; Antunes, R C

    2015-05-22

    We evaluated and compared carcass traits and meat quality in Nellore cattle and F1 crosses between Nellore and Araguaia, where 17 individuals were from the Nellore group and 19 were ½ Nellore and ½ Araguaia crosses. All animals belonged to the same birth season and were raised in pasture systems under the same nutritional, environmental, and management conditions. When the animals reached slaughter weight, they were taken to an industrial slaughterhouse where food was not provided for 24 h (free access to water); they were then stunned, bled, the leather was removed, and they were eviscerated. The carcasses were weighed (hot weight), kept in chilled storage for approximately 24 h at 4°C, and weighed again to obtain the chilled carcass weight. Carcass yield, carcass length, carcass width, leg length, thigh perimeter, loin eye area (LEA), retail cuts, cooling loss, pH, fat depth, marbling rate, intramuscular fat, color, and shear force were analyzed and sensory analysis of the meat was conducted. Significant differences (P < 0.05) were observed for the following variables: slaughter weight, hot and chilled carcass weights, carcass and leg lengths, thigh perimeter, LEA, retail cuts, and lightness (L*), where the ½ Nellore ½ Araguaia individuals showed higher means for all of these traits, except leg length and L*. Therefore, crossbreeding between Nellore and Araguaia did not affect the meat's sensory characteristics, but contributed to an improvement in carcass traits, providing an alternative for farmers that aim for good meat quality, with a higher meat percentage.

  5. Genetics of muscle and meat quality in chicken

    OpenAIRE

    Zahoor, Imran

    2013-01-01

    Skeletal muscles in broilers are generally characterised by pathological muscle damage, indicated by greater plasma creatine kinase (CK) activity, higher incidence of haemorrhages, lighter and less coloured breast muscles, compared with layers and traditional breeds of chicken. Muscle damage is further exacerbated by exposure to stressful conditions such as high ambient temperatures which results in a further decrease in the quality of broiler meat and leads to the production o...

  6. Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers.

    Science.gov (United States)

    Baldi, G; Soglia, F; Mazzoni, M; Sirri, F; Canonico, L; Babini, E; Laghi, L; Cavani, C; Petracci, M

    2018-01-01

    During the past few years, there has been an increasing prevalence of broiler breast muscle abnormalities, such as white striping (WS) and wooden breast conditions. More recently, a new muscular abnormality termed as spaghetti meat (SM) because of the altered structural integrity of the Pectoralis major muscle often associated with WS has emerged. Thus, this study aimed at evaluating the effects of WS and SM conditions, occurring alone or combined within the same P. major muscle, on meat quality traits and muscle histology. In two replications, 96 P. major muscles were classified into four classes: normal (N), WS, SM and WS/SM. The whole fillet was used for weight assessment and morphometric measurements, then each sample was cut in order to separate the superficial layer from the deep one and used to evaluate proximate composition, histological features, nuclear magnetic resonance relaxation times, functional properties and both myofibrillar and sarcoplasmic proteins profile. Fillets affected by WS and SM abnormalities exhibited higher weights and increased thickness and length. SM condition was associated with a relevant decrease in protein content coupled with a significant increase in moisture level, whereas fat content was affected only by the simultaneous presence of WS. Histological evaluations revealed that abnormal samples were characterized by several degenerative aspects that almost completely concerned the superficial layer of the fillets. White striped fillets exhibited necrosis and lysis of fibers, fibrosis, lipidosis, loss of cross striation and vacuolar degeneration. Moreover, SM samples were characterized by poor fiber uniformity and a progressive rarefaction of the endo- and peri-mysial connective tissue, whereas WS/SM fillets showed intermediate histological features. Nuclear magnetic resonance relaxation analysis revealed a higher proportion of extra-myofibrillar water in the superficial section of all the abnormal fillets, especially in SM

  7. Comparison and Correlation Analysis of Different Swine Breeds Meat Quality

    Directory of Open Access Journals (Sweden)

    Y. X. Li

    2013-07-01

    Full Text Available This study was performed to determine the influence of pig breed and gender on the ultimate pH and physicochemical properties of pork. The correlations between pH and pork quality traits directly related to carcass grade, and consumer’s preference were also evaluated. The pH and meat grading scores for cold carcasses of 215 purebred pigs (Duroc, Landrace, and Yorkshire from four different farms were obtained. Meat quality parameters of the pork loin were analyzed. Duroc and female animals were more affected compared to other breeds and male pigs. Duroc animals had the highest ultimate pH, carcass back fat thickness, marbling scores, yellowness, and fat content (p<0.05. Landrace pigs had the highest color lightness and cooking loss values (p<0.05. Among all trait parameters, marbling scores showed the highest significant differences when evaluating the impact of breed and gender on meat quality characteristics (p<0.001. Ultimate pH was positively correlated with carcass weight (0.20, back fat thickness (0.19, marbling score (0.17, and color score (0.16 while negatively correlated with cooking loss (−0.24 and shear force (−0.20. Therefore, pork samples with lower ultimate pH had lower cooking loss, higher lightness, and higher shear force values irrespective of breed.

  8. Meat Quality Assessment by Electronic Nose (Machine Olfaction Technology

    Directory of Open Access Journals (Sweden)

    Sundar Balasubramanian

    2009-07-01

    Full Text Available Over the last twenty years, newly developed chemical sensor systems (so called “electronic noses” have made odor analyses possible. These systems involve various types of electronic chemical gas sensors with partial specificity, as well as suitable statistical methods enabling the recognition of complex odors. As commercial instruments have become available, a substantial increase in research into the application of electronic noses in the evaluation of volatile compounds in food, cosmetic and other items of everyday life is observed. At present, the commercial gas sensor technologies comprise metal oxide semiconductors, metal oxide semiconductor field effect transistors, organic conducting polymers, and piezoelectric crystal sensors. Further sensors based on fibreoptic, electrochemical and bi-metal principles are still in the developmental stage. Statistical analysis techniques range from simple graphical evaluation to multivariate analysis such as artificial neural network and radial basis function. The introduction of electronic noses into the area of food is envisaged for quality control, process monitoring, freshness evaluation, shelf-life investigation and authenticity assessment. Considerable work has already been carried out on meat, grains, coffee, mushrooms, cheese, sugar, fish, beer and other beverages, as well as on the odor quality evaluation of food packaging material. This paper describes the applications of these systems for meat quality assessment, where fast detection methods are essential for appropriate product management. The results suggest the possibility of using this new technology in meat handling.

  9. Meat quality assessment by electronic nose (machine olfaction technology).

    Science.gov (United States)

    Ghasemi-Varnamkhasti, Mahdi; Mohtasebi, Seyed Saeid; Siadat, Maryam; Balasubramanian, Sundar

    2009-01-01

    Over the last twenty years, newly developed chemical sensor systems (so called "electronic noses") have made odor analyses possible. These systems involve various types of electronic chemical gas sensors with partial specificity, as well as suitable statistical methods enabling the recognition of complex odors. As commercial instruments have become available, a substantial increase in research into the application of electronic noses in the evaluation of volatile compounds in food, cosmetic and other items of everyday life is observed. At present, the commercial gas sensor technologies comprise metal oxide semiconductors, metal oxide semiconductor field effect transistors, organic conducting polymers, and piezoelectric crystal sensors. Further sensors based on fibreoptic, electrochemical and bi-metal principles are still in the developmental stage. Statistical analysis techniques range from simple graphical evaluation to multivariate analysis such as artificial neural network and radial basis function. The introduction of electronic noses into the area of food is envisaged for quality control, process monitoring, freshness evaluation, shelf-life investigation and authenticity assessment. Considerable work has already been carried out on meat, grains, coffee, mushrooms, cheese, sugar, fish, beer and other beverages, as well as on the odor quality evaluation of food packaging material. This paper describes the applications of these systems for meat quality assessment, where fast detection methods are essential for appropriate product management. The results suggest the possibility of using this new technology in meat handling.

  10. Microbiological Quality Assessment of Game Meats at Retail in Japan.

    Science.gov (United States)

    Asakura, Hiroshi; Kawase, Jun; Ikeda, Tetsuya; Honda, Mioko; Sasaki, Yoshimasa; Uema, Masashi; Kabeya, Hidenori; Sugiyama, Hiromu; Igimi, Shizunobu; Takai, Shinji

    2017-12-01

    In this study, we examined the prevalence of Shiga toxin-producing Escherichia coli and Salmonella spp. and the distribution of indicator bacteria in 248 samples of game meats (120 venison and 128 wild boar) retailed between November 2015 and March 2016 in Japan. No Salmonella spp. were detected in any of the samples, whereas Shiga toxin-producing Escherichia coli serotype OUT:H25 (stx 2d + , eae - ) was isolated from one deer meat sample, suggesting a possible source for human infection. Plate count assays indicated greater prevalence of coliforms and E. coli in wild boar meat than in venison, whereas their prevalence in processing facilities showed greater variation than in animal species. The 16S rRNA ion semiconductor sequencing analysis of 24 representative samples revealed that the abundances of Acinetobacter and Arthrobacter spp. significantly correlated with the prevalence of E. coli, and quantitative PCR analyses in combination with selective plate count assay verified these correlations. To our knowledge, this is the first report to characterize the diversity of microorganisms of game meats at retail in Japan, together with identification of dominant microbiota. Our data suggest the necessity of bottom-up hygienic assessment in areas of slaughtering and processing facilities to improve microbiological safety.

  11. Effect of dietary protein source on piglet meat quality characteristics

    Directory of Open Access Journals (Sweden)

    Panagiotis E Simitzis

    2014-03-01

    Full Text Available An experiment was conducted to examine the effects of different dietary protein sources (soybean meal vs whey protein on piglet meat quality characteristics. Eighteen castrated male Large White × Duroc × Landrace piglets were randomly assigned to 2 groups. Piglets were kept in individual metabolic cages and fed ad libitum over a period of 38 days the following 2 diets: diet SB, which was formulated to meet the nutrient requirements of piglets using soybean meal as the main crude protein source and diet WP, where SB was totally replaced by a mixture of whey proteins on equal digestible energy and crude protein basis. At the end of the experiment, piglets were weighed and slaughtered. After overnight chilling, samples of Longissimus dorsi muscle were taken and were used for meat quality measurements.          No significant differences were observed in the values of pH, colour, water holding capacity, shear force and intramuscular fat content of L. dorsi muscle between the dietary treatments. Measurement of lipid oxidation values showed that dietary supplementation with different protein sources did not influence meat antioxidant properties during refrigerated storage. The SB piglets had lower 14:0 (P<0.01 and higher 18:3n-3 (P<0.001 levels in intramuscular fat in comparison with WP piglets. However, these changes were attributed to background differences in the dietary FA profile and not to a direct protein source effect. The results of this preliminary study indicate that the examined dietary protein sources (soybean meal or whey protein do not have a significant effect on meat quality characteristics of piglets.

  12. Relationships between Single Nucleotide Polymorphism Markers and Meat Quality Traits of Duroc Breeding Stocks in Korea

    Directory of Open Access Journals (Sweden)

    J. S. Choi

    2016-09-01

    Full Text Available This study was conducted to determine the relationships of five intragenic single nucleotide polymorphism (SNP markers (protein kinase adenosine monophosphate-activated γ3 subunit [PRKAG3], fatty acid synthase [FASN], calpastatin [CAST], high mobility group AT-hook 1 [HMGA1], and melanocortin-4 receptor [MC4R] and meat quality traits of Duroc breeding stocks in Korea. A total of 200 purebred Duroc gilts from 8 sires and 40 dams at 4 pig breeding farms from 2010 to 2011 reaching market weight (110 kg were slaughtered and their carcasses were chilled overnight. Longissimus dorsi muscles were removed from the carcass after 24 h of slaughter and used to determine pork properties including carcass weight, backfat thickness, moisture, intramuscular fat, pH24h, shear force, redness, texture, and fatty acid composition. The PRKAG3, FASN, CAST, and MC4R gene SNPs were significantly associated with the meat quality traits (p<0.003. The meats of PRKAG3 (A 0.024/G 0.976 AA genotype had higher pH, redness and texture than those from PRKAG3 GG genotype. Meats of FASN (C 0.301/A 0.699 AA genotype had higher backfat thickness, texture, stearic acid, oleic acid and polyunsaturated fatty acid than FASN CC genotype. While the carcasses of CAST (A 0.373/G 0.627 AA genotype had thicker backfat, and lower shear force, palmitoleic acid and oleic acid content, they had higher stearic acid content than those from the CAST GG genotype. The MC4R (G 0.208/A 0.792 AA genotype were involved in increasing backfat thickness, carcass weight, moisture and saturated fatty acid content, and decreasing unsaturated fatty acid content in Duroc meat. These results indicated that the five SNP markers tested can be a help to select Duroc breed to improve carcass and meat quality properties in crossbred pigs.

  13. Quality of Meat ( from Male Fallow Deer ( Packaged and Stored under Vacuum and Modified Atmosphere Conditions

    Directory of Open Access Journals (Sweden)

    N. Piaskowska

    2016-12-01

    Full Text Available This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem, both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at 2°C. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage.

  14. Candidate genes affecting fat deposition, carcass composition and meat quality traits in pigs

    OpenAIRE

    Gandolfi, Greta

    2011-01-01

    Pig meat quality is determined by several parameters, such as lipid content, tenderness, water-holding capacity, pH, color and flavor, that affect consumers’ acceptance and technological properties of meat. Carcass quality parameters are important for the production of fresh and dry-cure high-quality products, in particular the fat deposition and the lean cut yield. The identification of genes and markers associated with meat and carcass quality traits is of prime interest, for the possibilit...

  15. The utilization of coconut waste fermentated by aspergillus niger and saccharomyces cerevisiae on meat quality of weaning males rex rabbit

    Science.gov (United States)

    Wahyuni, T. H.; Ginting, N.; Yunilas; Hasnudi; Mirwandono, E.; Siregar, G. A.; Sinaga, I. G.; Sembiring, I.

    2018-02-01

    Coconut waste (CW) could be applied for animal feed while its nutrition quality were low. This study aims to investigate fermented CW effect on meat quality of Rex rabbit which feed by fermented CW either by Aspergillus niger or Tape Yeast. This research was conducted in rabbit farm Brastagi, using 24 male Rex rabbits with initial weight 1012 ± 126.67 gram in July-October 2016. The design used was complete randomized design : 6 treatment 4 replications. Treatment were T1 (unfermented 10%); T2 (unfermented 20%); T3 (a.niger fermentation 10%); T4 (a niger fermentation 20%); T5 (tape yeast fermentation 10%) and T6 (tape yeast fermentation 20%). The parameters were pH, meat texture either raw or cooked, water content, fat content, protein content of meat and cooking loss. The results showed that effect of treatment was not significantly different (P>0.05) on pH and raw meat texture, but significantly different (Pmeat cooked and meat fat content and very significantly different effect ( P> 0,01) on cooking loss, water content and protein content of meat. The conclusion of this research was the utilization of fermented CW by Aspergillius niger and Tape Yeast improved the quality of Rex rabbit meat

  16. The effect of pale, soft and exudative meat on the quality of canned pork in gravy.

    Science.gov (United States)

    Florowski, Tomasz; Florowska, Anna; Chmiel, Marta; Adamczak, Lech; Pietrzak, Dorota; Ruchlicka, Magdalena

    2017-01-01

    The objective of the study was to evaluate the use of PSE meat in the production of sterilized pork type canned meat in its own gravy. Canned meat products were produced with 50% of PSE meat as well as with 100% PSE meat, and compared with canned meat products of good quality (RFN). It was found that decreased quality of PSE meat had a small impact on the quality of canned meat products. Substitution of both 50% as well as the total quantity of RFN meat with PSE meat did not affect the course of the sterilization process, neither increase the quantity of excreted fat and jelly in canned meat. It also had no effect on the instrumentally-measured parameters of texture and neither did it affect different sensory quality features, including the overall desirability of the product. The PSE canned meat product were characterized by higher values of L* and b* color parameters. Copyright © 2016 Elsevier Ltd. All rights reserved.

  17. Increasing attention is being paid to the quality of meat as living ...

    African Journals Online (AJOL)

    Increasing attention is being paid to the quality of meat as living standards rise and this tendency is accentuat- ed in game meat. Whereas game meat is a common and essential component of the human diet in some countries, it is considered a delicacy in highly developed countries and for this reason stronger emphasis is ...

  18. Effect of dietary resveratrol supplementation on meat quality, muscle antioxidative capacity and mitochondrial biogenesis of broilers.

    Science.gov (United States)

    Zhang, Cheng; Yang, Lei; Zhao, Xiaohui; Chen, Xingyong; Wang, Li; Geng, Zhaoyu

    2018-02-01

    The naturally occurring polyphenol resveratrol has been acknowledged with many beneficial biological effects. The aim of this study was to evaluate the influence of dietary resveratrol supplementation on meat quality, muscle antioxidative capacity and mitochondrial biogenesis of broilers. One hundred and eighty 21-day-old male Cobb broilers were randomly assigned to two groups and fed on a 0 mg kg -1 or 400 mg kg -1 resveratrol-supplemented diet for 21 days. Then, chickens were slaughtered and pectoralis major muscle (PM) samples were collected for analysis. The results showed that resveratrol not only tended to increase (P resveratrol, while malondialdehyde content was decreased (P resveratrol significantly increased (P Resveratrol can be used as a feed additive to improve meat quality of broilers, which may be associated with improved muscle antioxidative status and mitochondrial biogenesis. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  19. Effects of sunflower soap stocks on light lamb meat quality.

    Science.gov (United States)

    Blanco, C; Giráldez, J F; Morán, L; Mateo, J; Villalobos-Delgado, L H; Andrés, S; Bodas, R

    2017-08-01

    Thirty-two lambs were used to study the effect of sunflower soap stocks (SS), a by-product from the vegetable oil refinery industry, on meat chemical composition, fatty acid profile, volatile compounds, and consumer acceptability. Lambs were finished (average length of fattening period 35 ± 7.3 d, 26.8 ± 0.09 kg final BW) on a pelleted total mixed ration (TMR) with no SS (00SS) or including 15, 30 or 60 g SS/kg (15SS, 30SS, and 60SS, respectively). Sunflower soap stocks decreased the percentage of SFA, increased the proportion of -MUFA ( 0.05). Atherogenicity and saturation indexes decreased by 31% and 27%, respectively, in SS groups compared to control (linear 0.05). However, certain volatile compounds (benzene and toluene) and 10-18:1 fatty acid, known potential hazards for human health, were increased in meat from lambs fed TMR with SS. For this reason, only inclusion rates up to 15 g SS/kg TMR seem to sustain a satisfactory balance between beneficial and detrimental effects on lamb meat composition and quality.

  20. Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

    OpenAIRE

    Jukna V.; Klementavičiūtė J.; Meškinytė-Kaušilienė E.; Pečiulaitienė N.; Samborskytė M.; Ambrasūnas L.

    2012-01-01

    In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyz...

  1. Effect of supplementing finishing pigs with different sources of chromium on performance and meat quality

    OpenAIRE

    Peres, Louise Manha; Bridi, Ana Maria; Silva, Caio Abércio da; Andreo, Nayara; Barata, Cátia Chilanti Pinheiro; Dário, Julie Gabriela Nagi

    2014-01-01

    The objective was to evaluate the dietary supplementation of different sources of chromium (inorganic: chromium sulfate and chelated: chromium-methionine) during the finishing period of pigs to obtain improvements in the animal performance, and carcass and meat quality. The statistical design was randomized blocks, where 44 barrows, with an initial weight 60.49±5.12 kg, were divided into four blocks (heavier, heavy, light and lighter) according to initial weight. The experimental diets were i...

  2. Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs

    Directory of Open Access Journals (Sweden)

    Y. AKSOY

    2016-03-01

    Full Text Available This study is an investigation into the meat quality parameters of Karayaka lambs at differentslaughter weights (SWs. The single-born Karayaka male lambs (n=30 selected for this study were an average live-weight of 20 kg and weaned at 2.5-3 months of age. The animals with pre-specifiedSWs were divided into slaughter weight (SW groups (30, 35, 40, 45 and 50 kg using a fully randomized design. To determine the M. longissimus dorsi et thoracis (LD muscle meat qualitycharacteristics, six lambs from each weight group were slaughtered. Results revealed significant differences among the slaughter groups with regard to pH, color parameters (L*-lightness,a*-redness, b* -yellowness, cooking loss (CL, drip loss (DL, moisture (M, crude protein (CP and intramuscular fat (IF ratios. Increasing water holding capacities (WHCs and hardness valueswere observed with increasing SW. Significant differences were also observed among the slaughter groups with regard to total monounsaturated fatty acid + total polyunsaturated fatty acid/totalsaturated fatty acid ratios and total cholesterol content.

  3. meat

    African Journals Online (AJOL)

    p2492989

    These nutrient values determined in meat from red hartebeest could ... percentage of a-linolenic acid (C18:3n-3) (Wiklund et al., 2001). .... system (1525 HPLC with a binary gradient delivery, 717 auto-sampler and Injector, 1500 ..... polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork: A review.

  4. Effect of Different Levels of Artichoke (Cynara scolymus L. Leaf Powder on the Performance and Meat Quality of Japanese Quail

    Directory of Open Access Journals (Sweden)

    Abbasi F

    2014-12-01

    Full Text Available A total of 240 Japanese quail chicks (1 d old were used in a 42-d trial to study the effects of Artichoke leaf powder and vitamin E on growth performance and meat quality. This experiment was performed as a completely randomized design with 4 replicates of 15 quails in each, using a 4×2 factorial arrangement with diet and gender as the main effects. Four dietary treatments were formulated by addition of 2 levels (1.5 and 3 percent of Artichoke leaf powder and 300 mg/Kg vitamin E to the basal diet. Results showed that supplementing the basal diet with Artichoke leaf powder and vitamin E significantly affected growth performance at 21 d of age (P. Dietary treatments significantly affected 2-thiobarbituric acid-reactive substance (TBARS and water holding capacity (WHC values of breast meat (P. The value of TBARS in breast meat was not affected by dietary levels of Artichoke leaf powder, whereas the value decreased significantly by vitamin E treatment (P. Quails receiving 1.5 percent Artichoke leaf powder and 300 mg/Kg vitamin E had significantly lower breast meat WHC than those  receiving the basal diet (P. Breast meat crude fat and WHC were affected by gender (P. Dietary 3 percent Artichoke leaf powder increased the b* values of thigh meat compared with the control. The lightness of thigh and breast meat and also redness of thigh meat were affected by gender (P. In general, the results indicated that supplementation of diet by Artichoke leaf powder did not improve growth performance of quails, but may have a potential to improve the oxidative stability and meat quality.

  5. Chromium downregulates the expression of Acetyl CoA Carboxylase 1 gene in lipogenic tissues of domestic goats: a potential strategy for meat quality improvement.

    Science.gov (United States)

    Najafpanah, Mohammad Javad; Sadeghi, Mostafa; Zali, Abolfazl; Moradi-Shahrebabak, Hossein; Mousapour, Hojatollah

    2014-06-15

    Acetyl CoA Carboxylase 1 (ACC1) is a biotin-dependent enzyme that catalyzes the carboxylation of Acetyl CoA to form Malonyl CoA, the key intermediate metabolite in fatty acid synthesis. In this study, the mRNA expression of the ACC1 gene was evaluated in four different tissues (liver, visceral fat, subcutaneous fat, and longissimus muscle) of the domestic goat (Capra hircus) kids feeding on four different levels of trivalent chromium (0, 0.5, 1, and 1.5mg/day) as food supplementation. RT-qPCR technique was used for expression analyses and heat shock protein 90 gene (HSP-90) was considered as reference gene for data normalization. Our results revealed that 1.5mg/day chromium significantly reduced the expression of the ACC1 gene in liver, visceral fat, and subcutaneous fat tissues, but not in longissimus muscles (Pmeat quality in domestic animals. Copyright © 2014 Elsevier B.V. All rights reserved.

  6. Effect of sunflower cake supplementation on meat quality of indigenous goat genotypes of South Africa.

    Science.gov (United States)

    Xazela, N M; Chimonyo, M; Muchenje, V; Marume, U

    2012-01-01

    The effect of four castrated goat genotypes and sunflower cake supplementation on goat meat quality was determined. Supplemented Boer (BOR) and Xhosa-Boer cross (XBC) goats had significantly higher (Pgoats had higher pH24 (Pgoats. For each genotype, the sunflower cake supplemented and non-supplemented goats had similar a* values, except for the XLE goats. In the XLE goats, the a* values were lower in the sunflower cake supplemented goats. Sunflower cake supplemented BOR goats had higher L*values than their non-supplemented counterparts (Pgoats also had higher b* values as compared to their non-supplemented counterparts. In comparison with the Boer goat, the XLE and NGN goats had lower CDM, L* and WBF values but generally had higher CL and a* values. Sunflower cake supplementation improved meat quality attributes of the goats. Copyright © 2011 Elsevier Ltd. All rights reserved.

  7. New scientific challenges - the possibilities of using selenium in poultry nutrition and impact on meat quality

    Science.gov (United States)

    Marković, R.; Glišić, M.; Bošković, M.; Baltić, M. Ž.

    2017-09-01

    Physiological stress is one of many concerns facing modern broiler production. In conditions when birds are exposed to stress, supplementation of selenium, which is a crucial glutathione peroxidase enzymatic cofactor, increases the antioxidant capacity of the animals and decreases the harmful effects of free radicals. Dietary selenium improves production performance and health of animals, and positively affects the immune system, the quality, selenium content and fatty acid composition of meat and eggs. There are several different forms of selenium, the most common dietary supplements being an inorganic form (sodium selenite) and anorganic form (selenomethionine). However, in recent years, new forms of selenium, such as a 2-hydroxy-4-methylselenobutanoic acid (HMSeBA) and nanoselenium, which have more bioavailability, bioefficacy, and low toxicity have been designed. In this short comparative overview discusses the effects of inorganic, organic and nanoforms of selenium on production results, glutathione peroxidase activity, meat quality and level of toxicity in poultry.

  8. Effects of nutritional level of concentrate-based diets on meat quality and expression levels of genes related to meat quality in Hainan black goats.

    Science.gov (United States)

    Wang, Dingfa; Zhou, Luli; Zhou, Hanlin; Hou, Guanyu; Shi, Liguang; Li, Mao; Huang, Xianzhou; Guan, Song

    2015-02-01

    The present study investigated the effects of the nutritional levels of diets on meat quality and related gene expression in Hainan black goat. Twenty-four goats were divided into six dietary treatments and were fed a concentrate-based diet with two levels of crude protein (CP) (15% or 17%) and three levels of digestive energy (DE) (11.72, 12.55 or 13.39 MJ/kg DM) for 90 days. Goats fed the concentrate-based diet with 17% CP had significantly (P meat quality and expression levels of genes associated with meat quality in Hainan black goats. © 2014 Japanese Society of Animal Science.

  9. Effects of gentling on behavior and meat quality of lambs

    Directory of Open Access Journals (Sweden)

    A. Sevi

    2010-01-01

    Full Text Available Within few hours after parturition lambs develop a strong and selective relationship with their mothers (Poindron and Le Neindre, 1980. In order to increase the amount of milk available for transformation, lambs often are prematurely separated from the ewes, thus inducing an early disruption of the mother-young relationship. A number of authors demonstrated that the lack of the maternal bond can inhibit the welfare state of the lambs (Sevi et al., 2001 and reduced animal welfare can have detrimental effects on meat quality in many animals species (Gregory, 1998 as well as in sheep (Napolitano et al., 2002a. A possible recover from conditions of poor animal welfare may be attained through the administration of gentle contacts by humans (Boivin et al., 2000 which may supply an additional social bond with members of a different animal species. The present study aims to verify the effect of artificial rearing on lamb welfare and meat quality, and assess the possibility to increase both by means of gentling.

  10. Guinea pig for meat production: A systematic review of factors affecting the production, carcass and meat quality.

    Science.gov (United States)

    Sánchez-Macías, Davinia; Barba-Maggi, Lida; Morales-delaNuez, Antonio; Palmay-Paredes, Julio

    2018-09-01

    In developing countries, interest in guinea pig farming is growing exponentially because it provides a regular source of high quality animal protein for domestic consumption. Guinea pigs (Cavia porcellus) are prolific animals, grow and are capable of reproduction on a flexible diet, and are adaptable to a wide range of climates. This article mainly reviews findings on guinea pig meat production, including factors affecting raising guinea pigs, carcass and meat quality. We also present some studies that describe biological and pathologic effects on carcass component composition. During the last decades no standard procedure has been established for guinea pig carcass evaluation, which makes very difficult any comparison of results with other studies around the world. Herein we highlight a variety of factors that significantly affect carcass and meat quality. Some of these factors are production systems, environmental and genetic factors, management systems, the diet and health status, age, sex and reproductive management. Copyright © 2018 Elsevier Ltd. All rights reserved.

  11. Accelerate Water Quality Improvement

    Science.gov (United States)

    EPA is committed to accelerating water quality improvement and minimizing negative impacts to aquatic life from contaminants and other stressors in the Bay Delta Estuary by working with California Water Boards to strengthen water quality improvement plans.

  12. Dietary green tea polyphenols do not affect vitamin E status, antioxidant capacity and meat quality of growing pigs.

    Science.gov (United States)

    Augustin, K; Blank, R; Boesch-Saadatmandi, C; Frank, J; Wolffram, S; Rimbach, G

    2008-12-01

    Supplementation of pigs with vitamin E, the most important lipid-soluble antioxidant, has been shown to improve meat quality and animal health. Previous studies in cultured cells and laboratory animals indicate synergistic effects between polyphenols and vitamin E. The present feeding trial was undertaken to investigate the effects of dietary green tea polyphenols (GTP) on vitamin E status, antioxidative capacity and parameters of meat quality in growing pigs. Eighteen castrated, crossbred, male pigs received a flavonoid-poor diet based on corn starch, caseinate and rapeseed oil with a total vitamin E content of 17 IU/kg diet over a period of 5 weeks. This basal diet was supplemented with green tea extract to provide daily doses of 0 (control), 10 and 100 mg GTP/kg body weight. Dietary supplementation of growing pigs with GTP did not affect serum, liver, lung and muscle vitamin E (alpha- and gamma-tocopherol) concentrations, plasma antioxidant capacity (ferric reducing ability of plasma, trolox equivalent antioxidant capacity) or parameters of meat quality including meat temperature, pH, conductivity, colour and drip loss. In conclusion, supplementation of pig diets with green tea catechins is not associated with improved antioxidant status and meat quality under practice-oriented conditions.

  13. Mapping carcass and meat quality QTL on Sus Scrofa chromosome 2 in commercial finishing pigs

    Directory of Open Access Journals (Sweden)

    van Kampen Tony A

    2009-01-01

    Full Text Available Abstract Quantitative trait loci (QTL affecting carcass and meat quality located on SSC2 were identified using variance component methods. A large number of traits involved in meat and carcass quality was detected in a commercial crossbred population: 1855 pigs sired by 17 boars from a synthetic line, which where homozygous (A/A for IGF2. Using combined linkage and linkage disequilibrium mapping (LDLA, several QTL significantly affecting loin muscle mass, ham weight and ham muscles (outer ham and knuckle ham and meat quality traits, such as Minolta-L* and -b*, ultimate pH and Japanese colour score were detected. These results agreed well with previous QTL-studies involving SSC2. Since our study is carried out on crossbreds, different QTL may be segregating in the parental lines. To address this question, we compared models with a single QTL-variance component with models allowing for separate sire and dam QTL-variance components. The same QTL were identified using a single QTL variance component model compared to a model allowing for separate variances with minor differences with respect to QTL location. However, the variance component method made it possible to detect QTL segregating in the paternal line (e.g. HAMB, the maternal lines (e.g. Ham or in both (e.g. pHu. Combining association and linkage information among haplotypes improved slightly the significance of the QTL compared to an analysis using linkage information only.

  14. Recent advances in rapid and non-destructive assessment of meat quality using hyperspectral imaging

    Science.gov (United States)

    Tao, Feifei; Ngadi, Michael

    2016-05-01

    Meat is an important food item in human diet. Its production and consumption has greatly increased in the last decades with the development of economies and improvement of peoples' living standards. However, most of the traditional methods for evaluation of meat quality are time-consuming, laborious, inconsistent and destructive to samples, which make them not appropriate for a fast-paced production and processing environment. Development of innovative and non-destructive optical sensing techniques to facilitate simple, fast, and accurate evaluation of quality are attracting increasing attention in the food industry. Hyperspectral imaging is one of the promising techniques. It integrates the combined merits of imaging and spectroscopic techniques. This paper provides a comprehensive review on recent advances in evaluation of the important quality attributes of meat including color, marbling, tenderness, pH, water holding capacity, and also chemical composition attributes such as moisture content, protein content and fat content in pork, beef and lamb. In addition, the future potential applications and trends of hyperspectral imaging are also discussed in this paper.

  15. Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

    Directory of Open Access Journals (Sweden)

    Anjum Faqir Muhammad

    2013-02-01

    Full Text Available Abstract This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15% and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.

  16. Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products.

    Science.gov (United States)

    Anjum, Faqir Muhammad; Haider, Muhammad Faizan; Khan, Muhammad Issa; Sohaib, Muhammad; Arshad, Muhammad Sajid

    2013-02-08

    This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.

  17. RESEARCH ON QUALITY OF POULTRY MEAT RELATED TO GROWTH SYSTEM

    OpenAIRE

    Zeicu E.; Boltea F.; Vatca Gh.; Vekony E.

    2009-01-01

    The paper studies the influence of extensive and intensive growth systems on some physically-chemically characteristics of poultry meat. Humidity, protein and fat contents are higher in case of meat coming from broilers growth in intensive system, and the alteration rate also. High content of minerals was determined in the meat coming from broilers growth in extensive system

  18. Slaughter performance and meat quality of three Italian chicken breeds

    Directory of Open Access Journals (Sweden)

    Gian Maria Chiericato

    2010-01-01

    Full Text Available A trial was carried out to study the slaughter performance and the meat quality of three Italian dual-purpose chicken breeds: Ermellinata di Rovigo (ER, Robusta lionata (RL and Robusta maculata (RM. Females were studied from June to October from 47 days of life until slaughtered age, at 138 (I age and 168 (II age days of age. Each genotype had access to outdoor and indoor spaces. RL and RM birds showed a higher final body weight, and provided heavier carcass and commercial cuts than ER (P<0.01, at both ages. The dressing-out percentage of RL and RM females was more favourable than ER ones, in particular at II age (P<0.01. Differences in carcass conformation were observed at II age: the ER carcass showed a higher (P<0.01 proportion of leg and wing. The RM carcass had a higher (P<0.01 proportion of breast. The thigh meat/ bone ratio was higher in RL at I age (P<0.01 and II (P<0.05 age. Significant differences in breast colour were observed among the breeds; ER thigh showed the highest (P<0.05 a* value. At II age, lipids were lower (P<0.01 in ER breast; thigh lipids were similar among the groups. Slaughtering at I age seem to be more advantageous for the ER breed since it is more precocious.

  19. Carcass and meat quality of Boer and indigenous goats of South ...

    African Journals Online (AJOL)

    Pamela

    2017-09-28

    Sep 28, 2017 ... This study was conducted to evaluate the carcass and meat quality of Boer ... Meadow game pellets (110 g/kg dry matter (DM) crude protein, 3.68% ..... In: Quality attributes and their measurement in meat, poultry and fish.

  20. Validation of biomarkers for loin meat quality (m. longissimus) of pigs

    NARCIS (Netherlands)

    Pierzchala, M.; Hoekman, A.J.W.; Urbanski, P.; Kruijt, L.; Kristensen, L.; Young, L.; Oksbjerg, N.; Goluch, D.; Pas, te M.F.W.

    2014-01-01

    The aim of this study was to validate previously reported associations between microarray gene expression levels and pork quality traits using real-time PCR. Meat samples and meat quality data from 100 pigs were collected from a different pig breed to the one tested by microarray (Large White versus

  1. Process redesign for effective use of product quality information in meat chains

    NARCIS (Netherlands)

    Rijpkema, W.A.; Rossi, R.; Vorst, van der J.G.A.J.

    2012-01-01

    To fulfil segmented consumer demand and add value, meat processors seek to exploit quality differences in meat products. Availability of product quality information is of key importance for this. We present a case study where an innovative sensor technology that provides estimates of an important

  2. The impact of MYOG, MYF6 and MYOD1 genes on meat quality ...

    African Journals Online (AJOL)

    The objective of this paper was to determine the effect of the MYOG, MYF6 and MYOD1 genes on selected meat quality traits in crossbred pigs. The observation of these effects on the total amount of 20 indicators of meat quality traits was carried out on a sample of 124 slaughter pigs of cross-breed combinations Pietrain ...

  3. MEASUREMENT OF QUALITY MANAGEMENT SYSTEM PERFORMANCE IN MEAT PROCESSING

    Directory of Open Access Journals (Sweden)

    Elena S. Voloshina

    2017-01-01

    Full Text Available Modern methods aimed to ensure the quality of foods require to implement and certify quality management systems in processing plants. In this case, to measure the effectiveness of existing QMS is often a very difficult task for the leadership due to the fragmentation of the measured metrics, or even lack thereof. This points to the relevance of the conducted research.The criteria for effectiveness assessment of the production process of meat processing plants with the use of scaling methods and Shewhart control charts are presented in the article. The authors developed and presented the formulae for the calculation of single indicators used for the further comprehensive assessment. The algorithm of statistical evaluation of the process controllability, which allows in an accessible form to estimate the statistical control of production processes and to organize statistical quality control in the development of quality management systems, is presented The proposed procedure is based on a process approach, the essence of which is the application of the Deming cycle: “Plan — Do — Check — Act”, which makes it easy to integrate it into any existing quality management system.

  4. Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation.

    Science.gov (United States)

    Tavárez, M A; Boler, D D; Bess, K N; Zhao, J; Yan, F; Dilger, A C; McKeith, F K; Killefer, J

    2011-04-01

    The objective of the present study was to evaluate the effect of antioxidant inclusion and oil quality on broiler performance, meat quality, shelf life, and tissue oxidative status. Ross 308 male broilers were allotted to a randomized complete block design in a 2 × 2 factorial arrangement. Factors consisted of antioxidant (ethoxyquin and propyl gallate) inclusion at 2 levels (0 or 135 mg/kg) and oil quality (fresh soybean oil, control diet peroxide value dressing percentage (P = 0.906), breast yield (P = 0.708), or breast ultimate pH (P = 0.625) and had minimal effect on breast color. Antioxidant supplementation (P = 0.057) reduced breast thiobarbituric acid reactive substances after 7 d of display. Fresh oil decreased liver thiobarbituric acid reactive substances, whereas antioxidant inclusion increased serum and liver vitamin A and E concentration. The presence of an antioxidant in the feed protects lipids from further oxidizing, therefore increasing broiler performance and improving shelf life when using oxidized oil.

  5. Carcass and Meat Quality Traits in an Embden×Toulouse Goose Cross Raised in Organic

    Directory of Open Access Journals (Sweden)

    M. Solé

    2016-06-01

    Full Text Available This study assessed the influence of genetic type (Embden-Anser anser, EE; Toulouse-Anser anser, TT and F1 cross, ET for meat characteristics (carcass, meat quality and fatty acid (FA profiles, of domestic geese “Anser anser domesticus” raised in dehesa as an alternative, organic feeding system. Carcass and breast muscle weight (p<0.01 were greater for the ET group at the same live weight. None of the groups showed differences in the production of fatty liver with this type of feeding. Higher values were found for maximum Warner–Bratzler shear force (between 7.62 and 8.87 kg/cm2, which implies the improvement of this parameter. High levels of oleic FAs were obtained, especially for the TT group. The polyunsaturated/saturated FA ratio was highest for the ET group (p<0.001, reflecting the optimum nutritional values as a component of a healthy consumer diet.

  6. Quality of aged ewe meat in vacuum-packaging system for different storage periods
    Qualidade da carne maturada de ovelhas em sistema de embalagem a vácuo durante diferentes períodos de acondicionamento

    OpenAIRE

    Elzânia Sales Pereira; Patrícia Guimarães Pimentel; Ivone Yurika Mizubuti; Louise Manha Peres; Natália Albieri Koritiaki; Marina Avena Tarsitano; Ana Maria Bridi; Edson Luis de Azambuja Ribeiro; Camila Constantino

    2012-01-01

    Consumers believe tenderness to be most important organoleptic characteristic of meat. However, there is great variability in the tenderness of meat available to consumers; one method to reduce the variability and improve tenderness would be to promote meat aging. The aim of this study was to evaluate the quality of aged ewe meat. The experiment was conducted at the State University of Londrina. It was used eighteen Santa Ines ewes. After slaughter, the Longissimus dorsi muscle were collected...

  7. A second look into fibre typing--relation to meat quality.

    Science.gov (United States)

    Lefaucheur, L

    2010-02-01

    Despite intensive research, a large variation in meat quality is still observed in most meat producing species. It is widely accepted that myofibre type composition is an important source of variation in meat quality. However, the identification of specific and universal relationships between myofibre characteristics, growth performance and meat quality traits remains a challenge. After the presentation of recent knowledge underlying fibre typing, this review describes the involvements of Ca2+-dependent mechanisms, and the energy state of the myofibres in the control of contractile and metabolic properties, with a special attention to the AMP-activated protein kinase pathway and mitochondrial compartment. In order to identify muscle components which could mask specific relationships between fibre type composition and meat quality, an analysis of the interactions between myofibres and other muscle cellular components is presented. After a brief description of myogenesis, the significance of the total number of fibres, myofibre cross-sectional area and fibre type composition for growth performance and meat quality is presented. Then, some genetic and environmental factors are proposed as possible tools to control meat quality trough the modulation of fibre type characteristics. Finally, a conclusion makes the point on bottlenecks still preventing the identification of specific relationships between fibre characteristics, growth performance and meat quality, and suggests future perspectives such as direct selection on fibre traits and study of correlated responses, the development of in vitro approaches using cell cultures, manipulation of myogenesis during the fetal period, and the production and use of genetically modified animals.

  8. MEAT AND FAT CONTENT AND MEAT QUALITY OF PIGS OF POLISH LARGE WHITE BREED OF DIFFERENT GROWTH RATE

    Directory of Open Access Journals (Sweden)

    Jerzy NOWACHOWICZ

    2009-08-01

    Full Text Available The subject of research were 40 gilts of Polish Large White breed, which were separatively kept and fed under control. They were slaughtered on 185th day of life. Particular dissection of primary cuts and evaluation of some traits of meat quality such as pH1, meat colour and soluble protein content were conducted according to methodology applied in Polish Pig Testing Station. Depending on growth rate during fattening period gilts were divided into two groups (20 individuals each, i.e. lower daily gains of body weight (up to 680 g and higher daily gains of body weight (above 680 g. The limit value regarding daily gain of body weight amounted 680 g and resulted from distribution of this trait in tested population of animals. Significance of differences between tested groups of different growth rate was estimated by using t-Student test and computer program Statistica PL. Tested gilts characterized by higher growth rate had statistically high significant meat weight in primary cuts such as proper ham, loin, belly and ribs by 0.52; 0.38, 0.26 and 0.07 kg, respectively. Differences in total meat weight in primary cuts between group of pigs of higher and lower daily gains were 1.58 kg (P≤0.01. However, percentage meat content re-calculated on 1 kg of half-carcass shaped on similar level in tested groups of gilts. Fat weight in particular primary cuts and percentage fat content re-calculated on 1 kg of half-carcass and relations between percentage meat content and percentage fat content in 1 kg of half-carcass in gilts of tested groups were statistically not diversed. In range of traits characterizing meat quality statistically significant differences between group of pigs of higher and lower daily gains of body weight also were not stated. Therefore, the impact of growth rate on percentage meat and fat content re-calculated on 1 kg of half-carcass and meat quality of pigs of Polish Large White breed was not proved.

  9. Carcass traits and meat quality of two different rabbit genotypes

    Directory of Open Access Journals (Sweden)

    Maria D'Agata

    2012-07-01

    Full Text Available To evaluate the effect of genotype on carcass traits and meat quality, thirty-two rabbits for two genotypes (local population – LP; commercial hybrids – HY were used. Rabbits were weaned at 35 days old and slaughtered at 103 days of age for LP and 87 days of age for HY. Comparing the slaughtering traits of two genotypes, LP provided higher dressing out (59.4% vs 56.2%, Pvs 14.2%, Pvs 22.3, Pvs 8,9%, Pvs 0.86%, Pvs 1.12%; Pvs 19.2%; Pvs 31.6%; Pvs 3.8%; P*, higher redness (a*, yellowness (b* and C* value than HY (P

  10. Teaching quality improvement.

    Science.gov (United States)

    Murray, Marry Ellen; Douglas, Stephen; Girdley, Diana; Jarzemsky, Paula

    2010-08-01

    Practicing nurses are required to engage in quality improvement work as a part of their clinical practice, but few undergraduate nursing education programs offer course work and applied experience in this area. This article presents a description of class content and teaching strategies, assignments, and evaluation strategies designed to achieve the Quality and Safety Education in Nursing competencies related to quality improvement and interdisciplinary teams. Students demonstrate their application of the quality improvement process by designing and implementing a small-scale quality improvement project that they report in storyboard format on a virtual conference Web site.

  11. Continuous quality improvement

    International Nuclear Information System (INIS)

    Bourne, P.B.

    1985-01-01

    This paper describes the various statistical tools used at the Hanford Engineering Development Laboratory to achieve continuous quality improvement in the development of Breeder Reactor Technology and in reactor operations. The role of the quality assurance professionals in this process, including quantifiable measurements using actual examples, is provided. The commitment to quality improvement through top management involvement is dramatically illustrated

  12. Effect of supplementing finishing pigs with different sources of chromium on performance and meat quality

    Directory of Open Access Journals (Sweden)

    Louise Manha Peres

    2014-07-01

    Full Text Available The objective was to evaluate the dietary supplementation of different sources of chromium (inorganic: chromium sulfate and chelated: chromium-methionine during the finishing period of pigs to obtain improvements in the animal performance, and carcass and meat quality. The statistical design was randomized blocks, where 44 barrows, with an initial weight 60.49±5.12 kg, were divided into four blocks (heavier, heavy, light and lighter according to initial weight. The experimental diets were isoenergetic and isonutrient, except for the chromium level. The treatments were divided as follows: control (without chromium, control + 200 ppb of inorganic chromium (chromium sulfate, and control + 200 ppb of chelated chromium (chromium-methionine. In the performance measures, the stall was considered the experimental unit and in the blood parameters, carcass and meat evaluations each animal constituted the experimental unit. Animals were slaughtered when they reached the final average weight of 107.23±5.23 kg. Blood samples were collected and tested for blood parameters (cholesterol, triglycerides and glucose as well as carcass quality (hot and cold weights, yield, loin-eye area, muscle depth and backfat thickness and meat quality (initial and final pH, drip loss, color, chemical composition and lipid oxidation parameters. Chromium-methionine supplementation provides a greater daily weight gain only compared with the animals that are not supplemented with chromium, because feed conversion is better as compared with the other treatments. After 24 hours of storage, the meat from pigs supplemented either with chromium-methionine or with chromium sulfate presents lower lipid oxidation than that from non-supplemented animals. However, after three days of storage, only chromim-methionine is effective in reducing lipid oxidation.

  13. Effect of essential oils of thyme, oregano and their combination on quality of quail meat in comparison with virginiamycin

    Directory of Open Access Journals (Sweden)

    Sh Hajipour dehbalaei

    2016-01-01

    Full Text Available Due to its high concentration of polyunsaturated fatty acids, poultry meat is prone to oxidative deterioration. The aim of this study was to investigate the effect of essential oils of thyme, oregano and their combination in comparison with virginiamycin on quality of quail’s meat. The dietary treatments consisted of the basal control (without any added compounds or with 100 mg/kg of virginiamycin, 100 and 200 mg/kg of thyme and oregano essential oils, as well as an equal mixture of thyme and oregano essential oil (levels of 50 and 100 mg /kg.  At the end of 35 days of the experiment, two birds from each group were slaughtered for testing the meat quality (including malondialdehyde, pH, water holding capacity, dripping loss and cooking loss. Results showed that essential oils of thyme, oregano and their mixture reduced the thiobarbituric acid value, dripping loss and cooking loss; on the other hand pH value and water holding capacity was increased. Oregano and thyme essential oils contain compounds with high antioxidant properties. Therefore, the presence of these compounds in the bloodstream and their accumulation in the muscle tissue could results in an increase in the antioxidant capacity and consequently enhance the keeping quality of meat. It seems that the application of natural antioxidants such as thymol or carvacrol could be helpful to improve the quality of poultry meat.

  14. Influence of Genetic Type on the Quality of Pig Meat

    Directory of Open Access Journals (Sweden)

    Consuela Roibu

    2012-05-01

    Full Text Available Aspects commonly found in the literature on meat quality of swine, shows the fact that, in a large number of qualitative peculiarities of muscle tissue, it can select the color and pH as some of the most important physical elements. These parameters are closely interdependent with biochemical processes that occur in the meat after slaughter. In this work, the research has been conducted on 40 samples, taken from the semimembranos muscles from breeds Large White, Landrace, Line S 345 Periş Duroc, Hampshire and Perhib, F1 hybrids (Large WhitexLandrace xPietrain and F1 (Large WhitexLandrace xSeghers for the determination of dry matter content of fat, protein, and fat quality (where they analyzed the consistency and index of iodine. Methods used to analyze the parameters listed are those in the literature. Age of the animals on slaughter was 183-185 days. Protein content ranged between 20,36% and 21, 27%, the report water/protein between 3,38 and 3,63. High values of protein content present breeds Large White (21.4 Landrace (21,41, LSP 345 Periş (21.1/13.1, Hampshire (21,03, followed by the Duroc breed (20,72. Percentage value of Duroc breed is due to the higher fat content (6.00. Of hybrids, a lower value provided the combination F1xPietrain. As regards the percentage of fat, the values are within the limits 4,32- 6.00, which provides realization of flavour, succulence and tender degree. It must be noted in this point of view the breed Duroc (6, followed by the Large White breed (5.

  15. Carcass and meat quality determination as a tool to promote local meat consumption in outermost regions of Europe

    DEFF Research Database (Denmark)

    Hernandez Castellano, Lorenzo E; Morales-delaNuez, Antonio; Moreno-Indias, Isabel

    2013-01-01

    of this study, therefore, was to evaluate local and imported carcasses and meat quality in order to promote the consumption of local breeds, using the Canary Islands (Spain) as a model for other subtropical outermost regions. For this study 20 half-carcasses from Palmera breed and 20 imported half...

  16. EFFECT OF SELENIUM SUPPLEMENTATION ON PIG PRODUCTION PROPERTIES, ANTIOXIDANT STATUS AND MEAT QUALITY

    Directory of Open Access Journals (Sweden)

    Tomislav Šperanda

    2013-12-01

    Full Text Available Food containing functional ingredients to achieve a positive effect on health and reducing the risk of infection is increasing production. It is also very important to improve the quality of pork with respect to change the genetic makeup of pigs that raised leanness, being inversely correlated with the quality of meat. This study monitored the effectiveness of addition of higher doses of organic selenium in the diet of fattening pigs in relation to their growth, immunity, antioxidant power, the quality of meat and possibility of meat enriching with selenium. The experiment was carried out on 100 pigs (crossbred WJxSLxP of both sexes, from 28 kg to 98 kg body weight during a period of 98 days. Piglets fed the finished feed mixture for fattening up to 60 kg (ST-1 and a mixture for fattening up to 100 kg (DM-2 in addition, by the groups as follows: K-0. 3 mg/kg organic selenium, P1-0.5 mg/kg inorganic selenium, P2-0.5 mg/kg organic selenium, P3-0.5 mg/ kg organic selenium +0.2% zeolite clinoptilolite treated vibrotehnology and P4-gradual increase in selenium so that the concentration of the last month was 0.7 mg/ kg diet of organic selenium. All groups of pigs fed high concentration of organic selenium had a higher proportion of lymphocytes, especially CD4 T lymphocytes. Glutathione peroxidase activity was higher in all groups fed elevated selenium levels and significantly higher in the P3 and P4 groups 71st and 98th days of the trials. Glutathione reductase was significantly higher in the P3 and P4 group 98th days compared to the control. Antioxidant indicators suggested increased antioxidant protection in groups supplemented with 0.5 ppm organic selenium and selenium formulations of the same with the addition of zeolite under stress intensive pig production. No differences were found in the products of lipid peroxidation (TBARS in raw meat or in meat after a week in refrigerator storage. By histological examination statistically higher level of

  17. Chemical composition and meat quality attributes of indigenous sheep and goats from traditional production system in Tanzania.

    Science.gov (United States)

    Shija, Dismas S; Mtenga, Louis A; Kimambo, Abiliza E; Laswai, Germana H; Mushi, Daniel E; Mgheni, Dynes M; Mwilawa, Angello J; Shirima, Eligy J M; Safari, John G

    2013-02-01

    The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of 22.59±0.50 kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature (3.77°C vs 3.15°C) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa.

  18. Effects of road type during transport on lamb welfare and meat quality in dry hot climates.

    Science.gov (United States)

    Miranda-de la Lama, Genaro C; Monge, Paula; Villarroel, Morris; Olleta, Jose Luis; García-Belenguer, Sylvia; María, Gustavo A

    2011-06-01

    This study determined whether transporting lambs on paved (PR) or unpaved roads (UR) for 3 h had an effect on plasma stress indicators (cortisol, lactate, glucose, creatine kinase [CK], red blood cells, white blood cells, hematocrit, and neutrophil/lymphocyte [N/L] ratio) and instrumental meat quality (pH24, bruising score, water holding capacity [WHC], color, and texture). A total of 48 Rasa Aragonesa male lambs were used that were approximately 100 days old (12.5 kg ± 1.64, carcass weight). The results suggest that transport on unpaved roads had a significant influence on physiological and hematological stress parameters. Road type had a significant effect on all variables, except for white and red blood cells, and hematocrit levels. The UR lambs had significantly higher (at least p ≤ 0.01) cortisol, lactate, glucose, and CK levels and a higher N/L ratio than PR lambs. Meat from UR lambs had some dark-cutting characteristics, with a darker color, higher ultimate pH, and higher tenderness values than PR. In conclusion, lambs transported on unpaved roads had a more intense stress response and poorer meat quality than lambs transported on paved roads. An effort to improve the logistics associated with route planning is necessary to prevent welfare problems during transport to slaughter.

  19. Consumers' expected quality and intention to purchase high quality pork meat.

    Science.gov (United States)

    Papanagiotou, P; Tzimitra-Kalogianni, I; Melfou, K

    2013-03-01

    Expected quality is believed to be one of the most important factors that influence consumers' intention to purchase food. The present study seeks to explore the concept of pork meat expected quality and compare it with self-stated consumer intention to purchase pork meat. The aim is attempted by means of a field research conducted in Greece, following a conjoint analytic procedure. Results show that quality expectations comply with intention to buy pork, in many aspects. However, several differences have been identified. More specifically, country of origin and marbling appear to be more important for respondents' purchase decisions than they are for their quality evaluations, while the opposite appears to be true for price. Finally, socio-demographic factors such as gender, level of education, place of purchase and consumption habits seem to influence perceptions. Copyright © 2012 Elsevier Ltd. All rights reserved.

  20. Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Muscles in Duroc Pigs

    Directory of Open Access Journals (Sweden)

    Jin Hyoung Cho

    2016-11-01

    Full Text Available Meat quality is a complex trait influenced by many factors, including genetics, nutrition, feeding environment, animal handling, and their interactions. To elucidate relevant factors affecting pork quality associated with oxidative stress and muscle development, we analyzed protein expression in high quality longissimus dorsi muscles (HQLD and low quality longissimus dorsi muscles (LQLD from Duroc pigs by liquid chromatographytandem mass spectrometry (LC-MS/MS–based proteomic analysis. Between HQLD (n = 20 and LQLD (n = 20 Duroc pigs, 24 differentially expressed proteins were identified by LC-MS/MS. A total of 10 and 14 proteins were highly expressed in HQLD and LQLD, respectively. The 24 proteins have putative functions in the following seven categories: catalytic activity (31%, ATPase activity (19%, oxidoreductase activity (13%, cytoskeletal protein binding (13%, actin binding (12%, calcium ion binding (6%, and structural constituent of muscle (6%. Silver-stained image analysis revealed significant differential expression of lactate dehydrogenase A (LDHA between HQLD and LQLD Duroc pigs. LDHA was subjected to in vitro study of myogenesis under oxidative stress conditions and LDH activity assay to verification its role in oxidative stress. No significant difference of mRNA expression level of LDHA was found between normal and oxidative stress condition. However, LDH activity was significantly higher under oxidative stress condition than at normal condition using in vitro model of myogenesis. The highly expressed LDHA was positively correlated with LQLD. Moreover, LDHA activity increased by oxidative stress was reduced by antioxidant resveratrol. This paper emphasizes the importance of differential expression patterns of proteins and their interaction for the development of meat quality traits. Our proteome data provides valuable information on important factors which might aid in the regulation of muscle development and the improvement of

  1. Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method

    Directory of Open Access Journals (Sweden)

    Mohammod Abdul HAMID,Xi WANG,Xiangdong DING,Chuduan WANG,Xingbo ZHAO

    2014-09-01

    Full Text Available Pig meat off-flavor is attributed to trimethylamine (TMA concentration, and it is considered as the precursor of the fishy off-flavor problems. In this study, TMA concentrations in pig meat were determined, and the interactions with breed and gender effects were discussed. In addition, the TMA threshold for meat off-flavor and pig meat natural quality was measured in relation to meat storage and movement, and the influential factors including the pig breed and storage time were discussed. The results indicated positive effects on the precursor of the fishy off-flavor and the TMA threshold. Native breeds were found to have lower TMA concentrations than European breeds (P<0.01, and females and castrated males had significantly lower TMA concentration than males (P<0.01, The threshold concentration of TMA when meat was classed as off-flavored was 25 μg·g-1, and this occurred after 35–38 h of storage. The natural qualities, such as appearance, flavor, color and overall acceptable scores declined significantly after 4 days in storage (P<0.01. It is concluded that pig meat off-flavor, breed and gender were essential factors affecting flavor for meat breeding programs, and storage time is important for pig meat natural quality.

  2. Improving transport container design to reduce broiler chicken PSE (pale, soft, exudative) meat in Brazil.

    Science.gov (United States)

    Spurio, Rafael S; Soares, Adriana L; Carvalho, Rafael H; Silveira Junior, Vivaldo; Grespan, Moisés; Oba, Alexandre; Shimokomaki, Massami

    2016-02-01

    Throughout the chicken production chain, transport from farm to the commercial abattoir is one of the most critical sources of stress, particularly heat stress. The aim of this work was to describe the performance of a new prototype truck container designed to improve the microenvironment and reduce the incidence of pale, soft and exudative (PSE) meat and dead on arrival (DOA) occurrences. Experiments were carried out for four different conditions: regular and prototype truck, both with and without wetting loaded cages at the farm (for bird thermal stress relief) just before transporting. While there was no difference in the DOA index (P ≥ 0.05), the prototype truck caused a reduction (P < 0.05) in the occurrence of PSE meat by 66.3% and 49.6% with and without wetting, respectively. The results of this experiment clearly revealed a low-cost solution for transporting chickens that yields better animal welfare conditions and improves meat quality. © 2015 Japanese Society of Animal Science.

  3. Collaborative quality improvement.

    Science.gov (United States)

    Luckenbaugh, Amy N; Miller, David C; Ghani, Khurshid R

    2017-07-01

    Quality improvement collaboratives were developed in many medical and surgical disciplines with the goal of measuring and improving the quality of care provided to patients. The aim of this review is to provide an overview of surgical quality improvement collaboratives, and in particular those aimed at improving urological care. Quality improvement collaboratives collect high-quality data using standardized methodologies, and use the data to provide feedback to physicians and practices, and then implement processes to improve patient outcomes. The largest regional collaborative in urology is the Michigan Urological Surgery Improvement Collaborative (MUSIC). Recent efforts by this group have been focused at understanding variation in care, improving patient selection for treatment, reducing treatment morbidity and measuring and optimizing technical skill. The American Urological Association has also recently launched a national quality registry (AQUA), with an initial focus on prostate cancer care. By understanding factors that result in exemplary performance, quality improvement collaboratives are able to develop best practices around areas of care with high variation that have the potential to improve outcomes and reduce costs. These developments have been made possible by the unique model offered by the collaborative structure with the goal of improving patient care at a population level.

  4. Composition, Quality and Health Aspects of the Dromedary (Camelus dromedarius and Bactrian (Camelus bacterianus Camel Meats: A Review

    Directory of Open Access Journals (Sweden)

    Isam T. Kadim

    2013-01-01

    Full Text Available The dromedary and bactrian camels are good sources of high quality protein especially in areas where the climate adversely affects the survival of other livestock. The camel has unique physiological characteristics, including a great tolerance to high and low temperatures, solar radiation, water scarcity, rough topography and poor vegetation. Camels are mostly produced under traditional systems on poor levels of nutrition and are mostly slaughtered at old ages after completing a career in work, racing or milk production. In general, camel carcasses contain about 57% muscle, 26% bone and 17% fat with fore-quarters (cranial to rib 13 significantly heavier than the hind halves. Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat, which renders it a healthy food for growing human populations. The amino acid and mineral contents of camel meat are often higher than other meat animals, probably due to lower intramuscular fat levels. Camel meat has been processed into burgers, patties, sausages and shawarma to add value. Future research efforts need to focus on exploiting the potential of the camel as a source of meat through multidisciplinary research into efficient production systems and improved meat technology and marketing.

  5. The Hypertrophic Marchigiana: physical and biochemical parameters for meat quality evaluation

    Directory of Open Access Journals (Sweden)

    F. M. Sarti

    2010-04-01

    Full Text Available The aim of this study was to evaluate the meat quality of double muscled Marchigiana young bulls characterized by different genotypes for the hypertrophy: normal and mutated (heterozygous. Calpain and calpastatin activities were determined to verify the state of aging meat on a sample of Longissimus thoracis muscle (XIII thoracic rib taken at slaughtering (0h and after 24 hours (24h. After 14 days of aging, another sample of muscle was taken to evaluate physical and chemical parameters of meat quality. The results showed a better meat quality of mutated animals respect normal animals. Another interesting result was the correlation between the biochemical parameters and some physical parameters, such as WBS (Warner Bratzler Shear Force, CL (Cooking loss. These results showed the relationship between the proteolytic activity of calpain system and meat tenderness.

  6. Effect of dietary vitamin D 3 supplementation on meat quality of ...

    African Journals Online (AJOL)

    Consumers' interest of indigenous chicken meat is increasing. An experiment was conducted to determine the effect of vitamin D3 supplementation on meat quality of indigenous male naked neck chickens. Different supplementation levels of 0, 2000, 4000, 6000 and 8000 IU of vitamin D3 per kg DM of feed were used.

  7. Physical quality of Simental Ongole crossbred silverside meat at various boiling times

    Science.gov (United States)

    Riyanto, J.; Cahyadi, M.; Guntari, W. S.

    2018-03-01

    This study aims to determine the physical quality of silverside beef meat at various boiling times. Samples that have been used are the back thigh or silverside meat. Treatment of boiling meat included TR (meat without boiled), R15 (boiled 15 minutes), and R30 (boiled for 30 minutes). The experimental design using Completely Randomized Design with 3 replications. Each replication was done in triple physical quality test. Determination of physical quality was performed at the Livestock Industry and Processing Laboratory at Sebelas Maret University Surakarta and the Meat Technology Laboratory at the Faculty of Animal Husbandry of Gadjah Mada University. The result of variance analysis showed that boiling affect cooking loss (P≥0.05) and but did not affect (P≤0,05) pH, water holding capacity and meat tenderness. The conclusions of the study showed that boiling for 15 minutes and 30 minutes decreased the cooking loss of Simental Ongole Crossbred silverside meat. Meat physical quality of pH, water holding capacity and the value of tenderness is not affected by boiling for 15 and 30 minutes.

  8. The effect of storage on the nutritional quality of meat and bone meal

    NARCIS (Netherlands)

    Hendriks, W.H.; Cottam, Y.H.; Thomas, D.V.

    2006-01-01

    The effect of storage on the nutritional quality of meat and bone meal was investigated. Three meat and bone meal samples were stored for 1, 2, 3, 6 and 9 months, with or without the addition of the antioxidants (butylatedhydroxytoluene and butylatedhydroxyanisole). Gross composition, thiobarbituric

  9. Quality Attributes Of Two Species Of Indigenous Guinea Fowl Meat ...

    African Journals Online (AJOL)

    As the duration of storage of the guinea fowl meats increased percentage of weight loss, cooking loss, pH, and tenderness scores increased (P < 0.05). Prepackaging or salting of guinea fowl meats reduced (P< 0.05) percentages of weight loss, cooking loss and increased (P < 0.05) pH, water holding Capacity and sensory ...

  10. [Evaluation of the quality of poultry meat and its processing for vacuum packaging].

    Science.gov (United States)

    Swiderski, F; Russel, S; Waszkiewicz-Robak, B; Cholewińska, E

    1997-01-01

    The aim of study was to evaluate the quality of poultry meat, roasted and smoked chicken and poultry pie packing under low and high vacuum. All investigated products were stored at +4 degrees C and evaluated by microbiological analysis. It was showed that packing under low and high vacuum inhibited development of aerobic microorganisms, proteolytic bacteria, yeasts and moulds. Vacuum-packaged storage of poultry meat and its products stimulated activity of anaerobic, nonsporeforming bacteria. The fast spoilage of fresh poultry meat was observed both under vacuum and conventional storage. The microbiology quality of poultry products depended on technology of production and microbiological quality of raw material.

  11. Effect of ageing time on suckling lamb meat quality resulting from different carcass chilling regimes.

    Science.gov (United States)

    Vieira, C; Fernández, A M

    2014-02-01

    The effect of ageing on suckling lamb carcasses subjected to three chilling treatments was studied: Conventional (2 °C for 24h), ultra-fast (-20 °C for 3.5h then 2 °C until 24h post mortem) and slow chilling (12 °C for 7h then 2 °C until 24h post mortem) treatments. Meat quality measurements were carried out in carcasses at 24h post mortem and also after 5 days of ageing. Carcass chilling losses were not affected by a chilling regime. Aged meat showed higher cooking losses than non-aged meat (p<0.05). Sarcomere length of ultra-fast t was shorter (p<0.05) than conventional and conventional was shorter than slow chilling treatment (p<0.05), at 24h and after 5 days of ageing. Conventional and ultra-fast chilling treatments resulted in higher shear force values at 24h post mortem (p<0.05) compared to slow treatment. All treatments improved sensory scores with ageing (p<0.05), but ultra-fast chilling treatment did not attain higher values as the other two treatments. © 2013.

  12. Effects of heat on meat proteins - Implications on structure and quality of meat products.

    Science.gov (United States)

    Tornberg, E

    2005-07-01

    Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the former expands and the latter contracts. The meat protein composition and structure is briefly described. The behaviour of the different meat proteins on heating is discussed. Most of the sarcoplasmic proteins aggregate between 40 and 60 °C, but for some of them the coagulation can extend up to 90°C. For myofibrillar proteins in solution unfolding starts at 30-32°C, followed by protein-protein association at 36-40°C and subsequent gelation at 45-50°C (conc.>0.5% by weight). At temperatures between 53 and 63°C the collagen denaturation occurs, followed by collagen fibre shrinkage. If the collagen fibres are not stabilised by heat-resistant intermolecular bonds, it dissolves and forms gelatine on further heating. The structural changes on cooking in whole meat and comminuted meat products, and the alterations in water-holding and texture of the meat product that it leads to, are then discussed.

  13. Meat quality of chicken of different crossings in alternative system

    Directory of Open Access Journals (Sweden)

    F.L. Cruz

    Full Text Available ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash, ultimate pH, color (L*- luminosity, a*- redness, b* -yellowness, C* - chroma index and h* - hue angle, weight loss by cooking (WLC and shear force (SF. The IG genotype had the highest average of ultimate pH of the breast (6.03. The NHS and IG x NHS genotypes showed, respectively, higher average of L * (58.93 and a* (1.92 of the breast. The IG, IG x NHS and IG x GNJ showed the highest values of b* of the breast (12.53, 13.37 and 12.69, respectively. The IG poultry showed high average of SF of the breast and thigh (4.79 and 5.01kgf, respectively. The IG x NHS and IG x GNJ genotypes showed the lowest ultimate pH values of the thigh (6.13 and 6.02, respectively. The IG x GNJ genotype showed a high average of b* of the thigh (14.94 and the NHS had a high average of WCL (24.65%. The females showed higher averages of EE on the breast and ash on the thigh (1.03 and 1.11%, respectively. The IG x NHS and IG x GNJ poultry showed higher averages of EE of the breast (1.21 and 1.38 %, respectively. The poultry of IG breed and those from the crossing with NHS and GNJ presented meat quality characteristics more desirable by the consumer in relation to physicochemical parameters and centesimal composition, while genders showed no influence on these aspects.

  14. Process Analytical Technology and On-Line Spectroscopic Measurements of Chemical Meat Quality

    DEFF Research Database (Denmark)

    Sørensen, Klavs Martin

    This thesis deals with process analytical technology and how it can be implemented in the meat industry through on-line grading of chemical meat quality. The focus will be on two applications, namely the rapid quality control of fat quality and the development of a method for on-line detection...... of nano-molar quantification in few seconds, in addition to an accelerated extraction-free GC-MS method that through automation can deliver results much faster than other similar methods. The implementation of these high tech methods will provide the meat industry with a leading edge not only with product...... of boar taint. The chemical makeup of fat has a large effect on meat cut quality. Fat quality has traditionally been determined by methylation of a tissue sample followed by chromatography on a GC-MS system, elucidating the composition of the individual fatty acids. As this procedure typically takes far...

  15. Breast meat quality of chickens with divergent growth rates and its relation to growth curve parameters

    Directory of Open Access Journals (Sweden)

    P. C. Muth

    2017-11-01

    Full Text Available The effects of the increase of body weight of contemporary broilers during growth on functional meat quality and color characteristics of the chicken breast muscle are controversially debated. Therefore, male chickens (n = 264 of a fast-growing commercial broiler (Ross 308 and two slow-growing experimental meat-type chicken lines were compared at equal age and at similar body weight in order to investigate the effect of growth rate on selected functional breast meat traits and meat color. Additionally, the breast meat characteristics of birds with different growth profiles were compared within lines. When the body weight of commercial broilers reached about 40 to 60 % of their growth potential, they exhibited particularly high ultimate pH values compared with slow-growing lines. The ability of the meat of fast-growing broilers to retain water during cooking was impaired (5 to 16 percentage points increased cooking loss compared to slow-growing lines, which, in contrast to pH, was only marginally affected by body weight and/or age at slaughter. No unfavorable correlations of breast meat quality traits with the growth profile, represented by growth curve parameters derived from the Gompertz–Laird equation, were detected within any of the investigated chicken lines. It is noteworthy that the associations of ultimate pH and cooking loss with maximum growth speed indicate a non-linear relationship. Thus, some of the functional characteristics of breast meat of the fast-growing broiler resembled the white-striping defect described for poultry meat, but the hypothesis that selection on increased growth rates is detrimental for meat quality per se could not be confirmed. In fact, an elevated growth potential in particular, i.e., body weight at maturity, could have some beneficial effects for the water-holding capacity of breast meat, regardless of the genotypic growth rate.

  16. Growth rate, carcass characteristics and meat quality of growing lambs fed buckwheat or maize silage

    Directory of Open Access Journals (Sweden)

    Gurhan Keles

    2018-04-01

    Full Text Available Objective This study evaluated inclusion of buckwheat silage to the diet of growing lambs in terms of meat quality as compared to maize silage. Methods Buckwheat, rich in total phenols (TP, 33 g/kg dry matter [DM], was harvested at the end of the milk stage and ensiled in 40 kg plastic bags after wilting (294 g/kg silage DM. A total of 18 growing lambs (21.6±1.2 were individually fed isonitrogenous and isoenergetic total mixed rations (TMR for 75 d that either contained buckwheat or maize silage at DM proportions of 0.50. At the end of feeding trail all lambs were slaughtered to assess carcass characteristics and meat quality. Results Buckwheat silage increased (p0.05 on live weight gain and feed efficiency. Carcass weight, dressing percentage, meat pH, water holding capacity, cooking loss, shear force (kg/cm2, and total viable bacteria count of meat did not differ (p>0.05 between the treatments. However, TP content of meat increased (p<0.001 by feeding buckwheat TMR. Feeding buckwheat TMR also decreased (p<0.05 the b* values of meat. Conclusion The results provide that buckwheat silage is palatable and could successfully include TMR of growing lambs with no adverse effects on performance, carcass and meat quality. Additionally, feeding buckwheat silage to lambs offers increased TP in meat.

  17. Chicken meat quality as a function of fasting period and water spray

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    CM Komiyama

    2008-09-01

    Full Text Available This study aimed at evaluating the effect of different fasting periods and water spray during lairage on the quality of chicken meat. A number of 300 male Ross broilers were reared up to 42 days of age, and submitted to four pre-slaughter fasting periods (4, 8, 12, and 16 hours and sprayed with water or not during lairage. Deboned breast meat was submitted to the following analysis: pH, color, drip loss, water retention capacity, cooking loss, and shear force. There was a significant effect (p < 0.05 of fasting period on meat luminosity was significantly different, with the highest value obtained for 4-hour fasting, whereas no difference was found among the other fasting periods. Meat pH values were different among fasting periods when birds received water spray, with birds fasted for 4, 8, and 12 hours of fasting presenting lower meat pH values (5.87, 5.87, and 6.04, respectively. The interaction between fasting period and water spray influenced meat drip loss and cooking loss, with birds fasted for 16h and not receiving water spray presenting higher drip loss (4.88 and higher cooking loss (28.24 as compared to the other birds. Fasting period affects meat quality, and very short periods (4h impair meat quality.

  18. Meat waste as feedstock for home composting: Effects on the process and quality of compost.

    Science.gov (United States)

    Storino, Francesco; Arizmendiarrieta, Joseba S; Irigoyen, Ignacio; Muro, Julio; Aparicio-Tejo, Pedro M

    2016-10-01

    Home composting is a powerful tool, which is spreading in different parts of the world, to reduce the generation of municipal waste. However, there is debate concerning the appropriateness, in terms of domestic hygiene and safety, of keeping a composter bin in the household deputed to kitchen waste of animal origin, such as meat or fish scraps and pet droppings. The purpose of our work was to study how the addition of meat scraps to household waste influences the composting process and the quality of the final compost obtained. We compared four raw material mixtures, characterized by a different combination of vegetable and meat waste and different ratios of woody bulking agent. Changes in temperature, mass and volume, phenotypic microbial diversity (by Biolog™) and organic matter humification were determined during the process. At the end of the experiment, the four composts were weighed and characterized by physicochemical analysis. In addition, the presence of viable weed seeds was investigated and a germination bioassay was carried out to determine the level of phytotoxicity. Finally, the levels of pathogens (Escherichia coli and Salmonella spp.) were also determined in the final compost. Here we show that the presence of meat waste as raw feedstock for composting in bins can improve the activity of the process, the physicochemical characteristics and maturity of the compost obtained, without significantly affecting its salinity, pH and phytotoxicity. Pathogen levels were low, showing that they can be controlled by an intensive management and proper handling of the composter bins. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Influence of different dietary supplementation on the quality of frozen and irradiated chicken meat

    International Nuclear Information System (INIS)

    Abd El-wahab, S.A.; Mahmoud, K.A.; Swailam, H.M.

    2007-01-01

    A set of experiments was conducted to determine the influence of different diet ingredients on meat quality of chicken treated by different doses of gamma irradiation (2.5, 5 and 7.5 KGy) and stored for 2, 4 and 6 months at -18 degree C. The groups of diet used were G1 (yellow corn and soybean meal) as control, G2 (10% of yellow corn was replaced by clover), G3 (10% of yellow corn was replaced by green carrot leaves), G (10% of yellow corn was replaced by green carrot leaves and K enzyme), G (10% of yellow corn was replaced by dry carrot leaves) and G (10% of yellow corn was replaced by dry carrot leaves fermented with Aspergillus niger). The highest percentage of linoleic acid (C 18: 2) was found in chicken meat fed on G4, G3, G6 and G5, respectively. Also, the total unsaturated fatty acids to total saturated fatty acids ratio (TU / TS) was high in G3 and G4. The exposure of chicken meat to gamma irradiation at 2.5, 5.0 and 7.5 KGy induced very little changes in the amounts of the different fatty acids. The highest percentage of the total amino acids was found in G3 followed by G2 compared with G1 (Control) but the lowest percentage was found in G5. In addition, the percentage of the total essential amino acids to total non-essential amino acids after gamma irradiation doses was approximately constant in all treatments. Microbial analysis indicated that gamma irradiation and frozen storage had significant effects on the reduction of microbial loads and improved the safety and extending shelf-life of chicken meat. However, the fatty acid and amino acid profiles were slightly affected with doses used in the present study

  20. Carcass parameters and meat quality in meat-goat kids finished on chicory, birdsfoot trefoil, or red clover pastures.

    Science.gov (United States)

    Turner, K E; Cassida, K A; Zerby, H N; Brown, M A

    2015-07-01

    This study was conducted during the 2009 and 2010 grazing seasons to assess carcass parameters and chevon (goat meat) quality when meat-goat kids (n=72) were finished on pastures of red clover (Trifolium pratense L.; RCL), birdsfoot trefoil (Lotus corniculatus L.; BFT), or chicory (Cichorium intybus L.; CHIC). Final live weight (Pgoats were finished on RCL compared to CHIC with BFT being intermediate. Ribeye area, backfat thickness, body wall thickness, internal fat score, and leg score were not different (P>0.10) among treatments when adjusted for the covariate of carcass weight. Finishing meat-goat kids on RCL, BFT, or CHIC impacted concentrations of fatty acids (FAs) 18:1 trans-10, 18:1 cis-11, 18:2, 18:3 polyunsaturated fatty acids (PUFAs), omega-6, omega-3, and PUFA:saturated fatty acid ratio in longissimus lumborum samples. Finishing meat-goat kids on CHIC, RCL, or BFT pastures produced carcass weights acceptable for most ethnic markets in the USA. Published by Elsevier Ltd.

  1. EFFECT OF HUMIC SUBSTANCES AND PROBIOTICS ON GROWTH PERFORMANCE AND MEAT QUALITY OF RABBITS

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    Vladimír Parkányi

    2012-04-01

    Full Text Available Normal 0 21 false false false MicrosoftInternetExplorer4  The aim of this work was determined effect of supplemental humic substances and probiotics on growth performance and meat quality of rabbits.  The growth performances were observed on two hundred and twelve growing rabbits assigned randomly by weight to two treatments. The treatments included: 1 Control group: in this group were rabbits fed with basal diet during all experiment (35th – 77th day, 2 experimental group: the animals were fed with basal diet+3kg/t humic substances – Humac Nature during whole experiment.  In this group was during fattening period (35th – 49th and 63rd – 70th days of age added to feed the probiotic preparation – Propoul (Lactobacillus fermentum CCM 7158 1x108 CFU 2 g per ten pieces. Body weight and feed intake were measured weekly in order to determine the average daily gain, average daily feed intake and gain/feed. The characteristics of meat quality were determined on twelve rabbit males at the age of 77 days, when the rabbits achieved average slaughter weight 2500g. Results of the whole experimental period showed that addition humic substances and probiotic preparation to the diet had positive effect (not significantly on intensity of growth live weight in the last phase of fattening period. The results of this study suggest that humic substances with probiotics might be utilized as a feed additive in the rabbit diet. It could not significantly improve growth performance and meat quality of rabbits.doi:10.5219/192 

  2. Ractopamine levels on performance, carcass characteristics and quality of pig meat

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    Cesar Augusto Pospissil Garbossa

    2013-05-01

    Full Text Available This study evaluated the effect of ractopamine (RAC on the performance of finishing pigs and the meat quality of these animals. Seventy crossbred pigs (35 barrows and 35 females selected for high gain of lean meat, with initial weight of 77.1±0.32 kg were distributed in randomized blocks with five treatments (0, 5, 10, 15, and 20 ppm RAC in the diet and seven replications during 28 days. The experimental unit was represented by a male and a female pig. Regarding the performance variables, there was a linear increase in final weight with increasing levels of RAC, as well as in average daily weight gain. An improvement in feed conversion was observed for animals fed RAC, and the optimal level - estimated by the LRP model - was ~ 5 ppm. For feed intake, no significant effect on intake of digestible lysine and energy intake was observed. Carcass yield responses increased linearly with the RAC dose. Ash content, color component b* and loss drip linearly decreased with increasing doses of RAC. There was also a significant difference in the percentage of ether extract and crude protein in the loin, and treatment with 20 ppm RAC showed a lower amount of protein and larger amounts of lipids. Moisture content, color component L*, weight loss by cooking and defrosting, shear force and pH were not affected by the treatment. Concerning the lipid oxidation, there was no effect of RAC on the concentration of TBARS (thiobarbituric acid reactive substances under cooling and under freezing. Thus, all ractopamine levels improve performance compared with control and do not negatively affect the quality of fresh, chilled or frozen pig meat.

  3. Use of artificial intelligence in the production of high quality minced meat

    Science.gov (United States)

    Kapovsky, B. R.; Pchelkina, V. A.; Plyasheshnik, P. I.; Dydykin, A. S.; Lazarev, A. A.

    2017-09-01

    A design for an automatic line for minced meat production according to new production technology based on an innovative meat milling method is proposed. This method allows the necessary degree of raw material comminution at the stage of raw material preparation to be obtained, which leads to production intensification due to the traditional meat mass comminution equipment being unnecessary. To ensure consistent quality of the product obtained, the use of on-line automatic control of the technological process for minced meat production is envisaged. This system has been developed using artificial intelligence methods and technologies. The system is trainable during the operation process, adapts to changes in processed raw material characteristics and to external impacts that affect the system operation, and manufactures meat shavings with minimal dispersion of the typical particle size. The control system includes equipment for express analysis of the chemical composition of the minced meat and its temperature after comminution. In this case, the minced meat production process can be controlled strictly as a function of time, which excludes subjective factors for assessing the degree of finished product readiness. This will allow finished meat products with consistent, targeted high quality to be produced.

  4. Meat quality assessment from young goats fed for long periods with castor de-oiled cake.

    Science.gov (United States)

    Oliveira, C H A; Silva, A M; Silva, L M; van Tilburg, M F; Fernandes, C C L; Moura, A A; Moreno, F B M B; Monteiro-Moreira, A C O; Moreira, R A; Bezerra, F J; Rondina, D

    2015-08-01

    Diet can influence both the qualitative and quantitative traits of ruminant meat. This study evaluated the effects of castor de-oiled cake on the meat of mixed-breed male goat kids. After 165days of diet treatment, no alterations (p>0.05) were observed in the in vivo performance, anatomic components, dissection and proximate composition of the Longissimus dorsi muscle, as well as in the color and pH of the carcasses. However, diet had an effect (pgoats led to alterations in meat quality, without compromising its consumption qualities. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. Improving Indoor Air Quality

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    Usually the most effective way to improve indoor air quality is to eliminate individual sources of pollution or to reduce their emissions. Some sources, like those that contain asbestos, can be sealed or enclosed.

  6. Quality improvement - the future begins

    International Nuclear Information System (INIS)

    Boissy, G.J.

    1987-01-01

    The comprehensive quality improvement program of the Florida Power and Light Co. is described: management commitment, quality improvement process, quality improvement teams, policy development, and quality in daily work are discussed

  7. Effect of different feed supplements on selected quality indicators of chicken meat

    Directory of Open Access Journals (Sweden)

    Peter Haščík

    2015-12-01

    Full Text Available The aim of the study was to evaluate the effect of different feed additives (bee pollen extract, propolis extract, and probiotic on meat quality of broiler chickens. A total of 180 one day-old broiler chicks of mixed sex (Ross 308 were randomly divided into 3 groups. Dietary treatments were as follows: basal diet, free of supplements (control group; C;  basal diet  plus 400 mg bee pollen extract per 1 kg of feed mixtures and 3.3 g probiotic preparation added to drinking water (group E1; basal diet  plus 400 mg propolis extract per 1 kg of feed mixtures and 3.3 g probiotic preparation added to drinking water (group E2. In the experiment, the probiotic preparation based on Lactobacillus fermentum (1.109 CFU.g-1 of bearing medium was used. Fattening period lasted for 42 days. Feed mixtures were produced without any antibiotic preparations and coccidiostatics. Meat quality was evaluated by following technological properties: cooling, freezing and roasting loss; colour parameters based on CIELab system; and shear force. Both dietary supplementations led to decrease in cooling (p ≤0.05 and freezing (p ≥0.05 losses compared with control. On the contrary, the supplemented diet tended to increase roasting losses (p ≤0.05 and shear force values in thigh muscle (p ≤0.05. Significantly higher L* values (p ≤0.05 in breast and thigh muscles, as well as the b* values in thigh muscle, were found when broiler chickens were fed the supplements, especially bee pollen extract and probiotics. In addition, the supplements improve redness (a* of meat. The redness of breast muscle appeared to be the most affected (p ≥0.05 by propolis extract plus probiotics supplementation, while thigh muscle had the highest value (p ≤0.05 in bee pollen extract plus probiotics supplemented group. These findings suggested that the supplements have a beneficial effect on quality of chicken meat due to positive changes in most of quality indicators investigated in the

  8. The effect of diet and DHA addition on the sensory quality of goat kid meat.

    Science.gov (United States)

    Moreno-Indias, Isabel; Sánchez-Macías, Davinia; Martínez-de la Puente, Josué; Morales-Delanuez, Antonio; Hernández-Castellano, Lorenzo Enrique; Castro, Noemí; Argüello, Anastasio

    2012-02-01

    To enhance the nutritional quality of meat, dietary strategies have been developed to manipulate the fatty acid profiles of muscle tissue. Fatty acids affect meat attributes, including hardness, colour and lipid stability, and flavour. Little research has been done, however, on the effects of dietary omega-3 polyunsaturated fatty acid (PUFA) supplementation on the sensory characteristics of meat. To address this issue, six diets were fed to goat kids: goat's milk, powdered whole cow's milk, powdered whole cow's milk plus docosahexaenoic acid (DHA) (low dose), milk replacer, milk replacer plus DHA (low dose), and milk replacer plus DHA (high dose). A descriptive, semi-trained sensory evaluation and a consumer triangular test were performed to analyse the resulting meat. High doses of omega-3 PUFA produced meat with unusual odours, unpleasant flavours, and low overall appreciation scores. Low doses of DHA maintained a positive sensory perception. Copyright © 2011 Elsevier Ltd. All rights reserved.

  9. Continuous quality improvement

    NARCIS (Netherlands)

    Rohlin, Madeleine; Schaub, Rob M.H.; Holbrook, Peter; Leibur, Edvitar; Lévy, Gérard; Roubalikova, Lenka; Nilner, Maria; Roger-Leroi, Valerie; Danner, Gunter; Iseri, Haluk; Feldman, Cecile

    2002-01-01

    Versch. in: Eur J Dent Educ; 6 (Suppl. 3): 67–77 Continuous quality improvement (CQI) can be envisaged as a circular process of goal-setting, followed by external and internal evaluations resulting in improvements that can serve as goals for a next cycle. The need for CQI is apparent, because of

  10. Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems.

    Science.gov (United States)

    Ripoll, G; Albertí, P; Casasús, I; Blanco, M

    2013-02-01

    This study evaluated the meat quality of grazing suckling calves (GR), suckling plus supplemented calves (SUP) and weaned calves finished on concentrates (FIN) and the color evolution of meat packaged in film (FILM), modified atmosphere packaging (MAP) and vacuum packaging (VAC). Intramuscular fat was quite low for all treatments and GR meat had greater percentages of PUFA and lower SFA, MUFA and n6/n3 than SUP and FIN. FIN and SUP meat had more L* and was more tender when aged than GR. GR meat was tough and dark. The packaging system was more influential on meat color than the feeding management. VAC had the lowest values of metmyoglobin when aged. MAP had the greatest L* and hue angle and the lowest redness after 13 d of aging, thus MAP was the packaging with the shortest shelf life. Copyright © 2012 Elsevier Ltd. All rights reserved.

  11. Applications of the Addition of extract and cinnamon leaf flour in the Diet on the Quality of Meat of Catfish

    Directory of Open Access Journals (Sweden)

    Suardi Laheng

    2016-04-01

    Full Text Available This study aimed to evaluate the effect of extract and cinnamon (Cinnamomum burmannii leaf flourin the diet in increasing quality of meat of catfish (Pangsianodon hypopthalmus. Catfish with a weight of319.64 ± 35.99 g/nets reared in 9 nets with dimension 2x1x1,5 m3 at a density of 15 fish/nets for 60 daysof maintenance. The fish were fed with leaves of cinnamon at a dose that was: 0% cinnamon leaf, 0.1%cinnamon leaf extract, and 1% cinnamon leaf flour. The fish were fed 2 times a day with the feeding rate of3% of the average weight of the body. The results showed the treatment of leaf extract and flour, cinnamoncapable of decreasing levels of body fat, fat meat by 10,31-12,27%, 37,26-50,23%, respectively, compared tocontrols (p<0,05, however, cinnamon leaf extract treatment is more effective in improving the quality ofmeat catfish that looks meat texture compact, white flesh color and a slightly sweet taste.Keywords: cinnamon leaf, meat quality, Pangsianodon hypopthalmus

  12. Effect of fermented total mixed rations on the growth performance, carcass and meat quality characteristics of Hanwoo steers.

    Science.gov (United States)

    Kim, Tae-Il; Mayakrishnan, Vijayakumar; Lim, Dong-Hyun; Yeon, Jeong-Ha; Baek, Kwang-Soo

    2018-03-01

    This study was conducted to assess the effects of fermented total mixed ration (FTMR) on the growth performance, carcass and meat quality traits of Hanwoo steers. The present study evidenced that the FTMR had a strong effect on dry matter intake, body weight, daily gain, slaughter weight and carcass characteristics compared with control animals. The results showed that the dry matter intake (7.17 ± 0.13 kg), average body weight (615.20 ± 112.82 kg), and daily gain (0.56 ± 0.16 kg) were greater in animals receiving FTMR than in control animals (P quality characteristics indicated that cooking loss and the pH values did not vary between control and FTMR treated animals; however, animals in the treated groups (FTMR) had higher meat quality grades, carcass weight (396.13 ± 18.35), fat thickness (13.25 ± 1.75), marbling score (5.63 ± 0.56), meat color (40.06 ± 1.23), crude fat (18.39 ± 1.32) and sensory characteristics (flavor 5.03 ± 0.17; tenderness 4.42 ± 0.33; juiciness 5.10 ± 0.16). Nevertheless, the shear force values decreased significantly in FTMR-treated animals compared with control group steers. Overall, FTMR may not only improve the growth performance, biochemical metabolites, and fatty and acetic acid profiles of steers, but may also enhance the carcass and meat quality characteristics of Hanwoo steers. Regarding economics, our research findings suggest that FTMR-based feeds may enhance Hanwoo steer meat quality at a low cost. © 2017 Japanese Society of Animal Science.

  13. Consumer-perceived quality in 'traditional' food chains: the case of the Greek meat supply chain.

    Science.gov (United States)

    Krystallis, Athanassios; Chryssochoidis, George; Scholderer, Joachim

    2007-01-01

    Recent food scares have increased consumer concern about meat safety. However, the Greek 'traditional' meat supply chain from producers to local butchers does not seem to realise the pressing consumer demand for certified meat quality. Or is it that, in such food chains, this demand is not so pressing yet? The present paper seeks to answer this question based on a survey conducted in the Athens area, involving a sample of 268 participants responsible for food purchasing decisions. The survey mainly aims to develop an integrated model of factors that affect consumer-perceived meat quality and to develop the profile of different consumer segments in relation to these perceptions. The substantial findings of the survey include the fact that, despite their enormous per capita consumption, the majority of consumers are not particularly involved in the meat-purchasing process. Rather they attach importance to visual intrinsic quality cues evaluated in a pre-purchasing context. In this respect, intrinsic quality cues are assigned a role similar to that of quality certification; coupled with the choice of traditional channels and the resulting personal relation with the butcher, they can be understood as efforts to decrease risk of the purchasing decision. Moreover, consumers with such behaviour seem to relate domestic country of origin of meat mostly with perceptions of general safety. Finally, a small, but promising trend with substantial marketing implications of frequent purchases of chicken and pork at supermarkets should not be ignored.

  14. Is meat quality from Longissimus lumborum samples correlated with other cuts in horse meat?

    Science.gov (United States)

    De Palo, Pasquale; Maggiolino, Aristide; Centoducati, Pasquale; Milella, Paola; Calzaretti, Giovanna; Tateo, Alessandra

    2016-03-01

    The present work aims to investigate if the variation of each parameter in Longissimus lumborum muscle could correspond to the same or to a similar variation of the parameter in the other muscles. The work presents results of Pearson's correlations between Longissimus lumborum samples and other muscle samples, such as Biceps femoris, Rectus femoris, Semimembranosus, Supraspinatus and Semitendinosus in horse meat. A total of 27 male IHDH (Italian Heavy Draught Horse) breed foals were employed. They were slaughtered at 11 months of age and the above-mentioned muscles were sampled. The Longissimus lumborum muscle showed to be representative of other muscles and of the whole carcass for some chemical parameters (moisture, protein and ash) and for some fatty acids profile patterns such as C12:0, C14:0, total monounsaturated fatty acid and polyunsaturated fatty acid, but poor correlations were recorded for intramuscular fat concentration, rheological and colorimetric parameters. Although almost all the qualitative parameters in meat are affected by the anatomical site and by the muscle, the Longissimus lumborum is often not representative in horse meat with regard to modifications of this parameters. © 2015 Japanese Society of Animal Science.

  15. Sheep pre-slaughter handling practices and their effect on meat quality

    Directory of Open Access Journals (Sweden)

    Francisco Gerardo Ríos-Rincón

    2013-06-01

    Full Text Available Aspects related to ovine production systems in Mexico were revisited, as well as the relationship between the transport and the ante-mortem handling with ovine welfare and pre slaughter operations. Animals stress evaluation is fundamental importance for this process, where the observation of animal behavior is basic to determinate and understands the scope of this biological phenomenon. Finally, we make reference to two of the main meat quality attributes that can be affected as consequence of non-appropriated handling practice and operations that implies the un-knowledge of animal conduct. The conclusion is that the handling practices previous to slaughter of ovine specie had a considerable influence on carcass quality. In Mexico is important to focus the cattle research on the productive systems improvement in consideration to animal welfare in the different productive process steps.

  16. Effect of Pleurotus eryngii stalk residue on the oxidative status and meat quality of broiler chickens.

    Science.gov (United States)

    Lee, Tzu-Tai; Ciou, Jhih-Ying; Chiang, Ching-Jen; Chao, Yun-Peng; Yu, Bi

    2012-11-07

    Pleurotus eryngii stalk residue (PESR) is a byproduct of the edible portion of the fruiting body. The present study was conducted to evaluate the effects of PESR on the oxidative status and meat quality of broilers. Two hundred fifty 1-d-old male broilers (Arbor Acre) were evenly divided by gender and randomly allocated into control (corn-soybean meal diet) or 1.0, 5.0, 10.0, or 20.0 g/kg dried PESR groups. The results revealed that at 35 d, the dried PESR groups displayed a significantly increased water-holding capacity and decreased storage loss of breast and thigh fillets when compared to the control group. Regarding fillets color, the L* (lightness) values were lower and the a* (redness) and b* (yellowness) values were higher following dried PESR supplementation. In 5.0-20.0 g/kg PESR supplementation groups, the activities of antioxidative enzymes were significantly elevated in serum, liver, spleen, and fillet tissues when compared to control group. Additionally, malondialdehyde production was slightly decreased in the PESR supplementation groups. Lower crude fat contents were observed in fillet tissues of 5.0-20.0 g/kg PESR groups when compared with the control group. In conclusion, PESR may potentially be used as an antioxidant to decrease lipid peroxidation and improve meat quality in broilers.

  17. Carcass Characteristics and Meat Quality of Swamp Buffaloes (Bubalus bubalis) Fattened at Different Feeding Intensities.

    Science.gov (United States)

    Lambertz, C; Panprasert, P; Holtz, W; Moors, E; Jaturasitha, S; Wicke, M; Gauly, M

    2014-04-01

    Twenty-four male 1-year old swamp buffaloes (Bubalus bubalis) were randomly allocated to 4 groups. One group grazed on guinea grass (GG) and another on guinea grass and the legume Stylosanthes guianensis (GL). The other two groups were kept in pens and fed freshly cut guinea grass and concentrate at an amount of 1.5% (GC1.5) and 2.0% (GC2.0) of body weight, respectively. The effect of the different feeding intensities on carcass characteristics and meat quality were assessed. The mean body weight at slaughter was 398 (±16) kg. Average daily gain was higher in concentrate-supplemented groups (570 and 540 g/d in GC1.5 and GC2.0, respectively) when compared to GG (316 g/d) and GL (354 g/d) (pbuffaloes. Results of the present study showed that the supplementation of pasture with concentrate enhances the growth and carcass characteristics of swamp buffaloes expressed in superior dressing percentage, better muscling, and redder meat with a higher content of protein and fat, whereas animals grazing only on pasture had a more favorable fatty acid profile and water holding capacity. In conclusion, the supplementation of concentrate at a rate of about 1.5% of body weight is recommended to improve the performance and carcass quality of buffaloes.

  18. Reducing the CP content in broiler feeds: impact on animal performance, meat quality and nitrogen utilization.

    Science.gov (United States)

    Belloir, P; Méda, B; Lambert, W; Corrent, E; Juin, H; Lessire, M; Tesseraud, S

    2017-11-01

    dietary CP content to at least 17% in growing-finishing male broilers, without altering animal performance and meat quality. Such a feeding strategy could therefore help improving the sustainability of broiler production as it is an efficient way to reduce environmental burden associated with nitrogen excretion.

  19. Genetic and Phenotypic Correlations between Performance Traits with Meat Quality and Carcass Characteristics in Commercial Crossbred Pigs

    Science.gov (United States)

    Miar, Younes; Plastow, Graham; Bruce, Heather; Moore, Stephen; Manafiazar, Ghader; Kemp, Robert; Charagu, Patrick; Huisman, Abe; van Haandel, Benny; Zhang, Chunyan; McKay, Robert; Wang, Zhiquan

    2014-01-01

    Genetic correlations between performance traits with meat quality and carcass traits were estimated on 6,408 commercial crossbred pigs with performance traits recorded in production systems with 2,100 of them having meat quality and carcass measurements. Significant fixed effects (company, sex and batch), covariates (birth weight, cold carcass weight, and age), random effects (additive, litter and maternal) were fitted in the statistical models. A series of pairwise bivariate analyses were implemented in ASREML to estimate heritability, phenotypic, and genetic correlations between performance traits (n = 9) with meat quality (n = 25) and carcass (n = 19) traits. The animals had a pedigree compromised of 9,439 animals over 15 generations. Performance traits had low-to-moderate heritabilities (±SE), ranged from 0.07±0.13 to 0.45±0.07 for weaning weight, and ultrasound backfat depth, respectively. Genetic correlations between performance and carcass traits were moderate to high. The results indicate that: (a) selection for birth weight may increase drip loss, lightness of longissimus dorsi, and gluteus medius muscles but may reduce fat depth; (b) selection for nursery weight can be valuable for increasing both quantity and quality traits; (c) selection for increased daily gain may increase the carcass weight and most of the primal cuts. These findings suggest that deterioration of pork quality may have occurred over many generations through the selection for less backfat thickness, and feed efficiency, but selection for growth had no adverse effects on pork quality. Low-to-moderate heritabilities for performance traits indicate that they could be improved using traditional selection or genomic selection. The estimated genetic parameters for performance, carcass and meat quality traits may be incorporated into the breeding programs that emphasize product quality in these Canadian swine populations. PMID:25350845

  20. IMPROVING CONCEPTUAL DESIGN QUALITY

    DEFF Research Database (Denmark)

    Bush, Stuart; Robotham, Antony John

    1999-01-01

    designer to identify clear targets for design improvement and to measure the effectiveness of any new solution, whilst attention to QFD ensures customer requirements are still being satisfied.Often, SME's are not aware of many of the best design practices and so are not able to meet the demand......This paper will consider how Quality Function Deployment (QFD) and Design for Manufacture and Assembly (DFMA) processes can be used to improve the design quality of products at the concept stage. We appreciate that both QFD and DFMA are techniques that have been used for some time by mature product...... quality is maintained in design project work. The projects described have been carried out with products manufactured by small to medium sized enterprises (SME's), where we have found significant opportunities for product improvement. The quantitative nature of DFMA analysis results allows the novice...

  1. Increasing the quality and safety of meat products through high technology methods during their storage

    International Nuclear Information System (INIS)

    Miteva, D.; Nacheva, I.; Georgieva, L.

    2008-01-01

    The aim of this study was to increase the quality and safety of different meat products by applying two high technology methods – lyophilization and gamma-irradiation. Object of study were chicken, pork and beef meat products. The organoleptic, physicochemical and microbiological properties after lyophilization, irradiation with gamma-rays and during the preservation of the samples were studied. The results indicated that the application of the two original technologies for preservation could ensure qualitative and long-lasting preservation of meat products with excellently preserved taste and organoleptic properties

  2. Meat quality and health implications of organic and conventional beef production.

    Science.gov (United States)

    Kamihiro, S; Stergiadis, S; Leifert, C; Eyre, M D; Butler, G

    2015-02-01

    Recommendation to reduce fat consumption from ruminant meat does not consider the contribution of nutritionally beneficial fatty acids in lean beef. Here we report effects of production system (organic vs conventional) and finishing season on meat and fat quality of sirloin steaks from retail outlets and simulated fatty acid intakes by consumers. There was little difference in meat quality (pH, shear force and colour), but the fat profiles varied considerably between production systems and season. Meat fat from organic and summer finished cattle contained higher concentrations of conjugated linoleic acid, its precursor vaccenic acid and individual omega-3 fatty acids and had a lower ratio of omega-6 to omega-3 fatty acids compared with non-organic and winter finished cattle respectively. The fat profile from summer finished organic beef aligns better to recommended dietary guideline including those for long chain omega-3 fatty acids compared with that from winter finished, non-organic steak.

  3. Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs

    Science.gov (United States)

    Dokmanovic, Marija; Baltic, Milan Z.; Duric, Jelena; Ivanovic, Jelena; Popovic, Ljuba; Todorovic, Milica; Markovic, Radmila; Pantic, Srdan

    2015-01-01

    Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (prigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L. PMID:25656214

  4. Free systems of rearing of chickens and layer hens: Quality of meat and eggs

    OpenAIRE

    Pavlovski, Zlatica; Škrbić, Zdenka; Lukić, Miloš

    2011-01-01

    Conventional broiler and egg production are basis of modern production of poultry meat and table eggs in the World and in our country. Standing requirements and demands for more and better in poultry production have induced continuous work on improvement of technologies of broiler rearing and production of table eggs. Improvements in technologies of production of meat and eggs depend on country's natural resources, environment conditions and, certainly, on consumer opinion and demands. In add...

  5. Nutritional and organoleptic quality of Beni-Guil lamb meat breeding in eastern Morocco

    OpenAIRE

    Belhaj, Kamal; Mansouri, Farid; Sindic, Marianne; Boukharta, M; Fauconnier, Marie-Laure; Abid, M; Serghini; Elamrani, A

    2017-01-01

    Nowadays in Morocco, 98% of red meat production is ensured by cattles, sheeps and goast. The eastern Morocco represents one of the main sheep farming areas, characterized by the specificity of its production systems. So it is well known by the quality of the sheep meat produced. The Beni-Guil breed is a dominate breed in this breeding area, labeled Protected Geographical Indication (PIG). Thus, it’s an important protein source for the population in this geographical site and highly appreciate...

  6. Lipid stability in meat and meat products.

    Science.gov (United States)

    Morrissey, P A; Sheehy, P J; Galvin, K; Kerry, J P; Buckley, D J

    1998-01-01

    Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the animal's defence mechanisms. This may be brought about by a high intake of oxidized lipids or poly-unsaturated fatty acids, or a low intake of nutrients involved in the antioxidant defence system. Damage to lipids may be accentuated in the immediate post-slaughter period and, in particular, during handling, processing, storage and cooking. In recent years, pressure to reduce artificial additive use in foods has led to attempts to increase meat stability by dietary strategies. These include supplementation of animal diets with vitamin E, ascorbic acid, or carotenoids, or withdrawal of trace mineral supplements. Dietary vitamin E supplementation reduces lipid and myoglobin oxidation, and, in certain situations, drip losses in meats. However, vitamin C supplementation appears to have little, if any, beneficial effects on meat stability. The effect of feeding higher levels of carotenoids on meat stability requires further study. Some studies have demonstrated that reducing the iron and copper content of feeds improves meat stability. Post-slaughter carnosine addition may be an effective means of improving lipid stability in processed meats, perhaps in combination with dietary vitamin E supplementation.

  7. Quantitative phosphoproteomic analysis of caprine muscle with high and low meat quality.

    Science.gov (United States)

    Liu, Manshun; Wei, Yanchao; Li, Xin; Quek, Siew Young; Zhao, Jing; Zhong, Huazhen; Zhang, Dequan; Liu, Yongfeng

    2018-07-01

    During the conversion of muscle to meat, protein phosphorylation can regulate various biological processes that have important effects on meat quality. To investigate the phosphorylation pattern of protein on rigor mortis, goat longissimus thoracis and external intercostals were classified into two groups (high quality and low quality), and meat quality was evaluated according to meat quality attributes (Warner-Bratzler shear force, Color, pH and drip loss). A quantitative mass spectrometry-based phosphoproteomic study was conducted to analyze the caprine muscle at 12h postmortem applying the TiO 2 -SIMAC-HILIC (TiSH) phosphopeptide enrichment strategy. A total of 2125 phosphopeptides were identified from 750 phosphoproteins. Among them, 96 proteins had differed in phosphorylation levels. The majority of these proteins are involved in glucose metabolism and muscle contraction. The differential phosphorylation level of proteins (PFK, MYL2 and HSP27) in two groups may be the crucial factors of regulating muscle rigor mortis. This study provides a comprehensive view for the phosphorylation status of caprine muscle at rigor mortis, it also gives a better understanding of the regulation of protein phosphorylation on various biological processes that affect the final meat quality attributes. Copyright © 2018. Published by Elsevier Ltd.

  8. Characteristic of slaughter value and meat quality of three synthetic ...

    African Journals Online (AJOL)

    The pH value after 1, 3 and 24 h post mortem, natural drip loss, cooking yield and parameters of meat colour were measured. Furthermore, fat level and glycolytic potential (GP) of the muscle were determined. Intramuscular fat level was determined chemically, and marbling on the basis of sensory evaluation according to a ...

  9. Meat quality and intramuscular fatty acid composition of Catria Horse.

    Science.gov (United States)

    Trombetta, Maria Federica; Nocelli, Francesco; Pasquini, Marina

    2017-08-01

    In order to extend scientific knowledge on autochthonous Italian equine meat, the physical-chemical parameters of Catria Horse Longissimus thoracis (LT) muscle and its nutritional characteristics have been investigated. Ten steaks of Catria foal raised at pasture and fattened indoors for 2 months were dissected, and LT muscle was analyzed for chemical composition, total iron, drip loss, colorimetric characteristics, intramuscular fat, fatty acid profile and nutritional indexes. Steak dissection showed that LT muscle accounted for 36.78% and fat accounted for 9.19% of weight of steak. Regarding chemical composition, protein and fat content was 20.31% and 2.83%, respectively. Total iron content (1.95 mg/100 g) was lower than data reported in the literature. Color parameters showed a luminous and intense red hue muscle. The sum of unsaturated fatty acid composition (50.3%) was higher than the sum of saturated fatty acids (46.64 %). The fatty acid profile and nutritional values of Catria Horse meat could be modified adopting extensive rearing systems and grazing. The data suggests that further investigation on the composition of Catria Horse meat should be carried out to valorize this autochthonous breed, reared in sustainable livestock systems, and its meat in local short-chain systems. © 2016 Japanese Society of Animal Science.

  10. Multispectral Imaging of Meat Quality - Color and Texture

    DEFF Research Database (Denmark)

    Trinderup, Camilla Himmelstrup

    transformations to the CIELAB color space, the common color space within food science. The results show that meat color assessment with a multispectral imaging is a great alternative to the traditional colorimeter, i.e. the vision system meets some of the limitations that the colorimeter possesses. To mention one...

  11. Polymorphisms of candidate genes associated with meat quality and ...

    African Journals Online (AJOL)

    Hung Nguyen

    has augmented the lean meat proportion and high-growth rate in the ... are closely linked to the blood group inhibitor (S) and Escherichia coli F18 ... granular pattern recognition molecule and has bactericidal activity on ..... The selection pressure on the growth rate in indigenous native pig breeds has been weak and.

  12. Association of LXRA gene variants with carcass and meat quality ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-10-20

    T1891C in intron 2, and A2377G in exon 3) in the bovine LXRA gene with carcass and meat .... was detected at position 42 of the intron 2 and created a .... accumulation in type 2 diabetes may involve the liver X receptor pathway.

  13. Effect of gamma irradiation on microbiological quality of japanese chicken meat and microflora change of irradiated chicken

    International Nuclear Information System (INIS)

    Prachasitthisak, Y.; Ito, H.

    1996-01-01

    The impact of gamma irradiation with doses between 0 and 8 kGy on microbiological quality of chicken meat produced in Japan and micro flora change of irradiated chicken meat were studied. Radiation at the dose 2 kGy resulted in 4 log cycles reduction of total aerobic bacteria, 5 - 6 log cycles reduction of lactic acid bacteria and 2 log cycles reduction of fungi and yeasts. For the coliforms, it could be eliminated below detectable level by irradiation dose of 1 kGy. For the chicken flora-analysis, it was found that chicken of each area had their own specific microbial community structure. Flavobacterium and Pseudomonas were found to be dominant organisms in the microflora of Japanese chicken meat. Irradiation with dose 2 kGy resulted in disappearance of Lactobacillus and Pseudomonas. The microorganisms which dominated in irradiated chickens with doses of 2 kGy and higher were Psychrobacter and yeast. These studies support the view that radiation improves the microbiological quality of chicken meat and substantiate that radiation does not present hazard resulting from a change in the microflora of irradiated chicken

  14. Applications of the Addition of extract and cinnamon leaf flour in the Diet on the Quality of Meat of Catfish

    Directory of Open Access Journals (Sweden)

    Suardi Laheng

    2016-04-01

    Full Text Available This study aimed to evaluate the effect of extract and cinnamon (Cinnamomum burmannii leaf flour in the diet in increasing quality of meat of catfish (Pangsianodon hypopthalmus. Catfish with a weight of 319.64 ± 35.99 g/nets reared in 9 nets with dimension 2x1x1,5 m3 at a density of 15 fish/nets for 60 days of maintenance. The fish were fed with leaves of cinnamon at a dose that was: 0% cinnamon leaf, 0.1% cinnamon leaf extract, and 1% cinnamon leaf flour. The fish were fed 2 times a day with the feeding rate of 3% of the average weight of the body. The results showed the treatment of leaf extract and flour, cinnamon capable of decreasing levels of body fat, fat meat by 10,31-12,27%, 37,26-50,23%, respectively, compared to controls (p<0,05, however, cinnamon leaf extract treatment is more effective in improving the quality of meat catfish that looks meat texture compact, white flesh color and a slightly sweet taste.

  15. Carcass Characteristics and Meat Quality of Korean Native Ducks and Commercial Meat-type Ducks Raised under Same Feeding and Rearing Conditions

    Directory of Open Access Journals (Sweden)

    H. J. Kwon

    2014-11-01

    Full Text Available This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45 and commercial meat-type ducks (Grimaud, n = 45 were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05. Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05 than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05 than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck.

  16. Nutrient composition and technological quality of meat from alpacas reared in Peru.

    Science.gov (United States)

    Salvá, Bettit K; Zumalacárregui, José M; Figueira, Ana C; Osorio, María T; Mateo, Javier

    2009-08-01

    The aim of this study was to increase the knowledge on alpaca meat quality characteristics. Twenty Huacaya breed alpacas, reared under a traditional unspecialized production system at the Andean region of Peru, were slaughtered at ages between 18 and 24months. Analyses were carried out on Longissimus thoracis and lumborum muscle (LTLM), unless otherwise specified. These included composition parameters: moisture, fat, protein, ash, minerals, amino acids, fatty acid profile (of both LTLM and perirenal fat), retinol and tocopherol concentrations and myoglobin and collagen contents. Other meat quality parameters were evaluated: pH, colour, water holding capacity and Warner-Bratzler shear-force. Alpaca LTLM was characterized by a low intramuscular fat content and mineral and amino acid compositions, polyunsaturated to saturated fatty acids ratio and conjugated linoleic acid content comparable to those found for beef and sheep meat. However, specifically, alpaca meat showed a relatively high n-6 to n-3 (3.7) ratio and low vitamin E concentration. Values of alpaca meat technological quality parameters were in the ranges reported for more conventional red meats, the exception being a lower b(∗) value.

  17. Improving Tenderness of Spent Layer Hens Meat Using Papaya Leaves (Carica papaya

    Directory of Open Access Journals (Sweden)

    H. O. Abdalla, N. N. A. Ali, F. S. Siddig and S. A. M. Ali*

    2013-01-01

    Full Text Available Two experiments were performed to study the use of papaya leaves as a meat tenderizer. The first experiment was to evaluate the effect of papaya dry leaves added to hen’s diet before slaughter. Spent hens (n=48 were used, half of them were fed a concentrate ration containing10% dried papaya leaves powder (DPLP while others received layer ration (Control, for 10 days. The second experiment involved a comparison between papaya leaves juice (PLJ, fresh papaya leaves (FPL and vinegar solution (VS as marinades applied to meat for one or two hours before cooking. Spent layer hens (n=42 were used for tenderness evaluation method. After slaughtering and preparing the chickens two methods of cooking were used (oven and moist cooking. The cooked parts (breast, thigh and drumstick were subjected to a panel test evaluation according to a designed questionnaire. Addition of dried papaya leaves powder to spent layer hens ration significantly (P≤0.05 increased the level of meat tenderness. Moist cooking had significantly (P≤0.05 improved meat tenderization compared to oven cooking. Meat treated with fresh papaya leaves had significantly (P≤0.05 improved tenderness. It was concluded that wrapping the tough meat of spent layer hens with fresh papaya leaves for one hour and moist cooking improve tenderness of meat.

  18. IMPROVING THE SYSTEM OF RAW MATERIAL SUPPLY OF THE MEAT INDUSTRY

    Directory of Open Access Journals (Sweden)

    A. M. Bukreev

    2013-01-01

    Full Text Available The article describes the characteristics of the process of improving the system raw materials supply of meat industry and presents the main factors, criteria, principles and algorithm rational distribution of the meat industry. The relevance of the research topic, in a globalized economy and Russia's accession to the WTO, caused by necessity to improve the system of raw material supply domestic enterprises and enhancing food security.

  19. Carcass traits and meat quality of growing rabbits in pens with and without different multilevel platforms

    Directory of Open Access Journals (Sweden)

    M. Martino

    2016-06-01

    Full Text Available The aim of this trial was to determine the effect of the presence of wire or plastic mesh elevated platforms on carcass traits and meat quality characteristics, with particular attention to the oxidative status of growing rabbits. A total of 174 five-week old rabbits were randomly divided into 3 groups with 2 replications (6 pens; 29 rabbits/pen: pens without platforms (NoP with a stocking density of 16 rabbits/m2 and pens with wire-mesh platforms (WP or plastic-mesh platforms (PP that were placed on 2 levels, with a stocking density of 16 rabbits/m2 on the floor or 9.14 rabbits/m2 when the platform were included. At 84 d rabbits were slaughtered. The slaughter traits and Longissimus lumborum (LL physical and chemical compositition were not affected by treatments. Rabbits from the PP group showed the highest retinol and γ-tocotrienol content on LL muscle, whereas the NoP ones showed a higher α-tocotrienol and α-tocopherol level. The absence of platforms led to decreased (P<0.001 thiobarbituric acid-reactive substances values and induced an improvement in n-3 polyunsaturated fatty acids. Levels of linoleic, linolenic and docosahexaenoic acids were equal to those of the WP group (23.45, 3.75, 0.64% in NoP and 22.6, 4.14, 0.53% in WP, respectively but higher than in PP rabbits (20.86, 3.05, 0.45%, respectively. It can be concluded that the pens with elevated platforms provide greater possibilities for movement, which is beneficial from the viewpoint of animal welfare. However, this greater activity influences the oxidative status of the meat, decreasing the antioxidant content and worsening the lipid oxidation of rabbit meat.

  20. Comparative evaluation of carcass traits and meat quality in native Aseel chickens and commercial broilers.

    Science.gov (United States)

    Rajkumar, U; Muthukumar, M; Haunshi, S; Niranjan, M; Raju, M V L N; Rama Rao, S V; Chatterjee, R N

    2016-06-01

    A comprehensive study was conducted to analyse the meat quality attributes, composition and carcass traits in Aseel chickens and commercial broilers at market age on the basis of physiological age. A total of 20 Aseel (26 and 56 weeks) and 20 broiler (6 weeks) chickens were divided into two groups on a live weight basis, i.e. large (≥2.5 kg) and small (dressing percentage was significantly higher in larger chickens. Commercial broilers recorded significantly higher meat proportion and lower proportion of bone. The meat:bone ratio was 1.07:1.0 in Aseel and 1.31-1.0 in broiler chicken. Breast muscle content was significantly lower in smaller Aseel chickens. Aseel chicken had stronger and heavier backs and shanks. Abdominal fat percentage was significantly lower in Aseel (0.73-0.78%). The study concluded that the firm texture of Aseel meat was due to the high collagen content and interlocking connective tissue between the muscle fibres. The texture and acceptability of Aseel meat was higher. Aseel cocks had strong legs, lean meat and less abdominal fat, making them a high-value meat bird in addition to their aggressive fighting ability.

  1. Effect of electrical stunning frequency on meat quality, plasma parameters, and protein solubility of broilers.

    Science.gov (United States)

    Huang, J C; Yang, J; Zhang, B H; Huang, M; Chen, K J; Xu, X L; Zhou, G H

    2017-08-01

    This study was designed to compare the effects of different stunning frequencies of pulsed direct current on meat quality of broilers. This was achieved by investigating plasma parameters, blood loss, carcass damage, meat water-holding capacity, meat color, meat shear value, muscle pH, and protein solubility. A total of 400 broilers was divided into 5 treatment groups and stunned with 500, 600, 700, 800, and 900 Hz at 15 V for 10 seconds. Blood samples were collected immediately after cutting the neck. Pectoralis major muscles were removed from the carcass after chilling and placed in ice. Breast muscle pH and meat color were determined at both 2 and 24 h postmortem. Drip loss, cooking loss, pressing loss, and cooked breast meat-shear values were determined at 24 h postmortem. Treatment at 500 and 900 Hz significantly increased (P meat color were not affected by stunning frequency. In the 500 and 900 Hz groups, the protein solubility and shear force values were significantly lower (P < 0.05) and drip loss was significantly higher (P < 0.05) than in the 700 Hz group. This study indicates that the waveform of the pulsed direct current is acceptable for stunning broilers at a stunning frequency of 700 Hz. © 2017 Poultry Science Association Inc.

  2. Growth Performance, Meat Quality and Fatty Acid Metabolism Response of Growing Meat Rabbits to Dietary Linoleic Acid

    Directory of Open Access Journals (Sweden)

    R. G. Li

    2012-08-01

    Full Text Available An experiment was conducted to determine the effects of different amounts of dietary linoleic acid (LA on growth performance, serum biochemical traits, meat quality, fatty acids composition of muscle and liver, acetyl-CoA carboxylase (ACC and carnitine palmitoyl transferase 1 (CPT 1 mRNA expression in the liver of 9 wks old to 13 wks old growing meat rabbits. One hundred and fifty 9 wks old meat rabbits were allocated to individual cages and randomly divided into five groups. Animals in each group were fed with a diet with the following LA addition concentrations: 0, 3, 6, 9 and 12 g/kg diet (as-fed basis and LA concentrations were 0.84, 1.21, 1.34, 1.61 and 1.80% in the diet, respectively. The results showed as follows: the dietary LA levels significantly affected muscle color of LL included a* and b* of experimental rabbits (p<0.05. The linear effect of LA on serum high density lipoprotein cholesterol was obtained (p = 0.0119. The saturated fatty acids (SFAs and monounsaturated fatty acids (MUFAs contents of LL decreased and the polyunsaturated fatty acids (PUFAs content of LL increased with dietary LA increase (p<0.0001. The PUFA n-6 content and PUFA n-3 content in the LL was significantly affected by the dietary LA levels (p<0.01, p<0.05. The MUFAs content in the liver decreased and the PUFAs contents in the liver increased with dietary LA increase (p<0.0001. The PUFA n-6 content and the PUFA n-6/n-3 ratio in the liver increased and PUFA n-3 content in the liver decreased with dietary LA increase (p<0.01. The linear effect of LA on CPT 1 mRNA expression in the liver was obtained (p = 0.0081. In summary, dietary LA addition had significant effects on liver and muscle fatty acid composition (increased PUFAs of 9 wks old to 13 wks old growing meat rabbits, but had little effects on growth performance, meat physical traits and mRNA expression of liver relative enzyme of experimental rabbits.

  3. Production and processing studies on calpain-system gene markers for tenderness in Brahman cattle: 2. Objective meat quality.

    Science.gov (United States)

    Cafe, L M; McIntyre, B L; Robinson, D L; Geesink, G H; Barendse, W; Pethick, D W; Thompson, J M; Greenwood, P L

    2010-09-01

    Effects and interactions of calpain-system tenderness gene markers on objective meat quality traits of Brahman (Bos indicus) cattle were quantified within 2 concurrent experiments at different locations. Cattle were selected for study from commercial and research herds at weaning based on their genotype for calpastatin (CAST) and calpain 3 (CAPN3) gene markers for beef tenderness. Gene marker status for mu-calpain (CAPN1-4751 and CAPN1-316) was also determined for inclusion in statistical analyses. Eighty-two heifer and 82 castrated male cattle with 0 or 2 favorable alleles for CAST and CAPN3 were studied in New South Wales (NSW), and 143 castrated male cattle with 0, 1, or 2 favorable alleles for CAST and CAPN3 were studied in Western Australia (WA). The cattle were backgrounded for 6 to 8 mo and grain-fed for 117 d (NSW) or 80 d (WA) before slaughter. One-half the cattle in each experiment were implanted with a hormonal growth promotant during feedlotting. One side of each carcass was suspended from the Achilles tendon (AT) and the other from the pelvis (tenderstretch). The M. longissimus lumborum from both sides and the M. semitendinosus from the AT side were collected; then samples of each were aged at 1 degrees C for 1 or 7 d. Favorable alleles for one or more markers reduced shear force, with little effect on other meat quality traits. The size of effects of individual markers varied with site, muscle, method of carcass suspension, and aging period. Individual marker effects were additive as evident in cattle with 4 favorable alleles for CAST and CAPN3 markers, which had shear force reductions of 12.2 N (P 0.05) of interactions between the gene markers, or between the hormonal growth promotant and gene markers for any meat quality traits. This study provides further evidence that selection based on the CAST or CAPN3 gene markers improves meat tenderness in Brahman cattle, with little if any detrimental effects on other meat quality traits. The CAPN1-4751 gene

  4. Effects of feeding the herb Borreria latifolia on the meat quality of village chickens in Malaysia.

    Science.gov (United States)

    Abbood, Ali A; Kassim, Azhar Bin; Jawad, Hasan S A; Manap, Yazid Abdul; Sazili, Awis Qurni

    2017-06-01

    dietary groups on redness value, sensory evaluation, and lipid oxidation. A significant effect of sex on fatty acid profile and lipid oxidation was detected in addition a significant effect of postmortem aging period on redness, pH, tenderness, cooking loss, and lipid oxidation was noticed. There was no significance in the interaction between herb and sex through pH test while a significance in the interaction between herb and sex, herb  × aging period, sex × aging period, and herb × sex × aging period interactions with regard to lipid oxidation was found. It can be concluded that dietary supplementation of BL improved oxidative stability and enhanced meat quality. © 2017 Poultry Science Association Inc.

  5. Carcass characteristics, meat quality and nutritional value of horsemeat: a review.

    Science.gov (United States)

    Lorenzo, José M; Sarriés, María Victoria; Tateo, Alessandra; Polidori, Paolo; Franco, Daniel; Lanza, Massimiliano

    2014-04-01

    Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The aim of the present review was to shed light on the nutritional composition of horsemeat and their benefits for human health. One of the reasons for such interest was the occurrence, in Europe several years ago, of dioxin, Bovine Encephalopathy and foot-and-mouth disease problems in farm animals. Therefore, consumers began to look for alternative red meats from other non-traditional species. There is no carcass classification system on horses designated to meat consumption. It would be advisable to standardize the equine meat market to reduce variations that may reflect differences in meat quality. The nutritional composition of horsemeat by comparison with pork, beef or poultry is characterized by low levels of fat and cholesterol (about 20% less), relatively high concentrations of n-3 fatty acids and heme iron indicating that its consumption may be beneficial for health. Therefore, horsemeat may supplement the meat market with good quality products, although as in other dietary components moderation is advisable. Copyright © 2013 Elsevier Ltd. All rights reserved.

  6. Mineral ante-mortem supplements in the quality of the meat of pork

    Directory of Open Access Journals (Sweden)

    Juan Manuel Vargas-Romero

    2016-12-01

    Full Text Available This study focuses on the effect of a mineral supplementation on meat quality of pigs for slaughter; for these two groups of finishing pigs they were used; a control group that did not receive mineral supplement and other that consumed a mineral supplement three days before slaughter. In the slaughterhouse, were collected samples of Longissimus dorsi, which were vacuum packed, frozen and sent to the laboratory for evaluation later; in these samples shear force, color and pH was determined. After statistical analysis found that the performance variables, shear force and pH were not different (p>0.1; Only the color was significantly different (p<0.1, so it is concluded that it is possible to improve the presentation of pork by administering mineral salts anti-stress animals three days before slaughter, without the carcass yield and pH are affected.

  7. Effect of introducing hemp oil into feed on the nutritional quality of pig meat

    Directory of Open Access Journals (Sweden)

    Mourot Jacques

    2015-11-01

    Full Text Available Research is being carried out to diversify the sources of n-3 fatty acid-rich lipids for animal feed. In this study, 3 batches of 12 pigs with between 50 and 105 kg of live weight, received isolipidic diets containing either palm oil (PO, or rapeseed oil (CO, or hemp oil (HO (providing respectively 0.6; 1.9 and 3.4 g of C18:3 n-3 (ALA /kg of feed. The quantity of ALA deposited in the meat is higher (p< 0.001 in the HO pigs. Hemp oil may be an interesting source of ALA to improve the nutritional quality of pork.

  8. Application of Raman Spectroscopy for Quality Monitoring in the Meat Processing Industry

    DEFF Research Database (Denmark)

    Berhe, Daniel Tsegay

    parameters related to the final product quality. The work further shows that Raman spectroscopy has great potential for authentication of ‘ready to eat’ cooked meat products in the retail market to be used by the quality control authority. Finally, it should be stressed that the results in this thesis were...

  9. Carcass and meat quality characteristics of Churra and Assaf suckling lambs.

    Science.gov (United States)

    Mateo, J; Caro, I; Carballo, D E; Gutiérrez-Méndez, N; Arranz, J J; Gutiérrez-Gil, B

    2018-05-01

    Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the quality of the lamb carcass and meat. This study is aimed at comparing the carcass and meat quality between suckling lambs from a local and a non-native dairy breed, Churra and Assaf. Churra is included in the Spanish Protected Geographical Indication (PGI) 'Lechazo de Castilla y León', whereas Assaf is not. However, Assaf breeders have requested the inclusion of the breed in the PGI. Carcasses and meat from 16 male lambs (eight Churra and eight Assaf) were used in this study. The lambs were all raised under an intensive rearing system and fed on a milk substitute to minimise maternal influence. The carcasses were evaluated for conformation, fatness, joint and leg tissue proportions and the meat was analysed for composition (i.e. proximate composition, iron, haematin, fatty acids and volatiles) and technological quality traits (i.e. texture, water holding capacity, colour and lipid stability). Churra carcasses were larger than Assaf carcasses. However, the proportions of commercial joints and main tissues did not differ between breeds. Cavity and intermuscular leg fat, but not total leg fat, were higher in Churra carcasses. Churra meat showed a higher proportion of n-6 fatty acids, higher redness and better colour stability during aerobic storage. In contrast, Assaf lamb was more resistant to lipid oxidation after cooking. This is a preliminary study to measure the influence of breed on a wide range of quality characteristics in Churra and Assaf suckling lamb carcass and meat. It may be of relevance for breeders, consumers and food policy makers, setting the basis for future studies that include larger commercial populations.

  10. Phosphate Reduction in Emulsifi ed Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics

    Directory of Open Access Journals (Sweden)

    Seline Glorieux

    2017-01-01

    Full Text Available Phosphate reduction is of important industrial relevance in the manufacturing of emulsifi ed meat products because it may give rise to a healthier product. The eff ect of seven diff erent phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP and sodium tripolyphosphate (STPP increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had litt le eff ect on hardness. Based on the viscoelastic properties, a minimum mass fraction of 0.06 % TSPP was suffi cient to obtain an acceptable quality product. Rheology proved to be a very useful tool to evaluate the quality of meat products, as it gives insight in the structure of the meat product and especially the functional properties of meat proteins. Based on the obtained results, it can be concluded that the current amount of phosphate added to emulsifi ed meat products can be signifi cantly reduced with minimal loss of product quality.

  11. Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics.

    Science.gov (United States)

    Glorieux, Seline; Goemaere, Olivier; Steen, Liselot; Fraeye, Ilse

    2017-09-01

    Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had little effect on hardness. Based on the viscoelastic properties, a minimum mass fraction of 0.06% TSPP was sufficient to obtain an acceptable quality product. Rheology proved to be a very useful tool to evaluate the quality of meat products, as it gives insight in the structure of the meat product and especially the functional properties of meat proteins. Based on the obtained results, it can be concluded that the current amount of phosphate added to emulsified meat products can be significantly reduced with minimal loss of product quality.

  12. Physicochemical composition and sensory quality evaluation of capon and rooster meat.

    Science.gov (United States)

    Amorim, André; Rodrigues, Sandra; Pereira, Etelvina; Teixeira, Alfredo

    2016-05-01

    physicochemical analysis, suggesting that caponization promotes an overall improvement in meat quality. © 2016 Poultry Science Association Inc.

  13. Fatty acid and transcriptome profiling of longissimus dorsi muscles between pig breeds differing in meat quality.

    Science.gov (United States)

    Yu, Kaifan; Shu, Gang; Yuan, Fangfang; Zhu, Xiaotong; Gao, Ping; Wang, Songbo; Wang, Lina; Xi, Qianyun; Zhang, Shouquan; Zhang, Yongliang; Li, Yan; Wu, Tongshan; Yuan, Li; Jiang, Qingyan

    2013-01-01

    Fat and lean pig breeds show obvious differences in meat quality characteristics including the fatty acid composition of muscle. However, the molecular mechanism underlying these phenotypes differences remains unknown. This study compared meat quality traits between Lantang (a Chinese indigenous breed) and Landrace (a typical lean breed). The Lantang pigs showed higher L* values and intramuscular fat content, lower pH(45min), pH(24h) and shear force in longissimus dorsi (LD) muscle than Landrace (P vitro. The results showed that SCD over-expression significantly increased PUFA proportion, while reduced that of saturated fatty acids (SFA) in C2C12 cells (P meat quality, and further identified the novel role of SCD in the regulation of PUFA deposition.

  14. Blood serum metabolites and meat quality in crossbred pigs experiencing different lairage time

    Directory of Open Access Journals (Sweden)

    Ivan Juric

    2010-01-01

    Full Text Available Pigs of two crosses: A (Duroc x Swedish Landrace x Pietrain (n=24 and B (Swedish Landrace x Large White x Pietrain (n=26 were used to investigate the effects of different lairage time (2 and 24 hours on levels of stress and meat quality traits. No direct effect of lairage time on cortisol, lactate, electrolytes and meat quality parameters was observed. However, after long lairage time, pigs showed lower level of glucose and higher CK, AST and ALT activity. Crossbred B pigs exposed to short lairage time, showed higher blood lactate, sodium, and potassium level, higher drip loss and lower pHi, whereas there were no significant differences between the crossbreeds in the long lairage group. The results indicate that long lairage time decreases blood glucose level and produces signs of muscle damage. In the short lairage period, the crossbreed B showed a higher response to pre-slaughter handling affecting the meat quality.

  15. Case history studies of energy conservation improvements in the meat industry

    Energy Technology Data Exchange (ETDEWEB)

    1982-06-01

    Presented are case histories for ten energy-efficient technologies implemented by the meat industry. For each case is presented: the name and location of the plant, name of plant employee contact with address and telephone number, energy consumption and costs at the plant before and after implementation of energy-conserving technology, description of the investment decision process, and changes in production or product quality as a result of the new equipment. The measures presented are: continuous rendering, high-pressure return on the boiler, heat recovery from condensate return and flash steam, continuous whole blood processing, preheating of process water with recovered refrigeration waste heat, continuous rendering of poultry scraps, electrical stimulation of beef, preheating and storing process water with recovered refrigeration waste heat, microcomputer control system, and housekeeping improvements. (LEW)

  16. Effect of Transportation and Low Voltage Electrical Stimulation on Meat Quality Characteristics of Omani Sheep

    Directory of Open Access Journals (Sweden)

    Isam T. Kadim

    2010-01-01

    Full Text Available The aim of this study was to determine the effects of road transportation during the hot season (36 oC and low voltage electrical stimulation on meat quality characteristics of Omani sheep. Twenty intact male sheep (1-year old were divided into two equal groups: 3 hrs transported or non-transported. The transported group was transferred to the slaughterhouse the day of slaughter in an open truck covering a distance of approximately 300 km. The non-transported group was kept in a lairage of a commercial slaughterhouse with ad libitum feed and water for 3 days prior to slaughter. Blood samples were collected from the animals before loading and prior to slaughter in order to assess their physiological response to stress in terms of hormonal levels. Fifty percent of the carcasses from each group were randomly assigned to low voltage (90 V at 20 min postmortem. Muscle ultimate pH, expressed juice, cooking loss percentage, WB-shear force value, sarcomere length, myofibrillar fragmentation index and colour L*, a*, b* were measured on samples from Longissimus dorsi muscles collected 24 hrs postmortem at 2-4 oC. The transported sheep had significantly (P<0.05 higher cortisol adrenaline, nor-adrenaline, and dopamine levels than the non-transported group. Muscles from electrically-stimulated carcasses had significantly (P<0.05 lower pH values, longer sarcomere length, lower shear force value, higher expressed juice, myofibrillar fragmentation index and L* values than those from non-stimulated ones. Transportation significantly influenced meat quality characteristics of the Longissimus dorsi muscle. Muscle ultimate pH and shear force values were significantly higher, while CIE L*, a*, b*, expressed juice and cooking loss were lower in transported than non-transported sheep. This study indicated that pre-slaughter transportation at high ambient temperatures can cause noticeable changes in muscle physiology in sheep. Nevertheless, meat quality of transported

  17. Genome-wide Association Study to Identify Quantitative Trait Loci for Meat and Carcass Quality Traits in Berkshire

    Science.gov (United States)

    Iqbal, Asif; Kim, You-Sam; Kang, Jun-Mo; Lee, Yun-Mi; Rai, Rajani; Jung, Jong-Hyun; Oh, Dong-Yup; Nam, Ki-Chang; Lee, Hak-Kyo; Kim, Jong-Joo

    2015-01-01

    Meat and carcass quality attributes are of crucial importance influencing consumer preference and profitability in the pork industry. A set of 400 Berkshire pigs were collected from Dasan breeding farm, Namwon, Chonbuk province, Korea that were born between 2012 and 2013. To perform genome wide association studies (GWAS), eleven meat and carcass quality traits were considered, including carcass weight, backfat thickness, pH value after 24 hours (pH24), Commission Internationale de l’Eclairage lightness in meat color (CIE L), redness in meat color (CIE a), yellowness in meat color (CIE b), filtering, drip loss, heat loss, shear force and marbling score. All of the 400 animals were genotyped with the Porcine 62K SNP BeadChips (Illumina Inc., USA). A SAS general linear model procedure (SAS version 9.2) was used to pre-adjust the animal phenotypes before GWAS with sire and sex effects as fixed effects and slaughter age as a covariate. After fitting the fixed and covariate factors in the model, the residuals of the phenotype regressed on additive effects of each single nucleotide polymorphism (SNP) under a linear regression model (PLINK version 1.07). The significant SNPs after permutation testing at a chromosome-wise level were subjected to stepwise regression analysis to determine the best set of SNP markers. A total of 55 significant (p<0.05) SNPs or quantitative trait loci (QTL) were detected on various chromosomes. The QTLs explained from 5.06% to 8.28% of the total phenotypic variation of the traits. Some QTLs with pleiotropic effect were also identified. A pair of significant QTL for pH24 was also found to affect both CIE L and drip loss percentage. The significant QTL after characterization of the functional candidate genes on the QTL or around the QTL region may be effectively and efficiently used in marker assisted selection to achieve enhanced genetic improvement of the trait considered. PMID:26580276

  18. Genome-wide Association Study to Identify Quantitative Trait Loci for Meat and Carcass Quality Traits in Berkshire

    Directory of Open Access Journals (Sweden)

    Asif Iqbal

    2015-11-01

    Full Text Available Meat and carcass quality attributes are of crucial importance influencing consumer preference and profitability in the pork industry. A set of 400 Berkshire pigs were collected from Dasan breeding farm, Namwon, Chonbuk province, Korea that were born between 2012 and 2013. To perform genome wide association studies (GWAS, eleven meat and carcass quality traits were considered, including carcass weight, backfat thickness, pH value after 24 hours (pH24, Commission Internationale de l’Eclairage lightness in meat color (CIE L, redness in meat color (CIE a, yellowness in meat color (CIE b, filtering, drip loss, heat loss, shear force and marbling score. All of the 400 animals were genotyped with the Porcine 62K SNP BeadChips (Illumina Inc., USA. A SAS general linear model procedure (SAS version 9.2 was used to pre-adjust the animal phenotypes before GWAS with sire and sex effects as fixed effects and slaughter age as a covariate. After fitting the fixed and covariate factors in the model, the residuals of the phenotype regressed on additive effects of each single nucleotide polymorphism (SNP under a linear regression model (PLINK version 1.07. The significant SNPs after permutation testing at a chromosome-wise level were subjected to stepwise regression analysis to determine the best set of SNP markers. A total of 55 significant (p<0.05 SNPs or quantitative trait loci (QTL were detected on various chromosomes. The QTLs explained from 5.06% to 8.28% of the total phenotypic variation of the traits. Some QTLs with pleiotropic effect were also identified. A pair of significant QTL for pH24 was also found to affect both CIE L and drip loss percentage. The significant QTL after characterization of the functional candidate genes on the QTL or around the QTL region may be effectively and efficiently used in marker assisted selection to achieve enhanced genetic improvement of the trait considered.

  19. Effect of dietary heated oil and garlic supplementation on the meat and egg quality of Japanese quail

    International Nuclear Information System (INIS)

    El-Faramawy, A.A.

    2006-01-01

    A total number of 360 Japanese quail (14 days old) were used to study the effect of using 2% garlic as a supplement in order to overcome the adverse effect of adding 4% heated oil on their meat and egg quality. The chicks were equally and randomly arranged into 4 groups, each of three replicates. The first and second groups were supplemented with 4% cotton seed oil and 4% cotton seed oil + 2% garlic, respectively, while in both third and forth groups, cotton seed oil was replaced by 4% heated oil. The body weight and mortality rate were examined weekly. At 42 day of age, 9 birds from each group were slaughtered. Serum cholesterol, triglycerides, T3 and T4 were determined by RIA besides to cholesterol and fatty acid in meat. The experiment was completed with the remaining chicks for another 6 weeks for analysis of egg cholesterol, triglyceride and fatty acids. The data revealed that addition of 2% garlic to both cotton seed and heated oil significantly decreased serum and egg cholesterol and triglycerides and meat cholesterol. In addition, total unsaturated fatty acid showed improvement in both meat and egg

  20. Quality function deployment in the organic animal food sector: application to poultry meat

    Directory of Open Access Journals (Sweden)

    Simona Naspetti

    2015-09-01

    Full Text Available This study presents the results of an Italian investigation into the development of food quality for poultry meat in the organic sector, using the quality function deployment technique. The results show that among the characteristics of poultry, meat consumers assign greater importance to those that are strictly related to animal welfare issues. Price and product appearance (i.e., colour, presence of fat come in second. To meet these needs, producers can effectively operate along the supply chain by acting on poultry housing type, genotype lines, and stocking density. Information about these issues should then be shared with the consumers (i.e., clear product labelling.

  1. Influence of ewe feeding systems on meat quality of suckling lambs

    Directory of Open Access Journals (Sweden)

    V. Scerra

    2010-01-01

    Full Text Available In recent years interest has grown in the zootechnical exploitation of environmental feeding resources, above all in marginal areas. The survival of these areas is linked to the development of the limited available resources. Of these, natural pastures represent one of the most important, not only because their zootechnical utilisation permits savings in alimentary costs, but above all because it results in better quality dairy and meat products. The aim of this study is to verify if and to what level ewe feeding systems influence the meat quality of suckling lambs.

  2. The Influence of Naringin or Hesperidin Dietary Supplementation on Broiler Meat Quality and Oxidative Stability.

    Directory of Open Access Journals (Sweden)

    Michael Goliomytis

    Full Text Available An experiment was conducted to examine the effects of supplementing broiler feed with hesperidin or naringin, on growth performance, carcass characteristics, breast meat quality and the oxidative stability of breast and thigh meat. Two hundred and forty 1-day-old Ross 308 broiler chickens were randomly assigned to 6 groups. One of the groups served as a control (C and was given commercial basal diets, whereas the other five groups were given the same diets further supplemented with naringin at 0.75 g/kg (N1, naringin at 1.5 g/kg (N2, hesperidin at 0.75 g/kg (E1, hesperidin at 1.5 g/kg (E2 and a-tocopheryl acetate at 0.2 g/kg (E. At 42 days of age, 10 chickens per treatment group were slaughtered for meat quality and oxidative stability assessment. No significant differences were observed among groups in final body weight, carcass weight and internal organs weights (P>0.05 apart from liver that decreased linearly with increased levels of naringin (P-linear0.05. Measurement of lipid oxidation values showed that after hesperidin and naringin dietary supplementation, malondialdehyde values decreased in tissue samples in a dose depended manner (P-linear<0.05. In conclusion, hesperidin and naringin, positively influence meat antioxidative properties without negative implications on growth performance and meat quality characteristics in poultry, thus appearing as important additives for both the consumer and the industry.

  3. Slaughtering age effect on carcass traits and meat quality of italian heavy draught horse foals.

    Science.gov (United States)

    De Palo, P; Maggiolino, A; Centoducati, P; Tateo, A

    2013-11-01

    The present work describes the effect of slaughtering age on horse carcass traits and on meat quality. Eighteen male Italian heavy draught horse (IHDH) breed foals were employed in the study. Soon after foaling they were randomly subdivided in 3 groups according to 3 age at slaughtering classes: 6 months old, 11 months old and 18 months old. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus Dorsi muscle between 13th and 18th thoracic vertebra of each animal and then analyzed. The right half carcass of each animal was then divided in cuts. Each one was subdivided into lean, fat and bones. Then, the classification of the lean meat in first and second quality cuts was performed according to the butchers' customs. Older animals were characterized by a lower incidence of first quality cuts (phorse meat, if compared to beef, is more suitable from a nutritional point of view. Season influenced reproduction, birth as well as production aspects of this species. The different slaughtering age could represent the way to produce meat of IHDH foals during the entire year without change in the qualitative standard expected by consumers.

  4. The effects of mineral adsorbents added to broilers diet on breast meat quality

    Directory of Open Access Journals (Sweden)

    Okanović Đorđe G.

    2013-01-01

    Full Text Available The aim of these investigations was to determine the influence of mineral adsorbents “Minazel” and “Minazel Plus” added into broiler diet, on the carcass quality and nutritional, technological and sensory properties of breast meat. The examination was done on Cobb 500 provenience divided into 4 groups: control group C (fed without addition of mineral adsorbent, experimental group E I (0.5% of Minazel, experimental group E II (0.2% of Minazel Plus, experimental group E III (0.3% of Minazel Plus. The results showed that the broilers fed with the addition of mineral adsorbents, had a higher (P < 0.01 mass of chilled carcass “ready to grill“ and breast mass, than the broilers of the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L* it can be concluded that meat of all groups had in average "normal" quality. According to the results of sensory analyzed roasted breast meat, meat of experimental groups had preferable smell and tenderness. [Projekat Ministarstva nauke Republike Srbije, br. 46012

  5. Effect of castration and crossbreeding on meat quality traits of Maremmana beef cattle

    Directory of Open Access Journals (Sweden)

    Manuel Juárez

    2010-01-01

    Full Text Available The aim of this trial was to evaluate the influence of castration and crossbreeding on some meat quality traits of Maremmana breed calves. Meat quality attributes were determined in carcasses from thirty male animals: 11 intact Maremmana males (MM, 10 intact crossbreeding males (CB, 9 Maremmana steers (ST. Meat composition, texture, colour and intramuscular lipid profile of Longissimus thoracis muscle were analysed after 8 days of ageing. Meat from intact Maremmana males showed a general tendency to be tougher and with a higher saturated fatty acids content than the other groups but this trend is only partially confirmed by analysis of WBSr (3.58 kg MM vs. 2.70 kg ST; P<0.05 and total collagen (5.35 mg MM vs. 3.05 g ST; P<0.05 data. Nevertheless insoluble collagen is higher in males than in steers and crossbreeds. As to saturated fatty acids content, the only significant difference is between MM and CB (48.30% vs. 44.1%; P<0.05. In addition to its practical utility in management, castration showed some positive effects on meat quality characteristics, as well as crossbreeding.

  6. Carcass and meat quality in double-muscled Belgian Blue bulls and cows.

    Science.gov (United States)

    Fiems, L O; De Campeneere, S; Van Caelenbergh, W; De Boever, J L; Vanacker, J M

    2003-03-01

    Carcass and meat quality of 37 bulls and 91 cows of the Belgian Blue breed (double-muscled type) were compared. Age at slaughter averaged 648±73 and 1820±689 days, respectively. Both groups of cattle were finished on maize silage supplemented with concentrate, and were slaughtered at about 750 kg live weight. Females had a lower (P=0.004) cold carcass weight (469.7 kg) in comparison with bulls (500.8 kg), due to a reduced dressing percentage (63.8 vs. 66.6; P M. longissimus thoracis (LT) muscle (2.3 vs. 1.1%; P <0.001) were higher for females than for males. The LT of cows was darker (lower L* and higher a*-value; P <0.001), had a better waterholding capacity (P⩽0.063) and was slightly more tender (P=0.120) than the LT of bulls. Increasing parity reduced dressing percentage and increased LT lightness (L*-value) in cows. Several carcass (SEUROP-grading, composition, LT-area) and meat quality traits (protein and fat contents, drip and cooking losses, a*-value) were better correlated with carcass weight than parity. It is concluded that meat quality of the aged LT of cows is not negatively affected by age, while some carcass quality traits decreased with advancing age. Carcass quality traits adjusted for age at slaughter were better for bulls, but LT meat quality characteristics were at least as good for females as for males.

  7. Effect of gamma irradiation on the quality of ready meals and their meat components

    International Nuclear Information System (INIS)

    Stewart, E.M.

    2009-01-01

    The effects of gamma irradiation on the quality of a chicken masala ready meal, minced red meat and salmon meat were studied in a series of experiments. Chicken masala meals treated with a dose of 1-3 kGy and stored for up to 14 d at refrigeration temperatures were analysed for vitamins E and B 1 , oxidative rancidity, microbiological quality and 2-alkylcyclobutanones. It was found that vitamin levels were significantly reduced by a combination of irradiation, storage and reheating, while thiobarbituric acid (TBA) values decreased upon irradiation, which was an unexpected result. The shelf life of the meals was extended by irradiation as levels of bacteria were significantly reduced in the prepared meals upon treatment. Both 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone were detected in the irradiated samples, thereby showing that these compounds can be used as markers of irradiation treatment for such food products. In order to study potential components for ready meals, freshly minced beef was used to prepare beef patties, which were vacuum packed and treated with doses from 2.5 to 10 kGy. Following irradiation, half the samples were retained in vacuum packs while the remainder were transferred to sterile containers and overwrapped with cling film. Samples were stored for up to 21 d at refrigeration temperature with TBA values and microbiological quality being analysed at regular intervals. The TBA values of vacuum packed samples were unaffected by irradiation although storage did result in an increase. On the other hand, the TBA values of overwrapped patties increased upon irradiation and storage. The microbiological quality of the irradiated patties upon storage was significantly better than those of untreated patties. A further series of experiments were undertaken to determine the effect of adding antioxidants to beef and salmon patties in order to improve lipid stability upon irradiation. In an initial experiment, minced beef patties were prepared

  8. Credence quality coordination and consumers' willingness-to-pay for certified halal labelled meat.

    Science.gov (United States)

    Verbeke, Wim; Rutsaert, Pieter; Bonne, Karijn; Vermeir, Iris

    2013-12-01

    This paper reports on halal credence quality coordination and Muslim consumers' willingness to buy and pay for certified halal labelled meat at the supermarket and the Islamic butcher. Cross-sectional data were collected through a survey with 202 Muslim consumers in Belgium. Findings indicate that more acculturated and female consumers are more in favour of purchasing certified halal labelled meat in a supermarket. Important conditions are that supermarkets can provide a guarantee of separating halal from non-halal meat and of the organisation of adequate verification and control. Results further show that more Muslim consumers are willing to pay a price premium (of 13% on average) for halal labelled meat at the Islamic butcher shop than at the supermarket. The higher the importance attached to a certified halal label and the more distrust in the actual halal meat status, the higher the likelihood that a Muslim consumer is willing to pay a higher price for certified halal labelled meat at the Islamic butcher shop. Gender and generation determine the actual premium Muslim consumers are willing to pay. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. Improving texture optimization with application to visualizing meat products

    DEFF Research Database (Denmark)

    Clemmensen, Line Katrine Harder; Laursen, Lasse Farnung

    2011-01-01

    When inspecting food quality, CT Scanning is among the primary tools used to gain insight. It provides valuable volumetric data using a process, which leaves the product unspoiled and untouched. However, volumetric data is merely a measure of density and therefore contains no appearance information...... et al. in 2007. This method accepts a number of 2D input exemplars, from which it generates a solid texture volume. The volume is iteratively improved via an expectation maximization algorithm. The bottleneck of Texture Optimization occurs during a nearest neighbor search, between texture patches...

  10. Exploring evidence of positive selection reveals genetic basis of meat quality traits in Berkshire pigs through whole genome sequencing.

    Science.gov (United States)

    Jeong, Hyeonsoo; Song, Ki-Duk; Seo, Minseok; Caetano-Anollés, Kelsey; Kim, Jaemin; Kwak, Woori; Oh, Jae-Don; Kim, EuiSoo; Jeong, Dong Kee; Cho, Seoae; Kim, Heebal; Lee, Hak-Kyo

    2015-08-20

    Natural and artificial selection following domestication has led to the existence of more than a hundred pig breeds, as well as incredible variation in phenotypic traits. Berkshire pigs are regarded as having superior meat quality compared to other breeds. As the meat production industry seeks selective breeding approaches to improve profitable traits such as meat quality, information about genetic determinants of these traits is in high demand. However, most of the studies have been performed using trained sensory panel analysis without investigating the underlying genetic factors. Here we investigate the relationship between genomic composition and this phenotypic trait by scanning for signatures of positive selection in whole-genome sequencing data. We generated genomes of 10 Berkshire pigs at a total of 100.6 coverage depth, using the Illumina Hiseq2000 platform. Along with the genomes of 11 Landrace and 13 Yorkshire pigs, we identified genomic variants of 18.9 million SNVs and 3.4 million Indels in the mapped regions. We identified several associated genes related to lipid metabolism, intramuscular fatty acid deposition, and muscle fiber type which attribute to pork quality (TG, FABP1, AKIRIN2, GLP2R, TGFBR3, JPH3, ICAM2, and ERN1) by applying between population statistical tests (XP-EHH and XP-CLR). A statistical enrichment test was also conducted to detect breed specific genetic variation. In addition, de novo short sequence read assembly strategy identified several candidate genes (SLC25A14, IGF1, PI4KA, CACNA1A) as also contributing to lipid metabolism. Results revealed several candidate genes involved in Berkshire meat quality; most of these genes are involved in lipid metabolism and intramuscular fat deposition. These results can provide a basis for future research on the genomic characteristics of Berkshire pigs.

  11. Carcass characteristics and meat quality of heavy swine fed different citrus pulp levels

    Directory of Open Access Journals (Sweden)

    P.H. Watanabe

    2010-08-01

    Full Text Available An assay with 36 swine initially weighting 83.7±5.1kg body weight (BW was carried out to evaluate the effects of the use of different dietary citrus pulp levels, 0, 10%, 20%, and 30%, upon digestive organs weights, carcass characteristics, and meat quality of animals subjected to qualitative feed restriction program, and slaughtered at 130kg BW. Linear response (P0.05. Higher levels of citrus pulp neither decreased backfat thickness nor increased amount of lean meat, indicative that qualitative feed restriction was not efficient. Positive linear effect (P<0.05 on pH measured 24 hours after slaughter and negative linear effect (P<0.05 on color characteristics as function of citrus pulp dietary levels were verified. Citrus pulp addition in qualitative feed restriction program may not be effective. As no deleterious effects upon meat qualities were observed, citrus pulp can be used as an alternative feedstuff for finishing swine.

  12. Quality of comminuted sausages formulated from mechanically deboned poultry meat.

    Science.gov (United States)

    Mielnik, Maria B; Aaby, Kjersti; Rolfsen, Knut; Ellekjær, Marit R; Nilsson, Astrid

    2002-05-01

    Comminuted sausages formulated with mechanically deboned poultry meat-MDPM (turkey or chicken, frame or neck) treated in different ways before production (vacuum packed MDPM or air packed skeletons deboned at production) and stored frozen for 6 or 18 weeks have been studied using a full-factorial design and chemical, physical and sensory analysis. MDPM was obtained from a Beehive separator. Comminuted sausages with MDPM from turkey frames, stored at -25 °C as skeletons, packed in air for 18 weeks developed marked rancid odour and flavour which could also be detected by thiobarbituric acid reactive substances (TBARS) and the concentration of volatile compounds. Vacuum packed mechanically deboned meat irrespective of species and carcass part could be stored for up to 18 weeks and used in formulation of sausages without any serious changes in their sensory profiles. Instrumental colour differences between sausages were mainly due to species. Turkey sausages were darker, redder and less yellow than chicken sausages. Moisture and fat contents were influenced by carcass part and to a lesser extent depended on species and storage time. Principal least squares regression (PLS2) showed close relationships between instrumental parameters and sensory attributes. TBARS, hexanal and volatile compounds were highly correlated with rancid flavour while redness (a(∗)) was strongly related to sensory colour hue and colour strength.

  13. Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.

    Science.gov (United States)

    Singh, Preeti; Wani, Ali Abas; Saengerlaub, Sven; Langowski, Horst-Christian

    2011-02-01

    Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, the food packaging industry has rapidly developed to meet and satisfy expectations. One of the areas of research that has shown promise, and had success, is modified atmosphere packaging (MAP). The success of MAP-fresh meat depends on many factors including good initial product quality, good hygiene from the source plants, correct packaging material selection, the appropriate gas mix for the product, reliable packaging equipment, and maintenance of controlled temperatures and humidity levels. Advances in plastic materials and equipment have propelled advances in MAP, but other technological and logistical considerations are needed for successful MAP systems for raw chilled meat. Although several parameters critical for the quality of MA packed meat have been studied and each found to be crucial, understanding of the interactions between the parameters is needed. This review was undertaken to present the most comprehensive and current overview of the widely available, scattered information about the various integrated critical factors responsible for the quality and shelf life of MA packed meat with an interest to stimulate further research to optimize different quality parameters.

  14. Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs

    Directory of Open Access Journals (Sweden)

    Marija Dokmanovic

    2015-03-01

    Full Text Available Relationships among different stress parameters (lairage time and blood level of lactate and cortisol, meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness were determined in pigs (n = 100 using Pearson correlations. After longer lairage, blood lactate (p<0.05 and degree of injuries (p<0.001 increased, meat became darker (p<0.001, while drip loss decreased (p<0.05. Higher lactate was associated with lower initial pH value (p<0.01, higher temperature (p<0.001 and skin blemishes score (p<0.05 and more developed rigor mortis (p<0.05, suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes deteriorated when blood lactate concentration was above 12 mmol/L.

  15. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review.

    Science.gov (United States)

    Jiang, Jiang; Xiong, Youling L

    2016-10-01

    Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards. The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidants to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats. Copyright © 2016. Published by Elsevier Ltd.

  16. Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

    OpenAIRE

    Mombeni, Ehsan Gharib; Mombeini, Manoochehr Gharib; Figueiredo, Lucas Chaves; Siqueira, Luciano Soares Jacintho; Dias, Debora Testoni

    2013-01-01

    Objective: To determine the effects of high voltage electrical stimulation (HVES, 800 Voltage) on rapid decreases in pH values and improvements in meat quality. Methods: A total of 50 beef carcasses were applied, divided into two groups, one as a control and another for HVES. Meat quality was evaluated based on M. longissimus dorsi by examining pH and temperature levels at 1, 2, 5, 10 and 24 h, while color stability was examined seven days after slaughter. Results: HVES decreased the pH...

  17. Docosahexaenoic acid in the goat kid diet: effects on immune system and meat quality.

    Science.gov (United States)

    Moreno-Indias, I; Morales-delaNuez, A; Hernández-Castellano, L E; Sánchez-Macías, D; Capote, J; Castro, N; Argüello, A

    2012-11-01

    The effect of dietary docosahexaenoic acid (C22:6n3; DHA) supplementation on meat quality and immunity in goat (Capra hircus) kids was examined. Goat kids (n = 30) were fed 1 of 3 experimental diets: goat milk (GM), cow (Bos taurus) milk (CM), and CM supplemented with DHA (CM-DHA). Animals were fed ad libitum twice daily and weighed twice each week. Blood samples were collected by jugular venipuncture daily during the first 10 d of life and were subsequently collected every 5 d until slaughter at a BW of 8 kg. Carcass size (linear measurements) and weight, as well as meat pH, color, tenderness, and chemical composition were determined. Fatty acid profiles of intramuscular, peri-renal, pelvic, subcutaneous, and intermuscular fats were analyzed. Blood IgG and IgM concentrations, complement system activity (classical and alternative pathways), and chitotriosidase activity were recorded. Results indicated that the diet containing DHA did not affect (P > 0.05) carcass linear measurements, meat quality characteristics, or proximate composition of the meat. However, C22:6n3 fatty acid levels, mainly in intramuscular fat, were enriched (P 0.05) in immune function were observed among groups. In conclusion, powdered whole CM is an effective option for feeding goat kids, and the inclusion of DHA to CM increases the quantity of this fatty acid in the meat.

  18. Effects of supplementation with green tea by-products on growth performance, meat quality, blood metabolites and immune cell proliferation in goats.

    Science.gov (United States)

    Ahmed, S T; Lee, J-W; Mun, H-S; Yang, C-J

    2015-12-01

    Forty-eight castrated male goats were used to determine the effects of feeding green tea by-products (GTB) on growth performance, meat quality, blood metabolites and immune cell proliferation. Experimental treatments consisted of basal diets supplemented with four levels of GTB (0%, 0.5%, 1.0% or 2.0%). Four replicate pens were assigned to each treatment with three goats per replicate. Increasing dietary GTB tended to linearly increase the overall average weight gain and feed intake (p = 0.09). Water holding capacity, pH and sensory attributes of meat were not affected by GTB supplementation, while cooking loss was reduced both linearly and quadratically (p goat meat were improved by GTB supplementation. Increasing dietary GTB quadratically increased protein and decreased crude fat (p goat meat. The proportions of monounsaturated fatty acid, polyunsaturated fatty acid (PUFA) and n-6 PUFA increased linearly (p meat were lower in the 2.0% GTB-supplemented group in all storage periods (p meat quality, blood metabolites and immune cell proliferation when supplemented as a feed additive in goat diet. Journal of Animal Physiology and Animal Nutrition © 2014 Blackwell Verlag GmbH.

  19. Growth performance, carcass traits and meat quality of yellow-feathered broilers fed graded levels of alfalfa meal with or without wheat.

    Science.gov (United States)

    Jiang, Shouqun; Gou, Zhongyong; Li, Long; Lin, Xiajing; Jiang, Zongyong

    2018-03-01

    The effects of 0, 40 and 80 g/kg alfalfa meal on growth performance, carcass traits and meat quality of Chinese yellow-feathered broilers fed diets containing or lacking wheat (0 or 200 g/kg) as part of the energy source, were examined using random design with a 2 × 3 factorial arrangement of treatments. Dressing percentage and semi-eviscerated proportion were lower, and meat color a* (redness) value was higher in birds fed diets containing wheat than diets lacking wheat (P meat was higher in chickens fed corn-based diets than in those fed wheat (P Meat from those supplemented with 40 g/kg alfalfa meal had better taste than the other two levels (P meat color and lower drip loss than those fed the diets without wheat, and adding 40 g/kg alfalfa meal generally improved meat quality and taste. © 2017 Japanese Society of Animal Science.

  20. Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality

    Directory of Open Access Journals (Sweden)

    S. Mattioli

    2016-12-01

    Full Text Available The aim of this trial was to study the effect of an alternative housing system on the oxidative status and meat quality of fattening rabbits. From May to June 2014, 60 rabbits of 35 d of age were reared in Mobile Arks (MA placed on alfalfa grass and frequently moved for 40 d. To assess the health status of animals, blood samples were collected at slaughter in MA and in conventional cages (C. Meat quality parameters were also evaluated. Concerning the in vivo oxidative status, ark-reared rabbits showed higher thiobarbituric reactive substances values than C ones, probably for the higher motor activity due to the larger living area. The lipid percentage of Longissimus lumborum muscle was lower (1.22 vs. 1.48% in the ark group. There were no significant differences in the muscle pH, colour, water holding capacity and cooking loss. Given the higher intake of grass, rich in vitamins, carotenes, polyphenols and polyunsaturated fatty acids, the antioxidant content of meat was higher in ark-reared rabbits (7.42 vs. 6.82 µg/g of retinol, 719.2 vs. 683.3 ng/g of α-tocopherol, respectively. Even the fatty acid profile of MA rabbits reflected the higher intake of essential fatty acids from grass and the n-3 long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid were almost doubled. Our study suggested that the fattening of rabbits in ark system could be a possible alternative system to improve the meat quality of rabbits.

  1. Effects of transportation during the hot season, breed and electrical stimulation on histochemical and meat quality characteristics of goat longissimus muscle.

    Science.gov (United States)

    Kadim, Isam T; Mahgoub, Osman; Al-Marzooqi, Waleed; Khalaf, Samera; Al-Sinawi, Shadia S H; Al-Amri, Issa

    2010-06-01

    The effects of transportation and electrical stimulation (90 V) on physiological, histochemical and meat quality characteristics of two breeds of Omani goats were assessed. Twenty 1-year-old male goats from each breed (Batina and Dhofari) were divided into two groups: 3 h transported during the hot season (42 degrees C day time temperature) and non-transported. Animals were blood-sampled before loading and prior to slaughter. Electrical stimulation was applied 20 min postmortem to 50% randomly selected carcasses of both breeds. Temperature and pH decline of the Longissimus was monitored. Ultimate pH, shear force, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss and colour were measured from samples of Longissimus dorsi muscles. Electrical stimulation and transportation had a significant effect on most biochemical and meat quality characteristics of Longissimus dorsi. The transported goats had higher plasma cortisol (P goats. Electrical stimulation resulted in a significantly (P Meat from transported goats had significantly higher pH, expressed juice and shear force, but contained significantly lower sarcomere length and L* values than non-transported goats. The proportion of the myosin ATPase staining did not change as a function of stimulation, transportation or breed. These results indicated that subjecting goats to transportation for 3 h under high ambient temperatures can generate major physiological and muscle metabolism responses. Electrical stimulation improved quality characteristics of meat from both groups. This indicates that electrical stimulation may reduce detrimental effects of transportation on meat quality of Omani goats.

  2. Relationships between behavioral and meat quality characteristics of pigs raised under barren and enriched housing conditions

    NARCIS (Netherlands)

    Klont, R.E.; Hulsegge, B.; Hoving Bolink, A.H.; Gerritzen, M.A.; Kurt, E.; Winkelman Goedhart, H.A.; Jong, de I.C.; Kranen, R.W.

    2001-01-01

    In this study the effects of barren vs enriched housing conditions of pigs on their behavior during the lairage period (2-h holding period before slaughter), carcass characteristics, postmortem muscle metabolism, and meat quality were studied. The barren housing system was defined by common

  3. Detection and characterization of quantitative trait loci for meat quality traits in pigs

    NARCIS (Netherlands)

    Koning, de D.J.; Harlizius, B.; Rattink, A.P.; Groenen, M.A.M.; Brascamp, E.W.; Arendonk, van J.A.M.

    2001-01-01

    In an experimental cross between Meishan and Dutch Large White and Landrace lines, 785 F2 animals with carcass information and their parents were typed for molecular markers covering the entire porcine genome. Linkage was studied between these markers and eight meat quality traits. Quantitative

  4. Effect of dietary vitamin D3 supplementation on meat quality of ...

    African Journals Online (AJOL)

    student

    Karges K, Brooks JC, Gill DR, Breazile JE, Owens FN and Morgan JB. (2001). Effect of ... Vitamin D3 and papaya leaf on meat quality of spent laying hens. Agric. J. 6(4): 197-200 ... Edn. SAS Institute, Inc., North Caroline, USA. Savell JW, Smith ...

  5. Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.

    Science.gov (United States)

    Chumngoen, Wanwisa; Chen, Hsin-Yi; Tan, Fa-Jui

    2016-12-01

    Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research. © 2016 Japanese Society of Animal Science.

  6. Effects of Storage Time on the Quality of Local Chicken Meat ...

    African Journals Online (AJOL)

    An experiment was carried out to investigate the proximate composition and effects of aging time on local chicken meat quality. For proximate analysis, 24 male and 24 female breast, thigh and drumstick samples from one half of the carcass were skinned, de-boned and frozen at -20oC. The samples were minced through a ...

  7. Effect of probiotics on broiler meat quality | Kabir | African Journal of ...

    African Journals Online (AJOL)

    The study was carried out on “Hubbard Isa Starbo” broilers to evaluate the raw meat quality of both probiotics and conventional fed broilers in pre-freezing condition and ... The groups C and D were taken as control birds and were fed with commercial ration and the groups A and B as experimental birds which were fed with ...

  8. Performance, meat quality, and pectoral myopathies of broilers fed either corn or sorghum based diets supplemented with guanidinoacetic acid.

    Science.gov (United States)

    Córdova-Noboa, H A; Oviedo-Rondón, E O; Sarsour, A H; Barnes, J; Ferzola, P; Rademacher-Heilshorn, M; Braun, U

    2018-04-13

    One experiment was conducted to evaluate the effects of guanidinoacetic acid (GAA) supplementation in broilers fed corn or sorghum-based diets on live performance, carcass and cut up yields, meat quality, and pectoral myopathies. The treatments consisted of corn or sorghum-based diets with or without the addition of GAA (600 g/ton). A total of 800 one-d-old male Ross 708 broiler chicks were randomly placed in 40 floor pens with 10 replicates (20 birds per pen) per each of the four treatments. At hatch, 14, 35, and 50 d, BW and feed intake were recorded. BW gain and FCR were calculated at the end of each phase. Four broilers per pen were selected and slaughtered at 51d and 55d of age to determine carcass and cut up yields, meat quality and myopathies (spaghetti muscle, white striping, and wooden breast) severity in the Pectoralis major. Data were analyzed as a randomized complete block design in a 2 × 2 factorial arrangement with grain type and GAA supplementation as main effects. At 50 d, diets containing GAA improved (P broilers fed corn diets with GAA had higher breast meat yield (P 0.05) by GAA supplementation at any slaughter ages. However, GAA decreased (P broilers supplemented with GAA had double (P broilers fed non-supplemented diets, therefore reducing the severity of this myopathy. In conclusion, GAA supplementation improved broiler live performance in broilers raised up to 50 d independently of grain source, increased breast meat yield in corn-based diets and reduced the severity of wooden breast myopathy.

  9. Electrical stunning, hot boning, and quality of chicken breast meat.

    Science.gov (United States)

    Contreras, C C; Beraquet, N J

    2001-04-01

    The first experiment was conducted to determine the effects of varying voltage, 20, 40, 80, and 100 V at 60 Hz, on stunning efficiency, blood loss, and carcass defects. In the second experiment, the same parameters were evaluated to determine the effects of varying frequency, 60, 200, 350, 500, and 1,000 Hz at 40 V. A control group for both experiments was not stunned. At 40V, 30 to 50 mA, 90% of the birds were unconscious, as shown by no response to comb piercing, and blood loss was maximized (55.3%). When varying the stunning frequency, maximum blood loss (73.1%), 90% of the birds were unconscious, and minimum carcass defects were observed at 1,000 Hz, 40 V. In the third experiment, birds were stunned at 40 V, 1,000 Hz and deboned immediately after defeathering (hot boning) and chilled or deboned after passing through all stages of a commercial abattoir operation (conventional boning). Control lots were unstunned and followed normal abattoir stages. Average shear value was significantly lower for stunned compared to unstunned birds (6.0 vs. 7.1 kg/g), although tenderness scores, as measured by a trained panel, were not significantly different (6.6 for stunned birds vs. 6.1 for unstunned). Scores for juiciness were also not significantly different (5.5 for stunned vs. 5.8 for unstunned). Average shear value was also significantly lower for conventionally boned birds (5.2 kg/g) than for hot boned birds (7.9 kg/g). Sensory analysis confirmed the shear value results. Conventionally boned breasts had an average tenderness score of 7.4 vs. an average of 5.3 for hot boned breast. No statistical differences were observed with respect to juiciness, although a score of 6.2 was observed for conventionally boned breast meat vs. a score of 5.1 for hot boned breast meat.

  10. MDSplus quality improvement project

    Energy Technology Data Exchange (ETDEWEB)

    Fredian, Thomas W., E-mail: twf@psfc.mit.edu [Massachusetts Institute of Technology, 175 Albany Street, Cambridge, MA 02139 (United States); Stillerman, Joshua [Massachusetts Institute of Technology, 175 Albany Street, Cambridge, MA 02139 (United States); Manduchi, Gabriele; Rigoni, Andrea [Consorzio RFX, Euratom-ENEA Association, Corso Stati Uniti 4, Padova 35127 (Italy); Erickson, Keith [Princeton Plasma Physics Laboratory, Princeton, NJ 08543 (United States)

    2016-11-15

    Highlights: • Project to improve the quality of the MDSplus software package. • Use of modern software technology, compiler options, automake. • Refactoring of older code. • Use of testing tools. - Abstract: MDSplus is a data acquisition and analysis system used worldwide predominantly in the fusion research community. Development began 29 years ago on the OpenVMS operating system. Since that time there have been many new features added and the code has been ported to many different operating systems. There have been contributions to the MDSplus development from the fusion community in the way of feature suggestions, feature implementations, documentation and porting to different operating systems. The bulk of the development and support of MDSplus, however, has been provided by a relatively small core developer group of three or four members. Given the size of the development team and the large number of users much more effort was focused on providing new features for the community than on keeping the underlying code and documentation up to date with the evolving software development standards. To ensure that MDSplus will continue to provide the needs of the community in the future, the MDSplus development team along with other members of the MDSplus user community has commenced on a major quality improvement project. The planned improvements include changes to software build scripts to better use GNU Autoconf and Automake tools, refactoring many of the source code modules using new language features available in modern compilers, using GNU MinGW-w64 to create MS Windows distributions, migrating to a more modern source code management system, improvement of source documentation as well as improvements to the (www.mdsplus.org) web site documentation and layout, and the addition of more comprehensive test suites to apply to MDSplus code builds prior to releasing installation kits to the community. This work should lead to a much more robust product and

  11. MDSplus quality improvement project

    International Nuclear Information System (INIS)

    Fredian, Thomas W.; Stillerman, Joshua; Manduchi, Gabriele; Rigoni, Andrea; Erickson, Keith

    2016-01-01

    Highlights: • Project to improve the quality of the MDSplus software package. • Use of modern software technology, compiler options, automake. • Refactoring of older code. • Use of testing tools. - Abstract: MDSplus is a data acquisition and analysis system used worldwide predominantly in the fusion research community. Development began 29 years ago on the OpenVMS operating system. Since that time there have been many new features added and the code has been ported to many different operating systems. There have been contributions to the MDSplus development from the fusion community in the way of feature suggestions, feature implementations, documentation and porting to different operating systems. The bulk of the development and support of MDSplus, however, has been provided by a relatively small core developer group of three or four members. Given the size of the development team and the large number of users much more effort was focused on providing new features for the community than on keeping the underlying code and documentation up to date with the evolving software development standards. To ensure that MDSplus will continue to provide the needs of the community in the future, the MDSplus development team along with other members of the MDSplus user community has commenced on a major quality improvement project. The planned improvements include changes to software build scripts to better use GNU Autoconf and Automake tools, refactoring many of the source code modules using new language features available in modern compilers, using GNU MinGW-w64 to create MS Windows distributions, migrating to a more modern source code management system, improvement of source documentation as well as improvements to the (www.mdsplus.org) web site documentation and layout, and the addition of more comprehensive test suites to apply to MDSplus code builds prior to releasing installation kits to the community. This work should lead to a much more robust product and

  12. Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens and Pacari (Lafoensia Pacari Extracts on the Oxidative Stability and Quality of Chicken Meat

    Directory of Open Access Journals (Sweden)

    CB Lima

    Full Text Available ABSTRACT In order to evaluate the antioxidant effects of barbatimão (BAR or pacari (PAC on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm plus a negative control (CONT were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaughtered to collect breast and thigh meat to evaluate pH, color (L*, a*, b*, cooking weight loss (CWL, and shear force (SF 24 hours postmortem, and TBARS levels in precooked meatballs stored chilled for 8days. The dietary supplementation with BAR and PAC extracts did not affect pH and color, but reduced (p<0.05 SF in breast meat compared with CONT suggesting improved tenderness. PAC200 increased (p<0.05 L* and protected (p<0.05 yellow pigments (b* values of thigh meat from degradation compared with the CONT diet. At the end of the chilled storage period, BAR600 and PAC600 significantly reduced (p<0.06 MDA concentrations in breast meatballs compared to the CONT. The dietary supplementation of BAR and PAC improved (p<0.03 oxidative stability of thigh meatballs, except for BAR200. In conclusion, the dietary addition of BAR and PAC extracts may improve meat quality and prevent lipid oxidation in white and dark precooked and chilled chicken meatballs.

  13. Value added by Spirulina platensis in two different diets on growth performance, gut microbiota, and meat quality of Japanese quails

    Directory of Open Access Journals (Sweden)

    Mohamed S. Yusuf

    2016-11-01

    Full Text Available Aim: The growth promoting effect of the blue-green filamentous alga Spirulina platensis (SP was observed on meat type Japanese quail with antibiotic growth promoter alternative and immune enhancing power. Materials and Methods: This study was conducted on 180 Japanese quail chicks for 4 weeks to find out the effect of diet type (vegetarian protein diet [VPD] and fish meal protein diet [FMPD]- Spirulina dose interaction (1 or 2 g/kg diet on growth perfor-mance, gut microbiota, and sensory meat quality of growing Japanese quails (1-5 weeks old. Results: Data revealed improvement (p<0.05 of weight gain, feed conversion ratio and European efficiency index due to 1, 2 g (SP/kg VPD, and 2 g (SP/kg FMPD, respectively. There was a significant decrease of ileum mean pH value by 1 g (SP/kg VPD. Concerning gut microbiota, there was a trend toward an increase in Lactobacilli count in both 1; 2 g (SP/kg VPD and 2 g (SP/kg FMPD. It was concluded that 1 or 2 g (SP/kg vegetarian diet may enhance parameters of performance without obvious effect on both meat quality and gut microbiota. Moreover, 1 and/or 2 g (SP may not be invited to share fish meal based diet for growing Japanese quails. Conclusion: Using of SP will support the profitable production of Japanese quails fed vegetable protein diet.

  14. Effect of using different levels of Nigella sativa meal on the growth performance and meat quality of Japanese quails

    Directory of Open Access Journals (Sweden)

    Tayebeh Mousapour

    2014-08-01

    Full Text Available This study was conducted to investigate the effects of dietary Nigella sativa meal (NSM on the growth performance, blood parameters, carcass characteristics, egg yolk cholesterol and meat quality in Japanese quail. For this purpose 300 one-day old Japanese quail chicks in a completely randomized design was used with five treatments in four replicates containing 15 birds each(. The experimental diets were control group (without NSM and diets containing 5, 10, 15 and 20% of NSM. Feed intake of birds fed diets with 5 and 15% of NSM were statistically higher than control group. Weight gain in birds fed with 15% of NSM was significantly higher than control group. Feed conversion ratio of birds fed diets with 20% of NSM was statistically higher than control. No significant treatment effect was observed on egg yolk cholesterol, blood parameters (including triglyceride, HDL and total cholesterol concentrations and meat quality parameters (TBA, WHC, Dripping loss, Cooking loss. And also the use of different levels of NSM had no any significant effect on internal organs weight, except gizzard. NSM significantly decreased feed costs compared to control group. So, by using NSM up to 15% in Japanese quails diets, can improve weight gain and feed conversion ratio and decrease feed and meat production costs.

  15. Comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat

    Directory of Open Access Journals (Sweden)

    Sam Churl Kim

    2015-08-01

    Full Text Available This study was a small pen trial in which we investigated comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat. A total of 108 male broilers were assigned to 3 groups (control, 1% sea urchin shell powder, and 1% feed additives with 3 replicates of 12 chicks per pen in a completely randomized design for 28 days. The following parameters have been investigated: proximate composition (DM, CP, EE, and ash, physicochemical properties (pH, TBARS, cooking loss and DPPH radical scavenging, meat color and fatty acid profiles. No remarkable effects between treatment and storage day were observed for proximate composition, physicochemical properties, meat color and fatty acid profiles. In conclusion, diets with 1% sea urchin shell powder have the ability to increase DPPH radical scavenging and unsaturated fatty acid, indicating an opportunity for partial diet substitution in comparison with 1% feed additives.

  16. New vision technology for multidimensional quality monitoring of continuous frying of meat

    DEFF Research Database (Denmark)

    Daugaard, Søren Blond; Adler-Nissen, Jens; Carstensen, Jens Michael

    2010-01-01

    . The vision technology can also detect even slight increases in the agglutination of the fried minced meat during the process. This agglutination is undesirable, but very difficult to measure on-line. The results indicate that multi-spectral vision technology may partially or totally Substitute visual......The potential of using multi-spectral vision technology for quality control in a continuous frying process was investigated. canonical discriminant analysis of the multi-spectral images of samples of fried minced meat and diced turkey Could clearly visualise the effect of different heat treatments...

  17. Chicken meat quality as a function of fasting period and water spray

    OpenAIRE

    Komiyama, CM; Mendes, AA; Takahashi, SE; Moreira, J; Garcia, RG; Sanfelice, C; Borba, HS; Leonel, FR; Almeida Paz, ICL; Balog, A

    2008-01-01

    This study aimed at evaluating the effect of different fasting periods and water spray during lairage on the quality of chicken meat. A number of 300 male Ross broilers were reared up to 42 days of age, and submitted to four pre-slaughter fasting periods (4, 8, 12, and 16 hours) and sprayed with water or not during lairage. Deboned breast meat was submitted to the following analysis: pH, color, drip loss, water retention capacity, cooking loss, and shear force. There was a significant effect ...

  18. Research on the Sensorial Quality and Economic Efficiency in Obtaining of a certain Raw Meat Product - Mici Paste

    OpenAIRE

    Claudiu-Dan Salagean; Dorin Tibulca; Radu Marin

    2013-01-01

    Research aimed the sensorial quality connected with the economic efficiency to obtain a certain raw meat product (mici paste) in 4 experimental variants: 1 and 3 variants, with animal raw materials (meat + bacon) and mix of natural spices - fine grinding variant (1) and coarse grinding variant (3) - chopping at the volf through the sieve of 3-4 mm; 2 and 4 variants, with animal raw materials (meat + bacon) + vegetable protein supplements (textured soy protein) + binder (protein + fiber) + add...

  19. Physical and Microbiological Qualities of Kampong-Broiler Crossbred Chickens Meat Raised in Different Stocking Densities

    Directory of Open Access Journals (Sweden)

    C. A. Patria

    2016-12-01

    Full Text Available The crossbreeding between broiler and kampong chickens has been performed to develop a kampong-broiler strain chicken. The chicken stocking condition needs more attention as a part of animal welfare. This study was performed to identify the relationship between the stocking density and the stress based on Temperature Humidity Index (THI and the effect of stocking density on meat quality, i.e., physical, microbiological, and organoleptic. Ninety DOCs of Kampong-Broiler (KB were assigned into a completely randomized design with 3 treatments of stocking density  i.e., 8, 10, and 12 birds m-2. Each treatment was replicated 3 times. The experimental chickens were housed in 9 blocks of housing each with 1 x 1 m2 size. Data on physical and microbiology of meat qualities were analyzed with analysis of variance and continued with Duncan’s multiple range test. The organoleptic data were analyzed by using Kruskal-Wallis test. The result showed that the stocking density did not significantly affect the physical and hedonic quality of KB chicken’s breast. The stocking densities significantly affected (P<0.05 the microbiological variables of breast meat. The average value of THI during maintenance reached 28.98±1.25–29.33±1.32oC. The higher the animal density the higher the THI value that correlated to the stress condition. However, high stocking density did not affect the physical and hedonic quality of breast meat,  thus it can be accepted by the consumers. The higher the stocking density the higher the total plate count, Escherichia coli, and Staphylococcus aureus, without the presence of Salmonella sp. The meat quality of KB chickens raised in the stocking density of 10 birds m-2 meets the requirement of SNI 01-3924-2009.

  20. Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities

    Directory of Open Access Journals (Sweden)

    Claudia Freitas Barbosa

    2013-10-01

    Full Text Available The objective of this work was to study the effect of blue light diffuser on the broiler stress control by measuring the occurrence of PSE meat just before slaughtering. Birds were divided into the following two groups before slaughter at the point of being hung on shackles: broiler group under low intensity blue light ambience (475, 17-20 lx and control group under white light (550-650nm, 321-332 lx. Birds' stressful conditions were measured by the occurrence of PSE meat. Breast fillets were classified as PSE meat based on pH ( 53.0. The fillet samples in the control group had the following characteristics: pHu=5.77, L* = 54.26 and b*= 6.27. The fillet samples from birds under blue light ambience had the following characteristics: pHu=5.81, L* = 52.86 and b* = 5.22 (p < 0.05. These results revealed that the treatment of blue light ambience just before slaughtering contributed to the alleviation of ante mortem stress of the birds, which was observed by a 14% decrease in the occurrence of PSE meat. Exposure to blue light just before slaughtering was shown to have potential to be used in modern slaughterhouses to offer a comfortable atmosphere, thereby maintaining breast meat quality.

  1. Relationship between pectoralis major muscle histology and quality traits of chicken meat.

    Science.gov (United States)

    Mazzoni, M; Petracci, M; Meluzzi, A; Cavani, C; Clavenzani, P; Sirri, F

    2015-01-01

    A trial was conducted to evaluate the influence of myodegeneration of pectoralis major muscle on quality traits and chemical composition of breast meat of heavy-size male broilers. For this purpose, a total of 72 pectoralis major muscles were randomly collected from broilers farmed under homogeneous conditions and graded into three categories (mild, n=22; moderate, n=33; and severe, n=17) based on the presence of abnormal fibers (giant fibers, fibers with hyaline degeneration, and damaged and/or necrotic fibers) evaluated by histological and immunohistochemical analysis. Color, pH, drip loss, Allo-Kramer shear values, and chemical composition (moisture, proteins, total lipids, ashes, and collagen) were determined on nonmarinated breast meat. Purge loss and cook loss, total yield, and Allo-Kramer shear values were measured on vacuum-tumbled samples. Samples showing moderate myodegeneration had the highest mean cross-sectional area of the fibers, while samples with severe myodegeneration had myofibers of different diameter and without the characteristic polygonal shape, multifocal degeneration and necrosis, as well as infiltration of CD3-immunoreactive cells. Cooking losses of nonmarinated meat were lower in the mild group with respect to moderate and severe groups (21.4 vs. 24.7 and 24.7%; Pcooking. In conclusion, almost all breast fillets of heavy broiler chickens produced under intensive farming systems had histological lesions, which reflected on the chemical composition of the meat and the impaired water holding/binding capacities of the meat. © 2015 Poultry Science Association Inc.

  2. Meat quality of buffaloes finished in traditional or silvopastoral system in the Brazilian Eastern Amazon.

    Science.gov (United States)

    Joele, Maria Rsp; Lourenço, Lúcia Fh; Lourenço Júnior, José B; Araújo, Geisielly S; Budel, Juliana Cc; Garcia, Alexandre R

    2017-04-01

    The present study aimed to assess the physical, chemical and sensory characteristics of meat from buffaloes finished in a Traditional System (TS) or Traditional + Silvopastoral System (TSPS) with dietary supplementation. Crossbred Murrah × Mediterranean buffaloes were raised from weaning to slaughter in the TS (n = 15) or were raised in the traditional system and finished in the TSPS (n = 15). After finishing, animals were slaughtered and their carcasses refrigerated for 24 h. The right side of each half-carcass was cut between the 12th and 13th ribs and the Longissimus thoracis muscle was removed. The cranial part underwent analyses of pH, color, weight loss as a result of cooking, water holding capacity, texture and sensory characteristics, whereas the rest of the muscle underwent microbiological analyses and determination of the chemical composition, fatty acid profile and mineral content. No major difference between finishing systems was found (P > 0.05) in the physical analyses and chemical composition of meat. The percentage of myristic acid (C14:0) and the sum of polyunsaturated fatty acids differed between treatments. The TS meat had the best 'characteristic meat aroma'. Considering the quality of meat produced in the TS or TSPS, it is concluded that finishing buffaloes in the pasture still represents the best alternative. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  3. Quality control of meat using proton-transfer-reaction-mass-spectrometry (PTR-MS)

    International Nuclear Information System (INIS)

    Mayr, D.; Hartungen, E.; Maerk, T.D.; Margesin, R.; Schinner, F.

    2002-01-01

    Full text: Numerous food scandals which happened during the last few years make food safety controls more and more important. The method currently used for determining the status of meat, with respect to spoilage, is analysis of the counts of total viable bacteria and/or specific spoilage bacteria. An obvious drawback of this bacteriological method is the long incubation period of 1-3 days that is required for colony formation. Therefore we develop a novel method for meat quality control using PTR-MS which does not have this drawback. We measured the emitted volatile organic compounds (VOCs) of meat (beef and pork) using PTR-MS as a function of storage time. At the same time a bacteriological examination of these meat samples was carried out. We found strong correlations (about 99 %) between some VOCs and bacteriological contamination. This is a first step to replace the time-consuming bacteriological method by fast headspace air measurements to facilitate the investigation of a huge number of pieces of meat in very short time and to determine the maximum storage time and storage temperature from the emissions. We will also use this method to investigate the growth of various bacteria, the changes in the microbial composition and the influence of various environmental conditions such as temperature, pH, chemical and microbial preservation techniques. (author)

  4. Studies on certain quality attributes of meat pickle prepared from spent chicken

    Directory of Open Access Journals (Sweden)

    Dilip Ranjan Nath

    2013-06-01

    Full Text Available Aim: An attempt was made to develop a desirable meat pickle from the less tender and low demand spent chicken meat with the prime objective of its better marketability and wider acceptability amongst the non-vegetarian masses. Materials and Methods: Lean of culled spent meat was marinated for overnight and then pressure cooked and fried with spices and condiments to prepare a shelf stable meat pickle. Proximate composition, pH, TBA Values, Total viable plate count, Counts for yeast and moulds and sensory quality of the pickles were studied as per standard procedure. Results: The mean per cent moisture, crude protein, ether extract and total ash contents were 61.89±0.12, 17.28±0.56, 14.65±0.16 and 3.35±0.17 respectively. The product pH and the yeast and mould counts though did not differ significantly amongst the storage periods, yet there were significant differences (p<0.01 in TBA and total viable plate count amongst the storage periods. Organoleptic studies with score card method recorded a progressive decrease in the mean panel scores along with the increased storage periods. Conclusion: The spent chicken meat pickle was found to be acceptable for consumption up-to 90 days of storage at room temperature. [Vet World 2013; 6(3.000: 156-158

  5. Effect of adult weight and CT-based selection on rabbit meat quality

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    Zsolt Szendrő

    2010-01-01

    Full Text Available This study compared the meat quality of different genotypes. Maternal (M; adult weight/AW/=4.0-4.5kg; selected for the number of kits born alive, Pannon White (P; AW=4.3-4.8kg and Large type (L; AW=4.8-5.4kg rabbits were analysed. P and L genotypes were selected for carcass traits based on CT/Computer tomography/data. Rabbits were slaughtered at 11wk of age and hindleg (HL meat and M. Longissimus dorsi (LD were analysed for proximate composition and fatty acid (FA profile. Proximate composition was unaffected by the selection programme, even though the meat of P rabbits was leaner and had higher ash content (P<0.10. The LD meat of P rabbits exhibited significantly lower MUFA contents compared to M and L rabbits (25.4 vs 28.0 vs 27.7%; P<0.01 and higher PUFA content compared to M rabbits (31.9 vs 24.9%; P<0.05. This study revealed that long-term CT-based selection is effective in increasing meat leanness and PUFA content.

  6. Meat quality and cut yield of pigs slaughtered over 100kg live weight

    Directory of Open Access Journals (Sweden)

    T.M. Bertol

    2015-08-01

    Full Text Available Meat quality and cut yield of pigs slaughtered between 100 and 150kg live weight were evaluated. Pigs (417 Agroceres PIC barrows and gilts were fed a daily allowance of 2.8kg per head from 80kg until 100.71±0.85, 118.58±0.99, 134.07±1.18 or 143.90±1.24kg live weight. Seventy-one pigs were used for the evaluation of primal and subprimal cuts. There was no interaction between sex and slaughter weight for any of the evaluated parameters. Ham, shoulder, and loin weights linearly increased (P<0.01; R2: 84.3-93.2% with increasing slaughter weight, which, however, had little effect on primal cuts meat yield. Increasing slaughter weight promoted a linear (P<0.05 and a quadratic (P<0.01 increase of red/green coordinate (a* value of the loin and ham, respectively. Shear force showed a quadratic response (P<0.05, with minimum value estimated at 122kg slaughter weight. It was concluded that, under the applied management, increasing slaughter weight increased the volume of meat, but had little effect on meat yield. The meat of pigs slaughtered at heavier weights showed more intense red color and the same intramuscular fat content as lighter pigs, while tenderness was slightly affected.

  7. Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions.

    Science.gov (United States)

    Serdaroğlu, Meltem; Nacak, Berker; Karabıyıkoğlu, Merve; Keser, Gökçen

    2016-01-01

    The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were investigated. GE showed good initial stability against centrifugation forces and thermal stability at different temperatures. GE addition decreased the pH with respect to increase in GE concentration. Addition of GE increased lightness and yellowness but reduced redness compared to control samples. The results of the study showed that partial replacement of beef fat with GE could be used for improving cooking yield without negative effects on water holding capacity and emulsion stability compared to C samples when replacement level is up to 50%. The presence of GE significantly affected textural behaviors of samples ( p <0.05). In conclusion, our study showed that GE have promising impacts on developing healthier meat product formulations besides improving technological characteristics.

  8. Effect of different stunning systems on meat quality of light lamb.

    Science.gov (United States)

    Linares, M B; Bórnez, R; Vergara, H

    2007-08-01

    The present study was proposed to compare the effect that different types of stunning (TS) had on the quality of refrigerated meat from light lambs of the Spanish Manchega breed at 24h and 7 days post-mortem. Lambs were electrically stunned (ESL; n=10), using CO(2) (GSL; n=10) or slaughtered without previous stunning (USL; n=10). Measurements on meat quality were carried out by evaluating pH, colour coordinates (L(∗), a(∗), b(∗)), water holding capacity (WHC), cooking loss (CL), shear force (SF) and drip loss (DL). At 24h post-mortem, no significant differences were found in any of the variables studied. However, at 7 days post-mortem, meat quality was affected by the different TS: pH, CL and DL were lower (P<0.001) in the USL group and GSL obtained the lowest a(∗) (redness) and b(∗) (yellowness) values (P<0.01) than in the other groups. Ageing of meat affected SF in the ESL group (P<0.01), although there were no significant differences due to treatments at any of the ageing times.

  9. Chemical Quality of Male Etawah Crossbred and Castrated Boer Crossbred Goat Meat

    Directory of Open Access Journals (Sweden)

    Djalal Rosyidi

    2012-02-01

    Full Text Available The aim of this study was to know the chemical quality (moisture, protein, fat, calcium, phosphorus of male Etawah crossbred and castrated Boer crossbred goat meat. The result expected can be used as further information about the chemical quality of male Etawah crossbred and castrated Boer crossbred goat meat and as future researches. The material of the research were loin meat, front and back thigh of male Etawah crossbred and castrated Boer crossbred goat, these meat parts were the fineground and 10 gram were taken for sample preparation. The result show that the different species of goat statistically was no significant effect (P>0.05 on moisture, protein, fat, calcium and  phosphorus. The chemical quality of male Etawah crossbred and castrated Boer crossbred goat (moisture obtained from vacuum oven, fat from soxhlet, protein from semimicro kejldahl, calcium and phosphorus from Spectrophotometer is (71.080%, 69.886%; 17.120%, 17.907%; 8.358%, 8.981%; 13.846 mg/100g, 18.811mg/100g; 134.817mg/100g, 151.032mg/100g. The conclusion was moisture content from male Etawah crossbred was higher than castrated Boer crossbred, but fat, protein, calcium, and phosphorus content castrated Boer crossbred were higher than castrated Boer crossbred.   Keywords: male Etawah crossbred, castrated Boer crossbred, moisture

  10. Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano.

    Science.gov (United States)

    Rodrigues, S; Teixeira, A

    2009-02-01

    The main purpose of this work was the characterization of Cabrito Transmontana goat kid carcass and meat, which is a Protected Origin Designation product. The effects of sex and carcass weight were studied. Sensory attributes of toughness, juiciness, flavor intensity, flavor quality, odor intensity, fiber presence (stringy), sweet intensity, and overall acceptability were evaluated in 60 males and females allocated to 3 carcass weight groups: 4, 6, and 8 kg. Sensory quality of meat was evaluated by a trained taste panel of 11 experts in 5 sessions. Generalized Procrustes analysis was performed, and 93% of total variability was explained by the 2 first factors (axes). Correlation between sensory traits and factors 1 and 2 allowed the factors to be renamed as toughness/aroma and juiciness/acceptability, respectively. Procrustes analysis indicated that a sex effect was detected by experts. Meat from males presented greater juiciness, flavor quality, and general acceptability than did meat from females. Cabrito Transmontano Protected Origin Designation includes animals from 4 to 9 kg of carcass weight. However, differences among them can be important, because the taste panel found differences between animals from distinct carcass weight ranges. Lighter weight carcasses were considered more tender with less flavor and odor intensity than heavier carcasses.

  11. Journey length and high temperatures: effects on rabbit welfare and meat quality.

    Science.gov (United States)

    Liste, G; María, G A; Buil, T; García-Belenguer, S; Chacón, G; Olleta, J L; Sañudo, C; Villarroel, M

    2006-02-01

    The transport of domestic animals by road can increase levels of stress and decrease meat quality, especially in unfavourable climates. The purpose of this study was to investigate the effect of journey duration and vertical position on the transport truck on some physiological indicators of stress and on instrumental meat quality parameters in commercial rabbits. In the summer months (June and July, 2003), 78 rabbits were subjected to either long (7 h) (LJ) or short (1 h) (SJ) journeys (3 replicates each, n = 6) between the farm and an abattoir in northern Spain. The position (top, middle, or bottom) occupied by the rabbits on the Multi-Floor cage Rolling Stand (MFRS) of the transport truck was recorded. Blood samples were collected at sticking and meat pH was measured at 24 h post-mortem (pH24). At 48 h post-mortem, samples of the M. longissimus dorsi were used to determine water-holding capacity (WHC) and instrumental tenderness using an INSTRON machine. The levels of corticosterone, glucose, lactate, and creatine kinase were slightly higher in LJ than in SJ samples, but the difference was not statistically significant (p MFRS showed higher levels (p < or = 0.05) of glucose and creatine kinase (middle), and corticosterone (bottom) than the rabbits located at the top floor. The pH 24 and WHC values of the SJ and LJ rabbits did not differ significantly. Journey length had a significant effect (p < or = 0.01) on meat tenderness. The meat from rabbits subjected to LJ had higher values of maximum stress and total toughness than did the SJ rabbits (p < or = 0.05). There were similar differences (p < or = 0.05) between LJ and SJ rabbits in their stress values of compression at 20% and 40% (measures of the tenderness of raw meat). In hot weather, the position on the transport truck appeared to have a greater effect on rabbit welfare than the duration of the journey.

  12. Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids.

    Science.gov (United States)

    Bañón, S; Vila, R; Price, A; Ferrandini, E; Garrido, M D

    2006-02-01

    The effects of a diet with goat milk "GM" or milk replacer "MR" on the meat quality and fat composition of suckling Murciano-Granadina kids were studied. MR consisted of powdered skimmed milk, coconut oil and fat, and cereal products and by-products. Raw meat quality (moisture, protein, lipids, ash, collagen, cholesterol, haem pigments, CIELab colour, pH and water retention capacity), fatty acid "FA" composition and eating quality of cooked meat (odour, flavour and texture) were determined. Diet had only a slight effect on raw meat quality but had a pronounced effect on fatty acid composition and eating quality of cooked meat. MR diet increased the water/protein proportion in the muscle. The saturated/unsaturated FA ratio in GM and MR fat was 0.94 and 2.27, respectively. The major FA in GM and MR fat were C16:0 and C18:1, respectively. Short-chain C4-C12 hardly accumulated in the adipose tissue of suckling kid, increasing the relative percentages of C14-C20. This effect was more pronounced in MR fat, due to the fact that MR contained more short-chain fatty acids than GM. MR diet gave cooked meat a more intense characteristic goat meat odour and flavour, more tenderness and more juiciness than the natural suckling diet. This fact could be related to differences in meat and fat composition.

  13. Effect of rib fat thickness on the quality of aged meat from Nellore young bulls

    Directory of Open Access Journals (Sweden)

    Erick Escobar Dallantonia

    2015-05-01

    Full Text Available This trial aimed to evaluate the quality of aged beef from Nellore young bulls under two yield grade (YG. Fourteen animals with approximately 450 ± 30 kg body weight were evaluated for backfat thickness (BFT at the beginning of the experimental period. Seven animals had BFT of 0-3 mm and seven animals, 3.1-6 mm. Two groups were formed at the end of the experiment: animals finished with 3-6 mm BFT (seven animals and animals finished with 6.1 to 10 mm BFT (seven animals. Every 28 days, we evaluated by ultrasound the BFT between the 12nd 13rd ribs. There was no interaction between YG and aging for beef color, pH, cooking losses and shear force (p > 0.05. There was no effect of YG on sarcomere length (p = 0.11. However, there was interaction between YG and aging on water holding capacity (p < 0.01. The yield grades evaluated did not interfere with meat quality, but carcasses with 6.1 - 10 mm of backfat thickness showed highest water holding capacity. The aging of the longissimus muscle for up to 14 days improves beef tenderness.

  14. Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

    Directory of Open Access Journals (Sweden)

    Miriam T. Nediani

    2017-05-01

    Full Text Available Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product.

  15. Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages.

    Science.gov (United States)

    Nediani, Miriam T; García, Luis; Saavedra, Lucila; Martínez, Sandra; López Alzogaray, Soledad; Fadda, Silvina

    2017-05-17

    Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product.

  16. Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

    Science.gov (United States)

    Nediani, Miriam T.; García, Luis; Saavedra, Lucila; Martínez, Sandra; López Alzogaray, Soledad; Fadda, Silvina

    2017-01-01

    Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product. PMID:28513575

  17. THE EFFECT OF FERMENTED OIL PALM FRONDS IN DIET ON BODY WEIGHT GAIN AND MEAT QUALITY OF GOAT

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    E. Musnandar

    2014-10-01

    Full Text Available The aims of study were to evaluate the use of fermented of oil palm fronds (FOPF on body weightgain and meat quality of goat. This experiment was arranged in Completely Randomized Design with 3treatments i.e. R1 (grass 0%: FOPF 100%, R2 (grass 50%: FOPF 50% and R3 (grass 100%: FOPF 0%and 5 replications. The parameters of the study were feed intake, average daily gain (ADG, weight andpercentage of carcass and meat quality. The results indicated that feed intake and meat quality of goatwas not affected by treatment, but the average daily gain, carcass weight, and percentage of carcass, wasaffected by the differences of percentage of FOPF in the pellet complete feed. The best ration was in theR1 ration (grass 0%: FOPF 100% that significantly different (P<0.05 from the other rations. The feedintake tended to be higher in goat fed R1 (895.87 g/d compared to those in goat with the R2 (854.38g/d and R3 (851.53 g/d. The average daily gain and carcass weight were higher in goat fed R1 rationcompared to those in goat fed R2 and R3. Consequently, the carcass percentage in R1 was higher thanthose in R2 and R3. The carcass percentage was ranged from 38.41-41.38%. The Ribeye area was higherin goat fed R1 (9.73 cm2 than R2 (8.34 cm2 and R3 (7.76 cm2. In this study, the protein content ofgoat meat was ranged from 19.06 to 20.71%, lipid content was ranged from 0.703 to 1.106% and watercontent was range from 72.45% to 74.12%, in which were not different among the treatments. It can beconcluded that the use of FOPF in a complete feed could improve performance and meat quality of goat.

  18. THE EFFECT OF FERMENTED OIL PALM FRONDS IN DIET ON BODY WEIGHT GAIN AND MEAT QUALITY OF GOAT

    Directory of Open Access Journals (Sweden)

    E. Musnandar

    2011-06-01

    Full Text Available The aims of study were to evaluate the use of fermented of oil palm fronds (FOPF on body weight gain and meat quality of goat. This experiment was arranged in Completely Randomized Design with 3 treatments i.e. R1 (grass 0%: FOPF 100%, R2 (grass 50%: FOPF 50% and R3 (grass 100%: FOPF 0% and 5 replications. The parameters of the study were feed intake, average daily gain (ADG, weight and percentage of carcass and meat quality. The results indicated that feed intake and meat quality of goat was not affected by treatment, but the average daily gain, carcass weight, and percentage of carcass, was affected by the differences of percentage of FOPF in the pellet complete feed. The best ration was in the R1 ration (grass 0%: FOPF 100% that significantly different (P<0.05 from the other rations. The feed intake tended to be higher in goat fed R1 (895.87 g/d compared to those in goat with the R2 (854.38 g/d and R3 (851.53 g/d. The average daily gain and carcass weight were higher in goat fed R1 ration compared to those in goat fed R2 and R3. Consequently, the carcass percentage in R1 was higher than those in R2 and R3. The carcass percentage was ranged from 38.41-41.38%. The Ribeye area was higher in goat fed R1 (9.73 cm2 than R2 (8.34 cm2 and R3 (7.76 cm2. In this study, the protein content of goat meat was ranged from 19.06 to 20.71%, lipid content was ranged from 0.703 to 1.106% and water content was range from 72.45% to 74.12%, in which were not different among the treatments. It can be concluded that the use of FOPF in a complete feed could improve performance and meat quality of goat.

  19. The effect of dietary supplementation with the natural carotenoids curcumin and lutein on pigmentation, oxidative stability and quality of meat from broiler chickens affected by a coccidiosis challenge.

    Science.gov (United States)

    Rajput, N; Ali, S; Naeem, M; Khan, M A; Wang, T

    2014-01-01

    1. An experiment was performed to evaluate the effectiveness of the antioxidants curcumin (CRM) and lutein (LTN) on the quality of meat from coccidiosis-infected broilers. A total of 200 one-day-old Arbor Acre chicks were randomly assigned to a treatment group with 5 replicates. The treatments included a basal diet without carotenoid supplementation (control), with 300 mg/kg CRM, with 300 mg/kg LTN or with a combination (C + L) of 150 mg/kg CRM and 150 mg/kg LTN. All chickens were challenged with Eimeria maxima at 21 d old. 2. The results revealed that the coccidiosis reduced redness of meat, while supplementation with carotenoids improved the fresh meat's redness (a*) and yellowness (b*) and contributed to colour stability maintenance after storage (1 month at -18°C and 3 d at 4°C). 3. Coccidiosis did not produce lipid and protein oxidation in fresh meat, but after storage for one month, the malondialdehyde levels and carbonyl contents were lower in the CRM and C + L birds and the sulfhydryl contents were higher in C + L birds. 4. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis banding pattern showed equivalent myosin chain fragmentations in all treatment groups, whereas lower intensity actin bands were observed in the control group (CONT). Moreover, myofibril protein denaturation (differential scanning calorimetry) profiles showed a reduction in the CONT myosin and actin peaks. Coccidiosis reduced the meat's water holding capacity in non-supplemented chicken meat and was improved by natural carotenoid. 5. These results emphasise that coccidiosis did not decrease the eating quality of fresh meat, that natural carotenoids are efficient antioxidants and that CRM (300 mg/kg) fed individually or combined with LTN was the most effective supplemented antioxidant compound.

  20. Quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage

    OpenAIRE

    Yoottana Polpara; Thanyaporn Sornprasitt; Saowakon Wattanachant

    2008-01-01

    The quality characteristics of three groups of goat meat obtained from one year and three years old Anglonubian crossed native, and culled Saanen crossed native were investigated. Significant differences in fat, ash and total collagen content, were observed among groups of goat meat (P

  1. Microbial spoilage, quality and safety within the context of meat sustainability.

    Science.gov (United States)

    Saucier, Linda

    2016-10-01

    Meat is a nutrient-dense food that provides ideal conditions for microbes to grow and defines its perishable nature. Some organisms simply spoil it while others are a threat to our health. In either case, meat must be discarded from the food chain and, being wasted and consequently an environmental burden. Worldwide, more than 20% of the meat produced is either lost or wasted. Hence, coordinated efforts from farm to table are required to improve microbial control as part of our effort towards global sustainability. Also, new antimicrobial systems and technologies arise to better fulfill consumer trends and demands, new lifestyles and markets, but for them to be used to their full extent, it is imperative to understand how they work at the molecular level. Undetected survivors, either as injured, dormant, persister or viable but non-culturable (VBNC) cells, undermine proper risk evaluation and management. Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. QUALITY AND SHELF LIFE EVALUATION OF NUGGETS PREPARED FROM SPENT DUCK AND SPENT HEN MEAT

    Directory of Open Access Journals (Sweden)

    Rajesh Kumar

    2015-12-01

    Full Text Available A study was conducted to compare the quality of nuggets prepared from spent hen and duck meat. The cooked nuggets were analyzed for pH, thiobarbituric acid (TBA, tyrosine value (TV, moisture, fat, protein, total plate count (TPC and sensory evaluations. Nuggets prepared from spent hen meat showed significantly higher (p<0.05 moisture content however pH, fat and protein content were significantly higher (p<0.05 in duck nuggets. TBA values, TVs and (TPC were highest in duck nuggets but were within the acceptable level up to 7th day of refrigerated storage (4±1°C in both types of nuggets. Both nuggets maintain their sensory quality up to 7th day of refrigeration storage but spent hen nuggets were preferred by consumers compared to nuggets prepared from spent duck meat. Result of the study indicated that, despite the comparative differences among these nuggets, spent duck and hen meat could be used for preparation of nutritionally rich and acceptable nuggets.

  3. Microbiological quality and potential public health risks of export meat from springbok (Antidorcas marsupialis) in Namibia.

    Science.gov (United States)

    Magwedere, K; Shilangale, R; Mbulu, R S; Hemberger, Y; Hoffman, L C; Dziva, F

    2013-01-01

    To assess the microbiological quality and safety of export game meat; i) a total of 80 pooled meat samples for aerobic plate count (APC) and Enterobacteriaceae ii) water used in harvesting and processing for microbiological quality and iii) meat and rectal contents for Salmonella spp. and Shiga toxin Escherichia coli (STEC) were evaluated in 2009 and 2010. No differences (p>0.05) in the APCs were observed between the years, but the mean Enterobacteriaceae count for 2009 was 1.33 ± 0.69 log(10)cfu/cm(2) compared to 2.93 ± 1.50 log(10)cfu/cm(2) for 2010. Insignificant Heterotrophic Plate Count (HPC) levels were detected in 9/23 field water samples, while fecal bacterial (coliforms, Clostridium perfringens and enterococci) were absent in all samples. No Salmonella spp. was isolated and all E. coli isolates from meat were negative for STEC virulence genes (stx1, stx2, eae and hlyA), suggesting a negligible role by springbok in the epidemiology of STEC and Salmonella. Copyright © 2012 Elsevier Ltd. All rights reserved.

  4. Significance of pH-value for meat quality of broilers: Influence of breed lines

    Directory of Open Access Journals (Sweden)

    Ristic M.

    2013-01-01

    Full Text Available For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material were recorded shortly after slaughtering (15 min p.m. and differences between breeding line and gender were found (n=5109. The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10. There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ≤ 5.8 (PSE, 5.9-6.2 (standard meat properties and ≥ 6.3 (DFD. This classification is not to be compared to the deviation of pork.

  5. Meat quality of veal: Discriminatory ability of weaning status

    Directory of Open Access Journals (Sweden)

    M. Pateiro

    2013-11-01

    Full Text Available The physicochemical and fatty acid compositions of meat from 81 calves were measured in order to prove whether the extension of suckling period could distinguish “Normal” from “Suprema” class calves. Three groups of animals were investigated depending on their weaning status: NW (animals were milk-fed until seven months, W1 and W2 (animals which were weaned at different ages and reared either in family farms or in feedlot, respectively. There was no difference among animals in relation to the main components (moisture, protein and ash. Significant differences (p<0.05 were found regarding intramuscular fat; the contents were higher in animals weaned at early ages. Color and texture parameters were significantly affected by weaning status. The intramuscular fatty acid composition in the three types of animals showed that saturated fatty acids were the predominant ones in the three groups with values ranging between 48.71% and 49.52% of total methyl esters. Significant differences (p<0.001 were found depending on weaning status in linolenic acid and in the n-6/n-3 ratio, obtaining the highest values in NW animals. Factor analysis method using principal component was applied to the data. The data matrix constructed was subjected to a canonical discriminant analysis in order to classify the NW, W1 and W2 groups. These results showed that 96.6% for the NW group, and 66.7% and 82.4% for W1 and W2 groups respectively, were correctly classified.

  6. Comparison of the Microbial Quality of Lamb and Goat Meat Acquired from Internet and Local Retail Markets.

    Science.gov (United States)

    Kim, Chyer; Stein, Roslyn A; Pao, Steven

    2015-11-01

    This study was conducted to evaluate the microbial quality of lamb and goat meat sold through local (Virginia) and Internet (U. S.) retail markets. A total of 134 frozen meat products consisting of locally purchased lamb ground (LLG) and lamb chops and Internet-procured lamb ground, goat ground, lamb chops (ILC), goat chops (IGC), lamb stew, and goat stew were tested. Significantly higher levels of aerobic mesophiles, psychrotrophs, and coliforms were found in the meat locally acquired than in the meat procured from the Internet. Similar average prevalence (27%) of Escherichia coli was observed regardless of market source. Ground meat had significantly high levels and prevalence of mesophiles, psychrotrophs, coliforms, and Listeria spp. One sample of LLG contained Campylobacter, and one sample of IGC contained Salmonella. Listeria spp. were present in 23 to 40% and 17 to 80% of samples from local and Internet markets, respectively. Pulsed-field gel electrophoresis (PFGE) of isolated E. coli strains revealed brand specificity and genomic diversity. No isolate from different brands and market sources had matching PFGE profiles. The average price of Internet meat ($23.4/kg) was about 1.2 times higher than the price of local meat, except for ILC, whose price was 2.7 times higher. This study revealed differences in microbial quality of lamb and goat meat based on market source; thus, meat products should be handled carefully regardless of market source because of the presence of high microbial levels and the high prevalence of pathogens.

  7. The physicochemical quality and meat microstructure of post laying hen with addition of Biduri (Calotropis gigantea) latex extract

    Science.gov (United States)

    Nuhriawangsa, A. M. P.; Hertanto, B. S.; Kartikasari, L. R.; Swastike, W.; Cahyadi, M.; Rasid, S.

    2018-01-01

    The objective of this study was to evaluate the effect of extract level of Biduri latex on the meat quality of laying hens. The materials of this research were Biduri latex and thigh meat from hens strain Lohman. The latex was tapped from a young tissue stem and centrifuged for its supernatant. Meats were smeared with latex, punctured and incubated for 30 minutes. Concentrations of latex were 0, 3, 6 and 9% from the weight of meat (w/w). The variables were water, dissolved protein, crude fat content, tenderness and microstructure of meat. The statistical analysis method using ANOVA and if there was a mean difference, Duncan test was used. Descriptive analysis was used for microstructures of meat by comparing its hydrolysis conditions. The study showed that fat had significant difference (P meat structure. The fat content increased with addition of 3% latex. The value of dissolved protein increased but tenderness decreased by addition extract of 6% latex. The addition of Biduri latex extract showed that hydrolysis in the microstructure of meat. The addition of 6% latex was the best meat quality.

  8. Slaughtering Age Effect on Carcass Traits and Meat Quality of Italian Heavy Draught Horse Foals

    Directory of Open Access Journals (Sweden)

    P. De Palo

    2013-11-01

    Full Text Available The present work describes the effect of slaughtering age on horse carcass traits and on meat quality. Eighteen male Italian heavy draught horse (IHDH breed foals were employed in the study. Soon after foaling they were randomly subdivided in 3 groups according to 3 age at slaughtering classes: 6 months old, 11 months old and 18 months old. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus Dorsi muscle between 13th and 18th thoracic vertebra of each animal and then analyzed. The right half carcass of each animal was then divided in cuts. Each one was subdivided into lean, fat and bones. Then, the classification of the lean meat in first and second quality cuts was performed according to the butchers’ customs. Older animals were characterized by a lower incidence of first quality cuts (p<0.01 on carcass. Younger animals showed greater content in protein (p<0.01. Fatty acid profile showed an increasing trend of PUFA connected to the increasing of slaughtering age (p<0.05. The unsaturation index of intramuscular fatty acids was not affected by slaughtering age, confirming that horse meat, if compared to beef, is more suitable from a nutritional point of view. Season influenced reproduction, birth as well as production aspects of this species. The different slaughtering age could represent the way to produce meat of IHDH foals during the entire year without change in the qualitative standard expected by consumers.

  9. Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

    DEFF Research Database (Denmark)

    Meinert, Lene; Tikk, Kaja; Tikk, Meelis

    2009-01-01

    Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and IS days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs...... the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small....

  10. Influence of carbon dioxide stunning procedure on quality of turkey meat.

    Science.gov (United States)

    Mauri, S; Guijarro, A; Avilés, C; Peña, F

    2017-08-01

    1. The objective of this study was to evaluate the effect of sex and gas stunning on quality attributes of turkey breast meat. 2. One hundred B.U.T. Premium turkeys (50 males and 50 females) were divided into four groups of 25 animals and subjected to one of two CO 2 stunning procedures: G1 stepwise (step 1: 30% CO 2 , 15 s; step 2: 55% CO 2 , 40 s; step 3: 70% CO 2 , 45 s) or G2 fixed concentration (80% CO 2 , 100 s). The pH and meat colour at 20 min post-mortem, and pH, colour (L*, a*, b*), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and Warner-Bratzler shear force (WBSF) in breast samples at 24 h and 7 d post-mortem were assessed. 3. There were significant differences between stunning groups for pH, meat colour and CL, whereas no significant differences were found for DL and WBSF. Sex had a significant effect on pH and b* and ageing of meat affected pH, colour coordinates, DL and WBSF. 4. It was concluded that the G2 treatment affected negatively the pH value and colour coordinates. However, G2 stunning affected positively the WHC parameters. Female turkeys had better results than males for pH, and the colour of female turkey breast meat was less yellow than male breast meat.

  11. The effects of adding agrimony and sage extracts to water on blood biochemistry and meat quality of broiler chickens

    Directory of Open Access Journals (Sweden)

    Peter Supuka

    2015-01-01

    Full Text Available The aim of our study was to determine the effects of supplementation of agrimony extract (Agrimonia eupatoria L. and a combination of agrimony with sage extract (Salvia officinalis L. to water during the fattening period of broiler chickens on selected biochemical and antioxidant indicators in blood, and on the nutritional composition and oxidative stability of meat. A total of 117 Cobb 500 chicks were randomly divided on the day of hatching into three groups (n = 39 in each and fattened for 42 days. All groups were fed the same diets. In experimental group A water was supplemented with agrimony extract (0.2%. In experimental group AS water was supplemented with a combination of agrimony (0.1% and sage (0.1% extracts. Group C was control without supplementation. The total cholesterol, low density lipoproteins and malondialdehyde in serum were decreased (P P P < 0.05 in both experimental groups compared to control. Our results indicate that supplementation of agrimony and sage extract to water can beneficially influence the antioxidant status as well as oxidative stability of thigh meat and thus improve meat quality. This is a first similar study comparing addition of plant extracts to water in broiler nutrition.

  12. Feeding time can alleviate negative effects of heat stress on performance, meat quality and health status of turkey.

    Science.gov (United States)

    Farghly, M F A; Alagawany, M; Abd El-Hack, M E

    2018-04-01

    1. A total of 180 one-day-old turkeys were randomly assigned to 6 equal groups to investigate the effect of feeding time on growth performance, carcass characteristics, meat quality, leg problems and physiological responses of growing turkeys under the high temperature conditions of summer. 2. Birds of the first group were ad libitum fed and were considered as the controls (C). The second group (T1) was given 80% of diet in the morning and 20% of diet in the afternoon, the third group (T2) was given 60% of diet in the morning and 40% of diet in the afternoon, the fourth group (T3) was given 40% of diet in the morning and 60% of diet in the afternoon, the fifth group (T4) was given 20% of diet in the morning and 80% of diet in the afternoon and the sixth group (T5) was given 100% of diet in the afternoon. 3. Body weight, body weight gain and feed conversion ratio were improved with T2, T3, T4 and T5 in comparison to control or T1 under heat stress conditions. No significant impacts on carcass traits and meat quality due to changing the time of feeding were seen, except for tenderness and juiciness. 4. Feeding in the afternoon (100%) decreased body temperature and tonic immobility test score, which were positively related with the health condition of the birds. 5. The incidence of leg problems, plumage condition and breast blisters were not significantly different among the experimental groups. 6. It is concluded that feeding turkeys mainly or totally in the afternoon (T4 and T5, birds were fed with 80% or 100% of the diet in the afternoon) can be used as a strategy and a managerial tool for improving growth rate, feed utilisation, carcass and meat quality, as well as health status of growing turkeys reared under hot climate conditions.

  13. Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn.

    Science.gov (United States)

    Realini, C E; Bianchi, G; Bentancur, O; Garibotto, G

    2017-05-01

    Cross-bred lambs (n=72) were fed finishing diets using a factorial arrangement of treatments: BASAL DIET (alfalfa pellets or corn), SUPPLEMENT (none, linseed or aromatic spices), TIME ON FEED (41 or 83days). Carcass and meat quality traits, fatty acid composition, color stability and consumer liking were determined. Feeding alfalfa improved sensory ratings and fatty acid composition of lamb. However, corn or longer alfalfa feeding would be recommended if heavier and fatter carcasses are sought. Consumer liking and fatty acid composition of lamb were improved with addition of spices and linseed, respectively. But additional antioxidant strategies should be considered to delay meat color deterioration during storage if lambs are fed corn-linseed for 83days. Although alfalfa basal diet and linseed supplementation improved fatty acid composition, feeding the basal diets for at least 41days resulted in low n-3 fatty acid concentrations in muscle. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Workers' Objectives in Quality Improvement.

    Science.gov (United States)

    Brossard, Michel

    1990-01-01

    A case study of quality circles in an appliance factory found that circle members and nonmembers obtained better working conditions by improving quality through the direct impact of their work on the company's market position. The study of the quality improvement process shows that workers seek more than psychological rewards for their…

  15. Effect of slaughter age on foal carcass traits and meat quality.

    Science.gov (United States)

    Domínguez, R; Crecente, S; Borrajo, P; Agregán, R; Lorenzo, J M

    2015-10-01

    Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet due to its nutritional richness. Recent studies have shown that horsemeat may be considered as an alternative to other meat (such as beef or pork), and it may have a positive effect on human health from a nutritional point of view. This research was conducted to characterize the carcass measurement, meat quality (chemical composition, colour characteristics and textural traits) and nutritional value (fatty acid and amino acid composition) of foals slaughtered at 8 and 11 months of age (8 and 11 m groups). For this study, a total of 21 foals (10 and 11 animals from the 8 and 11-m groups, respectively) were used. The results obtained showed a positive influence on carcass characteristics with an increase in slaughter age, because 11 m animals had slightly higher values of live (275 v. 247 kg) and carcass weights (148 v. 133 kg), length of leg (72.86 v. 69.85 cm) and carcass (100.41 v. 96.30 cm) and perimeter of leg (97.68 v. 89.22 cm) compared with animals from the 8-m group. Regarding meat quality, only Fe-haeme and cholesterol content in chemical composition and luminosity (L*) in colour parameters showed significant differences. Foals from the 8-m group had the highest content of cholesterol (0.47 v. 0.28 mg/100 g of meat) and luminosity values (39.66 v. 37.88) and the lowest content of ash (1.20% v. 1.40%). In fatty acids content, only five out of 23 fatty acids showed differences between the two groups. However, an interesting change in the fatty acid profile occurred with an increase in the slaughter age. Foals from the 8-m group had the highest values of α-linolenic acid and n-3 fatty acids and the lowest values of linoleic and n-6 fatty acids, which is an interesting fact from a health point of view. Finally, slaughter age had no statistical influence on textural properties or amino acid content. As a main conclusion, animals slaughtered at 8

  16. Meat production and quality two unique properties of young camels

    Directory of Open Access Journals (Sweden)

    M. N. Bakkar

    2000-02-01

    Full Text Available Eighteen one-hump black (Majaheem young camels were used to study growth rate and carcass percentage. The animals were selected and bought of similar age (about six months and weight (around 150 kg. They were assigned randomly into three feeding groups. Each group was fed two types of rations: (A concentrated pellets 18% crude protein at the rate of 1.5% CWT; and (B one of three types of roughage: (a alfalfa hay, (b Rhodes grass hay, or (c wheat straw treated with ammonia gas. Roughage was weighed and fed ad libitum. The experiment was ended when anirnals were about 14 months of age. Average body weights were 315, 298.8 and 291.4 kg for the three groups, respectively. Average daily gains for the three respective groups were 932, 803 and 767 g per day. Average carcass weights/kg (and carcass percentages of each group were 180.6 (57.3% for alfalfa, 170.7 (57.1% for Rhodes and 168.1 (57.7% for treated straw. Average forequarters weights/kg (and percentages to the carcass were 98.9 (54.8%, 95.6 (56% and 88.1 (52.4% for the three groups, respectively. The hindquarters average weights/kg (and percentages for the three respective groups were: 81,7 (45.2%, 75.1 (44% and 80 (47.6%. Eight-year records (1986-1994 on carcasses of carnels, cattle and sheep were obtained from Riyadh Modem Slaughterhouse. The total number of animals killed was 3,891,301. Comparisons were made between the number of anirnals killed and the number of carcasses destroyed for each of the three species. It was found that on average for every carnel carcass destroyed 12 carcasses of cattle and 19 carcasses of sheep were destroyed. These results show clearly that camels produce the most hygienic meat for human consumption in comparison with cattle and sheep.

  17. Comparison of meat quality characteristics and fatty acid composition of finished goat kids from indigenous and dairy breeds.

    Science.gov (United States)

    Yalcintan, Hulya; Ekiz, Bulent; Ozcan, Mustafa

    2018-03-03

    The aim of the study was to compare the certain carcass and meat quality traits and also fatty acid composition of goat kids from indigenous breeds (Gokceada and Hair Goat) and dairy breeds (Saanen and Maltese). A total 40 male kids from Saanen, Gokceada, Maltese and Hair Goat breeds were collected from commercial farms after weaning. Kids were finished for 56 days with grower concentrate and alfalfa hay in the sheepfold until slaughter. Higher mean values were found for Saanen kids in terms of slaughter weight, hot carcass weight and real dressing compared with Maltese, Hair Goat and Gokceada kids under the same intensive conditions. On the other hand, there were no significant differences between breeds in terms of instrumental meat quality traits, except meat colour. Meat from Gokceada and Hair Goat kids had higher lightness and Hue angle values than Saanen kids after 24 h of blooming. High meat redness values were observed for Saanen kids after 0 and 1 h of blooming. Panellist appreciated cooked meat from Saanen and Maltese kids in overall acceptability. If the fatty acid composition of meat was taken into consideration, kids from Saanen and Gokceada breeds displayed better values, because of the lower ƩSFA percentage and higher desirable fatty acids (C18:0 + ΣMUFA + ΣPUFA) percentage than Maltese and Hair Goat kids. Our results indicate that male kids for Saanen which is dairy breed could be assessable for quality goat meat production.

  18. Sensory quality and fatty acid content of springbok (Antidorcas marsupialis) meat: influence of farm location and sex.

    Science.gov (United States)

    Neethling, Jeannine; Muller, Magdalena; van der Rijst, Marieta; Hoffman, Louwrens C

    2018-05-01

    Springbok are harvested for meat production irrespective of farm location or sex from which the meat is derived. The present study investigated the influence of farm location (three farms containing different vegetation types) and sex on the sensory quality of springbok longissimus thoracis et lumborum muscle. The sensory profile (aroma, flavour and texture) was determined by descriptive sensory analysis, in addition to determination of the physical meat quality, proximate and fatty acid composition. Farm location had a significant influence on the sensory quality (gamey and liver-like aroma; beef, liver-like, lamb-like and herbaceous flavour; sweet taste; tenderness; residue; mealiness; Warner-Bratzler shear force; moisture, protein and intramuscular lipid content) and fatty acid content (oleic acid; α-linolenic acid; total saturated and monounsaturated fatty acids; polyunsaturated to saturated fatty acid ratio; total omega-3 polyunsaturated fatty acid; and omega-6 to omega-3 polyunsaturated fatty acid ratio) of springbok meat. Sex influenced the chemical composition of springbok meat; however, the influence on the sensory profile was minor (sweet taste; P meat and should be considered when harvesting for meat production. Sex does not have to be considered for the marketing of springbok meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  19. Effect of freezing on electrical properties and quality of thawed chicken breast meat

    Directory of Open Access Journals (Sweden)

    Ran Wei

    2017-04-01

    Full Text Available Objective The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at −18°C for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months. Results The results showed that water-holding capacity (WHC and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value was significantly (p<0.05 related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

  20. Meat quality of castrated and non-castrated Santa Ines lambs subjected to food restriction

    Directory of Open Access Journals (Sweden)

    Dayanne Lima de Sousa

    2016-06-01

    Full Text Available This study aimed to evaluate the quality of meat of castrated and non-castrated Santa Ines lambs submitted to food restriction. Were used 30 lambs, 15 castrated and 15 non-castrated, about two months of age and average initial body weight of 13.00 ± 1.49 kg. The lambs were distributed in a completely randomized design in a factorial arrangement 3 x 2 (restriction level x sex class, according to the amount of food provided. The duration of the experiment was determined by the time required for the animals in the one of the groups achieved 28 kg of body weight. There was interaction between food restriction levels and sex class to the variables intensity of yellow color and pH in the longissimus lumborum muscle and the shear force in the semimembranosus muscle. In non-castrated animals, the intensity of yellow color was higher in the longissimus lumborum muscle at the level of 30% of food restriction. There was no significant interaction between food restriction levels and sex class for the quality aspects related to color saturation, color tone, luminosity, red intensity, water holding capacity and cooking losses in longissimus lumborum and semimembranosus muscles. Although food restriction and sex class have influenced the variables related to the quality of meat of the animals evaluated, the mean values are considered acceptable by the literature. The feeding restriction levels and sex class influence some important features of quality of Santa Ines lamb meat.

  1. A portable device for rapid nondestructive detection of fresh meat quality

    Science.gov (United States)

    Lin, Wan; Peng, Yankun

    2014-05-01

    Quality attributes of fresh meat influence nutritional value and consumers' purchasing power. In order to meet the demand of inspection department for portable device, a rapid and nondestructive detection device for fresh meat quality based on ARM (Advanced RISC Machines) processor and VIS/NIR technology was designed. Working principal, hardware composition, software system and functional test were introduced. Hardware system consisted of ARM processing unit, light source unit, detection probe unit, spectral data acquisition unit, LCD (Liquid Crystal Display) touch screen display unit, power unit and the cooling unit. Linux operating system and quality parameters acquisition processing application were designed. This system has realized collecting spectral signal, storing, displaying and processing as integration with the weight of 3.5 kg. 40 pieces of beef were used in experiment to validate the stability and reliability. The results indicated that prediction model developed using PLSR method using SNV as pre-processing method had good performance, with the correlation coefficient of 0.90 and root mean square error of 1.56 for validation set for L*, 0.95 and 1.74 for a*,0.94 and 0.59 for b*, 0.88 and 0.13 for pH, 0.79 and 12.46 for tenderness, 0.89 and 0.91 for water content, respectively. The experimental result shows that this device can be a useful tool for detecting quality of meat.

  2. How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

    Directory of Open Access Journals (Sweden)

    Carlos Emanuel Eiras

    2016-08-01

    Full Text Available This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg-1on a DM basis, CH27: cottonseed hull 270 g kg-1on a DM basis and CH33: cottonseed hull 330 g kg-1on a DM basis and different aging times (24 hours and 3, 7 and 14 days. Meat from CH27 diets presented smaller LM moisture content (p < 0.05. Total lipids were smaller in CH33 diet (p <0.05. At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001 on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05 and yellowness values (p < 0.001. Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05 yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001. The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production.

  3. Effects of different moving devices at loading on stress response and meat quality in pigs.

    Science.gov (United States)

    Correa, J A; Torrey, S; Devillers, N; Laforest, J P; Gonyou, H W; Faucitano, L

    2010-12-01

    Although there is increasing evidence regarding the negative welfare and meat quality implications of electric prod use for slaughter-weight pigs, this handling tool continues to be used. Therefore, the behavioral and physiological response and carcass and meat quality of 360 pigs being loaded onto a truck for transportation to slaughter according to 3 handling procedures were studied. The 3 handling procedures were 1) moving with an electric prod and board from the finishing pen to the truck (EP); 2) moving with a board and a paddle from the finishing pen to the truck (PAD); 3) moving with a board and a paddle from the finishing pen and using a compressed air prod in the ramp before going into the truck (CAP). A subpopulation of 144 pigs (48 pigs/treatment) was equipped with heart rate monitors. Blood samples were collected from the same animals at exsanguination for the analysis of creatine phosphokinase and lactate. Data were analyzed using an ANOVA for factorial design, with the animal as the experimental unit. Behavior was analyzed with MIXED model procedure with treatment as a fixed effect. During loading, EP pigs slipped and fell (P moved with PAD and CAP at loading (P < 0.001), wait at loading (P < 0.001), at unloading (P = 0.05), and in lairage (P = 0.02). Pigs loaded with EP had greater (P = 0.05) lactate concentrations in blood at exsanguination compared with pigs handled with CAP, with pigs loaded with PAD being intermediate. Furthermore, ultimate pH values in the semimembranosus and adductor muscles of EP pigs were greater (P = 0.002 and P = 0.004, respectively) compared with those from PAD and CAP pigs. Greater (P = 0.04) incidence of blood-splashed hams was found in EP pigs compared with PAD and CAP pigs. Therefore, considering animal welfare, carcass bruising, and blood splashes standpoints, EP should be replaced with PAD or CAP. However, additional research is necessary to identify methods that improve the loading efficiencies of PAD and CAP

  4. Performance, carcass yield, and meat quality of free-range broilers fed wet grain corn silage

    Directory of Open Access Journals (Sweden)

    ESPB Saldanha

    2006-06-01

    Full Text Available This study aimed at evaluating the effect of total replacement of dry corn by wet grain corn silage (WGCS in the feed of label broilers older than 28 days of age on performance, mortality, carcass, parts, breast meat and thighs meat yields, and meat quality. A mixed-sex flock of 448 ISA S 757-N (naked-neck ISA JA Label day-old chicks was randomly distributed in to randomized block experimental design with four treatments (T1 - with no WGCS; T2 - WGCS between 28 and 83 days; T3 - WGCS between 42 and 83 days; and T4 - WGCS between 63 and 83 days and four replicates of 28 birds each. Birds were raised under the same management and feeding conditions until 28 days of age, when they started to have free access to paddock with pasture (at least 3m²/bird and to be fed the experimental diets. Feed and water were offered ad libitum throughout the rearing period, which was divided in three stages: starter (1 to 28 days, grower (29 to 63 days, and finisher (64 to 83 days according to the feeding schedule. During the short periods of WGCS use (group T2 during grower stage and T4 during the finisher stage, performance and mortality results were similar as to those of the control group (T1. At the end of the experiment, it was observed that the extended use of WGCS (T2 and T3 determined a negative effect on feed conversion ratio. However, the best results of breast meat yield were observed with birds fed WGCS since 28 days (T2. It was concluded that WGCS can replace dry corn grain for short periods during the grower and finisher stages with no impairment of meat quality and yield in slow growth broilers.

  5. Statistical methods for quality improvement

    National Research Council Canada - National Science Library

    Ryan, Thomas P

    2011-01-01

    ...."-TechnometricsThis new edition continues to provide the most current, proven statistical methods for quality control and quality improvementThe use of quantitative methods offers numerous benefits...

  6. Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights

    Directory of Open Access Journals (Sweden)

    Priscila Vincenzi dos Santos

    2013-10-01

    Full Text Available The Brazil sacrifices many dairy calves at birth, which can become a very serious problem merchandising. The objective of this experiment was to evaluate the physical carcass composition and meat quality characteristics of Holstein calves in feedlot or pasture with supplementation, slaughtered at 140, 180, 220 or 260 kg body weight. In the early termination calves had on average 57 kg and 58 days of age. The confined animals were fed forage (corn and concentrated, in the ratio of 40:60 and concentrated pasture supplemented with 1% body weight. The experimental design was completely randomized in a factorial 2 x 4 (two feeding systems x four slaughter weights. It was observed a significant interaction between slaughter weight and finishing system only for the texture of the meat. The finished animals on pasture showed improved texture with increased weight, whereas the confined animals did not affect the weight. Animals finished on pasture had higher muscle percentage (69.48% vs 66.57%, and lower fat percentage (9.58% and 9.75 kg vs 13.20% and 13.08 kg compared to confined animals. There was a linear increase in the total amount of muscle, bone and fat, muscle / bone ratio, compared edible portion / bone, palatability and juiciness when increased slaughter weight. The percentage of bone and meat coloring decreased linearly with the increase of slaughter weight. The proportion of muscle and fat, showed quadratic behavior. The animals of dairy breeds are excellent producers of lean meat, with good smoothness, flavor and juiciness.

  7. Plasma and muscle cortisol measurements as indicators of meat quality and stress in pigs.

    Science.gov (United States)

    Shaw, F D; Trout, G R; McPhee, C P

    1995-01-01

    Post-slaughter blood samples and muscle samples were collected from pigs slaughtered at the completion of a live-animal performance trial. There were two lines of pigs in which the halothane allele (n) was segregating. The lines were a lean line selected for rapid lean growth and an unselected fat line. There were homozygous normal (NN), homozygous halothane positive (nn) and heterozygous (Nn) genotypes in both lnes. Cortisol was measured in the plasma of the blood samples and in muscle juice obtained by high-speed centrifugation. Meat quality was assessed using pH, colour, fibre-optic probe, drip loss and cure yield measurements. Plasma cortisol concentrations in the fat line were significantly (P meat quality attributes were generally highly significant (r = 0·31 to r = 0·51, P < 0·001) There was a highly significant correlation (r = 0·73, P < 0·0001) between plasma and muscle cortisol concentrations.

  8. The effect of Bovine Growth Hormone on Growth, Carcass Composition and Meat Quality of Dairy Heifers

    DEFF Research Database (Denmark)

    Vestergaard, Mogens; Sejrsen, Kristen; Foldager, John

    1993-01-01

    , one animal was given daily subcutaneous injections of 20 IU of pituitary-derived bGH (15-20 mg), while the other animal was injected with saline (excipient). Treatments started at 179±2 kg body weight and lasted for 15.6 weeks. At slaughter, carcass composition and meat quality were analyzed. b......Our objective was to examine the effects of bovine growth hormone (bGH) on growth, carcass composition and meat quality of dairy heifers. Nine monozygotic twin pairs of Friesian or Red Danish cattle were used, and pair-fed diet consisting of grass silage, barley and soybean meal. Within each pair......GH treatment increased gain by 8% (948 vs. 877 g/d; P carcass and lean content of four main carcass cuts were on average increased by 2% (P carcass fat trim was reduced by 12% (P

  9. Meat quality of suckling lambs supplemented with contents of crude glycerin in creep feeding

    Directory of Open Access Journals (Sweden)

    Ana Carolina Ribeiro Sanquetta de Pellegrin

    2014-10-01

    Full Text Available The objective of this research was to evaluate the effect of crude glycerin in the supplement provided in creep feeding on the physico-chemical and sensory characteristics of meat from suckling lambs kept in pasture ryegrass. Thirty two suckling lambs, sixteen male and sixteen female, were distributed into 4 diets with different concentrations of crude glycerin: 0, 10, 20 and 30% crude glycerin, in the replacement of corn, in the isoproteic supplement (18% CP provided daily in amounts equivalent to 2% of body weight. The experimental design was randomized blocks, with each variable data submitted to analysis of variance at 5% significance and the significant results subjected to regression analysis. There was no effect (P>0,05 of contents of crude glycerin on the chemical composition and cholesterol content of lamb meat. On the other hand, there was increased linearly (P>0,05 pH and cooking losses by the use of crude glycerin. No influence (P>0,05 of crude glycerin concentration on the texture profile analysis (TPA, sensorial analysis by triangular test and even when was evaluated attributes color, tenderness and juiciness of lamb meat. Up to 30% of crude glycerin in the supplement provided in creep feeding for suckling lambs grazing ryegrass do not compromise the physical-chemical and sensorial quality of the lamb meat.

  10. Dietary vitamin E dosage and source affects meat quality parameters in light weight lambs.

    Science.gov (United States)

    Leal, Leonel N; Beltrán, José A; Alonso, Verónica; Bello, José M; den Hartog, Leo A; Hendriks, Wouter H; Martín-Tereso, Javier

    2018-03-01

    Supra-nutritional vitamin E supplementation is a commonly used approach to delay lipid oxidation and colour deterioration in lamb and beef meat marketed under modified atmosphere packaging. However, these applications lack a precise calibration of dose for the desired effect and, in addition, limited information is available regarding the use of natural vitamin E for this purpose. Three hundred and sixty Rasa Aragonesa lambs were fed diets supplemented with all-rac-α-tocopheryl acetate (250, 500, 1000 and 2000 mg kg -1 compound feed), RRR-α-tocopheryl acetate (125, 250, 500 and 1000 mg kg -1 compound feed) and a basal diet without vitamin E supplementation for 14 days before slaughter at 25.8 ± 1.67 kg body weight. Vitamin E supplementation had no effect (P > 0.05) on average daily weight gain, feed intake and feed efficiency. Display time had larger effects on lipid oxidation, colour stability, myoglobin forms and meat discolouration parameters compared to vitamin E supplementation. However, vitamin E source and dosage significantly extended meat shelf-life as indicated by lipid oxidation, redness, hue angle, metmyoglobin formation, deoxymyoglobin formation, A 580-630 and I SO2 . The quantification of these effects demonstrated that the biological activity value of 1.36 used to distinguish both vitamin E sources is not appropriate for meat quality enhancing properties. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  11. Post-mortem changes in the physical meat quality characteristics of ...

    African Journals Online (AJOL)

    ... apparatus) of the muscle generally improved with time. The quadratic equation y = -0.0817x2 + 0.4468x + 10.477 best described (R2 = 0.32) this improvement in tenderness. The implications of this result is that fresh game meat producers can de-bone carcasses after 24 hours post mortem and leave the primal cuts to age ...

  12. The body constitution type influence on charolais breeds cattle meat production and quality

    OpenAIRE

    Jukna V.; Jukna Č.; Pečiulaitienė N.; Meškinytė-Kaušilienė E.

    2011-01-01

    The article presents data the most common body constitution types and their impact on meat production and quality on Charolais breed. Four body constitution types were researched in the breed: large, small, muscular and lightweight (commercial) type. For each type were selected in 15-16 uncastrated bulls, which were reared Control feeding station in identical feeding and storage conditions of up to 500 days age. Feeding control has been carried out from 210...

  13. Fresh and matured lamb meat quality fed with sunflower seeds and vitamin E

    OpenAIRE

    Sales,Ronaldo Oliveira; Silva Sobrinho,Américo Garcia da; Zeola,Nivea Maria Brancacci Lopes; Lima,Natália Ludmila Lins; Manzi,Gabriela Milani; Almeida,Fabiana Alves de; Endo,Viviane

    2013-01-01

    The objective of the study is to evaluate meat quality from Ile de France lamb fed diets supplemented with sunflower seeds and vitamin E. Thirty-two lamb weighing initially 15kg were housed in individual stalls and slaughtered when body weight reached 32kg. The treatments consisted of four experimental diets: D1) sugarcane + concentrate without sunflower seeds; D2) sugarcane + concentrate with sunflower seeds; D3) sugarcane + concentrate without sunflower seeds plus 1000mg vitamin E kg-1 diet...

  14. GROWTH PERFORMANCE AND MEAT QUALITY OF DOMESTICATED BLUE SWIMMING CRAB (Portunus pelagicus)

    OpenAIRE

    Fujaya, Yushinta; Trijuno, Dody Dharmawan; Aslamyah, Siti; Alam, Nur

    2015-01-01

    Blue Swimming Crab (Portunus pelagicus) is one of the commercial crabs traded widely around the world. But, crab aquaculture has not made a significant contribution in meeting the increasing overseas market demand. Some constraints in crab cultivation were high mortality, low and variable growth rate, and low of meat quality. The aims of this research were to produce a superior broodstock through domestication and selective breeding. Superior broodstock was expected to produce a high qual...

  15. Physico-chemical, sensory and microbial quality of chicken meat chips

    Directory of Open Access Journals (Sweden)

    N. Devalakshmi

    2010-08-01

    Full Text Available Chicken meat chips with different extenders (Bengal gram flour, Black gram flour and cooked mashed potato each at 15% level and control were prepared and stored up to 8 weeks both at ambient (37+2°C and refrigerated (7+ 1°C temperature. The samples were analyzed for physical, chemical, microbiological and sensory quality characteristics. [Vet World 2010; 3(4.000: 182-184

  16. Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

    Directory of Open Access Journals (Sweden)

    A. Dalle Zotte

    2016-06-01

    Full Text Available The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing breeds, several parity orders (P: 1, 2, ≥3, gender (G, and 2 slaughter seasons (SS: spring, summer in an organic production system. The effect of storage time (ST at frozen state (2 mo at –20°C of Longissimus lumborum (LL meat was also evaluated. Animals were slaughtered when they reached 2.8 kg of live weight. Then, pH and L*a*b* colour values of Biceps femoris (BF and LL muscles, water loss and Warner-Bratzler shear force of LL and hind leg (HL meat, and the fibre typing and enzymatic activity of LL muscle were analysed. LL meat from females showed higher b* values than males (0.04 vs. –1.25; P<0.05. Significant (P<0.05 SB×P, SB×G and P×G interactions were observed for the b* value of LL: VB and BF crossbreds presented a higher b* value when born as P≥3 and P2 respectively, VB females showed higher b* value than VB males, and P2 and P≥3 produced males with a significantly lower b* value. HL thawing losses were significantly (P<0.05 higher in rabbits slaughtered in summer than in those slaughtered in spring, whereas the opposite result was obtained for LL meat (P<0.01. Cooking loss of LL meat was significantly lower in P2 group than P≥3 group (P<0.05. The lactate dehydrogenase activity in LL muscle was higher in VB than in BF crossbreds (930 vs. 830 IU; P<0.05, albeit not supported by differences in fibre type distribution. The ST significantly (P<0.01 reduced pH, a* and b* colour values, and increased lightness of LL meat. It was concluded that the crossbreeds derived from VB and BF genotypes and farmed organically did not show remarkable sexual dimorphism, considering their elder slaughter age than rabbits reared under intensive conditions. Physical quality of meat was mainly affected by slaughter season, indicating

  17. Effects of Long-Term Protein Restriction on Meat Quality, Muscle Amino Acids, and Amino Acid Transporters in Pigs.

    Science.gov (United States)

    Yin, Jie; Li, Yuying; Zhu, Xiaotong; Han, Hui; Ren, Wenkai; Chen, Shuai; Bin, Peng; Liu, Gang; Huang, Xingguo; Fang, Rejun; Wang, Bin; Wang, Kai; Sun, Liping; Li, Tiejun; Yin, Yulong

    2017-10-25

    This study aimed to investigate the long-term effects of protein restriction from piglets to finishing pigs for 16 weeks on meat quality, muscle amino acids, and amino acid transporters. Thirty-nine piglets were randomly divided into three groups: a control (20-18-16% crude protein, CP) and two protein restricted groups (17-15-13% CP and 14-12-10% CP). The results showed that severe protein restriction (14-12-10% CP) inhibited feed intake and body weight, while moderate protein restriction (17-15-13% CP) had little effect on growth performance in pigs. Meat quality (i.e., pH, color traits, marbling, water-holding capacity, and shearing force) were tested, and the results exhibited that 14-12-10% CP treatment markedly improved muscle marbling score and increased yellowness (b*). pH value (45 min) was significantly higher in 17-15-13% CP group than that in other groups. In addition, protein restriction reduced muscle histone, arginine, valine, and isoleucine abundances and enhanced glycine and lysine concentrations compared with the control group, while the RT-PCR results showed that protein restriction downregulated amino acids transporters. Mechanistic target of rapamycin (mTOR) signaling pathway was inactivated in the moderate protein restricted group (17-15-13% CP), while severe protein restriction with dietary 14-12-10% CP markedly enhanced mTOR phosphorylation. In conclusion, long-term protein restriction affected meat quality and muscle amino acid metabolism in pigs, which might be associated with mTOR signaling pathway.

  18. Effects of stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality.

    Science.gov (United States)

    Bórnez, R; Linares, M B; Vergara, H

    2009-03-01

    Forty-nine Manchega breed male suckling lambs were used to determine the effect of different stunning methods (using two different CO2 concentrations and exposure times) on lamb meat quality. The lambs were allocated to five stunning treatments including four CO2 treatments [80% CO2 for 90s (G1); 90% CO2 for 90s (G2); 90% CO2 for 60s (G3); 80% CO2 for 60s (G4)] and an electrically stunned control group (G5). The gas-stunning treatments did not cause neither haematomas nor blood splash in the carcasses. Meat quality was evaluated by testing pH, colour (L(∗), a(∗), b(∗), chroma, hue values), water holding capacity (WHC), cooking loss (CL), shear force (SF), drip loss (DL) and total aerobic bacteria. Statistical differences in pH at 24h post-mortem, colour, WHC and CL were not found among groups. After 7 days post-mortem, there were statistical differences among groups in pH (highest in G4 and G5) and in DL (highest in G1). There were differences in SF due to stunning method evident after 72h and 7 days ageing. The statistical differences (Plambs since a highest stability with ageing time on meat quality was found using 90% CO2.

  19. Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality.

    Science.gov (United States)

    Aghwan, Z A; Bello, A U; Abubakar, A A; Imlan, J C; Sazili, A Q

    2016-11-01

    Traditional halal slaughter and other forms of religious slaughter are still an issue of debate. Opposing arguments related to pre-slaughter handling, stress and pain associated with restraint, whether the incision is painful or not, and the onset of unconsciousness have been put forward, but no consensus has been achieved. There is a need to strike a balance between halal bleeding in the light of science and animal welfare. There is a paucity of scientific data with respect to animal welfare, particularly the use of restraining devices, animal handling, and efficient halal bleeding. However, this review found that competent handling of animals, proper use of restraining devices, and the efficient bleeding process that follows halal slaughter maintains meat eating quality. In conclusion, halal bleeding, when carried out in accordance with recommended animal welfare procedures, will not only maintain the quality and wholesomeness of meat but could also potentially reduce suffering and pain. Maintained meat quality increases consumer satisfaction and food safety. Copyright © 2016. Published by Elsevier Ltd.

  20. Effect of squash seed meal (Cucurbita moschata on broiler performance, sensory meat quality, and blood lipid profile

    Directory of Open Access Journals (Sweden)

    YM Aguilar

    2011-12-01

    Full Text Available In this experiment, 240 Cobb-500® broilers reared from1 to 49 days, and distributed according to a completely experimental randomized design with four treatments of four replicates each in order to evaluate the effect of the dietary inclusion of 0, 33, 66 or 100 g/kg of squash seed meal (SSM (Cucurbita moschata on the performance, carcass yield, serum lipid profile and sensory meat quality of broilers. Significant differences (p<0.05 were detected in performance, carcass weight, weight and breast yield, and leg weight. The best results were obtained with 33 and 66 g/kg as compared to the control diet and 100 g SSM /kg. Abdominal fat decreased with the inclusion of 66 and 100 g SSM / kg, but the sensory quality of breast and thighs was not affected by the inclusion of SSM. The serum levels of total cholesterol, very low density (VLDL and low density (LDL lipoproteins, triglycerides, glucose and atherogenic index decreased with the inclusion of 100 g/kg of SSM, except for high density lipoproteins (HDL, which increased. The inclusion of 0, 33, 66 and 100 g/kg of SSM in broiler diets, partially replacing soybean meal and vegetable oil, improved live performance and edible portions yield. In addition, abdominal fat and serum levels of harmful lipids were reduced, whereas serum levels of beneficial lipids increased. There was no effect on meat sensory quality.

  1. Meat Quality Characteristics of Small East African Goats and Norwegian Crosses Finished under Small Scale Farming Conditions.

    Science.gov (United States)

    Hozza, W A; Mtenga, L A; Kifaro, G C; Shija, D S N; Mushi, D E; Safari, J G; Shirima, E J M

    2014-12-01

    The aim of the experiment was to study the effect of feeding system on meat quality characteristics of Small East African (SEA) goats and their crosses with Norwegian (SEA×N) goats finished under small scale farming conditions. Twenty four castrated goats at the age of 18 months with live body weight of 16.7±0.54 kg from each breed (SEA and SEA×N) were distributed in a completely randomized design in a 2×3 factorial arrangement (two breed, and three dietary treatments). The dietary treatments were; no access to concentrate (T0), 66% access to ad libitum concentrate allowance (T66) and 100% access to ad libitum concentrate allowance with 20% refusal (T100) and the experimental period was for 84 days. In addition, all goats were allowed to graze for 2 hours daily and later fed grass hay on ad libitum basis. Daily feed intakes were recorded for all 84-days of experiment after which the animals were slaughtered. Feed intake of T100 animals was 536 g/d, which was 183 g/d higher than that of T66 group. Supplemented goats had significantly (p0.05) for dressing percentage and carcass conformation among supplemented goats except fatness score, total fat depots and carcass fat which increased (pgoats fed concentrate declined rapidly and reached below 6 at 6 h post-mortem but temperature remained at 28°C. Cooking loss and meat tenderness improved (pgoats and their crosses with Norwegian breeds finished under small scale farming conditions in rural areas. Therefore, concentrate supplementation of goats of both breeds improves meat quality attributes.

  2. Innovation in the development and improvement of meat products: High hydrostatic pressures

    Directory of Open Access Journals (Sweden)

    Gallardo, Claudia

    2015-08-01

    Full Text Available One focus of interest in the development of products and processes of the food industry is related to the reduction in the use of additives that could have negative effects on consumer health. This view called cleaning nutritional label is aimed at the partial or total substitution of additives by other factors that do not have these negative effects and maintain the safety and quality of the products processed. The high hydrostatic pressure (HHP is one of the new conservation factors used to reduce the content of sodium chloride and nitrites in meat products. HHP technology is increasingly being applied to produce safe with high quality and minimal effects on food sensory and nutritional characteristics. In this context the present review describes the current status in the development of processed meat products, specifically ham, as well as alternative use of high pressure in the product and its future development prospects.

  3. The Effect of Natuzyme in the Diets Containing Non-Starch Polysaccharides on Meat Quality of Native Chicken

    Directory of Open Access Journals (Sweden)

    S Suhermiyati

    2011-05-01

    Full Text Available Abstract. The purpose of this research was to determine the effect of the use of Natuzyme in feed containing non-starch polysaccharides on the quality of chicken meat. Materials used were 71 native hens of 18 week-old. The experiment was conducted using Completely Randomized Design (CRD, 3 x 3 factorial pattern. Each treatment was repeated three times and was tested further with Duncan t test. The first treatment was the use of non-starch polysaccharides (R with the levels of 0, 5 and 10%. The second treatment was the use of Natuzyme (S with the levels of 0, 0.1 and 0.2%. The variables measured were: energy consumption, fat consumption, carcass weight, meat glycogen, meat fat, and cholesterol of meat. The results showed that the treatments did not significantly affect energy consumption, fat consumption, carcass weight and fat content of meat. The use of non-starch polysaccharides did not significantly affect the levels of meat glycogen, while the use of Natuzyme significantly affected the levels of meat cholesterol. The conclusion is that the Natuzyme only works on feedstuffs, not in the chicken digestive tract. The sources of non-starch polysaccharide in feedstuffs can be used as an energy source for chickens until a level of 10%. Key Words: Natuzyme, non-starch polysaccharides, meat quality

  4. Nutritional strategies to improve the lipid composition of meat, with emphasis on Thailand and Asia.

    Science.gov (United States)

    Jaturasitha, S; Chaiwang, N; Kayan, A; Kreuzer, M

    2016-10-01

    This article reviews opportunities for enriching the lipids of meat with n-3 fatty acids and conjugated linoleic acids (CLAs), both considered beneficial to human health. Special focus is put on feeds available and research carried out in Thailand. A differentiated consideration concerning the value of different n-3 fatty acids and isomers of CLAs is necessary. In ruminants, it is difficult to enrich the meat with n-3 fatty acids due to the extensive ruminal biohydrogenation of unsaturated fatty acids, but several possibilities to enhance the proportion of the most desired CLA isomer, rumenic acid, exist. By contrast, pork and poultry meat can be easily enriched with n-3 fatty acids. With purified CLA sources, CLAs also can be enhanced, but it is difficult to achieve this exclusively for rumenic acid. An interesting approach might consist in supplementing the CLA precursor vaccenic acid instead. Possible constraints for meat quality and in the fatty acid levels achieved are outlined. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Effects of ractopamine hydrochloride and dietary protein content on performance, carcass traits and meat quality of Nellore bulls.

    Science.gov (United States)

    Cônsolo, N R B; Mesquita, B S; Rodriguez, F D; Rizzi, V G; Silva, L F P

    2016-03-01

    Ractopamine hydrochloride (RH) alters protein metabolism and improves growth performance in Bos taurus cattle with high carcass fat. Our objective was to evaluate the effects of RH, dietary CP and RH×CP interaction on performance, blood metabolites, carcass characteristics and meat quality of young Nellore bulls. A total of 48 bulls were randomly assigned to four treatments in a 2×2 factorial arrangement. The factors were two levels of dietary CP (100% and 120% of metabolizable protein requirement, defined as CP100 and CP120, respectively), and two levels of RH (0 and 300 mg/animal·per day). Treated animal received RH for the final 35 days before slaughter. Animals were weighed at the beginning of the feedlot period (day 63), at the beginning of ractopamine supplementation (day 0), after 18 days of supplementation (day 18) and before slaughter (day 34). Animals were slaughtered and hot carcass weights recorded. After chilling, carcass data was collected and longissimus samples were obtained for determination of meat quality. The 9-11th rib section was removed for carcass composition analysis. Supplementation with RH increased ADG independently of dietary CP. There was a RH×CP interaction on dry matter intake (DMI), where RH reduced DMI at CP120, with no effect at CP100. Ractopamine improved feed efficiency, without RH×CP interaction. Ractopamine had no effect on plasma creatinine and urea concentration. Greater dietary CP tended to increase blood urea, and there was a RH×CP interaction for plasma total protein. Ractopamine supplementation increased plasma total protein at CP120, and had no effect at CP100. Ractopamine also decreased plasma glucose concentration at CP100, but had no effect at CP120. Ractopamine increased alkaline phosphatase activity at CP120 and had no effect at CP100. There was a tendency for RH to increase longissimus muscle area, independently of dietary CP. Ractopamine did not alter fat thickness; however, fat thickness was reduced by

  6. Quantitative research versus quality assurance, quality improvement, total quality management, and continuous quality improvement.

    Science.gov (United States)

    Vogelsang, J

    1999-04-01

    The purpose of this report is to provide a review of the scientific method used in the quantitative research studies for consumers, evaluators, and applied nurse researchers. The fundamental characteristics of the problem-solving/ performance-improvement processes of quality assurance, quality improvement, total quality management, and continuous quality improvement are described. Research is compared with these processes, and is followed by a discussion about the publication of quantitative research findings.

  7. Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat.

    Science.gov (United States)

    Calnan, H B; Jacob, R H; Pethick, D W; Gardner, G E

    2017-09-01

    The colour of bloomed m. longissimus was measured 24h post slaughter for 8165 lamb carcasses produced over 5years across 8 sites in Australia. Intramuscular fat across a 2 to 8% range and shortloin fat weight were positively associated with meat lightness (L*), redness (a*), yellowness (b*), hue and chroma (Pmeat colour parameters (Pmeat yield will have neutral or positive effects on meat colour, while selection for increased intramuscular fat will make the bloomed colour of lamb meat lighter and redder. Copyright © 2017. Published by Elsevier Ltd.

  8. The Effect of Different Location of Muscle on Quality of Frozen Simmental Ongole Grade Male Meat

    Science.gov (United States)

    Triasih, D.; Krisdiani, D.; Riyanto, J.; Pratitis, W.; Widyawati, S. D.

    2018-02-01

    The aim of this research was to identify the influence of different types of muscle on the characteristics physical quality frozen meat of Simmental Ongole Crossbreed Male frozen meat. The research had been conducted at the Laboratory of Meat Technology and Processing and Laboratory of Nutritional Biochemistry, Faculty of Animal Science, University GadjahMada, Yogyakarta. The physical quality with 4 levels treatments, the name was Biceps femoris (BF), Longissimus dorsi (LD), Triceps brachii (TB), and Pectoralis profundus (PP). The chemical quality with 3 levels treatments, the name was Biceps femoris (BF), Longissimus dorsi (LD), and Triceps brachii (TB). The research used Completely Randomized Design with 5 replications for each treatment. The variables of the physical quality test were pH, tenderness, cooking loss, and water-holding capacity. The chemical quality test were water content, protein content, fat content, and cholesterol content. The result of the physical quality test showed that the different types of muscle were significantly influence the pH value (P<0,01), also the influence the tenderness and cooking loss (P<0,05), but there was no significant different on water-holding capacity. The chemical quality test showed that the different types of muscle significant influenced on protein content and fat content (P<0,01). They were significant different (P<0,05) on water content, and there was significant effect (P<0,05) on cholesterol. In conclusion, the BF have high value of pH, cooking loss, water content, protein content, and cholesterol than other muscle, but have low value of tenderness and fat content.

  9. Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

    Directory of Open Access Journals (Sweden)

    Xin Zhao

    2017-01-01

    Full Text Available Electrical impedance spectroscopy (EIS, as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.

  10. Quality attributes and properties of surubim (Pseudoplatystoma spp. meat

    Directory of Open Access Journals (Sweden)

    Letícia Emiliani Fantini

    2015-12-01

    Full Text Available The aim of this study was to evaluate the quality attributes and properties of fillets from surubins (Pseudoplatystoma spp. reared in cages and fishponds. The design of the study was completely randomized, with two treatments (cage and fishpond and 16 replicates each. The fillets from fishes reared in cage and fishpond had a mean total weight of 134.71 ± 33.11 g and 151.56 ± 18.56 g, respectively. The following parameters were analyzed: pH, water retention capacity (WRC, color (L* brightness, (a* red, (b* yellow, and shear force (SF. The data were subjected to analysis of variance and the means were compared by Tukey’s and Mann-Whitney (nonparametric tests. Statistically significant differences (p<0.05 were observed for WRC, SF, and pH variables. Only for color attributes (L*, (a*, (b*, no statistically significant difference (p>0.05 was detected between the treatments. A lower pH (6.17 ± 0.23 was observed in fillets from surubins reared in cage. As this is close to the isoelectric point of myofibrillar proteins, it reduces their net charge and, consequently, their capacity to retain water. Lower WRC of fillets obtained from fishes reared in cage (61.46 ± 1.62% implies loss of nutritional value through the exudate released which results in drier fillets and compromised tenderness. In fillets from cage production, SF (1.06 ± 0.22 kgf was higher than those from fishpond, i.e., the higher the shear force, the lower the tenderness of the fillet. On the basis of the observation that fillets from fishes reared in fishponds were more tender, this study confirmed that the quality of surubin fillets is influenced by the production system.

  11. Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems.

    Science.gov (United States)

    Castellano, P; Aristoy, M C; Sentandreu, M A; Vignolo, G; Toldrá, F

    2012-12-01

    The capacity of Lactobacillus sakei CRL1862 to prevent the growth of pathogens and its ability to degrade sarcoplasmic and myofibrillar proteins in pork meat systems was evaluated. In addition, basic safety aspects of Lact. sakei CRL1862 such as production of biogenic amines and antibiotic susceptibility were addressed. The bacteriocin-producing Lact. sakei CRL1862 showed respectively bactericide and bacteriostatic effect against Listeria monocytogenes and Staphylococcus aureus in beaker sausage assay during 9 days of storage at 22 °C. The hydrolytic effect of Lact. sakei CRL1862 on protein extracts was evaluated by SDS-PAGE and reverse phase HPLC. A more pronounced proteolysis was evidenced in inoculated sarcoplasmic proteins compared with myofibrillar extracts with the generation of predominantly hydrophilic peptides and increase of total free amino acids concentration. Lactobacillus sakei CRL1862 produced neither histamine nor tyrosine and exhibited no resistance to the antibiotics assayed. Lactobacillus sakei CRL1862 effectively controlled the growth of L. monocytogenes and Staph. aureus; moreover, it was able to hydrolyse pork meat extracts generating peptides and amino acids, which may improve hygienic and sensorial attributes of fermented meat products. The use of an integrated approach to evaluate the major traits of Lact. sakei CRL1862 showed it can be applied as an autochthonous functional starter in meat fermentation. © 2012 The Society for Applied Microbiology.

  12. Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region

    Directory of Open Access Journals (Sweden)

    Ertha Janine Lacerda de Medeiros

    2012-12-01

    Full Text Available Thirty-two intact male goats from four genetic groups (eight pure-bred Boers, eight ¾ Boer + ¼ SPRD crossbreeds, eight ½ Boer + ½ SPRD crossbreeds, and eight ½ Anglo Nubian + ½ SPRD crossbreeds were evaluated for meat quality. The goats were reared in confinement and slaughtered at the average live weight of 29 kg. Temperature and pH decrease in the longissimus dorsi muscle was determined for 24 hours, and analyses of colour, cooking loss, water-holding capacity, and sensory attributes were also performed. Genotype significantly (P < 0.05 influenced the confinement period; ½ Boer + ½ SPRD crossbreeds required the most time in confinement to reach the target weight, while the pure-bred Boers required the least time. Genotype also significantly influenced (P < 0.05 the weight loss due to cooking, shearing force, colour (intensity of yellowness and luminescence, and the sensory attributes of flavour, odour, and raw colour of the meat. The crossing of exotic Boer and Anglo Nubian breeds with the native SPRD resulted in a goat meat of high quality.

  13. Muscle structure, sarcomere length and influences on meat quality: A review.

    Science.gov (United States)

    Ertbjerg, Per; Puolanne, Eero

    2017-10-01

    The basic contractile unit of muscle, the sarcomere, will contract as the muscle goes into rigor post-mortem. Depending on the conditions, such as the rate of pH decline, the cooling rate and the mechanical restraints on the muscles, this longitudinal shortening will result in various post-mortem sarcomere lengths as well as lateral differences in the distances between the myosin and actin filaments. This shortening is underlying the phenomena described as rigor contraction, thaw rigor, cold shortening and heat shortening. The shortening in combination with the molecular architecture of the sarcomere as defined by the myosin filaments and their S-1 and S-2 units, the interaction with the actin filaments, and the boundaries formed by the Z-disks will subsequently influence basic meat quality traits including tenderness and water-holding capacity. Biochemical reactions from proteolysis and glycogen metabolism interrelate with the sarcomere length in a complex manner. The sarcomere length is also influencing the eating quality of cooked meat and the water-holding in meat products. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. GLYCOLYTIC AND ENERGETIC RESOURCES AS THE DETERMINANTS OF MEAT QUALITY OF DUROC FATTENERS

    Directory of Open Access Journals (Sweden)

    Andrzej Zybert

    2015-03-01

    Full Text Available The aim of this study was to determine the diagnostic value of glycolityc and energetical quantities on selected meat quality characteristics of Duroc fatteners. A total of 40 Duroc porkers were investigated. Among two analysed sets of determinants (R1 with glycogen and R1 with lactate measured in 45 min after slaughter, the best diagnostic value for meat quality characteristics exhibit a set involving R1 and glycogen that composed determination coefficient (RC2 was 0.66 for pH measured in 45 min up to 144 h post mortem. Also, with currently used meat diagnostic methods the most useful one that explains the glycolytic and energetic quantities in the highest degree is method that exploits 5 determinants, i.e. pH1, pH24, EC2, EC24 and L*24. Higher composed determination coefficient and canonical correlation (CR for this method was obtained for set involving R1 and lactate – 0.41 and 0.64** respectively.

  15. Effect of nutritive level on carcass traits and meat quality of IHDH foals

    Science.gov (United States)

    De Palo, Pasquale; Tateo, Alessandra; Maggiolino, Aristide; Centoducati, Pasquale

    2014-01-01

    The present work describes the effect of nutritive level on horse carcass traits and on meat quality. Eighteen male Italian Heavy Draught Horse (IHDH) breed foals were employed in the study. Soon after foaling they were randomly subdivided into three groups according to three nutritive level classes: 150%, 180% and 200% of maintenance requirements. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus dorsi muscle. The right half carcass of each animal was then divided into cuts. Each one was subdivided into lean, fat and bones. Live weight, carcass weight and dressing percentage were not affected by nutritive level (P > 0.05). Horses fed with the lower nutritive level showed a higher incidence of lean and a lower incidence of fat (P 0.05). Probably the tendency of IHDH foals to concentrate adipogenesis in the subcutaneous district could explain the lack of influence of nutritive level on meat quality parameters and its influence on carcass and cut composition, which tend to be richer in fat. PMID:24961285

  16. Effects of Shrimp Meal Fermented with Aspergillus niger On Physical Quality of Broiler Meat

    Directory of Open Access Journals (Sweden)

    Djalal Rosyidi

    2012-02-01

    Full Text Available The research materials were 75 broiler chickens of 1 day old and feeds. The research employed five treatments, namely (P0: feed without addition of fermented shrimp meal, P1: feed with 5 % addition of fermented shrimp meal, P2: feed with 7.5 % addition of fermented shrimp meal, P3: feed with 10 % addition of fermented shrimp meal, P4: feed with 12.5 % addition of fermented shrimp meal. Every treatment was repeated 3 times, with 5 chickens respectively. Variables of this research were Water Holding Capacity (WHC, cooking loss and tenderness of broiler meat. Data were analyzed by completely randomized design, if there was a significant effect, it was followed by Duncan’s Multiple Range Test (DMRT. The result of this research showed that the use of fermented shrimp meal in broiler feed can improve WHC, degrading cooking loss and improving tenderness of broiler meat.   Keywords : Water holding capacity, cooking loss, tenderness

  17. Preanalytical quality improvement : in quality we trust

    OpenAIRE

    Lippi, Giuseppe; Becan-McBride, Kathleen; Behulova, Darina; Bowen, Raffick A.; Church, Stephen; Delanghe, Joris; Grankvist, Kjell; Kitchen, Steve; Nybo, Mads; Nauck, Matthias; Nikolac, Nora; Palicka, Vladimir; Plebani, Mario; Sandberg, Sverre; Simundic, Ana-Maria

    2013-01-01

    Total quality in laboratory medicine should be defined as the guarantee that each activity throughout the total testing process is correctly performed, providing valuable medical decision-making and effective patient care. In the past decades, a 10-fold reduction in the analytical error rate has been achieved thanks to improvements in both reliability and standardization of analytical techniques, reagents, and instrumentation. Notable advances in information technology, quality control and qu...

  18. An improved UPLC method for the detection of undeclared horse meat addition by using myoglobin as molecular marker.

    Science.gov (United States)

    Di Giuseppe, Antonella M A; Giarretta, Nicola; Lippert, Martina; Severino, Valeria; Di Maro, Antimo

    2015-02-15

    In 2013, following the scandal of the presence of undeclared horse meat in various processed beef products across the Europe, several researches have been undertaken for the safety of consumer health. In this framework, an improved UPLC separation method has been developed to detect the presence of horse myoglobin in raw meat samples. The separation of both horse and beef myoglobins was achieved in only seven minutes. The methodology was improved by preparing mixtures with different composition percentages of horse and beef meat. By using myoglobin as marker, low amounts (0.50mg/0.50g, w/w; ∼0.1%) of horse meat can be detected and quantified in minced raw meat samples with high reproducibility and sensitivity, thus offering a valid alternative to conventional PCR techniques. Copyright © 2014 Elsevier Ltd. All rights reserved.

  19. Growth performance, carcass and meat quality of lambs supplemented with increasing levels of a tanniferous bush (Cistus ladanifer L.) and vegetable oils.

    Science.gov (United States)

    Francisco, A; Dentinho, M T; Alves, S P; Portugal, P V; Fernandes, F; Sengo, S; Jerónimo, E; Oliveira, M A; Costa, P; Sequeira, A; Bessa, R J B; Santos-Silva, J

    2015-02-01

    The effects of dietary inclusion of Cistus ladanifer L. (CL) and a vegetable oil blend were evaluated on growth performance,carcass and meat quality of fifty four lambs that were assigned to 9 diets, corresponding to 3 levels of CL(50, 100 and 200 g/kg DM) and 3 levels of oil inclusion (0, 40 and 80 g/kg DM). Treatments had no effects on growth rate. Oil depressed dry matter intake (P = 0.017), carcass muscle (P = 0.041) and increased (P = 0.016) kidney knob channel fat. Chemical and physical meat quality traits were not affected by treatments. Off-flavour perception was higher for 8% of oil (P b 0.001). The level of 100 g/kg DM of CL inclusion improved meat stability after 7 days of storage. Supplementation with linseed and soybean oils (2:1) was a good approach to improve meat nutritional value from feedlot lambs, increasing total n-3 PUFA.

  20. Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages.

    Science.gov (United States)

    Pereira, Anirene Galvão Tavares; Ramos, Eduardo Mendes; Teixeira, Jacyara Thaís; Cardoso, Giselle Pereira; Ramos, Alcinéia de Lemos Souza; Fontes, Paulo Rogério

    2011-12-01

    The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated using the central composite rotatable design of response surface methodology (RSM). Use of collagen fiber as an additive affected the sausage characteristics, but the effect depended on the amount of the MDPM used. While MDPM additions resulted in higher cooking loss and darker and redder frankfurters, the addition of collagen fibers improved cooking yields and contributed to the lightness of the final product. Higher collagen fiber content was also accompanied by a significant increase in frankfurter hardness regardless of the MDPM content. Use of collagen fibers countered the negative effects of MDPM on sausage quality attributes, especially on cooking yields and final product color. Copyright © 2011 Elsevier Ltd. All rights reserved.

  1. Quality improvement: the nurse's role.

    Science.gov (United States)

    Moran, M J; Johnson, J E

    1992-06-01

    Continuous quality improvement is a concept which includes: Quality assurance--the provision of services that meet an appropriate standard. Problem resolution--including all departments involved in the issue at hand. Quality improvement--a continuous process involving all levels of the organization working together across departmental lines to produce better services for health care clients. Deming (1982b) and others have espoused total system reform to achieve quality improvement--not merely altering the current system, but radically changing it. It must be assumed that those who provide services at the staff level are acting in good faith and are not willfully failing to do what is correct (Berwick, 1991). Those who perform direct services are in an excellent position to identify the need for change in service delivery processes. Based on this premise, the staff nurse--who is at the heart of the system--is the best person to assess the status of health care services and to work toward improving the processes by which these services are provided to clients in the health care setting. The nurse manager must structure the work setting to facilitate the staff nurse's ability to undertake constructive action for improving care. The use of quality circles, quality councils, or quality improvement forums to facilitate the coordination of quality improvement efforts is an effective way to achieve success. The QA coordinator assists departments in documenting that the quality improvement efforts are effective across all departments of the organization, and aggregates data to demonstrate that they meet the requirements of external regulatory agencies, insurers, and professional standards. The nurse executive provides the vision and secures the necessary resources to ensure that the organization's quality improvement efforts are successful. By inspiring and empowering the staff in their efforts to improve the process by which health care is provided, nurse managers

  2. Effect of using garlic or curcumin or parsley on the growth performance, meat and egg quality of Japanese quail

    International Nuclear Information System (INIS)

    El-Faramawy, A.A.; Fahmy, M.O.; Wakwak, M.M.

    2006-01-01

    Two grams of powdered garlic or curcumin or parsley were added separately to each kg of the diet of unsexed Japanese quail aged one day old in an attempt to evaluate growth performance, serum cholesterol, triiodothyronine hormone, small intestine thickness and caecal microbial count to improve meat quality and egg production. The quails were hold in equal 4 groups; each group contained three replicates of 30 birds. Birds were watered and fed ad libitum for 7 weeks then 69 chicks from each group (6 males and 17 females for each replicate) were transferred into laying cages for another 6 weeks while 3 birds from each replicate were slaughtered for serum cholesterol, triiodothyronine, small intestine thickness, microbial count and carcass fatty acid determination. The data revealed that addition of each of the tested herb supplements caused significant increase in body weight, while there was non-significant changes in serum cholesterol, T3, small intestine thickness and total bacterial count. In addition, there was significant increase in unsaturated fatty acids and significant decrease in saturated fatty acids of carcass. The three additives caused remarkable increases in egg production and hatch ability %, besides augmenting the fertility % and number of ovarian follicles. It may be concluded that addition of 2g garlic or curcumin or parsley powder to each kg of the diet of Japanese quail favored consumer expectation in relation to meat quality and egg production and prolonged feed preservation

  3. SENSORY QUALITY OF POULTRY MEAT AFTER PROPOLIS APPLICATION

    Directory of Open Access Journals (Sweden)

    Miroslav Kročko

    2011-10-01

    Full Text Available In the experiment, we verify the effect of propolis extract in Ross 308 broiler on the sensory quality of breast and thigh muscle modified by baking at 200 ºC for 60 minutes. The experiment enrolled 360 one day old chickens of hybrid combination Ross 308 and was formed into 4 groups: control group (C and three experimental groups (EG: I, II, III of 90 pcs chickens. Custom feeding insisted 42 days. Chickens were fed to 21th day of age an ad libitum with the same starter feed mixture HYD-01 (powdery form and from 22nd to 42nd day of age were fed with the growth feed mixture HYD-02 (powdery form in the monitored groups. The fed feed mixture HYD-01 and HYD-02 have been produced without antibiotic preparations and coccidiostats. Experimental groups were added to the feed compound of propolis extract in a dose of 200, 300 and 400 mg.kg-1. After heat treatment of breast and thigh muscle of 60 pieces chicken of each group samples were anonymously assessed sensory six-member committee (smell, taste, juiciness, tenderness 5-point scale. Significant differences (P≤0.05 between control group and experimental groups (I, II, III were found in the evaluation of breast muscle in the aroma (+0.15 to +0.23 points, taste between control group and EG I and III (+0.19 to +0.26 points in juiciness between control group and EG I (+0.37 points and the fineness of the control group and EG I and II (+0.35 to +0.45 points. In the thigh muscle were found significant differences (P≤0.05 between control group and EG (I, II, III in the evaluation of smell compared with group I (+0.25 points, the taste of EG I and III (+0.20 to +0.24 points, the juiciness of EG I and III (+0.34 to +0.48 points and the fineness of the EG I and III (+0.30 to +0.43 points. The overall sensory valuation of the most valuable parts of the carcass Ross 308 chickens, were found positive effects of propolis extract on the sensory properties after baking and recommend it to use in the diet of

  4. NETWORKS AND QUALITY IMPROVEMENT

    Directory of Open Access Journals (Sweden)

    Miodrag Hadžistević

    2009-12-01

    Full Text Available Tools used in the past to analyze business value creation, such as value chain and process models, are simply too slow, inadequate, or inappropriate to address this new level of business complexity. In stead of that, company has to find way to create quality management system in a multi-layered supply chain. The problem can be solved by networking in the cluster. Cluster can be known as a competitive cooperation in the purpose to gain higher level of competitiveness and success. Bat there is another problem: Organization of the production process in a company is extremely complex process itself, and when we transfer it to the cluster level, we get a complex task which is difficult to solve. For that purpose, this paper analyses the conditions and possibilities that would enable those structures to adapt to changes in the surroundings - flexibility and management adequacy of production and organizational structures - by creating network value system.

  5. Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers.

    Science.gov (United States)

    da Silva, Débora Cristina Fernandes; de Arruda, Alex Martins Varela; Gonçalves, Alex Augusto

    2017-06-01

    The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly ( L * > 53). An inverse correlation between lightness, pH and shear force was observed. The free range broiler meat had higher yellow color ( b * 11.56) and shear force (2.75 kgf) and lower red color ( a * 1.65) and pH (5.75) in comparison to the industrial broiler meat, due intensive physical activity on growing phase and influence of the pre-slaughter stress on the rigor mortis. The thigh cut from free range broiler meat showed higher protein levels (18.00%), while to the thigh and drumstick cuts of industrial broiler meat showed higher total fat levels (3.4 and 5.0%, respectively). In general, each strain and chickens producing methods gave the peculiar characteristics to meat (chemical, physical, microbiological and sensorial).

  6. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

    Science.gov (United States)

    Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

  7. Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar

    Directory of Open Access Journals (Sweden)

    Ivanović Snežana D.

    2013-01-01

    Full Text Available Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from Duroc x Yorkshire (D x Y, Duroc x Yorkshire x wild boar (D x Y x WB crossbreeds and wild boars (WB was investigated. Samples for all tests were taken from m. longissimus dorsi. Chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography technique with external standard method. Color was determined instrumentally using the thristimulus colourimeter. The overall sensoric quality (appearance, texture and smell of samples of raw meat was evaluated. In evaluation of results the scoring system was used. In chemical composition (moisture, fat, protein, ash and pH values statistically significant difference was noted (p<0,05 between each of the examined groups. Also, among all the examined groups statistically significant difference (p<0,05 was found for fatty acids and cholesterol content. Measurment of the color of meat from all three groups showed that the L*, a * b *, Chroma and Hue angle were also statistically significantly different (p<0,01.

  8. Martina Franca donkey meat quality: Influence of slaughter age and suckling technique.

    Science.gov (United States)

    De Palo, P; Tateo, A; Maggiolino, A; Marino, R; Ceci, E; Nisi, A; Lorenzo, J M

    2017-12-01

    This work aimed to evaluate the effect of suckling technique and slaughter age on Martina Franca donkey meat quality. Twenty Martina Franca male foals were involved in the trial. Foals naturally assumed colostrum within 4h from birth. Afterwards, 10 foals were partially artificially suckled (AS), and 10 foals were naturally suckled (NS). All the foals were weaned at 180d, then housed indoors and fed the same diet. Ten donkeys were slaughtered at 12months and the other 10 at the age of 18months. Samples of Longissimus thoracis et lumborum (LTL) were taken from each foal for chemical analysis, then rheological parameters, oxidative profile, colorimetric parameters and fatty acid profile were assessed. Older donkeys (18months) fed with natural milk presented the highest intramuscular fat (IMF) and meat protein content. From a dietary view point, IMF acid composition showed a more favourable profile in meat from artificially-reared donkeys compared to naturally-suckled ones. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Crude glycerine inclusion in Limousin bull diets: animal performance, carcass characteristics and meat quality.

    Science.gov (United States)

    Egea, M; Linares, M B; Garrido, M D; Villodre, C; Madrid, J; Orengo, J; Martínez, S; Hernández, F

    2014-12-01

    Three hundred and six Limousin young bulls (7±1months of age, initial body weight 273±43kg) were used to evaluate the effect of crude glycerine supplementation on animal performance, carcass characteristics and meat quality. Animals were assigned to three different diets: Control (0% of crude glycerine), G2 and G4 (2 and 4% of crude glycerine, respectively). The diets were administrated ad libitum for 240days (final body weight 644±24kg). Average daily weight gain, average daily feed intake, the gain:feed ratio, ultrasound measures in vivo, carcass characteristics, pH, water holding capacity, drip losses, and cooking losses were not affected (P>0.05) by diets. Diet decreased C16:0 (P<0.01) and C16:1 (P<0.05) contents in meat. The G4 meat showed lower C12:0, C14:0, C17:0, C18:0, C18:1, C18:2, C18:3, c9,t11-c18:2, C20:0 and C20:4 levels (P<0.05) than control. Glycerine increased desirable fatty acid percentages (P<0.05) in intramuscular fat. Copyright © 2014 Elsevier Ltd. All rights reserved.

  10. Utilization of Cinnamon Leaf and Shrimp Flour as an Enhancer of Catfish Meat Quality

    Directory of Open Access Journals (Sweden)

    Mia Setiawati

    2017-04-01

    Full Text Available Catfish (Pangasianodon hypophthalmus is a freshwater fish that has been produced in the form of a filet. One of the problems in producing good catfish fillet is compactness and brightness of catfish farmed meat. This research aimed to get feed formulation as enhancer meat quality of striped catfish with added Cinnamon leaves flour (Cinnamomum burmannii and used shrimp head meal. A Fish with a weight of 208.98±25.76 g reared in 12 floating nets cage (2x1x1.5 m3 with density of 15 fish/nets for 60 days. As treatment, fish were fed with feed contains 1% cinnamon leaves, 45% shrimp head meal, and combined of cinnamon leaves and shrimp head meal, and as control used feed were formulated without cinnamon leaves and shrimp head meal. Fish were fed 2 times a daily with feeding rate 3.5% of average body weight of fish. The test parameters observed were physical, chemical and organoleptic test of catfish meat. The results showed feed with contains cinnamon leaves and shrimp head meal could decrease level of body fat 14.7% compared than control (p<0.05. Feed with used cinnamon leaves and shrimp head meal gave a texture of fillet fish more compact, elastic and color of fillet fish white. Keywords: Cinnamomum burmannii, fillet, shrimp head meal, feed formulated, Pangasianodon hypophthalmus

  11. Utilization of Cinnamon Leaf and Shrimp Flour as an Enhancer of Catfish Meat Quality

    Directory of Open Access Journals (Sweden)

    Mia Setiawati

    2017-05-01

    Full Text Available Catfish (Pangasianodon hypophthalmus is a freshwater fish that has been produced in the form of a filet. One of the problems in producing good catfish fillet is compactness and brightness of catfish farmed meat. This research aimed to get feed formulation as enhancer  meat quality of striped catfish with added Cinnamon leaves flour (Cinnamomum burmannii  and used shrimp head meal. A Fish with a weight of  208.98±25.76 g reared in 12 floating nets cage (2x1x1.5 m3 with density of 15 fish/nets for 60 days. As treatment, fish were fed with feed contains 1% cinnamon leaves,  45% shrimp head meal, and combined of cinnamon leaves and shrimp head meal, and as control used feed were formulated without cinnamon leaves and shrimp head meal. Fish were fed 2 times a daily with feeding rate 3.5% of average body weight offish. The test parameters observed were physical, chemical and organoleptic test of catfish meat. The results showed feed with contains cinnamon leaves and shrimp head meal could decrease level of body fat 14.7% compared than control (p<0.05. Feed with used cinnamon leaves and shrimp head meal gave a texture offillet fish more compact,  elastic and color of fillet fish white.

  12. Hygienic Quality of Meat Products in Qazvin Province during (2011-2014, Iran

    Directory of Open Access Journals (Sweden)

    Paymanh Ghajarbeygi

    2016-09-01

    Full Text Available Background & Aims of the Study: One way to increasing shelf life of meat is the production of sausages along with additives. One of these additives contains nitrite that in an acceptance limit is not a threat for human health but if it's amount is higher than standard, it will react in the body with secondary amine and the result is the formation of carcinogenic nitrosamines. Also, the consumption of healthy and safe food is concerned for every consumer. That's why we decided to examine Nitrite, Carbohydrates, Fat, Protein, Humidity, microbial contamination and exterior features of the sausages which were produced in Qazvin province. Materials and Methods: The study population consisted of sausages produced in Qazvin province from 2011 to 2014. A total of 74 samples of products that have been produced in the factories of meat products of Qazvin, distribution system and retail level were collected. Additive composition, microbial contamination and exterior features were examined according to standard methods of Iranian national standards No 2303. Results: The overall result showed that all products comply with their nitrite acceptance limit. Of course, the amount of humidity (13.84% and carbohydrates (39.62% were infringement but the two combinations no adverse effects on human health and microorganism counts determined in overall processing were not at harmful levels for human health and microbial contamination of all meat products of our study were acceptable. Conclusion: According to the results, we should have more control on the hygienic quality of meat products over the production, storage and supply periods in this area.

  13. MEAT QUALITY FROM CHAROLAIS BULLS FED DIETS WITH DIFFERENT LEVELS OF CORN SILAGE INCLUSION

    Directory of Open Access Journals (Sweden)

    G. Cozzi

    2007-06-01

    Full Text Available A sample of 6 intensive beef farms was selected according to the feeding plan adopted during the fattening period of Charolais bulls. Two farms did not include any corn silage in the diet (CS0, while corn silage represented 22% of the dietary DM in the second group of 2 farms (CS22, and it raised up to 44% of the dietary DM in the last 2 farms (CS44. Five bulls were randomly selected from each farm to be slaughtered in the same abattoir. Bulls age was similar across treatments but the CS44 bulls had a lower carcass weight (396 kg than the other two treatments (436 and 446 kg for CS0 and CS22, respectively. Carcass fleshiness (SEUROP and fatness scores were not affected by the level of corn silage in the diet. Meat quality was evaluated on a joint sample of the m. Longissimus thoracis, excised from the 5th to the 9th rib of each right half carcass 24 h post-mortem, after an ageing period of 10 d vacuum packaged at 4°C. Meat chemical analysis showed no variations in pH, DM, intramuscular fat and protein content due to the different silage inclusion in the diet. Only the cholesterol content was progressively reduced in the meat of bulls fed increasing quantities of corn silage according to a significant negative linear trend. Meat colour, cooking losses and shear force values were not affected by the diet. Therefore, based on these findings there are no substantial arguments against the use of a large amount of corn silage in the fattening diets of Charolais bulls.

  14. The effect of intense light pulses on the sensory quality and instrumental color of meat from different animal breeds

    OpenAIRE

    Tomašević I.

    2015-01-01

    Intense light pulses (ILP) are an emerging processing technology, which has a potential to decontaminate food products. The light generated by ILP lamps consists of a continuum broadband spectrum from deep UV to the infrared, especially rich in UV range below 400 nm, which is germicidal. Evaluation of the effect of intense light pulses (ILP) on sensory quality of meat, game and poultry was performed using two kinds of red meat (beef and pork), two kinds of ...

  15. Ethical, moral and social dimensions in farm production practices: a segmentation study to assess Irish consumers’ perceptions of meat quality

    OpenAIRE

    Regan Á.; Henchion M; McIntyre B

    2018-01-01

    Growing consumer concerns with modern farming and food production systems indicate a significant market opportunity for meat production practices that consider ethical, moral and social value traits. In the current study, we aimed to identify and characterise distinct segments of Irish consumers based on their perceptions of the quality of meat from different farm-level production practices (organic farming, high animal welfare standards, free range farming, and “natural”, treatment-free feed...

  16. Joint analysis of quantitative trait loci and majoreffect causative mutations affecting meat quality and carcass composition traits in pigs

    OpenAIRE

    Cherel, Pierre; Pires, José; Glénisson, Jérôme; Milan, Denis; Iannuccelli, Nathalie; Herault, Frédéric; Damon, Marie; Le Roy, Pascale

    2011-01-01

    Abstract Background Detection of quantitative trait loci (QTLs) affecting meat quality traits in pigs is crucial for the design of efficient marker-assisted selection programs and to initiate efforts toward the identification of underlying polymorphisms. The RYR1 and PRKAG3 causative mutations, originally identified from major effects on meat characteristics, can be used both as controls for an overall QTL detection strategy for diversely affected traits and as a scale for detected QTL effect...

  17. Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat.

    Science.gov (United States)

    Mudalal, S; Lorenzi, M; Soglia, F; Cavani, C; Petracci, M

    2015-04-01

    One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white striping and wooden breast abnormalities. In two replications, 192 fillets were divided into the following four classes: normal (n=48; absence of any visual defects), white striping (n=48, presence of white striations), wooden breast (n=48; diffusely presence of hardened areas) and white striping/wooden breast (n=48; fillets affected by both abnormalities). Morphology, raw meat texture and technological properties were assessed in both unprocessed (pH, colour, drip loss, cooking loss and cooked meat shear force) and marinated meat (marinade uptake, purge loss, cooking loss and cooked meat shear force). Fillets affected by white striping, wooden breast or both abnormalities exhibited higher breast weights compared with normal fillets (305.5, 298.7, 318.3 and 244.7 g, respectively; Pcooking losses than white-striped fillets for both unprocessed and marinated meats. On the other hand, white-striped fillets showed a moderate decline in marinade and cooking yield. Fillets affected by both abnormalities had the highest (Pcooked meat, drip loss, purge loss and cooked meat shear force were negligible or relatively low and of little practical importance. Thus, the presence of white striping and wooden breast abnormalities impair not only breast meat appearance but also the quality of both raw and marinated meats mainly by reducing water holding/binding abilities.

  18. Carcass characteristics and meat quality traits of the Padovana chicken breed, a commercial line, and their cross

    Directory of Open Access Journals (Sweden)

    Martino Cassandro

    2015-08-01

    Full Text Available The objective of this study was to compare the Padovana Camosciata local chicken breed (PC; n=59, the slow-growing line Berlanda- Gaina (BG; n=62, and their cross (BGxPC; n=57 for carcass and meat quality features. Animals were reared under the same experimental conditions and slaughtered at 3 different ages. An analysis of variance was performed on carcass and meat traits using a linear model that included fixed effects of genotype, sex, age at slaughter, and interactions between them. The PC local breed was approximately 1 kg lighter (P<0.001 at slaughter and exhibited greater dressing percentage (+1.50%; P<0.05 than BG. Breast skin of PC was bluer (-2.74; P<0.001, and breast muscle was darker (-2.65; P<0.001 and redder (+0.48; P<0.001 than that of BG. The pH (+0.16; P<0.001, thawing (+0.90%; P<0.01 and cooking (+2.28%; P<0.001 losses determined on breast muscle were higher for PC than BG. Crossbred animals performed better than the average of BG and PC chickens for breast weight (+22.81 g; P<0.01 and dressing percentage (+1.38%; P<0.05. Breast skin of BGxPC was darker (-1.74; P<0.05, less red (-0.23; P<0.05, and bluer (-1.54; P<0.01 than the average of BG and PC, and breast muscle was more yellow (+0.64; P<0.05 for BGxPC. Cooking losses were lower (-0.99%; P<0.05 for crossbred than the average of BG and PC chickens. Results confirmed the specificity of meat characteristics of PC local breed and demonstrated the potential benefit of crossbreeding to improve production traits of PC breed without compromising the peculiar quality of its meat.

  19. Effects of alpha-lipoic acid supplementation in different stages on growth performance, antioxidant capacity and meat quality in broiler chickens.

    Science.gov (United States)

    Guo, Z Y; Li, J L; Zhang, L; Jiang, Y; Gao, F; Zhou, G H

    2014-01-01

    This experiment was conducted to investigate the effect of basal dietary supplementation with 500 mg/kg alpha-lipoic acid (LA) on growth performance, antioxidant capacity and meat quality in different stages in broiler chickens. A total of 240 Arbor Acre chickens were randomly assigned into 4 treatment groups, each treatment containing 6 replicates of 10 chickens each. Group 1 was the control group without LA supplementation; Group 2 was supplied with LA in the starter period; Group 3 was supplied with LA in the grower period; and Group 4 was supplied with LA in the whole period. The results showed that LA supplementation improved average feed intake and body weight gain in all three experimental groups, especially in Group 2. LA supplementation significantly decreased abdominal fat yield in Groups 3 and 4. LA supplementation all improved hepatic total antioxidant capacity, the level of glutathione, the activities of total superoxide dismutase, catalase (CAT) and glutathione peroxidase, in particular in Group 4. LA supplementation decreased the activity of liver xanthine oxidase (XO) in all experimental groups, and that of liver monoamine oxidase in Group 3. The activities of liver CAT and XO in Group 2 were higher than that in Group 3. LA supplementation elevated the pH24 h and decreased drip loss in breast meat in Groups 3 and 4. In conclusion, LA supplementation can improve growth performance, antioxidant properties and meat quality in broiler chicken. LA supplementation in the starter period can improve growth performance and supplementation in the grower - and in the whole period can improve carcass characteristics. There was no significant difference in meat quality of broiler chickens fed on LA-supplemented diet in different stages.

  20. Performance, carcass traits, meat quality and amino acid profile of different Japanese quails strains.

    Science.gov (United States)

    Nasr, Mohammed A F; Ali, El-Shimaa M R; Hussein, Mohamed A

    2017-12-01

    Poultry production is considered one of the prospective opportunities to accomplish sustainable and quick production of superior protein to challenge the growing mandate for animal protein. Therefore, this study was aimed to explore the difference on growth performance, carcass traits, meat quality and amino acid profile of different Japanese quails strains. A total of 480 quail chicks of four different plumage colors (120 of each white, golden, gray and brown) were collected after hatching. At 6 week of age, birds were stunned and decapitated to determine the physical meat quality, thiobarbituric acid reactive substances and amino acid profile. White quails had the highest weight of slaughter, carcass, dressing, carcass yield, liver, gizzard, heart and spleen (197.27 g, 169.27 g, 91%, 82%, 6.63 g, 6.53 g, 2.27 g and 0.40 g, respectively). Also, they had the highest Ph U , lightness, yellowness and water holding capacity with the lowest level of redness, cooking losses and thiobarbituric acid in pectoral (6.28, 46.40, 12,46, 22.17, 9.20, 19.21 and 0.44, respectively) and thigh muscles (6.37, 42.30, 11.51, 26.01, 10.12 and 0.93, respectively). Moreover, they possessed the highest level of all essential (11.68 and 10.16 g/100 g protein in pectoral and thigh muscles, respectively) and non essential amino acids (13.27 and 12.54 g/100 g protein in pectoral and thigh muscles, respectively). Therefore, the current study revealed that white quails had the heaviest body weight with the best carcass traits and meat quality.

  1. Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies.

    Science.gov (United States)

    Tijare, V V; Yang, F L; Kuttappan, V A; Alvarado, C Z; Coon, C N; Owens, C M

    2016-09-01

    The global poultry industry has been faced with emerging broiler breast meat quality issues including conditions known as white striping (WS, white striations parallel to muscle fibers) and woody breast (WB, hardness of raw fillet). Experiments were conducted to evaluate effects of WS and WB hardness on meat quality traits in broiler breast fillets. In Exp. 1, birds were processed at approximately 9 wk of age and deboned at 4 h postmortem (PM); in Exp. 2, birds were processed at approximately 6 and 9 wk of age and deboned at 2 h PM. Fillets were categorized as: normal for both white striping and woody breast (NORM); moderate for white striping and mild for woody breast (MILD); severe for white striping and mild for woody breast (WS); severe for woody breast and moderate for white striping (WB); or severe for both white striping and woody breast (BOTH). Sarcomere length, gravimetric fragmentation index, marination uptake, cook loss, and Meullenet-Owens razor shear energy (MORSE) values on non-marinated and marinated fillets were assessed. Sarcomeres tended to be longer (P = 0.07) with increasing severity of WS and WB in both experiments and gravimetric fragmentation index did not differ (P > 0.05) among categories. Marinade uptake decreased (P  0.05) in non-marinated fillets, the marinated BOTH fillets had greater MORSE values (P  0.05) among categories of marinated breasts. At 9 wk, WS and BOTH were higher (P white striping and woody breast, individually or in combination, negatively impact meat quality, especially water holding capacity attributes such as marinade uptake and cook loss. © 2016 Poultry Science Association Inc.

  2. Genetic characterisation of PPARG, CEBPA and RXRA, and their influence on meat quality traits in cattle

    Directory of Open Access Journals (Sweden)

    Daniel Estanislao Goszczynski

    2016-04-01

    Full Text Available Abstract Background Peroxisome proliferator-activated receptor gamma (PPARG, CCAAT/enhancer binding protein alpha (CEBPA and retinoid X receptor alpha (RXRA are nuclear transcription factors that play important roles in regulation of adipogenesis and fat deposition. The objectives of this study were to characterise the variability of these three candidate genes in a mixed sample panel composed of several cattle breeds with different meat quality, validate single nucleotide polymorphisms (SNPs in a local crossbred population (Angus - Hereford - Limousin and evaluate their effects on meat quality traits (backfat thickness, intramuscular fat content and fatty acid composition, supporting the association tests with bioinformatic predictive studies. Results Globally, nine SNPs were detected in the PPARG and CEBPA genes within our mixed panel, including a novel SNP in the latter. Three of these nine, along with seven other SNPs selected from the Single Nucleotide Polymorphism database (SNPdb, including SNPs in the RXRA gene, were validated in the crossbred population (N = 260. After validation, five of these SNPs were evaluated for genotype effects on fatty acid content and composition. Significant effects were observed on backfat thickness and different fatty acid contents (P < 0.05. Some of these SNPs caused slight differences in mRNA structure stability and/or putative binding sites for proteins. Conclusions PPARG and CEBPA showed low to moderate variability in our sample panel. Variations in these genes, along with RXRA, may explain part of the genetic variation in fat content and composition. Our results may contribute to knowledge about genetic variation in meat quality traits in cattle and should be evaluated in larger independent populations.

  3. Effect of fermented biogas residue on growth performance, serum biochemical parameters, and meat quality in pigs

    Directory of Open Access Journals (Sweden)

    Xiang Xu

    2017-10-01

    Full Text Available Objective This study investigated the effect of fermented biogas residue (FBR of wheat on the performance, serum biochemical parameters, and meat quality in pigs. Methods We selected 128 pigs (the mean initial body weight was 40.24±3.08 kg and randomly allocated them to 4 groups (1 control group and 3 treatment groups with 4 replicates per group and 8 pigs per pen in a randomized complete block design based on initial body weight and sex. The control group received a corn-soybean meal-based diet, the treatment group fed diets containing 5%, 10%, and 15% FBR, respectively (abbreviated as FBR5, FBR10, and FBR15, respectively. Every group received equivalent-energy and nitrogen diets. The test lasted 60 days and was divided into early and late stages. Blood and carcass samples were obtained on 60 d. Meat quality was collected from two pigs per pen. Results During the late stage, the average daily feed intake and average daily gain of the treatment groups was greater than that of the control group (p<0.05. During the entire experiment, the average daily gain of the treatment groups was higher than that of the control group (p<0.05. Fermented biomass residue did not significantly affect serum biochemical parameters or meat quality, but did affect amino acid profiles in pork. The contents of Asp, Arg, Tyr, Phe, Leu, Thr, Ser, Lys, Pro, Ala, essential amino acids, non-essential amino acids, and total amino acids in pork of FBR5 and FBR10 were greater than those of the control group (p<0.05. Conclusion These combined results suggest that feeding FBR could increase the average daily gain and average daily feed intake in pigs and the content of several flavor-promoting amino acids.

  4. Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake.

    Science.gov (United States)

    da Conceição Dos Santos, Rozilda; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; de Moura Lima, Elizanne; de Carvalho, Francisco Fernando Ramos

    2017-06-01

    The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (pkernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p0.05). The sarcomere length decreased linearly (pkernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

  5. Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds.

    Science.gov (United States)

    Cuvelier, C; Clinquart, A; Hocquette, J F; Cabaraux, J F; Dufrasne, I; Istasse, L; Hornick, J L

    2006-11-01

    Thirty-six young finishing bulls from three breeds (Belgian Blue, Limousin and Aberdeen Angus) were fattened over five months with finishing diets based either on sugar-beet pulp or on cereals. Nutritional quality traits of meat - fat content and fatty acid composition with emphasis on the n-6 and n-3 polyunsaturated fatty acids - along with some organoleptic quality traits were measured. The Belgian Blue bulls had the lowest intramuscular fat content associated with lower saturated and monounsaturated fatty acid contents. The polyunsaturated fatty acid content did not differ to a large extent between the breeds, the Aberdeen Angus bulls showing slightly higher values. Relative to energy intake, the overall contribution of meat to the n-3 fatty acid recommended intake was small, whatever the breed. By contrast, the contribution of meat to daily fat intake was of greater importance, especially for the Aberdeen Angus bulls. The quality traits of meat varied also according to the breed: compared to the Aberdeen Angus, the Belgian Blue bull meat had the stablest colour, the highest drip and the lowest cooking losses. The meat of Limousin bulls had intermediate characteristics for all the parameters.

  6. Preanalytical quality improvement: in quality we trust.

    Science.gov (United States)

    Lippi, Giuseppe; Becan-McBride, Kathleen; Behúlová, Darina; Bowen, Raffick A; Church, Stephen; Delanghe, Joris; Grankvist, Kjell; Kitchen, Steve; Nybo, Mads; Nauck, Matthias; Nikolac, Nora; Palicka, Vladimir; Plebani, Mario; Sandberg, Sverre; Simundic, Ana-Maria

    2013-01-01

    Total quality in laboratory medicine should be defined as the guarantee that each activity throughout the total testing process is correctly performed, providing valuable medical decision-making and effective patient care. In the past decades, a 10-fold reduction in the analytical error rate has been achieved thanks to improvements in both reliability and standardization of analytical techniques, reagents, and instrumentation. Notable advances in information technology, quality control and quality assurance methods have also assured a valuable contribution for reducing diagnostic errors. Nevertheless, several lines of evidence still suggest that most errors in laboratory diagnostics fall outside the analytical phase, and the pre- and postanalytical steps have been found to be much more vulnerable. This collective paper, which is the logical continuum of the former already published in this journal 2 years ago, provides additional contribution to risk management in the preanalytical phase and is a synopsis of the lectures of the 2nd European Federation of Clinical Chemistry and Laboratory Medicine (EFLM)-Becton Dickinson (BD) European Conference on Preanalytical Phase meeting entitled "Preanalytical quality improvement: in quality we trust" (Zagreb, Croatia, 1-2 March 2013). The leading topics that will be discussed include quality indicators for preanalytical phase, phlebotomy practices for collection of blood gas analysis and pediatric samples, lipemia and blood collection tube interferences, preanalytical requirements of urinalysis, molecular biology hemostasis and platelet testing, as well as indications on best practices for safe blood collection. Auditing of the preanalytical phase by ISO assessors and external quality assessment for preanalytical phase are also discussed.

  7. Genomics and systems biology of boar taint and meat quality in pigs

    DEFF Research Database (Denmark)

    Drag, Markus; Kogelman, Lisette JA; Meinert, Lene

    2015-01-01

    , economic losses associated with castrated pigs and a ban on castration in the EU effective by 2018. The main objective of the PhD project is to unravel the underlying mechanisms of BT at the genomic, transcriptomic and phenotypic levels as well as its connection with sensory meat quality (SMQ) in order...... to enable optimized breeding strategies as alternative to castration. Male pigs with different genetic merit of BT were selected and tissue from liver and testes were subjected to transcriptomic profiling by stranded paired end RNA-Seq which produced ~30 mio. reads per sample. The reads were subjected...

  8. Effects of gestational maternal undernutrition on growth, carcass composition and meat quality of rabbit offspring.

    Science.gov (United States)

    Symeon, George K; Goliomytis, Michael; Bizelis, Iosif; Papadomichelakis, George; Pagonopoulou, Olga; Abas, Zafeiris; Deligeorgis, Stelios G; Chadio, Stella E

    2015-01-01

    An experiment was conducted in order to evaluate the effects of gestational undernutrition of rabbit does on growth, carcass composition and meat quality of the offsprings. Thirty primiparous non lactating rabbit does were artificially inseminated and randomly divided in three treatment groups: Control (C; fed to 100% of maintenance requirements throughout gestation, n = 10), early undernourished (EU; fed to 50% of maintenance requirements during days 7-19 of gestation, n = 10) and late undernourished (LU; fed to 50% of maintenance requirements during days 20-27 of gestation, n = 10). During the 4th week of the gestation period, LU does significantly lost weight compared to C and EU groups (Ptotal litter size (alive and stillborn kits) was not different among groups (10.7, 12.8 and 12.7 kits in C, EU and LU groups, respectively). Kit birth weight tended to be lower in the LU group. During fattening, body weight and feed intake were not different among offsprings of the three experimental groups. Moreover, the maternal undernutrition did not have any impact on carcass composition of the offsprings in terms of carcass parts and internal organs weights as well as meat quality of L. lumborum muscle (pH24, colour, water holding capacity and shear values) at slaughter (70 days of age). Therefore, it can be concluded that the gestational undernutrition of the mother does not have detrimental effects on the productive and quality traits of the offsprings.

  9. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.

    Science.gov (United States)

    Zhuang, H; Savage, E M

    2008-10-01

    Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U.S. market. However, there was a lack of published data about its effect on quality measurements of chicken meat. Broiler breast fillets deboned at 24-h postmortem were cooked with one of the 3 methods to the core temperature of 80 degrees C. Cooking methods were evaluated based on cooking operation requirements, sensory profiles, Warner-Bratzler (WB) shear and cooking loss. Our results show that the average cooking time for the combi oven was 17 min compared with 31 min for the commercial oven method and 16 min for the hot water method. The combi oven did not result in a significant difference in the WB shear force values, although the cooking loss of the combi oven samples was significantly lower than the commercial oven and hot water samples. Sensory profiles of the combi oven samples did not significantly differ from those of the commercial oven and hot water samples. These results demonstrate that combi oven cooking did not significantly affect sensory profiles and WB shear force measurements of chicken breast muscle compared to the other 2 cooking methods. The combi oven method appears to be an acceptable alternative for preparing chicken breast fillets in a quality assessment.

  10. Performance, carcass and meat quality of ewes supplemented with magnesium oxide

    Directory of Open Access Journals (Sweden)

    Camila Constantino

    2014-01-01

    Full Text Available The objective of this study was to evaluate the performance, the carcass and meat characteristics of ewes supplemented with magnesium oxide. Eighteen 6-year-old Santa Ines ewes were used in a completely randomized experimental design, where three levels of supplementation (0.0, 0.1 and 0.2% magnesium oxide in the concentrate were tested, with six replicates. Final weight, weight gain, feed intake and feed conversion were not affected by levels of magnesium supplementation. Hot and cold carcass weights showed linear increasing and quadratic responses, respectively, according to supplementation with magnesium. Carcass measurements such as length, depth, and measures of arm and leg were not affected by supplementation. Depth and width of the longissimus muscle and rib-eye area were not affected; however, marbling and ether extract increased linearly with supplementation. Water loss and color were not affected. Lipid oxidation and shear force were not affected by supplementation, while the myofibrillar fragmentation index showed a quadratic regression. There was a linear decrease in pH with magnesium supplementation. Supplementation with magnesium can improve carcass and meat pH, but can act negatively by increasing the amount of marbling and ether extract of meat.

  11. Feeding of Dehulled-micronized Faba Bean (Vicia faba var. minor) as Substitute for Soybean Meal in Guinea Fowl Broilers: Effect on Productive Performance and Meat Quality

    Science.gov (United States)

    Tufarelli, Vincenzo; Laudadio, Vito

    2015-01-01

    The present study aimed to assess the effect of dietary substitution of soybean meal (SBM) with dehulled-micronized faba bean (Vicia faba var. minor) in guinea fowl broilers on their growth traits, carcass quality, and meat fatty acids composition. In this trial, 120 day-old guinea fowl keets were randomly assigned to two treatments which were fed from hatch to 12 weeks of age. Birds were fed two wheat middlings-based diets comprising of a control treatment which contained SBM (78.3 g/kg) and a test diet containing dehulled-micronized faba bean (130 g/kg) as the main protein source. Substituting SBM with faba bean had no adverse effect on growth traits, dressing percentage, or breast and thigh muscles relative weight of the guinea fowls. Conversely, a decrease (pMeat from guinea fowls fed faba bean had less total lipids (pmeat and decreased the saturated fatty acid levels. Moreover, dietary faba bean improved the atherogenic and thrombogenic indexes in guinea fowl breast meat. Results indicated that substitution of SBM with faba bean meal in guinea fowl diet can improve carcass qualitative traits, enhancing also meat lipid profile without negatively affecting growth performance. PMID:26323403

  12. Association of DGAT2 gene polymorphisms with carcass and meat quality traits in domestic pigeons (Columba livia).

    Science.gov (United States)

    Mao, H G; Dong, X Y; Cao, H Y; Xu, N Y; Yin, Z Z

    2018-04-01

    1. Diacylglycerol acyltransferase (DGAT) plays an important role in the synthesis of triacylglycerol, but its effects on meat quality and carcass composition in pigeons are unclear. In this study, single-nucleotide polymorphisms (SNPs) in the exons of the DGAT2 gene were identified and analysed by using DNA sequencing methods in 200 domestic pigeons (Columba livia). The associations between DGAT2 polymorphisms and carcass and meat quality traits were also analysed. 2. Sequencing results showed that 5 nucleotide mutations were detected in exons 3, 4, 5 and 6 of the DGAT2 gene. The analysis revealed three genotypes (AA, AB and BB) in G18398T and G22484C, in which the AA genotype and A allele had the highest frequency. 3. In the SNP of G18398T located in exon 5, individuals with genotype BB had significantly higher meat quality and lower abdominal fat content than those with AA or AB genotype. In the SNP of G22484C located in exon 6, the genotype AA showed highest carcass trait values, while the genotype BB represented better meat quality, compared to AA and AB genotypes. 4. The results imply that DGAT2 gene has a close relationship with carcass and meat quality traits in pigeons, and the SNPs of G18398T and G22484C can be used as genetic markers for marker-assisted breeding in pigeon.

  13. Involvement of μ/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle.

    Science.gov (United States)

    Zhao, Liang; Xing, Tong; Huang, Jichao; Qiao, Yan; Chen, Yulian; Huang, Ming

    2018-02-01

    The objective of this study was to investigate the role of calpain isotypes, especially poultry-specific μ/m-calpain in the proteolysis and meat quality changes of chicken breast muscle during postmortem storage. Calpain activity was detected by casein zymography, while the degradation of titin, desmin and Troponin-T was analyzed by sodium dodecyl sulfate - polyacrylamide gel electrophoresis and western blot. Meat quality indicators such as water holding capacity and tenderness were also studied. The correlation analysis between calpain activity, proteolysis and the changes in meat quality indicators indicated that there were strong correlations for μ-calpain during the first 12 h of storage, while such strong correlations for μ/m-calpain were only found in samples stored from 12 h to 7 days. Our study suggested that μ-calpain played a major role in meat quality changes while μ/m-calpain could also be involved but played a limited role in the proteolysis and meat quality changes during 12 h to 7 days postmortem storage of chicken breast muscle. © 2017 Japanese Society of Animal Science.

  14. Development of dry-cured sausages using spent-hen meat: manufacturing practices and product physical, chemical and microbiological quality

    Directory of Open Access Journals (Sweden)

    K. Boodhoo

    2015-06-01

    No Salmonella was detected in any samples analyzed. Counts of Staphylococcus spp. were high with 104/g to 108/g at the end of the fermentation/drying period. L. plantarum counts increasedduring the first five days of fermentation from 4.9 to 8.7 log10 CFU/g and remained practically at this level for the rest of the drying period. There was unwanted mould growth on the cel­lulose casings as from day 3. In all cases, the sausages lacked the compactness typical of dry-cured sausages. The meat and fat particles in the final sausages were not uniformly distributed. This may be due to the low melting point of the fat thereby caus­ing smearing of fat particles. Overall, the potential of using spent-layer meat for the manu­facture of dry-fermented sausage was shown to be technologi­cally feasible. However there is a need to optimize the process­ing steps, especially with regard to the starter culture, and the temperature and relative humidity of fermentation/drying, to improve the safety and quality of the sausages.

  15. Soy-Milk Waste with Soybean Meal Dietary Substitution: Effects on Growth Performance and Meat Quality of Broiler Chickens

    Directory of Open Access Journals (Sweden)

    N. D. Dono

    2017-06-01

    Full Text Available Sixty male broiler chickens was used to investigate the effects of dietary soybean meal (SBM with soy-milk waste (SMW substitution using growth performance, protein-energy efficiency ratio, and physical meat quality as response criteria. The birds were given control diet (SMW-0, or a control diets with 5% (SMW-1, 10% (SMW-2, and 15% (SMW-3 soy-milk waste substitutions. Each treatment was replicate 3 times, with 5 birds per replication. The obtained data were subjected to Oneway arrangement of ANOVA, and continued subsequently with Duncan’s new Multiple Range Test. Results showed that substituting SBM with SMW did not influence protein and energy consumption, as well as feed consumption and energy efficiency ratio. However, dietary substitution with 10% SMW improved (P<0.05 protein efficiency ratio, body weight gain, and slaughter weight, resulting in lower (P<0.05 feed conversion ratio. The meat pH, water holding capacity, cooking loss, and tenderness values did not influence by 5-15% SMW substitution.

  16. Effects of finishing diet and pre-slaughter fasting time on meat quality in crossbred pigs

    Directory of Open Access Journals (Sweden)

    K. PARTANEN

    2008-12-01

    Full Text Available The effects of the carbohydrate composition of finishing diet (fed from 80 to 107 kg of body weight and the length of pre-slaughter fasting on pork quality were studied in a 2 × 2 factorial experiment with 80 crossbred pigs. The control finishing diet was based on barley and soybean meal, and the fibrous finishing diet was based on barley, barley fibre, faba beans, and rapeseed cake. These diets contained 465 and 362 g starch and 177 and 250 g dietary fibre per kg, respectively. The fasting times of 25 and 41 h were obtained by giving the pigs their last meal at different times. Longer fasting lowered the glycolytic potential of the longissimus lumborum muscle (P = 0.01, whereas the finishing diet had no effect. Different muscles responded differently to the treatments. Longer fasting increased the ultimate pH of the semimembranosus muscle (P = 0.02, but did not affect that of the longissimus lumborum and semispinalis capitis muscles. The finishing diets did not affect the ultimate pH of the investigated muscles. A diet × fasting time interaction was seen in the lightness of the semimembranosus muscle (P = 0.05. The fibrous diet resulted in darker meat than the control diet did in pigs that were fasted for 25 h (P < 0.05. Longer fasting darkened the meat colour in pigs fed the fibrous diet (P < 0.05 but not in those fed the control diet. The meat from the semispinalis capitis muscle was darker in pigs fed the fibrous than those fed the control diet (P = 0.04. The treatments did not affect the colour of the longissimus lumborum muscle. Longer fasting decreased drip loss from the meat of pigs fed the control diet (P < 0.05. The eating quality of the pork was not influenced by the finishing diets or the fasting time. The pigs also grew equally fast on both finishing diets. In conclusion, a moderate alteration in the carbohydrate composition of a finishing diet or longer pre-slaughter fasting can have some effects on pork quality in crossbred pigs

  17. Fatty acids profile and quality characteristics of broiler chicken meat fed different dietary oil sources with some additives

    Directory of Open Access Journals (Sweden)

    Engy Fayz Zaki

    2018-04-01

    Full Text Available The study was carried out to investigate the effect of feeding broiler chicken on different vegetable oils with feed additives on the quality characteristics of chicken meat. A total of 216 one-day-old chicks of (Hubbard strain were randomly assigned to six dietary treatments as (2×3 factorial designs where two sources of dietary oil with three levels of commercial multi-enzyme feed additives. Treatments were: soybean oil only (T1, soybean oil+ ZAD (T2, soybean oil+ AmPhi-BACT (T3, palm oil only (T4, palm oil + ZAD (T5 and palm oil + AmPhi- BACT (T6.  Results showed that feeding broiler chicken on different types of dietary oils had significant effect on the fatty acid profile of broiler chicken meat. UFA/SFA ration of broiler chicken groups (T4, T5adT6 were significantly lower compared with (T1, T2 and T3 groups. Broiler fed on soybean oil had significantly higher n-6: n-3 ration compared with broiler fed on palm oil. Regardless of the source of dietary oil, significant differences were observed in the most of fatty acid profile in the chicken meat among levels of commercial multi- enzyme feed additives. Meat of T5and T6 had the higher pH value, followed by meat of T1and T3 groups, while the lowest pH value found in meat of T2 and T4. The higher cooking loss was found in meat of T4 while, meat of T5had the lowest value. Data of chilling loss indicated that the differences between dietary treatments were not significantly different except for meat of T6 which had the higher chilling loss. No significant differences were found in color measurements between dietary treatments.

  18. Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

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    Dinesh D. Jayasena

    2013-07-01

    Full Text Available With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL, KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS, broiler for baeksuk (BL, and broiler for samgyetang (BS were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The L* values of breast and thigh meat, but not the a* values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5’-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines.

  19. Electrical impedance spectroscopy for quality assessment of meat and fish: A review on basic principles, measurement methods, and recent advances

    Science.gov (United States)

    Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized pr...

  20. Comparison of carcass yields and meat quality between Baicheng-You chickens and Arbor Acres broilers.

    Science.gov (United States)

    Sarsenbek, A; Wang, T; Zhao, J K; Jiang, W

    2013-10-01

    This study examined carcass yields and meat quality traits between Baicheng-You (BCY) chickens and Arbor Acres (AA) broilers. Thirty birds for each strain were selected and slaughtered at market ages of 49 d for AA broilers and 120 d for BCY. The results showed that BCY chickens had lower dressing (2.99%), semi-evisceration (5.10%), breast muscle (5.80%), and abdominal fat (1.55%) than those for AA broilers (P 0.05) difference of CP content in the same muscles of the 2 strains. The intramuscular fat (IMF) content was greater (P < 0.05) in thigh muscles of BCY chickens (6.80%) than those of AA broilers (4.28%), and inosine-5'-monophosphate (IMP) content was greater (P < 0.05) in breast and thigh muscles of BCY chickens (IMP: 3.79 and 1.47 mg/g) than same muscles in AA broilers (1.42 and 0.47 mg/g). In this study, muscle from 120-d-old BCY chickens was judged to have better quality traits with regard to cooking loss, drip loss, contents of IMF, and IMP compared with meat from 42-d-old AA broilers. At the same time, greater carcass yields, greater thigh pH24, and lower IMF content were observed in AA broilers compared with the BCY chickens.

  1. Analysis of polymorphisms in candidate’s genes for meat quality in Lidia cattle

    International Nuclear Information System (INIS)

    Pelayo, P.; Valera, M.; Molina, A.; Avilés, C.B.

    2016-01-01

    The aim of this paper was to analyze the segregation of some polymorphisms in three genes (CAPN1, CAST and DGAT1) related to meat quality in the Lidia cattle breed and some of its main lineages. To that effect, 119 individuals from the Lidia breed were analyzed. Although the association between the polymorphisms and the phenotype has never been demonstrated in this breed, the absence of fixed genotypes for these polymorphisms in the studied population makes the Lidia cattle a good candidate to develop selection objectives. The clear differentiation among lineages for most of the genes studied reinforces the high reproductive isolation presented in the Lidia cattle as revealed by previous studies on the structure of the population within the Lidia breed using microsatellite markers. Considering both issues in the design of breeding schemes will be necessary to save the lineages and not to lose this valuable genetic resource. Finally, it would be necessary to carry out an in depth search for new polymorphisms in genes associated with meat quality and to perform needed association analyses between the SNPs segregating in Lidia cattle and traits of economic interest.

  2. Assessment of commercial lamb meat quality by British and Spanish taste panels.

    Science.gov (United States)

    Sañudo, C; Nute, G R; Campo, M M; María, G; Baker, A; Sierra, I; Enser, M E; Wood, J D

    1998-01-01

    Trained sensory panels in Britain and Spain assessed loin meat from commercial lambs purchased in Spain, which included Welsh lamb (imported from Britain) and two Spanish breeds (Merino and Rasa Aragonesa). The British panel also assessed British lamb purchased in local butcher shops and supermarkets. Sensory panels, in each country, received meat from the same lambs and used their local methods of cooking and assessment. Spanish panels used unstructured line scales to measure lamb odour intensity, tenderness, juiciness, lamb flavour intensity and two hedonic scales of flavour liking and overall liking. The British panel used 8 point category scales with the same attributes. Results from both panels in objective parameters were in agreement, hence showing that different trained sensory panels may arrive at the same conclusion. However, when panellists were allowed to make hedonic judgements (preference), the British panel preferred British lamb and the Spanish panel preferred Spanish lamb. This finding has important consequences for lamb producers who export their lambs and demonstrates that the underlying reasons for different preferences should be investigated. Production variables are discussed in relation to their influence on lamb eating quality and as a way to tailor lamb eating quality attributes familiar to consumers in the importing country.

  3. Analysis of polymorphisms in candidate’s genes for meat quality in Lidia cattle

    Energy Technology Data Exchange (ETDEWEB)

    Pelayo, P.; Valera, M.; Molina, A.; Avilés, C.B.

    2016-07-01

    The aim of this paper was to analyze the segregation of some polymorphisms in three genes (CAPN1, CAST and DGAT1) related to meat quality in the Lidia cattle breed and some of its main lineages. To that effect, 119 individuals from the Lidia breed were analyzed. Although the association between the polymorphisms and the phenotype has never been demonstrated in this breed, the absence of fixed genotypes for these polymorphisms in the studied population makes the Lidia cattle a good candidate to develop selection objectives. The clear differentiation among lineages for most of the genes studied reinforces the high reproductive isolation presented in the Lidia cattle as revealed by previous studies on the structure of the population within the Lidia breed using microsatellite markers. Considering both issues in the design of breeding schemes will be necessary to save the lineages and not to lose this valuable genetic resource. Finally, it would be necessary to carry out an in depth search for new polymorphisms in genes associated with meat quality and to perform needed association analyses between the SNPs segregating in Lidia cattle and traits of economic interest.

  4. Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality.

    Science.gov (United States)

    Nakyinsige, K; Sazili, A Q; Zulkifli, I; Goh, Y M; Abu Bakar, F; Sabow, A B

    2014-12-01

    This study assessed the effect of gas stunning which has not been conducted until now in comparison with slaughter without stunning on the welfare and meat quality of rabbits. Eighty male New Zealand White rabbits were divided into two groups of 40 animals and subjected to either halal slaughter without stunning (HS) or gas stunning using 61.4% CO2, 20.3% oxygen and 18.3 % nitrogen (GS). Analysis of the sticking blood revealed that both slaughter procedures caused a substantial increase in the levels of catecholamines, hypercalcemia, hyperglycemia, lactic acidemia and an increase in enzyme activities. The ultimate pH of the Longissimus lumborum muscle did not differ between treatments. GS exhibited higher lightness and cooking loss, and lower glycogen and MFI than HS. This indicates that both GS and HS can be significant stressors although the amount of stress may be below the threshold to negatively affect rabbit meat quality. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts.

    Science.gov (United States)

    Maqsood, Sajid; Manheem, Kusaimah; Abushelaibi, Aisha; Kadim, Isam Tawfik

    2016-11-01

    Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12 days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays compared to DSE and GTE. Lipid oxidation and microbial growth was higher for control sausages when compared to other samples. TA and CT at a level of 200 mg/kg were more effective in retarding lipid oxidation and lowering microbial count (P < 0.05). Sausages treated with TA and DSE were found to have higher hardness, gumminess and chewiness values compared to other treatments (P < 0.05). Addition of different phenolic compounds or extract did not influence the sensory color of sausages. Furthermore, sensory quality was also found to be superior in TA and CT treated sausages. Therefore, pure phenolic compounds (TA and CT) proved to be more effective in retaining microbial and sensorial qualities of camel meat sausages compared to phenolic extracts (GTE and DSE) over 12 days of storage at 4°C. © 2016 Japanese Society of Animal Science.

  6. Improving and monitoring air quality.

    Science.gov (United States)

    DuPont, André

    2018-05-01

    Since the authorization of the Clean Air Act Amendments of 1990, the air quality in the USA has significantly improved because of strong public support. The lessons learned over the last 25 years are being shared with the policy analysts, technical professionals, and scientist who endeavor to improve air quality in their communities. This paper will review how the USA has achieved the "high" standard of air quality that was envisioned in the early 1990s. This document will describe SO 2 gas emission reduction technology and highlight operation of emission monitoring technology. This paper describes the basic process operation of an air pollution control scrubber. A technical review of measures required to operate and maintain a large-scale pollution control system will be described. Also, the author explains how quality assurance procedures in performance of continuous emission monitoring plays a significant role in reducing air pollution.

  7. Effects of chromium-enriched bacillus subtilis KT260179 supplementation on chicken growth performance, plasma lipid parameters, tissue chromium levels, cecal bacterial composition and breast meat quality.

    Science.gov (United States)

    Yang, Jiajun; Qian, Kun; Zhang, Wei; Xu, Yayuan; Wu, Yijing

    2016-11-08

    Both chromium (Cr) and probiotic bacillus own the virtues of regulating animal metabolism and meat quality. Purpose of this study was to evaluate the efficiency of supplemental Cr and bacillus in the form of chromium-enriched Bacillus subtilis KT260179 (CEBS) on chicken growth performance, plasma lipid parameters, tissue chromium levels, cecal bacterial composition and breast meat quality. Six hundred of 1-day-old Chinese Huainan Partridge chickens were divided into four groups randomly: Control, inorganic Cr, Bacillus subtilis, and CEBS. The feed duration was 56 days. After 28 days of treatment, broiler feed CEBS or normal B. subtilis had higher body weights than control broiler, and after 56 days, chickens given either CEBS or B. subtilis had greater body weights than control broiler or those given inorganic Cr. Plasma total cholesterol, triglycerides, and low density lipoprotein cholesterol levels declined significantly in the CEBS group compared with the control, whereas plasma high density lipoprotein cholesterol levels increased significantly. The concentration of Cr in blood and breast muscle increased after CEBS and inorganic Cr supplementation. B. subtilis and CEBS supplementation caused a significant increase in the numbers of Lactobacillus and Bifidobacterium in the caecum, while the numbers of Escherichia coli and Salmonella decreased significantly compared to the control. Feed adding CEBS increased the lightness, redness, and yellowness of breast meat, improved the water-holding capacity, decreased the shear force and cooking loss. In all, CEBS supplementation promoted body growth, improved plasma lipid parameters, increased tissue Cr concentrations, altered cecal bacterial composition and improved breast meat quality.

  8. Growth performance, carcass characteristics, meat quality and muscle amino-acid profile of different rabbits breeds and their crosses.

    Science.gov (United States)

    Nasr, Mohammed A F; Abd-Elhamid, Tamer; Hussein, Mohamed A

    2017-12-01

    Meat production efficiency can be enhanced by crossbreeding to capture heterosis. This study aimed to investigate the impact of rabbit genotype on growth performance, carcass traits, meat quality and amino acids profile. A total of 504 weaned rabbits from nine genotypes of full factorial crossing of New Zealand White (NZW), Californian (CA) and Rex (RX) were used. Longissimus thoracis et lumborum muscles were assessed for meat quality and amino acids profile. There were no differences between groups at weaning and 6weeks, but by 10weeks differences were significant (Pmeat quality. CA×RX and RX×NZW had the heaviest body weight at 10weeks of age and highest body weight gain during the whole finishing period. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Meat quality characteristics of Turkish indigenous Hair goat kids reared under traditional extensive production system: effects of slaughter age and gender.

    Science.gov (United States)

    Toplu, Hayriye Deger Oral; Goksoy, Ergun Omer; Nazligul, Ahmet; Kahraman, Tolga

    2013-08-01

    Meat quality characteristics of Turkish indigenous Hair goat kids reared under an extensive production system were investigated in this study. A total of 60 Hair goat kids (30 females and 30 males) were slaughtered at 3, 6, 9, and 12 months of ages. Slaughter age significantly affected meat quality characteristics. Cooking loss (P Meat color became darker red with increasing slaughter age (P meat from male kids contained a higher percentage of polyunsaturated fatty acid than that from females (P meat from Hair kids slaughtered between 3 and 9 months of ages had better quality than those slaughtered at the other ages and also meat from male kids had better quality than those female kids slaughtered at the same age under extensive production system.

  10. Effect of ground paprika and its oleoresin on marinated chicken breast meat quality

    Directory of Open Access Journals (Sweden)

    Jokanović Marija R.

    2011-01-01

    Full Text Available The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P or paprika oleoresin (O, on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P > 0.05 for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P<0.05 comparing to control group. Determined L

  11. Effects of Dietary Octacosanol on Growth Performance, Carcass Characteristics and Meat Quality of Broiler Chicks

    Directory of Open Access Journals (Sweden)

    L. Long

    2016-10-01

    Full Text Available Octacosanol, which has prominent physiological activities and functions, has been recognized as a potential growth promoter in animals. A total of 392 1-d-old male Arbor Acres broiler chicks with similar body weight were randomly distributed into four dietary groups of seven replicates with 14 birds each supplemented with 0, 12, 24, or 36 mg octacosanol (extracted from rice bran, purity >92%/kg feed. The feeding trial lasted for six weeks and was divided into the starter (day 1 to 21 and the grower (day 22 to 42 phases. The results showed that the feed conversion ratio (FCR was significantly improved in broilers fed a diet containing 24 mg/kg octacosanol compared with those fed the control diet in the overall phase (day 1 to 42, p = 0.042. The average daily gain and FCR both showed linear effects in response to dietary supplementation of octacosanol during the overall phase (p = 0.031 and 0.018, respectively. Broilers fed with 24 or 36 mg/kg octacosanol diet showed a higher eviscerated yield, which increased by 5.88% and 4.26% respectively, than those fed the control diet (p = 0.030. The breast muscle yield of broilers fed with 24 mg/kg octacosanol diet increased significantly by 12.15% compared with those fed the control diet (p = 0.047. Eviscerated and breast muscle yield increased linearly with the increase in dietary octacosanol supplementation (p = 0.013 and 0.021, respectively. Broilers fed with 24 or 36 mg/kg octacosanol diet had a greater (p = 0.021 pH45min value in the breast muscle, which was maintained linearly in response to dietary octacosanol supplementation (p = 0.003. There was a significant decrease (p = 0.007 in drip loss value between the octacosanol-added and the control groups. The drip loss showed linear (p = 0.004 and quadratic (p = 0.041 responses with dietary supplementation of octacosanol. These studies indicate that octacosanol is a potentially effective and safe feed additive which may improve feed efficiency and meat

  12. Effects of Stocking Density or Group Size on Intake, Growth, and Meat Quality of Hanwoo Steers (

    Directory of Open Access Journals (Sweden)

    Sang Moo Lee

    2012-11-01

    Full Text Available This study was conducted to investigate the effects of stocking density or group size on feed intake, daily gain, and carcass characteristics of Hanwoo (Korean indigenous breed steers reared from 7 months to 31 months of age. Thirty Hanwoo steers were divided into four groups with three replicates each (a total of 12 pens. In each group, one (G1, two (G2, three (G3, and four steers (G4 per pen were allocated as treatments. Pen size was 32.0 m2, and therefore Hanwoo steers in G1, G2, G3, and G4 were reared under different space allowances, i.e. 32.0, 16.0, 10.6, and 8.0 m2/steer, respectively. Steers were reared following a conventional beef cattle management method in Korea, and were offered a fixed amount of commercial concentrate with ad libitum forages. Results were subjected to analysis of variance with stocking density as the main effect, and significance was declared at p<0.05. Although total feed intake was not significantly altered, it numerically increased in animals of low stocking density (G1 compared to those subjected to high stocking density treatment (i.e. G4. Feed conversion ratio was higher (p<0.05 in G3 compared to G1 and G2. Animals in G1 (low stocking density grew faster (p<0.05 than those of high stocking density (G3 and G4. Back fat thickness, meat yield index, and meat yield grade were similar among all levels of stocking density. However, longissimus muscle area was larger in G1 and G2 (p<0.01 compared to G3 and G4, and animals in G3 produced smaller carcasses (p<0.05. Carcass quality traits, including marbling score, meat color, fat color, texture, maturity and meat quality grade, as determined by a group of experts, were not significantly different among the treatments. In conclusion, lower stocking density resulted in increased feed efficiency, daily gain, and carcass weight in Hanwoo steers. However it remains unclear whether such differences are the results of stocking density or group size, or a combination of both

  13. Influence of diet and rearing system on heavy pig performance, carcass and meat quality

    Directory of Open Access Journals (Sweden)

    Adalberto Falaschini

    2010-01-01

    Full Text Available Identifying alternative dietary protein sources and new types of outdoor rearing techniques that enhance animal welfare, thus optimising costs and production performance, are among the main objectives of nutritionists and breeders. The aim of this study was to compare two types of rations where pea and potato concentrate completely substituted soybean in intensively and extensively bred swine. Forty Large White × Duroc piglets weighing about 40 kg were divided into 4 groups of 10 sex- and weightmatched individuals: Indoor rearing + Control diet, Indoor rearing + Experimental diet, Outdoor rearing + Control diet, Outdoor rearing + Experimental diet. Different diets were formulated for the growing phase (40-100 kg and the fattening period (100-slaughter; pigs, weighed individually every 40 days to estimate the average daily gain and feed conversion rate, were slaughtered when they reached the weight for Italian ham production. The following measurements were obtained: carcass weight, slaughtered yield, weight of lean cuts, pH 45 minutes and 24 hours post mortem. 40 semimembranosus muscle samples were analysed for colour parameters (L*, a* and b*, moisture, fat, protein and ash while the energy values were calculated. Semimembranosus intramuscular fat and ham backfat were analysed for fatty acid profile. Statistical analysis of performances data was conducted using design with repeated measures and the slaughterhouse, meat and fat composition data were subjected to ANOVA. The results show that soybean can be completely substituted with other protein crops. Rearing and slaughterhouse performances were not affected by the diet, whereas significant differences emerged with the rearing system. Diet composition significantly affected lean meat proportion (50.0 vs 48.2 and fat thickness of 3/4 Thoracic Vertebra (25.3 vs 28.3 mm, while the rearing system significantly affected all carcass quality measures. Some parameters were better in outdoorthan

  14. Carcass Traits and Meat Quality of Prestice Black-Pied Pig Breed

    Directory of Open Access Journals (Sweden)

    Václav Matoušek

    2016-08-01

    Full Text Available The objective of the study was to evaluate fattening performance, carcass value and meat quality in pigs of Prestice Black-Pied breed in relation to slaughter weight (SW and gender (barrows and gilts, resp.. Pigs were divided into weight categories: SW1 (75 to 99.9 kg, SW2 (100 to 109.9 kg and SW3 (110 to 130 kg and all individual traits were analyzed by the general linear model procedure (SAS 9.3. Average SW of each weight group was as follows: SW1 94.2 kg, SW2 105.8 kg, and SW3 115.2 kg. Differences among average backfat thickness of 36.07 mm in SW1, 40.16 mm in SW2, and 43.21 mm in SW3 were significant (p<0.01. Lean meat content was 48.94% (SW1, 48.78% (SW2, and 48.76% (SW3. Pigs were slaughtered at average weight of 105.7 kg for barrows and 104.4 kg for gilts. Average backfat thickness for barrows was 40.90 mm and 38.72 mm for gilts (significant difference p<0.05. Lean meat content was 48.75% in barrows and 48.91% in gilts. The values of pH45, characterizing the meat of very good quality. The loin in SW3 was darker than the muscles of SW1 and SW2. Drip loss was the lowest in SW1 (1.96%, compared to the highest drip loss in SW3 (2.59%. Content of intramuscular fat was 2.68% in SW3, 2.79% in SW2, and SW1 had the lowest content 2.47%. The values of pH45, colour lightness and drip loss were similar in both genders. However barrows had higher intramuscular fat content by 0.31% than gilts (p<0.05.

  15. Evaluation of meat quality after application of different feed additives in diet of broiler chickens

    Directory of Open Access Journals (Sweden)

    Peter Haščík

    2015-05-01

    Full Text Available The present study was conducted to investigate the effect of natural feed additives, namely bee pollen extract, propolis extract and probiotic preparation, on technological properties of meat in order to evaluate the meat quality of Ross 308 broiler chickens.  The feeding of chickens (180 pcs lasted for a period of 42 days. The experiment was carried out without segregation between the genders. The chickens were randomly divided into 4 groups. The control group was fed a basal diet, whereas the other three groups were fed diets supplemented with natural additives, i.e. bee pollen extract at level of 400 mg.kg-1 of feed mixture, propolis extract at level of 400 mg.kg-1 of feed mixture, and probiotic preparation based on Lactobacillus fermentum (1.109 CFU per 1 g of bearing medium in an amount of 3.3 g added to water (for 30 pcs chickens until 21 days of age, for 20 pcs chickens from 22nd to 42nd day of age given to group E1, group E2 and group E3, respectively. The feed mixtures were produced without any antibiotic preparations and coccidiostatics. During the whole period of experiment, the broiler chickens had ad libitum access to feed and water. The following technological properties were examined: cooling loss (after 24 h of storage at 4 °C, freezing loss (after 3 months of storage at -18 °C, roasting loss (performed on roasted meat that was stored at -18 °C for 3 months before thawing, colour parameters based on CIELab system (the L*, a*, b* values of raw breast and thigh muscle, and tenderness (as shear force of roasted breast and thigh muscle. We have made a finding, that the examined additives had only little impact on meat quality in most of the investigated parameters, except the significant increase (p ≤0.05 in redness (a* values and the slight decrease in roasting loss and shear force determination after propolis extract supplementation. Therefore, it may be inferred that propolis extract has been shown as the most appropriate

  16. Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels

    Science.gov (United States)

    Kim, Hyun-Wook; Setyabrata, Derico; Lee, Yong-Jae; Brad Kim, Yuan H.

    2018-01-01

    Abstract The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide (Ca(OH2)) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types of sugarcane bagasse fiber (CSF and ASF) were incorporated at 2% levels in pork meat emulsions prepared with 5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively (p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had no impacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%. PMID:29805281

  17. IMPROVING QUALITY MANAGEMENT IN PANIFICATION

    Directory of Open Access Journals (Sweden)

    Cornelia Petroman

    2010-12-01

    Full Text Available Consumers of panification products (as well as consumers of any other type of product or service are concerned about the quality of the products they purchase. Implementing the quality management system in the food industry is not compulsory, but it can bring about numerous, palpable benefits, particularly in reducing the amount of acryl amide. It is a modern system allowing the management analysis aiming at checking and reaching the goals to define new objectives, and the continuous improvement of the quality of processes and products.

  18. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance.

    Science.gov (United States)

    Hoek, Annet C; Luning, Pieternel A; Weijzen, Pascalle; Engels, Wim; Kok, Frans J; de Graaf, Cees

    2011-06-01

    What does it take to increase the consumption of meat substitutes and attract new consumers? We identified main barriers and drivers by a consumer survey (n=553) in the U.K. and the Netherlands. Person-related factors (food neophobia and food choice motives) and product-related attitudes and beliefs towards meat and meat substitutes were compared between non-users (n=324), light/medium-users (n=133) and heavy-users of meat substitutes (n=96). Consumer acceptance was largely determined by the attitudes and beliefs towards meat substitutes and food neophobia. Key barriers for non-users and light/medium-users were the unfamiliarity with meat substitutes and the lower sensory attractiveness compared to meat. In addition, non-users had a higher tendency to avoid new foods. Hence, the less consumers were using meat substitutes, the more they wanted these products to be similar to meat. Although non-users and light/medium-users did recognize the ethical and weight-control aspects of meat substitutes, this was obviously less relevant to them. Actually, only heavy-users had high motivations to choose ethical foods, which explains their choice for meat substitutes. In order to make meat substitutes more attractive to meat consumers, we would not recommend to focus on communication of ethical arguments, but to significantly improve the sensory quality and resemblance to meat. Copyright © 2011 Elsevier Ltd. All rights reserved.

  19. Quality of Italian Istrian Milk lamb meat. Influence of carcass weight and feeding system

    Directory of Open Access Journals (Sweden)

    Drago Kompan

    2010-01-01

    Full Text Available The Istrian Milk sheep is an endangered breed of the Pramenka group raised in the North-Adriatic Karst region. Carcass and meat characteristics of 46 suckling, 6- to 14- week-old intact male light lambs from two feeding systems were analysed. Thirty-two lambs were raised in a flock fed only with forage (hay supplied in stall during winter or fresh herbage directly grazed during the other seasons. The lambs had free access to the forage supplied to their dams (feeding sys- tem: milk and forage; MF. The other fourteen suckling ovine were grown on a farm with a feeding system incorporat- ing a concentrated supply of the forage base. The lambs were stabled and creep fed on a concentrate (20% CP at a daily rate of 100 g/head, in addition to the suckled milk (feeding system: milk and concentrate; MC. The carcasses were divid- ed into three categories of weight, following the Community scale of light lambs classification: A (lesser than or equal to 7 kg, n=17, B (7.1-10 kg, n=15 and C (10.1-13 kg, n=14. The frequency of 1st quality carcasses increased with carcass weight, reaching 100% in category C. On average, 72% of the carcasses were scored as 1st quality, without significant differences between feeding systems. The lightness of lamb meat from A carcasses was higher than that from the heaviest ones. Cooking losses showed a pattern opposite to that of pH (mean 5.44; SE 0.058, increasing where pH decreased (cate- gories A and B and concentrate-fed lambs. Shear force values were significantly affected by factors linked to the feed- ing system; in fact, MC lambs provided more tender meat than MF ones (32.6 vs 46.6 N. As carcass weight increased, moisture concentration decreased steadily (from 77.8% to 75.5%, while lipid content increased progressively (from 1.58% to 3.14%. In agreement with these patterns, the contribution of individual fatty acids (FA to muscle weight gen- erally increased with carcass weight. A similar trend was observed for the

  20. Growth performance and carcass and meat quality of broiler chickens fed diets containing micronized-dehulled peas (Pisum sativum cv. Spirale) as a substitute of soybean meal.

    Science.gov (United States)

    Laudadio, V; Tufarelli, V

    2010-07-01

    An experiment was carried out to evaluate the effects of diets containing peas on productive traits, carcass yields, and fatty acid profiles (breast and drumstick meat) of broiler chickens. Hubbard strain broiler chicks, divided into 2 groups, received from 14 d to slaughtering age (49 d) a wheat middlings-based diet containing soybean (190 g/kg) or micronized-dehulled peas (400 g/kg) as the main protein source. The inclusion of peas did not significantly change the growth performance of birds. The pea level had no effect on the dressing percentage, the percentage of breast or drumstick muscles, and abdominal fat. The muscles of birds fed the pea diet had significant (P < 0.05) lower L* (lightness) and b* (yellowness, drumstick muscle) values and fat content. Instead, total collagen and water-holding capacity values were higher in the pea treatment. The polyunsaturated fatty acid concentration in breast and drumstick muscles was significantly increased with the alternative protein source inclusion, whereas the saturated fatty acid was similar among treatments. The n-6/n-3 polyunsaturated fatty acid ratio of the broiler drumstick meat decreased significantly in the pea group. Dietary pea inclusion improved the saturation index of meat without altering atherogenic and thrombogenic indexes. It can be concluded that the pea treatment tested had a positive effect on the performance and meat quality of broiler chickens.

  1. Effect of Supplementation with Antioxidants on the Quality of Bovine Milk and Meat Production

    Science.gov (United States)

    Castillo, Cristina; Pereira, Víctor; Abuelo, Ángel; Hernández, Joaquín

    2013-01-01

    From a clinical point of view, oxidative stress (OS) is considered the primary cause of numerous metabolic processes in transition cow. Thus, the addition of antioxidants has been considered a palliative or preventive treatment. But beyond the clinical perspective, antioxidant supplementation provides an added value to the product obtained being either milk or meat. This paper reviews the beneficial aspects that provide antioxidant supplementation on quality of both products and that fit into the new concept that the consumer has a functional and healthy food. Our approach is from a veterinary standpoint, by reviewing the studies conducted to date and the new perspectives that are interesting and need to be studied in the following years. One of the highlights is that sustainable farming, one in which production is combined with animal health, also impacts positively on the quality of the final products, with beneficial antioxidant properties to human health. PMID:24348176

  2. Effect of supplementation with antioxidants on the quality of bovine milk and meat production.

    Science.gov (United States)

    Castillo, Cristina; Pereira, Víctor; Abuelo, Ángel; Hernández, Joaquín

    2013-11-21

    From a clinical point of view, oxidative stress (OS) is considered the primary cause of numerous metabolic processes in transition cow. Thus, the addition of antioxidants has been considered a palliative or preventive treatment. But beyond the clinical perspective, antioxidant supplementation provides an added value to the product obtained being either milk or meat. This paper reviews the beneficial aspects that provide antioxidant supplementation on quality of both products and that fit into the new concept that the consumer has a functional and healthy food. Our approach is from a veterinary standpoint, by reviewing the studies conducted to date and the new perspectives that are interesting and need to be studied in the following years. One of the highlights is that sustainable farming, one in which production is combined with animal health, also impacts positively on the quality of the final products, with beneficial antioxidant properties to human health.

  3. Effect of Supplementation with Antioxidants on the Quality of Bovine Milk and Meat Production

    Directory of Open Access Journals (Sweden)

    Cristina Castillo

    2013-01-01

    Full Text Available From a clinical point of view, oxidative stress (OS is considered the primary cause of numerous metabolic processes in transition cow. Thus, the addition of antioxidants has been considered a palliative or preventive treatment. But beyond the clinical perspective, antioxidant supplementation provides an added value to the product obtained being either milk or meat. This paper reviews the beneficial aspects that provide antioxidant supplementation on quality of both products and that fit into the new concept that the consumer has a functional and healthy food. Our approach is from a veterinary standpoint, by reviewing the studies conducted to date and the new perspectives that are interesting and need to be studied in the following years. One of the highlights is that sustainable farming, one in which production is combined with animal health, also impacts positively on the quality of the final products, with beneficial antioxidant properties to human health.

  4. Meat characteristics of chickens from an F1 cross of two improved Spanish breeds depending on slaughter age

    Energy Technology Data Exchange (ETDEWEB)

    Miguel, J. A.; Escoda, L.; Cubilo, M. D.; Tor, M.; Asenjo, B.; Ciria, J.; Francesch, A.

    2011-07-01

    The present study analysed the meat characteristics of i) improved Castellana Negra chickens slaughtered at 18 weeks (CN-18) and ii) F1 crossbred chickens from improved Castellana Negra hens and improved Penedesenca Negra cocks (CNPN) slaughtered at 12 weeks and 18 weeks of age (young and adult animals, respectively). Purebred and crossbred specimens were compared at similar weights (CN-18 and CNPN-12) and ages (CN-18 and CNPN-18). The protein content of the meat was similar for the three types of animals; heavier animals (CNPN-18) had more fat than those slaughtered at lower weights (CNPN-12 and CN-18). Adults had a higher saturated fatty acid content and the young CNPN chickens had more monounsaturated fatty acids than CN chickens. In the CNPN adults, less water was lost during cooking, which is directly related to the juiciness of the meat. With regard to sensory analysis, a darker colour was observed in the meat as much as the internal fat of adult animals, in addition to greater colour uniformity. The meat of young CNPN birds was juicier, whereas that of the CN chickens was more fibrous. Therefore, we conclude that meat from CNPN chickens presents chemical, physical, and sensorial characteristics that make these animals a genetic base for alternative poultry production. (Author) 42 refs.

  5. The effect of dietary selenium supplementation on meat quality of broiler chickens

    Directory of Open Access Journals (Sweden)

    Miezeliene, A.

    2011-01-01

    Full Text Available Currently there is a focus on the development of functional poultry products capable of enrichment by selenium, vitamin E, iodine and fatty acids of the third order. Since there is a lack of data about various selenium sources and its synergistic effect on sensory and other properties of vitamin E enriched poultry, the objective of this research was to examine the effect of addition of selenium in broilers diet on meat quality. The amount of Se in the diet was increased from 0.15 mg.kg-1 feed (control group to 0.5 mg.kg-1 feed. Addition of Se had no significant effect (p > 0.05 on cooking and thawing losses, as well as on the majority of sensory attributes, adhesiveness, cohesiveness of chicken breast samples. Aftertaste (p < 0.05, hardness (p < 0.001 and resilience (p < 0.001 of the texture of the samples increased along with the increased amount of Se in bird diet. Mean values of the sensory attributes of thigh muscles showed no significant differences among the samples in case of intensities of odor and taste attributes; however, firmness and chewiness of the tested samples increased by increasing the amount of Se in the feed (p > 0.05. In addition, Se did not have significant influence on meat cooking or thawing losses. The results of this study showed that 0.15 mg and 0.5 mg of selenium in complex with 40 mg of vitamin E could be added to broiler diet without having negative effect on technological or sensory properties of the broiler meat and acceptability.

  6. Effects of Crossbreeding and Gender on the Carcass Traits and Meat Quality of Korean Native Black Pig and Duroc Crossbred

    Directory of Open Access Journals (Sweden)

    Muhlisin

    2014-07-01

    Full Text Available This study was conducted to observe the effects of crossbreeding and gender on the carcass traits and meat quality of Korean Native Black Pig (KNP and KNP×Duroc crossbred (KNP×D. A total of 50 pigs comprising seven KNP barrows, eight KNP gilts, twenty KNP×D barrows and fifteen KNP×D gilts were used in this study. Animals were reared in the same housing condition with same feed diet for six months prior to slaughter. After an overnight chilling, the carcasses were graded, and samples of Musculus longissimus dorsi were obtained for meat quality analysis. The slaughter and carcass weights and dressing percentage of KNP×D were higher (p<0.001 than those of KNP. The slaughter and carcass weights and backfat thickness of barrows were higher (p<0.01 than those of gilts. There were no significant difference in carcass conformation and quality grade between KNP and KNP×D as well as barrow and gilt. Fat content of KNP×D was higher (p<0.001 than that of KNP. Fat content of barrow was higher (p<0.001 than that of gilt. There was interaction between crossbreeding and gender on the fat content. KNP gilt showed higher fat content than KNP barrow whereas KNP×D barrow showed higher fat content than KNP×D gilt. Lightness, redness, yellowness, chroma and hue angle values and color preference of meat of KNP×D were lower (p<0.001 than those of KNP. Redness, yellowness and chroma values of meat of barrow were lower (p<0.05 than those of gilt. It is concluded that crossbreeding KNP with Duroc increases carcass productivity and meat fat but decreases meat color values and preference. Crossbreeding of KNP with Duroc produces a better fat deposition in meat of barrows than in gilts.

  7. Preslaughter Transport Effect on Broiler Meat Quality and Post-mortem Glycolysis Metabolism of Muscles with Different Fiber Types.

    Science.gov (United States)

    Wang, Xiaofei; Li, Jiaolong; Cong, Jiahui; Chen, Xiangxing; Zhu, Xudong; Zhang, Lin; Gao, Feng; Zhou, Guanghong

    2017-11-29

    Preslaughter transport has been reported to decrease the quality of breast meat but not thigh meat of broilers. However, tissue-specific difference in glycogen metabolism between breast and thigh muscles of transported broilers has not been well studied. We thus investigated the differences in meat quality, adenosine phosphates, glycolysis, and bound key enzymes associated with glycolysis metabolism in skeletal muscles with different fiber types of preslaughter transported broilers during summer. Compared to a 0.5 h transport, a 3 h transport during summer decreased ATP content, increased AMP content and AMP/ATP ratio, and accelerated glycolysis metabolism via the upregulation of glycogen phosphorylase expression accompanied by increased activities of bound glycolytic enzymes (hexokinase, pyruvate kinase, and lactate dehydrogenase) in pectoralis major muscle, which subsequently increased the likelihood of pale, soft, and exudative-like breast meat. On the other hand, a 3 h transport induced only a moderate glycolysis metabolism in tibialis anterior muscle, which did not cause any noticeable changes in the quality traits of the thigh meat.

  8. Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows.

    Science.gov (United States)

    Coleman, Lucy W; Hickson, Rebecca E; Schreurs, Nicola M; Martin, Natalia P; Kenyon, Paul R; Lopez-Villalobos, Nicolas; Morris, Stephen T

    2016-11-01

    Steers from Angus, Angus×Holstein Friesian, Angus×Holstein Friesian-Jersey and Angus×Jersey cows and a Hereford sire were measured for their carcass and meat quality characteristics. Steers from the Angus×Holstein Friesian cows had a greater final body weight and carcass weight (P<0.05). Steers from Angus×Jersey cows had the lowest carcass weight and dressing-out percentage (P<0.05). There was a greater fat depth over the rump at 12 and 18months of age for the steers from Angus cows (P<0.05) but, not at 24months of age. The steers had similar meat quality characteristics across the breed groups. Steers from Angus×Holstein Friesian and Angus×Jersey cows had a higher ratio of n6 to n3 fatty acids. Using beef-cross-dairy cows to produce steers for meat production does not impact on meat quality. Using Jersey in the breed cross reduced the carcass tissues in the live weight and the potential meat yield. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

  9. some Factors Mfecting the Quality of Meat from Rt111linants and ...

    African Journals Online (AJOL)

    slaughter meat sales and processing chains should be established. Moreover, meat ... product obtaining systems rather than each individual production chain. To achieve this, there is a need to ...... 2001). Thus, to optimize the effectiveness of.

  10. Meat flavour

    International Nuclear Information System (INIS)

    Rosset, R.; Liger, P.; Roussel-Ciquard, N.

    1978-01-01

    For the consumer, meat is characterized by a certain number of organoleptic qualities; among them, flavour -that is to say the association of both odour and taste- plays a leading part. This property is based upon a great number of chemical components: some volatile components are responsible for the aroma and some non-volatile ones for the taste. These substances are either made or released during the heating of the meat on account of components called precursors which are produced during the aging of the meat. The two main reactions which preside over the elaboration of flavour are: the Maillard's reaction and the autooxidation reactions. Meat flavour is associated with the animal characteristics; it is influenced by the ante- and post mortem treatments as well as by the technological treatments for storing it. The use of synthetical flavours is to be considered as possible in the future [fr

  11. Feeding of Dehulled-micronized Faba Bean ( var. minor as Substitute for Soybean Meal in Guinea Fowl Broilers: Effect on Productive Performance and Meat Quality

    Directory of Open Access Journals (Sweden)

    Vincenzo Tufarelli

    2015-10-01

    Full Text Available The present study aimed to assess the effect of dietary substitution of soybean meal (SBM with dehulled-micronized faba bean (Vicia faba var. minor in guinea fowl broilers on their growth traits, carcass quality, and meat fatty acids composition. In this trial, 120 day-old guinea fowl keets were randomly assigned to two treatments which were fed from hatch to 12 weeks of age. Birds were fed two wheat middlings-based diets comprising of a control treatment which contained SBM (78.3 g/kg and a test diet containing dehulled-micronized faba bean (130 g/kg as the main protein source. Substituting SBM with faba bean had no adverse effect on growth traits, dressing percentage, or breast and thigh muscles relative weight of the guinea fowls. Conversely, a decrease (p<0.05 of abdominal fat was found in guinea fowls fed the faba bean-diet. Breast muscle of birds fed faba bean had higher L* score (p<0.05 and water-holding capacity (p<0.05 than the SBM control diet. Meat from guinea fowls fed faba bean had less total lipids (p<0.05 and cholesterol (p<0.01, and higher concentrations of phospholipids (p<0.01. Feeding faba bean increased polyunsaturated fatty acid concentrations in breast meat and decreased the saturated fatty acid levels. Moreover, dietary faba bean improved the atherogenic and thrombogenic indexes in guinea fowl breast meat. Results indicated that substitution of SBM with faba bean meal in guinea fowl diet can improve carcass qualitative traits, enhancing also meat lipid profile without negatively affecting growth performance.

  12. Quality Improvement with Trustee Commitment.

    Science.gov (United States)

    Chaffee, Ellen Earle; Seymour, Daniel

    1991-01-01

    Total Quality Management is a comprehensive system for developing organizationwide participation in planning for and implementing continuous improvement in critical processes. In colleges, trustees can be central to the success of the method through their commitment and the development of supportive policy and procedures. (MSE)

  13. Comparison of Growth Performance, Carcass Characteristics and Meat Quality of Korean Local Chickens and Silky Fowl

    Directory of Open Access Journals (Sweden)

    Y. K. Choo

    2014-03-01

    Full Text Available This study was conducted to compare growth performance, carcass characteristics and meat quality of 4 breeds of local chicken. A total of 480 1-d-old chicks were distributed to 16 pens, with 4 treatments of breed, 4 replicates and 30 chicks per pen. Three Korean local breeds of white-mini broiler, Hanhyup-3-ho, and Woorimatdag, and a breed of silky fowl were raised under identical rearing and feeding conditions for 31-d, 37-d, 36-d, and 59-d, respectively. The BW and feed consumption on a pen basis were weekly measured for all pens, and ADFI, ADG and gain:feed were calculated for each pen. The ADFI and ADG of 3 breeds of Korean local chicken were greater than those of silky fowl (p<0.05. Within the Korean local breeds, ADFI of white-mini broiler was the highest (p<0.05, and ADG of Hanhyup-3-ho and white-mini broiler was the highest (p<0.05. Gain:feed of silky fowl was less than that of the 3 breeds of Korean local chicken. The carcass and breast yield of white-mini broiler were the greater than those of other breeds (p<0.05. The breast meat color (CIE L*, a*, and b* of 3 breeds of Korean local chicken were higher than that of silky fowl (p<0.05. The breast meat of Hanhyup-3-ho had greater cooking loss (p<0.05, whereas water holding capacity and pH were less than those of other breeds (p<0.05. The color score of 3 breeds of Korean local chicken was higher than that of silky fowl (p<0.05. Woorimatdag had a higher score on tenderness (p<0.05, whereas flavor score was less than that of other breeds (p<0.05. In conclusion, 4 local breeds of chicken have some unique features and seem to have more advantages, and this information can help consumers who prefer healthy and premium chicken meat.

  14. Quality Improvement Practices and Trends

    DEFF Research Database (Denmark)

    Dahlgaard, Jens J.; Hartz, Ove; Edgeman, Rick L.

    1998-01-01

    professor, as well as key individuals from various industries. In addition to the above activities, Rick will be working with the European Foundation for Quality Management on their "European Master's Programme in Total Quality Management." That program involves a consortium of European universities. Rick......The following article, "Quality Improvement Practices and Trends in Denmark," is the first in a series of papers arranged for and co-authored by Dr. Rick L. Edgeman. Rick is a member of QE's Editorial Board and is on sabbatical from Colorado State University. During the year, Rick and his family...... has begun the process of developing a comparable consortium of American universities for the same purpose-- an activity which is cosponsored by the Education Division of the American Society for Quality (ASQ)....

  15. Continuous improvement of software quality

    International Nuclear Information System (INIS)

    Sivertsen, Terje

    1999-04-01

    The present report is the first Halden Work Report delivered from the OECD Halden Reactor Project's research activity on formal methods and software quality. Of particular concern in this activity is to reach a consensus between regulators, licensees and the nuclear industry on questions related to the effective, industrial use of formal methods. The report gives considerable attention to the importance of continuous improvement as a characteristic of a living software quality system, and to the need of providing a basis for software process/product quality integration. In particular, the report discusses these aspects from the perspectives of defect prevention, formal methods, Total Quality Management (TQM), and Bayesian Belief Nets. Another concern is to promote controlled experiments on the use of new methods, techniques, and tools. This is achieved partly by reviewing suggestions on the collection and experimental use of data, and by surveying a number of metrics believed to have some potential for comparison studies (author) (ml)

  16. THE EFFECT OF METHANOGENIC INHIBITOR FEED ON PROPIONIC ACID AND LAMB MEAT CHEMICAL QUALITY

    Directory of Open Access Journals (Sweden)

    E. Suryanto

    2012-09-01

    Full Text Available This study aimed to determine the effect of medium chain fatty acids (MCFA on propionic acids and lamb meat chemical quality. The treatment given was R1: feed without medium chain fatty acids (MCFA, while R2 dan R3 were the feed contained 1.0% and 1.5% of MCFA, respectively. The twelve heads of lambs yearling weight of 16-17 kg were used as materials. Biological trial was done for three months and then was slaughtered. Before being slaughtered, the animal was taken rumen fluid to be analyzed for propionic acid. The carcass was sampled to be analyzed for chemical composition, cholesterol and fatty acids content. This study showed that methanogenic inhibitor feed with 1.0-1.5% MCFA could be used as sheep feed, and the results: the propionic acid content in rumen increased 29.59 – 36.11%. The cholesterol content decreased 7.14-10.06%. For the meat fatty acids composition, unsaturated fatty acids increased 9.05 – 17.96%. while saturated fatty acid decreased 6.59 – 11.88%.

  17. Effects of irradiation source and dose level on quality characteristics of processed meat products

    Science.gov (United States)

    Ham, Youn-Kyung; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun-Sang; Song, Beom-Seok; Park, Jong-Heum; Kim, Cheon-Jei

    2017-01-01

    The effect of irradiation source (gamma-ray, electron-beam, and X-ray) and dose levels on the physicochemical, organoleptic and microbial properties of cooked beef patties and pork sausages was studied, during 10 days of storage at 30±1 °C. The processed meat products were irradiated at 0, 2.5, 5, 7.5, and 10 kGy by three different irradiation sources. The pH of cooked beef patties and pork sausages was unaffected by irradiation sources or their doses. The redness of beef patties linearly decreased with increasing dose level (Pchanges in overall acceptability were observed for pork sausages regardless of irradiation source (P>0.05), while gamma-ray irradiated beef patties showed significantly decreased overall acceptability in a dose-dependent manner (Poxidation of samples was accelerated by irradiation depending on irradiation sources and dose levels during storage at 30 °C. E-beam reduced total aerobic bacteria of beef patties more effectively, while gamma-ray considerably decreased microbes in pork sausages as irradiation dose increased. The results of this study indicate that quality attributes of meat products, in particular color, lipid oxidation, and microbial properties are significantly influenced by the irradiation sources.

  18. Impact of Echinococcosis on Quality of Sheep Meat in the South Eastern Kazakhstan

    Directory of Open Access Journals (Sweden)

    Z. Valieva

    2014-03-01

    Full Text Available A survey of 2,123 slaughtered adult sheep in markets of the south-east Kazakhstan established that the average contamination of animals by Echinococcus granulosus is 9.1% with primary localization of cysts in livers and lungs. The histologic structure of the muscle tissue of infected sheep displayed destructive changes with a prevalence of granular dystrophy. The amount of protein, fat, calcium and energetical value of such meat considerably decreased. Besides in the muscle tissue of the animals infected with echinococcosis there was a substantial increase of humidity and amount of ash as well as qualitative and quantitative changes of the amino acids profile. Along with damage to the synthesis of proteins and sharp insufficiency of vitamins A, E, B1, and B2 there was a shift in a lipidic exchange that was expressed as a noticeable reduction in the level of monounsaturated and polyunsaturated fatty acids. The data support the conclusion that the meat from the sheep infected with echinococcosis is of inferior quality and quantity compared to that of healthy animals.

  19. Quality Evaluation of Meat Products in Relation to Packaging and Irradiation

    International Nuclear Information System (INIS)

    Noomhorm, A.; Ingles, M.E.A.

    1998-01-01

    The effects of low-dose radiation ( 2 and 80% N 2 gas and stored at 5 degree celsius for eight weeks. Fresh samples were irradiated with 1 kGy while smoked sausages were irradiated to 2 and 4 kGy doses. Quality evaluation were conducted every week. Mechanical properties of films were determined at the start and at the end of the storage period. Vacuum alone extended the shelf life of fresh meat to 40 days while MAP to 44 days. Vacuum packaging or MAP with 1 kGy made meat still acceptable up to the 48th day. Packaging system with NPI and PVNP were able to protect sausages against deterioration for 8 weeks. While two kGy with vacuum and MAP extended the storage life of sausages for more than the eight weeks of storage, 4 kGy dose can double the shelf life of unirradiated samples. Sensory tests showed no effects on the acceptability of the irradiated products. Tensile and tear strength of all films used decreased after storage periol. Irradiation did not significantly affect these properties of film, transmission rates for gas and water vapor through NPI and PVNP

  20. Camel meat quality in the slaughterhouse of Ouargla in Algeria. II. Bacterial surface contamination of carcasses

    Directory of Open Access Journals (Sweden)

    A. Benaissa

    2015-10-01

    Full Text Available To assess the microbiological quality of camel meat in the slaughterhouse of Ouargla District in Algeria, the bacterial surface contamination of 60 camel carcasses was investigated. Within an hour after slaughter, swabs were used to collect samples on three sites (thigh, flank and shoulder, just after skinning and before postmortem inspection. Germ rates varied depending on the carcasses and sampling sites. The predominant flora was the total aerobic mesophilic flora, whose contamination level was 2.8  log CFU/cm2 (i.e. 25% of the flora count, followed by enterobacteria with 2.4 log CFU/cm2 (21%, total coliforms with 2.2 log CFU/cm2 (20%, fecal coliforms with 2.0  log CFU/cm2 (18%, and staphylococci with 1.8 log CFU/cm2 (16%. Salmonella and Escherichia coli were detected on all the sampled sites of the carcasses. The camel meat of Ouargla slaughterhouse showed a high level of contamination by pathogenic bacteria (salmonellae and staphylococci. A high fecal contamination (E. coli was also present. Good hygiene practices need to be implemented at slaughter to reduce contaminations.

  1. Growth performance, carcass and noncarcass traits and meat quality of Barbarine lambs fed rosemary distillation residues.

    Science.gov (United States)

    Yagoubi, Y; Hajji, H; Smeti, S; Mahouachi, M; Kamoun, M; Atti, N

    2018-02-15

    The aim of this experiment was to study the effect of total replacement of oat hay by rosemary distillation residues (RR) on growth, carcass characteristics and meat quality of Barbarine lambs. A total of 21 lambs were divided into three groups. The control group (C) was offered 600 g of oat hay; the RR87 and RR60 groups received 600 g of pellets containing 87% and 60% of RR, respectively. The CP content was 9% and 14% for RR87 and RR60, respectively. All animals were supplemented by 600 g of concentrate. After 77 days of fattening, lambs were slaughtered. The DM and CP intakes were significantly increased with RR diets. The average daily gain was higher (Pcarcass composition did not differ among groups. The bony organs and gut weights were similar among groups, while functional ones (skin, liver, kidney and testicles) were significantly heavier for both RR groups than control. The ultimate pH, water cooking loss and color variables were similar among groups and the chemical composition (protein, fat, myoglobin, collagen and iron) did not differ also among groups. These results revealed the opportunity of RR use in fattening lambs without adverse effects on carcass and meat characteristics. Moreover, 9% CP in RR pellets are enough given the same growth performance recorded as that of RR with 14% CP.

  2. Effect of the dam’s feeding regimen on the meat quality of light suckling lambs

    Directory of Open Access Journals (Sweden)

    G. Molle

    2010-04-01

    Full Text Available In order to verify the effect of the introduction of concentrates without GMO risk and at low aflatoxin risk in the diet of grazing milk ewes on the quanti-qualitative production of meat of their milk-fed light lambs, two trials were carried out - in Sicily, on 32 Comisana lambs, slaughtered at 49±4 days (trial 1; and in Sardinia, on 28 Sarda lambs, slaughtered at 31±4 days(trial 2 - comparing the following grazing dams’ feeding regimes: High stocking rate + Organic (barley – tickbean or pea Concentrate (HO; High stocking rate + Conventional (maize-soybean Concentrate (HC; Low stocking rate + Organic Concentrate (LO; Low stocking rate + Conventional Concentrate (LC. Lamb performances, carcass quality, meat colour and lipid content were not modified by dam’s feeding regimen. However, significant differences were observed in the fatty acid (FA composition of the intramuscular fat of the older suckling lambs of trial 1. The main variation concerned n-3 polyunsaturated FAs and conjugated linoleic acids.

  3. Effect of floor type on carcass and meat quality of pen raised growing rabbits

    Directory of Open Access Journals (Sweden)

    Alessandro Dal Bosco

    2015-03-01

    Full Text Available The aim of the experiment was to compare the carcass and meat quality traits of growing rabbits housed on different floor types. At the age of 35 d, rabbits (n=126 were randomly sorted into 3 groups and housed in pens with different floor types: plastic-mesh, deep-litter straw or wire-mesh. Slaughter weight, carcass and its parts’ weight, meat (Longissimus thoracis et lumborum [LL] muscle and hind leg pH and colour, oxidative status and fatty acid profile were measured and correlations calculated. The deep-litter straw rabbits showed the lowest pHu and b* values of LL muscle and oxidation of the both muscles. The fatty acid profile of LL muscle of deep-litter straw rabbits showed a higher percentage of monounsaturated fatty acids and long chain n-3 polyunsaturated (PUFA fatty acids, whereas the content of  18:2n-6 and total PUFA was lower. We concluded that housing the growing rabbits on wire- or plastic-mesh floors showed no substantial differences, while housing rabbits on deep-litter negatively affected certain qualitative traits.

  4. Effects of Variants in and Genes on Growth, Carcass, and Meat Quality Traits in Rabbits

    Directory of Open Access Journals (Sweden)

    Wen-Chao Liu

    2014-05-01

    Full Text Available Appetite-related neuropeptides proopiomelanocortin (POMC and Neuropeptide Y (NPY are essential for regulating feeding behavior and energy homeostasis. The objective of this study was to evaluate the effects of variants in POMC and NPY genes on growth, carcass and meat quality traits in rabbits. A total of six SNPs were identified for POMC (n = 2 and NPY (n = 4 genes by direct sequencing. Three SNPs were subsequently genotyped by using MassArray system (Sequenom iPLEXassay in 235 individuals, which belong to three meat rabbit breeds, including 93 Ira rabbits; 81 Champagne rabbits and 61 Tianfu black rabbits. The SNP c.112-12G>T was in intron-exon boundaries (intron 1 of POMC gene, and the association analysis showed that individuals with TT genotype had a greater 84 d body weight (BW84, eviscerated weight and semi-eviscerated weight than those with GT genotype (pC SNP, which was in complete linkage with other three SNPs (g.1491G>A, g.1525G>T and g.1530C>T in intron 1 of NPY gene, was significantly correlated with eviscerated slaughter percentage and semi-eviscerated slaughter percentage in rabbits, and the individuals with CC genotype had a better performance than CG genotype (p<0.05. These findings would provide primary clues for the biological roles of POMC and NPY underlying the rabbit growth-related traits.

  5. Quality of broiler meat of the free-range type submitted to diets containing alternative feedstuffs

    Directory of Open Access Journals (Sweden)

    P.B. Faria

    2012-04-01

    Full Text Available The work had the intention of investigating the effect of the use of alternative feeds as part replacers in diet-formulating, evaluating the characteristic physicochemical alterations and centesimal composition of the free-range chicken. In the experiment a total of 192 (one hundred and ninety-two birds of the Pescoço Pelado (Label Rouge strain arranged in a completely randomized design (CRD formed by 4 treatments (Treatment 1 (Control, Treatment 2 (10% of the inclusion of rice bran, Treatment 3 (10% of the inclusion of ground cassava leaf and Treatment 4 (10% of the inclusion of ground leucaena hay with 8 replicates per treatment were used. The results revealed greater values of b* (yellow, Saturation (C* and pH for broiler meat with inclusion of ground cassava leaf and leucaena, while for the other variables of physicochemical composition, no influences of the treatments were not found. For centesimal composition the treatments showed greater values of moisture in relation to the control treatment. For sex, only a difference for the content of b* and C* was found, with higher values for female. The use of the alternative feedstuffs has not revealed marked influences on the chemical composition and quality parameters of free-ranging chicken’s meat with the use of replacement up to 10% in the diets.

  6. Quality improvement tools and processes.

    Science.gov (United States)

    Lau, Catherine Y

    2015-04-01

    The Model for Improvement and the Plan-Do-Study-Act cycle is a popular quality improvement (QI) tool for health care providers to successfully lead QI projects and redesign care processes. This tool has several distinct components that must be addressed in sequence to organize and critically evaluate improvement activities. Unlike other health sciences clinical research, QI projects and research are based on dynamic hypotheses that develop into observable, serial tests of change with continuous collection and feedback of performance data to stakeholders. Copyright © 2015 Elsevier Inc. All rights reserved.

  7. Effect of pig genotypes from Slovak and Polish breeds on meat quality

    Directory of Open Access Journals (Sweden)

    O. Debrecéni

    2018-02-01

    Full Text Available Nowadays, meat and meat products from indigenous pig breeds are desired by consumers for their high sensory quality. For that reason, the trend to use indigenous pig breeds for production of these products has widened. The aim of this study was to compare physical and chemical parameters of Musculus longissimus dorsi (MLD as well as content of cholesterol and fatty acid profiles among Mangalitsa, the crossbreed Mangalitsa  ×  Duroc, and pig meat breed Slovak Large White with Polish indigenous breeds Pulawska and Zlotnicka spotted. In the study, 48 pigs were used. The pigs were divided into 5 groups of different genotypes: Mangalitsa breed (n  =  9, the crossbreed Mangalitsa  ×  Duroc (n  =  9, Slovak Large White – SLW (n  =  10, Zlotnicka spotted (n  =  10 and Pulawska (n  =  10. The pigs were reared under intensive conditions, and they were fed by an ad libitum system with complete feed mixtures. The fattening period lasted from 30 to 100 kg of live weight. The SLW had the highest average daily gain with the lowest feed intake compared to Mangalitsa, the crossbreed Ma  ×  Du and Polish indigenous breeds (P  <  0.001. SLW had the highest meat content in the carcass while Mangalitsa had the lowest (P  <  0.001. Mangalitsa and their crossbreed Ma  ×  Du had the highest fat content in the carcass, but the SLW and Polish indigenous pig breeds had the lowest fat content in the carcass (P  <  0.001. As regards the physical properties of MLD, the Polish indigenous pig breeds achieved the highest values of pH45 min post mortem, the lowest drip loss values, the lowest colour values of CIE L* and the highest values of CIE b* compared to other genotypes in the experiment (P  <  0.001. However the meat of crossbreed Ma  ×  Du had pale, soft and exudative (PSE-like conditions due to the low pH45 min post mortem, the high values

  8. Effects of gestational maternal undernutrition on growth, carcass composition and meat quality of rabbit offspring.

    Directory of Open Access Journals (Sweden)

    George K Symeon

    Full Text Available An experiment was conducted in order to evaluate the effects of gestational undernutrition of rabbit does on growth, carcass composition and meat quality of the offsprings. Thirty primiparous non lactating rabbit does were artificially inseminated and randomly divided in three treatment groups: Control (C; fed to 100% of maintenance requirements throughout gestation, n = 10, early undernourished (EU; fed to 50% of maintenance requirements during days 7-19 of gestation, n = 10 and late undernourished (LU; fed to 50% of maintenance requirements during days 20-27 of gestation, n = 10. During the 4th week of the gestation period, LU does significantly lost weight compared to C and EU groups (P<0.05. At kindling, C does produced litters with higher proportions of stillborn kits (P<0.05 while the total litter size (alive and stillborn kits was not different among groups (10.7, 12.8 and 12.7 kits in C, EU and LU groups, respectively. Kit birth weight tended to be lower in the LU group. During fattening, body weight and feed intake were not different among offsprings of the three experimental groups. Moreover, the maternal undernutrition did not have any impact on carcass composition of the offsprings in terms of carcass parts and internal organs weights as well as meat quality of L. lumborum muscle (pH24, colour, water holding capacity and shear values at slaughter (70 days of age. Therefore, it can be concluded that the gestational undernutrition of the mother does not have detrimental effects on the productive and quality traits of the offsprings.

  9. EFFECT OF IRRADIATION AND PACKAGING MATERIALS TYPES ON SHELF-LIFE AND QUALITY ATTRIBUTES OF MINCED MEAT DURING COLD STORAGE

    International Nuclear Information System (INIS)

    OSHEBA, A.S.; NAGY, KH.S.; ANWAR, M.M.

    2008-01-01

    Minced meat is considered one of the most meat products that exposed to contamination which led to many changes in its quality and reduced its shelf-life.Therefore, this investigation was carried out to extend the shelf-life of minced meat for consumption and maintaining its quality during cold storage by using irradiation with various doses (3, 6 and 9 kGy) and different packing materials. The results indicated that irradiation,especially at 3 and 6 kGy, had no effect on chemical composition and some physical properties of minced meat. On the other hand, pH values of all irradiated samples were slightly decreased with decreasing irradiation doses.Irradiation at the highest dose used, i.e. 9 kGy, slightly increased total volatile nitrogen (TVN) of minced meat. Thiobarbituric acid (TBA) value of irradiated samples was tended to increase with increasing irradiation dose from 3 to 9 kGy either directly after irradiation or during storage.Regardless of irradiation effect on TVN and TBA values at zero time, there were no marked differences in TVN and TBA values of irradiated minced meat according to differentiate packaging materials (PE, PA/PE and PET/Al/PE). During cold storage, the TVN and TBA values of all minced meat samples either non-irradiated or irradiated were progressively increased as the time of cold storage increased. The higher increasing rate in TVN and TBA of irradiated samples was recorded for samples packaged in PE (one layer) followed by PA/PE (two layers) and finally PET/Al/PE (three layers) at the same irradiation dose. Irradiation of minced meat with 3 kGy reduced the counts of total bacteria, coliform bacteria, Staphylococcus aureus and yeasts and molds counts as well as eliminating Salmonella spp. Irradiation doses of 6 and 9 kGy completely eliminated coliform bacteria, Staphylococcus aureus and yeasts and molds. Also, type of packaging materials which used had no effect on counts of all studied microorganisms. Irradiation of minced meat with

  10. Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail.

    Science.gov (United States)

    Pérez-Rodríguez, F; Castro, R; Posada-Izquierdo, G D; Valero, A; Carrasco, E; García-Gimeno, R M; Zurera, G

    2010-10-01

    Cooked meat ready-to-eat products are recognized to be contaminated during slicing which, in the last years, has been associated with several outbreaks. This work aimed to find out possible relation between the hygiene practice taking place at retail point during slicing of cooked meat products in small and medium-sized establishments (SMEs) and large-sized establishments (LEs) and the microbiological quality of sliced cooked meat products. For that, a checklist was drawn up and filled in based on scoring handling practice during slicing in different establishments in Cordoba (Southern Spain). In addition, sliced cooked meats were analyzed for different microbiological indicators and investigated for the presence of Listeria spp. and Listeria monocytogenes. Results indicated that SMEs showed a more deficient handling practices compared to LEs. In spite of these differences, microbiological counts indicated similar microbiological quality in cooked meat samples for both types of establishments. On the other hand, Listeria monocytogenes and Listeria inocua were isolated from 7.35% (5/68) and 8.82% (6/68) of analyzed samples, respectively. Positive samples for Listeria spp. were found in establishments which showed acceptable hygiene levels, though contamination could be associated to the lack of exclusiveness of slicers at retail points. Moreover, Listeria spp presence could not be statistically linked to any microbiological parameters; however, it was observed that seasonality influenced significantly (Phygiene practices, focused specially on SMEs. Copyright (c) 2010 Elsevier B.V. All rights reserved.

  11. Power ultrasound in meat processing.

    Science.gov (United States)

    Alarcon-Rojo, A D; Janacua, H; Rodriguez, J C; Paniwnyk, L; Mason, T J

    2015-09-01

    Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, colour, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilisation of equipment surfaces. Copyright © 2015 Elsevier Ltd. All rights reserved.

  12. Modalities of hemodialysis: Quality improvement

    Directory of Open Access Journals (Sweden)

    Ayman Karkar

    2012-01-01

    Full Text Available Hemodialysis (HD treatment had, over many years, improved the survival rate of patients with end-stage renal disease. However, standard or conventional HD prescription is far from being optimal in replacing the function of normal kidneys. Its unphysiologic clearance pattern and inability to remove all types and sizes of uremic toxins results in inter- and intra-dialysis complications and an unacceptably high rate of cardiovascular morbidity and mortality. Efficiency of HD can be improved by increasing blood and dialysate flow rates, dialyzer size and surface area and duration and frequency of dialysis sessions. Home HD, where short daily or long slow nocturnal HD sessions can conveniently be performed, provides an excellent option for quality of life improvement and reduction in morbidity and mortality. Recent innovations in the specifications of HD machines and improvement in dialysis membranes characteristics and water treatment technology paved the way for achieving quality HD. These advancements have resulted in efficient implementation of adsorption, diffusion and/or convection principles using adsorption HD, hemofiltration, hemodiafiltration (HDF and online HDF modalities in order to achieve optimum HD. Implementation of these innovations resulted in better quality care achievements in clinical practice and reduction in morbidity and mortality rates among HD patients.

  13. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat

    International Nuclear Information System (INIS)

    Al-Bachir, M.; Zeinou, R.

    2006-12-01

    The effect of gamma irradiation on microbial load, chemical and sensory characteristics of camel meat has been evaluated. Camel meat were irradiated at doses of 0, 2, 4 and 6 kGy of gamma irradiation. Irradiated and unirradiated meat were kept in a refrigerator (1-4 Centigrade). Immediately after irradiation, general composition and sensory evaluation of camel meat were done. Microbiological and chemical analyses of camel meat were evaluated at 0, 2, 4 and 6 weeks of storage. The results indicated that all doses of gamma irradiation reduced the total counts of mesophilic aerobic bacteria and total coli form of camel meat. Thus the microbiological shelf-life of camel meat was significantly extended from less than 2 weeks (control) to more than 6 weeks (samples irradiated with 2, 4 or 6 kGy). No significant differences in moisture, protein, fat, Thiobarbituric acid (TBA) value, total acidity, pH vale and fatty acids (C14: 0; C16: 0; C18:0) of camel meat were observed due to irradiation. Both total volatile basic nitrogen (VBN) and lipid oxidation value in camel meat were effected by gamma irradiation. Immediately after treatment, VBN of irradiated camel meat increased and lipid oxidation values decreased. Sensory evaluation showed no significant differences between irradiated and unirradiated camel meats. (author)

  14. Technological and nutritional properties of ostrich, emu, and rhea meat quality

    Directory of Open Access Journals (Sweden)

    Horbańczuk Olaf K.

    2016-09-01

    Full Text Available In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA, favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu and anserine (ostrich, and has low content of sodium (ostrich. The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

  15. Carcass and meat quality traits of chickens fed diets concurrently supplemented with vitamins C and E under constant heat stress.

    Science.gov (United States)

    Zeferino, C P; Komiyama, C M; Pelícia, V C; Fascina, V B; Aoyagi, M M; Coutinho, L L; Sartori, J R; Moura, A S A M T

    2016-01-01

    The objective of this study was to determine if a diet supplemented simultaneously with vitamins C and E would alleviate the negative effects of heat stress, applied between 28 and 42 days of age, on performance, carcass and meat quality traits of broiler chickens. A total of 384 male broiler chickens were assigned to a completely randomized design, with a 2×3 factorial arrangement (diet with or without vitamin supplementation and two ambient temperatures plus a pair-feeding group) and 16 replicates. Chickens were kept in thermoneutral conditions up to 28 days of age. They were then housed in groups of four per cage, in three environmentally controlled chambers: two thermoneutral (22.5 and 22.6°C) and one for heat stress (32°C). Half the chickens were fed a diet supplemented with vitamins C (257 to 288 mg/kg) and E (93 to 109 mg/kg). In the thermoneutral chambers, half of the chickens were pair-fed to heat stressed chickens, receiving each day the average feed intake recorded in the heat stress chamber in the previous day. Meat physical quality analyses were performed on the pectoralis major muscle. No ambient temperature×diet supplementation interaction effects were detected on performance, carcass, or meat quality traits. The supplemented diet resulted in lower growth performance, attributed either to a carry-over effect of the lower initial BW, or to a possible catabolic effect of vitamins C and E when supplemented simultaneously at high levels. Heat stress reduced slaughter and carcass weights, average daily gain and feed intake, and increased feed conversion. Growth performance of pair-fed chickens was similar to that of heat stressed chickens. Exposure to heat stress increased carcass and abdominal fat percentages, but reduced breast, liver and heart percentages. Pair-fed chickens showed the lowest fat percentage and their breast percentage was similar to controls. Heat stress increased meat pH and negatively affected meat color and cooking loss. In pair

  16. Nutritional quality of Krškopolje and commercial fattener pig meats in Slovenia

    Directory of Open Access Journals (Sweden)

    Milena Kovač

    2010-01-01

    Full Text Available The nutritional quality of M. Longissimus dorsi in the autochthonous Krškopolje pig breed and commercial fatteners from intensive Slovenian farms was compared. Commercial fatteners were divided into two groups according to lean meat percentage: MEATY and FATTY groups. The Krškopolje pigs (KK group and the FATTY group had higher intramuscular fat content than the MEATY group. The lowest saturated fatty acids (SFA proportion was found in the KK group and the highest in the FATTY group. The KK and FATTY groups contained higher proportions of monounsaturated fatty acids (MUFA as well as lower proportions of polyunsaturated fatty acids (PUFA compared to the MEATY group. The highest n-6 PUFA proportion was found in the MEATY group. The n-3 PUFA proportion differed between the MEATY and FATTY groups. The FATTY group had the lowest ratio of polyunsaturated to saturated fatty acids as well as the highest atherogenic index.

  17. Effects of stocking density on growth performance, meat quality and tibia development of Pekin ducks.

    Science.gov (United States)

    Zhang, Ya Ru; Zhang, Lu Shuang; Wang, Zhong; Liu, Yang; Li, Fu Huang; Yuan, Jian Min; Xia, Zhao Fei

    2018-06-01

    This study was performed to investigate the effects of stocking density on performance, meat quality and tibia development in Pekin ducks reared on a plastic wire floor. A total of 372 healthy, 21-day-old, male ducks with similar body weight (BW) were randomly allotted to stocking densities of five (low), eight (medium) and 11 (high) birds/m 2 . Each group had six replicates. Results showed that compared with the low density group, medium and high stocking density caused a decrease in final BW at 42 days old, and in average daily gain, European performance index (p study, the stocking density of male Pekin ducks should be adjusted between five and eight birds/m 2 . © 2018 Japanese Society of Animal Science.

  18. Quality characteristics of fried lamb nuggets from low-value meat cuts

    DEFF Research Database (Denmark)

    Medina, Milagros; Antequera, Teresa; Ruiz Carrascal, Jorge

    2015-01-01

    This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (−20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water content...... storage and subsequent final frying. Nuggets with a higher proportion of flank also showed lower shear force values. However, nuggets with both formulations showed similar sensory acceptance. Freezing storage of lamb meat nuggets for two months increased the levels of lipid oxidation indicators, but again...... not to a level high enough to influence the sensory perception by consumers. So that, frozen nuggets from both formulations showed similar consumer acceptance to freshly produced ones with quite good scores (3.46–3.86 out of 5). Thus, low-value lamb cuts are suitable for being processed into highly acceptable...

  19. Effects of dietary inclusion of high concentrations of crude glycerin on meat quality and fatty acid profile of feedlot fed Nellore bulls.

    Directory of Open Access Journals (Sweden)

    Eric H C B van Cleef

    Full Text Available Crude glycerin, the main by-product of biodiesel production, can replace dietary energy sources, such as corn. The objective of this study was to evaluate the inclusion of up to 30% of crude glycerin in dry matter (DM of the total diets, and its effects on meat quality parameters of feedlot Nellore bulls. Thirty animals (227.7 ± 23.8 kg body weight; 18 months old were housed in individual pens and fed 5 experimental diets, containing 0, 7.5, 15, 22.5 or 30% crude glycerin (DM basis. After 103 d (21 d adaptation animals were slaughtered and the Longissimus muscle was collected. The characteristics assessed were chemical composition, fatty acid profile, cholesterol, shear force, pH, color, water-holding capacity, cooking loss and sensory properties. The increasing inclusion of crude glycerin in the diets did not affect the chemical composition of the Longissimus muscle (P > 0.10. A quadratic effect was observed when levels of crude glycerin were increased, on the concentration of pentadecanoic, palmitoleic and eicosenoic fatty acids in meat (P < 0.05, and on the activity of the delta-9 desaturase 16 and delta-9 desaturase 18 enzymes (P < 0.05. The addition of crude glycerin increased the gamma linolenic fatty acid concentration (P < 0.01, and altered the monounsaturated fatty acids in Longissimus muscle of animals (Pquad. < 0.05. Crude glycerin decreased cholesterol content in meat (P < 0.05, and promoted higher flavor score and greasy intensity perception of the meat (P < 0.01. The inclusion of up to 30% crude glycerin in Nellore cattle bulls`diets (DM basis improves meat cholesterol and sensory attributes, such as flavor, without affecting significantly the physical traits, the main fatty acid concentrations and the chemical composition.

  20. Identification of differentially expressed genes in chickens differing in muscle glycogen content and meat quality

    Directory of Open Access Journals (Sweden)

    Marthey Sylvain

    2011-02-01

    Full Text Available Abstract Background The processing ability of poultry meat is highly related to its ultimate pH, the latter being mainly determined by the amount of glycogen in the muscle at death. The genetic determinism of glycogen and related meat quality traits has been established in the chicken but the molecular mechanisms involved in variations in these traits remain to be fully described. In this study, Chicken Genome Arrays (20 K were used to compare muscle gene expression profiles of chickens from Fat (F and Lean (L lines that exhibited high and low muscle glycogen content, respectively, and of individuals exhibiting extremely high (G+ or low (G- muscle glycogen content originating from the F2 cross between the Fat and Lean lines. Real-time RT-PCR was subsequently performed to validate the differential expression of genes either selected from the microarray analysis or whose function in regulating glycogen metabolism was well known. Results Among the genes found to be expressed in chicken P. major muscle, 197 and 254 transcripts appeared to be differentially expressed on microarrays for the F vs. L and the G+ vs. G- comparisons, respectively. Some involved particularly in lipid and carbohydrate metabolism were selected for further validation studies by real-time RT-PCR. We confirmed that, as in mammals, the down-regulation of CEBPB and RGS2 coincides with a decrease in peripheral adiposity in the chicken, but these genes are also suggested to affect muscle glycogen turnover through their role in the cAMP-dependent signalling pathway. Several other genes were suggested to have roles in the regulation of glycogen storage in chicken muscle. PDK4 may act as a glycogen sensor in muscle, UGDH may compete for glycogen synthesis by using UDP-glucose for glucoronidation, and PRKAB1, PRKAG2, and PHKD may impact on glycogen turnover in muscle, through AMP-activated signalling pathways. Conclusions This study is the first stage in the understanding of molecular

  1. Ordered Probit Analysis of Consumers’ Preferences for Milk and Meat Quality Attributes in the Emerging Cities of Southern India

    Directory of Open Access Journals (Sweden)

    S. PRIYADHARSINI

    2017-09-01

    Full Text Available In order to assess consumer preferences for milk and meat quality attributes, a study was carried out in two Second-Tier cities of Tamil Nadu. Personal interviews were done to collect the data from 160 respondents chosen through a multistage sampling procedure in each of the two cities selected for this study. Ordered Probit model fitted for the attributes of milk showed that: family size had a significant positive preference towards texture, low fat and low price of milk, educated consumers paid greater attention to taste, safety, flavour, packaging and low fat attributes of milk and low income consumers paid less importance on most of the attributes of milk. Ordered Probit model for meat revealed that as the family size increased, the consumers were likely to give more importance to ageing and tenderness and less importance to leanness of meat. Male consumers paid greater attention to colour and females were none concerned with tenderness, cooking quality and price. As the education level increased, the consumers became more and more quality and price conscious. Households having children paid more importance to tenderness and taste attributes of meat, whereas the household having aged people opted for colour, taste, tenderness, cooking quality, leanness and price attributes. Low income consumers paid less importance to quality attributes and the respondents performing more physical activity paid lesser attention towards leanness and more importance to price of the meat. This suggests the need for enhancing the production of quality livestock products, together by developing a well-organized distribution system.

  2. The occurrence of deep pectoral myopathy in broilers and associated changes in breast meat quality.

    Science.gov (United States)

    Yalcin, S; Ozkan, S; Acar, M Comert; Meral, O

    2018-02-01

    1. Two experiments were conducted to determine the effect of slaughter weight on the incidence and intensity of deep pectoral myopathy (DPM) of M. pectoralis minor (p. minor muscle) in commercial conditions in Turkey and to evaluate the impact of DPM on meat quality traits of pectoralis major (p. major) muscle in broilers. 2. In Experiment 1, a total of 116 250 carcasses from 59 Ross-308 broiler flocks, classified according to slaughter weight as 2.0-2.2, 2.2-2.4, 2.4-2.6 and >2.6 kg, were evaluated for occurrence of DPM. In Experiment 2, p. major samples from unaffected broilers and each DPM stage were evaluated for meat quality, oxidant and antioxidant properties, nutritional value and fatty acid profile. DPM was characterised as 1: muscles with coagulative necrosis, 2: muscles with fibrous tissue texture and pink to plumb and 3: muscles with green necrotic area. 3. The average incidence of DPM was found to be 0.73% in Experiment 1 and independent of slaughter weight. 4. In Experiment 2, p. major muscle of broilers with DPM 1 and 2 had higher pH values with higher redness and drip loss. All DPM stages resulted in an increase in lipid content and malondialdehyde activity and lowered ash content of p. major muscle compared with unaffected birds. DPM 2 increased superoxide dismutase and glutathione peroxidase activities in M. p. major. The p. major of broilers with DPM had lower content of C18:2 conjugated linoleic and C20:3n-6 fatty acids than those of unaffected broilers. Lower Δ6 desaturase and thiosterase activities and 18:2n-6 to 18:3n-3 ratio were observed for all DPM stages compared to unaffected. 5. It was concluded that these changes obtained in p. major muscle of broilers with DPM might indicate biochemical characteristics of muscle degenerations.

  3. Variable abattoir conditions affect Salmonella enterica prevalence and meat quality in swine and pork.

    Science.gov (United States)

    Hurd, H S; Gailey, J K; McKean, J D; Griffith, R W

    2005-01-01

    Research suggests that abattoir holding pens pose significant Salmonella enterica risk to swine immediately preharvest. The goal of this study was to evaluate those factors related to holding that increased the prevalence of S. enterica in swine at slaughter. To accomplish this goal, we focused on holding time and flooring. Our objectives were to (1) compare Salmonella enterica prevalence among pigs held for short (15-45 min) versus long (up to 4 h) periods before slaughter; and (2) determine the impact of flooring (slatted vs. concrete) as it relates to the prevalence of S. enterica. The study consisted of seven repetitions at a large volume (11,000 head/day) Midwest abattoir. Each repetition consisted of one truck load of pigs (n = 170) sorted into one of three groups: (1) animals held for a short time (15-45 min) on solid floors (short-hold); (2) animals held for 4 +/- 0.5 h on slatted floors; and (3) animals held for 4 +/- 0.5 h on solid concrete floors. At slaughter, samples were collected from 30 pigs in each group. Cecal contents (20 mL), feces (20 g), and the ileocecal lymph node were cultured for S. enterica. Additionally, the effect of holding time on meat quality parameters (loin pH at 35 min and 6 h, color, drip loss) was evaluated for the first four replicates. The proportion of S. enterica-positive samples was highest (p Meat quality, as measured by multiple parameters, was adversely affected by lack of a rest period. The mean 24-h pH was significantly lower for the short-hold group compared to the other two groups. The mean Minolta L and the drip loss were significantly higher in the short-hold group. From this and other studies, it appears that elimination of the holding process is not feasible S. enterica control option, given current U.S. harvesting systems.

  4. The effects of alternative electrical and mechanical stunning methods on hemorrhaging and meat quality of broiler breast and thigh muscles

    NARCIS (Netherlands)

    Hillebrand, S.J.W.; Lambooij, E.; Veerkamp, C.H.

    1996-01-01

    Five trials were conducted to determine the effects of various alternative stunning and restraining methods on the quality of chicken broiler meat. The stunning methods used were electrical whole-body and head-only stunning with different voltages (25 vs 100 V) and frequencies (50 vs 200 Hz), and

  5. Effects of feed deprivation and electrical, gas, and captive needle stunning on early postmortem muscle metabolism and subsequent meat quality

    NARCIS (Netherlands)

    Savenije, B; Schreurs, FJG; Winkelman-Goedhart, HA; Gerritzen, MA; Korf, J; Lambooij, E

    The general method for stunning poultry before slaughter is by immersion of a chicken's head into an electrified waterbath. This method results in carcass and meat quality deficiencies. The major problems are hemorrhages and a delay in onset of rigor mortis, which increases the risk of cold

  6. Identification of quantitative trait loci for carcass composition and meat quality traits in a commercial finishing cross

    NARCIS (Netherlands)

    Wijk, van H.J.; Dibbits, B.W.; Baron, E.E.; Brings, A.D.; Harlizius, B.; Groenen, M.A.M.; Knol, E.F.; Bovenhuis, H.

    2006-01-01

    A QTL study for carcass composition and meat quality traits was conducted on finisher pigs of a cross between a synthetic Pie¿train/Large White boar line and a commercial sow cross. The mapping population comprised 715 individuals evaluated for a total of 30 traits related to growth and fatness (4

  7. Variance component analysis of quantitative trait loci for pork carcass composition and meat quality on SSC4 and SSC11

    NARCIS (Netherlands)

    Wijk, van H.J.; Dibbits, B.W.; Liefers, S.C.; Buschbell, H.; Harlizius, B.; Heuven, H.C.M.; Knol, E.F.; Bovenhuis, H.; Groenen, M.A.M.

    2007-01-01

    In a previous study, QTL for carcass composition and meat quality were identified in a commercial finisher cross. The main objective of the current study was to confirm and fine map the QTL on SSC4 and SSC11 by genotyping an increased number of individuals and markers and to analyze the data using a

  8. Carcass and meat quality traits of Iberian pig as affected by sex and crossbreeding with different Duroc genetic lines

    Directory of Open Access Journals (Sweden)

    A. Robina

    2013-11-01

    Full Text Available A total of 144 pigs were used to study the effects of sex (barrows or gilts and terminal sire line (Iberian or three genetic lines of Duroc: Duroc 1, Duroc 2 and Duroc 3 on performance and carcass and meat quality traits. Gilts showed slightly lower average daily gain, shoulder weight and trimming losses, but slightly better primal cuts yields and higher loin weight, while there was no significant effect of sex on meat quality traits or on the fatty acid composition of lard and muscle. There were important differences in performance and in carcass and primal cuts quality traits between pure Iberian pigs and all Iberian × Duroc crossbreeds evaluated, partly due to the lower slaughter weights reached by the formers. The different sire lines showed differences in several traits; Duroc 1 group showed lower backfat thickness and ham and shoulder trimming losses, and higher primal cut yields than Duroc 2 and Duroc 3 groups. Intramuscular fat (IMF content remained unaffected by crossbreeding, but meat color resulted more intense and redder in crosses from the Duroc 1 sire line. The accumulation of fatty acids in lard was not affected by Duroc sire line, while animals of the group Duroc 2 showed higher levels of monounsaturated fatty acid and lower of polyunsaturated ones in IMF. These results highlight the importance of considering not only performance, but also carcass and meat quality traits when deciding the Duroc sire line for crossbreeding in Iberian pig production.

  9. Effects of feed deprivation and transport on preslaughter blood metabolites, early postmortem muscle metabolites and meat quality

    NARCIS (Netherlands)

    Savenije, B.; Lambooij, E.; Gerritzen, M.A.; Venema, K.; Korf, J.

    2002-01-01

    In practice, poultry have their feed with drawn several hours before being collected and put on transport to the slaughter plant. With the exhaustion of their internal energy stores, the chickens may lack energy to cope with the conditions to which they are subjected. Meat quality is affected by the

  10. Genome-wide DNA methylation profiles reveal novel candidate genes associated with meat quality at different age stages in hens.

    Science.gov (United States)

    Zhang, Meng; Yan, Feng-Bin; Li, Fang; Jiang, Ke-Ren; Li, Dong-Hua; Han, Rui-Li; Li, Zhuan-Jan; Jiang, Rui-Rui; Liu, Xiao-Jun; Kang, Xiang-Tao; Sun, Gui-Rong

    2017-04-05

    Poultry meat quality is associated with breed, age, tissue and other factors. Many previous studies have focused on distinct breeds; however, little is known regarding the epigenetic regulatory mechanisms in different age stages, such as DNA methylation. Here, we compared the global DNA methylation profiles between juvenile (20 weeks old) and later laying-period (55 weeks old) hens and identified candidate genes related to the development and meat quality of breast muscle using whole-genome bisulfite sequencing. The results showed that the later laying-period hens, which had a higher intramuscular fat (IMF) deposition capacity and water holding capacity (WHC) and less tenderness, exhibited higher global DNA methylation levels than the juvenile hens. A total of 2,714 differentially methylated regions were identified in the present study, which corresponded to 378 differentially methylated genes, mainly affecting muscle development, lipid metabolism, and the ageing process. Hypermethylation of the promoters of the genes ABCA1, COL6A1 and GSTT1L and the resulting transcriptional down-regulation in the later laying-period hens may be the reason for the significant difference in the meat quality between the juvenile and later laying-period hens. These findings contribute to a better understanding of epigenetic regulation in the skeletal muscle development and meat quality of chicken.

  11. Effects of feed deprivation and transport on preslaughter blood metabolites, early postmortem muscle metabolites, and meat quality

    NARCIS (Netherlands)

    Savenije, B; Larnbooij, E; Gerritzen, MA; Venema, K; Korf, J

    In practice, poultry have their feed withdrawn several hours before being collected and put on transport to the slaughter plant. With the exhaustion of their internal energy stores, the chickens may lack energy to cope with the conditions to which they are subjected. Meat quality is affected by the

  12. Association analyses of porcine SERPINE1 reveal sex-specific effects on muscling, growth, fat accretion and meat quality

    Czech Academy of Sciences Publication Activity Database

    Weisz, Filip; Bartenschlager, H.; Knoll, Aleš; Mileham, A.; Deeb, N.; Geldermann, H.; Čepica, Stanislav

    2012-01-01

    Roč. 43, č. 5 (2012), s. 614-619 ISSN 0268-9146 R&D Projects: GA ČR GAP502/10/1216 Institutional research plan: CEZ:AV0Z50450515 Keywords : association study * fat deposition * meat quality Subject RIV: GI - Animal Husbandry ; Breeding Impact factor: 2.584, year: 2012

  13. Using Lean to Advance Quality Improvement Research.

    Science.gov (United States)

    Blackmore, Christopher Craig; Williams, Barbara L; Ching, Joan M; Chafetz, Lynne A; Kaplan, Gary S

    2016-01-01

    Quality improvement research skills are not commonplace among quality improvement practitioners, and research on the effectiveness of quality improvement has not always kept pace with improvement innovation. However, the Lean tools applied to quality improvement should be equally relevant to the advancement of quality improvement research. We applied the Lean methods to develop a simplified quality improvement publication pathway enabling a small research methodology group to increase quality improvement research throughout the institution. The key innovations of the pathway are horizontal integration of the quality improvement research methods group across the institution, implementation of a Lean quality improvement research pathway, and application of a just-in-time quality improvement research toolkit. This work provides a road map and tools for the acceleration of quality improvement research. At our institution, the Lean quality improvement research approach was associated with statistically significant increases in the number (annual mean increase from 3.0 to 8.5, p = .03) and breadth of published quality improvement research articles, and in the number of quality improvement research projects currently in process. Application of Lean methods to the quality improvement research process can aid in increasing publication of quality improvement articles from across the institution.

  14. Improving coal quality and service

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-06-01

    Russia's new coal export industry has quickly produced a generation of extremely experienced operators. While improvements are happening, can buyers also expect the service, flexibility and quality control that they get from other export sources? In the light of the first-ever Coaltrans Russia conference held in April the article reports on developments in Russia's coal industry, quoting from many of the papers presented. 5 photos.

  15. Effects of dietary onion ( extract supplementation on performance, apparent total tract retention of nutrients, blood profile and meat quality of broiler chicks

    Directory of Open Access Journals (Sweden)

    Siska Aditya

    2017-02-01

    Full Text Available Objective This study was conducted to investigate the effect of dietary onion (Allium cepa extract (OE supplementation on growth performance, apparent total tract retention (ATTR, blood profile, carcass characteristics and meat quality in broilers. Methods Four hundred male broiler chicks (Ross 308, 3-d old were randomly allocated to four dietary treatments for 28 d feeding trial. Each treatment has five replications with 20 birds each. Four dietary treatments were designated according to the OE supplementation levels (0 as control, 5, 7.5, and 10 g of OE per kg of basal diet respectively. On d 28, a total of 20 birds from each treatment were subjected for ATTR, serum biochemical assay, carcass characteristic and organ weight measurement. Results Overall weight gain of OE 7.5 g/kg group was higher (p = 0.04 than control group. The ATTRs of dietary energy (p<0.01 and ether extract (p = 0.04 linearly increased with increasing levels of dietary OE. However, no difference in ATTR of dry matter and crude protein was evident. Furthermore, serum IgG concentration increased linearly (p<0.01 and quadratically (p = 0.03 with increasing OE supplementation. No differences in carcass dressing weight and amount of abdominal fat by treatments were observed. Also, the weight of organ including immune organ was not different among the treatments. The TBARS values of 10 d stored breast meat decreased linearly (p<0.01 and quadratically (p<0.01 with increasing dietary OE levels. The meat color was also affected, with lower (p<0.01 redness score in meats from OE supplemented groups. This study showed that dietary OE improved broiler weight gain presumably by increasing feed intake and ATTR of both energy and ether extract. The dietary OE increased serum IgG level and meat anti-oxidation capacity. Conclusion This study implies that the recommended level of dietary OE supplementation could be beneficial for improving broiler performance and meat quality.

  16. FATTY ACID COMPOSITION OF ORGANIC GOAT KID MEAT FROM DAIRY GOAT AND CROSSBRED MEAT GOAT KIDS

    OpenAIRE

    Bender, Sophia; Ude, Gracia; Rahmann, Gerold; Aulrich, Karen; Georg, Heiko

    2014-01-01

    In contrast to the increasing demand for dairy goat products in Germany, a market for goat kid meat as a related product does not exist. Thus, the objective of this study was to develop a concept for organic goat kid meat production for dairy goat farms. In collaboration with a wholesaler, organic dairy goat farmers and marketing research the experimental part of this study was to find out if cross-breeding of meat-goats could improve meat quality and performance of fattening goat kids togeth...

  17. Effect of breed on performance and meat quality of first parity sows in a seasonal organic rearing system

    DEFF Research Database (Denmark)

    Kongsted, Anne Grete; Claudi-Magnussen, Chris; Hermansen, John Erik

    2011-01-01

    to be characterized by a special nutty taste. CONCLUSION: The traditional breed has lower productivity and thereby higher costs of production compared to the modern genotypes. On the other hand, the meat and fat of the traditional purebred have special characteristics that might trigger a market premium......BACKGROUND: The objective was to compare the performance and meat quality of two different pig breeds: the modern crossbred Landrace × Yorkshire (LY) and the traditional Danish Black-Spotted (BS) breed. The LY gilts and four of the BS gilts were inseminated with semen from Duroc (D) boars...